Thursday, May 19, 2011

Late Spring Menu

It's late Spring here in the Bay Area, and that means an update to our cocktail list!  Here's the "Late Spring" Cocktail Menu over at the Walnut Creek Yacht Club.

Late-Spring Flavors
from the farmers market to the cocktail glass

House-made rhubarb/star anise syrup; Barolo Chinato and Encanto Pisco; fresh lemon juice with grapefruit peel oil; Tiki Bitters and egg white.  Served "up" with a sprig of fresh mint

Phoenix In The Garden
House-made carrot puree; muddled radish and parlsey with a pinch of salt; celery bitters, Cocchi Americano Aperitivo and Milagro Reposado Tequila; fresh lime juice.  Served tall over cubed ice with a splash of Seltzer water

Strawberry Fresca

Fresh strawberries muddled with spring herbs (a pinch of rosemary, & mint); house-made balsamic caramel syrup; Strega liqueur and Citadelle Gin; Burlesque Bitters and fresh lime juice.  Served tall over cubed ice, topped with Seltzer water.

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

Hiram Bingham
Santiago Quebranta Pisco with Rothman & Winters Orchard Apricot Liqueur; fresh lime juice, cane syrup, Jerry Thomas' Own Decanter Bitters and fresh mint leaves; topped off with Graham Beck Brut sparkling wine.  Served in a Champagne Flute 

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. 

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, gin, or pisco 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

No comments: