Starting later this week and continuing through summer the Driftwood Room at Hotel deLuxe in Portland, Oregon, is offering a “Mixed in PDX” menu of artisan-inspired cocktails that highlight ingredients made by local producers — Salt & Straw, Smith Teamaker, Bee Local honey and Jacobsen Salt.
The Driftwood Sazerac (US$11) combines Smith Teamaker hibiscus tea simple syrup with Pacifique Absinthe, Bulleit Rye and Angostura and Peychaud bitters.
One of Salt & Straw’s most popular ice cream creations stars in the Floating Straw (US$10), which pairs a scoop of sea salt ice cream with caramel ribbon with Black Butte Porter from Oregon’s Deschutes Brewery.
The Local Honey (US$12) features Aria gin, Farigoule wild thyme liqueur, Bee Local honey and fresh lemon juice shaken and served up with a garnish of honeycomb.
The Ghost in the Machine (US$11) combines Volstead and Hot Monkey vodkas, Aperol, blood orange juice, grapefruit juices, lemon juice and basil simple syrup in a glass rimmed with Jacobsen Smoked Ghost Chili Salt.
Hotel deLuxe and its sister properties in Portland, Hotel Lucia and Sentinel, also offer complimentary Smith Teamaker teas in their guestrooms, are installing Bee Local hives on their roofs, stock Bee Local honey and Jacobsen Salt in their honor bars and offer a Salt & Straw menu so guests can order pints of ice cream delivered to their rooms.