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About The daily Astorian. (Astoria, Or.) 1961-current | View Entire Issue (June 21, 2018)
JUNE 21, 2018 // 13 By RYAN HUME FOR COAST WEEKEND O RYAN HUME PHOTOS Cory Teubner, bartender at Astoria Coffee House & Bistro Dining Out North Coast and Peninsula ILIES FAM OME! C WEL Hungry Harbor GrillE Mon-Fri 4-6pm DEPOT DEC K NOW OPEN –– N OW HIRIN G S EAS ON AL HEL P –– Y PI Z Z A DA Piz 2 zas for 22 $ ECIAL! Happy Hour! 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 SP I putter around here all day just to be on time for the 3 8TH & L, ON THE S EAV IEW BEAC H APPROAC H 3 60-642-7880 TU ES 503.755.1818 www.camp18restaurant.com Favorite stop to & from the Coast $1 off Draft Beers or a Well Drink Buy 1 Meal, Get 1 1/2 off (of equal or lesser value) Monday-Thursday Offer expires 8/31/18 Seaside 451 Ave U Golf Seaside Course 503-738-5261 seasidegolfcourse@gmail.com 503.325.7414 bakedak.com #1 12th Street, Astoria, OR 303 1st Avenue South, Ilwaco, Washington 360-777-3740 • travsplace.net OPEN AT 4 AM n a recent warm Monday evening, I stopped by the Astoria Coffee House & Bistro just moments before the crowd appeared for their famed sushi night. The timing was impeccable, as it gave me a chance to catch up with Cory Teubner, one of the most creative bartend- ers in town and a perennial favorite in Coast Weekend’s Readers’ Choice Awards. Never one to remain stat- ic, Teubner tends to change the bar menu every four to six weeks or so, and had just updated things shortly before my visit. That evening there was a pineapple-mint mojito on special doused with a housemade mint shrub, the bushy term for drinking vinegars which have become very popular as of late. The new drink menu for Monday sushi night even featured a cocktail infused with Chinese five spice, including Sich- uan peppercorns, those little lip-smacking berries that are often toasted and ground to dust to inspire a tingle on the tongue. Teubner often sourc- es ingredients from Pat’s Pantry spice shop on Com- mercial Street and beyond. Even with a bar menu under constant seasonal ren- ovation, some concoctions stick. Teubner estimates this Black Walnut Manhattan has been on the menu since it first appeared about two years ago because of its popularity. Teubner pours by eye, but we estimated some mea- surements to help you get the proportions right. Even with this, the cocktail is incredibly potent and has a nice nutty note that would be welcome on a hot summer day or a cold rainy evening. And Teubner wasn’t kidding about this Manhattan’s popularity: In the hour it took me to work through this mammoth martini, he made at least four more for the COLUMBIA BAR Black Walnut Manhattan Black Walnut Manhattan gathering dinner crowd. BLACK WALNUT MANHATTAN • 3 ounces Bulleit Bour- bon or Rye • 1 ounce dry vermouth • 1 ounce Nocello walnut liqueur* • 3-5 dashes black walnut bitters**, to taste • Amarena black cherry* on a toothpick for garnish • Ice Pour ice to the brim of a pint glass. Add all liquid ingredients until the pint glass is full. Carefully pour contents into a cocktail shaker and stir. Strain into a martini glass and garnish with the staked cherry. *Both the Nocello liqueur and the Amarena black cherries in syrup that the Astoria Coffee House & Bistro use are made by the same revered Italian company, Toschi, and can be purchased online. **Fee Brothers makes a nice black walnut bitters, which also includes hazel- nuts. They are produced in New York state, which has the bonus of adding a smack of authenticity to your Man- hattan. —Recipe courtesy of Cory Teubner, bartender at Astoria Coffee House & Bistro, Astoria CW
