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About The daily Astorian. (Astoria, Or.) 1961-current | View Entire Issue (Dec. 21, 2017)
DECEMBER 21, 2017 // 13 Dining out Y PI Z Z A DA Piz 2 zas for 22 $ ECIAL! TU ES I ◆ Local ◆ Fresh ◆ Gourmet See for full menu 304 37th Street | Astoria, OR 97103 503-325-7768 All orders take-out 503.755.1818 www.camp18restaurant.com Favorite stop to & from the Coast 3 8TH & L, ON THE S EAV IEW BEAC H APPROAC H 3 60-642-7880 OPENING EARLY AT 4:00 X M AS EV E & X M AS North Coast and Peninsula Place Your Ad Here! 503.325.7414 bakedak.com #1 12th Street, Astoria, OR Imagine Your Restaurant Advertised Here! Great pub grub & craft beer Advertise Your Hungry Harbor GrillE 3 13 Pa c ific Hw y, Do w n to w n Lo n g Be a c h, W A 3 60-642-5555 • w w w.hu n gryha rb o r.c o m COM E DIN E W ITH THE CHRIS TM AS V IL L AGE! recently pulled up a stool at Carruthers’ immense marble bar in hopes of finding a glass chock-full of holiday cheer. (They did, af- ter all, host a holiday bazaar earlier this week.) Figs have long been asso- ciated with a number of dif- ferent holidays. They are sunk into puddings and cakes for Christmas, often present on the table for Rosh Hashanah, the Jewish New Year, and are traditionally stuffed and given as gifts during the Muslim holiday Eid al-Fitr, which celebrates the end of fasting at the close of Ramadan. With Carruthers’ Go Figure, available off their signature cocktail list, you can now get your fig fix alongside your Christmas whiskey, too. Like the cocktail’s punny name implies (Go Fig-ure, get it?), the fig runs to the front of your palette with the sugar emphasizing the fruit’s natural sweetness. The sherry adds depth to the whiskey, and the notes provided by the orange and bitters would not be out of place in a holiday dessert. All in all, a good example that a cocktail need not be served hot to provide warmth and comfort on a chilly De- cember night. Carruthers’ Go Figure Ingrid Dugan, a bartender at Carruthers, with the restaurant’s drink Go Figure GO FIGURE Seaview, WA ▪ 360.642.4150 shelburnerestaurant.com ILIES FAM OME! C WEL COLUMBIA BAR FOR COAST WEEKEND SP A STORIA C ORNER D ELI Story and photos by RYAN HUME Restaurant 1157 N. Marion Avenue Gearhart 503-717-8150 www.mcmenamins.com 2 ounces fig-infused rye whiskey* 1 ounce golden sherry 1 sugar cube 3 dashes angostura bitters Slice of orange Orange peel A Luxardo or other mara- schino cherry Ice While you chill a rocks glass in the freezer, muddle the sugar cube, orange slice and bitters in a cocktail shak- er. Pour in the fig-infused rye Carruthers’ Go Figure whiskey and sherry and stir for about 30 seconds. Strain into a chilled glass filled with ice and garnish with a generous graft of orange peel. Pierce the cherry with a toothpick or skewer and suspend across the brim of the glass. *Carruthers infuses its own fig-spiked rye using about 1 1/2 cups of fresh figs per 750 ml bottle of Old Overholt rye whiskey. David Licitra, Carruthers’ bar manager, likes to use Overholt as it tends to be a bit spicier than your average rye, and the sweetness of the figs balances that out. Licitra also mentioned that it takes about two weeks of storage in a cold dark place for any flavor to come through, so plan accordingly. —Recipe courtesy of David Licitra, bar man- ager, Carruthers, Astoria, Oregon; pour provided by Ingrid Dugan, bartender CW
