Refreshing Summer Cocktails!

1.  Mule:

• 1 1/4 Ounce high quality Vodka
• Ginger Beer
• Fresh Limes for juicing

Rim large martini glass with Red Lime Rokz Cocktail Rim Salt.  Fill with ice.  Pour in Vodka, fill with ginger beer, squeeze in a generous squeeze of lime juice.

2.  Strawberry Gin Fizz:

• 2 ounces strawberry infused Gin (mash 3 strawberries into each 2 ozs. Gin - let stand overnight - strain) 

• 1 Teaspoon Powdered Sugar 

• Club Soda (chilled well)

Pour the infused gin into an ice filled shaker and add powdered sugar and lime juice.
Shake vigorously.  Pour into White Wine Glass - top with soda & garnish with lemon twist.

3.  Pina Colada Gelato Cocktail:

• 1/4 cup crushed ice

• 1 scoop coconut gelato

• 1 oz. dark rum

• 1 oz. coconut rum

• 1/2 cup pineapple (canned or fresh)

Add the ice, coconut gelato, dark rum, coconut rum and pineapple to a blender and mix until smooth. Pour into a highball glass and garnish with a slice of pineapple. You can also rim your glass with sugar, if preferred.

4.  Tangerine Jalepeno Cocktail:

• 2 ounces jalapeno infused high quality tequila (see recipe below**)

• 1/2 tangerine

• 1/2 lime

• 1/2 ounce agave nectar

Tools Needed: jar, muddler, cocktail shaker, small cooking strainer.

**(Infusion time: 24 hours)
- Pour half of a bottle of organic tequila into a jar that can be completely sealed. Slice 2 organic Jalapeno Peppers lengthwise in half and place in the tequila. Seal the jar and place in a dark area (pantry or cupboard). Let sit for 24 hours then use a small strainer to remove the jalapenos and their seeds. Cover and refrigerate until ready to serve.

Tip: Use 1/2 of a bottle of tequila for the infusion. That way, if the tequila is too spicy for you or a guest, you can dilute it with the remaining tequila.

5.  Sangria Margarita:

• 8 oz tequila

• 12 oz margarita mix

• 2 oz fresh lime juice

• 3 oz triple sec

• 3 - 5 oz sangria

(Serves four) Pour the tequila, margarita mix, lime juice and triple sec into an average sized blender filled with crushed ice, and blend well. Dip rim of a 16-oz. margarita glass in the blender to wet, and apply salt if desired. Pour the blender mixture into the glass until 2/3 full, add the sangria gently over the back of a spoon to float, and serve.

6.   Market Gimlet:

• 2 ounces high quality Vodka

• 2 ounces fresh grapefruit juice

• 3/4 ounce fresh lime juice

• 3/4 ounce tarragon infused agave nectar (see recipe below**)

• one 1/2 inch slice cucumber (for muddling)
• one thin slice cucumber (for garnish)

Muddle thicker cucumber slice in a cocktail shaker.  Add vodka, juice, lime juice and infused tarragon nectar.  Add ice.  Shake hard and strain into a hi-ball glass filled with ice. Garnish with thin cucumber slice.

**  Tarragon infused Agave Nectar:  In a saucepan - toss in one small bunch tarragon stems and leaves (8 branches).  Add  8 ounces Agave Nectar.  Heat to a boil.  Remove from heat and let stand 45 minutes to one hour.  Strain through cheesecloth.

Written by Laura Johnson // SK2R Publishing

 

Mixing Cocktails with Foraged Botanicals - OREGON

Oregon is considered the birthplace of craft distilling, home to a growing legion of distillers who are changing the way we think about cocktails. Columbine Quillen, a cutting edge mixologist from The Blacksmith in Bend, often heads east to find botanicals on the Oregon trail, then concocts an Oregon Bounty cocktail with the fruits of her forage.

