Holiday Drinks Part 2

December 5, 9:53 PMSF Wine and Drinks ExaminerLiza Zimmerman

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Here are a few more winter warmers that not only taste good but are also aromatic. This first one is from Pazzo in Portland, Oregon.

Timberline Toddy

1 ounce Clear Creek Distillery Eau de Vie of Douglas Fir (a gem of a Oregon distiller)
6 ounces Chamomile tea
1 teaspoon wildflower honey (regular honey can be substituted)
1one-inch sprig rosemary
2 lemon wheels

In a mug, put in the rosemary sprig and squeeze in one lemon wheel. In same mug, steep the chamomile tea with six ounces of boiling water. Stir in the Eau de Vie and the honey. Garnish the drink with the remaining lemon.

As luscious and complex as wine can be as a cocktail component, Port can also add a zesty twist to a drink. Lighter Ports such as Tawnys are better is light summer drinks, while darker Rubys and vintage Ports are heartier in winter drinks.
 
Sandeman Coffee Flip

1½ ounces Sandeman Founders Reserve Port
1 ounce Martell VS Cognac
¾ ounce simple syrup
1 whole egg
grated nutmeg for garnish
 
Combine all the ingredients into a mixing glass and shake them vigorously for at least 45 seconds. Strain the drink into a brandy snifter and garnish it with grated nutmeg.

Cool cocktail to look out for around town: the English Breakfast is a bewitching new concoction from bar maestro Marco at the Westin's Clock Bar. It's made with our local 209 gin, egg whites and a tantalizing whiff of its namesake tea which you really get on the drink's nose.

Recession special: Terredora 2007 Greco di Tufo is an elegant white with notes of stone fruits and citrus. It's from Campania the region surrounding Naples which is a recent hotbed of great wine production, both red and white. It is made from a native and ancient grape.  It costs approximately $17.99 retail and the Americano restaurant at the Vitale pours it by the generous glass for $11. It goes beautifully with chef's crisp arancini (delicately fried rice balls).

For more fun holiday drinks (and food) from around the country take a peek at this fun Examiner.com slide show.

For the latest on what other restaurants and wineries are doing with wine-based cocktails read my current column in WIne Business Monthly.

Cheers,

Liza the Wine Chick