When hosting a dinner party, aside from the customary waffling on what to serve, we find ourselves always having the internal debate or whether to serve wine or a cocktail. Fortunately, the experts from Big Night Restaurant Group’s trending San Francisco spot, Leo’s Oyster Bar have solved this dilemma with this cocktail lineup that combines the best of both worlds! While Leo’s is known throughout the Bay Area as the go-to for standout seafood, those in the know can attest that the bar staff make some darn tasty cocktails. So when Pottery Barn had the opportunity to partner with Leo’s on a recent PB Party, we knew two things; there would be delicious seafood and fabulous libations. They did not disappoint!
Babarita Cocktail
Ingredients
1.5 oz Tequila
.75 oz Yellow Chartreuse
.5 oz Lemon Juice
.5 oz Lime Juice
.25 oz Agave
6 Pieces of Celery
2 Pieces of Jalepeno
1 Thai Chili (for garnish)
Directions
Add celery and jalapeño to a shaker and muddle. Add the remaining ingredients (not the Thai chili), add ice and shake. Double strain into a double old fashioned glass with a large ice cube. Garnish with Thai chili on the rim. Inform guest that if they want it to be spicier they can add the Thai chili to the drink.
BUBBLE BATH COCKTAIL
Ingredients
1.5 oz Gin (Beefeater)
.75 oz Lavender Syrup (RECIPE BELOW)
.75 oz Lemon Juice
.5 oz Grapefruit Juice
5 Drops Rose Bitters
Rosé Champagne
Lavender Syrup
1 C sugar
1 C water
¼ C dried Lavender Flowers
Directions
Combine first five ingredients in a cocktail shaker, add ice and shake. Double strain into a champagne flute, top with Rosé Champagne and garnish with a grapefruit twist.
To make the lavender syrup, bring water to a boil, add sugar and dissolve. Bring to a boil and remove from heat. Add dried lavender and steep for one hour. Strain the syrup and discard the lavender flowers. Store in the fridge.
Be sure to check out the menu from our PB Party with Leo’s Oyster Bar! In addition, be sure to check out our other PB Party ideas and tips on our web site.
