East Bay Cocktails

Until Next Season, Pears

2012-01-15T15:40:00.000-08:00

I know Fall is gone and we're in the midst of winter (really? It's still 70 and sunny in the Bay Area), but one of my favorite fall ingredients are pears. Here's a cocktail that I love to make when they're in season. NOTE: you don't have to go all out and use pear foam in this drink, although it is a nice touch. If omitting the pear foam, add .5 oz. egg white to the below recipe, and be sure to dry-shake before adding ice.

1.75 oz. Old Overholt rye whiskey (good rye, great price)
.75 oz. fresh lemon juice
.75 oz. Pur Spirits pear liqueur
.25 oz. Grade B maple syrup
1 dash each Angostura bitters & home-made pear bitters
Shake well with ice
Fine-strain into a chilled Coupe glass
Top with a layer of pear foam (using an ISI Cannister) onto surface of drink *
Garnish with a dehydrated pear chip and a lemon twist **

Pear Foam (dispensed from an ISI Cannister/Whipper)
(Makes enough for about 18 cocktails)

1-1/4 leaves gelatin
4 cups cold water
7 ounces strained pear nectar
2 ounces strained lemon juice
3 ounces home-made pear simple syrup
1/3 cup Thai coconut milk

1. In a metal bowl, bloom the gelatin leaves in the water for 10 minutes.

2. Meanwhile, combine the fruit juices/nectars and pear simple syrup in a small saucepan and heat over medium-high heat just until it boils. Remove the saucepan from the heat.

3. Remove the gelatin from the water and squeeze out most of the excess water. Discard the water and toss the gelatin back into the empty bowl.

4. Fill a large bowl with ice and set the bowl with the gelatin on top of the ice. Pour the hot juices mixture over the gelatin slowly. With a whisk, beat the gelatin until frothy, about 30 seconds.

5. Allow the gelatin mixture to cool to at least 45°F, then whisk in the coconut milk.

6. Pour the mixture into a whipped cream canister and seal it tight. Invert the canister and charge it with a cartridge.

7. Shake the canister vigorously for 15 seconds, then place it in the refrigerator to cool. The foam can be used after about 10 minutes, but it will be more stable after 24 hours. Shake the canister vigorously before each use. Cover the tip of the canister with a small towel so any foam left on the tip from the last use doesn't splatter when you shake it again. Always dispense the foam with the canister completely inverted over the cocktail. If the foam comes out thick, let it settle on top of the drink for 15 to 20 seconds before garnishing. Keep the canister refrigerated when not dispensing the foam.

** Dehydrated Pear Chips
(Makes about 8 chips)

1 large pear
1/2 cup pear simple syrup
Cinnamon, for sprinkling
Sugar, for sprinkling

Using a mandolin, cut as many thick slices from the pear as you can.

If using a food dehydrator, spray the trays with vegetable oil or lightly oil them with a paper towel. Dip pear slices in home-made pear simple syrup (to prevent browning and to intensify the pear flavor) and shake off any excess syrup. Lay the slices on the rack. Sprinkle each slice with a little bit of cinnamon and sugar. Dehydrating will take 24 to 36 hours, depending on the thickness of the slice.

If using the oven, preheat it to 150°F. Lay the pear slices on a silicone mat and sprinkle each with a little bit of cinnamon and sugar. Place the silicone mat on the center rack in the oven and bake for 5 hours, until almost all of the moisture is gone. Set the chips on a wire rack to cool. They will be warm, soft, and limp for a few minutes and will harden as they cool, just like cookies fresh from the oven. Stored in an airtight container, the chips will keep for 3 to 5 days.

The 10 Commandments

2012-01-03T18:36:00.000-08:00

I just received my copy of the classic Cocktail Boothby's American Bar-Tender, based on the edition from 1891 and reprinted by Anchor Distilling. This posting below is from Mr. Bill Boothby. It's amazing how the more things change, the more they stay the same. These are some great tips my friends. At the end of the day, it's all about your guests. Be a true professional: do your best, smile, have some fun, work clean, and take care of people. HAPPY NEW YEAR!

"Cocktail Bill" Boothby’s Ten Commandments

I. Always be on time to relieve the other watch. It is a good plan to make a practice of arriving a few minutes early so as to arrange your toilet and step to your station on time.

II. See that your finger nails are always clean and your person presents a tidy appearance.

III. Always appear pleasant and obliging under all circumstances.

IV. Avoid conversations of a religious or political nature.

V. When going off watch always dry and polish all the glassware and tools which you have used on your watch, and see that everything is in its proper place, so that your relief can work to advantage as soon as he arrives at his post.

VI. Sell all the liquor you can, but use as little as possible yourself.

VII. If you are troubled with sore feet, bathe them regularly. Avoid patched or ragged hosiery, and wear a comfortable shoe with a heavy sole. Light soles, low cut shoes or slippers should never be worn behind a bar.

VIII. Keep the floor behind the bar as dry as possible. It not only looks better, but you will find your health greatly improved by following this rule. Many bartenders contract rheumatism, neuralgia and many other serious complaints through carelessness in this report.

IX. After using a bottle or tool always replace it before doing anything else. Make this a rule that should never be broken; and, when you are rushed with business, you will never be compelled to hunt for this or that, but you will always know just where it is.

X. After a party has finished drinking, remove the glassware from the bar as soon as possible, and dry and polish the bar top immediately, never allowing a particle of moisture to remain. This is a very important rule.

Even though this was written back in the 1800's, it still rings true today. Cheers!

LP - Someday, Live @ Soho House

2012-01-03T18:31:00.000-08:00

Smoke n' Mirrors

2012-01-02T20:13:00.000-08:00

Here's the recipe for a spicy/savory cocktail we featured at the bar a few months ago. Slightly smokey with some nice heat...the Smoke n' Mirrors:

very small disc of serrano pepper, some seeds left in
8 cilantro leaves
1 oz. home-made pineapple syrup
Muddle gently in bottom of a mixing glass
.75 oz White Grapefruit Juice
.5 oz. Lime Juice
1.5 oz. Silver Tequila
Bar spoon of Mezcal
Ice
Shake very well; fine-strain into chilled cocktail glass
Garnish with fresh cilantro sprig and a long lime twist (cut the twist over the top of the cocktail so the oils coat the top of the drink)

I want to try the variation below, possibly resulting in an almost clear cocktail. Curious how it'll turn out:

Instead of muddling the cilantro and pepper, "quick-infuse" some tequila with serrano and cilantro using this method/technique

Clarify the lime and grapefruit juices using this cool technique, resulting in citrus juice that is almost clear

Can you imagine getting a cocktail that doesn't look like it has any citrus juice, pepper, or cilantro in it (a cocktail that's "almost"clear), but upon tasting it, you realize there's all these wonderful flavors and layers in the drink? Pretty wild. Truly a Smoke n' Mirrors! Looking forward to experimenting with this version and the above techniques soon.

Cheers

La Strega Felice (The Happy Witch)

2012-01-02T00:37:00.000-08:00

La Strega Felice
(The Happy Witch)

1.5 oz. Vinas de Oro Pisco (their floral/aromatic Italia varietal)
.75 oz. Liquore de Strega
Bar Spoon (1/8 oz.) Torrani Orgeat Syrup*
.75 oz. Fresh Orange Juice
.5 oz. Fresh Lime Juice
.5 oz. Egg White
Dry Shake for 20 seconds
Add ice; shake again with ice for another 20 seconds
Fine-strain into a small, chilled Coupe glass
Long Orange Twist for garnish (cut over top of cocktail so that the oils from orange peel coat the top of the drink)
Angostura Bitters in center of foamy cocktail, using an eye-dropper

The floral, aromatic qualities of Oro Pisco Italia plays very well with the fennel, mint, and saffron notes found in the Strega liqueur. I used a Quebranta pisco at first, but found that the Italia varietal really makes the cocktail sing. The Torrani orgeat syrup* adds subtle sweetness and a beautiful hint of almond that dances around nicely with the fresh orange juice. I used a bar spoon, but you can add up to 1/4 oz with good results. Fresh lime adds acidity and creates balance, while the egg white lends a silky, airy texture to the completed drink. A few dashes of aromatic bitters on top of the foamy cocktail and the oil from a long twist of orange ties it all together. Cheers!

* Note on orgeat: If using a different brand of orgeat that is much less sweet (such as the excellent, all-natural Small Hand Foods brand that I used at home when creating the drink) you'll want to use more (up to .5 oz based on personal taste preferences). The Torrani brand we use at the bar is pretty sweet stuff, so a bar spoon (approx. 1/8 oz.) goes a long way. It adds plenty of almond flavor and the perfect amount of sweetness for a tart yet balanced cocktail. Some folks may need a tad more orgeat (up to 1/4 oz). Torrani is a decent, readily available brand that can be found at several retail outlets throughout the country.

Eels - Prizefighter

2012-01-01T18:41:00.000-08:00

An Apple A Day...

2011-12-15T19:02:00.000-08:00

APPLE ORCHARD SWIZZLE
1.5 oz. house-made apple infused blended Scotch
.5 oz. Dimmi liqueur
.75 oz. home-made spiced apple syrup
1 healthy dash Baked Apple Bitters
.75 oz. Meyer Lemon Juice
Shake well with ice
Strain into a silver julep mug over crushed ice
Top with 1.25 oz. Full Sail Wassail beer (or another spiced, full bodied, seasonal holiday beer)
Stir well to incorporate the beer, top off w/more crushed ice
Garnish with a baked apple chip and a sprig of fresh rosemary

APPLE MILK PUNCH

The classic Brandy Milk Punch is popular throughout New Orleans where many bars offer their own variation on the recipe, a 19th century classic that's traditionally sipped after a rich meal … and then again in the morning alongside breakfast. Here's my variation, using "apple milk" with a domestic apple brandy and a nice aged rum.

1.25 oz. Lairds 100 Proof Bonded Apple Brandy
.5 oz. Zaya Rum
2.5 oz. Sweetened Apple Milk*
Shake well with ice
Strain into a large Coupe glass
Garnish with fresh grated nutmeg

*Sweetened Apple Milk is home-made using a combination of whole milk, apples, rosewater, spiced apple syrup, and vanilla extract; pureed, strained, and refrigerated.

Cheers!

Old Man Winter

2011-12-07T23:50:00.000-08:00

1.5 oz. Clear Creek Apple Brandy
.75 oz. home-made "winter holiday" syrup*
.5 oz. Cocchi Barolo Chinato
1 oz. lemon juice
.5 oz. egg white
Dry shake
Add ice; shake well and fine-strain into cocktail glass coated with the oil from an orange peel (discard the peel)
Using an eyedropper, top the cocktail with a few decorative drops of winter spice bitters**

*winter holiday syrup is a mix of cranberries, toasted walnuts, diced ginger, sugar and water

**winter spice bitters has flavors of cinnamon, nutmeg, and baked apple

Fall Beer List, Walnut Creek Yacht Club

2011-11-28T00:17:00.000-08:00

BEERS ON TAP
Served in 16 oz. Glass Unless Otherwise Noted
Drake's IPA (San Leandro, California)
Scrimshaw Pilsner (Fort Bragg, California)
Full Sail Amber Ale (Hood River, Oregon)
Sudwerks Heffeweizen (Davis, California)
Anchor Steam (San Francisco, California)
Pranqster Belgian-Style Golden Ale, served in 14 oz, Belgian-style tulip glass (Fort Bragg, California)

BOTTLED BEERS
Imported
Chimay Grand Reserve, Blue Label (Belgium)
Moritz Lager (Spain)
Sol (Mexico)
Xingu Black Beer (Dark Lager; Brazil)
Heineken (Holland)
Amstel Light (Holland)
Oyster Stout (Ireland)
Guinness (Ireland; served from the can)
Kaliber, Non-Alcoholic (Ireland)

Domestic
Sudwerks Helles Lager (Davis, CA)
Eel River Organic Amber Ale (Fortuna, CA)
Pabst Blue Ribbon (Milwaukee)
Coors Light (Colorado)
Woodchuck Hard Pear Cider (Vermont)

LARGE FORMAT BEERS
Ravens Eye Imperial Stout (Eel River Brewing; Fortuna, California; 22 oz)
Rye'd Piper (Concord, CA. 22 oz)
Delerium Tremens (Belgium, 500 ml)
Sam Smith Organic Lager (England, 550 ml)
Hinano (Tahiti, 24 oz)
Singha (Thailand, 21.3 oz.)
Lagunitas IPA (Petaluma, CA; 22 oz)
Red Stripe (Jamaica, 24 oz.)
Hofbrau Munchen Original Lager (Germany, 500 ml)
Paulaner Heffeweizen (Germany, 22 oz)
Ommegang BPA (Cooperstown, NY, 25.4 oz)

The Yellow Submarine

2011-11-20T11:26:00.000-08:00

The Yellow Submarine

I make a lot of farmers-market, culinary inspired cocktails, but at the end of most days, I love to sit down to a no-nonsense spirit-driven cocktail.

