Cherry-Hazelnut Smash

Cherry-Hazelnut Smash

The results are in. Our “Create an Oregon Bounty Cocktail” contest began with nearly 200 submissions. After two rounds of judging, seven regional finalists have been selected. The recipes are a creative and enticing collection of cocktails using Oregon’s artisan distilled spirits and ingredients from throughout the state (see their recipes below).

The regional winners will each receive $200 in gift cards from Best Western Hotels of Oregon, a preferred Oregon Bounty lodging partner. And, the seven finalist cocktails will go into a final round of judging on October 1 at our Oregon Bounty kick-off event. There, the judges will select the “Unofficial Official Oregon Cocktail” from among the seven, with grand prize winner receiving a weekend getaway to the Oregon Distillers Guild Spirits Tasting, October 11 at McMenamins Edgefield in Troutdale, along with some very nice Nambe bar ware compliments of Macy’s. Many thanks to everyone who submitted recipes in our contest.


And the regional winners are…

Cascade High

Cascade High

Cascade High
Central Oregon
Trisha Anderson, Lake Oswego

Serves 2
1 oz Bendistillery Desert Juniper gin
1 oz Artisan APIAS vodka
1 oz Dolman Worker Bee honey spirit
Dash of lemon bitters
Rosemary sprig for garnish
Pour all liquid ingredients into a cocktail shaker filled partially with ice. Shake
vigorously and strain into a chilled martini glass. Garnish with rosemary sprig.

“The Cascade High is a great cocktail because it has all the necessary elements to incite
the palette—the dryness of the gin, the heat of vodka, the engaging softness of the honey
spirit—all balanced with the herbal and citrus essences from the bitters and rosemary.”

Hike, Fish & Go Camping Punch

Hike, Fish & Go Camping Punch

Hike, Fish & Go Camping Punch
Eastern Oregon
Cheryl Meloy, Portland

Serves 4
5 oz Pendleton Whisky
4 oz (1/3 of 12 oz can) frozen lemonade
4 oz (1/3 of 12 oz can) frozen limeade
4 oz huckleberry syrup
2 bottles Terminal Gravity IPA
Mint sprigs for garnish

Mix together the first four ingredients in large pitcher. Slowly stir in both bottles
of beer. Pour punch into a tall, ice-filled glass. Top with mint sprig and serve.
To make huckleberry syrup: Heat to a slow boil 2 cups berries (fresh or frozen;
you can substitute blueberries for huckleberries) with 1 cup sugar and 2 cups
water. Slow boil for 20 -30 minutes, cool slightly and strain mixture through
fine mesh sieve. Work the mash to get all the fluid through the sieve before
discarding the skins. You may also cool syrup and store in airtight container in the
refrigerator.

“This is an easy, fun loving punch. With a warm whisky, flavorful micro brew, and a handful of wild berries, it’s a real Eastern Oregon concoction. A new twist on the youthful Hop, Skip & Go Naked and classic Whisky sour, this recipe crosses the generational gap and quenches the thirst of all revelers seeking a taste of Eastern Oregon’s high country.”

Hood to Coast

Hood to Coast

Hood to Coast
Mt. Hood / Columbia River Gorge
Ken Morrill, Tualatin

Serves 1
2 oz Hood River Distillery vodka
1 oz Bendistillery Mazama pepper infused vodka
1/4 oz dry vermouth
1 olive stuffed with Tillamook sharp cheddar cheese
Pour all liquid ingredients into a cocktail shaker filled partially with ice. Shake
vigorously and strain into a chilled martini glass. Garnish with the stuffed olive.

“Adding pepper infused vodka to the tried and true ‘vodka-tini’ gives it an interesting
twist. I believe that the sharpness of the cheddar stands up well to the bite of the spicy
vodka. The drink is trendy and the ingredients are available at most grocery and liquor stores in Oregon. This cocktail captures the spirit of the fundamentally Oregonian Hood-to-Coast race while also highlighting the origin of its ingredients.”

Over the Bar

Over the Bar

Over the Bar
Oregon Coast
Andrea Knudsen-Danehower, Portland

Serves 1
2 oz House Spirits Krogstad Aquavit
Cold-smoked Oregon salmon, sliced into thin strips
Sprig of fresh dill

Thread one strip of salmon and dill sprig on a long pick. Pour spirit into a frozen
tall shot glass and place the salmon garnish in the glass. Eat the salmon, and then
shoot back the spirit with a big toast to Oregon’s ocean-going fishermen and
women.

“This cocktail is inspired by the strong and spirited fishermen and women who brave
the challenge of the river bar to deliver Oregon’s ocean bounty.”

