Mayor Rock ($12)
The Mayor Rock cocktail is Riffle's take on the Old Fashioned, made with Del Maguey Mezcal Vida, Laird's Bonded Applejack, a dash of agave, and Angostura and orange bitters. The rich and smoky cocktail is served with one large solid hand-carved ice sphere.
Riffle Collins ($11)
The Riffle Collins is a riff on the classic Dr. Fink cocktail. It's bright and savory with a balance of citrus juice, freshly pressed celery juice, a few dashes of absinthe, and a pinch of salt. Absinthe and celery juice lend the drink a lovely pale shade of green to welcome the spring.
Emily Baker squeezing fresh lemon juice for the Riffle Collins.
Hierarchy of Needs ($10)
The Hierarchy of Needs was created by Emily Baker and was the winning cocktail at the most recent Northwest Food and Wine Festival. It is a variation on the Vieux Carre cocktail and is made with Dry Fly Gin from Dry Fly Distillery in Spokane, WA. A little Damson Gin ramps up the gin qualities and adds tart plum flavor. Cognac provides a rich depth and Berg & Hauck's Creole Bitters (made in the style of the original Peychaud's recipe) round out the mix.
400 pound ice block
A layer of cloudy natural mineral deposits in the water rises to the top 2 inches of the 400 pound ice block. That's chopped off with a chainsaw, leaving crystal clear ice to be further sectioned into pieces destined for your drink glass.
The Hovercraft cocktail was named in tribute to the web design firm who created the Riffle website. The cocktail offers a little something for all palates with a combination of bright, floral, fruity, and spicy flavors. The base spirit, Hot Monkey, is produced by New Deal Distillery in Portland, and is a hot pepper infused vodka. The heat is tamed with the addition of Peche de Vigne (the sweet peach liqueur from Combier), and a touch of honey. Lemon juice brightens the mix while a barspoon of Benedictine adds an additional layer of richness and complexity.
The Chrysanthemum is a classic cocktail that uses a large dose of vermouth as the base. In this version, Riffle uses Dolin Dry Vermouth, Pacifique Absinthe from Pacific Distillery in Woodinville, WA, and Benedictine, an herbal liqueur. A dash of orange bitters adds a touch of citrus, before the entire mixture is then diluted slightly and carbonated to be served on draft.