The Suburgatory Tipple

Stuck in Suburgatory...I mean Suburbia?  Have no fear, this little tipple will transport you out of that wacky little bubble and into a different state of mind. 

Suburgatory Tipple
1.5 oz. Oxley Gin
.5 oz. Apricot Liqueur (Rothman & Winters)
.75 oz. Spiced Pineapple Syrup*
.75 oz. Fresh lime juice
4 torn mint leaves
coat inside of Coupe glass with oils from a grapefruit peel; discard peel
Shake well with ice
Fine-strain into the chilled Coupe glass
Garnish: dehydrated apricot piece on a sword pick; a fresh mint sprig

* Spiced Pineapple Syrup consists of roasted pineapple, sugar, water, black peppercorns, cinnamon, jalapeno pepper

Now shake one of these up before you're late to the PTA meeting!  

Smokey & The Bandido

1.5 oz. Pineapple Infused Mezcal
.75 oz. Cranberry Shrub**
.5 oz. Pineapple Juice
.25 oz. Fresh Lime Juice
Shake, fine-strain into Coupe glass with spicy/sweet Picositos on half the rim
Flamed orange peel & skewered dried cranberries for garnish

**Cranberry Shrub = cranberries, sugar, water, cider vinegar

Give The People What They Want!

I work in a restaurant where we rarely say no to guest requests, even if they're kind of "out there."  When it comes to food and drink, you almost always get exactly what you want down to every last little detail.  If you want something and we have the ingredients, the tools, and the ability to create it...done!  That's probably a big reason the restaurant has such a loyal and dedicated clientele, and has for the past 15 years.

Some "mixologists" refuse to make certain drinks (the same goes for certain chefs and the food).  I'm a bartender.  I'm a bartender who wants to take care of my guests and help you have an enjoyable experience.  I'm also a bar manager who needs to have the best interest of the business in mind and take responsibility for the numbers.  I'm also very passionate about spirits, beer, and cocktails, and I have a deep respect for the craft of bartending.  At the end of the day, I'm here for the guest and I try to do my best.  I hate the whole pretense thing, where it's all about the cocktail or the "hip" factor and nothing else.  When that becomes your main focus, guest service suffers.  But I digress.  Back to my main point.  Some establishments overall theme and concept revolves solely around the cocktail and small-batch craft spirits (or beer, or wine).  I can appreciate and respect that, probably because I love craft spirits and beers, creative culinary cocktails, and well-made classics.  I geek out on stuff like hand-cut ice, antique bitters bottles, quality bar tools, and home-made ingredients.  When bars have those things and the service is really good to boot, then I'm in love with the place.  However, those types of establishments are few and far between.  And not every place can be a destination bar for the die hard cocktail and spirits enthusiast. There's something out there for everyone.

There are many different types of restaurants and bars, and they all serve a purpose.  I love a lot of them for different reasons.  Dive bars, hotel bars, cutting edge "mixology" bars, speakeasies, white-table cloth, fine-dining restaurants, and the neighborhood pub for a good, affordable burger and great pint of beer.  There's a lot to choose from.  If they treat me well and make me feel welcome and comfortable, I'm a customer for life.  I work in a restaurant that prides itself on great food, great drinks, and above all else, service.  You know that saying "you can't be all things to all people"?  Well, in a way, the restaurant I work at kind of does try to be all things to all people in the sense that we accommodate just about every food, drink, and service request.  We have a fairly large food menu and a large selection of spirits, liqueurs, wines, and beers.  That means there are a lot of things that we can indeed make for you.  The main goal is making sure the guest has a superb experience and gets what they want.

The style of restaurant and the area we're in means that we pump out a lot of Cosmos, Lemon Drops, Pom-Tinis, Ginger-Tinis, and a million other things that end with "tini."  A couple of their house cocktails that have been on the list for almost 10 years end with "tini" and man do they sell.  It's kind of been this bars thing for many years.  I'm not going to correct or scold or laugh.  I will however use fresh citrus, good booze, correct technique, and strive for balance.  It's not my place to change the name of cocktails made popular by a past bartender or house cocktails that have served the guest and the restaurant well, especially if the restaurant doesn't want to change those things and they are happy with it being a part of their image.  If it's become a part of their successful brand, there really is no reason to change it.  We have a balanced cocktail list that I've taken a lot of pride in contributing to over the past year and a half, and we've built a wonderful spirits and beer portfolio as well.  We have a lot of cool things that you can totally geek out on in the liqueurs, bitters, spirits, craft beer, and house-made ingredient departments.  We also have the "big guys" on display:  Goose, Ketel, Patron, etc.  It's a good, yet delicate, balance.  I think we do a darn good job of pulling it off.

If you want a Grey Goose Cosmo, you got it.  No problem!  I have Goose, I have Cranberry Juice, and if that's what you like and that's what you want, I will happily make it for you.  I'm not going to make you feel bad or feel stupid for ordering that.  I'm not going to preach to you and try to convince you to try this really great cocktail from our list that features our house-made shrub, rye whiskey and amaro.  But you know what?  Because I happily made that Goose Cosmo, gave genuine service, and we served some tasty food to round out the experience, that guest comes back.  They come back again, and again, and again.  Now they're a regular at the bar.  They like the feel, the vibe...that atmosphere of warmth and acceptance.  They have FUN!  Go figure.  And guess what?  Now that we have a relationship of sorts, something interesting usually begins to happen.

Some of these guests are now more likely to try something different, perhaps something we craft just for them that we've been working on and think they might like, or perhaps something from our seasonal cocktail list.  We have built up a certain level of trust.  That Grey Goose Cosmo customer that's become a regular?  Maybe she says "you know, I see you guys making all of these crazy cocktails from the menu for people.  I think I'd like to  try one.  That one with the cranberry shrub looks interesting.  I like cranberry, but I'm not so sure about the whiskey and the vinegar parts of the drink."  Awesome!  Now we have a dialogue.  They might actually love that menu drink as is.  I might have to tweak it a bit to suit their particular taste preferences, and now she has a new favorite.  She might hate everything about it, even after modifying it, and stick with the Cosmo.  The take-home point is this: I know her well enough now that I can confidently make her several cocktails that she'll truly enjoy, whether it's one of of our seasonal cocktails from the list, something I come up with on the spot just for her, or simply making her that Grey Goose Cosmo just he way she likes it.  I now have a regular for life, the restaurant has a loyal customer, and she has a place that she loves spending time (and money) at.  Everybody wins.

