Fremont Mischief Distillery

Fremont Mischief Distillery

Distilling the Spirit of the Pacific Northwest

https://fremontmischief.com/

tastingroom@fremontmischief.com

132 N Canal St , Seattle, WA 98103

Along the banks of the Fremont Cut canal is a sustainably-minded distillery whipping up award-winning craft spirits. Seattle’s Fremont Mischief Distillery partners with local farmers and charities to bring you bottles that not only taste good, but do good too.
Tired of working around the clock, founders Mike Sherlock and Patti Bishop left their careers and founded Fremont Mischief Distillery in 2009. Already a successful boat repair shop owner and software engineer, this husband and wife team knew it was time for them to play creative mad scientist and open their distillery.
Fremont Mischief Distillery has a range of award-winning craft spirits including gin and vodka, but their focus is on their ‘high-rye’ whiskeys. Notoriously hard to deal with, they use rye because it’s grown sustainably by their small farm partners in Skagit and Willamette Valley. Fremont Mischief Distillery meets the challenges that rye presents, and your sip will be all the better for it.

Manhattan Squared

Ingredients:
  • 1 oz. Punt E Mes
  • 2 oz. Fremont Mischief John Jacob Rye Whiskey
  • 2/3 dashes Peychard’s Bitters (Aromatic)
  • 2/3 dashes Regan’s Orange Bitters
Directions:
Put all of the ingredients into a pint glass and top with ice.\n\nStir for 20 seconds and strain into a chilled martini glass.\n\nTop with an orange zest.

Boy Blue

Ingredients:
  • 0.5 oz. Pierre Ferrand dry curaçao
  • 0.75 oz. Fernet Branca
  • 2 oz. Fremont Mischief John Jacob Rye Whiskey
  • Garnish: blueberries on a pick
Directions:
Fill a mixing glass 2/3 full with ice.\n\nAdd John Jacob, Fernet Branca, and dry curaçao. Stir until well chilled, about 20 seconds.\n\nStrain into an ice-filled rocks glass. Garnish with blueberries and serve.

Washington Apple

Ingredients:
  • 1 oz. Cranberry Juice
  • 1 oz. John Jacob Rye Whiskey
  • 1 oz. sour apple schnapps
  • Apple slice for garnish
Directions:
Pour the ingredients into a cocktail shaker filled with ice.\nShake well.\nStrain into a chilled cocktail glass or shot glass.\nGarnish neat version with an apple slice.

Social Toddy

Ingredients:
  • 0.5oz Cinnamon Simple Syrup
  • 1.5oz Fremont Mischief John Jacob Rye Whiskey
  • 1.5oz. Seattle Hard Cider
  • 3 dashes of Scrappy’s Cardamom Bitters
  • 3oz. Apple Cider (non-alcoholic)
Directions:
Enjoy!

John Jacob Toddy

Ingredients:
  • 1 oz. Ginger Spiced Simple (recipe below)
  • 1/2 oz. Fresh squeezed lemon juice
  • 2 oz. Fremont Mischief John Jacob Rye Whiskey
  • 2 oz. Fresh Apple Cider
Directions:
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.\n>>>>\nSpiced Ginger Simple Syrup:\n1 1/2 cups fine sugar\n1/2 c. honey\n2 c. water\n6 whole star anise\n2 inch piece peeled fresh ginger, sliced thinly\nCombine ingredients, bring to a boil, simmer 15 minutes, cool. Filter out solids. Bottle & refrigerate.

Mischief Ginger

Ingredients:
  • 1 Mint Sprig
  • ½ oz. Lemon Juice
  • ½ oz. Simple Syrup
  • 2 oz. Freemont Mischief John Jacob Rye Whiskey
  • 4 oz. dry ginger ale
Directions:
Crush mint gently in a highball glass. Fill with broken ice.\n\nAdd remaining ingredients and mix gently.\n\nAdd straw and serve.

