Voodoo Doughnut / Salt & Straw / Stumptown Coffee / Screen Door
The best part of travelling is most definitely the food and it’s always the first thing I research when planning a trip. With Portland known for their coffee, beer, and artisinal anything, I made sure to try as much as possible during my few days there.
All the food and drinks were top notch (okay, maybe the doughnuts from Voodoo were overhyped), so I had to balance the overindulgence with some physical activity. Luckily Portland has its fair share of beautiful nature that distracted me from my ambitious food itinerary.
A small detour on the way back down Mt. Hood led us to some surprise roadside farms selling fresh produce and pick-it-yourself lavender. Can you even stand it?
Happy St. Patrick’s Day! Most of you probably celebrated over the weekend, but this is a refreshing cocktail that can be enjoyed year-round. None of that green cocktail nonsense.
You just need Irish whiskey, cream, simple syrup, and your favorite cold brew coffee. Cold brew is coffee that’s been slowly brewed without any heat over a period of hours. I used Stumptown‘s version (available at any Whole Foods) for its rich and subtly sweet flavor — excellent for a coffee cocktail. If you don’t have cold brew on hand, you can use regular drip coffee, but be sure to brew strong and let it cool completely.
Makes 2 servings:
6 parts cold brew coffee
2 parts Irish whiskey
1.5 parts simple syrup
1.5 parts cream
In a cocktail shaker, add coffee, whiskey, and simple syrup. Fill with ice and shake vigorously for 5 seconds (enough to cool, but not dilute the mixture).
Strain into chilled collins glasses filled with ice.