Glossary of Terms

Amaro: bitter Italian digestif

Applejack: America’s 1st spirit, produced from apples, aged with grace

Aquavit: traditional Scandinavian spirit w/ broad herbal profile

Bitters: maceration of bitter herbal bark & spices in alcohol, adds depth and complexity to a drink, located primarily on the finish

Calvados: apple brandy from French Normandy

Chartreuse: a mystical liqueur dating back to the 17th Century; made by Carthusian monks, a wealth of herbs from the French alps

Cherry Digestif: cherry pits macerated in alcohol with bitter herbal bark & roots; dark, herbal finishing notes

Cocchi Americano: Italian white aperitif; lightly aromatic, softly bitter

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

Mezcal: agave distillate primarily produced in Oaxaca; often smokier & more distinctively vegetal than its sister, tequila

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

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

TDL Amer: house version of Amer Picon, a proprietary French bitter aperitif; deep orange aromatics with a long, complex finish

Verjus: acidic juice made by pressing unripe grapes

Beer & Wine

Bottled Beer Tecate, MEX 3 Pelican Brewing, Umbrella IPA, OR 5 Bayern Brewing, Pilsner, MT 6 Uinta Brewing, Baba Black Lager, UT 5 Portland Cider Co., Kinda Dry Apple Cider, OR 5 Franzinskaner, Weissbier, DE 5 Great Divide, Samurai Blonde Ale, CO 6 North Coast, Brother Thelonius Belgian Ale, CA 8

Sparkling Wine NV Loredan Gasparini, Prosecco, IT 10 NV Grand Imperial Brut, FR

11

White Wine ’15 Prendo, Pinot Grigio, IT ’15 Château Viranel, Tradition Blanc, FR

10 10

’15 Zudugarai, Txakolina, SP 11

Red Wine ’14 Ransom, Machine Breaker Pinot Noir, OR 13 ’14 Amarasco, Cesanese, IT 10 ’15 Château St. Roch, Côtes-du-Rhône, FR 9

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.

Teardrop Cocktail Lounge

1015 NW Everett Street Portland OR | 97209

503.445.8109 | teardroplounge.com

Autumn 2017 Cocktails

House Cocktails

Original Sin 54 / Serves 4 to 6 40 / Serves 2 to 3 profoundly robust, a silky smooth autumn punch

Banks 5-Island rum w amontillado sherry w rooibos tea w lemon w roasted quince oleo-saccharum w black walnut bitters

Twenty-Three Skidoo 13

deep, savory & rich Heaven Hill whiskey blend w cherry digestif w

rich demerara w Angostura & orange bitters

Eternal Return 12 skyhigh aromas of fall gently cascading towards an herbal finish

Stefanini sauvignon blanc w pear-cardamom-maple soda w lemon w absinthe w Dolin Génépy-mascarpone foam

Heatwave 10

a luscious and invigorating dance Sterling vodka w passionfruit w lime w Bee Local hot honey

Famous Last Words 11

sultry & aromatic roasted pecan-infused Hayman’s Old Tom gin w

lemon curd w Fusion verjus w Boston bittahs

Cinco de Cuatro 12 sugar, spice & everything nice

El Tesoro reposado tequila w East India sherryw spiced banana syrup w lime

Siren’s Call 10

a seductive blend of bright aromas & luscious apple Lillet Rose w calvados Coquerel w

St-Germain elderflower w New England cranberry bitters

Red Right Hand 11 enduring portrait of summer’s bounty

Knob Creek bourbon w marionberry preserves w ginger w lime w rosemary

*Consuming raw or undercooked eggs may increase risk of food-borne illness

Classics

Halo Cup ∆ 56 / Serves 4 to 6 32 / Serves 2 to 3

(Edward Spencer, The Flowing Bowl, 1903) Absolut Elyx vodka w Luxardo maraschino w Appleton V/X

pineapple gomme w lime w green tea w brut sparkling

Rose Petal 10 (Charles Baker, South American Gentleman’s Companion, 1951)

