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:
.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).