Ryan Csanky has been with Wildwood Restaurant and Bar in Northwest Portland for nine years. In keeping with his passion for local food and libations, Csanky released Aria Portland Dry Gin last year. As this issue’s featured bartender, he created Porch Swing exclusively for 1859.
1 1/2 Aria Portland Dry Gin
1 oz Brandy Peak Blackberry Liqueur
3/4 ounce freshly squeezed lime juice
1/2 oz simple syrup
2 sprigs mint
In a pint glass add one sprig of mint. Fill with ice and muddle until mint is broken up. Add remaining ingredients, except the blackberry liqueur, and stir. Pour into tall, slender Collins style glass. Top with a splash of soda, leaving about 1/2 inch from the top. Float the Blackberry liqueur over the top so that it slowly sinks to the bottom of the glass. Garnish with the other sprig of mint.
1 1/2 ounces Aria Portland Dry Gin
1 ounce Stone Barn Rhubarb Liqueur
1/2 ounce freshly squeezed lemon juice
1/2 ounce simple syrup*
3 fresh Oregon strawberries
In a pint glass add two strawberries. Fill with ice and muddle until fruit is broken up. Add remaining ingredients and stir. Pour into tall, slender Collins style glass. Top with a splash of soda. Garnish with the remaining strawberry.
*To make simple syrup mix equal parts (1:1) hot water and cane sugar until dissolved. Refrigerate until needed.
Father's Day gifts from the PNW—sustainable, local and well made.
Across the region, theater companies are making masks, distillers are bottling hand sanitizer, restaurants are…