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Cocktail Time

Posted By foodgal On December 29, 2008 @ 5:01 am In Asian Recipes,General,Spirits/Cocktails/Beer | 8 Comments

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.

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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