Glossary of Terms Beer & Wine

Amaro: bitter Italian digestif Domestic

Miller Hi-Life, Wisconsin 3
Batavia Arrack: a coveted ingredient in many early punches; distilled North Coast Scrimshaw Pilsner, CA 5
from palm sugar, with notes of spice, citrus & chocolate
Hop Valley Lager, OR 5
Bénédictine: cognac-based herb & spice aromatic liqueur, monk-made Bridgeport I.P.A., OR 5
Bitters: maceration of bitter herbal bark & spices in alcohol, adds 10 Barrel Brewing Apocalypse I.P.A., OR 5
depth and complexity to a drink, located primarily on the finish ’13 Goose Island Sofie Saison, IL 9
Calvados: apple brandy from French Normandy
Anchor Steam Porter, CA 6
North Coast Old Rasputin Stout, CA 7
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
Curaçao: liqueur from the dried peel of Caribbean citrus
Gastrique: French technique for caramelizing sugars, then adding a
vinegar as an acid; the original sweet-&-sour syrup
Genever: the granddaddy of all gins, a Dutch spirit made from
maltwein (viscous blend of 3 grains) with a strong botanical heft
Sparkling Wine
Loredan Gasparini prosecco, IT 10
Gomme: a syrup using gum arabic for viscosity to enrich the Chandon Brut, CA 187 ml / 12
mid-palate of a cocktail Veuve Cliquot, FR btl/70
Lillet Blanc: French aperitif white; bright orange & softly drying
Old Tom gin: first style of gin produced in London in the mid-1800’s, White Wine
initially sweetened, but with a deeper botanical character ’12 Tyee, Estate Chardonnay, OR 11
’12 Twin Islands, Sauvignon Blanc, NZ 9
Oleo-Saccharum: traditional base for any punch; lemon peels
macerated in sugar to extract the oils, lending an elegant, citrus aroma
Red Wine
Orgeat: almond syrup ’08 Cana’s Feast, Bricco Red, OR 11
Pineau de Charentes: French apertif white, from the Cognac region ’10 Ransom Jigsaw, Pinot Noir, OR 11
’10 Cousino Macul, Merlot, CL 10 Teardrop Cocktail Lounge
Pisco: Peruvian brandy-wine; aromatic, dry with a soft fruit finish 1015 NW Everett Street
Pu’erh dark tea from the Yunnan province; fermented and matured Portland OR | 97209
503.445.8109 | teardroplounge.com
Punsch: traditional Scandinavian liqueur, sugar cane spirits from the
Indies; rich and complex, with notes of molasses, coffee & spice
Punt E Mes: literally, “point & a half”; sweet Italian vermouth with
marked bitterness
Shrub: steeped in Colonial tradition, a means of preserving fruit; made
with vinegar, fruit, sugar & herbs
TDL Amer: house version of Amer Picon, a proprietary French bitter
aperitif; deep orange aromatics with a long, complex finish PLEASE NOTE: Teardrop Lounge is unable to accept more than three forms of
payment per table. We apologize for any inconvenience.
Verjus: acidic juice made by pressing unripe grapes
Winter 2014 Cocktails
 House Cocktails Classics Friends
Champion’s Cup Regent’s Punch Spanish Prisoner
54 / Serves 4 to 6 30 / Serves 2 to 3 52 / Serves 4 to 6 28 / Serves 2 to 3 56 / Serves 4 to 6 32 / Serves 2 to 3
a punch for all seasons; suggestive, supple & silky smooth (Eliza Acton, Modern Cookery for Private Families, 1845) (Joe Ross, Members Only, St. Estèphe)
Tanqueray Malacca gin ! Lillet Blanc ! grapefruit ! Angostura 1919 rum ! Batavia Arrack ! Macchu pisco ! Fernet Branca ! Absolut vodka ! St-Germain ! Cherry Heering !
charred pineapple bitters ! coconut palm sugar ! pu’erh tea orange ! lemon ! pineapple gomme ! green tea ! brut sparkling orgeat ! lemon ! soda ! vanilla ice cream