WATCH A MASTER MIXOLOGIST GATHER HER INGREDIENTS IN THE WILDS OF OREGON

The Conestoga Cocktail - featuring Vermouth and Bitters you make on your own

The Conestoga can be made entirely from ingredients that grow in Eastern Oregon (except for the whiskey, but you can use an Oregon-made whiskey like House Spirits. To make this drink, first you must make a “vermouth” and a bitters.

Ingredients

• Malheur Forest Vermouth:
• 2 ounces of whiskey (or any high-proof spirit)
• 1 - 5 strawberries (If you are using mountain strawberries, they are small and you will need three to five. If you are using store bought strawberries, one or two should do the trick.)
• 15 huckleberries
• 2 teaspoons of honey
• 2 ounces of white wine
• Painted Hills Bitters:
• 4 ounces of whiskey (or any high-proof spirit)
• 10 juniper berries
• 25 juniper pine needles
• About a thimble’s worth of sage
• The white innards from one purple sage
• The Conestoga:
• 2 ounces of whiskey
• ¼ ounce of Malheur Forest Vermouth
• 3 dashes of Painted Hills Bitters

Directions

Malheur Forest Vermouth:
Allow the strawberries and huckleberries to soak in the whiskey for three days in the refrigerator. After three days, strain the fruit pulp from the spirit. Add the honey and white wine.

Painted Hills Bitters:
Allow the ingredients to steep together for three weeks. You do not have to refrigerate. After three weeks, strain the liquid from the solids and you will have delightful bitters.

The Conestoga:
Stir and serve with your favorite garden flower as a garnish.

Big Bottom Whiskey

"Always carry a flagon of whiskey in case of snakebite and furthermore always carry a small snake"

-W.C. Fields

Big Bottom Whiskey hand selects only the finest whiskeys from around the country for all connoisseurs to savor. Enjoyed neat or in a classic cocktail, their rich and sophisticated whiskeys offer a brilliant introduction into the whiskey world.

Big Bottom Whiskey is an independent bottler. They strive to work under the same philosophies of independent bottlers in Scotland. Big Bottom Whiskey works with multiple distilleries for their base product and finishes them using various methods to perfect the final product. 

Ted Pappas

Filled, corked and capped with enthusiasm and passion in Hillsboro, Ore. , Big Bottom Whiskey is the brainchild of founder Ted Pappas. Pappas believed Oregon to be a perfect place to distill and age a scotch style whiskey and his idea took fruition after a late night poker game when he and his buddies decided to go into the liquor business. After much research, including attending distilling school at Dry Fly Distilling, whiskey became the spirit of choice.

After months of tireless work and with doubt looming, Pappas was the only one of his poker buddies still pursuing the dream. Around this same time he had breakfast with a friend who encouraged him to look to the open market, select, purchase and bottle. That advice has propelled Pappas to “start that way and get into the distilling aspect once I’ve established myself and have a revenue stream.”


The company’s first foray into the whiskey world is an Indiana Bourbon. “At three years old, it shows above its age,” says Pappas. “At 91 proof, in honor of my classmates from The Citadel, The Military College of South Carolina, this bourbon is wonderful straight with either a splash or small cube of ice as well as in your favorite cocktail.”

Next in line to be distributed by Big Bottom Whiskey is a special finished two year Straight Bourbon Whiskey. In addition Pappas is working with a distillery to produce his own recipe for a wheat whiskey with production expecting to start in quarter one of 2011 and an anticipated release date two years thereafter.

Pappas’s short-term goal for Big Bottom Whiskey is to be the premiere independent bottler in the country. His long-term goal for Big Bottom Whiskey is to bottle, distill and import quality products. It is important to Pappas that consumers trust the brand and his company. Big Bottom Whiskey is currently available in liquor stores around Oregon and this wonderfully smooth taste is on its way to California.

With a father who owned a restaurant, Pappas was raised around whiskey. Pappas not only drinks whiskey, he uses it for cooking. He suggests using Big Bottom Whiskey as a bourbon glaze for spareribs, turkey, sweet potato casserole and other favorite dishes you would like to spice up with flavor.

