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Heat up your Summer, Portland!

Check out the Hot Collings-Domingo, as featured in Mix Magazine.

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Hot Monkey Drop

  • 1.5 oz Hot Monkey Vodka
  • 1.5 oz fresh lime juice
  • 1.5 oz simple syrup
  • 1 oz fresh pink grapefruit juice
  • 1 sugar rimmed glass

Shaken with ice and served up in a martini glass

Created by Shanon Lowe and Daniel Gonzales, Nuestra Cocina, February 2012 for Taste, a fundraiser for Morrison Child and Family Services

 

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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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Monkey Mocha Martini

  • ½ oz Hot Monkey pepper infused vodka
  • 1 oz Coffee Liqueur
  • 1 oz Mud Puddle Chocolate vodka
  • ½ oz simple syrup

Stir with ice and strain into a martini glass.

Garnish with a few espresso beans.

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Mayan Monkey

For some people, hot chocolate means a small package of powder mixed into boiling water. We aren’t some people, but by the same token, we assume you didn’t come here for a diatribe on how to make hot cocoa from scratch. That said, this drinkable dessert calls for ‘Xocolatl’, an outstanding organic Mexican hot chocolate mix made by Dagoba Organic Chocolate in Ashland, Oregon. The mix is laced with chilies and cinnamon, and packs considerable heat on its own, so you’ll want to adjust the proportion of Hot Monkey to New Deal according to your tolerance.

  • 1 oz New Deal Vodka
  • 1 t Hot Monkey Pepper-Flavored Vodka
  • 3 T Dagoba Xocolatl Hot Chocolate Mix (available at New Seasons Market)
  • 1 Cup Whole milk
  • Vodka Whipped Cream, to taste
  • Orange Zest
  1. Rub orange zest along rim of large ceramic or glass mug.
  2. Prepare Dagoba Xocolatl Hot Chocolate Mix according to instructions and pour into prepared mug.
  3. Add New Deal and Hot Monkey Vodkas in varying proportions according to taste. Stir well.
  4. Finish with a generous dollop of Vodka Whipped Cream, a sprinkling of cinnamon and a twist of orange zest.
  5. You might not leave home this winter.
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Bacon Bloody Mary

It was only a matter of time. This recipe is brought to us by Sic Semper Porcus, a blog dedicated to all things porcine. A featured member of our Bloody Mary Flight, and suggested as an important part of a complete breakfast, it is, as the folks at Sic Semper Porcus say “a must try recipe for any aspiring breakfast drinker.” (Matthew?)

  • 5 Large tomatoes
  • 3 Carrots, peeled
  • 4 Fresno peppers, stemmed
  • 1 1/2 Cups reserved cooking water
  • 1 T Worcestershire Sauce
  • 4 T Apple cider vinegar
  • 3 Cloves garlic, diced
  • 2 lemons, juice of
  • 3 T Ground black pepper
  • 1 T Ground fennel
  • 3 T Salt
  • 2 Slices bacon, plus one slice per glass (plus one to eat while you make the drinks)
  • New Deal Vodka, Portland 88 Vodka, or Hot Monkey Pepper-Flavored Vodka
  1. Boil the vegetables in water until tomatoes are tender.
  2. Remove vegetables, reserve cooking water and peel the tomatoes.
  3. Saute bacon to taste, and dice two strips.
  4. Combine all the ingredients (except water) in a blender and blend until a thick, smooth puree. (Yes, you are blending bacon).
  5. Slowly add the water until it has thinned out to the desired consistency.
  6. Add New Deal Vodka, Portland 88 Vodka, or Hot Monkey Pepper-Flavored Vodka, or a combination thereof, depending upon your tastes and fortitude.
  7. Now pour over rocks, garnish wildly, and squeal like a piggy! Squeal!
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Mary Had A Little Monkey

This is something else…!

