Cocktail, and Kiss 2016 Goodbye
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THE ROOMS RESTAURANTS RESTAURANTS BY HARDING LEE SMITH // OWNER + CHEF 86 COMMERCIAL ST. 84 EXCHANGE ST. (207) 774-5725 (207) 774-2333 110 EXCHANGE ST. 73 CONGRESS ST. (207) 879-4747 (207) 773-3366 FIND THE ROOMS RESTAURANTS ON: PORTLAND AFTER DARK Bright Spirits Tuck into a local tavern, curl up with a great cocktail, and kiss 2016 goodbye. BY KAREN HOFREITER Ben Hallowell uses cinnamon to garnish a seasonal cocktail at Solo Italiano on Commercial Street. he winter holiday season would not be complete without eggnog and Orchard Press IY K Twassail, which cannot properly be im- Vida Mezcal Tequila bibed without a heartfelt toast. The tradition Bartlett Apple Brand of toasting began in 450 AD with glasses raised St. Elizabeth Allspice Dram and the words “waes hael” (“good health”) ut- Honey Apple Simple Lemon, Egg White FILIPP KOTSISHEVS tered in honor of British King Vortigern. The popularity of the toast soared as it became the D E C E M B E R 2 0 1 6 2 3 PORTLAND AFTER DARK ideal excuse to drink more and more. One ELIXIR FIXER sip for each toast to the king, the lords and ow that the summer crowds have “Penicillin” ladies of the court, and perhaps even the waned, you’ll finally be able to grab Liquid Riot royal wolfhounds. Although this “toast- Na seat at Eventide Oyster Co. The ing the town” eventually went out of vogue, bar teems with staff hand-shucking Maine ¾ oz. Honey-Ginger Syrup what remains today is the need for the per- oysters and whipping up classic cocktails (1 large piece fresh ginger, 1.5 oz. honey, fect reason to partake in a bit of liquid plea- with a twist. “As soon as it gets cold, people 2 tbsp sugar, 1/2 oz. water) sure. December is full of such reasons, one switch from clear to dark spirits. Our bour- ½ oz. lemon juice K of which is the celebration of the ratification bon consumption goes through the roof,” ¼ oz. simple syrup of the 21st Amendment (a.k.a. the death of says John Myers. As the beverage manager 1.75 oz. single house malt Prohibition) on December 5th, 1933. What- of the Middle Street foodie trifecta that in- Finishing touch: Laphroaig 10 year CTIVE BEER GEE ever your reason, we’ve compiled the top cludes Eventide, The Honey Paw, and Hu- A float on top. places in Portland to indulge and enjoy the go’s, he should know. Myers recommends Served in a rocks glass with a candied ginger aka holiday hedonism. the “Muddled Old Fashioned” for a wintery on a swivel. evening. “The bitters we use are very ar- omatic. You can smell the notes of cin- local oysters. December is the sweet spot for MIN MOORE namon and cloves in the glass. Then we East Coast oysters. It’s when they’re just fatten- A bruise up the orange and Luxardo cher- ing up for winter. The oyster brine in the Mar- N; BENJ ries to release the flavors of the fruit. It’s tini makes it a perfect pairing.” W a very rich cocktail.” H BRO His New Year’s Eve indulgence? “One WINTER WARMERS A of our ‘Dirty Dirty Martinis’ with fresh Given predictions from the Old Farmer’s Al- manac of a “colder than normal” Northeast winter, why not stabilize your body temper- URICE (2); LE Ma N “Junglebird” ature at Boone’s Fish House. With a grand A fireplace to warm you from the outside, fes- GH A E Rhum Food + Grog tive and sparkling decorations to warm your M T: 1.5 oz. Black Strap rum spirit, and invigorating cocktails, Boone’s is F the embodiment of gemütlichkeit, the Ger- ½ oz. Campari man expression for a place of comfort and 1.5 oz. pineapple ROM TOP LE good cheer. “It’s a cozy atmosphere,” says F ½ oz. lime juice general manager Abigail Moon. “And to pair ISE ½ oz. simple syrup with our wintry cocktails we’ll have a sea- kw Served over ice sonal happy-hour menu with carb-comfort- CLOC 2 4 P ORTLAND M O N T H LY MAGAZINE “The Old Port Fashioned” Boone’s Fish House 3 oz. Maker’s Mark bourbon ½ oz. honey A dash of water 4-5 drops black walnut bitters Over ice with muddled orange rind MONDAY: 30% INDUSTRY DISCOUNT 9PM-1AM TACO TUESDAY WEDNESDAY: PIANO NIGHT WITH JIMMY DORITY 9PM-12:30AM DECEMBER SPECIAL: THURSDAY IS LADIES’ NIGHT! ALL LADIES ENJOY HALF OFF OUR “CLASSIC” AND “FEATURED” COCKTAILS OPEN 7 DAYS LARGE PARTIES WELCOME 4PM-1AM HAPPY HOUR MONDAY-FRIDAY BOOK NOW FOR THE HOLIDAYS! 