Posts Categorized: Monthly Cocktail

Capturing the Sun

 

_DLR6549In Oregon, we’re used to grey, rainy, and somewhat dismal winters. If you’ve lived here for more than a couple of years, you know what to expect. Though we appreciate it for what it does for our gardens and farms – it doesn’t mean we don’t yearn for the summer sun.

Inspired by a recent trip to the Mojave Desert, we came up with this cocktail as a form of liquid sunshine until the real thing shows up. Refreshing, with just the right amount of bite, it will cheer up even the bleakest of days as we impatiently wait for spring.

The recipe is for one drink – scale up for a party, just watch out for those cacti, they’ll bite.

_DLR6725Cactus Bite – one serving

5 oz Underwood Pinot Gris

4 oz Fresh Grapefruit juice

1 oz Campari

.5 oz Organic Agave Nectar

.5 oz Lime juice

 

Jacobsen Pure Flake Sea Salt

Lime wheel

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Strain grapefruit juice through a fine wire strainer into a pitcher. Measure all ingredients into a metal shaker tin. Add ice and shake until well chilled. Strain into a highball glass filled with ice. Sprinkle salt flake over the top of the drink. Garnish with a lime wheel.

**When scaling up for a party, measure all ingredients into a pitcher or punchbowl, stir, and serve over ice**

Photography by David Reamer

 

 

What’s Old is New Again

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If you haven’t noticed, old school classic cocktails have had a resurgence in the restaurant and bar community. Barkeeps near and far are taking original recipes and putting their own interesting spin on them. Jeffrey Morganthaler, at Clyde Commons, puts his Negroni’s in a whiskey barrel to age. Mike Shea, at Rum Club, makes an Old Fashioned out of house-made ingredients and rum rather than bourbon (shocking.) And Evan Zimmerman, formerly at Laurelhurst Market, took the traditional combination of Whiskey on the Rocks and made it locally iconic by smoking the ice in-house and adding sherry and house-made pecan syrup.

We think just because we’re a winery doesn’t mean we can’t partake in this cocktail revolution. The long (very long) Portland winter has us wanting to hunker down with a robust drink to forget that we haven’t seen the sun since October. Originally, a Boulevardier consisted of bourbon, Campari and sweet vermouth; we found that our warm and spicy Kings Ridge Red Haute Pinot played well with the richness of the whiskey in place of a sweet vermouth, and that Aperol, rather than Campari, helped balance the bold libation.

Simple yet complex, that’s how we like to make ‘em.

 

Haute Pinot Boulevardier

1 oz Kings Ridge Red Haute Pinot

1 oz Bull Run bourbon whiskey

1 oz Aperol

cinnamon sticks for garnish

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Measure the liquid into a glass container, fill with ice and stir until well chilled.

Strain into a glass of your choice with a large ice cube, and garnish accordingly.

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Sip and stay cozy.

Cheers.

Photography by David Reamer

Underwood Rosé Margarita

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The start of rosé season and the debut of our first pink wine is cause for celebration at our industrial chateau. Here is a fresh shake on a classic margarita using our new 2014 Underwood Rosé.

Tip from our crew: best enjoyed lounging with good friends and tasty food.

Serves 2

1.5 oz Underwood Rosé
3/4 oz Simple Syrup
1.75 oz Tequila, preferably 100% Agave
4 dashes Grapefruit Bitters
1/2 oz Lime Juice
1/4 oz Lemon Juice
1/4 oz Strawberry Juice

Don’t forget the salt.Margarita_6

Photography by Julia Saltzman

Riesling Americano

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Ring in the New Year with this months cocktail, a Riesling Americano with our 2013 Kings Ridge Riesling.

Makes 1 Serving
.75 oz Campari
1 oz Dolin Dry
.75 oz Verjus Syrup
1.5 oz 2013 Kings Ridge Riesling
1-2 oz Soda Water

Pour over ice Campari, Dolin, Verjus and Riesling. Stir well and top off with soda and orange peal.

Cheers and Happy New Year!

December14_5December14_3December14_2December14_1Photography by Julia Saltzman

Monthly Cocktail: Boo

MC_12This months cocktail is made in the spirit of All Hallows’ Eve.
Enjoy!

Makes 2 Servings
1.5 oz Rum
1.5 oz Aquavit
1 oz Aperol
3 oz Toasted Pumpkin seed infused Muscat wine
2 oz gomme syrup or strong simple syrup
1 oz Lemon Juice
15-20 drops of Bitterman’s Xocolatl Mole Bitters
 2 cinnamon sticks

Pumpkin Seed infused Muscat Wine
375ml of Wine (a half bottle)
50g of toasted pumpkin seeds
(You can use any aromatic wine, such as muscat, gewürztraminer, riesling, even possibly sauvignon blanc.)
 Leave seeds in the wine for a few hours or overnight.

  1. Chill two glasses very well.
  2. In a large mixing glass with ice, add the Rum, Aquavit, Aperol, Muscat wine, simple syrup, lemon juice and bitters. Stir well
  3. With a torch, burn the end of the cinnamon stick, lay on a non-reactive surface and turn the well chilled glass upside down over the burned end of the cinnamon stick. Leave for 15-20 seconds or longer
  4. Turn the glasses over and grate the unburned end of the cinnamon stick over the top of the glass. Make sure to get some on the rim of the glass.
  5. Strain the drink into the glass and garnish with the cinnamon stick.

Thanks to Chefsteps for the idea of the burning cinnamon stick.MC_4

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