It's not ALL about the drink.  That's important, and I'll be the first to admit that I love creative, balanced, well-made cocktails.  For me, it makes a good restaurant experience a great one.  I love a good bar and kitchen that does things the right way.  But what is "the right way?"  Ultimately, it means using fresh, quality ingredients; utilizing proper technique; having some real passion for what you do; and above all else, taking care of your guests and giving them what they want:  a great experience in a warm, welcoming environment.  That's true hospitality my friends. 

Cheers!

Tortuga Fuerte (Strong Turtle)

I had a guest ask for a variation on a cocktail we're currently serving.  He had a few requests:  He wanted it in a smaller glass that was well chilled.  He said the larger glass and the larger drink warmed up after a few minutes.  I can respect that.  I'm a big fan of spirit-driven cocktails coming in smaller glasses as well, so it's stays chilled for the duration of the drink.  Not a fan of the trend towards super-sized glasses. (On a side note, have you ever noticed the glassware for sale at places like Crate & Barrel?  A standard "martini" glass is like 10 ounces there!)

Our glassware comes out of the frig fairly cold, but he wanted it iced down for a few minutes before serving.  Ok, no problem.  I like ice-cold glassware too.  Done!  He liked the original drink that he had ordered previously, but wanted to taste a little bit more of the Falernum (flavors of lime zest, cloves).  He also wanted a lot less Cherry Heering and sweet vermouth, as the menu version calls for a fair amount of both.  As for the rum, he specified Ron Abuelo, from Panama.  I made him the variation you see below.  Upon finishing, he smiled and said "that did the trick.  Cold, to the point."  He payed his bill, stood up, tipped his hat and said "Two of these makes for a strong turtle."  Strong turtle?  WTF!??!  I have no idea.  Sometimes you just smile and nod.  And then I apparently name a drink after it.     

Tortuga Fuerte
1.75 oz. Ron Abuelo  (7 year preferred)
.5 oz. Velvet Falernum liqueur
.25 oz. Cherry Heering liqueur
.25 oz. Carpano Antica sweet vermouth
Healthy dash of Tiki Bitters
Stir well with ice
Strain into a chilled Coupe glass
Orange twist and brandied cherry for garnish (works well with a lime twist too)

Free Verse

Irregular cadences, free from established patterns; thrown together with bottles from the pantry, liberated by the liquid happiness in my glass.  

Free Verse
1.75 oz. Calvados
.5 oz. Grand Marnier
.5 oz. Yellow Chartreuse
Small dash of aromatic bitters
Stir well with ice
In an empty, chilled Coupe glass, express the oils from an orange peel into the glass; discard the peel
Strain cocktail into the glass
Coat the top of the cocktail with the oils from a large lemon peel; discard the peel

Until Next Season, Pears

I know Fall is gone and we're in the midst of winter (really?  It's still 70 and sunny in the Bay Area), but one of my favorite fall ingredients are pears. Here's a cocktail that I love to make when they're in season.  NOTE:  you don't have to go all out and use pear foam in this drink, although it is a nice touch.  If omitting the pear foam, add .5 oz. egg white to the below recipe, and be sure to dry-shake before adding ice.

1.75 oz. Old Overholt rye whiskey (good rye, great price)
.75 oz. fresh lemon juice
.75 oz. Pur Spirits pear liqueur
.25 oz. Grade B maple syrup
1 dash each Angostura bitters & home-made pear bitters
Shake well with ice
Fine-strain into a chilled Coupe glass
Top with a layer of pear foam (using an ISI Cannister) onto surface of drink *
Garnish with a dehydrated pear chip and a lemon twist **

Pear Foam (dispensed from an ISI Cannister/Whipper)
(Makes enough for about 18 cocktails)

1-1/4 leaves gelatin
4 cups cold water
7 ounces strained pear nectar
2 ounces strained lemon juice
3 ounces home-made pear simple syrup
1/3 cup Thai coconut milk

1. In a metal bowl, bloom the gelatin leaves in the water for 10 minutes.

2. Meanwhile, combine the fruit juices/nectars and pear simple syrup in a small saucepan and heat over medium-high heat just until it boils. Remove the saucepan from the heat.

3. Remove the gelatin from the water and squeeze out most of the excess water. Discard the water and toss the gelatin back into the empty bowl.

4. Fill a large bowl with ice and set the bowl with the gelatin on top of the ice. Pour the hot juices mixture over the gelatin slowly. With a whisk, beat the gelatin until frothy, about 30 seconds.

5. Allow the gelatin mixture to cool to at least 45°F, then whisk in the coconut milk.

6. Pour the mixture into a whipped cream canister and seal it tight. Invert the canister and charge it with a cartridge.

7. Shake the canister vigorously for 15 seconds, then place it in the refrigerator to cool. The foam can be used after about 10 minutes, but it will be more stable after 24 hours. Shake the canister vigorously before each use. Cover the tip of the canister with a small towel so any foam left on the tip from the last use doesn't splatter when you shake it again. Always dispense the foam with the canister completely inverted over the cocktail. If the foam comes out thick, let it settle on top of the drink for 15 to 20 seconds before garnishing. Keep the canister refrigerated when not dispensing the foam.









** Dehydrated Pear Chips
(Makes about 8 chips)

1 large pear
1/2 cup pear simple syrup
Cinnamon, for sprinkling
Sugar, for sprinkling

Using a mandolin, cut as many thick slices from the pear as you can.

If using a food dehydrator, spray the trays with vegetable oil or lightly oil them with a paper towel. Dip pear slices in home-made pear simple syrup (to prevent browning and to intensify the pear flavor) and shake off any excess syrup. Lay the slices on the rack. Sprinkle each slice with a little bit of cinnamon and sugar. Dehydrating will take 24 to 36 hours, depending on the thickness of the slice.

If using the oven, preheat it to 150°F. Lay the pear slices on a silicone mat and sprinkle each with a little bit of cinnamon and sugar. Place the silicone mat on the center rack in the oven and bake for 5 hours, until almost all of the moisture is gone. Set the chips on a wire rack to cool. They will be warm, soft, and limp for a few minutes and will harden as they cool, just like cookies fresh from the oven. Stored in an airtight container, the chips will keep for 3 to 5 days.

