Thursday, February 21, 2019

Manzana de Jerez

From our May 2018 issue. Recipe by John Aquino, Coast Bar and Grill.  Manzana de Jerez 1½ oz. Tío Pepe Fino Sherry½ oz. Tío Pepe Cream Sherry1 large barspoon Tippleman's Falernum Syrup3 dashes Barkeep Apple Bitters3 oz. honeycrisp apple cider blendJuice of ¼ Meyer lemon Mix all liquid ingredients in...

Tio Safe Word

From our May 2018 issue.   Tio Safe Word 2 oz. Tío Pepe Fino Sherry½ oz. clear lime juice*½ oz. Cava syrup2 drops saline solution**2 drops orange flower water2 oz. soda water*Clear Lime Juice (batched)9 grams citric acid powder6 grams malic acid powder⅕ grams tartaric acid powder50 grams phosphoric acid...

Nectar de Cadiz

From our May 2018 issue.   Nectar de Cadiz 1½ oz. Gonzalez Byass Palo Cortado Sherry½ oz. Gonzalez Byass Nectar Pedro Ximénez Sherry1 oz. lime sour1 dash Angostura Bitters2½ oz. ginger kombucha Shake first four ingredients with ice for five seconds; add kombucha and pour into an ice-filled Collins glass. Garnish...

Paradise Omnipresent

From our May 2018 issue.  Paradise Omnipresent 1¾ oz. Tío Pepe Oloroso1¼ oz. housemade strawberry orgeat½ oz. Smith and Cross Rum¼ oz. lemon juiceHerb medley (tarragon, Italian basil, and Thai basil) Muddle herbs in a footed pilsner glass with juice and orgeat; add rum and sherry. Fill glass ¾ full...

Call Me Cristoforo

From our May 2018 issue. Call Me Cristoforo 2 oz. Tío Pepe Fino Sherry¾ oz. Gonzalez Byass Pedro Ximénez Sherry1 oz. tomato-strawberry shrub½ oz Yellow Chartreuse1 oz. Cedrata Tassoni Garnish with dry yellow tomatoes, corn shoots, and essence of rosemary.

Frozen Sgroppino 

From our May 2018 issue.   Frozen Sgroppino 64 oz. Kelvin Slush Citrus Mix34 oz. vodka50 oz. Prosecco2 gallons water Pour all ingredients in a large container. Mix well and fill in a slush machine. Serve in a pilsner glass and garnish with a charred rosemary.