October 6
Via Liquor.com
Mastering The Magic Of Drinking Whiskey
Using the term library in a bar’s title might read as a heavy-handed branding tactic, but make no mistake about it: Multnomah Whiskey Library is aptly named. Visit this Victorian parlor, steps above the streets of central Portland, and you’ll be hard-pressed to come up with a more suitable term to describe it.
The drinking den is lined with 2,000 bottles, which stretch wall-to-wall, and a stack ladder is needed to access many of them. Yet for all its impressive inventory, Multnomah Whiskey Library stands out for its superior service. Tableside pourings, customized flights and expert custodianship are hallmarks of a typical experience there. When it comes to its winning formula, you need not read too much into the whys. It’s the hows that are worth checking out.
Like so many great things in life, Multnomah evolved out of necessity. “There was no single moment that was the catalyst for the library,” says co-owner Alan Davis. “The concept spawned from aiming to create what I thought to be the ideal drinking/social environment in Portland.”
Indeed, when it opened in October of 2013, there was no drinking destination in the city offering comparable amenities, such as table service and unique glassware chosen to fit specific spirits. Such a place needed to be invented.
Of course, accoutrements are meaningless if they’re not presented properly. So Davis and crew placed a high priority on education. That meant hiring a staff with intimate knowledge, not just of what they were pouring but to whom they were pouring.
This is where membership came into play. For $600 a year, along with a filled form (detailing pouring preferences), you get the keys to the castle—reservations at will. The waitlist to climb on board, however, currently involves more than a year’s worth of patience. Everyone else has to take their chances with first-come, first-served. An exception comes in the form of a $25 one-time-only Hall Pass, wherein placement is reserved up to 48 hours in advance. The bar staff will then catalog your curiosities prior to seating.
“It seemed the most efficient way to determine our target demographic,” Davis says of the controversial decision. “We then have the social and technological ability to develop a relationship based upon an acute understanding of our members’ tastes, wants and needs; the membership aspect is [for] optimal hospitality rather than for exclusivity.”
In sync with the city it calls home, Multnomah welcomes enthusiasts of all shapes and sizes. The one common thread: a passion for enjoying great whiskey in a contemplative space.
And about that space: “It was originally a massive 6,000-square-foot piano store,” says Davis. “The back of the space—the least desirable to most—was that which I was most keen on, because it had the best stretch of brick walls and allowed for the most control of natural light.”
Into this space, Davis moved antique leather furnishing, wood paneling fashioned by local artisans to have a worn look, and actual library pieces, such as reading lamps and filing cabinets. It all comes together to create a place that feels lived in, far wiser in age than its three-year existence would suggest.
The same characteristics appointing Multnomah with mystique run the risk of alienating the casual drinker. Skew too stodgy, and you could veer unavoidably into pretentiousness—a territory scorned by proper Portlanders.
But through thoughtful approach and assembly, a bar is born that suits its city well. It’s at once elegant and inviting. Much like the storied liquids lining its shelves, it strikes a proper balance. The word bar doesn’t tell the complete story. Multnomah Whiskey has earned it’s rightful regard as a library.
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June 29
THE 8 MOST INVENTIVE COCKTAIL MENUS IN THE COUNTRY?
June 19
Scotchy, Scotch, Scotch…
WHAT YOU NEED TO KNOW ABOUT EVERY DISTILLERY ON ISLAY
This is one of four stories about what to drink, eat and do and where to stay on the Scottish island of Islay. Want to know all the tips? Liquor.com’s Everything Guide to Visiting Islay has you covered.
Scotland is home to more than a hundred distilleries. Among them, some of the world’s most prestigious producers of aged spirit. Amazingly, within this crowded landscape of legendary liquor, there exists a specific region prominent enough to distinguish itself as whisky island. This is Islay, a rugged, windswept terrain off the country’s southwestern coast that’s home to the boldest flavors in all of scotch making. During the island’s 18th-century heyday, it was home to 23 distilleries. Today, that number stands at eight. (A ninth, Gartbreck Distillery, is slated to open later this year.) Regardless, with just 3,000 permanent residents, Islay remains, per capita, the most remarkable repository of hallowed drams in all the world. Here’s some help weaving it all together.
