Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 56 Page 57 Page 58 Page 59 Page 60 Page 61 Page 62 Page 63 Page 64 Page 65 Page 66 Page 67 Page 68 Page 69 Page 70 Page 71 Page 72 Page 73 Page 74 Page 75 Page 76 Page 77 Page 78 Page 79 Page 80 Page 81 Page 82 Page 83 Page 84 Page 85 Page 86 Page 87 Page 88 Page 89 Page 90 Page 91 Page 92 Page 93 Page 94 Page 95 Page 96 Page 97 Page 98 Page 99 Page 100Portland after dark D e c e m b e r 2 0 1 6 2 7 Try these when you’re snowbound! Ingredients 2 oz. Slovenia Vodka ¾ oz. lemon juice 1 tablespoon fig preserves ¼ oz. maple syrup 1 egg white 3 drops Angostura bitters Rosemary sprig for garnish Directions: Combine the vodka, juice, pre- serves, syrup, and egg white in a shaker without ice and immediately shake for 2–3 seconds. Next, add ice and vigorously shake for an- other 10–15 seconds or until chilled. Double strain into a chilled Nick and Nora or coupe glass. Drop bitters in a triangle shape on the foam in the center of the cocktail and garnish with a rosemary sprig. Cocktail Notes: A few weeks back, I read an article about Bill Murray and the opening of his son’s new restaurant in Brook- lyn. Mr. Murray, whom I’ve always been a fan of, worked there the first night as a bartender, which isn’t the first time he has jumped back behind the bar (anyone remember Austin, TX?). In honor of him and his love of my craft, I decided to revisit an old friend (recipe) and remix one of my signature cold-weather cock- tails with the vodka I know he would choose: his own. Here’s to you, Bill! Ingredients 1½ oz. London Dry Gin 3-4 oz. Cold Tonic Water Garnish: Pickled Beet Slice Rosemary Sprig Glassware: High Ball or Wine Glass (Traditional Spanish Style) Directions: 1. Pour gin into glass. 2. Delicately add ice to glass as not to splash the gin. 3. Fill with cold tonic water. 4. Place rosemary sprig into drink and place beet slice on top of ice (Optional: add bar spoon of sweetened beet vinegar). Creator’s Note: In Spain, the Gin & Tonic is king, and they love doing plays on the cocktail with various garnishes paired against different types of gins and tonic waters. So here is my cold-weather version of a British summer drink done in the Spanish style. Ingredients: 1 oz. Reposado Tequila (Espolon or Fortaleza) Tsp Coconut Oil 6 oz. Fresh Brewed Hot Coffee (Coffee on the Fly—Creede, CO) 1 oz. Shaker & Spoon’s Mexican Spice Syrup 3 oz. Whipping Cream Garnish: Hand-cut Orange Peel Glassware: Warm Irish Coffee Mug Directions: 1. Place cocktail shaker in freezer. 2. Combine tequila, coconut oil, and hot coffee into mug. 3. Stir lightly until oil is dissolved. 4. Take shaker out of freezer; place whipping cream and spice syrup into it. 5. Seal cold shaker and shake vigor- ously for 5-10 seconds (without ice). 6. Layer shaken/aerated cream mixture on top by pouring over the back of a spoon directly above the drink. 7. Express the essential oils of the orange zest and place on top of the whipped cream and rim. Creator’s Note: How many mornings I’ve needed this… ice cubes so you can really smell the peaty smokiness of the scotch.” The combination of the whiskey, honey, and lemon is sure to have a medicinal effect on your mood. A taste of the season The holiday season means family, and fam- ily can mean trying to satisfy a myriad of different opinions and desires. A visit to Ve- na’s Fizz House will keep everyone in joy- ful spirits. The effervescent menu gladdens with inventive cocktails, kid-friendly fizz- es (similar to the Tootsie Soda Pop with house-made chocolate syrup and orange shrub), and alcohol-free mocktails sophis- ticated enough to fool a connoisseur. Try the Wilbur, with its smoked tart cherry pu- rée, blood orange, ginger purée, and bacon bitters for the younger (or just more virtu- ous) members of the group. Also deserv- ing of mention is the space itself, which co- owner Steve Corman has heard patrons de- scribe as having a “‘different feel from any other bar or store, a very welcoming feel.’ We attribute that to being in sort of a mixolo- gy world, a world apart from the one outside our door. We make over 200 kinds of bitters. Bitters give drinks their complexity and can completely transform them. [It’s a metaphor] for our atmosphere.” Tongue-tantalizing of- fers this season include the bourbon-laced Maple Pear Old Fashioned and the Spiced Rum with cinnamon, star anise, orange, co- conut sugar, and bitters (also available as an infusion kit). “Our winter offerings include many warming spices, like nutmeg,” says Cor- man. “A favorite addition is a cardamom clove simple syrup from Royal Rose Syr- ups in Brunswick.” Another perk of a visit to Vena’s: the convenience of having a tip- ple while getting a bit of Christmas shop- ping done–their infusion kits and gift cer- tificates for post-holiday mixology classes are always a hit. n Gin & Tonic: A whiter shade (tribute) Or Go Home Minutos Mas Remixed of Purple Go Fig Cinco Ingredients: 1½ oz. Reserve Port (Sandeman or Six Grapes) ½ oz. Spiced Rum (Sailor Jerry) ½ oz. Pure Sugar Cane Simple Syrup—see below for recipe Pinch of Freshly Ground Allspice 1 Whole Egg Garnish: Freshly Grated Nutmeg Glassware: Chilled Coupe or Stemmed Dessert Glass Directions: 1. Combine all ingredients (includ- ing allspice) into a cocktail shaker, adding the egg last. 2. Shake vigorously for 3-5 seconds without ice (called a “dry shake”). 3.Add ice and shake vigorouslyto proper temperature anddilution(5- 10 seconds dependingontheice). 4. Double strain (Hawthorne and fine strainers) into coupe glass. 5. Dust cinnamon over center of the drink, then place apricot on the rim. Creator’s Note: “Dearly beloved, we are gathered we today to get through this thing called life.” Pictured