Hood River Iced Tea

1 oz Green tea, Steven Smith Teamaker Fez (double strength)
1 oz Pear eau de vie, Clear Creek
1⁄2 oz Pear liqueur, Clear Creek
1⁄4 oz Eau de vie of Douglas Fir
1 oz Lemon juice
1 oz Simple syrup
6 lf Mint (Oregon spearmint)
Instructions

Shake, pour unstrained into a Collins, top with more mint and a lemon wheel.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Jody Guither for FEAST Portland 2013's Night Market.
Source reference

https://www.facebook.com/notes/clear-creek-distillery/hood-river-iced-t…

Curator rating
Not yet rated
Average rating
Not yet rated
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Andalusian Aperitif

4 1⁄2 oz Fino sherry (or Manzanilla)
1 t Honey syrup
1 pn Salt (Small)
4 sli Cucumber (Skin on - 1 for garnish)
Instructions

Muddle 3 slices cucumber in honey syrup. Pour sherry and add salt. Add ice and shake. Double strain into a small cocktail glass or wine glass. Garnish with 1 slice of cucumber.

Notes

To make honey syrup dissolve 2 parts of honey in 1 part of warm water. Stir to combine and let cool.

Yields Drink
Authenticity
Authentic recipe
Creator
Marshall Altier, NYC
Source reference

http://thehoochlife.com/2012/08/sherry-isnt-just-for-sipping/

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • Shouldn't work but does somehow. Don't get much to the pound but could see it as a punch and/or with something fizzy added — ★★★★
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Fortune Teller (Jessica Gonzalez)

2 oz Venezuelan rum, Santa Teresa 1796
1⁄2 oz Cynar
1⁄2 oz Bonal Gentiane Quina
Instructions

Stir, strain, Old Fashioned, one rock.

History

Winner of the first ever Santa Teresa Sip a Nightcap Cocktail Competition.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Jessica Gonzalez, The NoMad, NYC.
Source reference

http://bit.ly/1bGlLMW

Curator rating
Not yet rated
Average rating
4.5 stars
(12 ratings)
From other users
  • great way to enjoy your rum
  • Maybe drop the rum by .5 oz., add a citrus twist? Made w Ibis recently, needs the 1796
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Sacrilege

1 1⁄2 oz Irish whiskey, John L. Sullivan
1 oz Cardamaro
1⁄2 oz Sweet vermouth
1⁄2 oz Honey syrup
1⁄2 oz Lemon juice
Instructions

Shake, strain into a rocks glass.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
John McElroy, Russell House Tavern, Cambridge, MA.
Source reference

http://cocktailvirgin.blogspot.com/2011/08/sacrilege.html

Curator rating
Not yet rated
Average rating
4 stars
(18 ratings)
From other users
  • Used Slane. Substituted rosemary simple in place of honey syrup which was a nice complement to the subtle yet supportive background. — ★★★★★
  • Great balance and a cool way to involve Irish whiskey.
  • Lovely warming whisky sour variation. — ★★★★
  • Try
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yarm commented on 10/31/2019:

When I joined Russell House Tavern in 2013, the drink was still on the menu but with Jameson. The name revolves around how some thought it a sacrilege to mix with Irish whiskey, but those in the know had dubbed this one the "Sacrilicious." I believe that the drink finally left the menu in 2014 coinciding with John leaving the bar team (there was a tradition that your drink generally left the menu along with you).

The Copywriter

2 oz Irish whiskey
3⁄4 oz Lemon juice
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Honey syrup (1:1)
2 oz Soda water
1 twst Lemon peel
Instructions

Shake, strain, Collins, soda, twist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Steven Weiss, Craftbar, NYC.
Source reference

http://www.seriouseats.com/recipes/2013/03/the-copywriter-irish-whiskey…

Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • Decent but not very interesting
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The Dunaway

2 1⁄4 oz Fino sherry, Lustau Fino
1⁄2 oz Cynar
1⁄4 oz Maraschino Liqueur, Luxardo
2 ds Orange bitters, Angostura Orange
1 twst Lemon peel
Instructions

Stir, strain, twist lemon peel and discard.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Misty Kalkofen, Drink, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2009/10/dunaway.html

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Pretty good. Used Regan's orange, which was unusually dominant—will need to try it again and see if that remains the case.
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Double Platinum

1 1⁄2 oz Reposado Tequila
3⁄4 oz Madeira (boal is recommended)
3⁄4 oz Manzanilla sherry
1⁄2 oz Maraschino Liqueur
Instructions

Combine ingredients in a mixing glass and stir with ice until chilled. Strain into a cocktail glass.

Yields Drink
Authenticity
Unknown
Creator
Joel Teitelbaum, Harry Denton's Starlight Room, San Francisco
Source reference

http://imbibemagazine.com/Double-Platinum-Recipe

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Sort of all added up to something akin to Cocchi Americano. Tequila is subdued.
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Golden Lion

1 1⁄2 oz Bianco Vermouth, Dolin
3⁄4 oz Aquavit, North Shore
1⁄2 oz Galliano
2 ds Celery bitters, Bitter Truth Celery
1 twst Lemon peel
Instructions

Stir, strain, up, twist.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Jacob Grier, Metrovino, Portland, OR.
Source reference

http://www.jacobgrier.com/cocktails/golden-lion/

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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MOJO1229 commented on 6/10/2016:

<br />A surprisingly pleasant drink, one that goes down easily in a hot, late afternoon, just before dinner, or one to drink at a barbeque. I used an Aquivit by Linie, not North Shore. I have little experience with Aquivits to know if there is much difference between Linie and North Shore. Regardless, I recommend this drink to those who like Aquivit. Dolin vermouth is one of my favorites vermouths (it is in the $16 range), and I recommend the Dolin vermouths heartily. My only suggestion for this drink is to use a skinny 1/2 oz Galliano. A full 1/2 oz of Galliano tends to overwhelm the other ingredients and make for a drink that some may find too sweet. Other than that, make and enjoy!

Shawn C commented on 5/01/2023:

Adjusted to suit my tastes: 1.5 oz Ahus Akvavit (didn't have North Shore and wanted more base spirit), 1 oz Comoz vermouth (to reduce the sweetness from blanc), 1/2 Galliano L'Autentico (at the end of the bottle and has lost some punch), 2 ds B.T. celery bitters. This made for a nice combo of richer white grape, and herbal from caraway/celery/anise, with some vanilla to round it out. With my adjustments I would give it 3.5/5--worth coming back to when in the mood.

Smokejumper

2 oz Gin
3⁄4 oz Lemon juice
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Tea syrup (Lapsang Souchong, 1:1 with sugar)
1 twst Lemon peel
Instructions

Shake, strain, rocks, twist.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Jacob Grier, Metrovino, Portland, OR.
Source reference

http://www.jacobgrier.com/cocktails/smokejumper/

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Briar Rose

2 oz Vodka
1⁄2 oz Lemon juice
1⁄4 oz Rose water
3⁄4 oz Simple syrup
1 pn Black pepper (fresh cracked)
Instructions

Shake, serve up in frisco or martini glass. Garnish dried rosebud or petals (preferably small).

Notes

This drink works best with high quality rose water and freshly ground pepper. One pinch should be 3 turns of a peppermill.

Yields Drink
Authenticity
Unknown
Creator
Erin Clancy, Temple Bar, Bellingham, WA
Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
From other users
  • Use 1/4 tsp of rosewater
  • Wat too perfumey.. Cut rose water in half
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