12 // COASTWEEKEND.COM
Chefs, restaurants, reviews, recipes,
culinary events & foodie features
COLUMBIA BAR
White
Whiskey Sour
By RYAN HUME
FOR COAST WEEKEND
I
can’t say how many times I’ve driven by
the historic Shelburne Hotel — maybe
200? I decided to check it out on a
recent blustery afternoon and quickly suc-
cumbed to its many charms.
Having transferred ownership a lit-
tle more than a year ago, the Shelburne is
now part of the Adrift Hotel, Inc. group,
led by husband-and-wife team Brady and
Tiffany Turner.
The property itself has seen some mas-
sive renovations since being built in 1896.
Bartender Ivy Kotek recounted that the
original structure — which first resided
on the other side of the street in the space
now occupied by Sid’s IGA — was drug
by “horse and log” so the owners could
expand. Which they did, consuming two
houses on the current property into the
interior of the inn.
The recent ownership change doesn’t
seem to have had such a drastic effect on
the property. There’s a fresh coat of hand-
some dark blue paint that really pops the
honey out of the heavily wooded walls and
bar. The imported stained-glass windows,
excavated from a European church, still
remain. Kotek, who started at the Shel-
burne five months before the ownership
change, called the renovations “stream-
lined,” a term I like. It means what was
working is still working. What wasn’t:
poof — it’s gone.
One major change to the new and
improved Shelburne Hotel and Pub is
what’s behind the bar. Having opened their
own distillery a few years ago, the Shel-
burne is now stocked with the Adrift’s own
line of craft spirits.
This White Whiskey Sour is not your
grandfather’s whiskey sour. Or perhaps it
is, if your grandfather was a moonshiner
who sponged fresh citrus into cocktails
instead of using the fluorescent, sweet-sour
mix found behind most bars.
White whiskey is the un-aged, clear
grain spirit often tossed into barrels to
mature until it reaches the golden hue
associated with whiskeys and the Shel-
Ryan Hume
A white whiskey sour recommended by Angie Jansma (pictured), assistant manager at the Shelburne Pub and Pickled Fish.
burne’s walls. White whiskey is left pure
and untouched; the Adrift’s blend of wheat
and rye is strong, too, clocking in at 88
proof.
No, this is not your grandfather’s whis-
key sour, but it is possibly closer to your
grandfather’s grandfather’s whiskey sour.
While the inclusion of the Adrift’s cran-
berry liqueur is pure peninsula, the addi-
tion of an egg white is a classic whis-
key sour move, first recorded in the recipe
back in 1862. It adds a frothy, Orange
Julius-quality to the drink that adds body
to every sip.
For your best bet, separate the yolk
from a fresh and scrubbed farm egg. Good
rule of thumb: If you wouldn’t use the
yolk in a Caesar dressing or spaghetti car-
bonara recipe, you shouldn’t chug the
white.
All together, this is a whiskey sour that
will make you pucker and savor every sip.
WHITE WHISKEY SOUR
• 2 ounces Adrift White Whiskey
• 1/2 ounce Adrift Cranberry Liqueur
• 3/4 ounce fresh lemon juice
• 1/2 ounce simple syrup
• 1 large egg white
• Ice
Add all ingredients except the cranberry
liqueur and the ice into a cocktail shaker and
perform an initial dry shake to thoroughly
incorporate the egg white. Add ice and shake
again. Strain into a rocks glass and then spoon
the cranberry liqueur into the drink, lapping a
purple puddle onto the froth that will dissipate
throughout the cocktail.
—Beverage chosen by Angie Jansma, assistant
manager. Poured by Ivy Kotek, bartender. Recipe
credited to Juan Meza and Haley Gustafson,
bartenders, and Brittany Derting, beverage man-
ager. All are members of the Shelburne/Adrift
family and the cocktail is available at both the
Shelburne Hotel and Pub as well as the Pickled
Fish just up the road at the Adrift Hotel in Long
Beach, Wash. CW