Grounds for Divorce 10 Adonis ∆ 10 Bankers Are Wankers 10

piquant, laden with high aromatics and round citrus (Harry Craddock, Savoy Cocktail Book, 1933) (Jack McGarry, The Dead Rabbit, NYC)
TDL rum blend ! Ferrand dry curaçao ! Hennessy V.S. cognac ! TDL sherry blend ! amaro CioCiaro ! Powers Irish whiskey ! Quinta do Noval LBV port !
meyer lemon-sake gastrique ! grapefruit bitters Cointreau ! Fee’s Old-Fashioned bitters Appleton V/X rum ! raspberry gomme ! lime ! Angostura bitters

Imperial Flip 11 Barbary Cocktail 10 Sailing On 9

luscious, deep notes of malt and toffee (Lucius Beebe, Stork Club Bar Book, 1946) (Sean Kenyon, Williams & Graham, Denver)
Bols genever ! Bénédictine ! coffee liqueur ! egg ! stout Ransom Old Tom gin ! Bank Note blended scotch ! Chairman’s Reserve spiced rum ! lemon !
crème de cacao ! heavy cream apricot liqueur ! habañero honey
Winter in Lexington 9
smooth, effervescent, luxuriant Biarritz Monk Buck 10 Kerouac Cocktail 11
Rittenhouse rye ! currant-sage-walnut shrub ! (Charles Baker, Gentleman’s Companion to Exotic Drinks, 1946) (Kevin Diedrich, Jasper’s Tap Room, SF)
Crémant de Loire brut sparkling rosé Hennessy V.S. cognac ! Yellow Chartreuse ! Olmeca Altos reposado ! grapefruit !
ginger syrup ! lemon ! soda water Aperol ! lemon ! Cointreau
Borrowed Time 12
a brilliant succession of flavor, expansive and bright Diplomat 9 Hugo Bracer 11
El Tesoro reposado tequila ! Peychaud’s bitters ! blood orange ! (Harry Craddock, Savoy Cocktail Book, 1933) (Mark Stoddard, The Bitter Bar, Boulder)
amaro CioCiaro ! marshmallow root tincture ! Chartreuse elixir Dolin dry vermouth ! Punt e Mes ! Luxardo maraschino ! bitters Menorval calvados ! TDL Amer Picon ! lime ! grenadine

Turf War 10 Diki-Diki 9 The Search for Delicious 10

hints of spice and smoke, with a gentle chocolate finish (Robert Vermiere, Cocktails: How to Mix Them, 1922) (Kirk Estopinal, Cure, NOLA)
Ancho Reyes chili liqueur ! Absolut vodka ! crème de cacao Menorval calvados ! Kronan Swedish punsch ! grapefruit Cynar ! Punt e Mes ! lemon ! orange bitters ! sea salt

Nothing Gold Can Stay 13 Gin-&-It 12 The Armada 11

light and elegant, with a hint of ginger spice (David Embury, The Fine Art of Mixing Drinks, 1948) (Misty Kalkofen, Drink, Boston)
Encanto pisco ! Domaine de Canton ginger liqueur ! Bols genever ! Italian vermouth ! Fee’s Black Walnut bitters Bols genever ! Ransom Old Tom gin ! Drambuie !
Pineau de Charentes ! orange marmalade ! lemon Lustau don Nuño sherry ! Lustau Pedro Ximénez sherry
Elk’s Own 10
Wanderlust 11 (Peter Sindar, National Police Gazette awards, 1901) Hallo Govna 10
a languorous journey through exotic spices & bold aromas Rittenhouse rye ! Quinto do Noval LBV port ! lemon ! egg white (Mathias Simonis, Trick Dog, SF)
Banks rum ! TDL sherry blend ! Marolo chamomile grappa ! Banks 5-Island rum ! Ferrand dry curaçao !
medjool date bitters ! orange bitters ! flamed absinthe Yokohama Cocktail 10 Dolin dry vermouth ! Lambic grenadine ! cherry bitters
(Harry MacElhone, Barflies & Cocktails, 1937)
A Dancing Star 11 Absolut vodka ! Hayman’s Old Tom gin ! Connie Corleone 12
an ethereal softness, a gentle acidity, whispers of stone fruit orange ! lemon ! raspberry gomme ! absinthe (Otis Florence, Pouring Ribbons, NYC)
Olmeca Altos reposado tequila ! Montinore verjus ! Encanto pisco ! Lazzaroni amaretto !
crème de pêche ! grapefruit bitters ! brut sparkling Clear Creek pear brandy ! Angostura bitters

