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Cascara Daiquiri

The perfect drink for enjoying the Portland Tropics.

2 oz Amber Rum
½ oz Cascara Liqueur
1 oz lime juice
1 oz BG Reynold’s Passionfruit Syrup
1 dash Angostura bitters
1 lime wheel for garnish

Shake all ingredients with ice and strain into a chilled coupe glass. Garnish with a lime wheel.

Cascara Sling

A delightful, sunny weather sipper.

1 oz Portland Dry Gin 33
1 oz Cascara Liqueur
½ oz fresh lemon juice
1 mint sprig or lemon wheel for garnish

Combine ingredients in a collins glass over ice, top with soda, and garnish with mint or lemon.

Cascara Sour

It’s hard to top Steven Smith’s dreamy Meadow tea but making this cocktail is a solid start.

1½ oz Distiller’s Reserve Bourbon
½ Cascara Liqueur
¾ oz lemon juice
½ oz Meadow tea syrup*
Lemon wedge for garnish

Shake all ingredients with ice and strain into an old-fashioned glass over fresh ice. Garnish with a lemon wedge.

*Meadow tea syrup: Cold steep one bag of Steven Smith tea in water for one hour. Mix with equal parts sugar.

Stormy Weather

We don’t mind the clouds rolling in with this drink in hand.

1 oz Distiller’s Reserve Rye
1 oz Cascara Liqueur
½ oz New Deal Pear Brandy
1 dash orange bitters
1 lemon peel for garnish

Stir all ingredients with ice and strain into an old-fashioned glass over a large cube. Garnish with a lemon peel.

Cascara Cup

  Impress your guests with this new take on the classic Pimm’s Cup cocktail made with our Cascara Liqueur.

1.5 oz Gin No 1
1.5 oz Cascara
¾ oz lemon juice
½ oz simple syrup
1 small strawberry
1 large handful of mint
3 slices of ginger
Soda water

In a cocktail shaker, muddle simple syrup with strawberry, mint, and ginger. Add Gin No 1, Cascara Liqueur, and lemon juice and shake with ice. Add soda water to the tin and strain into a collins glass over fresh ice. Garnish with mint and a berry.

Cascara Cobbler

The only thing that might make this fruity Cascara cocktail any better is a side of ice cream!

2 oz Cascara Liqueur
¼ oz simple syrup
2 orange slices
1 lemon wheel, mint sprig, and berries for garnish

Muddle orange and simple syrup in a cocktail shaker. Add Cascara Liqueur and shake with ice. Strain into a glass over fresh ice and garnish with mint, berries, and lemon.

Cascara Old Fashioned

Enjoy this refreshingly unique take on the classic Old Fashioned cocktail made with our Cascara Liqueur.

2 oz Distiller’s Reserve Rye Whiskey
½ oz Cascara Liqueur
2 dashes Angostura bitters
2 dashes orange bitters
1 orange peel for garnish

Stir all ingredients with ice and strain into an old-fashioned glass over one large ice cube. Garnish with an orange peel.

Bill Collins

An aromatic spin on the classic Tom Collins made with our Pear Brandy featuring estate grown Bartlett aka William pears.

1½ oz New Deal Pear Brandy
¾ oz lemon juice
¾ oz simple syrup
Soda water
Lemon peel for garnish

In a Collins glass combine pear brandy, lemon juice, and simple syrup. Add ice, top with soda, and garnish with a lemon peel.

French 75

This drink seems too delightful to be named after the kick of a WWI French field gun.

  • 1 oz Portland Dry Gin 33
  • ½ oz lemon juice
  • ½ oz simple syrup
  • sparkling wine
  • 1 lemon peel for garnish

Combine gin, lemon juice, and simple syrup in a cocktail shaker. Fill with ice and shake until cold. Strain into a chilled coupe glass and top with sparkling wine. Garnish with a lemon peel.

Negroni

One of the world’s greatest cocktails!

  • 1 oz Portland Dry Gin 33
  • 1 oz Campari
  • 1 oz sweet vermouth
  • 1 orange peel for garnish

Combine all ingredients in a mixing glass with ice. Stir until cold and strain into a chilled coupe glass or an old-fashioned glass filled with fresh ice. Garnish with an orange peel.

Tom Collins

Our Gin 33 is perfect in this classic, warm weather refresher.

  • 1½ oz Portland Dry Gin 33
  • ½ oz lemon juice
  • ½ oz simple syrup
  • 2 oz soda water
  • 1 lemon peel for garnish

Add gin, lemon juice, and simple syrup to a cocktail shaker. Fill with ice and shake until cold. Add soda water to the shaker and strain into a collins glass filled with fresh ice. Twist the lemon peel over the cocktail and drop into the drink to serve.

