CRAFT COCKTAILS TO MAKE YOUR HOLIDAYS SPARKLE SMALL-BATCH SPIRITS make for equally bespoke concoctions, according to local mixologists. The carefully crafted flavors, excellent on their own, inspire mixologists to incorporate complementary ingredients and create entirely new recipes. The spirits are a natural fit for the classics enjoyed for decades. “A great base is definitely the way to start off to achieve a great cocktail,” says Calafia Café’s general manager Chandra Lama. “I have been extremely impressed by how much love, care, effort and passion all these small distillers have put in to make their product stand out.” Here are a few cocktails shared by local bars and distillers to infuse your holidays with seasonal December 2016/January 2017 63 FROM TOP: COURTESY OF LEXINGTON HOUSE; COURTESY OF TAHOE BLUE VODKA PIMM’S CUP Lexington House, Los Gatos 1 ounce Blade Gin 1 ounce Pimms #1 1 ounce cucumber lemonade (below) ½ ounce ginger liqueur • Combine all ingredients. Shake lightly, strain into cocktail glass with ice, garnish with seasonal fruit/cucumber and mint sprig. CUCUMBER LEMONADE 1:1 cucumber juice to lemon juice • Add 1 ounce of simple syrup to every 4 ounces of cucumber/ lemon juice mix. TAHOE BLUE VODKA Dave Classick’s Favorite 2–3 ounces Tahoe Blue Vodka Ice Sun Tropics 100 percent POG juice (passion fruit, orange and guava) • Take a 16-ounce glass, add the Tahoe Blue, fill with ice, then fill to top with POG juice. Stir and garnish with a pineapple spear. Similar to the old saying, “It’s always 5 o’clock somewhere,” Master Distiller Dave Cassick reasons it’s the holidays in the tropics, too. STONE’S THROW Lexington House, Los Gatos 1½ ounces Venus Gin No. 1 ¾ ounce Tempus Fugit Kina L’Avion (or Lillet) ½ ounce apricot liqueur ½ ounce lemon juice • Combine all ingredients, shake well, double strain into cocktail glass, garnish with star anise. GODZILLA Calafia Café, Palo Alto 1½ ounces green juice (below) ½ ounce fresh lemon juice ½ ounce simple syrup 1½ ounce Purissima Vodka • Mix in a shaker with ice and pour into a coupe cocktail glass. GREEN JUICE 1 quart arugula 1 quart kale 2 green apples 2 cucumbers • Process all ingredients through a juicer. n spirit.
South Bay Accent - DecJan 2016
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