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Bols Cardoon- 1.5 oz @BolsGenever, 1 oz Cardamaro, .75 oz lemon juice, .25 oz @CointreauUSA

Bols Cardoon:

1.5 oz Bols Genever
1 oz. Cardamaro
3/4 oz lemon juice
1/4 oz. orange liqueur (Cointreau)
lemon oils

Shake over ice. Double strain. Express lemon oils and discard zest

The nose is malt and citrus forward, interesting, as many genever cocktails have a bit of malt on the nose, but wait to reveal their full expression of maltiness on the finish. This is still present, yet now coupled with the richness of Cardamaro, a Bosca estate wine-based amaro flavored with Cardoon, a relative of the artichoke, and Blessed Thistle, along with a blend of other secret botanicals, before resting in oak for a minimum of six months resulting in a less bitter predecessor to modern amaris. It has a smoky, incense-like richness, with notes of copal and frankincense. Cardamaro can be a bit tricky to find in stores in the US, but can be special ordered for around $20 a bottle.

We have been in citrus heaven this season, with a large variety of unique heirloom varietals. The first iteration of this cocktail was made with sweet lime juice, which look like lemons and taste like candy with very little acidity. The resulting cocktail did not have the requisite acidity to help the other flavors adequately "pop", and we yielded a much better cocktail by selecting a classic lemon for our citrus.

While we missed the Campo de Encanto Pisco Post-Holiday punch party at Teardrop Lounge, we got one great recipe that also includes Cardamaro from Portland's Dave Shenaut.

2 oz. Cocoa infused Encanto Pisco
1 oz. Imbue Bittersweet Vermouth
.5 oz. Cardamaro
2 dashes Dandelion bitters
lemon zest

Maker’s 46 Release Party @BeakerandFlask

Kevin Ludwig, owner of Beaker and Flask, donated his lovely space to the Oregon Bartender's Guild (OBG) for the Maker's 46 Release Party. The evaluation of the spirit itself was well covered in by Mr. Boozenik so to escape redundancy, I will briefly touch on the food, most of which also involved Maker's 46 of course. The food was served by Anthony Walton from the Beaker Kitchen, and included:

Bourbon Chicken Liver Mousse with Golden Raisin Marmalade on Crostini
The Fried Chicken and Waffle with Bourbon Maple Syrup (bite sized mini waffles!)
ButterBeerBattered Cauliflower with Bourbon Bleu Cheese
Chef Creek Oyster w/ Bourbon Glazed Bacon, Herb Creme Fraiche & Rose’ Gelee
Bourbon Soaked Watermelon with Smoked Scallop and Radish
Dulche Bread Pudding, Bourbon Apricot Anglaise, Bourbon Chantilly, Cherry on Top

Drinks served:

Brooklyn 46- Maker's 46, Noilly Pratt Sweet Vermouth, Ramazotti Amaro and Luxardo Maraschino- recipe here


This was my favorite drink of the evening as I felt it best showcased the bourbon with complementing flavors.

Peach Crusta- Maker's 46, Cointreau, lemon, local peaches

This was a great seasonal sour cocktail spin on a classic. Delicious.

and more Mint Juleps then the Kentucky Derby - Maker's 46, simple syrup, mint



DJ Drew Groove (@drewgroove on Twitter) provided excellent tunes, making for an exceptionally fun party.



Photo Credits Eben Waggoner, Jessica Hinks

Seelbach- Recipe from @Seelbachhotel, Louisville, 1917 @Teardroplounge

Seelbach:

TDL Old Weller 107 bourbon
Cointreau
Angostura and Peychauds bitters
Brut sparkling wine

Teardrop Cocktail Lounge has an excellent menu, separating their drinks into House Cocktails, Classics, and Friends. This drink was from the classics section, the Seelbach, originating at the Seelbach Hotel,Louisville 1917.

Will pursue and update recipe amounts shortly, though approximation can be found at the Gary Regan link below.


This was a great sharp citrus treat. The high volume of bitters makes this a very interesting drink. This is explained in detail much more gracefully than I by Gary Regan here and was well executed at Teardrop.

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