Recipe: Income Tax Cocktail

In this world nothing can be said to be certain, except death and taxes… and cocktails…
The Income Tax Cocktail is a classic cocktail for trying times.

Recipe: Martinez

The classic cocktail, that proceeded the classic cocktail (Martini), the Martinez is a richer, sweeter, and I’d say more savory and tasty cocktail.

Recipe: Vieux Carré

The Vieux Carré has been a favorite of most cocktail lovers visiting New Orleans, since Walter Bergeron first concocted this spirit-forward drink in the 1930s.

Recipe: Boulevardier

This cocktail is attributed to Harry McElhone, of Harry’s New York Bar in Paris. But unlike the Negroni made with gin, this whiskey-forward recipe is uncommon.

Recipe: The Emerald

Not as storied as the Manhattan, the variant named the Emerald is a softer, lighter, slightly sweeter, but still spirit forward cocktail, and a much better choice than green beer as a way to celebrate St. Patrick’s Day, this Saturday.

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: Corpse Reviver No. 2

The Savoy Cocktail Book suggests that a Corpse Reviver No. 2 “be taken before 11 a.m., or whenever steam and energy are needed.” For us, it is usually a brunch cocktail, enjoyed in the morning (or afternoon depending on our “steam and energy”).

To the Boudoir

In honor of Valentine’s Day, Ms. Boozenik and I created a romantic dessert cocktail, somewhat reminiscent of a dark chocolate cherry truffle with a pinch of sea salt.

Imbue

Imbue is a Oregon-produced small batch vermouth. It has a semi-sweet nose, with hints of sour apple and tarragon adding to the sweet-and-sour scent.

The Oregroni

We’re fortunate in Portland to be able to eat a very diverse and enjoyable 100-mile diet. That started me thinking about 100-mile cocktails, too. Now that we have numerous gins, an Italian-style amaro, and vermouth produced in the Portland Metro Area, here’s my 100-mile take on the classic Negroni, which despite likely, and deserved groaning, I will call the Oregroni, because all of the finished ingredients are produced in Oregon.

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