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Townshend's Distillery

Townshend's Distillery

Makers of botanical spirits

Townshend's Distillery is the next step for this team. They've begun to utilize their years of experience with botanical blending and tea to create herbal spirits from their kombucha distillate. Their offerings include a family of tea liqueurs, Italian amari (bitter liqueurs), and other botanical spirits, all distilled from a fermentation of tea and sugar. Crafting everything in-house from scratch ingredients, they strive to offer inventive additions to the worlds of both tea and craft spirits.
Townshend’s distilling process begins with artful Townshend’s Tea blends that result in Brew Dr. Kombucha and their own botanical spirits line. They steep organic Townshend’s tea leaves, herbs, and spices in boiling water until their flavors are fully extracted. After adding organic cane juice to the mixture, they send the sweetened tea to their fermentation room where they add bacteria and yeast. Over the next few weeks, fermentation takes place and the mixture turns into kombucha.
Once fermentation is complete, they use a custom vacuum still to separate the alcohol from the kombucha and send the tea distillate to a blending tank where they add as many as 30 more botanicals to the mixture. The alcohol extracts flavors, colors, and aromas from these ingredients. This step can take between three and eighteen days, depending on the product. After some filtering, a final tasting, and team approval, the spirit is ready to bottle!

Out on a Weeknight


Ingredients:
  • 0.25oz. Simple syrup
  • 0.5oz. Fresh lemon juice
  • 1.5oz. Bluebird Alpine Liqueur
  • 1.5oz. Fresh-pressed apple cider
  • Brew Dr. Harvest kombucha
Directions:
Combine Bluebird, cider, simple syrup, and lemon juice in a cocktail shaker. Add ice and shake briefly. Strain into a Collins glass filled with ice. Top with kombucha. Garnish with apple wedge.

End of Days


Ingredients:
  • .75oz. Bluebird Alpine Liqueur
  • .75oz. Fresh lemon juice
  • .75oz. PX Sherry
  • .75oz. Wray & Nephew Jamaican rum
  • Brew Dr. Ginger Tumeric kombucha
Directions:
Combine sherry, Bluebird, rum, and lemon in a Boston shaker. Strain over a tall cube in a collins and top with Ginger Tumeric kombucha.

Timberline CIder Cocktail


Ingredients:
  • 250ml Water
  • 2L Honey crisp apple cider
  • 300ml Lemon juice
  • 4 Small pinches of salt
  • 750ml Bluebird Alpine Liqueur
  • Peels of 2 lemons
Directions:
Bring the cider to a simmer in a slow cooker. Add lemon juice and water. Add Bluebird Alpine Liqueur. Add lemon and salt to taste. Serve with 2 dashes of Angostura bitters and a cinnamon stick or a clove-studded lemon wheel.

Pear Supply


Ingredients:
  • .25oz. Simple syrup
  • .75oz. Fresh Lemon juice
  • 1oz. Bluebird Alpine Liqueur
  • 1oz. Pear brandy (we recommend New Deal Distillery)
  • Brew Dr. Vanilla Oak kombucha
Directions:
Combine the brandy, lemon, Bluebird, and simple syrup in a shaker. Shake vigorously and strain over ice in a collins glass. Top with Vanilla Oak and garnish with a lemon peel.

Toddy Rundgren


Ingredients:
  • 150ml Lemon juice
  • 2.5L Water
  • 250ml Honey
  • 5 Tablespoons of peppermint tea + 3 heaping tablespoons of chamomile*
  • 750ml Bluebird Alpine Liqueur
Directions:
*Stainless steel infusers might be preferred here but otherwise you can bundle the herbs into cheesecloth and tie them up and let them sit in the simmering water. Bring water to a near boil then turn the heat to low. Add all nonalcoholic ingredients while the water cools a little. Be sure to dissolve all of the honey into the solution. Add Bluebird Alpine Liqueur. If necessary, sweeten further to taste.

Hit Me Baby One More Gluhwein


Ingredients:
  • 1.5L (Two bottles) red wine – we used Shiraz
  • 150ml Honey
  • 750ml Bluebird Alpine Liqueur
  • 750ml Cream sherry
  • Peels and juice from 1 orange
Directions:
Simply combine all ingredients in a slow cooker and simmer. Sweeten with honey as needed.

