Bend, Oregon, is a magnet for the active outdoor enthusiast. Each year locals and tourists alike flock to Mt. Bachelor for its beautiful vistas and fresh, dry powder. After a long day on the mountain, frosty snowboarders and skiers fill downtown Bend looking for their “après ski” and everyone knows whiskey warms the soul. The Stihl Whiskey Bar is a haven for its great selection of over 400 whiskeys, knowledgeable staff and inspired cocktails. Whiskey is used in everything from the sauces to desserts, glazes and marinades. Opened in 2014 by Jason Gartz with the notion of having a place to enjoy whiskey from around the world, it’s a top pick for locals. In this spiced libation, bartender Cameron Springstun played around with Heritage Distilling Co.’s brown sugar-infused bourbon and the components of a classic sour cocktail to create an ideal match, and something the team at Stihl agrees is liquid Cinnamon Toast Crunch cereal.
Cinnamon Toast Sour
Makes 1 cocktail
1 ounce Heritage Distilling Co. Brown Sugar Bourbon
1 ounce rye
1 ounce simple syrup*
1 ounce fresh lemon juice
½ ounce egg white
Garnish: cinnamon, nutmeg
Place a small amount of ice in the bottom of a shaker with the egg white, stir vigorously to break up the proteins for the foaming effect. Add more ice to top off the shaker, plus the rest of the ingredients and shake vigorously for at least 1 minute. Strain and serve in a snifter and garnish with a light sprinkle of cinnamon and nutmeg.
*To make simple syrup, combine 2 cups sugar and 2 cups water in a saucepan. Bring to a quick boil then remove from the heat. Cool. Store refrigerated for up to 10 days. Makes about 3 cups.
