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 Chloe Hage (@chloelavonneh) at Teardrop Lounge (@teardroppdx) in Portland. It takes tequila in a stirred direction, pairing it with rose petal-infused blanc vermouth and Marolo’s chamomile liqueur, made by steeping chamomile flowers in grappa. A teaspoon of Génépy adds another herbal layer, while chocolate and chipotle tinctures let you work cocoa and heat into the drink in small, concentrated amounts. It’s finished with filbert oil, which is simply hazelnut oil, for a nutty aromatic garnish. You can try it at Teardrop Lounge during Barmageddon.Cheers y’all!
Ingredients
- 1½ oz · 45 mltequila blanco (Mi Casa)
- 1 oz · 30 mlrose petal-infused blanc vermouth (Dolin)
- ½ oz · 15 mlchamomile grappa liqueur (Marolo)
- 1 tsp · 5 mlGénépy (Dolin)
- 2 dasheschocolate tincture
- 1 dashchipotle tincture
- 1 dashorange bitters
Method
- 1
Add all ingredients except filbert oil to a mixing glass.
- 2
Add ice and stir until chilled.
- 3
Strain into a chilled coupe.
- 4
Garnish with filbert oil.
anatomyofadrink.com/cocktails/like-water-for-chocolate