Craft Cocktails Craft cocktails, drinking, recipes, spirit reviews, and classic cocktails.

Brunch Cocktails on AMNW

Greg Harned — Mon, 22 Apr 2013 17:31:59 +0000

KATU was kind enough to have be back again to mix up some brunch cocktails. Check out the video segment following the recipes.

The first cocktail was inspired by the talented and creative Josh Sullivan of Post-Prohibition. Experiments in homebrewing led Sullivan to create the grapefruit hop syrup and subsequent "The Fencer" cocktail. We further riffed off his creativity and used a different strain of hops from our own ventures in homebrewing to create our syrup, and swapped the Campari for her sweeter sister, Aperol.

Italy in the Morning

1.5 oz gin
.75 oz Cocchi Americano
.5 oz. Aperol
.5 oz. Grapefruit-Hop Simple Syrup
.25 oz Grapefruit Juice

Add all ingredients to cocktail shaker filled with ice. Shake for 15 to 30 seconds. Strain into chilled cocktail glass

Class Act

1.5 oz vodka
.75 oz Cocchi Rosa
.75 oz Lemon Juice
Soda Water

Add first three ingredients to cocktail shaker filled with ice. Shake for 15-30 seconds. Strain into chilled cocktail glass. Top with soda water

English Breakfast

1.5 oz whiskey
1 tbsp bitter orange marmalade
1 oz lemon juice

Add all ingredients to cocktail shaker filled with ice. Strain into chilled old-fashioned glass over large ice cube.

Watch the segment below:

Whiskeyfest Northwest

Greg Harned — Sun, 07 Apr 2013 22:24:44 +0000

Largest Whiskey Festival in the Northwest Brings Together A Gathering of the Senses in Support of CASA

March 6, 2013 (Portland, OR) – The Pearl District's inaugural WhiskeyFest NorthWest (WFNW), scheduled to take place on Saturday, May 11th, 11am - 10pm, will bring together over 100 of the finest northwest, national and international whiskeys and scotches, signature cocktails, eclectic music, fine cigars, local restaurants, vendor booths, educational opportunities, prohibition and bootlegging themed lounges and much more, for a unique event benefiting CASA for Children. Organized by The Luna Foundation, this innovative festival will feature both local and internationally-renowned musicians, including Bronze Radio Return, Spirit Family Reunion, Danny Barnes, Sassparilla, Stolen Sweets, Inspirational Beets, and Jacob Miller & The Bridge City Crooners, at NW 11th Avenue and NW Northrup Street.

The craft spirit and craft cocktail boom have led to an explosion of craft and small batch distilleries crafting innovative and interesting whisk(e)ys. This festival is a great opportunity to experience the wide variety of styles (full list at end of article) while enjoying some great music and steady eating to have something to soak up all that whiskey you'll be drinking while supporting a great cause.

"We’re throwing many of Portland’s favorite things under one roof for an experience unlike anything in the northwest," explains Sam Watson, President of The Luna Foundation. "We're thrilled over the response we've received so far and we are incredibly excited to partner with CASA for Children. We look forward to building awareness for such a noble nonprofit."

The Luna Foundation is an Oregon non-profit, whose mission is to provide otherwise unavailable opportunities to children and families affected by illness or poverty through the promotion of arts and music in the Northwest. This organization has announced that event proceeds will benefit CASA for Children of Multnomah and Washington Counties, whose mission is to support and promote court-appointed volunteer advocacy so that every abused or neglected child can be safe, establish permanence and have the opportunity to thrive.

Sweet and savory provisions will be prepared and sold by Southland Whiskey Kitchen, Brix Tavern, Bunk Sandwiches, Fire on the Mountain, The Station, Streetcar Bistro and Taproom, Solstice Wood Fire Grill, The Red Fig, Eat at Joe’s Catering, NEPO42, JaCiva’s, What’s The Scoop, Chunky Pig and Sugarknife. Widmer Brothers beer will also be available to attendees in addition to a full cocktail bar.You can get your tickets at whiskeyfestnw.strangertickets.com and are : $20 per person for early bird tickets, $25 for general admission, and $100 for the limited seating May 10th Five-Course Whiskey Tasting Dinner, which includes general admission. All tickets include 3 tasting tokens, access to the all-day festival and live music. Additional tokens will be available for $2 each. This is a 21 and over event.

www.whiskeyfestnw.com

Like WhiskeyFestNW on Facebook

Follow @WhiskeyFestNW on Twitter

Participating Distillers:

