Cocktail Camp ran in Portland from 2010 to 2012, but we have no further events planned at this time.

Our third annual Cocktail Camp was held on April 22, 2012, at Urban Studio in Portland, Oregon. This year featured speakers and spirits from Portland, San Francisco, and beyond.

Cocktail Camp PDX 2012

The Art of Tasting

House Spirits distiller Colin Howard and Tony Devencenzi from San Francisco’s Bourbon & Branch led a discussion on proper techniques for tasting spirits, in order help you refine your preferences, plan better pairings, and create your own fantastic cocktails.

Scotch: It’s easier than you think!

Scotch doesn’t have to be intimidating. Whiskey expert Stuart Ramsay discussed the varieties of Scotch, the effect region has on their flavors, and why learning about it is not as hard as you might think.

The Perfect Host

Last year you learned that yes, you can entertain. Now put that knowledge to use. Cocktail consultant Morgan Schick talked about the skills of cocktail party menu planning and how to accommodate your guests on any budget.

Introduction to Aperitifs

Aperitifs aren’t just for pre-dinner happy hour. Neil Kopplin, creator of Imbue Vermouth, and Tony Devencenzi from San Francisco’s Bourbon & Branch discussed their history, use, and varieties, and how and why to incorporate them into your home bar.

2012 Recipe Cards

Stone Flip

  • 2 ounces Stone Barn Rye White Whiskey
  • 1 ounce Nux Alpina Walnut Liqueur
  • 1 ounce honey syrup
    (1:1 honey and water)
  • 1 dash Angostura bitters
  • 1 whole egg
Combine all ingredients in a well fitting shaker (metal on metal tins are best) and shake vigorously without ice for 30 seconds. Add ice and shake another 30 seconds, then double strain into a rocks glass. Wait a few more seconds for the head to settle, then grate a little bittersweet chocolate over the top.
Recipe by Stuart Green, Bourbon & Branch

Oregon Sunshine

  • 1 ounce Stone Barn Oat White Whiskey
  • 1 ounce Stone Barn Coffee Liqueur
  • ¾ ounce Stone Barn Ouzo
  • ½ ounce Demerara syrup
    (1:1 sugar and water)
Stir all ingredients for 30 seconds with ice, then strain into a rocks glass over a few large cubes and top with lightly whipped cream and one cracked coffee bean.
Recipe by Stuart Green, Bourbon & Branch

Beauty Mark

  • ¾ ounce Stone Barn Golden Quince Liqueur
  • ½ ounce Dolan Blanc vermouth
  • Dry sparkling wine
Pour Quince Liqueur and vermouth into a Champagne flute, then fill with a dry sparkling wine of your choice. Garnish with a lemon twist.
Recipe by Allison Webber, Bourbon & Branch, Jasper’s

Signs of Life

  • 1 ½ ounces New Deal Portland Dry Gin, Recipe 3
  • 1 ounce rhubarb honey syrup
    (1:1 honey and fresh rhubarb juice)
  • ¼ ounce fresh lime juice
Shake all ingredients with ice, then strain into an ice-filled rocks glass. Garnish with a sliver of rhubarb.
Recipe by Lydia Reissmueller, Central, Tender Bar

Ginger Fizzle

  • 1 ounce New Deal Ginger Liqueur
  • ¾ ounce rye whiskey
  • ¾ ounce fresh lemon juice
  • 1 ounce dry sparkling wine
  • Angostura bitters
Shake Ginger Liqueur, rye, and lemon juice with ice, then strain into an ice-filled rocks glass. Top with sparkling wine and a dash of angostura bitters.
Recipe by Lydia Reissmueller, Central, Tender Bar

Va Bene

  • 1 ½ ounces Chianti Brandy
  • ½ ounce dry vermouth
  • ¼ ounce Punt e Mes sweet vermouth
  • 6 dashes Peychaud’s Bitters
Stir ingredients with ice until cold, then strain into a chilled cocktail glass. Garnish with a lemon twist.
Recipe by Lydia Reissmueller, Central, Tender Bar

The Souracher

  • ¾ ounce 100 proof rye whiskey
  • ¾ ounce Campari
  • ¾ ounce Cocchi Vermouth di Torino
  • ¾ ounce fresh lime juice
  • Spicy ginger beer
Combine rye, Campari, vermouth, and lime in an ice-filled cocktail shaker and shake until cold. Strain into an ice-filled collins glass and top with ginger beer. Garnish with a lime wheel.
Recipe by David Shenaut, Rum Club

Fiore di Mela

  • 1 ounce Campari
  • 1 ounce Hibiki whiskey
  • ½ ounce oloroso sherry
  • 1 barspoon honey syrup
    (1:1 honey and water)
  • Sparkling apple cider
Stir all ingredients with ice and strain into a chilled Champagne flute. Top with sparkling cider and garnish with a twist of lime.
Recipe by Morgan Schick, Jupiter Olympus

Belle Époque

  • 1 ounce Campari
  • 1 ounce Cardenal Mendoza brandy
  • ½ ounce Palo Cortado sherry
  • ½ ounce Dolan Blanc vermouth
Combine all ingredients in an ice-filled mixing glass and stir until cold. Strain into a chilled cocktail glass.
Recipe by Allison Webber, Bourbon & Branch, Jasper’s

Cocktail Camp 2012 was possible thanks to the generous support of our sponsors.