Portland Food Photographer | Heathman Cocktails


Did you know that the Heathman Hotel in Portland, Oregon plays a part in the 50 Shades of Grey novel and movie?  I didn’t either until I entered the lounge and was handed a pink drink with handcuffs slapped to the glassware stem.  The sexy hotel celebrates the book’s references with a “50 Shades of Gin” cocktail.  Since I am personally a gin fan this was one of my favorite drinks that Kathy Casey created for the fall/winter line-up.  My favorite drink from the cocktail event was the Orchard Old Fashioned.  Casey was kind enough to share the recipe so that you can try it at home. Although I feel like these drinks always taste better in the lounge nestled next to the large windows that overlook the busy Portland streets. (Always fun people watching.)  If gin or bourbon is not your drink of choice the Heathman Bar has numerous drink specials to choose from like the Heathman Martini (vodka), Luxury Spiced Vermouth Manhattan, Vineyard Margarita and a Huckleberry Mule.  Next time you are down town check out this awesome bar, restaurant and hotel and maybe enjoy your own steamy version of 50 Shades of Grey.


Orchard Old-Fashioned

This drink looks festive and fun served over an ice ball and garnished with edible cocktail gold flakes. Ice ball molds are available online.

Makes 1 cocktail

2 ounces Maker’s Mark Bourbon

1/2 ounce Clear Creek Pear Brandy Syrup (recipe follows)

1 dash Bark Keep Baked Apple organic aromatic bitters 

Garnish: ice ball, wide long orange peel, Liquid Kitchen Edible Cocktail Gold 

Measure bourbon, brandy syrup, and bitters into a mixing glass. Fill 3/4 full with ice and stir swiftly for to chill. Strain drink over an ice ball in an orange-peel lined Old Fashioned glass. Garnish with Liquid Kitchen Edible Cocktail Gold.

Clear Creek Pear Brandy Syrup

1 cup sugar

1 cup water

3 Tbsp. Clear Creek Pear Brandy

In a small sauce pan combine the sugar and water and bring to a quick boil. Immediately remove from heat and cool to room temperature. Combine the cooled syrup and brandy in a bottle. Store refrigerated up to one month.


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