3 Seasonal Sips from San Francisco’s True Laurel

With colder weather among us, cozy up with seasonal cocktails from True Laurel, San Francisco’s much loved cocktail bar and recipient of the Ketel One Sustainable Bar Award from North America’s 50 Best Bars!

Liqueur, Rum

Niños Peardidos

by Nicolas Torres, Co-Founder and Beverage Director at True Laurel

Ingredients

• 1 ½ oz. Rum
• ½ oz. Rooibos syrup
• ¼ oz. Amontillado
• 1/8 oz. Alma Tepic
• ½ oz. Spiced Pear Liqueur
• 1 oz. Pear Juice
• ½ oz. Citrus
• 2 oz. Water

Preparation

1. The cocktail is clarified, proofed and carbonated.
2. Serve in a Collins glass.

Sherry, White Wine

Quinine Cobbler

by Nicolas Torres, Co-Founder and Beverage Director at True Laurel

Ingredients

• ¾ oz. Cocchi Americano
• ¾ oz. Contratto Bianco
• 1 oz. Sherry-Amontillado Napoleon split
• ½ oz. House Grenadine*

Preparation

1. Combine all ingredients in Hurricane glass.

*House Grenadine

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Ingredients

• 6 cups Sugar
• 2 quarts (64 oz.) Hidden Star Pomegranate Juice

Preparation

1. Put sugar and pomegranate juice in a small pot.
2. Set the temperature to 240*F.
3. Stir until the sugar has completely dissolved.
4. Allow mixture to boil, then low the temperature to a simmer between 160*-180*F.
5. Allow to simmer for about 12- 20 minutes.
6. Be sure to not let it come to a boil for too long!
7. Taste for a cooked pomegranate flavor.
8. Cook more as necessary, or turn heat off and allow to cool.
9. Once cooled, add 1 oz. rose water for 2 quarts of syrup.

Liqueur, Scotch

TL Carajillo

by Nicolas Torres, Co-Founder and Beverage Director at True Laurel

Ingredients

• ¾ oz. Mr. Black Cold Brew Liqueur
• ½ oz. Highland Park 12 Year Scotch
• 1 ¼ oz. Licor 43
• 1 oz. Cold Brew Coffee Concentrate*
• Salt (to taste)

Preparation

1. Add all ingredients to a shaker, shake, and strain into a Coupe glass.

*Cold Brew Coffee Concentrate

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Ingredients

• 4 parts water
• 1 part coffee

Preparation

1. Combine ground coffee of your choice with water, then rest in the fridge for 12-24 hours.