Posts Categorized: Wine Cocktails

Creating the Perfect Springtime Cocktail

Union Wine Co Green Cocktail

There is a particular Portland phenomenon we have been noticing for years. Every Spring there is one weekend when, with no conscious cues or communication, everyone in town decides it’s time to cut their lawn. It’s that first perfect weekend, when the rain has let up, the grass is a little too tall and healthy, and so the ol’ lawnmower gets dusted off, gassed up—or charged up (it is Portland after all)—and put to the task.

During that weekend, all of Portland is filled with that unmistakably sweet, musky scent of freshly cut grass. The kids are playing in the yard, the parks are full and Spring has officially Sprung.

Enter Lucas Plant, bartender and cook extraordinaire, Navy man, father, and all-around charming guy. Lucas has worked at many of the best spots in Portland from Clyde Common to Central to Oven & Shaker. Currently, Lucas is a “Luxury Spirits Broker” for Coastal Pacific, but he is also part owner of Bull In China. We asked Lucas to create a cocktail that captured the happiness of the first weekend of Spring and all the nostalgic flavors it evokes.

Union Wine Co Green Cocktail
Lucas set to the task and concocted an intriguing cocktail, (whose name, coincidentally, originated from the memoir, ‘I Couldn’t Smoke the Grass on my Fathers Lawn” by Charlie Chaplin’s son, Michael.)

Grass Clippings

3 1/2 oz Kings Ridge Riesling
1/2 oz Bee Local Honey Water
1/2 teaspoon Bee Local Bee Pollen
1/2 teaspoon Steven Smith Powdered Matcha Tea No. 7

STEP ONE: Combine all ingredients in a shaker with lots of ice.

Union Wine Co Green Cocktail Union Wine Co Green Cocktail

Lucas uses a professional bar spoon, but a 1/2 teaspoon measure works just as well.

Union Wine Co Green Cocktail

STEP TWO: Shake like your life depends on it!

Union Wine Co Green Cocktail

STEP 3: Strain (to remover solids) into another shaker with no ice.

Union Wine Co Green Cocktail

STEP FOUR: Shake again as if your life depends on it. This step is very important as it aerates the liquid and releases all the pollen and matcha flavors.

Union Wine Co Green Cocktail

STEP FIVE: Pour into a chilled coupe glass and enjoy.

Union Wine Co Green Cocktail

Many thanks to Lucas for lending his time and talents to this post. And, if you dig the custom apron he is sporting, check out Portlands own OROX Leathers.

Also, head over to Bull In China for all your professional (and unprofessional) bar accoutrements.

Photography and Text by David L. Reamer. (@dlreamer)

Mezcal Rosérita

Underwood Rosé Mezcal Rosérita

Cinco de Mayo is Sunday and we are ready to go with our resurrected—and improved—Rosérita! We’ve updated this cocktail with our team’s favorite liquor: mezcal. If you’ve never tried mezcal, we highly recommend giving it a shot. The smokiness from the mezcal and the fresh, robust fruit flavors of our Underwood Rosé creates a balanced and tasty blended beverage.

Our favorite thing about mezcal is that it can be made from different varieties of agave, while tequila is only made from one. This allows different mezcals to have more complex and unique flavor profiles compared to tequila.

Para todo mal, mezcal, y para todo bien, también.

Cheers!

Underwood Rosé Mezcal Rosérita

Mezcal Rosérita

Serves 4

4 cups ice
10oz mezcal
6oz Underwood Rosé
4oz strawberry puree
Juice of 1 lime
Juice of half an orange
2.5 oz Green Chartreuse
1.5 oz agave nectar
10 dashes grapefruit bitters
Salt for your glass rim

Put all the ingredients together in a blender and blend until slushy. Pour into glasses with salted rims and add a lime wedge. Enjoy with friends or co-workers on a sunny afternoon.

Bubbles, Par Avion

One of our favorite (and more obscure) vintage cocktails is a slight variation on the classic daiquiri, called an Airmail. It’s a simple cocktail that packs a surprisingly impressive punch. Originating in Cuba in the 1930s, this simple mix of rum, lime and honey creates an elegant base to accentuate with ice cold bubbles. Whether pouring single cocktails or making up a batch for friends, this easy and light cocktail is always guaranteed to impress.

