Back at AM Northwest for Valentine's Day Cocktails

KATU AM Northwest had me back on the show again to mix up some 'love potions". You can watch the full video here. We made a cocktail from Sam Ross of Little Branch in New York, a refreshing sparkling grapefruit-ginger cocktail and a timeless classic cocktail, the Sazerac. What are you drinking this Valentine's Day?

Paper Planes Cocktail Recipe

Paper Planes

3/4 oz. Eagle Rare Bourbon

3/4 oz. Aperol

3/4 oz. Amaro Nonino

3/4 oz Fresh Lemon Juice

Add all ingredients to cocktail shaker filled with ice. Share for 30 seconds. Strain into chilled cocktail glass.

Mi Amor Cocktail Recipe

Mi Amor

1/2 oz. Domaine de Canton Ginger Liqueur

1 oz. Fresh Grapefruit Juice

Top with Prosecco or Sparkling Wine

Add all ingredients to champagne flute. Garnish with grapefruit zest.

Sazerac Cocktail Recipe


1.5 oz. Koval Lion's Pride Organic Whiskey

2 dashes Amargo Chuncho Bitters (or substitute Angostura Bitters)

2 Dashes Peychaud's Bitters

St. George Absinthe Verte

Lemon Zest

Add ice to old fashioned glass to chill glass while building cocktail. In a cocktail mixing glass, add whiskey and bitters and stir with ice for 30-45 seconds. Discard ice from first glass, and pour a small dash of absinthe into the glass. Tilt the glass and slowly swirl to coat the inside of the glass with absinthe. Add sugar cube and a few drops of water to dampen the cube. Crush the sugar cube. Strain and add whiskey and bitters from the second glass into the absinthe rinsed glass. 

Honey Som Fizz

Honey Som Fizz:

1.5 oz Bourbon (Bulleit) 
.5 oz Som (Pok Pok Honey) 
.75 oz lemon juice 
.25 oz gum syrup (Small Hand Foods)

Shake all ingredients with ice. Pour into old fashioned glass on rocks and top with soda water.

We have been loving our iSi soda siphon, and making all kinds of cocktails, with an emphasis on accessible, less-alcoholic cocktails for easy drinking lazy afternoons. Pok Pok is one of our favorite Portland restaurants and offers some of, if not the best Vietnamese food in the area. One of the specialties that owner Andy Ricker brought from his many travels searching for authentic ingredients is drinking vinegar, previously only available at the restaurant in SE Portland (and now Whiskey Soda Lounge across the street, Ping in NE, and the soon to open Noi), but is now available for retail purchase in a variety of seasonal flavors for around $15 a bottle, branded as Som. Pok Pok, Whiskey Soda Lounge, and Ping all serve the drinking vinegars topped with soda water, as well as finding some very creative uses for Som in their craft cocktails. We found great success utilizing the honey Som in our tribute hot toddy cocktail, the Pok Toddy, and worked to highlight bourbon and honey's natural affinity in a cold fizz cocktail. The gum syrup is added for balance and mouthfeel, but could be swapped for simple syrup or even add extra Som, as it's quite sweet. However, we found the best balance adding a 1/2 oz. Som as the honey flavor is strong, and we didn't want it to overpower the bourbon. We are looking forward to trying this cocktail again with Bulleit's newest release, a 95% rye whiskey.

For non-locals who are the DIY type, you can make your own drinking vinegars with ingredients that should not be too hard to track down. The trickiest is most likely coconut vinegar, which can be found at most good Asian grocery stores. We made a satsuma drinking vinegar that turned out great by juicing 7-8 satsumas, reducing the juice over a low heat, adding palm sugar, (also available at Asian/Indian grocery stores, though cane sugar could be substituted), and finishing with the vinegar. we have been drinking the satsuma vinegar (3/4 to 1 oz.) topped with soda water during the day, for a delicious non-alcoholic housemade citrus soda (with health benefits), as well as the Darb Cocktail. You don't want the vinegar flavor to be too strong, though it should be noticeable. Start with less vinegar and experiment with amounts for your personal preference. The flavors are limited only by your imagination, and the quality only limited by the seasonality of the ingredients. Do you have a favorite drinking vinegar or Pok Pok cocktail? 

Vincent's Ruin- @Teardroplounge Portland from @tobyTPH Chicago


Vincent's Ruin:

1.5 oz. Bourbon (Bulleit)
.25 oz. St. Germain
.75 oz. Lemon
.25 oz gomme syrup
Absinthe rinse
Dash orange bitters (50-50)

This cocktail was a great example of a simple balance of complex flavors. It is reminiscent of a pre prohibition cocktail except for the inclusion of St. Germain, a relatively new spirit. It is a welcome addition, as along with the requisite sweetness, are the floral and botanical notes to mix with the citrus and the spices of the absinthe which are mostly present only on the nose. Glad this drink traversed the nation.

Maker’s 46 Release Party @BeakerandFlask

Kevin Ludwig, owner of Beaker and Flask, donated his lovely space to the Oregon Bartender's Guild (OBG) for the Maker's 46 Release Party. The evaluation of the spirit itself was well covered in by Mr. Boozenik so to escape redundancy, I will briefly touch on the food, most of which also involved Maker's 46 of course. The food was served by Anthony Walton from the Beaker Kitchen, and included:

Bourbon Chicken Liver Mousse with Golden Raisin Marmalade on Crostini
The Fried Chicken and Waffle with Bourbon Maple Syrup (bite sized mini waffles!)
ButterBeerBattered Cauliflower with Bourbon Bleu Cheese
Chef Creek Oyster w/ Bourbon Glazed Bacon, Herb Creme Fraiche & Rose’ Gelee
Bourbon Soaked Watermelon with Smoked Scallop and Radish
Dulche Bread Pudding, Bourbon Apricot Anglaise, Bourbon Chantilly, Cherry on Top

Drinks served:

Brooklyn 46- Maker's 46, Noilly Pratt Sweet Vermouth, Ramazotti Amaro and Luxardo Maraschino- recipe here

This was my favorite drink of the evening as I felt it best showcased the bourbon with complementing flavors.

Peach Crusta- Maker's 46, Cointreau, lemon, local peaches

This was a great seasonal sour cocktail spin on a classic. Delicious.

and more Mint Juleps then the Kentucky Derby - Maker's 46, simple syrup, mint

DJ Drew Groove (@drewgroove on Twitter) provided excellent tunes, making for an exceptionally fun party.

Photo Credits Eben Waggoner, Jessica Hinks