Cocktail Time

The citrus-infused Waverly Place Echo cocktail.

Want to make New Year’s Eve extra special?

Then, serve one of mixologist Scott Beattie’s incredibly creative, incredibly satisfying cocktails. When he helped open the posh Healdsburg restaurant, Cyrus, Beattie created a whole menu of irresistible cocktails made with artisan liquors, heirloom produce, fresh herbs, and unique housemade garnishes.

My husband and I were lucky enough to nab a seat at the elegant, serene bar one evening when Beattie was there, mixing the cocktail concoctions, himself. I remember a gentleman sitting a few seats away, who took his first sip of Beattie’s glorious Autumn Apple cocktail. The man leaned back in his chair with a dreamy look on his face. “This is the best thing I’ve ever tasted,” he declared.

Some of the ingredients for the cocktail above: (back row, left to right) satsuma mandarin and Meyer lemon; (front, left to right) Kaffir lime leaves, Szechuan peppercorns, and star anise.

When my husband ordered one, and we each took our first sip, we knew what he meant immediately. It was the freshest tasting, and most balanced cocktail I’d ever had.

You’ll find the recipe for that drink and others in Beattie’s new book, “Artisanal Cocktails” (Ten Speed Press).  These are cocktails that you can’t just stir up on the fly. They take planning, shopping, preparation, and a fair amount of money for all the ingredients.

But if you want to make a cocktail that will dazzle, Beattie will teach you how. Read my review of the book, and about my experience making his Waverly Place Echo cocktail at ProjectFoodie.

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  • Are those Sichuan peppercorns?

  • Yes, they are, Nate. Actually, for those of you who haven’t discovered this already, if you put your cursor over the photo, you’ll be able to read extra info about what is depicted.

  • d’oh! And I usually put ALT text in my photos as well!

    Re: your comments on my Lemon Curd post – yes, the kaffir lime is easy to grow. We stuck the small tree in the ground one winter, and let it go. It’s sitting in clay soil getting morning sun, underneath a pine tree. I watered it every so often the first year, but after that I pretty much don’t do anything except harvest the leaves when needed.

  • I saw this gorgeous picture and had to try one of my own for New Years’. I loved the fruity freshness! So I juiced two lemons and an orange, and cut up whatever fruit I had — some Bing cherries, tangerine wedges, and slices of kiwi. Fresh mint from the garden. The fruit went into chilled glasses, the rest into a shaker with ice, simple syrup, cointreau, vodka, and Grand Marnier. A huge shake and what a cold, refreshing drink — that you finish with a spoon!

    I am going to have to do it again tonight and this time, take some photos!

  • Oh yum! It almost sounds like a martini-version of sangria. And I LOVE sangria!

  • OK, I did it:

    Very simple. I started with a Lemon Drop Martini recipe (from Martini Grill’s Peter Harman) which is simply equal parts of lemon juice, simple syrup, and vodka. I added mint, orange juice, a splash of Grand Marnier and Contreau. Shake with ice to make sure it’s very cold. Then I put small pieces of fresh fruit in each glass.

    Dessert in a glass.

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