Backstage Bar Takeover- Adrift Hotel
We snuck out to the beach a few weeks ago. I wouldn’t mention it except was asked to make sure a cocktail recipe from the trip made it on-line. Occasion was the Backstage Bar takeover by Stone Barn at the Adrift Hotel-
Long Beach, Washington can be wet in 360 degrees in the middle of February. The drive along the Columbia River was scenic, even with wipers going. I’d recommend the ferry to Wahkiakum ferry from Westport to Cathlamet if you’ve never taken it.
We set up the bar for Friday night guests of the hotel and local folk in for a meal and music.
We served Champagne Cocktails, Quincy Gin & Tonics, and two of my recent favorites, Ramazzottii Blvd and the Hotel Nacional Cocktail.
Here’s how its done:
1.5 oz rum
1.5 oz Stone Barn Apricot
1 oz Pineapple Juice
.5 oz (scant) lime juice
Shake, strain, serve in a frozen coupe with a lime wheel garnish.
This tastes Carribean,
2 oz rye
3/4 oz Ramazzottii Amaro
1/2 oz Nocino
Stir and serve on the largest ice cube you can lay your hands on. A piece of orange peel, twisted into convulsions. This drink is dark and delicious, our current go-to until the amaro runs out.