*Consuming raw or undercooked eggs may increase your risk of food-borne illness ∆
Adapted
 House Cocktails Classics Friends
Champion’s Cup Regent’s Punch Spanish Prisoner
54 / Serves 4 to 6 30 / Serves 2 to 3 52 / Serves 4 to 6 28 / Serves 2 to 3 56 / Serves 4 to 6 32 / Serves 2 to 3
a punch for all seasons; suggestive, supple & silky smooth (Eliza Acton, Modern Cookery for Private Families, 1845) (Joe Ross, Members Only, St. Estèphe)
Tanqueray Malacca gin ! Lillet Blanc ! grapefruit ! Angostura 1919 rum ! Batavia Arrack ! Macchu pisco ! Fernet Branca ! Absolut vodka ! St-Germain ! Cherry Heering !
charred pineapple bitters ! coconut palm sugar ! pu’erh tea orange ! lemon ! pineapple gomme ! green tea ! brut sparkling orgeat ! lemon ! soda ! vanilla ice cream

Grounds for Divorce 10 Adonis ∆ 10 Bankers Are Wankers 10

piquant, laden with high aromatics and round citrus (Harry Craddock, Savoy Cocktail Book, 1933) (Jack McGarry, The Dead Rabbit, NYC)
TDL rum blend ! Ferrand dry curaçao ! Hennessy V.S. cognac ! TDL sherry blend ! amaro CioCiaro ! Powers Irish whiskey ! Quinta do Noval LBV port !
meyer lemon-sake gastrique ! grapefruit bitters Cointreau ! Fee’s Old-Fashioned bitters Appleton V/X rum ! raspberry gomme ! lime ! Angostura bitters

Imperial Flip 11 Barbary Cocktail 10 Sailing On 9

luscious, deep notes of malt and toffee (Lucius Beebe, Stork Club Bar Book, 1946) (Sean Kenyon, Williams & Graham, Denver)
Bols genever ! Bénédictine ! coffee liqueur ! egg ! stout Ransom Old Tom gin ! Bank Note blended scotch ! Chairman’s Reserve spiced rum ! lemon !
crème de cacao ! heavy cream apricot liqueur ! habañero honey
Winter in Lexington 9
smooth, effervescent, luxuriant Biarritz Monk Buck 10 Kerouac Cocktail 11
Rittenhouse rye ! currant-sage-walnut shrub ! (Charles Baker, Gentleman’s Companion to Exotic Drinks, 1946) (Kevin Diedrich, Jasper’s Tap Room, SF)
Crémant de Loire brut sparkling rosé Hennessy V.S. cognac ! Yellow Chartreuse ! Olmeca Altos reposado ! grapefruit !
ginger syrup ! lemon ! soda water Aperol ! lemon ! Cointreau
Borrowed Time 12
a brilliant succession of flavor, expansive and bright Diplomat 9 Hugo Bracer 11
El Tesoro reposado tequila ! Peychaud’s bitters ! blood orange ! (Harry Craddock, Savoy Cocktail Book, 1933) (Mark Stoddard, The Bitter Bar, Boulder)
amaro CioCiaro ! marshmallow root tincture ! Chartreuse elixir Dolin dry vermouth ! Punt e Mes ! Luxardo maraschino ! bitters Menorval calvados ! TDL Amer Picon ! lime ! grenadine

Turf War 10 Diki-Diki 9 The Search for Delicious 10

hints of spice and smoke, with a gentle chocolate finish (Robert Vermiere, Cocktails: How to Mix Them, 1922) (Kirk Estopinal, Cure, NOLA)
Ancho Reyes chili liqueur ! Absolut vodka ! crème de cacao Menorval calvados ! Kronan Swedish punsch ! grapefruit Cynar ! Punt e Mes ! lemon ! orange bitters ! sea salt

