Urban Farmer, Portland, OR
Your Go-To Summer Cocktail
Sure, Urban Farmer Portland is renowned for one of the finest bourbon and whiskey selections in town as well as our 400+ bottle wine list. However, our commitment to reflecting the season extends to our bar.
Meet the ‘Impaired Cyclist’. A summer sipper inspired by warm weather created by Beverage Director and tequila aficionado Josue.
“Tequila being my favorite spirit, I wanted to create something fun, easy drinking, crisp and very refreshing. This cocktail highlights the tequila nicely with compliments of Aperol, lime juice, Steigl Radler grapefruit (Radler is German for “cyclist”), and house-made strawberry-tamarind shrub. Grapefruit and tropical flavors have made this cocktail an instant favorite of our staff and guests.”
Cocktails are flowing, beer is chilled, and steaks are on the grill – we are summer 2018 ready!
The Flying Stag
Although we’ve been barrel-aging cocktails for some time now, our bartenders have really started to understand the nuances of the craft this year. They’ve developed partnerships with many local distillers to create delightful twists on classic cocktails that mellow and ripen with the right amount of aging. One such collaboration is with the gin experts over at House Spirits. They provided us with a barrel and some of their award winning Aviation Gin, which Tyler combined with Hennessy and Cocchi Americano. It was in the barrel for twenty-one days before we tapped it. The result is an earthy, slightly sweet but entirely quaffable beverage that only improves as it breathes. We’ll definitely be making this one again!
Over the past weekend, in our post BBQ, beer and illegal fireworks haze we celebrated another American holiday: National Fried Chicken Day. Though it may have less patriotic roots, July 6th is a date well celebrated in the waning phases of Independence Day. In exalting a dish that was brought by immigrants and perfected by the South, we are continuing to honor the similarities that make us uniquely American. Here at the Farm, we were delighted to serve variations on the classic fried chicken all day.
For brunch we used buttermilk batter to create a benedict that that provided a nice salty crunch to counteract the tangy béarnaise.
For lunch and dinner Chef de Cuisine, Chris Starkus, played with the idea of chicken and waffles by utilizing fresh, local blueberries and a homemade truffle honey.