Hawthorne Lantern


Ingredients:
  • .5 ounces lemon juice
  • .75 ounces Bluebird Alpine Liqueur
  • 2 ounces Irishman Founder's Reserve Whiskey
  • Candied pecans and sage garnish
  • Cranberries
Directions:
Combine Whiskey, Bluebird and lemon juice. Blend, strain and and pour into rocks glass. Add crushed ice, cranberries, candied pecans and sage garnish.

Norma Jennings Toddy


Ingredients:
  • .5 oz. lemon juice
  • 1 bar spoon demerara simple syrup
  • 1 lemon wedge studded with cloves
  • 1 ounce Bluebird Alpine Liqueur
  • 2 - 4 oz. boiling water
  • 2 ounces Rye
Directions:
Mix ingredients together, pop into heat proof glass or mug and enjoy.

South Sider


Ingredients:
  • 1 barspoon cherry heering
  • 1-1/2 ounces South Sister Gin
  • 1-2 dashes aromatic bitters
  • 1/2 ounce Bluebird Alpine Liqueur
  • 3/4 ounce Dolin Blanc Vermouth
Directions:
Rinse a coupe glass with the spice tea liquor, and stir the remaining ingredients over large cubes of ice for 10-15 seconds. Strain into the rinsed glass, and garnish with an expressed orange peel.

Waffle Widow


Ingredients:
  • 1 oz. Bluebird Alpine Liqueur
  • 1/2 oz. maple syrup (grade B recommended)
  • 2 oz. London dry gin
  • 3/4 oz. lemon juice
Directions:
Combine all ingredients in a cocktail shaker. Add ice and shake vigorously. Strain into a stemmed cocktail glass.

Timberline Cider


Ingredients:
  • .33 -.5 oz. lemon juice (to taste)
  • 2 oz. Bluebird
  • 5 oz. hot cider
Directions:
Pre-warm a mug. Add ingredients, stir gently. Garnish with a lemon wheel/cinnamon stick. Bluebird with hot cider & lemon juice is all you need for a super toddy. This guy scales up really easily into a crock pot punch bowl as well.

Panic Attack at the Disco


Ingredients:
  • 1 oz. Campari
  • 1 oz. Lustau Amontillado Sherry
  • 1.5 oz. Townshend's Gin
  • 2 dashes Orange Bitters
Directions:
Stir, strain, add crushed ice, top with 1oz soda water, garnish orange twist.

Gin Rickey


Ingredients:
  • 1.5oz. Townshend's Gin
  • Half a lime
  • Soda
Directions:
Using a collins glass filled with ice, add the gin and top with soda water. Squeeze half a lime over the top and use that as the garnish.

Cat's Outta the Sbagliato


Ingredients:
  • 1oz. Campari
  • 1oz. Townshend’s Gin
  • 3oz. Brew Dr. Citrus Hops kombucha
  • Topped with soda
Directions:
Build the cocktail in a wine glass over ice. Garnished with half an orange wheel.

The Girl with the Dragon Pearl Jasmine Tattoo


Ingredients:
  • .5oz. Fresh lime juice
  • .5oz. Pamplemousse rosé
  • 1.5oz. Townshend’s Gin
  • 4oz. Iced Dragon Pearl Jasmine tea
  • Topped with Brew Dr. Love kombucha
Directions:
Combine the gin, pamplemousse rosé, and lime juice together in a shaker and shake vigorously. Strain over ice into a pint glass and stir in 4 oz of cold Dragon Pearl Jasmine green tea*. Top with Brew Dr. Love kombucha and garnish with a lavender sprig. *To make the iced tea, take 1 tsp of Dragon Pearls in a heat proof vessel. Pour about half an ounce of cold water over the pearls before adding 6oz of hot water (just before boiling). Let steep for about 2 minutes then strain over 10oz of ice.

Fig Collins


Ingredients:
  • .75 oz. Fig syrup
  • 1 oz. Lemon juice
  • 2 oz. Townshend's Gin
Directions:
Shake, double strain, top with 1.5 oz. soda water, add crushed ice, garnish with lemon twist.

Pegu Club


Ingredients:
  • .5 oz. Cointreau
  • .75 oz. Lime juice
  • 1.5 oz. Townshend's Gin
  • 2 dashes Angostura Bitters
Directions:
Shake, double strain, garnish with lime. Serve up.

Lost in the Woods


Ingredients:
  • 1 bar spoon absinthe
  • 1 oz. Cocchi di Torino
  • 2 oz. Townshend's Gin
Directions:
Stir, strain, garnish with lemon twist. Serve in cocktail glass our coupe.