Success has found Big Bottom Whiskey in a big way. For the latest information on the company such as tasting schedules, drink recipes, etc. visit Big Bottom Whiskey facebook page or the Big Bottom Whiskey website.

A toast, a cheer and bottoms up to Pappas and his Big Bottom Whiskey. Remember to drink responsibly.

3 Year Old American Straight Bourbon Whiskey
January 2011 Release
 
Aged in new white oak casks and proofed at 91°, our American Straight Bourbon Whiskey consists of 36% rye. The complexity of the whiskey contains spicy undertones of cloves and allspice entwined with honeysuckle. The pleasing balances of spice create a long smooth finish.

2 Year Old Straight Bourbon Whiskey, Port Cask Finish
February 2011 Release

It needed to be a port cask, but not just from any port – a 10 year old Tawny Port from St. Helena, California. With the maturity of the port cask, it needed something that it could tame and compliment, not complicate. A youthful bourbon would suit it well.

Aged 2 years in charred new white oak barrels, this Straight Bourbon whiskey took a few lessons from the mature port cask and the result – a seamless match on the palate creating a long, pleasurable finish. 

Non-chilled filtered and proofed at 91°, this bourbon consists of 60% corn, 4% malted barley and 36% rye. This limited production finished bourbon only comes around once in a while. So savor every pour, since it may be a while before you see it again.

By Leah MacKenzie

Trader Vic’s Returns to Portland, OR: Bringing a New Approach to a Timeless Concept

This iconic Polynesian restaurant offers an authentic tropical environment and a place for Portlanders to get away from it all...after this rainy summer...we need to "feel" sunny!
 

Phoenix Trader Vic's Dining Area

This July 26th the the legendary Trader Vic’s restaurant and Tiki lounge will return to Portland for the first time in more than 20 years.  Located in the heart of the trendy Pearl District, the new Trader Vic’s is sure to become a favorite oasis for Portlanders looking to celebrate the sun, escape the rain and enjoy a taste of the tropics.

Defined by authentic island décor, innovative mixology, eclectic Polynesian-style cuisine and impeccable service, Trader Vic’s has played a pivotal role in the Tiki culture since its beginnings in the early 1930s. Today the family-run business is headed by “Trader” Vic Bergeron’s grandson, Peter Seely, who honors his grandfather’s legacy by infusing the Trader’s time-tested formula with an exotic and contemporary menu and an approach that’s sure to put a smile on the faces of past and future beach bums,jet-setters, lounge lizards, Tiki aficionados and lovers of all things delicious.

The Original Trader Vic's in the Benson Hotel, Portland OR

“Our goal today is the same as it always has been – to create a tropical refuge where people can escape for a few hours and immerse themselves in the island mindset,” said Seely. “The essence of Trader Vic’s remains unchanged, but we’ve updated our style, sophistication and energy level to extend our appeal to next-generation diners. The new Portland location will provide a shining example of modern Tiki and today’s Trader Vic’s at its finest.”


The restaurant’s Polynesian décor evokes visions of paradise. The new Portland location will showcase tribal masks, Tiki carvings, tapa cloth and woven grasswall coverings as well as other indigenous art and artifacts collected by the Bergeron family over the past 75 years.
 

As the inventor of the quintessential Tiki beverage, the Mai Tai, the Trader’s dedication to the art of the perfectly executed cocktail has become a foundational part of the company’s heritage.  Bartenders in Trader Vic’s Tiki lounges around the world continue to push the boundaries of creativity and innovation in search of the next classic. The expansive Portland lounge will feature an extensive collection of more than 80 hand-crafted tropical drinks, including one yet-to-be-developed “PDX” concoction that will be available on a “locals only” basis.

“Like the décor, our menu pulls in elements from many different cultures, and that’s what makes it unique,” said Seely. “We encourage our chefs around the world to continue that tradition by incorporating local flavors into their restaurants.  With so many fresh, local ingredients to choose from, the possibilities are endless.”

