In the Rose City for the finale of 2017? Pop into one of these locales for wash away the year with great taste.
New Year’s Eve is characteristically bubbly, but if you’re in the stay-home-and-avoid-the crowds boat you might not venture out to the bar until 2018. On the flip, it’s also very likely some of us might need something stronger and professionally made. On New Year’s Eve and the days following — when you’re thirsty for a cocktail in Portland sans bubbly — try one of these expertly crafted drinks featuring Oregon-produced spirits.
Creekside | Tanner Creek Tavern
Like meandering through an orchard, the Creekside cocktail at Tanner Creek Tavern is a nice reminder of what the impending season has in store for us. This one’s more citrusy than sweet, and made with Dogwood Distilling‘s DL Franklin vodka, New Deal Distillery ginger liqueur and pear.
The Golden Hour | The Fireside
The Fireside may be closed on New Year’s Day but that doesn’t mean you can’t still ring in 2018 with “The Golden Hour,” available now on this Northwest Portland bar menu. The Golden Hour is booze-forward, like 2017 for many of us. There’s also Clear Creek Distillery brandy, Laird’s Applejack, Priorat Vermouth, Bowmore 12-year Scotch, smoked honey and dandelion bitters. Drink this pleasantly smokey and bitter cocktail by one of the restaurant’s fireplaces.
Postcard from Prague | La Moule
Another cocktail featuring New Deal, but this time its new pear brandy, the Postcard from Prague is the perfect sipper while scheming for 2018 travel abroad. Made from Control C Pisco, Becherovka, Cocchi Americano, New Deal pear brandy, Boker’s Bitters, orange zest and topped with a fresh rosemary sprig.
Pacific Wonderland | Altabira City Tavern
Bar manager Bonny MacDonald pays tribute to NW-made spirits and bids 2017 adieu with the citrusy Pacific Wonderland. Here, Chardonnay is reduced into a thick syrup for a wine-y fusion with The Walter Collective gin. In the bar this is served with a pinch of hop-infused salt and in a cherry wood-smoked martini glass garnished with a dried hop flower, but at home the drink stands just fine without — although Jacobsen Salt Co. makes a cherrywood-infused salt that could scratch that itch. Or enjoy in-house since Altabira’s view of the city, Mt. St. Helen’s (and construction), makes it a superb place to reflect on 2017.
Makes 1 cocktail
1 1/2 ounces The Walter Collective gin
3/4 ounce grapefruit juice
3/4 ounce Chardonnay reduction*
2 dashes of Regan’s Orange Bitters
Tiny pinch of hop-infused salt (optional)
Pour all ingredients into a cocktail shaker, add ice, cap and shake. Double strain into a martini glass.
*To make this wine reduction, pour 1/2 cup of Chardonnay and 1/2 cup of sugar into a saucepan over medium-high heat. Once simmering, bring the heat down to continue a low simmer and reduce by half to yield about 1/4 cup (2 ounces), 10-15 minutes. Allow to cool before using in the cocktail.