Nothing Gold Can Stay 13 Gin-&-It 12 The Armada 11

light and elegant, with a hint of ginger spice (David Embury, The Fine Art of Mixing Drinks, 1948) (Misty Kalkofen, Drink, Boston)
Encanto pisco ! Domaine de Canton ginger liqueur ! Bols genever ! Italian vermouth ! Fee’s Black Walnut bitters Bols genever ! Ransom Old Tom gin ! Drambuie !
Pineau de Charentes ! orange marmalade ! lemon Lustau don Nuño sherry ! Lustau Pedro Ximénez sherry
Elk’s Own 10
Wanderlust 11 (Peter Sindar, National Police Gazette awards, 1901) Hallo Govna 10
a languorous journey through exotic spices & bold aromas Rittenhouse rye ! Quinto do Noval LBV port ! lemon ! egg white (Mathias Simonis, Trick Dog, SF)
Banks rum ! TDL sherry blend ! Marolo chamomile grappa ! Banks 5-Island rum ! Ferrand dry curaçao !
medjool date bitters ! orange bitters ! flamed absinthe Yokohama Cocktail 10 Dolin dry vermouth ! Lambic grenadine ! cherry bitters
(Harry MacElhone, Barflies & Cocktails, 1937)
A Dancing Star 11 Absolut vodka ! Hayman’s Old Tom gin ! Connie Corleone 12
an ethereal softness, a gentle acidity, whispers of stone fruit orange ! lemon ! raspberry gomme ! absinthe (Otis Florence, Pouring Ribbons, NYC)
Olmeca Altos reposado tequila ! Montinore verjus ! Encanto pisco ! Lazzaroni amaretto !
crème de pêche ! grapefruit bitters ! brut sparkling Clear Creek pear brandy ! Angostura bitters

*Consuming raw or undercooked eggs may increase your risk of food-borne illness ∆
Adapted
 House Cocktails Classics Friends
Champion’s Cup Regent’s Punch Spanish Prisoner
54 / Serves 4 to 6 30 / Serves 2 to 3 52 / Serves 4 to 6 28 / Serves 2 to 3 56 / Serves 4 to 6 32 / Serves 2 to 3
a punch for all seasons; suggestive, supple & silky smooth (Eliza Acton, Modern Cookery for Private Families, 1845) (Joe Ross, Members Only, St. Estèphe)
Tanqueray Malacca gin ! Lillet Blanc ! grapefruit ! Angostura 1919 rum ! Batavia Arrack ! Macchu pisco ! Fernet Branca ! Absolut vodka ! St-Germain ! Cherry Heering !
charred pineapple bitters ! coconut palm sugar ! pu’erh tea orange ! lemon ! pineapple gomme ! green tea ! brut sparkling orgeat ! lemon ! soda ! vanilla ice cream

Grounds for Divorce 10 Adonis ∆ 10 Bankers Are Wankers 10

piquant, laden with high aromatics and round citrus (Harry Craddock, Savoy Cocktail Book, 1933) (Jack McGarry, The Dead Rabbit, NYC)
TDL rum blend ! Ferrand dry curaçao ! Hennessy V.S. cognac ! TDL sherry blend ! amaro CioCiaro ! Powers Irish whiskey ! Quinta do Noval LBV port !
meyer lemon-sake gastrique ! grapefruit bitters Cointreau ! Fee’s Old-Fashioned bitters Appleton V/X rum ! raspberry gomme ! lime ! Angostura bitters

Imperial Flip 11 Barbary Cocktail 10 Sailing On 9

luscious, deep notes of malt and toffee (Lucius Beebe, Stork Club Bar Book, 1946) (Sean Kenyon, Williams & Graham, Denver)
Bols genever ! Bénédictine ! coffee liqueur ! egg ! stout Ransom Old Tom gin ! Bank Note blended scotch ! Chairman’s Reserve spiced rum ! lemon !
crème de cacao ! heavy cream apricot liqueur ! habañero honey
Winter in Lexington 9
smooth, effervescent, luxuriant Biarritz Monk Buck 10 Kerouac Cocktail 11
Rittenhouse rye ! currant-sage-walnut shrub ! (Charles Baker, Gentleman’s Companion to Exotic Drinks, 1946) (Kevin Diedrich, Jasper’s Tap Room, SF)
Crémant de Loire brut sparkling rosé Hennessy V.S. cognac ! Yellow Chartreuse ! Olmeca Altos reposado ! grapefruit !
ginger syrup ! lemon ! soda water Aperol ! lemon ! Cointreau
Borrowed Time 12
a brilliant succession of flavor, expansive and bright Diplomat 9 Hugo Bracer 11
El Tesoro reposado tequila ! Peychaud’s bitters ! blood orange ! (Harry Craddock, Savoy Cocktail Book, 1933) (Mark Stoddard, The Bitter Bar, Boulder)
amaro CioCiaro ! marshmallow root tincture ! Chartreuse elixir Dolin dry vermouth ! Punt e Mes ! Luxardo maraschino ! bitters Menorval calvados ! TDL Amer Picon ! lime ! grenadine