TDL gin blendw raspberry gomme w lemon w egg

Japanese ∆ 12 (Jerry Thomas, How to Mix Drinks, 1860)

cacao nib-infused Park V.S. cognac w chufa nut orgeat w Chinese 5-spice bitters

El Capillero ∆ 11

(William J. Tarrington, Cooling Cups and Dainty Drinks, 1869) El Tesoro reposado tequilaw red wine w

mulling spices w roasted lemon

Whispers of the Frost 11 (Ted Saucier, Bottoms, 1955)

TDL rye blend w Poças ruby port w TDL sherry blend w orange bitters

Charlie Chaplin 12

(A.S. Crockett, The Old Waldorf-Astoria Bar Book, 1935) Plymouth sloe gin w Giffard apricot w lime

Lilac Domino 13

(Lillian Gerard, Café Royal Cocktail Guide, 1937) Laird’s bonded apple brandy w TDL gin blend w lemon w Yellow Chartreuse w Rothman & Winter crème de violette

Poufflé Fizz Royale 10

(Stanley Clisby Arthur, Famous New Orleans Drinks, 1937) TDL Amer Picon w grenadine w Angostura bitters w

brut sparkling w egg white

∆ Adapted

Friends

Nexus Punch 48 / Serves 4 to 6 26 / Serves 2 to 3

(Rick Deckard, Bar Tyrell, Los Angeles) Jameson Irish whiskey w grapefruit w cinnamon syrup w

lemon w Galliano w maplew Franziskaner dunkelweiss

Apple Cider Cobbler 10 (Michaela Piccolo, Sweet Liberty, Miami)

Park V.S. cognac w apple butter w lemon w fall spices w brut sparkling

Wonderlust 11

(Jonny Raglin, Comstock Saloon, SF) Bols genever gin w Rothman & Winter crème de violette w

pineapple gomme w lemon w absinthe

40 Winks 11 (Brooke Arthur, House Spirits, LA)

White Horse blended scotch w pear-chamomile shrub w Cocchi Americano w lemon bitters

Dominican Wedding 13

(David Powell, Raines Law Room, NYC) Vida mezcalw Yellow Chartreuse w

East India sherryw Xocolatl Mole bitters

Seven-Leaf Clover 11 (Dylan March, The Courtesy, Orlando)

orange bell pepper-infused Linie aquavit w lemon w Cocchi Americano w Giffard crème de cassis w egg white

Italian Greyhound 10

(John Gertsen, No. 9 Park, Boston) Punt e Mes w grapefruit w Himalayan pink salt

Lime in da Coconut 10

(Kevin Diedrich, PCH, SF) Sterling vodka w lime w salted pistachio w coconut-lychee milk

House Cocktails

Original Sin 54 / Serves 4 to 6 40 / Serves 2 to 3 profoundly robust, a silky smooth autumn punch

Banks 5-Island rum w amontillado sherry w rooibos tea w lemon w roasted quince oleo-saccharum w black walnut bitters

Twenty-Three Skidoo 13

deep, savory & rich Heaven Hill whiskey blend w cherry digestif w

rich demerara w Angostura & orange bitters

Eternal Return 12 skyhigh aromas of fall gently cascading towards an herbal finish

Stefanini sauvignon blanc w pear-cardamom-maple soda w lemon w absinthe w Dolin Génépy-mascarpone foam

Heatwave 10

a luscious and invigorating dance Sterling vodka w passionfruit w lime w Bee Local hot honey

Famous Last Words 11

sultry & aromatic roasted pecan-infused Hayman’s Old Tom gin w

lemon curd w Fusion verjus w Boston bittahs

Cinco de Cuatro 12 sugar, spice & everything nice

El Tesoro reposado tequila w East India sherryw spiced banana syrup w lime

Siren’s Call 10

a seductive blend of bright aromas & luscious apple Lillet Rose w calvados Coquerel w

