Fall/Winter Menu 2011

10/22 Fall/Winter menu party!

MxMo: Morning Drinks

Now, despite the fact that I drink more than the average Joe and that I do find myself drinking in the AM (as in last call), I'm not really one to drink in the mornings very often. However, occasionally when I am on vacation I'll find myself enjoying a tipple w/my eggs and hash browns. With that being said, here's this month's MxMo theme courtesy of Kevin at Cocktail Enthusiast:

The theme is “morning drinks.” Breakfast cocktails were the norm in the nineteenth century, when cocktails were a common beginning to one’s day. The drink’s purpose was to help the imbiber recover from the past night’s indiscretions and to steel their resolve for the coming day.

I'm not going to be around next week (enjoying my weekend after the Fall/Winter menu party), so I'm posting this early.



Journey to the End of the Night
1.5 oz Ron Zacapa
1 oz cold pressed Ethiopian Harrar coffee (we use Valhalla)
.5 oz simple syrup (1:1)
3 shakes organic cocoa
2 shakes cayenne
garnish: 1 shake cocoa, 1 shake cayenne

Combine ingredients in shaker over ice. Shake like a hungover person, double strain into a chilled cocktail glass or whatever you drink out of in the mornings. Garnish.

MxMo: Beer!

This month's theme for MxMo was a bit fortuitous as we've been screwing around with beer cocktails for the last month or so. Here's how Frederic over at Cocktail (Virgin) Slut describes our theme:

“While beer being used as an ingredient in modern cocktails has gotten a lot of press as of late, this is not a new trend. Beer has played a historical role in mixed drinks for centuries. For example, it can be found in Colonial drinks like the Rumfustian, Porter Sangaree, and Ale Flip. While many of these drinks are not seen in modern bars save for craft cocktail establishments, other beer drinks are though, including the Boilermaker, Black Velvet, and Michelada. And present day mixologists are utilizing beer with great success including Kelly Slagle's Port of Funchal, Jacob Grier's Averna Stout Flip, and Emma Hollander's Word to Your Mom. Bartenders are drawn to beer for a variety of reasons including the glorious malt and roast notes from the grain, the bitter and sometimes floral elements from the hops, the interesting sour or fruity notes from the yeast, and the crispness and bubbles from the carbonation. Beer is not just for pint glasses, so let us honor beer of all styles as a drink ingredient.”

This theme works for us this week because, as it turns out, we're hosting an event this Sunday as a kick-off party for Tales of the Cocktail. Ted Munat, the ever-charming writer behind Left Coast Libations will be there reading from the aforementioned book and Liberty's Andrew Friedman will be guest bartending. The idea behind the event is that if people procure tickets ahead of time, then they get their choice of 3 cocktails for $20 from a shortened menu which will feature 6 cocktails (3 from our favorite Seattle bartenders that were published in Left Coast Libations, 3 interpretations of those cocktails by 1022 staff). The event is being put on with Tacoma Alcohol Consortium. Check TAC out, Todd's doing really good work.

Anway, here's our interpretation of Jay Kuehner's drink, Cavale. This guy kick's ass. Go see him at Sambar. He's the bartender I want to be when I grow up.

Running Up that Hill
1.5 oz Clear Creek Apple brandy
½ oz Pineau des Charentes
½ oz Domaine de Canton
½ oz lemon juice
Ephemere

Combine everything except for the Ephemere in shaker over ice. Shake and double strain into chilled cocktail glass. Float with Ephemere.

Those of you who've read the blog or checked out our contributions for MxMo, then you know that we're never satisfied doing one. Here's what Corey concocted (w/a few tweaks by me) when someone requested a Flaming Dr. Pepper

Corey's “Flaming Dr. Pepper”
1.5 oz Zaya rum
.5 oz Lazzaroni amaretto
2 dashes St Elizabeth Allspice dram
1 barspoon Ramazotti amaro
Ephemere (Corey used Duvel, but I had a bottle of this open)
Combine everything except the beer in shaker over ice. Stir, strain, into Belgian glass. Float w Ephemere.

Wine Tasting

1022 invites you to drink wine with us! We've just received a shipment of wines through Small Vineyards, a company dedicated to bringing quality Italian wine to the United States, directly from the wine makers. We have bottles from Monte Tondo, Le Rote, Perazzeta and Maurizio Marchetti for the sampling at $5 all together. Light snacks are included in the price. It's a nice way to get to know some fantastic wines that you don't see every day. Quantities are limited, so stop by and pick up a bottle at 50% off today! Bottles will be open for tasting from 4p-7p, Tuesday 6/28.

MxMo: Niche Spirits

Well, it doesn't get more niche than this, I guess. Thanks to Filip for hosting. Pics forthcoming.

The Grasshopper Lies Heavy
1 oz Fernet Branca
1 oz Green Chartreuse
.5 oz simple syrup
1 egg white
cocao powder
soda water

Combine everything (3 healthy shakes of raw cocoa powder) sans soda in shaker over ice. Shake like a psychopath. Double strain into a short collins over ice. Finish with soda water and more cocoa powder. Drink.

MxMo: Flores de Mayo

Edit: More like Mixology Tuesday...

So, I've missed the last couple MxMo's and have felt...guilty. It's not like I haven't come up with drinks, or been following. I've just been busy. With life. Really, with running the bar. But still, solutions, not excuses.

Here I am! Blog post! MxMo! Here are the perfunctories:
Our host this time around is Dave over at Barman Cometh. Here's what he has to say about this week's challenge:

“The challenge is to feature a cocktail that highlights a floral flavor profile or includes a floral derived ingredient, whether home-made or off the shelf.  With the ever expanding catalogue of spirits (and the kitchen labs of home enthusiasts), there’s a whole host of directions for you to choose from – elderflower liqueur, creme de violette, chamomile infused gin, hibiscus grenadine, rosewater, lavender syrup – or to create.”

We do a lot with flowers from the hibiscus/coriander/black pepper syrup in the Devil's Buck to the sticky, ever-popular Lavender Cocktail. What I wanted to highlight are two of my favorites that are currently featured on our spring/summer menu:




PDX
1.5 oz Bols Genever
1 oz grapefruit juice
.5 oz lavender/chamomile infused honey
Sparkling wine
Shake, strain into a chilled coupe. Top with sparkling wine




1022 Old Fashioned
2 oz Woodford Reserve
.25 oz simple syrup
3 dashes saffron/cardamom bitters
Wide swath of orange peel
Express orange oil into glass and drop peel in. Add remaining ingredients and the largest ice cube you can find. Stir. Drink.