Friday, April 1, 2011

Spring Menu, WCYC

Spring has finally arrived here in the Bay Area folks.  And you know what that means?  New cocktails and a new rum flight over at the Walnut Creek Yacht Club!  Here's my new Spring List for 2011...ENJOY!

Spring Flavors
from the farmers market to the cocktail glass

Phoenix Garden Elixir
House-made carrot puree with muddled radish and savory spring herbs; celery bitters, Cocchi Americano Aperitivo and Citadelle gin; fresh orange and lime juices.  Served tall over cubed ice with a splash of Seltzer water

Kumquat-Passion Fruit Smash

Fresh kumquats muddled with local honey syrup and fresh mint; fresh Meyer lemon juice and passion fruit puree; Flor de Cana white rum with Tiki bitters and a dash of Lemon Hart overproof rum.  Served un-strained/un-filtered and without straws in a short glass

Sabroso Diablo
Fresh dill and cucumber muddled with a pinch of salt and simple syrup; fresh lime juice; St. Germain Elderflower liqueur and Milagro reposado tequila with a hint of smokey mezcal. Topped off with chilled Prosecco.  Served tall over cubed ice

Sailor's Choice

rum, rhum agricole, pisco & cachaca cocktails

Inspector Espinosa
Winner at the recent Leblon Cocktail Challenge, East Bay.  Leblon Cachaca and Hardy VS Cognac; house-made pineapple syrup, St. Liz Allspice Dram, fresh lime juice, grapefruit oil and egg white.  Garnished with house-made vanilla bitters.  Served "up" in a chilled cocktail glass.  

Hiram Bingham
Santiago Quebranta Pisco with Rothman & Winters Orchard Apricot Liqueur; fresh lime juice, cane syrup, aromatic bitters and fresh mint; topped off with Graham Beck Brut sparkling wine.  Served in a Champagne Flute 

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

Fresh serrano pepper and cilantro muddled with house-made ginger syrup; fresh lime with pomegranate juice; Batiste rhum blanc and Batavia Arrack.  Served "up" in a chilled cocktail glass.  Also goes great with tequila instead of rum

House Favorites
some favorites over the years

Ciello Rosso
Winner at the Las Vegas Cocktail Competition in 2008, which featured Campari.  Skyy citrus vodka, Campari, 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 bartender extraordinaire & former WCYC bar manager Manny Hinojosa

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

our tribute to the classics

Remember The Maine
Redemption Rye Whiskey, Carpano Antica Vermouth, Cherry Heering liqueur, with a dash of La Fee Absinthe.  Served "up" with house-made brandied cherries and a flamed orange peel

Haymans Old Tom Gin, Luxardo Maraschino liqueur, a touch of Creme de Violette, fresh lemon juice.  Served "up" with a long 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, Spring of 2011
Three 3/4 oz. pours, served with tasting notes

English Harbor:  Antigua
Zaya:  Trinidad
Niesson Rhum Agricole Reserve:  Martinique

*Don't see your favorite cocktail listed?  Ask us and we'll be happy to make it:  A properly made Sazerac 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!

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