DRINK OF THE WEEK: Cadiz’s Red White and Blueberry Fizz

Photo by Nik Blaskovich
Photo by Nik Blaskovich

Hooray for the red, white and … blueberry? This week we turned to Cadiz’s bartender, Sean Sepulveda, who appreciates a challenge, for a new twist on July Fourth. For this, he decided to make a drink in a pilsner glass, but you could use a Collins glass in a pinch. He muddled some blueberries in the bottom of the glass, then made a middle foam out of the delicious liqueur Cocchi Americano, poured some sparkling wine on top — he uses Saint-Hilaire Brut, but any dry sparkling brut will do — and on top of that he added the red with some Peychaud’s bitters.

Mr. Sepulveda garnished the drink with sugared blueberries and orange twists but he suggests using a sparkler, a U.S. flag and the like, “because this is America! And freedom!”

That’s the spirit, Sean. You can do whatever you like this holiday — but we do recommend you try our Drink of the Week.

RED WHITE AND BLUEBERRY FIZZ
1 ounce blueberry puree (see recipe)
2 ounces Cocchi Americano semi-foam (see recipe)
2 ounces Saint-Hilaire Brutdry sparkling wine
4 dashes Peychaud’s bitters

In pilsner glass, add blueberry puree to bottom, top with semi-foam carefully, gently add sparkling wine and top with bitters. Garnish with blueberries and orange twists.

To make blueberry puree, muddle 5-6 blueberries and a rich simple syrup (2:1 sugar/water ratio).

To make Cocchi Americano semi-foam: Combine 2 ounces Cocchi Americano (a liqueur), 1 ounce rich simple syrup and 1 ounce lemon juice. Chill and dry shake. Add ice when ready to use and shake again.

Cadiz
509 State St.
(805) 770-2760 or www.cadizsb.com

DRINK OF THE WEEK: Cadiz’s Andalucian

NIK BLASKOVICH / NEWS-PRESS
NIK BLASKOVICH / NEWS-PRESS

Balsamic vinegar. That’s just for dipping, right? Or fancy desserts? Caprese salad, certainly. Despite its mix of sweet and tart, it’s not the ingredient one associates with cocktails. But as we found out the other night, vinegar is slowly making its way back onto the menu of many mixologists, who are starting to figure out the versatility of this ingredient.

That’s a long introduction for one of our Drink of the Week friends, Sean Sepulveda, who wants everybody to know that Cadiz is now open on Monday evenings, and doing quite well, thank you very much. This section of State Street (Cota to Haley) is bustling even on this slowest of days.

Read More

DRINK OF THE WEEK: Cadiz’s Grand Monaco – Irish home version

Grand Monaco - Irish home version NIK BLASKOVICH/NEWS-PRESS
Grand Monaco – Irish home version
NIK BLASKOVICH/NEWS-PRESS

“I like my drinks bitter, boozy and strong,” said bartender Sean Sepulveda, over at Cadiz. We were about to add, “That’s how we like our women too!” but thought better of it.

We had been thinking about St. Patrick’s Day and how most drinks are not made for sipping but for, you know, chugging. You can get an Irish coffee pretty much everywhere, too.

So possibly we could get something that could sate our coffee urges, our drinking needs, and get in a slap of whiskey, all the while allowing us a small respite from the weekend madness.

Mr. Sepulveda gave us a spin on his new cocktail Grand Monaco, a mix of Grand Marnier and bitter liquors like Campari. But while that is on the menu and a lovely smooth beast, this one is not official Cadiz biz: Swap out the Grand Marnier for a good Irish blend — like Mr. Sepulveda does at home — and you’re an Irishman in Monaco. (For example: Bono, who vacations there.)

It’s the coffee that makes the drink, really, and Stirrings Espresso is an astute addition; you need less than regular coffee, and it doesn’t murk up the cocktail’s look.

Try this while the crowds outside drink their car bombs — it’s our Drink of the Week!

GRAND MONACO – IRISH HOME VERSION
Mezcal (any kind will do), to rinse glass
2 ounces Bushmills Black Bush whiskey
2 ounces Dolin sweet vermouth
3/4 ounce Campari bitters
1 ounce Stirrings Espresso
Orange peel (1-inch slice)

Rinse cocktail glass with mezcal. Add other liquids to ice in shaker. Shake and pour into glass. Garnish with orange peel slice, making sure to squeeze oils into drink before adding.

Yield: 1 drink

Cadiz
509 State St. 770-2760 or www.cadizsb.com

DRINK OF THE WEEK: Cadiz’s Tipple of gibraltar

Tipple of gibraltar
Tipple of gibraltar

The relatives are gathered, the turkey’s in the oven, and all you really want is a drink. We know how you feel; we’ve been there.

But instead of reaching into your back pocket for your hip flask, why not whip up something much more appropriate for the season? Yes, this involves cranberry and turkey, and has been designed by Sean Sepulveda, formerly of El Cielito, and now of Cadiz, who is set to roll out a brand new cocktail menu soon.

Read More