Portland’s bar scene is pretty freaking amazing and with the recent addition of Palomar this past spring, it just got a lot cooler. The bar’s concept was created by industry veteran, Ricky Gomez, who is both owner and operator of the new hotspot. A blending of Cuban and New Orleans influences, Palomar is inspired by both Gomez’s heritage and hometown.
The rum-heavy spot has quickly earned its place as a must-visit when in Portland. While daiquiris and frozen options are certainly crowd-pleasers, the Cobbler at Palomar is something very special. Gomez explains the Cobbler, “My friend Lacey Hawkins made a split base rum and sherry cobbler for me during a competition years ago and it really stuck with me.”
Gomez explains that he “wanted to speed up the process of creating a cobbler for high volume so using the oleo saccharum syrup and guava paste, which really speeds up the fire time and cleaning your tools for the next round of drinks. Guava was chosen because it is used in my favorite Cuban pastries, pastelitos. It is a common Cuban pastry that is a flaky puff pastry filled with guava paste.”
Photography by Jordan Hughes (@highproofpreacher)
- 1.5 oz El Dorado 5yr
- .75 oz Amontillado Sherry
- .25 oz Lemon Juice
- .25 oz Orange Oleo Saccharum Syrup
- 2 dashes of Angostura bitters
- 2 bar spoons of Guava paste
Place all ingredients in a shaker tin. Add ice and shake. Strain over crushed ice in a Double OF Glass. Garnish with orange moon and mint sprig.
959 SE Division St., Portland, Oregon | 971-266-8276 | barpalomar.com | @palomarpdx
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