The Grant Grill in San Diego’s U.S. Grant Hotel is taking patrons on an international summer vacation of sorts.
Master mixologist Jeff Josehans.
The bar’s master mixologist Jeff Josehans, also a Certified Cicerone and Level II Sommelier, in June launched his “Around the World in Five Drinks” cocktail menu. The offerings incorporate such spirits as baijiu (China), pisco (Chile/Peru) and Punsch (Sweden) for an international flavor.
Here are the recipes:
Far East Fizz For Two
4 oz. Byejoe Spirit of China
2 oz. Five spice palm sugar*
1 oz. Jasmine pearls green tea quickconcentrate**
1 oz. Lime
2 oz. Soda
Shake all ingredients except soda in a Boston shaker. Add soda, then pour into Byejoe serving vessel and share. Garnish cups with lemon zest.
*For five spice palm sugar: Mix two bags palm sugar with equal parts hot tea water and 5 large soup spoons of five spice. Blend in metal container. Mix well and let cool to room temperature. Strain through metal chinois into clear plastic container (avoid using solids).
**For green tea concentrate: Add 10 tbsps. of green jasmine pearl tea to 1 liter of hot water. Let steep for 5 minutes and stir, strain and let cool.
Inca Cola
1 oz. Kappa pisco
1 oz. Licor 43
4-6 Drops Amargo Chuncho bitters
1 oz. Camu camu/lemon verbena syrup*
1 oz. Lemon juice
Splash soda
Shake all ingredients and strain over rocks into highball glass. Top with soda and stir. Garnish with lemon verbena.
For camu camu/lemon verbena syrup:
Mix one bottle Monin Cane Sugar syrup, 2 oz. lemon verbena (including stalks) and 1 tbsp. camu camu powder. Mix in blender thoroughly. Strain though with a chinois into clear plastic container (avoid using solids).
Pilar’s Planters
Pilar’s Planters
2 ½ oz. Papa Pilar’s 3 Year Old Solera rum
¾ oz. Sonoma Grenadine
2 ½ oz. Freshly juiced pineapple
½ oz. Fresh Key lime juice
6 drops Angostura bitters
Shake everything and pour over rocks in Tiki glass. Garnish with a pineapple wedge and pineapple leaf.
Affaire Romantique
(Pictured atop)
½ oz. Remy Martin V unaged Cognac
¼ oz. Crème de Cacao a laVanille
1 ½ oz. Chilled Sauternes
8 Drops rose flower water
Stir all ingredients and strain over rocks in crystal footed glass. Garnish with a flower petal.
Midsummer in Malmo
1 oz. Karlsson’s vodka
1 ½ oz. Kronan Punsch
½ oz. Pure cranberry (fresh or frozen cranberries run through food processorand strained with chinois)
3-4 drops Organic Swedish bitters
Shake everything and pour over crushed ice in a small white glass. Garnish with dill.
