It was hot, even in the shade of the Fir Grove last weekend at the Oregon Distillers Festival out at Edgefield in Troutdale.
I poured Rye four ways- Straight, the Cherry Adam Barrel-Aged, the Hard Eight Unoaked, and in a cocktail called the Picard Sour- an earl Grey infused rye lemonade, perfect for a hot day.
There was a steady line for the cocktail, perhaps attracted by the sound of ice in a metal shaker.
Here's a link to the recipe: Picard Sour
I had picked up 7 cases of apricots from Growers Outlet on my way there which were trying to stay cool in the shade behind my booth, but all of them needed to be processed the next day due to the heat.
Finished the evening with a wonderful cocktail in the Black Rabbit Bar named "TREAD LIGHTLY" McMenamins Hogshead Whiskey, Cynar Artichoke
Liqueur, Dolin Sweet Vermouth, orange zest.