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Mixology 101

Super Bowl Cocktails: The Final Chapter

Even more big-game drinks.

Posted by: John Chandler on Feb 03, 2012 at 12:00PM Speech Bubble2 Comments

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Cocktails9

This is it! The very last installment of Super Bowl cocktails! Our final two bartenders are Michael Shea from the Rum Club, and Metrovino mixologist Jacob Grier. Take it away, Michael Shea!

“So, on the Superbowl, I am a shot and a beer guy,” Shea says. "Last year when my beloved Steelers went down in flames, I went through a good portion of a bottle of tequila by myself.

“With that in mind, I think that the Super Bowl is a time for a low maintenance cocktail I suggest an Old Fashioned, Manhattan (on a giant rock), or Vieux Carre. The one special trick to making this a good Super Bowl drink is having some big manly tumblers and giant chunks of ice. Buy a block of ice and cut it down, get some old-school metal trays or buy some new-fangled Tovolo silicone trays. You want a giant cube of ice that melts slowly in a big-ass double old-fashioned glass.

“My next recommendation is double the recipe for your drink (this is where that giant chunk of ice is key). You don’t want to be getting up from your barcalounger too often to freshen your drink. Yes it’s gluttonous, but do you really want to pull yourself away from the half-time trainwreck? The other option is to pre-batch a pitcher of cocktails and keep it in the fridge to occasionally replenish.

Rum Club Old Fashioned (Double recipe for home without special bitters)

Two Sugar cubes
Big Peel of Orange
4 dash Angostura bitter
4 dash Orange bitter

Lightly Muddle all of the ingredients together in your big-ass glass. The sugar should dissolve.
Add a giant chunk of ice.

3 oz. good aged rum (we use Bacardi 8 here)
1 oz. Smith and Cross Navy strength

Stir until the sugar is incorporated, sit down, watch kick-off.

Vieux Carré (Double Recipe)

1 1/2 oz. Rye Whiskey
1 1/2 oz. Cognac
1 1/2 oz. Sweet Vermouth
2 barspoons Benedictine
2 dash angostura
2 dash peychaud

Stir over ice and strain into a double old fashioned, Big Fat Cube.

And now, last but certainly not least, Jacob Grier.

“The owner of Metrovino, Todd Steele, is a big 49ers fan, so he’s a bit bitter about this year’s Super Bowl,” Grier explains. "In recognition of that, this is a cocktail made with San Francisco’s favorite bitter liqueur, Fernet Branca. We call it the Bitter End.

Bitter End

1 oz Fernet Branca
1 oz B. G. Reynolds’ orgeat
1 oz lime juice

When the wrong team scores, shake this with ice and strain into a rocks glass.

Thanks a million to all our rock star bartenders for dropping a knowledge olive in our martini!

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Tags: Super Bowl party, Super Bowl cocktails, Michael Shea, Jacob Grier

Mixology 101

Son of Super Bowl Cocktails

Serious drinks from B & F’s Brandon Wise

Posted by: John Chandler on Feb 01, 2012 at 12:00PM Speech Bubble3 Comments

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Wise

Brandon Wise shakes up another winner.

As promised, we’re back with more scintillating cocktail ideas that should make your Super Bowl Party the social event of the season. Beaker & Flask barman Brandon Wise responded to my request for recipes by sending me a nifty half-dozen. Six points! Please note: these drinks require some fairly fancy pants ingredients, so a trip to a high-end liquor store is likely in your immediate future. Hey, do you want the party to be a hit, or a bust?

Wounded Duck

“Smoky, savory, and all kinds of amazing. Sort of an old-fashioned meets a manhattan cocktail with a little culinary flair, this is what Don Draper would drink after a successful hunting trip,” opines Wise. “Trust me, there is no better pairing with beef jerky known to man.”

2 oz duck fat-washed rye whiskey
½ oz hickory infused punt e mes Italian vermouth
barspoon maple syrup
2 dashes angostura bitters
1 dash orange bitters

Build ingredients in mixing glass, add ice and stir short for about 5 seconds. Strain into bucket glass over large ice cube(s). Garnish with a cherry and/or orange zest if you’re feeling fancy.

Fat-washed rye: Start with ¾ of a bottle of Old Overholt rye and fill the rest of the bottle with rendered duck fat while still hot. Cap and place in freezer for 4-6 hours. Remove from freezer and strain at least twice through cheese cloth until all solid fat has been removed. Voila, savory rye whiskey!

Hickory Vermouth: drop a handful of applewood & hickory chips (I make sure to rinse them well with boiling water first) into a bottle of vermouth or put both in new sealed container. Cap and keep in refrigerator overnight (or until it takes on the desired hickory flavor/aroma). Strain twice through cheese cloth and place in fresh bottle.

Zanhorita

“Jack LaLanne must’ve been onto something when he preached the gospel of fresh juices on his info-mercials. He did live to be 170 after all,” Wise says. “This margarita variation takes freshly juiced carrot and tequila and finds a magical harmony that is as delicious as it is dynamic. You know you have one of his juicers in your kitchen cabinet, now you finally have a use for it!”

1.5 oz Reposado Tequila
¾ oz Cointreau
¾ oz lime juice
¾ oz cilantro simple syrup
1 fresh carrot (juiced)

Juice carrot Jack LaLanne style, and build all liquid ingredients in a mixing tin. Add ice, shake, and strain into a well iced, salt-rimmed bucket glass. Garnish with pinch of cumin over the top of the cocktail.

