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Bakon Bloody Mary - Bloody Good

Bakon Bloody Mary

I know I know, bacon vodka. For some, it sounds like the greatest invention ever. For others, their worst nightmare. While we agree that it is WEIRD, particularly on it's own, it truly makes one of the best Bloody Mary's we've had. There is an fatty, buttery mouthfeel that needs some heavy spice to cut through the mix. Enter Dimitri's Bloody Mary Seasoning in Chipotle-Habenero flavor for the mix, along with local salt mavens, Salinity Salt Chipotle Finishing Salt for the rim. These take your Bloody Mary from ordinary to extraordinary with a fiery kick. 

Try mixing up a Bakon Bloody Mary for yourself, and let us know what are some of your other favorite Bloody Mary recipes.  

2 oz. Bakon Vodka

1-2 tsp Dimitri Chipotle-Habenero Bloody Mary Mix

6-8 oz Tomato Juice

Add all ingredients to cocktail shaker filled with ice. Shake for 15-30 seconds.  Wipe rim of glass with cut lime. Gently roll lip of glass in salt placed in a shallow bowl. Pour contents of cocktail shaker unstrained  into glass.

Optional: Garnish with celery, bacon, or pickled veggies. 

Cocktails at Kask in Portland, OR

El Diablo- Mark McMinn has week working on perfecting the Diablo cocktail since he first learned how to make it at Patterson House. His latest rendition at KASK calls for Pueblo Viejo Blanco tequila, Combier cassis liqueur, house-made ginger syrup, and a splash of soda.

El Diablo- Mark McMinn has week working on perfecting the Diablo cocktail since he first learned how to make it at Patterson House. His latest rendition at KASK calls for Pueblo Viejo Blanco tequila, Combier cassis liqueur, house-made ginger syrup, and a splash of soda.

This article was originally published in my column on Serious Eats:Drink-Portland. 

At KASK in Portland, the spirits in each drink are not unique for the sake of being unique, nor obscure merely for hipster-cred. The team at KASK is passionate about finding the best quality and creating simple (generally 5 ingredients or less), yet remarkably tasty cocktails that Bar Manager/Beverage Director Tommy "Tweed" Klus says are "approachable, with a hint of geekiness".

 

The Leather Canary- This original cocktail from Nathan Gerdes smooths the transition from cooler weather with bitter, bright and sweet flavors playing in harmony. The cocktail is comprised of Old Overholt Whiskey, Gran Classico, Combier Pamplemousse, Punt E Mes, and a grapefruit twist.

The Leather Canary- This original cocktail from Nathan Gerdes smooths the transition from cooler weather with bitter, bright and sweet flavors playing in harmony. The cocktail is comprised of Old Overholt Whiskey, Gran Classico, Combier Pamplemousse, Punt E Mes, and a grapefruit twist.

Lead Bartender Mark McMinn said his background working as a barista for 10 years led him to pay close attention to detail. "I like introducing people to new spirits; it's fun to watch their minds expand", said McMinn. He used to judge recipes by how he thought they might taste based on the ingredient list, but years of experience have taught him to taste everything before making a judgment call. "Knowing that anything can be made well is one of the most exciting parts of the job", said McMinn, "...but you need to know how everything—good or bad—tastes first."

Bootstrap Buck- Tommy Tweed created this cocktail for the opening menu at KASK. The blend of Cruzan Blackstrap rum, lime, demerara sugar syrup, Fentiman's ginger beer, and freshly grated nutmeg has been a favorite ever since.

Bootstrap Buck- Tommy Tweed created this cocktail for the opening menu at KASK. The blend of Cruzan Blackstrap rum, lime, demerara sugar syrup, Fentiman's ginger beer, and freshly grated nutmeg has been a favorite ever since.

The newest addition to the KASK team is Nathan Gerdes, who previously ran the bar program at H50 Bistro. Gerdes began his bartending journey by mixing up Screwdrivers and White Russians for his high school friends. An unrelenting inquisitiveness (and sweltering kitchen) drove Gerdes, a former pasta chef, out of the kitchen and into the bar to learn and hone his skills, and to do what he loves best—socializing and conversing with others.

 

Moscow Mule- What do these bartenders really want to drink in the summer time? A classic, refreshing Moscow Mule. At KASK, they use locally distilled Medoyeff vodka, lime, house made ginger syrup, and the spicy Fentiman's ginger beer.

Moscow Mule- What do these bartenders really want to drink in the summer time? A classic, refreshing Moscow Mule. At KASK, they use locally distilled Medoyeff vodka, lime, house made ginger syrup, and the spicy Fentiman's ginger beer.

The White Lady cocktail is a classic—a silky, luscious yet crisp cocktail made with Small's gin, lemon, Combier liqueur, and one egg white.

The White Lady cocktail is a classic—a silky, luscious yet crisp cocktail made with Small's gin, lemon, Combier liqueur, and one egg white.

Mark McMinn

Mark McMinn

Tommy Tweed

Tommy Tweed

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.)

Waiting for You

Waiting for You:

2 oz vodka (Peabody Jones)
.75 oz Madarine Napoleon 
.5 oz lime juice
less than dash Absinthe (1912 Absinthe Verte Great Lakes Distillery) 
Dash cardamom bitters (Bob's) 
Dash orange and mandarine bitters (Bob's)

Shake all ingredients except absinthe over ice. Double strain into chilled absinthe rinsed glass)

While new vodka's generally don't get my heart pattering, I have to say I was very excited for the opportunity to work with our Northern neighbors and relative newcomer on the spirit scence, the Woodinville Whiskey Company from Woodinville, Washington and their vodka offering, Peabody Jones Vodka. Woodinville joins the camp of those who believe it's alright for vodkas to have flavor (we like this camp), and with a toasted almond and vanilla nose, creamy flavorful taste, with mild spicy clean finish, it is simply delicious. It is moderately sweet, so you may need to adjust the liqueur level for this cocktail to preference if another brand of vodka is used. The absinthe is mostly used for aroma sake, and results in a great licorice and warm spice bouquet. This was also the first time we had the opportunity to work with Bob's Bitters, which helped add complexity to the cocktail and worked to brighten and heighten the mandarin flavor in the Mandarine Napoleon orange liqueur. 

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