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Congratulations! Your establishment is mentioned in the "DRINKING MADE EASY" EPISODE GUIDE for PORTLAND! Please find a link below to tonight's Episode Guide for "Drinking Made Easy" featuring PORTLAND - airing TONIGHT at 8:30pm ET on HDNet! http://www.drinkingmadeeasy.com/2011/02/drinking-made-easy-portland.html "Drinking Made Easy" airs Wednesday nights at 8:30 p.m. ET on HDNet. HDNet networks are available nationally via DIRECTV and Dish Network and locally in Portland, Oregon on Beaver Creek Cooperative Telephone, Canby Telcom, Charter, Clear Creek Television (NCTC), Comcast, Frontier Communications, Minet and Wavedivision Holdings LLC. Check your local listings for channels and more information. Another popular cocktail lounge is Mint/820, which is located in Portland's Eliot Neighborhood. Mint, the restaurant, is a Pan American Bistro with influences from the Pacific Northwest, the Mediterranean and Latin America, and 820, the bar portion, is renowned for its unique and inventive cocktails that use fresh ingredients. Owner Lucy Brennan is consistently noted as one of the nation's top mixologists. Brennan and her staff of cocktail-crafting geniuses concoct mixed drinks that have put 820 on the map. Click here for more info on Drinking Made Easy. |
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PORTLAND, Ore. (Wireless Flash - FlashNews) - Today's trendiest cocktails call for ice, booze, and oddly enough, vegetables. So says master mixologist Lucy Brennan, owner of Mint and 820, a popular bar and restaurant in Portland, Oregon, and author of Hip Sips: Modern Cocktails To Raise Your Spirits (Chronicle Books). Brennan has been incorporating "more items from the kitchen" into her hit drinks including cilantro, cucumber, and even avocados. Her "Avocado Daiquiri" blends rum - among other things - with a ripe avocado for a smooth, green-hued take on an old classic. Meanwhile, she says customers clamor for another specialty cocktail called the "Ruby," which features homemade, beet-infused vodka. She says vegetables, as well as fruit and herbs, are the new frontier of hip sips because they're so versatile. She likes to work with whatever is in season and advises bartenders to stick to about five ingredients for best results. Next up, Brennan is looking for a way to strategically mix asparagus into a cocktail. |
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Lucy is featured in the Decemeber 2008 issue of Sunset Magazine. Check out the three recipes here: Click here for more info on SunSet Magazine. |
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Edible Paper. Liquid Nitrogen Ice Cream. Electric Foamers. Science and food continue to collide in restaurant kitchens around the globe as popular gastronomy adopts the role of a working science laboratory. To honor some of the country's emerging "science chefs" and explore this innovative scientific approach to food, The Oregon Museum of Science and Industry (OMSI) announces the theme for its annual fundraising gala, "Science in the Kitchen: An Evening with the Nation's Top Culinary Alchemists," on Saturday, Jan. 19, 2008. The evening's culinary talent includes Homaro Cantu, Moto, Chicago; Paul Liebrandt, Restaurant Liebrandt, New York; Johnny Iuzzini, Jean Georges, New York; David Arnold, French Culinary Institute, New York; Will Goldfarb, Room 4 Dessert, New York; Harold McGee, Author of On Food and Cooking: The Science and Lore of the Kitchen; Vitaly Paley, Paley's Place, Portland; Scott Dolich, Park Kitchen, Portland; Dwayne Curtis Beliakoff, owner, Roux, Portland; and Lucy Brennan, mixologist and owner, Mint and 820 Lounge, Portland. "The idea of chefs transforming plain, everyday ingredients into innovative dishes inspired by science is gaining momentum both nationally and abroad," says Vitaly Paley, award-winning chef and owner of Paley's Place. "OMSI is bringing together some of the country's cutting-edge chefs to educate us about the connection between science and food…and the exciting culinary results we can both taste and smell." Click here to check out the entire article at OMSI.org. |
 
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In recent years, a small group of innovative bartenders has risen to the top shelf of cocktail culture. Working at stylish new bars - places without neon or velvet ropes, where connoisseurship replaces trendiness - they can be found crafting drinks that are equal parts heady libation and epicurean delight. On the following pages, meet fi ve experts who have elevated the cocktail to an art form, and in the process reinvented the way we drink. Lucy Brennan, Mixologist Mint and 820, Portland, Oregon Raising the Bar: A student of the classics (and by that we mean pre-Prohibition cocktails like the Tom Collins), Brennan searches for inspiration in vintage bartending books. Her updates include the Hot & Sour, a Whiskey Sour fired up with a spicy kiss of Tabasco. Star Turn: Brennan's unconventional use of produce (her signature drink is the Avocado Daiquiri) has put her on more than a few top bartender lists (Food & Wine, Bon Appétit, Playboy.com) and she recently released her first book, Hip Sips (Chronicle). Forewarned is Forearmed: Reservations are not required at the starkly lit, brick-walled 820 (adjacent to her restaurant, Mint), but expect a wait, as it's still the standard-bearer for Portland's cocktail renaissance. Take Away: "A cocktail should be balanced and complex but only have four or five ingredients," she says. She recommends experimenting with fruits or herbs. Click here to read the entire article! |
