Archive | Beverages

Saint Gravenstein Cocktail

This recipe by Chef Elizabeth Howes featuring Sonoma County’s local, heirloom Gravenstein apples, was a regional winner in the Can-Can Classic cocktail contest hosted by St-Germain. Inspired by the lazy evenings of late summer in the wine country, local Gravenstein apples and floral St-Germain elderflower liqueur offer the perfect old-fashioned sweet—and-tart balance to this warming cocktail.

Yield: 1–2 cocktails


  • 2 cups filtered water
  • ¼ cup organic sugar
  • ½ teaspoon fennel seed, crushed
  • 4 whole cloves
  • 1 cinnamon stick
  • ¼ teaspoon ground cinnamon
  • 2 Gravenstein apples, roughly chopped
  • 2 ounces St-Germain
  • 1½ ounces premium spiced rum
  • ½ ounce Williams Birne Pear Brandy
  • Rosemary sprig, to garnish


Combine 1 cup filtered water, sugar, fennel seeds, cloves and the cinnamon stick in a medium nonreactive saucepan. Bring the mixture to a boil and reduce the heat to a simmer, stirring to completely dissolve the sugar. Let simmer for about 5 minutes and remove from the heat, allowing the flavors to infuse. Once cool, strain the solids from the syrup and set aside. Add the ground cinnamon, apples, 1 cup filtered water and the strained simple syrup to a blender. Blend ingredients until well combined, about 1–2 minutes. Strain the puree … Read More

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Recipe and photo courtesy Tyler Florence

Yield: serves 4-6

Time: 10 minutes

Seasoned Salt Mix:

  • 1 teaspoon crushed celery seeds
  • 1 teaspoon sea salt
  • 1 teaspoon coarse ground black pepper
  • Splash lime juice

Fresh TOMATO Bloody Mary:

  • 6 large heirloom tomatoes, cut into wedges
  • 1 small English cucumber, roughly chopped
  • 3 center ribs of celery, roughly chopped
  • 1 anchovy fillet, roughly chopped
  • 1-inch piece of fresh horseradish, peeled and minced
  • 2 tablespoons flat leaf parsley leaves
  • dash of hot sauce, or to taste
  • dash of Worcestershire sauce, or to taste
  • 1 to 1-1/2 oz of Vodka per cocktail, as desired
  • 1 lime, cut into wedges for garnish
  • Center ribs of celery, to serve with drinks

Prepare seasoned salt mix by combining crushed celery seed, salt and ground black pepper. Touch one point on the rim of the glass with lime juice and cover in seasoned salt mix. Set aside.

For Fresh Tomato Bloody Mary, combine tomatoes, cucumber, celery, anchovy, horseradish and parsley in a blender and puree completely. Season with Worcestershire sauce, hot sauce, salt and pepper. Blend once more to combine. Serve over vodka in prepared glasses garnished with a wedge of lime and a celery rib.

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Pomegranate Margaritas

Yield: Makes one drink


  • 2–3 ounces pomegranate juice (see note below)
  • 1½ ounces tequila
  • ½ ounce Cointreau or Triple Sec 1 ounce fresh lime or key lime juice (not from concentrate)
  • Agave syrup, to taste
  • Fresh pomegranate seeds, for garnish
  • Slice of fresh lime, for garnish
  • Ice


Carefully measure and pour all of the liquid ingredients into a cocktail shaker. Shake until well mixed. Pour into a glass filled with ice and serve with a slice of lime and a spoonful of the pomegranate seeds for garnish.

