The air is getting cooler, days are getting shorter and leaves are changing color - it's fall! Celebrate autumn with the perfect chai tea recipe. The combination of sweet and spicy is perfect hot or cold!

Ingredients

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Who doesn't love a margarita? Margaritas are wonderful to enjoy both at restaurants or in the comfort of your own home. With this easy-to-follow recipe, you can say goodbye to store-bought margarita mix and hello to the simple, yet classic margarita recipe.

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In celebration of Sacramento Cocktail Week (August 14-19), we asked some of our team members to name their favorite cocktail from their bar or restaurant.

All cocktail recipes on our menus are created by our beverage director, Brad Peters. While our menus include many classic cocktails such as a margarita or a Manhattan, Brad combines his knowledge of the history of spirits and classic cocktails with modern twists. Brad is an expert at taking a basic cocktail formula (base liquor, sour, and sweet) and elevating it with special ingredients like house-made infusions that cannot be enjoyed anywhere else!

Let's start with one of Brad's favorite cocktails, Cuffs and Buttons, from Paragary's restaurant. Brad enjoys this cocktail, not just beca...

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Summer in Sacramento is all about staying cool. Enter the Basil Cooler cocktail from Berkley Bar. This refreshing concoction, made with fresh squeezed and locally sourced ingredients, is sure to hit the spot. Cheers!

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The Stag Savior cocktail was crafted by Baron Stelling, a talented bartender at Paragary’s Midtown. Stelling recently participated in a national competition sponsored by the National Restaurant Association titled “Star of the Bar”. After winning the regional competition in San Francisco, Stelling went on to compete in Chicago against some of the top bartenders in the nation. Thanks to his tasty and refreshing cocktail, along with his professional presentation, he took first place in the competition!

Stelling dubbed the cocktail “The Stag Savior” as a play on the heritage of Jagermeister. The creator of Jagermeister, Curt Mast, was also a notable German hunter. Mast’ design for the Jagermeister logo was inspired from the story of St. Hubertus, the patron saint of hunters. St. Hubertus was converted to Christianity after he witnessed a vision of the cross between the antlers of a Stag.

Impress your friends at your next gathering with this tasty concoction, or enjoy to yourself after a long day!

The Stag Savior
Author: Baron Stelling, Bartender, Paragary's Midtown
Recipe type: cocktail
Prep time: 5 mins Total time: 5 mins

Baron Stelling recently created this refreshing concoction when he competed (and took 1st place) in the National Restaurant Association "Star of the Bar" competition.

Ingredients

  • ½ oz. gin (recommended brand: No. 209)

  • 1½ oz. Jagermeister

  • ½ oz. apricot liquer (recommended brand: Luxardo)

  • ¾ oz. fresh lime juice

  • ½ oz. aromatic bitters (recommended brand: Angostura)

  • ½ oz. Absinthe

  • ½ oz. Grenadine

Instructions

  1. Combine all ingredients in a shaker with ice.

  2. Shake vigorously for about 10 seconds.

  3. Strain into a double old-fashioned glass with fresh ice.

  4. Garnish with a lime wheel.

  5. Enjoy!

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We call this the “Fresa Smash” at Centro Cocina Mexicana in Sacramento, CA. Now, you can be your own mixologist and enjoy this gem at home!

Fresa Smash
Author: Joel York
Recipe type: cocktail, liquor, syrup

Ingredients

For Ginger Syrup:

  • 1 cup diced fresh ginger

  • 1 cup water

  • 1 cup sugar

To Turn that into a Julep

  • 2 oz. reposado tequila

  • ½ oz. ginger syrup

  • 7 mint leaves

To make a Smash

  • (increase simple syrup to ¾ oz)

  • ¾ oz fresh-squeezed lemon juice

  • 1 strawberry, hulled and quartered

To make a Buck

  • Soda Water

Instructions


For Ginger Syrup:

  1. Press Ginger with muddler.

  2. Add all ingredients in a saucepan and bring to a boil.

  3. Remove from heat and allow to steep 30 minutes.

  4. Strain through a fine mesh sieve.

To turn that into a Julep:

  1. Pour tequila and ginger syrup into cocktail glass.

  2. Add & muddle mint.

  3. Add crushed ice and swizzle.

To make a Smash:

  1. Increase simple syrup to ¾ oz.

  2. Add lemon juice.

  3. Add and muddle strawberry

  4. Add crushed ice and swizzle.

Add to make a Buck

  1. Top with chilled soda water over ice into a highball glass.
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Spiced Pear Sour
Author: Brad Peters, Hock Farm Craft & Provisions
Recipe type: Cocktail

Ingredients

  • Cocktail Ingredients

  • 1½ oz. spiced rum

  • ½ oz rich turbinado syrup (see recipe below)

  • ¾ oz fresh lemon juice

  • 3 oz slices pear

  • Rich Turbinado Syrup Ingredients

  • 2 parts raw turbinado sugar

  • 1 part cup water

Instructions

  1. Cocktail Directions:

  2. In the bottom of a cocktail shaker, gently muddle the pear slices to release flavors and aromas. Add remaining ingredients and shake vigorously with ice.

  3. Strain into a glass over crushed ice. Garnish with pear slices.

  4. Rich Turbinado Syrup Directions:

  5. Combine sugar and water in a small saucepan over medium heat. Stir until sugar dissolves.

  6. Remove from heat and let cool to room temperature.

  7. Once cool, tran

  8. sfer syrup to clean glass jar. Cover and keep refrigerated for up to 2 weeks.

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With the official start of summer just around the corner, we have outdoor soirees on our mind. Add some fun to a backyard BBQ by serving up some fun island-inspired tiki cocktails! Here’s a recipe from Hock Farm Craft & Provisions in Sacramento:

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Tiki-Style Blackberry Daiquiri
Author: Baron Stelling, Hock Farm Craft & Provisions
Recipe type: Cocktail

Ingredients

  • 1.5 oz Bacardi 8 rum

  • ½ oz Galliano

  • ¾ oz fresh lime juice

  • ½ oz simple syrup

  • ¼ oz Blackberry Purée

  • 3 dashes of Bittermens Tiki bitters

  • ½ oz Meyer’s Dark rum (for float)

Instructions

BLACKBERRY PUREE:

  1. First, place one pint of blackberries in the bowl of a food processor. Process until pureed.

  2. Strain through a fine mesh sieve set over a medium bowl. Keep in an airtight container for up to 2 days.

SIMPLE SYRUP:

  1. Combine 1 cup sugar and 1 cup water in saucepan, bring to a boil, then let cool. (You can also find pre-made simple syrup at most grocery stores)

COCKTAIL:

  1. Combine all ingredients except the dark rum. Shake vigorously in a shaker, then pour all contents into an oversized snifter.

  2. Float dark rum on top.

  3. Garnish with fresh blackberries and a cocktail umbrella.

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Celebrate Cinco de Mayo with a classic margarita today! The refreshing combination of fresh lime juice, triple sec and tequila pair well with spicy Mexican foods, especially ones that incorporate a citrus accent, such as a marinade or dressing. Margaritas are wonderful to enjoy both at restaurants or in the comfort of your own home. Here’s an easy Margarita recipe for you to enjoy today:

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Classic Margarita Recipe
Author: Joel York, Centro Cocina Mexicana
Recipe type: Cocktail

Ingredients

  • 1.5 ounce tequila

  • 1 ounce triple sec

  • 1 ounce fresh lime juice

Instructions

  1. Shake with ice and strain into margarita glass with half-salted rim

  2. Add 3-4 ice cubes

  3. Garnish with lime wedge

Notes
Take your margarita to the next level by serving it on the rocks, using a fruit-infused tequila, or adding a splash of Grand Marnier!

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The Kentucky Derby is tomorrow, which means it’s time to put on your fancy hats and enjoy some Southern food and drinks while watching the race!

The Mint Julep has been the traditional beverage of the Kentucky Derby for nearly a century. The refreshing and simple cocktail contains only fresh mint, bourbon, sugar, and ice. If you’ll be celebrating at home tomorrow, here’s a quick and easy Mint Julep recipe from Berkley Bar for you to enjoy:

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Mint Julep Recipe
Ingredients

  • 6 fresh mint leaves

  • 3 tsp powdered sugar

  • 2oz bourbon

  • ice
Directions
1. Place 4 mint leaves in the bottom of a pre-chilled silver julep cup. Add the powdered sugar and a few drops of bourbon. Using a muddler, muddle the mixture well to dissolve the sugar and release the oil and aroma of the mint.
2. Add the remaining bourbon and fill cup with crushed or cubed ice.
3. Stir well and garnish with the remaining mint leaves.
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(paragary restaurant group)

(cafe bernardo)

(esquire grill)

(centro cocina mexicana)