Turf War 10 Diki-Diki 9 The Search for Delicious 10

hints of spice and smoke, with a gentle chocolate finish (Robert Vermiere, Cocktails: How to Mix Them, 1922) (Kirk Estopinal, Cure, NOLA)
Ancho Reyes chili liqueur ! Absolut vodka ! crème de cacao Menorval calvados ! Kronan Swedish punsch ! grapefruit Cynar ! Punt e Mes ! lemon ! orange bitters ! sea salt

Nothing Gold Can Stay 13 Gin-&-It 12 The Armada 11

light and elegant, with a hint of ginger spice (David Embury, The Fine Art of Mixing Drinks, 1948) (Misty Kalkofen, Drink, Boston)
Encanto pisco ! Domaine de Canton ginger liqueur ! Bols genever ! Italian vermouth ! Fee’s Black Walnut bitters Bols genever ! Ransom Old Tom gin ! Drambuie !
Pineau de Charentes ! orange marmalade ! lemon Lustau don Nuño sherry ! Lustau Pedro Ximénez sherry
Elk’s Own 10
Wanderlust 11 (Peter Sindar, National Police Gazette awards, 1901) Hallo Govna 10
a languorous journey through exotic spices & bold aromas Rittenhouse rye ! Quinto do Noval LBV port ! lemon ! egg white (Mathias Simonis, Trick Dog, SF)
Banks rum ! TDL sherry blend ! Marolo chamomile grappa ! Banks 5-Island rum ! Ferrand dry curaçao !
medjool date bitters ! orange bitters ! flamed absinthe Yokohama Cocktail 10 Dolin dry vermouth ! Lambic grenadine ! cherry bitters
(Harry MacElhone, Barflies & Cocktails, 1937)
A Dancing Star 11 Absolut vodka ! Hayman’s Old Tom gin ! Connie Corleone 12
an ethereal softness, a gentle acidity, whispers of stone fruit orange ! lemon ! raspberry gomme ! absinthe (Otis Florence, Pouring Ribbons, NYC)
Olmeca Altos reposado tequila ! Montinore verjus ! Encanto pisco ! Lazzaroni amaretto !
crème de pêche ! grapefruit bitters ! brut sparkling Clear Creek pear brandy ! Angostura bitters

*Consuming raw or undercooked eggs may increase your risk of food-borne illness ∆
Adapted
 Glossary of Terms Beer & Wine

Amaro: bitter Italian digestif Domestic

Miller Hi-Life, Wisconsin 3
Batavia Arrack: a coveted ingredient in many early punches; distilled North Coast Scrimshaw Pilsner, CA 5
from palm sugar, with notes of spice, citrus & chocolate
Hop Valley Lager, OR 5
Bénédictine: cognac-based herb & spice aromatic liqueur, monk-made Bridgeport I.P.A., OR 5
Bitters: maceration of bitter herbal bark & spices in alcohol, adds 10 Barrel Brewing Apocalypse I.P.A., OR 5
depth and complexity to a drink, located primarily on the finish ’13 Goose Island Sofie Saison, IL 9
Calvados: apple brandy from French Normandy
Anchor Steam Porter, CA 6
North Coast Old Rasputin Stout, CA 7
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
Curaçao: liqueur from the dried peel of Caribbean citrus
Gastrique: French technique for caramelizing sugars, then adding a
vinegar as an acid; the original sweet-&-sour syrup
Genever: the granddaddy of all gins, a Dutch spirit made from
maltwein (viscous blend of 3 grains) with a strong botanical heft
Sparkling Wine
Loredan Gasparini prosecco, IT 10
Gomme: a syrup using gum arabic for viscosity to enrich the Chandon Brut, CA 187 ml / 12
mid-palate of a cocktail Veuve Cliquot, FR btl/70
Lillet Blanc: French aperitif white; bright orange & softly drying
Old Tom gin: first style of gin produced in London in the mid-1800’s, White Wine
initially sweetened, but with a deeper botanical character ’12 Tyee, Estate Chardonnay, OR 11
’12 Twin Islands, Sauvignon Blanc, NZ 9
Oleo-Saccharum: traditional base for any punch; lemon peels
macerated in sugar to extract the oils, lending an elegant, citrus aroma
Red Wine
Orgeat: almond syrup ’08 Cana’s Feast, Bricco Red, OR 11
Pineau de Charentes: French apertif white, from the Cognac region ’10 Ransom Jigsaw, Pinot Noir, OR 11
’10 Cousino Macul, Merlot, CL 10 Teardrop Cocktail Lounge
Pisco: Peruvian brandy-wine; aromatic, dry with a soft fruit finish 1015 NW Everett Street
Pu’erh dark tea from the Yunnan province; fermented and matured Portland OR | 97209
503.445.8109 | teardroplounge.com
Punsch: traditional Scandinavian liqueur, sugar cane spirits from the
Indies; rich and complex, with notes of molasses, coffee & spice
Punt E Mes: literally, “point & a half”; sweet Italian vermouth with
marked bitterness
Shrub: steeped in Colonial tradition, a means of preserving fruit; made
with vinegar, fruit, sugar & herbs
TDL Amer: house version of Amer Picon, a proprietary French bitter
aperitif; deep orange aromatics with a long, complex finish PLEASE NOTE: Teardrop Lounge is unable to accept more than three forms of
payment per table. We apologize for any inconvenience.
Verjus: acidic juice made by pressing unripe grapes
Winter 2014 Cocktails
 Glossary of Terms Beer & Wine

Amaro: bitter Italian digestif Domestic

Miller Hi-Life, Wisconsin 3
Batavia Arrack: a coveted ingredient in many early punches; distilled North Coast Scrimshaw Pilsner, CA 5
from palm sugar, with notes of spice, citrus & chocolate
Hop Valley Lager, OR 5
Bénédictine: cognac-based herb & spice aromatic liqueur, monk-made Bridgeport I.P.A., OR 5
Bitters: maceration of bitter herbal bark & spices in alcohol, adds 10 Barrel Brewing Apocalypse I.P.A., OR 5
depth and complexity to a drink, located primarily on the finish ’13 Goose Island Sofie Saison, IL 9
Calvados: apple brandy from French Normandy
Anchor Steam Porter, CA 6
North Coast Old Rasputin Stout, CA 7
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
Curaçao: liqueur from the dried peel of Caribbean citrus
Gastrique: French technique for caramelizing sugars, then adding a
vinegar as an acid; the original sweet-&-sour syrup
Genever: the granddaddy of all gins, a Dutch spirit made from
maltwein (viscous blend of 3 grains) with a strong botanical heft
Sparkling Wine
Loredan Gasparini prosecco, IT 10
Gomme: a syrup using gum arabic for viscosity to enrich the Chandon Brut, CA 187 ml / 12
mid-palate of a cocktail Veuve Cliquot, FR btl/70
Lillet Blanc: French aperitif white; bright orange & softly drying
Old Tom gin: first style of gin produced in London in the mid-1800’s, White Wine
initially sweetened, but with a deeper botanical character ’12 Tyee, Estate Chardonnay, OR 11
’12 Twin Islands, Sauvignon Blanc, NZ 9
Oleo-Saccharum: traditional base for any punch; lemon peels
macerated in sugar to extract the oils, lending an elegant, citrus aroma
Red Wine
Orgeat: almond syrup ’08 Cana’s Feast, Bricco Red, OR 11
Pineau de Charentes: French apertif white, from the Cognac region ’10 Ransom Jigsaw, Pinot Noir, OR 11
’10 Cousino Macul, Merlot, CL 10 Teardrop Cocktail Lounge
Pisco: Peruvian brandy-wine; aromatic, dry with a soft fruit finish 1015 NW Everett Street
Pu’erh dark tea from the Yunnan province; fermented and matured Portland OR | 97209
503.445.8109 | teardroplounge.com
Punsch: traditional Scandinavian liqueur, sugar cane spirits from the
Indies; rich and complex, with notes of molasses, coffee & spice
Punt E Mes: literally, “point & a half”; sweet Italian vermouth with
marked bitterness
Shrub: steeped in Colonial tradition, a means of preserving fruit; made
with vinegar, fruit, sugar & herbs
TDL Amer: house version of Amer Picon, a proprietary French bitter
aperitif; deep orange aromatics with a long, complex finish PLEASE NOTE: Teardrop Lounge is unable to accept more than three forms of
payment per table. We apologize for any inconvenience.
Verjus: acidic juice made by pressing unripe grapes
Winter 2014 Cocktails