Old Fashioned

Old Fashioned

This drink goes back to the 1800’s and has many different variations, but this is how we make it at Port Chilkoot Distillery.

Recipe:

1.5 oz Wrackline Rye

¼ oz Demerara syrup

3 Dashes Angostura bitters

Orange peel

Add all ingredients into rocks glass. Add 3 cubes of ice and stir for 20 seconds. Essence the rim of the glass with an orange peel and then add the orange twist to the drink for a garnish. Cocktail cherries are a great garnish, too!

How to make demerara syrup:

Mix ¼ cup demerara sugar with ½ cup of boiling water. Stir until dissolved. *Can sub 1 teaspoon raw sugar instead of syrup. Just be sure to stir well!

Bee's Knees

The Bee’s Knees

The Bee’s Knees is a classic prohibition cocktail with its name meaning “the best”.

Recipe:

1 ½ oz 50 Fathoms Gin

¾ oz Honey Syrup (or substitute .5 to 1 tbsp of pure honey)

½ oz Lemon juice

Add all ingredients to a shaker. Shake with ice for 20 seconds. Strain into a fresh glass. Garnish with a lemon twist. This drink is usually served without ice.

Don’t have a shaker? No worries, you can simply stir the ingredients together.

Honey Syrup Instructions:

Mix equal parts honey and boiling water. Stir until honey dissolves. Let it cool before serving.

Nutty Irishman

The Nutty Irishman

1 oz Old School Whiskey

1 oz Irish Cream

1/4 oz Hazelnut Syrup (or substitute with Frangelico, a hazelnut Liqueur)

Add all ingredients to a shaker. Shake and strain into a rocks glass with fresh ice. Grate fresh cinnamon on top.

We make all of our own syrups and liqueurs here on site.

Irish Cream Recipe:

2 cups Heavy Cream

(2) 14 oz Cans Sweetened Condensed Milk

3 teaspoons Instant Coffee

3 teaspoons Vanilla Extract

1.5 teaspoons Cocoa Powder

2.5 cups of Boatwright Bourbon

Mix instant coffee and cocoa powder with part of the cream to make a paste. Slowly add remaining cream and whisk until smooth. Add Boatwright Bourbon, vanilla, and condensed milk. Stir to combine.

You can vary this recipe by altering your spices. Nutmeg and cinnamon are nice spices that blend well with this recipe.

Hazelnut Syrup Recipe:

½ cup Water

½ cup Sugar

½ cup Hazelnuts

Add hazelnuts to a saucepan on medium heat, stirring often until the nuts have browned. Add water and sugar, then bring to a boil. Remove from heat and let cool to room temperature. Once cooled, strain the syrup and enjoy! You can save the hazelnuts for a garnish or snack on the sweet treat!

Coffee Liqueur & White Russian

Homemade coffee liqueur is a great gift for the holidays, and makes for pretty tasty cocktails. We’ve spiced ours up a bit with cinnamon and clove for extra festive flavor!

Like any good thing, it does take time (3 weeks for this recipe), so get started now to be ready in time for gift giving season.

White Russian

1.5 oz Icy Strait Vodka

1 oz Coffee liqueur

Half & Half or non-dairy substitute

Pour Vodka, coffee liqueur over ice and top with half & half.

Coffee Liqueur

2 Cups Water

2 Cups Caster sugar

200g Coffee beans (we use an espresso roast!)

1 Vanilla bean, split and scraped

700 mL Vodka (we use Icy Strait, of course!)

3 Cinnamon sticks

15 Cloves

In a large jar: Combine vodka, coffee beans, vanilla, cinnamon and cloves. Allow to infuse for one week, shaking occasionally.

Strain the mixture through a sieve into a clean jar. Don’t let the coffee beans and spices go to waste, let them dry and use for decoration in little jars or bowls.

Add the sugar and water to a saucepan and stir over high heat until sugar is dissolved. When cool, add to the jar with the strained vodka.

Seal the lid tightly and store in a cool dark place for at least 2 weeks before drinking. This allows the sugar and water to blend with the vodka and spices.

Mulled Cider & Bourbon

Homemade mulled apple cider is a Thanksgiving staple, only made better by the addition of whiskey, and a certain way to wow your friends and family.

Our recipe is simple, classic, and tastes just as great as it smells!

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Mulled Cider

*We use teaballs for the spices for easy cleanup, you can also make little sachets of spices with cheesecloth and string.*

64 oz Unfiltered apple juice

1 Teaball (2 TBSP)Whole allspice

1 Teaball (2TBSP)Whole cloves

1 Teaball (2 TBSP)Dried orange peel

3 Cardamom pods, cracked

5-6 Cinnamon sticks

In a large pot:

Bring apple juice with spices to a boil, reduce heat and simmer 20-30 minutes. Serve hot, add whiskey to taste.

Winter Sour

Shorter darker days and snowy nights call for warming spiced cocktails. The winter sour is a perfect warmer after a day out skiing or skating, or for holiday get togethers.

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Winter Sour:

1.5 oz Boatwright Bourbon

.5 oz Cranberry juice

.25 oz Raw apple cider vinegar

.5 oz 5 Spice syrup (recipe below)

1 Egg white

2 Dashes Angostura bitters

Shake all ingredients without ice for 30 seconds, then shake with ice. Strain into a rocks glass and garnish with a couple drops of Angostura bitters.

5 Spice Syrup

2 Cups Water

1 1/2 Cups Sugar

2 Cinnamon sticks

1 Teaspoon Cinnamon powder

1 Teaspoon Nutmeg powder

1 Teaspoon Clove powder

3 Cardamom pods, cracked

4 Allspice berries

Bring all ingredients to a boil, reduce heat and simmer for 5 minutes. When cool, transfer all to a clean bottle. Refrigerate for up to 30 days.

Savory Toddy

Toddies aren’t just for whiskey. If you’ve never tried a gin toddy, now is the time!

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This herbal gin wonder breaks the typical toddy mold in the most delightful of ways. Honey+Thyme syrup gives a little extra much needed warmth that feels just right for fall and winter, and the botanicals in our 50 Fathoms Gin are just as tasty warm as they are in an icy martini.

Savory Toddy

1.5 oz 50 Fathoms Gin

.75 oz Honey + Thyme Syrup

.25 oz Lemon Juice

Combine ingredients in the mug of your choice, top with hot water.

Garnish with a lemon wedge and a sprig of thyme.

Honey + Thyme Syrup

In a saucepan, combine:

400 mL honey

400 mL water

4 teaspoons dried thyme

Bring to a boil and simmer for 2 or 3 minutes. Let cool and strain into a bottle.

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!  

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!  

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!

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 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.