1 oz Kronan Swedish Punsch
1/2 oz Dolin Dry Vermouth
1/2 oz House Sweet Vermouth
1 tsp Combier Crème de Peche
1 tsp Lemon Juice
2 dash Pau D'Arco Bitters (sub aromatic)
Stir with ice and strain into a cocktail glass. Garnish with a mist of Allspice Dram.
(*) Equal parts Plantation 5 Year Barbados, Flor de Caña 4 Year White, and Novo Fogo Cachaça.
The second drink I had at Teardrop was one that bartender Daniel had created called the Tipping Point. Note, this was not the owner and bartender Daniel Shoemaker who was also there that night; I did have a chance to talk with Shoemaker about the talk he gave earlier in the day at the Portland Cocktail Week classes as well as about other Portland and Boston bar topics.