Day four of On the Road with Oregon Bounty, and I’m home, at least in a spiritual sense. I grew up here, and it’s where the seeds of my love for food were planted. On a trip earlier this summer, I stumbled upon one of my earliest Oregon Bounty memories. Driving the back roads north of Redmond, I spotted my past sprouting among the rock-lined ditches: wild asparagus. In the very same places where, 40 years ago, I rode my bike or cruised in the car with my mom in search of a late spring harvest, these succulent spears are still there for the taking.

You can also drive by but never notice another product that distiller Jim Bendis uses to craft award-winning spirits here in Central Oregon. As a runner, Jim used to trek through the high desert of Central Oregon where juniper trees are common foliage. Juniper trees produce juniper berries, the defining botanical in gin. It was during these fits of jogging that Jim asked himself an inspirational question: why couldn’t someone produce gin in a place where the spirit’s prime flavor agent grows wild? And so Bendistillery was born. The small distillery Jim started in his garage is now an industry leader in the burgeoning craft distilling industry, selling 25,000 cases last year in nearly a dozen states.

Jim is the craft distiller mentor in our Oregon Bounty “Cuisinternship” contest, which will give seven lucky people the chance to win an all-expenses paid trip to Oregon for an ultimate foodie getaway (that’s right, you could spend a week as a winemaker, chef, brewmaster, cheesemaker and chocolatier, distiller, rancher or fisherman). Check out a video about Jim and learn how to enter the contest.

Central Oregon has so many culinary gems, like the wild huckleberry ice cream at Juniper Junction near majestic Smith Rock in Terrebonne, the new Maragas Winery and Tasting Room between Redmond and Madras, or the truffled mac and cheese at Blacksmith Restaurant in Bend. Go to Travel Oregon’s new culinary travel website to plan a Central Oregon getaway.

Check back tomorrow… “On the Road” will be in Eastern Oregon to learn all about ranching. Cheers!

The Resort at The Mountain’s Paul M. Bosch, Executive Chef, provided this huckleberry absinthe granita recipe. It stars the little, wild Oregon berry that grows in Mt. Hood National Forest, and other areas around the state, throughout the summer months.

Huckleberry Absinthe Granita
Serves: 4-6

• 1 pound huckleberries (fresh or frozen) should yield 2 cups of juice
• ½ (one-half) cup sugar
• ½ (one-half) cup absinthe, (try Trillium – a local, Oregon brand)
• ½ (one-half) each lemon, juiced

Puree huckleberries in a food processor and pass through a fine strainer, pressing on berries to extract all of the juice to make two cups. Place sugar and absinthe in a saucepan and bring to a boil. Mix huckleberry juice, absinthe mixture and lemon juice in a bowl.

Pour into a wide Pyrex dish or a metal hotel pan and put in the freezer. Scrape down the sides with a fork approximately every two hours until frozen. It should only take 4-6 hours. It will have a snowflake like appearance.

Store in a plastic container covered in the freezer until service.

To serve:
Rub a double shot glass rim with a lemon wedge and press in a little bit of sugar on a plate. Portion out granita into glass and garnish with huckleberries, lemon zest and a pinch of toasted and finely ground anise.

Saké is an important element in traditional Shinto rituals, and each sakéry has an association with a Shinto shrine. The ceremony at SakéOne was presided by Rev. Koichi Barrish from the traditional Jinja Shinto Shrine, Tsubaki Grand Shrine, located in Granite Falls, Washington.

This year, I was fortunate enough to attend this annual event with writer (and fellow former Las Vegan) Ivy Hover, the Portland-based beverage writer for examiner.com. The ceremony, which included a traditional ritual in Japanese, and a blessing of the four directions – north, south, east, west – of the kura, left me feeling rejuvenated and, well, purified.

After the kura was blessed, the standing-room-only crowd of 200 onlookers toasted in celebration with a saké crafted specifically for the Tsubaki Grand Shrine.

While others were noshing on the delicious spread, Ivy and I went into the tasting room, which was bustling with others who shared in the ritual, to introduce her to SakéOne’s varied selections of premium, organic and herb- and fruit-infused saké.  (Read Ivy’s candid review of her tasting experience.)

I eschewed the saké tastings, opting, instead, to try the three sakétinis on the menu for the day (which also happened to be “Saketini Saturday,” which is held at the sakery the third Saturday of each month). Although the names of the drinks escape me, I do remember that were delish, and tasted like liquid candy.

After a couple of hours of saké-inspired spirituality, I had an insatiable craving for sushi. On my way home, I stopped at one of the top sushi spots in the Portland area, Syun Izakaya, located in Hillsboro. Luckily, the lunch crowd was thinning out, and I was able to score a seat at the sushi bar.

