Buzzed with the Happy Hour Honeys: Holiday Special!

In this episode, we discuss where to do your holiday drinking in Portland, address the serious issue of Portland's lack of pop-up holiday bars, and share some quality holiday drinking stories. Per usual, we suggest drinking some egg nog, toddy's, mulled wine (you get the idea) to get in the spirit while enjoying this episode.

 
A Visual Guide to the Holiday Special:

Our podcast drink: Smitten Kitchen's Fairytale in New York (aka Old Fashioneds with fancy holiday-y syrup).

Holiday Drinking in Portland

Holiday Ale Festival

Spanish Coffees and Egg Nog at Clyde Common

Holiday Pop-Ups

Sippin' Santa's Surf Shack

Balta on the Roof

Miracle on Ninth Street
 

Here's the article Katie didn't read very closely: saveur.com/miracle-holiday-pop-up-bar

Holiday Drinking Stories

College-y Christmas circa 2007

New Years in Bakersfield (note the sparkly Forever 21 skirts).

Stoli Dolis Recipe: 

Cut up pineapple, soak in vodka for at least 2 days, shake with ice, strain, drink!

Look how old these phones are!

Sake Bomb Party

Year one when we had sushi, sake, sochu, bad sweaters, and Korean drinking games. Normal.

Year two when we had pizza for economical reasons, but kept everything else. 

Why was Katie shaming the Kelly's??

A green table for year three.

And a red one for year four!

 Happy Holidays!

Buzzed with the Happy Hour Honeys: Episode 1

Adam suggested like five years ago that we start a podcast, so in true Happy Hour Honeys fashion, we procrastinated for a few years, got tipsy, finally recorded something... and came to the realization that we're kind of annoying (but also kinda funny?).

Anyway, here's our very first episode. And yes, we realize that Toro Bravo has paella all the time. And that Katie's enunciation gets a bit too pronounced when she's trying not to sound too drunk. And that Kelly really should have apologized for all that shushing.

Cheers!

Portland Bar: Pepe Le Moko

What: Pepe Le Moko
Where: 407 SW 10th Ave
Honeys Heart: Bocadillos 

Pepe Le Moko has been in the works for a over a year and a half now, so when Kel and I read that it was finally opening on Valentine's Day, we made plans to try it ASAP.

Most media coverage had referred to PLM as a speakeasy, which was the main reason we were so excited to try it. But a speakeasy, it is not. See, even they agree:

Pepe Le Moko actually is an underground bar serving, as Portland Monthly puts it, elevated "cocktail pariahs" and bar snacks like Hawaiian Peanuts and bocadillos.

Now, make no mistake, I enjoy a good cocktail pariah now and again (can't go to the T-room and not order a round of Tic Tacs), but if I have to pay upwards of $10 for that pariah, it better be pretty damn elevated. 

This is Pepe's Long Island Iced Tea. It costs $13 and is made with vodka, gin, rum, cointreau, lemon, Coke, and lots of crushed ice.

Is it definitely more restrained and more visually appealing than your average Long Island? Of course. It is worth $13? We aren't so sure.

When Kel and I try a new bar, we like to order cocktails off the menu. With a short, curated list and accomplished bartenders, we assume they're telling us, "this is what we're proud of and you really should try it." Looking over the menu at Pepe, the high prices of all the cocktails certainly gave us pause. $10 for a punch, $14 for an amaretto sour, and $11 for an espresso martini? Kel and I have no problem paying $10+ for a well-crafted cocktail, but it is awfully hard to rake out that kind of cash for such basic-sounding drinks. True, we only tried the Long Island and the punch, and perhaps the other options make the expense feel more justified... but given our limited budgets, we're not sure we care to take a such a pricey gamble again.

In the end, it seemed like Adam and Doug made a much better choice by ordering classics that weren't on the menu. Their Manhattan and Old Fashioned were $9 and $10 respectively and were just as good, if not better, than the cocktails Kel and I ordered off the menu. We both decided that we'd probably be better off ordering something like a gin martini or negroni if we visited again, and somehow that just ruins the fun a bit.

On the other hand, we absolutely loved the $5 bocadillos. We sampled the Chorizo Rioja and Mahon Cheese, Sweetheart Ham and Zucchini Pickles, and Nutella and Jacobsen Sea Salt. These little sandwiches are truly the perfect bar snack- simple, yet delicious.

So, will we be returning to Pepe Le Moko? I don't think it will be first on our list, especially with Clyde Common, Kask, and Multnomah Whiskey Library so close by.

SALEP Topic: Vermouth

 (Wait, what's SALEP? Find out here.)

VERMOUTH

What it is:

Vermouth is a fortified wine available in dry (white) or sweet (red).

It is made by steeping wine with an assortment of herbs, barks, roots, and fruits, and then adding brandy and other sweeteners, like sugar or honey.

 

How it’s used:

Vermouth is a popular aperitif in Europe, where it is enjoyed over ice.

