Thursday, August 11, 2011

2011 SF Chefs Recipes

Here are the recipes for the 5 drinks we did last weekend. Enjoy.
(The Deadwood Punch is on the menu at Elixir now and the Gigantes Caipirinha is available throughout the entire Giants' baseball schedule!)

Gigantes Caipirinha       
0.5oz Cointreau
2oz Leblon Cachaca        
Half of an orange in pieces
0.5oz lime juice
1bsp sugar         
0.125oz (2 dashes) St. Elizabeth's Allspice Dram
In a Double Old Fashioned glass, muddle the orange pieces with the sugar, add the lime juice, Cointreau, Cachaca and Allspice Dram. Add ice and stir.

Sparkling White Lady    
1oz Cointreau   
0.5oz lemon juice
1.5oz Beefeater Gin       
1 lemon twist    
Carbonated with a Perllini System
In the Perllini canister, add the Cointreau, Gin and Lemon Juice (make a double portion). Add ice, seal and carbonate. Shake well and let rest. Open, pour up and garnish.
Café Tiki             
1oz Cointreau   
1.5oz Brugal Añejo
2oz coffee
0.5oz orgeat      
0.125oz (2 dashes) Bittermans Tiki Bitters
In a mixing glass add all ingredients, ice and shake well. Strain up and enjoy the “crema”.
Deadwood Punch           
1oz Brugal Blanco
1oz Brugal Extra Viejo
0.75oz lemon juice
1oz pear juice
1oz Mighty Leaf Ginger Peach Tea syrup (1:1)
1 lemon zest                     
In a mixing glass, add all ingredients, ice and shake well. Pour over fresh ice in a bucket glass and garnish with lemon zest.
The Reasonette               
2oz Brugal Extra Viejo
.5oz simple
0.125oz (2 dashes) Bitter Truth chocolate bitters
2 Raisinets on a toothpick
In a bucket glass, as the simple, bitters and rum, add ice and stir. Garnish with the Raisinets.      

Tuesday, August 9, 2011

I'm back! And so is San Francisco Cocktail Week...

So I haven't blogged since May of 2011. Quite the slacker eh? I'm going to start to try again as part of our efforts to ramp up excitement for the FIFTH ANNUAL SAN FRANCISCO COCKTAIL WEEK! Well, if this weekend's SF Chefs festival was any indication, Cocktail Week is going to be a huge success.

SF Chefs was a really fun, four session experience with all of my favorite chefs and bartenders hanging out in the same tent with rotating drinks and food, presentations, and lots of laughs. My Elixir team kicked cocktail ass as we cranked out hundreds of our five different cocktails featuring Brugal Rums and Cointreau (thanks to our great sponsors!). We made a Deadwood Punch (that is on the menu at Elixir now), a Cafe Tiki cocktail with Illy coffee and house-made tiki bitters, a Sparkling White Lady (made with the uber-cool commercial Perlini carbonation system, The Reasonnette (a choco-raisin rum old fashioned) and our delicious Gigantes Caipirinha.

Other great cocktails came from the Rye-On-Road team with Skyy Spirits, Neyah White and Gardner Dunn serving delicious Yamazaki whisky and Erick Castro's Beefeater Gin booth with Camper English and some 15 Romolo bartenders, and several others. Jacques Bezuidenhot ran the rotating Campari Negroni cart where there was a different Negroni variation being served by various SF Bartenders throught the weekend (I did a Basil Negroni with Square One Basil). Campari in turn donated $3000 to the Bartender Relief Fund! How great is that?

So, with all of that cocktail excitement at a food and wine event, what do you think Cocktail Week will be like?