El Burro Catalan Recipe

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El Burro Catalan Recipe

Created by: Angel Teta, Bar Manager, Ataula, Portland, OR.

Recipe:

  • 1 3/4 ounces Absolut Elyx
  • 3/4 ounce Cigarrera Manzanilla sherry
  • 1/4 ounce Starvation Alley Farms cold pressed cranberry juice
  • 1/4 ounce natural cane sugar simple syrup, 1:1 ratio
  • 1/4 ounce lemon juice
  • 2 dashes Angostura bitters
  • 1 3/4 ounces Fever-Tree ginger beer

Directions:

  1. Shake all ingredients together, except the ginger beer, then double strain into a copper mug.
  2. Add the ginger beer, and top with pebble ice.
  3. Garnish with two short stir straws and a manicured lemon peel wrapped around four skewered, dried cranberries. 

Inspiration:

Every fine drinking establishment needs a Moscow Mule these days, be it a dive bar or a proper restaurant bar. I found that adding sherry dried the ginger beer out quite nicely, and added a slight salinity that makes you want to snack on something. This was a perfect fit for my program, as we are a Catalan inspired tapas spot with incredible food. The cranberry juice I use is Starvation Alley Farms, an 100% organic cold pressed product that has such a vibrant flavor, it makes for a fantastic mule variation.

Angel Teta

Angel Teta

Florida native Angel Teta loves to drink and mix up all of the things, be it a chilled glass of sherry or a fine Kentucky bourbon. She often finds herself competing and volunteering for cocktail weeks across the country, but she is most happy behind the stick with her Ataula familia in Portland, Oregon, the city she's called home for the last 10 years. The hospitality industry has always been very close to her heart, and she counts herself lucky to be able to be part of it with every shift at the bar, every bite of great food, and every last sip.