Porteus’ Private Number

Andrew Porteus, Montana’s Trail House and Hotel Delmano, Brooklyn, NY

“The tea syrup works well with the Rock & Rye. Campari adds some bitterness, and Regan’s and Peychaud’s help create this drink into a balanced drink. Scotch helps bring out the Rock & Rye and also brings a subtle smokiness to the cocktail.”

Lucid Absinthe Supérieure, as rinse

1.25 oz (37.5 ml) Mister Katz’s Rock & Rye

.75 oz (22.5 ml) Highland Park 12-year-old Single Malt Scotch Whisky

.75 oz (22.5 ml) Green tea with Jasmin Flowers by Dilmah simple syrup blend

.75 oz (22.5 ml) fresh lemon juice

.5 oz (15 ml) Campari

2 dashes Regan’s Orange Bitters No. 6

2 dashes Peychaud’s Bitters

1 green tea leaf, as garnish

Rinse a chilled cocktail glass with absinthe. Shake over ice, and strain into the glass. Add the garnish.

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