Welcome to Imbibe Magazine's between-issues look at liquid culture with drink recipes, news and more. From coffee to cocktails, Imbibe celebrates your world in a glass.
Friday, October 19, 2012
Portland Cocktail Week doesn’t officially start until Sunday, but we’re kicking things off a few days early with today’s Drink of the Week—the PDX Cocktail from Portland, Oregon’s Serratto restaurant. Combining Oregon rye whiskey (feel free to sub in your rye of choice) with fresh apple cider, bitters and spiced simple syrup, this autumnal sipper highlights a few favorite flavors of the region. And Serratto isn’t the only spot in town mixing up special drinks in honor of the upcoming cocktail week—click here for a full list of places taking part in the celebrations.
2 oz. rye whiskey (Serratto uses Pendleton 1910)
1 1/2 oz. fresh apple cider
1/2 tsp. spiced simple syrup (black pepper, cardamom, cinnamon, nutmeg)
2 dashes Fee Bros. Old Fashion Aromatic bitters (Angostura may be substituted in a pinch)
Tools: shaker, strainer
Garnish: lemon twist
Combine all ingredients and shake. Strain into an ice-filled glass and garnish.
For the spiced simple syrup, combine 1/2 tsp. each ground black pepper, cardamom, cinnamon and nutmeg with 1 cup of sugar and 1 cup of water over medium heat. Bring to a simmer, remove from heat and cool to room temperature. Strain through a coffee filter into a clean glass jar. Keep refrigerated for up to 2 weeks.
Mix all ingredients with ice. Serve in rocks glass with lemon twist.
Serratto, Portland, Oregon