Astoria | bakedak.com
Chef Christopher Holen
1 quart Oregon blueberries
1 teaspoon sugar
1 whole lime
2 ounces Painted Lady gin
2 ounces Cointreau
Muddle together a dozen fresh, plump blueberries and one lime cut in half. Fill glass with ice, then add 2 ounces Painted Lady gin and 2 ounces of Cointreau. Shake and serve with a skewer of blueberries and lime peel. Enjoy!
Did you find this recipe irresistible? We think you’ll love this one, too!
Father's Day gifts from the PNW—sustainable, local and well made.
1859's Home Grown Chef Thor Erickson shares the secret to a gourmet alternative to marinara…
Across the region, theater companies are making masks, distillers are bottling hand sanitizer, restaurants are…
Home Grown Chef Thor Erickson | photography by Charlotte Dupont Thud, thud, thud! The knock…
written by Cathy Carroll IN A DOME built into a hillside, a round skylight at…