Coconut Orange Saketini. A Sake based cocktail made with Coconut Lemongrass Sake and inspired by the #PNWFoodRetreat.
This time last month I was in Oregon for the loveliest of all weekends. Carolyn from All Day I Dream About Food and I planned a PNW Food Bloggers Retreat. Carolyn and I were supposed to attend another retreat together last year but plans changed and it didn’t move forward. We started talking and got the idea to bring together a small group of local food bloggers that are right here in the Pacific Northwest where we both live and celebrate all that the PNW has to offer.
First, we decided on a location. After scouting tens of options in both Washington and Oregon, we decided on a McMenamins. If you haven’t been to one of their dozen or so hotels or many restaurants in WA and OR, you are missing out. Their properties are all unique, individual, pay homage to their previous incarnation and are the most whimsical and fun places around. They are a family run company that cares about details, sustainability, food quality, environmental impact, art and fun.
We were generously hosted by The Grand Lodge, which is in Forest Grove, OR and was an old Masonic Retirement Home. This is one of the things that makes all of the McMenamins properties so special. What was once a retirement home is now a funky hotel with bars, restaurants, a soaking pool, a movie theater, an organic spa and a garden with chickens.
Next, we invited a group of food bloggers from WA and OR. And, what a group we had! We were excited about each person but when we brought the group together, it was all love. Everyone was so supportive, so real and such a treasure. Everyone brought something different to the table and shared it so willingly.
Besides me and Carolyn, there was Taylor from Food Faith Fitness, Dara from Cookin’ Canuck, Fabiola from Not Just Baked, Karista Karista’s Kitchen, Meghan from Fox and Briar, Samantha from Little Ferraro Kitchen, Dani from The Adventure Bite, Deseree from Life’s Ambrosia and Heather of Farmgirl Gourmet and the spice company Spiceologist.
We spent each morning in one of the cozy and funky meeting rooms at The Grand Lodge, learning from each other, sharing information and brainstorming.
I want to give a HUGE thank you to our local sponsors Pacific Foods, New Season’s Market, Mary’s Harvest, Organic Valley and Bob’s Red Mill for providing their delicious products for us to fuel our work sessions and beyond.
That is where this Coconut Organge Saketini comes in. We spent one of our afternoons at Saké One for a tour and extensive tasting, one of only six Saké breweries in the country and the only one in Oregon. I left with a new appreciation of (good) Saké and bought a bottle of Coconut Lemongrass Saké to bring home. As soon as I tasted it, I knew it would be perfect for a fancy pants Saketini.
This retreat wound up being so much better than we even thought it could be. Carolyn and I worked so hard to pull it off and it was so gratifying to see and feel the comradely and generosity of knowledge. Our group was amazing, our location was fantastic and our sponsors really represented the best of the Pacific Northwest.
Read more from Carolyn of All Day I Dream About Food:
From Karista of Karista’s Kitchen:
From Samantha of Little Ferraro Kitchen:
From Fabiola of Not Just Baked:
Now, for that Saketini recipe!
5 minPrep Time
5 minTotal Time
- 3 oz Moonstone Coconut Lemongrass Nigori Sake
- 1 oz Cointreau
- 4 oz orange juice
- Splash tangerine LaCroix (or plain sparkling water)
- Fresh oranges or clementines for serving
- Fill a large cocktail shaker (or quart sized mason jar) with ice.
- Add all ingredients except garnish and shake vigorously until well mixed.
- Pour into two martini glasses, serve with a slice of fresh orange or clementine and Enjoy!