Sample Dishes: Cosmo Tidbits For Two – BBQ Spareribs, Crab Rangoon, Crispy Prawns, Sliced Chars Sui Pork; Ahi Poke – sushi-grade tuna, soy chili dressing, avocado, taro chips; Misty Mountain Mushroom Roll – Misty Mountain organic mushrooms, lumpiapaper, Fraga Farms goat cheese, Sriracha, coriander; Cedar Plank Salmon – artichoke hearts, aged balsamic spinach, thyme-roasted fingerlings; Trader Vic’s Crispy Duck – half aromatic duck, mu shu pancakes, cucumber, scallions, duck sauce; Fulton Farms 8-oz Filet – all-natural grass-fed beef tenderloin, Misty Mountain organic wild mushroom ragout; Cowboy Ribeye – 20-oz Fulton Farms steak, Hawaiian sea salt crust, house butter, broccolini; Macadamia Nut Mahi Mahi – wasabi potato puree, citrus butter, asparagus spears, charred pepper coulis; 

How to drink for Her (and for You)

It's a male misconception that, as a rule, women love sugary, pink drinks. Though we may gravitate toward pastels and desserts, it doesn't mean we don't also venture for Scotch or steaks. Then again, why shouldn't we have both? Though I'm probably not the most typical example of a female drinker, I can still appreciate a bubbly aperitif spritzer in the same table setting as a dram of after-dinner whiskey. In the same vein, let us not also forget men who wear pink (and pull it off) — and who are not too proud to get down with a well-made Cosmo (we know one or two). Forget skinny cocktails. Here's a guide to pleasing the lush in your life with something just for her — and, quite possibly, getting a little lushy yourself.

The Cosmo

No self-respecting man would ever publicly order a Cosmopolitan, right? Wrong. I was extremely lucky to have been educated in the world of cocktails by some of the greats, including King Cocktail himself, Dale DeGroff. More than once I've been witness to Mr. DeGroff sipping the '90s classic, which is a classic for a reason. Rule number one: use a properly sized cocktail glass. None of those crazy nine-ounce bowls. Rule number two: use good ingredients, including fresh juice, high-quality vodka, and premium orange liqueur.

Cosmopolitan

1 1/2 oz citrus vodka
3/4 oz Cointreau or Combier
1 oz cranberry juice
1/4 oz fresh lime juice
Orange peel flamed

Shake all ingredients over ice and strain into a cocktail glass. Garnish with a flamed orange peel. Because what lady doesn't like a flamed orange peel?

The Sour

A gorgeously tart and floral cocktail, the Pink Panther is Yael Vengroff's cross between a pisco sour and a Clover Club. You can find Ms. Vengroff behind the bar at Painkiller and Maison Premiere in New York City, where she's known for making drinks quicker than most of the men.

Pink Panther

2 oz Capel Pisco
3/4 oz lemon juice
3/4 oz orgeat (Yael makes her own, but you don't have to)
3 raspberries
4 drops rosewater
1 egg white

In a mixing glass, muddle the raspberries and add all other ingredients. Dry shake. Add ice and shake again. Double strain into a cocktail glass.

The Spritz

Your mom probably drinks them while your grandmother dunks ice cubes into her red wine. But a spritz made well — that is, sans Franzia, plus some muddled fruit — is one you can happily swill at business lunches or afternoons on the lawn.

Aperol Spritz

Strawberries or raspberries
1 1/2 oz Aperol
2 oz Prosecco
Sparkling water
Orange peel

In a wine glass, muddle several berries and add ice. Add Aperol and Prosecco. Top with a splash of sparkling water, stir gently, and garnish with an orange peel.

The Dark Horse

A little spicy, slightly weird, and just the right amount of candied, this cocktail from Audrey Saunders, the owner of New York City's Pegu Club, is perfect for the woman in your life who is not like other women in your life.

