We had a lovely evening last night dining at Los Nepoles with our new friends from Grub With Us. The night was a huge success, we met some great people and enjoyed a fabulous meal. We hope there will be many more to come. If you are interested in joining us for a meal in the future, please check out our group here.
Our drinks for the evening were inspired by two classic cocktails, the margarita and the daiquiri. The Lark Creek Inn margarita was an example of how to make your own infused spirit at home and incorporate it into a cocktail. The White Daiquiri was an example of how to make an inspired simple syrup and incorporate it into a drink. Two simple concepts that we hope our fellow diners will try at home. Here is what you missed:
Lark Creek Inn Margarita
2 oz Lark Creek Inn infused tequilla
3/4 oz agave nectar or, simple syrup
1 oz fresh squeezed lime juice
Shake and serve into a salt-rimmed rocks glass.
Notes: This infusion is from Bradley Ogden of the Lark Creek Inn, Larkspur, California in 1995. I found it in Gary Regan's book "The Joy of Mixology".
When making infusion, be sure and check every 12 hours for desired spiciness. When I get the desired heat, sometimes I remove the Serrano and leave the pineapple for a few more days to get a more fruit forward infusion. Don't feel limited, this would be a fun recipe to play around with using different chilis. Try a chipotle for a smokier infusion. You could also switch the fruit out. I am sure mango would be delicious.
2 oz white rum
3/4 oz cinnamon orange peel syrup
3/4 oz fresh squeezed lime juice
3/4 oz coconut milk
Shake and strain into chilled rocks glass. Garnish with candied orange peel or stick of cinnamon.
Notes: We also tried this drink with some darker rums and it was delicious. With the darker the rum, we noticed more banana, vanilla and spice notes. Also, this drink is lovely over ice, but would be delicious blended.