Milwaukie-Sale


Ingredients:
  • 1 oz. Kashmiri Amaro
  • 1 oz. Stonebarn Oat Whiskey (sub bourbon if you like)
  • 1 oz. sweet vermouth
  • Ice
  • Itty bitty pinch of @sokolblosser Pinot Noir salt
Directions:
Combine all ingredients in a pint or mixing glass. Add ice and stir 60 times. Serve in an old fashioned glass over a large ice cube. Garnish with an orange twist.

Johnny Kashmiri


Ingredients:
  • .25oz Espadin mezcal
  • .75 Blanco tequila
  • .75oz Kashmiri Amaro
  • .75oz Townshend's Roasted Mate Infused Crème de Cassis tea
  • 2 Dashes of orange bitters
Directions:
Enjoy!

Business Spritz


Ingredients:
  • 1.5oz Punt e Mes vermouth
  • Float Kashmiri on top
  • Top with Brew Dr. Lemon Ginger Cayenne kombucha
Directions:
In a wine glass filled with ice cubes, layer ingredients. Garnish with an orange peel and an amarena cherry.

Our Besk Effort


Ingredients:
  • .33 oz. Kashmiri Amaro
  • .5 oz. honey simple syrup
  • .75 oz. mint/Marionberry/peppercorn shrub
  • 1.5 oz. gin
  • 3 drops lavender bitters
  • Rinse of Letherbee Besk liqueur
Directions:
Shake and serve up in a stemmed cocktail glass or with large cube in rocks glass.

Sherry the Cable Guy


Ingredients:
  • 1/2 oz. amontillado Sherry
  • 1/4 oz. honey syrup*
  • 2 oz. Townshend's Kashmiri Amaro
  • 3 dashes Angostura bitters
Directions:
Combine all ingredients in a mixing glass. Stir 60 times. Strain into a stemmed cocktail glass. Garnish with real Maraschino cherry** *Made by combining 2 parts honey with 1 part boiling water **Luxardo and Amarena Toschi brands recommended

Bitter Coke


Ingredients:
  • 1/2 Lime
  • 2 oz. Kashmiri Amaro
  • Mexican Coke
Directions:
In rocks glass add Kashmiri Amaro, fill with cola, add squeeze of lime.

Ghost in Tea


Ingredients:
  • .25 Sorghum Syrup
  • .75 Bitter Tea
  • 1 dash Fee's Old Fashioned Bitters
  • 1 dash Regan Orange Bitters
  • 1.25 oz. Rittenhouse Rye
  • Absinthe Rinse
Directions:
Combine all ingredients in a mixing glass. Stir 60 times. Serve in an old fashioned glass over a large ice cube. Garnish with a flamed orange peel.

The Longest Day


Ingredients:
  • 2 oz. Aria Portland Dry Gin
  • 3/4 oz. Kashmiri Amaro
  • 4 dashes Aromatic Bitters by The Bitter Housewife
Directions:
Combine all ingredients in a mixing glass over ice. Stir well and strain into an old fashioned glass. Garnish with orange or cherry.

Disco Lemonade


Ingredients:
  • 1-1/2 oz. Temperance Trader bourbon
  • 1/2 oz. Kashmiri Amaro
  • 1/2 oz. Lemon juice
  • Mexican Coke
Directions:
Combine amaro, bourbon, and lemon juice in a shaker. Shake well and strain in to an old fashioned glass with ice. Top with Mexican Coke.

Milwaukier


Ingredients:
  • 1 - 1/2 oz. Bull Run Temperance Trader bourbon
  • 1 oz. Dolin Rouge sweet vermouth
  • 1 oz. Kashmiri Amaro
  • 2 dashes Angostura bitters
  • Ice
Directions:
Combine all ingredients in a pint or mixing glass. Add ice and stir 60 times. Strain into a stemmed cocktail glass. Garnish with an orange twist.

Ferrari Camper


Ingredients:
  • .75oz sweet vermouth
  • 1.5oz Campari
  • 1.5oz PNW Fernet
  • 2oz Brew Dr. Herbal Uplift kombucha
Directions:
Stirred Campari, fernet, and vermouth in a mixing glass and strain into a rocks glass, add 2oz Herbal Uplift and swirl. Garnish with an olive.

