We’ve got 2 fantastic additions to our draft line-up this week. Here’s a look at these new brews:
ELYSIAN’S “THE WISE” ESB
This golden copper colored beauty carries a depth to it’s malt character that few other ESB’s can boast. Toasty, caramely flavors intertwine with a full hop character that lends some slight citrus notes with a solid bitterness. The hops are the supporting cast in this beer however, as the malt shines through clear and true. One pint may not be enough to satisfy your palate as you ponder each sip. This is one ESB not to be missed.
5.9% ABV, 39 IBU
HAIR OF THE DOG’S BLUE DOT IPA
A double IPA from one of Portland’s finest craft brewers, Blue Dot is a 100 IBU big boy featuring tons of hoppy goodness. Citrus, pine, and grass notes follow the slightly sweet caramel malt flavors. Grapefruit? Pineapple? Peach? Better try one more just to be sure!
The mojito is one of the oldest cocktails that we know the history of. It is believed that predecessor to the mojito was created in the mid-16th century by Richard Drake, an English pirate, who made a good living robbing trade ships going to and from the Caribbean. To improve his spirits and good health he drank one tonic a day containing a wretched form of crudely processed rum named aquardiente, sugar, lime, and mint. Richard named the drink el draque in honor of what the Spanish called his captain Sir Francis Drake, as Drake’s men were sure to find humor in the fact that Sir Francis was a hero to the English but considered a national threat to the Spaniards. Ironically, around 1650, Spanish rum took the market by storm as it was easier to drink and soon the draque became the mojito with the simple adjustment of using Spanish rum instead of aquardiente.
The first recorded recipes of the mojito come from a 1931 Bar Manual from one of Havana’s more popular clubs Sloppy Joes. As this was long before the Cuban trade embargo and Key West is only 90 miles from Cuba, it didn’t take long for this tasty drink to appear in the States. It might have been the heavy trafficking of rum during prohibition when the drink arrived in the States, or it could have been the quell of American celebrities like Ernest Hemingway, Bridge Bardo, and Nat King Cole who frequented Cuban night clubs and brought the drink home with them. But for sure the mojito was available in the States in 1933 as Sloppy Joe’s opened a second location in Key West that year (which is still open today). The drink’s popularity ensured that it was soon available in all the cosmopolitan areas, and it became the predecessor to one of America’s most famous cocktails the mint julep. Quite unbelievably, the first recorded mint julep recipe from 1937 does not call for bourbon, but rather rum.
The mojito saw a decline in popularity for most of the century until there was a revitalized trend in Latino cooking in the 1990’s. This increased exposure to the cocktail has brought it back to the utmost of popularity.
Making a mojito is easy. When preparing a mojito take half of a lime cut into wedges, and eight mint leaves and put them in a pint glass. Gently mash these ingredients with a muddler. The mint leaves should be bruised to release the essential oils – do not shred them. Then add two ounces of rum and two teaspoons sugar. Shake these ingredients with some ice and pour into a tall collins glass – not straining your ingredients. Top with soda water. The mojito is perfect for summer, as almost everyone has some fresh mint in their garden and it is light and refreshing.
At the Blacksmith in addition to a tasty traditional mojito, we also make a very tantalizing cucumber mojito and a scrumptious cherry mojito.
Spend a pleasant afternoon at the Blacksmith with Mixologist Columbine Quillen talking about the history of your favorite liquors, creating fabulous cocktails, and hanging out with your friends. Skills taught include learning how to balance the acid in a perfectly blended drink, the art of infusions and syrups, and garnishes that are sure to impress. Reservations are required as space is limited. Must be over 21 or over as price includes three cocktails and appetizers.
Demystify the Cocktail
Sponsored by Crater Lake
Saturday, August 15 2 p.m.
at the Blacksmith
211 NW Greenwood
Bend, OR
541.318.0588
The long awaited Angostura Orange bitters finally came in. I’ve wanted them for a long time and was hoping the liquor store would stock them, but that never came to fruition so I ordered them online. I also got a bottle of Regan’s orange bitters and Peychaud’s bitters (embarrassed we didn’t always have them). This in addition to the bitters I made last month, which all turned out quite well (although the cardamom in the Bitters IV is a bit too strong – will tool around with that in the near future) has made for very little space on the bar top (need a shelf just for the bitters). I cannot tell you how I love the Angostura Orange bitters, they got excellent reviews and they are the best orange bitters I have ever had. They have a much deeper complex flavor that the Fee Brothers (which taste like Fanta Orange) or Regan’s. There is cardamom, lemon zest, and cinnamon which add an intricacy that you don’t find in other orange bitters. The flavor is long and involved with the flavor of orange essential oils bursting through at the end. Have your next manhattan with Angostura orange bitters! – Columbine
A double IPA from one of Portland’s finest craft brewers, Blue Dot is a 100 IBU big boy featuring tons of hoppy goodness. Citrus, pine, and grass notes follow the slightly sweet caramel malt flavors. Grapefruit? Pineapple? Peach? Better try one more just to be sure!
The long awaited Angostura Orange bitters finally came in. I’ve wanted them for a long time and was hoping the liquor store would stock them, but that never came to fruition so I ordered them online. I also got a bottle of Regan’s orange bitters and Peychaud’s bitters (embarrassed we didn’t always have them). This in addition to the bitters I made last month, which all turned out quite well (although the cardamom in the Bitters IV is a bit too strong – will tool around with that in the near future) has made for very little space on the bar top (need a shelf just for the bitters). I cannot tell you how I love the Angostura Orange bitters, they got excellent reviews and they are the best orange bitters I have ever had. They have a much deeper complex flavor that the Fee Brothers (which taste like Fanta Orange) or Regan’s. There is cardamom, lemon zest, and cinnamon which add an intricacy that you don’t find in other orange bitters. The flavor is long and involved with the flavor of orange essential oils bursting through at the end. Have your next manhattan with Angostura orange bitters! – Columbine