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.
Hank Harris likes a dirty martini,
FS:
1 ).iw nie ( irubstein
Mortgage Broker
5O3-557-9IOO
daw nie
©inox ieinortg.tge.com
sound
right—a
F loyd S klaver wants to know
Come visit us in
our new beautiful
Sellwood location!
JEWELRY BY PONCE
Close your transaction
with Shea and Dawnie
and receive $200 off
your closing costs!
Offer expires 6/30/08
PORTLAND
8079 SE 13th Ave.
503.233.3698
Open: Tues to Sun 11-7
Northeast Portland
2224 NE Alberto Street
503-249-6571
Southeast Portland
Voted "Portland's gesf fawlto Pit food Storç" bï PorM M q M M qmiím
All Natural Foods $ Raw Food Diets
don’t let your doctor take YOU out of the picture
DON VALERIO, MD
INTERNAL MEDICINE / PRIMARY CARE
FANNO CREEK CLINIC
2400 SW VERMONT 503-452-0915
Allergy Relief 9 Grooming Products -
Collars A Leashes 9 Fun Toys (E
Pet Beds 9 Small Animal Supplies 1
1402-A SE 39th (at Hawthorne)
503-234-1034
Southwest Portland
7442 SW Capitol Highway
(Multnomah YiHaje)
971-222-2414
Online
www.healthypetsnw.iom
Herbal A Homeopathic Remedies
M-f 10-7, Sat. 10-6, Son. Noon-5 -