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
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