Hey guys, hope you are all enjoying the cocktail club thus far. This month I thought it would be cool to try something different. Instead of using large format bottles, I decided to use a variety of mini bottles to create an array of cocktails. Also, I thought it would be fun to incorporate simple new techniques. In this months club I wanted to introduce you how to infuse ingredients with spirits, it’s fairly simple. I used the 209 gin because it was clear and the spirit is easy to manipulate the flavor. Final thing, don’t be afraid of the recipes for this month. I know they may seem a bit much but i assure you they are worth it!

Can't wait to hear your thoughts!



Cascadia Liquor

This liquor is made by New Deals Distillery from Portland, Oregon. Over time other distilleries have began operations nearby and now it is called Distillery’s Row where craft spirits and liqueurs are made. Cascadia Liquor is an American interpretation of a traditional Italian Amari, made with distilled infusion of rose petals, wild lavender and other carefully selected, whole dried botanicals finished with a gentle maceration of gentian (the blue flowers on the label) and angelica root.

On the nose there is layers of sweet, nuttiness and a bit of ethanol. Together creating a floral and bitter scent. On the palate at first you taste the sweetness of the sugar followed by herbaceous bitterness from the botanicals. After the initial taste there is a waxy coating in your mouth.

This aperitif can be enjoyed by neat, on the rocks with a lemon twist, or in a cocktail. I would actually add this in a warm drink such as a hot toddy for those cold nights and or tea to give it more backbone.


Sichuan Bitters

These bitters are made from Dashfire Bitters, created for professional bartenders and amateurs. Sichuan is a Chinese pepper used as a spice for food. The interpretation of this flavor is very unique, at first there is a small fruit flavor like cherry and then it rapidly transitions into this dry and spicy flavor. These bitters have more of a mouthfeel of spice rather than a flavor. Which allows the user to create a spice effect without really making it spicy.

People often wonder how to use bitters. Bitters can be used multiple ways, it can be used as an accent such as a light flavor or aromatic or it can be used as a main ingredient to highlight the taste. Depending on what you’re trying to achieve the amount used will give you a different result. Also, bitters can be used in more ways other than drinks. For instance, with these bitters you can use them in cooking or baking to bring out a unique taste and mocktails.


Infusing Spirits

Infusing spirits is quite easy to do, simply pick a spirit of your choice (gin in this instance), and pick an ingredient in which you want to infuse it with. Infusion is taking an ingredient so that the spirit can take on its flavor profile. Here is a picture of two gins right after I put in the ingredients. On the left is cinnamon and the right is vanilla bean. As you can see the gin is already changing its color from the cinnamon. When infusing the vanilla bean be sure to splice it so the flavors can infuse well.

After 24 hours you can see the color change in the gin is pretty significant. Just fine strain the gin and remove the ingredient from the bottle, then pour the gin back in. You’re then ready to use it! You can do this with almost any spirit, the bigger the bottle the more you let the ingredient sit in and make sure to turn the bottle so that it infuses evenly. For example; you can try adding a pepper to your tequila for spicy margaritas!


Cocktail Recipes

Minty Moment

  • 1 ½ oz Luna Azul Tequila
  • ¾ oz Simple Syrup
  • ½ oz Lime Juice
  • ½ Lemon Juice
  • ½ oz Cascadia Liquor
  • 4-5 drops of Dashfire Sichuan Bitters
  • 2-3 Dashes of Angostura Bitters
  • 4-5 sprigs of mint

Muddle mint in a shaker glass, add all ingredients except Angostura Bitters, add ice and shake well. In a collins glass add the Angostura bitters first then add ice. Fine strain drink into Collins glass and garnish with a bouquet of mint and citrus wheel.


Cascadia Fizz

  • 1 ½ oz Vanilla Infused 209
  • 1 oz Heavy Whipping Cream
  • ¾ oz Simple Syrup
  • ½ oz Cascadia Liquor
  • ½ oz Lime Juice
  • ½ oz Lemon Juice
  • 4-5 Drops of Dashfire Sichuan Bitters
  • Soda Water

In a cocktail shaker add all ingredients except egg white, heavy whipping cream and bitters. Add ice and shake until shaker is chill/frosty. Strain drink back into shaker, dump the ice out and add egg white, then shake vigorously. In a Collins glass fill it up with ice ¼ of the way, strain drink into glass. Slowly top with soda water and the drink should rise. Garnish with a few drops of bitters.


Amaro Derby

  • 1 ½ oz Old Forrester
  • 1 ¼ oz Grapefruit Juice
  • ¾ oz Cascadia
  • ¾ oz Honey Water
  • 3-4 drops of Dashfire Sichuan Bitter

Pour all ingredients into shaker, add ice and shake. Fine strain into a ice filled Double Old Fashioned glass, express and garnish with grapefruit peel.


Honey Spiced Sour

  • 1 ½ oz Old Forrester
  • 1 oz Lemon Juice
  • 1 Egg White
  • ¾ oz Cascadia Liquor
  • ¾ oz Honey Water
  • 4-5 Dashes Dashfire Sichuan Bitters
  • 1 Maraschino Cherry

Pour ingredients into shaker except egg white, bitters, and Maraschino cherry. Add ice and shake, then strain drink back into shaker, dump ice out and add egg white. Shake vigorously and strain into a coupe glass with Maraschino cherry in it. Garnish with bitters on top of foam.


Canella Negroni

  • 1 ½ oz Cinnamon Infused 209 Gin
  • ¾ oz Cascadia Liquor
  • ¾ oz Lo-Fi Dry Vermouth
  • ¾ oz Sweet Vermouth
  • 3-4 Dashes Dashfire Bitters

Pour ingredients into a mixing glass, add ice, stir until chilled and strain into a coupe glass. Express and garnish with orange peel.

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