I ordered my usual: eel roll (with salmon) and a spicy tuna roll with hot, green tea to wash it down. With saké still on the brain, I perused Syun’s drink menu, which has one of the most impressive saké lists I’ve ever seen. And, in case you are wondering, yes, Syun does carry a selection of saké from SakéOne (under its various labels).

What a fantastic experience it was for a spring day in Washington County: saké, sushi and sunshine!

Sylke Neal-Finnegan is the Communications/PR Manager at the Washington County Visitors Association. She writes about her adventures in Washington County at the blog What’s the Word?

Black-Raspberryjito
Infuse one 750 ml bottle of Momokawa Diamond Saké with 2 cups black raspberries. Allow to infused for at least 24 hours and then strain.

Per Drink

• 2 oz Black Raspberry infused Momokawa Diamond saké
• 1/2 oz fresh lemon/lime juice
• 1/2 oz simple syrup
• 2 mint leaves
• 1/2 cup ice

Muddle ice and mint leaves in shaker. Add remaining ingredients and shake like you mean it. Serve in rocks glass garnished with a fresh sprig of mint.

Marionberry Cobbler

• 1/2 cup Marionberries
• 3 oz G Joy saké
• 2 tsp caster sugar (superfine)
• 2 oz. Aranciata soda

Puree berries and strain off seeds. Add all ingredients into shaker with ice and shake well. Strain into glass and top with Aranciata. Garnish with lemon or orange zest.

Have a great weekend!

Travel Oregon CEO Todd Davidson with Cheryl Meloy, winner of the cocktail contest

On October 1st, Oregon’s “Unofficial-Official” cocktail was officially announced! A panel of judges announced the winner at the Oregon Bounty Kick-off event, which took place at bluehour restaurant in Portland. Congratulations to (drumroll please)…Cheryl Meloy of Portland! Cheryl created Hike, Fish, & Go Camping punch, which includes huckleberry syrup, Terminal Gravity IPA, Pendleton whisky and more. Check out the full recipe here, and have a blast making this drink with friends!

Labeling bottles at Sub Rosa Spirits

“By sampling our elixirs, you become part of the cadre, the insiders to a secret world.”

I have to admit, when I read this mantra of Sub Rosa Spirits, I was intrigued. I’ve seen and read the “Da Vinci Code,” and know a little bit about ancient secret societies, so I figured I’d do my own investigation into this mystical spirit world.

Sub Rosa Spirits bottles

So, I begin my “On the Road with Oregon Bounty” journey today at the home of Sub Rosa, tucked into the House Spirits distillery in S.E. Portland. Oregon’s artisan distilled spirits industry is a focus of Oregon Bounty this year (see recipes from our “Create the Oregon Bounty Cocktail” contest), and this part of the city is home to several of the state’s micro distillers.

Sub Rosa is the brainchild of Mike Sherwood, a guy who’s labored for years in Oregon’s beer, wine, and now spirits industries. He’s been a distiller for Oregon’s Rogue Spirits, as well as the founding executive director of the Oregon Brewers Guild.

For Mike, craft spirits are the perfect foil for food. That’s why his two products – Saffron Vodka and Tarragon Vodka – are intended for a niche market of cocktail lovers who also appreciate cuisine.

Mike Sherwood, the brains behind Sub Rosa Spirits

Mike, along with his wife Linda Lausmann, founded Sub Rosa last year and have received rave reviews for their infused vodkas. To make his spirits, Mike begins with premium vodka, and then creates a series of vodka “teas” by seeping herbs and spices such as coriander, cumin and saffron, or organic tarragon and fennel. Once these individual flavors have reached the balance he’s looking for, Mike blends them much like a vintner combines single-vineyard Pinot noirs to achieve balance, structure and flavor to create his two vodkas. In fact, each batch of Sub Rosa vodkas (50 cases each) is batch-numbered to reflect characteristics of each particular “vintage.”

“There are definitely batch variations that the general public may not detect, but I can,” says Mike. “Each one is a little bit different, and I like to embrace each one’s little idiosyncrasies.”

Filling bottles at Sub Rosa Spirits

If you want to sample Sub Rosa, and spirits from some of the more than 20 Oregon artisan distilleries, be sure to attend the Oregon Distillers Guild Spirits Tasting, October 11 at McMenamin’s Edgefield in Troutdale. Or, take a tour of the seven producers in Portland’s Distillery Row during October and November. Check the website for details of open houses and special tastings.

By the way, the name Sub Rosa is Latin for “under the rose,” from the association of the rose with confidentiality (use of a rose at secret meetings in medieval times was a symbol of the sworn confidence of the participants). It’s part of Mike’s belief that those who try his spirits become part of the “Cadre of Sub Rosa.” Fortunately, finding a bottle at your local liquor store takes considerably less effort than Dr. Robert Langdon’s run-in with the Priory of Scion.

