Distilling the Spirit of the Pacific Northwest
At Fremont Mischief, all their whiskeys are exclusively Rye because their growing area – the Skagit Valley, WA and Willamette Valley, OR, – rye grain can be grown sustainably. Corn, the major grain in bourbon whiskey…cannot. Chemicals are required to grow corn here. Since Mischief has been distilling rye whiskey for nearly a decade, they rightfully consider themselves 'rye experts'. Most rye whiskey available is no more than 50% rye because rye is far more expensive than wheat or corn, so other grains are blended in to decrease costs. In Canada, whiskey with as little as 2% rye can be called 'rye whiskey.' Further, without a doubt, rye is much more difficult to work with than other grains. Its characteristic outer hull and viscosity (stickiness) can clog pipes and equipment, but that won’t stop them. At Fremont Mischief Distillery, the distillers have learned their way around rye’s challenges.
They make all their Mischief Rye Whiskeys traditionally, with techniques used by few in the distilling industry. All their Rye Whiskeys are 'High-Rye' – 80% to 85% rye grain and 15% to 20% malted barley. They take the extra time, attention, and investment required to create Mischief’s 'High-Rye Whiskey'. The beautiful, complex flavor and rich mouthfeel is well worth it! As they approach their 10th anniversary, Fremont Mischief offers four award-winning High-Rye Whiskeys, all barrel-aged from four to seven years. Try one, try them all…they’re sure you’ll like the results. Neither too spicy nor harsh, Mischief Whiskeys are graceful & smooth, each different with flavors of tea, spice, vanilla, toasted nuts, and dried fruit.
Fremont Mischief Distillery is a joy to operate and own. They’re like creative 'mad scientists' and it’s very satisfying when people appreciate and enjoy the spirits they have distilled. That said, it is their relationship with the farms and farmers they feel gives meaning to their work here at Mischief. They call it 'agri-distilling'. The grains they use in their spirits are sustainably grown on small farms in the Skagit and Willamette Valleys west of the Cascade Mountains. The farmland there is in the top 1% in the entire world with topsoil 30 feet deep. There are a number of people thinking about how to preserve this valuable land for future generations by making farms economically sustainable too.
Add all the ingredients except the Champagne to a shaker and fill with ice. Shake well and strain into a Champagne flute. Top with the Champagne and garnish with a lemon twist. P.S. We think this drink would be great with Prosecco instead of Champagne!
Put all of the ingredients into a cocktail shaker and top with ice. Shake really well, and pour through a double strainer into a collins glass filled with ice. Top with club soda Garnish with a couple of huckleberries and a sprig of mint
Place mint leaves in your hand and clap your hands together to wake up the mint. Place in a cocktail shaker. Add ½ oz ginger syrup, then give the mint a few taps with a muddler. Add the gin, lime juice, and ice to your shaker. Shake well. Double strain into a Collins glass filled with ice. Top with approximately 1 oz. of ginger ale. Garnish with a mint sprig and lime wedge.
Combine gin, mango puree, lemon juice, and allspice liqueur in cocktail shaker. Add ice and shake until well chilled, about 15 seconds. Pour into coupe glass. Garnish with flower and serve.
Pour the cranberry simple syrup and Fremont Mischief Gin into a shaker with ice, shake until frosty and pour into martini glass. To garnish take a few fresh (or frozen) whole cranberries. Squeeze some juice from 1/2 a lemon onto small bowl, roll the berries around in the juice, then roll them around in some coarse raw sugar to make them sparkle. Skewer with a long toothpick. >>>> Homemade Cranberry Simple Syrup: 1 lb fresh or frozen whole cranberries 2 cups water 1 cup brown sugar 1 cup maple syrup Zest from one orange Zest from one lemon Juice from orange, after zested Juice from lemon, after zested To make the syrup rinse cranberries (if fresh) and put in sauce pan. (Reserve a hand-full for a garnish.) Add water, sugar and syrup and simmer for 10 minutes or so. Then zest the orange and lemon peel with a grater. After you have added all the zest, cut the orange and lemon and add the juice. Don’t worry about seeds or pulp, it will all get strained out. After the berries have cooked for a while, use a masher to smoosh them all up to make sure you are getting all the zingy goodness. Cook for 3-4 more minutes, turn off. Once cooled a bit strain using either a fine wire mesh strainer, or cheesecloth. The syrup will last for a few weeks, refrigerated.
