MIX DRINKS LIKE A PRO Use inspired recipes from local star mixologists to whip up drinks at home. LURE + TILL Huck Gin Beverage director Carlos Yturria says other berries can be substituted for hard-to-find huckleberries, such as blueberries. 1 ½ ounces Aviation gin 2 heaping spoonfuls of huckleberries or blueberries 1 ounce lime juice ½ ounce simple syrup • Muddle berries and lime juice. Shake and fine strain. Top with 1 ounce ginger beer. Garnish with a lime wheel. December 2014/January 2015 61 LURE + TILL Foggy Orchard Here's another popular concoction from Carlos Yturria. 1 ½ ounces Partida Reposado Tequila 1 ½ ounces apple cider 1 ounce lemon juice ½ ounce Velvet Falernum • Shake all ingredients. Serve over ice in a bucket glass. Garnish with an apple chip (dehydrated apple chips are available in many markets). OAK & RYE Italian Manhattan This top seller from bar manager Ali Sell has been on her cocktail menu since opening day. 2 ounces Rittenhouse rye ½ ounce Luxardo Abano Amaro (a complex Italian digestif ) 1 generous dash of Campari 2 dashes Angostura bitters • Stir, strain into a martini glass, garnish with a flamed orange. LEXINGTON HOUSE Oxford Sour This heady drink was invented by co-owner Stephen Shelton. • Measure and combine into a mixing glass: 1¼ ounces Laird’s AppleJack (preferably, the 100-proof version) ¾ ounce Pimm’s No. 1 ¼ ounce Amontillado sherry ½ ounce gum syrup (recommend Small Hand Foods) ¼ ounce fresh-squeezed lemon juice • Add ice and stir for 20-30 seconds. Strain into chilled coupe glass and garnish with a bit of grated, toasted cinnamon. LEXINGTON HOUSE Coffee & Cigarettes This popular drink from co-owner Jimmy Marino is reminiscent of its name but approachable for anyone. • Put a splash of smoky scotch in a chilled rocks glass, rinse the glass with it and discard any extra. • Measure and combine in a mixing glass: 1 ½ ounces rye whiskey (suggest High West Double Rye) ½ ounce St. George Spirits NOLA coffee liqueur ¼ ounce sweet vermouth (preferably Dolin) ¼ ounce orgeat (suggest Small Hand Foods) • Add ice and stir for 15-20 seconds and strain into scotch-rinsed rocks glass over one nice big ice cube or a few rocks if cubes are smaller. No garnish. NOMIKAI Ringo While this downtown San Jose “drinkery” is known for a killer selection of sakes and soju, its cocktails also deliver a sexy Asian twist. 1 ½ ounces Nikka Whisky 12 1 ounce organic unfiltered apple juice ½ ounce house-made ginger syrup * ½ ounce fresh lemon juice ½ ounce ginger beer (add at end) • In a mixing glass, add all ingredients except ginger beer with ice, shake well and strain over fresh ice. Top with ginger beer. Garnish with a sunken lemon wheel. • Place chopped ginger in a large stock pot. Add sugar and water to the pot and stir. Bring to a boil then reduce to a simmer over medium-low heat for one hour until a rich syrup is created. Strain the syrup into a large bottle. Refrigerate. *Ginger syrup recipe: 2 cups unpeeled, washed, fresh ginger, roughly chopped, 2 cups sugar, 6 cups water. NOMIKAI Snozberry It's worth seeking out good fresh fruit for this refreshing concoction. 4 strawberries (3 for the cocktail, 1 for garnish) 1 ½ ounces silver tequila ½ ounce Licor 43 1 ounce pineapple juice ¾ cup fresh lime juice • Muddle 3 strawberries in a mixing glass. Add ice and rest of ingredients. Shake well, fine strain into a cocktail glass. Garnish with strawberry. n MORTAR & PESTLE Seasonal Mortar & Pestle This signature cocktail is served in a mortar & pestle at the bar but can be served in a rocks glass as an option. 1 piece black cardamom pod ½ sprig of rosemary ¼ ounce Honey Syrup* 2 ¼ ounces Kentucky Vintage Bourbon 2 dashes Bittercube Bolivar Bitters • In a pestle, press rosemary and crack cardamom with the mortar. Add other ingredients; stir the cocktail until proper dilution and temperature have been achieved, strain, garnish. • Garnish: Two half rosemary sprigs, horse-necked orange peel * To make Honey Syrup—Add ½ cup sugar to 1 cup of water and whisk in 1½ cups of honey. CATCH SALLUM MORTAR & PESTLE
South Bay Accent - Dec 2014/Jan 2015
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