“We asked our bartenders to come up with 20 cocktails to feature at Napa Rose,” says Philippe Tosques, general manager of the restaurant at Disney’s Grand Californian Hotel & Spa. Philippe and restaurant manager Eric Quezada challenged bartenders Matt Ellingson, Ryland Brown and Joe Monje to come up with incredible libations, featuring all sorts of unusual combinations.
“Eric and I both were pleasantly surprised by the complexity and flavor profiles,” says Philippe. How about the British Spitfire with VeeV Acai, Domaine de Canton Ginger and fresh lemon honey syrup? Or the Equinox, with Calvados, Liquor 43, Goldschlager, Cherry Heering and fresh lime juice. There’s also a classic Old Fashioned and a Manhattan, and the signature Napa Rose with Beefeater gin, Campari, Drambouie, fresh lemon juice and Peychaud bitters.
Below is the recipe for the Bitter Storm. “I think this is a really good reflection of what we’re doing at the Napa Rose bar,” says Philippe.
¾ ounce Bulleit Bourbon
¾ ounce Fernet-Branca
½ ounce Cherry Heering liqueur
½ ounce Poire William brandy
½ ounce Orgeat syrup
¾ ounce lemon juice
Grapefruit peel, for garnish
- Pour all ingredients into a shaker; fill with ice and vigorously shake for 30 seconds.
- Strain into a tall chilled classed filled with ice. Garnish with grapefruit peel.