4-7PM 207 536 1774 facebook.com/rhumportland 4 FREE STREET @rhumportland AROUND THE BACK D E C E M B E R 2 0 1 6 2 5 PORTLAND AFTER DARK Our International Correspondent Checks In ussell Davis continues to seize inter- national attention as a bar/mixology/ spirits consultant and bar industry R .COM/ A entrepreneur. As one of the most well- I known and influential nightlife professionals, D Russell is paving the way for the new era of ERSME the celebrity mixologist. He was co-star of W LO F and expert on Spike TV’s Bar Rescue and L currently travels the world studying drinking A culture to catalogue obscure ingredients, recipes, techniques, and drinks before they are lost. In addition to having been named HTTP://MET Nightclub & Bar’s 2012 Bartender of the Year, he is also president of Unlimited Li- abilities, an elite bar/spirits industry com- pany comprised of some of the world’s best bar talent and recently took over as Chief T: COURTESY PHOTO; Cocktail Officer for the nation’s fastest F growing trunk club for cocktails, Shaker & Spoon. ROM LE F ing, cheesy foods like potato skins and na- sugar with honey, followed by a dash of black Anti-winter libations like the Junglebird, chos.” (Totally fine, since diets are sched- walnut bitters for a certain je ne sais quoi. with Black Strap rum, Campari, simple uled for next year!) Moon says the cocktail syrup, pineapple and lime juices will fuel menu changes, but a favorite we hope to see f the winter blues are stalking you, it’s your spirits. “It’s nice and spicy with a ma- back on the menu–and a perfect example time to get some liquid sunshine to lift ple finish, so it’s a great seasonal cocktail. of Boone’s mixology magic–is the Custom Ithe spirits, particularly on the winter We nicknamed it ‘The Millionaire’ because House Cider à la mode. Made from Bul- solstice (December 21), when Portland will it’s rich and bitter,” says Sarah Whitmore, leit Rye, Crown Royal Regal Apple, Liquor be bathed in daylight for a mere eight hours Rhum’s bar manager. 43, muddled apple, cinnamon, and brown and 55 minutes. You will find your elixir at If the weather has you feeling a bit…well, sugar, served with fresh whipped cream in a Rhum, where sun-drenched and carefree under the weather, reach for Liquid Riot’s graham-cracker-rimmed glass, the Custom Polynesia is channeled. Forge a full-on win- “Penicillin” cocktail. “We mix up honey, House Cider is a for those of us with a sweet ter rebellion and ditch the gray cable knit ginger, lemon, and simple syrup and shake tooth. If you’re more of a classic cocktail in favor of something bright and sleeveless the hell out of it. It’s important to aerate the drinker, Boone’s Old Port Fashioned puts a and perhaps rub on some coconut-scented cocktail,” says bar manager Brie Kenoyer. spin on the traditional recipe by substituting sunscreen for a whiff of summer nostalgia. “We then drip Laphroaig whiskey over the 2 6 P ORTLAND M O N T H LY MAGAZINE PORTLAND AFTER DARK Try these when you’re snowbound! GIN & TONIC: A whITER SHADE Go Fig MINUTOS MAS Remixed of Purple OR GO HOME Cinco (tribute) Ingredients Ingredients: Ingredients Ingredients: 1½ oz. London Dry Gin 1½ oz. Reserve Port 2 oz. Slovenia Vodka 1 oz. Reposado Tequila 3-4 oz. Cold Tonic Water (Sandeman or Six Grapes) ¾ oz. lemon juice (Espolon or Fortaleza) ½ oz. Spiced Rum (Sailor Jerry) 1 tablespoon fig preserves Tsp Coconut Oil Garnish: ½ oz. Pure Sugar Cane Simple ¼ oz. maple syrup 6 oz. Fresh Brewed Hot Coffee Pickled Beet Slice Syrup—see below for recipe 1 egg white (Coffee on the Fly—Creede, CO) Rosemary Sprig Pinch of Freshly Ground Allspice 3 drops Angostura bitters 1 oz. Shaker & Spoon’s Mexican Glassware: 1 Whole Egg Rosemary sprig for garnish Spice Syrup High Ball or Wine Glass 3 oz. Whipping Cream : : (Traditional Spanish Style) Garnish Directions Freshly Grated Nutmeg Combine the vodka, juice, pre- Garnish: Directions: serves, syrup, and egg white in a Hand-cut Orange Peel Glassware: 1. Pour gin into glass. shaker without ice and immediately Chilled Coupe or Stemmed Glassware: 2. Delicately add ice to glass as shake for 2–3 seconds. Next, add Dessert Glass Warm Irish Coffee Mug not to splash the gin. ice and vigorously shake for an- 3. Fill with cold tonic water. Directions: other 10–15 seconds or until chilled. Directions: 4. Place rosemary sprig into drink 1. Combine all ingredients (includ- Double strain into a chilled Nick and 1. Place cocktail shaker in freezer. and place beet slice on top of ing allspice) into a cocktail shaker, Nora or coupe glass. Drop bitters in 2. Combine tequila, coconut oil, ice (Optional: add bar spoon of adding the egg last.