Recipe: Herby Pasta with Clams and Vodka Sauce

by Amy Pennington

Growing up as a youngster in Long Island, family gatherings happened often and typically included chaffing dishes full of Italian…


Heading into a “drinking holiday” weekend, learn why your body revolts after a night of boozing.
Most of us have been there. The searing morning sun pummels your eyelids until you slowly peel them open. Head pounding, you elicit a raspy plea for water. And Advil. And maybe a bacon cheeseburger. Your mouth feels like a garbage can, your guts are a bubbling cauldron and your liver is writing its Congressman.
You, my friend, have a hangover.

The Northwest has more than its share of rainy days. In Washington alone, the record is a whopping 35 days of rain in a row! Despite this fact, a true Northwesterner will probably scoff at the idea of carrying an umbrella. We just like to keep our hands free for drink-holding instead.

Craving to live that sweet life? Open up a bottle of dessert wine to enjoy after dinner tonight, and then spin anything unfinished into a cocktail for tomorrow night.
In the Princeton Cocktail, a crack at the exorbitant cost of tuition and painstakingly lengthy application process at the namesake university, Purple Café and Wine Bar in Downtown Seattle puts a local spin on this 19th century cocktail.

Here in the Northwest, we’re still waiting impatiently for the arrival of spring with all its promise: colorful flowers, bright greenery, fresh produce and occasional daily rain showers. But we’re lucky in this particular part of the world to be surrounded by the native abundance of evergreens all year round — they’re a defining symbol of the Pacific Northwest.

The name “Odd Society” may conjure up images of an ultra-secret, membership-only club, but it’s no secret that this East Vancouver, British Columbia, distillery pumps out smooth small-batch creations with flavor profiles any spirit lover can access and appreciate. And Gordon Glanz, founder and distiller at the helm of the operation, knows a thing or two about the craft.

Welcome back to Bar Tab, our editor’s weekly selection of what to drink in the Northwest now. This week, we are introducing the latest production to our Sip Publishing family — Sip’s Wine Guide: British Columbia. Our inaugural venture into wine tourism magazines, the publication has a heightened focused on all that is grape-made and fermented in Canada’s most western province.

When life gives you grapes, you make gin. So thought the team at Okanagan Crush Pad (OCP) in Summerland, British Columbia, when they released their Narrative wine and spirits brand. Established by Christine Coletta and Steve Lornie in 2011, OCP is set next to its Switchback Organic Vineyard and also produces its acclaimed Haywire line of wines in its custom-crush facility aback the stunning Okanagan Lake.

The relaxing and sometimes solitary environment of a faraway vacation takes us from the judgments of the world and allows our minds to wander more freely. Some of our best ideas come to us in these conditions.
Cindy Capparelli, proprietor of Portland Bitters Project, had an experience no different. Capparelli dreamt up the idea for her bitters company nearly 3,000 miles from her home in Portland while visiting Panama. She had already been experimenting with bitter and tincture recipes.

The Pacific Northwest is blessed with the prosperity of locally grown fruits and produce, so it’s only natural that we are always thinking of the best ways to make use of regional, seasonal goods in our drinks. If you’re overwhelmed by blackberries in the summer, you can whip up a batch of Brambles, or make use of winter citrus for some blood orange whiskey sours.

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