Thursday, March 28, 2013

Cocktails at Bakersfield -- make 'em at home!

The way-fun tacos joint on Vine Street called Bakersfield continues to be one of my favorite places in town for a satisfying, inexpensive and healthy-enough dinner. Although it's crowded and noisy no matter what time or day you go, I love it anyway.
In addition to the yummy food, the cocktails are first rate. Here's a photo of the one I had the other night -- I think it was called Chase Avenue -- with a few sips already imbibed before I remembered to take a photo.
They're generous about sharing recipes for their bourbon and tequila based concoctions (and others that feature vodka or rum, as well). Here are a couple of their best-sellers, starting with my all time Bakersfield favorite, the spicy Red Headed Stranger.
(Each recipe makes one drink)

RECIPE: Red Headed Stranger
2 ounces bourbon
1 ounce ginger liqueur (such as Canton)
Dashed of cayenne pepper (to taste -- go easy until you know how much spice you like)
"Squeeze of lemon"
2 dashed bitters, such as Angostura or orange
Add cayenne, lemon juice and bitters to a shaker; stir to dissolve cayenne. Add bourbon and liqueur. Shake over ice. Strain into an ice-filled rocks glass and garnish with candied ginger.
Note: The ginger adds a spicy kick of its own, so start with a little cayenne unless you like to have your lips burned. It took me a couple of tries to get this drink right at home.

RECIPE: Bakersfield Sour
1 ounces Tennessee whiskey
3/4 ounce Grand Marnier
1/4 ounce St. Germain liqueur
4 ounces sour mix (make your own with fresh lemon and simple syrup)
Add ingredients to an ice filled shaker. Shake or stir vigorously and strain into an ice filled highball glass. Garnish with bourbon soaked cherries (yum!)

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