“Inspired by the fresh hop season, bar lead Joel Schmeck wanted to capture the essence of the refreshing hop aroma in cocktail form. Harvesting fresh hops and infusing into a tincture, the cocktail calls on local vodka from House Spirits, hop tincture, hemp CBD oil, grapefruit zest syrup and fresh lemon juice. Chill out and enjoy the bounty of the season.” – Anna Caporael, General Manager at Irving Street Kitchen
Summer’s warm days are now behind us with fall’s cooler weather, colorful foliage, and the essence of pumpkin-spiced food and drink in the air. With the changing season comes a shift in flavors, and several Portland-based restaurants are creating innovative cocktails that you’re sure to fall in love with! Find recipes to five delicious seasonal cocktails from some of Portland’s best bar programs below.
1.5 oz Volstead Vodka
.75 oz grapefruit syrup
.5 oz lemon juice
1 barspoon fresh hop tincture
15 mg CBD temp tincture
1 oz ‘shandy’ foam
For Grapefruit Syrup
4 cups granulated sugar
4 cups water
Zest and juice of three grapefruits
.75 oz fresh lemon juice
Combine granulated sugar, water, grapefruit juice and zest and bring to medium-high heat and stir frequently until brought to a boil. Once boiling, remove from heat and add .75 oz of fresh lemon juice. Stir and allow the syrup to sit for one hour. Strain through a fine mesh strainer and store in the refrigerator for up to one week.
For Pilsner Shandy
16 oz pilsner
2 oz lemon juice
1 oz simple syrup (2:1 ratio)
3 g xanthan gum
Combine the pilsner, lemon juice, simple syrup, and xanthan gum in a small saucepan and blend with an immersion blender. Let sit for 5 minutes then add to an iSi Whipper. Double charge with two nitrogen tanks and let it sit in the fridge for 5-10 minutes to expand. Use the pilsner shandy within one week.
1.5 oz amber rum
.75 oz lemon juice
.50 oz apple cider
.25 oz chili-infused honey
.25 oz cinnamon “Ceylon Bark” demerara syrup
.25 oz orange curaçao
Garnish with an orange or lemon peel
Build ingredients in a 12 oz glass. You can either use store-bought chili-infused honey and cinnamon syrup or make your own!
For Ceylon Bark Syrup
125 g water
250 g demerara sugar
25 g Ceylon cinnamon
Combine all ingredients in a pot on low heat until the sugar is dissolved, allow it to simmer for ten minutes. Pass the syrup through a fine strainer, no need to let it cool before using.
“This is a fantastic ‘welcome drink’ to serve to guests as they arrive on a crisp fall or winter evening.” – BJ Smith, Owner and Executive Chef at Smokehouse Tavern
Use one dry hot pepper with a sweet heat, such as a habanero per 8 oz of honey. Heat the honey with the chili torn in half for 10-15 minutes, let it cool and strain the infused honey.
Smoked Peach & Thyme Smash
2 oz bourbon
1 oz lemon juice
1.5 oz smoked peach & thyme syrup
Garnish with a sprig of thyme
For Smoked Peach & Thyme Syrup
Slice peaches into half-inch slices and smoke for 10 minutes. In a blender, combine equal parts brown sugar, water, and smoked peaches. For each whole peach add the leaves from one sprig of thyme. Blend the mixture until it is smooth and add it into a pot and simmer at a low temperature to reduce slightly for approximately 15-20 minutes depending on the size of the batch. Strain the syrup and set it aside.
In a rocks glass, combine the bourbon, lemon juice, and the Smoked Peach & Thyme Syrup. Garnish with a sprig of thyme, smacking the sprig between your hands to release aromatics.
“This cocktail reminds me of my grandmothers peach cobbler. The subtle smoky flavor and a hint of thyme compliment the rich bourbon flavor, making it the perfect drink for sipping on the porch during a crisp autumn night.” – Tatiana Cummings, Manager of Kim Jong Smokehouse
Bushel and a Peck (yields two cocktails)
3 oz apple brandy or Calvados (Rally Pizza uses Clear Creek’s 2-year aged Apple Brandy)
1.5 oz nocino or nocello
1 oz freshly squeezed lemon juice
1 oz honey syrup (1:1 ratio of honey and water or to taste)
4 dashes or .25 oz of Angostura Bitters
Garnish with a lemon peel
Combine all ingredients in a shaker with ice and shake for 30 seconds. Using a hawthorn strainer, strain into two 10 oz rocks glasses, over a large rock and garnish with a lemon peel.
“We love this cocktail because the flavors of apple, walnuts and honey together are like an apple crisp! Just what we want when we come in from raking all the fallen leaves from our huge walnut tree—also the source of the nocino.” – Shan Wickham, General Manager and Pastry Chef of Rally Pizza
Exile on Aquavit
1.5 oz gin
.5 oz aquavit
.5 oz honey syrup
.75 oz lime juice
.25 oz Creme de Poire
.25 oz Velvet Falernum
Garnish with a fresh sage leaf and cracked pepper
Combine all ingredients into a shaker tin and shake vigorously. Strain into a cocktail coupe glass and garnish with fresh sage leaf and fresh cracked pepper.
“The Exile on Aquavit has a captivating balance of citrus, botanicals and aromas that keep you coming back for another sip yet encourages you to take your time to unravel the layers of flavors and leaves you with a long finish which lingers well after the drink is gone.” – Doug Martin, General Manager at Jackrabbit