A Wisconsin Cocktail Should Taste Like Wisconsin
It’s summer in Wisconsin. Time to take advantage of all that fresh produce to liven up your cocktails!
Wisconsin’s growing season may be short, but what we lack in summer months, we more than make up for with our delicious produce. There are plenty of fruits and veggies, and even some edible flowers(!) that pair well with Northern Oasis Spirits. Alcohol infusions in particular are easy, fun, and rewarding. Using fresh Wisconsin produce for drinks and infusions makes the taste hard to beat.
If you don’t have the space to plant your own garden, consider joining a community garden, or visit the local farmer’s market to see what goodies they have. And of course, you can also join your local CSA. If you’d like to experiment a little, we’re going to show you how to combine alcohol with vegetables, fruit, herbs, and pretty much anything you feel like adding to your cocktails.
Alcohol infusions are a creative way to add your own twist to your favorite spirits. It’s the act of soaking flavorful foods in a complementary alcohol. Vodka is a standard, since it takes most flavors very well, but it’s your drink—give it a try with whatever spirit you like! The alcohol leaches a little flavor from what you add to it, blending that flavor with the liquor. The trick is striking the right balance so you’re not too heavy on one flavor or another, and so you don’t overpower the liquor’s fine original character!
Let’s start with a few simple—but important—tips:
You can use everything from Wisconsin fruits & veggies, to fragrant herbs, to cake (seriously) for your infusion! If you can fit it in the container, you can infuse it.
Infusions can be sweet, savory, spicy, or whatever you need to make the perfect mixer. Berries and citrus are obvious (and very versatile) choices, but don’t stop there! How about infusing some asparagus? Basil? Jalapenos? Carrots? Looking to take your infusion to the next level? Add some mint or citrus to your carrot infusion. You can thank us later. While we love to infuse whatever happens to be on hand, infusions take time.
Sometimes you want to have a drink right now, not in a few days. In that case, simply muddling produce at the bottom of the glass will immediately add all kinds of flavors and characters to your favorite spirit. Muddling is just crushing the ingredients together with a wooden spoon (or an actual muddler) to release and blend the flavors before you make your drink. Be warned though, it does leave some solids at the bottom of the glass, though.Herbs & spices like Mint, Rosemary, Thyme, and Basil are usually available throughout the spring and summer in Wisconsin. They are amazing in Vodka and Rum infusions (or muddled in the bottom of a glass), and pairing them with other flavors can be very rewarding (think lavender-rosemary infused vodka).
Remember to balance your cocktail flavors—if you have something strong and spicy, try complementing it with something light, fragrant, or sweet.
Have a look at all the amazing produce Wisconsin has to offer to get those ideas flowing! We’ll break down a few recipes to get you started so you know exactly what you’ll need to pick up from the farmer’s market—or what you want to plant next year!
May/June: Welcome to Summer
May is a little unpredictable (thanks, Wisconsin weather), but we start seeing the following delights spring up shortly after the ground thaws:
Produce: Asparagus, Radishes, Rhubarb, Spinach, Strawberries
Flowers: Bluets, Dandelion, Lilacs, Pansies, Tulips (petals only), Violets, Wood Sorrel
Riverbank Spiced Rum Asparagus Marinade
It’s very possible to use asparagus to infuse your spirits, but why not use spirits to infuse your asparagus? Trim off the base of the asparagus and put it in a Ziploc bag with ¼ cup of Riverbank Spiced Rum, ½ cup of honey, and 2 tablespoons of soy sauce. Marinade for at least three hours, then bake uncovered at 350 degrees for about 30 minutes or until tender. Dish it up and sprinkle with fresh parmesan cheese or sesame seeds.
Since May is the beginning of rhubarb season as well, we think it’s appropriate to keep going into June for a couple of delicious rhubarb recipes…
With June, our delicious Wisconsin produce list almost doubles!
The perfect bridge between both early summer months is rhubarb, and we really don’t think it gets enough love. You can do a lot with rhubarb! It’s naturally tart, though it can be sweetened easily. It’s hardy and freezes like a champ. Those of us who love it can keep some in the freezer to enjoy year ‘round. You can bake it into bread, make jam, or even better, use it for a lip-smacking simple syrup!
