Is it five o’clock yet? Does it matter?
Not so much, according to local bartenders, residents and restaurateurs who are getting crafty with their quarantine cocktails (and mock-tails.) After all, no one is going anywhere, and we have all the time in the world to muddle jalapeños, slice limes, and macerate blueberries.
Ready for some aperitif inspo? Here are some local recipes from some of the island’s best mixologists! (Look out–one of them might be your neighbor.)
The Quentin Quarantino, from Kris Rizzato, Server and Mixologist at Stake Chophouse & Bar. This refreshing iced drink is perfect for sunny afternoons on your balcony or porch!
1 & 1/4 oz Hendricks Gin
3/4 oz Ancho Reyes Chili Liquor
3/4 oz Lime Juice
3/4 oz Orange Juice
1 oz Cream of Coconut (found at Vons)
Shake hard & strain over ice, add a splash of soda water to make it fizz.
The Saiko Mule, by Anthony Pascale, Chef/Owner of Saiko Sushi. Move over, sake. You know what goes with takeout sushi? A mischievous mule.
You can use bourbon, tequila or vodka.
Muddled jalapeños
2 oz of preferred liquor
Can of ginger beer
Dash of angostura bitters
2 cuts of lime
And a slice of ginger to garnish.
Dalgona Coffee, submitted by Maggie Pettit, on behalf of Vanessa Case. The perfect afternoon aperitif! Enjoy with regular coffee or decaf, with or without alcohol.
2TBL instant coffee
2TBL hot water
2TBL granulated sugar
All three go into a bowl and you stir with a whisk till your arm falls off or the mixture turns to stiff peaks. Or use a hand mixer/stand mixer.
Fill a Collins glass with ice, fill halfway with milk and then add the whipped coffee mixture to the top. Stir and enjoy!
(Add Bailey’s, if you must.)
The Cranebrook, submitted by Katy Bennett, from her brother-in-law (and next-door neighbor) Tim Nelson. This drink was named after a restaurant in Massachusetts, but is enjoying a strong local following.
Bourbon
1/2 oz of the liquid from homemade drunken cranberries (See drunken cranberry recipe here.)
1/4 oz maple syrup
Three shakes of black walnut bitters
Garnish with a drunken cranberry and orange peel rosemary skewer.
Hello Over There! by Antonio Gonzales, from Stake Chophouse and Bar. Is there anything better than a Prosecco floater? I think not.
1.5 oz Tito’s Vodka
1/2 oz simple syrup (equal parts sugar and hot water… chilled)
1 oz grapefruit juice (preferably pink)
1 1/2 oz Mango Nectar or Juice (i.e. Kerns)
Prosecco or Sparkling wine to float
Put all ingredients except prosecco in a bar tin or mixing glass
Shake or stir vigorously with ice, then pour over fresh ice in glass of your choice
Top with your favorite Prosecco and a grapefruit peel.
Quarantini, by Kristina Cook. A delicious twist on an old classic, the Quarantini is growing in popularity.
1 ounce of tequila (Milagros silver)
1 ounce of Carl’s Sweet & Sour
1/4 California lime
1/2 ounce of triple sec
Served in martini glass
Carl’s Sweet and Sour is local – call the number on website and it can be delivered to doorsteps.
The Ghost Of Thomaso, by from Kris Rizzato, Server and Mixologist at Stake Chophouse & Bar. If you’re feeling a bit ghastly in lockdown, this drink will fill you with life and hope!
1 & 1/2 oz Noah’s Mill 114.3 Proof Bourbon (Any high proof bourbon or rye you can find would be a great substitute)
1 oz Basil Haydens Dark Rye
1/2 oz Amaro CioCiaro
1/4 oz Log Cabin Maple Syrup
Garnish=Orange Twist
Method=Stirred, Strained
Served in a Bucket with a large cube.
Black and Boozed, by Tim Nelson, via Katy Bennett. A berry-licious take on an evening beverage, this whiskey-based concoction is sure to please.
Maker’s Mark
Chambord
Macerated blackberries
Lemon bitters
Shake vigorously with lots of ice. Strained over a big cube.
Or, don’t feel like making a cocktail yourself? Head over to Costa Azul and grab margaritas to go! Yes, that is an option!
Thanks for reading, and cheers!
