#Pairings: Taste Dinner at New Deal Distillery

This intimate food and cocktail pairing, hosted by New Deal Distillery, was one of a month-long series of annual fundraising events that Morrison Child and Family Services, a non-profit organization based in Portland, hosts each year.


Served with blue point oyster with Hot Monkey Granita

Salt & Pepper

  • ¾ oz New Deal Vodka
  • ¾ oz Hot Monkey Pepper-Flavored Vodka 
  • ¾ oz Cointreau
  • ¾ oz lime 
  • ¾ oz celery juice
  • ½ oz simple syrup

Shake and strain to serve up in a salt-rimmed glass. Served as a shot, the recipe will make 3 drinks. 


Served with Hawaiian Ahi Tartare with Roasted beets, candied ginger, lime, cilantro and New Deal Ginger Liqueur

Bitter Mule

  • 1½ oz Portland Dry Gin 33
  • 1 oz New Deal Ginger Liqueur
  • ¾ oz lime
  • ½ oz simple syrup
  • dash Angostura bitters

Shake and strain over ice in a tumbler. Top with ginger beer. 


Served with Frisee salad with citrus, preserved lemon vinaigrette, shallots macerated in New Deal Gin No. 1

Best In Show

  • 2 oz Gin No. 1
  • 1 oz grapefruit
  • splash lime 
  • splash simple
  • 6 dashes Peychaud’s bitters

Shake and strain to serve up in a salt rimmed coupe. 


Served with Duck confit, black trumpet mushrooms & hedgehog mushroom strudel with fig sauce & sautéed kale

In the Forest

  • 1½ oz Distiller’s Cut Rum
  • 1 oz Cynar
  • ¾ oz sweet vermouth
  • bar spoon crème de cassis

Stir with ice and serve up in a coupe with orange oil. 


Served with Stumptown coffee panna cotta with New Deal Coffee Liqueur caramel & spun sugar

New Deal Nightcap

  • 1½ oz Distiller’s Cut Rum
  • ¾ oz New Deal Coffee Liqueur
  • ¾ oz Dolin Blanc
  • ½ oz Fernet

Shake and strain to serve up in a martini glass with orange oil. 


Photos by Elijah Hoffmann - Dinner by Benjamin Dyer & Will Larin - Cocktails by Kevin Ludwig