My Friends

Arrow Up

Arrow Up
Arrow Down
,
  • Thu
    30
  • Fri
    31
  • Sat
    1
  • Sun
    2
  • Mon
    3
  • Tue
    4
  • Wed
    5
VAMP: Scared Sh*tless! Oct 30, 2014 Stories of thrill-seeking, mortal danger, adrenaline rushes, terror, pranks, and other varied and open interpretations of the theme by some of San Diego's best writers. 60 other events on Thursday, October 30
 
Theater
Steve Martin and Edie Brickell’s musical leads our rundown of local plays
Theater
A review of Cygnet Theatre’s production of Sam Shepard drama tops our coverage of local plays
Editorial
From San Diego City Council and Congress to Secretary of State and all the proposition, we have your ballot covered
News
City’s contract tweaks both tighten and loosen requirements
Last Blog on Earth | News
Listen to Todd Bosnich's June interview with KFMB's Mike Slater

 

 
Log in to use your Facebook account with
San Diego CityBeat

Login With Facebook Account

Recent Activity on San Diego CityBeat
 
Home / Articles / Eats / Cocktail Tales /  Party time
. . . .
Friday, Nov 09, 2012

Party time

Cusp and The Pearl roll out winter cocktails while Quality Social mixes up Bloody Marys

By Kelly Davis
cocktail Smashing Pumpkin
- Photo by Kelly Davis

I’m writing this the morning after election night, just a bit hung over from celebrating, but not too much so to think about celebrating some more.

A bunch of places are rolling out winter cocktails, just in time for a predicted (fingers crossed) drop in temperature. The Pearl Hotel has The Woodsmen and was kind enough to let us share the recipe (but, really, unless you’re an adept cocktail-maker, head over to The Pearl and have bartender Vahn Kittikoune mix up his creation for you):

2 oz. Buffalo Trace Bourbon 1 oz. water
1 oz. maple syrup
Baked apple bitters
2 tsp. cinnamon
1 apple

Boil the water, remove it from the stove and mix in a teaspoon of cinnamon and the maple syrup; cool the mixture in the fridge. Fill a rocks glass with ice, then add the bourbon, a quarter-ounce of the cinnamon-maple syrup, two dashes of baked-apple bitters and stir. Sprinkle a slice of apple with cinnamon for garnish.

Continuing with the theme of warm drinks that include cinnamon, Cusp, the new La Jolla restaurant with an intriguing cocktail menu, has the Kith & Kin: cinnamon-infused pear cordial, Yellow Chartreuse (sweeter and less-potent than Green Chartreuse), Pierre Ferrand 1840 Cognac, fresh grapefruit, agave and hot water.

Back for a second year is Grant Grill’s fall classic, the Smashing Pumpkin, a mélange of spices that was featured on The Food Network’s The Best Thing I Ever Ate: pumpkin-and star-anise-infused 10 Cane Rum, Grand Marnier, St. Eliza- beth Allspice dram, saffron syrup, cardamom bitters and fresh Meyer lemon.

And if you happen to overindulge, Quality Social just rolled out three new Bloody Marys, avail- able Saturdays and Sundays from 11 a.m. to 3 p.m. There’s one made with tequila and garnished with pepper-jack cheese, pickled pep- pers, olives and lime. Traditional- ists can opt for the vodka-based Mary with a spiced rim, celery, pickled peppers, olives and lime. And you crazy types should try the whiskey version garnished with beef jerky. 


Email kellyd@sdcitybeat.com or follow her on Twitter at @citybeatkelly.




 
 
 
 
 
 
Close
Close
Close