Stone Barn Brandyworks is a small, family-owned distillery in Southeast Portland that cooks up spirits of all kinds, including many using locally grown fruit. Started by Sebastian and Erika Degens, Stone Barn Brandyworks has a cozy tasting space smack in the middle of their distillery. Visitors can sip tasting samples and get a tour of the place without ever leaving their bar stools.
Sebastian’s family is from Germany, where fruit brandies played an influential role in igniting his passion. So when he and Erika began the distillery, they sought to take advantage of the bounty of seasonal fruit to produce a unique selection of brandies such as the recently finished Star Crimson Pear and Peach liqueurs. Now Portlanders reap the rewards of their efforts at a number of local bars. Curious drinkers can also stop by the distillery to pick up new flavors.
Stone Barn Brandyworks has shared one of their favorite cocktail recipes, the Picard Sour, made with their Hard Eight rye whiskey, available year round. Earl grey tea-flavored, this drink delights as we head into cooler weather but would also be delicious during the summer too.
Stone Barn Brandyworks Picard Sour Cocktail
1 1/2 oz fresh squeezed lemon juice
1 1/2 oz Stone Barn Brandyworks Hard Eight rye whiskey
1 oz Earl Grey Tea-infused or plain simple syrup
Shake 3 ingredients together with ice; strain, and serve in a fun cocktail glass with a lemon twist, or a sprig of mint.
How to make Earl-grey tea-infused simple syrup:
Steep an Earl grey tea bag or loose-leaf tea in warm water for an hour. Then combine equal parts sugar, the tea-infused water and tea bag or loose tea into a saucepan. Boil gently until sugar is dissolved. Remove tea bag or strain out loose leaves and allow syrup to cool before handling. Store simple syrup in a glass container in the refrigerator for up to one month.
Be sure to visit Stone Barn Brandyworks and taste for yourself.
3315 SE 19th, Suite B
Portland, Oregon 97202
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This article was also published on Examiner.com and Winerabble.com.