Cocktail Recipes

Mix This: Danielle’s Napa Cider

December 27th, 2011 — 5:06pm


Danielle’s Napa Cider

She might kill me for revealing the recipe for her hot cider, but I’ll take the chance.  Regardless of your base spirit, there’s nothing quite like finishing it with a touch of Carpano Antica and maple syrup.  Be careful with your measurement on the maple, as it can quickly send things into sugar high territory.  Used appropriately, it lends a wonderful richness to complement the other flavors present, whether you started with rum, cognac, rye, or bourbon.  Now why vermouth? Why not?!  Punt E Mes’  prodigious use of bittersweet botanicals bring in the complexity.  And don’t be scared of heating it: mulled wine was good enough for Clarence, and after a few mugs of this cider you’ll agree it’s a wonderful life.

For one mug…

1 oz Blackbeard Spiced Rum
1 oz Rittenhouse Rye [or the bourbon of your choosing if you're taking smooth over spicy]
.5 oz Punt y Mes
.5 oz Pure Maple Syrup
.25 oz fresh lemon juice
.25 oz fresh o.j.
4 oz Trader Joe’s Spiced Apple Cider
dash Angostura
dash Fee Brothers whiskey barrel bitters

Heat. Top with lemon and orange zests.

Allan Katz, Caña Rum Bar General Manager

Mix This: Las Perlas de Guadalupe

December 20th, 2011 — 2:07pm


Las Perlas de Guadalupe (translated- Guadalupe’s pearls)

This cocktail is for the Holidays and expresses the Holidays through first the nose of the cocktail and then the flavors of the winter season.

The cocktail is a balance of:

- House infused Almond Tequila
- House made ginger syrup
- Carpano Antica
- Lemon Juice
- Egg White
- A spritz of Zirbenz Stone pine liqueur and a topping dash of Aromatic Bitters
- Lemon twist and a luxardo cherry

Raul Yrastorza, Las Perlas General Manager

Mix This: The Penicillin

December 7th, 2011 — 1:57pm

 This drink is ONE of my all time favorites.

Most of you might have heard of this one, the Penicillin. It was originally created by a young man by the name of Sam Ross, a professional bartender from New York who originally started off at a cafe at age 15, then helped his family open a bar in Australia called Ginger.

He created the Penicillin while working at Milk and Honey in New York. The recipe for this tasty cocktail goes as follows:

2 oz of a blended scotch (Famous Grouse goes best)
3/4 oz fresh lemon juice.
3/8 oz honey syrup (3:1 honey w/hot water)
3/8 oz ginger syrup (granulated sugar and juiced ginger)

Shake all ingredients, then strain into an ice filled glass, you then “float” (a method of lightly pouring a liquid over a drink so that it sits on top of drink as opposed to straight pouring that will result in an unwanted mixture) 1/4 oz of a nice Islay scotch on top for smokiness. Laphroig or Ardbeg 10 year works great. Garnish with a lemon wheel, if available, ginger candy. Then kick back, relax and enjoy.

Travis Baetz, Bartender, Golden Gopher

Mix This: Bobby Burns

November 30th, 2011 — 3:53pm


Bobby Burns
2oz Scotch (Black Grouse works wonders here)
1oz Sweet Vermouth (we like the rich flavors of Carpano Antica)
1/4oz Benedictine

Stir and serve up with a lemon zest.

This cocktail was created in the old Waldorf Astoria Hotel on 5th Avenue in New York where the Empire State Building now stands. It was created for the famed Scottish Poet Robert Burns and was traditionally served on Robert Burns day, the 25th of January. We use Black Grouse Blended Scotch in ours to add another dimension of subtle smokiness to round out the richness of the Vermouth and the herbal spice of the Benedictine.

Andrew Abrahamson, Seven Grand Assistant Manager

Mix This: The Hillside Cocktail with Chris Bostick of The Varnish

November 8th, 2011 — 1:37pm

The Hillside Cocktail

1.5oz  Junipero Gin
.75oz  Amaro Nonino
.75oz  Dolin Dry Vermouth
2-3 dashes Elixir Vegetal de la Grande Chartreuse

Stir all ingredients with hand cracked ice.  Strain into chilled coupe and garnish with a lemon peel.

See how it’s done from the man himself!

Chris Bostick, General Manager, The Varnish

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