1.75 oz. Silver Tequila
.5 oz. St. Germain Elderflower Liqueur *
.5 oz. Yellow Chartreuse
1 small dash each of orange and grapefruit bitters
large peel of lemon, with a little flesh left on the peel (squeeze and drop into mixing glass)
Ice
Stir until well-chilled
Strain into a chilled cocktail glass
Garnish: a wide piece of grapefruit peel (very little pith), squeezed over the top of drink so that the oils from the peel coat the surface of the cocktail, & then twist and drop it in

*Yup, St. Germain Elderflower liqueur, a.k.a. "Bartenders Ketchup". But it works so, so well in this drink. Wanna nice little twist on the above recipe? King's Ginger Liqueur, used in place of the St. Germain...it makes for a delicious cocktail as well. Try it!

Autumn Intervention

2011-11-11T12:12:00.000-08:00

The weather is getting chilly, and for me, that means it's time for darker spirits like whiskey and aged rums; modifiers with bold flavors like walnut liqueurs and allspice drams; bitters and tinctures with flavors of cinnamon and even smoke. You know...the kind of flavors that warm you up from the inside out. This original Fall cocktail features walnut, cinnamon, and vanilla; mingling with roasted pears and some truly delicious Buffalo Trace Bourbon. A splash of fresh lemon juice (which can be increased based on your personal taste preference) adds some nice acidity and balance to the completed drink.

The Autumn Intervention
.75 oz. Roasted Pear Syrup
.75 oz. fresh lemon juice
.25 oz. Nocino Walnut Liqueur
small dash of Cinnamon/Maple Bitters
1.5 oz. Buffalo Trace Bourbon
Shake well with ice
Fine-strain into chilled Coupe glass
Long lemon twist and one brandied cherry for garnish

Sip and savor these classic fall flavors. Cheers!

Ommegang BPA, now at the WCYC!

2011-11-11T11:52:00.000-08:00

Just added to the large format beer section of our beer list over at the WCYC:

Ommegang BPA, Cooperstown, New York (25.4 ounces).

I love this beer! Pours a beautiful golden color with a sticky head that grips to the side of the glass. The aroma is really light, but sweet in the back of the nose hinting at bananas and cream with a subtle floral quality throughout.

Tastes a little sweet at the beginning with some mango and grapefruit. A subtle herbaceousness eventually makes itself present, with the sweet fruit fading into the background. Their choice of hops balances this beer quite well. This is a smooth and food-friendly Belgian-style pale ale...a crisp, refreshing brew that pairs remarkably well with certain seafood dishes. Big fan! Offered in large format at 25.4 ounces. Enjoy it by yourself or share it with a friend while enjoying a bowl of steamed clams or a plate of fish n' chips!

Cheers!

Autumn Vineyard Cocktail

2011-11-04T13:55:00.000-07:00

Here's the 2011 version of the Autumn Vineyard. We debuted this cocktail last fall at the WCYC. Last years version called for your typical red seedless grape found in most grocery stores, and rosemary for the herbal element. This year we're using the larger, blue-black Glenora grapes, fresh sage, and a rinse of Absinthe for a slightly different flavor profile.

5 to 6 Glenora grapes (tastes like a cross between a blueberry and a black grape; medium sweet, slightly spiced flavor, very crisp.)
.5 oz. Local honey syrup (equal parts local honey and warm water)
3 large sage leaves
Muddle well
.75 oz. Sauvingon Blanc wine (grassy, herbaceous style)
.75 oz. fresh lemon juice
1.5 oz. London Dry Gin
Shake well with ice
Fine-strain into a chilled cocktail glass that has been rinsed with Absinthe
Garnish with a slapped sage leaf (giving herbs a good slap helps release their oils & aroma), and a skewered grape balanced on the edge of the glass

We always like to feature a few "off-menu" versions of certain original cocktails from our lists. They usually involve steps or techniques that take a little more time to execute and could slow things down on a busy night, but they're unique variations that our bartenders and servers can verbalize to interested guests when time permits. My current favorite is a twist on the Autumn Vineyard, and it involves fire...basically "flambeing" the grapes and sage.

Cover 5 to 6 grapes and 3 sage leaves with .5 oz. Green Chartreuse in bottom of a mixing glass

Ignite it with a long match

Using a pressurized mister bottle filled with a mixture of Peychaud Bitters and more Green Chartreuse, scorch and flambe the grapes and sage for 20 seconds, using the mister bottle and the liquid in it to keep the flame going

To extinguish the flame, pour in .75 oz. lemon juice

Let sit for a few seconds, and then muddle well

.5 oz. local honey syrup (Omit the Sauvingon Blanc wine in this version)

1.5 oz. London Dry Gin

Add ice

Shake and fine-strain into a chilled Coupe glass

Garnish: Lemon Twist (cut over the top of drink so the oils from the lemon peel coats the surface of the cocktail) with a skewered grape balanced on edge of glass

This version is quite herbaceous (I love you Green Chartreuse!), with this wonderfully savory, "scorched" flavor from the flambeed sage and grapes that plays really well with the local honey, fresh lemon juice, and the botanicals in the gin. And the really great thing? This cocktail is really quite light. Great way to start off a meal, and then move into some nice wine or food-friendly beer.

Cheers!

Nolet's Gin

2011-11-01T23:30:00.000-07:00

Here's two new, original cocktails using Nolet's Gin:

Fan Friendly
1.25 oz. Nolet Gin
.5 oz. Lillet Blanc
.5 oz. Lime Juice
.5 oz. Grapefruit Juice
.5 oz. Pineapple Syrup
.25 oz. Briottet Casis
Shake well with ice
Fine-Strain into a chilled cocktail glass
Garnish with a slapped mint sprig

Ginovation Mountain
1.25 oz. Nolet's gin
.5 oz. Zirbenz Stone Pine Liqueur
.75 oz. lemon juice (can increase to 1 oz. if desired)
.75 oz. home-made pear & rosemary syrup
Shake well with ice
Strain into a julep mug
Top with 1 oz. Crispin Hard Cider
Fill the mug with crushed ice; stir lightly to frost outside of the cup; top up w/ more ice
Garnish with a sprig of fresh rosemary and a slice of dehydrated pear

Drink Your Pumpkin!

2011-10-28T12:19:00.000-07:00

Here's a quick and easy pumpkin cocktail that anyone can make at home:

Harvest Cocktail

1.5 oz. Rye Whiskey*
.5 oz. Amontillado Sherry
1 heaping teaspoon of Pumpkin Butter, more to taste if desired
1 oz. Fresh Lemon Juice
1 healthy dash of bitters (Angostura works well)
A scant barspoon of St. Liz Allspice Liqueuer
Shake well with ice
Fine-strain into a chilled cocktail glass
Flamed orange peel for garnish
*this cocktail also works well using aged rum in place of the whiskey

Bon Iver - Holocene (Official Music Video)

2011-10-23T22:10:00.000-07:00

1901 D.L.I.D Remix (Phoenix)

2011-10-16T19:25:00.000-07:00

Fall Cocktail List, Walnut Creek Yacht Club

2011-10-14T02:03:00.000-07:00

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!

Revolution 9 Punch

2011-09-29T11:48:00.000-07:00

Revolution 9 Punch

Thin Peels cut from 2 large oranges (very little pith)
2 heaping tablespoons superfine sugar
Muddle well in bottom of large container
8 ounces fresh pineapple juice
8 ounces fresh lime juice
8 ounces Dows Non-Vintage Tawny Port
10 to 14 ounces Antilles Syrup, based on personal taste preference*
6 ounces of water
1 750ml bottle of Cruzan 9 Spiced Rum
6 healthy dashes of Angostura Bitters
Add in several chunks of fresh pineapple, lime wheels & orange wheels
Sitr well and refrigerate for 6 hours
Strain fruit out of the container and pour liquid into a decorative punch bowl
About 5 minutes before serving, place a decorative ice mold into the punch bowl**
Ladle into small punch mugs
SOME OPTIONS: top punch with a splash of Brut Champagne, and garnish with a dash of fresh grated nutmeg

*Antilles Syrup Recipe
    4    limes, peeled
    1/2    cup lime juice
    4    cups water
    2    cups sugar
    5    cloves
    5    allspice berries, crushed
    1    cinnamon stick, broke into smaller pieces
    1/2    cup sliced almonds, toasted
    1/2    vanilla bean (or 1/2 teaspoon
        vanilla extract)
    1.5    tablespoons ginger, grated
        and chopped

Peel limes using a vegetable peeler: You want a little bit of the white pith to bring some slight bitterness to the syrup. Juice the limes after peeling. Put all ingredients in a pot, and bring to a boil. Simmer for 10 minutes. Let this stand for 1 hour, and then strain. When cool, it’s ready to use.

**Ice Mold
Take a pie pan (preferred) or round Bundt cake mold. In the bottom, place orange slices, lime wheels, mango chunks, pineapple discs, star anise, and cracked cinnamon sticks. Fill with warm water (it will freeze clearer), and freeze overnight.

When adding the Antilles (or any) syrup to a punch, I tailor the level of sweetness to the crowd/clientele I am serving. I personally like things more tart, but by all means, add more syrup to reach your desired level of sweet. Always aim for a good balance between acidity and sweetness so that the resulting punch is crisp, refreshing, and has a flavor profile that allows you to taste all the elements in the punch: the zesty orange peels, the spiced rum, pineapple & lime juices, the fruity/nutty qualities that are present in the port wine and the Antilles syrup. You don't want any one ingredient to dominate. What's so great about making punch for a crowd? If you feel it needs a little more of this or a little less of that, adjust it to your (and your guests) tastes. Have fun!

Cheers!

Measuring Ingredients For Drinks

2011-09-24T01:17:00.000-07:00

I've had a lot of people asking me what I use to accurately measure ingredients for cocktails. Since a lot of the great classic cocktails I enjoy sipping (and making) call for ingredients in .25 ounce and .75 ounce measurements, and since many of the cocktails I create call for those same increments, I use this wonderful bar tool.

There are several different measuring tools on the market (as seen in the pic above), but I much prefer the ProJig by Uber Bar Tools. It provides me with 1/4 oz, 3/4 oz, and 1 1/4 oz. measurements, while the Oxo measuring cups do not. It's also easy to clean. Stainless steel jiggers work well too, but you end up with 2 or 3 different jiggers on your bar top in order to cover all of the needed measurements.

Why measure? Creating balanced cocktails is more akin to baking than cooking. A 1/4 oz. too much or too little of certain ingredients can make a huge difference in the cocktail, throwing the balance off. Furthermore, it's very difficult in the accuracy department when free-pouring ingredients like syrups, purees, and heavier liqueurs. Can free-pouring work in a craft cocktail bar? Sure it can. But I much prefer measuring. And when done properly, it doesn't have to slow you down!

Cheers.

East Bay Cocktail Showdown!

2011-09-22T10:24:00.001-07:00

Check out the East Bay Cocktail Showdown TONIGHT in Oakland. Cheers!

Novo Fogo Aged Cachaca & The SF Rum Festival

2011-09-16T01:27:00.000-07:00

Got rum? No?!!? Well get some!

Come on out to the Ministry of Rum's annual San Francisco Bay Area Rum Festival this Sunday afternoon. It's being held at Miss Pearls Jam House in Jack London Square, Oakland. I'll be at the Novo Fogo Cachaca booth mixing up two of my brand new, aged cachaca cocktails for the crowd.

Here is a spirit-driven, classically-inspired cocktail for your imbibing pleasure:

The Red-Tailed Parrot
1.75 oz. Novo Fogo Gold Cachaca
.75 oz. Dolin Blanc Vermouth (it's a clear but sweet vermouth. Beautiful stuff!)
.5 oz. Barolo Chinato (I use Cocchi's version)
Dash of Angostura Bitters
Stir well with ice
Strain into a small, chilled Coupe glass
3 brandied cherries on a sword-pick for garnish

And now it's time for a citrus-driven, "sitting on the beach" cocktail. I love how the nutty Amontillado sherry blends seamlessly with the vanilla and oak flavors inherent in the aged cachaca. The home-made pineapple syrup, fresh lime juice, and Tiki Bitters brings some tropical notes to the drink, making for a crisp, refreshing cocktail that's just perfect for the end of summer.

