Summer Cocktails at Aviary in Portland, Oregon

It's been over a year since we wrote about the bartenders's choice cocktails at Aviary in Serious Eats, and they are keeping things as fresh as ever this summer. Their cocktails continue to be both inventive and accessible and we wanted to feature two that are particularly special. 

The first is the Chavo del Ocho (pictured above). Pineapple and mezcal are already a great combination and the grilling of the pineapple helps to further highlight and complement the smoky mezcal. 

1.5 oz Mezcal

.5 oz lime juice

1 oz pineapple juice

3-4 pieces of grilled/smoked/charred pineapple

Muddle the pineapple in a mixing glass that's half full of ice. Fill with more ice 3/4 of the way, and add Mezcal, pineapple and lime juice. Shake and double strain into a tall Collins glass full of ice. Garnish with a piece of prepared pineapple.

The second is the 87th Southbound. The cocktail is both creamy and fresh with the perfect hint of spice. 

1.75 oz Hangar One Vodka

.5 oz lime juice

1 egg white

A heavy tablespoon or so of avocado

A hefty wheel of cucumber

Tajin to garnish (This is the chile/lime/salt condiment that you will find in pretty much every Mexican store in town)

In a mixing glass half full of ice, muddle the avocado and cucumber until well incorporated then fill the rest with ice. Add the vodka, lime and egg white and shake vigorously for at least 90 seconds. Double strain into a chilled coupe glass and sprinkle Tajin atop the foam and garnish with a slice of cucumber.

What cocktails are you mixing up this summer? 

Aberlour at Multnomah Whiskey Library

Multnomah Whiskey Library
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A few months ago, we had the pleasure of meeting Ann Miller of Pernod Ricard, who walked us through the a tasting of Aberlour at the lovely Multnomah Whiskey Library.  The A’bunadh as a crowd favorite, but all were thoroughly enjoyed. Ann was kind enough to provide us with the official tasting notes. Have you tried any of the following? If so, what was your favorite? 

 

12 Year Old

As with most Aberlour whisky, this 12 Year Old single malt has been matured in two types of cask. This double casking adds depth of character as well as balanced notes of fruits and spices.

  • Color: Golden amber with hints of ruby red
  • Nose: Very soft and rounded with fruity notes of red apples
  • ·Palate: Sherried character and fruity aromas balanced with a rich chocolate, toffee, cinnamon and ginger spiciness
  • Finish: Warming and lingering. Sweet and very slightly spicy

12 Year Old Non-Chill Filtered

The newest addition to the Aberlour family is their  12 year old non-chill filtered whisky, which combines experience and tradition to offers rich character and complexity.

  • Color: Golden amber with hints of rich ruby red
  • Nose: Rich and fruity with notes of sweet home made strawberry jam
  • Palate: Sherried character and deep fruity plum aromas balanced with a rich chocolate, toffee, cinnamon and raisins
  • Finish: Long sweet and very slightly spicy 

16 Year Old

Aberlour 16 Year Old is matured in a combination of ex-bourbon casks and the finest ex-sherry butts. This maturation ensures the depth of character as well as the distinctive fruitiness and spiciness of Aberlour.

  • Colour: Rich golden amber
  • Nose: Rich, dry scented floral and sweet raisin aromas with spicy nuttiness
  • Palate: Smooth, full, sweet floral and spicy flavours with a soft plum fruitiness and gentle oakiness
  • Finish: Long, warm, spicy fruitiness

18 Year Old

Only the very best casks have been selected, ensuring a whisky of unsurpassed richness: it is by far the most indulgent Aberlour expression. A whisky of perfect structure, the ultimate expression of Aberlour.

  • Colour: Auburn gold
  • Nose: Rich and complex, notes of toffee and butterScotch combine with ripe peach and bitter orange
  • Palate: Perfect structure. Initial notes of soft apricot and cream are offset by developing flavours of old leather and oak with a touch of honey
  • Finish: Very long and balanced, progresses from a gentle oak flourish

A’bunadh

A’bunadh, Gaelic for ‘of the origin’, is matured exclusively in Oloroso ex-sherry butts. It is a natural cask-strength malt whisky produced without the use of modern-day chill filtering methods or the addition of water.

