Review: Redbreast 15

Redbreast 15 is a single pot still whiskey, sweet, with a silky feel despite the warm and peppery flavor. It’s a wonderful whiskey that I enjoy sipping during the winter months.

Recipe: Remember the Maine

We often turn to whiskies for cocktails to take some of the chill off of the Winter months, and even though this Winter has been far milder than most, it’s no exception. Typical favorite cocktails are the Manhattan and the Sazerac, but other less familiar ones bear trying as well. The Remember the Maine recalls […]

Recipe: Pomegranate Gumdrop

Having picked up some Pama Pomegranate Liqueur for some Champagne cocktails, pseudo Jack Rose cocktails, and other experiments, I started wandering further afield with the flavor combinations and came up with this new cocktail using the pomegranate flavor.

Recipe: Vinn Baijiu Sour

When presented with a new spirit, there’s occasionally a struggle to hit a “right” cocktail for the spirit. But as unusual a spirit as the Vinn Baijiu is, something about the nose reminded me of a quebranta pisco, oddly enough. But that was enough to inspired exploring around the Pisco Sour, and with some minor tweaks, I bring you the Baijiu Sour.

Recipe: Bring It Home Portland by Art Tierce

One of my favorite cocktails during the Great America Distillers Festival Cocktail Competition was the winner in the final round. All the winners from the day before had 15 minutes to pick two secret ingredients and have a cocktail ready for the judges. Art Tierce walked up, took a taste of each secret ingredient, and in roughly half the time allowed, proceeded to own the whole thing.

Recipe: Ten Mile by Matt Lanning

This cocktail combines the warmth of whiskey and ginger (two tastes that go so well together) with vinegar and semi-sweet ale, which you might not normally put tgether. The whole cocktail was a nice, warm, slightly earthy, slightly spicy feel that seems to work especially well this time of year, when the days are darker and the nights are longer.

Recipe: Gold Fashioned by Adam Robinson

Adam commented “The idea behind this drink was to create a cocktail that would do three things, do the spirit justice, appeal to vodka drinkers, and appeal to the cocktail crowd.

Recipe: Tamarillo Tippler by Nathan Gerdes

This cocktail was a play with local and seasonal ingredients, taking a Portland spin on a South American source.

Review: Vinn Baijiu

Vinn Baijiu, made from 100 percent brown rice, has characteristics that make it feel like it’s somewhere between vodka and white whiskey.

Recipe: The Zombie

Nowadays, there are almost as many different Zombie recipes as there are zombies in most low budget horror films. The reason for that is that while this cocktail has a long established name (1939), Don the Beachcomber, was very guarded with the recipes to his inventions, even keeping secret ingredients from his own staff at his bars. Our variant is a take off of the close-to-original brought back to “life” by Jeff “Beachbum” Berry.

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