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About The daily Astorian. (Astoria, Or.) 1961-current | View Entire Issue (Oct. 19, 2017)
2 // COASTWEEKEND.COM By RYAN HUME COLUMBIA BAR FOR COAST WEEKEND A s the seasons change, so do ingredients, appetites and staff. A recent visit to the Adrift Hotel’s Pickled Fish, located four fl oors above a sand- swept edge of the Long Beach Peninsula, coin- cided with the launch of a new fall bar menu. This rejuvenation is pastry cook and recently appointed bar manager Shelby Dodson’s fi rst stab at a new, seasonally rotating cocktail list. One standout in the current lineup is the La Mistycal. Dodson said this cocktail was christened after a deliciously confused typo on the Mezcal Yuu Baal website, which suffers somewhat magically when translated into English. Quoted in full, the description reads, “the La Mistycal PHOTO BY RYAN HUME La Mistycal traditions of the native Oaxacan producers of mezcal, that of which the complete process of production is artesanal impregnating in each of its products the mistycal, the exotic, and the absolutely delightful taste that makes this majestous drink.” And really, who wouldn’t want the word “misty” locked inside of their “mystical” as the rains and fog return to the Lower Columbia? As it’s been said many times before, au- tumn is all about transitions, though there are always some folk resistant to change. For those not yet ready to give up their summer tequila, the La Mistycal is a perfect stepping stone into fall weather. Keep your tequila base, but let the rich, sunken smokiness of the mezcal and the sweet sting of the spiced apple shrub, a drink- ing vinegar percolating with the mulled fl avors of cinnamon, clove and all spice, usher you into the season and prepare you for the warm treats that await during the upcoming holidays. La Mistycal 1 1/2 ounces Zapopan tequila 1/2 ounce Mezcal Yuu Baal 1 1/2 ounces spiced apple shrub* Lemon rind Spiced apple wedge Ice Pour the tequila, mezcal and shrub into a cocktail shaker. Shake until cold and strain into a stemmed port or cocktail glass. Garnish with the lemon rind and spiced apple wedge. *Pickled Fish makes this autumnal shrub in-house. Wedges of Granny Smith apples are soaked in a combination of apple cider vinegar and Calvados apple brandy spiked with a mix of cinnamon, clove and all spice. Bring the pot just to a boil, remove from heat and then let steep for fi fteen minutes before straining out the liquid into a nonreactive container for storage. Use the leftover spiced apple wedges as garnish. —Recipe courtesy of Shelby Dodson, bar manager, CW Pickled Fish, Adrift Hotel, Long Beach, Washington H alloween H appenings Drawing Contest Show us spooky! Show us silly! Show us your drawing of Halloween! Age groups: 3-4 5-6 7-8 9-10 Please include Name, age and phone number. Bring your art into The Daily Astorian office Submission deadline is October 27th at 5pm We will announce the 1st and 2nd place winners October 31st and debut your piece of art for all to see! Come Trick-or-Treat at Clatsop Care! The residents of Clatsop Care will be passing out treats from 3-5pm on Halloween Day. Clatsop Retirement Village is the place to trick-and-treat With many friendly faces and bowls of candies sweet Young children are invited to travel from floor to floor And places to visit will be marked clearly on each door No need to fret about the traffic or the weather Traveling about the CRV building is warmer, drier, and safe r Little Goblins are welcomed from six until eight It will be lots of fun! Don’t come late! Please stop in and see us! 646 16 th Street, Astoria 6–8pm HALLOWEEN 974 Olney Ave. Astoria Good through 10/31/17 videohorizons.formovies.com ...for movie release dates, previews and more!!
