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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 New Deal Gin 33, chilled
  • 1 oz New Deal Ginger Liqueur, chilled
  • 2 oz Dry champagne, chilled
  • Lemon peel

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

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Rosemary-tini

Here we have a wintery version of the classic gin martini. Perfectly balanced to capture the crisp weather outside!

  • 2 oz New Deal Gin 33
  • 1/2 oz Dolins vermouth blanc
  • 1/2 oz rosemary simple syrup

Stir all ingredients together with one scoop of ice. Strain into martini glass, garnish with a sprig of rosemary and enjoy.

Rosemary Simple Syrup
In a small saucepan, combine equal parts sugar to water (for example 1 cup water, 1 cup sugar) on med high heat and stir continuously until sugar is dissolved. Bring mixture to a boil, boiling for approx. 1 minute. Remove from heat, stir in a handful of fresh rosemary, cover and let steep an hour. Strain and cool.

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Rosemary’s Greyhound

Here’s a fun twist on the classic Greyhound, featuring one of our favorite new seasonal juices from Portland Juice Press, Grapefruit-Ginger-Mint. You can pick up all their seasonal flavors at Season’s Eatings!

Stir all ingredients vigorously and pour over ice.

Rosemary Simple Syrup
In a small saucepan, combine equal parts sugar to water (for example 1 cup water, 1 cup sugar) on med high heat and stir continuously until sugar is dissolved. Bring mixture to a boil, boiling for approx. 1 minute. Remove from heat, stir in a handful of fresh rosemary, cover and let steep an hour. Strain and cool.

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Avenue B

You don’t have to go to the East Village for great drink; all you need are the following:

  • 1 1/2 oz New Deal Gin 33
  • 1/2 oz Lairds Apple Brandy
  • 3/4 oz lemon juice
  • 1/2 oz honey syrup
  • 1 egg white
  • Bar spoon grenadine

Serve in a high ball on the rocks with a lemon wheel.

Original recipe designed by Rum Club’s Bar Manager, Emily Mistell.

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The Gellhorn

Gellhorn & Hemingway

Gellhorn & Hemingway

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 New Deal Gin 33
  • 1/4 oz Maraschino Liqueur
  • 3/4 oz grapefruit juice
  • 1/4 oz lime juice
  • Peychauds bitters

Serve in a coupe or martini glass with a lime wheel.

Original recipe designed by Rum Club’s Bar Manager, Emily Mistell.

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Miss Moneypenny

Photo Credit: Rex

Photo Credit: Rex

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 New Deal Gin 33
  • 1 oz New Deal Portland 88 Vodka
  • 1/2 oz Lillet Rose
  • 2 dashes orange bitters
  • Orange oil

Serve in a coupe or martini glass with an orange twist.

Original recipe designed by Rum Club’s Bar Manager, Emily Mistell.

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Punch Parker

Photo Credit: © Antonis Achilleos

Photo Credit: © Antonis Achilleos

  • 2 oranges, thinly sliced
  • 2 lemons, thinly sliced
  • 1 lime, thinly sliced
  • 1/2 pint raspberries
  • 1 cup fresh pineapple, cubed
  • 1 bottle New Deal Gin 33
  • 1 3/4 cups fresh lemon juice
  • 1 1/4 cups simple syrup
  • 1/2 cup orgeat syrup (look for local BG Reynolds Orgeat)
  • 1 cup framboise liqueur
  • 1 bottle Prosecco, chilled
  • One block of ice

 

In a large punch bowl, combine the fruit, Gin 33, lemon juice, simple syrup, orgeat syrup and framboise liqueur.

Refrigerate for 4 to 5 hours.

Just before serving, stir in the chilled Prosecco and add a super-size ice block.

Recipe adapted from Allen Katz’s Punch Parker.

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ORANGE is the new BLACK

With its name inspired by the hit Netflix original series, ORANGE is the new BLACK, this cocktail combines the dark punch of black pepper and the bright sweetness of fresh orange. Sound familiar?

1 oz New Deal Gin 33
1 oz Pok Pok SOM Black Pepper Drinking Vinegar (or 0.5 oz black pepper simple syrup*)
2 orange wedges
soda water

In a 6-ounce glass, stir Gin 33 and Black Pepper SOM (or black pepper simple syrup) together, then fill glass with ice. Squeeze one orange wedge and discard, and top the drink off with soda water. Garnish with remaining orange wedge.

