Kimberly and I have a new favorite location for great food and even better cocktails, but it requires a little planning to get there from St. Paul. That’s because this destination is all the way over the Rocky Mountains in Portland, Oregon. The object of our affection is Clyde Common, a Downtown/Pearl District hot spot that is helping to define the cocktail revolution.
Before I jump right into the cocktails, it’s important to mention that first and foremost, Clyde Common is a restaurant. The decor has a basic, modern look that reminds me of a warehouse. The stenciled labels on the wall identify the “KITCHEN” or the “BAR” with a somewhat industrial look that is softened by wooden tables and candles glowing from every corner.
We were seated in front of the open kitchen at a huge table that seats perhaps 20 guests. This “common” seating arrangement was
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Yesterday, I attended the “Mixology 3: Make Your Own Bitters” event organized by Studio Bricolage and hosted by the Bradstreet Crafthouse at the Graves 601 Hotel. I was one of about 40 individuals in attendance at what was the third event in a mixology educational series. Although I missed the first two installments, I was happy to finally attend. I found this event to be hands-on and informative and I thought I would post a quick review.
Everyone was pre-registered, so we were greeted at the entrance with printed name tags and a chilled cocktail—a fantastic way to start. Rocky Mountain Punch which is a heavenly mixture of rum, maraschino liqueur, lemon juice, champagne or pineapple juice with Angostura bitters made a pleasant and refreshing introduction to the topic of the afternoon: Bitters.
The group was divided into two sections. Some were led into the back room where an arrangement of potable bitters were awaiting each participant on a placemat describing each sample. The rest of us were seated at the curved marble bartop in the back typically used for dinner guests. We were greeted by the director of food and beverage who thanked everyone and introduced Burke, our teacher/bartender for the session. Burke proceeded to explain some details and examples of cocktail bitters, such as Angostura, Regan’s Orange, Peychaud’s and the like, and started passing around bowls of various spices and botanicals.
The bowls contained items both common and obscure. Caraway seeds, cardamom pods and coriander seeds were followed by quassia chips, gentian root, chamomile flowers orange peel, cloves and cinnamon. Over the course of the next 45 minutes,
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