Cocktail Menu: Spring Cocktails at the Walnut Creek Yacht Club in California
April 24, 2012
Below is the new spring menu at the Walnut Creek Yacht Club in Walnut Creek, California. Carrots and celery, yum.
Click below to keep reading.
Spring Garden
from garden to glass
The Smoking Rabbit
House-made roasted carrot puree with savory Italian parsley; smokey mezcal with Fair Trade quinoa vodka; Lillet Blanc and fresh lemon juice. Served "up" with radish garnish
Celery Swizzle
Aalborg Akvavit and Berentzens German apple liqueur, house-made celery syrup, fresh lime juice and fresh thyme. Served over crushed ice in a silver Julep mug
Agave Rosado
Kings ginger liqueur and Agavales blanco tequila; house-made raspberry puree with fresh orange and lime juices; a splash of bubbly Cava. Served in a Champagne Flute
Sailor's Choice
rum, rhum agricole, pisco & cachaca cocktails
Gustavia Fizz
Batiste rhum agricole blanc; Briottet creme de peche with yellow chartreuse; fresh lemon juice and egg white; rosemary sprig. Served "on the rocks" with a splash of Graham Beck brut sparkling wine
1944 Mai Tai
Appleton Estate V/X and El Dorado rums, fresh lime juice, orgeat syrup, orange curacao. Served short over crushed ice
Samba Bebiba
Novo Fogo aged cachaca with Rothman & Winters apricot liqueur; house-made roasted pineapple syrup and fresh lime juice; fresh mint and grapefruit oil. Served "up" in a chilled coupe glass
Chicha Morada
Oro Pisco Quebranta and green chartreuse; house-made chicha morada (Peruvian purple corn, fruits and spices), fresh lime juice and egg white. Served "up" in a coupe glass
House Favorites
some popular selections over the years
Ciello Rosso
Skyy citrus vodka, Campari, fresh basil leaves, fresh ruby red grapefruit and lemon juices. Served "up" in a chilled cocktail glass with a twist of lemon and fresh basil leaf
Zen
House-made ginger-peppercorn syrup and fresh lime juice; Beefeater gin and fresh mint. Served "up" in a chilled cocktail glass
Venerables
our tribute to the classics
The Fourth Regiment Mixed Drinks, Jacques Straub, Circa 1913
Templeton rye whiskey and Carpano Antica vermouth; dashes of Peychauds, Regans Orange, and The Bitter Truth Celery bitters
Japanese The Bartenders Guide, Jerry Thomas, Circa 1862
Pierre Ferrand Cognac, orgeat syrup, Angostura and Jerry Thomas Decanter bitters
Opera Cocktail The Savoy Cocktail Book, Circa 1933
Citadelle gin, Dubonnet Rouge, Luxardo maraschino liqueur, Fee's orange bitters
from garden to glass
The Smoking Rabbit
House-made roasted carrot puree with savory Italian parsley; smokey mezcal with Fair Trade quinoa vodka; Lillet Blanc and fresh lemon juice. Served "up" with radish garnish
Celery Swizzle
Aalborg Akvavit and Berentzens German apple liqueur, house-made celery syrup, fresh lime juice and fresh thyme. Served over crushed ice in a silver Julep mug
Agave Rosado
Kings ginger liqueur and Agavales blanco tequila; house-made raspberry puree with fresh orange and lime juices; a splash of bubbly Cava. Served in a Champagne Flute
Sailor's Choice
rum, rhum agricole, pisco & cachaca cocktails
Gustavia Fizz
Batiste rhum agricole blanc; Briottet creme de peche with yellow chartreuse; fresh lemon juice and egg white; rosemary sprig. Served "on the rocks" with a splash of Graham Beck brut sparkling wine
1944 Mai Tai
Appleton Estate V/X and El Dorado rums, fresh lime juice, orgeat syrup, orange curacao. Served short over crushed ice
Samba Bebiba
Novo Fogo aged cachaca with Rothman & Winters apricot liqueur; house-made roasted pineapple syrup and fresh lime juice; fresh mint and grapefruit oil. Served "up" in a chilled coupe glass
Chicha Morada
Oro Pisco Quebranta and green chartreuse; house-made chicha morada (Peruvian purple corn, fruits and spices), fresh lime juice and egg white. Served "up" in a coupe glass
House Favorites
some popular selections over the years
Ciello Rosso
Skyy citrus vodka, Campari, fresh basil leaves, fresh ruby red grapefruit and lemon juices. Served "up" in a chilled cocktail glass with a twist of lemon and fresh basil leaf
Zen
House-made ginger-peppercorn syrup and fresh lime juice; Beefeater gin and fresh mint. Served "up" in a chilled cocktail glass
Venerables
our tribute to the classics
The Fourth Regiment Mixed Drinks, Jacques Straub, Circa 1913
Templeton rye whiskey and Carpano Antica vermouth; dashes of Peychauds, Regans Orange, and The Bitter Truth Celery bitters
Japanese The Bartenders Guide, Jerry Thomas, Circa 1862
Pierre Ferrand Cognac, orgeat syrup, Angostura and Jerry Thomas Decanter bitters
Opera Cocktail The Savoy Cocktail Book, Circa 1933
Citadelle gin, Dubonnet Rouge, Luxardo maraschino liqueur, Fee's orange bitters
* Table-side Absinthe service: currently featuring St George and Kubler
** Rum Flight: ask your server or bartender about our featured monthly flight of 3 rums
*** Batch #2, Barrel-Aged Cocktails: now in the barrel; should be available later part of May
** Rum Flight: ask your server or bartender about our featured monthly flight of 3 rums
*** Batch #2, Barrel-Aged Cocktails: now in the barrel; should be available later part of May
Rosita: Tequila, dry & sweet vermouths, Campari, bitters
The Caribbean Shuffle: Jamaican rums, sherry, falernum
Red Hook: Rye whiskey, Luxardo maraschino, Punt e Mes
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