1. Ingeniería

Glossary of Terms
Amaro: bitter Italian digestif
Applejack: America’s 1st spirit, produced from apples, aged with grace
Bénédictine: cognac-based herb & spice aromatic liqueur, monk-made
Bitters: maceration of bitter herbal bark & spices in alcohol, adds
depth and complexity to a drink, located primarily on the finish
Chartreuse Elixir: “Elixir of Life” first made by Carthusian monks in
mid-1700’s as a curative tonic; a truly profound blend of Swiss herbs
Cherimoya: exotic S, American fruit; custard-like in texture, its flavor
is a cross between papaya, pineapple & guava
Beer & Wine
Bottled Beer
Miller Hi-Life, WI
Oskar Blues, Mama’s Little Yella’ Pils, CO
Original Sin Pear Cider, NY
Pelican, Kiwanda Cream Ale, OR
Breakside Brewery, Post Time Kölsch, OR
10 Barrel Apocalypse I.P.A., OR
Anchor Brewing, Anchor Porter, CA
North Coast, Old Rasputin Imperial Stout, CA
3
5
7
6
16 oz. / 6
5
6
7
Cocchi Americano Rosa: Italian aperitif; lightly aromatic, with notes
of wild rose & summer berries
Cream Citrate: phosphate tincture of orange, cream & citric acid
Curaçao: liqueur from the dried peel of Caribbean citrus
Dubonnet Rouge: bittersweet, wine-based apéritif; darkly herbal
Falernum: traditional Barbados sweetener; lime, ginger, clove, almond
Sparkling Wine
Loredan Gasparini prosecco, IT
Grand Imperial brut, FR
Duval Leroy brut premier cru champagne, FR
10
11
btl / 78
Galliano: sweet herbal liqueur, hints of vanilla & star anise
Gastrique: French technique for caramelizing sugars, then adding a
vinegar as an acid; the original sweet-&-sour syrup
Génépy des Alpes: cooling aperitif made from Alpine herbs;
comparable to aspects of absinthe & Green Chartreuse
Genever: the granddaddy of all gins, a Dutch spirit made from
maltwein (viscous blend of 3 grains) with a strong botanical heft
Gomme: a syrup using gum arabic for viscosity to enrich the
mid-palate of a cocktail
Kirschwasser: dry cherry brandy
Mezcal: agave distillate primarily produced in Oaxaca; often smokier
& more distinctively vegetal than its sister, tequila
White Wine
’13 Cantele Salento, Chardonnay, IT
’13 Nautilus Estate, Sauvignon Blanc, NZ
’13 Weingut Stadt Krems, Grüner Veltliner, AT
10
11
11
Red Wine
’13 Ransom Jigsaw, Pinot Noir, OR
’12 Araldica, Barbera d’Asti, IT
’12 Bodegas Pablo, Old Vine Garnacha, SP
Teardrop Cocktail Lounge
1015 NW Everett Street
Portland OR | 97209
503.445.8109 | teardroplounge.com
11
10
9
Old Tom gin: first style of gin produced in London in the mid-1800’s,
initially sweetened, but with a deeper botanical character
Oleo-Saccharum: traditional base for any punch; lemon peels
macerated in sugar to extract the oils, lending an elegant, citrus aroma
Orgeat: almond syrup
Pisco: Peruvian brandy-wine; aromatic, dry with a soft fruit finish
Shrub: steeped in Colonial tradition, a means of preserving fruit; made
with vinegar, fruit, sugar & herbs
Sloe Gin: gin-based liqueur, steeped with sloe (or hawthorn) berries
PLEASE NOTE: Teardrop Lounge is unable to accept more than three forms of
payment per table. We apologize for any inconvenience.
A gratuity of 18% will be added to any unclosed credit card checks.