Angels Envy
Bernheim
Buffalo Trae
Bird Dog Whiskey
Crown Royal
Canadian Club
Eagle Rare
Glenmorangie
Henry Duyore's
Jameson
Lagavulin
Macnaughton
Old Tahoe
Rittenhouse
Sazerac Rye
Singleton
Whitetail Whiskey
Talisker
Rouge Spirits
Hibiki
George Dickel

Basil Haydn's
Bookers
Big Bottom
Bushmills
Cragganmore
Devil's Cut
Elmer T Lee
Grant's
Jacobs Ghost
Kilbeggan
Laphraoig
Maker's Mark
(R1)
Russels Reserver
Snake River Stampede
The Balvenie
1512 Spirits
Wild Turkey
Brainbridge Distillery
Hakushu
Four Spirits

Pendelton 1910
Black Velvet
Bulleit
Charbay
Evan Williams
Glenfiddich
Hudson Whiskey
Jim Beam
Knob Creek
Larceny
Oban
Red Stag
Ransom
Sam Houston
Temperence Trader
1792 Ridgemont Reserver
Templeton Rye
Ardbeg

Cocktails at Fish Sauce in PDX

Greg Harned — Fri, 05 Apr 2013 21:07:42 +0000

"The Renegade is our most-ordered cocktail," says Bui. "And everyone who tries it always orders two." It's made with smoky Teacher's Highland blended Whiskey, tamarind that Bui has shipped in fresh from Vietnam, fresh lemon juice, and spicy ginger syrup.

This article was first published on my column for Serious Eats: Drinks.

“Tommy Klus is a walking encyclopedia of full of cocktail and spirits knowledge,” says bartender Will Ray of Portland’s recently-opened Fish Sauce. “When I met him, I felt like a newborn baby, even with six years of experience.”

The two first met when Ray was apprenticing at KASK and they're now shaking up American classic cocktails with a hint of Asian influence at the new Northwest Portland Vietnamese restaurant. "Tommy wanted the drinks to be refreshing and light—they should complement the complex flavors found in Vietnamese cuisine," says Ray.

This cocktail is inspired by a popular pickled tamarind soda commonly served on the streets of Vietnam. The Two Birds gives this street-side treat the booze treatment with the addition of Combier Orange Liqueur and Sobieski Vodka, served tall with a salty-sweet pickled kumquat.

Owner Ben Bui and Klus bonded over their passions for small-batch products, fresh quality ingredients, and home-made mixers fueled by insatiable curiosity for new and exotic flavor combinations. Behind the bar at Fish Sauce, you'll find a bounty of house-made syrups including a gunpowder tea simple syrup and the sweet, tart juice from pickles made by Bui's mother. The drinks incorporate sour tamarind, sweet pineapple, pickled kumquats, and jalapeno charred in Combier orange liqueur.

Funky and vegetal Novo Fogo aged cachaca is the base of this deep and tropical cocktail, mixed with rich Carpano Antica sweet vermouth, bitter Cynar, allspice dram, and pineapple.

The Luck Dragon is a riff on the Pisco Sour: the bright and fruity concoction is made with Control C pisco, fresh passionfruit, lime juice, egg white, and cane sugar, garnished with Angostura bitters.

For this margarita variation, a jalapeno is roasted in Combier orange liqueur, adding spice gently. (The pepper is removed before the liqueur is added to the drink.) The orange liqueur is mixed with fresh lime and orange, agave nectar, and Pueblo Viejo silver tequila.

Bartender Will Ray looking dapper.

Fish Sauce

407 NW 17th Avenue, Portland, OR (map)

503-227-8000; fishsaucepdx.com/

Sunset Recession

Greg Harned — Tue, 26 Feb 2013 18:10:55 +0000

Rosemary is a great match for the botanicals of No. 3 London Dry Gin and the Peychaud's helps to ramp up the anise flavors brightened with a bit of lemon juice. Simple, herbaceous and refreshing.

Sunset Recession:

1.5 oz No. 3 London Dry Gin

.5 oz Rosemary Simple Syrup (1:1)

.75 oz Fresh Lemon Juice

2 dashes Peychaud's Bitter

Add all ingredients to cocktail shaker filled with ice. Shake vigorously for 15-30 seconds. Strain into chilled cocktail glass. Garnish with rosemary and lemon zest.

Back at AM Northwest for Valentine's Day Cocktails

Greg Harned — Thu, 14 Feb 2013 19:33:54 +0000

KATU AM Northwest had me back on the show again to mix up some 'love potions". You can watch the full video here. We made a cocktail from Sam Ross of Little Branch in New York, a refreshing sparkling grapefruit-ginger cocktail and a timeless classic cocktail, the Sazerac. What are you drinking this Valentine's Day?

