I rarely mention press releases on the main site, but this one caught my eyes for several reason. First, it’s a BREAKFAST with paired cocktails. Second, the menu sounds great: Brunch & Cocktail Menu for both days Roquefort toast with soft-boiled egg Cocktail by Neil K.: The May Pole (w/ 100% Malted Barley White Dog) – Read more…
News Stories Relating to Hard Liquor/Spirits
All of our posts relating to spirits, cocktail dinners, etc.
I’m finally back from New Orleans. Although the Tales of the Cocktail ended on Monday, I stayed to visit with friends and take a quick side trip to Austin to visit some relatives. It’s good to be back in the cooler weather of Portland.
A few more observations: Absinthe was all over the place this year, and my tour of the forthcoming Absinthe Museum of America on Royal St. was fun, as were the absinthe tastings. Although I missed the
I’ve been having a great time in the Big Easy, and enjoying all the events at Tales of the Cocktail. My liver is reeling. Between all the samples handed out at tastings and presentations, and the freely-flowing cocktails at the official events, I’m glad this event is coming to an end.
I’ve been on the quest for the best sazerac in the city. I’ve had to try several (for research purposes only of course.) Napoleon House makes a great one, as
Forward by Food Dude:
Still at Tales of the Cocktail 2008, so I’m in no condition to write about anything. These people can drink! On the other hand, it’s so hot and humid here, you pretty much have to drink; only way to keep cool, you know?
I went to a whiskey tasting at 10:30 this morning, this after spending too much time at last night at The Carousel Bar in the Monteleone. It’s one of those slowly revolving places, which can get a bit disorienting at times; especially late at night, if you are
As I was doing research for this review in my father’s old bar notebook, I came across a list of ingredients labeled “always have on hand”. What especially interested me were incidentals like falernum, cassis, five types of bitters, orange flower water, Herbsaint, and tepache. They were standard ingredients back in those days, but you – Read more…
This is a great site: Urban Drinks.com. I covered it about a year ago, but since then it has come a long way. Well worth checking out!
Portland has become positively civilized with its recent explosion of small distilleries. Let’s raise a glass and have a proper drink toasting the city’s burgeoning local, made-by-hand liquor producers. Classic cocktails are nothing new, but small-batch artisanal liquors are showing up in liquor stores, restaurants and bars all over town. It should come as no – Read more…
– refreshed 7/09
The first time I walked into Vault Martini I was stunned. Just a few short months before I had been in the Vespa dealership in the same space revisiting a trip to Italy. At that time the building was a dark, dank, greasy, concrete box. Now that Vault had taken over it was transformed. There was no hint of its past, instead a dramatic trendy space that called