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
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.
Sip and stay cozy.
Photography by David Reamer