Leach Botanical Gardens

24th of May ~

We are please to offer cocktail catering packages featuring botanically inspired “Cocktails From the Collection” at Leach Botanical Gardens! If you choose to hold your private event at the beautiful gardens, you now have the option of having TenderBAR heighten the experience with cocktails made from scratch and thoughtful service.

 

 

Explore the gardens here:  Leach Botanical Garden Private Rentals

Fill out the form below to check our availability for your next event!

EX: 503.123.4567
EX: After 5 pm
EX: 01/15/2012

Lydia Reissmueller: Our focus is using high-quality ingredients, specifically seasonal and local produce, that respect the finely-crafted spirits they are paired with.

"The Livingroom Bar" A simple how-to guide for mixing cocktails at home.

21st of May ~

After scribbling down drink recipes and tips countless times for friends and folks I’d meet through catering parties, I realized it was time to pen down what I thought where the absolute minimal basics to making a good drink.  At home.  We all love a good drink out and about, but some of my favorite moments have been shared with friends around a fire sipping on tasty tipples.

There are thousands of pretty glossy books out there that give intricately composed recipes, but unless you’re a professional bartender, the results can be quite… mixed.  And the time commitment is daunting if you want to start making drinks immediately.

I aimed to write an approachable booklet that would open the doors of drink-making to anyone interested, with short lists of what you’ll need, and where you can take your new-found skills once you’ve understood the basics.  “The Livingroom Bar” is the simplest way to start making great drinks within a day.

Made with heavy cotton paper, each one is hand bound, and the cover has neat embossing.  This makes a great gift, and I’m happy to ship as such, just let me know in the message field when you check out.

Happy drink making!

“THE LIVINGROOM BAR” $8.00 + $2.50 S&H OR $3.50 for gift S&H



Lydia Reissmueller: Our focus is using high-quality ingredients, specifically seasonal and local produce, that respect the finely-crafted spirits they are paired with.

Tropical Ideas for Spring Gatherings

21st of March ~

I started Tender Bar because I like to throw parties. I like my friends. Relationships are so important. I have fun coming up with the drinks and the environment, but most of all I just like giving people something special.

Parties are about the energy between people, and the way you approach hosting it influences that. You can show off with complicated concoctions and extravagant presentations, but if you’re stressing that your flips and fizzes aren’t turning out at the desired level of foaminess, your guests will spend more time consoling you then enjoying themselves.  A little preparation goes a long way, and honestly sometimes it’s the funnest part… just you, a little music, and inspiring ingredients.

Do what you need to do to make sure you can relax at your party. Batch cocktails the night before so during the evening, all you have to do is add ice and soda. Enjoy one by yourself before anybody arrives. If you’re serving detail oriented drinks, don’t feel like you have to put together an impressive dinner or hors d’oeuvres too. Take the focus off creating a perfect presentation and make it about the process and the shared experience. It’s fun to do something sensory in a group. Let guests take turns making the drink of the evening and serving one other.

After wintertime, we yearn for sunny concoctions, at least I do!  Everyone is done with being isolated and cold. Little gatherings bring people together and light us up. I like celebrating the return of sunshine with tastes and whispers of other places, equatorial islands, an antidote to all the rain and darkness. It makes people happy on a simple, primitive level. Tropical drinks have gotten a bad wrap for so long, but they don’t have to be tacky. Think back to the original tiki bars of the ’50s and ’60s: secret recipes, a time when travel to the Pacific was brand-new and mysterious. Think Paul Gaugin and 19th-century bohemians. Homespun ingredients made from flowers and fruits.

A few ingredients that I’m having a ball with are dried coconut, dried mango (best without sulfur) and dried hibiscus flowers. You can find the first two in the bulk aisle of a good grocery store, like New Seasons. Dried hibiscus is usually sold in Mexican grocery stores, or sold at tea shops as a tisane (herbal “tea”), but I love it as a cocktail ingredient. Hibiscus is similar to citrus in that it’s tangy and has lots of proposed health benefits (strengthening the immune system, lowering blood pressure). Both feel very tonic and energizing, but hibiscus has its own assertive flavor and a brilliant pinkish-red hue when extracted into a syrup or infusion. Its bright acidity provides a snappy kick to cocktails and makes a vibrant addition to any drink.

This snappy fizz gets it’s pink from hibiscus syrup, and chill from raspberry ice, served with a spoon to fish out the frozen raspberries as they become freed from the ice… yum!

Trader Tiki, a Portland-based, bartender-run company, makes a damn fine hibiscus grenadine. This and all of Trader Tiki’s products are available at Pearl Specialty Market. If you’re feeling crafty, you can also make it from scratch.

Hibiscus Honey Syrup

3 oz dried hibiscus flowers
2 cups raw honey
1 cup boiling water

Combine all ingredients. Let stand, covered, until cool. Strain out flowers,
bottle, and store up to one month in the fridge.

The uses for this are innumerable. Here’s a recipe that’s easy to make with or without the booze.

Flower Fizzy

1 1/2 oz Gin #3 from New Deal Distillery
1 oz fresh OJ
1 oz hibiscus honey syrup
3 drops orange flower water

Shake and strain into an ice-filled highball glass. Top with club soda, garnish with an orange half-wheel.

Sip outside, or in a sunny window and feel the vitamin D being soaked up!


Lydia Reissmueller: Our focus is using high-quality ingredients, specifically seasonal and local produce, that respect the finely-crafted spirits they are paired with.

Ingredients:
We are inspired by the best ingredients the seasons have to offer, creating many of our own cocktail ingredients, such as ginger beer made from fresh ginger, herbal infusions, and freshly squeezed juices.