Bitter, But Oh So Beautiful!

Hermoso y Amargo
1.5 oz. Ron Abuelo 7 Year Rum
.5 oz. Cocchi Barolo Chinato
.25 oz. Angostura Bitters (yep, a whole 1/4 ounce of the good stuff) 
.75 oz. Fresh Lime Juice
.75 oz.  Spiced Pineapple Syrup *
Express the oil from an orange peel into an empty Coupe glass; discard the peel
Shake and fine-strain cocktail into the glass
Express oil from a grapefruit peel over surface of drink; drop peel into cocktail

* Spiced Pineapple Syrup
A combination of roasted pineapple, sugar, water, cinnamon, peppercorns, ground allspice, and jalapeno pepper

** A colleague of mine made this cocktail using a 1/2 ounce orgeat syrup instead of the spiced pineapple syrup.  I'll have to give that one a try...sounds good.

Cheers!

The 10 Commandments

I just received my copy of the classic Cocktail Boothby's American Bar-Tender, based on the edition from 1891 and reprinted by Anchor Distilling.  This posting below is from Mr. Bill Boothby.  It's amazing how the more things change, the more they stay the same.  These are some great tips my friends.  At the end of the day, it's all about your guests.  Be a true professional: do your best, smile, have some fun, work clean, and take care of people.  HAPPY NEW YEAR!

"Cocktail Bill" Boothby’s Ten Commandments

I. Always be on time to relieve the other watch. It is a good plan to make a practice of arriving a few minutes early so as to arrange your toilet and step to your station on time.

II. See that your finger nails are always clean and your person presents a tidy appearance.

III. Always appear pleasant and obliging under all circumstances.

IV. Avoid conversations of a religious or political nature.

V. When going off watch always dry and polish all the glassware and tools which you have used on your watch, and see that everything is in its proper place, so that your relief can work to advantage as soon as he arrives at his post.

VI. Sell all the liquor you can, but use as little as possible yourself.

VII. If you are troubled with sore feet, bathe them regularly. Avoid patched or ragged hosiery, and wear a comfortable shoe with a heavy sole. Light soles, low cut shoes or slippers should never be worn behind a bar.

VIII. Keep the floor behind the bar as dry as possible. It not only looks better, but you will find your health greatly improved by following this rule. Many bartenders contract rheumatism, neuralgia and many other serious complaints through carelessness in this report.

IX. After using a bottle or tool always replace it before doing anything else. Make this a rule that should never be broken; and, when you are rushed with business, you will never be compelled to hunt for this or that, but you will always know just where it is.

X. After a party has finished drinking, remove the glassware from the bar as soon as possible, and dry and polish the bar top immediately, never allowing a particle of moisture to remain. This is a very important rule.

Even though this was written back in the 1800's, it still rings true today.  Cheers!

LP - Someday, Live @ Soho House

Smoke n' Mirrors

Here's the recipe for a spicy/savory cocktail we featured at the bar a few months ago.  Slightly smokey with some nice heat...the Smoke n' Mirrors:

very small disc of serrano pepper, some seeds left in
8 cilantro leaves
1 oz. home-made pineapple syrup
Muddle gently in bottom of a mixing glass
.75 oz White Grapefruit Juice
.5 oz. Lime Juice
1.5 oz. Silver Tequila
Bar spoon of Mezcal
Ice
Shake very well; fine-strain into chilled cocktail glass
Garnish with fresh cilantro sprig and a long lime twist (cut the twist over the top of the cocktail so the oils coat the top of the drink)



I want to try the variation below, possibly resulting in an almost clear cocktail.  Curious how it'll turn out:

Instead of muddling the cilantro and pepper, "quick-infuse" some tequila with serrano and cilantro using this method/technique

Clarify the lime and grapefruit juices using this cool technique, resulting in citrus juice that is almost clear

Can you imagine getting a cocktail that doesn't look like it has any citrus juice, pepper, or cilantro in it (a cocktail that's "almost"clear), but upon tasting it, you realize there's all these wonderful flavors and layers in the drink?  Pretty wild.  Truly a Smoke n' Mirrors!  Looking forward to experimenting with this version and the above techniques soon.

Cheers

La Strega Felice (The Happy Witch)

La Strega Felice
(The Happy Witch)

1.5 oz. Vinas de Oro Pisco (their floral/aromatic Italia varietal)
.75 oz. Liquore de Strega
Bar Spoon (1/8 oz.) Torrani Orgeat Syrup*
.75 oz. Fresh Orange Juice
.5 oz. Fresh Lime Juice
.5 oz. Egg White
Dry Shake for 20 seconds
Add ice; shake again with ice for another 20 seconds
Fine-strain into a small, chilled Coupe glass
Long Orange Twist for garnish (cut over top of cocktail so that the oils from orange peel coat the top of the drink)
Angostura Bitters in center of foamy cocktail, using an eye-dropper 

The floral, aromatic qualities of Oro Pisco Italia plays very well with the fennel, mint, and saffron notes found in the Strega liqueur.  I used a Quebranta pisco at first, but found that the Italia varietal really makes the cocktail sing.  The Torrani orgeat syrup* adds subtle sweetness and a beautiful hint of almond that dances around nicely with the fresh orange juice.  I used a bar spoon, but you can add up to 1/4 oz with good results.  Fresh lime adds acidity and creates balance, while the egg white lends a silky, airy texture to the completed drink.  A few dashes of aromatic bitters on top of the foamy cocktail and the oil from a long twist of orange ties it all together.  Cheers!


* Note on orgeat:  If using a different brand of orgeat that is much less sweet (such as the excellent, all-natural Small Hand Foods brand that I used at home when creating the drink) you'll want to use more (up to .5 oz based on personal taste preferences).  The Torrani brand we use at the bar is pretty sweet stuff, so a bar spoon (approx. 1/8 oz.) goes a long way.  It adds plenty of almond flavor and the perfect amount of sweetness for a tart yet balanced cocktail.  Some folks may need a tad more orgeat (up to 1/4 oz).  Torrani is a decent, readily available brand that can be found at several retail outlets throughout the country.    

Eels - Prizefighter

An Apple A Day...

