Destination Portland: Clyde Common
Kimberly and I have a new favorite location for great food and even better cocktails, but it requires a little planning to get there from St. Paul. That's because this destination is all the way over...
View ArticleDrink Of The Week: Fog Cutter
Last weekend we got hit with our first snow in the Twin Cities, and although I previously mentioned how the colder, darker months inspire spiritous cocktails, this time the shoveling and the cold had...
View ArticleUsing Salt In Cocktails
If life on earth started in the sea, it might explain why most of us consider food "unseasoned" without a little salt. It's one of our five (six) primary tastes and it's fundamental in the culinary...
View ArticleDrink of the Week: Sherry Cobbler
If ever you find yourself thumbing through the pages of old cocktail books, you will inevitably make your way past several entries involving sherry. They are easy to ignore as you search for something...
View ArticleDrink of the Week: Chaplin
Here's a great and somewhat unusual cocktail for those of you looking for a spirit-driven tipple that's a bit out of the ordinary. It comes by way of Ben Dougherty of Seattle's Zig Zag Café. It...
View ArticleHunting Vest
There's a restaurant on Southeast Division Street in Portland, Oregon called The Woodsman Tavern. The charcoal-fired local fare as well as the decor pays homage to Pacific Northwest traditions and the...
View ArticleKojo
Grab your grapefruit for this one—but all you will need is the peel. If you don't have a grapefruit for cutting the garnish—shame on you, you will have to use lemon—but you should know that the...
View ArticleElixir de Amontillado
The plain old Champagne Cocktail is a classic from a bygone era that has remained unchanged since it was invented in the 1800's. Back then, all you did was drop a sugar cube into a flute, douse it with...
View ArticleDestination Portland: Clyde Common
We have a new favorite location for great food and even better cocktails, but it requires a little planning to get there from St. Paul. That’s because this destination is all the way over the Rocky...
View ArticleFog Cutter
Last weekend we got hit with our first snow in the Twin Cities, and although we previously mentioned how the colder, darker months inspire spiritous cocktails, this time the shoveling and the cold had...
View ArticleUsing Salt In Cocktails
If life on earth started in the sea, it might explain why most of us consider food “unseasoned” without a little salt. It’s one of our five (six) primary tastes and it’s fundamental in the culinary...
View ArticleSherry Cobbler
If ever you find yourself thumbing through the pages of old cocktail books, you will inevitably make your way past several entries involving sherry. They are easy to ignore as you search for something...
View ArticleChaplin
Here’s a great and somewhat unusual cocktail for those of you looking for a spirit-driven tipple that’s a bit out of the ordinary. It comes by way of Ben Dougherty of Seattle’s Zig Zag Café. It...
View ArticleHunting Vest
There’s a restaurant on Southeast Division Street in Portland, Oregon called The Woodsman Tavern. The charcoal-fired local fare as well as the decor pays homage to Pacific Northwest traditions and the...
View ArticleKojo
Grab your grapefruit for this one—but all you will need is the peel. If you don’t have a grapefruit for cutting the garnish—shame on you, you will have to use lemon—but you should know that the...
View ArticleElixir de Amontillado
The plain old Champagne Cocktail is a classic from a bygone era that has remained unchanged since it was invented in the 1800’s. Back then, all you did was drop a sugar cube into a flute, douse it with...
View ArticleSmoke Signals
More than ten years in the making, we are finally posting a cocktail we discovered during our first week in Portland. It was the vacation that inspired a cross-country move. We spent the week sampling...
View Article
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