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 Corey Atchley (@co.atch) at Brooklyn Carreta (@brooklyncarreta) in Portland. It starts with a milk punch base of yerba mate-infused gin, sweet vermouth, and hazy IPA, clarified with soy milk. Peach and vanilla liqueurs add a soft, rounded sweetness alongside the earthy tea and citrusy hop notes. Fresh lemon brings tartness, while the vermouth and Angostura contribute warm spice and a gently bitter edge. A little Fee Foam gives the shaken drink a foamy finish over its silky clarified base. You can try it at Brooklyn Carreta during Barmageddon, Sunday through Wednesday!Cheers y’all!
Ingredients
- 2½ oz · 75 mlmilk punch base
- ¼ oz · 7.5 mlpeach liqueur (Giffard Crème de Pêche de Vigne)
- ¼ oz · 7.5 mlvanilla liqueur (Giffard Vanille de Madagascar)
- ¼ oz · 7.5 mlfresh lemon juice
- ¼ oz · 7.5 mlagave syrup
- 3 dashesAngostura bitters
- 2 dashesFee Foam or foamer of choice
Method
- 1
Add all ingredients to a shaker tin.
- 2
Add ice and shake until chilled.
- 3
Strain into a chilled coupe or Nick and Nora.
- 4
Garnish with a dehydrated lemon wheel.
MILK PUNCH BASE
- EQUAL PARTS
- Yerba mate-infused Lewis & Clark gin
- Cocchi di Torino sweet vermouth
- Hazy IPA
- Soy milk (to clarify)
- 1
Combine all ingredients except soy milk in a container.
- 2
Slowly pour the mixture into the milk.
- 3
Allow to curdle and rest until separated.
- 4
Strain through a coffee filter until clear.
anatomyofadrink.com/cocktails/single-dog-dare