- 1 oz Cinnamon infused Bulleit Rye
- 1 oz Apple wood smoked Calvados
- ½ Canton Ginger liqueur
- 1 bar spoon All Spice Dram
- 1 Dash orange bitters
- 1 Anise seed for a garnish
Combine all ingredients with ice in a beaker. Stir well. Fine strain into a chilled rocks glass over an ice cube. Garnish with an anise seed. Enjoy.
We just had our first rainstorm of Autumn in San Francisco. I love listening to the rain, so I curled up with a stack of magazines and this cozy little cocktail.
Bushmills number ten has a distinct nuttiness of almond, cinnamon and nutmeg. It has smoothness of vanilla, honey ripe fruit. The finish has a woody spice taste that is wrapped in toffee and butterscotch. Bushmills was excellent in this cocktail. I used Pecan coffee from Green Mountain Coffee because it does not contain any added sweeteners. And the pumpkin butter is from Trader Joes.
- 1.5 Bushmills Number Ten
- 2 barspoons Pumpkin butter
- .5 oz Sorghum syrup
- Pecan coffee
- Maple infused whipped cream
Combine all ingredients in a warm glass. Stir. Top with maple infused whipped cream.
Maple Infused Whipped Cream
- 1 cup heavy cream
- 2 tablespoons maple syrup
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Add all ingredients into a bowl. Using a hand beater, beat whipped cream until soft peaks form.
- 18 oz Zacapa Rum 23
- 750 ml Ginger Beer
- 2 sugar cane sticks 4 inches long
- 3 cinnamon sticks
- 2 Oranges
- ½ cup Dark Morello Cherries
- ½ cup Dried Plums (prunes)
Bring cinnamon sticks and a cup of water to a boil in a large pot over a medium flame for 15 minutes. Add orange slices to cinnamon infused water. Reduce heat and add sugar cane. Bring to a boil for five minutes. Let simmer for 30 minutes. Reduce heat again, let stew for another 40-60 minutes. Keeping the water level consistent at all times. Add dried plums and cherries during the last fifteen minutes to infuse syrup but not long enough to allow them to break apart. Let simmer down until liquid reaches the measurement of a full cup. Let cool. Add rum, ginger beer and orange syrup in punch bowl. Stir well. Let punch sit in the refrigerator for at least twenty minutes. Garnish with orange peels. I prefer to put ice on the side of the punch bowl so the punch doesn’t get watered down.
- 1 oz Oronoco Rum
- 1.5 oz Bulleit Rye
- 2 dashes Angostura bitters
- I bar spoon Maple syrup
- Ginger Beer
- Lemon wedge
Stir rum, rye, bitters and maple syrup in a mason jar until syrup is completely dissolved. Add ice and ginger beer. Stir again. Garnish with a lemon wedge.
Let me just start out by making two obvious points: first, their aren’t enough pisco cocktails out there; second these Encanto boys always look like GQ models when they show up to an event.
The past two weeks have been warm in San Francisco. Warm enough to play hooky, warm enough to stay in a bikini, have a water fight, or to watch an entire football game in a t-shirt at Candlestick Park. Simply put, it’s been perfect weather for a BBQ and a barefoot Blue Jean Night.
Barefoot Blue Jean Night
- 2. oz Encanto Pisco
- .5 oz Lillet Blanc
- .5 Key Lime Juice
- Grapefruit Granita
- Lime wedge for a garnish
Pack Grapefruit Granda into a glass. Stir Encanto Pisco, Lillet and Keifer Lime together in a beaker. Pour mixture over ice. Add as much Granita as desired. Garnish with a lime wedge.
- 2 star anise
- ½ cup sugar
- 1/3 cup water
- 2 ½ cups grapefruit
- 1 cup ginger beer
Combine star anise, sugar and water in a small sauce pan over medium heat. Heat until the sugar has dissolved. Turn off heat add grapefruit juice and ginger beer. Stir until mixture has combined. Pour into an edged cookie sheet and place in the freezer. Open freezer every hour or so and stir mixture.