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Bring down the heat with these calorie-conscious cordials. These drinks are fresh and simple—with zero fake stuff like sugary mixers or artificial sweeteners. For parties, multiply ingredient amounts by the number of guests, and keep the batch refrigerated until it's time to serve. These cool cordials were developed by Lucy Brennan, author of Hip Sips: Modern Cocktails to Raise Your Spirits and owner of Mint and 820 Lounge in Portland, Oregon: Pome-Rita This sipper is about 100 calories less than a regular margarita, and has nearly half the amount of sugar. Ingredients 1 1/2 ounce tequila 1/4 ounce orange liqueur, like Cointreau 1/2 ounce fresh lemon juice 1/2 ounce fresh lime juice 1 ounce simple syrup (see recipe below) 1 ounce pomegranate juice Kosher salt for rim Lime wedge for garnish (optional) Directions 1. Combine ingredients in a cocktail shaker filled with ice. 2. Shake vigorously. 3. Pour with ice into a salted wine glass. 4. Garnish with a lime wedge. Calories 196 (0% from fat); Fat 0g (sat 0g, mono 0g, poly 0g); Cholesterol 0mg; Protein 0g; Carbohydrate 22g; Sugars 20g; Fiber 0g; Iron 0mg; Sodium 5mg; Calcium 8mg Click here to check out the entire article at Health.com. |
 
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In an industry that was once dominated by men, women are shaking up a great deal more than cracked ice and cranberry juice these days. From mixology to marketing, bartending to big business, the industry owes a debt of gratitude to female fortitude. Nightclub & Bar salutes four of America's most successful women in the industry -- Julie Reiner, Lucy Brennan, Bridget Albert and Ann Rogers. Lucy Brennan, Mixologist Owner of Mint and 820, Portland, Oregon Before she was behind the bar at her attached Portland, Ore., venues Mint restaurant and 820 Lounge, you might have met West Coast bar maven Lucy Brennan at the Park Hyatt in San Francisco -- managing the room service staff. She then moved on to Oregon's Saucebox restaurant around 1994. Twelve years later, Brennan's mixology has prompted a book deal, bartending classes taught in two locations in Portland and a spot for her on Playboy.com's latest "A-list: America's Top Bartenders." Why? Who else puts beets and avocados in cocktails and makes them seem as inherent as the vodka? Click here to read more... |
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PRESS LINKS:
Project Foodie: Spotlight of Hip Sips! Tales of the Cocktail 2007: Authors, Mixologists, VIP's: Lucy Brennan |
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Playboy.com - America's best bartenders are not those oh-so-talented men and women who can juggle three liquor bottles while singing country tunes. And they are not the folks who merely give you a free round (though that is indeed a wonderful thing). Mixing drinks has become an art form on the level of haute cuisine; better cocktails use fresh ingredients, pair unusual flavors and look as good as they taste. Serious mixologists (pretentiously known as "bar chefs") have mastered the classics and strive to create new ones. In our search for the best bartenders we looked for pros you can actually see (and meet) mixing drinks. Our top 10 are assembled here alphabetically, along with their place of work and signature creation. Our first Top 10 Bartender is Lucy Brennan: Lucy Brennan Portland, Oregon Mint - 816 North Russell Street 820 Lounge - 820 North Russell Street Website >> http://www.Mintand820.com Click here to read more... |
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Noted as one of the nation's top 5 mixologists by Food and Wine January 2006, Lucy Brennan is a household name in the cocktail industry. Her one of a kind concoctions, fabulous Portland, Ore. restaurant and lounge, and dedicated following, have earned her many accolades as she actively reinvents today's cocktail culture. A native of London, England, Lucy moved to New York City at sixteen, where she worked as an assistant to two Wall Street stock traders. Her adventurous spirit later took her to San Francisco, where she served four years as a beverage and assistant restaurant manager at the San Francisco Park Hyatt. Lucy's first bartending experience was not until she moved to Portland, Oregon in 1994. After five years of mixing and shaking her way to bar manager at Portland's Saucebox restaurant on SW Broadway, Lucy had found her true calling. Lucy opened her own restaurant in North Portland in the spring of 2001. She chose the name Mint because in Greek mythology, mint is the symbol of hospitality. The success of Mint and the incredible demand for Lucy's unique cocktails prompted her to open the 820 Lounge next door to Mint in spring 2003. Lucy Brennan's improbably delicious drinks at Mint/820 - avocado daiquiris, beet martinis - have inspired local bartenders for more than a decade and helped make Portland, Oregon one of the country's most dynamic cocktail towns. This port-accented cocktail reflects her belief that "there's nothing better in cold weather than a sweater with a glass of port." The name refers to the puree of Mission figs that lends the drink a sweet, fruity taste. |
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