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

The Presidential Touch in Simi Valley

 

Every year, the North American International Auto Show brings out the best of planners and vendors presenting a flurry of spectacular entertainment events during the show’s two-week run in the Motor City.

This drink, crafted by Eurest Catering in partnership with Bedrock Events, was created for a client who was hosting an Auto Show Charity Preview private reception at The Madison Concourse Hotel in downtown Detroit. Not only are local craft brews still popular for events, but locally distilled spirits are also gaining greater popularity.