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How to make an umami-forward cocktail currently starring at Normandie in Portland

A cocktail recipe that will wow your palate

By Mark Stock Published July 9, 2026

Bartender making a drink — Dan Baker / The Manual

Portland is a foodie’s delight. From top West Coast breweries and inventive restaurants to a bustling downtown food scene and excellent cart pods, there’s an abundance of flavor. And that goes for the beverage side of things too.

Right now, excellent summer cocktails are being mixed up all over the Rose City. From Ladd’s Addition to St John’s, bartenders across the town are busy. And we’ve got a great recipe from a new operation in town.

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The following drink is being served up at Normandie. The SE Portland eatery is French-inspired and features a top-shelf cocktail program. We reached out to see what they’re up to behind the bar, and they sent back a barnburner of a cocktail recipe.

You may recognize the name if you were listening to rock music in the 90s. Regardless, you’re going to love what ends up in the glass. Read on for the full recipe.

Sailing the Seas of Cheese

Named after a wonky Primus album, this cocktail blends Scotch and sherry and delivers on every edge of the palate. It’s the work of Normandie’s bartender and co-owner, Judson Winquist.

Ingredients:

1 1/2 ounces Single Malt Scotch (such as Clynelish 14yr)
1/2 ounce Manzanilla sherry
1/2 ounce Grand Marnier
1 bar spoon black vinegar caramel*
2 dashes Angostura bitters

*Black Vinegar Caramel: In a saucepan, combine one 2o-ounce bottle of Kong Yen black vinegar with 1 cup of brown sugar. Reduce by half and let cool.

Method:

Stir all ingredients and serve over a large ice cube.
Express orange oil over the top and discard the peel.

Contributor

Mark Stock is a writer from Portland, Oregon. He fell into wine during the Recession and has been fixated on the stuff since…

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