Thursday, August 4, 2011

Updated Cocktails, Summer Menu @ The WCYC

Fresh Summer Flavors
from the farmers market to the cocktail glass

Andalusia
House-made roasted red bell pepper syrup, Amontillado Sherry, Cucumber-Infused Vodka, fresh lemon juice, with a smoked paprika/almond/sea salt rim.  served "up"

Drink A Peach!
Fresh peach muddled with rosemary and local honey syrup; peach and Peychaud bitters; fresh lemon juice; Buffalo Trace Bourbon; topped off with Pranqster Belgian-style golden ale.  served tall over cubed ice

Jardin au Verre (Garden to Glass)
Local, organic black plum muddled with fresh lemon juice; Grand Marnier orange liqueur; Old Overholt rye whiskey; aromatic bitters; fresh sage leaf garnish.  Served "up" in a stemmed glass



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

Corcovado
Sagatiba Pura Cachaca; Rothman's Orchard Apricot Liqueur; house-made pineapple syrup; fresh lime juice and Boston Bittahs (infused with chamomile & citrus zest).  served "up"

La Flor de Peru
Oro Pisco Italia and Velvet Falernum; house-made hibiscus syrup; fresh grapefruit and lemon juices; baked apple bitters and Prosecco.  served over cubed ice in a wine goblet

WCYC's 1944 Mai Tai
Appleton Estate V/X Rum and Crusoe Organic Spiced Rum; fresh lime juice; orgeat syrup and orange curacao.  served over crushed ice in a rocks glass

Sweet Heat Swizzle

House-made spiced mango puree (fresh mango, star anise, citrus zest, sugar) and fresh cilantro; a drop of house-made habanero sauce; St. Liz Alspice Dram; fresh lime juice, Batiste Rhum Blanc with a float of Cruzan Blackstrap Rum.  served over crushed ice in a tall glass

 

House Favorites
guest favorites over the years

Ciello Rosso
Campari and Citrus-Infused Vodka; fresh basil; fresh grapefruit and lemon juices; simple syrup.  served "up" 

Zen

Plymouth Gin; house-made ginger syrup and fresh lime juice; fresh mint.  served "up"

Venerables
our tribute to the classics

Champs Elysees
Camus Elegance VS Cognac, Green Chartreuse, Jerry Thomas Decanter Bitters, lemon juice, Petit Cane Syrup.  served "up"

Martinez
Hayman's Old Tom Gin, Luxardo Maraschino liqueur, Carpano Antica Vermouth, Angostura and Orange Bitters.  served "up" 

The Scofflaw
Old Overholt Rye Whiskey, Dolin Dry Vermouth, house-made pomegranate grenadine, fresh lemon juice, orange bitters.  served "up"

2 comments:

Anonymous said...

The Scofflaw is EXCELLENT! Hope it's a regular entry on the bar menu!

By the way Jay, the WC bar scene NEEDS a reference space patterned after your dark wood, well-stocked and dimly lit 'dream bar'. Not Oakland. Not Berkeley. WALNUT CREEK. DO IT!

Cheers!

JAY CRABB said...

Anonymous: Sounds great. Please mail your investment check to me ASAP! Kidding aside though, I would love to open a bar that serves food, but is still a bar and cocktail lounge first and foremost, in the near future. Hopefully I'll find some investors sooner rather than later. As for opening one in Walnut Creek...I would love to!