Posts Tagged: Cocktail
As I’m sure many people out there can relate to, working from home, although a novelty at first, has definitely got its down sides. The biggest of which is missing the camaraderie, conversations and socialization found in a typical office setting. For instance, my wife Meredith works for CBRE, the world’s largest commercial real estate service company. CBRE’s main Downtown Portland office closed back in March with no real plan of reopening any time soon.
Luckily, everyone was able to work from home, but for an office of folks used to weekly meet-ups, trivia nights and happy hours, those plans very suddenly evaporated. Now that people are feeling more comfortable getting together in small groups
(and of course respecting the rules of social distancing), Meredith thought it would be fun to “get the old gang back together”, as they say, and have a driveway gathering to reconnect. I was tasked with coming up with a signature cocktail to serve and some appropriate local cuisine. So without further ado, I present…
The Tequila Sunrise Radler
(This will make one drink. Multiply out for the amount of people you are entertaining.)
2 oz Reposado Tequilla (I like Lunazul.)
4 oz Orange Juice
1/4 oz Grenadine
1 can of Underwood Riesling Radler
I found it easiest and safest to measure and mix the tequila and OJ in a separate pitcher before beginning. As the always dapper and talented Michael is demonstrating, line up your glasses—we found 16 oz Mason Jars best for this—fill with ice and add your tequila and OJ mix to just under halfway up the glass.
Then, in true Tequila Sunrise fashion, gently add 1/4 oz of grenadine to each glass, thus creating the sunrise effect.
Distribute your drinks and at this point have each party member come up and grab their own can of the Reisling Radler.
Then, have each person top off their cocktail with the Radler, and continue to do so as they consume their cocktail, adding a little Radler each time there is room in the glass.
I thought that tacos would go great with this drink and since we have an amazing locally owned taqueria at the end of our street, it was a great opportunity to support a local business and also offer something that could be easily and safely self-served by each person.
If you are in the Burnside/82nd Ave area, definitely stop into Taqueria Santa Cruz for some amazing tacos or burritos. (I highly recommend the chorizo and if you are feeling adventurous, the lenqua.)
To keep everything “hands-free”, all chips were individually bowled up, the sauces were separated and tongs were used to serve the tacos.
And it never hurts to have a little hand sanitizer at the ready for anyone who feels the need.
And once the cocktails are in hand and the tacos are plated, its time to relax and catch up.
No carne asada for the puppers…
And with these beautiful summer evenings, what better and safer way to get home than on your bicycle?
So, there you have a solid groundwork for a full evening of entertainment to reconnect with whomever in your life you have been missing. All we ask is that you stay safe and responsible and of course keep those
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.
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
For when you need something a little stronger than a Pumpkin Spice Latte, we worked with Portland barkeep Ansel Vickery to create a cocktail for a cozy night in.
2.5 oz Underwood Rosé
.75 oz fresh lemon juice
.75 oz Kronan Swedish Punsch
1 teaspoon 2:1 simple syrup
4 short dashes Regan’s Orange Bitters
Combine all ingredients, shake and strain into a glass. Add 1 oz soda water, ice to fill, lemon twist and a cherry to garnish.
About the Bartender
Ansel Vickery tends bar at Free House, where the quality of the cocktail program has made it one of the top spots of the service industry folks. The cocktails Ansel likes to drink (and subsequently make) are big, juicy and fun, which mimics the way he approaches his job in general. For Ansel, life and beverages should be fun, and loud, and big, and dark, and sorta crazy. Go check them, and him, out to see for yourself.
Photography by David L. Reamer
Grab that rocking chair. This twist on a summertime staple will quickly become your cocktail of choice for those front porch happy hours.
Rosé Iced Tea
2 bottles Underwood Rosé (or 4 cans)
1 quart-size sachet Smith Teamaker Hibiscus Iced Tea
5.25 oz fresh-squeezed lemon juice
2.75 oz simple syrup
Steep 1 quart size sachet of tea in 2 bottles of Rosé for an hour, no longer than two hours. Remove sachet, add simple syrup and lemon juice to wine and stir. Serve over ice with a lemon twist. Makes around ten 5 oz drinks.
Photography by David L. Reamer