Teardrop Lounge’s Owner on the PDX Cocktail Scene
You’d think that, as the owner and operator of Teardrop Lounge (Portland’s cocktail mainstay since 2007) and a partner in The Commissary (a juice and syrup business) Daniel Shoemaker would have been…
What a Night of Drinking in Portland Looks Like
An unflappable mix of eccentric and enlightened, Portland, Oregon is currently amidst a mini-boom of drinking establishments. Dylan + Jeni capture its wonderful weirdness from afternoon cocktails to late night…
- story: Leslie Pariseau
- photos: Dylan + Jeni
Best of Both Worlds, Pt. 2
A shandy in a punch bowl, the Best of Both Worlds, Pt. 2 is Teardrop Lounge's rum-infused ode to summer.
DIY Tepache Is the New “It” Cocktail Ingredient
Tepache, a rustic Mexican street beverage—traditionally made from fermented pineapple and spices—has found an unlikely home in America's craft cocktail bars. Emma Janzen explores the growing world of DIY tepache.
- story: Emma Janzen
- photo: Nicolai McCrary
Bringing Chocolate Back: DIY Crème de Cacao
Crème de cacao, a bittersweet liqueur made from cacao, has been dismissed as a bygone oddity from the cocktail's darker, disco days. But it's back and more balanced than ever.…
- story: Kenzi Wilbur
- photo: Everjean
Crème de Cacao
Crème de cacao is seeing revival thanks to bars and bartenders making their own housemade versions. This rum-based recipe comes from Teardrop Lounge in Portland, Oregon.
Fleur-de-Lis
Tyler Stevens uses verjus (fresh, unfermented grape juice) in this drink, which features an entire ounce of Peychaud's bitters alongside Pierre Ferrand Ambre.