The Toronto


Ingredients:
  • .25oz maple syrup
  • .75oz PNW Fernet
  • 2oz Rye Whiskey
Directions:
Combine in a mixing glass with ice, stir for 10 seconds and strain into a coupe. Garnish with an expressed orange peel.

Fernetscape Navigator


Ingredients:
  • 1 oz. Cynar
  • 2 oz. Townshend's PNW Fernet
  • Orange peel
Directions:
Stir until it's well chilled (not too much dilution) and strain into a schnapps glass. It's an awesome digestive cocktail to scale up and serve several folks after a dinner party...we've done the research... Express an orange peel for the oil over the one or several glasses you've prepared and discard the peel.

Village Green


Ingredients:
  • .50 oz. lemon juice
  • 1 oz. Townshend's Fernet
  • 2 oz. Buffalo Trace Bourbon
  • 2-3 dashes bitters
  • Bar spoon Pok Pok Buddha's Hand Som
  • Ginger Beer
Directions:
Add all ingredients minus ginger beer to cocktail shaker. Shake with ice and strain into an collins glass over fresh ice. Top with ginger beer.

The Rye Grin


Ingredients:
  • .50 Townshend's Fernet
  • .75 oz. Sweet Tea
  • 1/2 of a lemon, cut into quarters
  • 2 oz. Rye
  • 6-8 fresh mint leaves
Directions:
Place lemon quarters and mint in a shaker and muddle to release mint oils and juice. Add Sweet Tea, Fernet, and rye. Shake with ice and strain into an old-fashioned glass over fresh ice. Garnish with mint sprig.

Fade to Black


Ingredients:
  • 1 oz. cherry syrup
  • 1 oz. lemon juice
  • 2 oz. Townshend's Fernet
  • Soda water
Directions:
Add Fernet, cherry and lemon juice to cocktail shaker. Shake with ice and strain into an collins glass over fresh ice. Top with soda water. Garnish with cherry.

Enter Sandman


Ingredients:
  • 1 oz. Campari
  • 1 oz. Sweet Vermouth
  • 1.5 oz. Townshend's Fernet
Directions:
Shake well with cracked ice. Strain into a chilled cocktail glass. Garnish with a twist of orange peel.

Hanky Panky


Ingredients:
  • 1 barspoon Townshend's Fernet
  • 1-1/2 ounces @craterlakespirits Gin
  • 1-1/2 ounces @ransomspirits Sweet Vermouth
Directions:
Stir with ice until cold, pour into a coupe and garnish with an expressed orange peel.

The Kenton Club


Ingredients:
  • 1.5 oz. Townshend's Sweet Tea Spirit
  • .5 oz. birch simple syrup
  • .5 oz. fresh lime juice
  • .5 oz. Townshend's PNW Fernet
  • 1.5 oz. pineapple juice
  • BDK Ginger Tumeric Kombucha
Directions:
Combine all but the kombucha in a shaker. Shake well and strain into a collins glass filled with ice. Top with kombucha and *pro tip* spritz the top with fernet for an aromatic garnish.

Bible Club Manhattan


Ingredients:
  • 1 Part Pacific Northwest Fernet
  • 2 Parts Rye Whiskey
Directions:
Stirred over ice, strained into a chilled glass, garnished with a cherry or orange, and served straight up.

Open Spaces


Ingredients:
  • .25 oz. Honey syrup
  • 1 oz. Townshend's Fernet
  • 2 oz. Rye
  • 2-3 dashes orange bitters
Directions:
Stir over ice, strain into a chilled glass, garnished with an orange peel, and serve with a big cube.

Here's a Quick One


Ingredients:
  • .25oz maple syrup
  • .5oz lemon juice
  • .5oz Townshend’s Smoke Tea
  • 1oz Bourbon
  • Top with Brew Dr. Vanilla Oak kombucha
Directions:
Garnish with a thin submerged orange slice.

Ghost Story


Ingredients:
  • Angostura Bitters
  • Ice
  • Old Grandad Bourbon
  • Orange
  • Spiced Honey
  • Townshend's Smoke Tea Liqueur
Directions:
Best served with Waylon Jennings in the background.

Up in Smoke


Ingredients:
  • 1 barspoon Smoke Tea Liqueur
  • 1-1/2 ounces whiskey
  • 1/2 ounce Bluebird Alpine Liqueur
  • 1/2 ounce Cardamaro
  • 2 dashes @pdxbitters' Pitch Dark Cocoa Bitters
  • Orange peel expressed over the top
Directions:
Mix the whiskey, cardamaro, bluebird liqueur and bitters with ice in a mixing glass until cold. Pour into a coupe glass and gently put a barspoon of the Smoke tea liqueur on top and express the orange peel.

