Although everyone may be distracted by the hop harvests and seasonal brews, Imbue wants to remind Portland that the City of Roses is also home to some very unique beverages that are not beer. Around three years ago, during a lively dinner discussion, a handful of Portland mixologists and brewers decided a city known for its craft cocktails needed a quality vermouth. Unlike so many ideas hatched during drinking sessions, this one was followed through, and Imbue was born.

Derek Einberger, Neil Kopplin and Jennifer Kilfoil gained the passion and the knowledge it takes to make a quality product after spending their fair share of time creating drinks at Portland favorites like Bridgeport Brewing, Clyde Common and Bluehour. Their newest product, Petal & Thorn, is an earthy vermouth made with brandy — distilled locally at Clear Creek Distillery from Oregon pinot gris —and empowered with a rich mixture of flavors such as chamomile, cinnamon and orange peel. All these notes come together to make a unique texture, with a bitterness comparable to products like Campari.

In line with its local heritage, Petal & Thorn can be found at most New Seasons, Pasta Works and specialty wine shops around Portland for $26.99. In order to get an idea of how enjoyable this aperitif can be, stop by Nostrana and ask barman Douglas Derrick to introduce you to the Allure (of the unknown), one of his negronis of the month. However, if you can’t make it out, try his cocktail recipe at your next party or for after dinner drinks at home.

Allure (of the unknown)

1½ oz. Petal & Thorn
1 oz. Nonino amaro
½ oz. Dry Fly Gin

Combine all ingredients in a shaker with ice and stir. Strain into rocks glass and add a large ice cube, if desired.