I was lying in bed one night a couple of years ago, and trying to come up with some new, exciting drinks for Red Agave’s cocktail menu. This was in the late summer of 2002. Anyway, tomatoes were very much in the twilight of their season, so I thought it would be fun to come | Read More
I just loved this one for its francophile name. Images of a British nanny shaking cocktails as some sort of penance plan in hell kind of make it all worthwhile. Here’s the recipe:
I love this drink’s name. I can’t remember how I ended up creating this one for Red Agave’s cocktail menu, but once I discovered how well the sweetness of the whiskey plays against the tartness of the cranberry juice, I knew it was a winner. The fresh cranberries are obviously optional, as they’re in season | Read More
This is a pretty specific drink to Oregon. It uses Bend Distillery’s Crater Lake Hazelnut Espresso Vodka as a base. I suppose you could fool around with some other liquors/liqueurs to approximate the flavor. This is a really popular dessert drink, and has been ever since I created it at Bamboo.
Once again, contrary to popular belief, I did not invent this drink. It was created by Wendy Watson at Marche, specifically for the Bamboo cocktail menu. It was one of our more popular drinks – a definite chick drink. I hate it when bartenders do a half-assed job on the sugared rim, make it too | Read More
This is just a little variation on a traditional Cosmopolitan, but with a half-sugared rim, and hibiscus juice in place of the cranberry. It’s a pretty popular libation at Red Agave.
Ah, the Richmond Gimlet, one of the best summer drinks to ever come out of the emerald hamlet of Eugene, Oregon… Its soft flavors imbued with fresh mint, mingling with the herbaceousness of gin and the tartness of lime have made this drink a Eugene classic for many years now. It was created for Daniel | Read More
Contrary to popular opinion, I wasn’t the first person in the world to add tamarind paste to a margarita. However, I did name it, and perfect the recipe for the restaurant, so I’m including it here. I’m sure there are a lot of people who would love to get their hands on this recipe.