June 9
[This is the straw that broke the camel’s back for Heisenberg. Now Brexit is fuckin’ with whiskey]
WHAT DOES BREXIT MEAN FOR IRISH WHISKEY?
Via Elva Ramirez and Liquor.com
On St. Patrick’s Day, Jameson debuted a new $12.4 million visitors center in the heart of Dublin. The Bow Street distillery combines video, personalized tours and whiskey tastings.
The Irish whiskey maker is benefitting from a boom in tourism that’s boosting revenue in Dublin and throughout Ireland. More than 100,000 tourists arrived in Dublin on March 17, which kicks off tourist season in the country. In 2016, more than 8.8 million overseas tourists (nearly double the Irish population) visited the Emerald Isle, according to Ireland’s national tourism authority.
But for all the celebrating that occurred over the St. Patrick’s Day holiday, there are some dark clouds ahead. On March 30, two weeks after Dublin cleaned up its last green streamer, British Prime Minister Theresa May signed Article 30, which begins the two-year process ending in the United Kingdom leaving the European Union. Dubbed Brexit, the breakup will have a long-ranging impact across industries and countries.
According to Ibec, a national trade organization for businesses and employers in Ireland, Brexit poses a direct challenge to Ireland’s food and drink sector, which grew 50 percent between 2009 and 2015. And though it’s too early to assess Brexit’s immediate impact on Irish whiskey, one thing’s for certain: The industry is paying close attention.
A January 2017 report by the Alcohol Beverage Federation of Ireland (ABFI) shows that the drinks sector is a major driver of the Irish economy. Irish trade groups, in particular, are lobbying that a hard border between the Republic of Ireland and Northern Ireland not be reinstituted, as it will make moving materials and products more expensive and difficult.
Jameson’s executives are sanguine about the coming changes. “Within the whole business world there is uncertainty,” says Brian Nation, Jameson’s head distiller. “There is an element of the unknown. It’s not impacting on our present plans at the moment. We’re still driving ahead with the forecasts that we have. We see ourselves continuing to do that.”
Teeling Whiskey Co. founder Jack Teeling candidly described his reaction on the coming negotiations as a mix of “disappointment, dread and uncertainty.”
“My biggest fear is the challenge that faces Northern Ireland and the potential that free movement between the North and the South for everyone on the Island of Ireland will be affected,” he says. In terms of Teeling’s future outlook, the brand anticipates a drop in U.K. visitors to its distillery. Teeling is also monitoring the drop in the value of sterling, which could affect its ability to compete against now more affordable scotch.
In many ways, liquor companies, whether they produce cognac, whiskey or rum, are set up to look decades ahead into the future. Preparing for the next round of whiskey (or rum or cognac) batches means forecasting drinking, and therefore blending trends, far into the next generation.
“You can look at it in very simple terms,” says Billy Leighton, Jameson’s head blender. “If there’s an eight-year component in our whiskey, then we must already be setting down the next eight years’ worth of stock for it to meet the demand.” Taken in that sense, the next two years of Brexit negotiations, currently projected to complete in spring 2019, is a small blip within the overall spirits timeframe.
“I don’t think anyone is too sure what’s going to happen,” says Leighton. “If we keep doing what we’re doing, there’s going to be an element of, ‘Well, let’s wait and see.’ ”
“Maybe other markets will become more attractive after Brexit,” he says. In the U.S., for example, the Irish whiskey category grew by 18.7 percent in 2016; revenues were up 19.8 percent to $795 million, according to The Distilled Spirits Council of the United States(DISCUS).
“We are planning for the future and laying down as much stock as we can,” says Teeling. “Brexit or no Brexit, Irish whiskey is in the middle of a long term cyclical uptrend driven not by the U.K. but other Irish trading partners primarily the U.S. and Continental Europe. So despite Brexit, the future looks bright for Irish whiskey.”
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June 1
[I guess the only qualm I have with this is the whole ‘exercise portion control’ bit…]
How To Drink Vodka The Right Way
Now in its third year, Kachka remains one of the country’s most singular restaurants. The Russian eatery, slotted into a cramped storefront on Portland, Ore.’s eastside, specializes in zakuski, which literally translates to “vodka snacks.” And although the bar stocks an encyclopedic list of labels, spanning from Kaliningrad to Kentucky to all points in between, co-owner Israel Morales stresses that vodka isn’t just about what’s in the bottle. It’s about sharing it with friends and food. These are his five rules for drinking vodka the Russian way.
