3 Simple Summer Cocktails

May 20, 2012/ Craft 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.

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.

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.

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

February 25, 2011/ Craft Cocktails

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.

Rockytop Tea- @Vodka14

February 01, 2011/ Craft Cocktails

Rockytop Tea:

1.5 oz earl gray infused vodka* (Vodka 14)
.5 oz blood orange juice
.5 oz lemon juice
1 tbsp Rangpur lime marmalade (homemade)
*1 tbsp Earl Gray infused in 8 oz vodka for 12-18 hours

Vodka 14 is a high quality classic organic vodka from Colorado. We thought it would be an excellent canvas to infuse with a nice Earl Gray tea. The orange juice acts to extend the cocktail a bit with the lemon juice lending balance and the requisite acidity. The bitter-sweetness of the marmalade goes very well with the Earl Gray, and helps to tame the tannic finish.