Winter 2015
Cocktails
House Cocktails
Classics
The Bonnie Situation
Come Up and See Me Sometime ∆
The Hush-Hush Punch
50 / Serves 4 to 6
26 / Serves 2 to 3
bold effervescence meets dark & fruity
Jameson Black Barrel Irish whiskey w raspberry gomme w lemon w
honey w Old Rasputin imperial stout w prosecco w nutmeg
52 / Serves 4 to 6
28 / Serves 2 to 3
(Ted Saucier, Bottoms Up, 1954)
Flor de Caña 4-yr white rum w Macchu pisco w grenadine w
apricot liqueur w orange w lime w orange flower water
50 / Serves 4 to 6
26 / Serves 2 to 3
(Rolo Tomassi, Nite Owl, Los Angeles)
Ford’s gin w earl grey tea w Dolin dry vermouth w
pineapple w orange w oleo-saccharum w ginger beer
Miracle Worker
Alhambra Royale ∆
12
deep, rich and spiritual; with a vibrant floral complexity
Amaro Montenegro w El Tesoro reposado w
TDL gin blend w Fee’s black walnut bitters w Pacifique absinthe
Full Circle
11
a pretty thing: soft citrus, tingling on the palate
TDL gin blend w caraway-black pepper shrub w
blood orange w Gran Classico w pickled bitters
Whitecap
11
10
savory, dry & herbal; subtle hints of green apple
Capitol vodka w fino sherry w orgeat w Dolin Génépy w lemon
Redshirt Freshman
11
fresh spices and a chocolate finish
Rittenhouse rye w Jägermeister Spice liqueur w lemon w orange w
Cruzan blackstrap rum w gomme w xocolatl mole bitters
Brightwood Breakup
14
subtle twists of gospel; themes of biblical redemption
Dolin dry vermouth w Clear Creek Mirabelle plum brandy w
Cocchi Rosa w Galliano w Chartreuse Elixir w orange bitters
Rocky Mountain High
11
sublime texture alongside playful, exotic citrus
Jim Beam Black w Laird’s bonded apple brandy w
cranberry-yogurt liqueur w orange w maple syrup
Crimson & Clover
12
(William Boothby, American Bar-Tender, 1891)
Hennessey V.S. cognac w crème de cacao w
brut sparkling w citrus oils
Mary Pickford
10
(Eddie Woelke, Hotel Nacional de Cuba, 1920’s)
TDL rum blend w pineapple w
grenadine w Luxardo maraschino
Betsy Ross
11
(Crosby Gaige, Cocktail Guide and Ladies’ Companion, 1941)
Laird’s bonded apple brandy w Bocas ruby port w
Pierre Ferrand dry curaçao w Angostura bitters w nutmeg
∆
invigorating and refreshing, with essences of the tropics
Macchu pisco w cherimoya cream w pineapple gomme w lime w soda
Second Hand News
Friends
12
adventurous and full of spices that boasts curious flavors
Clear Creek pear brandy w Dystopia vodka w
Ramazzatti Amaro w grapefruit w lemon w honey
Gypsy Queen 10
(Russian Tea Room Restaurant and Cafe, circa 1930’s)
Capitol vodka w Bénédictine w peach bitters
A Harlot’s Progress 12
(Kevin Diedrich, BDK Restaurant & Bar, SF)
Bols Genever gin w honey w kumquats w Pacifique absinthe
Southern Exposure 10
(Joaquín Simó, Death & Co., NYC)
jalapeño-infused Olmeca Blanco tequilaw Vida mezcal w
lime w red bell pepper purée w salt
Buddy Cole 10
(Jared Schubert, Monkey Wrench, Louisville)
Jameson Black Barrel Irish whiskey w fig-balsamic gastrique w
Ramazzatti Amaro w Old-Fashioned aromatic bitters
B-String 12
(Brian Means, The Dirty Habit, SF)
Pierre Ferrand 1840 cognac w TDL sherry blend w
Giffard crème de banane w Degroff Pimento bitters
Lafayette
Smokey and the Bandit 11
(Dave Kinsey, Sycamore Den, San Diego)
