About
I’m teaming up with local bars and bartenders to recreate some of their original cocktails for Barmageddon, happening October 4–7 in Portland. Organized by the volunteer-run Portland Bar Coalition (@pdxbarcoalition), it’s a grassroots celebration of our bar community, with workshops, tastings, and parties around the city. Follow along as I share more of the drinks and people behind it, and check out @pdxbarcoalition for event details!
This cocktail was created by Felix (@full.moon.felix) at LaVerne’s (@lavernespdx) in Portland, who describes it as a “garden party Hanky Panky.” Designed to be an approachable, spirit-forward bitter drink, it puts Midori to work in an unusual way. Melon and mint join the gin, sweet vermouth, and fernet, with iced tea providing the dilution you’d normally get from stirring with ice. It’s chilled in the freezer and served over a big cube with a cucumber heart. It’s on the menu at LaVerne’s now, so grab some friends and go try it! You can also order a one-ounce “scoot” called a Tadpole.Cheers y’all!
Ingredients
- 3 oz · 90 mlgin (Another Hendrick's)
- 1½ oz · 45 mlsweet vermouth (Cocchi di Torino)
- 1 oz · 30 mlMidori
- scant ½ oz · 12 mlBranca Menta
- 1 oz · 30 mlR. Jelinek Fernet
- 1 oz · 30 mliced tea (Smith Teamaker), for dilution
- SERVES 3
Method
- 1
Combine all ingredients in a freezer-safe bottle or container.
- 2
Place in the freezer until ice cold.
- 3
Pour 2½ oz over large-format ice in a rocks glass.
- 4
Garnish with a cucumber heart.
anatomyofadrink.com/cocktails/frog-and-toad