Ultima Palavra
1.75 oz. Novo Fogo Gold Cachaca
.75 oz. home-made pineapple syrup
just under .75 oz. Amontillado Sherry
.75 oz. fresh lime juice (I use an ounce for my own personal taste, but I like it tart)
2 very small drops of Tiki Bitters
Shake well with ice
Fine-strain into a chilled cocktail glass
In center of the drink, float a dehydrated pineapple disc that has been marinated in Rothman & Winters Orchard Apricot liqueur

New Beer Cafe To Open

2011-09-01T11:57:00.000-07:00

I'm looking forward to the opening of a new Beer Cafe & Bottle Shop in Walnut Creek here in a few weeks:

Their Grand Opening is slated for September 16th. Good times!

Way to go Walnut Creek! We'll soon have a Craft Beer Bar. We already have a nice wine bar. Great restaurants line the streets of downtown. Walnut Creek is on a roll. This got me to thinking: maybe, just maybe there is room in W.C. for a Craft Cocktail Bar? A beautiful space that is primarily a bar and lounge that serves hand-crafted cocktails made with the best ingredients. A bar that has carefully selected spirits, glassware, ice, and decor. Oh, and a "Cocktail Garden." Yes, that's right. It's like a beer garden, only better! Pre-Prohibition era cocktails alongside creative, contemporary, culinary-style cocktails. A small but well-appointed beer and wine list. An eclectic mix of music. A warm and inviting space with an attention to lighting, music, and local art. AMBIANCE! A space where the guests come first, and cocktails and spirits reign supreme. A small kitchen producing a limited but exciting menu full of tasty bites. All of this in downtown Walnut Creek? Hmmmmmmmmm...

Don Julio Luxury Drop Showcase!

2011-08-30T13:07:00.000-07:00

Head over to Oakland's newest bar--Make Westing--tonight from 6pm to 9pm for the East Bay Luxury Drop Showcase, featuring Don Julio Tequila! Sure to be a fun night of creative Don Julio "Luxury Drops", tasty bites, and Bocce Ball. What are Luxury Drops? In a nutshell, Luxury Drops combine fresh, creative, often-times seasonal and home-made ingredients with the wonderful tradition of the tequila shot. Come by tonight to learn more and to have a great time!

Jardin au Verre (Garden To Glass)

2011-08-26T12:24:00.000-07:00

Here's my cocktail from the 1st Annual Grand Marnier Cocktail Challenge held at the WCYC earlier this week. It was a fun night! Lot's of energy and excitement, and some really great cocktails from nine East Bay bartenders. I was really proud to have my Jardin au Verre cocktail take 2nd place, and to see all of the creativity and passion on display from the other bartenders in attendance.

Jardin au Verre (Garden to Glass)

- 1 small Friar plum, cut into smaller slices, pit removed*
- 1 oz. fresh lemon juice
- Muddle very well in bottom of mixing glass
- 1 oz. Rye Whiskey
- 1.5 oz. Grand Marnier
- Dash of Angostura bitters (Jerry Thomas Decanter Bitters and Baked Apple Bitters work nicely too, so feel free to substitute one of those)
- Shake very well with ice
- Fine-strain into a chilled cocktail glass
- Garnish with a fresh sage leaf placed in center of the drink for aromatic effect, and a plum wedge cut into the shape of a triangle & attached to the rim of the glass (to enjoy after finishing the cocktail)

Sip, savor, and enjoy the flavors of fresh, local plum and Grand Marnier orange liqueur, with a little help from spicy rye whiskey and aromatic bitters. The plum and fresh lemon juice make for a tart yet balanced cocktail that incorporates ingredients from the local summer garden (which then ends up directly in your cocktail glass).

* I used locally grown Friar plums. They have a very firm, black skin and a pale, yellowish flesh on the inside. They create a crisp, balanced cocktail with a orange hue. Local, organic black plums work too. I've learned how difficult it can be to get the Friar plums from our produce guy on a regular basis, so we're now making this cocktail with a different varietal of black plum. It's not quite the same, but it works. The size of the plums we've been getting have varied greatly as well. The recipe calls for one small plum. If the plums are on the larger side, use a smaller amount. Stay away from Santa Rosa and other "red" plum varietals. While delicious on their own, these plums have a soft red skin, bright purple flesh, and lend a much different, unwanted flavor component to the completed drink.

This is a tart, tart cocktail, especially if the plums are not super ripe. If you'd like to sweeten the drink, you have a few options: a small dash of good 'ol simple syrup, local honey syrup, or even a bar spoon of Apricot Liqueur work quite well.

CHEERS!!!

Happy Rum Day

2011-08-16T14:18:00.000-07:00

In honor of National Rum Day (August 16th), here's a couple of different cocktails using this wonderful spirit:

#1
2 oz. Pampero Aniversario Rum
.25 oz. Barolo Chinato
.25 oz. Ciociaro Amaro
A bar spoon of Luxardo Maraschino
Healthy dash of Grapefruit Bitters
Stir well with ice
Strain into a small, chilled cocktail glass
Garnish with a grapefruit peel
Sip and savor before a meal

#2
1.5 oz. Ron Zacapa
.75 oz. Lemon Juice
.75 oz. Hibiscus Syrup
.5 oz. Grapefruit Juice
.5 oz. Barolo Chinato
2 dashes Boston Bittahs
Shake, strain into a wine glass over cubed ice
Top with sparkling rose´
Long Grapefruit Twist for garnish

Cheers!

Let's Toast, Shall We

2011-08-13T01:39:00.000-07:00

Some tasty treats:

I've been playing around with Mezcal and Tequila in the Old Fashioned a lot lately, and have been offering the:

Oaxacan New Fashioned
.25 oz. Cane Syrup (you can sub agave syrup)
.5 oz. Firelit Coffee Liqueur, Batch #4
2 brandied cherries
1 large orange peel, very little pith
3 to 4 dashes of Aztec Chocolate Bitters
Muddle in bottom of mixing glass
.5 oz. Don Amado Anejo Mezcal
1.5 oz. Reposado Tequila (I prefer Siete Leguas)
Stir Well with ice in a mixing beaker
Strain into a rocks glass over 1 large ice ball*
Garnish with 3 brandied cherries and a flamed orange peel

* Here's a less expensive alternative to the Japanese Ice Ball Molds

Flaming an orange peel over a cocktail

The Modern Rye Cocktail
4 torn basil leaves
2 oz. Rye Whiskey
.75 oz. Fresh Lime Juice
.5 oz. up to .75 oz. Local Honey Syrup (equal parts local honey and water)
For my tastes, I much prefer .5 oz. honey syrup in this cocktail
2 dashes Baked Apple Bitters
Shake well with ice
Fine-Strain into a chilled rocks glass over 1 large ice ball
Long Lime Twist and Basil Leaf for garnish

The White Album
2 oz. Death's Door White Whiskey
.75 oz. Dimmi Liqueur
.75 oz. Fresh Lemon Juice
.5 oz. Pineapple Gum Syrup
Healthy dash of Boston Bittahs*
Shake well with ice
Strain into a small, chilled cocktail glass coated with the oil from a large lemon peel (discard the peel after expressing the oil into the glass)
Garnish? Nope. Just sip your drink and spin some vinyl!

*If you're a Fernet fan, put some Fernet in an eye-dropper bottle and use the Fernet as you would traditional bitters. A few drops go a long way as a modifier. I've also had success using Underberg in that manner, but I'm loving those Boston Bittahs right now (flavors of Chamomile, and citrus zest)!

ROSITA #2
1.75 oz. Reposado Tequila
1/2 oz. Dolin Dry Vermouth
1/2 oz. Barolo Chinato
1/2 oz. Aperol
2 dashes Aztec Chocolate Bitters
Stir well with ice
Strain into a chilled cocktail glass
Garnish with an orange twist

And we end with a cocktail featured in Beachbum Berry's Intoxica book. I love this drink on a warm and sunny afternoon in the backyard:

Montego Bay (this version adapted by The Walnut Creek Yacht Club)
1.5 oz. Smith & Cross Rum
.25 oz. St. Liz Allspice Dram
.5 oz. Local Honey Syrup, or more to taste if needed (equal parts local honey and hot water)
.75 oz. fresh grapefruit juice
.5 oz. fresh lime juice
healthy dash of Tiki Bitters
Shake well with ice
Strain into a rocks glass filled with crushed ice
Grapefruit twist and large mint sprig for garnish (make sure you cut the grapefruit twist directly over the top of the cocktail so that the oils coat the top of the drink)

Cheers my friends!

OK Go - The Greatest Song I Ever Heard

2011-08-12T02:03:00.000-07:00

Updated Cocktails, Summer Menu @ The WCYC

2011-08-04T03:30:00.000-07:00

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"

Aromatic Pisco, Cachaca and Rhum Agricole, Oh My!

2011-08-04T01:53:00.000-07:00

La Flor de Peru
1.25 oz. Oro Pisco Italia (it's an aromatic bomb, almost perfumey!)
.5 oz. Velvet Falernum Liqueur
.75 oz. fresh lemon juice
.5 oz. fresh grapefruit juice
.75 oz. home-made hibiscus syrup
healthy dash of baked apple bitters
Shake well with ice
Strain into a wine goblet with cubed ice
Top with a splash of chilled Brut Champagne
Garnish with an edible flower and a large grapefruit peel (squeeze peel over top of completed cocktail to coat the surface with its oils)

Nothing too complex here. This is simply an easy-drinking summer cooler with a lot of unique flavors. Very floral and aromatic with a little effervescence, and fun to drink on a hot summer day!

Corcovado
1.75 oz. Sagatiba Pura Cachaca
.75 oz. Rothman & Winters Orchard Apricot Liqueur
.75 oz. home-made pineapple syrup
1 oz. Lime Juice
Dash of Boston Bittahs
.5 oz. Egg White
Dry shake
Add ice, shake-well
Fine-strain into a chilled Coupe glass
Garnish with a lime twist wrapped around a skewered dried apricot piece*
*in a sealed jar, marinate the dried apricot pieces in a mixture of Cachaca, Tiki bitters and cane syrup

Sweet Heat
1.5 oz. home-made Spiced Mango Puree (fresh mango with star anise, cinnamon, sugar, citrus zest)
Bar spoon of St. Liz Allspice Dram
1 oz. Fresh Lime Juice
10 Cilantro Leaves
1.75 oz. Batiste Rhum Agricole Blanc
1 dash of home-made habanero sauce
Shake with ice
Strain into a tall glass (rimmed with Picositos) over crushed ice
Top with .5 oz. Cruzan Blackstrap Rum
Garnish with a Lime Wheel

La Leyenda (The Legend)

2011-08-03T13:09:00.000-07:00

Here's my La Leyenda #2. Super proud of this spirit-driven, Pisco-forward cocktail and how it has developed! Enjoy!

2 oz. Oro Quebranta Pisco
.5 oz. Amontillado Sherry
.25 oz. Rothman & Winters Apricot Liqueur
.25 oz. Yellow Chartreuse
1 healthy dash each of Grapefruit and Angostura Bitters

Stir well with ice in a mixing glass

Strain into a chilled cocktail glass. (OPTIONAL: rinse the glass out with 1/2 oz. Mezcal before pouring the cocktail if you'd like a subtle, smokey quality to your drink)

Garnish with a Grapefruit peel (squeeze the peel over the completed cocktail to release the oils over surface of your drink)

And here's my original created for the Oro Pisco "Manly Cocktail Competition" held the other day on Treasure Island. It was a great event with so many talented bartenders from both sides of the Bay:

La Layenda #1
2 oz. Quebranta Pisco
.5 oz. Amontillado Sherry
.5 oz. El Dorado 5 Yr. Rum
Dash of Angostura Bitters (several different styles/flavors work well in this drink)
Stir with ice

Strain into a rocks glass over 1 "smoked" ice sphere (I smoked water in a smoker, took that water and poured them into some Japanese Ice Ball Molds, and froze them)

No Garnish. A "manly man" doesn't need one. LOL! (I had this whole silly, tongue-in-cheek storyline I printed out to go along with the drink and the competitions theme based on "The Most Interesting Man In The World" character from those beer commercials we all know and love). It was all in good fun!

It's nutty, smokey (as the ice ball melts, more smoke is released), and those classic Quebranta characteristics shine through for a manly cocktail using just 3 main ingredients with a dash of bitters. To replicate this easy-to-make cocktail at home without the smoked ice, simply rinse your glass with a dash of Mezcal. Cheers!

Anna Calvi - Desire

2011-07-28T00:36:00.000-07:00

Pisco Tropicale

2011-07-27T11:30:00.000-07:00

Here's one of my cocktails from our Pisco Dinner held at the Walnut Creek Yacht Club. It was paired with some great Peruvian cuisine.