Paper Planes

3/4 oz. Eagle Rare Bourbon

3/4 oz. Aperol

3/4 oz. Amaro Nonino

3/4 oz Fresh Lemon Juice

Add all ingredients to cocktail shaker filled with ice. Share for 30 seconds. Strain into chilled cocktail glass.

Mi Amor

1/2 oz. Domaine de Canton Ginger Liqueur

1 oz. Fresh Grapefruit Juice

Top with Prosecco or Sparkling Wine

Add all ingredients to champagne flute. Garnish with grapefruit zest.

Sazerac

1.5 oz. Koval Lion's Pride Organic Whiskey

2 dashes Amargo Chuncho Bitters (or substitute Angostura Bitters)

2 Dashes Peychaud's Bitters

St. George Absinthe Verte

Lemon Zest

Add ice to old fashioned glass to chill glass while building cocktail. In a cocktail mixing glass, add whiskey and bitters and stir with ice for 30-45 seconds. Discard ice from first glass, and pour a small dash of absinthe into the glass. Tilt the glass and slowly swirl to coat the inside of the glass with absinthe. Add sugar cube and a few drops of water to dampen the cube. Crush the sugar cube. Strain and add whiskey and bitters from the second glass into the absinthe rinsed glass.

Worldly Possessions

Greg Harned — Wed, 06 Feb 2013 01:47:46 +0000

This cocktail is a riff on a Manhattan, where Cardamaro rides shotgun with Cocchi Torino Vermouth. The Jameson Irish Whiskey is a good base of mild sweet spice and the Cardamaro adds a earthy depth to the equally herbaceous Cocchi Torino. Cardamaro is an Italian liqueur that is flavored with cardoons, a relative of the artichoke. We recently ate braised cardoons at Navarre, one of our favorite Portland brunch locations and you could really see where the slightly bitter flavor comes from in the Cardamaro. The liqueur is sweet enough to drink on it's own, and is delicious on the rocks with an orange twist as a nightcap.

1.5 oz. Jameson Irish Whiskey

.75 oz. Cocchi Torino Vermouth

.75 oz Cardamaro

2 Dash Amargo Chuncho Bitters

1 Dash Bob's Bitters Vanilla

Add all ingredients to cocktail mixing glass filled with ice. Stir for 45-60 seconds. Strain into old-fashioned glass over large ice-cube.

Champs Elysees

Greg Harned — Mon, 04 Feb 2013 21:14:57 +0000

1.5 ounces Cognac

.5 oz Green Chartreuse

.25 oz lemon juice

1/8th oz simple syrup

2 dashes Angostura bitters

Add all ingredients to cocktail shaker filled with ice. Shake for 30 seconds. Strain into chilled cocktail glass.

Recipe from The New Old Bar, Steve McDonagh and Dan Smith. Some versions will call for Yellow Chartreuse. We recommend experimenting with both and seeing which you like more, but for us, Green Chartreuse takes the win.

Cocktails at Raven & Rose

Greg Harned — Sun, 27 Jan 2013 05:00:04 +0000

Dave's Addition ($12)

Ladd's Addition is Portland's oldest planned residential neighborhood. Dave Shenaut wanted to pay tribute to the legacy with his own 'addition.' This herbaceous Manhattan variation uses housemade green walnut liqueur paired with Knob Creek Rye, Carpano Antica vermouth, and Luxardo Maraschino. The cocktail is rich and nutty with a spicy-sweet finish.

Whiskey Flight ($15) The bar team tasted through individual barrels from Four Roses, Elijah Craig, and Eagle Rare before selecting their own 50-gallon barrels to bottle and serve at the bar and sell at Portland-area liquor stores. The three whiskeys they chose are served in a flight that will be available until the barrels run dry.
Saratoga Cocktails ($12) "We want to support local ingredients whenever possible and appropriate," says Shenaut. "In the case of the Saratoga cocktail, we selected Clear Creek Apple Brandy for its quality and genuine apple flavor." The brandy is mixed with Knob Creek Rye, Cocchi Vermouth di Torino, and Jerry Thomas bitters. The result is semi-sweet and slightly savory.
Pendennis Cocktail ($9)

The tart and refreshing Pendennis Cocktail is made with Beefeater gin, local Stone Barn Brandyworks apricot liqueur, Peychaud's bitters, and lime juice.

Dave Shenaut
Between the Sheets ($11)

This classic riff on the Sidecar is designed to whet your appetite. The cocktail starts with warming Scarlet Ibis rum and Maison Rouge brandy mixed with Combier Orange liqueur and lemon juice. Keep an eye out for an upcoming Raven & Rose variation the employs a little apricot brandy and Champagne.

