Courtesy of Gary Regan, adapted by Kyle Linden Webster for Expatriate, Portland, Oregon
Are food-friendly cocktails the wave of the future?
If so, Expatriate, a cool, cozy cocktail bar in Portland, Oregon, is leading the way. This subtle whiskey sipper, named for the Irish writer, pairs perfectly with any creative “drinking snacks.” At the bar, try the wonton-chip nachos with spicy lemongrass beef, supplied by Beast, the carnivorous restaurant across the street run by James Beard Award-winning Chef Naomi Pomeroy.
- 1½ ounces Jameson Irish Whiskey
- ¾ ounce sweet vermouth
- ¾ ounce orange Curaçao
- ½ ounce lime juice
Combine all ingredients in a cocktail shaker and fill with ice. Shake well, and strain into a chilled rocks glass or coupe.
Irish whiskey. We know that St. Patrick’s Day is growing near when the buzz about Irish whiskey starts to build. But this approachable, drinkable spirit deserves attention year-round. Golden Irish whiskies are light and fresh, often fruity and grassy, and usually are light on peat, if it’s used at all. Yet, they’re complex enough to sip straight, and they mix well into cocktails. A growing number of bartenders are creating libations that showcase Irish whiskey’s light, appealing character. A few names to seek out: Jameson (used in this recipe), Bushmills, Redbreast, 2 Gingers and Tullamore Dew.