Late summer is a season of abundance — farm stands are overflowing, grills are still fired up, and the air is filled with that bittersweet mix of warm days and cooler evenings. It’s the perfect time to savor seasonal produce, fire-kissed flavors, and desserts that balance indulgence with refreshing brightness. The recipes below, all featuring New Deal's craft spirits, are a perfect way to do just that. From smoky grilled entrees to sweet, boozy desserts, this collection is a testament to the magic that happens when seasonal produce meets a well-crafted spirit. For every dish, you’ll find pairing suggestions to round out a full meal, from appetizers to wine pairings.

Grilled Cherry-Bourbon BBQ Ribs

There's something undeniably satisfying about a perfect rack of baby back pork ribs, and this recipe elevates the classic with a stunning Cherry-Bourbon BBQ sauce made with Distiller's Reserve Bourbon. The bourbon's caramel and vanilla notes are a perfect match for the sweet-tart cherries, creating a sauce that caramelizes beautifully on the grill. The pre-cooked method ensures the ribs are fall-off-the-bone tender.

Hot Monkey-Honey Glazed Shrimp Tacos

A tropical and spicy showstopper, this recipe is a masterclass in balance. The smoky, spicy kick from New Deal's Hot Monkey Hot Pepper Vodka is tamed by the sweetness of honey and the bright, tropical acidity of grilled pineapple. Marinating the pineapple in the vodka infuses it with a deep, complex heat, which is then carried through the glaze for the shrimp. 

Ginger-Soy Tempeh Skewers

This is a fantastic plant-based option that proves tempeh can be the star of the show. The marinade, made with New Deal Ginger Liqueur, gives the tempeh a fantastic, spicy-sweet heat that caramelizes beautifully on the grill or stovetop, creating a deeply savory plant-based entree.

White Beans & Cherry Tomatoes Alla Vodka

This rustic, comforting dish is pure summer-meets-fall goodness. The Portland 90 Vodka in this Italian-inspired recipe helps to emulsify the sauce, creating a silky texture that clings to the creamy cannellini beans and bursts Sungold cherry tomatoes. This hearty side dish can double as a vegetarian main entree for a Meatless Monday fave!

Miso-Sesame Corn with Ginger Liqueur

Summer's finest sweet corn and garden-fresh zucchini are sautéed and then doused with umami-rich miso, nutty sesame oil, and New Deal's zesty Ginger Liqueur. The result is a flavor-bomb of a side dish that's a perfect balance of savory, sweet, and spicy.

Gin Pickles

Not your grandmother’s pickles — these quick-pickled cucumbers are infused with Gin No. 1, adding botanical complexity to a summer staple. Cucumbers and gin are a natural match, and the juniper and citrus botanicals in the gin are heightened by the tangy, slightly sweet brine. Crisp, bright, and lightly boozy, they’re equally at home on a charcuterie board or alongside a sandwich.

Spiced Roasted Tomatoes with Cascadia Liqueur

This recipe is all about bringing out the best in late-summer tomatoes. Slow-roasting tomatoes concentrates their sweetness, while Cascadia Bitter Liqueur adds a subtle herbal backbone that results in a super-aromatic, flavorful dish that is tomato nirvana. The bitter liqueur adds a layer of complexity and depth that you won't find in a typical roasted tomato recipe. This dish works beautifully as a side, tossed with pasta, or served on toasted bread as a rustic bruschetta.

Brandied Fruit

A jar of Brandied Fruit is a late-summer treasure: ripe peaches, cherries, nectarines, figs, persimmons, berries, or plums bathed in Oregon Brandy until their natural sweetness is enriched by the warm, oaky depth of the spirit. This old-school way of preserving the best of summer's stone fruit harvest creates a flavor that deepens over time. Not only is it the best way to bring summer's bounty into the colder months ahead, it's perfect as a topping for vanilla ice cream, stirred into yogurt, or spooned over pancakes for an indulgent brunch.

Blueberry Cheesecake Ice Cream

This recipe is a showstopper! A rich cream cheese base meets swirls of blueberry compote, all accented with Distiller's Workshop Oregon Brandy for a grown-up upgrade on a classic flavor. Brandy is used in the blueberry sauce, where it not only adds a lovely vanilla and caramel flavor, but also keeps the sauce from freezing solid, ensuring a perfect swirl every time. It’s creamy, tangy, and deeply fruity — a celebration of Oregon’s late-summer berry season and wine grape harvest bounty.

Brandy Peach Cobbler

Brandy-laced peaches and a rich cake batter make this a truly special dessert. When peach season peaks in late summer, this cobbler takes it over the top with the caramelized depth of Distiller's Workshop Oregon Brandy. The brandy's caramel and vanilla notes add a dynamic depth of flavor. Sweet, tender peaches baked under a golden crust are the perfect end to a leisurely Sunday dinner.