1. USE THE BUDDY SYSTEM
“Vodka needs a friend,” says Morales. “For it to be done right, it should include food and people around the table.” In Russia, he says, the zakuski tradition is to set out a spread of appetizers, almost like tapas. “It’s a social activity, with lots of toasting. How it works is you all have shots of vodka and everyone makes a toast. You drink communally, then have a bite to eat. And it repeats itself. This is the cadence of Russian dining and drinking at the table.”
2. DRINK TO THE OCCASION
“When I drink vodka, I have to think about my endgame,” say Morales. If you’re pairing with food, he recommends selecting something clean, crisp and lighter in texture. Eastern European or Scandinavian vodkas are good for this purpose. But in Martinis or to sip straight, he might opt for a more flavorful vodka, one made with an unusual mash bill or yeasts that supply funky or fruity notes. American vodkas often fit the bill, but Russian Standard is also a favorite for mixing, he says.
3. CHILL IT OUT
At Kachka, most vodkas are served straight from the freezer. “It changes the viscosity and can be delicious,” says Morales. However, he warns that more flavorful vodkas have a tendency of becoming muted in the freezer, so he sets those in the refrigerator to cool. For example, Dystopia (a Portland-made vodka with tropical fruit notes) and Karlsson’s (a slightly sweet potato vodka from Sweden) would be prime picks for the fridge.
4. EXERCISE PORTION CONTROL
Tiny one-ounce shot glasses are best for vodka, says Morales. “It’s the act of consuming it in small portions that allows you to toast and drink more frequently without getting blown out. Small shot glasses are the key to dinner parties—you’ll have a very short dinner party if you use large shot glasses.”
5. LET THE VODKA LEAD
Infused vodkas are a staple at Kachka and are often used in cocktails such as the Kosmos-politan, a kitschy Cosmo riff that features cranberry-infused vodka but no cranberry juice. “A very carefully crafted Vodka Highball or Martini can be very delicious,” says Morales. “But if you’re using it in a cocktail with seven other ingredients, it will get lost very quickly.” So keep it simple, and let the vodka lead the dance.
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May 28
From Holeman and Finch’s first cocktail menu
The Oracle
Featuring whiskey and jasmine and ginger liqueurs, the Oracle represents the rebirth of cocktail culture in Atlanta.
Ingredients
1 oz. rye whiskey
1 oz. jasmine liqueur
1/2 oz. ginger liqueur
1/2 oz. fresh lime juice
2 dashes Regans’ orange bitters
Directions
Combine ingredients in a mixing glass with ice. Shake and strain into an old-fashioned glass.
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May 21
Pickle Juice Whiskey Sour
If we’re going to order a martini, it’s gotta be dirty. The brininess of the olive juice adds the perfect finish to the booze. Which is why we’ve translated this same concept to the whiskey sour. Pickle juice is turned into a syrup before getting shaken up with bourbon, lemon and an egg white for a briny and frothy cocktail you’re going to love.
The best part is pickle juice syrup goes well beyond this recipe. Keep some on hand and swap it out for any simple syrup when applicable to add a little salt and tang to your cocktail.
INGREDIENTS
For the Pickle Juice Syrup:
½ cup bread-and-butter pickle juice
½ cup granulated sugar
For the Cocktail:
1½ ounces bourbon
¾ ounce lemon juice
½ ounce pickle juice syrup
1 egg white
Cornichon, for garnish
DIRECTIONS
1. Make the pickle juice syrup: In a small saucepan, combine the pickle juice and sugar over high heat. Bring to a boil and cook until the sugar has dissolved, 1 minute. Remove from the heat and let cool completely.
2. Make the cocktail: In a shaker, combine the bourbon, lemon juice, syrup and egg white, and shake until frothy. Add ice and continue to shake until well chilled. Pour into a chilled coupe and garnish with a cornichon, then serve.
