3/4 oz Batavia Arrack
3/4 oz Lemon Juice
3/4 oz Honey Syrup (2:1)
Shake with ice and strain into a cocktail coupe containing ~1 oz Gruet dry sparkling wine. Garnish with freshly grated nutmeg.
For my second drink at Kask in Portland, I asked bartender Ciaran Wiese for the Prospector. When I later saw bar manager Tommy Klus at a Portland versus Seattle soccer game a few days later, he described how the Prospector was one of the first drinks created for the inaugural Kask cocktail menu. This Prospector was different than the herbal-chocolate one from Vancouver's Pourhouse that I wrote about back in 2009; this one was more akin to a tricked out Bee's Knees with Batavia Arrack and sparkling wine.