Here is the new menu for the Walnut Creek Yacht Club in Walnut Creek, CA.
Spring 2011 Cocktail List
Spring Flavorsfrom the farmers market to the cocktail glassThe Garden ElixirHouse-made carrot syrup with muddled radish and spring herbs; celery bitters, Cocchi Americano Aperitivo and Citadelle gin; fresh orange and lime juices. Served tall over cubed ice with a splash of Seltzer waterKumquat-Passion Fruit SmashFresh kumquats muddled with local honey syrup and fresh thyme; fresh lemon juice and passion fruit puree; Flor de Cana white rum with a dash of Lemon Hart overproof rum. Served in a short glass
SabrosoFresh dill and cucumber muddled with a dash of sugar, a pinch of salt, and fresh lime juice; St. Germain Elderflower liqueur and reposado tequila with a hint of smokey Mezcal. Topped off with chilled Prosecco. Served tall over cubed ice
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Sailor's Choicerum, rhum agricole, pisco & cachaca cocktailsHiram BinghamSantiago Quebranta Pisco with Rothman & Winters Apricot Liqueur; fresh lime juice, cane syrup, Peruvian bitters and fresh mint; topped off with Graham Beck Brut sparkling wine. Served in a Champagne FluteInspector EspinosaWinner at the recent Leblon Cocktail Challenge, East Bay: Leblon Cachaca and Hardy VS Cognac; house-made pineapple syrup, St. Liz Allspice Dram, fresh lime juice, grapefruit oil and egg white. Garnished with house-made vanilla bitters. Served "up" in a chilled cocktail glassWCYC's 1944 Mai TaiAppleton Estate V/X Rum, Crusoe Organic Spiced Rum, fresh lime juice, orgeat syrup, orange curacao. Served short over crushed iceArawakFresh serrano pepper and cilantro muddled with house-made ginger syrup; fresh lime with pomegranate juice; Batiste rhum blanc and Batavia Arrack. Served "up" in a chilled cocktail glassHouse Favoritessome favorites over the yearsCiello RossoWinner at the Las Vegas Cocktail Competition in 2008, which featured Campari. Skyy citrus vodka, Campari, fresh basil leaves, fresh ruby red grapefruit and lemon juices. Served "up" in a chilled cocktail glass with an orange twist and fresh basilDulce y PicanteAlso known over the years to our guests as the "Latini": House-made chili-citrus syrup, lots of fresh lime juice, and Agavales 100% blue agave tequila blanco. Served "up" with spicy/sweet Picositos on the rim.Venerablesour tribute to the classicsRemember The MaineRedemption Rye Whiskey, Carpano Antica Vermouth, Cherry Heering, with a dash of Absinthe. Served "up" with brandied cherries and a flamed orange peelAviationPlymouth Gin, Luxardo Maraschino liqueur, a touch of Creme de Violette, fresh lemon juice. Served "up" with a twist of lemonAbsinthe Servicetraditional absinthe service performed at your table using fountain, glass, and spoonLa Fee...La Fée Absinthe Parisienne is distilled by a Paris based distiller on a 19th Century recipe containing wormwood and is the only absinthe authenticated by Marie-Claude Delahaye, founder and curator of the absinthe museum. Before diluting it is clear, showing a striking green color and has an attractive fresh anise aroma. When water is added its louche has great consistency turning a milky lime green. There are hints of fennel and apple fruit characters with a round textural mouth feel that is both smooth and refreshing. We suggest this Absinthe be enjoyed with the addition of water and 1 sugar cubeSt. George...To make St. George Absinthe Verte, the wonderful folks over at St. George Spirits in Alameda, California begin with the traditional components of this storied spirit: the unholy trinity of wormwood, star anise, and fennel. Next, they infuse an array of carefully selected herbs and botanicals in fine brandy to create a spectacularly deep flavor profile and tongue-tingling lushness—with nothing artificial added, ever! We suggest this Absinthe be sipped and savored with just a touch of water or one ice cube, without the addition of sugarRum Flight, Spring of 2011Saint James Hors D'Age...MartiniqueZaya...TrinidadEl Dorado PM...Guyana