In the Pines

  • 2 oz Amber Rum
  • ¾ oz sweet vermouth
  • ½ oz Cascadia American Bitter Liqueur
  • 1 dash Bitter Housewife Aromatic Bitters
  • 1 orange peel for garnish

Stir all ingredients over ice and strain into a chilled coupe glass. Garnish with an orange peel.

Havana Sidecar

  • 1½ oz Amber Rum
  • ¾ oz Combier Orange Liqueur
  • ¾ oz lemon juice
  • orange peel for garnish

Shake all ingredients with ice and fine strain into a chilled coupe glass. Garnish with an orange peel.

S. S. Kubrick

It may feel like dark and dreary outside, but sipping this red rum punch will leave you feeling like the sun is shining.

  • 1 bottle (750ml) Amber Rum
  • 12 oz Pok Pok Som Strawberry Drinking Vinegar
  • 4 oz Combier Orange Liqueur
  • 4 oz lime juice
  • 48 oz sparkling water

Combine all ingredients in a punch bowl and float lime wheels as decoration. Serve over ice in 4-6 oz punch glasses. Makes 15-20 servings.

Golden Lights

  • 1 oz Old Tom Gin
  • 1 oz fino Sherry
  • 1 oz dry vermouth
  • Dash of lemon or grapefruit bitters
  • Lemon twist for garnish

Stir all ingredients in a mixing glass with ice. Fine strain into a chilled coupe glass. Garnish with a lemon twist.

Old Tom Collins

This calming herbal elixir is an excellent anecdote for a busy day.
  • 1½ oz Old Tom Gin
  • ½ oz lemon juice
  • ½ – ¾ oz chamomile tea syrup, depending on desired sweetness (recipe below)
  • soda water
  • lemon twist as garnish

Combine all ingredients except soda in a cocktail shaker with ice. Shake until cold; strain into collins glass filled with ice and top with soda water. Garnish with a lemon twist.

Chamomile Tea Syrup: Steep one heaping tbsp of chamomile flowers in 1 cup of water just cooler than boiling for 20 minutes. Strain the chamomile flowers and measure remaining liquid. Add an equal part of sugar and stir until dissolved. Syrup will keep in refrigerator for several weeks.

Miss Carter

  • 1 oz Portland Dry Gin 33
  • 1 oz Cocchi Americano
  • ½ oz lemon juice
  • ½ oz chamomile tea syrup (recipe below)
  • Baerlic Brewery Invincible IPA
  • 1 lemon wheel for garnish

Combine all ingredients except IPA in a cocktail shaker with ice. Shake until cold then strain into a glass of your choice and top with IPA. Garnish with a lemon wheel.

Chamomile Tea Syrup: Steep one heaping tbsp of chamomile flowers in 1 cup of water just cooler than boiling for 20 minutes. Strain the chamomile flowers and measure remaining liquid. Add an equal part of sugar and stir until dissolved.

Kentucky Corsage

Conjure a classic Southern soirée with this spiced citrus bourbon punch.

  • 1 bottle (375ml) Distiller’s Workshop Bourbon Whiskey
  • 6 oz New Deal Ginger Liqueur
  • 8 oz orange juice
  • 4 oz lemon juice
  • 4 oz simple syrup
  • 12 oz The Jasmine Pearl Orange Spice Tea, cold-brewed (recipe below)
  • 12 oz sparkling water
  • 1/2 oz The Bitter Housewife Orange Bitters
  • 1/2 oz The Bitter Housewife Aromatic Bitters

Combine all ingredients in a standard-sized punch bowl. Serve over ice in 4 -5 oz cups. Makes 10-15 servings.

Cold-Brewed Orange Spice Tea: Combine 3 tsp The Jasmine Pearl Orange Spice Tea loose-leaf tea with 24 oz cool water. Place in fridge overnight (10-14 hours). Strain off liquid and add to punch bowl or store in fridge for up to three days.

Salty Dog

This brunch classic never disappoints— especially when you use our vodka!

  • 1½ oz New Deal Vodka or Portland Vodka
  • grapefruit juice
  • kosher salt

Salt the rim of a rocks glass and fill with ice. Add vodka and top with grapefruit.

Cascadia Mimosa

  • ¼ oz Cascadia American Bitter Liqueur
  • 2 oz grapefruit juice
  • ¼ oz simple syrup
  • sparkling wine

Add Cascadia, simple syrup, and grapefruit juice to a champagne flute and top with sparkling wine.