Vodka
Pineapple Juice
2 lemon slices (squeezed)
2 teaspoons of Fresh organic basil (local)
Full shot of O-N Vodka
Float of cassis
Shake the first 4 ingredients with ice into a martini glass allow some of the basil bits to float into the glass.
Add a small 1/4 shot float of Cassis to finish.
1/2 rim of sugar on the Martini glass
Created by Melodie Buell, Bartender at Standing Stone Restaurant, Ashland, OR
(named for its fresh ingredients grown with in a 30 mile radius)
In a 12 ounce Bucket glass
In order:
small bundle of local cilantro
ice
O-N vodka
splash of organic ginger lemonade (2 ounces)
topped with soda water
garnish with a local raineer cherry
Created by Melodie Buell, Bartender at Standing Stone Restaurant, Ashland, OR
2 oz Organic Nation vodka
1 oz organic lemon juice
1 oz ginger-honey syrup*
Shake ingredients over cracked ice and strain into an old-fashioned glass filled with ice. Garnish with a thin slice of organic ginger.*To make ginger-honey syrup, peel and grate 1 ounce (by volume) fresh organic ginger. Add to 8 ounces organic honey and 8 ounces boiling water. Let steep for at least one hour, strain through cheesecloth, bottle and refrigerate.
Created by Jeffrey Morganthaler, Mixologist at Bel Ami Restaurant, Eugene, OR
O-N Vodka on the rocks with house made spicy Bloody Mary mix, garnished with a Wild Bill’s Hot Asparagus…Mmmm it’s bloody good!
Created by Mike Blakely, Bella Union Restaurant, Jacksonville, OR
O-N Vodka, fresh squeezed grapefruit, lemon, lime, and orange with just a touch of Chambord. Shaken and served up in a martini glass with a sugared rim…A little more sour than sweet!
Created by Mike Blakely, Bella Union Restaurant, Jacksonville, OR
O-N Vodka, Frangelico, and coffee, topped with whipped cream…HOT or ICED…Check the weather forecast!
Created by Mike Blakely, Bella Union Restaurant, Jacksonville, OR
4 oz ON Vodka
1/2 oz St. Germaine
Stir in a mixing glass until thoroughly chilled.
Rinse a chilled martini glass with Pernod, immediately after dumping the rinse, pour in the Vodka mixture. Garnish with a lime twist, making sure to pull the twist over the cocktail to release the oils.
Created by Sarah Powell of Slow Foods
¾ oz Southern Oregon home grown organic Black Peppercorn simple syrup
2 oz Organic Nation Vodka Distilled in Ashland, Oregon
8 Gooseberries from Wit little field farm in Phoenix, Oregon
1/8 Comice Pear from Eden Valley Orchards in Medford, Oregon
Float of LongSword Vineyard “Accolade” Semi-sparkling Chardonnay from the Applegate Valley
Chop the pear into 7-8 cubes
Put the Gooseberries and pear into a pint glass
Muddle lightly (make sure you break the skins of the Gooseberries)
Add Organic Nation Vodka
Black Peppercorn Simple Syrup
Ice
Shake
Strain
Serve up in a 9 oz Martini glass
Float of Long Sword Sparkling wine
There should be at least a few little specks of black peppercorn in the bottom from the syrup.
Garnish:
5 Gooseberries
1 generous slice of Comice pear on the side of the Martini Glass
Enjoy/Serve
Goose’s Pear’d Up is 100% grown or made in Southern Oregon. It features small farms, large local exports, home gardens, an Oregon Native bartender’s hand, the environment and support of Standing Stone Brewing Co and refreshing conversation.
Organic Nation Vodka is not only one of the few Organic Vodka’s in the World, it is Certified by Oregon Tilth, located in Ashland, Oregon, has a beautiful flavor, hand craft their spirits (the owners do the lions share) and is now choosing to use fully recycled paper on their labels. Eden Valley Orchard is one of the oldest pear orchards here in the Valley, in fact it is know as the father in the pear industry, and has over time transferred some of its succulent soil over to nurture grapes to the further bounty, of Eden Vale Vineyards.
The people whose hands have passed through the process of farm to lips, are dedicated and passionate about up holding the local farming in Oregon and the pursuit of ‘eating local’.
Goose’s Pear’d Up doesn’t just cool the palette on a warm day or start the evening off well, it eloquently displays the vast array of agricultural economy and organic farming available in Southern Oregon.
Honey
Lavender
Lemon
O~N Vodka
1 ¾ oz O~N Vodka
¾ oz Fresh Lemon with pulp
¾ oz Lavender Honey Syrup
ICE
Shake – Serve up
Devined
3 green grapes (organic and local if possible)
7 red grapes (organic and local if possible)
1 oz simple syrup (2:1 sugar water)
1 3/4 oz. O-N Vodka
1/2 oz Oregon Pinot Noir
small pinch of Cayenne Pepper
1 sprig of Tangerine Oregano
Muddle the grapes
Add Simple Syrup and O-N Vodka
Shake with lots of Ice - pour into a Large Martini glass
Put 2 green grapes and 1 red in the glass
Slowly pour the Float of Pinot Noir
Dust the pinch of Cayenne
Top with the Tangerine Oregano
Gin
16 oz glass
5 red grapes
½ teaspoon chopped fresh ginger
Muddled
1 ¾ oz O-N gin
Oregano Simple syrup
Squeeze of fresh lime
Lots of ice
Top with Soda water
Created by Melodie Buell, Bartender at Standing Stone Restaurant, Ashland, OR
O-N The Farm
2 oz ORGANIC NATION gin
3/4 oz organic lemon juice
1/2 oz organic cane-sugar simple syrup
3 organic cherry tomatoes
1 sprig organic tarragon
dash orange bitters
dash Angostura bitters
Muddle tomatoes and tarragon in the bottom of a mixing glass. Add remaining ingredients and shake well with cracked ice. Fine-strain into a chilled cocktail glass, garnish with tarragon sprig and serve.
Created by Jeffrey Morganthaler, Mixologist at Bel Ami Restaurant, Eugene, OR
In a 12 oz bucket glass
¾ oz Handmade Fennel syrup
2 slices of Fry Family Farm cucumber
Fill with ice
1 ¾ oz ORGANIC NATION gin
Top with handmade Soda Water
2 squeezes of lime juice (approx 1 ½ teaspoons)
Garnish with 5 homegrown fennel seeds, one large Fry Family Farm cucumber stick and a generous sprig their Basil.
Oregon maintains some of the most beautiful varieties of savory flavors, which are featured in Gin's Jumper. It combines the decorated herbs found in ORGANIC NATION gin with Southern Oregon’s bounty. Gin's Jumper features encouragement and support from Standing Stone Brewery, the artistry of an Oregon native bartender, the uniqueness of a truly hand crafted Ashland gin, Fry Family Farm basil and cucumbers, and of course home grown fennel.
1 oz Organic Lemon Juice
2 oz. ORGANIC NATION gin
Ginger Ale
Pour lemon juice and gin into ice-filled highball glass and fill with ginger ale. Stir!
Created by Mary Toney, Cascade Peak Spirits' Productions Manager