JULY 14, 2016 // 23
BOOK SHELF // GLIMPSE // WILDLIFE // POP CULTURE // WORDS // Q&A // FOOD // FUN
A G LIMPSE I NSIDE
COLUMBIA BAR
By MATT LOVE
Franchere Wine Company
By MATT LOVE
Salty
Mermaid
By RYAN HUME
This bright blue cousin of the
margarita is the invention of Astoria’s
own Merry Time Bar and Grill. The
substitution of Blue Curaçao liqueur
for Triple Sec not only lends a vibrant,
electric blue hue to the drink, but it
greatly expands the flavor profile,
fulfilling the orange component while
adding bitter notes to the backend.
This is sure to be a favorite sum-
mer sipper and a nice change up from
the standard margarita.
Ingredients
1.5 ounces of Cazadores
or another silver tequila
1/2 ounce of Blue
Curaçao liqueur
1/2 ounce simple syrup*
A splash of sweet and
sour mix
A few slices of lime
Ice
Margarita salt or Kosher
salt
Lemon wheel for garnish
Directions
Lick the top lip of a pint
glass with a lemon or lime
slice and then dunk in the
salt until the rim is com-
pletely salted. Muddle the
lime wedges in the simple
syrup at the bottom of a
cocktail shaker. Add the te-
quila, Blue Curaçao liqueur,
and sweet and sour mix;
shake until cold. Fill the
salt-rimmed pint glass with
ice. Strain the drink into the
glass and garnish with the
lemon wheel.
*Simple syrup is equal parts sugar
and water. To make it, bring sugar
and water to a boil and simmer for
three minutes or until the sugar is
completely dissolved. Cool completely
before using.
—Recipe courtesy of Collette
Wilson, bartender at Merry Time Bar
and Grill, Astoria
Is it gauche to sample a
$22 bottle of Oregon pinot
noir by drinking it from the
bottle from the stoop of an
Astoria home overlooking
Youngs Bay?
In some circles, proba-
bly yes, but who knows? I
don’t run with that crowd.
But if that pinot is made
by Mike Hinds, owner and
winemaker of Franchere
Wine Company in Silverton,
then the answer is certainly
yes, because Mike Hinds,
who grew up in Portland,
told me it was “fine” and be-
cause any wine produced
by Franchere is the ultimate
in authentic Astoria and de-
serves a hearty, throwback
Astoria-kind of consump-
tion.
And why is that? Be-
cause Mike Hinds is the
great-great-great grandson
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of Gabriel Franchère, a
native of Montreal and a
clerk in John Jacob Astor’s
fur empire. Franchère voy-
aged to Oregon in 1811 on
the ship Tonquin, helped
establish the original Fort
Astoria, and spent three
years exploring Oregon.
He also wrote up his classic
memoir of his trip in “Ad-
venture at Astoria: 1810-
1814,” translated by Hoyt
Franchère, Mike’s grandfa-
ther. It remains a riveting
account of the ill-fated As-
tor party and Peter Stark’s
recent bestseller “Astoria” is
clearly indebted to it.
I recently perused the
book again, naturally
drinking a Franchere wine,
and the historical synergy
of that pairing is a truly
enriching experience.
See, history can be fun
PHOTO BY MATT LOVE
“Adventure at Astoria: 1810-
1814” by Gabriel Franchère
and translated by his grand-
son Hoyt C. Franchère, re-
counts Franchère’s time
voyaging to Astoria on the
Tonquin as part of the Astor
party and exploring Oregon.
and slightly intoxicating.
I first met Mike last sum-
mer in Portland at an event
promoting my book “A Nice
Piece of Astoria.” A wine
connoisseur friend of mine
paired it with the Franchere
pinot and the tandem went
over smashingly well. I
was so busy at the event,
however, that I didn’t get
to try the wine! Luckily,
Mike threw in a bottle for
free and I finally tasted this
pinot the next afternoon on
my front stoop with a friend
and a couple of deer a few
feet away.
The wine was wonder-
ful, and the unique Oregon
story behind it was even
better.
(Franchere Wine Com-
pany wines are available
at the following North
Oregon Coast locations:
WineKraft in Astoria, Asto-
ria Co-op Grocery, Laurel’s
Cannon Beach Wine Shop,
Manzanita Fresh Foods,
Blue Heron and Seaside
Station.)
Matt Love is the author/ed-
itor of 14 books, including
“A Nice Piece of Astoria” and
“Of Walking in Rain.” His
books are available
at coastal bookstores
or his website,
nestuccaspitpress.com
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