Combine the gin, orange liqueur, pineapple juice, lemon juice, and allspice in a bowl or pitcher filled with ice. Pour punch mixture into a highball glass with more ice, top with Champagne and enjoy!
Combine Gin, Poma and Lemon Juice in shaker over ice. Place 2 ice cubes in rocks glass with 2 pineapple chunks. Shake, pour over ice cubes and pineapple, garnish with Rosemary sprig in the glass.
Put all in a shaker with a generous amount of ice, shake well, strain into Martini glass. Garnish with a twist of lemon peel.
In a shaker gently muddle mint, lime juice, and simple syrup (this won’t take much, you don’t want to over muddle mint). Fill shaker with ice and add gin. Shake well and strain into Collins glass filled with ice. Then top with soda water! It’s as simple as that!
Fill your favorite glass with ice, add Barrel Finished Gin, spiced tangerine simple, and top with tonic water. Give it a stir for consistency and enjoy! >>>> Spiced Tangerine Simple Syrup: Half a gallon of Tangerine Juice (Trader Joes carries some, if you cant find any orange juice works great also) 4-5 cinnamon sticks 3 whole cloves 1 teaspoon Vanilla extract Add all ingredients to a pot and bring to a boil. Reduce to a simmer and let the mixture cook down and reduce in quantity by about half. This usually takes about 30 minutes to an hour. Remove from heat, let cool, and strain out cinnamon and clove. Done!
Add gin, fresh lemon and Orange Liqueur in a shaker with ice, get nice and cold, strain into champagne flute, top with bubbly. Garnish with a long twist of lemon peel. (A Citrus Stripper is a great tool to make a long lemon twist, or use a peeler. After you make the long peel, wrap around a wooden spoon to get the twirls)
Put all of the ingredients into a pint glass and top with ice. Stir for 20 seconds and strain into a chilled martini glass. Top with an orange zest.
Fill a mixing glass 2/3 full with ice. Add John Jacob, Fernet Branca, and dry curaçao. Stir until well chilled, about 20 seconds. Strain into an ice-filled rocks glass. Garnish with blueberries and serve.
Pour the ingredients into a cocktail shaker filled with ice. Shake well. Strain into a chilled cocktail glass or shot glass. Garnish neat version with an apple slice.
Measure ingredients into a mug. Heat via steam or microwave until warm, then garnish with a cinnamon stick, candied ginger on a toothpick, or float a star anise. >>>> Spiced Ginger Simple Syrup: 1 1/2 cups fine sugar 1/2 c. honey 2 c. water 6 whole star anise 2 inch piece peeled fresh ginger, sliced thinly Combine ingredients, bring to a boil, simmer 15 minutes, cool. Filter out solids. Bottle & refrigerate.
Crush mint gently in a highball glass. Fill with broken ice. Add remaining ingredients and mix gently. Add straw and serve.
Fill a mixing glass 2/3 full with ice, then add infused rye, sherry, lemon juice, and syrup from the cherry jar. Stir until well chilled, about 25 seconds. Strain into a chilled cocktail glass, and garnish with a cherry. >>>> Infused Rye: 1/3 cup cacao nibs (Theos!) 1/2 teaspoon whole black peppercorns 5 allspice berries 1/4 cup sliced almonds, toasted 2 (2-inch long) cinnamon sticks 1/2 inch fresh ginger, peeled and sliced 1 1/2 cups Fremont Mischief Whiskey, such as John Jacob In an airtight container, combine cacao nibs, peppercorns, allspice berries, cinnamon sticks, ginger, and rye, and swirl to mix. Let sit at room temperature for 2 days, shaking occasionally, then strain into a clean airtight container.
Garnish with a peppered skewer of pineapple, strawberry, and lime slices!
Mulled Cider and John Jacob get along just fine! A super easy recipe to have ready to go when guests come over to watch a game, or before a dinner party. Grab your crock pot and warm up some fresh Apple Cider, add some orange slices and mulling spices. You can find mulling spices in premixed packages, or you can make your own. To serve, ladle about 3 ounces mulled cider into mug, add 1 ounce John Jacob Straight Rye Whiskey, garnish with a cinnamon stick or some orange peel (or both!) and enjoy the warmth!