Bank Note scotch w Ardbeg Islay scotch w
orange w lemon w Velvet Falernum w orgeat w
Atholl Brose ∆
Tar & Pitch 12
(Misty Kalkofen, Brick & Mortar, Cambridge)
Smith & Cross rum w Old Rasputin stout w
Nux Alpina walnut liqueur w egg
12
(David Embury, Fine Art of Mixing Drinks, 1948)
Rittenhouse rye w Dubonnet rouge w
Dolin dry vermouthw Angostura & orange bitters
12
(Charles H. Baker Jr., Gentlemen’s Companion, 1939)
Cutty Sark Prohibition scotch w lavender-infused cream w honey
Wagner Cocktail 10
(A.S. Crockett, Old Waldorf-Astoria Bar Book, 1935)
Plymouth sloe gin w Italian vermouth w
grapefruit w Clear Creek Kirshwasser w honey
Bamboo Cocktail 10
(Louis Eppinger, The World’s Drinks, 1908)
TDL sherry blend w Dolin dry vermouth w Angostura bitters
*Consuming raw or undercooked eggs may increase your risk of food-borne illness
∆
Adapted
True Romance
10
(Art Tierce, Ransom Spirits, Sheridan)
Ransom sweet vermouth w Macchu pisco w
grenadine w eucalyptus bitters
The Bronx is Burning 11
(Ryan Maybee, Manifesto, Kansas City)
Tanqueray Malacca w Carpano Anitca w
Dolin dry vermouth w Bittermen’s orange cream citrate
House Cocktails
Classics
The Bonnie Situation
Come Up and See Me Sometime ∆
The Hush-Hush Punch
50 / Serves 4 to 6
26 / Serves 2 to 3
bold effervescence meets dark & fruity
Jameson Black Barrel Irish whiskey w raspberry gomme w lemon w
honey w Old Rasputin imperial stout w prosecco w nutmeg
52 / Serves 4 to 6
28 / Serves 2 to 3
(Ted Saucier, Bottoms Up, 1954)
Flor de Caña 4-yr white rum w Macchu pisco w grenadine w
apricot liqueur w orange w lime w orange flower water
50 / Serves 4 to 6
26 / Serves 2 to 3
(Rolo Tomassi, Nite Owl, Los Angeles)
Ford’s gin w earl grey tea w Dolin dry vermouth w
pineapple w orange w oleo-saccharum w ginger beer
Miracle Worker
Alhambra Royale ∆
12
deep, rich and spiritual; with a vibrant floral complexity
Amaro Montenegro w El Tesoro reposado w
TDL gin blend w Fee’s black walnut bitters w Pacifique absinthe
Full Circle
11
a pretty thing: soft citrus, tingling on the palate
TDL gin blend w caraway-black pepper shrub w
blood orange w Gran Classico w pickled bitters
Whitecap
11
10
savory, dry & herbal; subtle hints of green apple
Capitol vodka w fino sherry w orgeat w Dolin Génépy w lemon
Redshirt Freshman
11
fresh spices and a chocolate finish
Rittenhouse rye w Jägermeister Spice liqueur w lemon w orange w
Cruzan blackstrap rum w gomme w xocolatl mole bitters
Brightwood Breakup
14
subtle twists of gospel; themes of biblical redemption
Dolin dry vermouth w Clear Creek Mirabelle plum brandy w
Cocchi Rosa w Galliano w Chartreuse Elixir w orange bitters
Rocky Mountain High
11
sublime texture alongside playful, exotic citrus
Jim Beam Black w Laird’s bonded apple brandy w
cranberry-yogurt liqueur w orange w maple syrup
Crimson & Clover
12
(William Boothby, American Bar-Tender, 1891)
Hennessey V.S. cognac w crème de cacao w
brut sparkling w citrus oils
Mary Pickford
10
(Eddie Woelke, Hotel Nacional de Cuba, 1920’s)
TDL rum blend w pineapple w
grenadine w Luxardo maraschino
Betsy Ross
11
(Crosby Gaige, Cocktail Guide and Ladies’ Companion, 1941)
Laird’s bonded apple brandy w Bocas ruby port w
