Earlier this month, the Driftwood Room at Hotel deLuxe unveiled a menu of Mixed in PDX cocktails made with ingredients crafted in Portland by some of the city’s most acclaimed culinary talents – Salt & Straw, Jacobsen Salt, Smith Teamaker and Bee Local. For those of us not able to visit in person, the Driftwood Room was kind enough to provide us with the recipes:
The Driftwood Sazerac ($11) combines Smith Teamaker hibiscus tea simple syrup with Pacifique Absinthe, Bulleit Rye and Angostura and Peychaud bitters in a tea-riffic twist on a boozy Big Easy classic. The subtle, floral flavors of the hibiscus tea syrup add a whole new dimension to this popular cocktail.
- 2 dashes Pacifique Absinthe
- 2 oz Bulleit Rye
- 2 dashes Angostura bitters
- 2 dashes Peychaud bitters
- 1/2 oz Smith Hibiscus tea simple syrup
Add Absinthe to snifter and swirl. Add all other ingredients to shaker with ice. Shake and strain into snifter.
Garnish with lemon twist
One of Salt & Straw’s most popular ice cream creations stars in the Floating Straw ($10). This grown-up ice cream float pairs a generous scoop of Sea Salt ice cream with caramel ribbon with Black Butte Porter from Oregon’s Deschutes Brewery. The beer’s slight hoppy bitterness up front and distinctive roasted chocolate finish make a perfect accompaniment to the salty-sweet ice cream.
- 2 scoops Salt & Straw ice cream
- Top with Black Butte Porter
Add ingredients in pint glass
Ghost in the Machine
One of Jacobsen Salt’s boldest flavor-infused salts is put to good use in the Ghost in the Machine ($11). This fiery cocktail features Volstead and Hot Monkey vodkas, Aperol, blood orange and grapefruit juices, fresh lemon juice, basil simple syrup in a glass rimmed with Jacobsen Smoked Ghost Chili Salt.
- 1 oz Volstead vodka
- 1/2 oz Hot Monkey vodka
- 3/4 oz Aperol
- 1/2 oz pureed blood orange
- 1/2 oz fresh lemon juice
- 1 oz fresh grapefruit juice
- 1/4 oz basil simple syrup
Shake with ice and strain into a martini glass Garnish with Jacobsen Ghost Chili salted rim.
Taking a cue from the nuanced, delicate flavors of Bee Local’s honey, the Local Honey ($12) is a light, springtime sip. Shaken and served up with a garnish of honeycomb, it features Aria gin, Farigoule wild thyme liqueur, Bee Local honey and fresh lemon juice for a bright, refreshing cocktail.
- 1 1/2 pz Aria gin
- 1/2 oz Farigoule French wild thyme liqueur
- 3/4 oz Bee Local honey
- 1 oz fresh lemon juice
Shake with ice and strain into a martini glass. Garnish with a piece of honeycomb.
The Driftwood Room’s Mixed In PDX cocktails will be available through the summer. The Driftwood Room is open from 2 to 11:30 p.m. Sunday-Thursday and 2 p.m. to 12:30 a.m. on Friday and Saturday. It is located in the lobby of Hotel deLuxe at 729 SW 15th Avenue and can be found online at www.facebook.com/
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