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‘Tis weeks before Christmas
and all through the land
holiday partiers are partying
yet have nothing to sip in their hand.
Festive hostesses fear not
these few cocktails will impress
As they’re handcrafted delights
from friends in the Pac Northwest
Cheers!!
Gingerbread Nog
1 ½ oz Clear Creek 8-year old Apple Brandy
½ oz Bittermilk No. 7 Gingerbread Old Fashioned Syrup
1 oz Heavy Cream or Half & Half
Shake on ice and strain into rocks glass with fresh ice. Dust with ground cinnamon or nutmeg.
Recipe Courtesy of Hood River Distillers Tasting Room
Oh X-Mas Tree
2 oz Clear Creek Douglas Fir Brandy
¾ oz Raft Citrus-Rosemary Syrup.
Woodland Bitters by Portland Bitters Project
Shake Douglas Fir Brandy and Citrus-Rosemary Syrup with ice and strain into rocks glass with fresh ice. Add hefty dash of Woodland Bitters and garnish with a sprig of rosemary.
Recipe Courtesy of Hood River Distillers Tasting Room
Oregon Oak Nog
4 egg yolks
1/3 cup sugar plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3-6 oz Trail’s End Bourbon – 8 year old Kentucky Bourbon finished with Oregon Oak
1 teaspoon fresh nutmeg
4 egg whites
Beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside. In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
Beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture. Pour into chilled copper mugs and garnish with freshly grated nutmeg.
Scrooge and Barley
2 oz. McCarthy’s Oregon Single Malt – American Whiskey Made from 100% Barley
¾ oz. Dolin Dry Vermouth
½ oz. Kronan Swedish Punsch
2 Dashes Angostura
2 Dashes Regan’s Orange Bitters
Combine ingredients in a mixing glass. Add ice and stir to dilute, chill, and incorporate. Strain with a julep strainer into your favorite coupe glass. Garnish with an orange peel.
Recipe courtesy of Daniel Osborne from Bull in China and Woodsman Tavern
Partridge in a Pear Tree
1 oz. Clear Creek Pear Brandy
1 oz. Union Mezcal
¾ oz Fresh Lemon Juice
¾ oz 1:1 Honey Syrup
3 drops Orange Blossom Water
Combine ingredients in a shaker tin. Add ice and shake well to dilute, chill, and incorporate ingredients. Double strain with a hawthorne strainer and a fine mesh strainer into your favorite rocks glass over ice. Garnish with a lemon peel.
To make honey syrup: Combine equal parts honey and hot water. Stir until incorporated. Store in a glass bottle and refrigerate.
Recipe courtesy of Daniel Osborne from Bull in China and Woodsman Tavern