Check in tomorrow when I make my way to the Willamette Valley for Day Two for a visit to an heirloom tomato farm. Cheers!

For more information on Oregon distillers and the events mentioned here, or ideas on what to do in Oregon this October and November, please visitwww.traveloregon.com/Bounty.

Cherry-Hazelnut Smash

The results are in. Our “Create an Oregon Bounty Cocktail” contest began with nearly 200 submissions. After two rounds of judging, seven regional finalists have been selected. The recipes are a creative and enticing collection of cocktails using Oregon’s artisan distilled spirits and ingredients from throughout the state (see their recipes below).

The regional winners will each receive $200 in gift cards from Best Western Hotels of Oregon, a preferred Oregon Bounty lodging partner. And, the seven finalist cocktails will go into a final round of judging on October 1 at our Oregon Bounty kick-off event. There, the judges will select the “Unofficial Official Oregon Cocktail” from among the seven, with grand prize winner receiving a weekend getaway to the Oregon Distillers Guild Spirits Tasting, October 11 at McMenamins Edgefield in Troutdale, along with some very nice Nambe bar ware compliments of Macy’s. Many thanks to everyone who submitted recipes in our contest.

And the regional winners are…

Cascade High

Cascade High
Central Oregon
Trisha Anderson, Lake Oswego

Serves 2
1 oz Bendistillery Desert Juniper gin
1 oz Artisan APIAS vodka
1 oz Dolman Worker Bee honey spirit
Dash of lemon bitters
Rosemary sprig for garnish
Pour all liquid ingredients into a cocktail shaker filled partially with ice. Shake
vigorously and strain into a chilled martini glass. Garnish with rosemary sprig.

“The Cascade High is a great cocktail because it has all the necessary elements to incite
the palette—the dryness of the gin, the heat of vodka, the engaging softness of the honey
spirit—all balanced with the herbal and citrus essences from the bitters and rosemary.”

Hike, Fish & Go Camping Punch

Hike, Fish & Go Camping Punch
Eastern Oregon
Cheryl Meloy, Portland

Serves 4
5 oz Pendleton Whisky
4 oz (1/3 of 12 oz can) frozen lemonade
4 oz (1/3 of 12 oz can) frozen limeade
4 oz huckleberry syrup
2 bottles Terminal Gravity IPA
Mint sprigs for garnish

Mix together the first four ingredients in large pitcher. Slowly stir in both bottles
of beer. Pour punch into a tall, ice-filled glass. Top with mint sprig and serve.
To make huckleberry syrup: Heat to a slow boil 2 cups berries (fresh or frozen;
you can substitute blueberries for huckleberries) with 1 cup sugar and 2 cups
water. Slow boil for 20 -30 minutes, cool slightly and strain mixture through
fine mesh sieve. Work the mash to get all the fluid through the sieve before
discarding the skins. You may also cool syrup and store in airtight container in the
refrigerator.

“This is an easy, fun loving punch. With a warm whisky, flavorful micro brew, and a handful of wild berries, it’s a real Eastern Oregon concoction. A new twist on the youthful Hop, Skip & Go Naked and classic Whisky sour, this recipe crosses the generational gap and quenches the thirst of all revelers seeking a taste of Eastern Oregon’s high country.”

Hood to Coast

Hood to Coast
Mt. Hood / Columbia River Gorge
Ken Morrill, Tualatin

Serves 1
2 oz Hood River Distillery vodka
1 oz Bendistillery Mazama pepper infused vodka
1/4 oz dry vermouth
1 olive stuffed with Tillamook sharp cheddar cheese
Pour all liquid ingredients into a cocktail shaker filled partially with ice. Shake
vigorously and strain into a chilled martini glass. Garnish with the stuffed olive.

“Adding pepper infused vodka to the tried and true ‘vodka-tini’ gives it an interesting
twist. I believe that the sharpness of the cheddar stands up well to the bite of the spicy
vodka. The drink is trendy and the ingredients are available at most grocery and liquor stores in Oregon. This cocktail captures the spirit of the fundamentally Oregonian Hood-to-Coast race while also highlighting the origin of its ingredients.”

Over the Bar

Over the Bar
Oregon Coast
Andrea Knudsen-Danehower, Portland

Serves 1
2 oz House Spirits Krogstad Aquavit
Cold-smoked Oregon salmon, sliced into thin strips
Sprig of fresh dill

Thread one strip of salmon and dill sprig on a long pick. Pour spirit into a frozen
tall shot glass and place the salmon garnish in the glass. Eat the salmon, and then
shoot back the spirit with a big toast to Oregon’s ocean-going fishermen and
women.

