Cocktailia

Cherries have finally been in season long enough that the prices have dropped and it’s time to start making cocktail garnishes again. This year I’m starting with some basic macerated cherries.

This one is really easy: Just wash and…

Margarita

• 1 1/2 ounce tequila
• 1 ounce Cointreau
• 1/2 ounce fresh lime juice
• Coarse kosher salt
• Lime slice for garnish

Shake liquid ingredients in an ice-filled cocktail shaker and strain over ice into salt-rimmed rocks glasses. Garnish…

Americano

• 1 1/2 ounces Campari
• 1 1/2 ounces sweet vermouth
• Club soda

Pour the Campari and vermouth into an ice-filled highball glass and fill with club soda. Sip and enjoy.

I used Carpano Antica here but according

…

The Marked Man

• 2 1/2 ounces blueberry-infused bourbon
• 1/2 ounce dry vermouth
• 1/2 ounce Benedictine
• 2 dashes peach bitters
• 3 fresh blueberries

Combine liquid ingredients in an ice-filled mixing glass and stir until cold. Strain into a…

Root ‘n’ Ginger

• 2 ounces Root
• 4 ounces ginger beer

Pour Root into a tall ice-filled glass and top with ginger beer. Garnish with a slice of fresh ginger.

90°F in Portland today and it’s time for…

English Afterthought

• 2 ounces gin
• 1/2 ounce St. Germain
• 1 Tbsp fresh blueberries
• 1 Tbsp fresh ginger, peeled and thinly sliced
• Ginger beer

Muddle blueberries and ginger in glass. Fill glass with ice, then add gin and…

Belly Timber, in Portland’s Hawthorne neighborhood, has been recommended to me by a few people who know their cocktails. Last Wednesday they hosted a “Recession-Proof Mixology” event, sponsored by House Spirits, a local distilling company and creators of <a…

UPS just delivered my bottle of Root, the new spirit on the market that I mentioned recently. It’s a bit early to try it (no, really, I have work to do this afternoon!) but I’m pretty excited. It smells…