Drink Recipes
VodkaVodka Cobbler from Toby Maloney of The Violet Hour  2 oz. Death's Door Vodka 1 oz. Lillet Blanc 1/2 oz. fresh lemon juice handful of fresh berries 3 dashes Lemon Dry sparkling wine Shake top four ingredients together in a cocktail shaker with ice. Strain into a 6-oz cocktail glass, top with sparkling wine and add dashes of bitters. Garnish with a lemon wheel and/or berries. Rosemary Five from marriedwithdinner.com  1 1/2 oz. Death's Door Vodka 1/2 oz. Pear Liqueur 1/2 oz. fresh lemon juice 1/4 to 1/2 oz. rosemary simple syrup 3 dashes Angostura bitters Dry sparkling wine Shake top five ingredients together in a cocktail shaker with ice. Add dashes of bitters, give one final shake and strain into a 6-oz cocktail glass with sparkling wine to fill. Garnish with a sprig of rosemary. Door County Cherry Drop from Jenn De Bolt of The Old Fashioned, Madison, WI  1 1/2 oz. Death's Door Vodka 1 oz. Door County cherry juice 1/2 oz. fresh lemon juice 1/2 oz. simple syrup (equal parts of sugar and water) Shake, serve straight up and garnish with stemmed cherry or lemon zest. Pumpkin Martini from Kris Wachowiak of L'Etoile, Madison, WI 3 oz. Death's Door Vodka 1 1/2 oz. Pumpkin Syrup* *Depending upon the potency of your syrup, more or less syrup will be needed. You may want to experiment with the ratios in order to insure that the final product is to your preference. Usually, I work with a ratio that is about 1 part syrup to 2 parts Death's Door Vodka. Pumpkin Syrup 1 medium sized pumpkin 3 cups brown sugar 2 dashes of chili powder 3 teaspoons of cinnamon 1 teaspoon nutmeg Cut pumpkin into small pieces (about 1 inch cubes), removing the skin. Bring 2 quarts of water to boil in a large pot; add the sugar, chili powder, cinnamon and nutmeg; stir until the sugar dissolves. Add the pumpkin and reduce heat to a simmer. Allow the mixture to reduce by 1/2 or 2/3 (depending upon how strong you want the flavors to be–When I did this, I allowed the mixture to simmer for about 4 hours). Remove the mixture from heat. Using a large spoon, remove the pieces of pumpkin from the mixture and press them in a fine mesh strainer. (This will allow you to take the liquid out of the saturated pieces of pumpkin and return it to the end product). Once all of the large pieces have been removed and pressed, strain all of the syrup to remove any other small pieces. Refrigerate product until it will be used. GinThe Original Ramos Gin Fizz Invented in the 1880s by Henry C. Ramos- one of New Orleans' most famous drinks. New Orleans, LA  2 oz Death's Door Gin 3 drops orange flower water* 1 egg white (you can get pasteurized egg whites) 1 teaspoon confectioners sugar 1/2 oz lemon juice 1/2 oz lime juice 2 oz light cream Soda water In a cocktail shaker half filled wth ice, mix all ingredients except the soda water. Get the mixture to be a frothy, foamy consistency. Strain into a tall thin glass, or a very large old fashioned glass, and top with a little soda water- but not too much! Stir. *-Orange flower water can be difficult to find, but is available in better liquor stores or Middle-Eastern markets,. Found in Madison at the Willy Street Coop (Baking Section, $2.99). Ampersand From Anita Crotty- one half of "Married...with Dinner", San Francisco, CA  1 oz Death's Door Gin (see note) 1 oz brandy 1 oz Italian sweet vermouth 2 dashes orange bitters orange curacao, to finish In an ice-filled mixing glass, stir the gin, brandy, vermouth, and bitters until very cold. Strain into a chilled cocktail glass, then add two drops of curacao. Autumn Splendor from Leah Caplan, of The Washington Hotel, Restaurant & Culinary School, Washington Island, WI Makes 1 drink  1 oz. Death's Door Gin 3 oz. apple cider In a cocktail shaker add gin and cider. Shake and pour into a rocks glass over ice. Garnish with an apple slice impaled with a juniper sprig or cocktail pick. Bee's Knees from Tami Lax of Harvest, Madison, WI  2 oz. Death's Door Gin 1 oz. honey syrup (equal parts of honey and water) 1/2 oz. fresh lemon juice Shake, serve straight upand garnish with honeycomb. Fall Festival from Kris Wachowiak of L'Etoile, Madison, WI 4 raspberries, muddled 1/3 oz. basalmic vinegar 2 2/3 oz. Death's Door Gin Shake ingredients with ice. Pour and strain into a chilled martini glass. Garnish with a fresh raspberry and lemon twist. The Gin Sling from Dr. Rachael Maddow, of The Rachael Maddow Show, Air America Radio 1 1/2 oz. Death's Door Gin 1 oz. Sweet Vermouth 3/4 oz. fresh lemon juice 1 oz. simple syrup 1 dash Angostura Shake & strain into rocks-filled Collins glass, top with seltzer. The Urban Revitalizer/Death Grip from Kris Wachowiak of L'Etoile, Madison, WI 2/3 oz. Creme De Casis 2/3 oz. Cointreau (or Blue Curacao if you want the drink to be purple) 1 1/2 oz. Death's Door Gin Couple of drops of fresh lime juice Shake ingredients with ice. Pour into a chilled martini glass. Garnish with a lime twist (lemon with the purple version, as it has a better color contrast). Vesper from Kevin Daum, of Zingerman's Roadhouse, Ann Arbor, MI 3 oz. Death's Door Gin 1 oz. Death's Door Vodka 1/2 oz. Lillet Blanc Garnish with a large twist of lemon. Wicked Wisconsin Wassail A collaboration between Mike McKee of The Bar Next Door and Chef Leah Caplan of The Washington Hotel, Restaurant & Culinary School 3 firm cooking apples such as Cortland, Ida Red or Jonathan, cut into eighths, cores and seeds removed. 3 cups fresh (or frozen) cranberries, washed 1/2 cup Wisconsin maple syrup 1/2 cup packed brown sugar 2 tablespoons finely chopped crystallized ginger 2 sticks cinnamon Pinch of freshly grated nutmeg Pinch of ground cloves 5 whole allspice berries 1 cup water Combine the above ingredients in a stainless steel Dutch oven or soup pot. Cook over high heat for 10 minutes or until the liquid is thickened by the cooked cranberries, the kitchen is aromatic and the apples are tender. Turn the heat down to medium and add: 4 cups fresh apple cider 3 cups cranberry juice 1 cup brandy 2 cups Death's Door Gin 2 tablespoons pure vanilla extract Gently stir and heat until warm (do not boil once juices and alcohol have been added). Yield: 12 cups; 12-20 portions, depending on how wicked the wassailers are. |