Tuesday, December 1, 2009

Autumn By The Bay


Autumn By The Bay

An original cocktail I did for Bijou Restaurant & Bar:

In a mixing glass, add...
1 and 3/4 oz. Hangar 1 Pear Spice Vodka
1/2 oz. Nocino Walnut Liqueur
1/4 oz. Cointreau Orange Liqueur
1 Dash Orange Bitters
3/4 oz. Fresh, hand-pressed lemon juice
Add Ice
Shake very well, strain into a chilled cocktail glass
Garnish with a long lemon twist (make sure you cut the twist over the completed cocktail so that all of the oils from the lemon peel coat the top of the drink)

And here's another fall cocktail...this one I did for Surla's Restaurant (for my long-time friend and amazing chef John Surla), which just had it's grand opening out in the valley (Modesto, CA).

The Gingered Pear

1.5 oz. Hangar 1 Pear Spice Vodka
1 oz. Fresh Pear Puree
1 oz. Fresh, hand-pressed lemon juice
1/2 oz. St. Germain Elderflower Liqueur
Shake, strain into either a chilled cocktail glass or, if you prefer an iced cocktail, over ice in a highball glass. Cinnamon-brown sugar on the rim of the glass.
Top drink with a healthy splash of Ginger Beer
Lemon Wheel and Candied Ginger piece for garnish

No comments: