It’s sweltering even in the shade and you’re wishing you could have one of those thirst-quenching cocktails that they serve in your favorite restaurants. Well wish no more. Here are the recipes to some of the best summer cocktails from San Diego restaurants. Cool yourself off from the comfort of your own backyard.
Seth Laufman of URBN Coal Fired Pizza and Bar in San Diego’s North Park district shares with us the Chicago Club Cocktail:
1.5 ounce tequila
1 ounce Dolin vermouth
1/2 ounce yellow chartreuse
1/2 St. Germain
Long strip of lemon peel
Combine all liquid ingredients in an ice filled cocktail shaker and shake until well combined and properly chilled. Strain contents into a chilled cocktail glass and garnish with the long strip of lemon peel.
Capri Blu Italian Bistro and Wine Bar in Rancho Bernardo gives us the Stevia Capriana:
½ Handful of Fresh Origins Petite Stevia™
1 oz Sweet and Sour
2 oz Cranberry Juice
1 oz Club Soda
2 oz Cachaca (Brazilian Sugar Cane Liqueur)
Cup of Ice
Cut lime into quarters, squeeze into glass and drop slices in. Tear up Stevia and drop into glass. Set some aside for garnish.
Take a muddler and really grind the lime and Stevia leaves in the bottom of the glass. Add slices of strawberries. After pressing and turning the mash together hard for a little bit fill the glass to the top with crushed ice. Then mix the ice with the lime and Stevia solution. Next, add Cachaca. Add the cranberry juice and club soda now to the top of the glass.
Add Petite Stevia™ and a lime wedge to the top of the drink to garnish. Toss in a straw and serve.
Whiskey Rose is Anthology’s bar manager Marc Canzoneri’s prize. Here’s how to make it:
In an Old Fashioned glass, muddle:
• 2–3 ruby red grapefruit segments
• ½ oz. rosemary honey syrup*
• 2 dashes Angostura orange bitters
Pour contents into ice-filled shaker and add:
• 2 oz. Old Overholt rye whiskey
Shake, pour contents back into glass, top with San Pellegrino Pompelmo (grapefruit) soda, garnish with large twist of grapefruit.
*rosemary honey syrup
• 1 cup of honey
• ½ cup of water
• 3–5 sprigs of rosemary
Bring ingredients to a slow boil in a saucepan, reduce heat, simmer for 10 minutes, let steep for 30 minutes, and remove rosemary sprigs.