Honey Som Fizz

Honey Som Fizz:

1.5 oz Bourbon (Bulleit) 
.5 oz Som (Pok Pok Honey) 
.75 oz lemon juice 
.25 oz gum syrup (Small Hand Foods)

Shake all ingredients with ice. Pour into old fashioned glass on rocks and top with soda water.

We have been loving our iSi soda siphon, and making all kinds of cocktails, with an emphasis on accessible, less-alcoholic cocktails for easy drinking lazy afternoons. Pok Pok is one of our favorite Portland restaurants and offers some of, if not the best Vietnamese food in the area. One of the specialties that owner Andy Ricker brought from his many travels searching for authentic ingredients is drinking vinegar, previously only available at the restaurant in SE Portland (and now Whiskey Soda Lounge across the street, Ping in NE, and the soon to open Noi), but is now available for retail purchase in a variety of seasonal flavors for around $15 a bottle, branded as Som. Pok Pok, Whiskey Soda Lounge, and Ping all serve the drinking vinegars topped with soda water, as well as finding some very creative uses for Som in their craft cocktails. We found great success utilizing the honey Som in our tribute hot toddy cocktail, the Pok Toddy, and worked to highlight bourbon and honey's natural affinity in a cold fizz cocktail. The gum syrup is added for balance and mouthfeel, but could be swapped for simple syrup or even add extra Som, as it's quite sweet. However, we found the best balance adding a 1/2 oz. Som as the honey flavor is strong, and we didn't want it to overpower the bourbon. We are looking forward to trying this cocktail again with Bulleit's newest release, a 95% rye whiskey.

For non-locals who are the DIY type, you can make your own drinking vinegars with ingredients that should not be too hard to track down. The trickiest is most likely coconut vinegar, which can be found at most good Asian grocery stores. We made a satsuma drinking vinegar that turned out great by juicing 7-8 satsumas, reducing the juice over a low heat, adding palm sugar, (also available at Asian/Indian grocery stores, though cane sugar could be substituted), and finishing with the vinegar. we have been drinking the satsuma vinegar (3/4 to 1 oz.) topped with soda water during the day, for a delicious non-alcoholic housemade citrus soda (with health benefits), as well as the Darb Cocktail. You don't want the vinegar flavor to be too strong, though it should be noticeable. Start with less vinegar and experiment with amounts for your personal preference. The flavors are limited only by your imagination, and the quality only limited by the seasonality of the ingredients. Do you have a favorite drinking vinegar or Pok Pok cocktail? 

Vincent's Ruin- @Teardroplounge Portland from @tobyTPH Chicago


Vincent's Ruin:

1.5 oz. Bourbon (Bulleit)
.25 oz. St. Germain
.75 oz. Lemon
.25 oz gomme syrup
Absinthe rinse
Dash orange bitters (50-50)

This cocktail was a great example of a simple balance of complex flavors. It is reminiscent of a pre prohibition cocktail except for the inclusion of St. Germain, a relatively new spirit. It is a welcome addition, as along with the requisite sweetness, are the floral and botanical notes to mix with the citrus and the spices of the absinthe which are mostly present only on the nose. Glad this drink traversed the nation.

The Liberal- recipe from @SazeracLA 1.25 oz rye whiskey, .5 oz sweet vermouth, .25 oz @_Torani_ Amer, dash orange bitters, lemon zest

@cocktailvirgin elected Torani Amer, a West Coast version of the French Amer Picon "Best Swag" from the Tales of the Cocktail 2010 due to the relative difficulty of acquiring it due to Torani distribution,the spirits boozy nature, and it's deliciousness. A great variation of the original Brooklyn utilizing torani amer is offered here by cocktail hacker. I chose The Liberal from Chuck Taggart for an introduction to Amer, as I was not in the mood for maraschino funk.

1.25 oz. rye whiskey (Bulleit)
.5 oz. Sweet Vermouth (Punt E Mes)
.25 oz Amer Picon (Torani Amer)
Dash homemade orange bitters (optional)

Stir with Ice. Strain.

The spicy bourbon and orange citrus notes lead the nose. I particularly like the combination of the Punt Y Mes with the Amer Picon, creating a spicy, flavorful sip. They are both bold spirits, but compliment rather than compete. The orange bitters helps to highlight the bitter orange flavors of the Amer prominent on the swallow, making for a well rounded and delicious drink. Thanks Chuck!