Andrew Volk
Andrew Volk

Andrew Volk

On starting Portland Hunt & Alpine Club: I’d returned to Maine with my wife and I couldn’t find a single bar that focused on quality spirits and cocktails. There were plenty of folks making solid drinks, but they weren’t spotlighted the way the food, beer or wine was. On things every home bartender should know: It’s important to get down one or two drinks that you like and can pull off pretty effortlessly. When you’re at home, you have things taking you in multiple directions and the last thing you want is to have your head buried in a bar when you could be hanging out with your friends. Coolest cocktail name you’ve ever come up with? Cardomomagin – Scotch, lemon, cardamom syrup, hard cider. We were brainstorming cider cocktails and had just made a cardamom-coriander syrup for another drink. It was a quick and easy drink to mix up. It took longer to figure out the name. It’s a mix of “cardamom” plus “cardigan” (it has Scotch in it!). The next "big thing" in the cocktail world: There is movement away from cocktails that are precious and only served in hushed, darken venues. I think the big thing we’ll continue to see is great drinks being served in all kinds of places – Negronis at chain restaurants and really creative cocktails at bars you may not expect to deliver such quality.
Frozen Grasshopper
Rating: Unrated
New!
Andrew and Briana Volk from Portland Hunt & Alpine Club in Portland, Maine, share their take on the classic grasshopper. This frozen cocktail is infused with bracing aquavit, bringing a bite of caraway, fruity banana liquor, and cooling crème de menthe, resulting in a balanced but strong drink. Using two kinds of crème de menthe, both white and green, creates the contrast between the stark white whip and minty green drink, but either color can be used in both.
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In Cold Blood
Rating: Unrated
New!
Andrew Volk says this is currently the most popular order at Portland Hunt & Alpine Club in Maine. The drink, according to Volk, is "approachable but geeky with the salt"--which he adds to balance the bitterness of the artichoke-flavored aperitif Cynar. Slideshow: More Easy Cocktail Recipes This recipe originally appeared in the Food & Wine 2016 Cocktails book.