New Amsterdam Sour

New Amsterdam Sour

Last night Metrovino hosted the afterparty for Taste Washington, an event featuring wines from our neighbor to the north. After a full day of wine tasting most people were ready for cocktails and beer, so I wanted to come up with something appropriate for the occasion. A drink from the late 1800s called a New York Sour — a rye whiskey sour topped with a float of red wine — would have been a natural fit. It’s a tasty cocktail that’s becoming popular once again, likely thanks to David Wondrich’s mention of it in his book Imbibe!.

However I didn’t have any rye for the party. I did have genever and that turned out to make an excellent substitute. Naming it was easy too, New Amsterdam Sour alluding to both the earlier name for New York and the Dutch origin of the spirit.

1 1/2 oz Bols Genever
3/4 oz lemon juice
1/2 oz simple syrup
red wine

Shake the genever, lemon juice, and simple syrup with ice and strain into an ice-filled rocks glass. Insert straw and float approximately half an ounce of red wine on top. Using crushed ice to fill the glass is a nice touch but not strictly necessary. We used a Washington cabernet for the event but any good red would do.

I’m obviously biased but I really like this version of the drink, genever offering some nice botanicals and a more striking visual contrast than rye does. Unfortunately pounding on a Lewis bag to crush ice doesn’t fit the ambiance at Metrovino so I won’t be adding it to the menu, but I urge readers to give it a try.


Links for 4/20/12


The newest MIX Magazine includes a feature by Paul Clarke about floral cocktails. He includes two of mine from Metrovino.

The dumbest story of the week was about Obama eating dog as a child. For a much more interesting look at the topic, see this recent NPR report about evolving norms in China. (I ate dog once. It tasted terrierble.)

Dave Arnold’s primer on cooking with liquid nitrogen is fascinating, awesome, and a little bit terrifying.

New regulations in Japan may shut down its cat cafes.

Another shot at IP protection for magic performance: Teller takes a Dutch copycat to court.

One of my favorite Portland food writers, Jen Stevenson, has a new site dedicated to various events going on in the city.

[Photo by Thomas Boyd.]


Weissbanger on TV, brunch at Metrovino


Tuesday was Tax Day and our local FOX affiliate KPTV invited me into the studio to make viewers a Tax Day cocktail. Since taxes make me want to bang my head against the wall, this seemed the perfect time to present the Harvey Weissbanger. I don’t have tiny hands, Galliano bottles are just really big. (It’s a good thing there weren’t any wardrobe malfunctions…) Watch the clip here; autoplay warning!

Among other changes, Metrovino is now open for brunch on Sundays from 10 am to 2 pm. This has given me the opportunity to put my barista skills back into practice. I’m not quite where I used to be, but the latte art is coming along nicely.

I didn’t expect to get excited about brunch or brunch cocktails, but making a morning drink menu turned out to be surprisingly fun. Our most unusual cocktail is an East Indies Bloody Mary, made with Batavia Arrack, fish sauce, and a blend of Indonesian spices, then garnished with house pickles and a whole prawn. It sounds crazy but it’s selling just as much as our classic vodka Bloody Mary. Here’s our full brunch cocktail menu:

classic bloody mary 8

east indies bloody mary 11
batavia arrack, tomato juice, indonesian spices, prawn

quick little pick me up 7
espresso-infused ramazzotti, lemon twist, rocks

harvey weissbanger 9
boulevard wheat beer, galliano, orange juice

sherry cobbler 7
manzanilla sherry, orange, sugar, nutmeg

sparkling wine cocktails 8