Sugar & Spice:

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How To Craft The Perfect Holiday Cocktail

By Lindsey Rodrian

Towne House Restaurant is a San Joaquin sanctuary for a handful of reasons: The quaint, historic building is perfectly nestled in Wine & Roses; their innovative menu speaks volumes to the farm to fork movement as each dish spotlights high quality seasonal and regionally sourced ingredients; and the lounge is reminiscent of a swanky speak easy boasting an extensive selection of Lodi appellation wines and seasonal craft cocktails to enjoy while the pianist plays.

DSC_1991With help from Towne House, Wine & Roses continues to honor its roots, paying homage to our area’s rich agriculture with a reach far beyond food. Each season, Towne House bar manager Teresa Perry crafts seasonal drinks and in-house syrups to bring San Joaquin fresh, cheer-inducing drinks. Itching for an Almond Joy candy bar? She’ll do you one better! An Amaretto-infused Almond Joy cocktail recipe she dreamed up while craving the candy bar.

The Lodi native served four years of active duty as a Combat Emergency Medical Technician serving with the 1st Infantry Division. Today, with 10 years of mixology experience,  Teresa’s sweet smile is -without fail- followed by an equally sweet twist on classic favorites and holiday creations. We just had to know what she’s planning this year and couldn’t help but ask for the 4-1-1. For the amateur bartender Teresa provides a go-to tip, “A successful cocktail needs three things- an acid, sugar, and alcohol.” She adds, “and every bartender needs a shaker!”

Drop in and make Towne House your cozy ‘home away from home’, or channel a little piece of this local legacy in your own as you play host.

DRINKS:

DSC_2063Pearfect Tini

2 ox Tahoe Blue Vodka

1 ox Pear Puree

½ oz Simple Syrup

¼ oz Fresh Squeezed Lemon

Grated Cinnamon

Pour all ingredients (except for cinnamon) into shaker tin; Fill with ice; Shake and strain into chilled martini glass; Skewer three pear cubes on long clear stick; Top with freshly grated cinnamon, grate seven times.

Muddle brown sugar simple syrup, one slice or orange, and orange bitters in a pint glass; add ice, Korbel Brandy, and Persimmon reduction; Shake and strain into a bucket glass; Garnish with brandied cherry and slice of orange; Add a splash of club soda.

DSC_2050

Almond Joy

2 oz Godiva Chocolate

1 oz Amaretto

1 oz Malibu Rum

1 Tbl Shredded Coconut

 Rim martini glass with hot cocoa; Pour all ingredients into pint glass filled with ice; shake and strain into chilled martini glass;

Top with shredded coconut

Persimmon Old FashionedDSC_2036-warm

1 ½ Korbel Brandy

½ oz Brown Sugar/Cinnamon Simple Syrup

½ oz Persimmon Reduction

2 Slices Orange

1 Brandied Cherry

2 Dashes of Orange Bitters

Splash of Club Soda

 

Cranberry-Ginger MargaritaDSC_2091

1 ½ oz Casadorez Reposado

½ oz Cointreau

½ oz Lime Juice

½ oz Agave Nectar

½ oz Orange Juice

½ oz Cranberry Reduction

3 Cubes Fresh Ginger Root

Muddle fest ginger root with lime juice and agave nectar; Add remaining ingredients to a pint glass filled with ice; Shake and strain into beer glass filled with ice;

Garnish with a lime wheel and cranberries.

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