Green Geisha wins “Best Sip” at Coastal Cuisine 2012
Green Geisha was awarded “Best Sip” at Coastal Cuisine 2012, for its “truly unique and innovative flavor”! Now available at the Florence liquor store. Let us know if you’d like us to contact your local liquor store!
Sugar Momma Lemonade
1 oz Sugar Momma Vodka
1 oz Fresh lemon juice
1 oz Simple Syrup
2 oz Amaretto
Shake with ice and dump in pint glass
Top with Seltzer
The Sugar Momma Chai-Coff-ski
In a glass mug add:
1.5 oz Sugar Momma Vodka
1.5 oz Chai Tea Concentrate (Oregon Chai recommended)
.5 oz Agave nectar or Simple Syrup
Top with strong, hot coffee
Top with whipped cream and cinnamon!
The Sugar Momma Bloody Valentine
In pint glass muddle fresh jalapeno to taste with 4 – 5 sprigs fresh cilantro
Add ice
2 oz Sugar Momma Sipping Vodka
3 oz Bloody Mary mix (recommend the Trader Joe’s version).
Shake well.
Dump entire contents in rocks glass, garnish with fresh cilantro and lime.
The Sugar Momma Lemon Drop
Simple and delicious.
1 oz fresh squeezed lemon juice
1 oz simple syrup
1 oz Sugar Momma Sipping Vodka
Combine with ice in shaker, shake well and strain into Martini glass.
The Basil Wasabi Gimlet
Recently tested at Riley’s Billiards in Albany, Oregon.
2.5 oz Green Geisha Wasabi Vodka
.25 oz fresh lime
.25 oz simple syrup
1/2 leaf fresh basil
Combine in shaker with ice and shake well
Strain into Martini glass OR pour ice and all into a Collins glass on a hot summer day.
Victoria Moore on Sipping Vodka
For years we have been hoodwinked into thinking that the better a vodka is the less we will notice it even exists. Just think of all those marketing campaigns promising lunatic levels of filtration, purity… and invisibility. Actually, though, the real pleasure in a premium vodka – one that’s expensive enough to sip as a shot or martini rather than slosh into a glass of cranberry juice or tonic – lies in its individual definition: its texture, the way it glides or carves or pinpricks through your mouth. And that is determined not just by the production process but also the specific grain, root or other plant from which the vodka has been made. Read on>>
Oregon Daily Emerald comes out for a visit
Luckily the folks from the Oregon Daily Emerald were able to stay a while because the tasting room was busy that day. When we finally got to the tasting, I think they’d heard the tour and spirits talk at least five times. I asked if they wanted to try some and got enthusiastic “Yeahs!”
“I don’t know about James, but I was never interested (in distillation),” [Dudley] said. “The real interest for me is fermentation. A certain amount of the physical sciences come into play with distillation, but the biological processes involved with fermentation are fascinating.”
Stegall’s favorite part of making a new spirit is “the way it reveals itself to us through the refining process.
“We have an idea of what we want to make, we make it in small batches and then the necessities of the real world set in — cost, time, etc. — and we work on it some more,” he explained. “The finished product might be something very different than we originally envisioned, but we know every step of the process inside and out — and more importantly every step has a reason that Dudley and I have probably debated again and again until we know it’s necessary and right.”
Hard Times mention in the Eugene Weekly
Hard Times got a mention in the Eugene Weekly’s Swizzle supplement. We’ll have to revisit with some Sweet Baby Moonshine (coming soon!) for Andy.
“Hard Times Distillery is attempting to revamp the old school moonshining aesthetic while creating unique, acquired tastes within their product — they’ve triumphed in both fields.”
And a beautiful photo by Trask Bedortha.
Oregon Liquor Sales Top Expectations
Salem Statesman Journal: “Liquor sales are on the rise in Oregon, exceeding expectations by the state Liquor Control Commission.” [article]