Thursday, March 10, 2011

Grapefruit Bitters and The Inca Cloud

My new obsession is grapefruit bitters.  Try it in my Pisco Albaricoque (also known as the Inca Cloud) cocktail, now featured at the Walnut Creek Yacht Club.  It's great before dinner, or paired with selections from our Raw Bar and with our salads:

1 large chunk of fresh pineapple
1 barspoon of Cane Syrup (approx. 1/8 oz)
Muddle
3/4 oz. Rothman & Winters Apricot Liqueur
3/4 oz. Fresh Lime Juice
1/2 oz. Egg White
1 and 3/4 oz. Encanto Pisco
2 dashes Grapefruit Bitters
Shake well without ice for 30 seconds
Add ice.  Shake again for 20 seconds
Strain into a chilled cocktail glass
Garnish with a grapefruit peel squeezed over the completed drink (and then discard the peel, do not drop it in the drink) and a piece of skewered dried apricot floating on top of the foamy head of the cocktail

My favorite brand of grapefruit bitters is from The Bitter Truth.  Check 'em out my friends.  And you gotta love Encanto Pisco, created by some truly amazing San Francisco bartenders and beverage industry professionals.

Cheers!

No comments: