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Every shot has its story
Posted in DIY / Night Owl / Places / San Francisco Bay Area | No Comments |
Oakland’s night scene has been steadily brewing – new bars, each with their own spin on craft cocktails, are opening all the time. Even since my last Uptown update a slew of new spots have sprung onto the scene. One such bar, Make Westing, invited all bartenders in the East Bay to submit recipes for a Don Julio tequila event, and they picked six winners. The idea was to create a tequila shot that told a story. Caitlin, a friend of mine who rocks the bar at Acme, invented one of the selected drinks that’ll showcase tomorrow night.
She kindly brought over a tasting this weekend, and provided the recipe so you and yours can toast in style again and again.
It’s been a while since I toyed with cocktail recipes, so I’m hoping that more of Caitlin’s awesome combos will show up in future GrassRoutes posts…
Make Westing is located right near the 19th Street BART station, Caitlin will be there slingin’ shots starting at 6p to 9p. It’s open to the public, plus the bar has bocce ball inside.
Le Provencal
This luxury drop parallels the ritual of the evening meal in the south of France. While the sun begins to set, you nibble on small, salty snacks like olives, nuts, and little cheesy puff pastry bites while sipping on Ricard or Pernod. When the main meal comes out, the rich flavors of long-cooked meats and stews are brightened with fresh herbs and citrus. After dinner, a light, fruit-based dessert comes out to satisfy your sweet tooth.
Pernod
Vanilla salt
1 1/2 oz Don Julio Reposado
1 bar spoon meyer lemon-tarragon agave syrup
candied meyer lemon peel for garnish
Moisten a small patch of the outside lip of a rocks glass with Pernod. Dip moistened area in vanilla salt. Tap off excess salt.
Pour 1 1/2 oz Don Julio Reposado and 1 bar spoon syrup over ice, stir until just cooled. Strain into prepared glass.
Spear candied meyer lemon peel on toothpick, serve with toothpick across top of glass.
To drink the cocktail, first smell the mixure of the Pernod and vanilla salt, then lick the salt, take the shot, and eat the candied peel.
