Bartender Daniel Shoemaker, Teardrop Lounge, Cocktail Recipes, Bamboo Groove, Gilded Youth, Infinite Jest, Long Time Coming, Moon In The Rain, Daron Calvados, Gastrique, Dubonnet Rouge, Fee’s Barrel Aged Bitters, Yamazaki 12 Year Old Whiskey, Belle de Brillet Pear Cognac, Boston Bitters, Bulleit Rye Whiskey, Yellow Chartreuse, Bonal Gentiane-Quina Aperitif, Old Weller 107 Bourbon, Pedro Ximinez Sherry, Costus Root Bitters, Elixir Vegetale, Encanto Pisco, Cherry Digestif, Port Reduction, Truffle Bitters, Ingredients
What
Cocktail recipes from bartender Daniel Shoemaker of Teardrop Lounge in Portland, OR.
Who
Daniel Shoemaker is the bartender / Owner of the Teardrop Lounge in Portland, Oregon.
Why
Passionate, knowledgeable and talented, Shoemaker is highly respected for his house-made ingredients and continually changing seasonal cocktail menu.
Recommended By
- Bartender Erik Adkins (The Slanted Door in San Francisco, CA)
- Bartender Michael Bowers (The Modern Hotel & Bar in Boise, ID)
- Bartender Chris McMillian (Bar Uncommon in New Orleans, LA)
- Bartender Jeffrey Morgenthaler (Clyde Common in Portland, OR)
Bamboo Groove
Recipe by Daniel Shoemaker, Teardrop Lounge in Portland, OR
There's nothing homemade in this one, so it's a little surprise.
Yield
1 drink
Glass: Cocktail Glass
Garnish: Orange Peel
Ingredients
- 1.5 oz Yamazaki 12 Year Old Japanese Whiskey
- 0.75 oz Belle de Brillet Pear Cognac
- 0.5 oz Gran Classico Bitters
- 1 teaspoon Qi White Tea Liqueur
- 1 dash Boston bitters
Directions
1) Stir ingredients over ice.
2) Strain into a chilled cocktail glass.
3) Garnish with an orange peel.
Bartender Daniel Shoemaker | Cocktail Recipes
May 29, 2012
Cocktail Recipes
Teardrop Lounge - Portland, OR
Photographs courtesy of Teardrop Lounge
Long Time Coming
Recipe by Daniel Shoemaker, Teardrop Lounge in Portland, OR
Yield
1 drink
Glass: Cocktail Glass
Ingredients
- 2 oz Encanto Pisco
- 0.75 oz Cherry Digestif
- 0.5 oz Port Reduction
- 8 drops Truffle Bitters
Directions
1) Stir ingredients over ice.
2) Strain into a chilled cocktail glass.
Cherry Digestif
We pit Lapin cherries from Hood River every August, to can house brandied cherries for the year. We then steep all of the pits in GNS for 2 months, adding bittering agents (licorice root, dandelion root, Chinese Angelica, quassia, gentian) as well as caramelized sugar, at the end.
Port Reduction
Tawny port, a little sugar, spices (star anise, clove, allspice, cinnamon) reduce by 1/2.
Truffle Bitters
Just what it sounds like. I steeped Oregon white truffles (very fragrant, but delicate) in rye whiskey 4 separate times over the course of 2 years to extract enough of the truffle note. A ton of spices, bark & herb, then barrel-aged for 6 months in Oregon oak.
Gilded Youth
Recipe by Daniel Shoemaker, Teardrop Lounge in Portland, OR
Yield
1 drink
Glass: Hurricane / Tall Collins
Garnish: Pineapple / Blood Orange Flag
Ingredients
- 1.5 oz Bulleit Rye Whiskey
- 0.75 oz Blood Orange Juice
- 0.5 oz Bonal Gentiane-Quina Aperitif
- 1 teaspoon Yellow Chartreuse
Directions
1) Build in hurricane or tall collins glass.
2) Add crushed ice, swizzle.
3) Top w/ 1.5 oz Tepache, swizzle again.
4) Garnish with a Pineapple / Blood Orange Flag.
Tepache
A traditional Mexican recipe; a naturally fermented pineapple beverage. Place whole pineapple (rind & all) in a non-reactive glass container with piloncillo (Mexican brown sugar cones), canela (Mexican cinnamon sticks), star anise, whole clove, and top the whole concoction with water. Let sit at room temperature for 48 hours, strain and bottle in brewer's bottles. Allow to ferment for an additional 12 to 20 hours.
Infinite Jest
Recipe by Daniel Shoemaker, Teardrop Lounge in Portland, OR
Yield
1 drink
Glass: Cocktail Glass
Ingredients
- 2 oz Old Weller 107 Bourbon Whiskey
- 0.75 oz Blood Orange Shrub(b)
- 0.5 oz Pedro Ximénez Sherry
- 10 drops Costus Root Bitters
- 10 drops Elixir Végetale
Directions
1) Stir ingredients over ice.
2) Strain into a chilled cocktail glass.
Blood Orange Shrub(b)
A hybrid between the more modern, Martinique product and the fruit preserving technique of our Colonial forebears. Blood orange juice / zest, reduced with balsamic vinegar & spices (sasparilla & marshmallow roots, szechuan peppercorn, green cardomom). Then macerated with high-proof rum for 1 month, barrel-aged in New French oak for 10 months.
Costus Root Bitters
A very funky root, with aromatic notes of Christmas in July. When sitting on the shelf too long, more like dirty socks. But a special deep funky spice in the drink when right.
Moon On The Rain
Recipe by Daniel Shoemaker, Teardrop Lounge in Portland, OR
Yield
1 drink
Glass: Cocktail Glass
Ingredients
- 2 oz Daron Calvados
- 0.75 oz Quince-Pecan Gastrique
- 0.75 oz Dubonnet Rouge
- 2 dashes Fee’s Whiskey-Barrel Aged Bitters
Directions
1) Stir ingredients over ice.
2) Strain into a chilled cocktail glass.
Quince-Pecan Gastrique
Slowly caramelize cane sugar in a pan until liquid & smooth, then slowly add balsamic vinegar & brandy until incorporated. Then add quince & toasted pecans, simmering for 20 minutes. Let steep for 4 hours, then strain.
Restaurants
Teardrop Lounge
Pearl District
Cocktails
1015 NW Everett Street
Portland, OR 97209
T: 503.445.8109
Website:
Hours:
Mon - Sat: 4pm - close
Share
Tweets
Recommended By