  • 1 Good glug of Hot Monkey Vodka straight from the bottle
  • 1 1/4 cups Farmer’s Market Bloody Mary Mix
  • 2-3 Pickled string beans
  • 2 Fine, tall and leafy stalks of celery
  • 1 Generous wedge of lime
  • 1 Copy of the most recent Sunday Edition of the New York Times
  1. Mix Hot Monkey Vodka and Farmer’s Market Bloody Mary Mix together and pour over ice.
  2. Garnish with string bean, celery and lime.
  3. Grab the Sunday Times and enjoy!
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Trunk Monkey

Here is a spicy little number that turned up recently on the bar at The Maiden. We were alerted to this fact by our friends at Yelp who absolutely insisted we post the recipe for it here. (Well, twist our arm!) Here it is, courtesy of Jared in all its original, unabridged glory…enjoy!

  • 1 Lime (2 half-moons), muddled
  • 2 oz Hot Monkey Pepper-Flavored Vodka
  • 1 oz Triple Sec
  • 1.5 to 2 oz Simple Syrup (recipe in our House-made Mixers section)
  • 1 oz Pineapple juice
  • ½ oz Lime juice
  • Dash Grenadine
  1. Muddle limes in cocktail shaker.
  2. Add the rest of the ingredients to the shaker, then ice to fill. Shake well.
  3. Strain and serve in a martini glass.
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Vodka Soda with Grapefruit & Lemongrass

This effervescent cocktail is light and refreshing, and couldn’t be simpler to make. It’s the perfect antithesis to an overload of gingerbread cookies, stuffing, and Aunt Noreen’s green bean casserole. Kudos to Bradley Dawson at Belly Timber for the inspiration ….

  • 1 oz Hot Monkey Pepper-Flavored Vodka
  • 2 T LOFT Lemongrass Cello
  • 1 bottle Izze Sparkling Grapefruit Juice
  1. Fill a glass with ice.
  2. Add Hot Monkey Vodka and LOFT Lemongrass Cello. Give it a quick stir.
  3. Fill glass with Izze Sparkling Grapefruit Juice.
  4. You could garnish with a stalk of lemongrass, but who has lemongrass just sitting around in their kitchen? We don’t. Do you?
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The Carmen Miranda

This cocktail is a labor of love celebrating the flavors and colors of summer in the Pacific Northwest. The quantities listed below yield one cocktail, but you’ll want to share, so don’t be shy…go get yourself an entire Hermiston seedless watermelon–or two! And don’t hesitate to pick up at least a pint of those lovely little pineapple tomatillos from Sungold Farms in Verboort, now appearing each Saturday at the Portland Farmer’s Market in the Park Blocks. The extras will make an irresistible salsa.

  • ¾ oz Hot Monkey Pepper-Flavored Vodka
  • 3 oz Fresh watermelon juice
  • 3 oz Pineapple juice
  • ¼ t Pineapple tomatillo puree
  • 1 Splash Orange juice
  • 1 Splash Freshly-squeezed lime juice
  1. Remove papery husks and stems from a pint of pineapple tomatillos. Place in blender or food processor and puree until smooth.
  2. Strain pineapple tomatillo puree through fine sieve, or over two layers of cheesecloth.
  3. Cut watermelon into chunks and work through a fine sieve – this is a messy job, but well worth the effort. If time is a factor, send the chunks through a blender and move on.
  4. Fill an 8 oz. highball 3/4 of the way with ice.
  5. Pour Hot Monkey Pepper-Flavored Vodka over ice.
  6. Mix equal parts watermelon juice and pineapple juice in a separate container to taste. Depending upon the watermelon you use, you might wish add a little more or a little less to the mix. The key is to find the color and flavor that suit you perfectly.
  7. Add juice mixture to the highball, top with the pineapple tomatillo puree, and stir well.
  8. Add the slightest splashes of orange and lime juice to taste.
  9. Garnish cocktail with a pineapple tomatillo skewered onto a toothpick and topped with a thin wheel of lime. You could also add a cube of watermelon if you are so inclined and prefer an extra degree of ‘razmatazz’.
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