The Chocolate Rye

Ingredients:
  • 0.5 oz. freshly squeezed Meyer lemon juice, from 1/2 Meyer lemon (see note above)
  • 0.75 oz. Oloroso sherry
  • 1 barspoon syrup from Unbound Cherries
  • 1.75 oz. cacao nib infused rye (recipe below)
  • Garnish: Unbound Cherry
Directions:
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.\n>>>>\nInfused Rye:\n1/3 cup cacao nibs (Theos!)\n1/2 teaspoon whole black peppercorns\n5 allspice berries\n1/4 cup sliced almonds, toasted\n2 (2-inch long) cinnamon sticks\n1/2 inch fresh ginger, peeled and sliced\n1 1/2 cups Fremont Mischief Whiskey, such as John Jacob\nIn 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.

Whiskey Bliss

Ingredients:
  • 1 Large Ice Cube
  • 1 TBS Fresh Squished Lime Juice
  • 1.5 shot Fremont Mischief John Jacob Whiskey
  • 2 TBS. Fresh Pineapple Juice
  • Club Soda (not too much!)
Directions:
Garnish with a peppered skewer of pineapple, strawberry, and lime slices!

Autumn Warmer

Ingredients:
  • 1 tablespoon whole cloves in a little meshed bag
  • 1/2 an orange sliced up
  • 5 cinnamon sticks
Directions:
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.\n\nGrab 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.\n\nTo 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!

Peacemaker

Ingredients:
  • 1 1/2 ounces John Jacob Rye Whiskey
  • 1/2 ounce fresh squeezed grapefruit juice
  • 1/2 ounce fresh squeezed orange juice
  • 1/2 ounce spiced honey syrup
  • 2 dashes Fee’s Old Fashioned Aromatic Bitters
  • 3 ounces Sparkling Wine, Prosecco or Brut
Directions:
Serve on ice, garnish with fresh cranberries.

Old Mischevious Ways and Spice Simple Syrup

Ingredients:
  • ½ oz Spiced Simple Syrup (recipe below)
  • 2 dashes Aromatic Bitter Face Bitters (or Fee’s Old Fashioned or angostura bitters)
  • 2 dashes orange bitters
  • 2 oz John Jacob Whiskey
  • Long strip of orange peel as garnish
Directions:
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.\n>>>>\nSpiced Simple Syrup:\n2/3 cups sugar\n1/3 cup brown sugar\n1 cup water\ngrate the peel off of a whole fresh orange\n20 or so whole cloves\n2 cinnamon sticks, broken up\n\nCombine 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.

Blushing Betty

Ingredients:
  • 1 oz. Fresh juice from 1 pink grapefruit
  • 1.5 oz. Fremont Mischief Whiskey
  • 1.5 oz. Simple Syrup
  • Garnish: grapefruit wedge (optional)
Directions:
Fill a cocktail shaker 2/3 full with ice.\n\nAdd grapefruit juice, whiskey, and simple syrup. Shake vigorously until well chilled, about 20 seconds.\n\nStrain into ice-filled rocks glass, garnish with grapefruit wedge if desired.

King Cole

Ingredients:
  • 0.25 oz. Fernet-Branca
  • 0.25 oz. simple syrup
  • 2 oz. Fremont Mischief Whiskey
  • Garnish: orange twist and pineapple chunk on a pick
Directions:
Fill a mixing glass 2/3 full with ice. Add Mischief Whiskey, Fernet Branca and simple syrup.\n\nStir until well chilled, about 20 seconds. Strain cocktail into an ice-filled rocks glass.\n\nGarnish with orange twist and pineapple chunk on a pick, serve immediately

Fremont's Sleigh Rye

Ingredients:
  • 1 oz Lemon Juice
  • 1 oz simple syrup (equal parts water and sugar, cooked until mixture is completely liquid)
  • 2 oz cranberry juice (take it up a notch and make your own fresh Cranberry Juice!)
  • 2 oz Fremont Mischief Straight Rye Whiskey
  • 3 Dashes of Fee’s Old Fashioned Aromatic bitters
  • Egg white
  • Pinch of Salt
Directions:
Put all ingredients into a shaker (without ice first) and vigorously shake for 5 seconds\nAdd 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!

