ROUX and the Backyard Revival

August 25th, 2008 by Colonel Tiki

As you all know, I work at Thatch tiki bar in Portland. I’m lucky enough to work with Mr. Zorn Matson who (amongst other innumerable wonderful things) has enabled me to meet fabulous people.

One fine Wednesday evening a few months ago, I was lucky enough to make the acquaintance of Molly Finnegan, who as well as being a close friend of Zorn, is the Bar Manager of ROUX. I was quite excited to meet Molly as I’d heard of her through her drink that Zorn makes, the “Joie de Pimms.”

ROUX (Laissez Les Bon Temps Roulez) is an amazing restaurant in North Portland serving up Louisiana Style New Orleans cuisine. ROUX has been a lovely treat of mine. I recently returned from Tales of the Cocktail in New Orleans. I have to preface that I’m not an expert on Louisiana cooking (I’ll defer to my friend Chuck Taggart for that). However, I feel right back on Decatur Street at ROUX.

Molly and Zorn and company like to get together on Sunday and relax in a backyard of one of their friends. It was at one of these lucky gatherings that Zorn and Molly created the below drink, which has been come to be known as the Backyard Revival.

Taking chilies from her garden and fresh pineapple muddled, mixed with lime and Martin Miller’s Gin, Molly made me this one fine Thursday at ROUX. I got clearance to share it with you after asking (begging) politely with her: Enjoy the end of summer with the simple yet complex Backyard Revival.

The lime and pineapple mix with the lovely citrus aspect of the Miller’s – but before you can linger on that, the chili comes in at the finish to demand you take another sip. The fruit of the chili continues to underscore the other flavors as you finish your tipple. Unbelievably remarkable.

Backyard Revival

Martin Miler's Gin

~¼ cup fresh pineapple (6 pieces canned if you must)
1-2 slices Thai “Bird’s Eye” chili (add to your preferred heat level)
1 oz fresh lime juice
½ oz simple syrup
2 oz Martin Miller’s Gin

Muddle together the chili and pineapple in a mixing glass. Add the lime, syrup, gin, and 6 oz ice. Shake and strain into cocktail glass rimmed with fine or confectioner’s sugar.

2 Responses to “ROUX and the Backyard Revival”

  1. Brian says:

    I feel like I’ve tasted something like this before, but it was based on pineapple+jalapeno, not Thai bird chilis (which have a very different flavor.) This looks like a great, simple recipe -definitely going to try it out.

    A *whole* chili though? :)

  2. Andina has a drink with Passion Fruit and Habanero – you had it (or a taste of it) the last time you visited Portland. Can that be what your thinking of?

    Oh, I forgot, the chili should be seeded. I’ll amend the recipe.

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