Pisco Tropicale
1.5 oz. Oro Italia Pisco
.25 up to .5 oz. Green Chartreuse (I personally prefer .25 oz)
1 oz. "Purple Peru" spiced syrup (pineapple, Peruvian purple corn, cinnamon, apples, sugar, water)
.5 oz. Lime Juice
.75 oz. Ruby Red Grapefruit Juice
Shake well with ice
Strain into a Collins glass over new ice
Top with splash of Seltzer Water
Garnish: Express the oil from a large grapefruit peel over the top of the drink and then discard the peel; place a large sprig of fresh thyme and a chunk of fresh pineapple in the center of the drink

Floral, herbal, and tropical elements combine in this refreshing summer drink. The Italia pisco is a floral bomb, the Chartreuse lends its trademark herbal/grassy notes and the spiced "Purple Peru" syrup adds tropical pineapple combined with cinnamon, apple, and Peruvian corn for that rich, beautiful purple color. The lime and grapefruit juices add acidity, balance and crispness. The seltzer water stretches out the drink, making for a tall, refreshing summer cooler. The sprig of fresh thyme for garnish adds to the awesome nose on the drink.

Cheers!

Street Joy: White Denim (Studio Version)

2011-07-23T01:45:00.000-07:00

New Cocktail Bar Coming To Oakland In August: Make Westing

2011-07-19T13:31:00.000-07:00

Lots of buzz surrounding the opening of a new cocktail bar coming to 1741 Telegraph Avenue (near the Fox Theater) in Oakland sometime in August:

http://makewesting.blogspot.com/2011_03_01_archive.html
http://makewesting.com
http://twitter.com/#!/MakeWesting
https://www.facebook.com/pages/Make-Westing/202106556499788?sk=wall

I'm looking forward to it. Cheers!

Holocene

2011-07-09T01:55:00.000-07:00

The Millionaire Cocktail, Re-Imagined

2011-07-08T14:46:00.000-07:00

- 1.5 oz. Smith & Cross Jamaican Rum
- .75 oz. Rothman &Winter Orchard Apricot Liqueur
- .5 oz. Plymoth Sloe Gin
- .75 oz. Fresh Lime Juice
- .5 oz. Egg White
- 1 Healthy Dash of Baked Apple Bitters
- Dry Shake
- Add ice. Shake well and fine-strain into a chilled cocktail glass
- Lime Twist Garnish, cut over top of cocktail so that
the oils coat the surface of drink

Pisco Dinner @ the WCYC

2011-07-06T14:25:00.000-07:00

We'll be hosting a Pisco Dinner at the WCYC on Weds, July 27th, on our patio. Details coming soon. Call or stop by the restaurant now to make a reservation. We'll be featuring Encanto Acholado, Pisco Porton Mosto Verde, Pisco Oro Italia, and Pancho Fierro Quebranta. We'll be offering up a Pisco 101 seminar, tastes for each pisco style, creative cocktails using each style of pisco, and delicious Peruvian cuisine prepared by WCYC chef/owner Kevin Weinberg. It's going to be a great evening.

For more detailed information and to make a reservation, call the Walnut Creek Yacht Club at 925.944.FISH

Cheers!

Early-Summer Cocktail List, Walnut Creek Yacht Club

2011-07-01T01:34:00.000-07:00

It's officially summer here in the San Francisco Bay Area, and that means a new cocktail list over the Walnut Creek Yacht Club in beautiful downtown Walnut Creek!

Early-Summer Cocktails
from the summer farmers market to your cocktail glass

Andalusia
House-made roasted red pepper syrup; Amontillado Sherry; cucumber-infused vodka; fresh lemon juice. Served "up" in a chilled cocktail glass with smoked paprika, crushed almonds, and sea salt on the rim. Garnished with a skewer of cherry tomato, cucumber, and cocktail onion.

Plenty of Plums, Plenty of Thyme
House-made plum/thyme syrup; Licor 43; Marie Duffau Napoleon Bas Armagnac; spiced plum bitters; fresh lemon juice; egg white. Served "up" with a sprig of fresh thyme

Drink Your Peach!
Fresh peach muddled with local honey syrup; peach & Peychaud bitters; fresh lemon juice; Old Forrester Bourbon whiskey; topped off with a splash of Pranqster Belgian-style Golden Ale. Garnished with a sprig of fresh rosemary and a slice of fresh peach. Served tall over ice

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

L'Expat
Fresh cucumber muddled in our house-made pineapple syrup; Sagatiba Pura Cachaca; Yellow Chartreuse and St. Germain Elderflower Liqueurs; fresh lime juice; topped off with chilled Champagne. Served tall over ice & garnished with a sprig of fresh mint

Sweet Heat
Spiced mango puree; a dash of our own house-made Caribbean Fire Habanero Sauce; Batiste Rhum Agricole Blanc; Batavia Arrack; fresh lime juice and fresh cilantro. Served "up"

Hiram Bingham
Pancho Fierro Quebranta Pisco with Rothman & Winters Orchard Apricot Liqueur; fresh lime juice; house-made Antilles syrup; Jerry Thomas' Own Decanter Bitters and fresh mint leaves; 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

House Favorites
some favorites from 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.

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.

Zen
House-made ginger syrup; fresh lime juice with fresh mint; Bombay Gin. Served "up"

Venerables
our tribute to the classics

Champs Elysees Cocktail
Ferrand Cognac; Green Chartreuse; fresh lemon juice; aromatic bitters. Served "up" with a twist of lemon

Aviation
Haymans Old Tom Gin, Luxardo Maraschino liqueur, a touch of Creme de Violette, fresh lemon juice. Served "up" with a long twist of lemon

Two For Summer!

2011-07-01T00:53:00.000-07:00

The Expat

4 very thin cucumber wheels
.5 oz. Pineapple Syrup
Muddle well in bottom of a mixing glass
.5 oz. St. Germain Elderflower Liqueur
.25 oz. Yellow Chartreuse
.75 oz. Fresh Lime Juice
1.5 oz. Batiste Rhum Agricole Blanc
Shake very well with ice
Strain into a tall glass over new ice
Top up with splash of chilled Champagne
Garnish with a thin cucumber wheel and a big sprig of fresh mint

An herbaceous, grassy, crisp & absolutely refreshing summer cocktail with layers of flavor.

Drink Your Peach!

1/2 of a fresh, very ripe peach
.5 oz. Local Honey Syrup
Muddle well
just over .5 oz. Fresh Lemon Juice
1 dash of peach bitters
1 dash of Peychaud Bitters
A few fresh rosemary leaves
2 oz. Bourbon whiskey
Shake well with ice
Strain into a tall glass over new ice
Top up with 2 oz. Pranqster Belgian-style Golden Ale (or any floral/fruity Belgian or Belgian-style golden ale)
Garnish with a big sprig of fresh rosemary and a slice of fresh peach

The big floral nose and fruity taste profile of the Pranqster Belgian-style Ale works its way in quite nicely with the fresh peach, honey, lemon juice and Bourbon.

Carthusian Summer Thyme

2011-06-22T01:09:00.000-07:00

- 1.75 oz. Gin
- .75 oz. fresh ruby red grapefruit juice
- .5 oz. fresh lemon juice
- .5 oz. Thyme-infused simple syrup
- .25 oz. Yellow Chartreuse
- .25 oz. Aperol
- Shake well with ice
- Strain into a chilled cocktail glass that has been coated with the oil from a large grapefruit peel. Discard the grapefruit peel
- Garnish with a long twist of lemon, cut directly over the completed cocktail so that the oil from the lemon coats the top of the drink

* This can be turned into a refreshing long drink as well. Simply strain into a tall glass over new ice, and top off with chilled Champagne.

Bon Iver - Skinny Love (Music Video)

2011-06-21T17:36:00.000-07:00

Andalusia

2011-06-18T01:34:00.000-07:00

ANDALUSIA
Inspiration: spicy gazpacho, crisp and refreshing cucumber-infused vodka, nutty and slightly salty amontillado sherry, and well...just plain dreaming of Spain. This all led to the creation of the Andalusia cocktail. It's a delicious and savory pre-dinner cocktail. Enjoy!

1.5 oz. Cucumber-Infused Vodka (I suggest making your own at home. It's easy to do and tastes so crisp and refreshing on its own. Square One and Effen both make a very nice cucumber vodka if you decide to buy one)
.75 oz. Amontillado Sherry
1 oz. Fresh Lemon Juice
1 oz. Home-Made Roasted Red Pepper Syrup (with some added secret spices for good measure!)
Shake well with ice
Fine-strain into a chilled cocktail glass*
Garnish with one yellow and one red cherry tomato and a cucumber wheel wrapped around a cocktail onion, all on a long skewer
Sip, savor, and enjoy this cocktail before your meal, and then move into some nice Spanish wine

*Moisten the rim of the cocktail glass using a combination of sherry and fresh lemon juice. Coat the rim with a mixture of smoked paprika, crushed almonds, sea salt and black pepper (use a spice grinder when preparing these spices).

Three things make this cocktail truly sing. The first thing is the home-made roasted red pepper syrup, the second is the blend of spices on the rim, and the third is using the right proportions on each ingredient. Get yourself one of these to make measuring easy.

UPDATE: The Andalusia cocktail just won 1st place at the Best Of The East Bay cocktail competition held last night at the Lafayette Park Hotel in Lafayette, California. It was a scorching hot but beautiful day in the East Bay. The competition doubled as a charity event for Project Second Chance and their adult literacy program. Great cocktails for a a great cause.

Hangin High; live from an apartment in Paris

2011-06-01T03:11:00.000-07:00

Time For Some R & R

2011-06-01T03:05:00.000-07:00

R & R
1.75 oz. Redemption Rye Whiskey
.75 oz. Rhubarb/Star Anise Syrup
.75 oz. up to 1 oz. Fresh Lemon Juice
.5 oz. Barolo Chinato
Healthy dash of Burlesque Bitters
Shake well with ice
Fine-Strain into a chilled cocktail glass that has been rinsed with Absinthe
Sprig of fresh mint for garnish

Tasty cocktail using rye whiskey and my new favorite flavor combination: Barolo Chinato and home-made rhubarb/star-anise syrup. Throw in some Burlesque bitters and fresh citrus, and you've got yourself a delicious cocktail with layers of flavor.

Strawberries, Fresh Herbs & Balsamic Syrup?

2011-05-30T13:23:00.000-07:00

Of course we're talking about a cocktail!

2 small strawberries cut in half
.5 oz. Home-Made Balsamic Caramel Syrup
1/2 of a fresh rosemary sprig
2 torn mint leaves
Muddle well in bottom of a mixing glass
.5 oz. Fresh Lime Juice
Dash of Burlesque Bitters
.25 oz. Strega or .25 oz. Velvet Falernum Liqueur
2 oz. Junipero Gin or 1.5 oz. Agua Libre Pure Cane White Rum
Shake very well with ice; strain into a Collins glass over new ice
Top with a splash of Seltzer Water
Garnish: Half of a strawberry attached to edge of the glass; 1/4 of a rosemary sprig in center of drink

There's a couple of spirit and modifier options listed above to play with, so have some fun with this one. I love using the Junipero gin as base spirit, with 1/4 oz. of Strega, Falernum, or even Barolo Chinato as a subtle modifier. I am currently using the Strega, as it blends so well with the fresh rosemary, mint, and the various botanicals found in gin. The end product is a light yet herbal cocktail with nice acidity.

If using the Agua Libre rum (it's bold, briny stuff), scale it down from 2 oz. to just 1.5 oz. The Velvet Falernum liqueur works particularly well as modifier when using the rum, but it works in the gin version too. Agua Libre is a funky rum with strong flavors, but I'm really liking the end product here.

The gin version is more "fan friendly" if you will, resulting in a light, refreshing, easy-drinking cocktail that's perfect for a sunny Spring day. It's also a great vehicle for getting Vodka drinkers into a Gin cocktail ;)

CHEERS!

Uppin' The Ante

2011-05-28T01:21:00.000-07:00

Uppin' The Ante
In a mixing glass with ice, stir:
1.5 oz. Smith & Cross Rum
.75 oz. Daron Calvados
.75 oz. Vya Sweet Vermouth or Carpano Antica or Punt e Mes
Bar Spoon of Pineapple Syrup
2 dashes of Jerry Thomas' Own Decanter Bitters
Strain into a chilled cocktail glass
Garnish: you can keep it simple with brandied cherries, or go all fancy-pants with a dehydrated pineapple disc, dipped in a bath of Calvados and baked apple bitters.

MORNIN' (ORIGINAL/OFFICIAL)

2011-05-27T12:57:00.000-07:00

Cults - You Know What I Mean | HD

2011-05-22T23:00:00.000-07:00

Late Spring Menu

2011-05-19T00:46:00.000-07:00

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

Rhubarolo
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

Arawak
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.

