New Deal | Ginger Liqueur Recipes RSS feed for this section

Holly’s Holiday Punch

  • 1 oz fresh apple cider
  • 1/2 oz Vincents Cranberry Juice with agave
  • 3/4 oz New Deal Portland 88 Vodka
  • 1/2 oz New Deals Ginger Liqueur
  • 1/4 oz clove cardamom simple syrup
  • Splash of orange bitters

Combine all ingredients and serve over ice in a tumbler.

Clove Cardamom Simple Syrup
In a small saucepan, combine 1 T whole cloves and 1 T bruised cardamom pods with equal parts sugar to water (for example 1 cup water, 1 cup sugar) Cook on med high heat and stir continuously until sugar is dissolved. Bring mixture to a boil, boiling for approx. 1 minute. Remove from heat, strain and cool.

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Hot to Trot

New Deal’s feature cocktail at the 2013 Planned Parenthood’s Sexy Tueaday Martini Night Fundraiser, this hot cider will warm you from the inside out!
Serves 14

  • 5 cinnamon sticks
  • 1 T whole cloves
  • 1/2  T allspice
  • 64 oz spiced apple cider
  • 21 oz New Deal Ginger Liqueur
  • 7 oz New Deal Vodka or New Deal Amber or Aged Rum

In a saucepan, immerse cinnamon, cloves and allspice in cider (you can use a tea bag if you don’t want to strain later). Heat cider on medium-high stovetop until steaming, stirring occasionally, then cover and let simmer for 20 minutes or until spiced to taste. Stir in Ginger Liqueur and vodka or rum. Strain immediately into warmed mugs.

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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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Cranberry Vanilla Pie

kellys_HMTo satisfy your craving for a hot slice of berry pie, this winter warmer captures all the yummy flavors of freshly baked pie.

Heat apple cider and stir in the jelly as it warms. Once steaming hot, remove from heat, add Hot Monkey or Rum (you can choose spicy or sweet!) and pour into your favorite mug. Top with Ginger Liqueur Whipped Cream and a shake of cinnamon if desired.

Ginger Liqueur Whipped Cream

  • 1 pint heavy whipping cream
  • 1.5-2 tablespoons New Deal Ginger Liqueur

Whip the cream and Ginger Liqueur in a large, chilled metal bowl until stiff peaks form.

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Fall Sangria with Ginger Liqueur

Photo Credit: Pretty Plain Janes

Photo Credit: Pretty Plain Janes

  • 2 honeycrisp apples
  • One 750-milliliter bottle unoaked Chardonnay
  • ½ cup New Deal Ginger Liqueur
  • 1/2 cup peach brandy
  • 1/4 cup raw honey
  • 2 oranges- 1 quartered
  • 1 lemon – quartered
  • 1 lime – quartered
  • 2 cinnamon sticks
  • 3 whole cloves
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • Ice
  • Club soda

Peel, core and chop one of the apples. In a pitcher, combine the Chardonnay, New Deal Ginger Liqueur, brandy and honey. Add the quartered orange, lemon, lime, cinnamon sticks, chopped apple, ginger and cloves and refrigerate overnight.

Strain the sangria into a pitcher. Peel, core and chop the remaining apple. Peel, section and chop the remaining orange. Mix the apple and orange in a bowl.

On a small plate, blend the sugar and cinnamon. Moisten the rims of wine glasses with water (or simple syrup) and dip in the cinnamon sugar to coat. Fill the glasses with ice. Pour in the sangria until three-quarters full. Top with a splash of club soda. Garnish with a spoonful of the chopped apple and orange.

Recipe adapted from Pretty Plain Jane’s Fall Sangria.

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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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Ginger Rum Chai

This cozy autumn cocktail has just the right amount of comforting ginger spice, topped with luscious ginger liqueur whipped cream. It was a huge hit at our New Deal Farm To Table Brunch: PDX Cocktail Week Edition this October.

Chai (serves 4)

  • 1.5 cups water
  • 1/8 t freshly ground black peppercorns
  • 4 whole cloves
  • 4 cardamom pods, bruised
  • 1 cinnamon stick, broken into pieces
  • 1.5 cups whole milk
  • 1 T demerara sugar
  • 2 T loose black tea (a malty Assam works well)
  • 4 oz New Deal Ginger Liqueur
  • 2 oz New Deal Distiller’s Cut Rum

In a small saucepan, bring water, pepper, cloves, cardamom pods and cinnamon to a boil. Add the milk and sugar to the pan and bring to a boil once again, stirring constantly.

Remove pan from heat promptly at the boil and add the loose black tea. Cover and let steep for at least 3 minutes (or longer, if you prefer a stronger brew). Strain the mixture into a warmed teapot, stir in the Ginger Liqueur and Rum, then split the liquid between four mugs.

Serve immediately with a hearty dollop of ginger whipped cream and a sprinkling of cinnamon on top or candied ginger.

  • Ginger Liqueur Whipped Cream
  • 1 pint heavy whipping cream
  • 1.5-2 tablespoons Ginger Liqueur

Whip the cream and Ginger Liqueur in a large, chilled metal bowl until stiff peaks form.

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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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New Deal Moscow Mule

Our very own twist on a classic summer favorite. Enjoy on the porch or while getting your hands dirty in the garden.

  • 1 oz Portland 88 Vodka
  • 1 oz Ginger Liqueur
  • Club Soda
  • Lime wedge(s)

Toss vodka and liqueur in your favorite glass over ice. Top with club soda and finish with a generous squeeze of lime.

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The Cranky Monkey

This feisty autumn cocktail was a hit at the 9th Annual Great American Distillers Festival here in Portland in October. It has just the right balance of sweet, tart and heat.

  • 1 oz Hot Monkey Hot Pepper Vodka
  • 1 oz New Deal Ginger Liqueur
  • 2 oz cranberry juice (We like Vincent Family Cranberry Juice.)
  • Fresh mint sprig for garnish

Build the ingredients over ice in your favorite highball glass, or shake and serve up as a martini. Garnish with a fresh sprig of mint.

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