We picked up a bottle of Son of Man Summer Vermouth after a tasting at Nevor Shellfish Farm just north of Pacific City. It’s so refreshing and adds a whole new list of possibilities to summer / fall cocktails. Made locally by Son of Man and Someday Bar in Portland, they concoct this bottle from their Sagardo and flavor it with pink peppercorns, chamomile, fennel and citrus. Really good all on it’s own ~ just poured over ice. But mixing it with other spirits and enhancements can be pretty fun. This cocktail 
recipe was suggested at the tasting. We tried it when we got home. Big hit!
Makes (1) cocktail
INGREDIENTS
- 1.5 oz Roku gin
- 1.5 oz Summer Vermouth
- .5 oz Montenegro armaro
- 1 dash of absinthe
Stir. Strain into a chilled glass with ice cubes. No garnish. Suggested glassware is a coupe not the wine glass I used. (Oops).
Bartender’s Notes
If you haven’t tried their products, you should! Here’s a link for Son of Man and a bit about who they are and what they do: https://www.ciderculture.com/son-of-man-cider/. And their partner’s at Someday Bar: https://www.somedaypdx.com/shop
We experimented a bit with Summer Vermouth and our summer shrubs and found Summer Vermouth to be the perfect pairing for our ginger pear shrub. If you’re interested in trying this recipe, here is what we made: (shrub recipe link is below)
- 1.5 oz of vodka
- 1.5 oz Summer Vermouth
- 1.5 oz Ginger Pear Shrub
- fresh mint or basil garnish
- ice cubes
Stir. Strain into a chilled glass with ice cubes. Garnish with fresh mint or basil.