Portland has a lot of fine drinking opportunities, with great bars and wineries in addition to about 30 local breweries. Even the gas stations have a pretty sweet beer fridge.
If you like beer, then Rogue Ales is certainly a familiar name. Its Dead Guy Ale, among many others, has made it a big name in craft brewing. If you’re ever in Portland, Oregon, pay a visit to its distillery and public house. In addition to a big beer list and surprisingly advanced food menu, you can take the distillery tour any day Mon-Fri at 2 pm.
They have beer samplers that let you taste their many (many) brews. My two favorites:
Hazelnut Brown Nectar: A brown ale with a slightly sweet hazelnut flavor that hits you in the middle of your taste followed by a malty finish. Vanilla and hazelnut on the nose make for a unique experience all around.
Brutal Bitter: This is a well-rounded beer with a smooth mouthfeel that transitions to a bitter hops finish. If you like bitters, this one will make you smile.
This place will definitely give you a case of “too many beers, not enough time.” If you’re going for a sampler, I’d skip the St. Rogue Red Ale and make sure to try the Juniper Pale Ale, Shakespeare Stout or Mocha Porter.
Rogue also makes rum and gin. After being so impressed with the hazelnut beer, I tried the hazelbut rum. I was expecting to be blown away, but that didn’t happen. What I got was a pretty average rum with a little too much heat and not much hazelnut to discern.
I was starving when I got there, so the kobe beef sliders and generous side salad (topped with cranberries, hazelnut and blue cheese) made my day. I heard from a friend that the Blue Balls, which are meatballs stuffed with blue cheese, were outrageous. Rogue actually has quite a few locations (many in Oregon, one in Washington and another in San Francisco). If you want to add a tour on to your drinking experience, there’s the Portland distillery tour and the Independence, Oregon hop yard tour.
If you see Rogue ales in your local store, grab ‘em. And if you’re ever out west, these friendly folks will pour you a tasty craft beer.
Tonight I found myself near what I had heard was one of the best new bars in San Francisco and thought I’d give it a try. The place is called, Rickhouse, and is owned by the same folks who own Bourbon & Branch. Unfortunately, I was not able to actually get a drink. Initially, I was very impressed by the enormously compressive drink menu. The ladies next to me admitted that it was a little daunting. Still, I pressed on a picked a drink.
I looked up at the bartender standing right in front of me and was ready to order. She smiled and then went back to making her last order. Sure, no problem. I figured It wouldn’t be long, after all, the bartender was right in front of me.
Then I think I turned invisible.
The bartender kept looking in my direction, but never making enough eye contact for me to order a drink. Although I was standing right in front of her, she never even greeted me. A simple “Hi, I’ll be right with you”, would have been fine. This went on for a bit, until a guy came in who worked at the bar across street came in, walked up to the bar, stood right next to me. Almost immediately, the bartender turned and took his order. WTF?
I rolled my eyes and turned to leave, and the guy ordering noticed this and asked why I was leaving.
I said, “because good cocktails start at the door”.
This is is not a new idea. The best bartenders & proprietors know this and work hard to create a welcoming atmosphere that starts the second a customer walks through the door. A this years Tales of the Cocktail, I sat in on several panels where atmosphere was discussed as a crucial element to making a great cocktail experience. Unfortunately, the folks at Bourbon & Branch and now Rickhouse have yet to realize this. A truly great bar has heart.
I was doing some research on tequila and mezcal, and one bar was consistently mentioned with raves: Mayahuel in New York.
Tequila has often gotten a bad rap, due to its associations with Spring Break, hangovers, and the whole “eat the worm” thing. But it’s a very versatile spirit, as is its often-ignored cousin mezcal.
Mayahuel bartender Phil Ward loves the agave spirits, as evidenced by this great quote from his interview with BlackBook:
But it’s right back to that first part; the first tequila that was imported to the country was garbage because they knew that people would drink anything because they wanted to get drunk. And then for a long time, up until…maybe even ten years ago…most of the tequila people were drinking was like Jose Cuervo, which wasn’t even a representation of 100% blue agave tequila. So it was really a misunderstood spirit. I almost wanted to call this place was “La Verdad,” “The Truth,” because tequila and mezcal were so misunderstood by people, and we’re here to teach them.
I’m definitely heading over there on my next trip to NYC … to try the “Italian Inquisition,” which includes mole bitters, blood orange liqueur, and reposado tequila. Yes, please!
