Monday – Friday: 10am – 9pm
Saturday: 10am – 8pm
Sunday: 11am – 6:30pm
Spain’s gin and tonic obsession gets a slushy twist at chef Amar Santana’s Vaca. Brooklyn Small Batch Gin and Fever-Tree’s Mediterranean Tonic is slow-churned and served from a frozen cocktail dispenser, then topped with fragrant basil blossom. Here’s a home-style version.
1 ½ oz. Brooklyn Gin
2 oz. Fever Tree Mediterranean Tonic
1 oz. simple syrup
Juice from half of a lime
Garnish: basil blossoms
Freeze ingredients for 2-3 hours then blend with a handful of ice. Serve in chilled glassware, top with basil blossom.
This fruity bramble cocktail is bursting with juicy muddled berries in a couple fingers of Makers Mark and St. Germain. Reminiscent of a boozy berry pie.
1 oz. simple syrup
1 oz. fresh lime juice
1 ½ oz. Makers Mark
½ oz. St. Germain
2 dashes angostura bitters
Splash of club soda
Garnish: Spear of 2 blackberries and a raspberry
Stir syrup, lime juice, whiskey, and St. Germain over ice. Muddle berries in serving glass, add ice, then strain shaker on top and garnish.
Updating the classic cocktail with a touch of lavender syrup enhances the effervescent, perfect aperitif. Try it with gin instead of Cognac for a different experience.
1 ½ oz. Hendrick’s gin
¾ oz. fresh lemon juice
½ oz. lavender simple syrup (available at specialty liquor stores or recipe below)
3 oz. champagne or sparkling wine
Garnish: lemon peel
Lavender syrup: Combine one cup water, one cup sugar, and dried or fresh lavender blossoms in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for one minute. Remove from heat and let syrup steep for thirty minutes. Pour syrup into a sterilized glass jar through a strainer to remove blossoms and let cool. Refrigerate and use within a few days.
Combine the gin, fresh lemon juice and lavender syrup in a cocktail shaker filled with ice. Shake and strain into a coupe or champagne flute. Top with sparkling wine, garnish with lemon peel and serve.
The sugar-rimmed martini glass is filled with a pinch of pink cotton candy. After you add the contents of the cocktail shaker, the vodka, fresh pink grapefruit and orange juice melt the spun candy.
2 oz. pink grapefruit-infused vodka (made with fresh grapefruit zest & Svedka vodka); or substitute a good grapefruit vodka like Skyy Grapefruit or Finlandia Grapefruit
1 oz. pink grapefruit juice (fresh squeezed preferred)
½ oz. Triple Sec
Pink cotton candy (available in small bags)
In a cocktail shaker, muddle 1 slice of fresh orange and 2 segments of fresh pink grapefruit. Add remaining ingredients and ice. Shake until well mixed. Fill a sugar-rimmed martini glass with cotton candy. Strain cocktail mixture into glass over cotton candy and garnish with a fresh blackberry.
See additional cocktails in South Coast Plaza’s