Cider Lowball Craft Cocktail
We believe in taking inspiration from the classics and giving them a refreshing update. Our Bartender’s Special for November is the Cider Lowball, and it does just that.
The Cider Lowball is inspired by the classic whiskey sour. Vanilla, Benedictine and unfiltered apple cider create a nostalgic and familiar flavor that’s both refreshing and surprisingly familiar. The Cider Lowball takes its name from the glassware used. Commonly referred to as a “bucket” or “rocks” glass, this glassware has also been referred to as a “lowball” or “old fashioned” glass.
The Cider Lowball is a perfect fall-inspired cocktail to add into your drink repertoire any time of year.
BARTENDER SPECIAL AT-A-GLANCE
INGREDIENTS
- 2 oz. Evan Williams bourbon
- .75 oz. unfiltered apple cider
- .75 oz. fresh lemon juice
- .75 oz. vanilla syrup
- .25 oz. Benedictine
- Garnish: 1 slice Granny Smith apple, 1 cinnamon stick, grated nutmeg
GLASSWARE
- Large rocks “lowball” glass
The King Has Returned: Wild Columbia River King Salmon Season Is Here!
With Wild Columbia River King Salmon, it's not about the destination; it's about the journey: a 1,243-mile trek, that is.
The Columbia River runs over 1,200 miles, from Canada through Washington, Oregon and to the Pacific Ocean. It's from here that the Wild Columbia River King Salmon makes its trek - returning from the salt water to the fresh waters of its birth.
Wild Columbia River King Salmon, also known as “Chinook” Salmon, is admired for its marbling, which comes from the fat reserves it builds as the fish travels up one of the longest rivers in North America. The Columbia River starts in the freshwaters of the Rocky Mountains of British Columbia, Canada, and carves its way through Washington and the northern part of Oregon before making it to the Pacific Ocean.
Since this river passes through multiple states, it creates a unique collaboration when it comes to fishery management. Both Washington and Oregon have a seat at the table when it comes to determining quotas and fishery openings, with the season typically running from May to October.
This isn’t your average river fish. King Salmon are anadromous – meaning they’re born in freshwater before making a migration to the saltwater oceans, where they spend their lives until it's time to spawn again. That’s when they return to the freshwaters of their birth, journeying back up the Columbia River.
King Salmon is the largest of the Pacific Salmon, averaging 15 to 20 pounds. Those fat reserves lead to a rounder mid-section and the highest fat content of all Pacific Salmon.
At Water Grill, we serve Wild Columbia River King Salmon grilled with heirloom carrots and vadouvan curry butter. Hungry for more? Check out our daily menus and grab a reservation.
