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Spicy Thai Martini

  • Muddle 3 basil leaves
  • Add 0.5 oz Ginger Liqueur
  • 0.5 oz Hot Monkey spicy vodka
  • 1 oz New Deal vodka
  • 1 oz Coco Lopez coconut milk
  • 0.5 oz pineapple juice

Shake with ice, strain and serve up in a martini glass.

Garnish with a basil leaf.

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White Wine Sangria

  • 1 bottle Chardonnay
  • 4 oz Ginger Liqueur
  • 4 oz lemoncello
  • 1 nectarine or 2 plums

Cube and muddle fruit then top with all ingredients.

Best if made 6-8 hours ahead but not required.

When ready to serve add 10 oz chilled club soda.

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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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Ginger Manhattan

  • 2 oz Bulleit Bourbon
  • 0.5 oz Ginger Liqueur
  • 0.5 oz Punt e Mes Vermouth

2 dashes Angostura bitters. Stir with ice and strain into a martini glass. Garnish with a Toschi cherry and orange zest.

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The Royal Wedding

  • Muddle 3-4 large mint leaves
  • Add 1.5 oz Portland Dry Gin – Recipe 33
  • 0.5 oz apple juice
  • 0.5 oz fresh squeezed orange juice
  • 0.25 oz 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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Ginger Hot Toddy

  • 1.5 oz whiskey or brandy
  • 0.5 oz Ginger Liqueur
  • 1 orange wedge (squeezed)
  • 1 lemon wedge (squeezed)
  • 1 Cinnamon stick, pinch of whole cloves

Fill glass with hot water.

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