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Juanita’s Summer Sangria (by Kevin Hoskins)
Serves 12
2 bottles Sancerre blanc
8 ounces Giffard Crème de Pêche de Vigne
8 ounces cognac
4 ounces freshly squeezed lemon juice

Mix all the ingredients in a large Cambro container. Cover and refrigerate overnight. Transfer into a pitcher and pour into tall glasses filled with ice.

 

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The Juanita MORE! Cocktail – Available at QBar/SF

Pablo knows how to squeeze my lemons.

It’s a popular drink on the cocktail menu. And it’s absolutely delicious! Created by bar manager Dana Gleim and served exclusively at QBar/SF – home to Booty Call Wednesdays and a host of other hot party nights, this cocktail was designed with my tastes in mind. I’ve been a whiskey and ginger gal for quite a long time. And I love to start my night off with one of these refreshing drinks. You can stop into QBar any night of the week and order one of these specialty cocktails up. Or, for those of you that consider yourself a master mixologist – you can just follow the recipe here.

The Juanita MORE! Cocktail
4 blackberries / plus one for garnish

1/4 of a freshly squeezed lemon juice

2 ounces of Jameson Irish Whiskey

3 dashes of Angostura bitters

Splash of Bundaberg ginger beer
Ice

Gently muddle the blackberries in a pint glass. Squeeze the lemon juice into the glass and add the Jameson and bitters. Shake well and double-strain over a tall iced glass.

Bartender Pablo straining the muddled blackberries.

Top with Bundaberg ginger beer and garnish with a blackberry.

Drink and enjoy!

The Juanita MORE! Cocktail