I may have to make some changes as we run low on ingredients, but here’s the intended cocktail menu for our final two weeks, including three new additions. This will go into effect tomorrow:
Aquavit Hot Toddy – Krogstad aquavit, Swedish punsch, lemon, star anise $8
Antigua Old-Fashioned – English Harbour rum, coffee-orange bitters, sugar $8
Smoky Margarita – Herradura reposado tequila, Cointreau, lime, lapsang souchong syrup $8
Portland Stinger – Branca Menta, bourbon, brandy, lemon, grenadine $9
Thyme in a Bottle — Bombay Sapphire, Farigoule thyme liqueur, lemon, maraschino $9
Erica’s Impulse –Brandy, allspice liqueur, lemon, simple syrup, orange bitters $8
H’ronmeer’s Flame – Rye whiskey, sweet vermouth, Ramazzotti, flamed orange zest $9
Witty Flip – Brandy, J. Witty chamomile liqueur, lemon, orange bitters, egg, nutmeg $10
Horatio – Krogstad aquavit, Cointreau, Fernet-Branca, orange bitters $9
Curse of Scotland — Ardbeg 10 year single malt Scotch, Drambuie, maraschino, lemon $10
Queen Bee – Vodka, St. Germain elderflower liqueur, lemon, honey syrup, sparkling wine. $9
On a Whim – Trust your bartender to make you something good
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Jacob Grier is a freelance writer, barista, mixologist, and magician in Portland, OR. He writes, eats, and drinks a lot. His articles have appeared in The Washington Post, Reason Online, The Oregonian, and other publications.
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I am very disappointed. I think you know why.
#1 might make for an excellent “Dean Demopolous” with a certain modification.
I suggest you double the proportion that ingredient in The Curse and rename it “The Birdman” for one of our friends…
@David Mihm: There’s a third bottle of Earl Grey infused gin with your name on it. Yours or Patty Mills’…