Canned Cocktails: Holiday Edition

Put some extra cheer in your season with Canned Oregon and enjoy Chef Becca's holiday play on these canned wine cocktails.

Blue Christmas

INGREDIENTS

Blue Christmas.jpg

  • 1 oz pear vodka 

  • ½  oz apple juice 

  • 1/16 tsp of silver luster dust

  • ¼ oz lemon juice 

  • Drizzle of truffle honey 

  • Canned Oregon White Bubbles 

  • Shaved truffles to garnish

Directions

Fill a cocktail shaker with ice. Mix apple juice and luster dust together, and pour into the shaker. Add the pear vodka, lemon juice, and truffle honey; shake vigorously for 20-30 seconds. Strain into a champagne flute. Top with Canned Oregon White Bubbles and shaved truffles.

Under the Mistletoe.jpg

Under the Mistletoe

INGREDIENTS

  • 5 Allspice berries

  • 1 tsp pink peppercorns

  • 2 Cinnamon sticks (plus one more for garnish)

  • Fresh ginger, sliced into 1 inch pieces

  • ¼ cup St. Germaine

  • 3 cans of Canned Oregon still Rosé

  • Juice and zest of 1 pink grapefruit (minus a couple slices for garnish)

  • 2 Tbsp sugar (optional if you prefer it a touch sweeter)

  • Candied ginger for garnish

Directions

Combine all ingredients in a saucepan and give them a quick stir. Heat until the wine just barely reaches a simmer over medium heat. Avoid letting it bubble — you don’t want to boil off the alcohol. Reduce heat to low, for at least 15 minutes or up to 3 hours. Strain and season. Taste, and stir in your desired amount of extra sweetener, if needed. Serve warm in a mug, top with a grapefruit garnish.

Christmas in PDX

INGREDIENTS

Christmas in NYC.jpg

  • 1.5 oz Bourbon

  • 1 oz lemon juice

  • ½ oz maple syrup

  • Canned Oregon Pinot Noir

  • Lemon twist to garnish

Directions

Fill a cocktail shaker with ice. Add the bourbon, lemon juice, and syrup; shake vigorously for 20-30 seconds. Strain into a glass. Hold the back of a spoon above the rim of the glass and gently pour the pinot noir on top of the spoon and into the glass, creating a layer on top!

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