Camelia Sour

Portland Breakfast is shaken with lemon juice, maple syrup and aquafaba (chickpea water) for a bold and alcohol-free twist on a classic Whisky Sour.


2 oz. Portland Breakfast concentrate*
1 oz. lemon juice
¾ oz. maple syrup
1 tbsp. aquafaba (chickpea water)
2 dashes aromatic bitters 


Add all ingredients to shaker tin and dry shake (without ice) for 15-20 seconds. Add ice and shake for an additional 10-15 seconds. Double strain into a chilled coupe glass and garnish with rosemary and lemon if desired.  

To make Portland Breakfast concentrate:
Bring 8 ounces of spring or freshly drawn filtered water to a boil (212 degrees). Add 3 sachets of (or 3 tbsp. of loose) Portland Breakfast and steep for five minutes. Discard sachets and let cool.