by Alise Munson
Portland.
Our fair city's "hip" factor is probably the highest in the nation once it's divided by her small number of residents (603,000 in 2012). Per capita, there's about five hip things per person.* Just last week, Portland was named No. 1 Best American City by a blogger...
* Totally non-scientific.
Our latest addition to the pool of cool - The Multnomah Whiskey Library.
"The place feels like you've been transported back to a gentleman's lounge from the '20s, with leather couches underneath vintage portraiture hanging from old-school brick and wood-laden walls." - Thrillist
There are 1500+ kinds of spirits to taste, but this luxury comes with a price. The wait is usually three hours or longer. You could put your name on the list, drive to the coast, down a beer, drive back and still be waiting for a table. Or you could call in a reservation from LAX, hop a plane to Portland, grab a cab and still have time to spare before your name is called.
Is it worth it? Take a look and see for yourself. It might be a one-time liquid adventure you speak of forever.
Pretend you're in one of the happiest places on Earth
[yo_hr]
From " Whiskey season: A new appreciation of scotch at Multnomah Whiskey Library" By PAUL CLARKE, October 2013
Apple Thief
Makes 1 serving
This bold-flavored drink from Multnomah Whiskey Library takes the rich resonance of French apple brandy and brightens it with gin. The mixture is then lent gravitas with the heathery, honey flavor of a Highland single malt, and softened with the comforting flavors of figs and brown sugar.
- 1-1/4 ounces Calvados (Klus recommends Chateau du Breuil)
- 3/4 ounce Glenmorangie 10-year-old Single Malt Whisky
- 1/2 ounce London dry gin
- 1/2 ounce brown sugar fig syrup (see below)
- 1 dash Fee Brothers' Old Fashioned Aromatic Bitters
- Ice
Combine ingredients in a mixing glass and fill with ice. Stir well until chilled, about 30 seconds. Strain into chilled coupe. Garnish with a twist of lemon peel.
Brown sugar fig syrup: In a metal or glass bowl, combine 2 ounces chopped dried figs with 1/2 cup packed dark brown sugar. Cover and let stand for 24 hours at room temperature. Add 6 ounces hot water and stir to dissolve the sugar. Cover bowl and let cool. Refrigerate for one week before straining into a jar for use. Remainder will keep in the refrigerator for up to two weeks. -- From Tommy Klus, Multnomah Whiskey Library, Portland
Photos by Jedidiah Fugle