Powered by
Movable Type 3.2

HOME SHOP FOR FINE FOODS BOOKS RECIPES FOOD NEWS PODCASTS SHOPPING CART CONTACT US
American Feast's Sustainable Food Blog
Learn more about natural & organic foods, sustainable food, your health and our planet at the American Feast Blog



« Linda West Eckhardt's Recipe for Warming Cannellini Soup with Kielbasa & Kale | Main | Super Home Team Guacamole Recipes »

Jackie Patterson's Violet Hour Cocktail Recipe

San Francisco Sunset.jpg
San Francisco Sunset (photo by R. Beaty, courtesy of morgueFile.com)

It seems our old friend Gary Regan, the author and master mixologist, has an artistic side which we’ve previously failed to fully appreciate. He recently quoted from "The Hour" by Bernard DeVoto, “…the violet hour, the hour of hush and wonder, when the affectations glow and valor is reborn, when the shadows deepen along the edge of the forest and we believe that, if we watch carefully, at any moment we may see the unicorn."

The violet hour happens to be one Gary’s favorite times of day. It is the cocktail hour, when the day’s labors are done, the sun is slipping into the horizon, and the time for sipping a restorative cocktail has arrived. Gary’s come across a new potion that suits that time beautifully, the Violet Hour Cocktail. It is the creation of Jackie Patterson from when she was the lead bartender at the elegant San Francisco eatery, Zinnia. According to our old friend, the drink played a major role in winning her a trip to France to compete in the finals of a worldwide cocktail competition.

Gary writes, “…there is a chance, albeit slight, that if you sip a Violet Hour cocktail and, with soft eyes, you look out over the San Francisco Bay, you might just catch a glimpse of DeVoto's unicorn as it canters gently over the waves. And wouldn't that be a treat?"

Ingredients for 1 Drink

• 2 Ounces Sobieska vodka
• 1/2 Ounce Marie Brizard Parfait Amour
• 1/2 Ounce Lillet Blanc
• 1 Dash anisette
• 1 Lemon twist, for garnish

Preparation

1. Fill a cocktail shaker two-thirds with ice and add vodka, Marie Brizard Parfait Amour, Lillet Blanc and anisette.
2. Stir for 15 seconds and strain into a chilled cocktail glass. Add the garnish.

Gaz Regan.jpg
Gary Regan Himself

If you’d like to purchase the book on spirits & cocktails that Gary Regan calls, “My Baby” go to: The Joy of Mixology: The Consummate Guide to the Bartender's Craft

If you’d like to purchase a terrific bartender’s guide authored by Gary's partner Mardee go to: The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks

To visit Gary and Mardee’s wonderful web site and sign up for their very witty newsletter go to: Ardent Spirits

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

TrackBack

TrackBack URL for this entry:
http://blog.americanfeast.com/cgi-bin/mt/mt-tb.cgi/908

 


Bookmark and Share


button

125 1000 of prem winesbutton

CARTOON BANK SAVINGS: 10% OFF COUPON

button
 

Copyright © 2007 Sustainable Food Natural Slow Food Products American Feast | Privacy Policy | Shipping Policy | Site Map