St. George Absinthe Verte beautifully louched (I guess I'm just that kind of girl). So after seeing a windy and glorious Marin sunset, that's what we did back at The Pad. Any time I find myself talking about the wonder of absinthe (especially the glory of St George's exquisite product), I can't help but want to share this amazing cocktail, created in Black Orchid Sessions for a Sessions regular and dear friend, Dave Hildebrandt. In Dave's Sessions experiences we created a cocktail for each of the planets in our solar system. This cocktail, Uranus, is a gem.
1 oz Exotica Syrup (see below)
1 oz Gordon's London Dry Gin
1 oz Fresh Squeezed Lemon Juice
1 dash Xocolatl Mole Bitters by Bittermens
1 dash Tabasco brand hot sauce
Shake with ice and strain into a cocktail glass. Garnish (as indicated by Dave himself): "Anything with a 90 degree axial tilt." (I recommend a tiny bit of lime peel orbiting a marasca cherry.)
The Exotica is a blood orange syrup with chocolate. Boil the zest of three blood oranges in 4 cups water. Remove peels and add 8 cups cane sugar. Boil until clear. Add 2 TBSPS chocolate extract and 1 tsp of the juice of one of the oranges. You may also want to try this with Seville oranges if you have them at hand - a different syrup, but also delicious.
Pappy and Harriet's, to a right-before-closing and straight-off-the-road Hendrick's martini in a bar drenched in pink in SLO, I couldn't have wished for better. On the horizon: a sea of delicious new inventions with those gins that are taking over the world - the new St. George line; a Bloody Mary variation with more pep, vim and verve than should even be legal; a recap of the 3rd Annual Black Tie Champagne Gala; some new photos of the updated Pad, thanks to the magical skills of Xander Hudson and Digital Ambiance, and a more news about my next mixing adventure. Stay tuned!
In the meantime, enjoy a few choice photos of my roadside adventures.
I'll see YOU there! Everywhere!
On Route 66 in Barstow