What we create
Recipes
“FISHING FOR ANSWERS”
You get to know a group of guys pretty well when you meet for forty-five consecutive years for a little fishing and camaraderie. Embarking on Food Service careers with a major airline in the early 70’s, the boss, (Joe,) took this group of neophytes to the Payette River, Idaho for a little fishing and corporate bonding. And bond we did!
Little did Joe know that he started something that has lasted for nearly a half-century. This band of “Boyz,” continues this very unique and coveted tradition and looks forward to every July when the camp flag is hung, the camp song is sung and the tumblers are raised. This is how the trip begins. Every year, for forty-five years and counting.
These quintessential men not only share in the joy of chasing the glorious and elusive trout, but this band of brothers are respected gourmands, mixologist, wine enthusiast and have a deep respect for our pristine waterways and mountains, even when they get “skunked!”
Enjoy some of our favorite Streamers Gin Cocktails created by the Boyz. Some traditional and some not.
MIXOLOGIST: SCOTT BERGNER
Streamers Avocado Gimlet
Ingredients:
¼ Avocado
2 ounce Streamers Gin
1 ounce apple schnapps
1 ounce lime juice
½ ounce simple syrup
Cubed ice
Fresh rosemary sprig, for garnish
Instructions:
- In a cocktail shaker muddle the avocado.
- Add the Streamers Gin, schnapps, lime juice and simple syrup and muddle again.
- Add ice and shake vigorously.
- Strain and pour into a chilled martini or coupe glass.
- Garnish with sprig of fresh rosemary.
Scott Bergner
Evergreen, Colorado
MIXOLOGIST: HAL FINLEY
The “Mickey” Finley
Ingredients:
¼ ounce freshly squeezed lime juice
1 ounce Cointreau
1½ ounces Streamers Gin
6 ounces Champagne or sparkling wine
Lime wedge, for garnish
Instructions:
- Squeeze lime in 14 ounce chilled glass.
- Add cracked ice, Streamers Gin and Cointreau.
- Top with Champagne or sparkling wine creating a foamy top.
- Garnish with lime wedge.
Hal Finley
Federal Way, Washington
MIXOLOGIST: BILL GRUENBERG
Gin Martini with a Twist
Ingredients:
2 ½ ounces Streamers Gin
½ ounce Dry Vermouth
1 lemon twist (½ inch in size)
Instructions:
- Fill shaker with cubed ice.
- Pour gin and vermouth into shaker.
- Stir for 10 seconds.
- Strain into frosted martini glass.
- Run twist around the rim and use as a garnish.
BILL GRUENBERG
Aspen, Colorado
MIXOLOGIST: GARY JOSEPH
Streamers Classic Gin Cocktail
Ingredients:
3 ounces of Streamers Gin
1 Vermouth Tipsy pimento olive
1 Vermouth Tipsy onion
Cubed ice
Instructions:
- Fill a chilled lowball cocktail glass ½ full of cubed ice.
- Slowly pour Streamers gin over the ice.
- Add a splash of Vermouth Tipsy pimento olive juice to the gin.
- Garnish the cocktail with a skewered Vermouth Tipsy pimento olive and onion.
Gary Joseph
Fresno, CA
MIXOLOGIST: JOHN KENNEDY
Princess Ka'iulani Cocktail
Ingredients:
1 ½ ounces Streamers Gin
¾ ounce Orgeat
1 ounce pineapple juice
½ ounce fresh lemon juice
Pineapple spear, for garnish (optional)
Instructions:
- Pour all ingredients into a cocktail shaker with ice.
- Give it a good, hard shake for 30 seconds.
- Double strain into a chilled martini or coupe glass.
- Garnish with a pineapple spear (optional).
John Kennedy
LAHAINA, HAWAII
MIXOLOGIST: JACK MATTINGLY
Gin Cranberry Martini
Ingredients:
2 ounces Streamers Gin
2 ounces cranberry juice
Splash of soda water
Squeeze of fresh lime
Lime wedge, for garnish
Instructions:
- Over ice, pour Streamers Gin into cocktail glass.
- Add cranberry juice, soda, lime juice and stir.
- Garnish with lime wedge.
Jack Mattingly
WOODSTOCK, GEORGIA
MIXOLOGIST: MIKE MCDONOUGH
Mandarin Gin Fizz
Ingredients:
2 ounces Streamers Gin
1 ounce freshly squeezed mandarin orange (preferably Satsuma Mandarin)
2 tsp. powdered sugar
4 ounces soda water
Cubed ice
Mandarin orange slice, for garnish
Instructions:
- Put Streamers Gin, mandarin juice, powdered sugar into a shaker and shake for 10 seconds.
- Add cubed ice to shaker and shake again for another 10 seconds.
- Strain into a stemmed glass and top with soda water.
- Garnish with a skewered fresh mandarin orange segment.
MIKE MCDONOUGH
NEWCASTLE, CA
