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Rad Recipes for All-Local Cocktails

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While many bars tote “local ingredients,” it’s rare that a cocktail is made exclusively with them. Luckily, Southern Oregon has such a plethora of local food producers that it is actually possible. All it takes is a little innovation, minor tweaking and a little bit of extra time.

For the booze there are still a few Organic Nation bottles kicking around the valley and Immortal Spirits in Medford is also producing some great liquor. And since summer is the best time of year to source local fruits and vegetables, the rest of the ingredients can be found at your local farmers market or your neighbor’s garden.

Here’s some recipes for drinks so local they could march in the Pear Blossom Parade.


The Medford Moscow Mule
1.5 oz (one shot) Organic Nation Vodka
Dash of Lime Juice (only available greenhouse grown)
5 oz Wylie’s Ginger Ale
Preparation: Combine vodka and ginger ale in a highball glass filled with ice. Add the lime juice and stir gently. Garnish with a lime slice and serve on the rocks.


White Water Running White Russian
1.5 oz (one shot) Organic Nation Vodka
1 oz Griffin Creek Coffee Roasters Cold Brew
1.5 oz Super Mylk Raw Almond Milk
Preparation: Pour coffee and vodka into a glass filled with ice. Float fresh cream on top and stir slowly.


New World Gun Fire

1.5 oz (one shot) Immortal Spirit’s State of Jefferson Rum

8 oz Eco Teas Maté Power

¼ oz William’s Honeybees Vetch Honey

Preparation: Pour rum, maté and honey into a cocktail shaker half filled with ice. Shake well and strain into a glass.


Peachy, Happy and Local Old Fashioned

1.5 oz (one shot) Immortal Spirit’s Early Whiskey
¼ oz Freshly Juiced Rhubarb
½ oz William’s Honeybees Vetch Honey

1 oz Fresh Peach Juice
A dash of Lithia Water
Preparation: Put honey, rhubarb juice and Lithia water in old fashioned glass and muddle until dissolved. Fill the glass with ice cubes and add whiskey. Garnish with a slice of fresh local peach.

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