I’m an idiot. I apologize. the Open house is for New Deal distillery.
November 15th, 2008: Distillers’ Row Open House
Join New Deal Distillery and Oregon Bounty to discover the innerworkings of Portland’s first vodka distillery and learn more about craft-distilling in Oregon. We’ll have distillery tours, treats from Meat Cheese Bread and Saint Cupcake, and, of course, spirits sampling.
The Open House is this Saturday from 1 to 5 PM at their distillery. Catering is from their (and my) friend John from Meat Cheese Bread (covered previously here). I’m planning on attending, and will follow up with pictures taken by someone else, as is my way. It should be a good time.
It seems that this is the season for distillery open houses — we checked out the Artisan Spirits open house two weekends ago — and I, for one am looking forward to the House Spirits party as well. The House Spirits guys may not have started the boutique distillery movement here in Portland — that honor must belong to Clear Creek Distillery— but they were the first of the new generation of distillers to roll up their sleeves and make some seriously tasty booze that has spread all around the northwest. They make the Medoyeff Vodka, as well as the Krogstad Aquavit. I’m a huge fan of the Aviation Gin especially, they unveiled their new absinthe last weekend, and have whisk(e)y aging.
In line with continuing occasional series here at T&C, like Booze Crews and the now retired Sunday Supper Club, I’m introducing a new series, Cocktail Coquetry, in which I share new cocktail recipes developed by me or in my presence. Cocktails are relatively new to me, but local mixology-obsessed places like Teardrop Lounge, Clyde Common and the pending Beaker and Flask, all these new artisan distilleries and friends now sharing their sizable bitters collections have found me in the presence of good cocktail makings, beyond my usual liquor + ice.
The first cocktail to be posted here is so named for the attractive backdrop in the photos. Invented at a weekend brunch, the Vintage Slip is a delicious addition to the battery of brunch drinks, and, dare I say, slightly less ghetto than a Brass Monkey.
I met the Artisan Spirits Public Relations team at the Great American Distillers Festival in august, when Liz and Dan were in town doing their best to train for their Snake Whiskey future in the Far East. They stuck out for me for two reasons: first, their PR people were both quite cute and very well prepared, in contrast with the kilted volunteers around the room and the bearded distillers who were not quite easy on the eyes, and secondly, the Artisan Spirits vodkas were by far the most esoteric offerings at the festival. Vodka made from wine? Vodka made from mead made from raspberry honey? Ridiculous!