Image provided by: University of Oregon Libraries; Eugene, OR
About The daily Astorian. (Astoria, Or.) 1961-current | View Entire Issue (June 20, 2019)
12 // COASTWEEKEND.COM
Chefs, restaurants, reviews, recipes,
culinary events & foodie features
Gin and Tonic
By RYAN HUME
FOR COAST WEEKEND
ecently, on the hottest day on record this year in
Seaside, Maggie’s on the Prom front house man-
ager Liz Powell was hoping for a breeze to lift off
the ocean-front patio and travel inside.
Up a stone staircase in the shingled, 14-room Seaside
Oceanfront Inn, which shares the building with Mag-
gie’s, it’s not hard to imagine that the Pacific coughs up
plenty of cool wind into the dining room, but that after-
noon the air was still and heavy with heat.
This was during a slow moment of a dwindling lunch
service. There were a few customers situated on the
patio basking in the sun. No one sat inside beneath the
great stone hearth that was obviously unlit on a hot day.
There was no one else seated at the marble bar that
is dominated by a seashell-shaped metal curvature.
It’s the kind of object you might expect to find in the
sculpture garden of a Modern Art museum, though,
of course, here it is functional, stacked with bottles of
Produce was still coming into the kitchen and you
could feel the energy in the room shifting from pushing
out lunch orders to prepping for dinner.
At the end of the bar Executive Chef Brad Dodson
was figuring out some details. Maggie’s, like many of
the North Coast’s fine dining establishments, strives to
keep things local and seasonal. The restaurant is about
three weeks deep into its new seasonal menu.
Dodson seemed especially pleased with their current
fresh pasta course off the dinner menu which features
peas, asparagus, mushrooms, mint and can be topped
with crab or in-house smoked steelhead for an addi-
“I think we are the only ones in town doing fresh
pasta right now,” he said. “We’re getting these great
eggs from a local farmer and it makes a really rich, yel-
Of course, seasonal doesn’t just spring from the
kitchen. It can also be an attitude splashing around
behind the bar.
Maggie’s on the Prom has two new cocktails on their
summer menu: a Lavender Gin and Tonic and a whis-
key-based Marionberry Sour, which Powell mentioned
are already popular pours with the crowd.
Besides that, they also sling a lot of Beachcombers
because, you know, when people go to the beach they
get thinking about rum, dark rum, coconut cream and
A Lavender Gin and Tonic at Maggie’s On the Prom in Seaside.
The Lavender Gin and Tonic was that breath of fresh
air needed on a stifling afternoon. The floral, infused
syrup is the star here. The addition makes it sweeter
than your average G & T, but with a drink so simple —
just three ingredients — you could really change the
tenor of this drink depending on the gin you use.
Maggie’s pours Crater Lake Gin, an award-winning
compound gin from Tumalo in Deschutes County, Ore.
Compound gins infuse their botanicals after distilla-
tion and are less floral-forward than a lot of the gins du
Crater Lake’s has a high citrus note which plays well
with the lavender syrup. The end product is nothing
short of refreshing.
So, while a breeze would have been nice, a
cold Lavender Gin and Tonic wasn’t a half-bad
Lavender Gin and Tonic
2 ounces Crater Lake Gin, or gin of your choice
1 ounce lavender simple syrup*
Sprig of fresh lavender for garnish
Fill a tall glass with ice. Pour the gin and syrup over the ice. Top
with tonic water, stir and add the lavender sprig.
*To make the lavender syrup, add equal parts dried lavender
leaves, water and sugar to a pot and bring to a boil. Once the
pot reaches a boil and the sugar has dissolved, turn off heat, let
cool and then strain.
—Recipe provided by Liz Powell, front house manager at Maggie’s
on the Prom in Seaside.