Portland Dry Gin 33 Recipes RSS feed for this section

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.

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.

Negroni Blanc

Surrender to this bittersweet variation on a classic Negroni.

  • 1½ oz Portland Dry Gin 33
  • ¾ oz Cascadia American Bitter Liqueur
  • ¾ oz Cocchi Americano
  • 1 dash The Bitter Housewife Orange Bitters
  • 1 dash The Bitter Housewife Aromatic Bitters
  • 1 lemon peel for garnish

Combine all ingredients in a mixing glass and stir with ice. Strain into a chilled coupe glass and garnish with a lemon peel.

Recipe by Jill Wait

Gin & Kina Tonic

A classic Gin and Tonic with craft ingredients. Bradley’s Kina Tonic is made in Seattle using an old world recipe.

Gently stir ingredients together over ice in a collins glass. Garnish with a lime wedge.

Neroli Squeeze

A mouth-watering hybrid between a Gin & Tonic and The Bees Knees.

In a highball glass, build ingredients over ice and top with tonic and a few drops of citrus bitters.

French 33

We put a New Deal twist on the traditional French 75, adding our Ginger Liqueur for the tastiest champagne cocktail you’ll drink this year.

  • 1 oz Portland Dry Gin 33
  • 1 oz New Deal Ginger Liqueur
  • 2 oz Dry champagne, chilled
  • 1 lemon peel for garnish

Pour chilled Gin 33 and Ginger Liqueur into a champagne flute, then top with chilled champagne. Rub the lemon peel along the edge of the glass and drop it into the drink.

The Gellhorn

Martha Gellhorn was not only Ernest Hemingway’s 3rd wife but was also considered one of the greatest war correspondents of the 20th century. This gin offshoot of the Hemingway Daiquiri gives a nod to the marriage’s sour ending.

  • 2 oz Portland Dry Gin 33
  • ¼ oz Maraschino Liqueur
  • ¾ oz grapefruit juice
  • ¼ oz lime juice
  • Peychauds bitters
  • lime wheel for garnish

Combine all ingredients in a cocktail shaker. Add ice and shake until cold. Strain into a coupe or martini glass and garnish with a lime wheel.

Original recipe designed by Emily Mistell

Miss Moneypenny

Named after James Bond’s main lady, Miss Moneypenny puts a romantic twist on the classic vesper. A girl needs a proper cocktail after a hard day’s work!

  • 2 oz Portland Dry Gin 33
  • 1 oz New Deal Portland Vodka
  • ½ oz Lillet Rose
  • 2 dashes orange bitters
  • 1 orange peel for garnish

Combine all ingredients in a mixing glass and stir with ice. Strain into a coupe or martini glass and garnish with an orange peel.

Original recipe designed by Emily Mistell

Hope Springs

  • 1 oz Portland Dry Gin 33
  • 1 oz New Deal Ginger Liqueur
  • 1 oz lemon juice
  • ½-¾ oz simple syrup
  • 2 dashes Angostura bitters
  • club soda

Combine all ingredients (except soda) in a cocktail shaker. Add ice and shake until cold. Strain into an old-fashioned glass over fresh ice and top with a splash of club soda.

Ginger Buzz Gimlet

New Deal founder, Tom Burkleaux loves this gingery gimlet for its zesty, refreshing zip. Not too sweet, not too sour, just right.

Combine ingredients in a shaker with ice. Shake until chilled, about 10 seconds. Serve up, with a lime wheel. If you can’t find Pok Pok SOM Honey Drinking Vinegar in your neck of the woods, substitute honey syrup: honey dissolved in an equal amount of water.