Tuesday, July 6, 2010

The Green Whisper



Here's my 2nd place award winning cocktail from the "Best Cocktail In The East Bay" competition last month, sponsored by Effen Vodka, Southern Wine and Spirits, Beam Global Spirits, and Diablo Magazine. I was representing the Walnut Creek Yacht Club for this particular event, and this cocktail was certainly a group effort (Chef/Owner Kevin Weinberg, owner/GM Ellen McCarty, the bar team and myself):

THE GREEN WHISPER
-5 cucumber wheels
-3/4 oz. Green Peppercorn Syrup
-1/8 oz. Absinthe (Pernod or La Fee brand)
-Muddle well
-1/2 oz. Fresh Lime Juice
-2 oz. Effen Vodka (or try it with a gin!)
-Shake very well, strain into a chilled cocktail glass that has a mixture of gray sea salt and crushed green peppercorns on half the rim.
-Cucumber wheel and fennel garnish

And here's a variation of a cocktail I did for Diablo Magazines "Summer Drinks" feature, and now featured on our summer cocktail list at the Yacht Club. This particular drink is crisp, dry, herbaceous and refreshing. Perfect for summer:

SUMMER THYME
-4 cucumber wheels
-1/2 oz. Simple Syrup, or more to taste if needed
-1 Large Thyme Sprig
-3 Mint Leaves
-Muddle
-1 oz. Fresh Lemon Juice
-3/4 oz. St. Germain Elderflower Liqueur
-1 oz. Grey Goose La Poire Vodka (pear vodka)
-1 oz. Hendricks Gin
-Shake, strain into a tall glass over fresh ice
-Top With 1 oz. of Seltzer Water
-Garnish with a Thyme Sprig and Cucumber Wheel

And to appease my new found fascination with Aperol:



FOR THE LOVE OF...
-1 oz. Aperol
-1 oz. Distillery 209 Gin
-1 oz. Ruby Red Grapefruit Juice, fresh
-dash of Rhubarb Bitters
-Shake, strain into a flute, top with Spakling Rose (I like Bouvet Rose)
-Long Grapefruit Twist garnish

And an interesting cocktail to end with. This one is made with Arrack, a spirit made from the sap of coconut palms:

1 1/2 oz St. Germain
1/2 oz Batavia Arrack
1/2 oz fresh lemon juice
1/2 oz pineapple syrup
3 dashes grapefruit bitters
Shake, strain into a cocktail glass

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