Pierre Ferrand dry curaçao w Angostura bitters w nutmeg
∆
invigorating and refreshing, with essences of the tropics
Macchu pisco w cherimoya cream w pineapple gomme w lime w soda
Second Hand News
Friends
12
adventurous and full of spices that boasts curious flavors
Clear Creek pear brandy w Dystopia vodka w
Ramazzatti Amaro w grapefruit w lemon w honey
Gypsy Queen 10
(Russian Tea Room Restaurant and Cafe, circa 1930’s)
Capitol vodka w Bénédictine w peach bitters
A Harlot’s Progress 12
(Kevin Diedrich, BDK Restaurant & Bar, SF)
Bols Genever gin w honey w kumquats w Pacifique absinthe
Southern Exposure 10
(Joaquín Simó, Death & Co., NYC)
jalapeño-infused Olmeca Blanco tequilaw Vida mezcal w
lime w red bell pepper purée w salt
Buddy Cole 10
(Jared Schubert, Monkey Wrench, Louisville)
Jameson Black Barrel Irish whiskey w fig-balsamic gastrique w
Ramazzatti Amaro w Old-Fashioned aromatic bitters
B-String 12
(Brian Means, The Dirty Habit, SF)
Pierre Ferrand 1840 cognac w TDL sherry blend w
Giffard crème de banane w Degroff Pimento bitters
Lafayette
Smokey and the Bandit 11
(Dave Kinsey, Sycamore Den, San Diego)
Bank Note scotch w Ardbeg Islay scotch w
orange w lemon w Velvet Falernum w orgeat w
Atholl Brose ∆
Tar & Pitch 12
(Misty Kalkofen, Brick & Mortar, Cambridge)
Smith & Cross rum w Old Rasputin stout w
Nux Alpina walnut liqueur w egg
12
(David Embury, Fine Art of Mixing Drinks, 1948)
Rittenhouse rye w Dubonnet rouge w
Dolin dry vermouthw Angostura & orange bitters
12
(Charles H. Baker Jr., Gentlemen’s Companion, 1939)
Cutty Sark Prohibition scotch w lavender-infused cream w honey
Wagner Cocktail 10
(A.S. Crockett, Old Waldorf-Astoria Bar Book, 1935)
Plymouth sloe gin w Italian vermouth w
grapefruit w Clear Creek Kirshwasser w honey
Bamboo Cocktail 10
(Louis Eppinger, The World’s Drinks, 1908)
TDL sherry blend w Dolin dry vermouth w Angostura bitters
*Consuming raw or undercooked eggs may increase your risk of food-borne illness
∆
Adapted
True Romance
10
(Art Tierce, Ransom Spirits, Sheridan)
Ransom sweet vermouth w Macchu pisco w
grenadine w eucalyptus bitters
The Bronx is Burning 11
(Ryan Maybee, Manifesto, Kansas City)
Tanqueray Malacca w Carpano Anitca w
Dolin dry vermouth w Bittermen’s orange cream citrate
House Cocktails
Classics
The Bonnie Situation
Come Up and See Me Sometime ∆
The Hush-Hush Punch
50 / Serves 4 to 6
26 / Serves 2 to 3
bold effervescence meets dark & fruity
Jameson Black Barrel Irish whiskey w raspberry gomme w lemon w
honey w Old Rasputin imperial stout w prosecco w nutmeg
52 / Serves 4 to 6
28 / Serves 2 to 3
(Ted Saucier, Bottoms Up, 1954)
Flor de Caña 4-yr white rum w Macchu pisco w grenadine w
apricot liqueur w orange w lime w orange flower water
50 / Serves 4 to 6
26 / Serves 2 to 3
(Rolo Tomassi, Nite Owl, Los Angeles)
Ford’s gin w earl grey tea w Dolin dry vermouth w
pineapple w orange w oleo-saccharum w ginger beer
Miracle Worker
Alhambra Royale ∆
12
deep, rich and spiritual; with a vibrant floral complexity
Amaro Montenegro w El Tesoro reposado w
TDL gin blend w Fee’s black walnut bitters w Pacifique absinthe
Full Circle
11
a pretty thing: soft citrus, tingling on the palate
TDL gin blend w caraway-black pepper shrub w
