My Darling Amadeus

By Katie Rose

You may have sipped one of Katie Rose’s thought-provoking, palate-caressing cocktails at Bay View’s Goodkind. Rose, who first landed on the cocktail scene working at the Bay View bar Burnhearts, calls the ability to “change somebody’s day” with a beautifully made drink and some conversation, “a powerful thing.”

It’s that “power” that, in a way, brought the cocktail My Darling Amadeus into being. It was early into her relationship with her partner, Christopher. At some point, he mentions to her that he loves pisco sours. And one night, they’re at the now-shuttered bar Circle A in Riverwest, and Christopher tells her that of all unlikely places to have a great pisco sour, it’s Circle A, more of a shot and a beer bar. They order it and it’s, yes, absolutely delicious. Unbeknownst to Christopher, Rose – by this point co-owner of Goodkind and creator of the bar program there – is working on a pisco drink for Goodkind. It’s showtime – the cocktail is ready, Rose has titled it and put it on the menu. The name, My Darling Amadeus, is an affectionate nod to her partner, whose middle name is Amadeus. How he learns about it is the best part of the story. He and Rose are talking on the phone, he’s telling her what a terrible day he’s had. Rose tells him to come to Goodkind and have a drink. So he does, takes a seat at the bar, and she hands him a menu. And – surprise and delight, shaken not stirred – Christopher sees the drink for which he plays the muse, and of course he orders it. And, of course, his day is then completely turned around. Since then, that drink has struck a chord with many people, and “as much as I would love to change it or take it off the menu, I think people would be really upset!” Rose says.


1 servings

1 ounce pisco

1 ounce Ancho Reyes chile liqueur

1 ounce simple syrup

1/2 ounce fresh lemon juice

1/2 ounce fresh lime juice

1 ounce fresh egg whites*

1 dropper habanero tincture


Add all ingredients to the cocktail shaker. Add ice and strain using both a Hawthorne strainer and a fine mesh strainer. A single strain would just be a standard straining technique, using just a Hawthorne strainer or the top of a Boston shaker. But this drink is delicate, so the fine mesh strainer weeds out the little ice chunks, leaving it silky smooth and clean.


*For the egg white, use fresh, preferably locally sourced farm eggs. Crack two eggs and separate the whites from the yolks. (Pro tip: Use the yolks to make some pasta!) I usually use a squeeze bottle to store them for use, as that way, you can accurately measure 1 ounce when you’re using them for drink recipes. Date/label and store in the refrigerator for up to four days. The fresher the better!


Raised on a Wisconsin farm, Katie Rose got her first taste of the food and beverage industry as a teen working at Applebee’s. She was captivated by the “organized chaos,” as she calls it. Later relocating to Milwaukee to attend college, she started waitressing and eventually landed a job as a bartender at Bay View’s Burnhearts. Her training there, plus time spent digging deep into cocktail research and sampling, helped build Rose’s reputation as a local drink-making wunderkind. In 2014, Rose and her business partners – including Paul Zerkel and Lisa Kirkpatrick – opened the critically acclaimed Goodkind Restaurant in Bay View.

Katie Rose


Katie Rose


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