Central Park5

Central Park

Central Park

  • 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.

Comments 5 Comments So Far

Mr. Boozenik | boozenik.com

It’s a shame Ramazzotti is now in fairly short supply, locally.

Kenn | kennwilson.com

It is? Crap, I just used the last of mine in this drink yesterday.

Filip | adventuresincocktails.com

This looks like a great drink. I’m curious about the boysenberry liqueur as I’ve never seen one. Do you think they made their own?

Kenn | kennwilson.com

No idea. My friend who asked for the recipe didn’t name one; I’ll ask if she found out and update the post if she knows what they’re using.