blood orange w Gran Classico w pickled bitters
Whitecap
11
10
savory, dry & herbal; subtle hints of green apple
Capitol vodka w fino sherry w orgeat w Dolin Génépy w lemon
Redshirt Freshman
11
fresh spices and a chocolate finish
Rittenhouse rye w Jägermeister Spice liqueur w lemon w orange w
Cruzan blackstrap rum w gomme w xocolatl mole bitters
Brightwood Breakup
14
subtle twists of gospel; themes of biblical redemption
Dolin dry vermouth w Clear Creek Mirabelle plum brandy w
Cocchi Rosa w Galliano w Chartreuse Elixir w orange bitters
Rocky Mountain High
11
sublime texture alongside playful, exotic citrus
Jim Beam Black w Laird’s bonded apple brandy w
cranberry-yogurt liqueur w orange w maple syrup
Crimson & Clover
12
(William Boothby, American Bar-Tender, 1891)
Hennessey V.S. cognac w crème de cacao w
brut sparkling w citrus oils
Mary Pickford
10
(Eddie Woelke, Hotel Nacional de Cuba, 1920’s)
TDL rum blend w pineapple w
grenadine w Luxardo maraschino
Betsy Ross
11
(Crosby Gaige, Cocktail Guide and Ladies’ Companion, 1941)
Laird’s bonded apple brandy w Bocas ruby port w
Pierre Ferrand dry curaçao w Angostura bitters w nutmeg
∆
invigorating and refreshing, with essences of the tropics
Macchu pisco w cherimoya cream w pineapple gomme w lime w soda
Second Hand News
Friends
12
adventurous and full of spices that boasts curious flavors
Clear Creek pear brandy w Dystopia vodka w
Ramazzatti Amaro w grapefruit w lemon w honey
Gypsy Queen 10
(Russian Tea Room Restaurant and Cafe, circa 1930’s)
Capitol vodka w Bénédictine w peach bitters
A Harlot’s Progress 12
(Kevin Diedrich, BDK Restaurant & Bar, SF)
Bols Genever gin w honey w kumquats w Pacifique absinthe
Southern Exposure 10
(Joaquín Simó, Death & Co., NYC)
jalapeño-infused Olmeca Blanco tequilaw Vida mezcal w
lime w red bell pepper purée w salt
Buddy Cole 10
(Jared Schubert, Monkey Wrench, Louisville)
Jameson Black Barrel Irish whiskey w fig-balsamic gastrique w
Ramazzatti Amaro w Old-Fashioned aromatic bitters
B-String 12
(Brian Means, The Dirty Habit, SF)
Pierre Ferrand 1840 cognac w TDL sherry blend w
Giffard crème de banane w Degroff Pimento bitters
Lafayette
Smokey and the Bandit 11
(Dave Kinsey, Sycamore Den, San Diego)
Bank Note scotch w Ardbeg Islay scotch w
orange w lemon w Velvet Falernum w orgeat w
Atholl Brose ∆
Tar & Pitch 12
(Misty Kalkofen, Brick & Mortar, Cambridge)
Smith & Cross rum w Old Rasputin stout w
Nux Alpina walnut liqueur w egg
12
(David Embury, Fine Art of Mixing Drinks, 1948)
Rittenhouse rye w Dubonnet rouge w
Dolin dry vermouthw Angostura & orange bitters
12
(Charles H. Baker Jr., Gentlemen’s Companion, 1939)
Cutty Sark Prohibition scotch w lavender-infused cream w honey
Wagner Cocktail 10
(A.S. Crockett, Old Waldorf-Astoria Bar Book, 1935)
Plymouth sloe gin w Italian vermouth w
grapefruit w Clear Creek Kirshwasser w honey
Bamboo Cocktail 10
(Louis Eppinger, The World’s Drinks, 1908)
TDL sherry blend w Dolin dry vermouth w Angostura bitters
*Consuming raw or undercooked eggs may increase your risk of food-borne illness
∆
Adapted
True Romance
10
(Art Tierce, Ransom Spirits, Sheridan)
Ransom sweet vermouth w Macchu pisco w
grenadine w eucalyptus bitters
The Bronx is Burning 11
