Mixing Up the Left Coast, week 7

One of our favorite bartenders that we wish we could visit more often is San Francisco’s Kevin Diedrich. You might have seen him on Bar Stars recently. He truly comes up with some extraordinary flavor combinations in these two recipes.

Blueberry Nights

1 ¾ oz Plymouth gin

¾ oz Dimmi liqueur

½ oz lemon juice

4 to 5 fresh blueberries

1 large sprig of fresh lavender or 1/8 dry lavender

Wide lemon twist (garnish)

Shake all ingredients over ice, strain into cocktail glass and garnish with lemon twist.

The aroma speaks strongly of gin and lemon. Although the recipe does not call for it we recommend double staining this cocktail due to the lavender. The flavor was mostly of gin with a hint of lemon, the freshness of blueberries and a tiny hint of lavender. It was surprisingly light and fresh, even though the fruit and floral weren’t strong. The second time we tried muddling the berries and lavender and it added extra flavor to the drink. The aroma featured more of the Dimmi liqueur and blueberries. It was very balanced, tart lemon, with a sweet herbalness from the lavender. I wish we had had a chance to make this with fresh lavender. What a surprising and excellent drink!

In 2 Deep

1 ½ oz Partida reposado tequila

¾ oz Domaine de Canton ginger liqueur

½ oz Punt e Mes

1 bar spoon Frenet Branca

2 dashes orange bitters

Wide orange twist (garnish)

Stir all ingredients with ice and strain into a small cocktail glass. Garnish with the wide orange twist.

The herbalness of the Fernet and a little orange were the outstanding aromas. This full bodied drink has a mellow mouth feel, and lots going on. There is the orange, ginger, herbaceous-ness, but is also very well balanced. The second time we made this there was more tequila flavor mixed with the oranges, less canton, but still the warmth and sweetness of the Punt e Mes that ended in the mintiness of the Frenet. There are mountains of flavor here and it gob smacks you with the first sip. Amazing!

Mixing Up the Left Coast, week 6

This week we tested the recipes from San Francisco bartender Duggan McDonnell. Both drinks call for Serrano chili peppers, so beware. We found some spicy ones and they were wonderfully hot and flavorful!

Laughing Buddha

3 small pieces of fresh ginger

1 thin slice of Serrano chili pepper

2 oz Hanger One Buddha’s Hand Vodka

1 oz lime juice

½ oz Five Spice-Infused Agave Nectar

Barrit’s Ginger Beer

Cucumber wedge (garnish)

Ginger slice (garnish)

Muddle the ginger and chili pepper in a tempered glass. Add the remaining ingredients, except the ginger beer, with ice and shake vigorously. Strain into a high ball filled with crushed ice while simultaneously pouring ginger beer to fill the glass. Garnish with cucumber and ginger slice.

For this cocktail we used Reed’s Ginger Beer since we could not find Barrit’s. Also, the Five Spice-Infused Agave Nectar recipe can be found at the end of Left Coast Libations, do not attempt to make your own with powdered Five Spice. The recipe calls for specific whole spices and really makes this cocktail unique. The aromas consist of cucumber and ginger from the garnish, we really didn’t get much smell from the cocktail itself. The flavor is spicy, sour, with a hint of sweetness and good ginger flavor. Sipping from the glass brings out more of a peppery, ginger and lemon flavor from the Vodka. We don’t recommend a straw for this cocktail. The second time around this cocktail was a little bit more vibrant and a little less warm. It is a delicious summer drink, and is well on its way to being our favorite of the book. Excellent!

The Misdemeanor

2 pieces diced pineapple

1 thin slice of Serrano chili pepper

½ oz agave nectar

2 oz Partida blanco tequila

1 oz lime juice

½ oz green Chartreuse

Muddle the pineapple, chili pepper, and agave nectar in a tempered mixing glass. Add remaining ingredients, ice and shake vigorously. Strain into a highball glass half filled with crushed ice.

This is another drink light on aromas. Initially the pepper really came through on this cocktail, but not much else came through because it was too strong. The pineapple and Chartreuse seemed to be absent from this flavors. The flavor profile really changed when we added a straw. The drink went to a whole new place with this addition. It was much more balanced. There seemed to be some savory flavor missing with the tequila. It really makes me wish that there was an herbaceous flavor like sage to compliment the tequila.