After the wettest Portland Oregon winter on record, I guess this is what passes for Spring?

Usually I wait longingly for seasonal food.  Never being fooled by hard, lifeless grocery store tomatoes or even considering a watermelon before July.  Maybe it is the feeling that the ground will never again warm my bare feet much less a fruiting vine, but I jumped the gun and bought hot weather ingredients for the sole purpose of making myself a bit of summer in a glass. Strawberries, or red strawberry shaped food objects, and two overpriced tiny sprigs of basil trapped in flat plastic.

While I can’t make much of a recommendation for the produce, I will say pouring some tequila and syrup over them did the trick.  This Strawberry Smash with Casamigos Anejo Tequila was fruity, tangy, herbaceous, dangerous, and might fine.  And I might paint my toenails to match its pretty pink shade, if they ever come out from under this blanket.

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In an effort to learn more about Oregon spirits and the people who make them, we are headed to TOAST on February 27th.

If you are local, I hope you will join us.  The event is held in Portland and will feature over 40 local distillers.  What a way to get a taste of Oregon spirits!  The offerings run the gamut – gin, tequila, whiskey, rum, vodka, absinthe, aquavit, and rare liqueurs.  We are expecting that Oregon spirits will offer the same artisanal, hand crafted quality we have come to love in Oregon wines.

We love that there is actually an Oregon Distiller’s Guild – it is such an old fashioned term that makes us imagine a group of experts and innovators sharing ideas around a mahogany conference table, fireplace lit, with swirling cups of liquid inspiration in hand.  And there is an old fashioned air about a group of people who are making things in small batches – the hard and laborious way, who are using local ingredients, who are resurrecting recipes from the past.

We are particularly excited about tasting Morewood’s Usquebaugh from Tualatin Valley Distilling. This is a farmhouse spirit from the 1650s in the British Isles, based on a recipe documented by Samuel Morewood in 1838. That we know of, this spirit hasn’t existed since at least the 1700s and TV Distilling is the only maker in the US, if not the world, currently producing it.

The roster also includes  Vinn Distilling, Sound Spirits, Tualatin Valley Distilling, Thomas and Sons, Oregon Spirits, Big Bottom Distilling, Northwest Distiller, plus more.  There will be food from great local restaurants like Pok Pok, who will also be sampling their drinking vinegars.  We are looking forward to seeing our friends from Interrobang Vermouth.  We are featuring them in an upcoming article in Northwest Travel Magazine.

Full food and beverage sampling is only $45.  VIP tickets are $60 and designated drivers get in for $15.  For full details and to purchase tickets click here.  You can also get tickets at the door.

Hope to see you there and if you want to keep up with our Oregon spirits discoveries, please subscribe to Tasting Pour.

photos courtesy of Toast and Oregon Distillers Guild

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Both of these recipes are Oregon inspired.  The cherry hazelnut scones incorporate Oregon’s state nut plus everyone knows how good the Oregon and Washington’s cherries taste.  Hazelnuts are called filberts in Oregon. The hazelnuts/filberts were actually a gift from on of Mark’s patient families.  This is what happens when you practice medicine in an agricultural state.

Marionberries are a type of blackberry and are named for Marion county – the county in which they are developed.  They are awesome and have a recurring role in many Oregon berry dishes and a Portlandia episode or two. For our brunch cocktail we used a Marion Blackberry (Marionberry) Liqueur from Clear Creek Distillery in Portland. This sparkling cocktail is a spin on the traditional Kir Royale made with cassis and sparkling wine.

And we have to share this hazelnut tip.  While these tasty nuggets are very high on our hierarchy of favorite nuts they are a pain the nuts to peel.  That is until we learned a wonderful tip from Wicked Good Kitchen who learned a tip from Julia Child’s cooking show.  It involves boiling the nuts in water and baking soda.  The skins then slip right off – voila!  Julia’s video is below and is a little long but fun to watch.  Or for a quicker explanation with pictures click Wicked Good Kitchen’s How to Easily Peel (Blanch) Hazelnuts.

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From the folks next door came warm joy in a basket – all of the essentials for hot buttered. rum.  Talk about a great hostess or neighbor gift.  It is not only homemade, but seasonal and delicious.

In the basket:

Jar of spiced butter – Butter mixed with dark brown sugar, cinnamon, ginger, nutmeg, cloves and orange zest.  Our neighbors are too cool to measure.  Put in lots of spice. It is so decadent we want to spread it on toast.  * Note coconut oil can be substituted for butter.

1 bottle o’ rum

Cinnamon sticks for garnish.

Instructions.
Spoon 1 – 2 Tbs in a standard sized mug.
Add 2 ounces of rum.
Top with boiling water and stir.

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If sparkling cocktails are your thing then don’t miss our recipes for cocktails that sparkle.

For more information on sparking wine and champagne see our series.

Let’s see what my #winepw friends have been up to.

