Craft & Cocktail 13

One of the most intriguing aspects of L’Auberge Del Mar is the atmosphere: cozy seating, burning fire in the hearth, not to mention the iconic view. With more than a couple places to toast with friends, The Living Room, Bleu Bar, Coastline and KITCHEN 1540, we would be remiss not to mention the amenable staff behind the cocktails. Those friendly faces responsible for crafting any elixir your heart, or your taste buds desire. They craft their cocktails and update their menu to reflect the seasonal changes and showcase nature’s bounty. Here we share some of our favorite cocktails for you to craft, some of which you may not see currently on their cocktail menu, but are worth a shake, stir and sip!

Barrel Aged Manhattan

A different take on the aged liquor and spirit, this concept takes all the components of the classic Manhattan and ages all ingredients in a wooden barrel.

Pear & Ginger Kombucha

1 1/2 oz vodka, Titos

.75 oz pear liquor

3 oz ginger kombucha

1/4 sliced pear

drizzle lemon juice

rosemary sprig

Glass: Collins

Pour all ingredients into a highball glass filled with ice. Garnish with lemon-drizzled sliced pear, skewered on a cocktail pick and a sprig of rosemary.

SoCal Cocktail

1.5 oz. El Jimador blanco tequila

1 oz. Aperol

1 oz. coconut water

1 oz. passion fruit juice

.25 oz. fresh lemon juice

orange wheel

Tools: shaker, strainer

Glass: Collins

Garnish: blood orange wheel

Combine the ingredients in a shaker with ice. Shake and strain into an ice-filled glass. Garnish.

Amelía

1.5 oz Ketel One Citron Vodka

.5 oz St. Germain Elderflower Liqueur

.5 oz fresh lemon juice

2 oz blackberry purée

Glass: Martini

Garnish: Lemon twist

Combine the ingredients in a shaker with ice. Shake and strain into martini glass. Garnish.

Juliet & Romeo

2 oz Gin, Beefeater

3⁄4 oz lime juice

3⁄4 oz simple syrup

3 dr rose water

3 dr bitters, Angostura

3 sli cucumber

3 spg mint

1 pinch salt

Glass: Martini

Muddle cucumber, salt. Slap the mint. Add rest of ingredients. Let sit for 30 seconds (time allowing). Shake. Strain. Garnish with one floating mint leaf and one drop rose water on top of leaf, and 3-5 more drops of Angostura on the surface of the drink.

Kikori Punch

1.75 oz Kikori Japanese Whiskey

.5 oz lavender simple syrup

1 blood orange wheel

3 oz soda

Glass: Bucket

Garnish: candied orange chip

Muddle the orange, add ice, lavender simple syrup and whiskey. Top off with soda.

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