The Conestoga

  • Serves: 1 people
  • Chef: Columbine Quillen, mixologist
  • Restaurant: The Blacksmith

Ingredients

  • Malheur Forest Vermouth:
  • 2 ounces of whiskey (or any high-proof spirit)
  • 1 - 5 strawberries (If you are using mountain strawberries, they are small and you will need three to five. If you are using store bought strawberries, one or two should do the trick.)
  • 15 huckleberries
  • 2 teaspoons of honey
  • 2 ounces of white wine
  • Painted Hills Bitters:
  • 4 ounces of whiskey (or any high-proof spirit)
  • 10 juniper berries
  • 25 juniper pine needles
  • About a thimble’s worth of sage
  • The white innards from one purple sage
  • The Conestoga:
  • 2 ounces of whiskey
  • ¼ ounce of Malheur Forest Vermouth
  • 3 dashes of Painted Hills Bitters

Directions

Malheur Forest Vermouth:
Allow the strawberries and huckleberries to soak in the whiskey for three days in the refrigerator. After three days, strain the fruit pulp from the spirit. Add the honey and white wine.

Painted Hills Bitters:
Allow the ingredients to steep together for three weeks. You do not have to refrigerate. After three weeks, strain the liquid from the solids and you will have delightful bitters.

The Conestoga:
Stir and serve with your favorite garden flower as a garnish.

Comments

  1. I am going to bend end of month to visit family and will make time to stop in this bar. sounds like a great place to try new drinks. thanks for sharing this is a great web site

    Posted by Judy Penman on October 20th, 2010
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