  • Colour: Deep, rich amber
  • Nose: Aromas of mixed spices, praline and spiced orange harmonising with rich, deep notes of Oloroso sherry
  • Palate: Orange, black cherries, dried fruit and ginger spiked with dark bitter chocolate and enriched with sherry and oak. Full bodied and creamy
  • Finish: Robust and intense with bitter-sweet notes of exotic spices, dark chocolate and oak

Oregon Distillers Festival – July 12, 2014 – Hosted by McMenamins Edgefield

Photo by Kathleen Nyberg/McMenamins.

Photo by Kathleen Nyberg/McMenamins.

The 2nd Annual Oregon Distillers Festival is less than a month away, featuring 20 Oregon Distillery Guild members from around the state including Bull Run Distillery, Clear Creek Distillery, Rogue Spirits, Stone Barn Brandy Works, Vivacity Fine Spirits, North Coast Distillery, McMenamins Edgefield Distillery and McMenamins Cornelius Pass Roadhouse Distillery. 

There are sure to be a number of classic favorites as well as some new faces including McMenamins sneak preview of three new spirits – Aval Pota, Billy Whiskey and Philbert Hazelnut Liqueur. We are particularly excited for the Aval Pota, a blend a heart-cut whiskey, Hood River apples, and cinnamon. It sounds like a welcome treat to combat the slow approaching summer, but hopefully by the time the festival rolls around, there will be sunshine to match the warmth of our boozy bellies. List of participating distillers below. See you there!

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Oregon Distillers Festival, Edgefield, July 12:

The meadows of McMenamins Edgefield are a perfect summer backdrop to experience more than 100 handcrafted spirits from around the state. Guests can sip and saunter along a backdrop of blue skies and yellow sunflowers while choosing samples from some of the best Oregon-made spirits, sipping cocktails, and nibbling on booze-friendly nosh from Black Rabbit Restaurant Executive Chef Kenny Giambalvo. The event includes a silent auction benefitting the Oregon Distiller’s Guild.

Participating Distilleries:

·         Edgefield Distillery (Troutdale)

·         Cornelius Pass Roadhouse Distillery (Hillsboro)

·         Bend Distillery (Bend)

·         Bull Run Distillery (Portland)

·         Big Bottom Whiskey (Hillsboro)

·         Brandy Peak Distillery (Brookings)

·         Cascade Peak Spirits Distillery (Ashland)

·         Clear Creek Distillery (Portland)

·         Eastside Distilling (Portland)

·         Elixir (Eugene)

·         Glaser Estate Winery (Roseburg)

·         Hard Times Distillery (Monroe)

·         Immortal Spirits and Distilling Co. (Medford)

·         Indio Spirits (Portland)

·         New Deal Distillery (Portland)

·         Northwest Distillery (Portland)

·         Rogue Spirits (Newport)

·         Stone Barn Brandyworks (Portland)

·         Vinn Distillery (Wilsonville)

·         Vivacity Fine Spirits (Corvallis)

How to make the Autumn Piper cocktail from Levant in Portland, OR

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We checked back in to see what cocktails Levant was shaking up, and fell for the Autumn Piper which mixes Indonesian Long Pepper Infused Cachaça the popular Brazilian liquor made from fresh sugarcane juice, earthy Fernet Vallet, and rich sweetness of Cherry Heering, and orange juice.  

Autumn Piper

3/4 oz Indonesian long pepper infused cachaça (Novo Fogo Silver)
3/4 oz Fernet Vallet
3/4 oz Cherry Heering
3/4 oz Fresh Orange Juice
Served up in a coup with a flamed orange peel

Their other cocktails are equally inventive, so we'll be sure to be posting more cocktails soon, and while I don't normally review food here, you are seriously missing out if you go just for the drinks. Make a night of it and you won't regret it. 

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