(Ryan Maybee, Manifesto, Kansas City)
Tanqueray Malacca w Carpano Anitca w
Dolin dry vermouth w Bittermen’s orange cream citrate
Glossary of Terms
Amaro: bitter Italian digestif
Applejack: America’s 1st spirit, produced from apples, aged with grace
Bénédictine: cognac-based herb & spice aromatic liqueur, monk-made
Bitters: maceration of bitter herbal bark & spices in alcohol, adds
depth and complexity to a drink, located primarily on the finish
Chartreuse Elixir: “Elixir of Life” first made by Carthusian monks in
mid-1700’s as a curative tonic; a truly profound blend of Swiss herbs
Cherimoya: exotic S, American fruit; custard-like in texture, its flavor
is a cross between papaya, pineapple & guava
Beer & Wine
Bottled Beer
Miller Hi-Life, WI
Oskar Blues, Mama’s Little Yella’ Pils, CO
Original Sin Pear Cider, NY
Pelican, Kiwanda Cream Ale, OR
Breakside Brewery, Post Time Kölsch, OR
10 Barrel Apocalypse I.P.A., OR
Anchor Brewing, Anchor Porter, CA
North Coast, Old Rasputin Imperial Stout, CA
3
5
7
6
16 oz. / 6
5
6
7
Cocchi Americano Rosa: Italian aperitif; lightly aromatic, with notes
of wild rose & summer berries
Cream Citrate: phosphate tincture of orange, cream & citric acid
Curaçao: liqueur from the dried peel of Caribbean citrus
Dubonnet Rouge: bittersweet, wine-based apéritif; darkly herbal
Falernum: traditional Barbados sweetener; lime, ginger, clove, almond
Sparkling Wine
Loredan Gasparini prosecco, IT
Grand Imperial brut, FR
Duval Leroy brut premier cru champagne, FR
10
11
btl / 78
Galliano: sweet herbal liqueur, hints of vanilla & star anise
Gastrique: French technique for caramelizing sugars, then adding a
vinegar as an acid; the original sweet-&-sour syrup
Génépy des Alpes: cooling aperitif made from Alpine herbs;
comparable to aspects of absinthe & Green Chartreuse
Genever: the granddaddy of all gins, a Dutch spirit made from
maltwein (viscous blend of 3 grains) with a strong botanical heft
Gomme: a syrup using gum arabic for viscosity to enrich the
mid-palate of a cocktail
Kirschwasser: dry cherry brandy
Mezcal: agave distillate primarily produced in Oaxaca; often smokier
& more distinctively vegetal than its sister, tequila
White Wine
’13 Cantele Salento, Chardonnay, IT
’13 Nautilus Estate, Sauvignon Blanc, NZ
’13 Weingut Stadt Krems, Grüner Veltliner, AT
10
11
11
Red Wine
’13 Ransom Jigsaw, Pinot Noir, OR
’12 Araldica, Barbera d’Asti, IT
’12 Bodegas Pablo, Old Vine Garnacha, SP
Teardrop Cocktail Lounge
1015 NW Everett Street
Portland OR | 97209
503.445.8109 | teardroplounge.com
11
10
9
Old Tom gin: first style of gin produced in London in the mid-1800’s,
initially sweetened, but with a deeper botanical character
Oleo-Saccharum: traditional base for any punch; lemon peels
macerated in sugar to extract the oils, lending an elegant, citrus aroma
Orgeat: almond syrup
Pisco: Peruvian brandy-wine; aromatic, dry with a soft fruit finish
Shrub: steeped in Colonial tradition, a means of preserving fruit; made
with vinegar, fruit, sugar & herbs
Sloe Gin: gin-based liqueur, steeped with sloe (or hawthorn) berries
PLEASE NOTE: Teardrop Lounge is unable to accept more than three forms of
payment per table. We apologize for any inconvenience.
