Mixologist Freddie Sarkis curated a custom cocktail menu to reflect the globally inspired cuisine at the newly opened Scroll Bar Waterside Kitchen in Redwood City. The fare at the eatery that’s inside the Pullman San Francisco Bay Hotel ranges from an ahi poke stack appetizer to the $350 Scroll Kitchen luau pig that has to be ordered 48 hours in advance and requires a minimum of eight diners.

As for the flavor profile of the punny “Dill or No Dill,” Sarkis says, “The herbal and light smoke flavors paired with the botanicals in the gin make for a refreshing hit and a different style of cocktail.”

INGREDIENTS:
- 1.5 oz. gin .75 oz. fresh-squeezed lemon juice
- .5 oz. St-Germain Liqueur
- 2 sprigs dill
- 2 slices cucumber

DIRECTIONS:
- Combine and shake first three ingredients.
- Pour into a coupe glass.
- Garnish with dill and cucumber.

Courtesy of Scroll Bar Waterside Kitchen, Redwood City

Next time you’re at Motif hotel in Seattle, stop by Frolik Kitchen + Cocktails and try the Piña Romero cocktail, conjured up by bar manager Chris Blakeslee.

INGREDIENTS
—2 oz. BarSol pisco
—1/2 oz. rosemary syrup
—1/2 oz. lemon juice
—1 oz. pineapple juice
—rosemary sprig for garnish

DIRECTIONS
Combine ingredients, garnish with the rosemary sprig and enjoy!

Courtesy of Frolik Kitchen + Cocktails

 

 

INGREDIENTS:
– 1.5 oz. Hendrick’s Gin
– 5 oz. lime juice
– 5 oz. raspberry simple syrup*

DIRECTIONS:
Combine all ingredients into a shaker with ice. Shake well and pour into a glass and garnish with fresh raspberries.

*Raspberry Simple Syrup Yields 1 gallon

INGREDIENTS:
– 1 gallon water
– 14 oz. raspberry jam
– 8 tbsp. sugar