Straight from a Robot
Saturday night, bartenders faced off against cocktail-making robots. I must admit, as cool as it was to see robots making drinks, the only decent cocktail I got from a robot was an Aviation from a rocket ship shaped robot named Cosmos.
At the Welcome to Cocktail Week party, Erick Castro of Pernod Ricard was mixing up Beefeater 24 with Rothman and Winter Pear, Green Chartreuse, and Regan’s Orange Bitters. This cocktail was the perfect thing to start the week.
Bucks at the Triple Buck
On Saturday at Triple Buck there was a very simple menu: eight different whiskies served neat, on the rocks, or in a Buck made with lime juice, smoked fig marmalade, and ginger beer. It was a great event put on by San Francisco’s Bon Vivants, Cocktail Go Go, and the Bar Lab.
Bring It Home, Portland
This was the aptly-named winning cocktail the Great American Distiller Fest cocktail competition. Portland’s Art Tierce from Teardrop Cocktail Lounge won the $1000 grand prize with his cocoction made with Hudson Manhattan Rye, fresh lemon juice, Sea & Salt Farms Cherry Shrub, B.G Reynold’s Vanilla Syrup, and sparkling wine.
Jeffrey Morgenthaler at Gil’s Speakeasy
Mogenthaler got into the dive bar spirit, serving frozen Jägeritas on a beautiful Sunday afternoon. The Jägerita. is a surprisingly delicious frozen drink made up of Jägermeister, lime juice, Cointreau, and simple syrup. They were so tasty that a huge crowd stuck around in the basement bar instead of enjoying one of Portland’s last sunny days of the year.
Evan Zimmerman Makes The Setter
At Imbibe Magazine’s 5th year Anniversary Party, Portland bartender Evan Zimmerman made this complex and delicious cocktail with Michael Collins Blended Whiskey, Luxardo Amaretto, fresh grapefruit, and lime juices and lavender flowers.