12 days of craft cocktails created and modified to be made and served from your very own uKeg.
DAY 1
'Gingerbread Head'
Crafted by: Sara Newton
On the 1st day of cocktails the uKeg gave to me: 'Ginger Bread Head' by a local Vancouver favorite, Amaro's Table.
This uKeg 64 cocktail features:
- 13.5 oz Havana Club Anejo
- 9 oz Faretti Biscotti Liqueur
- 9 oz Black Note Amaro
- 4.5 oz lemon juice
- 4.5 oz Orange
- 6.75 oz ginger simple syrup
- 13.5 oz water
Amaro's Table
1220 Main St ste 100, Vancouver, WA 98660
DAY 2
'Storming The Castle'
A Victoria draft House Cocktail
On the 2nd day of cocktails the uKeg gave to me: 'Storming The Castle' by a local Portland favorite, Victoria Bar.
This uKeg 64 cocktail features:
- 22.5 oz Buffalo Trace
- 11.25 oz Cocchi Torino
- 7.5 oz Benedictine
- 26 Dashes Fee Bros. Old Fashioned Bitters
- Garnish: Brandied Cherry
- 22.5 oz water
Victoria Bar
4835 N Albina Ave, Portland, OR 97217
DAY 3
'Per-Her-Up'
Crafted by: Elliot Davies
On the 3rd day of cocktails the uKeg gave to me: 'Per-Her-Up' by a London favorite, Genuine Liquorette.
This uKeg 128 cocktail features:
- 19.5 oz Lillet Rose
- 13 oz Habanero Syrup
- 6.5 oz Lime Juice
- 3.25 oz Raspberry Vinegar
- 19.5 oz Water
- Garnish with Hippo Leaf and Raspberry Dust
Homemade Raspberry Cider Vinegar:
- 33 oz Cider Vinegar
- 1 Punnet Raspberries
- Infuse together for 24 hours
- Strain through chinois
- Bottle and Label
Genuine Liquorette London
6 Rathbone PL, Fitzrovia, London W1T 1HL, UK
DAY 4
'Battle Royale'
Crafted by: Adam Ohlsson-Buck
On the 4th day of cocktails the uKeg gave to me: 'Battle Royale' by a local Portland favorite, Victoria Bar.
This uKeg 64 cocktail features:
- 13 oz Mezcal Union Uno
- 9.75 oz China China
- 13oz house made ginger syrup
- 6.5 fresh lemon
- 19.5 oz water
- Top with Cava and splash of soda water
Victoria Bar
4835 N Albina Ave, Portland, OR 97217
DAY 5
'Dr. Christmas Jones'
Crafted by: Haleigh Haase
On the 5th day of cocktails the uKeg gave to me: 'Dr. Christmas Jones' by a local Vancouver favorite, Amaro's Table.
This uKeg 64 cocktail features:
- 9 oz Sipsmith Gin
- 9 oz Amaro Montenegro
- 9 oz Wild Roots Pear Vodka
- 9 oz Pomegranate Juice
- 6.75 oz Lemon Juice
- 6.75 oz ginger simple syrup
- 13.5 oz Water
- 18 dashes Bitter Truth Jerry Thomas Own Decanter Bitters
Amaro's Table
1220 Main St ste 100, Vancouver, WA 98660
DAY 6
'Northwest Spritz'
Crafted by: Clara Ridabock
On the 6th day of cocktails the uKeg gave to me: 'Northwest Spritz' by a local Portland favorite, Victoria Bar.
This uKeg 64 cocktail features:
- 14 oz Four Roses Bourbon
- 7 oz Clear Creek Cranberry Liqueur
- 3.5 ox All Spice Dram
- 10.5 oz Fresh Lemon
- 7 oz Damerara Syrup
- 21 oz water
- Top with soda water and dry bubbles
Victoria Bar
4835 N Albina Ave, Portland, OR 97217
DAY 7
'Morning Buzz'
On the 7th day of cocktails the uKeg gave to me: 'Morning Buzz'
This uKeg 64 cocktail features:
- 43 oz bourbon
- 14 oz cold brew coffee
- 7 oz brown sugar simple syrup
- 2 tsp chocolate bitters
Simple syrup recipe:
- 1 cup brown sugar
- 1 cup water
DAY 8
'Pepper Smash'
Crafted by: Ryan Magarain
On the 8th day of cocktails the uKeg gave to me: 'Pepper Smash' by a local Portland favorite, Oven and Shaker.
This uKeg 64 cocktail features:
STEP 1:
In a larger container, add the following:
- 24 oz Krogstad Aquavit
- 9 oz freshly pressed lime (strained)
- 9 oz freshly extracted yellow bell pepper juice
- 9 oz grade A smaple syrup "blend" (2 parts grade A maple syrup to 1 part hot water - stir to integrate)
- 9 oz cold water
STEP 2:
- Using a muddler, gently hand press the mint into the bottom of the container (press for 1 minute)
STEP 3:
- Seal and refrigerate for 2 hours
STEP 4:
- Add to uKeg
STEP 5:
- Serve over ice and garnish with a large mint sprig
Oven and Shaker
1134 NW Everett St. Portland, OR 97209
DAY 9 - Side 1
'Calimocho'
On the 9th day of cocktails the uKeg gave to me: 'Calimocho'
This uKeg 64 cocktail features:
- 32 oz red wine
- 32 oz cola
- Lime wedge to garnish
DAY 9 - Side 2
'Absinthe Frappe'
On the 9th day of cocktails the uKeg gave to me: 'Absinthe Frappe'
This uKeg 64 cocktail features:
- 24 oz Absinthe
- 8 oz simple syrup
- 32 oz club soda
- mint sprig for garnish
DAY 10
'Krampus Christmas'
Crafted by: Sarah Soltys
On the 10th day of cocktails the uKeg gave to me: 'Krampus Christmas'
This uKeg 64 cocktail features:
- 19.5 oz Buffalo Trace
- 13 oz Bechrovka
- 19.5 oz root beer
- 78 dashes of bitters
- garnish with 4 black cherries per glass
DAY 11
'Carajillo Paisano'
Crafted by: David Alvarado
On the 11th day of cocktails the uKeg gave to me: 'Carajillo Paisano'
This uKeg 64 cocktail features:
- 11 oz Ancho Reyes: chili ancho liqueur
- 11 oz Licor 43
- 11 oz Fortaleza Reposado
- 5.5 oz Mezcal Alipus: Esadin
- 16.5 oz cold brew coffee
- 8.25 oz water
- Garnish with cinnamon
DAY 12
'Sweet Portland Mule'
Crafted by: Sarah Soltys
On the 12th day of cocktails the uKeg gave to me: 'Sweet Portland Mule'
This uKeg 64 cocktail features:
- 24 oz Vanilla Absolut
- 12 oz Ancho
- 6 oz Pure Lime Juice
- 12 oz water
- 9 oz watrer
- Garnish with lime twist and a Rosemary herb sprig
