Gourmand SF

With the help of the fine staff at the Mars Bar, Pip came up with some drink recipes for his birthday. Also, what party would be complete without a couple of Rochelle’s Roach Bombs? Special thanks to our bartender Amber for helping us out!

The Cajun
If a Sazerac and a Creole had a love child this would be it! A Sazerac is a cocktail that originates from New Orleans and uses whiskey or cognac as its base. With Pip’s recent liking to the Creole, another whiskey cocktail with Gran Marnier and bitters, it seemed like a marriage made in heaven. The Pernod gives the cocktail a light licorice taste.

1.5 oz. rye whiskey
.5 oz Gran Marnier
.25 oz Pernod
2 dashes Angostura bitters
1 dash orange bitters

Shaken with ice. Served up or on the rocks. 

The Tennessee 75
This is Pip’s take on a French 75 which is usually made with gin. If you want to get extra fancy, try making it with honey simple syrup.

1 oz. Tennessee whiskey 
.5 oz fresh squeezed lime
1 oz simple syrup
sparkling wine 

Shake whiskey, lime and simple syrup with ice. Strain into glass and top with sparkling wine.

The Bloody Ginger
The name was invented before the drink. Through some free association, somehow the term Bloody Ginger popped into Pip’s head and stuck. Thinking that ginger and whiskey would make a good pairing, this drink recipe was born. 

First, make the Bloody Mary mix. This recipe for the mix will be enough for a dozen Bloody Gingers.

Bloody Mary mix:
1 quart tomato juice 
.5 cup of wasabi powder 
5 oz. jar of ginger juice 
1 tbsp sugar
.5 tbsp salt
6 dashes Angostura bitters 

Mix a half cup of the tomato juice with wasabi powder in a bowl. Mix the remaining tomato juice with the rest of the ingredients in a pitcher. Take wasabi mixture and add to pitcher until you reach desired spiciness.

Now, for each Bloody Ginger:
1.5 oz. whiskey
3-4 oz. Bloody Mary mix
ginger beer or ginger ale 

Mix whiskey and Bloody Mary mix in a pint glass. Top with ginger beer or ginger ale. Stir lightly and serve.

This is the ginger juice and wasabi powder that we used: naturally pressed organic ginger juice by The Ginger People and all natural wasabi powder by SushiNow!

The Roach Bomb
This last cocktail was invented by our friend, Rochelle Daly-Baird, one afternoon when we stopped by the Mars Bar. We’ve been enjoying them for a while now. They are easy to drink… maybe too easy!

1 oz. Grey Goose pear vodka
Pear cider

Shake pear vodka with ice and strain into a shot glass. Fill a pint glass two-thirds full with pear cider. Serve your guest the pint and shot glass. Before drinking, have the guest drop the shot glass into the pint, and then drink up! Warning: be aware of shot glasses coming back at you while drinking. We don’t want any chipped teeth, now do we?