2 Pumpkin Cocktails for Halloween from two of NY's Finest Bartenders

Recipe by Jim Meehan of PDT

Great Pumpkin

2 ounces Pumpkin Ale (I chose Elysian "The Great Pumpkin")

1 ounce Lairds Apple Brandy

1 ounce Sazerac Rye Whiskey

1/2 ounce of Maple Syrup (Grade B)

1 Whole Egg


Add ale, apple brandy, rye whiskey, maple syrup to a cocktail shaker and gently swirl the shaker for 30 seconds to decarbonate the beer. Add the egg and shake for 45-60 seconds without ice. Add ice and shake for 15-20 seconds. Double-strain into collins glass and garnish with grated nutmeg. 


Recipe by Jessica Gonzalez of Death & Co.

Vampire Blues

1.5 ounce Bourbon Whiskey (I used rye in the video, feel free to use your favorite whiskey)

.5 ounce East India Solera Sherry 

.5 ounce Fresh Lemon Juice

.5 ounce Simple Syrup

1 teaspoon Pumpkin Butter

2 dashes Angostura Bitters (I used Bitter Truth Aromatic Bitters in the video)

Cinnamon Stick

Add all ingredients except cinnamon stick to mixing glass filled with ice. Shake for 15-30 seconds. Strain into Old Fashioned glass over large ice cube. Garnish with cinnamon stick. 

Brewing up Cocktails 1 Year Anniversary Tiki Party - July 30th

It has been just One Year since Ezra Johnson-Greenough, Jacob Grier and Yetta Vorobik founded Brewing up Cocktails with the intent of exploring the gray areas and overlap of the craft spirits and craft beer scenes both of which Portland, OR is known for. Since the first experimental event as part of last years Oregon Craft Beer Month at The Hop & Vine the beer cocktails movement has exploded into a full blown nationwide trend attracting the attention of everyone from NBC News to The New York Times and local publications like Imbibe Magazine and Portland Monthly. Spearheading the movement the Brewing up Cocktails crew has put on seven different events across the west coast including one internationally in Vancouver, BC in just the last 12 months and this July 30th along with sponsors Kona Brewing and Groupon present the eighth installment with a summer Tiki Party theme at the original location Yetta Vorobik's The Hop & Vine.

This Saturday July 30th join us for a full on Luau and Pig Roast complete with a thatched outdoor Tiki bar, tiki torch's and more at the infamous bamboo'd garden patio of one of North Portland's highest rated bars The Hop & Vine known for its combination of Beer, Food, Spirits, Wine and even it's own Bottleshop. Teaming up with Kailua Hawaii based Kona Brewing known for their refreshing tropical craft beers and the deals giant startup with a love of Portland's craft beer passionate culture Groupon. No cover charge for this event with drinks individually priced.

About Brewing up Cocktails

Founded by Ezra Johnson-Greenough, a brewer, writer, artist and event coordinator, Brewing Up Cocktails started as a one-time event for Oregon Craft Beer Month in July 2010 and has turned into something much larger. Johnson-Greenough asked hot local bartender/mixologist and writer Jacob Grier to collaborate with him in crafting some unique beer cocktails in the hope of proving that craft beers can be as good in mixed drinks as they are on their own. The venue they chose had to have great beer and an outstanding selection of fine spirits, and that is where partner Yetta Vorobik's property, North Portland hotspot The Hop & Vine, came in. In addition to a great location for events, Vorobik adds her creative spirit and an adventurous third palate to the mix. 
The July 2010 event was met with great interest, but it was not until the partners decided to do a follow-up event in the fall that the critics and public started to catch on. Beervana described one of Brewing Up Cocktails' signature drinks, the Hot Scotchy, as:

"The Greatest Beverage in the World" 

Mix Magazine opined:

"Straight-ahead beer fan that I am, I have to agree that beer cocktails open up a brave new world."

And Portland Monthly Magazine said:

"A merger of Portland’s craft beer and quality cocktail cultures could push the next evolution of our increasingly sophisticated drinking scene."

And finally the Associated Press caught on, with a story carried internationally, including on ABC News

Saturday July 30th 6-10pm

The Hop & Vine
1914 N. Killingsworth
Portland, OR


Brewing Up Cocktails

For those of you who may have missed this years Cocktail Camp, and the informative Beer Cocktails seminar given by Ezra Johnson-Greenough and Jacob Grier, you still have a chance to sample some very innovative beer cocktails in their next installation of Brewing Up Cocktails this Easter Sunday 4/24 from 5-8 pm at Spints Alehousewhich will feature a menu of all "flip" cocktails.

Flip cocktails include a whole raw egg in each drink and have been made and enjoyed since the 17th century. The whole egg adds a rich creaminess and luscious mouthfeel that pairs well with a variety of spirits and beers for unqiue and classic libations. Ezra and Jacob have paired up with Eugene, OR based Oakshire Brewing to provide the beers (including Heart Shaped Box, Moose & Squirrel, Espresso Stout, Schwarz, and Imperial Stout), as well as farm fresh eggs from the brewery's own chickens for this event. The beers will be matched with a variety of spirits ranging from apple brandy and Arbeg Scotch, to dark rums and port wine. The event is a great opportunity for those unfamiliar with beer cocktails and/or flip cocktails, and we hope to see you there!

In the meantime, you can mix up the "Ale-Avit", one of Jacob Grier's featured cocktails from Portland Cocktail Camp.


1 oz Krogstad Aquavit (House Spirits)
.25 oz fresh lemon juice
Chartreuse rinse
Upright Five

Serve in a wine glass. Rinse glass with Chartreuse, discarding the excess. Add the lemon juice and aquavit. Top with 5-6 oz Upright Fiveor other hoppy ale and stir gently.