Blood & Townshend's


Ingredients:
  • 1/2 oz. Cherry Heering
  • 1/2 oz. Cinzano Rosso sweet vermouth
  • 3/4 oz. Bulleit bourbon
  • 3/4 oz. orange juice
  • 3/4 oz. Townshend’s Smoke Liqueur
Directions:
Add Bourbon, Smoke Tea liqueur, orange juice, sweet vermouth and cherry heering in shaker. Shake with ice, strain into glass with one big rock. Garnish with Amareno cherry.

Smokey Manhattan


Ingredients:
  • .5 oz Smoke Tea Liqueur
  • .5 oz. Italian vermouth
  • 2 dashes Angostura Bitters
  • 2 oz. Rye Whiskey
Directions:
Stir the rye, vermouth, Smoke Tea and bitters well with cracked ice. Strain into in a chilled cocktail glass and garnish with twist or, of course, maraschino cherry.

The Smoking Jacket


Ingredients:
  • 1-1/2 oz. Buffalo Trace bourbon
  • 1/2 oz. Tea Spirit No. 5 - Smoke Tea
  • 1/4 oz. demerara syrup*
  • 2 dashes Angostura bitters
  • Ice
Directions:
Combine all ingredients in a pint or mixing glass. Add ice and stir 25 times. Strain into an old fashioned glass with a large ice cube. Garnish with a grapefruit twist. *Made with equal parts raw sugar and hot water

Where There's Smoke


Ingredients:
  • Portland Bitters Project Super Spice Bitters
  • .5 oz. lemon juice
  • .5 oz. Tea Spirit No. 5 - Smoke Tea
  • .75 oz. orange juice
  • 1 oz. Bourbon
  • 1 oz. Tea Spirit No. 16 - Spice Tea
  • Barspoon of honey
  • Hot water
Directions:
Combine all ingredients in a pint or mixing glass. Add hot water. Garnish with a clove studded orange & cinnamon stick.

The Portland Pony


Ingredients:
  • 1.5oz Spice Tea
  • 4oz Cock & Bull ginger beer
Directions:
Add Spice Tea to a Moscow mule mug or Collins glass. Fill mug/glass with ice. Top off with ginger beer. Garnish with lime wheel.

Toddy Rundgren


Ingredients:
  • .25oz honey syrup
  • .5oz lemon
  • 2oz Spice Tea
  • 5oz hot water
Directions:
Serve hot.

Grandma's Little Helper


Ingredients:
  • .25oz simple syrup
  • .5oz Spice Tea Spirit
  • .75oz fresh lemon juice
  • 2oz oloroso sherry
  • Brew Dr. Spiced Apple kombucha
Directions:
Combine all but the kombucha in a shaker and shake vigorously. Strain over pebbled ice in a collins glass and top with Spiced Apple kombucha. Garnish with mint, lemon, and a cinnamon stick

Portland Donkey


Ingredients:
  • 1-1/2 oz. Tea Spirit No. 16 - Spice Tea
  • 4 oz. (approx.) Cock & Bull ginger beer
Directions:
Add Spice Tea to a Moscow mule mug or collins glass. Fill mug/glass with ice. Top off with ginger beer. Garnish with lime wheel.

Cider Die Today


Ingredients:
  • .25 oz. Apple Cider Vinegar
  • .5 oz. lemon juice
  • 1.5tsp honey
  • 2 oz. Spice Tea
  • Topped with ginger tea
Directions:
Add Spice Tea, Apple Cider Vinegar and lemon juice to mug or glass. Add hot ginger tea and honey at the same time. Stir until honey dissolves. Garnish with clove studded lemon.

The Spice is Right


Ingredients:
  • 1 1/2 oz. Below Deck Spiced Rum by Eastside Distilling
  • 3 dashes Smoked Chili Bitters by Hella Bitters
  • 3/4 oz. Townshend’s No. 16 Spice Tea
Directions:
Combine all ingredients in a mixing glass over ice. Stir well and strain into an old fashioned glass. Add orange peel garnish or, if you prefer, you can leave as is! Sip it and dream.

