I was recently interviewed for the latest issue of 1859 Oregon Magazine. For the feature photo, I crafted cocktails using our Oregon state symbols: marionberry/state berry, hazelnut/state nut, pear/state fruit, and Oregon grape/state flower. Two of these cocktails appear in my book and each of the recipes uses spirits distilled in our beautiful state. You can read the interview in the latest issue! Thanks to the team at 1859 for the beautiful feature.
Now onto those cocktails!!
PERFECT PEAR SPRITZ 2 oz New Deal Distillery Pear Brandy 3/4 oz Cointreau 3/4 oz lemon juice barspoon hazelnut orgeat club soda freshly grated nutmeg Fill a highball glass to the top with ice. Gently add pear brandy, Cointreau, lemon juice, and hazelnut orgeat. Stir gently using a barspoon or straw. Top with club soda and grate nutmeg over the cocktail. Garnish with candied ginger and chamomile flowers.
1 1/4 oz Thinking Tree Spirits Barrel Aged Rum
1/4 oz Amaro Montenegro
1 oz hazelnut orgeat
1/2 oz lime juice
1/4 very ripe nectarine
barspoon of demerara rum
5 dashes of spice bitters
Muddle the nectarine in the bottom of a shaker with lime juice. Add the rum, amaro, orgeat, and demerara rum with ice, and shake until chilled. Strain into a chilled glass. Dash with bitters. Garnish with a dianthus flower and lime wheel.
2 cups NW grown hazelnuts from Holm Made Toffee
1 1/2 cups sugar
1 1/4 cups water
1 tsp orange zest
1/2 tsp orange blossom water
Pulse hazelnuts in a food processor until finely ground. Combine the sugar and water in a pot over medium heat and stir until sugar dissolves completely. Boil the syrup for 3 minutes, then add in the ground hazelnuts and orange zest. Turn the heat down to low and simmer for another 3 minutes, then slowly increase the temperature to medium-high. Just before it starts to boil, remove it from the heat and cover with a lid.
Allow the covered nut mixture to infuse for at least 3 hours or up to 8 hours. Then, strain it through 2 layers of cheesecloth, discarding the solids. Stir the orange flower water into the nutty syrup. Store in refrigerator for up to 2 weeks.
LOST IN THE WOODS
Fir-Infused Cascade Street Potato Vodka + Green Chartreuse + Green Juice + Oregon Grape Flower + Kumquat + Anise
find the recipe on page 91 of The Flower-Infused Cocktail
Wild Roots Marionberry Vodka + Ransom Spirits Dry Vermouth + Clear Creek Marionberry Liqueur + Basil Flower + Lime
find the recipe on page 70 of The Flower-Infused Cocktail
As I mentioned, these two recipes are in The Flower-Infused Cocktail so I won't get into details for those however, you can find the recipe for Lost In The Woods, featuring fir-infused Cascade Street Potato Vodka, on page 24 of the July/August issue of 1859.