Venerables
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

Aviation
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

Updated Beer List, WCYC

2011-05-19T00:02:00.000-07:00

I wanted to share with you our beer list over at the WCYC. We've got some great beers on the list, and we've just added some new brews to the large format section.

BEERS ON TAP
Served in 16 oz. Glass Unless Otherwise Noted
Drake's IPA (San Leandro, California)
Scrimshaw Pilsner (Fort Bragg, California)
Full Sail Amber Ale (Hood River, Oregon)
Blue Star American Wheat (Fort Bragg, California)
Anchor Steam (San Francisco, California)
Pranqster Belgian-Style Golden Ale, served in 14 oz, Belgian-style tulip glass (Fort Bragg, California)

BOTTLED BEERS
Imported
Chimay Grand Reserve, Blue Label (Belgium)
Moritz Lager (Spain)
Chupacabra Pale Ale (Mexico)
Sol (Mexico)
Heineken (Holland)
Amstel Light (Holland)
Guinness (Ireland; served from the can)
Kaliber, Non-Alcoholic (Ireland)
Oyster Stout (Ireland)
Xingu Black Beer (Dark Lager; Brazil)

Domestic
Abita Amber Lager (New Orleans)
Pabst Blue Ribbon (Milwaukee)
Coors Light (Colorado)
Woodchuck Hard Pear Cider (Vermont)

LARGE FORMAT BEERS
Red Stripe (Jamaica, 24 oz.)
St. Fullien Trippel (Belgium, 750 ml)
Delerium Tremens (Belgium, 500 ml)
Sam Smith Organic Lager (England, 550 ml)
Hinano (Tahiti, 24 oz)
Singha (Thailand, 21.3 oz.)
La Merle Saison (North Coast Brewery, California, 750 ml)
Lagunitas W.T.F. (22 oz.)
Hofbrau Munchen Original Lager (Germany, 500 ml)
Paulaner Heffeweizen (Germany, 22 oz)
3 Philosophers Abbey Ale (Ommegang Brewery, New York, 750 ml)

Danger Mouse & Daniele Luppi - Two Against One - starring Jack White

2011-05-17T23:23:00.000-07:00

Rhubarolo

2011-05-04T09:39:00.000-07:00

In a Mixing glass:

.75 oz. up to 1 oz. Home-Made Rhubarb Syrup*
(I prefer .75 oz. syrup, while most of my guests prefer 1 oz.)
1 oz. Fresh Lemon Juice
.25 oz. Barolo Chinato
1.75 oz. Encanto Pisco
.5 oz. Egg White
A dash of Jerry Thomas Decanter Bitters
Dry shake without ice to froth the egg white
Add ice, shake again and then fine-strain into a chilled cocktail glass
Garnish: Squeeze the oil from 2 large grapefruit peels over the top of the drink and then discard the peels; add a sprig of fresh mint into center of drink

In addition to the rhubarb syrup, here are some notes on the thought process behind the other ingredients chosen for this drink:

For those who appreciate the natural flavoring agent that gives tonic water its distinctive bite (quinine), the Barolo Chinato is not a vinous experience you're likely to soon forget! In addition to quinine bark, this amazing cocktail modifier contains rhubarb, gentian, and a final addition of somewhat secreted spices including cardamom seed (which plays well with rhubarb). Jerry Thomas Decanter Bitters is heavy on cinnamon and dried fruit, which is another element that blends really well with the rhubarb and quinine notes. We get acidity in this cocktail from fresh, hand-pressed lemon juice. The egg white adds a silky, airy texture to the drink. The oil from two large grapefruit peels squeezed over the top of the completed drink adds a little extra acidity and zest, while a slapped sprig of fresh mint placed in the center of the drink adds a wonderfully cooling element to the nose.

* Rhubarb Syrup Recipe

2.25 cups diced rhubarb

1.25 cups water

1 cup sugar

Combine everything in a small saucepan, cover and bring to a boil. Reduce heat to low and cook for 30 minutes. Place a fine mesh strainer over a bowl, and strain the liquid, pressing firmly on the rhubarb solids to extract all the tart juice. Save the solids for use in a pie or sorbet. Keep the syrup in the fridge until you’re ready to use it. You can also experiment with adding star anise to your syrup for an added layer of flavor. We do this at the Walnut Creek Yacht Club.

Cheers!

Mike Snow - Animal (Mark Ronson Extended Dub Remix)

2011-05-04T02:50:00.000-07:00

Dub remix of Mike Snow's "Animal", reworked by Mark Ronson. Loving the early-roots-reggae feel of this one.

Lykke Li/Kings Of Leon - "Knocked Up" Mash Up

2011-05-04T02:38:00.000-07:00

Kings Of Leon take over at 3:01 into the track...Lykke Li starts it all off. Hypnotic.

Joe Morello: Take 5 Drum Solo

2011-04-30T02:48:00.000-07:00

Lykke Li - I'm Good, I'm Gone (Live Hotel 101 LA 2008)

2011-04-30T02:46:00.000-07:00

Alicia Keys - No One LIVE @ AOL Sessions

2011-04-30T00:48:00.000-07:00

Casa Noble Tequila Competition!

2011-04-27T18:30:00.000-07:00

I had a blast competing with 14 other bartenders at the Casa Noble Tequila Rocks! event yesterday, held at the Design Center in San Francisco. There were some truly amazing cocktails created by a group of very talented bartenders, and the drinks ranged from spirit-driven, classically-inspired cocktails to farmer's market/culinary-style cocktails, and everything in between. I met some really cool people, tasted some awesome tequilas and mezcals, and ate some delicious tamales.

I was fortunate and proud to have my Garden Elixir (a.k.a. Phoenix In The Garden) cocktail take home 3rd place. It was fun competing and I was glad I finally made it out to an event in San Francisco.

My cocktail is a long drink, crafted in the farmer's market/culinary-cocktail style (an emphasis fresh, local and seasonal), and is designed to revive and refresh you on a warm Spring day. Cheers!

Phoenix In The Garden
6 Italian parsley leaves
6 thin radish slices
Muddle Well in Bottom of a mixing glass with a tiny pinch of salt
1 oz. home-made carrot syrup
1 oz. fresh lime juice
.5 oz. Cocchi Americano Aperitivo
Healthy dash of Celery Bitters
*1.75 oz. Casa Noble Reposado Organic Tequila*
Shake very well with ice
Strain into a tall, decorative glass filled with ice
Garnish with a handful of very thin jicama spirals, and a
baby carrot and thin radish slice placed directly in the center
Dust with spicy/sweet/sour Picositos seasoning and serve

Sip. Savor. Revive. Refresh. Repeat!!!

* I originally came up with this cocktail using gin instead of tequila. Try it with Junipero or Oxley gin...it's fantastic.

Being Sick Sucks!

2011-04-27T13:16:00.000-07:00

There are so many new summer cocktails I want to test out today, but after being sick the last 3 days, they're going to have to wait. Uggh!

Some cocktails I'm working on for summer include the use of:
Rhubarb syrup and bitters
Local Honey
Stone fruits
Mixed berries
Balsamic Syrup
Strawberry and Raspberry Shrubs
Red Wine/Peppercorn Syrup
Fresh herbs
Pimms Liqueur
Licor 43
Cucumbers
Lots of Gin
Lots of Rum
Green and Yellow Chartreuse

Hoping I can start tasting again soon.

Cheers!

Clever 'Ol James

2011-04-27T12:18:00.000-07:00

In honor of Mr. James Pimms, the founder of Pimms Liqueur:

Clever 'Ol James
- .5 oz. Home-Made Ginger Syrup*, or add more to taste if desired
- .75 oz. Junipero Gin
- 1 oz. Fresh Lemon Juice
- 1.25 oz. Pimms Liqueur
- a bar spoon of Burlesque Bitters (approx. 1/8 oz.)
- Shake and strain into a Collins glass over new ice
- Top with home-made rose water soda
(a combination consisting primarily of water, with some rose flower water, a pinch of sugar, and a couple of other interesting ingredients thrown in), and then carbonated using one of these clever gadgets, or for use in an actual bar or restaurant setting with a bigger budget, one of these fancy guys.
- Garnish lavishly with a long lemon twist using one of these awesome tools, a big mint sprig, a lime wedge, and a long, thin slice of cucumber if you so desire

* I have 3 slightly different ginger syrup recipes that I use on a regular basis, but the one that I most often gravitate towards for cocktails is this version:

Ginger Syrup
2 ounces ginger, peeled and roughly chopped
1 cup sugar
1 ½ cup water
1 tsp. toasted whole black peppercorns
Place the ginger in a sauce pan. Lightly muddle the ginger to release aroma and flavor
Add toasted peppercorns, sugar and water
Bring to a gentle boil
Reduce heat and let simmer for 15 minutes
Remove from heat and let cool for 30 minutes
Strain into a clean bottle

The Trinidad-Islay Shuffle

2011-04-25T13:18:00.000-07:00

In this cocktail--based on the fantastic Trinidad Sour--bitters takes the lead in a starring role, while a bold and peaty Islay single malt adds layers of flavor and complexity as a modifier, with fresh ruby red grapefruit juice and some lemon adding a nice accent and the needed acidity. Orgeat--an almond syrup--acts as our sweetener.

The Trinidad-Islay Shuffle

Prepare a small, chilled cocktail glass: rinse the inside of chilled cocktail glass with grapefruit bitters, and then express the oil from 1 large grapefruit peel into the glass. Swirl around to coat every inch inside of the glass. Discard what's left in the glass.

In a mixing glass:

- .75 oz. Angostura Bitters (you read that right, 3/4 of an ounce)
- 1 oz. ruby red grapefruit juice, fresh
- .5 oz. up to .75 oz. Laphroaig Scotch (you can use any peaty Islay malt)
- .5 oz. up to .75 oz. Orgeat (Torrani or Ferrara brands). I use 3/4 oz for my personal tastes
- .25 oz. lemon juice, fresh
- Shake well with ice
- Strain into the prepared cocktail glass
- Garnish with a large peel of grapefruit (make sure you express the grapefruit oil over the top of the completed drink); drop the grapefruit peel into the glass

I initially made this cocktail with grapefruit juice as the only citrus (3/4 oz), but it needed some more acidity. Bumping up the grapefruit juice to 1 oz. gave the cocktail more flavor in the grapefruit department, but it still lacked the desired acidity. I decided to use 1 oz. of grapefruit and add in 1/4 oz. of fresh lemon juice. That did the trick! The Trinidad-Islay Shuffle is one of my new favorites.

Cheers!

Adele - Rolling In The Deep (Jamie xx Shuffle) | HD

2011-04-20T01:36:00.000-07:00

The Hiram Bingham Cocktail

2011-04-17T13:57:00.000-07:00

Hiram Bingham
1 oz. Fresh Lime Juice
1 oz. Rothman & Winters Orchard Apricot Liqueur
.25 oz. Cane Syrup
2 Dashes of Bitters (there are several styles that work well here; I use Angostura by default)
1.5 oz. Quebranta Pisco (use a nice 42% ABV Quebranta style, not an Acholado style)
6 torn mint leaves
Shake well with ice
Fine-Strain into a Champagne Flute
Top with brut sparkling wine
Garnish with a skewered dried apricot piece* and a fresh mint sprig

*marinate dried apricot pieces in a sealed jar using a combination of cane syrup, pisco, and Tiki bitters

The Ruby Refresher

2011-04-12T12:37:00.000-07:00

A simple take on an Aperol Sour, here's the Ruby Refresher. It's refreshing indeed, and easy to make:

2 oz. Aperol
1 oz. Fresh Lemon Juice
1/2 oz. Cane Syrup or Honey Syrup; more to taste if needed
2 dashes bitters (grapefruit or rhubarb)
1/2 oz. Egg White (OPTIONAL, but adds a silky, airy texture to the cocktail)
Dry Shake for 30 seconds; add ice, shake again for 20 seconds
Fine Strain into a chilled cocktail glass
Top off with a healthy splash of chilled Champagne
Garnish with a grapefruit peel cut over the drink so the oils coat the surface of the cocktail

CHEERS!