Holiday Manhattan

Ingredients:
  • 1 oz. Carpano Antica Formula Vermouth
  • 1/2 oz. Dry vermouth
  • 2 dashes Aromatic Bitter Face Bitters (or Fee’s Old Fashioned or angostura bitters)
  • 2 oz. Fremont Mischief Whiskey
  • Garnish: fine lemon twist
  • Tools: mixing glass, barspoon, strainer
Directions:
Swirl ingredients with ice to chill, strain into a martini glass and garnish with a fine lemon twist.

The Cure All

Ingredients:
  • 1.5 oz. lemon juice, from two lemons
  • 2 oz. beet juice
  • 2 oz. Domaine de Canton ginger liqueur
  • 3 oz. Fremont Mischief Whiskey
Directions:
Fill a cocktail shaker with ice.\n\nAdd beet juice, whiskey, lemon juice, and ginger liqueur. Shake until well chilled, about 20 seconds.\n\nStrain evenly into two coupe glasses and serve.

Manhattan Square

Ingredients:
  • 1 oz. Carpana Antica or Punt e Mes sweet vermouth (or something similarly Italian & flavorful)
  • 2 dashes Pechauds bitters
  • 2 oz. Fremont Mischief Whiskey
  • 4 dashes Angostura Bitters
Directions:
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.\n\nOne Luxardo cherry in the bottom.

Rye & Honey Ginger Punch

Ingredients:
  • 1/2 cup fresh squeezed lemon juice
  • 12 ounces Fremont Mischief Whiskey (1 1/2 cups)
  • 6 dashes of orange bitters
  • 6 strips of lemon peel (taken from 1 to 2 lemons), removed with a peeler (no pith)
  • 6 strips of orange peel (taken from 1 orange), removed with a peeler (no pith)
  • Timber City Ginger Beer (for topping off)
Directions:
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.)\n\nWhen 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.\n\nPour 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.\n>>>>\nSpiced Honey Ginger Simple Syrup:\n1/2 cup water\n1/2 cup clover honey\n3 whole star anise\n1/2-inch piece of fresh ginger, peeled and sliced into coins (4 to 5 slices)\n1 strip of orange peel, removed with a peeler (no pith) \nCombine 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.

Vintage 50's Rye Manhattan

Ingredients:
  • 1 oz Carpano Antica, Italian (sweet) vermouth
  • 2 amarena cherries
  • 2 dashes Angostura Bitters
  • 2 oz Fremont Mischief Rye Whiskey
Directions:
Add the rye, vermouth, and bitters to a pint glass half-full of ice. Stir until very cold, about 40 seconds.\n\nStrain into a chilled cocktail glass. Can be served in either a classic martini or a coup glass.\n\nSkewer the 2 cherries onto a pick and lay in.

Salty Maple Hot Buttered Whiskey Cider

Ingredients:
  • 2 teaspoons butter
  • 4 cups apple cider (unpasteurized)
  • 4 tablespoons maple syrup
  • 8 ounces of Fremont Mischief Whiskey ( 2 ounces per serving)
  • Cider Mix
  • Cocktail
  • Fine zest from the rind of 1 lemon
  • Garnish
  • Lemon for rimming glass
  • Mini oranges
  • Mixture of 1/2 course or kosher salt 1/2 turbinado or raw sugar for rim
  • The seeds of 1 whole vanilla bean
  • Whole cloves
Directions:
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.\n\nTo 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.\n\nTo 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.\n\nWhen 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.

Blushing Sugarberry

Ingredients:
  • 2 shot orange liquor (Grand Marnier, Harlequin Orange Liquor or Cointreau)
  • 2 shots Fremont Mischief Whiskey
  • 8 ounces Bubbly (Prosecco or Champagne)
  • Juice of a blood orange
Directions:
Blood oranges are a Spanish variety that are particularly sweet with juice that is very red, adding a nice blush to the cocktail.\n\nPut juice, liquor and whiskey in shaker with ice. Shake to chill. Strain into glass and top off with Prosecco or Champagne.\n\nTop with Candied Cranberry garnish.

The Toronto

Ingredients:
  • ¼ oz. Fernet Branca
  • ¼ oz. Simple Syrup
  • 2 dashes Angostura Bitters
  • 2 oz. Fremont Mischief Rye Whiskey
  • Orange peel (garnish)
Directions:
Pour all ingredients over ice into a mixing glass and stir for 20 seconds.\n\nStrain mixture into a cocktail glass, squeeze and float orange peel in glass and enjoy!

