Frederick Wildman Spirits

Our philosophy towards our spirits is to keep our portfolio small and filled with craft spirits of only the most outstanding quality. These spirits have garnered awards, as well as being embraced by both bartenders and consumers alike. Whether it be at your favorite watering hole, restaurant, or even at home, these spirits fill a void necessary for any spirit portfolio. Read More

Spirits Book


Chartreuse logo Pigs Nose logo Sheep Dip logo Edinburgh logo


Recent Tweets

Find us on...

Tag Results

39 posts tagged Recipes

When Pigs Fly and Scotsman’s Journey from the November 13 issue of Tasting Panel

The Crippler (for two)


3⁄4 ounce rye whiskey

3⁄4 ounce Rhum JM Gold 3

⁄4 ounce mezcal

3⁄4 ounce Stroh Jagertee (Austrian liqueur made with tea and spices)

1 dash yellow Chartreuse

2 dashes Bitter End Memphis BBQ bitters


Stir ingredients well with ice and strain into two small cocktail glasses.

—From Tad Carducci of the Tippler, New York.

Widow’s Kiss


1 1⁄2 ounces calvados

1⁄2 ounce yellow Chartreuse

1⁄2 ounce Benedictine

Lemon twist


Shake ingredients with ice and strain into a chilled cocktail glass. Garnish with lemon twist.

—Adapted from George J. Kap- peler’s “Modern American Drinks” (1895)

In right-size volumes, drinks can be bolder. A spirit-forward classic such as the Widow’s Kiss, made with apple brandy, Chartreuse and Benedictine, is fascinating in small quantities but overpowering when supersized. Tristan Willey, bar manager at Booker & Dax, a nexus of innovative cocktail making that is part of the Manhattan-based Momofuku restaurant group, applies the same principle in his newly minted cocktails. “We have found ourselves working with extremely potent flavors,” he said, “flavors we love, but which we would never want a whole cocktail’s worth of.” One such drink is the Debbie, made with gin, dry vermouth, red-onion-infused gin and a pinch of salt. The combination is so intense, Mr. Willey said, “You only need a few sips before wishing to move on.”

Garden Room Pousse Café


1⁄2 ounce crème de cassis

1⁄2 ounce yellow Chartreuse

1⁄2 ounce Cognac


Pour cassis into the bottom of a small cordial glass. Place the tip of a spoon against the inside of the glass and gently pour over the spoon a layer of Chartreuse. Then, using the same technique, add a layer of Cognac. The layers should be equal and unmixed.

—Adapted from the Garden Room at L.A.’s Town House hotel, circa 1944

If Paula Deen opened a bartending school in the French mountains, the result might be something like this: Hot Buttered Chartreuse. Decadent? Yes. Worth it? Absolutely.

A few years ago my friend Lance Mayhew introduced me to Hot Buttered Rum, which is exactly what it sounds like. Take rum, add butter, sugar, and spices, mix it with hot water, and you have Hot Buttered Rum. Butter is not a typical cocktail ingredient but don’t be put off by it. Melting butter into a steaming hot drink makes it rich and delicious.

There are countless recipes for Hot Buttered Rum batter and you can buy it pre-mixed in stores, but it’s so easy to make at home that there is no reason to do that. Lance’s “World’s Best Hot Buttered Rum Recipe” lives up to the name and I’ve enjoyed it every year since moving to Portland. Go over to Lance’s site and make a batch.

Lance has made Hot Buttered Rum a Thanksgiving tradition for me, so last weekend I whipped some up at work. A few lines of advice from Lance’s post stood out to me:


- Use a quality rum. I like one with some age on it. I’ll be using Bacardi 8 this Thanksgiving, I don’t think there is a better rum for a Hot Buttered Rum.


- Use cheap rum. Cheap rum is going to taste even cheaper when you warm it up. You can’t hide poor quality ingredients in this drink.

If it’s important to use good spirits, why not go all out and use one of the best spirits in the world? Why not use Chartreuse? Though I’ve mixed Chartreuse in hot chocolate many times, I had no idea if this would be a hot mess or a mug of pure awesomeness. The concept was so tantalizing — Hot. Buttered. Chartreuse. — that I needed to try it out. And after a long shift, I did. Happily, the drink is every bit as good as it sounds.

Making Hot Buttered Chartreuse is simple. All you need is:

1 1/2 oz Chartreuse (green)
1 big dollop Hot Buttered Rum batter, to taste
hot water

Add the batter and some of the hot water to a mug, stirring to dissolve. Then add the Chartreuse and top off with more hot water, giving everything one final stir to combine.

Now, about that dollop. This is no time for moderation. You left moderation behind the moment you decided to drink butter and Chartreuse. Compensate later if you have to, but get the most of out of this experience and don’t hold back on the batter.

About the mug: Be sure to pre-heat it. The mug, the batter, and the spirit are going to lower the temperature of the water. The drink is Hot Buttered Chartreuse, not Tepid Buttered Chartreuse. A mug pre-heated with hot water will keep your drink warmer longer.