Pennyroyal


Ingredients:
  • 1 1/2 oz. Bourbon
  • 2 dashes simple syrup
  • 3/4 oz. Townshend’s No. 16 Spice Tea
  • Lemon twist
Directions:
Combine bourbon, spice tea and simple in a mixing glass over ice. Stir well and strain into an old fashioned glass. Add lemon twist garnish or, if you prefer, you can leave as is! Sip it and dream.

Sazarrakis


Ingredients:
  • .25 oz. Townshend’s Spice Tea Liqueur
  • 1 barspoon (1 tsp) demerara simple syrup (regular will do but the demerara is better)
  • 2 ounces Rye Whiskey
  • 2-4 Dashes PDX Bitters Project Woodland Bitters
Directions:
Rinse a coupe glass with the spice tea liquor, and stir the remaining ingredients over large cubes of ice for 10-15 seconds. Strain into the rinsed glass, and garnish with an expressed orange peel.

Pumpkin Spice Rye


Ingredients:
  • 1 egg white
  • 1-1/2 oz. Old Overholt rye whiskey
  • 1/2 oz. simple syrup infused with clove and cinnamon
  • 3/4 oz. Townshend’s Spice Tea liqueur
Directions:
Shake all ingredients 40 times without ice. Add ice and shake 50 times. Strain into a stemmed cocktail glass and garnish with nutmeg.

Eraserhead


Ingredients:
  • .75oz Falernum
  • .75oz Lime
  • .75oz Rye
  • 1.5oz Sweet Tea Spirit
  • Brew Dr. Clear Mind kombucha
Directions:
Combine, shake, and strain over crushed ice. Top with Clear Mind kombucha.

Marty Robbins


Ingredients:
  • .25oz simple syrup
  • .75oz lemon juice
  • 2oz Sweet Tea Spirit
  • Brew Dr. Kombucha Mint Lemonade kombucha
Directions:
Shake and strain into a collins over crushed ice and top with Mint Lemonade kombucha. Garnish with a fresh mint sprig.

Forest Palmer


Ingredients:
  • .25oz simple syrup
  • .75oz fresh lemon juice
  • 1.5oz Sweet Tea
  • Brew Dr. Citrus Hops kombucha
Directions:
Shake and strain into a rocks glass over ice. Top with Citrus Hops kombucha. Garnish with a fresh mint sprig.

The Front Porch Swing by Joni and Jennelle


Ingredients:
  • 0.75 oz. Townshend’s Sweet Tea Spirit
  • 2 oz. George Dickel whiskey
  • 3 dashes Bull Run Barrel Aged Bitters by The Bitter Housewife
Directions:
Combine all ingredients in a mixing glass over ice. Stir well and strain into an old fashioned glass, no garnish.

Colonel Townshend Julep by Seth O’Malley


Ingredients:
  • 1 oz. Sweet Tea Spirit
  • 2 oz. Bourbon
  • Small handful fresh mint leaves plus sprig for garnish
Directions:
Gentle muddle mint and Sweet Tea in a rocks or julep cup. Fill with crushed ice. Top off with bourbon. Garnish with mint sprig. No stirring!

Townshend’s Sweet Tea Lemonade by Nicole B.


Ingredients:
  • Ice
  • Muddled lemon
  • Orange bitters
  • Soda water
  • St. Germain liqueur
  • Sweet Tea Spirit
Directions:
Muddle lemons in Collins glass. Fill with ice. Add Townshen’s Sweet Tea Liqueur, St. Germain, and orange bitters. Strain into Collins glass filled with ice, fill with soda water.

Robert Palmer


Ingredients:
  • 0.5 oz. Gin*
  • 1 sprig plus a few leaves fresh mint
  • 1.5 oz. Sweet Tea Spirit
  • 3 oz. Fresh lemonade
Directions:
Gently muddle gin and mint leaves in Collins glass. Add Sweet Tea. Fill glass with cracked ice. Top off with lemonade. Garnish with mint sprig. * Aviation Gin recommended, though any good London dry gin will also do.

Third Amendment Punch by Ray Nagler


Ingredients:
  • 16 oz. Lemon juice
  • 2 bottles Sweet Tea Spirit
  • 20 oz. Cold water
  • 5 oz. Oleo saccharum
  • 7 oz. Wray & Nephew overproof rum
  • 750 ml Cream sherry
  • Citrus hops Kombucha
Directions:
Combine all ingredients except kombucha in a punch bowl. Instruct guests to add ice to their glasses, ladle in punch, and top off with kombucha. Serve this punch immediately or refrigerate for up to 24 hours before serving.