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May 7
The Marguerite—The Original Dry Martini
In 1904, Stuart’s Fancy Drinks and How to Mix Them introduced the world to the Dry Gin Martini. Known then as the Marguerite, the cocktail derived its smooth and aromatic elegance from the seven botanicals (including citrus peel, green cardamom and juniper) in Plymouth Gin. The distillery had been in operation for some 110 years when the book hit shelves.
Recreate this classic Martini recipe—and harness the turn–of–the–century splendor—by making it the way it was intended to be made.
INGREDIENTS
2 parts Plymouth Gin
1 part French dry vermouth
Dash of orange bitters
DIRECTIONS
1. Pour all ingredients into a mixing glass.
2. Fill mixing glass with cubed ice.
3. Stir well to chill and dilute.
4. Strain into a Cocktail glass.
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May 2
Bourbon-Blackberry Cocktail
We’re all about a good whiskey cocktail. So when we heard about this bourbon and blackberry sipper from Jack Rose Dining Saloon in D.C., we had to try it out. Bourbon is stirred with blackberry preserves and lemon for a tart and ever-so-sweet drink that will quench your thirst in the best way possible.
The charred cinnamon stick adds the perfect smoky aroma. Simply use metal tongs to pass the stick back and forth in a flame. If you don’t have a blowtorch handy, a gas burner will work. Or you can toast the stick in a pan until fragrant.
INGREDIENTS
1¼ ounces I.W. Harper bourbon
¼ ounce Bruto Americano
1 teaspoon blackberry preserves
½ ounce fresh lemon juice
1 heavy dash Angostura bitters
Crushed ice
DIRECTIONS
In a rocks glass, combine all of the ingredients, except for the ice and cinnamon stick. Fill the glass halfway with ice and stir to chill, then fill with more crushed ice. Garnish with the charred cinnamon stick and serve.
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April 27
A GENIUS TAKE ON THE CLASSIC AVIATION COCKTAIL
In 2010, I tasted the very best Aviation cocktail I’ve ever encountered. And more than a few of these sky-blue babies have glided down my throat over the years. I was in Athens helping to judge the Diageo World Class Bartender Competition, and the bartender who prepared the cocktail was Takumi Watanabe who works (still) at The Sailing Bar in the city of Sakurai, Japan.
Takumi’s version of the Aviation took my breath away, and along with a Martinez made for me in London by Ago Perrone in 2006, these are the only two cocktails I’ve tasted in my entire life that have made such a long-lasting impression on me.
I never knew what it was that set Takumi’s Aviation apart from the rest, but I recently contacted him to talk about his recipe, and I got a lightbulb moment when he mentioned that since there was no crème de violette available to him at the time he had used Marie Brizard Parfait Amour, a liqueur that’s similar in color to the original ingredient but boasts orange and vanilla notes rather than the more floral notes found in crème de violette.
Takumi contacted the good folks at Diageo to confirm what he had told me, but nobody presently working there was in Athens in 2010, so nobody really remembers what he used.
Convinced that my Japanese friend’s initial memory of the drink was probably the most accurate record of what went down, I experimented with Takumi’s recipe, and I’m 99.99 percent sure it was Parfait Amour that made his drink so incredibly special.
INGREDIENTS IN THE TAKUMI’S AVIATION COCKTAIL
HOW TO MAKE THE TAKUMI’S AVIATION COCKTAIL
Add the gin into a shaker and stir to release the aromas.
Add ice and the remaining ingredients and shake.
Fine-strain into a chilled cocktail glass.
Garnish with a lemon twist.
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April 20
Via Liquor.com
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April 13
Via Liquor.com
ABOUT THE TOUGH TO HEAR COCKTAIL
Hollywood bartender Chris Hewes would serve this spicy absinthe-based shot to a movie star who didn’t win an Oscar.
INGREDIENTS IN THE TOUGH TO HEAR COCKTAIL
HOW TO MAKE THE TOUGH TO HEAR COCKTAIL
Add all the ingredients to a shaker and fill with ice.
Shake, and strain into a shot glass.
OTHER INFORMATION
*Chile de árbol-infused St-Germain INGREDIENTS:
- Dried chiles de árbol
- 1 (750-mL) St-Germain
PREPARATION: Chop a handful of dried chiles de árbol and add them to the St-Germain in a large jar. Let it infuse for at least 1 day. (You can also use fresh jalapeño peppers instead, which only take a couple hours to infuse.)