Here at Watershed, we have a tradition of hand-crafting something delicious during the holiday season as a way to pay tribute to the wonderful artisans we spend the rest of the year learning from and promoting.

Our inspiration this year? Cocktails. More specifically, barrel-aged bitters.

The first person we called was Jeffrey Morgenthaler, bar manager of Clyde Common.  If there’s barrel-aging involved, he’s the man to call. Jeff advised us to follow Gary Regan’s Orange Bitters no. 5 recipe, so naturally we went for it. It was when Jeffrey so generously loaned us the small oak barrel that aged his first ever barrel-aged negroni that we knew this was going to be quite the experience.

Next, we reached out to Douglas Derrick, bar manager of Nostrana, for a little advice on the process since he makes bitters seasonally. Luckily for us, he was just beginning his own cranberry bitters project at the restaurant and took us under his wings.

After 85 hand-peeled oranges, innumerable bags of Oregon cranberries, and countless hours of cooking in giant brewing vats, we have produced something we are really proud of.

What a great pairing: Oregon cranberry bitters and barrel-aged orange bitters — both perfect for creative versions of the Manhattan (a nice nod to our NYC office, led by media guru and cocktail loving Helen Baldus!)

So, in the spirit of the holiday season, we would like to share two fantastic Manhattan recipes and recommend you sip with friends and family. Cheers to a wonderful year to come and taking the time to craft something truly special.

Nocino Manhattan

Recipe by Douglas Derrick of Nostrana, Portland, Ore.

2.0 oz. Ransom Whippersnapper Whiskey

0.5 oz. Handmade Nocino or Nux Alpina Walnut Liqueur (See Note)

1 bar spoon of 2:1 Demerara Syrup

2 dashes of Oregon Cranberry Bitters (or Fee Brothers cranberry bitters)

Ice cubes

Stir ingredients, serve up, add two cranberries for garnish.

Demerara syrup:

2 parts Demerara Sugar and 1 part hot water.  Mix well.

Note: Look for a product imported by Haus Alpenz called Nux Alpina Walnut Liqueur, but using this version will require added sugar.

Orange Manhattan

2 oz. Rye Whiskey
1 oz. Sweet Vermouth
2 dashes Orange bitters (or to taste)

Ice cubes

Stir ingredients in a mixing glass, strain into a chilled martini glass.

Tomatoes for dessert? Indeed, Clyde Common’s love affair with the tomato runs deep. So, as we bid adieu to Executive Chef Chris DiMinno’s summertime tomato salad, we transition into fall with a perfectly inspired seasonal dessert from another Clyde star – Pastry Chef Danielle Pruett.

Food & Wine’s popular blog, Mouthing Off, just published a roundup of their five favorite restaurant dessert trends for Fall, and included in the mix is Pruett’s tomato upside-down cake. Writer, Kate Heddings mentions a few popular takes on this classic American dessert, but notes that “the most interesting fruit in rotation has to be tomato, seen at Clyde Common in Portland, Oregon.” This local gastropub has a way of creating some of the most unique and delicious creations with the use of local and seasonal Northwest ingredients, and sure enough, people are taking note.

Click here to read the full article: http://www.foodandwine.com/blogs/mouthing-off/2011/9/27/top-5-trends-in-restaurant-desserts

Downtown Drinking on a Dime

Our mission: To seek out downtown happy hour destinations where we can fill our bellies for $10 or less. The good news is that there are a ton of hot, hip fantastic options. That’s right, a table for two can enjoy cocktails and hearty appetizers and drop a $20.00 plus tip. So come along the LAD happy hour trail and drink up!

Red Star Happy Hour Beer and Food Pairings Under $10!

Places we went:

• 23 Hoyt
• Basta’s
• Carafe
• Clyde Common
• Masu
• Red Star
• Rock Bottom
• Silk
• Southpark
• Ten 01

23 Hoyt:

Here’s the great thing about 23 Hoyt’s happy hour menu: it runs until 7:00. Although I really like a good happy hour, I rarely make it out of the office in time to get somewhere by 6:00 p.m., so a later happy hour always makes me, well, happy. When I first went to 23 Hoyt’s happy hour I was seriously questioning whether it would pass the $10 happy hour challenge. I was expecting small portions and large prices, mostly given the location, atmosphere and clientele. I was pleasantly surprised on all fronts.

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