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Gin Fizz

The Gin Fizz: delightfully decadent, and a beautiful way to start a weekend.

The addition of egg whites are what make this classic so fluffy and lovely, don't leave them out!  

 

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Gin Fizz:

1.5 oz 50 Fathoms Gin

1 oz Simple syrup

.5 oz Lemon juice

.75 oz Egg whites

 

Combine ingredients in a shaker, shake without ice for 15 seconds, then with ice until cold. Strain into a rocks glass and enjoy!  

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Hot Toddy

Fall is upon us, with shorter days and cooler temps. Bring out your sweaters and your whiskey, fall is also hot toddy season!

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Hot Toddy:

1.5 oz Boatwright Bourbon

.75 oz Honey Syrup

.25 oz Fresh Lemon Juice

Add ingredients to a mug and top with hot water. Garnish with a lemon wedge and enjoy!

Honey Syrup

Mix equal parts water and honey in a saucepan and heat until blended. Cool and bottle, store in the refrigerator for up to a month.

Sazerac

In the late 1800's the Sazerac cocktail was created in New Orleans, using Brandy and Peychaud's bitters. 25 years later, the drink was altered to the drink we now recognize as a classic; rye whiskey, absinthe, and bitters. 

We've brought a taste of the French Quarter to Haines by using our Wrackline Rye and Green Siren Absinthe to create one very tasty Sazerac in the tasting room.

 

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Rinse a rocks glass with absinthe first. (We use a 2 oz spray bottle so no good alcohol goes to waste)

In a mixing glass, stir:

1.5 oz Wrackline Rye

1 Dash Simple Syrup

3 Dashes Peychaud's Bitters

1 Dash Angostura Bitters

Strain into the rinsed glass, garnish with a lemon twist. 

Santé!

The Bee's Knees

This cocktail dates all the way back to prohibition, when gin came from a guy who knew a guy, and served in top secret speakeasies. 

Nowadays, the distilling world is a different place. We use high quality ingredients, and our very legal 50 Fathoms Gin is served in bars and restaurants all over the state. You may have even had this exact cocktail in your favorite drinking establishment. 

  The Bee's Knees:    1.5 oz 50 Fathoms Gin    .75 oz Honey syrup    .25 oz Fresh lemon juice    Shake and strain into a coupe glass, garnish with a lemon twist.    Honey Syrup:  Mix equal parts boiling water and honey in a saucepan or large measuring cup until combined. Cool and bottle. Will keep for up to one month refrigerated.

The Bee's Knees:

1.5 oz 50 Fathoms Gin

.75 oz Honey syrup

.25 oz Fresh lemon juice

Shake and strain into a coupe glass, garnish with a lemon twist. 

Honey Syrup:

Mix equal parts boiling water and honey in a saucepan or large measuring cup until combined. Cool and bottle. Will keep for up to one month refrigerated.

The Svenson

Named after John and Sharon Svenson, this quirky twist on a whiskey sour is a favorite of both locals and new visitors!

 

  The Svenson    1.5 oz Boatwright Bourbon    .5 oz Spruce tip syrup    .25 oz Fresh lemon juice    3 dashes Angostura bitters    Shake and strain over ice. Garnish with a lemon twist and enjoy!    *For a little extra spice, try this with our Wrackline Rye*      Spruce Tip Syrup:  1/2 Cup spruce tips  300 mL Sugar  600 mL Water  Bring sugar, water and spruce tips to a boil in a saucepan and turn off. Bottle when cool.

The Svenson

1.5 oz Boatwright Bourbon

.5 oz Spruce tip syrup

.25 oz Fresh lemon juice

3 dashes Angostura bitters

Shake and strain over ice. Garnish with a lemon twist and enjoy!

*For a little extra spice, try this with our Wrackline Rye*

 

Spruce Tip Syrup:

1/2 Cup spruce tips

300 mL Sugar

600 mL Water

Bring sugar, water and spruce tips to a boil in a saucepan and turn off. Bottle when cool.

Whiskey Sour

Try this simple and tasty recipe for a classic cocktail at home!

1.5 oz Boatwright Bourbon or Wrackline Rye

.75 oz Fresh lemon juice

.5 oz Simple syrup

Shake until frosty, strain over ice into a rocks glass. Garnish with a dark cherry and enjoy!

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Heart-beet

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Heart-beet

Beets. Earthy, rich, lightly sweet, and a gorgeous deep red. In our humble opinion, these tasty root vegetables are more than just a side dish. They're full of potassium, manganese, and pair spectacularly with gin. What more could you want from a cocktail ingredient? 

 

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A few things you need to know about dealing with beets, if you haven't had the pleasure already. Well, actually, just one. They will turn everything pink. Wear gloves if you want to keep your hands human colored, and an apron if you value your clothing. 

