Oregon Bounty, a feature of the Travel Oregon website, was filming a segment that features The Blacksmith’s bartender extraordinaire, Columbine Quillen. The segment focuses on Columbine’s use of fresh Oregon ingredients in many of the fantastic cocktails and sodas she has created for The Blacksmith. Check out the “making of” segment on KOHD’s website and look for Columbine’s segment on the Oregon Bounty website.
What are you getting her this Valentine’s Day? She has enough diamonds, create a sparkling cocktail that you name in her honor. Spend the afternoon in the cozy environs of the Blacksmith learning how to make aphrodisiac cocktails with Columbine Quillen, considered one of the nation’s top mixologists,
Ginger, vanilla, honey, and spice.
Learn to make cocktails that taste real nice.
Space is limited.
Reservations are required.
This Sunday February 14 at 1 p.m.
$25 includes appetizers.
The Blacksmith
211 NW Greenwood
Bend, OR 97701
541.318.0588
The Blacksmith’s Bar Manager, Columbine Quillen, is a finalist for Best Bartender in Nightclub & Bar Magazine’s annual awards. Columbine is up against 3 other Bartenders from Chicago, San Francisco and Austin and the winner will be announced in early February. The results will be posted here as soon as we know.
Confused what to buy when you go into the liquor store? Sick of mixing flavored vodka with 7-up or juice? Want to invite people over for drinks but are intimidated by what to make them? The solution is here. The Blacksmith offers Tipsy, a cocktail class taught by Bend’s premier mixologist Columbine Quillen in conjunction with Crater Lake Vodka and Bendistillery. Learn how to do infusions, make egg nog, twists, flavored whipped creams, flaming coffee drinks, and awesome garnishes.
Cheers this holiday season!
Confirm your space by calling The Blacksmith at 541.318.0588
December 15, 6:00 PM – 8:30 PM: Cost: $30.00
Hosted at:
The Blacksmith
211 NW Greenwood
Bend, OR 97701
541.318.0588
Spend a pleasant afternoon at the Blacksmith with mixologist Columbine Quillen. Learn how to create perfect balance in a cocktail, the art of infusions and syrups, the history of your favorite liquors, and how to make garnishes that are sure to impress. You will enjoy three delicious cocktails that you prepare and passed appetizers from the Blacksmith kitchen. Must be 21 or over. Reservations are required as space is limited.
Cost is $25
Saturday October 24, 2009 2 p.m.
at the Blacksmith
211 NW Greenwood
Bend, OR 97701
Spend a pleasant afternoon at the Blacksmith with mixologist Columbine Quillen. Learn how to create perfect balance in a cocktail, the art of infusions and syrups, the history of your favorite liquors, and how to make garnishes that are sure to impress. You will enjoy three delicious cocktails that you prepare and passed appetizers from the Blacksmith kitchen. Must be 21 or over. Reservations are required as space is limited.
Cost is $25
Saturday October 10, 2009 2 p.m.
at the Blacksmith
211 NW Greenwood
Bend, OR 97701
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
Spend a pleasant afternoon at the Blacksmith with mixologist Columbine Quillen. Learn how to create perfect balance in a cocktail, the art of infusions and syrups, the history of your favorite liquors, and how to make garnishes that are sure to impress. You will enjoy three delicious cocktails that you prepare and passed appetizers from the Blacksmith kitchen. Must be 21 or over. Reservations are required as space is limited.
Cost is $25
Saturday June 27, 2009 2 p.m.
at the Blacksmith
211 NW Greenwood
Bend, OR 97701
Oregon Bounty, a feature of the Travel Oregon website, was filming a segment that features The Blacksmith’s bartender extraordinaire, Columbine Quillen. The segment focuses on Columbine’s use of fresh Oregon ingredients in many of the fantastic cocktails and sodas she has created for The Blacksmith. Check out the “making of” segment on KOHD’s website and look for Columbine’s segment on the Oregon Bounty website.
We know we do!
Confused what to buy when you go into the liquor store? Sick of mixing flavored vodka with 7-up or juice? Want to invite people over for drinks but are intimidated by what to make them? The solution is here. The Blacksmith offers Tipsy, a cocktail class taught by Bend’s premier mixologist Columbine Quillen in conjunction with Crater Lake Vodka and Bendistillery. Learn how to do infusions, make egg nog, twists, flavored whipped creams, flaming coffee drinks, and awesome garnishes.
the Blacksmith with mixologist Columbine Quillen. Learn how to create perfect balance in a cocktail, the art of infusions and syrups, the history of your favorite liquors, and how to make garnishes that are sure to impress. You will enjoy three delicious cocktails that you prepare and passed appetizers from the Blacksmith kitchen. Must be 21 or over. Reservations are required as space is limited.