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