The following is a post from my ongoing Portland Cocktail column with Serious Eats: Drinks, with photographs courtesy of Katie Burnett.

Raven & Rose has opened inside the Ladd Carriage House, a 130-year-old historic Portland landmark. The transformation honors both the building's historical architecture and new environmental standards (the building is LEED gold-certified). The chimney from the former building had fallen into disrepair, so the chimney was carefully dismantled, and the bricks were saved and cleaned and will take on a new life as the restaurant's brick oven. Part of the floor is made from reclaimed Kentucky horse fences, and many of the tables are made from reclaimed shipping pallets. The building changed hands a few times over the years, and the entire building was moved in 2007 during a remodel of an adjacent building. When it was moved back, it was a placed few feet further back from the road, leaving ample space around the building that will be used as outdoor seating come summer.

The first floor of the gastropub features a 70 seat dining area and 10 person bar—the kitchen is fully exposed. The second floor, a former hayloft, has been transformed into a grand room, with a billiards table, library seating area, tables with inlaid backgammon and chess boards, and hidden plasma screen for watching the game or slideshows of historical Portland photographs.

As for the drinks, "We will do everything a bar in the 1880's would do," says bar manager Dave Shenaut, formerly of Riffle and Beaker & Flask."Whether that's making our own brandied cherries to creating our own bitters." The cocktail menu will feature a monthly rotating selection of 7 cocktails from a list of 180 classic cocktails.

They will also feature a few original drinks that will change based on the season, or what's coming out of the kitchen. "David Padberg [formerly of Park Kitchen] is an incredible chef, and it's an honor to get to collaborate." says Shenaut. Their first collaboration, a warm-spice cocktail called Dave's Addition, incorporates Padberg's homemade green walnut liqueur with Knob Creek Rye whiskey, Luxardo Maraschino, and rich Carpano Antica.

Raven & Rose

1331 SW Broadway, Portland, OR (map)

503-222-7673; ravenandrosepdx.com/

Brunch Cocktails at Clyde Common

Greg Harned — Sat, 29 Dec 2012 23:07:56 +0000

Bowie Knife ($10)

The Bowie Knife is Morgenthaler's riff on the French 75. He elected to follow a 1930's recipe where the drink was served on the rocks with Broker's Gin, lemon juice and sparkling brut rosé.

Brandy Milk Punch ($9)

"True New Orleanians," said Morgenthaler, "know this drink—their grandmothers made it for their families." While the standard version might not feature funky Smith & Cross Jamaican potstill rum, all the other ingredients are true to the original form. The drink is a creamy blend of half and half, Korbel Brandy, housemade vanilla bean extract, and nutmeg.

Bridge Club ($8)

"I make a great Irish or Spanish Coffee, but I'm not really good at coffee cocktails," says Morgenthaler. "It took around 15 variations before we found one we were happy with." The winner is made with Canadian Club whiskey, Stumptown coffee, black walnut liqueur, brown sugar, allspice dram, and fresh, thick cream.

The Caesar ($8)

The Caesar is Canada's best-selling cocktail, and a lighter alternative to the Bloody Mary. The key difference is that a Caesar is made with Clamato, which includes clam juice as well as tomato. The Bloody Mary standards of Monopolowa vodka, Worcestershire sauce, lemon juice, celery salt, and Tabasco add spice and depth.

Charlie Horse ($9)

The Charlie Horse is a bright citrus cocktail that is comprised of Monopolowa Vodka, fresh orange juice, spicy ginger syrup, and Averna, a vanilla-forward bittersweet Amaro.

Jeffrey Morgenthaler Jeffrey Morgenthaler adding funky Smith & Cross rum to a Brandy Milk Punch.

For those of you who don't know, I also write for Serious Eats, covering cocktails in Portland, OR. I am going to start re-posting those articles here on the blog, but you can find them all on Serious Eats here. Now, in no particular order is the first, from a recent visit to Clyde Common to check out their new brunch menu, with photographs courtesy of Katie Burnett.

"Since Clyde Common has become well known for our regular cocktails, I knew that if we were going to serve brunch cocktails, I really wanted them to be exceptional morning-inspired drinks that aren't quite the usual suspects," says Jeffrey Morgenthaler. "I started by thinking about all of the typical cocktails that you'd find on a brunch menu: the Bloody Mary, French 75, Tom Collins, Spanish Coffee, and then made some variations."