Mischief's Adult Float

Ingredients:
  • 2 ounces Fremont Mischief Whiskey
  • Ginger Beer
  • One or two (or more!) scoops of ice cream
  • Rose for garnish
Directions:
Pour whiskey into a highball or tumbler glass. A beautiful glass adds to the romance, and we have a wonderful selection of vintage glassware.\n\nAdd one or two scoops of ice cream to your glass and top with ginger beer. Garnish with rose.\n\nIt’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)!

Fremont Winter Smash

Ingredients:
  • 1 ½ – 2 ounces of Orange Juice
  • 1 ½ ounces of Fremont Mischief Whiskey
  • ½ ounce of triple sec – we used Cointreau
  • 2 tbsp. of preserves or jam – we tried with raspberry and blackberry but use your favorite!
  • Club soda (optional-this adds some freshness and bubbles)
  • Orange segments (optional-for garnish)
Directions:
Combine all ingredients except soda water and orange segments into a shaker and vigorously shake for 15-30 seconds.\n\nPour into a glass over ice. Add orange segments and soda water (if desired) then enjoy!\n\nThis cocktail is fun and versatile! Swap out your favorite jams or preserves as well as your favorite juices!

Brown Derby

Ingredients:
  • 1 oz. grapefruit juice
  • ½ oz. rich honey syrup (made from equal parts water and honey brought to a simmer and cooled)
  • 2 oz. Fremont Mischief Whiskey
  • Garnish: grapefruit slice
  • Tools: Shaker, strainer
Directions:
Shake ingredients with ice until chilled, then strain into a chilled glass.\n\nGarnish with sliced grapefruit.

New York Sour

Ingredients:
  • 1 oz. Lemon Juice
  • 1/2 oz. red wine
  • 2 oz. Fremont Mischief Whiskey
  • 3/4 oz. Simple Syrup
  • Garnish: lemon twist
  • Tools: shaker, strainer, barspoon
Directions:
Shake all ingredients except wine with ice and strain into a rocks glass filled with ice.\n\nPour wine over the back of a spoon to float on top of the drink.\n\nGarnish with a lemon twist.

Stormy Autumn Toddy

Ingredients:
  • 1 oz Ginger Spiced Simple (recipe below)
  • ½ oz fresh squeezed lemon juice (or to taste)
  • 2 oz Fremont Mischief Storm Tossed Rye Whiskey
  • 2 oz Schilling Cider
Directions:
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.\n>>>>\nSpiced Ginger Simple Syrup:\n1 1/2 cups fine sugar\n1/2 c. honey\n2 c. water\n6 whole star anise\n2 inch piece peeled fresh ginger, sliced thinly\nCombine ingredients, bring to a boil, simmer 15 minutes, cool. Filter out solids. Bottle & refrigerate.

Grilled Storm Tossed Sour

Ingredients:
  • 1 ounce grilled lemon juice
  • 1 1/2 ounces Storm Tossed Rye Whiskey
  • 1 fresh egg white* (optional)
  • 3/4 ounce rosemary simple syrup
Directions:
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!\n>>>>\nHow to Grill Lemons:\nTake 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.\n>>>>\nRosemary Simple Syrup:\n3/4 cup sugar\nA handful of fresh chopped rosemary\nFor 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.

Pamplemousse Vanille Rye Whiskey

Ingredients:
  • 1/2 ounce fresh squeezed grapefruit juice
  • 1/2 ounce simple syrup
  • 1/4 ounce fresh lemon juice
  • 2 ounces infused Whiskey (recipe below)
Directions:
Shake over ice and strain into martini glasses, garnish with grapefruit rind curl. Enjoy!\n>>>>\nWhiskey Infusion: \n16 ounces (2 cups) Fremont Mischief Skagit Gold Straight Rye Whiskey\nRind of 1 grapefruit\n1 vanilla bean (split open)\n6 whole cloves\nRinse 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.\nTake 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.\nPlace the rind, vanilla bean and whole cloves in a jar with the Rye Whiskey. Cover and let sit for about 3-4 hours.\nWhen 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.\nMakes enough infused whiskey for about 8 cocktails.