“This cocktail is inspired by the strong and spirited fishermen and women who brave
the challenge of the river bar to deliver Oregon’s ocean bounty.”

East Meets West

East Meets West
Portland Metro
Sandy Dowling, Central Point

Serves 2
1 1/2 oz Indio Spirits Wasabi vodka
1 1/2 oz New Deal Basil vodka
1 clove of fresh garlic, peeled
2 Oregon Dungeness crab legs
2 fresh basil leaves
2 small cherry tomatoes
1 teaspoon soy sauce
Generous squeeze of fresh lime juice
1 oz tomato juice
1/2 cup crushed ice

Cut garlic clove in half, and use cut edge to spread garlic juices onto the rim
of two chilled martini glasses. Place a crab leg at the bottom of each glass. Use
cocktail pick to thread basil and one tomato on each pick. Place ice in martini
shaker with vodkas, soy sauce, lime juice and tomato juice. Cover and shake
vigorously for 10 seconds and strain into glasses. Garnish with tomato/basil pick.

“Oregonians have borrowed heavily from the Pacific Rim to enhance our distinctive Pacific Northwest cuisine. This drink is the perfect combination of East meets Pacific Northwest. Using fresh ingredients and great local artisan distilled spirits, it is a great liquid refreshment to spice up your next Oregon adventure. Be careful, though, it is spicy enough to awaken all your senses to the bounty Oregon has to offer.”

Goose’s Pear’d Up

Goose’s Pear’d Up
Southern Oregon
Melodie Buell, Ashland

Serves 1
2 oz Cascade Peak Spirits Organic Nation vodka
8 Gooseberries
1/2 oz Black peppercorn simple syrup
1/8 Comice pear
1/4 oz LongSword Vineyard “Accolade” Semi-sparkling Chardonnay

Chop the pear into 7 – 8 cubes. Place gooseberries and pear into a pint glass
and muddle lightly, making sure to break the skins of the Gooseberries. Pour
all ingredients into a cocktail shaker filled with ice. Shake vigorously and strain
into a martini glass. Pour small amount of Chardonnay onto top of drink. Add 5 gooseberries and garnish with pear slice.

“This cocktail can be created with ingredients 100% grown or made in Southern
Oregon, from small farms, large local exports, home gardens, and an Oregon Native
bartender’s hand. The people are dedicated and passionate about upholding the local
farming in Oregon and the pursuit of ‘eating local’. Goose’s Pear’d Up doesn’t just cool the palette on a warm day or start the evening off well, it eloquently displays the vast array of agricultural economy and quaint farming available in Southern Oregon.”

Cherry-Hazelnut Smash

Cherry-Hazelnut Smash
Willamette Valley
James West, Eugene

Serves 1
1 1/2 oz Rogue Spirits hazelnut rum
1/2 oz Clear Creek Distillery Kirschwasser
5 organic Oregon cherries, pitted and halved
2 Oregon hazelnuts, roasted but not salted.

Muddle cherries & 1 hazelnut in a cocktail shaker, twisting and pressing firmly,
cracking the nut and pressing the juice out of the cherries. Fill the shaker halfway
with ice, add rum and Kirschwasser. Shake vigorously and strain into a large
cocktail bucket glass. Garnish with the remaining whole hazelnut and 1 cherry
half on a pick.

“The golden rum and warm rose color of the cherries are just the beginning…the earthy, festive, fruity flavors are the real star of this cocktail. The hazelnuts come through in many layers – from the hazelnut rum, to the garnish and the muddled pieces that release the nut oils – and are a perfect foil for the cherries. They’re two great Oregon flavors, together in a delicious new way.”

Kick-off Event
Join us from 4:30-6:30 p.m. on Wednesday, October 1 at Bluehour restaurant and bar in Portland for the statewide kick-off of Oregon Bounty, presented by KINK-FM and Travel Oregon. Sample three of the regional finalist cocktails and enjoy complimentary hors d’ouevres matched to the spirits. You’ll find Bluehour at 250 N.W. 13th Avenue.

For more information on Oregon cocktails, please visit our Oregon Bounty site. And don’t forget to download a copy of the Oregon Bounty recipe book!

Cocktail Contest

Let your inner bartender shine in the “Create the Oregon Bounty Cocktail” Contest. It’s simple: design a drink that represents your favorite part of the state, using Oregon’s artisan distilled spirits and local products. Pick one or more of the following regions: Portland Metro, Oregon Coast, Central Oregon, Southern Oregon, Willamette Valley, Mt. Hood/Columbia River Gorge, or Eastern Oregon and then get cocktail creative.

You will have the chance to win a weekend getaway, a trip to the Oregon Distillers Guild Spirits Tasting, Nambé barware and more.

For a full list of rules as well as the contest entry form, please visit www.TravelOregon.com/bounty.