Located in Northwest Portland, The Fireside is a bar and restaurant gem servingdelicious bites and sips fueled by the bounty of ingredients in Oregon. Owner and Bar Manager Sue Erickson creates cocktails for fall with housemade ingredients, including tonic water, bitters and liqueurs.
Crafted with aged rum, herbal bitters, spiced pear syrup, cloves, and cardamom pods, the Gloom Eraser is a great way to lift your spirits on a dreary fall day. Appropriately named for the usual fall garb, Tweeds and Flannels is made with scotch, sweet vermouth, housemade walnut liqueur, lime, and orange bitters with a clove studded orange peel garnish. Stay warm on a crisp fall evening with the Viking Crush, made with two aquavits flavored with star anise and caraway seeds, fresh apple cider, egg whites, lemon and apple bitters.
Viking Crush
1 oz Krogstad Aquavit
1/2 oz Linnie Aquavit
3/4 oz fresh apple cider (not spiced)
1/2 oz egg white
1/4 oz lemon juice
1/8 oz Underberg bitters
2 dashes Barkeep Apple Bitters
Dry shake to froth egg white, add ice and shake again. Strain into a cocktail glass.
Gloom Eraser
1 1/2 oz Eldorado 8 year rum
1/2 oz Becherovka
1/2 oz spiced pear syrup (recipe below)
1/2 oz lemon juice
Whole nutmeg
Shake with ice, strain into cocktail glass, and garnish with fresh grated nutmeg.
Spiced pear syrup:
1 pear cored and cut into small chunks
2 cups sugar
2 cups water
2 tblsp cloves
1 tblsp cardamom pods
Put all ingredients into a pot with spices tied up in a piece of cheesecloth for easy removal. Bring to a boil, turn down to low, cover and simmer for 10 minutes. Remove spice bag, put pear mixture into a food processor or blender and puree.
Tweeds and Flannels
2 oz Isle of Skye 8 year scotch
1 oz Cocchi Torino sweet vermouth
1/4 oz Nocino (The Fireside makes in-house)
1/4 oz lime juice
2 dashes Angostura Orange bitters
Shake with ice, strain over large ice cube in a double old fashioned glass, garnish with clove studded orange zest.