Skagit Gold Maple Cinnamon Sour

Ingredients:
  • 1/2 ounce fresh squeezed lemon juice
  • 2 ounces Fremont Mischief Skagit Gold Rye Whiskey
  • 3/4 ounce Maple Cinnamon Syrup (recipe below)
Directions:
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.\n>>>>\nMaple Cinnamon Simple Syrup:\n1 cup Maple Syrup\n2 cups water\n8-10 sticks of cinnamon, broken up a bit\nZest from one lemon\n\nPut water and syrup all in a sauce pan.\nBreak up cinnamon sticks a bit.\nUsing a fine grater, grate in the peel of one lemon.\nSimmer for 15 minutes.\nStrain and refrigerate. Will last two or more weeks.

Whiskey Pom Pom

Ingredients:
  • 1 oz. Pomegranate juice
  • 1/2 oz. Maple Syrup
  • 2 oz. Skagit Gold Rye Whiskey
  • 3 dashes orange bitters
  • Lemon for Garnish
Directions:
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!

French 75

Ingredients:
  • .5 oz. fresh lemon juice
  • .5 oz. Simple syrup (one part water, one part sugar)
  • 1 oz. Fremont Mischief Gin
  • 3 oz. Champagne
  • Garnish: lemon twist
Directions:
Add all the ingredients except the Champagne to a shaker and fill with ice. Shake well and strain into a Champagne flute.\n\nTop with the Champagne and garnish with a lemon twist.\n\nP.S. We think this drink would be great with Prosecco instead of Champagne!

Mischevious Huckleberry Collins

Ingredients:
  • 1 3/4 oz. Fremont Mischief Gin
  • 1/2 oz. Mint Champagne Vinegar Syrup
  • 3-4 Fresh huckleberries depending on size
  • Juice 1/2 a fresh lemon
Directions:
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.\n\nTop with club soda\n\nGarnish with a couple of huckleberries and a sprig of mint

Ginger Rogers

Ingredients:
  • 0.50 oz. fresh lime juice
  • 0.50 oz. ginger syrup
  • 2 oz. Fremont Mischief Gin
  • 8-10 mint leaves
  • Garnish with a lime wedge
  • Top with ginger ale
Directions:
Place mint leaves in your hand and clap your hands together to wake up the mint. Place in a cocktail shaker.\n\nAdd 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.\n\nTop with approximately 1 oz. of ginger ale. Garnish with a mint sprig and lime wedge.

I'm No Angel

Ingredients:
  • 1 oz St. Germaine
  • 1 sugar packet muddled with half a lemon
  • 2 oz Fremont Mischief Gin
  • 3 oz fresh squeezed grapefruit
  • 6 mint leaves
Directions:
Enjoy!

Gauguin's Cure from 1534

Ingredients:
  • 0.50 oz. Demerara syrup
  • 0.75 oz. fresh juice from 1 lemon
  • 0.75 oz. mango puree (fresh is best)
  • 1 small purple flower, such as a Gomphrena, for garnish (Note: Gomphrena not edible)
  • 1 Tsp. allspice liqueur, such as St. Elizabeth Allspice Dram
  • 2 oz. Fremont Mischief Gin
Directions:
Combine gin, mango puree, lemon juice, and allspice liqueur in cocktail shaker.\n\nAdd ice and shake until well chilled, about 15 seconds.\n\nPour into coupe glass. Garnish with flower and serve.

Mischief Gin Cranlet Martini

Ingredients:
  • 2 oz. cranberry syrup
  • 2 oz. Fremont Mischief Gin
Directions:
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.\n>>>>\nHomemade Cranberry Simple Syrup:\n1 lb fresh or frozen whole cranberries\n2 cups water\n1 cup brown sugar\n1 cup maple syrup\nZest from one orange\nZest from one lemon\nJuice from orange, after zested\nJuice from lemon, after zested\nTo 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.

Summertime Gin Punch

Ingredients:
  • 0.50 Tsp. Allspice
  • 0.75 oz. fresh lemon juice
  • 12 oz. Gin
  • 3 cups Pineapple Juice
  • 4 oz. Orange liqueur (Cointreau or Triple Sec work great)
  • Champagne, Prosecco, or Sparkling Wine
Directions:
Combine the gin, orange liqueur, pineapple juice, lemon juice, and allspice in a bowl or pitcher filled with ice.\nPour punch mixture into a highball glass with more ice, top with Champagne and enjoy!

