Revered for its timeless craft cocktails, intimate Hollywood ease and ode to local flavors, Portland’s Driftwood Room at Hotel deLuxe returns this summer with a bill of new cocktails embellished with fresh herbs from Hotel deLuxe’s rooftop garden and olive oil and lavender harvested from Oregon’s adored Red Ridge Farms.
Now through the end of summer, head to the Driftwood Room to sample one of their new cocktails. And if you’d like to attempt your bartending skills at home, here is one of many herb inspired cocktails you will find on the drinks menu, courtesy of Mike Robertson, lead bartender at the Driftwood Room.
Place tomato juice, balsamic vinegar and basil into a mixing tin and muddle. Add gin and shake with ice. Strain into a martini glass and garnish with a skewer of cherry tomato, basil leaf and a mozzarella ball. Serve with a side of kosher salt to sprinkle on top.
*1 1/2 oz Oregon Olive Mill Frantoio Olive Oil Infused Union gin
1/2 oz tomato juice
1/2 oz balsamic vinegar
2 medium basil leaves
*Oregon Olive Mill Frantoio Olive Oil Infused Union gin – Add 2 oz olive oil to 23 oz of gin. Let sit for 3 days shaking periodically. Shake before pouring each drink.