So we’ve finally hit March – which should mean spring is right around the corner. But living in Central Oregon, of course it can’t be that simple. As we experience more of that lovely wintery mix that Bend likes to throw at us at the most unexpected of times, why not make it an occasion to mix up some more delicious warm cocktails!
Back in the fall, I worked a wedding where we served a home made mulled wine. For those that aren’t familiar, picture a warm sangria filled with cinnamon, spice and everything nice. I have been thinking about that mulled wine every since! Take one sip and you’ll be transported to a cozy cabin among the pines, snuggled up next to a blazing fire.
If you’d prefer some liquor to warm you up from the inside out, may I suggest a maple bourbon chai tea toddy? This cocktail combines all my favorite things, a little kick of spice and caffeine from the chai tea, accompanied by a nice bourbon and sweet irresistible maple.
Maybe winter for a few more weeks isn’t so bad!? Check out our recipes below:
4 cups apple cider
1 (750-ml) bottle red wine, such as Cabernet Sauvignon
1/4 cup honey
2 cinnamon sticks
1 orange, zested and juiced
4 whole cloves
3 star anise
4 oranges, peeled, for garnish
Directions: Combine the cider, wine, honey, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan, bring to a boil and simmer over low heat for 10 minutes. Pour into mugs, add an orange peel to each and serve.
Maple Bourbon Chai Tea Toddy
6 oz. of hot water
2 chai tea bags
2 oz. Knob Creek Maple Bourbon
1 oz. half and half
Cinnamon Stick for garnish
Directions: Pour the steaming water over the chai tea bags in a heatproof mug. Let steep for 3 minutes, then remove the tea bags. Add the maple bourbon and half-and-half and stir to combine. Garnish with a cinnamon stick.
He got down on one knee. You said yes. Your friends and family oo’d and ah’d over the ring. Now everyone keeps asking that ever important, overwhelming question; “When’s the big day?!” Planning a wedding certainly takes a lot of dedication and hard work, but it doesn’t have to be as daunting as it seems. Having worked in the Central Oregon wedding industry for years, your friend’s at Twist have learned a thing or two about the do’s and don’ts of your big day in the High Desert. Here are our favorite tips for planning your perfect wedding in Central Oregon.
Central Oregon Wedding
- Get your invitations out early and get your guest count.
Before doing almost anything else, you need to know how many people are actually going to attend your wedding. While Redmond airport is conveniently close, it can also be significantly more expensive, and may deter guests from attending. Make sure your guests know all of their travel options, such as flying into Portland if it better suits their budget.
It’s also important to consider the date of your wedding – does it fall on a holiday, or during a festival or other large event in the area? These types of situations can significantly raise the cost of travel for guests. Once you have a general idea of how many people will be able to make it, you’ll be able to pick the perfect venue to fit your wedding day needs
- Book your venue early.
As soon as you have a general idea of your guest count, book your venue ASAP. Central Oregon has some amazing wedding venues – From ranches, to barns, to museums and parks, options may appear to be endless, but they are definitely limited. Many locations are booked over a year in advance, so it is truly never too early to start looking for the best place to say “I do”.
- Consider the weather
While we are lucky in that generally, Central Oregon is dry, warm and sunny in the summer, you never know what can happen. While it is not always possible, it is a good idea to try and choose a venue that can accommodate guests both inside and out. If you’re wedding is in the spring or fall, you may run into an unexpected rainy day or unusually cold weather. If you’re wedding is in mid summer, you may encounter a blazing hot day, which can be both unpleasant and unsafe for guests.
- Connect with the best vendors
Bend and Central Oregon has a great selection of local vendors for everything from food catering to flowers, equipment, photographers, and of course cocktail caterers. Since our community is so tight-knit, don’t be afraid to ask a vendor for recommendations for other services. Chances are, since we are constantly working with each other, we will have some great advice on who to call next.
Ready to make your wedding the best day EVER? Check CentralOregonWeddings.com for all of your wedding needs.