Give them a good scrub with a vegetable brush, then peel and chop into one inch pieces. We added frozen raspberries to ours, but you can use blueberries or strawberries as well. The berries add just the right amount of sweet to keep the beets from being an overpowering flavor. 

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Beet-Raspberry Puree

2 Cups peeled and chopped beets

2 Cups raspberries, fresh or frozen

1/4-1/2 Cup water

Combine in a food processor and blend until smooth. 

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Heartbeet

1.5 oz 50 Fathoms Gin

.5 oz Lemon Juice

.5 oz Honey Syrup

1 Tbsp Beet-Raspberry Puree

Shake ingredients with ice and strain into a chilled coupe glass. Garnish with a lemon twist.

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An Update and a Thank You

As some of you know, the laws that allows distillery tasting rooms in the state of Alaska are in the process of being reinterpreted, and not in our favor. For the full story, go here. The most recent part of the process was a public comment period where people were able to submit letters and thoughts either for or against the proposed changes. 

The public comment period closed December 29th, and we were overjoyed with the outpouring of support from everyone who took the time to send in a few words on our behalf and on behalf of the other distilleries affected. We go into this next part of the process with a feeling of hope knowing that so many people love what we do and want it to continue. We wouldn't be here without all of you! 

What's next? 

There will be a meeting of the ABC (Alcoholic Beverage Control) Board in Juneau on Tuesday January 23rd. We will have more information afterwards, and will post updates as soon as possible. 

What Can You Do?

Come have a drink or buy a bottle! The tasting room is still serving our regular menu items, open 4pm-8pm Wednesday - Saturday. 

 

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Forest Gimlet

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Forest Gimlet

The holidays are over, and most of us are finally coming out of some fabulous food and drink comas. Looking at you, egg nog. 

January is a time for fresh starts and newly made resolutions. For Alaskans, this also means crazy cold spells and winter days that get longer and longer, creeping ever so slowly towards spring.

The Forest Gimlet was inspired by just such days. The kind of day that is breathtakingly gorgeous, refreshing, and icy cold. Rosemary infused vodka adds a hint of warmth to this twist on a classic cocktail.


Making an infused vodka is quite simple. All you'll need is a great vodka, like our Icy Strait Vodka, a large jar, and whatever you want to put in it.  

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Rosemary is a ridiculously versatile herb with a flavor that can be a subtle hint at the finish of a drink, or a fresh slap to the face at the start, similar to the north wind we've had lately. It goes well with citrus, and makes a great twist on classic vodka cocktails. 

Rosemary Infused Vodka

750 mL Icy Strait Vodka

2-3 full sprigs fresh rosemary (I used pieces about 6" long)

Combine vodka and rosemary in a large jar, and leave somewhere dark for 2 or 3 days. Check it after the second day, if you want the flavor to be stronger, leave it to infuse for another day.

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Forest Gimlet

1.5 oz Rosemary Infused Icy Strait Vodka

.75 oz Lemon Juice

.25 oz Simple Syrup

Shake with ice and strain into a chilled rocks glass. Garnish with a sprig of fresh rosemary.

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Port Chilkoot Yule Nog

Port Chilkoot Yule Nog

 

Festive drinks are an important part of a great holiday party, and nothing is more iconic than a glass of egg nog. Our nog recipe is boozy, simple, and ridiculously tasty.

    What you'll need:  Blender  Boatwright Bourbon  3 eggs  1/2 cup sugar  1 cup whole milk  1/2 cup heavy cream  Nutmeg  Blend sugar, eggs, milk, and cream until fluffy, then add whiskey to taste and blend again. We recommend about 1 1/2 cups for this recipe. Pour into the drinking vessels of your choice and spoon a little of the fluff from the top of the blended mixture into each glass. Sprinkle with nutmeg and enjoy!

 

What you'll need:

Blender

Boatwright Bourbon

3 eggs

1/2 cup sugar

1 cup whole milk

1/2 cup heavy cream

Nutmeg

Blend sugar, eggs, milk, and cream until fluffy, then add whiskey to taste and blend again. We recommend about 1 1/2 cups for this recipe. Pour into the drinking vessels of your choice and spoon a little of the fluff from the top of the blended mixture into each glass. Sprinkle with nutmeg and enjoy!

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Spruce Gin Old Fashioned

In a mixing tin, stir together

  • 2 spruce tips
  • Lemon wedge
  • Grapefruit bitters

Add

  • 2 oz. 50 Fathoms Gin
  • ¾ oz. spruce tip-infused simple syrup
  • Ice

Stir and strain over ice-filled rocks glass. 

Garnish with a spruce tip.

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Moscow Moose Recipe

2 oz. Icy Strait Vodka

1 oz.  ginger beer or ginger ale

1 lemon wedge

1 lime wedge

Splash of soda water

Stir ingredients together and strain in to a tin camping mug filled with crushed ice. Garnish with lime wheel and sprig of mint.

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