We spent Saturday night at our regional distiller’s festival, Toast, hosted by the Oregon Distillery Trail group. This is our second time attending, and I enjoyed it just as much as the first time. Oregon/Washington has a great selection of local distillers and they were showing off everything from core spirits such as rum, whiskey, and vodka, to liqueurs and syrups to supplement your cocktails. Plus, there was a great selection of food from local restaurants and caterers (including truffled rabbit stew and whole roast pig).
Moments at Toast 2017
My haul from Toast 2017
Some of my standouts for this year:
I’m really lookin forward to using some of these great new ingredients.
In the meantime, I’ve been waiting to share this Manhattan variant. While the Bartender’s Choice app calls this a Bobby Burns, it’s really just a Scotch Manhattan with a touch of Benedictine. I really love this cocktail, and I’m not generally a huge Scotch fan (I’ll drink it, but it’s not what I gravitate to). I’m guessing my choice of scotch helps (Compass does great work with blended scotch), but I definitely recommend giving this a try.
Bobby Burns, Harry Craddock, The Savoy Cocktail Book
I went back to The Canon Cocktail Book tonight, and was drawn to this drink because the authors wrote that it had replaced the Old Fashioned as their favorite cocktail. Sadly, I can’t quite agree. My Amer Picon replacement (since the real Amer Picon isn’t imported to the US) is Bittermen’s Amere Nouvelle, which has a very pronounced, almost musty bitterness that I couldn’t quite get past. I’d love to try the recipe with an alternate bitter, but I don’t think I’d try this one exactly this way again.
Nirvana Cocktail, The Canon Cocktail Book
One of the things I love about cocktails is the amazing variety of recipes and how pleasant it can be to go back and revisit old favorites (of course, I also love re-reading my favorite books and re-watching my favorite movies). I have a bunch of lemons left over from a party, so I’ve been looking for lemon-based drinks (waste not, want not, right?). Tonight I paid a return visit to the 19th Century, a riff on the 20th Century brought to us by Brian Miller from Pegu Club. This cocktail marries disparate ingredients in a lovely and incredibly drinkable way. And if you haven’t tried pairing bourbon and creme de cacao, you should put this on your list – these two ingredient play very well together. Via Bartender’s Choice app.
19th Century, Brian Miller, Pegu Club
When some weeks end, all you want is a good classic drink that warms your body and erases your mind. This one works for me: basic Manhattan with a dash of fancy chocolate bitters. Wishing everyone a great weekend.
There’s at least half a foot of snow outside and the news is forecasting a nice storm overnight, so it must be time to resurrect a memory of summer with a daiquiri! I pulled this one from The Canon Cocktail Book because it satisfied my need for summer and because it gave me a reason to try out my Plantation Stiggins’ Fancy Pineapple Rum. I’ve heard great things about this rum (specifically that it managed to maintain all the best elements of both aged rum and pineapple), and I’m pleased to report that this spirit lives up to the hype. All in all, I would be happy to float away to a mental summer with this cocktail.
Stiggins’ Daiquiri #2, The Canon Cocktail Book