“Clamato is so un-Portland—house-made ingredients are the standard at most bars, but sometimes you’ve got to make it the way you’re supposed to make it,” says Morgenthaler”

The only cocktail that's pretty true to the original is Clyde Common's Caesar, a faithful rendition of Canada's most popular brunch drink. "Clamato is so un-Portland—house-made ingredients are the standard at most bars, but sometimes you've got to make it the way you're supposed to make it," says Morgenthaler. "When Canadian patrons come in and compliment us on our Caesar, we know we've nailed it." The cocktail is served with a tiny Southern Oregon Pilsner beer back, inspired by friends who would slowly pour a few ounces of beer into their Bloody Marys to nurse away hangovers.

Though some of the other drinks are based on historical recipes, others are inspired by Morgenthaler's own memories: "When I was living in Eugene, I would come into Portland to stay at the Ace Hotel for the weekend," says Morgenthaler. "I remember waking up and starting my day with the Kick in the Pants cocktail, made with Stumptown cold coffee, Wild Turkey whiskey, Nocello, and sweetened condensed milk. It was amazing." He tweaked that recipe to make the Bridge Club, a cocktail that pays tribute to the past while standing on its own for a new generation of brunch-crazed Portland drinkers.

2 Pumpkin Cocktails for Halloween from two of NY's Finest Bartenders

Craft Cocktails — Tue, 23 Oct 2012 01:07:34 +0000

Recipe by Jim Meehan of PDT

Great Pumpkin

2 ounces Pumpkin Ale (I chose Elysian "The Great Pumpkin")

1 ounce Lairds Apple Brandy

1 ounce Sazerac Rye Whiskey

1/2 ounce of Maple Syrup (Grade B)

1 Whole Egg

Nutmeg

Add ale, apple brandy, rye whiskey, maple syrup to a cocktail shaker and gently swirl the shaker for 30 seconds to decarbonate the beer. Add the egg and shake for 45-60 seconds without ice. Add ice and shake for 15-20 seconds. Double-strain into collins glass and garnish with grated nutmeg.

Recipe by Jessica Gonzalez of Death & Co.

Vampire Blues

1.5 ounce Bourbon Whiskey (I used rye in the video, feel free to use your favorite whiskey)

.5 ounce East India Solera Sherry

.5 ounce Fresh Lemon Juice

.5 ounce Simple Syrup

1 teaspoon Pumpkin Butter

2 dashes Angostura Bitters (I used Bitter Truth Aromatic Bitters in the video)

Cinnamon Stick

Add all ingredients except cinnamon stick to mixing glass filled with ice. Shake for 15-30 seconds. Strain into Old Fashioned glass over large ice cube. Garnish with cinnamon stick.

3 Cocktail Recipes for Variations of the Manhattan

Craft Cocktails — Mon, 30 Jul 2012 13:00:00 +0000

KATU was nice enough to invite me back to their morning show to mix up a few more cocktails. This time around we are starting with the classic Manhattan, and then mixing two simple and delicious variations, a White Manhattan and a Black Manhattan. The beauty of the Manhattan is both it's simplicity and it's versitility. The base ingredients of the Manhattan are whiskey (traditionally rye), sweet vermouth, and bitters (typically Angostura).

Classic Manhattan

2 ounces whisky (Maker's Mark 46)

1 ounce Sweet Vermouth (Dolin)

2 dashes of Bitters (Angostura)

Add all ingredients to cocktail mixing glass filled with ice. Stir for 30-45 seconds. Strain into chilled cocktail glass. Garnish with brandied cherry or orange zest (optional).

The White Manhattan is a fun variation swapping the aged whiskey out for moonshine (unaged whiskey) and Dolin's white, but sweet version of their vermouth, Dolin Blanc.

White Manhattan

2 oz. White Whiskey (Corsair Artisan)

1 oz. Dolin Blanc

2 Dashes of Bitters (Bitter Truth Jerry Thomas Decanter Bitters)

Add all ingredients to cocktail mixing glass filled with ice. Stir for 30-45 seconds. Strain into chilled cocktail glass. Garnish with brandied cherry or orange zest (optional).

The Black Manhattan swaps out the sweet vermouth for a sweet herbal liqueur called Averna, which has a vanilla-like sweetness and warming finish that pairs perfectly with whiskey.

Black Manhattan

2 oz. Whiskey (Maker's 46)

1 oz. Averna

2 Dashes of Bitters (Bitter Truth Aromatic Bitters)

Add all ingredients to cocktail mixing glass filled with ice. Stir for 30-45 seconds. Strain into chilled cocktail glass. Garnish with brandied cherry or orange zest (optional).