East Meets West

East Meets West

East Meets West
Portland Metro
Sandy Dowling, Central Point

Serves 2
1 1/2 oz Indio Spirits Wasabi vodka
1 1/2 oz New Deal Basil vodka
1 clove of fresh garlic, peeled
2 Oregon Dungeness crab legs
2 fresh basil leaves
2 small cherry tomatoes
1 teaspoon soy sauce
Generous squeeze of fresh lime juice
1 oz tomato juice
1/2 cup crushed ice

Cut garlic clove in half, and use cut edge to spread garlic juices onto the rim
of two chilled martini glasses. Place a crab leg at the bottom of each glass. Use
cocktail pick to thread basil and one tomato on each pick. Place ice in martini
shaker with vodkas, soy sauce, lime juice and tomato juice. Cover and shake
vigorously for 10 seconds and strain into glasses. Garnish with tomato/basil pick.

“Oregonians have borrowed heavily from the Pacific Rim to enhance our distinctive Pacific Northwest cuisine. This drink is the perfect combination of East meets Pacific Northwest. Using fresh ingredients and great local artisan distilled spirits, it is a great liquid refreshment to spice up your next Oregon adventure. Be careful, though, it is spicy enough to awaken all your senses to the bounty Oregon has to offer.”

Goose's Pear'd Up

Goose's Pear'd Up

Goose’s Pear’d Up
Southern Oregon
Melodie Buell, Ashland

Serves 1
2 oz Cascade Peak Spirits Organic Nation vodka
8 Gooseberries
1/2 oz Black peppercorn simple syrup
1/8 Comice pear
1/4 oz LongSword Vineyard “Accolade” Semi-sparkling Chardonnay

Chop the pear into 7 – 8 cubes. Place gooseberries and pear into a pint glass
and muddle lightly, making sure to break the skins of the Gooseberries. Pour
all ingredients into a cocktail shaker filled with ice. Shake vigorously and strain
into a martini glass. Pour small amount of Chardonnay onto top of drink. Add 5 gooseberries and garnish with pear slice.

“This cocktail can be created with ingredients 100% grown or made in Southern
Oregon, from small farms, large local exports, home gardens, and an Oregon Native
bartender’s hand. The people are dedicated and passionate about upholding the local
farming in Oregon and the pursuit of ‘eating local’. Goose’s Pear’d Up doesn’t just cool the palette on a warm day or start the evening off well, it eloquently displays the vast array of agricultural economy and quaint farming available in Southern Oregon.”

Cherry-Hazelnut Smash

Cherry-Hazelnut Smash

Cherry-Hazelnut Smash
Willamette Valley
James West, Eugene

Serves 1
1 1/2 oz Rogue Spirits hazelnut rum
1/2 oz Clear Creek Distillery Kirschwasser
5 organic Oregon cherries, pitted and halved
2 Oregon hazelnuts, roasted but not salted.

Muddle cherries & 1 hazelnut in a cocktail shaker, twisting and pressing firmly,
cracking the nut and pressing the juice out of the cherries. Fill the shaker halfway
with ice, add rum and Kirschwasser. Shake vigorously and strain into a large
cocktail bucket glass. Garnish with the remaining whole hazelnut and 1 cherry
half on a pick.

“The golden rum and warm rose color of the cherries are just the beginning…the earthy, festive, fruity flavors are the real star of this cocktail. The hazelnuts come through in many layers – from the hazelnut rum, to the garnish and the muddled pieces that release the nut oils – and are a perfect foil for the cherries. They’re two great Oregon flavors, together in a delicious new way.”

Kick-off Event
Join us from 4:30-6:30 p.m. on Wednesday, October 1 at Bluehour restaurant and bar in Portland for the statewide kick-off of Oregon Bounty, presented by KINK-FM and Travel Oregon. Sample three of the regional finalist cocktails and enjoy complimentary hors d’ouevres matched to the spirits. You’ll find Bluehour at 250 N.W. 13th Avenue.

For more information on Oregon cocktails, please visit our Oregon Bounty site. And don’t forget to download a copy of the Oregon Bounty recipe book!

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  1. Our Top Ten “Most Read” Stories for 2008 | Travel Oregon Blog says…

    [...] “Create An Oregon Bounty Cocktail Contest” Finalists Announced – The results are in. Our “Create an Oregon Bounty Cocktail” contest began with nearly 200 submissions. After two rounds of judging, seven regional finalists have been selected. The recipes are a creative and enticing collection of cocktails using Oregon’s artisan distilled spirits and ingredients from throughout the state (see their recipes below). (full story) [...]

    Written on January 5th, 2009 / Flag this Comment
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