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About Just out. (Portland, OR) 1983-2013 | View Entire Issue (March 21, 2008)
MARCH 21, 2008 justput 39 The Seven-Year Itch Lucy Brennan's Mint celebrates a milestone anniversary o honor the seventh anni “it starts with man and ends with in.” cally you’re draining the essence of the take a premium wine and make it into versary of Mint, I sat down Some guys go for the quick hit, like fruit into the vodka, instead of doing sangria. You have to have respect for Dan Ly, who chooses the aptly named artificial flavoring, which was popular the product you’re using and know hurricane, while Spencer Warden pac in the ’80s and early ’90s. what to marry it with. T over with drinks owner es himself with bitters and sixla. Other is drinkers on display were Phil Marshall, FS: Like your beet vodka? ranked one of the nation’s Abraham Rubio and Ryan Reilly, who LB: Yeah, that’s a great example of top mixologists by Food and Wine, Bon sticks with microbrews because “Port Appetit and Playboy. But first, 1 stopped land is the home of beer.” Lucy Brennan, who in at Gilt Club to ask what the men of Salon Q prefer to imbibe. as does Blake Ellis, but only in the Then it was over to Mint to con fashioned cocktail deserves to come FS: What distinguishes a good cocktail? leans-stylecocktails, liketheFrench 75. you hear those together it sounds, eww, It’s a lot.of work, but the end product anced...! don’t want something too but if it’s made well, it’s a fabulous is quite delicious.... Gin is really popu Floyd Sklaver: How has the sweet or too tart; you have to get all the cocktail. I love champagne cocktails. lar; rum is becoming quite popular. It cocktail scene changed since ingredients to pretty much marry and If it’s made right, it’s delicious. A lot used to be vodka; now it’s rum and gin. you arrived from San Francisco perform well. And not put too many of bartenders and mixologists don’t 1 love tequila—high-end tequila. I am in ’94 to manage Saucebox? ingredients into a cocktail. know their classics; they don’t know a lady, after all. their foundations of cocktails, and they FS: Do you have a maximum num ber you’ll use? rant and every bar. People are LB: 1 try to keep it under five. You experimenting...I think Sauce see some cocktail lists and they’re just box was probably the leader of over ambitious. Customers just want to the pack in bringing fresh juices know what is the primary taste. come up with these fabulous smoked- FS: And a beautiful one. salmon-infused blah blah, but...people LB: Thank you, Floyd. should study their classics. FS: Thank you. FS: OK, I’m almost afraid to ask, LB: It’ s a sugar rim on most of my cock Hostetler for the lovely note and Pea tails, and 1 refer to it as lollipop because 1 nuts cartoons in which Charlie Brown like watching my customers lick it. takes dance classes in order to be more Out Going. ® there certain don’ts, for instance? LB: An infusion is when you LB: Well, 1 definitely wouldn’t rec take a spirit, typically vodka, ommend taking something real high LB: A lot of my cocktails have sug then you put in a fruit and let it end, like a single malt scotch, and try ar...and I’m known for at least a 2-inch about your event. E-mail him at sit for three or four days, so basi making it into a cocktail. You wouldn’t rim—that floydsklaver@comcast. net. We cover both sides of the fence. FS: Why is it your signature? doesn’t Our quality will stun you, our prices will thrill you. Well find you a home and get you the loan. (e t eina \ .net S il nal u re I ’i < >1 ieri n And a special thanks to Royce but what’s a lollipop rim? FS: Are there certain elements that FS: What’s an infusion? ' mixology today? uct, being creative and having it bal Thank God for Botox.” go together better than, others? Are I At I 12 FS: What are the latest trends in people making their own tonic waters. infusions. shea st eel glass. champagne, and it’s a classic. When and making creative cocktails, 505-2.S2- h ()0() 2-inch rim of sugar on the martini LB: Definitely using fresh pnxl- “That’s like 70 in any other business. lists in practically every restau Realtor' old- LB: A lot of use of bitters; a lot of people having specialty cocktail Sllca Steel or back? Lucy Brennan: Now 1 see Lucy Brennan with a brand new concoction, The Marcotini, , created in honor of former JiAt* Out columnist Marc Acito. forgotten French 75 is gin, fresh lime juice and summer; wintertime, he switches of choice for is also a Manhattan, because to Manhattans. Kevin Coulson’? drink infused vodka. What LB: 1 think a lot of the New Or- gratulate Lucy. “Seven years,” she said. 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