Random Recipe

Featured

Categories

Poor Liza

We love drinks with Chartreuse so we are always on the lookout for when this ingredient pops up on a menu. There are a few bars around the country that have featured this drink because it's another masterpiece from the Violet Hour's Toby Maloney. We've been hanging on to the recipe for the Poor Liza for years but haven't been able to make it because we lacked the base spirit. It requires Poire William, or Bartlett pear brandy. Not to be confused with pear liqueur, this is a dry eau de vie—a true brandy made from whole fruit, fermented and distilled.

If you aren't familiar with pear brandy, you've probably seen the bottles—you know, the ones typically made in France with the whole pear remarkably contained within the bottle. We've always admired the novelty of growing fruit inside a bottle hanging from a tree branch,

Click here and take a bigger gulp of this article. . .

Destination Portland: Clyde Common

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 interesting,

Click here and take a bigger gulp of this article. . .