ORIGINAL SPIRITS: THE DOWNTOWN DAIQUIRI Tuesday, July 17, 2012
When July eventually makes its long, slow crawl to Portland, we can be fairly certain that summer has finally arrived. School’s out, the skies stay blue and, because Pacific Northwestern summers are so seemingly ephemeral, we stay out later and later to celebrate what we’ve got while we can.
In addition to it being our collective and unofficial bacchanal, July is also the month that we celebrate one the season’s most timeless cocktails: the Daiquiri.
Hemingway loved them, JFK loved them and we want you to love them, too.
So join us on Wednesday and get a day’s head start on this year’s festivities—National Daiquiri Day is July 19—by tasting how we think this classic Cuban cocktail would taste if it were invented and perfected in Portland.
Our local interpretation of this classic cocktail includes a vigorously shaken, doubly strained blend of Gold Rum, aged for 30 days in toasted oak barrels by the fine people at Eastside Distilling (née Deco Distilling), and a healthy splash of Clear Creek Distillery‘s Pear Brandy.
Then, in finishing it off, we cloudy up the cocktail by adding a splash of grapefruit juice and three splashes of lime, serving it up and garnishing the glass’s rim with a wheel of lime.
So join us for Happy Hour this Wednesday, play along in this week’s installment of our locally spun Homegrown Wednesdays Cocktail Series by asking your server for a Downtown Daiquiri, and keep the clouds (for now) where they belong—in your glass.