The Rhode Island Wink
Bartender Frank Martucci represented Rhode Island at the Red, White and Booze event held at the Jupiter Hotel. His punch was a fruity blend of Newport Distilling's Thomas Tew Single Barrel Rum, Clement Creole Scrubb, John D Velvet Falernum, black tea, fresh citrus, orgeat, his own pineapple bitters, and mint.
Western Conference Cribbage Club vs PCW at Laurelhurst Market
Laurelhurst Market crafted a funky rum cocktail with funky potstilled Smith & Cross rum, smooth Flor di Cana Silver, Combier Orange, Angostura, lime, and an herbaceous Pernod Absinthe finish.
PDXCW Fighters Cider at Riffle NW
Riffle NW got in on the Portland Cocktail week action with flavors of fall in this cocktail comprised of Bull Run Distilling Company's Temperance Trader bourbon, apple, lemon, mulling spices, soda, and a candied apple peel.
The Major Bailey
Dale Degroff serenaded his audience with tales of cocktail history while they sipped on The Major Bailey, made with Hendrick's Gin, lemon juice, lime juice, simple syrup, and mint.
Rose City Punch
The San Francisco based Bon Vivants met up at the Yale Union Center to roast a whole pig and serve giant vats of a punch made with Don Julio reposado tequila, Noilly Prat Dry Vermouth, Martini Rosato, prickly pear puree from Perfect Puree, fresh lime, rose hip tea, agave, and bitters.
Pieces of Eight
Don Q Rum created this tiki cocktail for an event at Hale Pele. The tropical drink was made with Don Q Silver, fresh pineapple juice, Coco Lopez, and crushed ice.
Pall Bech Punch
The 2012 Reunion Party was kicked off with the Pall Bech Punch, a sweet autumn punch made with Becherovka, apple cider, lemon juice, caramel apple liqueur, maple syrup, and cinnamon sugar.
Angel Teta carefully pours the Fauxgroni at the Tanqueray Picture Day event. The cocktail might not have fooled Negroni diehards, but the lighter flavor of locally produced Imbue Petal and Thorne made for a tasty (and slightly less bitter) variation. The Fauxgroni was made with Tanqueray 10, Cocchi Americano, Imbue Petal and Thorne, Peychaud's bitters, Jerry Thomas bitters, and lemon oil.
After School Special
Arts and crafts time with Drambuie included an after school snack—and cocktails, of course. This one was made with Drambuie 15 year-old Whisky Liqueur, fresh lemon, orgeat, Angostura bitters, and soda.
Twelve Rounds at Central Bar
At cozy Central Bar, The Twelve Rounds cocktail inspired contemplative sipping. The drink was made with Ardbeg 10 year Scotch, Galliano, Combier Orange, fresh lemon juice, and a touch of absinthe.