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Cocktails for Father's Day

I've been invited back on AM Northwest to mix up some "drinks for a real man". Many fathers from earlier generations aren't looking for drinks whose ingredients include squash blossom cordials or seaweed tinctures. For many father's a well made Old-Fashioned is a reminder of a simpler time, so today we'll stick to the classics. 

Old Fashioned Cocktail

Old Fashioned

2 oz. bourbon (or rye) whiskey

2 dashes bitters (Angostura) 

.25 oz rich simple syrup

Orange peel

Add bitters, simple syrup and orange peel to the glass. Gentlly muddle to release the orange oils. Add whiskey and stir, before adding the ice cubes and stirring for 15-30 seconds.  

 

Transient

Worldly Possessions

1.5 oz. Whiskey

.75 oz. Cocchi Torino Vermouth

.75 oz Cardamaro

2 Dash Bitters (Amargo Chuncho)

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

 

For something a bit simpler after Dad's fathers day meal, nothing beats sipping on a nice amaro. While popular in much of Europe, it hasn't been until recently that many of their best amari have made it stateside. Get a few bottles and give dad a hand and drink them together. A few of my favorites include:

Amaro Nonino, Amaro Ciociaro, Cardamaro, Nardini Amaro, Ramazzotti

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Worldly Possessions

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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.

Bols Cardoon- 1.5 oz @BolsGenever, 1 oz Cardamaro, .75 oz lemon juice, .25 oz @CointreauUSA

Bols Cardoon:

1.5 oz Bols Genever
1 oz. Cardamaro
3/4 oz lemon juice
1/4 oz. orange liqueur (Cointreau)
lemon oils

Shake over ice. Double strain. Express lemon oils and discard zest

The nose is malt and citrus forward, interesting, as many genever cocktails have a bit of malt on the nose, but wait to reveal their full expression of maltiness on the finish. This is still present, yet now coupled with the richness of Cardamaro, a Bosca estate wine-based amaro flavored with Cardoon, a relative of the artichoke, and Blessed Thistle, along with a blend of other secret botanicals, before resting in oak for a minimum of six months resulting in a less bitter predecessor to modern amaris. It has a smoky, incense-like richness, with notes of copal and frankincense. Cardamaro can be a bit tricky to find in stores in the US, but can be special ordered for around $20 a bottle.

We have been in citrus heaven this season, with a large variety of unique heirloom varietals. The first iteration of this cocktail was made with sweet lime juice, which look like lemons and taste like candy with very little acidity. The resulting cocktail did not have the requisite acidity to help the other flavors adequately "pop", and we yielded a much better cocktail by selecting a classic lemon for our citrus.

While we missed the Campo de Encanto Pisco Post-Holiday punch party at Teardrop Lounge, we got one great recipe that also includes Cardamaro from Portland's Dave Shenaut.

2 oz. Cocoa infused Encanto Pisco
1 oz. Imbue Bittersweet Vermouth
.5 oz. Cardamaro
2 dashes Dandelion bitters
lemon zest

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