Posts Tagged: Monthly Cocktail
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
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!
We are having a hard time believing it’s already August! The hot months of summer are almost behind us, but until then lets raise a glass to this last month of river dipping, tent pitching and backyard drinking. This month’s cocktail is a Mint-Basil Slush. The dry sweetness of our Kings Ridge Riesling and the savory basil leaves create the perfect balance. Enjoy!
3 oz. 2013 Kings Ridge Riesling
3 oz. Vodka (we enjoy Reyka)
2 oz. St. Germain
1 oz. Simple Syrup
5 Basil Leaves
3 Mint Leaves
Around 10 Ice cubes (depends on the blender)
Simply place all of the above ingredients in a blender, pour your cocktail into a glass and then go back to enjoying the rest of summer!
Photography + Recipe
In celebration of the 4th of July, we are kicking off a series of monthly Union Wine Co. Cocktails. This month’s cocktail is ironically called The Fourth. It’s a refreshing combination of our 2011 Alchemist Chardonnay with tea infused Aviation Gin and fresh herbs. It’s the perfect cocktail to have in hand while manning the hot grill this holiday. Try it out and let us know what you think. Happy Fourth and remember to keep it #pinkiesdown!
3 oz Aviation Gin
1-2 tea bags (we used a mixture of green and rooibos)
3 oz Alchemist Chardonnay
1 oz simple syrup
1 oz lemon juice
2-3 mint leaves
4-5 basil leaves
Infuse gin with tea for 1-2 hours.
Muddle the herbs in a cocktail shaker add ice and the ingredients above, shake and strain. Serve on the rocks or straight up.
Photography by Julia Saltzman