A mere week and a half later and CocktailCamp PDX seems like it was a dream — a really good dream. All of us involved in planning the event are so pleased (and a little gobsmacked) with how smoothly our daylong event went at New Deal Distillery on April 11, 2010. We really appreciate everyone coming out for the event and for keeping it going into the evening with us at Clyde Common at the after party.

CocktailCamp PDX started as a group of social networking cocktail enthusiasts on Twitter and became a group who were meeting regularly “in real life” to huddle in various bars around town. Months of brainstorming, speculating and delegating went into this event and by chance, the combination our individual strengths, experiences and expertise seems to have pulled off a successful community oriented event for cocktail lovers. Attendees ranged from curious novice to seasoned industry professional and the feedback we have been receiving has confirmed that everyone had a wonderful time and learned a thing or two. This, above all else, was the goal.

We’d like to thank everyone again for being so supportive and enthusiastic from CocktailCamp’s inception. This event has been a joy to work on and we’re all looking forward to CocktailCamp 2011! Here’s hoping we can figure out a way to work within the OLCC’s oddly antiquated, Python-esque regulations to make CocktailCamp PDX a more intoxicating experience next spring.

That said, for a dry event, there sure was a lot of laughter! Thanks again to our wonderful line-up of speakers and panelists. It was great to watch attendees taking notes while people were talking. These folks held everyone’s attention with wit, humor and passionate insight.

Home Cocktail Culture with Dennis Hahn

Dennis, a local cocktail enthusiast, was able to convey simple ways to build a home bar from personal experience. It can be intimidating (and extraordinarily expensive) when you start building your bar at home and Dennis was able to break it down to the essentials and recommend multi-purpose tools, easy techniques and great the basic ingredients you should have on hand. Visit Dennis at his blog, Viva La Cocktail.

Steve McCarthy’s Art of Distilling

For the most part, Steve is decidedly anti-cocktail. Luckily, mixologists around the world ignore his leanings and create phenomenal cocktails with the spirits from his distinguished company, Clear Creek Distillery. Steve talked about small batch distilling. 2010 CocktailCamp PDX attendees should remember to bring their lovely Clear Creek gift glasses and passports (passed out during his talk) to the NW distillery to sample a Kir Blonde (Pear Brandy, Champagne and Pear Liqueur), as well as many other premium spirits made from Oregon’s natural abundance of high quality fruit. To learn more we suggest scheduling a distillery tour and be sure to ask about Steve’s distilling seminar this fall.

Shaken or Stirred with Nathan Gerdes

THINK BEFORE YOU SHAKE! Nathan went over when to shake (mostly why you shouldn’t be shaking at all, aside from when you should), why you should stir, refrigeration, freezing, demystification of ice and why James Bond got it all wrong. You can visit Nathan at Alu Wine Bar & Lounge where, as lead bartender, he serves up fantastic drinks. Ask about upcoming wine and spirits tastings too!

Rum, Gomme and Lime with Craig “Colonel Tiki” Hermann, Blair “Trader Tiki” Reynolds and Matt “Rumdood” Robold

“White Grapefruit is sweeter and less bitter than Ruby Red.” Craig opened up a world of citrus complexities, variety and subtleties that the average person wouldn’t have been aware of when shopping for cocktail ingredients. Rumdood Matt gave a history lesson about rum, why it is the “greenest” spirit and rum varieties essential to every home bar needs. He claims “Whiskey kicked rum’s ass back in the day, but rum is coming back with a vengeance.” Blair used an animated slideshow to talk about how sugar is the “unheard hero” of the cocktail and gave attendees some advice on how important it is to balance sugar in your drinks.

Jacob Grier’s Coffee & Tea in Cocktails

Along with wonderful tips for infusing liquor with coffee and tea, Jacob provided insight as to why most bars have difficulty in delivering anything but mediocre coffee cocktails. He then provided clever solutions as to how this can be remedied at home or professionally. Using coffee bitters will allow you to add a coffee flavor to your cocktails without worrying about having fresh beans readily available. Find his coffee bitters recipe on his blog, Liquidity Preference.

We were so lucky to have such an esteemed panel of professional bartenders this year. Visit these clever mixologists at the outfits that are lucky enough to have them:

★ Jacob Grier, Branch Whiskey Bar, Portland, Oregon
★ Suzanne Long, Forbidden Island, Alameda, California
★ Ricky Gomez, Teardrop Lounge, Portland, Oregon
★ Mindy Cook, Toro Bravo, Portland, Oregon
★ Elizabeth Markham, Beaker & Flask, Portland, Oregon

Another special thanks to our wonderful sponsors and supporters: Aviation Gin, Bridgetown Printing, Cocktailia, Imbibe Magazine, New Deal Distillery, One Inch Round, PDX Pipeline, Spring Creek Coffee, The Bitter Truth, The Meadow, and Trader Tiki.

Thanks to our friends who helped out: Nathan, Cecily, Jim, and Steve. Plus a special thanks to Lindsay for delivering The Bitter Truth!

Look for video segments from the event soon and keep your suggestions for next year coming. Feel free to email us your ideas, news, tips, recipes, and feedback. We look forward to hearing from you and seeing you at CocktailCamp next year!

Make sure to join us on the new CocktailCamp PDX Facebook Fan Page.

Thanks for your support.

Cheers!
CocktailCamp PDX
(Aaron Jorbin, Aaron Parecki, Drea Hardin, Jen McCabe, Kenn Wilson, and Sarai Mitnick.)