There are plenty of excuses to celebrate with others as we try to beat the hibernation tendencies of Northwesterners. Whether it’s a big gathering or an intimate night with someone special, you can always find a festive cocktail to fit the mood. Adding warm, toasty spices or tart winter citrus flavors to our glass instantly transports us to our favorite holiday memory. So let’s take a Northwest inspired direction with a cocktail fit for a crowd.
With their hand-built stills and close-knit family history of bootlegging moonshine, Dave and Shelly McGlothern opened Bad Dog Distillery in 2012, creating small-batched favorites using Northwest ingredients that focus on their local roots. Named after the family dog, “Bad Dog” Hank, this distillery in Arlington, Washington, does everything from whiskey to vodka and moonshine, all using traditional methods. Their bourbon whiskey has a sweet aroma with great flavor nuances like oak and caramel, highlighting the use of organically grown wheat and corn local to Washington State.
It’s not too late to get on this recipe that requires five-seven days of maturing in its jar. Delicious to have on-hand when guests visit for Christmas or New Year’s Eve, try it served neat, over ice or mixed in with eggnog.
Makes 3 cups (24 ounces)
1 bottle (750ml) Bad Dog Bourbon Whiskey
4 large pieces orange peel zest (with no white pith)
1 whole nutmeg, cracked
1 cinnamon stick, broken into pieces
2 slices fresh ginger
¼ cup golden raisins
¼ cup real maple syrup
Combine all ingredients in a quart jar or pretty bottle. Let sit for a minimum of 1 week before serving. Store at room temperature.