CUhlDesigns Productions

Portland, Oregon +

Hosting a specially curated event series

A curated event that gives you the opportunity to experience the cocktail from behind the glass.

We partner with local beverage producers and professional bartenders to bring you a flavor experience infused with tips, tricks, and industry tidbits.

Come watch local bar professionals speak about and hand create a premium cocktail so that you can better understand the taste proponents within the glass.

Each session is a new and different demonstration with an entirely different flavor journey celebrating the work that local beverage producers and mixologists do to create quality products that become the delicious cocktail.

CUhlCocktails in conjunction with CUhlDesigns put this pop-up together to celebrate the craft of creating an exquisite beverage and spotlighting the professionals out there that have studied, practiced and hand crafted the wonderfully delicious beverages we enjoy every day.

CUhlCocktails Experience Debut Event

On January 21st, 2023 we partnered with Trail Distilling, the Boundary Social Club and three very studied drink masters to launch our CUhlCocktails Experience.

Zander Emery - Push Pull	Zander Emery - Push Pull 3
Zander Emery - Push Pull 2	Push Pull by Zander Emery
Charles Hildreth - The Loredo 3	Charles Hildreth - The Loredo 4
Charles Hildreth - The Loredo 7	ChrisTina Uhl - Pinot Parade 4
photo jan 21 2023, 5 39 39 pm	ChrisTina Uhl - Pinot Parade
ChrisTina Uhl - Pinot Parade 3	ChrisTina Uhl - Pinot Parade 2
CUhlCocktails Debut - Trail Distilling 5

Meet your bartenders

Charles is a wine and spirits professional with over 20 years of experience. He has spent his career working as a Captain, Sommelier, and Bar Manager in Michelin-starred restaurants, as well as a distribution and sales representative.

For this event he created a detailed deeply flavorful story of corn and southern BBQ by marrying the history of the spirit to the history of it's ingredients and exploring new products in the flavor umbrella of corn in homage to his choice of using Trail Distilling's First City Whiskey distilled from corn as the base for his cocktail.

He even chose a name that aligned to his cocktail's theme as well naming his cocktail "The Loredo." Loredo Texas was one of the first established cities in Texas and the way Charles described how he came up with the name was excellent.

With a salty accompaniment snack of popcorn to the fat wash he did on the whiskey, it was truly a unique and exciting flavor excursion through a delightfully savory cocktail.

Charles Hildreth

Professional Beverage Crafter

Currently runs the beverage program at the Boundary Social Club in Portland, Oregon

Zander is a dedicated beverage professional and a cocktail enthusiast who constantly studies and tracks the flavors he experiments with. He consistently reads cocktail books and is always actively working on flavor development.

For our event he built a cocktail he named "Push Pull." He used Trail Distilling's Trillium Pink Pinot Gin with a coconut fat wash, lemon and a hint of chocolate with a side of chocolate nibs to help bring out the chocolate notes in the cocktail.

He had the most beautiful garnish of the evening with hand designed sugar art melted to the rim of the glasses.

Zander Emery

Professional Bartender & Cocktail Enthusiast

A multi-bar dedicated cocktail concocter whose enthusiasm is unmatched

Christina is a creative entrepreneur & food industry professional who has recently perfected her skills in the mixology world with spirits education and a recent mentorship. She specializes in home made original syrup recipes.

I too ran with a theme for my cocktail creation for this. Being my debut cocktail experience I wanted to create the kind of experience I would want from a dessert cocktail.

I took my long time affinity for port wine developed a grape dessert in a glass that made even those without a sweet tooth raise an eager brow of joy when tasting it.

I called it the "Pinot Parade" I used a demerara sugar and a castor sugar and blended them with and Oregon Pinot Noir and then I added some of the pinot itself, both syrups, a delicious port wine and the Trillium Pink Pinot gin and used both local chocolate bitters as well as organic vanilla extract for aroma.

I did not serve it with a snack but rather garnished it with a Candy Grape to form a true parade of the grape in a glass

It was delightful!