- 1 1/2 ounce Bulleit bourbon
- 1 ounce Ramazzotti
- 1/2 ounce boysenberry liqueur
- 2 dashes Angostura bitters
Combine ingredients in an ice-filled mixing glass and stir until cold. Strain over ice.
The Central Park cocktail comes to us courtesy of Portobello, an amazing vegan trattoria in southeast Portland. It’s not on the menu anymore but an enterprising friend finagled the recipe from one of the bartenders. I don’t have any boysenberry liqueur on hand but made the one pictured with Clear Creek blackberry liqueur and it didn’t lose anything in the translation. I’d actually be interested in trying some of their other fruit liqueurs in here as well (raspberry or cassis, maybe?).
I also can’t recommend Portobello highly enough, even for those who aren’t vegetarian (like myself) or vegan. Definitely try them if you’re in Portland, but make a reservation first, especially on weekends. This place is in high demand.