To help with this cocktail, we enlisted the skills of perfume maker extraordinaire and amateur mixologist Josh Meyer, founder of Imaginary Authors.

We had him make up a few cocktails and pick his favorite scent to accompany the light, fruity springtime vibe.

The Airmail

2 oz rum (we prefer the Flor de Cana 4 year)
1.5 oz honey syrup (1:1 ratio)
1 oz fresh lime juice
2 oz Underwood Bubbles

Combine the rum, honey syrup and, lime juice in a shaker with plenty of ice. Shake vigorously. Strain into your favorite coup glass and top off with the Underwood Bubbles.

*********

To make the syrup, put 4 oz of honey in a heavy-bottomed pot with 4 oz of water. Gently warm, constantly stirring until all the honey is dissolved.

We are big fans of Bee Local honey, brought to you by the fine folks at Jacobsen Salt Co.

Juice them limes like a boss…

Can’t forget the rum…

Follow Josh’s example and shake vigorously.

Strain, top with bubbles and Enjoy!

According to Josh, the best Imaginary Authors scent to accompany an afternoon of drinking the Airmail cocktail is Saint Julep. With notes of Tangerine, Southern Magnolia, Grisalva and Crushed Ice, this sweet and inviting scent will take you right back to the the cafes of 1930s Havana, laughing and drinking while trading war stories with a tipsy Ernest Hemingway.

Text and Photos by David L. Reamer (@dlreamer)

Spring Break Spritz

After a record-breaking snowy winter in the Pacific Northwest, we couldn’t be more ready for spring weather. We’re sure the rest of the country feels the same. With spring break just around the corner, it is finally time to hang up your winter coat and break out the bubbles.

We took the classic Italian Aperol Spritz and put our spin on it using Oregon grown Underwood Bubbles. The Aperol Spritz has been popular in Italy since the 1950s. Usually being drunk as an Apéritif, or a before dinner drink, and paired with delicious cheeses and cured meats.

The flavor is balanced with sweetness, bitterness and citrus. The perfect amount of fizz lightens it up and emulates warm days. The Spring Break Spritz is low-alcohol, which makes it the perfect grown-up spring break drink.

Pair with some warm weather at the beach, in your backyard or plan a front porch happy hour with friends. Don’t forget the snacks.

Try it out and let us know what you think on Instagram. @unionwinecompany #unionwine #pinkiesdown

Spring Break Spritz

Underwood Bubbles

Aperol

Club Soda

Orange Slices

Ice

To make this drink, fill two tumblers with ice. Combine Aperol and Underwood Bubbles in equal parts. Top it off with a splash of soda and garnish with a slice of an orange.

Enjoy with a good friend.

Photography by Adam Wells (@ajwells)

 

VALENTINE’S DAY, UNION STYLE

Valentine Cocktail 1

Let’s face it. We all want to treat our special someone to a fabulous Valentine’s Day…but have you looked out the window this week? Portland is in full winter mode, which makes it the perfect time of year to get into some comfy, cozy clothes, cancel all plans and stay in where it’s warm and dry.

But staying home doesn’t mean you have to forgo celebrating everyone’s favorite February holiday. (No offense, George Washington.)
We came up with a sexy cocktail to share with someone special, whether you are reclining in front of a roaring fire or binging on Netflix. It’s a local take on a classic Italian cocktail, combining Campari and white wine. Our Underwood Pinot Gris works great for this, and we decided to add a little sweetness and sparkle to make it a bit more complex.

And, since we all know that no ones Valentine’s Day is complete without a little chocolate, we paired the cocktail with our favorite local chocolate maker, Tony’s Chocolonely. Add some fresh mandarins for extra sweetness and you have a perfect combination, and an impressive little holiday spread.

Valentine Cocktail 1

The Fixed Gear
A Portland take on the classic Italian cocktail La Bicyclette

(makes 2 cocktails)

4 oz Underwood Pinot Gris

3 oz Campari

2 oz Cointreau

Club Soda & Lots of Ice

Combine the first three ingredients in a large glass jar. Add plenty of ice and stir until cold.
Strain into two coupe glasses, top off with a splash of club soda and garnish with a slice of blood orange.

Enjoy with a hearty chunk of Tony’s 32% milk chocolate bar and some fresh Lee mandarins.

 

Photography and Text by David L. Reamer