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Aquinas 209- 1.5 oz gin, .5 oz lemon juice, dash Peychaud's bitters, top with @Fentimans Dandelion & Burdock @209wendi

Aquinas 209:

1.5 oz. Gin (No. 209)
.5 oz. Lemon juice
Dash Peychaud's bitters
Top with Fentiman's Dandelion and Burdock Soda

Shake all ingredients less soda over ice. Strain into old fashioned glass with fresh ice. Top with soda and garnish with lemon slice.

This drink was somewhat reminiscent of a Pimms Cup less the physical fruit. This is largely due to fruitiness of Fentiman's Dandelion and Burdock soda, which could serve as an interesting substitute for plain soda in a Pimms Cup. We've got a long wait in Portland until it's Pimm's season, but will mentally note the potential.

Dandelion and Burdock has been a traditional British soft drink since around 1265.  This cocktail gets it's name from St. Thomas Aquinas, who when walking in the countryside "trusting God to provide", concocted a beverage with the first plants he encountered, which aided his concentration for formulating his theological arguments for Summa Theologica. The flavor of the soda is probably something that you will really like or really dislike with few opinions in between. The drink is particularly popular in the United Kingdom where a slew of imitators using artificial flavors have poorly attempted recreation, while Fentiman's is the only beverage maker offering an accurate recreation of the classic beverage, complete with natural fermentation.

The cocktails nose is citrus and wintergreen. No. 209 gin is a remarkably smooth gin and an a joy to mix with as the botanicals are prominant without dominance. It is a must-have for any gin lovers collection. Juniper and wintergreen follow on the swallow making for an interesting and refreshing flavor combination. The addition of Peychaud's is to further bring out the aniseed flavors from the Fentimans soda. Have any of your ideas about using Dandelion and Burdock in cocktails? Please share in the comments!

Pink Slipper- 1.5 oz @HouseSpirits Aquavit, .75 oz lemon juice, .5 oz orange liqueur, dash Peychaud's bitters, lemon zest

1.5 oz. Aquavit (Krogstad)
.75 oz. lemon juice
.5 oz. orange liqueur (Patron Citronge)
Dash Peychaud's bitters
Lemon zest

Shake over ice. Double-strain into chilled cocktail glass. Express lemon oils over cocktail and garnish.

This is a Pegu Club style cocktail, where the gin is swapped for aquavit, the lime for lemon, and the Angostura for Peychaud's. While clearly an entirely different flavor profile, those who enjoy sour cocktails, caraway, and star anise may just find a new favorite. It has taken me awhile to open up to Aquavit, but each subsequent drink results in a greater fondness, and craving for the spirit. This Portland offering from House Spirits has provided many local bartenders with a excellent (relatively) new spirit to create their own signature cocktails, examples of which can be found here, as well as places where you can drink them in PDX if you aren't the DIY type, though it may be safe to say that's most likely a contradiction in terms!

Bolster- 1.5 oz Bols Genever, 1 oz Cocchi Americano, .75 oz grapefruit juice, dash Peychaud's bitters @BolsGenever @BolsPDX

Bolster:

1.5 oz. Bols Genever
1 oz. Cocchi Americano
.75 oz. grapefruit juice
dash Peychaud's bitters

Shake all ingredients over ice. Double-strain into chilled cocktail glass.

The cocktail starts with a malted grapefruit nose, rich like marmalade. The drink could benefit with addition of lemon zest, but on subsequent versions, it seemed to overpower the already interesting aromas. The sip is light with a smooth mouthfeel and dry finish. There is a pleasant bitterness from the Cocchi Americano and Peychauds that lingers on the palate after the swallow when secondary flavors of juniper, bitter orange, anise, coriander,cinchona, and other botanicals emerge. There is enough sweetness from the ruby grapefruit and the Cocchi that aid in overall balance. Bolster, means to buoy up or hearten, and we hope this cocktail will help you accomplish such in good form.

Monkey's Uncle- Fun with @Fentimans! Riff on the classic Monkey Gland.

 

Monkey's Uncle


1.5 oz. gin (Tanqueray 10)
Spoonful grenadine (homemade pomegranate)
Dash Peychaud's bitters
Top with Fentiman's Mandarin and Seville Orange Jigger


This cocktail has been in the making since the attendance of the "Making Your Own Ingredients" seminar taught by Blair Reynolds and Jeff Morgenthaler. We tasted a selection of 3 grenadines, Rose's, a expensive Napa Valley Brand, and Morgenthaler's own recipe. It was remarkable how bright and fruity Jeff's recipe was when tasted against the alternatives which were syrupy, sweet, and dull. Having found the final ingredient, pomegranate molasses at a local Greek restaurant I set about making my first batch. It came out quite well, though there was a bit of of pithy taste, most likely due to juicing method (low quality electronic juicer) but still miles beyond the red dyed sugar water too often passed as grenadine today. I would have liked to try Small Hands Food grenadine along with the others for comparison sake, as many consider that the best alternative to making your own, but did not have the opportunity. The latter part of Jeff's tasting was between his homemade ginger beer and Reed's ginger brew. This was an equally remarkable difference, though perhaps not a completely fair fight as there are other higher quality ginger beer products on the market that were not included in the tasting. This point was raised by Fentiman's CEO Craig James, who was aldo in attendance for the events of the week, spreading Fentiman's joy. Jeff said that he considered Fentiman's of the highest quality, and that Clyde Common had used it prior to making his own, but distribution inconsistencies forced the mother of invention, necessity to take action. It was a treat to hear from Craig about his unique take on artisanal sodas, brew methods, infusion techniques, and we jumped at the opportunity to experiment with his "Botanically Brewed Beverages" starting with the Mandarin and Seville Orange Jigger.

The nose is predominantly citrus from the Fentiman's and the gin (Tanqueray 10 has pronounced citrus notes, with grapefruit among the most notable). The sip is gin forward with the pomegranate grenadine providing the right amount of sweetness (may need to be adjusted for to taste). Like others in the portfolio, this flavor of Fentiman's is made with ginger which lends a spiciness to the swallow. All Fentimans products are naturally brewed which adds complexity to the flavors, and the unique selection of Seville and Mandarin oranges (known for their bitter and delicate flavors respectively), makes for an interesting mixer. The additional of speedwell and juniper extracts gives it the signature Fentiman's flavor and herbal complexity. My first version lacked the addition of the Peychauds and lacked balance. I selected Peychauds to remain within the same flavor profile of the Monkey Gland, as Peychauds is heavy in anise flavor that the spoon full of Pernod or Absinthe would normally add, and it greatly improved the cocktail. For future versions, I would consider adding a touch of fresh orange juice to brighten the concentrated orange marmalade flavor of the soda.

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