What is your idea of the perfect Manahattan?

Check out my video from this morning's show!

3 Simple Summer Cocktails

Craft Cocktails — Mon, 21 May 2012 05:11:54 +0000

We put up with the rain all year in Portland, but it is well worth it for the spectacular summers filled with blooming flowers, bountiful gardens, back-yard barbecues, and of course- plenty of drinking! While grabbing a twelve pack of microbrew beers is a great route for outdoor entertaining, it's great to be able to offer your guests a boozier option that showcase summer flavors. KATU News, AM Northwest was kind enough to have me on their show to mix up some drinks. You can watch the full video clip at the bottom of the post.

Lavender Lemonade:

1.5 oz Vodka (Crater Lake) or Gin (Corsair)

1 oz. Lavender Simple Syrup*

1-1.5 oz. Fresh Squeezed Lemon Juice

Cucumber slice (optional)

Mint Sprig (optional)

Soda Water

Add first four ingredients to old-fashioned glass filled with ice. Top with soda water. Gently stir. Garnish with lavender sprig.

Lavender Simple Syrup: Add 1 cup sugar to 1 cup water. Add zest of 1 lemon. Gently heat until sugar dissolves. Remove from heat and add 1 cup lavender blossoms. Let steep overnight, and strain into food-safe glass jar for storage.

Caipirhina:

2 oz Cachaca (Novo Fogo)

1/2 lime

1.25 tbsp sugar

Remove the white pith from the lime and discard it. Cut the remaining lime in slices; toss them into the glass. Muddle them with sugar in the glass. Fill the glass with ice. Add cachaça and pour everything into a shaker. Give it a go; pour everything (including the ice) back into the same glass.

Cucumber Cooler:

1 1/2 oz. Gin (Corsair) or Vodka (Crater Lake)

3/4 oz St. Germain

3/4 oz lime or lemon juice

2 slices cucumber

2 sprigs mint

soda water

Add first three ingredients and 1 sprig of mint and 1 cucumber slice to cocktail shaker filled with ice. Shake and double-strain into old-fashioned glass filled with ice. Garnish with cucumber slice and mint sprig. Top with soda water if desired.

(If you're reading this on a mobile device you can watch the video here.)

Novo Fogo Cachaca: in da house

Craft Cocktails — Mon, 07 Jan 2013 02:36:45 +0000

Just in time for Caipirhina weather Novo Fogo Cachaca has made it as a regular listing at OLCC store. Cachaca is similar to rum, but instead of using molasses to distill their spirits, Cachacha is distilled from fresh first-press sugar cane. Novo Fogo grows all of their sugar cane in the lush rainforest alongside banana trees, indigenous wildlife, and tropical flowers. The vegetal funkiness

Novo Fogo Silver is rested for one year to smooth out and intensify the rich tropical flavors.

Novo Fogo Gold is rested for two years in toasted American oak barrels which imbues flavors or caramel and vanilla.

Novo Fogo is commited to sustainability, using recycled hand-blown glass to create their distinctive bottles, potato jute bag grip, USDA certification, and zero waste distillery practices that include using the discarded sugar cane waste as fuel, cleansing agents, and fertilizer.

The world's most popular cocktail (because Brazil drinks so many) is the Caipirinha. Come summer time, this may be your new favorite as well.

Caipirinha

2 oz Novo Fogo Organic Silver (or Barrel-Aged) Cachaca

1/2 lime

1.25 tbsp sugar

Jacbor Grier of Metrovino in Portland, OR created a Crystal Caipirinha with a bit of chemistry, the drink is crystal clear and full of flavor.

Another one of Portland's favorite cocktails is the Fogo Real:

Fogo Real

1 oz Novo Fogo Silver Cachaça

1/2 lime

0.5 oz Serrano pepper simple syrup

2 mint leaves

1 oz pineapple juice

Muddle the lime and syrup together slowly.

Add the mint and muddle briefly and gently.

Add the other ingredients and shake with ice.

Pour everything, including the ice, into a rocks glass and garnish with a mint sprig. (Note: you can also strain this drink over fresh ice.)

What are you mixing up with Novo Fogo?

Sake Fest PDX- 4/12 from 6:30 to 9 pm at Governor Hotel

Craft Cocktails — Thu, 12 Apr 2012 21:39:51 +0000

ABOUT Saké Fest PDX

Portlanders will gather in the Heritage Ballroom at The Governor Hotel (map it) on Thursday 12 April 2012 - 6:30 pm to 9:00 pm - to experience the finest Japanese and US sake brands, as part of Saké Fest PDX.

