The Laura Palmer Cocktail

Here's a #3IngredientBanger sent to me by Matt Grippo, bar manager of Blackbird Bar, in San Francisco. Matt is a good friend, an outstanding bartender and a member of

This simple, yet elegant, cocktail is designed to instantly connect the imbiber to the scents and flavors of the Pacific Northwest. It was created by Charlie Russo, at Blackbird Bar. 

Photo courtesy of Matt Grippo and recipe courtesy of Charlie Russo via Tarquin Melnyk  


1.75 oz St. George Terroir Gin (Available at fine boutique liquor stores, like VineArts)

1 oz Imbue "Petal & Thorn" Vermouth (From Portland Oregon - Substitute Lillet Blanc as needed)

.25 oz Benedictine Liqueur


  1. Combine ingredients in stirring vessel. Add ice. Stir until well chilled. Strain into chilled coupe.
  2. Garnish: One plump brandied Cherry.

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