When it comes to mixed drinks, I tend to stick to the basics (nothing too exotic), but within the past couple of weeks I’ve encountered a couple of potables that sound positively delicious.
Not Your Typical Brandy
2 ounces pisco
2 ounces Granny Smith apple juice
1/2 ounce celery juice
2 teaspoons honey mixed with one teaspoon of water
1/4 ounce of fennel juice
2 ounces club soda (chilled)
1 stalk of celery (garnish)
In a cocktail shaker, combine the pisco, apple and celery juices, honey, and fennel juice. Fill the shaker with ice and shake well. Strain into a chilled, ice-filled collins glass, stir in the club soda and garnish with the celery stalk. (Courtesy of Lindsay Nader, San Diego-based bartender).
The Gomez (courtesy of the San Francisco Hillside Supper Club)
Combine 1-1/2 ounces of cream sherry (Alvear Solera), 1, ounce of cold brewed coffee, 1-1/2 ounces smoked simple syrup, and 1 ounce of fresh lemon juice in a shaker. Add ice and shake vigorously for 10 seconds. Strain into a wine glass and garnish with a coffee bean or lemon twist.