My father, Will Le Roy is 88 years old. My mom often refers to him as “The Silver Fox”. He is the biggest flirt you have ever met. He is a teenage boy at heart and will say the most outragous things just to make a women blush. Flirting has come naturally to him, after all he was the sixth member of the original Playboy club in Chicago.
When my boyfriend first met him, it was at a private social club in Jackson Square called the Villa Taverna. My father used to own the building across from the Villa so it has always been our family’s second home. Making sure each had a drink in hand, my dad starts telling stories about North Beach in the fifties. He explained how he loved to walk by the Condor and see Carol Doda with her red light nipples. Over hearing all of this, I shot him a look of “Dad shut up! “ I was feeling so sorry for my boyfriend at the time. My dad just laughed. He always knows what he’s doing. Then my father doesn’t hesitate to tell my boyfriend he might need to borrow the Playboy key sometime to relax and get away from these all crazy women.
Born in the south my fathers drinking has always been part of his lifes inate social graces. Now like clockwork the man has a glass of red wine every morning at 11 am to get ready for lunch and because “his” doctor (doctor Oz) say’s it’s good for his heart. After all how could anyone deprive him of his right to keep his heart healthy? He then follows with scotch in the afternoon. When he meets a man who can make a decent drink, he will ask for a Dry Rob Roy. With that one drink; the barternder will either become part of the family or my father will never make eye contact with him again.
On occasion a wonderful friend will give me a bottle of Caol ila. It’s my dad’s absolute favorite. Not quite a Dry Rob Roy but this drink is named after him.
- 2 oz Caol ila 12 year single malt whisky
- .5 oz Carpano Antica Vermouth
- 2-3 Dash Peyhauds bitters
- 1 oz Blood orange cranberry syrup
- Flamed blood orange peel
Stir all ingredients with ice in a beaker. Strain into a martini glass. Garnish with a flamed blood orange peel.
Blood Orange Cranberry Syrup
- ½ cup fresh strained blood orange juice
- ½ cup unsweetened cranberry juice
- 1 cinnamon stick
Combine all ingredients into a small sauce pan. Let simmer until liquid has reduced in half. Fine strain into an airtight container.
I wanted to make an orange colored seasonal cocktail that wasn’t your typical bourbon, apple and cinnamon safe concoction. This cocktail has apple, cinnamon flavors but they are experienced in a completely different way. It’s light, delicate and crisp.
To me; Vida Mezcal has distinct flavors of cinnamon, honey, ginger, citrus, and a hint of smoked peppers. Toped with Lustau Palo Cortado Sherry that brings out apricot, smoked orange and date notes. Each flavor is balanced by the crisp dryness in apples and kiwi’s add a layer of surprise.
- 2 oz Del Maguey Vida Mezcal
- .75 oz Lustau Palo Cortado Sherry
- .5 Barenjager Honey Liqueur
- 3 slices of Apples and Kiwis
- Dash Regan’s Orange Bitters
- Lemon twist
Muddle apple and kiwi slices with Barenjager Honey Liqueur in the bottom of a beaker. Add remaining ingredients and ice. Stir. Fine strain into a chilled coupe glass. Garnish with a lemon twist.
Growing up my sister’s boyfriend played a lot of baseball. There was no doubt that he was destined for the major leagues. During baseball season to show support my dad would treat my sister and all our friends to a baseball game at the Coliseum at least once a week. The Coliseum became like a second home. I loved it because it had this magical effect that once you sat down nothing else in life seemed to matter. Worries of that darn spelling test on Friday, laundry to be folded, or cleaning my room all disappeared. Any and every stress that life had to offer in a matter of seconds was gone. The only thing that mattered were the guys on the field. For a good two hours it was a guarantee that I could check out of everyday life. It was and still is the ultimate stress relief. There is absolutely no other substitute for it. I would take a baseball, football, or a hockey game over a message any day. Although I have formed some very close friendships with other teams; the Coliseum will always be a second home and A’s will always be in my heart.
