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End of Summer Refreshers

Gail Izaguirre, Bartender, Foreign Cinema, San Francisco, California

Gail Izaguirre is an essential part of the Foreign Cinema team. Having worked as a bartender for over 10 years, she loves crafting cocktails on an individual basis inspired by a customer's preference, seasonality of produce, and her expansive knowledge of spirits and cocktail history.

“For my julep, one can substitute local, seasonal ingredients any time of the year, berries during berry season, Meyer lemons and kumquats, and so on. In the Bay Area, we are fortunate to be able to obtain mint year-round. I wanted to create a julep with a pineapple focus that was refreshing and invigorating, and still true to mint flavors of this classic cocktail.”

A Julep for all Seasons

3 or 4 Fresh mint leaves

2 tbsp pineapple syrup  

2 oz of a darker bourbon (Elijah Craig, 12 year)

1/2 oz cognac

3 to 5 drops of pineapple infused Angostura bitters

In a highball glass or julep cup gently macerate the mint leaves in the pineapple syrup then muddle. Add the bourbon and cognac and stir toblend. Top with crushed ice and garnish with a sugar-dusted mint spring, pineapple wedge, and 3 to 5 drops of pineapple infused Angostura bitters

Laura Ann Masura, General Manager, El Cid, Silver Lake, California

El Cid’s culinary and artisanal cocktail program is driven by General Manager Laura Ann Masura’s passion for fresh, locally grown ingredients. She is known throughout Silver Lake for her devotion to the community as well as her own line of Laura Ann’s Jams, which she incorporates into her unique cocktails. “As a neighborhood place, I listen to what the community wants,” says Masura. “Our customers come to El Cid for an experience, and that’s exactly what they are going to get.”

"I wanted to make a textured margarita with a smooth punch. I love drinkswith a complex surprise to them. The subtle spiciness of the raspberry habanero jam, the smokiness and light chocolate notes of the mezcal really come through in this creation."

Smokey and Spicy Raspberry Margarita

2oz Montelobos Mezcal

2oz lime juice

1 oz organic agave nectar

1 large spoon of Laura Ann's Raspberry Habanero Jam

Place all contents in a Boston shaker with a scoop of ice and shake vigorously until well combined. Strain into a salted margarita glass filled with ice. Garnish with lime wheel and fresh raspberries.

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