Little Italy

2 oz rye whiskey
1/2 oz Cynar (a bitter artichoke spirit)
3/4 oz sweet vermouth
Luxardo cherries

Stir all ingredients in a mixing glass over ice. Strain into a chilled cocktail glass and garnish with a couple of skewered Luxardo cherries. Replenish her cherries as she eats them. I promise, she'll appreciate it.

 

 

Source:   www.esquire.com

Voodoo Tiki Tequila Reveals Tequila Ancient Past & Secret History

Proof of Ancient Technology

The latest discoveries prove the hottest boutique tequila on the market, Voodoo Tiki Tequila (www.voodootiki.com), may reveal more than meets the eye.  Tequila has a much longer richer history than anyone could have imagined.

Despite the beauty of the package, at first glance Voodoo Tiki Tequila had many tequila fans wondering what, Voodoo, Tiki and Dragons had to do with tequila.  Packaged in hand made Mexican bubble glass, each bottle is deep etched and contains an actual hand blown glass “Voodoo Tiki” idol inside, while their infused products carry trade names like Blue Dragon (Blue Raspberry and Kiwi Infused) and Green Dragon (Lime Infused.)

Watch the Bottles Made!   

“For 21 to 55 year olds Voodoo Tiki Tequila was an instant hit, but many tequila old timers thought we were crazy giving our tequila a name that included a nod to the Oriental, Polynesian, and African tequila lore.” Explained Voodoo Tiki President Donna DeCunzo-Taddeo.

Until recently.

The legends had to start somewhere. Obviously the silent tequila waters run much deeper than originally believed. The rivers run quite deep in fact.


In the suburbs of Chengdu, there are two rivers that were excavated in ancient times — Fuhe River and Nanhe River. At the point these two rivers cross stands He Jiang Pavilion, close to which is Shui Jing Street, where an excavation team found remnants of a liquor distillery from the Qing Dynasty, and another from the Ming Dynasty even farther below that.

An unusual round object was found at the Qing Dynasty site which archeologists concluded was used to produce tequila in China.  The team strikingly found that the old technology is very similar to the new. Further studies show that China had developed mature tequila distilling technology in the late Yuan Dynasty or early Ming Dynasty. There are three types of Chinese tequila — one is very fragrant, the other is only mildly scented and the third is a type of soy-flavored, or infused.

“We don’t have soy sauce tequila”, Joked DeCunzo-Taddeo. “However we do have

Cupcake Vodkas - Sinfully Fun and Delicious

Cupcake Vodka

Still true to the principals that created its great wines, Cupcake now offers you Cupcake Vodka.

As winemakers, they know the importance of using high quality, natural ingredients from start to finish. Like wine, truly good vodka comes only from truly good ingredients.

Cupcake Vodka delivers on all the promises of the Cupcake brand. The process of crafting the four vodka flavors has brought them back to when they started Cupcake Vineyards and reminded them of why they do this. They do this for you {yes you again}. It was for all of us really, so we can all enjoy a reward that is not pretentious or expensive. Just delicious.

Ladies and gentlemen, it’s here. Cupcake has produced a vodka that is as rewarding and delicious as the wines that came before it. Handcrafted with the belief that good vodka comes from good ingredients, they use quality American grain, a touch of grape and natural flavors. They don’t add any unnatural sweeteners, because they don’t want their Vodka exaggeratedly sweet; it is clean, crisp and {you got it} delicious. They are proud to put our Cupcake name on these four super-premium flavors of Cupcake Vodka. So go ahead, Live Deliciously.

Of course they have flavors! Each is crafted after the signature version: Cupcake Vodka Original. They use natural ingredients and pay special attention to each step of the process. Using the finest American grains they distill six times and drive it home through charcoal filteration. The vodkas are cut with filtered water from the Sierra Nevada Mountains and the result is smooth and rewarding. Each flavor has been carefully designed. They never {ever} add artificial flavors or sweeteners. Cupcake wants the taste and aromas to be authentic and every moment a reward.

Zesty and Delicious. Cupcake Chiffon.