I am had a little rooftop get together to watch the A’s playoff game and wanted to create a green and yellow cocktail. It was Tuesday night, and I don’t want to be remembered by any of my guests with a morning headache – so I tried to keep this cocktail nice and light.
- 2 oz Fortaleza Reposado
- 1 oz Lemongrass syrup
- .5 oz agave syrup
- 6 mint leaves
- Lime wedge for garnish
Muddle mint with lemongrass syrup and agave in a shaker. Add ice and tequila. Shake. Pour into a chilled collins glass filled with ice. Top with soda. Garnish with a lime wedge.
- 1 two inch piece of turmeric peeled and cut into ¼ inch pieces
- 1/4 cup lemon zest (from 6 lemons)
- 1/4 cup lime zest (from 8 limes)
- 20 kaffir lime leaves
- 2 stalks lemongrass, roughly chopped
Combine all ingredients with 2 cups water in a small saucepan. Bring to a boil simmer for 10 minutes. Fine strain lemongrass mixture into an airtight container.
** Fortaleza is incredible tequila. I prefer to leave out the agave in mine but some prefer the sweetness amplified.
I feel as though pears are often overlooked as a fall fruit. Poached pears in vanilla ice cream with a bit of cinnamon has always been a favorite of mine. It has been a tradition to make them up at my cabin in the winter. Snowed in, snuggling down to a nice warm fire with the smell of cinnamon and pears will always feel like home to me. I wanted to transfer that idea into a savory cocktail. I have to say the most exciting part of coming up with this cocktail was the syrup. I knew the flavors that I wanted to combine but I wasn’t sure how to get them all into one glass. The result is phenomenal; it’s light and delicate without compromising depth in flavors.
- 1.5 oz Xante Pear Brandy
- ¾ oz Lillet Blanc
- 1 bar spoon Tangerine syrup
- 1 dash orange bitters
Combine all ingredients in a beaker with ice. Stir well. Fine strain into a chilled martini glass. Garnish with a thyme sprig… enjoy.
- juice and zest of one Valencia orange
- 2 small tangerines or 8 kumquats (sliced thin, with the peels still on)
- 12 black peppercorns
- 10 sprigs fresh thyme
- 1 two inch turmeric cut into pieces
- 1 cinnamon stick
- 2 cups water
- 1/2 cup sugar
Combine all ingredients and bring to a boil. Turn down heat and let simmer until liquid has reduced by half. Cover in an airtight container and let sit over night. Fine strain thyme, orange, and pepper out into a clean air tight container.
Rise and shine, it’s deer hunting time! I recently went hunting with the boys I grew up with. They are all strong, sweet and overly protective of me…except in the mountains. Growing up I can’t tell you how many times we went fishing and they thought it would be funny to tell me that we were suddenly lost. They told me that we would have to survive in the wild for days and I should hope we could follow the north star at night to find our way back to civilization. Yup. It worked. I can still remember being five years old biting my lower lip to hold back tears. Don’t worry I got revenge. There was a patch of stinging nettle in the barn that I somehow convinced them that it was like money trees. All you had to do was pick and sell the nettle. Needless to say I got in deep trouble later on outside the emergency room for that one. In the mountains it’s all for one. And I am proud to say I can hold my own with a gun. After a long day of tromping around in dirt we sat down at a bonfire and I made this cocktail for everyone. The full richness of ‘Just Pull The Trigger’ was perfect with a plate of barbeque ribs, our feet up and stories that would continue on into the early hours of the next morning.
I used fig syrup from Crate and Barrel. It was great for this cocktail and can be found here.
- 1 oz. Ron Zacapa Centenario 23 year old Solera Rum
- 1 1/4 oz. Cynar
- 1/4 oz. Fig Vanilla Black Pepper Coffee Syrup
- Dash Angostura bitters
Stir well in a beaker. Fine strain into a chilled rocks glass over ice. Garnish with a lemon twist.