OREGON WHISKEY HOUR AT RUE

OREGON WHISKEY HOUR AT RUE

 

Hey Portland friends! If you have been following me along on instagram @maxenestrail -the platform that I am the most active on- you've probably noticed that I have been unabashedly stuffing my face with all sorts of yummy eats and of course, lots of adult beverages -or as I say, "revenge for the nine months of baby-making sobriety". Aside from those indulgences I have been wanting to fill you in on a really cool way you, too, can get to eating and drinking just like I do.  One of the coolest little events that I've been going to lately is Bull Run Distillery's Oregon Whiskey Hour.

Oregon Whiskey Hour is a collaborative effort on behalf of our local whiskey-focused distillery, Bull Run Distillery with local restaurants and bars around town to create and feature drink specials using Bull Run's newly released Single Malt Whiskey. This once-a-month pop-up happy hour is a great way to taste how whiskey can make the transformation from shot glass to hand-crafted cocktail.

Aside from drinking handcrafted cocktails is the opportunity to expand your horizons on the world of whiskey as owner and distiller, Lee Medoff will be on hand to answer any questions as you taste test through Bull Run's whiskey offerings.  

Bull Run Highball: oregon single malt whiskey, ginger, lemon, mint, and bitters.

Play Crack the Sky #2: oregon single malt whiskey, bourbon, ancho reyers, and bitters

While enjoying these handcrafted whiskey-focused beverages I also enjoyed Rue's satisfying happy hour offerings!

chickpea paniss and oysters on the half shell

ALL THE INFO YOU NEED FOR OREGON WHISKEY HOUR:

www.oregonwhiskeyhour.com

facebook: Bull Run Distillery -hit like and stay up to date with their events tab.

fhe next Oregon Whiskey Hour will be Thursday, July 27th at Kell's Brewery from 4-6p

hosting restaurant for april's Oregon Whiskey Hour: Rue

HOLIDAY COCKTAIL FEATURING GENESIS JUICE

Woah! The holiday's sure did creep up this year, as did our recent snowfall and subsequent freezing rain!

With the current pace of the holiday's rushing by I sure hope you've all decided on your New Year's Eve plans and outfits because as soon as the christmas countdown ends, the countdown to the midnight ball drop starts!

Today I'm sharing a holiday cocktail recipe for gin lovers featuring Oregon-made Genesis Organic Juice.

Genesis Organic Juice has quickly become one of my go-to items because it is raw and it's never heated, instead it's pressurized using a high pressure process (hpp) making the juice safe to sell and consume while preserving flavor, color and nutrition.

Since the holidays are here, as are the numerous office treats and holiday parties why not give yourself a little nutritional boost in your holiday punch... here's an easy punch using Genesis Organic Juice in ginger lemonade and pacific northwest apple.


HOLIDAY COCKTAIL FEATURING MADE-IN-OREGON GENESIS JUICE

INGREDIENTS:

DIRECTIONS:

Place cranberries and sugar into a shaker and muddle.

Place Genesis Ginger Lemonade, Genesis PNW Apple, ginger beer, gin and cranberry sugar mixture into a large pitcher and stir; refrigerate until ready to serve.

1/2 c. Genesis Ginger lemonade

1 1/2c. Genesis PNW Apple

2/3 c. ginger beer

TO SERVE:

3 1/2 c. gin

divide among four glasses, serve over ice.

1/2 c. fresh cranberries

1 1/2 tbsp. sugar



SALUD!

BUGGY WHIP PUNCH

BUGGY WHIP PUNCH

A refreshing fizzy 'spa water' cocktail punch, just pre-make a batch and let guest serve themselves. Beware this goes down like water!

BUGGY WHIP PUNCH

Gin, mint, cucumber and soda water come together to create a boozey spa water


BUGGY WHIP PUNCH

SHOPPING LIST:

  • 12 oz gin
  • 1 large cucumber
  • 32 fresh mint leaves
  • 3 lemons and 6oz of fresh lemon juice from said lemons
  • 16 oz soda water
  • 1/2 C sugar

 

TOOLS:

  • muddler
  • peeler
  • knife
  • measuring cups
  • large bowl

 

DIRECTIONS:

Peel the lemons (I prefer long strips so I peel the lemons lengthwise). In a large bowl marry together the lemon peels and sugar. Muddle together, stir occasionally to make sure all is incorporated. Let muddled rinds and sugar rest for 20 minutes, this is what serves as a punch base, it is called oleo-sacchrum (essentially macerating the lemon oils). While our punch base is is resting; pluck mint leaves, wash and dry. Slice the remaining half of the cucumber into wheels, reserve for garnish later. 

Next, add diced cucumbers and mint leaves to the rested punch base; gently muddle and stir together until combined. To this bowl add gin and lemon juice. Stir until sugar dissolves. you may strain, i prefer not to. cover and cool in fridge until ready to serve (aka party time).

In a punch bowl or serving pitcher add ice and soda water. Ladle punch into cups, you may skip adding the bruised leaves, peel and cucumber however I like it with the drink snacks. Garnish with remaining cucumber wheels and mint leaves. Be responsible, taste test along the way!

I received this refreshing punch recipe at a cocktail workshop a little over a year ago. The original recipe has been lost, however, I did write down the recipe in my cocktail journal and here is my adaptation of the Buggy Whip Punch. 


SALUD!