*Black Pepper Simple Syrup – enough for 2 cocktails (please note: this version is a bit sweeter than the SOM version) In a saucepan, combine 1/4 cup water, 1/8 cup sugar and 1/8t coarsely cracked black pepper. Bring to a boil, stirring.
When syrup reaches the boil, remove from heat and let cool. If you prefer not to have bits of black pepper at the bottom of your cocktails, strain through cheesecloth or very fine mesh.

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Gin Watermelon Slushy

(Makes 4 small glasses)

In a blender combine:

  • 1 cup frozen seedless watermelon
  • 2 T rose simple syrup
  • 8 oz New Deal Gin 33

Blend until smooth.  Add 1-2 oz soda water and stir.

Rose Simple Syrup

  • Simmer 3/4 cup water with 2.5 cups fresh rose petals over stove top for 30 minutes
  • Bring to room temperature
  • Add 0.75 cup sugar, stir constantly to dissolve
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Hope Springs

  • 1 oz New Deal Gin 33
  • 1 oz New Deal Ginger Liqueur
  • 1 oz fresh squeezed lemon juice
  • 0.5-0.75 oz simple syrup
  • 2 dashes Angostura bitters

Build over ice in a rocks glass and top with a splash of club soda.

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Gin 33 Cranberry Cider

This easy and delicious cocktail highlights the seasonal flavors and colors of autumn. Cheers!

Mix ingredients together and pour over ice in a 6-ounce glass.

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Beet Tarragon Martini

This cocktail was inspired by bartender Chad Phillip’s Beet Me in St. Louis recipe. It might look a bit complicated, but it’s worth every minute of work.

Cocktail

  • 1 1/2 oz Beet-Infused New Deal Gin 33
  • 1/2 oz New Deal’s Ginger Liqueur
  • 1/2 oz Honey-Tarragon Syrup
  • 1/2 oz lemon juice

Combine all ingredients in shaker. Shake and strain into a coupe cocktail glass. Garnish with two tarragon leaves

Beet-Infused Gin

  • 1-2 large uncooked beets, peeled and chopped into
  • 1/4-1/2 inch chunks
  •  1 750 ml New Deal Gin 33

Combine the beets with gin in a glass container and place in a cool, dark place, shaking once or twice a day. After three days, remove the beets from the gin. Store the infused gin in the refrigerator.

Honey-Tarragon Syrup

  • Honey
  • Hot water
  • Fresh tarragon

Combine equal parts honey and hot water in a container and stir until the two have mixed together. Fill the container with as much fresh tarragon as you can and let sit 8 to 10 hours at room temperature. Strain to remove tarragon.

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Ginger Buzz Gimlet

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

ginger_buzz_gimlet

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.

 

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Deee-lite

  • Combine 1.5 oz Portland Dry Gin – Recipe 33
  • 0.5 oz Ginger Liqueur
  • *1 oz blueberry puree
  • 2 oz peach juice

Shake with ice and strain into a rocks glass.  Serve on ice with a lemon garnish.

 

*Blueberry Puree- In a blender add one 12 oz bag frozen blueberries (thawed), 0.5 cup sugar, and 0.25 cup fresh squeezed lemon juice.  Blend until smooth.

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The Royal Wedding

  • Muddle 3-4 large mint leaves
  • Add 1.5 oz New Deal Gin 33
  • 0.5 oz apple juice
  • 0.5 oz fresh squeezed orange juice
  • 0.25 oz New Deal Ginger Liqueur

Shake with ice.  Strain and serve on ice in a rocks glass. Garnish with a mint sprig and strip of candied ginger.

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Gin Fizz

  • 0.5 oz fresh squeezed lemon juice
  • 0.75 oz fresh squeezed orange juice
  • 0.25 oz simple syrup
  • 3 drops Orange Flower Water
  • 1.25 oz Portland Dry Gin – Recipe 33
  • 1 egg white
  • ice

Combine ingredients in a shaker
Shake VERY well!
Pour into a rocks glass and top with 1 oz soda water

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