Your ticket purchase INCLUDES all food and all saké sampling stations - even rare & premium saké varieties - while learning how to pair the traditional Japanese drink with a wide variety of food, including cheese, desserts, chocolate and a wide range of fusion, Asian and continental cuisines. ALL for only $59.

Polished rice for brewing sake.

Your Saké Fest PDX ticket purchase also includes a FREE souvenir sampling glass … a modern glassvessel donated by our friends at Momokawa Saké.

Many premium and several rare sakés will be available to taste, as will regionally micro brewed "jizake", which means small, regional saké brewer. Prominent local chefs will prepare and serve a selection of food samples that complement any type of saké.

Saké Fest was created in Philadelphia by Ed Markus & David Wagner, owners of Event Navigators, an international event production company specializing in fundraising events for non-profit organizations.

A portion of the net proceeds from Saké Fest PDX benefits the Japan-America Society of Oregon (JASO)

Saké is more than a drink to be served with Japanese food. It is a beverage that is as versatile as wine. It can be enjoyed with cheese, chocolates, and all varieties of ethnic foods. Similar in profile to wine, saké is valued for its fragrance, impact, sweet or dry finish, acidity, presence and complexity.

For additional information call 215-915-5506 or email RSVP@eventnavigators.com

Get prepped with a brief guide to understanding what sake is all about:

A Brief Guide to Saké

Saké is an all-natural rice-based fermented alcoholic beverage. It is made like beerand served like wine, with tasting characteristics and alcohol content very similar to wine.

Saké was first made in China roughly 5,000 years ago, but was later dramatically improved in Japan. Today, there are over 14,000 different sakés produced by 1,800 brewers worldwide, primarily in Japan.

Saké is made from four ingredients: rice, water, yeast, and koji, an enzyme. The starches in rice are concentrated in the center of the grain, and for premium and super premium saké, the outside of the grain is polished away. This exposes the heart of the rice that contains the starch that will be converted to fermentable sugars. The degree to which the rice is polished determines how the saké is classified.

Most saké is aged for about six months, either in tanks or in the glass bottle. It is important that saké is kept at a controlled temperature, and can be consumed up to 3 weeks (and often longer) after opening the bottle with little to no change in flavor or quality.

Main types of saké include:

Junmai - Made from rice, water, yeast and koji only.

Junmai Ginjo - Junmai Saké with 40%-50% of the rice grain polished away. (or Junmai Sake with a polish ratio of 50% - 60%)

Junmai Daiginjo - Junmai Saké with 50% or more of the rice grain polished away.

Honjozo - Saké with a small amount of brewer's alcohol added. This brings out flavors & aroma.

Nama - Saké that has not been pasteurized. Namazake must be kept chilled.

Genshu - Saké that has not been diluted with water. Alcohol content can reach 20%. (there are also well made sakés that only reach 16 - 17% alcohol)

Nigori - Unpressed sake - leaving a white, cloudy layer. The taste is often sweet but can be dry.

Some of the sake that will be featured at the event includes:

Plus many more! Look forward to seeing you there!

Win tickets to the San Diego Spirits Festival including airfare and lodging

Craft Cocktails — Mon, 06 Feb 2012 21:21:46 +0000

The Northwest Spirits and Mixology Show is coming soon and in celebration of this years show, they are partnering with Alaska Airlines and the San Diego Spirits Festival to give away a free "spirited" vacation package. All you have to do is submit your e-mail for a chance to win. Spirits shows and festivals are always a great way to experience an incredible array of different products, sample some delicious craft cocktails, and meet some of the leading bartenders and mixologists in the the industry. We hope to see you at both events. Sign up to win your free tickets here- Win a "Spirited Vacation" to San Diego Spirits Festival.

Move over cocktail shots, it's time to try the bone luge.

Craft Cocktails — Sun, 15 Jan 2012 01:35:20 +0000

via Tasting Table:

“crab @boneluge'n w/ @jacobgrier @pwillen1 @tbrandis & @trinas”The butcher and the bartender rarely work together.

But a drinking ritual from Portland, Oregon, is forging an especially close relationship between beef and booze.

Brilliantly dubbed the "bone luge," the process is simple and, in true 21st-century style, has a Twitter tag and a Tumblr. Take a roasted marrow bone that has been split lengthwise, consume the marrow, and use the emptied furrow to channel wine or spirits into the luger's mouth. Odd? Most definitely. Delicious? Absolutely.

Since devising the luge with friends a little more than a year ago as a tequila-fueled joke, Jacob Grier has heard of lugers sledding at Bar and Kitchen in Los Angeles, Prime Meats in Brooklyn and Euclid Hall in Denver.