Two For Spring: One With Tequila, And One With Gin

2011-04-09T01:55:00.000-07:00

Sabroso Diablo
4 thin cucumber wheels
a handful of fresh dill
.25 oz. simple syrup
a pinch of salt
a pinch of fresh cracked pepper
muddle well in bottom of a mixing glass
1 oz. fresh lime juice
3/4 oz. St. Germain Elderflower Liqueur
1.5 oz. Silver Tequila
A bar spoon of Don Amado Anejo Mezcal (the subtle smoke from the mezcal is absolutely wonderful with the elderflower and dill components!)
Shake and strain into a tall, decorative glass over fresh ice
Top with a small splash of chilled Prosecco for some light effervescence & added flavor
Garnish with a thin slice of cucumber and a sprig of fresh dill

Phoenix In The Garden
(This is the Gin version. I have a tequila version of this cocktail too, posted here)

4 thin slices of radish
a pinch of salt
Spring Herbs (I'm currently using 6 Italian parsley leaves, but the cocktail also works very well with a small piece of fresh thyme, or several fresh cilantro leaves instead of the parsley. Each herb creates something different and unique in the final cocktail.)

Muddle well in the bottom of a mixing glass
2 healthy dashes Scrappy's Celery Bitters
1.25 oz. home-made carrot syrup, or more to taste as desired*
.5 oz. Cocchi Americano Aperitivo
1 oz. Fresh Lime Juice
1.75 oz. Gin (several styles work really well in this drink, but I'm currently loving Citadelle and Oxley)
Shake well with ice; strain into a tall glass over fresh ice
Top with a splash of Seltzer Water
Garnish with a baby carrot and a thin radish slice on a sword pick, and a big sprig of fresh parsley in center of drink

* The carrot syrup is home-made with fresh, diced carrots and a 2 parts water to 1 part sugar ratio

Both of these cocktails are now available at the Walnut Creek Yacht Club. We have an award-winning Wine Spectator Wine List, an eclectic and ever-growing beer list; a creative, imaginative, and balanced cocktail list with some truly fantastic cocktails; and a stellar line-up of spirits and liqueurs. CHEERS!

Leblon Cocktail Competition and the Inspector Espinosa

2011-04-08T12:57:00.000-07:00

I had a lot of fun competing at the Leblon Cocktail Competition recently, and I was fortunate enough to take home 1st place! Thanks to everyone who came out to support me and the WCYC. The whole day was a blast: we started the afternoon off by coming up with the name, and then I began my recipe development and put together a fun little back-story to accompany the drink. Then it was off to the event to shake it up with 12 talented bartenders from the East Bay. Fun night indeed!

Inspector Espinosa
This cocktail is named after Brazilian mystery writer Luiz Alfredo Garcia-Roza's star character, the intrepid Inspector Espinosa.

Inspector Espinosa was born and raised in Rio. He became a police detective, dedicated to solving mysterious crimes throughout Rio. His time is spent walking, eating, drinking and solving crimes in the neighborhoods of Copacabana, Ipanema, and Leblon.

Just as Inspector Espinosa uses several methods to combine various clues into ultimately solving the crimes, we have combined various techniques and ingredients to craft our cocktail named in his honor.

As Leblon spends some time resting in Cognac barrels, we thought the addition of a nice VSOP to the mix was just. The tropical flavors of our house-made pineapple syrup and fresh lime juice are mixed in, along with a touch of St. Liz Allspice Dram (allspice being a popular flavor used in Pan American cuisine). Egg white is added in to create a light and silky texture, with grapefruit oil and vanilla bitters concluding the mystery of the Inspector Espinosa cocktail.
Enjoy!

1 1/2 oz. Leblon Cachaca
1/2 oz. VSOP Cognac
3/4 oz. Fresh Lime Juice
1.5 oz. Home-Made pineapple syrup*
1 bar spoon of St. Liz Allspice Dram
1/2 oz. Egg White
Dry shake for 30 seconds
Add ice
Shake well with ice
Express the oil from 2 large grapefruit peels into an empty, chilled cocktail glass so that the oil coats the chilled glass
Strain finished cocktail into the cocktail glass
Garnish with a stenciled question mark on top of the foam, using home-made vanilla bitters

*The pineapple syrup is made with fresh, cubed pineapple chunks and is a 2 parts water to 1 part sugar ratio (that's why we're using a little more syrup here than we'd normally use for a sugar syrup in a cocktail)

Sip, savor, and enjoy life. The crime has been solved my friends.
Cheers!

Booze Booze...and Booze

2011-04-07T13:54:00.000-07:00

What? I'm posting a cocktail recipe that doesn't call for fresh vegetable purees, home-made fruit syrups or muddling fresh, local ingredients? What have you done with Jay? Haha! Well, I'm a big fan of simple, spirit-driven cocktails too. Some of my favorite cocktails to drink are well-made, creative drinks that call for a base spirit with just a couple of modifiers (check out the Broadway Riot, Aztec Aperitif, La Louisiane, or an Aviation cocktail.) These are some wonderful, spirit-driven, classic-style cocktails that I enjoy on a fairly regular basis and I think you should try them too!

Below, I've taken a basic theme and posted two variations...one with gin, one with scotch. Cheers!

Variations on a theme:

GIN

- 2 oz. Junipero Gin
- .25 oz. Cointreau
- .5 oz. up to .75 oz. Zirbenz Stone Pine Liqueur
- 3 healthy dashes Burlesque Bitters
- Stir with ice in a mixing glass
- Strain into a rocks glass over 1 large, circular ice cube
- Garnish with a flamed grapefruit peel

SCOTCH

- 2 oz. Scotch (Laphroaig 10 Year)
- .75 oz. Benedictine
- .25 oz. St. Liz Allspice Dram
- 3 Dashes Peychaud Bitters
- Stir well with ice in a mixing glass
- Strain into a rocks glass over one large, circular ice cube
- Garnish with a flamed Orange Peel

Simple Gifts

2011-04-07T01:56:00.000-07:00

The Red Lion Cocktail

2011-04-07T01:38:00.000-07:00

In 1933, Arthur Tarling of London's Café Royal won first prize in a London cocktail competition with his potent Red Lion cocktail. I'm quite enjoying this simple, classic libation:

RED LION
1 oz. London Dry Gin (although I'm subbing Junipero Gin right now)
1 oz. Grand Marnier
1/2 oz. Fresh Orange Juice
1/2 oz. Fresh Lemon Juice
Shake well with ice; strain into a chilled cocktail glass
Garnish with a flamed orange peel

Katchafire - Seriously

2011-04-07T01:24:00.000-07:00

Spring Menu, WCYC

2011-04-01T03:09:00.000-07:00

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

Arawak
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.

Venerables
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

Aviation
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!

Apple-Strawberry Nirvana

2011-03-25T21:50:00.000-07:00

I worked at a bar a couple of years ago where Apple Martinis, vodka lemonades, and red bull/vodkas reigned supreme. We eventually implemented a fresh juice program and started to tweak the cocktail list, adding drinks with fresh ingredients and quality spirits. "Can I get an Apple-Tini, or how about a Strawberry Lemonade with some vodka in it?" When asked this at the bar, I would kindly say "Well I can't make you an Apple-Tini because we don't carry that Apple Pucker stuff here. As for the Strawberry Lemonade with vodka...how about I combine apple and strawberry together into one delicious, hand-crafted cocktail for you, using fresh ingredients?" If they were up for it, they got an...

Apple-Strawberry Nirvana

1/2 oz. local honey syrup (equal parts local honey and hot water, mixed well)
3 Strawberry halves
A scant bar spoon of Burlesque Bitters (a zesty little thing comprised of hibiscus, acai berry & pepper) I originally used a bar spoon of Absinthe, but when these bitters recently came out, I fell in love with them and changed my recipe!
Muddle
.75 oz. Fresh, Unfiltered, Cloudy Apple Juice*
.75 oz. fresh lemon juice (I love tart, citrus-driven drinks, so for my personal taste, I add about a bar spoon more lemon)
.5 oz. Egg White
2 oz. Clear Creek Eau De Vie De Pomme, 8 Yr. Old Apple Brandy
Dry Shake for 20 seconds
Add ice; shake again for 20 seconds and then fine-strain into chilled cocktail glass
Garnish: place a half-slice of strawberry on top of a thin, half-slice of apple. Float in center of the drink

* Trader Joes usually carries a couple different types of cloudy, unfiltered apple juice most of the year. But if you own a Juiceman Juicer or something similar, make your own tasty, cloudy, unfiltered juice at home. Red Delicious apples work well, but play around with different varieties of apples to achieve some different flavor profiles in your cocktail. Have fun with it!

Now let's talk about some options. If you're working in a busy bar and muddling fresh fruit is not practical for your particular establishment, you can make a great red apple cocktail by creating a home-made red apple puree in advance. Start off by making a tiny portion of puree. Experiment with portions until you get it just right: core a fresh, red apple and cut into smaller pieces; add a tiny dash of simple syrup; a little fresh lemon juice; some POM brand pomegranate juice; and a splash of 100 proof vodka to help preserve the puree. Mix well in a blender or food processor until you have the consistency of a puree. Come up with a recipe that creates a flavor profile that works for you and the majority of your guests, and then multiply that recipe to make a large batch of fresh, home-made puree. Store in the frig, and test the puree each day before use to ensure freshness.

For the cocktail:

- Gin, Vodka, or Calvados
- red apple puree
- Schonaeur German Apple Schnapps (do not use apple pucker!)
- fresh lemon juice
- A dash of Baked Apple Bitters
- Shake well with ice
- Fine-strain into a chilled cocktail glass
- Garnish with a thin slice of red apple floating in the center of drink

So you have 4 primary ingredients with a little dash of bitters. It's a quick and easy hand-crafted cocktail using fresh ingredients, and it's bursting with red apple flavor. Crowd pleasing with mass appeal.

Cheers!

Spring Cocktails and New Menu

2011-03-12T13:38:00.000-08:00

Home-made carrot syrup with celery bitters, radishes, Cocchi Americano and organic gin? Kumquats, passion fruit puree and Pisco? Dill, cucumber, Mezcal and Prosecco? Are we talking new cocktails for Spring? You betcha! The spring cocktail list at the WCYC should be out in about 10 days. Look for some fun and unique spring flavors in the Spring Mixology section; some new classic cocktails in our Venerables section of the list (gin and rye whiskey will be properly represented), and of course, our popular Sailor's Choice section on the menu featuring cachaca, rum, and rhum agricole cocktails. Look for our tasty 1944 Mai Tai and the hot and spicy (and slightly modified for Spring) Arawack cocktails to remain under Sailor's Choice, with the addition of my award-winning cachaca cocktail, Inspector Espinosa.

Come on in to the Walnut Creek Yacht Club bar to enjoy some of these great Spring cocktails, or sit in the dining room for a wonderful sit-down meal. The WCYC is home to fresh, beautifully prepared seafood, and is also home to some of the best servers in the Bay Area. They're true professionals, which makes for a superb dining experience. We also have a Wine Spectator award-winning wine list and a very eclectic beer list for your imbibing pleasure. And did I mention our awesome happy hour (we call it the Skippers Meeting) from 3pm to 6pm Monday through Saturday.

Spring is in the air my friends! Almost time to sit in the grass reading a great book, soaking up some warm sun, and of course, enjoying delicious hand-crafted cocktails. Cheers!

Beer List, Walnut Creek Yacht Club

2011-03-11T14:07:00.000-08:00

I wanted to share with you our beer list over at the WCYC. We've got some great beers on the list, and we've just added some new brews to the large format section.

BEERS ON TAP
Served in 16 oz. Glass Unless Otherwise Noted
Drake's IPA (San Leandro, California)
Scrimshaw Pilsner (Fort Bragg, California)
Full Sail Amber Ale (Hood River, Oregon)
Blue Star American Wheat (Fort Bragg, California)
Anchor Steam (San Francisco, California)
Pranqster Belgian-Style Golden Ale, served in 14 oz, Belgian-style tulip glass (Fort Bragg, California)

BOTTLED BEERS
Imported
Chimay Grand Reserve, Blue Label (Belgium)
Moritz Lager (Spain)
Chupacabra Pale Ale (Mexico)
Sol (Mexico)
Heineken (Holland)
Amstel Light (Holland)
Guinness (Ireland; served from the can)
Kaliber, Non-Alcoholic (Ireland)
Oyster Stout (Ireland)
Xingu Black Beer (Dark Lager; Brazil)

Domestic
Abita Amber Lager (New Orleans)
Pabst Blue Ribbon (Milwaukee)
Coors Light (Colorado)
Woodchuck Hard Pear Cider (Vermont)

LARGE FORMAT BEERS
Red Stripe (Jamaica, 24 oz.)
St. Fullien Trippel (Belgium, 750 ml)
Delerium Tremens (Belgium, 500 ml)
Sam Smith Organic Lager (England, 550 ml)
Hinano (Tahiti, 24 oz)
Singha (Thailand, 21.3 oz.)
La Merle Saison (North Coast Brewery, California, 750 ml)
Sunner Kolsch (Germany, 500 ml)
Hofbrau Munchen Original Lager (Germany, 500 ml)
Paulaner Heffeweizen (Germany, 22 oz)
3 Philosophers Abbey Ale (Ommegang Brewery, New York, 750 ml)

Fernet in a cocktail?