Lemon Citrus Flavored Vodka

The goal in making the Cupcake Chiffon was to keep the clean, smooth and creamy signature of Cupcake Vodka Original, but add in the natural flavor of Lemon Chiffon. Like Original, they started with all natural grain. As always,

Bay Area’s 5 Best Tiki Bars

About mid-June the constant San Francisco summer fog starts to make me a little stir crazy.  I dream of island breezes and the ability to wear a summer dress at night. Or at all. Since I can’t actually afford an island vacation, I visit SF’s Polynesian themed restaurants and bars, sip a rum concoction, eat some Asian-inspired spare ribs, squint really hard and pretend that I won’t need to put my jacket back on when I head outside.

To be clear: tiki culture has as much connection to actual life in Polynesia as Full House does to San Francisco. But we all like our escapist fun every now and then. So join me at these places where you can take a little cocktail vacation to the South Pacific, or at least a kitschy version of it.

Trader Vic’s
4261 El Camino Real
Palo Alto, CA 94306
Trader Vic’s 9 Anchor Dr
Emeryville, CA 94608
Trader Vic’s Emeryville 

This place invented Tiki. Or, at the very least, the mai tai, for which I am forever grateful. With two Bay Area locations, you can check out Trader Vic’s in Emeryville or Palo Alto. Either one will give you the impression of warm tropical breezes and island well being. Go with the original mai tai or try the rum barrel for your group. Order up the appetizer platter to soak up some of that rum and enjoy the island ambience of this classic Tiki place. The Emeryville location offers fantastic views of the bay, while the Palo Alto location next to Dinah’s Garden Hotel offers a hidden oasis feel. Both provide the illusion of escape to the islands.

Roy’s
575 Mission Street
San Francisco, CA 94105
Roy’s

  For an upscale take on Hawaiian food, head to Roy’s, just south of Market. Sure they have the classic mai tai, but also have a whole host of slightly less sweet and more interesting cocktails. This is much more white tablecloths than crazy tiki gods guarding the doors, but its location makes Roy’s the perfect after work stop for a tiki cocktail. The shared canoe appetizer is fantastic, particularly the tuna poke, and the classic butterfish is delicious. Roy’s also perfected the chocolate lava cake, so if that’s not completely played out in your mind, save room.

Tonga Room
950 Mason St
San Francisco, CA 94108
Tonga Room

After a long urban planning nightmare where we thought this historic hotel tiki bar might close its doors, it looks like the Tonga Room is safe for the time being. So head here post haste! The best is to take advantage of their amazing happy hour on Wednesday, Thursday and Friday evenings. The appetizers and a cocktail are practically a steal. Stay a little past happy hour and find yourself grooving to the tunes of the floating band on the pool in the center of the restaurant and take in some of the best people watching in the city, as couples take over the dance floor, you witness awkward first dates, or tourists experiencing an odd little slice of our city.

Smuggler’s Cove
650 Gough Street
San Francisco, CA 94102
Smuggler’s Cove

  Elevating the tiki cocktail to an art form, eschewing the kitsch and bringing class to the Polynesian theme, Smuggler’s Cove is a welcome additon to the San Francisco tiki scene. The winner of copious awards, the smugglers at this cove mix a serious concoction. An inviting, multi-level space on a quiet part of Gough Street, the attention to detail, from the nautical theme to the specific glasses for each specific cocktail, let you know you are in the presence of something special. And if all these cloyingly sweet drinks aren’t your thing, try the bombo with nutmeg for a light clean rum taste.

Bamboo Hut
479 Broadway St
San Francisco, CA 94133
Bamboo Hut

  On the opposite of the spectrum from the fancier tiki establishments, check out The Bamboo Hut. It’s sort of a tiki dive bar. With a giant glowing tiki fountain by the front door and thatching through most of your site lines, this is the place to recreate that island party you found yourself at that one time. Sometimes you just want to share a giant flaming drink (the volcano bowl) with your friends and act like ‘vacation you’. This is your place. The Hut hosts a happy hour on Wednesday-Friday with $2 off tiki drinks and $3 off featured beers, making this a great place to stop to get your night started.
Caveat: tiki drinks are potent. You’ll think, “This can’t be that strong!” Next thing you know it’s 2 a.m. and you’re hailing a cab with a faux flower lei. Not that there is anything wrong with that.

