McMenamins’ Edgefield Winery has been producing commercial cider longer than most makers in the state of Oregon. The Northwest-based family-owned chain of brewpubs, breweries, music venues, historic hotel and theater pubs — plus a winery-cidery and a distillery both at the Edgefield Hotel just outside of Portland in Troutdale — supports craft beverage in as many facets as it can, like in this festive cocktail recipe that should be tipped back to celebrate the end of 2018.
“The cocktail was inspired by a mixed berry pie that my family has every year during the holidays,” says Joey Doyle, the McMenamins bartender responsible for this cider-topped cocktail. “I wanted to create a drink that would pair perfectly with that pie.”
Layered on top of a cadre of wintery flavors, Doyle says the cider acts as the main ingredient. “When you sip it you instantly get blackberry,” he adds. “Then the cherry, apple, cinnamon and lemon come through and blend with the blackberry cider. The whiskey is very smooth with hints of apple and cinnamon which complement the cider very nicely.”
Shake up one just for you or make several to share with friends and family as you toast to the New Year with cider.
BERRY MERRY SOUR
Makes 1 cocktail
1 ounce lemon juice
½ ounce simple syrup
¼ ounce St. Elizabeth Allspice Dram
1 ounce McMenamins Aval Pota Whiskey
6 dashes cherry bitters
2 ounces McMenamins Blackberry Cider
Garnish: 2 Amarena cherries on a pick
In a mixing tin, combine all ingredients except for the cider and garnish. Shake and strain into a Collins glass with fresh ice. Top with the cider and garnish with the cherries.
