CRAFT COCKTAILS
After college, I spent a few years bartending. Here are some of the cocktails I designed that made it onto the menus of the bars I worked at.
The Cow Got Into An Onion Patch
A reference to the movie Napoleon Dynamite, this Gibson-style cocktail utilizes vodka made from cow's milk. It was available on the Summer 2020 menu at The Good Lion in Santa Barbara.
2 oz Black Cow Vodka
0.5 oz dry vermouth
0.5 oz onion brine
Garnish with homemade pickled cocktail onions
Photo credit to @ashleyperry_photogs
Photo credit to @ashleyperry_photogs
Hot and Buttered
This cozy holiday treat was part of the Winter 2019 menu at The Good Lion in Santa Barbara.
1.5 oz brown-butter-washed-dark rum
0.25 oz Amaro di Angostura
0.25 oz Amaro Sibilia
0.25 homemade butterscotch syrup
0.5 oz coconut cream
1 dash walnut bitters
2 dash orange bitters
Whip shake and pour over 3oz hot water
Top with a sprinkle of Maldon sea salt and grated cinnamon and nutmeg
Pineapple Fried Rice
Though mistakenly ordered by hungry guests on numerous occasions, this bright, rich cocktail was a favorite on the Fall 2018 menu at the Good Bar in Santa Barbara.
1.5 oz Suntori Toki whiskey
0.5 oz soju
0.5 oz pineapple cordial
0.25 oz ginger cordial
0.75 oz fresh lemon juice
1 egg white
Blackberry on Rye
This Boulevardier riff was available on the Summer 2018 menu at The Outpost in Santa Barbra.
2 oz blackberry infused Rye
1 oz Campari
1 oz Punte Mes
2 dashes of chocolate bitters
Cacao to Cacao
This cocktail blends together the rich aromatic flavors of Smith & Cross overproof rum with cacao. This was part of the Summer 2018 menu at The Outpost in Santa Barbara
1.5 oz Smith & Cross rum
0.5 oz creme de cacao
0.5 oz demerara simple syrup
0.75 oz fresh lime