Categories: Food+DrinkRecipes

Oregon Cocktail Recipes

Teardrop Lounge

1015 NW Everett Street, Portland

teardroplounge.com

Daniel Shoemaker, owner

Garden of Good and Evil | Serves 2

Ingredients:

16 mint leaves

12 blackberries

4 ounces El Tesoro reposado tequila

2 ounces fresh-squeezed lemon juice

3 tsp. cane sugar

Directions:

Place 16 mint leaves in the bottom of a heavy-bottomed glass. Top with 12 blackberries. Sprinkle 3 teaspoons of cane sugar over the top, gently press several times with a wooden muddler, until the berries are firmly pressed and the aroma of the mint is present. Add 4 ounces tequila, lemon juice, top with crushed ice and shake or stir with a spoon and serve in a martini glass.

Joshua’s Moon | Serves 1

Ingredients:

Cocktail

2 ounces Novo Fogo cachaça

¾ ounce Cointreau

¾ ounce fresh-squeezed lime juice

½ ounce Lillet Blanc

½ ounce spicy Blackberry-Agavé syrup*

*Spicy Blackberry Agavé Syrup

1 cup light agavé nectar

1 pint fresh blackberries

1 thai chili

Directions:

Combine all ingredients in glass, shake well. Add 1 ounce club soda, strain over fresh cubes in a tall glass. Serve with a lime wheel.

Heat, but do not boil light agave nectar in a small saucepan. Add fresh blackberries, pressing with the back of a wooden spoon to break down. Add thai chili, split in half, but with seeds. Let simmer for 5 minutes. Remove from heat, allow to cool, strain well through a muslin. Refrigerate before serving.

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