1 oz Cardamaro
3/4 oz Kronan Swedish Punsch
3/4 oz Campari
Stir with ice and strain into a rocks glass containing a large ice cube. Twist a lemon peel over the top (this was omitted on my drink but included in others).
Tuesday evening after meeting with Natalie Bovis and Dave Stolte about our talk the next day at Portland Cocktail Week, I rendezvoused with Andrea and we headed over to Central. I had met Central's owner Dustin Knox while out at the Woodsman Tavern, so we put the bar on the list we were assembling throughout the week. When we showed up, it turned out to be a Campari and Del Maguey-sponsored event for cocktail week with two bartenders from New York City. I had no complaints about the products or the drinks; however, I felt denied of experiencing Central's menu. Therefore, I asked Dustin for a recipe or two that we could make at home (one of those drinks will appear on the blog next week) to get a better idea of what their drink program is about.