And when it comes time to plan out your bar, you know just who to call! Let Twist make your big day that much easier. Call us today at 541.633.5855 to chat about your perfect Central Oregon Wedding
Along with snow, rain and sleet, I think there’s something else in the air in Central Oregon – Love! While everyday should be an occasion to show your loved one just how much they mean to you, it doesn’t hurt to have that extra incentive a.k.a. Valentine’s day! Whether you’re an outdoorsy couple who loves to spend your days together skiing Mt. Bachelor or hiking at Smith Rock; or a romantic couple that loves walks along the Deschutes River and a glass of wine by the fire, there’s something for everyone this Valentine’s day in Bend and Central Oregon. Here are a few of our favorite picks to make your V-day extra special.
At Sunriver Resort, take your beau to a five course dinner at Carson’s American Kitchen for just $60. If V-day for you also means VEGAN, check out the High Desert Museum’s special Valentine’s day dinner featuring a delicious vegan multi-course meal from A Broken Angel food cart (also check them out behind Palate on any other day!). Would you rather bring your love to downtown Bend? In that case, enjoy a 3 course meal and two drinks each for $50 at everyone’s favorite South American eatery, Barrio. After dinner head over to Crux for their special beer and dessert pairings sure to leave you drunk on love and maybe an IPA or two.
Don’t have a date? There’s activities for us single folk too. Check out the Single’s Paint and Sip party at Art, Oh my! Or check out one of the many live music options awaiting you this V-day. Groove with Orgone and Monophonics, two funk bands sure to bring the house down at The Domino Room on the 14th. And who knows, maybe you’ll meet your valentine on the dance floor?
And of course, we couldn’t call ourselves Twist without recommending a delicious cocktail to make this V-Day just a little more enjoyable!
Pomegranate Citrus Crush
2 T Pomegranate seeds
1 t superfine sugar
Juice from half a lime
1.5 oz Vodka
2 oz Pink Grapefruit Perrier
Place pomegranate seeds, sugar and lime in a glass and muddle until seeds are slightly crushed. Add ice, vodka and Perrier. Drink and love responsibly.
Central Oregon and Bend Valentine’s Day
With snowstorms galore in Central Oregon and everything covered in that beautiful fluffy white stuff once again, we are feeling inclined to hunker down with a warm drink. This weather beckons comfy clothes, cozy blankets, roaring fireplaces and of course, booze!
Bourbon is an all time favorite for warming the body from the inside out, and providing that extra fuzzy feeling after knocking a few back. For Week 2 of our Holiday Cocktail Month we are featuring warm bourbon drinks. Enjoy!
Honey Bourbon Hot Toddy
– 2 tablespoons honey
– 1 cup hot water
– 6 tablespoons bourbon or Apple Bourbon (see below for recipe)
– lemon peel
– cinnamon sticks
Directions: Stir honey and water in a 2-cup measuring cup until honey dissolves. Add bourbon (or better yet, Apple Bourbon, in which case you’ll use 1 Tbsp. honey). Divide between 2 Toddy glasses. Twist a strip of lemon peel over each drink, then add to glass. Stir each with a cinnamon stick and serve.
To make Apple Bourbon, combine a 750-ml bottle of bourbon, 4 cored, sliced Fuji apples, and 4 cinnamon sticks in a pitcher. Cover; chill for 3 days. Strain and sip of use in recipe above.
Hot Butter Bourbon
– 1 cup apple cider
– 2 tablespoons unsalted butter, softened
– 1 tablespoon honey
– 1/4 teaspoon cloves
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground ginger
– 1/2 cup (4 ounces) bourbon
– Cinnamon sticks, for garnish
Directions: In a small sauce pan over low heat, bring cider to a gentle simmer. In a small bowl, mix together the butter, honey, cloves, cinnamon, and ginger with a spoon until combined. Add the butter mixture to the cider, whisking just until it melts.