Gin Garnet

Ingredients:
  • 1 oz. Lemon Juice
  • 1 oz. Poma Liqueur
  • 1 Slice Lime
  • 1 Sprig Rosemary
  • 2 oz. Fremont Mischief Gin
  • 2 small cubes of Pineapple
Directions:
Combine Gin, Poma and Lemon Juice in shaker over ice.\n\nPlace 2 ice cubes in rocks glass with 2 pineapple chunks.\n\nShake, pour over ice cubes and pineapple, garnish with Rosemary sprig in the glass.

La Maple Martini

Ingredients:
  • 0.75 oz. fresh lemon juice (about 1/2 a lemon)
  • 0.75 oz. pure Maple Syrup
  • 3 oz. Fremont Mischief Gin
  • very small pinch of salt
Directions:
Put all in a shaker with a generous amount of ice, shake well, strain into Martini glass. Garnish with a twist of lemon peel.

The Southside Cocktail

Ingredients:
  • 1 oz. Fresh Lime Juice
  • 1 oz. Simple Syrup
  • 1 sprig of mint (making sure the mint you use is nice and fragrant will make all the difference in t
  • 1-2 oz. Soda Water
  • 2 oz. Fremont Mischief Gin
Directions:
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!

Autumn Gin & Tonic

Ingredients:
  • 1 oz. Spiced Tangerine Simple
  • 1.5 oz. Fremont Mischief Barrel Finished Gin
  • Tonic water – we like to use Fever Tree
Directions:
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!\n>>>>\nSpiced Tangerine Simple Syrup:\nHalf a gallon of Tangerine Juice (Trader Joes carries some, if you cant find any orange juice works great also)\n4-5 cinnamon sticks\n3 whole cloves\n1 teaspoon Vanilla extract\n\nAdd 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!\n\n

Twinkle Toes

Ingredients:
  • 0.25 oz. fresh lemon juice
  • 0.50 oz. Dry Orange Curacao Liqueur
  • 1 oz. Fremont Mischief’s Barrel Finished Gin
  • Garnish with a twirl of lemon rind
  • top off with your favorite Prosecco, Bubbly or Champagne
Directions:
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)

Velvet Cointreaband

Ingredients:
  • 1 oz. Baileys
  • 1 oz. Cointreau (Check out BigFish's craft spirit selection for possible substitutes!)
  • 1 oz. espresso (Starbucks Double Shot will work)
  • 2 oz. Fremont Mischief Vodka
Directions:
Pour ingredients into a chilled cocktail shaker with ice.\n\nShake well and pour into your favorite martini glass.\n\n*Warning: This drink is illegal in 14 states!*

Municipal Waste

Ingredients:
  • 0.75 oz. Lemon juice
  • 1 oz. Canton Ginger
  • 1.5 oz. Fremont Mischief Vodka
  • 4 Muddled Basil Leaves
Directions:
Fill a shaker with ice cubes.\n\nAdd all ingredients. Shake and strain into a chilled cocktail glass.\n\nOptional Substitutions: Mint

Red Hot Kyle

Ingredients:
  • 0.50 oz. Canton Ginger Liqueur
  • 0.50 oz. Hibiscus Liqueur
  • 0.75 oz. Lemon juice
  • 1 small slice Habanero
  • 1.5 oz. Fremont Mischief Vodka
  • 2 oz. Ginger Beer
Directions:
Muddle Habanero slice in a collins glass.\n\nFill with crushed ice. Add vodka, lemon juice, hibiscus liqueur and Canton ginger liqueur.\n\nStir. Top off with ginger beer.\n\nOptional substitutions: Muddled ginger, jalapeno.

The STP

Ingredients:
  • 0.50 oz. Aperol (bitter orange)
  • 1.5 oz. Fremont Mischief Vodka
  • Lime Wedge
  • Tonic
Directions:
Fill a chilled rocks glass with ice cubes.\n\nAdd vodka and bitter orange. Top with tonic.\n\nGarnish with lime wedge.