A gratuity of 18% will be added to any unclosed credit card checks.
Winter 2015
Cocktails
Glossary of Terms
Amaro: bitter Italian digestif
Applejack: America’s 1st spirit, produced from apples, aged with grace
Bénédictine: cognac-based herb & spice aromatic liqueur, monk-made
Bitters: maceration of bitter herbal bark & spices in alcohol, adds
depth and complexity to a drink, located primarily on the finish
Chartreuse Elixir: “Elixir of Life” first made by Carthusian monks in
mid-1700’s as a curative tonic; a truly profound blend of Swiss herbs
Cherimoya: exotic S, American fruit; custard-like in texture, its flavor
is a cross between papaya, pineapple & guava
Beer & Wine
Bottled Beer
Miller Hi-Life, WI
Oskar Blues, Mama’s Little Yella’ Pils, CO
Original Sin Pear Cider, NY
Pelican, Kiwanda Cream Ale, OR
Breakside Brewery, Post Time Kölsch, OR
10 Barrel Apocalypse I.P.A., OR
Anchor Brewing, Anchor Porter, CA
North Coast, Old Rasputin Imperial Stout, CA
3
5
7
6
16 oz. / 6
5
6
7
Cocchi Americano Rosa: Italian aperitif; lightly aromatic, with notes
of wild rose & summer berries
Cream Citrate: phosphate tincture of orange, cream & citric acid
Curaçao: liqueur from the dried peel of Caribbean citrus
Dubonnet Rouge: bittersweet, wine-based apéritif; darkly herbal
Falernum: traditional Barbados sweetener; lime, ginger, clove, almond
Sparkling Wine
Loredan Gasparini prosecco, IT
Grand Imperial brut, FR
Duval Leroy brut premier cru champagne, FR
10
11
btl / 78
Galliano: sweet herbal liqueur, hints of vanilla & star anise
Gastrique: French technique for caramelizing sugars, then adding a
vinegar as an acid; the original sweet-&-sour syrup
Génépy des Alpes: cooling aperitif made from Alpine herbs;
comparable to aspects of absinthe & Green Chartreuse
Genever: the granddaddy of all gins, a Dutch spirit made from
maltwein (viscous blend of 3 grains) with a strong botanical heft
Gomme: a syrup using gum arabic for viscosity to enrich the
mid-palate of a cocktail
Kirschwasser: dry cherry brandy
Mezcal: agave distillate primarily produced in Oaxaca; often smokier
& more distinctively vegetal than its sister, tequila
White Wine
’13 Cantele Salento, Chardonnay, IT
’13 Nautilus Estate, Sauvignon Blanc, NZ
’13 Weingut Stadt Krems, Grüner Veltliner, AT
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Red Wine
’13 Ransom Jigsaw, Pinot Noir, OR
’12 Araldica, Barbera d’Asti, IT
’12 Bodegas Pablo, Old Vine Garnacha, SP
Teardrop Cocktail Lounge
1015 NW Everett Street
Portland OR | 97209
503.445.8109 | teardroplounge.com
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Old Tom gin: first style of gin produced in London in the mid-1800’s,
initially sweetened, but with a deeper botanical character
Oleo-Saccharum: traditional base for any punch; lemon peels
macerated in sugar to extract the oils, lending an elegant, citrus aroma
Orgeat: almond syrup
Pisco: Peruvian brandy-wine; aromatic, dry with a soft fruit finish
Shrub: steeped in Colonial tradition, a means of preserving fruit; made
with vinegar, fruit, sugar & herbs
Sloe Gin: gin-based liqueur, steeped with sloe (or hawthorn) berries
PLEASE NOTE: Teardrop Lounge is unable to accept more than three forms of
payment per table. We apologize for any inconvenience.
A gratuity of 18% will be added to any unclosed credit card checks.
Winter 2015
Cocktails