APPLE ORCHARD SWIZZLE
1.5 oz. house-made apple infused blended Scotch
.5 oz. Dimmi liqueur
.75 oz. home-made spiced apple syrup
1 healthy dash Baked Apple Bitters
.75 oz. Meyer Lemon Juice
Shake well with ice
Strain into a silver julep mug over crushed ice
Top with 1.25 oz. Full Sail Wassail beer (or another spiced, full bodied, seasonal holiday beer)
Stir well to incorporate the beer, top off w/more crushed ice
Garnish with a baked apple chip and a sprig of fresh rosemary

APPLE MILK PUNCH

The classic Brandy Milk Punch is popular throughout New Orleans where many bars offer their own variation on the recipe, a 19th century classic that's traditionally sipped after a rich meal … and then again in the morning alongside breakfast.  Here's my variation, using "apple milk" with a domestic apple brandy and a nice aged rum. 

1.25 oz. Lairds 100 Proof Bonded Apple Brandy
.5 oz. Zaya Rum
2.5 oz. Sweetened Apple Milk*
Shake well with ice
Strain into a large Coupe glass
Garnish with fresh grated nutmeg

*Sweetened Apple Milk is home-made using a combination of whole milk, apples, rosewater, spiced apple syrup, and vanilla extract; pureed, strained, and refrigerated.



Cheers!

Old Man Winter

1.5 oz. Clear Creek Apple Brandy
.75 oz. home-made "winter holiday" syrup*
.5 oz. Cocchi Barolo Chinato
1 oz. lemon juice
.5 oz. egg white
Dry shake
Add ice; shake well and fine-strain into cocktail glass coated with the oil from an orange peel (discard the peel)
Using an eyedropper, top the cocktail with a few decorative drops of winter spice bitters**


*winter holiday syrup is a mix of cranberries, toasted walnuts, diced ginger, sugar and water

**winter spice bitters has flavors of cinnamon, nutmeg, and baked apple

Fall Beer List, Walnut Creek Yacht Club

BEERS ON TAP
Served in 16 oz. Glass Unless Otherwise Noted
Drake's IPA (San Leandro, California)
Scrimshaw Pilsner (Fort Bragg, California)
Full Sail Amber Ale (Hood River, Oregon)
Sudwerks Heffeweizen (Davis, California)
Anchor Steam (San Francisco, California)
Pranqster Belgian-Style Golden Ale, served in 14 oz, Belgian-style tulip glass (Fort Bragg, California)

BOTTLED BEERS
Imported
Chimay Grand Reserve, Blue Label (Belgium)
Moritz Lager (Spain)
Sol (Mexico)
Xingu Black Beer (Dark Lager; Brazil)
Heineken (Holland)
Amstel Light (Holland)
Oyster Stout (Ireland)
Guinness (Ireland; served from the can)
Kaliber, Non-Alcoholic (Ireland)

Domestic
Sudwerks Helles Lager (Davis, CA)
Eel River Organic Amber Ale (Fortuna, CA)
Pabst Blue Ribbon (Milwaukee)
Coors Light (Colorado)
Woodchuck Hard Pear Cider (Vermont)

LARGE FORMAT BEERS
Ravens Eye Imperial Stout (Eel River Brewing; Fortuna, California; 22 oz)
Rye'd Piper (Concord, CA.  22 oz)
Delerium Tremens (Belgium, 500 ml)
Sam Smith Organic Lager (England, 550 ml)
Hinano (Tahiti, 24 oz)
Singha (Thailand, 21.3 oz.)
Lagunitas IPA (Petaluma, CA; 22 oz)
Red Stripe (Jamaica, 24 oz.)
Hofbrau Munchen Original Lager (Germany, 500 ml)
Paulaner Heffeweizen (Germany, 22 oz)
Ommegang BPA (Cooperstown, NY, 25.4 oz)

The Yellow Submarine

The Yellow Submarine

I make a lot of farmers-market, culinary inspired cocktails, but at the end of most days, I love to sit down to a no-nonsense spirit-driven cocktail.

1.75 oz. Silver Tequila
.5 oz. St. Germain Elderflower Liqueur *
.5 oz. Yellow Chartreuse
1 small dash each of orange and grapefruit bitters
large peel of lemon, with a little flesh left on the peel (squeeze and drop into mixing glass)
Ice
Stir until well-chilled
Strain into a chilled cocktail glass
Garnish:  a wide piece of grapefruit peel (very little pith), squeezed over the top of drink so that the oils from the peel coat the surface of the cocktail, & then twist and drop it in

*Yup, St. Germain Elderflower liqueur, a.k.a. "Bartenders Ketchup".  But it works so, so well in this drink.  Wanna nice little twist on the above recipe?  King's Ginger Liqueur, used in place of the St. Germain...it makes for a delicious cocktail as well.  Try it!

Autumn Intervention

The weather is getting chilly, and for me, that means it's time for darker spirits like whiskey and aged rums; modifiers with bold flavors like walnut liqueurs and allspice drams; bitters and tinctures with flavors of cinnamon and even smoke.  You know...the kind of flavors that warm you up from the inside out.  This original Fall cocktail features walnut, cinnamon, and vanilla; mingling with roasted pears and some truly delicious Buffalo Trace Bourbon.  A splash of fresh lemon juice (which can be increased based on your personal taste preference) adds some nice acidity and balance to the completed drink.

The Autumn Intervention
.75 oz. Roasted Pear Syrup
.75 oz. fresh lemon juice
.25 oz. Nocino Walnut Liqueur
small dash of Cinnamon/Maple Bitters
1.5 oz. Buffalo Trace Bourbon
Shake well with ice
Fine-strain into chilled Coupe glass
Long lemon twist and one brandied cherry for garnish


Sip and savor these classic fall flavors.  Cheers!

Ommegang BPA, now at the WCYC!

Just added to the large format beer section of our beer list over at the WCYC: 

Ommegang BPA, Cooperstown, New York (25.4 ounces).

I love this beer!  Pours a beautiful golden color with a sticky head that grips to the side of the glass.  The aroma is really light, but sweet in the back of the nose hinting at bananas and cream with a subtle floral quality throughout.

