With summer at a close, The Heathman Restaurant & Bar, in collaboration with renowned Bar Chef Kathy Casey of Liquid Kitchen, has launched a fresh seasonal fall cocktail menu in anticipation of the cool months ahead. Celebrating the fruits and spices of autumn, the new menu blends local ingredients from across the Pacific Northwest, including wild huckleberries. The new seasonal menu will feature the bar’s first foray into cocktails on-tap and a signature brunch cocktail menu, while bringing back signature cocktails introduced earlier this year, such as the ever popular Orchard Old Fashioned crafted with bourbon, housemade local Clear Creek Pear Brandy Syrup, Organic Baked Apple Bitters served over an ice sphere and the sexy apothecary bottled Northwest Negroni made with local Aviation gin.
“Launching our first, curated cocktail menu earlier this year with Kathy Casey was such an exciting event,” said Michael Stanton, executive chef of The Heathman Restaurant & Bar. “In the spirit of drawing inspiration from classic French technique and constantly creating innovative, exciting flavors with local northwest ingredients, we are thrilled to roll out this fall menu with Kathy. We’re also looking forward to enhancing our offerings at our beloved brunch, with new takes on classic brunch cocktails, such as the Marion Berry Ramos Fizz and White Peach Rosemary Bellini.”
The menu, created through the partnership between Kathy Casey and Chef Stanton celebrates the bounty of fall, to marry the restaurant’s signature French-inspired Pacific Northwest dishes with drinks that evoke the season. The fall menu also represents the launch of The Heathman Restaurant & Bar’s first cocktail on-tap, the Huckleberry Mule.
“My goal in creating cocktail menus is really to have the drinks be a part of the whole menu story. I wanted to capture the spirit of Chef Michael’s food menus in the cocktails,” said Casey. “I am also really excited to add the Huckleberry Mule On-Tap; it’s so easy to drink and so northwest. The drink is made with ABSOLUT vodka, housemade ginger beer and fresh lime – it’s pulled from draft in a tall glass over ice and then topped with Liquid Kitchen Wild Huckleberry Preserves that we crafted for this drink. It’s served with a chilled iced tea spoon so you can really dig in there and get some of those delicious berries. So far it’s the top selling drink on the menu.”
Highlights from The Heathman Restaurant & Bar’s new signature cocktail and brunch menus include the following:
Huckleberry Mule
Absolut Vodka, Fresh Lime, Housemade Ginger Ale
Topped with Liquid Kitchen Huckleberry Preserves ($10)
French Daiquiri
Bacardi Superior Rum, St Germain, Fresh Lime,
Pure Cane, Absinthe Mist, Argyle Sparkling ($12)
Portlandia Mary
Krogstad Aquavit, Vodka, Spicy Mary Mix
Pickled Garnish ($10)
Marionberry Ramos Fizz
Tanqueray Gin, Oregon Marionberries
Dash of Cream, Orange Flower Water, Fizzed with Soda ($10)
White Peach Rosemary Bellini
Prosecco, White Peach Puree
Fresh Rosemary ($10)
Harvest Pumpkin Toddy
Bourbon, Spiced Pumpkin, Frangelico ($10)
For details on The Heathman Restaurant & Bar’s new cocktail menu, visit www.heathmanrestaurantandbar.com.
About Kathy Casey of Liquid Kitchen
Kathy Casey played a key role in bringing Northwest cuisine and female chefs to national prominence and was named one of Food & Wine’s “hot new American chefs.” A pioneer of the kitchen-to-bar movement, she is celebrated as the Original Bar Chef. A savvy spotter of what’s hot on the culinary and cocktail scene, Casey is a frequent TV and radio guest and the host of the “Kathy Casey’s Liquid Kitchen” cocktail show. She owns Kathy Casey Food Studios – Liquid Kitchen, an international food, beverage and concept development agency specializing in delicious creativity. The author of 10 cookbooks, including the James Beard Award-nominated “Kathy Casey’s Northwest Table,” “Sips & Apps” and her newest book, “D’Lish Deviled Eggs,” Casey also blogs at DishingwithKathyCasey.com, a Saveur “Sites We Love.”
About The Heathman Restaurant & Bar
A 2014 recipient of the prestigious four-star Forbes Travel Guide award, the iconic Heathman Restaurant & Bar’s Executive Chef Michael Stanton uses his classic French experience to craft dishes that balance the diverse bounty of the Pacific Northwest. Daily-changing menus accommodate the best ingredients available from local farms and producers, creating exciting French-inspired Northwest cuisine. The Heathman Restaurant & Bar also offers casual dining in the adjacent Marble Bar, and cocktails and live jazz are featured in the intimate Tea Court. The Heathman Restaurant & Bar is located at 1001 SW Broadway in downtown Portland’s cultural district. For details, please call 503.790.7752 or visitwww.heathmanrestaurantandbar.com.
