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Cocktails for Christmas: Cascadia Fizz

Christmas is nearly upon us, and if you’re drinking like we are, you likely still have a half full bottle of Douglas Fir Eau De Vie to help you get in the Christmas spirit.

Today’s recipe I’ve seen floating around the internet and can be attributed to King Ferstein at Park Kitchen in Portland, Oregon.

  The Recipe

1 ounce Douglas fir eau de vie 1/2 ounce absinthe (or pastis) 1/2 ounce gin 1 ounce pasteurized egg whites 1 teaspoon simple syrup

Its a nice looking cocktail with one difficult ingredient: the pasteurized eggs. I didn’t have any on hand, and as I tend to not make cocktails with eggs when I mix at home. So I left out the egg.

Tasting Notes

Okay, tastes lot like absinthe. Faint hints of pine in the background, the gin isn’t doing much here- even with Oxley being pretty strong. This cocktail may need a non-herbal partner. The egg froth will definitely make it feel thicker, but not sure it will do a lot over the fact that even in the 2:1:1 ratio, this christmas cocktail is for the absinthe lover in your family.

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