Tastes a little sweet at the beginning with some mango and grapefruit. A subtle herbaceousness eventually makes itself present, with the sweet fruit fading into the background.  Their choice of hops balances this beer quite well.  This is a smooth and food-friendly Belgian-style pale ale...a crisp, refreshing brew that pairs remarkably well with certain seafood dishes.  Big fan!  Offered in large format at 25.4 ounces.  Enjoy it by yourself or share it with a friend while enjoying a bowl of steamed clams or a plate of fish n' chips!

Cheers!

Autumn Vineyard Cocktail

Here's the 2011 version of the Autumn Vineyard.  We debuted this cocktail last fall at the WCYC.  Last years version called for your typical red seedless grape found in most grocery stores, and rosemary for the herbal element.  This year we're using the larger, blue-black Glenora grapes, fresh sage, and a rinse of Absinthe for a slightly different flavor profile.

5 to 6 Glenora grapes (tastes like a cross between a blueberry and a black grape; medium sweet, slightly spiced flavor, very crisp.)
.5 oz. Local honey syrup (equal parts local honey and warm water)
3 large sage leaves
Muddle well
.75 oz. Sauvingon Blanc wine (grassy, herbaceous style)
.75 oz. fresh lemon juice
1.5 oz. London Dry Gin
Shake well with ice
Fine-strain into a chilled cocktail glass that has been rinsed with Absinthe
Garnish with a slapped sage leaf (giving herbs a good slap helps release their oils & aroma), and a skewered grape balanced on the edge of the glass

We always like to feature a few "off-menu" versions of certain original cocktails from our lists.  They usually involve steps or techniques that take a little more time to execute and could slow things down on a busy night, but they're unique variations that our bartenders and servers can verbalize to interested guests when time permits.  My current favorite is a twist on the Autumn Vineyard, and it involves fire...basically "flambeing" the grapes and sage.

Cover 5 to 6 grapes and 3 sage leaves with .5 oz. Green Chartreuse in bottom of  a mixing glass

Ignite it with a long match

Using a pressurized mister bottle filled with a mixture of Peychaud Bitters and more Green Chartreuse, scorch and flambe the grapes and sage for 20 seconds, using the mister bottle and the liquid in it to keep the flame going

To extinguish the flame, pour in .75 oz. lemon juice

Let sit for a few seconds, and then muddle well

.5 oz.  local honey syrup (Omit the Sauvingon Blanc wine in this version)

1.5 oz. London Dry Gin

Add ice

Shake and fine-strain into a chilled Coupe glass

Garnish:  Lemon Twist (cut over the top of drink so the oils from the lemon peel coats the surface of the cocktail) with a skewered grape balanced on edge of glass

This version is quite herbaceous (I love you Green Chartreuse!), with this wonderfully savory, "scorched" flavor from the flambeed sage and grapes that plays really well with the local honey, fresh lemon juice, and the botanicals in the gin.  And the really great thing?  This cocktail is really quite light.  Great way to start off a meal, and then move into some nice wine or food-friendly beer.

Cheers!

Nolet's Gin

Here's two new, original cocktails using Nolet's Gin:

Fan Friendly
1.25 oz. Nolet Gin
.5 oz. Lillet Blanc
.5 oz. Lime Juice
.5 oz. Grapefruit Juice
.5 oz. Pineapple Syrup
.25 oz. Briottet Casis
Shake well with ice
Fine-Strain into a chilled cocktail glass
Garnish with a slapped mint sprig

Ginovation Mountain
1.25 oz. Nolet's gin
.5 oz.  Zirbenz Stone Pine Liqueur
.75 oz. lemon juice (can increase to 1 oz. if desired)
.75 oz. home-made pear & rosemary syrup
Shake well with ice
Strain into a julep mug
Top with 1 oz. Crispin Hard Cider
Fill the mug with crushed ice; stir lightly to frost outside of the cup; top up w/ more ice
Garnish with a sprig of fresh rosemary and a slice of dehydrated pear

Drink Your Pumpkin!

Here's a quick and easy pumpkin cocktail that anyone can make at home:

                                                                     Harvest Cocktail

1.5 oz. Rye Whiskey*
.5 oz. Amontillado Sherry
1 heaping teaspoon of Pumpkin Butter, more to taste if desired
1 oz. Fresh Lemon Juice
1 healthy dash of bitters (Angostura works well)
A scant barspoon of St. Liz Allspice Liqueuer
Shake well with ice
Fine-strain into a chilled cocktail glass
Flamed orange peel for garnish
*this cocktail also works well using aged rum in place of the whiskey

Bon Iver - Holocene (Official Music Video)

1901 D.L.I.D Remix (Phoenix)

Fall Cocktail List, Walnut Creek Yacht Club

It's that time of year again!  Temperatures and leaves are falling.  The holidays are coming.  The colors are changing.  It's Autumn, and that means a new cocktail list debuts at the Walnut Creek Yacht Club on Thursday, October 13th.  In the meantime, enjoy our late-summer menu.  We know it's technically Fall already, but it's still so warm and sunny in Walnut Creek (it was 75 degrees today), we thought we'd keep the summer drinks on for another few days while will still have some late-summer produce in the restaurant.

Here's a preview of the new Fall list coming this Thursday night.  We also have some new glassware coming in soon...hopefully by early next week (Coupe glasses, hooray!!!!).  Cheers!

Fall Flavors
from the autumn farmers market to your cocktail glass

Autumn Vineyard
Fresh black grapes and sage muddled with local honey syrup; fresh lemon juice and Heinz Eifel Riesling wine; Peychaud bitters with Beefeater Gin.  Served “up”.  It's not listed on the menu, but ask your server or bartender for the "scorched Chartreuse" version.  Green Chartreuse replaces the wine, and there's fire involved.  Yep...fire.  Scorched and flambeed grapes and sage integrate so well with the herbaceous Chartresue, sweet local honey, tart lemon juice, and the many botanicals in the gin.  Good stuff!

The Autumn Intervention
Buffalo Trace Bourbon and house-made roasted pear syrup; Nocino walnut liqueur and fresh lemon juice; cinnamon bitters and lemon zest.  Served “up”with house-brandied cherries.  It's truly Autumn in a glass.