Portland's Metrovino, where Grier tends bar, recently added luge-friendly pairings to its menu, though Grier says he'll be surprised if the bone luge receives formal acceptance at many more places. "You're going into a nice restaurant and doing this slightly insane, highly inappropriate drinking ritual," Grier says.

Denver diners luge Manhattan shots; in other cities, options have ranged from reposado tequila to Madeira. But sherry is the big winner: Grier recommends Valdespino "Contrabandista" Amontillado because "sherry has a lower proof and a little sweetness," he says. "It plays really well with the marrow's meaty, fatty flavor."

This is one downward spiral we heartily sanction.

The Avondale from The Rum Club PDX

Craft Cocktails — Thu, 12 Jan 2012 21:14:11 +0000

The Avondale- Cachacha, Cynar, Egg White, Pineapple Gomme, Lemon, Bitters

Pineapple Gomme and egg white cocktails create an amazing smooth cream topper in this earthy and fruit forward cocktail. The Cynar keeps the drink from being too sweet and adds a vegetal depth that pairs nicely with the cachaca. The lemon juice helps the rest of the flavors to pop and keeps the cocktail on the bright side, with a great warm spice nose from the Angostura bitters. An absolutely delicious cocktail. If you like this you might want to try the Elixir de Cognac which also makes great use of egg whites and pineapple gomme.

Cornucopia! Novo Fogo and Kask present a re-match!

Craft Cocktails — Tue, 22 Nov 2011 00:25:58 +0000

WHERE: Kask
1215 SW Alder St. Portland, OR 97205

WHEN: Wednesday, November 23rd
TIME: 6-11 pm

Novo Fogo and the Oregon Bartenders Guild would like to invite you to a special bartending competition.

On Halloween 2011, David Shenaut of Kask and Jay Kuehner of Sambar went head to head in a competition hosted by Novo Fogo in Seattle, with corn as their secret ingredient. On Wednesday 11/23, Jay Kuehner will be guest bartending at Kask, giving us an opportunity for a rematch. This rematch is for you, sexy Portlanders.

The menu includes a few other, less corny libations to carry you through the entire night. All cocktails will set you back $8, which is not much for a work of art.

Remember the Maine

Craft Cocktails — Sat, 12 Nov 2011 04:03:11 +0000

Remember the Maine:

2 oz. Rye Whiskey (High West Double Rye)
.75 oz sweet vermouth (Vya)
2 barspoons Cheery Heering
.5 barspoon absinthe (Amerique 1912)
orange zest

This is a cocktail that everyone should try at least once in their life. It's a bit like a dolled up Manhattan, with absinthe filling in as the bitters and the cherry heering adding a touch of sweetness for a perfect balance and additional depth. Amerique 1912 Absinthe Verte is one of two absinthes offered by Great Lakes Distillery and is an excellent, highly aromatic chioce. We will have cocktails featuring their other abinsthe (as well as a Kirschwasser) in future posts. The High West Double Rye whiskey is proving to be one of our favorite rye's, makes exceptional Manhattan's, and it performs equally well in this drink. We first read about the cocktail on Oh Gosh, but it's invention is attributed to Charles H. Baker and it's history can be read in further detail at the Oh Gosh web page here.

The Casual Mixologist Cocktail Competition

Craft Cocktails — Sat, 13 Aug 2011 21:24:33 +0000

The Casual Mixologist Cocktail Competition

Attention all home bartenders, mixologists, and craft cocktail creators! The professional bartenders will be sitting this competition out, and allowing you the chance to craft your own cocktail recipe that will be evaluated by professional judges at the upcoming Northwest Food and Wine Festival. Each month, recipes will be made according to your instructions, and each month the winning mixologist gets 2 tickets to the Northwest Food and Wine Festival November 5^th, 2011, courtesy of Portland Craft Cocktails. You may enter as many times as you wish, but may not enter the same recipe more than once. The recipe must include at least one of the spirits from the Northwest distilleries listed below. Keep checking back as this list will grow in the coming months.

How to enter: Submit your recipes via email to tina@nwfoodandwinefestival.com (with the words The Casual Mixologist Entry in the subject line). The deadline for all entries is the last day of each month.

Winning Cocktail Recipe for October:

Home Mixologist: Brian Russ

Asian Mai Tai

1 1/2 oz Deco Ginger Rum
3/4 oz coconut rum (Parrot Bay)
1/2 oz orgeat syrup
1 oz fresh lime juice

Tickets Provided Courtesy of: