2018 Holiday Planner

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| NOVEMBER 14, 2018

THE MINER

Holiday Planner

2018

Open House Weekend November 17 & 18

Choose ‘N Cut Tree Sales 10am - 4pm Every Day Starting Nov. 23 - Dec. 16 FREE Hay Rides, Cider & Coffee on Weekends

Camden Ranch (509) 292-2543 Christmas Trees & Event Facility

1521 Willms Rd., Elk www.camdenranch.com

Book your Holiday Parties Now!

overlooking the Pend Oreille River

ge nt • Loun Restaura all ups or Sm Large Gro

(208) 437-0892

Turkey Bingo at the

BONNER MALL

Fri. Nov 16 6 - 8pm Sat. Nov 17 12 - 4pm FOOD AVAILABLE FAMILY FUN

Support this Fundraiser for the Lions’ Club “Toys for Tots” Sponsored by the Bonner Mall Merchants 208-263-4272 • bonnermall.com

Keep Your

Pets

in Safe Hands

TLC Pet Boarding By Angie Hill

batthill@msn.com • (509) 671-3416

FAMILY FEATURES

C

ocktail trends may come and go, but one staple remains a fixture on drink menus two centuries after its invention – the Old Fashioned. There are many competing stories about the origins of the “first” true cocktail recipe, but nearly all agree that the modernday cocktail was first mixed in the early 1800s, and the recipe was generally the same Old Fashioned recipe still mixed in bars around the world today: liquor, sugar, water and bitters. Bourbon is traditionally the spirit of choice for an Old Fashioned, but contemporary versions may substitute virtually any type of liquor, from rye whiskey to tequila to rum. Yesteryear’s sugar cube, served as a lump doused with bitters, has given way to simple syrup, which mixes more easily when served. A twist of citrus zest or a dark cherry are common garnishes in today’s Old Fashioned renditions. No matter what spirit or style you prefer, there’s one constant that’s crucial to any drink bearing the Old Fashioned name: bitters. For a truly authentic experience, look to incorporate an option like Angostura bitters – an iconic brand that traces its roots as far back as the dawn of the Old Fashioned and has been closely intertwined with the history of the cocktail ever since. Dr. Johann Siegert, the bitters’ inventor, created the elixir in 19th-century Venezuela while serving as a doctor to soldiers in Simon Bolivar’s army. By 1824, he perfected the formula for “amargo aromatico,” which he initially used to help alleviate the stomach issues of ailing soldiers. By the mid-1800s, cocktails were steadily gaining favor, and nearly all the early recipes called for bitters. Siegert’s sons seized the opportunity and astutely developed a following for their formula among cocktail lovers. Today, Angostura aromatic bitters are a classic and versatile ingredient in bars and kitchens

alike for their flawless ability to balance a range of cocktails. Bitters provide layers of flavor and complexity through their expertly-crafted combination of aromatic herbs, bark, roots and other botanicals. When it comes to the ingredients in Angostura’s aromatic bitters, the exact formula is unknown, as the recipe has remained a closelyguarded secret since the bitters were created almost 200 years ago. Consider these tried-and-true takes on the Old Fashioned with four recipes ideal for sipping. The traditional version features bourbon, while three twists on the timeless classic highlight alternative liquors: the Tequila Old Fashioned, the Rum Old Fashioned and the WisconsinStyle Brandy Old Fashioned. Find more recipes filled with good, old-fashioned flavor at AngosturaBitters.com.

Classic Bourbon Old Fashioned 2 ounces bourbon 1/4 ounce Demerara syrup 2 dashes Angostura aromatic bitters 1 dash Angostura orange bitters 1 splash water ice long orange peel, for garnish In rocks glass, stir bourbon, Demerara syrup, water, aromatic bitters and orange bitters with ice to incorporate ingredients. Add ice to fill glass to top. Garnish with orange peel.

382 Lillijard Rd. • Newport, WA

Photo Booth Coupon

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(208) 503-6115 • www.WebrixMP.com

Only valid if booked before 1/1/2019, Event date must be before 2/1/2019, Only valid for Photo Booth Services. Coupon must be presented at time of purchase. Other restrictions may apply.


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