An Irish Whiskey Dinner with Bushmills at Q’s

As a big fan of whiskey, I had some pretty negative thoughts of Irish Whiskey. I’m not completely sure why, but I was under the impression that Irish Whiskey, unlike American Bourbons or Scotch Whiskies, were like the wild wild west of whiskies and you weren’t going to be certain what they were made of (barley, rye, corn, wheat, potato…). After an evening at Q’s with Robert Sickler, Master of Whiskey, I’ve completely changed my mind.

On Saturday, March 16th, I had the privilege of attending an Irish Whiskey dinner with an expert in whiskey who guided us through a whiskey sample and a play on a classic cocktail for every whiskey-inspired dish. Beverage Director of both Q’s and The Corner Bar Adrian Sutevski used the Bushmills family of whiskies in a number of updated classic cocktails, and Chef Shawn Murrell married each whiskey’s unique flavors with five courses of finely prepared food. At $65 per person, this was clearly one of the best deals (and meals) in town.

We started the evening with a Sazerac made with Bushmills 21 year.

It just so happens that I’m a Sazerac fan. Not just a fan- a super-fan. So, I was very curious to take my first sip, and, I declare: I really enjoyed this Sazerac with Bushmills 21 yr. After the first sip or so, esteemed Mr. Sickler explained to us that the 21 yr is made of a blend of whiskey that aged for 19 years in bourbon casks, 19 years in sherry casks, and then two years in Madeira casks. That essentially means the Bushmills 21 year whiskey is an incredibly flavorful whiskey and happens to work well in a Sazerac, which is traditionally made with Rye or Cognac.

Our first course was Black Bush Cured Salmon and Orange Fennel Slaw on a Soda Bread Crostini.

I had never had soda bread as a crisp crostini, and now I want to see this presentation on menus. The Salmon and slaw were light, delicious, and went well with our next take on a classic cocktail: A Mint Julep with Black Bush.

The Salmon was followed by Whiskey Seared Shrimp on Organic Seared Greens with Potato Frites and and Irish Sausage Vinaigrette.

Everyone at the community table commented that the shrimp was cooked perfectly, which it was. We also wanted to have a bowl full of those potato frites to nibble on with our next cocktail- an updated Negroni.

There was definitely no shortage of great food and drinks, as we moved on to Whiskey Molasses Glazed Pork Belly on a Parsnip Apple Hash with Arugula and Dried Cherries paired with a Manhattan made with Bushmills Single Malt 16 year.

Robert Sickler explained to us that the Bushmills Single Malt 16 year is made of barley, water, and yeast that is distilled and aged for sixteen years in Bourbon casks, sixteen years in Sherry casks, and then married in Port barrels. It definitely made a nice Manhattan…

Our final savory dish was Smoked Angus Beef on a Gold Potato Cake with Caraway Braised Cabbage, Crispy Leeks, and a Guinness Reduction.

This was served with a Sidecar made with Bushmills Single Malt 10 year.

I could hardly eat anymore by the time our final course, dessert, arrived. But, as we all know, there’s always room for dessert.

We finished with Honey Bread Pudding with Creme Fraiche Ice Cream, Candied Orange Zest, Whiskey Caramel Sauce, and a Bushmills Irish Honey Coffee.

This was the first dinner like this I had attended at Q’s and I’m looking forward to enjoying another. Sampling each whiskey on its own and then in a cocktail while being guided through each whiskey’s unique flavor by a whiskey master brought a great understanding and appreciation to Irish Whiskey. The entire meal was well orchestrated and I’d suggest signing up to the Q’s newsletter so you have a chance to attend their next event.

Cheers!

The Boulder Dushanbe Teahouse- Not Just Great Food and Fine Tea… Fine Tea Cocktails, Too!

Boulder is so blessed to have the gorgeous and intricately carved Dushanbe Teahouse right along Boulder Creek in our downtown park. Locals and visitors flock to this majestic space to admire the craftsmanship of the building- it’s design, hand-carved cedar pillars, ornate art- and the history of this completely hand-made gift from our sister city, Dushanbe, Tajikistan.

I’ve always loved the Teahouse and admire its beauty every time I pass by. The food, oversaw by Executive Chef Lenny Martinelli, is fantastic. Sara Stewart Martinelli’s tea program featuring a selection of over 100 premium loose teas makes the daily Traditional Afternoon Tea service an experience not to be missed. But now, I might be so inclined to visit a little more often for a cocktail.

Cocktails? What does a teahouse know about cocktails? Well, it seems they know quite a bit about crafting cocktails with tea.

Here’s one of my favorites: the Boulder Tangerine Bourbon Sour

Kasi Tenborg, the cocktail creator for the Teahouse, makes tea-simple-syrups to use in some unique libations. The Boulder Tangerine Bourbon Sour has a housemade tangerine and tea simple syrup, which is a concoction I had never heard of before. All I know is this cocktail was refreshing on a hot afternoon and I plan to return to sample more of these tea cocktails. Lucky for me, the Boulder Dushanbe Teahouse is now a featured stop on some of my cocktail tours with Local Table Tours, so I expect to sample them all… in good time, of course.

