The Portland Cooler Recipes
PORTO COOLER
The key to this citrus-forward nod to Portugal's venerable porto tónicos lies in the citrus wheels that stack along the inside of the glass top to bottom. As aesthetically pleasing as they are functional, use any one citrus or mix of citrus, seeking out those with thin piths for glass-lining ease. Lime, lemon, orange, blood orange, mandarin, Meyer lemon, even kumquat are all excellent choices, depending on your personal preference and season. To keep the citrus rounds in place, use a wider-mouthed highball glass and alternate adding citrus and ice. Once the white port, vermouth, bitters, and tonic are added, the citrus will gradually impart its flavor into the cocktail as it sits, shifting the cooler's flavor as you drink.
Provided by Rebekah Peppler
Categories cocktails
Yield 1 cocktail
Number Of Ingredients 6
Steps:
- In a wider-mouthed highball glass, tuck the citrus wheels around the sides of the glass, adding ice as you move up the glass. (The ice will help keep them in place.) Add the port, vermouth and bitters. Tuck a straw into the glass and top with tonic.
THE PORTLAND COOLER
Portland, Oregon, is one of my favorite places to visit-mainly to visit our dearest friends, but also for the fantastic foods and possibly the best farmers' market in the country. This drink was inspired by a magical afternoon there, spent distillery hopping on a bicycle. The bell pepper is a surprising ingredient; it adds a slight sweetness to this unique, very quaffable beverage.
Yield serves 1
Number Of Ingredients 5
Steps:
- Fill a cocktail shaker halfway with ice and add the pepper and mint. Use a muddler to crush and bruise the fresh ingredients thoroughly; the goal is to break some of the pepper into a coarse paste and release the aromatics from the mint. Add the gin, lime juice, and simple syrup, cover the shaker, and shake vigorously for 30 seconds.
- Strain into a chilled martini glass and enjoy right away. I guarantee you won't stop at just one!
- To make strong simple syrup, bring 1 cup water to a boil in a small saucepan. Add 1 1/2 cups sugar and stir until dissolved. Let cool, then store in the refrigerator.
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