CASBS 2019 graduation cocktails
This page describes the drinks that Mako and Mika designed for the CASBS 2019 graduation party. Ingredients on the list are marked with a * were foraged on CASBS grounds. Items marked with a † were foraged from Mako and Mika’s garden. You can also check out the PDF version of the cocktail menu we had at graduation. Although it's layout is much prettier, all the information on the menu is contained on this page.
- rye, rosemary syrup*, yellow chartreuse, orange and angostura bitters, maraschino cherry+rosemary garnish*
- Bold, spirit forward, and herbaceous. Stirred rye whiskey that has lingered just long enough in the rosemary bushes on the way up the stairs from CERC. Such a perfect follow-up to whatever just happened that you should probably walk straight to the front of the line to order yours!
- 2 1⁄2 oz Rye (Bulleit)
- 1⁄3 oz Rosemary syrup
- 1⁄4 oz Yellow Chartreuse
- 1 ds orange bitters (Scrappy's)
- 1 ds Angostura bitters
- 1 Maraschino cherry speared by a sprig of rosemary
- Stir over ice. Pour into a tumbler/rocks glass and garnish with a cherry speared by a sprig of rosemary.
- Based on the Herbal Rye which is vaguely in the Old Fashioned family.
It is Hard to Give a Good Presentation (Shaken)
- resposado tequila, mezcal, lime juice, cointreau, prickly pear syrup*, spiced chocolate bitters, smoked salt rim
- Aiming to appeal to be a broad audience without sacrificing complexity or nuance. Maybe a little challenging at points. Balanced in the sense that it tries to pack more than a little bit of everything into the allotted space. Think of it as smokey prickly pear Margarita and perfect end to all those hot days we never had. It's designed to be pretty in the glass but you'll have to be the judge. After all, it is hard to give a good presentation.
- 1 oz Reposado Tequila (1800)
- 1 oz Mezcal (Del Maguey's Vida)
- 1 oz Lime juice
- 1⁄2 oz Triple sec, Cointreau
- 1⁄2 oz Prickly pear syrup
- 2-3 drops (~1 ds) Aztec Chocolate bitters
- Smoked salt rim (half rim, only on the outside)
- shake all but prickly pear syrup; pour into smoked salt rimmed glass; pour prickly pear juice which should sync into the bottom
Dish Walk Cooler (EtOH Free)
- meyer lemon†, lavender syrup*, soda water, fresh lavender garnish*
- Who knew that 75 minutes is the perfect length for a walking meeting? And that another person to meet with is entirely optional? Like an effervescent lemonade with a little something extra, this alcohol-free citrus and lavender punch is just what we all need to cool down after our successful loop. And while we all try to resist the temptation to plan our next lap.
This recipe makes about 8 drinks:
- 2 cup lavender simple syrup
- 1 cup lemon juice about 6 lemons juiced
- 3 cups cold sparkling water
- combine lemon juice, simple syrup, and water in a 1 quart pitcher; server over ice in Collins/high-ball glass;
Although it's non-alcoholic, many of you know that it's great with an ounce of dry gin as well!
- 1 cup water (~237g)
- Equal parts sugar by weight
- 1/2 cup chopped rosemary
Bring everything to boil and simmer for ~1 minutes. Allow at least minutes to cool before straining.
Prickly pear syrup
- Cover prickly pears in water in a pot
- Bring water to boil and let sit for 30 minutes
- Use a potato masher to crush the fruits
- Strain repeatedly through increasingly tiny filters to remove seeds, pulps, etc (via a mill or colander; a tea strainer; a cheese cloth, etc)
- Add equal amounts of sugar (by volume)
- Optional] Add citric acid to contribute a little tartness
Adapted and inspired by this recipe.
Lavender simple syrup
- 1 cup water
- 1 cup sugar
- 10 sprigs of fresh lavender or about 1/3 the same amount of dried lavender
- Create a simple syrup by combining 1 cup water and sugar + lavender add that to your saucepan.
- Bring to a simmer and cook, stirring until sugar is dissolved. Let cool to room temperature
- Using a fine mesh strainer, strain lavender from the simple syrup.