2011-03-10T13:59:00.000-08:00

Sure, why not. Here is an actual cocktail for you Fernet fans, so you don't have to do that predictable "Fernet with a ginger back" routine the next time you're in a bar. Adapted from the recipe found at Employee's Only in New York:

Fernando
1 oz. Fernet Branca
1 1/2 oz. Dolin Blanc Vermouth (it's a sweet--not dry--vermouth, but it is clear)
just over 1/2 oz. Galliano or Strega
Stir until well chilled
Strain into a chilled cocktail glass
Garnish with a large sprig of mint

Grapefruit Bitters and The Inca Cloud

2011-03-10T00:56:00.000-08:00

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!

Broadway Riot

2011-03-07T22:06:00.000-08:00

Re-constructing and re-interpreting the Broadway Riot cocktail from Radio Bar in Oakland:

1 oz. Rye Whiskey
1 oz. Smith & Cross Jamaican Rum
.75 oz. Carpano Antica Vermouth
healthy dash of Tiki Bitters
.25 oz. Pineapple Gum Syrup
Stir well for 30 seconds
Strain into chilled cocktail glass
Flamed orange peel and brandied cherry garnish

Great cocktail, cool lounge. Diverse crowd. No food. This is strictly a neighborhood watering hole with a funky and eclectic soundtrack, spirit-driven cocktails at a fair price, and very little pretense. Their new cocktail list looks fun and interesting.

CHEERS!

Blood Oranges, Meyer Lemons, And A Couple Of Good Beers!

2011-03-02T13:18:00.000-08:00

EQUINOX

3/4 oz. Aperol
3/4 oz. Gin (or vodka if you must. If you go the vodka route, try the Charbay Blood Orange)
3/4 oz. Blood Orange Juice, fresh
3/4 oz. Meyer Lemon Juice, fresh
1/2 oz. Spiced Honey Syrup (equal parts local honey & hot water, with a secret blend of spices), or more to taste if needed
2 dashes Rhubarb Bitters

Shake, fine-strain into a Champagne flute, top with Prosecco, garnish with a small slice of fresh blood orange attached to the edge of the glass

ST. FEUILLIEN BREWERY, BELGIUM

Get yourself a bottle of St. Feuillien Triple at the Walnut Creek Yacht Club today! This beer has a white, smooth, and very compact head. Its pale amber color is very characteristic revealing a distinctive maltiness. It has a rich aroma with a unique combination of aromatic hops, spices and the typical bouquet of fermentation - very fruity. Secondary fermentation in the bottle gives it a unique aroma due to the presence of yeast. An exceptional, lingering taste thanks to its density and its long storage period, and at a hefty 8.5% ABV, it's sure to warm you up on these cold winter nights. And don't forget to get yourself a bottle of 3 Philosophers beer while they last. Only a couple of bottles left!

St. George's Winter

2011-03-01T20:46:00.000-08:00

Not on my winter cocktail list at the restaurant because we didn't have the space for it. Would have LOVED to have a Scotch cocktail on the Winter List. Next time!

St. George's Winter, #1

2 oz. St. George Single Malt Whiskey

.5 oz. Cinnamon-Apple Simple Syrup*

.75 oz. Meyer Lemon Juice

.5 oz. apple cider

2 Dashes Bitters (try it with Peychauds, Angostura, or Tiki Bitters)

Shake well; strain into chilled cocktail glass that has been rinsed out with 1/2 oz. of a very peaty, smokey, heavy single malt scotch

Garnish with a sprig of Rosemary

Interesting blend of flavors, resulting in a delicious and balanced drink. One of my new favorites!

*Syrup recipe:

3 cups light brown sugar
3 cups water
Cores and peels of 6 apples
5 cinnamon sticks
1/2 a vanilla bean

Instructions:

1. Combine sugar, water, apple cores and peels and cinnamon sticks in a large pot. Split vanilla bean, scrape out seeds and add seeds and pod to pot.

2. Bring mixture to a boil, stirring to dissolve sugar. Once mixture comes to a boil, reduce heat to low and cook so apple cores soften, about 30 minutes. As they soften, mash up cores occasionally with a whisk or wooden spoon. Remove from heat and let cool completely.

3. Strain cooled syrup into a clean storage jar, squeezing syrup from cooked apple cores to extract more flavor.

St. George's Winter, #2
This version is a little more straight-forward, sans fancy home-made syrups and apple cider. The ginger-honey syrup is quick and easy to make.

2 ounces St. George Single Malt

3/4 ounce fresh lemon juice

3/4 ounce ginger-honey syrup

1/4 ounce Islay scotch (I used Laphroaig 10 Year)

Combine the St. George Single Malt, lemon juice and syrup in a shaker, fill with ice and shake well. Strain into an ice-filled rocks glass and float Islay scotch on top.
For ginger-honey syrup: combine 1/2 cup local honey and 1/2 cup water in a saucepan over medium heat and whisk until well combined. Add an ounce or so of peeled, sliced fresh ginger and bring to boil; reduce heat and simmer for 10 minutes. Allow to cool completely; strain.

APPLE n' AMARO
1.5 oz. Blade Gin
.75 oz. Ginger Syrup
.75 oz. Lemon Juice
1 oz. Fresh, Unfiltered Apple Juice
.5 oz. Amaro (try Nonino, Montenegro, and Averna. Each lends a different flavor profile, thus creating a different end result with the completed drink)
Dash of Baked Apple Bitters
Shake and strain into Collins glass over fresh ice
Garnish with a ginger-apple crisp (a very thin slice of apple that was soaked in ginger syrup, and then dehydrated in an oven at 185 degrees for approx. 5 hours)

The Regal Chairman
1.5 oz Chivas Regal Scotch
.5 oz Chairman’s Reserve Rum
.75 oz lemon juice
.75 oz toasted raisin syrup*
Shake and strain into a champagne flute; top with brut Champagne.

* Toasted Raisin Syrup *
1 cup sugar
1 cup water
1.5 cups raisins

In a medium saucepan, toast raisins over moderate heat until fragrant, about 5 minutes. Add sugar and water, bring to a boil, reduce heat immediately and let simmer for 10 minutes. Let cool completely, then strain into a jar, cover and refrigerate for up to 1 month.

Fall & Winter, Revisited

2011-03-01T01:13:00.000-08:00

Fall has passed and winter is almost over, but for next year, I plan on revisiting these ideas:

The Orange Marmalade Cocktail
1 1/2 ounces Gin, perhaps tea infused
1 ounce ginger liqueur
3/4 oz. lemon juice
1 heaping barspoon orange marmalade
¾ ounce egg white,
¾ ounce Antilles Syrup
Burnt orange peel

The Cranberry Sauce Cocktail
2 ounces Batiste Rhum Blanc
1/4 ounce Grade B maple syrup
¾ ounce fresh lime juice
1 tsp. cranberry sauce or 1/2 oz. Cranberry Puree
egg white
1 dash Angostura Bitters

Fort Washington Flip
created by Misty Kalkofen, currently at Drink in Boston
1 1/2 ounces apple brandy (Calvados, Applejack, etc)
3/4 ounce Benedictine
1/2 ounce maple syrup (go for Grade B)
1 whole egg, as fresh as you can possibly manage
fresh grated nutmeg on top, for garnish

Combine everything in a cocktail shaker and shake really hard, without ice, for at least 10 seconds, until the egg is pretty well mixed with the other ingredients. Add ice and shake again for at least 10 seconds; strain into chilled cocktail glass, and hit it with a few scrapes of nutmeg. I'm thinking this cocktail might also go well with some fresh citrus juice.

Also thinking about: .apples, apple cider, apple cinnamon syrup, allspice liqueur, Scotch...so many flavors and cocktail possibilities for the fall and winter seasons. Cool weather cocktails, I'll see ya' next year.

And now...on to Spring!

Cheers!

Portlandia: Is It Local?

2011-02-28T17:29:00.000-08:00

Cranberries and Gin!

2011-02-27T20:19:00.000-08:00

The Holiday Gin Fizz, from Revival Bar + Kitchen in Berkeley
1.5 oz. London dry gin
3/4 oz. cranberry-thyme shrub (see recipe below)
3/4 oz. fresh lime juice
1/2 oz. Dimmi Milano liqueur
1/4 oz. Cocchi Americano
1/4 oz. ginger syrup
3/4 oz. egg white
Add all ingredients into an empty shaker with a blender ball and dry shake to froth. Add ice, shake vigorously for ten to twelve seconds and double strain, then top with about 1.5 to 2.0 oz of seltzer, and garnish with a mint sprig.

Cranberry-Thyme Shrub
1 12 oz bag fresh cranberries
1.5 cups organic radapura sugar
pinch pink Himalayan sea salt
5 sprigs thyme, about 3" long
1 cup fresh squeezed satsuma mandarin juice (or any fresh orange juice)
Bring all to a boil, reduce heat to medium-high, simmer about 40 minutes until cranberries have disintegrated and sauce is thick. Pass through a fine strainer.

CHEERS!

Way To Go Oakland!

2011-02-19T13:30:00.000-08:00

I love Oakland. I really do. I love the diversity, the nightlife and dining scene, the bars, the vibe, just the whole damn thing. My days/nights off in Oakland are something I especially cherish. So many new spots are slated to open in the next 6 to 12 months that I'm very excited about. And so many new places have already opened...keeping me fed, quenching my thirst, and indulging me in good conversation with new people. I've heard that the folks behind New York's Death and Company and Mayahuel bars are eyeing Oakland for a new spot, and if that's true, it's exciting news indeed. And I just learned that Brooklyn bar stars Glenn Kaplan, Chris Foot and Catherine Weatherup will be opening a bar at 1741 Telegraph Avenue in the very near future. Here's a little run down of everything so far:

Commonwealth Pub opened right down the street from me on Telegraph Ave. Great beers, the best coffee around, some wine on tap, simple yet delicious pub grub morning, noon and night, free Wi-Fi, and a super nice, chill crowd.
The Grand Tavern has a new cocktail list and some new food items on the menu. Check em out.
The Boot & Shoe Service is a new arrival on Grand Avenue. Great cocktail list that changes frequently
Emeryville's Rudy's Can't Fail Cafe, which is co-owned by Green Day bassist Mike Dirnt, will be opening up their second location in the long-vacant corner space next to the Fox Theater. They'll bring a diner-style, comfort food menu and possibly a full bar sometime in mid-2011.
Disco Volante, the funky new spot on 14th street near Chinatown. We had some snacks and a drink here the other night before heading over to B Restaurant for dinner and then over to Tamarindo for dessert (and a crema de mezcal). No cocktail menu out yet, but they've been getting some great bands. Would be a cool place for a late-night snack, a drink, and to hear some good live music.
Daniel Patterson, the owner/chef of the recently opened Plum, will have a craft cocktail bar next to Plum hopefully by early summer. Famed Bay Area bartender Scott Beattie will be putting together the cocktail list and bar program. Bracina--another Patterson restaurant with Scott Beatie as bar consultant--is slated to open across from Bocanova Restaurant in Jack London Square this summer as well.
Wine industry vets D.C. Looney and Lisa Costa opened up The Punchdown, a new natural wine bar on the other side of Plum, offering an international selection of wines made with organic or biodynamic grapes, plus a limited menu of simple small plates (with local/sustainable ingredients) in addition to one Farmer's Market special per night.
Flora owner Dona Savitski and she confirmed that they would be opening a new 2,000-square foot bar in between Flora and their upcoming Xolo taqueria (the first phase of which should open by March). Details are still sketchy but Savitski did say the bar would be connected to Flora and likely have a little younger/more downscale vibe.
Look for Bar Dogwood, a new watering hole coming soon at 1644 Telegraph Ave. from Alexeis Filipello. Formerly a co-owner of The House of Shields in San Francisco, Filipello says Bar Dogwood will offer "good inexpensive bar snacks with great cocktails and independent wines and beers," with a special focus on the meat counter, serving salami, cold seafood, and cheeses.
The Hudson has opened where Garibaldis and Marzano used to share a space. Interesting cocktails, beautiful decor

Brazillian Trader

2011-02-19T13:28:00.000-08:00

This is one of those great, thirst-quenching type of cocktails. Sure it's winter, but hey...sometimes you can't help but be in a summer-time state of mind regardless of what the temperature is outside! But if you live in the San Francisco Bay Area like I do, it's been 70 and sunny this past week, making it very easy to forget that it's really winter.

