Frankie Wenson
Are you ready to shake up your evenings!?
It’s always 5 o’clock somewhere right? Even though you can’t go out to the bars and get a drink with your friends or coworkers after a long day, we have a way to bring the bar to you! We reached out to some of our #DowntownSac mixologists that work at a number of popular restaurants downtown and asked them to share some of their favorite intoxicating recipes for you to create the perfect cocktail at home. So grab your bottles, fancy glasses, get some garnish and let the evening be-gin!
If you are looking to get food and drinks to-go check out our full list of open businesses here.
Cafeteria15L – Blood Orange Martini
Photo Credit: Cafeteria15L
- 5oz-Grey Goose oranje Vodka
- .5 oz-Solerno blood orange
- .5 oz Monin blood orange
- 5 oz Fresh Orange juice
- Jalapeño Slice
Tips from the bartender: Muddle the Jalapeno with fresh orange juice and then add remaining ingredients. Shake all ingredients and double strain into a martini glass and voilà!
Camden Spit and Larder – Beso De Fuego
Photo Credit: Camden Spit and Larder
- 75 oz Pineapple and fresno Chili infused tequila
- .25 oz Aperol
- .75 oz fresh squeezed lime juice
- .25 oz agave syrup ( 1:1 ratio)
- Tajin and black salt rimmed glass
Tips from the bartender (@hopfiend916): Build all ingredients in shaker, fill with ice, SHAKE, strain over salt/tajin rimmed rocks glass. Add ice to rocks glass and then add garnish with dehydrated lime and pineapple leaf.
How to make pineapple and fresno chili tequila:
- 1 bottle of blanco tequila
- 1 pineapple
- 1 fresno
Tips from the bartender: Peel and core pineapple saving the top leaves for garnish. Deseed and cut up one fresno chili. Start with one chili per bottle of tequila and build from there, as sometimes the heat of the chili is very unpredictable. Add everything to a sealable container. Let steep for at least 24 at room temp. Strain it, and then you are ready to go!
El Santo Cantina – Pinata Shooters:
Photo Credit: El Santo Cantina
Consists of 3 flavorful shooters to get the party started!
Watermelon Shooter
- Freshly squeezed watermelon juice
- Tequila of your choice
- Tajin Rim
Mango Shooter
- Mango Puree
- Tequila of your choice
- Tajin rim
Strawberry Shooter
- Strawberry puree
- Tequila of your choice
- Salt rim
Ten Ten Room – Violet Spritz
Photo Credit: Ten Ten Room
- 1 oz Absolut Elyx Vodka
- 3/4 oz Lemon Juice
- 1/2 oz The Bitter Truth Violet Liqueur
- 1/4 oz Simple Syrup
Tips from the bartender: Stir ingredients in a mixing glass; pour over the rocks into a wine glass and top with Sparkling White Wine and garnish with a Edible Lotus and a Lemon Wheel.
Brasserie Capitale – The Sazerac
Photo Credit: Brasserie Capitale
- .5 oz of absinthe (we recommend La Fee)
- 2 oz Rye Whiskey
- .25 oz simple syrup
- 3 dashes peychaud bitters
Sazeracs are a classic French cocktail that can be made with cognac or rye whiskey. They are a close relative of the old fashioned. Peychaud’s bitters and a lemon twist give it a distinct appearance. An absinthe rinse creates a nose of anise. This stiff drink is best enjoyed on a warm porch, with a nice cigar.
Tips from the bartender: “Rinse” the glass with your absinthe. Pour the whiskey and simple syrup in yurai or pint glass. Dash your peychauds. Fill with ice, and stir 10 times one way, 10 times the other, and strain into a rocks glass over a large cube. Finish with a lemon twist and enjoy!
Station 16 – Sparkling Peach
Photo Credit: Station 16
- 5 oz Ketel One Peach & Orange Blossom Botanical Vodka
- 2 dashes of Angostura Orange Bitters
- .5 oz Lime Juice
Tips from the bartender: Build all the ingredients in a 10 oz Etched Goblet. Then add ice and top off with Sparkling ICE Peach Nectarine sparkling water topped with a Peach Ring candy gummy and Spring of Mint.
The Firehouse Restaurant – Spice Up The Night Cocktail
Photo Credit: The Firehouse Restaurant
- 1.5 ounces Vodka
- 0.5 ounces lemon juice
- 1.0 ounces simple syrup
- 3-4 freshly sliced jalapeño (in rounds)
- Splash of club soda
Tips from the bartender: Combine Vodka, Lemon Juice, and Simple syrup into a cocktail shaker with approximately ½ cup ice/cocktail. Shake vigorously for 30 seconds and pour contents of shaker directly into a chilled rocks glass. Add sliced jalapeño and a splash of Club Soda to finish. (For a spicier cocktail, add the jalapeño slices into the cocktail shaker prior to shaking it up).
*If you don’t already have simple syrup, it is made by combining stirring 1 part sugar into 1 equal part warm water, stirring until dissolved and then chilling the mixture.
We hope this inspired your inner bartender to come out! If you recreate any of the recipes shown above make sure to tag the restaurant and @DowntownSac for a chance to be featured on our social channels.
Cheers!