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!
Local is always best, but when it comes to eating tomatoes, sourcing is imperative written…
Finding Blue Pool and other epiphanies in this wooded wonderland written by James Sinks In…
In 2018, we profiled an incredible backyard makeover in Salem, which had an outdoor dining…
written by Thor Erickson | photography by Tambi Lane It was a bone dry 95…
A University of Oregon journalism professor sees risk and reward in small town news interview…
Written by Cathy Carroll Lying under the nine-foot Steinway in the middle of a meadow…