Public Provisions is on the blog today sharing their take on seasonal products in cocktails!
What do you think are the most versatile local summertime ingredients?
Fruit of course! For me specifically, it’s peaches. Oregon grows such fantastic peaches and I can’t get enough of them. Peaches can be used in so many different ways – roasted, raw, juiced, confected, dehydrated and each of these techniques comes with its own unique set of applications. I like to extend the fruit by pureeing it and reducing it down to a thick syrup. The concentration of sugar gives it a longer shelf life and you can use it in cocktails, poured over ice cream or make a fizzy homemade soda with it.
Where do you source most of your ingredients from?
My neighbors! I live in NE and I can walk a four-block radius and find apples, yarrow, berries, edible flowers and so on. Everyone is friendly about what they’re growing in their garden and will talk to you about what they’ve got. If I need something unique and hard to find I go to The Side Yard Farm in the Cully. It’s an amazing urban farm that delivers top-notch produce.
What is your go-to alcohol base for a batch summertime cocktail?
I’m a gin lover and for summer I reach for a more citrus forward gin – New Deal’s Gin No. 1 – it’s got a lot more citrus on the front end with juniper just slightly in the background. It complements a lot of cocktails that call for citrus like mules, collins’ and French 7
5s and pairs really well with fruits as well.
One big “DO” when batching a cocktail and one big “DO NOT”?
DO remember to shake before you pour – batches of drinks can separate slightly and you want consistent drinks throughout the night. DON’T put it in a big container that’s unsightly and awkward to hold. Get a few beautiful small bottles and refill.
Contact Public Provisions for your next event! They specialize in creating cocktails with distinct Pacific Northwest flavor.