St-Germain elderflower w New England cranberry bitters

Red Right Hand 11 enduring portrait of summer’s bounty

Knob Creek bourbon w marionberry preserves w ginger w lime w rosemary

*Consuming raw or undercooked eggs may increase risk of food-borne illness

Classics

Halo Cup ∆ 56 / Serves 4 to 6 32 / Serves 2 to 3

(Edward Spencer, The Flowing Bowl, 1903) Absolut Elyx vodka w Luxardo maraschino w Appleton V/X

pineapple gomme w lime w green tea w brut sparkling

Rose Petal 10 (Charles Baker, South American Gentleman’s Companion, 1951)

TDL gin blendw raspberry gomme w lemon w egg

Japanese ∆ 12 (Jerry Thomas, How to Mix Drinks, 1860)

cacao nib-infused Park V.S. cognac w chufa nut orgeat w Chinese 5-spice bitters

El Capillero ∆ 11

(William J. Tarrington, Cooling Cups and Dainty Drinks, 1869) El Tesoro reposado tequilaw red wine w

mulling spices w roasted lemon

Whispers of the Frost 11 (Ted Saucier, Bottoms, 1955)

TDL rye blend w Poças ruby port w TDL sherry blend w orange bitters

Charlie Chaplin 12

(A.S. Crockett, The Old Waldorf-Astoria Bar Book, 1935) Plymouth sloe gin w Giffard apricot w lime

Lilac Domino 13

(Lillian Gerard, Café Royal Cocktail Guide, 1937) Laird’s bonded apple brandy w TDL gin blend w lemon w Yellow Chartreuse w Rothman & Winter crème de violette

Poufflé Fizz Royale 10

(Stanley Clisby Arthur, Famous New Orleans Drinks, 1937) TDL Amer Picon w grenadine w Angostura bitters w

brut sparkling w egg white

∆ Adapted

Friends

Nexus Punch 48 / Serves 4 to 6 26 / Serves 2 to 3

(Rick Deckard, Bar Tyrell, Los Angeles) Jameson Irish whiskey w grapefruit w cinnamon syrup w

lemon w Galliano w maplew Franziskaner dunkelweiss

Apple Cider Cobbler 10 (Michaela Piccolo, Sweet Liberty, Miami)

Park V.S. cognac w apple butter w lemon w fall spices w brut sparkling

Wonderlust 11

(Jonny Raglin, Comstock Saloon, SF) Bols genever gin w Rothman & Winter crème de violette w

pineapple gomme w lemon w absinthe

40 Winks 11 (Brooke Arthur, House Spirits, LA)

White Horse blended scotch w pear-chamomile shrub w Cocchi Americano w lemon bitters

Dominican Wedding 13

(David Powell, Raines Law Room, NYC) Vida mezcalw Yellow Chartreuse w

East India sherryw Xocolatl Mole bitters

Seven-Leaf Clover 11 (Dylan March, The Courtesy, Orlando)

orange bell pepper-infused Linie aquavit w lemon w Cocchi Americano w Giffard crème de cassis w egg white

Italian Greyhound 10

(John Gertsen, No. 9 Park, Boston) Punt e Mes w grapefruit w Himalayan pink salt

Lime in da Coconut 10

(Kevin Diedrich, PCH, SF) Sterling vodka w lime w salted pistachio w coconut-lychee milk

House Cocktails

Original Sin 54 / Serves 4 to 6 40 / Serves 2 to 3 profoundly robust, a silky smooth autumn punch

Banks 5-Island rum w amontillado sherry w rooibos tea w lemon w roasted quince oleo-saccharum w black walnut bitters

Twenty-Three Skidoo 13

deep, savory & rich Heaven Hill whiskey blend w cherry digestif w

rich demerara w Angostura & orange bitters

Eternal Return 12 skyhigh aromas of fall gently cascading towards an herbal finish

Stefanini sauvignon blanc w pear-cardamom-maple soda w lemon w absinthe w Dolin Génépy-mascarpone foam

Heatwave 10

a luscious and invigorating dance Sterling vodka w passionfruit w lime w Bee Local hot honey