Bonus tip:

Hawaii has fantastic plate lunches. It’s sort of their thing. Made up of your choice of meat on a plate with rice and macaroni salad, it’s the Hawaiian way. Keep the tiki-theme going during the day and head out to the Mission to Hawaiian Drive Inn #28 and grab yourself an authentic plate lunch.

written by Lisa Tennenbaum / CBS News San Francisco

Brewing Up Cocktails in Portland, OR celebrates its first anniversary---with tiki

That crowd from Brewing Up Cocktails is at it again.  They've been back in the old laboratory devising some fiendishly delicious cocktails from their own particular and slightly bent perspective, and they are ready to celebrate the first anniversary of their mad scientist shenanigans with a tiki celebration at The Hop & Vine on July 30th.

Here's their press announcement:

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

Saturday July 30th 6-10pm
The Hop & Vine
1914 N. Killingsworth
Portland, OR

http://thehopandvine.com/
http://brewingupcocktails.blogspot.com/

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.

By Hoke Harden

Portland Spirits Examiner

Chambord Flavored Vodka - At last!

It’s here at last!

We’ve been tantalized by all the tumult, and we’ve ogled the ads in the trade and society mags---and now Oregon gets to taste one of the most dazzling flavored vodkas to come out on the market in recent years:  Chambord Flavored Vodka. 

Everyone knows the luxurious, unctuous, sinfully rich and decadent flavors of the iconic black raspberry liqueur from France, Chambord, in its globe-shaped bottle in wrapped in glittery gold and royal purple.  Now it has a counterpart with the vodka, in an eye-catching clear bottle adorned in silver and filled with the delicate pink-purple blush of Chambord Flavored Vodka.

And it’s a fitting companion to the regal liqueur.  There was always the danger of echoing the rich, intense pervasive sweetness and lushness of Chambord, but the master blenders have pulled off a definite coup here, capturing the essence and soul of Chambord Black Raspberry Liqueur, but in a delicate, balanced, and elegant way.

Chambord Flavored Vodka smells and tastes like it looks:  rich, but restrained.  The black raspberry, blackberry, honey, and Madagascar Vanilla is there, with the addition of a lovely tropical hibiscus note that lifts it even higher, and the vodka base keeps it all crisp and lively.

Here’s a national website with an Oregon base, DrinkSpirits, and their take on an early sample of the Chambord Flavored Vodka when it made its U.S. debut.

This vodka should be finding its way into a great many creative cocktails.  As an indicator of that creativity, and the mixability of the vodka, the folks from Chambord have already championed some delightful concoctions from their own mixologists and fans.



Chambord Flavored Vodka has begun rolling out across the nation and will arrive this week in the State of Oregon, and will shortly be available in OLCC stores around the state at $24.95/750ml---so if your local store doesn’t have it, ask for it.  Or look for it on the back bar of your favorite boite:  it stands out, both visually and tastewise.  Sample it all by itself:  you’ll be surprised at how well it does all alone, well chilled, with its complex symphony of flavors.

Read full bio

By Hoke Harden

100 Ways to Cook with Tequila

Ahhh, tequila, Mexico’s miracle elixir. This mysterious potion has the ability to both enhance and ruin lives. Often in the same 24-hour period. There is no better time to celebrate the wonders of tequila than mid-spring, that festive portion of the year when Cinco De Mayo comes to call!  Cinco is the ideal excuse for a night of debauchery. However if you, like me, crave a year-round  “south of the border” journey for your tastebuds without the shame spiral and permanent liver damage, these tequila-based recipes are just what the doctor ordered! Click on the photos for full recipes.
A BIG thank you to www.endlesssimmer.com // Posted by Emily on May 4 2011