In the US, it is more often used as a sweetener or flavor-enhancer in classic cocktails like martinis (dry vermouth), negronis (sweet vermouth), and manhattans (sweet vermouth).

 

Brief history:

Vermouth was first created in the mid-1700s in Northwest Italy as a way to mask inferior wines. Winemakers added spices like cardamom, allspice, marjoram, and wormwood (same ingredient used to make absinthe).

Sweet, red vermouths are usually associated with Italy and dry, white vermouths with France.

Vermouth gets its name from the German word for wormwood: “Vermud”. European vermouth-makers are required to use wormwood in all wines that are labeled as vermouth.

 

The latest:

Vermouth is making a big comeback thanks to the recent craft cocktail craze. The New York Times published an article about American-made vermouths in February and Drink Portland included vermouth on its list of this year’s “5 Hot Cocktail Trends in Portland.”

More varieties of vermouths are popping up including amber and rosé vermouths as well as vermouths that don’t use wormwood at all (legal in the US, but not Europe).

 

Buy it here:

Pearl Specialty Market & Spirits has several dry and sweet vermouths to choose from, including vermouths made by Imbue Cellars, a local distillery.

Drink it here:

Clyde Common, Free House (on NE Fremont), Tasty n Sons (find vermouth on the aperitifs menu), and Nostrana (negronis!)

 

Salep Cocktail: Bronx (photo above)

2oz gin · .5oz dry vermouth · .5oz sweet vermouth · 1oz fresh orange juice

Combine all ingredients in shaker, shake, & strain into chilled glass. Garnish with orange twist. 

Sources: 

- http://imbibemagazine.com/Elements-Vermouth

- http://www.askmen.com/fine_living/wine_dine_archive_300/364_vermouth-more-than-just-a-mixer.html#ixzz2U94dVSlY

Portland Happy Hour: Clyde Common

Posted by Kelly

Clyde Common, which opened in 2007 by Nate Tilden and Matt Piacentini who were aiming for a European style tavern, has been on my "Happy Hour To Do" list for quite a while and last Friday night I finally got to try it out with Katie B, Sofi, and Grete. We met at 5:30pm just in time to enjoy their happy hour which ends at 6pm.

The bar was packed, so we were happily seated at one of the long community style tables which are spread out across the main floor. Upstairs are individual tables, but the group setting offers a unique and potentially entertaining experience. The four of us sat at the end of a table, unfortunately next to a lovely couple that were engaged in their own conversation. The restaurant's floor to ceiling windows and candle lit tables create nice ambiance, while the open kitchen offers a sneak peak into the kitchen activities.

First we ordered $5 drinks off the happy hour menu. I chose a Charley Horse, made with Monopolowa vodka, orange juice, Averna Amaro, and raw ginger syrup, served up. Initially I couldn't decide if I liked it, but as I sipped the flavor grew on me and I ended up really loving the raw ginger. Katie and Sofi both ordered The Dissident, a Becherovka, house-made tonic water, and lime drink served over ice. The Becherovka gave the drink a very herbal, clove-like flavor. Both drinks ended up reminding me of the holidays, which I love! Grete ordered a beer that I cannot pronounce the name of, but is featured in the photograph below. I need to sharpen up on my beer knowledge!

Off the happy hour food menu, Sofi and I split the hamburger sandwich ($6, added cheddar cheese $1) and the grilled onion, goat cheese, pesto pressed sandwich ($6). Grete and Katie each got the hamburger as well, though Grete ordered bacon and blue cheese on hers, good call! Since the hamburgers come solo we also ordered french fries with harissa ($3) for the table. The hamburger was served with a unique tart, jam spread that at first we were all quite opposed to, but after trying it on a couple bits we realized Chef Jason Barwikowski knows what he's doing. According to the Clyde Common website, Chef Jason draws inspiration from domestic and foreign cooking traditions, while also turning to farmers and ranchers who provide the restaurant with local ingredients. I assumed he developed this hamburger jam spread, but it may have been sous-chefs Chris DiMinno or Erin Williams who assist with menu development and management.

Enjoy Clyde Common happy hour Monday through Friday from 3 to 6pm and Monday through Saturday from 11 to close. There is a $3 minimum beverage order per person, but they have an extensive wine, beer, and liquor list to help your with this request.

Sip on This!
According to Becherovka's website, Becherovka is an original Czech liquor. It is produced in Karlovy Vary (Carlsbad) in the West Bohemia. As an herbal bitters it is flavored with aniseed, cinnamon, and approximately 32 other herbs, though it's full recipe is still kept secret and only two people in the world know the right ingredients and herbs used in production. Traditionally the liquor was often used to aid in digestion, in addition to being used as a home remedy for arthritis and as an emetic. Its lovers prefer to enjoy it pure and ice cold, but thanks to the dynamic growth in popularity of mixed drinks it can be also found in various cocktails, the most popular of which is called a Beton where it is mixed with tonic water. Its alcohol content is 38% ABV (76 proof).