Sharing a couple mugs of this with someone you care about it is a great way to warm up on a cold winter night.

via Liquidity Preference

Greg Rannells

"This was a cocktail that I created on a Sunday night for an industry person. I basically thought to myself, What if I put all of my favorite things into a glass and just give it to him? And that just happened in an equal-parts sort of scenario. Green Chartreuse is kind of a mixologist’s favorite, as well as Fernet. Both of those ingredients have so much intense flavor that people often shy away from them, but bartenders definitely drink them. They each have unique flavor profiles, and with sours, people in the industry really look for a challenge to a palate and intense reactions. It’s comforting at first, and then all of a sudden it hits your palate with a bomb of flavor. It’s sweet, it’s spicy, it’s intense, it’s minty.

"I immediately went for equal parts. I’ve been in the industry for about 14 years, so I have a pretty solid gauge on how spirits work together. Equal parts is also one of the easiest things to remember. Shake it hard and strain it off. Serve it up so the aromatics come through." —Ted Kilgore, Taste, St Louis

Industry Sour

1 oz Fernet Branca
1 oz Green Chartreuse
1 oz lime juice
1 oz simple syrup

Combine all with ice. Shake and strain into a cocktail glass.

Read more:

Pigs Nose Scotch WhiskySometimes stepping out of your comfort zone can start with a single sip. While I adore wine, whisky has always intimidated me - it just seemed too aggressive. So, when I was invited to have lunch with the maker ofPig’s Nose Scotch Whisky, I knew it would be the perfect opportunity to learn more about this complex spirit.  

Pig’s Nose Whisky ($33) is produced by Spencerfield Spirit Companyin Scotland at their 16th century farmhouse surrounded by rolling fields of wheat and barley. A 5 year old blended whisky, Pig’s Nose gets its quirky name from an old farming saying - "it’s soft and smooth as a Pig’s Nose." Made in small batches, Pig’s Nose is crafted by Richard Paterson - Scotland’s only third generation master blender. 

Alex Nichol
Alex Nichol, Founder of Spencerfield Spirits

I’m happy to report that Pig’s Nose lives up its promise of smoothness. Gliding over the tongue like liquid silk, Pig’s Nose surprised me with how easy it is to sip - no burn, just layers of beautiful flavors. Aged in fresh oak barrels, it has lovely round notes of spice, citrus, a subtle sweetness, and a touch of creaminess. The color is clear and bright and Pig’s Nose comes by its golden-sandy hue naturally. Alex Nicol, the founder of Spencerfield Spirits, explained to me that unlike many mass produced whisky brands, the color of Pig’s Nose is not enhanced by adding caramel. Pig’s Nose threw my preconceived notions about whisky out the window - far from abrasive, a quality whisky like Pig’s Nose is smooth, luscious, and very sophisticated. Try it neat, on the rocks, or in a cocktail. And, if a gentleman ever tells your that your skin is as soft as a pig’s nose take it as a high compliment!

Blood and Sand Cocktail
Blood and Sand Cocktail

 I can’t wait to whip up a hot toddy with Pig’s Nose on a chilly winter’s night. Until then, a great chilled cocktail to try with Pig’s Nose is the Blood and Sand. The cocktail is new to me but it has been around for decades - it was named after a 1922 Rudolf Valentino film about bullfighting. The spiciness of the Pig’s Nose melds beautifully with the orange juice and cherry flavors. 

Recipe for Blood and Sand Cocktail
.75 oz Pig’s Nose Scotch
.75 oz Rosso Vermouth
.25 oz Cherry Heering
1.5 oz Fresh Orange Juice 
Shake all the ingredients over ice. Strain into a highball glass. Garnish with orange wheel. Voila! 

The Green Hat Cocktail featuring Chartreuse | Food


It’s no secret that I’m a bit partial to Chartreuse. But despite this green spirit being a necessary fixture on many bartender’s shelves (and ZZ Top writing their own tribute song), many people in this country may only know Chartreuse as a color (if that) and have no clue of its possibilities in a glass. Let’s start by understanding what Chartreuse is, and why this liqueur is so special.

Produced in France by Carthusian Monks, Chartreuse is distilled with 130 natural herbs, spices, and flowers, and the recipe is kept so secret that only two monks in the order are allowed to know the exact ingredients at any given time, each held to a vow of silence. Back when the elixir was first created in 1605, it was intended for medicinal purposes, mostly longevity, which makes sense when you smell it. Thankfully, people back then grew a liking to its flavor in the 17th century, so the enterprising monks began producing it on a larger scale for general consumption. 

Read more

While summer officially end until September 22, Labor Day weekend serves as the final warm weather blowout. Here, F&W editors’ drink picks for celebrating the season’s last hurrah.

Last Word: ”My Labor Day drink is the resurrected classic, Last Word. It’s gin based; I vote gin the best summer booze. But it also has green chartreuse and maraschino liqueur in it, which gives it kind of an herbal kick and gets you ready for fall. The only ingredient besides those is lime juice; so as long as you’re stocked up on those three spirits, plus limes, you’re good to go. And I just love the name—supposedly it’s called that because it’s such a powerful drink, it gets the last word.” —Kate Krader, Restaurant Editor

Yum! VH1 Big Morning Buzz Live featuring Green #Chartreuse

Loading posts...