Tartie Taryn

Ingredients:
  • 0.50 oz. Breckenridge Bitters
  • 0.50 oz. lime juice
  • 1.5 oz. Fremont Mischief Vodka
  • Ginger Beer
Directions:
Fill a shaker with ice cubes.\n\nAdd vodka, bitters, and lime juice. Shake and strain into a chilled collins glass.\n\nTop with ginger beer.

No. 9 Smash by Local 360

Ingredients:
  • 0.50 oz. Allspice Syrup
  • 0.50 oz. lime juice
  • 1.5 oz. Fremont Mischief Vodka
  • 6 muddled fresh Washington cranberries
Directions:
Put all of the above ingredients into a cocktail shaker with ice.\n\nPour through a fine mesh strainer into a Collins glass filled with ice.\n\nTop with Rachel’s Ginger Beer. Garnish with fresh cranberries.

Upgraded Lemon Drop

Ingredients:
  • 0.75 oz. fresh juice from 1 lemon
  • 1 Tsp. superfine sugar
  • 2 oz. Fremont Mischief Vodka (infused with Meyer lemons)
  • Garnish: lemon twist
Directions:
Combine the vodka, lemon juice, and sugar in a cocktail shaker.\n\nAdd ice and shake vigorously until well chilled, about 20 seconds.\n\nStrain into a chilled cocktail glass and garnish with a lemon twist.

Worker's 12th Man

Ingredients:
  • 0.50 oz. Blue Curacao
  • 0.50 oz. Fremont Mischief Gin
  • 0.50 oz. Lemon Juice
  • 0.50 oz. triple sec
  • 1.5 oz. Fremont Mischief Vodka12th man space needle
Directions:
Stir in Collins glass with ice, top with ginger ale.\n\nGarnish with Lime.

Mischief Tangerine Mule

Ingredients:
  • 1 1/2 oz. Tangerine Ginger Beer Pre-Mix
  • 1 ½ oz Fremont Mischief Vodka
  • 1 oz fresh lime juice
  • ¼ tangerine or orange wedge
Directions:
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.\n>>>>\nTangerine Ginger Beer Pre-Mix (makes 16 ounces):\n¾ c. simple syrup (1:1)\n¾ c. Monin Old fashioned Ginger Ale Syrup\n½ c. Monin Orange Tangerine Syrup\nMix together & store room temperature

Basil Martini

Ingredients:
  • 1 mint leaf
  • 1 oz. agave nectar
  • 2 oz. Fremont Mischief Vodka
  • 4 Basil leaves
  • Juice of 1 lime.
Directions:
Gently crush mint and basil in shaker.\n\nAdd agave, vodka and lime juice. Shake well. Strain over martini glass.\n\nGarnish with basil leaf.

Cherub's Cup

Ingredients:
  • 1 part muddled strawberry
  • 1 part St. Germain elderflower liqueur
  • 1/4 shot simple syrup
  • 2 parts Fremont Mischief Vodka
  • 3/4 part fresh lemon juice
  • strawberry for garnish
  • top with Brut Rosé Sparkling Wine
Directions:
Shake and strain over fresh rocks in a collins glass.\n\nTop with Brut Rose or Brut Champagne.\n\nGarnish with a strawberry.

Spicehound

Ingredients:
  • 1 oz clove spiced simple syrup (recipe below)
  • 2 oz Fremont Mischief Vodka
  • Garnish with Candied Cranberries (get recipe here)
  • Juice of 1/2 fresh grapefruit
Directions:
Shake all ingredients over ice, strain into martini glass, and garnish with candied cranberries on a pick.\n>>>>\nClove Spiced Simple Syrup:\n1 cup water\n1 cup sugar\n1 tablespoon whole cloves\nUsing a fine grater, grate in a little grapefruit peel for a little extra flavor\nSimmer for 10 minutes, strain. Let cool and enjoy! Refrigerate and it will last a week or two.

Seattle Rita

Ingredients:
  • .5 oz. triple sec
  • 1-3 oz. Homemade Sour Mix
  • 1.5 oz. Barrel Finished Gin
Directions:
Combine ingredients and enjoy!