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

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

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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).

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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).

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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

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. 

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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.

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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.

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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

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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. 

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Caipirinha

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

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.

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:

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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?

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