Sparkling Wine and Appetizer Pairings
Here are the ideas available from our group for you. Try something new this year!
Bacon and Greens Dip with Bubbly by Cooking Chat
Piedmont Sparkling Nebbiolo & Pungent Anchovy Green Sauce by foodwineclick
Segura Viudas Aria Cava with Oysters and Spanish Tapas by Confessions of a Culinary Diva
Butterflied Spicy Prawns and Treveri Sparkling Wine by Wild 4 Washington Wine
A Seasonal Nibbles Duet + Pear Valley Vineyard’s Frizzante Muscat by Culinary Adventures with Camilla
Appetizers served with a Sparkling Wine by A Day in the Life on the Farm
Cranberry Brie Biscuit Bites and Sparkling Muscat by Curious Cuisiniere
Moscato with Fresh Fruit Almond Cake and Zabaglione by Vino Travels — An Italian Wine Blog
Domaine Meriwether Sparkling Wine and Make Ahead Spanakopita by Tasting Pour
Wine and Dine: Anna de Cordoniu Brut NV and Herbed Parmesan Crisps by Grape Experiences
Italian Sparkling Wine: Bubbly & Bacon #winePW by Girls Gotta Drink
The Holidays Sparkle on #WinePW by Rockin Red Blog
Butternut and Bubbly by It’s Okay to Eat the Cupcake
Smoked Salmon and Potato Chip Appetizer with Louis Roederer Champagne by ENOFYLZ

Be sure to mark your calendars for January’s Wine Pairing Weekend, hosted by Christy at Confessions of a Culinary Diva. We’ll be sharing “New Wine Resolutions – Wine or Region you want to explore in 2015. Join in the #WinePW 8 conversation on Saturday January 10!

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1. VACATION STARTS NOW
2. Drinks are free on intercontinental flights
3.You need something to wash down that Benadryl so you can sleep sitting up with your knees tucked under your chin.

Have an impromptu cocktail recipe?  Share it with us.

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A stroll down the liquor store aisle lead to remembrances of the drink of my 20’s – Amaretto Sour.  A bottle of Disarrono, a bag of lemons, and a well stocked bar of mixers later and my 40 year old self had amped things up a bit. The following cocktail is the perfect balance of refreshing and sweet. While not a magical motivator, it at least soothes the pain of mental barriers that often accompany writing.

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There are different versions of this drink. Many use rum or brandy. All use fire.  This whiskey based recipe is from our neighbor and we like it best so far.

Now it is your turn…  Let us know your favorite warm winter drink.

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By the same token, you can’t erase poor quality by adding more flavors. While you don’t want to use the most expensive sparkler for a cocktail, you will taste the difference if your bottle was $3.99.  Sorry to burst your bubble (pun intended.)

We prefer a quality sparkling wine that is
1. Dry (cocktail ingredients add sweetness)
2. Neutral (cocktail ingredients add flavor) OR
3. Slightly fruity (to enhance the cocktail flavor)

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Even if a trip to Park City, Utah is not in the plan, High West Distillery and Saloon has some widely distributed cool concoctions that you can pick up at your liquor store or try at your favorite bar.  We found an opportunity to taste at a local restaurant where the General Manager just happened to be from Utah (another sign we should plan a trip?) and is a big fan of High West.  We decided to try two of High West’s most popular whiskeys – Double Rye and Rendezvous.  Double Rye, as you would guess, is a blend of two rye whiskeys – a 2 year old that is 95% rye and a 16 year old that is 53% rye and 37% corn.  We found the Double Rye to have a bright top note and a definite sweetness from the corn.  Flavors such as cinnamon, cloves and vanilla added complexity.  The alcohol was a bit fiery. Tasting Pour would definitely be interested in picking up a bottle for some cocktail experiments.

 

Kieran Walsh, High West’s Whiskey Apostle, explains “Double Rye is for the casual whiskey drinker looking for a quality whiskey suitable for drinking and mixing while Rendezvous is for the whiskey enthusiast.”  We agree.  Rendezvous has every bit of the slightly bitter, spicy bite you want from a rye whiskey.  It is unique in its class because of the high rye content.  To be labeled “straight rye whiskey” requires a minimum of 51% rye.  Rendezvous far exceeds this requirement.  It is a blend of a 6 year old whiskey that is 95% rye and a 16 year old whiskey that is 80% rye.  Because of extended aging, the alcohol is dangerously smooth.  The flavors are broad and complex, layering ripe banana and vanilla with the rye.  Rendezvous is definitely one to sip and savor.

These are two very different renditions of rye whiskey. The example we were given is if you like English peas you will like Double Rye.  Sweeter, less complex, lighter flavors – makes sense.  For lima bean lovers, the earthier flavors of Rendezvous are the ticket.  We like both English peas and lima beans and both whiskeys.  (Don’t worry you do not have to eat your veggies to drink High West!)  We did try them both with food –  quail and savory waffles, a high end take on chicken and waffles- were a hit with both rye whiskeys, especially Rendezvous.  Okay, we admit we like lima beans a little more.

Look also for 36th Vote Barreled Manhattan.  This is not your grocery story line cocktail premix.  This is Double Rye, Vermouth, and Angostura Bitters aged in a barrel.  It is kind of a nod to the late 1800’s when people did not mix cocktails at home but bought them from the in-house bars at hotels.  Hotel guests would often ask for the popular Manhattan to go.  To save time the bartenders would mix batches in advance.  They noticed a more complex, richer result when storing in barrel vs. bottle.  “But we can mix our own rye Manhattan at home,” we protested.  “Yes, but do you have a barrel?” retorted Kieran.  Um, well no.  Kieran goes on to explain that Vermouth changes the ph of the cocktail allowing an infusion of extracts from the wooden barrel that would not happen with the whiskey alone.  Three months in barrel makes a richer, smoother mouth feel.  He says his dad too was a skeptic but now asks for a bottle every time he is in town.  We wonder if this smooth cocktail in a bottle is a little dangerous.  At least stopping to mix the cocktail slows you down! This would be great for a dinner party – a ready to go quality cocktail that doesn’t draw you away from your guests.  And it comes with a good story . . . It is named 36th Vote because Utah positioned itself to be the 36th vote needed to end Prohibition.  Yes, Utah, who would have thought.

Visit High West Distillery and Saloon’s site for more of their interesting whiskeys, cocktails, and great history.  If anyone tries the very smoky and aptly named Campfire – the world’s only bourbon, rye, scotch blend – let us know what you think.

This article has been shared with Tasty Traditions.

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