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AUGUST 19. 2011
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St Jo h n s / P ie r P ark
3 bedroom, one bonus
room, nice kitchen,
fireplace, deck, great yard
w w w . j u s t o u t . c o m
B u ck m an D u p lex
3 bedrooms, 2 baths, patio
Spacious Units, large
porch, ramps, wheelchair
accessible.
Laminate flooring on the
main. Newer insulated
windows.
New kitchen counters,
newer carpet, tons of Sq.Ft
New sewerline, lot possibly
dividable. Agent Owned.
3172 SE Lake Road,
$135,000
Double lot.
10246 N. Leonard
M ilw a u k ie C o n d o
Cocktails Fresh
From The Garden
1523 SE Ankeny
$199,000 .
$525,000.
C6lid J. Lyon,
Principal Broker ( licensed in O regon )
cell 5 0 3 - 2 6 0 - 6 2 3 1
office 5 0 3 - 2 3 8 - 1 7 0 0 ext. 635
M
fax 5 0 3 - 2 9 6 - 5 5 4 0
emailCeliaLyon@aol.com
(3
1902 SE Morrison St. Portland, OR 97214
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It’s late August and I’m still waiting for things berry, but later in the season, farm-
my tomatoes to ripen. It may be a long ers markets are full o f luscious melons,
wait: As I write this, we have yet to hit 90 One way to enjoy them in your cocktails is
degrees in the Portland area. But the real- by creating a melon water, simply by blend-
ity is, while both the tomatoes and I could ing on high (this is a great use for my
do with more warm sun on our skins, the much-loved Vita-M ix blender). Water-
amazing farms and gardens o f the North- melon combines wonderfully with herbs
west are producing plenty o f goods— and like mint and basil, so preparing a pitcher
mama needs a drink.
o f watermelon water for cocktail adven-
I’m a committed locavore, gardener and tures is a good base,
consumer o f fresh produce, so it makes
A berry syrup is easily set up by cooking
down a few cups of
| berries in a saucepan,
3 along with V a cup sugar
< or agave sweetener.
M ashing the berries
while they cook and
the sugar melts, and
letting it thicken a bit,
then cool, creates a
decadent flavor base
for a variety o f cock
tails. And the color of
any berry syrup lends
a jewel tone to your
cocktail glass. Other
produce to explore in
your cocktails: cucum
W hiskey-A-G o-G o blends peaches, ginger and whiskey for
a summertime sip.
bers, tomatoes and
peaches (and any stone
sense to extend this to my home bartend- fruit such as nectarines and plums). You
ing. And with cocktails chock-full o f can create a purée or syrup for most with
healthy antioxidants like blueberries, the either o f the two techniques described
line o f the health drink or boozy drink above,
definitely gets blurred
The addition o f fresh
here— enough o f the jus- I’m a com m itted locavore,
herbs with your produce
tification and on to the
can really take your
gardener and consumer of
cocktail exploration.
cocktail to another level.
This summer I’ve been fresh produce, so it makes
I always make sure to
fine-tuning my home
grow a pot o f mint
sense to extend this to my
bartending skills, experi
(chocolate mint) on my
menting with all kinds o f home bartending
patio, so it’s easy to snip
fruit, syrups and herbs.
a few leaves for mud-
There’s a pretty simple menu to follow if dling into cocktails. I’ve been experiment-
you want to explore garden-fresh cocktails, ing with pineapple sage and basil, sending
one that includes four main elements:
guests into the garden to pluck a few leaves
Produce
for me to then muddle into their freshly
Herbs or spices
made drinks. Borage provides a cucumber-
Booze
flavored leaf and flower, and the flower is so
Soda water
delicate and pretty; freezing flowers into
You’ll also want ice and some sort o f ice cube trays adds a bit o f flavor hut even
sweetener (sugar, raw sugar, agave syrup), more so, a bit o f beauty to your glass. The
and a blender is always a good thing to -technique for herbal additions is to mince
have on hand as well.
and then muddle into the bottom o f each
First up is the produce. I’m a lover o f all cocktail glass the fresh herbs, along with a