Remove pan from heat, whisk in the bourbon and serve immediately. Garnish with cinnamon sticks.
All this cocktail talk getting your excited to plan your next party? Call us today! 541.633.5855
The weather is getting colder, the days are getting shorter, and we are all getting a bit antsier as the holiday season approaches.
Whether you love the holidays and cannot bare the wait until Christmas, or would love nothing more than to skip this hectic month and go straight to January, I think we can all agree the holiday’s are a great reason to have a drink.
During the month of December we will be featuring new and unique holiday cocktails every week. So take a break from your day and try out one of our tasty recipes, you won’t regret it.
Week 1 features our favorite Gin recipes – Enjoy!
Pomegranate Rosemary Gin Fizz
2 oz Gin
1 oz Pomegranate juice
.5 oz Lemon juice
Splash of club soda
Rosemary sprigs and pomegranate seeds for garnish
>>Shake gin, pomegranate juice, a few rosemary sprigs and lemon juice. Strain over ice, top with soda and garnish with rosemary and pomegranate seeds.<<
Orange Cranberry Gin and Tonic
2 oz Gin
.5 oz simple syrup
1 oz fresh orange juice
Splash of tonic water
1 (2-inch) orange rind strip
1 tbsp. fresh cranberries
>>Muddle the cranberries and orange rind in a shaker. Add simple syrup, gin and orange juice and shake. Pour over ice and top with tonic water. Garnish with more cranberries and an orange rind.<<
Ready to book your holiday party after all this cocktail talk? Call Twist today at 541.633.5855 and we’ll bring the bar to you!
Quick, before the triptophan kicks in! Instead of having that second slice of pie, how about a liquid version of your favorite turkey day treats? There are many ways to turn classic cocktails into delicious seasonal drinks. Add fresh cranberries to a Moscow mule and you’ve got yourself a cranberry ginger mule. Warm up some red wine with cloves and oranges and you’ve got a cozy cup of hot spiced sangria.
Or for those of us too busy cooking the turkey to think about what’s for dessert, skip the apple pie and go straight to Apple Pie vodka from Cascade Alchemy. Mix it with some of their bourbon and bitters and you’ve got the perfect old fashioned to cap off your night (see recipe below).
Ready to book your holiday party after all this cocktail talk? Call Twist today at 541.633.5855 and we’ll bring the bar to you!
>>Apple Pie Old Fashioned<<
2 Parts Cascade Alchemy Apple Pie
1 Part Cascade Alchemy Bourbon
2-3 Dashes Orange Bitters
Combine ingredients in shaker with ice. Shake and strain into rocks glass. Garnish with orange slice. Enjoy!
T-Minus 39 days until Christmas! Is it too early to start counting down? We don’t think so. Yes we realize it’s not even Thanksgiving yet, but isn’t Thanksgiving just a warm up for full fledged Christmas partying?
Now is the time to start planning your holiday party. Just because that neighbor down the street already has their house decked out in lights doesn’t mean you can’t have the best party on the block!
At Twist we have been experimenting with all sorts of new and exciting holiday cocktails. From warm spiced sangria to rosemary lemon-drops, we are hard at work creating the perfect cocktail menu for your event.
Below is our recipe for a holiday twist on the classic Moscow Mule – The Pomegranate Reindeer.
2 oz vodka or bourbon
1 oz pomegranate juice
.75 oz lime juice
.5 oz honey
Ginger beer to top
Pomegranate seeds and lime wedges to garnish
Mix liquor, lime juice and pomegranate juice over ice. Top with ginger beer. Garnish with a lime and sprinkle with pomegranate seeds. Cheers!
Sound like the perfect addition to your holiday festivities? Call us today! 541.633.5855
Back in the spring of 2016 the Twist ladies were racking their brains for new and exciting cocktail-ventures when the idea of a mobile bar came up. After searching far and wide for the perfect party on wheels, they discovered a 1986 Rice horsebox trailer on a farm in Tumalo. The trailer had been used for hauling hay for rescue horses, and although this is a very worthy cause, we felt it was time to give her a new home.
