Behind the Bar with Nostrana's Douglas Derrick

Welcome back to Chef in the Kitchen, a recurring Eater photo feature where we boldly go where few diners have gone before — into Portland restaurant kitchens — to get a sneak peek of the chef du jour hard at work making stuff to put in your mouth.

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[Jones, 3/31/11]

This time around, we're trading in "Chef in the Kitchen" for a "Bartender... Behind the Bar," as Nostrana's bar manager Douglas Derrick preps two cocktails at the restaurant's Rooster Bar. The first: a Prima, with Beefeater, Campari, Vya dry, and Vajra Barolo chinato. The second, something that'll become familiar to those (including our lucky winners) attending tonight's Negroni Social: the "hundred-mile" Negroni, with Aviation, Calisaya, Imbue, Sineann 'Port' and rosemary. Welcome to the weekend.
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