Plus, the bartender at The Heathman in Portland created a sweet and tart gin drink!

By Melody Chiu
Updated August 19, 2012 12:00 PM
Kirsten Nieman

Thirsty for more Fifty Shades of Grey? Take a sip of this gin-based cocktail created by the bartender at The Heathman Hotel’s restaurant.

While fans eagerly await the film adaptation of erotic book phenomenon, the real hotel featured in the steamy bestseller is offering readers a chance to indulge in their own Fifty fantasy.

At the Heathman Hotel in Portland, Ore. – where lovers Christian Grey and Anastasia Steele share many a sexy romp in the Shades series – hotel guests can select the “Inner Goddess” add-on ($40) for their stay. The deal includes a “beautiful white wine that Christian and Anastasia enjoy, complete with a little grey tie wrapped around the bottle neck,” says general manager Chris Erickson.

Those looking to splurge on a romantic getaway or bachelorette party can opt for the “Charlie Tango” package ($2,750), which includes a helicopter ride and dinner for six at The Heathman’s restaurant and bar.

And for the fans flocking daily to the boutique hotel for a quick tour of its now infamous elevator, Erickson suggests cooling off at the bar with a “Fifty Shades of Gin” cocktail created by The Heathman’s bartender Brian Hilby.

We think it’s also good for sipping while reading the erotic trilogy … or for sustaining your Christian Grey buzz once you’ve finished all three novels.

Fifty Shades of Gin

1 oz. gin (recipe suggests Nolet’s Gin)
3/4 oz. rhubarb puree* (Heathman restaurant pastry chef John Gayer creates his own)
3/4 oz. fresh squeezed lime juice
1/2 oz. simple syrup
Cranberry bitters
Lime wheel garnish
Directions: In a shaker, combine rhubarb puree, lime juice, simple syrup and gin. Add ice and shake well. Rinse a martini glass with cranberry bitters. Strain cocktail into glass and top with sparkling wine, either Cava or Prosecco. Garnish with lime wheel or twist.

*If you can’t find rhubarb puree, purchase fresh rhubarb at your local grocer or pick from your garden and add to the blender with 1/2 oz. simple syrup.