Bone Luge

“A distinctly Portland phenomenon that is catching fire all over the nation and, along with Laurelhurst Market, Beaker and Flask was amongst the first to entertain this ridiculous drinking trend,” Wise explains. “Bone marrow being a delicacy all its own, once the marrow has been devoured from the bone you can use it like a liquor luge. It’s easy: just pour a shot of whiskey down the channel of the bone straight into your face. Hooray for booze, and hooray for meat! Check out boneluge.com to see what it’s all about.”

B. Wise Red Beer

“Let’s face it: drinking cheap beer gets old fast,” Wise says. “Why not spice it up a little at halftime with this zesty Red Beer recipe? Sure, you can buy some pre-mixed bloody mary mix at the store OR you could try making your own with a bit more zing to it. Here’s a simple recipe.”

1 Can of Cheap beer (PBR or Miller High Life work great)
4 oz bloody mary mix (see recipe below)
Pour into Salt & pepper rimmed pint glass & enjoy

Bloody Mary Base

3 LARGE (46oz) Tomato juice cans
16 oz lemon juice
16 tbl horseradish (microplaned)
4 tsp salt
4 tsp ground pepper
4 tsp celery salt
4 oz sherry vinegar
8 oz worstershire
16 dashes cayenne pepper
8 tsp Tabasco

Grounded for Life

“What pairs better with nachos and 7-layer bean dip than a cocktail that’s a little spicy, a little savory, and a lot refreshing?” Wise gushes. “Not only delicious but also healthful, this cocktail takes the idea of bloody marys and day drinking to a whole new level of awesome.”

1.5 oz Mazima pepper vodka
¾ oz lime juice
¾ oz celery juice
½ oz triple sec
½ oz simple syrup
Dash of Fee’s celery bitters
Salt rim

Shake and strain into salted coupe or margarita glass.

Jimmy Scaffa

“Scaffa (I believe) translates roughly to ‘Cabinet’ in English, referring to reaching into your cupboards and using whatever ingredients you have laying around the house,” Wise notes. “The brilliance of a scaffa is that it’s a style of drink that is typically built in a glass without being shaken, strained, or adulterated. Here’s a quick fix that appeals to wine drinkers and cocktail fans alike and will go great with that shrimp cocktail you’ve carefully set out for your guests.”

4 parts Banks 5 Island Rum
4 parts Barolo Chinato (I like G.D. Vajra)
2 parts Battavia Arrack
1 part Maraschino liqueur
Dash orange bitters

Build ingredients in wine glass or whatever you have at the house, no mixing/shaking/stirring required. Most good liquor stores (like Pearl Specialty in NW PDX) have all of these ingredients and they’re a lot of fun to mix with at home.

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Tags: Bartenders, Beaker & Flask, Super Bowl party, Super Bowl cocktails, Brandon Wise

Mixology 101

Super Bowl Cocktails

A great game calls for great drinks.

Posted by: John Chandler on Jan 30, 2012 at 10:00AM Speech Bubble2 Comments

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Shenault

Bartender David Shenaut in action!

Just in case you’ve been living on Newt’s moon colony for the past six months, the Super Bowl is this Sunday. So it’s definitely time to get your shopping list together for that big party you’re throwing. Beer, nuts, chips—these are things your grateful friends will pick up at Plaid Pantry on the way over as their meager “contribution” to the pigskin party. As the host, it’s up to you make the cocktail decisions. Yes, you could try to make it through the endless coverage of this sacred broadcast with beer only, but it’s not worth it. Not if you want a positive Twitter reaction, and I know that you do.

I queried some of the city’s top bartenders for can’t-miss cocktail recipes for Super Bowl Sunday. In fact, I got enough to parse them throughout the week. Lucky you! Needless to say, if you have a cocktail that’s a real wowser, please send it along. Don’t leave all the fun to the professionals!

The first recipe comes from the incomparable David Shenaut, who’s worked behind the stick at Zeus Cafe, Beaker and Flask, Teardrop Lounge, and Rum Club, just to name a few stops. He’s also a past president of the Oregon Bartenders Guild, so this man knows his way around a jigger.

The Souracher

3/4 Rye (100 proof)
3/4 Campari
3/4 Cocchi di Torino
3/4 fresh Lime juice
shake
spicy ginger beer top it off
Lime wheel

“The Souracher is an equal parts drink so you could batch this up ahead of time,” Shenault says. “Put the rye, vermouth, lime, and campari all in one bottle and let your guests shake 2 oz of the mix then top it with ginger beer. This drink is super refreshing and acts as a nice clean dry and bitter balance to those spicy wings and meatballs served on game day. Pink enough for the ladies and whisky enough for the men. Great cocktail to have between beers.”

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Tags: Bartenders, David Shenaut, Super Bowl party, Super Bowl cocktails

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Jchandlerbar

In his twenty-plus years as a roving journalist and his forty-plus years as a native Oregonian, Portland Monthly web editor John Chandler has developed an appreciation for a properly stirred cocktail, all manner of beer, smoky single malt scotch, and the odd moment of clarity. “There are more things in heaven and earth, Horatio, than are dreamed of in your philosophy,” is his pet quote, and he’ll break it out whether the occasion calls for it or not. Rock ‘n’ roll snob, film geek, and cultural kibitzer, Chandler can usually be found perched on a local bar stool muttering to himself about “the good old days” when he was always on the @#$%&!* guest list. Approach with caution.

Follow him on Twitter. Email the editor »

Bar Pilot navigates from dingy dive bars to ritzy schmooze-and-booze affairs to brain-melting rock shows, and points of interest in between. Chandler will do his utmost to jot down keen observations, hopefully inspire a few barroom arguments, and guide his readers through another night on the rocks.

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