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The Accidental Creole

Genever, the malty, slightly sweet cousin of London Dry gin, meets with a splash of vermouth, the bittersweet bite of fresh grapefruit and bitters in this cocktail from Portland barman Doug Derrick.


3/4 oz. genever

1 1/2 oz. blanc-style vermouth

1 oz. fresh grapefruit juice

1/2 oz. Peychaud’s bitters

Tools: mixing glass, barspoon, strainer

Glass: cocktail or coupe

Garnish: lemon peel


Combine all ingredients in a mixing glass and stir with ice. Strain into a chilled glass and garnish.


Doug Derrick, Nostrana, Portland, Oregon

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