Famous Last Words 11

sultry & aromatic roasted pecan-infused Hayman’s Old Tom gin w

lemon curd w Fusion verjus w Boston bittahs

Cinco de Cuatro 12 sugar, spice & everything nice

El Tesoro reposado tequila w East India sherryw spiced banana syrup w lime

Siren’s Call 10

a seductive blend of bright aromas & luscious apple Lillet Rose w calvados Coquerel w

St-Germain elderflower w New England cranberry bitters

Red Right Hand 11 enduring portrait of summer’s bounty

Knob Creek bourbon w marionberry preserves w ginger w lime w rosemary

*Consuming raw or undercooked eggs may increase risk of food-borne illness

Classics

Halo Cup ∆ 56 / Serves 4 to 6 32 / Serves 2 to 3

(Edward Spencer, The Flowing Bowl, 1903) Absolut Elyx vodka w Luxardo maraschino w Appleton V/X

pineapple gomme w lime w green tea w brut sparkling

Rose Petal 10 (Charles Baker, South American Gentleman’s Companion, 1951)

TDL gin blendw raspberry gomme w lemon w egg

Japanese ∆ 12 (Jerry Thomas, How to Mix Drinks, 1860)

cacao nib-infused Park V.S. cognac w chufa nut orgeat w Chinese 5-spice bitters

El Capillero ∆ 11

(William J. Tarrington, Cooling Cups and Dainty Drinks, 1869) El Tesoro reposado tequilaw red wine w

mulling spices w roasted lemon

Whispers of the Frost 11 (Ted Saucier, Bottoms, 1955)

TDL rye blend w Poças ruby port w TDL sherry blend w orange bitters

Charlie Chaplin 12

(A.S. Crockett, The Old Waldorf-Astoria Bar Book, 1935) Plymouth sloe gin w Giffard apricot w lime

Lilac Domino 13

(Lillian Gerard, Café Royal Cocktail Guide, 1937) Laird’s bonded apple brandy w TDL gin blend w lemon w Yellow Chartreuse w Rothman & Winter crème de violette

Poufflé Fizz Royale 10

(Stanley Clisby Arthur, Famous New Orleans Drinks, 1937) TDL Amer Picon w grenadine w Angostura bitters w

brut sparkling w egg white

∆ Adapted

Friends

Nexus Punch 48 / Serves 4 to 6 26 / Serves 2 to 3

(Rick Deckard, Bar Tyrell, Los Angeles) Jameson Irish whiskey w grapefruit w cinnamon syrup w

lemon w Galliano w maplew Franziskaner dunkelweiss

Apple Cider Cobbler 10 (Michaela Piccolo, Sweet Liberty, Miami)

Park V.S. cognac w apple butter w lemon w fall spices w brut sparkling

Wonderlust 11

(Jonny Raglin, Comstock Saloon, SF) Bols genever gin w Rothman & Winter crème de violette w

pineapple gomme w lemon w absinthe

40 Winks 11 (Brooke Arthur, House Spirits, LA)

White Horse blended scotch w pear-chamomile shrub w Cocchi Americano w lemon bitters

Dominican Wedding 13

(David Powell, Raines Law Room, NYC) Vida mezcalw Yellow Chartreuse w

East India sherryw Xocolatl Mole bitters

Seven-Leaf Clover 11 (Dylan March, The Courtesy, Orlando)

orange bell pepper-infused Linie aquavit w lemon w Cocchi Americano w Giffard crème de cassis w egg white

Italian Greyhound 10

(John Gertsen, No. 9 Park, Boston) Punt e Mes w grapefruit w Himalayan pink salt

Lime in da Coconut 10

(Kevin Diedrich, PCH, SF) Sterling vodka w lime w salted pistachio w coconut-lychee milk

Glossary of Terms

Amaro: bitter Italian digestif

Applejack: America’s 1st spirit, produced from apples, aged with grace

Aquavit: traditional Scandinavian spirit w/ broad herbal profile

Bitters: maceration of bitter herbal bark & spices in alcohol, adds depth and complexity to a drink, located primarily on the finish