Apple Orchard Swizzle
House-made spiced apple syrup and baked apple bitters; Roger Groult Calvados Pays d'Auge and Dewars 12 Yr. Blended Scotch; fresh lemon juice with Amaro CioCiaro.  Garnished with a baked apple chip coated with cinnamon and a sprig of fresh rosemary for aromatics.  Served in a silver julep mug over crushed ice.  NOTE:  It's not listed on the cocktail menu at the restaurant, but if you're interested, ask your bartender or server for the IPA version.  They'll know what you're talking about!  What's different about the IPA version? The cocktail is topped off with a splash of Drakes IPA beer.  The hoppy, semi-bitter beer blends perfectly with the Amaro and apple notes in the cocktail for something different and unique.    


Sailor's Choice
rum, rhum agricole, pisco & cachaca cocktails

Smoke & Mirrors
Fresh serrano pepper and cilantro muddled with house-made pineapple syrup; fresh grapefruit and lime juices; Batiste Rhum Agricole Blanc and a dash of Don Amado Anejo Mezcal. Served “up” in a cocktail glass.  Heat, with some subtle smoke, are the stars in this one!

The Red-Tailed Parrot
Featured at the 2011 Ministry of Rum Festival: Novo Fogo aged cachaca; Barolo Chinato and Dolin Blanc Vermouth; Angostura Bitters. Stirred and served “up” with house-brandied cherries.  A great spirit-driven, classically-inspired cocktail using two of my favorite modifiers: barolo chinato & blanc vermouth.

La Strega Felice (The Happy Witch)

Oro Pisco Italia and Strega liqueur; fresh orange and lime juices; Orgeat syrup, egg white and aromatic bitters. Served “up” with a long twist of orange.  Aromatic & floral.

WCYC's 1944 Mai Tai
Appleton Estate V/X Rum, Crusoe Organic Spiced Rum, fresh lime juice, orgeat syrup, orange curacao. Served short over crushed ice with a dark rum float


House Favorites
some favorites over the years

Ciello Rosso
Winner at the Las Vegas National Cocktail Competition in 2008.  Campari, Skyy Citrus Vodka, fresh basil leaves, fresh ruby red grapefruit and lemon juices. Served "up" in a chilled cocktail glass with a twist of lemon and fresh basil leaf.  Created by former WCYC bartender Manny Hinojosa.  Crisp, savory, refreshing!

Dulce y Picante
Also known over the years to our guests as the "Latini": House-made New Mexican chili-citrus syrup, lots of fresh lime juice, and Agavales 100% blue agave tequila blanco. Served "up" with spicy/sweet Picositos on the rim

Zen

Fresh mint leaves and fresh lime juice; Beefeater gin; house-made ginger-peppercorn syrup. Served “up”


Venerables
our tribute to the classics

Scofflaw
Old Overholt Rye Whiskey; house-made pomegranate grenadine and fresh lemon juice; Dolin Dry Vermouth and Regans Orange Bitters. Served “up” in a cocktail glass with brandied cherries and a flamed lemon peel

Vancouver
Citadelle Gin, Punt e Mes, Benedictine, Angostura aromatic and orange bitters; stirred and served “up” with a flamed orange peel

Champs Elysees

Pierre Ferrand 10 Year Cognac; Green Chartreuse and Jerry Thomas Decanter Bitters; fresh lemon juice and cane syrup.  Served "up" with a twist of lemon


Absinthe Service
traditional absinthe service performed at your table using fountain, ice water, glass, and spoon

La Fee: La Fée Absinthe Parisienne is distilled by a Paris based distiller on a 19th Century recipe containing wormwood and is the only absinthe authenticated by Marie-Claude Delahaye, founder and curator of the absinthe museum. Before diluting it is clear, showing a striking green color and has an attractive fresh anise aroma. When water is added its louche has great consistency turning a milky lime green. There are hints of fennel and apple fruit characters with a round textural mouth feel that is both smooth and refreshing. We suggest this Absinthe be enjoyed with the addition of water and 1 sugar cube

St. George: To make St. George Absinthe Verte, the wonderful folks over at St. George Spirits in Alameda, California begin with the traditional components of this storied spirit: the unholy trinity of wormwood, star anise, and fennel. Next, they infuse an array of carefully selected herbs and botanicals in fine brandy to create a spectacularly deep flavor profile and tongue-tingling lushness—with nothing artificial added, ever! We suggest this Absinthe be sipped and savored with just a touch of water or one ice cube, without the addition of sugar


Rum Flight, Fall of 2011
Three 3/4 oz. pours, served with tasting notes and an 8 oz. serving of Pilsner beer from the tap

Flor de Cana, 7 Year: Nicaragua
Zaya: Trinidad
Rhum Barbancourt Estate Reserve, 15 Year: Haiti


*Don't see your favorite cocktail listed? Ask us and we'll be happy to make it. A properly made Manhattan or perhaps a Vesper? It'd be our pleasure.  Hibiscus Margaritas made with fresh lime juice and home-made hibiscus syrup? Absolutely. A classic Daiquiri, Pisco Sour, or some spicy Oyster Shooters? You got it! Feeling more like a bottle of PBR or some Drakes IPA from the tap? We got you covered. Wine is more your thing? Be sure to look at our Wine Spectator award-winning wine list. Sit back & relax. Eat, drink, and let's have some fun.  Cheers!

Revolution 9 Punch

Revolution 9 Punch

Thin Peels cut from 2 large oranges (very little pith)
2 heaping tablespoons superfine sugar
Muddle well in bottom of large container
8 ounces fresh pineapple juice
8 ounces fresh lime juice
8 ounces Dows Non-Vintage Tawny Port
10 to 14 ounces Antilles Syrup, based on personal taste preference*
6 ounces of water
1 750ml bottle of Cruzan 9 Spiced Rum
6 healthy dashes of Angostura Bitters
Add in several chunks of fresh pineapple, lime wheels & orange wheels
Sitr well and refrigerate for 6 hours
Strain fruit out of the container and pour liquid into a decorative punch bowl
About 5 minutes before serving, place a decorative ice mold into the punch bowl**
Ladle into small punch mugs
SOME OPTIONS:  top punch with a splash of Brut Champagne, and garnish with a dash of fresh grated nutmeg


*Antilles Syrup Recipe
    4    limes, peeled
    1/2    cup lime juice
    4    cups water
    2    cups sugar
    5    cloves
    5    allspice berries, crushed
    1    cinnamon stick, broke into smaller pieces
    1/2    cup sliced almonds, toasted
    1/2    vanilla bean (or 1/2 teaspoon
        vanilla extract)
    1.5    tablespoons ginger, grated
        and chopped
       
Peel limes using a vegetable peeler: You want a little bit of the white pith to bring some slight bitterness to the syrup. Juice the limes after peeling. Put all ingredients in a pot, and bring to a boil. Simmer for 10 minutes. Let this stand for 1 hour, and then strain. When cool, it’s ready to use.   