Boulder Tangerine Bourbon Sour

• 1.5 oz Maker’s Mark
• 1 oz sour mix
• 1 oz Tangerine Tea Simple Syrup

Cheers!

Taste 14: Hudson Baby Bourbon Whiskey

It turns out that he prefers bourbon, so we get along well. Before I was introduced to rye whiskey, I considered myself a bourbon gal.  Now, depending on my mood, my spirit of choice is often either bourbon or rye. Whatever form of whiskey (or whisky) it may be, I really enjoy craft-distilled oak-aged libations.

Last year I became familiar with Tuthilltown Spirits, a craft distillery in Gardiner, New York, and producer of Hudson Baby Bourbon Whiskey.  I attended back-to-back tastings by Gable Erenzo, chief distiller.  Gable talked to us about each spirit as we sampled their New York Corn Whiskey, Husdon Baby Bourbon, Four Grain Bourbon, and Manhattan Rye. The guided whiskey tasting by Tuthilltown Spirits was a great way to taste a number of their products in progression from un-aged (white whiskey) to the spicy rye.  I enjoyed each one individually and gained a great appreciation for this small, up-state NY distiller.

Ever since launching cocktail tours in Boulder in 2011, I have an unquenchable thirst for information about spirits, distillers, and cocktails. I like details, like the following: Tuthilltown Spirits distills whiskey from 100% corn grown in New York State ~which might mean we can discuss its terrior. Hudson Baby Bourbon was the first legal pot-distilled bourbon made in NY since prohibition. It is aged in smaller barrels than many bourbons out there, which means the Baby Bourbon benefits from a greater surface area of wood to bourbon (meaning it’s smooth and flavorful…think of vanilla and caramel notes).

When I decided to give him 14 tastes of how much I care, I knew that one taste had to be bourbon. I immediately thought of the Baby Bourbon, wrote an email, and asked for a bottle.  I’m telling you this to be completely honest since I did not go and buy this bottle, yet I sit here praising it as one of my favorite bourbons ever. Am I truthful? Absolutely. And of the 14 tastes this month, I think I saved the best for last.

One thing I find particularly cool is that this afternoon we opened – year 11, batch 13, bottle 1171- and I know this because it’s hand written on the label.  He cut through the hand-dipped wax cap (which we discussed as a meaningful detail by the distiller) and sipped on this smooth, amber libation. On the second sip he emphatically said it was the best bourbon he’d ever had. That comment brought a smile to my face, as I realized he genuinely appreciated this finely crafted whiskey. I’m looking forward to sharing the bottle with him.

Portland Cocktail Week, day 2, night 3

Well, it happened again. I woke up to a number of business cards and flyers and evidence of a great night spent with new friends. A highlight was a fantastic dinner at Little Bird, which was one of the best recommendations Mr. Tommy Klus could have made. Everything up until and including dinner is perfectly clear. Then it starts to get fuzzy…

I woke up Friday and got my ass in gear to get over to 12 and Hawthorn for a cocktail by Matt Lanning.

Remember him from my cheese dinner? Matt was guest bartending at the cocktail cart in a food cart cluster called Cartopia. He made me a cocktail named Scotchtopia.

Matt’s shift ended and we ate a putine from a food cart nearby, and then Ryan Layman of Steuben’s in Denver, also guest bartending, made me a cocktail named Wheels Are Turning.

So, by 3:30 I had had 2 cocktails by two Colorado bartenders here in Portland. Pretty cool.

Next, Matt and I took a taxi to The Jupiter, where most people are staying. As soon as we arrived Matt was asked to pour cognac (he’d been working, it seemed, this whole time)… We went into a room where he could pour cognac, and I Met David Delaney Jr.,  drank some cognac and a cognac cocktail, and talked to a number of people about cocktails. Totally appropriate.

Next stop was Kask for some cocktails by my buddy Tommy Klus.

Had a few cocktails there and then another at the Saucebox (and some green chartreusese) before an amazingly good dinner at Little Bird with a fantastically Oregonian Pinot Noir, shared with my new friend Spencer Warren of Pittsburgh, PA. Next on to the Crystal Ballroom for a party. Then to Cassidy’s for a Pisco tasting, Teardrop Lounge, pizza, back to The Jupiter… Taxi ride home around 4:30 am.

I think my liver hurts and it would yell at me if it had a chance. I am promising it that I will be in serious detox mode next week, and Bikram yoga will be my routine again. It must. There is simply no other option. Until then, the festivities continue. I’m going to attend a distillers fest, Bourbon 101, and an Absolut Sensory Analysis workshop before a Robots vs. Humans cocktail competition this evening. Ahhh… The life I live…