Sazerac

The origins of the Sazerac go way back to the early 1800’s, so the exact specs have undoubtedly changed in that amount of time. Early on it was made with brandy or cognac before bartenders started subbing in rye whiskey (which was a little more plentiful in the US). Lately, I’ve been enjoying splitting the base and using both cognac and high-proof rye.

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Pie Hole Fizz at Bible Club

Welcome to Bible Club, a speakeasy-esque Portland bar that is often described by both the staff and regulars as a swanky Prohibition-era museum that you can drink-in. There isn’t a sign out front but don’t let that deter you, simply walk right up to the door of this little 1920’s house in a SE Portland neighborhood. No need to knock or utter a secret password, just step inside and you’ll feel like you’ve entered into a black and white photograph.

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The Slow Way Down

There are a lot of orange liqueur options out there, so I can’t blame someone for just randomly picking a bottle off the shelf. However, liqueurs are often used as sweeteners in cocktails but the problem is that many of them are way too cloying & overly loaded with sugar. So the name of the game is finding a balanced orange liqueur that provides sweetness as well as a sophisticated flavor.

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A Taste of Cuba in Portland

Portland, OR has no shortage of cool craft cocktail bars. However, this new spot that’s slinging frozen daiquiris and Cuban bar food has been a packed house ever since opening their doors in April 2018. Initially it might sound a bit out of place for the rainy, Pacific Northwest but Palomar could be just what the Portland bar scene has been missing.

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The Purple Puritan

It doesn’t matter where you’re at, if you order an Empress Gin cocktail, it’s going to turn some heads. There’s just something so mesmerizing about that color. I always have a deeper appreciation for a spirit after meeting the makers & seeing the where & how it was made. After visiting Victoria Distillers in BC in Sept. 2018, it’s been fun using their naturally indigo gin in various cocktails like this one.

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Smoke in Midwinter

Recently the good people of Croft Port, which turns out to be the oldest producer of port wines still active today, reached out & asked if I’d like to try some of their tawny port & even give it a go in a cocktail recipe. I wasn’t completely confident in my ability to mix with it but I decided to go for it anyway.

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Faster Than The Master

For this concept I really wanted to make a stirred and boozy sipper that showcases Bacardi Añejo Cuatro, which is a delicious blend of tropical aged rum. This rum has hints of vanilla, clove and toasted cedar and would be a decent replacement for bourbon in a lot of the usual whiskey cocktails.

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The Pumpkin Spice Flip

Something strange happens to us as soon as the weather gets cooler and the leaves change. We want pumpkin pie spices and fall flavors in everything! Sadly, most of the pumpkin-themed drinks at your local coffee counter and cocktail bar don’t contain much or any real pumpkin. So I set out to make a simple cocktail that encapsulates these essential fall flavors without using anything artificial.

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