Recently transplanted from Chicago, mixologist Brandon Wise focuses on seasonality with his craft cocktails at Irving Street Kitchen. Wise’s cocktail program is rooted in the classics with a focus on artisan spirits, a core value fostered while managing Chicago cocktail destination In Fine Spirits. Before relocating to Portland, Brandon fused the beverage program of Perennial with the contemporary cuisine of Chef Ryan Poli with technique driven libations and market fresh ingredients. Brandon can be found behind the bar at Irving Street Kitchen in the Pearl District’s newest cocktail hot spot.
1 1/2 oz Organic Nation Gin
1/2 oz Aperol
1/4 oz Rothman & Winter Apricot liqueur
3/4 oz lemon juice
2 Teaspoons 1:1 simple syrup
Dash peychaud’s bitters
Build ingredients dry in shaker tin starting with egg, dry shake with whisk from hawthorne strainer. Add ice, shake and double strain into bucket glass over large hand carved ice cube. Garnish with smacked mint leaf and 3 drops of peychaud’s bitters