Produce: Asparagus, Beets, Blackberries, Broccoli, Cabbage, Carrots, Corn, Green Onions, Radishes, Raspberries, Rhubarb, Spinach, Strawberries, Turnips
Flowers: Bluets, Marigolds, Chamomile, Dandelion, Daylily, Lavender, Lilacs, Pansies, Peonies, Violets, Wood Sorrel
Rhubarb Simple Syrup
4 cups rhubarb, finely chopped
4 cups water
1 ½ cups sugar
1 tablespoon orange zest
Cook on stove for 15-20 minutes until rhubarb is soft, strain mixture through a fine mesh strainer to separate. Let liquid mixture cool. Store in refrigerator. Makes a full mason jar. Add to your favorite cocktail, punch or soda.
Once you have your simple syrup and a little Lone Duck Cinnamon Whiskey, we highly recommend this delicious Rhubarb Zing cocktail:
Rhubarb Zing
1 oz. chilled Lone Duck Cinnamon Whiskey
2 oz. Rhubarb Simple Syrup
2 oz. Orange Juice
Top off with lemon lime soda or ginger ale
Add a twist of lemon if you like
With all ingredients fresh out of the fridge and cold, combine over ice and enjoy!
July: Stay Cool
Produce: Apples, Beets, Blackberries, Blueberries, Broccoli, Cabbage, Cantaloupe, Carrots, Cauliflower, Chard, Corn, Cucumbers, Eggplant, Green Beans, Green Onions, Honeydew Melons, Peas, Raspberries, Sweet Peppers, Tomatoes, Turnips
Flowers: Bee Balm, Marigolds, Chamomile, Cornflower, Dandelion, Daylily, Goldenrod, Hawkweed, Lavender, Nasturtium, Peonies, Red Clover, Sunflower (petals only), Wood Sorrel
Raspberry Shorewood
The Raspberry Shorewood isn’t an infusion, but whiskey isn’t really an infusion sort of spirit. Instead, we’ll muddle up something sweet to go with Shorewood’s smooth finish.
2 oz. Shorewood Whiskey
½ oz. Freshly Squeezed Lime Juice
¼ tsp. Sugar
8 fresh Raspberries
Seltzer
Muddle 8 fresh raspberries in the bottom of a glass with the sugar. Add Shorewood Whiskey, freshly squeezed lime juice, and top with seltzer and stir. Garnish with a slice of lime.
Raspberries are the tried and true berry for this drink, but experimentation is the name of the game! Feel free to see what this drink would taste like with your favorite berry—strawberries, mulberries, blackberries, you name it. Different berries will bring new character to this refreshing summer cocktail, and you might find a new favorite!
August: Spice it Up
Produce: Apples, Basil, Beets, Blueberries, Broccoli, Cabbage, Cantaloupe, Carrots, Cauliflower, Celery, Chard, Corn, Cucumbers, Eggplant, Garlic, Grapes, Green Beans, Green Onions, Honeydew Melons, Leeks, Onions, Peas, Raspberries, Sweet Peppers, Tomatoes, Watermelons
Flowers: Bee Balm, Marigolds, Chamomile, Cornflower, Daylily, Goldenrod, Hawkweed, Lavender, Nasturtium, Red Clover, Sunflower (petals only), Wood Sorrel
Garlic Infused Lakeview Vodka
Now that garlic is on the menu, peel 1 medium-sized bulb of garlic and place all the cloves in a large mason jar. Add a bottle of Lakeview Vodka, cover, shake, and store in a dark place for a few days. If you’re feeling adventurous, you can go a week, but that might be a bit much. Then strain out the cloves and you have an amazing garlic-infused vodka to punch up your bloody marys!
And remember, you don’t have to stop there, or even wait very long for some new flavor! Blackberries are just now sliding out of season, but if you have some you need to use up, give the Quacker’s Delight a try!
Quacker’s Delight
1 1/2 oz. Lone Duck Cinnamon Whiskey
2 oz. Huberts Blackberry Lemonade
Top w/ Seltzer
3-4 Blackberries
Muddle blackberries in a tub glass. Add ice and remaining ingredients.
