The Wicked Truth Craft Cocktail
As the sun shines bright and the days stretch longer, there’s nothing quite like a refreshing cocktail. Meet the “Wicked Truth”, a concoction that beautifully balances earthy, herbal and zesty flavors. The drink is a refreshing aperitif style cocktail inspired by the popular Gordon’s Cup. The name is in reference to the good and “evil” cocktails can portray. With lower proof than most classic cocktails, this health-conscious drink should be suggested at the beginning of our Guests’ dining experience but can be enjoyed at any time.
Ingredients
At the heart of the Wicked Truth are muddled mint leaves and crisp cucumber slices, which lend a refreshing base to the cocktail. The Italian herbal liqueur Nonino L’ Aperitivo perfectly balances the gin, which form the backbone of this spirited blend. A splash of fresh lime juice brightens the drink, while the Chareau Aloe aids in the herbaceous. Turmeric ginger honey syrup introduces a warming spice with a hint of sweetness. The finishing touch? A bubbly splash of club soda, providing just the right amount of effervescence to make it truly refreshing.
Presentation
The “Wicked Truth” is as beautiful as it is delicious. Served in a tall Collins glass, it showcases its vivid hues, crowned with a cucumber ribbon that spirals elegantly around the glass. A bouquet of fresh mint and twist of black pepper finishes the look of the cocktail.
Bartender's Special At-A-Glance
- Approximately 10 mint leaves
- 5 cucumber slices
- 1 oz. Nonino L’Aperitivo
- 1 oz. Prairie Organic Gin
- .75 oz. Lime juice
- .5 oz. Chareau Aloe
- .5 oz. Turmeric/Ginger Honey Syrup
- 1 oz. club soda
Garnish
- Cucumber Ribbon
- Mint
- Black Pepper
Glassware
- Collin’s 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.