Calvados: apple brandy from French Normandy

Chartreuse: a mystical liqueur dating back to the 17th Century; made by Carthusian monks, a wealth of herbs from the French alps

Cherry Digestif: cherry pits macerated in alcohol with bitter herbal bark & roots; dark, herbal finishing notes

Cocchi Americano: Italian white aperitif; lightly aromatic, softly bitter

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

Mezcal: agave distillate primarily produced in Oaxaca; often smokier & more distinctively vegetal than its sister, tequila

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

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

TDL Amer: house version of Amer Picon, a proprietary French bitter aperitif; deep orange aromatics with a long, complex finish

Verjus: acidic juice made by pressing unripe grapes

Beer & Wine

Bottled Beer Tecate, MEX 3 Pelican Brewing, Umbrella IPA, OR 5 Bayern Brewing, Pilsner, MT 6 Uinta Brewing, Baba Black Lager, UT 5 Portland Cider Co., Kinda Dry Apple Cider, OR 5 Franzinskaner, Weissbier, DE 5 Great Divide, Samurai Blonde Ale, CO 6 North Coast, Brother Thelonius Belgian Ale, CA 8

Sparkling Wine NV Loredan Gasparini, Prosecco, IT 10 NV Grand Imperial Brut, FR

11

White Wine ’15 Prendo, Pinot Grigio, IT ’15 Château Viranel, Tradition Blanc, FR

10 10

’15 Zudugarai, Txakolina, SP 11

Red Wine ’14 Ransom, Machine Breaker Pinot Noir, OR 13 ’14 Amarasco, Cesanese, IT 10 ’15 Château St. Roch, Côtes-du-Rhône, FR 9

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.

Teardrop Cocktail Lounge

1015 NW Everett Street Portland OR | 97209

503.445.8109 | teardroplounge.com

Autumn 2017 Cocktails

Glossary of Terms

Amaro: bitter Italian digestif

Applejack: America’s 1st spirit, produced from apples, aged with grace

Aquavit: traditional Scandinavian spirit w/ broad herbal profile

Bitters: maceration of bitter herbal bark & spices in alcohol, adds depth and complexity to a drink, located primarily on the finish

Calvados: apple brandy from French Normandy

Chartreuse: a mystical liqueur dating back to the 17th Century; made by Carthusian monks, a wealth of herbs from the French alps

Cherry Digestif: cherry pits macerated in alcohol with bitter herbal bark & roots; dark, herbal finishing notes

Cocchi Americano: Italian white aperitif; lightly aromatic, softly bitter

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

Mezcal: agave distillate primarily produced in Oaxaca; often smokier & more distinctively vegetal than its sister, tequila

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

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

TDL Amer: house version of Amer Picon, a proprietary French bitter aperitif; deep orange aromatics with a long, complex finish

Verjus: acidic juice made by pressing unripe grapes

Beer & Wine

Bottled Beer Tecate, MEX 3 Pelican Brewing, Umbrella IPA, OR 5 Bayern Brewing, Pilsner, MT 6 Uinta Brewing, Baba Black Lager, UT 5 Portland Cider Co., Kinda Dry Apple Cider, OR 5 Franzinskaner, Weissbier, DE 5 Great Divide, Samurai Blonde Ale, CO 6 North Coast, Brother Thelonius Belgian Ale, CA 8

Sparkling Wine NV Loredan Gasparini, Prosecco, IT 10 NV Grand Imperial Brut, FR

11

White Wine ’15 Prendo, Pinot Grigio, IT ’15 Château Viranel, Tradition Blanc, FR

10 10

’15 Zudugarai, Txakolina, SP 11

Red Wine ’14 Ransom, Machine Breaker Pinot Noir, OR 13 ’14 Amarasco, Cesanese, IT 10 ’15 Château St. Roch, Côtes-du-Rhône, FR 9

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.

Teardrop Cocktail Lounge

1015 NW Everett Street Portland OR | 97209

503.445.8109 | teardroplounge.com

Autumn 2017 Cocktails