Basic HTML Version
food
H
ot enough for you?
That question has a very
obvious answer. But the real
question is how are you keep-
ing cool?
Nic Donahue, bartender at Tucci, has
some very good answers to how to do just
that.
“We’ve dusted off the patio furniture
and moved our beverages in the cool and
refreshing direc-
tion,” he said.
At Tucci, which
is known for its
classic cocktails,
you won’t see
colorful drinks
dressed up with
little umbrellas
or flashy skewers
of fruit. Donahue
says their clients
know what they
like.
“They like the
‘tried and true’
cocktails – drinks made of four ingredi-
ents or less,” he said. The menu includes
classics like gin and tonics and whiskey
gingers. But there are some fun shifts to
the menu that can be attributed to the
weather. “Lemoncello is very popular in
the warm weather and cocktails made
of infused spirits, such as the Little Italy,
made of Campari, a splash of lemon juice
and soda,” said Donahue.
Tucci’s infused spirits cause quite a
buzz around the cocktail table.
“On the cocktail side of the menu our
patrons find that the Spicy Mango hits
the spot,” Donahue said. “This martini is
made from our house infused mango and
Serrano pepper
vodka, mango pu-
ree and a splash of
lime. The Oswego
Mule is a play on
the Moscow Mule
only we have
changed a few
things: Hendricks
gin with a splash
of lemon juice and
St. Germaine el-
derflower liquor,
topped with gin-
ger ale.”
Not to be ig-
nored in the hot
weather are apertifs. Lighter in alcohol
content than regular spirits, apertifs are
refreshing beverages to be enjoyed before
or after meals. Donahue enjoys introduc-
ing customers to apertifs such as Campari
and Aperol, in either the Little Italy or
Aperol Spritz.
With 90 percent of the wine list coming
from Italy, you can’t go wrong ordering a
glass of wine.
“For the wine drinker we offer a fan-
tastic Gavi di Gavi from the Piedmont
region of Italy,” he said. “For the Oregon
wine enthusiast try the latest Edwin
Dyer Viognier from Alchemy Wine Pro-
ductons, an urban winery in southeast
Portland.”
Tucci offers summer sips that are sure to
refresh on even the hottest of days. Happy
hour is held daily from 4 to 6 p.m. Enjoy a
wide variety of appetizers on the happy hour
menu, too.
At Tucci, which is known for its classic cocktails,
you won’t see colorful drinks dressed up with
little umbrellas or flashy skewers of fruit.
Nic Donahue mixes it up behind the bar at Tucci.
The Spicy Mango
The Little Italy
Bartender Nic Donahue makes infused spirits, which he uses in a variety of cocktails.
“Barbeque”
Gift Box
Hand-bottled
Extra Virgin
Olive Oils
& Balsamic
Vinegars plus
Gourmet Foods.
Make any summer
barbecue special!
436186.080113 LO
Join us for Sample Saturdays 11am-3pm
Mon-Fri 10-6
r
Sat 10-5
r
Sun 11-4
438 First Street (between A & B Avenue)
r
Lake Oswego, OR 97034
503-675-OILS (6457)
Oilerie Lake Oswego
Olive Oil Bar
Store
®
Refreshing Mojito
Serves 10 – From Food.com
■
10 limes, fresh pulp and juice
■
30 leaves fresh mint
■
¾ cup sugar
■
1 cup white rum
■
Club soda, chilled
425253.080113 LO
LIQUOR
LakeGrove
16364 Boones Ferry Rd, Lake Oswego
503-636-0310
(Directly behind Zupan’s floral shop – designated
parking in back lot)
www.lakegroveliquor.com
COCKTAIL OF
THE MONTH
Come see us for all your
liquor and cigar needs!
• More than 150 brands of single
malt scotch whiskey
• Huge selection of rum, vodka,
tequila, gin, whiskey, bourbon,
aperitifs, and more!
• 150 sq. ft. humidor housing 75+
types of cigars
• Special orders welcome!
Directions:
1. Place lime juice, mint and sugar into
a pitcher
2. Using a muddle stick mash to release
mint oils and dissolve sugar into juice
3. Add rum and lots of ice topped with
club soda. Adding more club soda to
glasses if a lighter drink is desired.
Story by
Barb Randall |
Photography by
Vern Uyetake
LAKE OSWEGO REVIEW
AUGUST 2013
8
Cool off with a refreshing cocktail at Tucci