This month we are featuring Oregon in the C&I travel issue. In the magazine, we tour the Beaver State’s natural and culinary beauty. With that in mind, allow us to recommend sipping on these fine drinks from handcrafted, small-batch Eastside Distilling on Portland’s Distillery Row while you’re perusing the issue and planning your next Oregon trip. Find more Eastside Distilling recipes on their website.
Oregon Oaked Bourbon Shandy
1 ounce Burnside Oregon Oaked Bourbon
½ ounce honey syrup
½ ounce lemon juice
Widmer Blonde or Light Beer
lemon wedge, for garnish
Combine the first three ingredients in a cocktail shaker. Shake, and pour into an ice-filled glass. Top with beer and garnish with a lemon wedge.
The Midnight Troubadour
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The Riveter
2 ounces Marionberry Whiskey
3 ounces lemonade
Mix, and enjoy.
Ginger Mojito
2 ounces Below Deck Ginger Rum
8 – 10 mint leaves
½ ounce fresh lime juice
½ ounce simple syrup
2 teaspoons sugar
1 dash Hella Bitters
Soda water
Muddle sugar, mint leaves, and bitters. Combine lime juice, ginger rum, and simple syrup. Top with soda water.
Portland Mule
1¼ ounces Portland Potato Vodka
4 ounces Reed’s Ginger Beer
1/16 ounce lime juice
Combine vodka and ginger beer in a copper mug or highball glass filled with ice. Add lime juice. Stir gently and garnish with a lime slice.
Find more cocktail recipes on the Eastside Distilling website.