1.5 oz. Leblon Cachaca
1.5 oz. Hibiscus Syrup, home-made (it's a 1:2 syrup, meaning 1 part sugar to 2 parts water, hence the 1.5 ounces of syrup instead of the usual 3/4 to 1 oz that you'd see for a syrup in a cocktail like this)
1/4 oz. Batavia Arrack
1/2 oz. Blood Orange Juice, fresh
1/2 oz. Lime Juice, fresh
A dash of Tiki Bitters

Shake and strain into a 12 or 13 oz. Collins glass over fresh ice
Top off with seltzer water, or for a spicy note, use ginger beer
Garnish with lime twist and a hibiscus flower pod

Delicious. Cheers!

The Green Hornet

2011-02-02T12:12:00.000-08:00

4 thin slices of cucumber
3 basil leaves
Dash of Celery Bitters
1/2 oz. to 3/4 oz. Simple Syrup
Muddle well
1/2 oz. Green Chartreuse
3/4 oz. Grapefruit Juice
1/4 oz. Lime Juice
1.5 oz. Gin
Shake, fine strain into chilled cocktail glass
Garnish with a large, fresh basil leaf and a twist of lime
*Can also be turned into a long drink by straining over fresh ice in a Collins glass, and topping with tonic or seltzer water*

Los Angeles Bound!

2011-01-29T01:27:00.001-08:00

Off to Los Angeles. Blog posts to follow soon. Cheers!

Is It Spring Yet???

2011-01-27T13:24:00.000-08:00

Judging by our weather here in the Bay Area lately, you'd sure think it was Spring.

1 1/2 oz. Encanto Pisco (works well with Cachaca too)
1 oz. Lillet Blanc
3/4 oz. Meyer lemon juice
1/4 oz. Honey Syrup, or to taste
A healthy dash of Rhubarb bitters
Shake, strain into a chilled cocktail glass
Garnish with a fresh sprig of mint

Winter Cocktail List: Walnut Creek Yacht Club, Restaurant & Bar

2011-01-13T14:14:00.000-08:00

Here's my 2011 Winter Cocktail List for the Walnut Creek Yacht Club.

Enjoy!

WINTER FAVORITES
Fresh Winter Flavors/Farmers Market Mixology

Cranberry-Ginger Smash
Fresh cranberries and ginger, Meyer lemon juice, Berentzen's German apple & pear liqueur, Bombay gin

Commodore's Hot Toddy
Daron Calvados, Crusoe organic spiced rum, Drambuie, honey syrup, Meyer lemon juice, orange zest, boiling hot water. Served in an over-sized snifter with a combination of crushed pink peppercorns, dried orange zest, and organic sugar on the rim

Equinox
Aperol, rhubarb bitters, house-made Antilles syrup, fresh Blood Orange and Meyer lemon juices, Wodka Polish vodka, Prosecco

SAILOR'S CHOICE
Rum, Rhum, Pisco and Cachaca Cocktails

Inca Cloud
Encanto Pisco, Rothman & Winters apricot liqueur, fresh lime juice, muddled pineapple, grapefruit bitters, egg white

Arawack
Batiste rhum blanc, serrano chile pepper, cilantro, fresh pomegranate and lime juices, house-made ginger syrup. *Also goes great with tequila instead of rum. Try it with Milagro Reposado tequila

WCYC's 1944 Mai Tai
Appleton V/X and Crusoe organic spiced rums, orgeat, orange curacao, fresh lime juice, Coruba dark rum float

Brazilian Trader
Leblon Cachaca, Batavia Arrack, house-made hibiscus syrup, fresh blood orange and lime juices, Tiki Bitters, and A.J. Stephen's ginger beer.

VENERABLES
Our Tribute To The Classics

La Louisianne
Redemption Rye whiskey, Benedictine, Carpano Antica Formula vermouth, La Fee Absinthe, Peychaud bitters; served with a flamed orange peel and house-made brandied cherries

French 75
Hayman's Old Tom Gin, fresh lemon juice, sugar, chilled Champagne

WCYC HOUSE FAVORITES
Some House Favorites Over The Years

The Green Whisper
Muddled cucumber, house-made green peppercorn syrup, fresh lime juice, La Fee Absinthe, Cap Rock organic gin; served with a crushed gray sea salt/green peppercorn rim

Zen
Bombay gin, house-made ginger syrup, fresh mint, fresh lime juice

Latin Eyes
House-made chili-citrus syrup, Agavales tequila blanco, fresh lime juice; with sweet and spicy Picasitos on the rim

Ciello Rosso
Campari, fresh basil leaves, citrus-infused vodka, fresh ruby red grapefruit and lemon juices

Also featuring these three specialties over the next month: The Aztec Aperitif, a wonderfully bitter before-dinner tipple; and for after-dinner imbibing, try our decadent Mexican Hot Chocolate or a delicious Hot Banana Buttered Rum. Ask your server or bartender for more info on these great Winter specialties

The WCYC is proud to offer traditional, table-side Absinthe service using your choice of St. George or La Fee Absinthe. We also offer a different monthly Rum Flight. Ask us for more details

The WCYC prides itself in our bottled sodas selections, which do not contain any high fructose corn syrup. Ask to see our list. And we always use fresh, hand-squeezed juices and house-made syrups & purees behind the bar. Cheers!

Three For The New Year

2011-01-05T00:20:00.000-08:00

THE AZTEC APERITIF
Wonderfully bitter, delightfully rich, really gets the taste buds going before a meal. The perfect "winter aperitif"

1 1/2 oz. Siete Leguas Anejo Tequila
1/2 oz. Don Amado Anejo Mezcal
1/4 oz. Averna Amaro
1/4 oz. Cynar
1/2 oz. Carpano Antica Sweet Vermouth
3 dashes Aztec Chocolate Bitters
Stir until well-chilled
Strain into a chilled cocktail glass
Garnish: 3 brandied cherries and a flamed orange peel

NOTE: for those wishing to play around with foams and molecular mixology, I would think a spicy, semi-bitter chocolate foam could work nicely on the top of this cocktail.

A PEAR IN THE RYE

I created this Fall cocktail for a friend's new restaurant:

1 1/2 oz. Redemption Rye Whiskey
3/4 oz. Berentzens Pear Liqueur
3/4 oz. Fresh Lemon Juice
1/4 oz. Grade B Maple Syrup
1/2 oz. Egg White
Dry shake for 20 seconds
Add ice; shake and strain into chilled cocktail glass
Top with whiskey-barrel-aged bitters
Garnish with a long twist of lemon (be sure to cut the lemon twist over the top of the cocktail, so that all of that great oil from the peel shoots out over the top of the completed cocktail, adding tons of zesty lemon flavor)

CHICAGO FIZZ

A great classic I rediscovered, perfect for Fall and Winter. Here's a slightly tweaked version:

1/2 oz. Gosslings Dark Rum
1/2 oz. Smith & Cross Rum
1 oz. Ruby Port
1/2 oz. Egg White
1/2 oz. Fresh Lemon Juice
Cane Syrup, to taste
Shake, strain into a chilled Collins Glass or Wine Glass
Top with a splash of Seltzer Water

Never Had Nobody Like You - M. Ward (HQ)

2011-01-04T01:57:00.000-08:00

Hot Buttered Rum... With Banana

2011-01-02T15:50:00.000-08:00

Yep...you read that right. Hot buttered rum batter made with the usual suspects (see below) PLUS pureed bananas; add some Zaya rum and hot water and presto: winter goodness! It's absolutely delicious. You're welcome. You may now return to the rest of your Sunday. Cheers!

Hot Banana Buttered Rum
Ingredients :

1 pound light brown sugar
16 tablespoons (2 sticks) unsalted butter, at room temperature
2 teaspoons cinnamon
Freshly grated nutmeg to taste
1 teaspoon allspice
2 teaspoons bourbon-vanilla extract
2 to 4 pureed bananas, depending on how much banana flavor you wish to impart

For each drink:

1-1/2 ounces Zaya rum
2 heaping tablespoons batter
boiling hot water to fill

For the batter:Beat together the brown sugar, butter, spices and vanilla extract until well combined. Add the pureed bananas. Mix well. Refrigerate in an airtight resealable container until ready to use.

For Each drink: Combine 2 heaping tablespoons of the batter and the rum in a warmed coffee mug. Add boiling water to fill to the top, and mix well. Serve with a spoon and/or a long cinnamon stick.

*Note: This must be served steaming hot, not lukewarm. It is best to make the batter in advance so the spices have an opportunity to mingle. Be sure to remove the batter from the refrigerator at least 6 hours before serving to allow it to soften. The recipe for the batter makes enough for 10 to 12 servings; refrigerate in an airtight container for up to 1 month, or freeze for up to 2 months..

Bon Iver - For Emma (Myspace Transmissions)

2011-01-02T15:48:00.000-08:00

Beer, Beer and Beer!

2011-01-02T11:52:00.000-08:00

We've got a new bottled beer available at the Walnut Creek Yacht Club Restaurant & Bar, perfect for fall/winter. The 9.8% alcohol content, subtle chocolate and cherry notes, and larger bottle size will surely warm you up! I'm talking about 3 Philosophers. Rich, complex; leads to extended sessions of deep thought and solving all the world's problems. Well, maybe not, but it sure hits the spot on these cold fall nights! Perfect after dinner, or paired with richer foods.

Also new at the WCYC are these two draft beers: Floral and food-friendly Pranqster (a Belgian-Style golden ale) and Full Sail's seasonal Wreck The Halls: From Full Sail's brewer...Wreck The Halls is an annual favorite. It's a sublime hybrid of an American style IPA and a winter warmer. The result is a bold brew that celebrates the holidays with an intriguing blend of Centennial hops providing elegant citrus notes balanced by a backdrop of a rich caramel malt body. Dry hopped to amplify the aromas and flavor. Available in 22oz. bottles and draught. Gold medal winner at the 2010 World Beer Championships. ABV 6.5% IBU 68

These 3 new beers are now part of an already stellar beer line-up at the WCYC. Also on tap are Blue Star Wheat, Scrimshaw Pilsner, Anchor Steam, and Drakes IPA. Stand-out bottled beer selections include Delerium Tremens, Abita Amber, Singha, Red Stripe, St. Fullien, Jerome, Chupacabra, Sunner Kolsch, and Kaliber N/A among several more.

And wines by-the-glass you ask? Robert Foley's The Griffin, Mario Perelli-Minetti Cabernet Sauvingon, Flowers Chardonnay, Huia Sauvingon Blanc, and a few more gems for your sipping enjoyment.

Come on by the WCYC bar today for some amazing drinks and great food.

CHEERS!

Bang!

2011-01-02T00:56:00.000-08:00

Alicia Keys - Empire State Of Mind Solo

2010-12-31T00:08:00.000-08:00

The National - Bloodbuzz Ohio

2010-12-31T00:06:00.000-08:00

The Good, The Bad, and The Ugly

2010-12-23T13:33:00.000-08:00

The good: tequila, and a nice anejo tequila at that. It's fan friendly and has mass appeal.
The bad: Amaro. It's not bad, really. I love it, but for the majority of people, it can be scary. What is it? A semi-bitter Italian liqueur flavored with herbs
The ugly: Cynar. It's a VERY bitter artichoke-based aperitif and can be tricky to work with.
It sounds like a funky mix of ingredients, and well...it is! And yet it all comes together in an unusually delicious cocktail for winter that's well-suited for before dinner quaffing .

1 oz. Anejo Tequila
1.5 oz. Amaro (try Nonino and then Averna...both make a very different cocktail)
1/2 oz. Cynar
1 oz. POM Wonderful pomegranate juice
1/2 oz. lime juice
1/2 oz. blood orange juice
1/2 oz. Egg White
Optional: bar poon of cane syrup
Shake very well for at least 3 seconds, strain into large, chilled cocktail glass or wine glass
Garnish with 4 fresh pomegranate seeds, floating on top of cocktail, and a twist of lime

Florence and the Machine on Late Show with David Letterman 2010-12-16

2010-12-23T13:22:00.000-08:00

Gin Martini, Don't Skimp On The Vermouth Please

2010-12-10T12:49:00.000-08:00

I'm absolutely loving classic gin martinis lately, made with--gasp!--a healthy dose of dry vermouth. That's right, I said it. VERMOUTH! Oh no...run for the hills.

2 oz. Junipero Gin (distilled in San Francisco)
1 oz. Dolin Dry Vermouth (use a bottle of vermouth that's NOT been sitting in your window for 7 years. Use a bottle of vermouth that's been kept in the frig with it's lid on. Dolin is a brand that's floral, herbal, and quite delicious)
2 dashes Orange Bitters
Stir, strain into a chilled cocktail glass
Garnish with a twist of lemon