Friday, October 14, 2011

Fall Cocktail List, Walnut Creek Yacht Club

It's that time of year again!  Temperatures and leaves are falling.  The holidays are coming.  The colors are changing.  It's Autumn, and that means a new cocktail list debuts at the Walnut Creek Yacht Club on Thursday, October 13th.  In the meantime, enjoy our late-summer menu.  We know it's technically Fall already, but it's still so warm and sunny in Walnut Creek (it was 75 degrees today), we thought we'd keep the summer drinks on for another few days while will still have some late-summer produce in the restaurant.

Here's a preview of the new Fall list coming this Thursday night.  We also have some new glassware coming in soon...hopefully by early next week (Coupe glasses, hooray!!!!).  Cheers!

Fall Flavors
from the autumn farmers market to your cocktail glass

Autumn Vineyard
Fresh black grapes and sage muddled with local honey syrup; fresh lemon juice and Heinz Eifel Riesling wine; Peychaud bitters with Beefeater Gin.  Served “up”.  It's not listed on the menu, but ask your server or bartender for the "scorched Chartreuse" version.  Green Chartreuse replaces the wine, and there's fire involved.  Yep...fire.  Scorched and flambeed grapes and sage integrate so well with the herbaceous Chartresue, sweet local honey, tart lemon juice, and the many botanicals in the gin.  Good stuff!

The Autumn Intervention
Buffalo Trace Bourbon and house-made roasted pear syrup; Nocino walnut liqueur and fresh lemon juice; cinnamon bitters and lemon zest.  Served “up”with house-brandied cherries.  It's truly Autumn in a glass.

Apple Orchard Swizzle
House-made spiced apple syrup and baked apple bitters; Roger Groult Calvados Pays d'Auge and Dewars 12 Yr. Blended Scotch; fresh lemon juice with Amaro CioCiaro.  Garnished with a baked apple chip coated with cinnamon and a sprig of fresh rosemary for aromatics.  Served in a silver julep mug over crushed ice.  NOTE:  It's not listed on the cocktail menu at the restaurant, but if you're interested, ask your bartender or server for the IPA version.  They'll know what you're talking about!  What's different about the IPA version? The cocktail is topped off with a splash of Drakes IPA beer.  The hoppy, semi-bitter beer blends perfectly with the Amaro and apple notes in the cocktail for something different and unique.    


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

Smoke & Mirrors
Fresh serrano pepper and cilantro muddled with house-made pineapple syrup; fresh grapefruit and lime juices; Batiste Rhum Agricole Blanc and a dash of Don Amado Anejo Mezcal. Served “up” in a cocktail glass.  Heat, with some subtle smoke, are the stars in this one!

The Red-Tailed Parrot
Featured at the 2011 Ministry of Rum Festival: Novo Fogo aged cachaca; Barolo Chinato and Dolin Blanc Vermouth; Angostura Bitters. Stirred and served “up” with house-brandied cherries.  A great spirit-driven, classically-inspired cocktail using two of my favorite modifiers: barolo chinato & blanc vermouth.

La Strega Felice (The Happy Witch)
Oro Pisco Italia and Strega liqueur; fresh orange and lime juices; Orgeat syrup, egg white and aromatic bitters. Served “up” with a long twist of orange.  Aromatic & floral.

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 with a dark rum float


House Favorites
some favorites over the years

Ciello Rosso
Winner at the Las Vegas National Cocktail Competition in 2008.  Campari, Skyy Citrus Vodka, 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 former WCYC bartender Manny Hinojosa.  Crisp, savory, refreshing!

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

Zen
Fresh mint leaves and fresh lime juice; Beefeater gin; house-made ginger-peppercorn syrup. Served “up”


Venerables
our tribute to the classics

Scofflaw
Old Overholt Rye Whiskey; house-made pomegranate grenadine and fresh lemon juice; Dolin Dry Vermouth and Regans Orange Bitters. Served “up” in a cocktail glass with brandied cherries and a flamed lemon peel

Vancouver
Citadelle Gin, Punt e Mes, Benedictine, Angostura aromatic and orange bitters; stirred and served “up” with a flamed orange peel

Champs Elysees
Pierre Ferrand 10 Year Cognac; Green Chartreuse and Jerry Thomas Decanter Bitters; fresh lemon juice and cane syrup.  Served "up" with a 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, Fall of 2011
Three 3/4 oz. pours, served with tasting notes and an 8 oz. serving of Pilsner beer from the tap

Flor de Cana, 7 Year: Nicaragua
Zaya: Trinidad
Rhum Barbancourt Estate Reserve, 15 Year: Haiti


*Don't see your favorite cocktail listed? Ask us and we'll be happy to make it. A properly made Manhattan 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! Feeling more like a bottle of PBR or some Drakes IPA from the tap? We got you covered. Wine is more your thing? Be sure to look at our Wine Spectator award-winning wine list. Sit back & relax. Eat, drink, and let's have some fun.  Cheers!

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