With the Presidential Inauguration right around the corner, what better way to celebrate this momentous occasion with some original American Cocktails. The folks at San Francisco’s own Skyy Vodka wanted to share this collection of infused vodka cocktails. They also remind us that Skyy is an All-American Spirit, it is crafted from the finest American grain, distilled and bottled in the USA.
As the United States welcomes their 44th President, toast your country and embrace this time of change with SKYY Infusions Inaugural cocktails. If you are in DC, they will be offered at these Washington DC bars.
Brasserie Beck - 1101 K Street
Hudson Restaurant - 2030 M Street
Hook Restaurant - 3241 M St NW
PS7’s - 777 I Street NW
Hail to the Chief
1 ½ oz SKYY Infusions Grape
1 tsp. Raw Sugar
4 slices Fresh Peeled Ginger
4 Blackberries
Top with Ginger Ale
Muddle fresh blackberries, ginger and sugar in a pint glass. Add ice and SKYY Infusions Grape. Shake vigorously and strain into Collins glass over fresh ice. Top with ginger ale and blackberries and candied ginger.
Recently Cointreau show cased some of the cocktails being created with the iconic triple sec. Here’s a few:
Renowned mixologist Xaviar Herit from DANIEL in New York created the “Strawberry & Pearls” cocktail, a traditional strawberry margarita with strawberry infused Cointreau caviar served on the side.
STIX Restaurant and Lounge in Boston takes a traditional champagne cocktail to a new level with the Piper-Heidsieck Golden Cointreau Caviar which includes “pearls” of Cointreau featuring edible 24-karat gold flakes.
Finally Max Restaurant in Connecticut has created the “Champagne and Caviar,” which is a glass of champagne that also includes “pearls” of Cointreau with edible 24-karat gold flakes.
On a recent trip to New York City I visited Tailor, a restaurant and bar with some of the most amazing cocktails I have seen. The bartenders at Tailor practice the new trend of Molecular Mixology, creating cocktails made with ingredients like smoked Coke and Orange Foam.
I tried a drink called “Blood & Sand”, a concoction of Scotch, Cherry Ale, Vermouth and the aforementioned Orange Foam. My companions tried a drink called “Swedish Fish” that tasted like the famous candies. At Tailor, the drinks are art, every detail a critical step in the experience. One cocktail we tried was even served in vintage 1940s glassware. That touch gave it that extra bit of uniqueness.
Next time you are in New York City, I suggest you head downtown to Tailor for a cocktail or two.
Tailor
[where:525 Broome Street
New York City 10013]
Created by Brian Miller of New York hotspot Death & Co this creepy cocktail is made with Flor de Caña rum, a new premium rum from Nicaragua which has recently become available in the U.S.
Sleepy Hollow Fizz
1 1/2 oz Flor de Caña 7yr old rum
1/2 oz El Dorado 151 proof demerara rum
1/2 oz fresh lemon juice
1/2 oz maple syrup
2 barspoon pumpkin puree
1 egg yolk
Top club soda
Dry shake, shake with 3 ice cubes and strain into a tall glass. no garnish
PUMPKIN PUREE
Take one 15 oz can of Libby’s 100% pure pumpkin, add 1 tsp of ground cinnamon, 1/2 tsp of ground ginger, 1/4 tsp of ground cloves and 15 oz of simple syrup and blend it all together in a blender or Cuisinart. Store in the fridge.
Rogue actually has quite a few locations (many in Oregon, one in Washington and another in San Francisco). If you want to add a tour on to your drinking experience, there’s the Portland distillery tour and the Independence, Oregon hop yard tour.![Reblog this post [with Zemanta]](http://img.zemanta.com/reblog_e.png?x-id=1614e9ed-e3ce-4834-b44f-b4d183556acd)
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With the Presidential Inauguration right around the corner, what better way to celebrate this momentous occasion with some original American Cocktails. The folks at San Francisco’s own 
Recently Cointreau show cased some of the cocktails being created with the iconic triple sec. Here’s a few: 
Piper-Heidsieck Golden Cointreau Caviar which includes “pearls” of Cointreau featuring edible 24-karat gold flakes. 
On a recent trip to New York City I visited Tailor, a restaurant and bar with some of the most amazing cocktails I have seen. The bartenders at Tailor practice the new trend of 
Sleepy Hollow Fizz