Flavors

Chocolate Chip Mint Juleb

Both a classic in the ice cream world and a classic cocktail, mint and bourbon and mint and chocolate and mint and ice cream. Combining these delicious ingredients all together was, to Brandon Wise of Imperial, a no brainer. In execution, you find Oregon roasted single-origin chocolate, Oregon grown spearmint, a hand selected batch of bourbon from Four Roses Distilling. This flavor truly shines as the perfect marriage of a Brandon Wise’ mixing experience with Salt & Straw’s kitchen full of yummy Oregon ingredients.

Strawberry and Verbena Pimm's Cup

A sweet and bitter, citrusy pop in the mouth. Working closely with Ross Hunsinger at Portland’s Aviary, this ice cream taps into his bag of flavor manipulation techniques to create a subtly bright strawberry and fresh lemon verbena ice cream. The real inspiration is a Gin & Tonic marmalade that spikes on the palate with a strong hit of Portland-distilled Aviation Gin.

Lemon Amaretto Sour Sherbet

When asked what cocktail is nostalgically summery to him, Jeffrey Morgenthaler of Clyde Common smiled and made us an Amaretto Sour. Capturing that childish smile in a scoop... It’s hard to taste this flavor without also smirking. Eye opening punches of lemon egg cream top off an intensely fruity amaretto sherbet in this yummy combination. At home, dare to go the extra mile with a shot of cask-proof bourbon poured over the top.

Pineapple Honey Dorleac

We worked closely with Kyle Webster of Expatriate on this cocktail themed ice cream. Both Kyle and Salt & Straw’s Tyler Malek are self-taught with one building cocktails and the other ice creams based off of past experiences and personal flavor exploration. Together, Kyle and Tyler sat down with a case of ingredients ranging from bitters, essential oils, and fruits from every corner of the world and began riffing. The result: A honey, vodka, and aperol ice cream based off of Kyle’s own Dorléac recipe paired with a gentle ribbon of pineapple caramel.

Rhubarb and Saffron in Champagne

With the background of a pastry chef, Evan Zimmerman of The Woodsman Tavern crafts cocktails that make more sense from a chef’s perspective than your average bartender’s. In a combination that carefully combines only a couple delicate flavors, this is ice cream is subtly yeasty from the champagne with a tart and carefully flavored ribbon of saffron and rhubarb jelly. A combination reminiscent of that perfect summer-fresh rhubarb spritzer.

Sea Salt Ice Cream With Caramel Ribbon

We created this ice cream with Mark Bitterman, the owner and "selmelier" at The Meadow, the internationally renowned Portland salt shop. He actually wrote the book on salt, Salted, a James Beard Award winning cookbook. We use their Fleur de Sel, which is made in Guatemala from salt pans that are famed for supplying the Mayan Empire at the height of its power. We've topped it off by ribboning in hand-burned caramel that we make in house!

Double Fold Singing Dog Vanilla

This ice cream is called 'double fold' because our friends at Singing Dog Vanilla in Eugene, Oregon use twice as many vanilla beans when making it! They also work with growers in Papua New Guinea and Indonesia to find the very best organic vanilla, pay the farmers a fair price, and share a percentage of profits when the final products sell. They call it Fair Trade Plus+ and it's tasty enough to cause the Wall Street Journal to name it 'the new standard to beat'!

Freckled Woodblock Chocolate

Woodblock Chocolate is the first bean-to-bar chocolate maker in Portland. Charlie & Jessica Wheelock create each bar using only two ingredients – cocoa beans and sugar! The cocoa beans are from a few select farms from around the world and each batch is roasted by hand. We churn it into ice cream using an old-school technique called "freckling" to suspend the chocolate in an un-tempered state that has a small bite to it as it melts quickly in your mouth. We sprinkle a bit of Oregon-harvested Jacobsen sea salt into this ice cream. The first to harvest salt from the Oregon coast in over 200 years…since the days of Lewis and Clark!

Honey Balsamic Strawberry with Cracked Pepper

Oregon strawberries from Oregon Hill Farms, honey balsamic from a third generation Oregon bee keeper at Honey Ridge Farms, and black pepper from Pohnpei – once one of the finest pepper producers of the world, shut down due to local government strife and only now starting to produce in small quantities and imported entirely by a company in Eugene, Oregon.

Grandma Malek's Almond Brittle with Salted Ganache

Handmade in-house, this is our Grandma Malek's almond brittle recipe that she'd make on special occasions since we were little. We added our own touch with salted chocolate ganache and mixed delicious chunks into a creamy vanilla ice cream.

Coffee and Bourbon

Stumptown's single-origin Sumatra coffee, mixed with a little of Portland's HolyKakow Chocolate and a lot of Burnside Bourbon from our own, local Eastside Distillery.

Pear with Blue Cheese

The delicate, sweet flavor of Oregon Trail Northwest Bartlett Pears from Salem, OR with perfectly aged cumbles of Rogue Creamery's Crater Lake Blue Cheese (recently named the best in the world at a fancy competition in France) mixed throughout.

Chocolate with Gooey Brownies

This is chocolate at its simplest and most indulgent. We've teamed up with Portland's Holy Kakow Chocolate to make an ice cream that is straight forward delicious. Holy Kakow hand-crafts raw, organic chocolate syrups from single origin, raw, organic cacao powders purchased at better than fair trade prices. We mix in our house-baked brownies - made with marshmallow fluff to make them extra gooey.

Coconut with Petunia's Salted Caramel Bars

A coconut based, non-dairy ice cream made in collaboration with our good friends at Petunia’s Pastries. Petunia’s salted caramel bars are special because they are both vegan and gluten-free, but are so delicious that we would be none the wiser! For a bit of extra yumminess we swirl in hand-burned caramel and housemade chocolate ganache.

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