Serve on ice, garnish with fresh cranberries.
In a mixing glass, combine all liquid ingredients, add ice and stir until well chilled. Strain into an ice-filled Old-Fashioned glass. If you have an oversized ice cube, even better! Take a wide strip of orange peel, run peel around rim, and place in finished cocktails. >>>> Spiced Simple Syrup: 2/3 cups sugar 1/3 cup brown sugar 1 cup water grate the peel off of a whole fresh orange 20 or so whole cloves 2 cinnamon sticks, broken up Combine all ingredients in a pot and bring to a light boil, stirring until the sugar has dissolved. Once boiling, reduce heat and simmer for 15 min. Remove from heat and let cool. Filter out solids using a fine mesh strainer. Bottle and keep refrigerated, will last a couple of weeks.
Shake over ice and strain into martini glasses, garnish with grapefruit rind curl. Enjoy! >>>> Whiskey Infusion: 16 ounces (2 cups) Fremont Mischief Skagit Gold Straight Rye Whiskey Rind of 1 grapefruit 1 vanilla bean (split open) 6 whole cloves Rinse the grapefruit, then use a peeler to peel slivers of the whole grapefruit rind. You don’t want much of the pith, just the rind. You can save the rest of the grapefruit to use for juice in the cocktail. Take a vanilla bean and carefully slice down the middle long-wise, opening up the center to expose and loosen all the delicious little tiny black flecks. Place the rind, vanilla bean and whole cloves in a jar with the Rye Whiskey. Cover and let sit for about 3-4 hours. When ready, strain the whiskey to remove the cloves, rind and vanilla bean. There will be small black flecks from the vanilla in the rye. Save the grapefruit rind as garnish for the cocktail. Makes enough infused whiskey for about 8 cocktails.
Put all in shaker with ice, shake well to cool, then strain into a rocks glass with a large ice cube. Garnish with a lemon slice dipped in cinnamon and sugar. Or a cinnamon stick, just for fun. >>>> Maple Cinnamon Simple Syrup: 1 cup Maple Syrup 2 cups water 8-10 sticks of cinnamon, broken up a bit Zest from one lemon Put water and syrup all in a sauce pan. Break up cinnamon sticks a bit. Using a fine grater, grate in the peel of one lemon. Simmer for 15 minutes. Strain and refrigerate. Will last two or more weeks.
Combine all ingredients into your shaker or mixing glass, add ice and shake or stir. Strain into a coupe glass, or large tumbler (with a big cube), and garnish with a lemon wheel. Thats it; so simple!
Measure ingredients into a mug. Heat via steam or microwave until warm. Garnish with a cinnamon stick, candied ginger on a pick or float a star anise. >>>> Spiced Ginger Simple Syrup: 1 1/2 cups fine sugar 1/2 c. honey 2 c. water 6 whole star anise 2 inch piece peeled fresh ginger, sliced thinly Combine ingredients, bring to a boil, simmer 15 minutes, cool. Filter out solids. Bottle & refrigerate.
For the cocktail, add Storm Tossed Rye Whiskey, egg white, lemon and rosemary simple syrup to the shaker without the ice. Shake it well (this is called a dry shake) to get the egg whites all mixed in and fluffy. Then add ice to the shaker and give it a few more shakes to get it nice and cold. Pour ice and all into rocks glass, garnish with a grilled lemon and sprig of rosemary. Enjoy! >>> Rosemary Simple Syrup: 3/4 cup sugar A handful of fresh chopped rosemary For the syrup, put ingredients in a little pan on the grill with 3/4 cup water. Letting it simmer on the grill adds a nice light smokey flavor to the syrup. Strain out the rosemary and let cool. >>>> How to Grill the Lemons: Take a handful of lemons, cut in half. (You will need about 1 lemon per cocktail). Fire up the grill, low temp is great. Get some fresh rosemary and white sugar and mix together (save the leftover mix to make the simple syrup). Dip the lemon half in the sugar mix, and place face down on the grill. Slow grill for about 15 minutes on the face, then turn over for some more grilling, (to make sure all the delicious juice doesn’t leak out). Grill till the lemon is soft with some nice char. Once the lemon has cooled enough, squeeze all the juice out. Preserve some grilled lemons for garnish.