After several months of renovation and manpower from our friends at Blue Pine Designs, that horsebox trailer became a mobile taproom aptly named, Decanter. For those of us that aren’t involved in the world of horses, canter is horse lingo for the swagger of a horse somewhere between a trot and a gallop. Decanter is cocktail lingo for a type of pitcher used to pour wine. And voilá, just like that we had found a perfectly punny name for her!
Since getting Decanter out the stables she has been seen around town at various events as the perfect party addition, no matter the occasion. From weddings to horse club parties to fundraisers, she’ll go just about anywhere with a field or lot to park in and people to drink her libations. With two kegerators, ample shelving for wine and liquor, and some pretty talented bartenders taboot, she really is becoming the talk of the town.
Want to know how you can get Decanter at your next event? Visit www.DecanterMobileTaproom.com for more information. Can anyone say yeeeehaw!?
Having a party this weekend for Halloween? Need some ideas for beverages? Twist has you covered with spooky drink recipes for kids and adults. And because Halloween is on a Monday this year, we’re going light and delicious!
Witches Brew (non alcoholic):
1 quart lime sherbet
1 bottle of Sprite
1 can of pineapple juice
Metal container for punch like a cauldron
1 large spoon
Gloves to handle the dry ice
Preparation: Place the smaller bowl inside the cauldron. Transfer the sherbet into the smaller bowl. Pour the lemon-lime soda over the sherbet and stir. Using tongs and gloves, carefully place chunks of dry ice in the large cauldron on the outside of the smaller bowl. It is VERY important that the dry ice does not touch the witches brew as it can be very dangerous if consumed – please take pre caution in handling.
Right before serving, add hot water to the dry ice in the cauldron to increase the fog effect for a spooky Halloween punch. As the water cools, add more hot water to maintain the fog effect. One pound of dry ice will create 2-3 minutes of fog effect. The hotter the water, the more fog. Make sure to stir the Witches Brew right before serving because the sherbet will rise to the top.
And now for the adult beverage!
Absinthe (rinse only)
1/2 shot of Cascade Street Distillery Gin
1/2 shot of Cointreau
1/2 shot of Lillet Blanc
Fresh Lemon Juice
Preparation: Pour a half shot of Absinthe into a chilled martini glass and swirl around to coat the inside. Pour out absinthe. Pour other liquids in a shaker over clean ice, lemon juice first. Shake, then strain into the coated martini glass. Sip. Relax. Repeat
Every fall, it’s pumpkin this and pumpkin that. Yes, we love pumpkin in just about everything, but let’s not forget about other family members such as the acorn and butternut squashes. In cocktails you say? Why yes! We have a recipe that has a few more steps than most of our drinks and has some very unique ingredients, however once you’re done with this one, you’re going to want to drink it all autumn long.
Just in time for Halloween and Thanksgiving, this cocktail is delicious twist on a classic.
First, you will need to make your butternut squash infused bourbon:
Cut 2 cups of butternut squash into chunks. Mix squash, 1/4 cup of pure maple syrup and 1 tsp of cinnamon together. Spread the squash mixture on a baking sheet and bake in the oven at 350 degrees for 15 minutes or until soft. Allow it to cool.
In a large glass jar, combine the squash with 1 750 ml bottle of bourbon (we like Burnside Bourbon from Portland). Keep the empty bottle! Cover tightly and allow it to infuse for two weeks. After two weeks, strain the bourbon, funnel back into the empty bottle and cap it tightly. The infused bourbon should keep for five to seven days.
Butternut Squash Old Fashioned:
2 oz squash-infused bourbon
1 TBS maple syrup
Dash of Giffard Banana Liqueur
Dash walnut bitters
Orange peel for garnish
In a mixing glass, combine all of the ingredients with ice and stir. Strain into a rocks glass over fresh cracked ice, garnish with an orange peel. Sip and savor!