I may have to make some changes as we run low on ingredients, but here’s the intended cocktail menu for our final two weeks, including three new additions. This will go into effect tomorrow:
Aquavit Hot Toddy – Krogstad aquavit, Swedish punsch, lemon, star anise $8
Antigua Old-Fashioned – English Harbour rum, coffee-orange bitters, sugar $8
Smoky Margarita – Herradura reposado tequila, Cointreau, lime, lapsang souchong syrup $8
Portland Stinger – Branca Menta, bourbon, brandy, lemon, grenadine $9
Thyme in a Bottle — Bombay Sapphire, Farigoule thyme liqueur, lemon, maraschino $9
Erica’s Impulse –Brandy, allspice liqueur, lemon, simple syrup, orange bitters $8
H’ronmeer’s Flame – Rye whiskey, sweet vermouth, Ramazzotti, flamed orange zest $9
Witty Flip – Brandy, J. Witty chamomile liqueur, lemon, orange bitters, egg, nutmeg $10
Horatio – Krogstad aquavit, Cointreau, Fernet-Branca, orange bitters $9
Curse of Scotland — Ardbeg 10 year single malt Scotch, Drambuie, maraschino, lemon $10
Queen Bee – Vodka, St. Germain elderflower liqueur, lemon, honey syrup, sparkling wine. $9
On a Whim – Trust your bartender to make you something good
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Last weekend’s beer event at Cassidy’s was another successful night for the Oregon Bartenders Guild and Schoolhouse Supplies, with the latter receiving a little over $700 from the proceeds. If there’s a more fun way of raising money for kids than by drinking beer cocktails, I’m not aware of it. I’d like to thank all the brewers who contributed beer to the event, and especially thank McClaskey’s Spirits for providing some excellent products for us to mix with.
There were some interesting cocktails made that night with one of the most unique being Chris Churilla’s crowd-favorite Second Deadly Sin made with Buck bourbon, Maraska maraschino liqueur, Oakshire espresso stout vermouth (pictured above), and Oakshire IPA orange bitters. I didn’t have a chance to taste the vermouth separately, but the cocktail was delicious and proved the versatility of beer as an ingredient.
With my own participation in the event decided so late in the game I didn’t have time to do anything quite so transformative with beer but I still managed to turn out a tasty cocktail. Alex Ganum from Upright Brewing came through big time offering his beer on short notice. On the day before the event I visited Upright for what was supposed to be a brief tasting; however a power outage put Alex’s work to a halt and we ended up spending two hours trying everything on tap and talking beer. It was one of the best, most informative beer tastings I’ve ever had. I left with a case of his Flora Rustica, an aromatic saison brewed with yarrow and calendula flowers. Absolutely delicious on its own, and also quite nice in this simple beer cocktail:
Farigoule rinse
.75 oz Bellringer gin
5-6 oz Flora Rustica
toasted thyme sprig for garnish
The Farigoule thyme liqueur complements the floral notes of the beer, as do the botanicals in the gin. Toasting a thyme sprig over a candle during the drink’s preparation adds even more aroma that drifts across the entire bar.
For more cocktails and photos from the event, go visit Ron’s coverage at PDXplate (the source of the photo above).
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Farigoule is a delicious liqueur from Provence that I recently came across here in Portland. Its primary flavor comes from the region’s abundant thyme, with a few other herbs added for good measure. It’s a unique, wonderful product: Not too sweet, intriguing flavors, great aroma, and well-balanced at 80 proof. I enjoy it neat, but since that’s a tough sell at the bar I also wanted to highlight it in a mixed drink.
At the same time I was working on a cocktail to enter into Bombay Sapphire’s Inspired Barender contest. Luckily gin is a natural pairing with Farigoule. And Farigoule, with its floral and herbal qualities, fills in well for better known French liqueurs like Chartreuse and St. Germain. Here’s the recipe I’ve submitted for the contest and placed on the Carlyle menu as Thyme in a Bottle, getting great reviews from customers so far:
1 oz Bombay Sapphire
.75 oz Farigoule
.75 oz lemon juice
.5 oz maraschino liqueur
Shake over ice, strain into a chilled cocktail glass, and garnish with a sprig of fresh thyme. A really nice touch is to lightly toast the thyme to release its aroma before serving. My bar at Carlyle has tea lights on it so it’s easy for me to rest a sprig above a candle while I mix the drink. This fills the area with the scent of thyme and gives the cocktail an extra sensory dimension as the customer sips from it.
A tip of the hat for this drink also goes to Charles Munat, who suggested using Farigoule in a Last Word variation. Though the proportions are different here, that’s essentially what this drink is, with Farigoule standing in for Chartreuse and lemon for lime.
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Jacob Grier is a freelance writer, barista, mixologist, and magician in Portland, OR. He writes, eats, and drinks a lot. His articles have appeared in The Washington Post, Reason Online, The Oregonian, and other publications.
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