Add Storm Tossed Rye Whiskey, egg white, lemon and rosemary simple syrup to the shaker without ice. Shake it well (this is called a dry shake) to get the egg whites all mixed in and fluffy. Add ice to the shaker and give it a few more shakes to get it nice and cold. Pour ice and all into rocks glass, garnish with a grilled lemon and sprig of rosemary. Enjoy! >>>> How to Grill Lemons: Take a handful of lemons, cut in half. (You will need about 1 lemon per cocktail). Fire up the grill, low temp is great. Get some fresh rosemary and white sugar and mix together (save the leftover mix to make the simple syrup). Dip the lemon half in the sugar mix, and place face down on the grill. Slow grill for about 15 minutes on the face, then turn over for some more grilling, (to make sure all the delicious juice doesn’t leak out). Grill till the lemon is soft with some nice char. Once the lemon has cooled enough, squeeze all the juice out. Preserve some grilled lemons for garnish. >>>> Rosemary Simple Syrup: 3/4 cup sugar A handful of fresh chopped rosemary For the syrup, put ingredients in a little pan on the grill with 3/4 cup water. Letting it simmer on the grill adds a nice light smokey flavor to the syrup. Strain out the rosemary and let cool.
Fill a cocktail shaker 2/3 full with ice. Add grapefruit juice, whiskey, and simple syrup. Shake vigorously until well chilled, about 20 seconds. Strain into ice-filled rocks glass, garnish with grapefruit wedge if desired.
Fill a mixing glass 2/3 full with ice. Add Mischief Whiskey, Fernet Branca and simple syrup. Stir until well chilled, about 20 seconds. Strain cocktail into an ice-filled rocks glass. Garnish with orange twist and pineapple chunk on a pick, serve immediately
Put all ingredients into a shaker (without ice first) and vigorously shake for 5 seconds Add ice to shaker and shake for an additional 10 seconds. Strain into your favorite coupe or martini glass and garnish with a cranberry/thyme skewer. Sip, chill, and enjoy some Mischief!
Swirl ingredients with ice to chill, strain into a martini glass and garnish with a fine lemon twist.
Fill a cocktail shaker with ice. Add beet juice, whiskey, lemon juice, and ginger liqueur. Shake until well chilled, about 20 seconds. Strain evenly into two coupe glasses and serve.
Put all of that in a pint-glass full of ice, stir for at least 30 seconds with a bar spoon (or a chopstick in a pinch), then strain into a chilled cocktail class. One Luxardo cherry in the bottom.
In a large pitcher, combine Mischief Whiskey, bitters, lemon juice and 1/2 cup of Spiced Honey Syrup. Stir until combined. This can be made and kept refrigerated for several days. (Leftover syrup can be saved for up to 4 weeks – try it in other cocktails. Yum.) When ready to serve, add ice to the pitcher, then squeeze the lemon peels and orange peels on top to express their oils, and drop the peels into the mix. (Add some star anise pods for a cool look.) Stir to combine. Pour into 6 rocks glasses, adding more ice from the pitcher to each glass as needed. Garnish each glass with an orange or lemon peel. Top with Timber City Ginger for added flavor & bubbly. >>>> Spiced Honey Ginger Simple Syrup: 1/2 cup water 1/2 cup clover honey 3 whole star anise 1/2-inch piece of fresh ginger, peeled and sliced into coins (4 to 5 slices) 1 strip of orange peel, removed with a peeler (no pith) Combine the honey, water, star anise, ginger, and orange peel in a small sauce pan. Bring to a simmer over medium-high heat, then lower the heat to a slow simmer. Continue simmering for 10 minutes. Remove from heat and let cool. Strain out the spices.
Add the rye, vermouth, and bitters to a pint glass half-full of ice. Stir until very cold, about 40 seconds. Strain into a chilled cocktail glass. Can be served in either a classic martini or a coup glass. Skewer the 2 cherries onto a pick and lay in.