Garnish with Blackberries.
September: Cool it Down
Produce: Apples, Basil, Beets, Broccoli, Brussels Sprouts, Cabbage, Cantaloupe, Carrots, Cauliflower, Celery, Chard, Corn, Cranberries, Cucumbers, Eggplant, Grapes, Green Beans, Green Onions, Leeks, Onions, Pumpkins, Raspberries, Sweet Peppers, Tomatoes, Watermelons
Flowers: Cornflower, Pansies
Apple Pie Shorewood Whiskey
Get ready for fall with this delicious infusion that you can enjoy by itself or added to other autumn cocktails. Not only does it make a unique chilled shot, but it really livens up warm drinks as the temperature outside starts to drop.
1 Apple
1 ½ cups of Shorewood Whiskey
1 Cinnamon Stick
½ tsp. Whole Cloves
1 ½ tsp. Honey
Slice the apple and throw it in a large mason jar with all the rest of the ingredients. Make sure the Shorewood Whiskey covers everything, even if you have to add a little extra. After all, who wouldn’t want a little more Shorewood Whiskey?
Leave the mason jar in a cupboard or other dark place for 2 weeks. Feel free to shake it once a day if you like, and taste it after the first week to see if you like where it’s headed. Keep checking every day after that. Once it tastes the way you like, strain out the solids and store your infusion in the fridge.
October: Pumpkin, Spice, & Everything Nice
Produce: Apples, Beets, Broccoli, Brussels Sprouts, Cabbage, Carrots, Cauliflower, Celery, Chard, Cranberries, Cucumbers, Eggplant, Leeks, Pumpkins
Pumpkin Infused Riverbank Spiced Rum
It’s certainly not a latte, but we think it would be a welcome addition to one! Since Riverbank Spiced Rum is more citrus-forward than most other spiced rums, it brings a unique accent to the traditional pumpkin-spice angle.
1 750mL bottle of Riverbank Spiced Rum
½ cup of fresh pumpkin (chopped and slightly crushed)
½ an apple (chopped)
½ tsp crushed nutmeg
2 cinnamon sticks
½ tsp fresh chopped ginger
Add all the ingredients to a large mason jar. Cover and store the jar in a cool dark place, shaking it once a day for 3-5 days. Taste a little each day to see how it’s coming along. Since we’re starting with spiced rum, there will be plenty of flavor!
It’s tasty over ice, and quite good in coffee…
November: Bring it Home
Produce: Cabbage, Brussels Sprouts, Carrots, Cauliflower, Chard
Carrot-infused Lakeview Vodka
Lakeview Vodka brings some extra sweetness and body to your Bloody Mary, and adding carrots helps to balance out this spicy drink. Use a vegetable peeler to remove the outer skin of about 3 medium-sized carrots. Then use the peeler to cut the carrots into a bunch of thin strips. Add the carrot strips to a medium-sized mason jar, followed by enough Lakeview Vodka to cover all the carrots. Cover the jar and set it on the counter for about 10 days, shaking once a day. Then strain out the carrot bits and start making some awesome bloodys!
And after November, it’s cold again, and the Wisconsin harvest season comes to a close. It may be hard to imagine right now, but summer and fall will end, and it’ll be time to say goodbye to fresh produce and delicious infusions for a minute.
Until next summer, we hope we inspired some new ideas to take your summer drinking to the next level! And if you need more inspiration next summer, by all means feel free to bookmark this blog! In the meantime, see what else you can use to infuse or mix with Northern Oasis Spirits. We think you’ll find our smooth, all-natural spirits pair really well with other amazing tastes of Wisconsin. After all, we started Northern Oasis Spirits because we wanted to bring into the world a unique line of handcrafted spirits that evoke growing up in the amazing state of Wisconsin. It only makes sense that the more Wisconsin flavors you add, the better our spirits will taste!
And we’ll admit…half the fun of trying new spirits is discovering all the creative ways you can combine your favorite flavors. We wish you happy mixing, successful experiments, and a bountiful harvest!