**Ice Mold
Take a pie pan (preferred) or round Bundt cake mold.  In the bottom, place orange slices, lime wheels, mango chunks, pineapple discs, star anise, and cracked cinnamon sticks.   Fill with warm water (it will freeze clearer), and freeze overnight. 

When adding the Antilles (or any) syrup to a punch, I tailor the level of sweetness to the crowd/clientele I am serving.  I personally like things more tart, but by all means, add more syrup to reach your desired level of sweet.  Always aim for a good balance between acidity and sweetness so that the resulting punch is crisp, refreshing, and has a flavor profile that allows you to taste all the elements in the punch:  the zesty orange peels, the spiced rum, pineapple & lime juices, the fruity/nutty qualities that are present in the port wine and the Antilles syrup.  You don't want any one ingredient to dominate.  What's so great about making punch for a crowd?  If you feel it needs a little more of this or a little less of that, adjust it to your (and your guests) tastes.  Have fun!

Cheers!

Measuring Ingredients For Drinks

I've had a lot of people asking me what I use to accurately measure ingredients for cocktails.  Since a lot of the great classic cocktails I enjoy sipping (and making) call for ingredients in .25 ounce and .75 ounce measurements, and since many of the cocktails I create call for those same increments, I use this wonderful bar tool.

There are several different measuring tools on the market (as seen in the pic above), but I much prefer the ProJig by Uber Bar Tools.  It provides me with 1/4 oz, 3/4 oz, and 1 1/4 oz. measurements, while the Oxo measuring cups do not.   It's also easy to clean.   Stainless steel jiggers work well too, but you end up with 2 or 3 different jiggers on your bar top in order to cover all of the needed measurements. 

Why measure?  Creating balanced cocktails is more akin to baking than cooking.  A 1/4 oz. too much or too little of certain ingredients can make a huge difference in the cocktail, throwing the balance off.  Furthermore, it's very difficult in the accuracy department when free-pouring ingredients like syrups, purees, and heavier liqueurs.  Can free-pouring work in a craft cocktail bar?  Sure it can.  But I much prefer measuring.  And when done properly, it doesn't have to slow you down!

Cheers.

East Bay Cocktail Showdown!

Check out the East Bay Cocktail Showdown TONIGHT in Oakland.  Cheers!

Novo Fogo Aged Cachaca & The SF Rum Festival

Got rum?  No?!!?  Well get some!

Come on out to the Ministry of Rum's annual San Francisco Bay Area Rum Festival this Sunday afternoon.  It's being held at Miss Pearls Jam House in Jack London Square, Oakland.  I'll be at the Novo Fogo Cachaca booth mixing up two of my brand new, aged cachaca cocktails for the crowd.

Here is a spirit-driven, classically-inspired cocktail for your imbibing pleasure: 

The Red-Tailed Parrot
1.75 oz. Novo Fogo Gold Cachaca
.75 oz. Dolin Blanc Vermouth (it's a clear but sweet vermouth.  Beautiful stuff!)
.5 oz. Barolo Chinato (I use Cocchi's version)
Dash of Angostura Bitters
Stir well with ice
Strain into a small, chilled Coupe glass
3 brandied cherries on a sword-pick for garnish


And now it's time for a citrus-driven, "sitting on the beach" cocktail.  I love how the nutty Amontillado sherry blends seamlessly with the vanilla and oak flavors inherent in the aged cachaca.  The home-made pineapple syrup, fresh lime juice, and Tiki Bitters brings some tropical notes to the drink, making for a crisp, refreshing cocktail that's just perfect for the end of summer.

Ultima Palavra
1.75 oz. Novo Fogo Gold Cachaca
.75 oz. home-made pineapple syrup
just under .75 oz. Amontillado Sherry
.75 oz. fresh lime juice (I use an ounce for my own personal taste, but I like it tart)
2 very small drops of Tiki Bitters
Shake well with ice
Fine-strain into a chilled cocktail glass
In center of the drink, float a dehydrated pineapple disc that has been marinated in Rothman & Winters Orchard Apricot liqueur

New Beer Cafe To Open

I'm looking forward to the opening of a new Beer Cafe & Bottle Shop in Walnut Creek here in a few weeks:

Their Grand Opening is slated for September 16th.  Good times!

Way to go Walnut Creek!  We'll soon have a Craft Beer Bar.  We already have a nice wine bar.  Great restaurants line the streets of downtown.  Walnut Creek is on a roll.  This got me to thinking:  maybe, just maybe there is room in W.C. for a Craft Cocktail Bar?  A beautiful space that is primarily a bar and lounge that serves hand-crafted cocktails made with the best ingredients.  A bar that has carefully selected spirits, glassware, ice, and decor.  Oh, and a "Cocktail Garden."  Yes, that's right.  It's like a beer garden, only better!  Pre-Prohibition era cocktails alongside creative, contemporary, culinary-style cocktails.  A small but well-appointed beer and wine list.  An eclectic mix of music.  A warm and inviting space with an attention to lighting, music, and local art.  AMBIANCE!  A space where the guests come first, and cocktails and spirits reign supreme.  A small kitchen producing a limited but exciting menu full of tasty bites.  All of this in downtown Walnut Creek?   Hmmmmmmmmm...

Don Julio Luxury Drop Showcase!

Head over to Oakland's newest bar--Make Westing--tonight from 6pm to 9pm for the East Bay Luxury Drop Showcase, featuring Don Julio Tequila!  Sure to be a fun night of creative Don Julio "Luxury Drops", tasty bites, and Bocce Ball.  What are Luxury Drops?  In a nutshell, Luxury Drops combine fresh, creative, often-times seasonal and home-made ingredients with the wonderful tradition of the tequila shot.  Come by tonight to learn more and to have a great time!

