Castagna Turns Classic Sips Upside Down with Culinary-Inspired Cocktail List
August 18, 2010
Restaurant Bartender David Cooper remakes classic cocktails with some unique ingredients—from lovage and coconut foam to pine nut salt and house made ginger soda
PORTLAND, Oregon – (August 18, 2010) – With a menu that shines the spotlight on seasonal ingredients such as fruits, vegetables, herbs and botanicals, Castagna’s restaurant bartender David Cooper has infused the cocktail list with its own seasonal story and re-imagined some timeless classics. Castagna was recently honored with a host of media accolades including a 2010 Best New Chef award for Executive Chef Matt Lightner by Food & Wine Magazine, as well as the 2010 Restaurant of the Year award from the Oregonian.
“I turn the classics on their side and have some fun with them,” said Cooper. “I see what Matt is doing in the kitchen and I am inspired by his attention to detail and use of unique cooking techniques. Right now I am using lovage, coconut foam and pine nut salt which are typically found in the kitchen and not the bar.”
The new cocktail list is arranged by type of spirit including whiskey, gin, vodka, rum and an assortment of extras like cachaca, Lillet blanc and Fernet Branca. Cocktails change with the seasons relying on a greater use of local fruits, herbs and botanical ingredients.
Castagna Cocktail List
Whiskey
Sazerac: absinthe, bitters, simple syrup
Kentucky Gingersnap: lime, ginger syrup
Chocked Manny: Cynar and orange bitters
Savannah Julep: lemon, sugar, mint, soda
Gin
Negroni: Carpanpo Antica, Campari
Aviation: maraschino, lemon, crème de violet
Hendirck’s Elixir: St. Germain, lime, soda
Drive By: grapefruit, Campari
Vodka
Eastside: lime, sugar, mint
Miss Scarlett: hibiscus, lemon, simple syrup
Moscow Mule: Cock & Bull ginger beer, lime
Honeysuckle: grapefruit, honey syrup, triple sec
Rum
Lost Vacation: mango, lime, coconut foam
Lovage Rocket: lovage, lemon, soda, pine nut salt
Mai Tai: house orgeat syrup, lime, triple sec
Hemingway Daiquiri: maraschino, lime, grapefruit
&c.
Ipanema: cachaca, lemon, egg white, cherry bitters
French ’75: gin, prosecco, lemon, sugar
Violet Beauregarde: Lillet blanc, lemon, blueberries
Mo’s Tonic: house ginger soda, Fernet Branca
About Castagna:
Located adjacent to the Ladd’s Addition neighborhood in Southeast Portland, Castagna is owned by Monique Siu and has been a culinary destination for more than ten years offering sophisticated dishes prepared simply with seasonal ingredients and influences from France, Italy and Spain. Castagna was recently honored with the Oregonian’s 2010 Restaurant of the Year award and executive chef Matt Lightner was chosen as one of the 2010 Best New Chefs by Food & Wine Magazine. Lightner brings a true focus on seasonal ingredients prepared with various cooking techniques – from grilling or brining to smoking or curing, and even more modern innovations like sous vide, which uses braising to bring out the intense flavors of certain cuts of meat like leg of lamb and pork cheeks. Castagna opens at 5:30 p.m. Wednesday to Saturday at 1752 S.E. Hawthorne Blvd. For more information call 503-231-7373 or visit www.castagnarestaurant.com. Adjacent to Castagna is Café Castagna opened daily at 5:00 p.m. for dinner and lunch Tuesday-Saturday from 11:30 a.m. to 2 p.m. Follow Castagna on Twitter at Castagnapdx.