If we’ve learned anything from our North American travels, it’s that few know how to master unique, memorable culinary and cocktail experiences quite like the Pacific Northwest does. As we daydream of outdoor festivities complete with ultimate food and beverage pairings, we’re stoked to announce that we’ll be at Feast Portland later this month!
Oregon’s renowned Feast Portland festival has been named “the food festival to beat” by Tasting Table and “the greatest food festival in the country” by Thrillist. So, you could say we’ll be in pretty solid company.
We’ll be kicking off our first Feast Portland experience with some good-natured competition at the East-Coast vs. West-Coast battle on Thursday, September 12. Bartenders and chefs alike from both coasts will go head to head to prove which side of the country deserves best-coast bragging rights. Come join the fun, root for your favorites and let us remind you that no matter what side you’re on, both of the cocktails our team will be serving are the real winners.
For the next two days, we’ll be setting up camp at The Big Feast where we’ll whip up some fan-favorite cocktails and some newer creations. Head over to our booth on Friday, September 14 to taste a Trinidadian classic, the Queens Park Swizzle, along with the MercaMadrid Ring (recipe below), an original creation from our friend Freddie Sarkis, the Chief Cocktail Officer at Liquor Lab. If you’ll be there Saturday, September 15, drop in for a bitters-forward Trinidad Sour or refreshing low-ABV Trinidad Swizzle. We’ll also have our Giphyyy booth set up so you can snap a souvenir (or two) to remember your time at the Big Feast.
If you’re not able to make it out to Portland, stay tuned to our Instagram Stories from September 12-15 and we’ll help you feel like you’re there with us. After the event, you can check back here on our blog for photos and a recap of our favorite Feast Portland moments.
Until then, we’ll be counting down the days until Portland!
Recipe by Freddie Sarkis, Chief Cocktail Officer at Liquor Lab
- • 5 oz Fino Sherry
- • .75 oz passion fruit puree
- • .75 oz Orgeat
- • 5 dashes ANGOSTURA orange bitters
- • ANGOSTURA aromatic bitters
1. Add each ingredient to a high-ball/Collins glass.
2. Swizzle with crushed ice
3. Top with a halo of ANGOSTURA aromatic bitters
4. Garnish with a mint sprig