Photo: Bleeding Orange (topped with foam, edible lavender flowers, grilled & candied Rangpur limes)
Taking a Winter Cocktail class at the Ferry Plaza Building through CUESA was exciting because lead by artisanal cocktail master, Scott Beattie, from Healdsburg's Cyrus (I wrote about it in The Perfect Spot). Besides getting educated on how to make gorgeous foams, rims and syrups, Dan and I got to imbibe and make three cocktails, the beauty of the day in taste and presentation being the Bleeding Orange, found in his book. Topped with edible flowers and a candied or a slow-roasted Rangpur lime from Scott's back yard, the drink was Charbay Blood Orange and Meyer Lemon vodkas with fresh-squeezed Meyer lemon, blood orange, Fee Bros peach bitters and homemade simple syrup of nutmeg, allspice, cinnamon.
Currently watching: The Catherine Cookson Collection: The Moth