Cocktail Camp PDX 2011
The Art of Tasting
Set the stage and your palate for the day by learning how to really taste your spirits and beer. Lee Medoff, Nathan Gerdes, and Alex Ganum lead us in a discussion around spirits vs. wine and beer; how to look, smell and taste; and tasting a variety of spirits including grain, fruit, aged, unaged, and infused.
Beer Cocktails: Why have one when you can have both?
Purists might scoff at mixing spirits and beer, yet they have been a classic combination since the Middle Ages. Jacob Grier and Ezra Johnson-Greenough discussed several ways to use beer behind the bar, in both hot drinks and cold.
New American Whiskey
These whiskeys have been taking bars by storm and redefining what “American Whiskey” means. Lance Winters, Lee Medoff, and Sebastian Degens spoke about how whiskey is produced and defined, how new whiskeys are breaking the mold, and finally: What exactly is Oregon Whiskey?
Yes, you can entertain!
Whether you are hosting an Oscar viewing, having drinks before a show, or just gathering with friends, Jackie Patterson and David Shenaut called upon their combined years of cocktail expertise to guide you in crafting a great cocktail menu that will keep you in the mix instead of stuck mixing all night.
DIY Syrups, Sodas, and Bitters
Jennifer Colliau and Columbine Quillen gave us a look at the history of syrups for cocktails how best to create the most flavorful versions for cocktail use. We learned why cold dissolved syrup is chemically different from cooked simple syrup, explored the different techniques required for creating fruit or spice syrups, and how to make the most of our ingredients.
2011 Recipe Cards
Mont Blanc
- 2 ounces Lillet Blanc
- ½ ounces Solerno
- ¼ ounces Gran Classico Bitter
- 3 ounces Fever Tree Bitter Lemon Soda
Bordeaux Sunrise
- 1 ounce Lillet Blanc
- 1 ounce Lillet Rouge
- 1 ounce fresh orange juice
- ½ ounce Small Hand Foods Grenadine
- 2 ounces dry, sparkling white wine
Royal Brunch Punch
- 25 ounces Earl Grey Tea
- 1 bottle Lillet Blanc
- 1 bottle Hendrick’s Gin
- 1 bottle Solerno
- 18 ounces fresh Meyer lemon juice
- 12 ounces orange marmalade
- 12 ounces soda water
North West Andesine
- 1 ounce Liquid Vodka
- 1 ounce Imbue Vermouth
- ½ ounce Dolin Rouge Vermouth
- ½ ounce lemon-chamomile simple syrup
- Rinse of Kubler Absinthe
English Violet
- 1 ½ ounces Lavishmint Vodka
- ¾ ounce lemon-chamomile simple syrup
- ½ ounce Rothman & Winter Crème de Violette
Lemon-Chamomile Simple Syrup
- 2 cups sugar
- 1 ½ cup water
- ½ cup lemon juice (strained)
- 4 chamomile tea bags
St. Helens Punch
- 1 bottle Liquid Vodka
- 1 cup fresh lemon juice
- 1 cup fresh orange juice
- 1 bottle Cock and Bull Ginger Beer (12 ounces)
- ½ cup Luxardo Maraschino Liquor
- ½ cup fresh lime juice
- ½ cup pineapple juice
- ¼ cup St Elizabeth Allspice Dram
The 33rd State
- 1 ounce Krogstad Aquavit
- 1 ounce Imbue Vermouth
- 1 ounce fresh grapefruit juice
- ¼ ounce simple syrup
Stuyvesant
- 1 ½ ounces Aviation Gin
- 1 ounce Combier
- ¾ ounce fresh lime juice
- ½ ounce Bonal Gentian
- 1 dash of Peychaud’s bitters
Ale-Avit
- 1 ounce Krogstad Aquavit
- ¼ ounce fresh lemon juice
- Chartreuse rinse
- Upright Five Ale
Hot Scotchy
- Malted Barley
- 2 ounces peaty Scotch whisky
- Heavy cream
Photo Gallery
Cocktail Camp 2011 was possible thanks to the generous support of our sponsors.