Notes: For the pomegranate juice, I recommend Lakewood Organic Fresh Pressed (not from concentrate). True pomegranate juice has a genuine sweetness, depth of concentration and a uniquely piquant zest. For some reason the more commercial producers seem to think “the public” won’t appreciate this complex flavor profile and tend to blend the true pomegranate character out or down with other fruit juices (apple, blueberry, etc.). An alternative source of great pomegranate juice would be a local Eastern Mediterranean (Turkish, Persian, etc.) market. Perhaps there’s more intensity with these juices because they come from a deficit-irrigated or dry-farmed orchard. I don’t know– I’m just particular about my pom juice! … Read More

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Yield: One cocktail


  • 1½ ounces Weller Reserve bourbon
  • ¾ ounce Carpano Antica
  • ½ ounce Qi Black Liqueur
  • 1 dash Fee Brothers Barrel Aged Bitters


Add all ingredients to an empty mixing glass, adding enough ice to fill the glass 2/3 full. Stir for 20 seconds, then strain into a smaller martini glass or over new ice in a small rocks glass. Garnish with a Maraschino cherry (look for “real” Maraschino cherries, not the bright pink ones you find at most supermarkets!) or an Amarena cherry, available at finer Italian groceries.

The Toschi and Fabbri brands are excellent.

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Yield: One cocktail


  • 1½ ounces St. George Aged Aqua Libre Rum
  • ½ ounce Qi White Orange Liqueur
  • ½ ounce Monin Orgeat Syrup
  • ½ ounce Demerera simple syrup (To prepare, bring water to a boil in a saucepan,
  • add an equal amount of Demerera sugar, stir to dissolve, then chill down.)
  • 1 ounce fresh lime juice


Add all ingredients to an empty mixing glass, adding enough ice to fill the glass completely. Shake for 7 seconds, then strain over new ice in a double rocks glass.

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Ginger Simple Syrup, Apple-Coconut Foam, and Apple Chips

  1. Bring 2 cups of water to a boil in a saucepan.
  2. Add 2 cups of superfine sugar, stirring until it dissolves.
  3. Add 10-15 coin-sized, round slices of peeled ginger, simmer for 5 minutes, then remove the pan from the heat.
  4. Allow this to cool to room temperature then strain out the ginger pieces.

Syrup will last one week in refrigerator. Makes enough for 12 drinks and extra for the garnish recipes below.

Apple-Coconut Foam

  1. In a saucepan, bring 9 ounces of apple juice and 3 ounces of ginger simple syrup to boil and then remove from heat.
  2. Meanwhile, bloom 1 1/4 sheets of gelatin in cold water for ten minutes, pick up the gelatin in your hand, squeeze out the excess water, add to the hot liquid, and then whisk it all together in a metal or glass bowl.
  3. Place the liquid, uncovered, in the refrigerator until it is cold to the touch.
  4. nto the cold liquid, whisk in 1/3 cup regular Thai coconut milk (NOT the low-fat kind).
  5. Pour this mixture into a whipped cream charger.
  6. Add the gas cartridge to the charger, shake vigorously for 20 seconds and then let it rest in the refrigerator for 10 minutes.To
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Autumn Apple Cocktail

  • 1 and 1/2 ounces St. George Single Malt Whiskey
  • 3/4 ounce fresh lemon juice
  • 3/4 ounce Nana Mae’s Organics Gravenstein Apple Juice or other organic apple juice
  • 1/2 ounce ginger simple syrup (recipe below)
  • 1/4 ounce Aqua Perfecta Pear Eau de Vie or any poire william brandy

Pour all ingredients into a mixing glass, stir well, add enough ice to fill the glass entirely, shake hard for seven seconds, then strain into a chilled martini glass. Top with Apple-Coconut Foam, Dehydrated Apple Chips, and edible flowers (I like marigold petals or rosemary blossoms). Makes one drink.

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Rudd Negroni Cocktail

  • 1 and 1/2 ounces Distillery No. 209 Gin
  • 1 ounce Campari
  • 1 ounce Carpano Antica Formula or other good quality sweet vermouth
  • 1 orange, washed and scrubbed

Pour all liquid ingredients into a mixing glass, stir well, add enough ice to fill the glass 2/3 full, stir vigorously for 15 seconds, then strain into a chilled martini glass. Using a citrus zester, invert the orange over the drink and zest the orange in such a way that you can see the oil from the orange’s skin spray onto the top of the drink. Add the zest. Makes one drink.

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