We will be showcasing cocktails created by bartenders using Oregon Distillers Guild products.

Submit your recipes here.

To the Boudoir
Mr. and Mrs. Boozenik
www.boozenik.com

2 oz. Mud Puddle
¾ oz. Cherry Heering
½ oz. Cinzano Rosso Vermouth
Marasca cherries

In honor of Valentine’s Day, Ms. Boozenik and I created a romantic dessert cocktail, somewhat reminiscent of a dark chocolate cherry truffle with a sprinkling of sea salt, using New Deal Mud Puddle chocolate vodka, Cherry Heering and sweet vermouth. Mind you this is not syrupy sweet like some chocolate cocktails. It’s dryer and lighter, and won’t weigh you down, once you get invited to go “To the Boudoir.”

In a pint mixing glass add all ingredients then ice. Stir and strain into a cocktail glass. Garnish with a pair of Marasca cherries, and swirl in a small drizzle of the syrup from the cherries.

Oregroni
Mr. Boozenik
www.boozenik.com

1 oz. Ransom Old Tom Gin
1 oz. Calisaya Liqueur
1 oz. Imbue Bittersweet Vermouth

We’re fortunate in Portland to be able to eat a very diverse and enjoyable 100-mile diet. That started me thinking about 100-mile cocktails, too. Now that we have numerous gins, an Italian-style amaro, and Imbue vermouth produced in the Portland Metro Area, here’s my 100-mile take on the classic Negroni, which despite likely, and deserved groaning, I will call the Oregroni, because all of the finished ingredients are produced in Oregon.

Combine in a mixing glass with ice, stir for 30 seconds; pour into a chilled cocktail glass. Garnish with an orange or lemon peel that has been rubbed around glass rim and squeezed over the cocktail. Do not neglect this, or the cocktail will seem a bit too one-note without the oil from the citrus. While component-wise the Oregroni is similar to a Negroni, it is far drier and lighter. Plan any accompanying snacks to be lighter and saltier and with a bias toward seafood, rather than what you might serve with a Negroni.