For some of us, January is a time to reset and take a break from alcohol. For others, it's a time to charge full-steam ahead with fun new libations.
Whether your month is dry or wet, these cocktail recipes from San Francisco's Copra in Pac Heights and Holy Water in Bernal Heights will dislodge you from the post-holiday rut.
Dry January: NA Tiger's Eye from Copra
Dry January: NA Tiger's Eye Cocktail from Copra
(Courtesy of Copra)
Copra's cinnamon-spiced NA cocktail comes courtesy of Copra bar director and partner at WestBev, Christopher Longoria.
Ingredients
0.75oz Wilderton Citrus
0.75oz Wilderton Bittersweet Aperitivo
0.75oz cinnamon star anise syrup (recipe follows)
1 bar spoon saline solution (recipe follows)
0.5oz lemon juice
Add all ingredients into cocktail tin and shake vigorously. Double strain into a Nick & Nora style glass. Garnish with Luxardo maraschino cherry .
Cinnamon-Star Anise Syrup
70g cinnamon sticks, cracked and broken
20 g star anise pods
1 Liter of water
Toast the spices in the pot before adding water. Bring to boil and let simmer for 30 min. Strain through coffee filter and fine mesh strainer. Weigh out remaining liquid and add equal parts white sugar by weight. Stir until sugar is dissolved.
Saline Solution
combine 100g hot water + 20g kosher salt, stir until it dissolves.
Wet January: After the Gold Rush from Holy Water
(Courtesy of @holywatersf)
Holy Water's tropically-twisted bourbon cocktail comes courtesy of bar owner John Ottoman.
Ingredients
1.5oz bourbon (Ottman prefers Old Grand Dad Bonded)
.75oz pineapple gomme (Small Hands Foods or Super Jugoso)
.5oz Rothman and Winters apricot liqueur
.5oz fresh lime juice
Shake ingredients quickly with ice for 3-4 seconds. Double strain over fresh ice into a rocks glass, and garnish with a lime wheel.
