Shaking Cherry Shrub and Red Verjus at the Bent Brick

In celebration of Eater's first-ever Cocktail Week, bartenders at five PDX hotspots agreed to shake up a special Eater Cocktail, just for us (and you — they're available on the menu all this week). Every day we'll highlight a new creation... today, we check in with the Bent Brick's Connor Mansager.

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Photography by Avila/EPDX

The Bent Brick limits its bar to domestic spirits only, so when bar manager Connor Mansager is craving a Pisco drink, he has to imitate it using other brandies. Enter Clear Creek Distillery's grappa ("I'm trying to find unique and local spirits I can implement... and they make excellent stuff," Mansager says), which finds its way into an Eater-special "Bring Back the Sunshine" cocktail. For the surprisingly light, floral drink, Mansager adds red verjus (the juice of unripened grapes), all spice, and an odd ingredient from the Bent Brick kitchen — ground cherry, made into a shrub — before shaking and pouring into a chilled glass. "Cocktail geeks might say you're not supposed to shake [this], because of the mostly clear ingredients," Mansager says. "But the red verjus foams really nicely when you add air; it's a nice texture when bubbly."

The "Bring Back the Sunshine" is available now on the Bent Brick menu, for $10.
· The Bent Brick [Official site]
· All Previous Bent Brick Coverage [Eater PDX]