For the cider mix, put the butter, maple syrup in sauce pan. Melt butter slightly, then add apple cider. To scrape out the vanilla bean, cut the bean down length to splay bean open, then you can use a knife to scrape out all the tiny little seeds into the pot. With a fine grater, zest the outside of a lemon to add just the a very fine bit of the lemon peal. You can warm this on the stove for as long as you like, but don’t get it up to a simmer, just warm is great. To prepare the cups, slice the lemon and run it liberally around the rim of the glass. Then put some course salt and course sugar on a small plate and dip the tea cups into the sugar/salt mix. To make a fun garnish, use a toothpick or ice pick to poke some holes in a mini orange and insert whole cloves into the orange, then carefully cut it into quarters. Pull away a bit of the peel at the bottom and slide the orange onto the rim of the glass. When you are ready to serve place 2 ounces of Fremont Mischief Whiskey in the prepared cup, then pour hot maple buttered deliciousness in and be ready to enjoy.
Blood oranges are a Spanish variety that are particularly sweet with juice that is very red, adding a nice blush to the cocktail. Put juice, liquor and whiskey in shaker with ice. Shake to chill. Strain into glass and top off with Prosecco or Champagne. Top with Candied Cranberry garnish.
Pour all ingredients over ice into a mixing glass and stir for 20 seconds. Strain mixture into a cocktail glass, squeeze and float orange peel in glass and enjoy!
Pour whiskey into a highball or tumbler glass. A beautiful glass adds to the romance, and we have a wonderful selection of vintage glassware. Add one or two scoops of ice cream to your glass and top with ginger beer. Garnish with rose. It’s that easy. Enjoy yourselves and each other this Valentine’s Day, and don’t be afraid to indulge a little! We show our love with whiskey and you can too (trust me it works)!
Combine all ingredients except soda water and orange segments into a shaker and vigorously shake for 15-30 seconds. Pour into a glass over ice. Add orange segments and soda water (if desired) then enjoy! This cocktail is fun and versatile! Swap out your favorite jams or preserves as well as your favorite juices!
Shake ingredients with ice until chilled, then strain into a chilled glass. Garnish with sliced grapefruit.
Shake all ingredients except wine with ice and strain into a rocks glass filled with ice. Pour wine over the back of a spoon to float on top of the drink. Garnish with a lemon twist.
Pour ingredients into a chilled cocktail shaker with ice. Shake well and pour into your favorite martini glass. *Warning: This drink is illegal in 14 states!*
Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a chilled cocktail glass. Optional Substitutions: Mint
Muddle Habanero slice in a collins glass. Fill with crushed ice. Add vodka, lemon juice, hibiscus liqueur and Canton ginger liqueur. Stir. Top off with ginger beer. Optional substitutions: Muddled ginger, jalapeno.
Fill a chilled rocks glass with ice cubes. Add vodka and bitter orange. Top with tonic. Garnish with lime wedge.
Fill a shaker with ice cubes. Add vodka, bitters, and lime juice. Shake and strain into a chilled collins glass. Top with ginger beer.
Put all of the above ingredients into a cocktail shaker with ice. Pour through a fine mesh strainer into a Collins glass filled with ice. Top with Rachel’s Ginger Beer. Garnish with fresh cranberries.
Combine the vodka, lemon juice, and sugar in a cocktail shaker. Add ice and shake vigorously until well chilled, about 20 seconds. Strain into a chilled cocktail glass and garnish with a lemon twist.
Stir in Collins glass with ice, top with ginger ale. Garnish with Lime.
Squeeze tangerine into a tall glass filled with ice. Measure and add ingredients. Top with 3 oz soda water. Garnish with rosemary sprig and candied ginger on a pick. >>>> Tangerine Ginger Beer Pre-Mix (makes 16 ounces): ¾ c. simple syrup (1:1) ¾ c. Monin Old fashioned Ginger Ale Syrup ½ c. Monin Orange Tangerine Syrup Mix together & store room temperature
Gently crush mint and basil in shaker. Add agave, vodka and lime juice. Shake well. Strain over martini glass. Garnish with basil leaf.
Shake and strain over fresh rocks in a collins glass. Top with Brut Rose or Brut Champagne. Garnish with a strawberry.
Shake all ingredients over ice, strain into martini glass, and garnish with candied cranberries on a pick. >>>> Clove Spiced Simple Syrup: 1 cup water 1 cup sugar 1 tablespoon whole cloves Using a fine grater, grate in a little grapefruit peel for a little extra flavor Simmer for 10 minutes, strain. Let cool and enjoy! Refrigerate and it will last a week or two.