Hangman’s Bier

 

1 1/2 oz rye whiskey (Wild Turkey 101)
1/4 oz rich demerara syrup (2:1)
1/4 oz lime juice
4-5 oz porter or stout
nutmeg, for garnish

Pour the whiskey, lime juice, and demerara syrup into a collins glass and stir to combine. Add ice and top with the beer. Stir gently and garnish with freshly grated nutmeg.

Recipe by Jordan Felix for the Multnomah Whiskey Library. Photo by Paul Willenberg. More details here.

 

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Trigger Warning

1 1/2 oz Novo Fogo barrel aged cachaça
3/4 oz lime juice
3/4 oz habanero syrup
small handful of cilantro leaves
2 oz wheat beer

Combine the cachaça, lime juice, habanero syrup, and cilantro in a shaker. Shake with ice and strain into a flute or cocktail glass. Top with the beer and stir gently to combine.

Habanero syrup:

2 cups sugar
2 cups water
5 habanero peppers, stemmed but not deseeded

Combine sugar and water over heat and stir until dissolved, bringing to a boil. Add peppers and remove from heat, cover, and allow to steep for 20 minutes. Strain and keep refrigerated.

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Corrida de Cavalos

Corrida de Cavalos

2 oz Novo Fogo silver cachaça
1/2 oz lime juice
1/2 oz mint vinegar
1/2 oz rich simple syrup (2:1)
2 dashes Angostura bitters
2 oz soda
mint sprig garnish, for garnish

Shake cachaça, lime, vinegar, syrup, and bitters with ice and strain into an ice-filled rocks glass. Top with soda, garnish with fresh mint.

To make the mint vinegar:

1 cup champagne vinegar
leaves from 5-6 mint sprigs

Bring vinegar to a boil, pour over leaves, and allow to infuse overnight or for a couple days. Strain and bottle.

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Navigation

Navigation cocktail at Metrovino: Reposado tequila, jalapeno tomatillo jam, Ferrand dry curacao, lime, and egg white. Cinnamon on top.

1 1/2 oz reposado tequila
3/4 oz dry curacao
3/4 oz lime juice
1 egg white
2 barspoons tomatillo jalapeno jam
cinnamon, for garnish

Shake the ingredients without ice to aerate, then add ice and shake again. Strain into a cocktail glass. Garnish with a dusting of freshly grated cinnamon.

For the jam recipe, see Lisa Fain’s The Homesick Texan Cookbook.

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Hopped Up Nui Nui

Hopped Up Nui Nui -- traditional recipe + 1 oz IPA.

2 oz amber rum
1 oz IPA
1/2 oz lime juice
1/2 oz orange juice
1/4 oz cinnamon syrup
1/4 oz Don’s Spices #2
1 dash Angostura bitters

Shake all ingredients with ice and strain into an ice-filled rocks glass. Garnish with a cherry and umbrella.

This is a twist on the classic Nui Nui, adding just a touch of bitterness with the IPA. Background here.

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