La Mûre Sauvage - Ransom Old Tom Gin cocktail

In the Pacific Northwest, you never want summer to end. When there is a dry warm stretch in the forecast, the rivers and hiking trails are filled with people soaking in their Vitamin D. Everyone calls in sick if it's over 85 degrees. In the city the terraces, patios, and rooftops are packed with locals and tourists alike, sucking down tall refreshing fruity cocktails and craft beers. Today, the former struck my fancy, and I wanted to use the wild blackberries behind my house for something special. What says summer more than a giant hurricane glass full of gin and organic wild berries?

La Mûre Sauvage


2 oz Ransom Old Tom Gin
1 oz Lime Juice
handful of wild blackberries (frozen, if you must)
3/4 oz Mint Simple Syrup
Soda Water to top, Tonic if you like more sweetness


In a shaker tin, muddle blackberries, add Gin, Lime juice, mint simple syrup, shake with ice. Double Strain onto fresh ice in a hurricane glass. Top with soda water and garnish with blackberries and mint sprig. Savor. The end.


No Way Rosé! Watermelon Sorbet Recipe

Need a way to beat the heat?
What better way than some summer favs combined in a frozen, adult drink. 

August 3rd is National Watermelon day, celebrate with this delightfully refreshing cocktail
As always, drink responsibly!

"No Way Rosé" Watermelon Sorbet

(1 batch serves 4-6) 
1 Bottle (750 ml) Rosé
2 Cups Watermelon Puree* (strained)
2.5 oz Fresh lime juice (strained)
6 oz Mint Simple Syrup**

*Watermelon Puree: cube a small seedless watermelon, puree in a blender or food processor until smooth, strain or use cheesecloth to remove seeds and large pieces. 

**Mint Simple Syrup: In a heat proof container combine 1 cup each sugar and boiling water. Add 4-5 mint sprigs and let steep uncovered until room temperature. 

Combine all ingredients and put into a freezer safe container, after 2-3 hours when ice crystals begin to form on the surface, stir and return to freezer. Serve in a wine glass with mint sprig garnish 

Juleps and Hats, it must be Derby Day!

Hats and Mint Juleps made with Bourbon are the staple ingredients for any successful Derby Day, and the Portland Derby at Leftbank Annex was no exception. Guests were dressed to impress, adorned from head-to-toe in their Derby duds and caps. Floppy hats and floral prints for the ladies were classic combo, and the gentlemen were very dapper with bow-ties, suspenders, and the like. To honor the classic cocktail of the Kentucky Derby, here is a Mint Julep Recipe, but first: 

3 Fun Facts about the Mint Julep

Jallab - Many believe this drink was inspired by a traditional Middle Eastern drink served on crushed ice, sweetened with molasses and flavored with rose water - Yum! 

The Julep has been Churchill Down's Signature Drink for the Kentucky Derby since 1938

According to The Kentucky Derby:

Each year, almost 120,000 Mint Juleps are served over the two-day period of Kentucky Oaks and Kentucky Derby weekend at Churchill Downs Racetrack. That’s a feat that requires more than 10,000 bottles of Old Forester Mint Julep Ready-to-Serve Cocktail, 1,000 pounds of freshly harvested mint and 60,000 pounds of ice.


The Recipe: Basic Mint Julep


7 mint leaves, plus a sprig top for garnish

2.5 oz Maker's Mark Bourbon

3/4 oz Mint Simple syrup

Soda Water


Muddle the mint leaves and simple syrup in bottom of silver cup, add bourbon and top with crushed ice, add a splash of soda water and garnish with mint sprig and wide straw