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.
With 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:
Pearfect 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.
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 Fashioned
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 Margarita
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.