Viewing entries tagged

Recipe: Master Cleanse!


Recipe: Master Cleanse!

When we were first introduced to this recipe, created by the handsome cocktail duo, Lucas Plant and Daniel Osborne of Bull in China, we knew it would become a staple on our cocktail menu. It's the perfect drink for any time of the day and for those who want to indulge without any guilt. It’s healthy (-ish) and is a great even without the tequila- but why would you want to leave the best part out?!

Fun facts about carrot juice:

- It has a TON of vitamin A

- Among 39 fruits and veggies, carrots are ranked #10 in nutritional value

- Great source of dietary fiber

- Aids in metabolism of fat and absorption of iron

- A good source of magnesium which is needed for bone, protein, making new cells, activating B vitamins, relaxing nerves and muscles, clotting blood, and in energy production!

Holy Smokes! Make a big batch!

* This information and more can be found here.

It takes a little time to prep… but it lasts up to three days! 

Makes 3 cocktails

Prep time: 15 mins

For the Juice: Yields about 12 oz.

   4 large carrots

   2 sweet apples (we love honeycrisp)

   1 lemon

For the salted rim:

   1 tsp dried ancho chile powder

   1 tsp cayenne powder

   2 T salt

For the Cinnamon-Cayenne Agave:

   ¼ c. 100% Agave syrup

   3T boiling hot water

   1 tsp cinnamon

   1 tsp cayenne

**For making bigger batches, you’ll want to keep a 2:1 ratio for agave to hot water. Two parts agave, one part hot water. As for carrot and apple juice shoot for a 1:1 ratio. One part carrot, one part apple.


Step 1: Make Syrup- simply add agave, boiling hot water, cinnamon, and cayenne together in a bowl and mix thoroughly. Set aside to cool.

Step 2: Wash and peel carrots, core apples and throw them in the juicer. Squeeze ½ a lemon into the juice and mix. It’s yummy and kid friendly at this point!

Step 3:  Mix together salt, cayenne, and ancho chile.

Then it all comes together!

Use a pint glass. Take remaining lemon and rim the lip of the glass with lemon juice. Dip rim into your salt mixture.

In a cocktail shaker add:

   4 oz. (1/4 c carrot-apple juice)

   3/4 oz. cinnamon- cayenne agave

   1 1/2 oz. tequila

   Add a scoop of ice and shake, shake, shake

Pour directly in to your salted-pint glass, top with ice and feel good about how you started your day!




Jack's Winter Warmer

Jack, one of the creative minds in the Besaw's kitchen, was regaling us the other day with tales of the old days in Western Montana, where he spent his youth. After long wintry days cooking at the logging camp, cleaning fish and trapping beaver, he'd settle down in his cozy cabin for a little Winter Warmer. We call it a Besaw's Hot Buttery Rum, and it's the perfect remedy for the chilly days of this Portland December.

The Mix:

1 Cup butter

1 1/8 Cups brown sugar

1 1/2-2 Cups powdered sugar

1/2 gallon vanilla ice cream

3 tbsp. ground cardamom

1/2 tbsp. ground cinnamon

Melt butter over low heat, slowly stir in brown and powdered sugar. Remove from heat and pour over ice cream. Stir until combined. Add spices. May be stored in the freezer for 6 months or more.

The Drink:

2 tbsp. Hot Buttery Rum Mix

1.5 oz. dark rum--we use Myers--or your favorite Irish Whiskey

8 oz. hot water

dash nutmeg and cardamom

cinnamon stick for garnish

While preparing your other ingredients, warm your glass by filling with hot water. When you're ready, re-fill with 8 oz. hot water, 2 tbsp. Hot Buttery Rum Mix and stir. Pour in 1.5 oz. Myers Dark Rum or Irish whiskey, if preferred. Sprinkle with nutmeg and cardamom, garnish with cinnamon stick.

Of course, you could always come into Besaw's for one or two Hot Buttery Rums. We love to make them for you.