David Ruiz, bar manager at Pardrecito in San Francisco shakes up his very own ‘Costa del Oro.’ Ingredients: 2oz Oro Quebranta Pisco .5oz fresh lime juice .5oz blood orange shrub 2 dashes of angostura bar spoon apricot preserve shake served over ice with a float of ginger beer. garnish with blood orange wheel and serve.
Gabriel Lowe, bar manager at Locanda in San Francisco, makes a drink he calls ‘The Venetian Coast’. Ingredients: 2oz Espolon Tequila 1oz Fresh Lemon Juice .5oz Luxardo Bitters .5oz Agave Syrup 1 drop of Saline Solution (Salt Water) 3 Cucumber Wheels Shaken not stirred. Garnish with a thin cucumber wheel.
Martin Cate from Smugglers Cove makes his proprietary drink called the Smugglers Cove Rum Barrel. The Smugglers Barrel mix is a secret ingredient that not even the bartenders know. I guess you will just have to head on down to the Cove and try it yourself. Tough! Located at 650 Gough St. in San Francisco.
Chris Bostick from Varnish in Los Angeles uses a rare and highly concentrated Chartreuse Elixir in a drink he calls the Hillside cocktail. Ingredients: 1.5oz Junipero Gin .75oz Dolin Dry Vermouth .75 Amaro Nonino 2 dashes Chartreuse Elixir Vegetal Stir, Serve up, Lemon Twist
Tommy Quimby from Clock Bar in San Francisco infuses Hendricks gin with chipotle adding smoke to a cocktail he calls 1707. Ingredients: 3 cucumbers slices muddled 1oz Chipotle infused Hendricks gin 1oz Pimms .5oz Lemon .5oz Lemon Syrup .25oz Ginger Syrup Muddle, Shake, Strain Garnish with Cucumber Wheel
Matt Wallace from Seven Grand down in Los Angeles serves up a Holiday Old Fashioned with a locally made gingerbread bitters. Ingredients: 2oz Eagle Rare 1 Sugar Cube 6 dashes of Miracle Mile Gingerbread Bitters Add Ice Stir Garnish with Orange and Lemon Twist