After a couple rather punishing decades, with sugary and boozy drinks like Long Island Iced Teas and coyly named ones like Sex on the Beach and Slippery Nipples, where often the function of simply getting drunk overrode the drink’s form and fashion, the cocktail has made a steady comeback since
“We’re making whiskey aged in Oregon oak, made with Oregon barley, I don’t know of anyone else doing that” says Immortal Spirits owner, Jesse Gallagher. “Casks are pretty hard to get ahold of, mostly we use re coopered wine barrels that are given this heavy charcoal called Alligator skin.” Their
While many bars tote “local ingredients,” it’s rare that a cocktail is made exclusively with them. Luckily, Southern Oregon has such a plethora of local food producers that it is actually possible. All it takes is a little innovation, minor tweaking and a little bit of extra time. For the
Gin Martini Larks at the Inn at the Commons A golden anniversary hotspot like this must have a good cocktail. The martini is the sure way to go because you can’t honestly claim that you’ve never dreamt of dressing up as James Bond and ironically ordering his trademark drink.
The Pisco Challenge: Wading Into Controversy with a Blind Taste Test and a Headache the Morning After
For the uninitiated, Pisco is a popular liquor from South America made from grapes in a distilling process similar to brandy. It typically is in the 40 percent alcohol range and is made in both Peru and Chile. More importantly, it’s a pissing match for the ages. Chileans will
While you can endlessly parse out the subtle flavor nuances in liquor, in a general sense, it’s pretty easy to pick a tasty one: pay a lot for a well-aged hooch. It’s not quite as easy when you’re picking from the bottom shelf instead of the top. It’s a minefield