To be honest, we could use a few more weeks of winter to get after the snow in the mountains, but those daffodils popping up and Northwest rainstorms have us raiding our liquor cabinets and pouring something seasonally fresh.
We went behind the bar with Doug Derrick of Portland’s Ava Gene’s and Art Tierce of Ransom Wine Co. and Distillery to create new springtime cocktails using unique, and favorite ingredients.
First up, Natalie, head of our Insights Division, was feeling the need for some true warm weather, so the guys mixed up the Gin Fizz Tropical. The silky and delicately sweet cocktail was the perfect kick-off to our afternoon. Ransom Dry Gin was combined with fresh lemon and lime juices and a bit of apricot brandy for the starting base. An egg white, some Hard Frescos Citrico and a fresh mint sprig topped it off.
Gin Fizz Tropical
Ransom Dry Gin
Hard Frescos Citrico
Irene, our restaurant, wine and chef expert, declared she needed a namesake drink. The team got to work, creating a refreshing, up-for-anything, whimsical cocktail: The Squizzato. Basically, the essence of Irene in a glass. Langley’s No. 8 Gin and Campari mix with white grapefruit juice and honey. A celery stalk garnish evokes the new spring growth we are seeing everywhere and helps cleanse the palate. A fresh start to a fresh season.
Langley’s No. 8 Gin
White grapefruit juice
Local honey (3:1 water)
We are always up for something spicy, and Doug and Art delivered! The Hackalope starts with Riazul Plata Tequila to get things rolling. A bit of Sevilla orange and jicama juice (yes, you can juice jicama!), followed by Maraschino liquor and sugar. Gorgeous as is, the finale of the drink is the Jacobsen’s Habanero salt rim.
Riazul Plata Tequila
Sevilla orange juice
3/4 glass Jacobsen’s Habanero salt rim (2 parts habenero salt, 2 parts Kosher salt, 1 part Demerara sugar, ground fine)
Stay tuned for Part 2!