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sour mix, agave nectar, mixers and top-notch shelf is 100% blue agave only and they have lime, salt rim), Dimmi spirits. Signature cocktails a broad Mezcal offering featuring some Hendricks (Hendricks gin, include: Moroccan Night amazing rare and artisanal single village dimmi liquore, strawberry made with Hangar One Man- spirits. marmalade, lemon juice, darin Orange Blossom Vodka, ginger beer), and the Capone Lime, Sudachi, Pomegranate Mango Passion Margarita (Bulleit rye whiskey, grand and Cardamom and Leather- 2 oz Corzo Reposado marnier, angostura bitters, man composed of Eagle Rare 1/2 oz Domaine de Canton Ginger Liqueur 1 oz passion fruit puree sparkling wine). 10 Year Bourbon, Carpano 3/4 oz fresh lemon juice Antica, Qi Black Tea Liqueur 1/2 oz mango puree Porch Swing and Bitters. 1/2 oz simple syrup 1 1/2 oz. Light Rum 3/4 oz fresh lemon juice 1/2 oz. St. Germain Cucumber Collins Pour ingredients over ice, shake in a 1/2 oz. Lemon Juice 1 1/2 oz. Square One Cucumber mixing tin 1/2 oz. Fresh Strawberry Puree Vodka Glass rimmed with pasilla salt 6 Lemon Verbena leaves 1/2 oz. fresh lemon juice Garnish thin lime wheel Add ingredients to shaker. Shake well with ice. 1/4 oz. yuzu juice (with no sodium added) Serve in a chilled glass. Sip and enjoy. 1/2 oz. 1:1 simple syrup 1-2 oz. seltzer Press 4 to 6 slices of cucumber, pickled and French BLue non-pickled presssthelena.com 587 St. Helena Highway frenchbluenapa.com Add the vodka, lemon juice, yuzu juice (707) 967-0550 OPEN 1429 Main Street and simple syrup to an empty 16 oz. mix- MAP (707) 968-9200 ing glass. Add enough ice to fill the mixing The cocktail program at PRESS reflects the HERE glass completely with ice, seal it up, shake restaurant’s overall philosophy - elegant We think the perfect accompaniment to hard a few times to mix, unseal leaving all and simple; farm-fresh, seasonal interpre- the summer heat is a seasonal cocktail on the contents in the metal half of the shaker. tations of the classics. Sourcing as many our patio at French Blue. Our cocktail list Add the seltzer to the metal half of the ingredients as possible from our Mt. Veeder for summer is light, simple and refreshing. shaker, and then dump the contents into a farm, our bartenders craft much of their We are looking forward to using the ripe 12 oz. Collins glass. It should fit in nicely elixirs from scratch, including grenadine, dark berries and stone fruits of summer with ice filling the glass from the bottom falernum, and orgeat. with our homemade syrups and in-house to the top. Using a straw or the back end infusions. We hope to see you this summer! of a stirring spoon, carefully slide several Basil Beauty slices each of the pickled and non-pickled Muddle six basil leaves Simple white Sangria: cucumbers down the sides of the glass, so 3⁄4 oz. of simple syrup in a cocktail shaker 1 oz brandy that the ice pushes the cucumber slices at- Add 2oz. of Gin 209 1/2 oz simple syrup tractively up against the glass. 1oz. of Fresh lime juice 3 oz dry white wine Fill cocktail shaker with ice vigorously, double Several drops of Hibiscus water strain into a chilled martini glass, Top with a basil Top with soda water leaf for garnish Fruit for floating (raspberries, blackberries, La condesa apricot, nectarine, citrus) Fill cocktail shaker with ice vigor- lacondesanapavalley.com ously, double strain into a chilled 1320 Main Street martini glass. Top with a basil leaf goose and gander (707) 967-8111 for garnish goosegander.com Under the direction of in-house 1245 Spring Street mixologist and beverage direc- (707) 967-8779 tor, Nate Wales, La Condesa serves a variety of specialty and Northern California Cocktail Pro Scott traditional cocktails. They take a Beattie literally wrote the book on artisanal culinary approach to the cocktail cocktails (his “Artisanal Cocktails” was program, using fresh ingredients published in 2008). With the philosophy and culinary techniques to de- that enjoying a good drink is a sensory velop layered flavors in the glass. experience like eating good food, Beattie Through house-made infusions, will be based at Goose & Gander. Working bitters, and salts, they create the with Chef McCown and his team, he will flavors they desire rather than be creating seasonal quaffs using qual- buying a commercially-produced ity farmers’ market produce, homemade flavor. Their Tequila program


NVLife_JulyAug_2012
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