The Kenton Club by Ray Nagler


Ingredients:
  • .5 oz. Birch simple syrup
  • .5 oz. Fresh lime juice
  • .5 oz. Townshend’s PNW Fernet
  • 1.5 oz. Pineapple juice
  • 1.5 oz. Sweet Tea Spirit
  • BDK Ginger Tumeric Kombucha
Directions:
Combine all but the kombucha in a shaker. Shake well and strain into a Collins glass filled with ice. Top with kombucha and spritz the top with fernet for an aromatic garnish.

My Funny Valentine


Ingredients:
  • 0.5 oz. Combier Pamplemousse
  • 0.75 oz. Montinore Verjus
  • 2 oz. White Rose
  • Medjool date bitters
Directions:
Combine all ingredients in a mixing glass. Stir 60 times. Strain into a stemmed cocktail glass.

Rose City Fizz


Ingredients:
  • .75 oz. Lemon juice
  • .75 oz. Simple syrup
  • .75 oz. White Rose
  • 1 egg white
  • 1.5 oz. Aviation Gin
Directions:
Combine in a chilled cocktail shaker with plenty of cracked ice, then shake viciously for at least 30 seconds. Strain into a chilled rocks glass. Optional: Top up with cold seltzer or club soda.

Crop Top Circles


Ingredients:
  • 1 Sprig fresh tarragon
  • 1.5oz. Townshend’s White Rose
  • Brew Dr. Harvest Kombucha
Directions:
In a Collins glass, muddle tarragon with half of the White Rose spirit. Fill glass with ice and add remaining White Rose and kombucha.

White Liar


Ingredients:
  • 0.33 oz. Thai Basil Som
  • 0.5 oz. Lime juice
  • 1.5 tsp wildflower honey
  • 2 oz. White Rose
  • Top with hot ginger tea
Directions:
Combine White Rose, lime, and basil som. Add honey and hot ginger tea. Stir until honey dissolves.

Cascade Seduction Zone by Zeke Hudson


Ingredients:
  • 0.33 oz. Crème de violette
  • 0.33 oz. Luxardo Maraschino
  • 0.75 oz. Lemon juice
  • 2 oz. White Rose
Directions:
Shaken, strained, and garnished as cutely as possible. Serve up in a stemmed cocktail glass.

Rise and Grind


Ingredients:
  • 0.5 oz. – 1 oz. White Rose
  • 0.5 oz. Lemon juice (or more, to taste)
  • 1 egg white
  • 2 oz. Gin
Directions:
Shake with ice until fluffy, pour into a chilled coupe.

PNW Side


Ingredients:
  • 0.75 oz. Lemon juice
  • 0.75 oz. Simple syrup
  • 1 oz. White Rose
  • 2 oz. Dry gin (like Beefeater)
  • 5 muddled raspberries
  • Mint leaves
Directions:
Combine all ingredients into a cocktail shaker with ice. Shake vigorously and strain into an ice-filled Collins or rocks glass.

Rose City Martini by Seth O’Malley


Ingredients:
  • 0.75 oz. Dolin Blanc Vermouth
  • 2 oz. White Rose
Directions:
Stir forty times. Strain into a stemmed cocktail glass. Garnish with a lemon twist.

One Trick Peony by Drew Worden


Ingredients:
  • .75 oz. Lemon juice
  • 0.5 oz. Grand Classico Bitter Luxardo
  • 0.5 oz. Taras’ fresh elderflower syrup
  • 2 oz. White Rose
Directions:
Shake and serve up in a stemmed cocktail glass.

Dr. Fizmore by Ray Nagler


Ingredients:
  • 1 oz. Fresh lemon juice
  • 1 oz. Simple syrup
  • 2 oz. White Rose
  • Love Kombucha by Brew Dr. Kombucha
Directions:
Combine White Rose, lemon, and simple syrup in a cocktail shaker. Add ice and shake vigorously. Strain into a stemmed cocktail glass. Top off with kombucha.

Jeremiah Janet by Ray Nagler


Ingredients:
  • 0.5 oz. Demerara syrup
  • 0.5 oz. Lime juice
  • 0.75 oz. Bluebird Alpine Liqueur
  • 1 tbsp cranberry jam
  • 1.75 oz. White Rose
Directions:
Shake and serve up in a stemmed cocktail glass.