3 Seasonal Sips from San Francisco’s True Laurel
With colder weather among us, cozy up with seasonal cocktails from True Laurel, San Francisco’s much loved cocktail bar and recipient of the Ketel One Sustainable Bar Award from North America’s 50 Best Bars!
Preparation
The cocktail is clarified, proofed and carbonated.
Serve in a Collins glass.
Quinine Cobbler
by Nicolas Torres, Co-Founder and Beverage Director at True Laurel
Ingredients
¾ oz. Cocchi Americano
¾ oz. Contratto Bianco
1 oz. Sherry-Amontillado Napoleon split
½ oz. House Grenadine*
Preparation
Combine all ingredients in Hurricane glass.
*House Grenadine
Ingredients
6 cups Sugar
2 quarts (64 oz.) Hidden Star Pomegranate Juice
Preparation
Put sugar and pomegranate juice in a small pot.
Set the temperature to 240*F.
Stir until the sugar has completely dissolved.
Allow mixture to boil, then low the temperature to a simmer between 160*-180*F.
Allow to simmer for about 12- 20 minutes.
Be sure to not let it come to a boil for too long!
Taste for a cooked pomegranate flavor.
Cook more as necessary, or turn heat off and allow to cool.
Once cooled, add 1 oz. rose water for 2 quarts of syrup.
Preparation
Add all ingredients to a shaker, shake, and strain into a Coupe glass.
*Cold Brew Coffee Concentrate
Ingredients
4 parts water
1 part coffee
Preparation
Combine ground coffee of your choice with water, then rest in the fridge for 12-24 hours.
The post 3 Seasonal Sips from San Francisco’s True Laurel appeared first on Chilled Magazine.