Meister-approved cocktails to try for yourself
Peralta by Meghan Schmidt
Welcome to Shift Drink, showcasing and celebrating bartending talent across the country. Shift Drink will bring it with unique and inspiring cocktails created by local bartenders & mixologists, highlighting their cities. Let's visit Portland with Meghan Schmidt.
Bartender Name: Meghan Schmidt
- 1 part Jägermeister
- 1 part coconut fat washed Teremana Blanco
- 1 bar spoon of pineapple demerara syrup
- 3 dashes of lime bitters
Garnish: Dried pineapple wheel
Method: Build all ingredients in the glass, add a large ice cube (BFC), and stir. Garnish with a dried pineapple wheel placed flat on top of the cube.
Tips & Tricks:
Coconut fat washed tequila: Use 1 cup coconut oil per 750mL Tequila. Heat the coconut oil up to its smoking point, then pour it into a heat-safe container. Pour Tequila into the hot coconut oil (never oil into tequila!). Allow it to cool overnight at room temperature. Transfer to cooler and allow oil to solidify, then strain.
Pineapple Syrup: Take a small-medium pineapple and slice into chunks. Add strips of citrus zest and toss with 5-6oz of demerara sugar until the fruit is thoroughly coated. Allow it to sit for a up to 8 hours, stirring as needed. The acid will dissolve the sugar and create a syrup; strain through a fine mesh strainer and bottle.
Scroll down to get to know Meghan & make the cocktail!
Hey Meghan, what inspired you to create this amazing cocktail?
My inspiration came from the popular shooter "Surfer on @&)@". The Pacific Northwest is known for doing things a little bit slower than the rest of the world, so I turned it into more of a sipper. The old-fashioned is a trendy drink in Portland; you can find a personal spin on it in almost every bar. I loved being able to elevate a simple drink by using the same flavor profiles in another known and loved cocktail.
What does hospitality mean to you?
I grew up in the hospitality world. My father was a chef, and my mother was a server. At a very young age, I spent my free time in a chef's office and sitting in booths drinking Shirley Temples. The ability to bring joy to people by creating fantastic food and drinks is a gift that grew inside me. When you work in hospitality, your job is to create an experience every day that people will remember. Bartending has allowed me to bring both my personality and creativity to my job, and I've loved every moment of it.