We worked with Portland mixologist, Douglas Derrick, to create a Rosé libation to help make summer last forever.

Broad City Punch

2.5 oz Underwood Rosé

1.5 oz white grapefruit juice

1 oz Aria Gin (or London Dry Style)

1 oz chamomile syrup

2 dashes cherry-anise bitters (Peychaud’s or Creole)

Build all ingredients in a mixing tin. Shake, strain into 10 oz glass filled with ice. Garnish with a long stem mint sprig.

Bartender note: 

For the chamomile syrup, brew 2 chamomile tea bags in 8 oz hot water. Steep for 5 minutes, filter out tea and sir in 1 cup bakers sugar while hot. Let cool and refrigerate in airtight container for up to 5 days.

About Douglas Derrick

Southwestern by birth, Italian by heritage, and Northwestern by preference, Douglas Derrick has found his home in Portland’s thriving restaurant scene. On top of leading The Negroni Social and inspiring Negroni Week, a world-wide charity event which joins bars from all over the world to raise funds for local charities with Imbibe Magazine and Campari, Derrick creates handcrafted cocktails in the way chefs that he has worked with create menus: by using seasonal and in-house, made from scratch ingredients that change with the farms they source from. He works full time for Campari America, preaching the gospel of Negroni to bars all over the world.

Photography by David L. Reamer