I'm jumping the gun a bit, and there will be a more in-depth post about my new project working my way through Trevor Felch's book San Francisco Cocktails.The first Cocktail in the book was created specifically for San Francisco Cocktails by Duggan McDonnell. McDonnell is the author of Drinking the Devil’s Acre, and a highly respected voice in the SF cocktail scene. This cocktail was designed to showcase California in theme and materials, including California produced Rye and Brandy as well as a liqueur made from the state flower the California poppy.
So, here’s the dirt… First, I will admit that I am not made of time and money and so I used what I had sitting in my already very full liquor cabinet. Maybe one day I will invest in some local Rye and Brandy, but for this cocktail I went with the last dregs of some Whistle Pig Rye and a middle of the road Cognac. I now have an overwhelming amount syrup that tastes vaguely like dodger coconuts, and a feeling that not all coconut water is made equal. Honestly, and I rarely say this about anything that contains alcohol, I didn’t like it enough to drink it.
Gold Mountain (Duggan McDonnell)
1.5 oz. Whistle Pig Rye
0.5 oz. Cognac
0.5 oz. Coconut syrup (1:1 coconut water to sugar)
1 bar spoon GreenBar Grand Poppy Liqueur
2 dashes angostura bitters
2 dashes Scrappy’s Bitters Chocolate bitters
Combine all ingredients in a mixing glass with ice and stir, strain into and Old Fashioned glass over a large ice cube and garnish with an orange peel.