250 NW 13th Ave., Portland, OR (503) 226-3394
The drink: Chocolate Chai Old Fashioned
Recipe:
2.00oz Chai infused Whiskey
0.50oz Simple Syrup
2 dashes of Chocolate Bitters
Stir/Serve in a Bucket/ Orange Twist
“With all the spices in both chai and the and chocolate, the pairing of whiskey seemed like a good fit. Served on a big ice cube with an orange twist. It's just missing a fire place.” - Gigi, Minshull, Assistant General & Beverage Manager
1014 SW Stark St. Portland, OR (503) 228-3333
The drink: Tequila-Sherry Eggnog
Recipe:
12 large eggs
18 oz (by volume) granulated sugar
3 tsp freshly-grated nutmeg
12 oz añejo tequila
15 oz Amontillado sherry
36 oz whole milk
24 oz heavy cream
In a blender or stand mixer on low speed, beat eggs until smooth. Slowly add nutmeg, and sugar until incorporated and dissolved. Slowly add sherry, tequila, milk and cream. Refrigerate overnight and serve in small chilled cups. Dust with fresh nutmeg before serving.
Makes one gallon.
“Definitely in my top three drinks. It’s strong, it’s a little bit sweet, it’s not super thick. It really gets to the essence of what eggnog should be.” - Jeffrey Morgenthaler
930 SW 6th Ave., Portland, OR (503) 241-0900
The drink: Ruby Red Martini
Recipe:
½ oz. Sugar
½ oz. Ruby Red Grapefruit Syrup
Fresh Lemon Juice
1 ½ oz. Ketel One Vodka or your pick!
⅛ oz. Water
Black Salt
1 Wide Lemon Peel Burst
Add sugar, ruby red grapefruit syrup, lemon juice to a cocktail shaker. Add vodka and water to the shaker and fill with ice. Shake for about 20 seconds to dissolve the sugar and melt the ice. Wet the edge of the coup glass and rim with black salt. Strain drink into glass. Place wide lemon peel burst into the drink. Serve at once!
“Crisp Ketel One vodka is combined with ruby red grapefruit and fresh lemon juice to create the perfect balance of sweet and sour flavors. The citrus notes of the Ruby Red Martini pair perfectly with a juicy cut of meat such as Picanha, Fogo’s house-specialty sirloin, or the bacon-wrapped chicken breast.”
2448 east burnside street, Portland, OR (503) 954.2322
The drink: The "White Winter" Toddy
Recipe:
1.25 oz Branch Honey Rye
.25 oz Krupnik Honey liquor
.5 Pierre Ferrand Orange curacao
.5 fresh squeezed lemon
4 oz almost boiling water in a brandy snifter
Grate spices over the top clove, orange peel, nutmeg, cinnamon. Expressed peel of an orange to coat the top of the glass with orange oil.
“A white winter spiced rye toddy to warm the cheeks and lift the spirits.
The focus for me was to highlight a citrus note that had good interplay with the honey content. Using local products never tasted better" and this cocktail literally came to me in an instant when a sick co-worker needed medicinal assistance to be able to function. It’s truly a gift to have quality products like this on hand to create with Dogwood and New deal distilleries make things with an attention to detail that empowers me to make great things happen in cocktails.”- John Paul Longenecker, Bar Manager
Bar name: Olympia Provisions SE
107 SE Washington St. Portland, OR (503) 954-3663
The drink: Sherry Punch, batch 3
Recipe:
(Serves 10)
10 oz dry Oloroso sherry (Fernando de Castilla Oloroso Classic is a great affordable option)
5 oz Bulleit rye
5 oz fresh squeezed lemon juice (unsweetened)
5 oz fresh orange juice
5 oz cava or dry sparkling wine
2.5 oz brown sugar simple syrup
10 dashes Fee Brothers Black Walnut bitters
10 orange wheels
10 cinnamon sticks
Mix ingredients together in punch bowl, stir lightly. To serve add rocks to a tumbler or old fashioned glass, top with punch. Garnish each drink with an orange wheel and cinnamon stick. To make brown sugar syrup simply mix equal portions hot water and brown sugar and stir until well dissolved.
“I came up with this drink to serve as the house punch for the release party of the Olympia Provisions cookbook. I'm obsessed with sherry and will serve it on it's own or in a cocktail on any chance I can get. At our cookbook party this was so loved by all that we decided to make it a cold-weather staple at our Southeast restaurant. It's the perfect balance of roasted nut flavors from the sherry and the rye, balanced by the sweet tart elements of citrus and sugar, and finished with a round maple-like note from the walnut bitters. This is both festive and flexible - good for all weather and occasions. It's also lower in alcohol than many popular cocktails, which means you can drink a lot of it without worrying about falling down!” - Jessica R. Hereth, Olympia Provisions Wine Director
525 SW Morrison St. (503) 222-4900
The drink: 3rd String
Recipe:
1.75oz Bacardi 8
1oz Domaine de Canton
1oz cinnamon syrup
1.5oz lemon juice
1.5oz water
Add ingredients and steam.
Serve in an Irish coffee glass with a Rosemary stem garnish.
“The 3rd String cocktail is inspired by one of our up and coming bartenders (Colby) here at Urban Farmer. Colby is a fan of rum based drinks so I gave him the go ahead to create a cocktail. He came to me with what is a great drink for those cold, rainy days where you might find yourself sitting next to the fire place. The rum brings depth to the beverage while the addition of ginger and cinnamon really rounds everything out. We first tried this drink served cold but heated it up to really bring it all together. This is a seasonal inspired cocktail and we really recommend it to anyone!” - Josue Moreno
Photos courtesy of Little Green Pickle
