Cocktails
Cocktail
Recipes
Give
Whiskey
An Added
Twist
W
ith whiskey sales on the rise, more
people are discovering there are
plenty of ways to drink the distilled
spirit than just straight on the rocks.
i o o i t n oy n in mor an mor
ay to
om m nt th
hi
y a or ith a
thora o
other ingredients, whether its syrups, fruit juices,
vermouth or even tea.
“A growing willingness to experiment with
whiskey and bourbon as the primary ingredient in
a variety of cocktails is just one of several ways
consumer habits have been changing”, says Steven
Earles, CEO of Portland-based Eastside Distilling.
“People are drinking less wine and more whiskey,
and women have become more inclined to give
whiskey a try,” says Earles, whose company
ar a y
rim nt
ith a ari ty o a or in
its drinks, such as Cherry Bomb Whiskey and
Oregon Marionberry Whiskey.
Marionberry Beret
1 ½oz Marionberry Whiskey
½oz dry curacao
2oz fresh grapefruit juice
served on the rocks
Fill glass with ice,
add Burnside Bourbon and recipe
ingredients.
Earl’s Demise
25oz Cherry Bomb Whiskey
(one 750ml bottle)
12 ½oz Burnside Bourbon
75oz Smith Teamaker Earl Grey Tea (chilled)
25oz orange juice
25oz simple syrup
12 ½oz sweet vermouth
5 tablespoons Peychaud’s Bitters
Mix all the ingredients in a large punch
bowl, then add ice or ice ring. Serve in small
punch glasses.
The Sideburn
1 ½oz Burnside Whiskey
¾oz Aperol
½oz Solerno Blood Orange Liqueur
1oz fresh lemon juice
½oz lavender simple syrup
13oz old fashioned glass over ice
Fill a 14oz rocks glass with ice, add all the
other ingredients and stir.
Eastside Civil War
1 ½oz Burnside Bourbon
½oz Cocchi Torino Sweet Vermouth
½oz Cynar
2 dashes Fee Brothers Old Fashion Bitters
amarena cherry
Add all the ingredients, except the cherry,
to a 16oz mixing glass (pint glass). Fill to
within 1 inch of the top with ice. Stir until
chilled and strain into a martini glass.
Garnish with an Amarena cherry.
The mixture serves 10-12 people.
Th tr n o n in mor
ay to in
hi
y
in cocktails also may be just one of several
factors helping to add to the bump in whiskey
sales. As of November 2014, Whiskey sales were
near $4 billion, in contrast to $3.5 billion in 2013,
according Nielsen research.
For distilleries, those numbers may mean a toast is
in order. For consumers, that toast may involve a
mi o a or ma
t to th ir i in
t
nit y i ti on th ro
www.EastsideDistilling.com
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