Jardin au Verre (Garden To Glass)

Here's my cocktail from the 1st Annual Grand Marnier Cocktail Challenge held at the WCYC earlier this week.  It was a fun night!  Lot's of energy and excitement, and some really great cocktails from nine East Bay bartenders.  I was really proud to have my Jardin au Verre cocktail take 2nd place, and to see all of the creativity and passion on display from the other bartenders in attendance. 

Jardin au Verre (Garden to Glass)

- 1 small Friar plum, cut into smaller slices, pit removed*
- 1 oz. fresh lemon juice
- Muddle very well in bottom of mixing glass
- 1 oz. Rye Whiskey
- 1.5 oz. Grand Marnier
- Dash of Angostura bitters (Jerry Thomas Decanter Bitters and Baked Apple Bitters work nicely too, so feel free to substitute one of those)
- Shake very well with ice
- Fine-strain into a chilled cocktail glass
- Garnish with a fresh sage leaf placed in center of the drink for aromatic effect, and a plum wedge cut into the shape of a triangle & attached to the rim of the glass (to enjoy after finishing the cocktail)

Sip, savor, and enjoy the flavors of fresh, local plum and Grand Marnier orange liqueur, with a little help from spicy rye whiskey and aromatic bitters.  The plum and fresh lemon juice make for a tart yet balanced cocktail that incorporates ingredients from the local summer garden (which then ends up directly in your cocktail glass).

* I used locally grown Friar plums.  They have a very firm, black skin and a pale, yellowish flesh on the inside.  They create a crisp, balanced cocktail with a orange hue.  Local, organic black plums work too.  I've learned how difficult it can be to get the Friar plums from our produce guy on a regular basis, so we're now making this cocktail with a different varietal of black plum.  It's not quite the same, but it works.  The size of the plums we've been getting have varied greatly as well.  The recipe calls for one small plum.  If the plums are on the larger side, use a smaller amount.  Stay away from Santa Rosa and other "red" plum varietals.  While delicious on their own, these plums have a soft red skin, bright purple flesh, and lend a much different, unwanted flavor component to the completed drink. 

This is a tart, tart cocktail, especially if the plums are not super ripe.  If you'd like to sweeten the drink, you have a few options:  a small dash of good 'ol simple syrup, local honey syrup, or even a bar spoon of Apricot Liqueur work quite well.


CHEERS!!!

Happy Rum Day

In honor of National Rum Day (August 16th), here's a couple of different cocktails using this wonderful spirit:

#1
2 oz. Pampero Aniversario Rum
.25 oz. Barolo Chinato
.25 oz. Ciociaro Amaro
A bar spoon of Luxardo Maraschino
Healthy dash of Grapefruit Bitters
Stir well with ice
Strain into a small, chilled cocktail glass
Garnish with a grapefruit peel
Sip and savor before a meal

#2
1.5 oz. Ron Zacapa
.75 oz. Lemon Juice
.75 oz. Hibiscus Syrup
.5 oz. Grapefruit Juice
.5 oz. Barolo Chinato
2 dashes Boston Bittahs
Shake, strain into a wine glass over cubed ice
Top with sparkling rose´
Long Grapefruit Twist for garnish

Cheers!

Let's Toast, Shall We

Some tasty treats: 

I've been playing around with Mezcal and Tequila in the Old Fashioned a lot lately, and have been offering the:

Oaxacan New Fashioned
.25 oz. Cane Syrup (you can sub agave syrup)
.5 oz. Firelit Coffee Liqueur, Batch #4
2 brandied cherries
1 large orange peel, very little pith
3 to 4 dashes of Aztec Chocolate Bitters
Muddle in bottom of mixing glass
.5 oz. Don Amado Anejo Mezcal
1.5 oz. Reposado Tequila (I prefer Siete Leguas)
Stir Well with ice in a mixing beaker
Strain into a rocks glass over 1 large ice ball*
Garnish with 3 brandied cherries and a flamed orange peel

* Here's a less expensive alternative to the Japanese Ice Ball Molds

Flaming an orange peel over a cocktail

The Modern Rye Cocktail
4 torn basil leaves
2 oz. Rye Whiskey
.75 oz. Fresh Lime Juice
.5 oz. up to .75 oz. Local Honey Syrup (equal parts local honey and water)
For my tastes, I much prefer .5 oz. honey syrup in this cocktail
2 dashes Baked Apple Bitters
Shake well with ice
Fine-Strain into a chilled rocks glass over 1 large ice ball
Long Lime Twist and Basil Leaf for garnish

The White Album
2 oz. Death's Door White Whiskey
.75 oz. Dimmi Liqueur
.75 oz. Fresh Lemon Juice
.5 oz. Pineapple Gum Syrup
Healthy dash of Boston Bittahs*
Shake well with ice
Strain into a small, chilled cocktail glass coated with the oil from a large lemon peel (discard the peel after expressing the oil into the glass)
Garnish?  Nope.  Just sip your drink and spin some vinyl!

*If you're a Fernet fan, put some Fernet in an eye-dropper bottle and use the Fernet as you would traditional bitters.  A few drops go a long way as a modifier.  I've also had success using Underberg in that manner, but I'm loving those Boston Bittahs right now (flavors of Chamomile, and citrus zest)!


ROSITA #2
1.75 oz. Reposado Tequila
1/2 oz. Dolin Dry Vermouth 
1/2 oz. Barolo Chinato
1/2 oz. Aperol
2 dashes Aztec Chocolate Bitters
Stir well with ice
Strain into a chilled cocktail glass
Garnish with an orange twist 


And we end with a cocktail featured in Beachbum Berry's Intoxica book.  I love this drink on a warm and sunny afternoon in the backyard:

Montego Bay (this version adapted by The Walnut Creek Yacht Club)
1.5 oz. Smith & Cross Rum
.25 oz. St. Liz Allspice Dram
.5 oz. Local Honey Syrup, or more to taste if needed (equal parts local honey and hot water)
.75 oz. fresh grapefruit juice
.5 oz. fresh lime juice
healthy dash of Tiki Bitters
Shake well with ice
Strain into a rocks glass filled with crushed ice
Grapefruit twist and large mint sprig for garnish (make sure you cut the grapefruit twist directly over the top of the cocktail so that the oils coat the top of the drink)

 Cheers my friends!