We are teaming up with Event Santa Cruz to bring the community the first annual Santa Cruz Waves Cocktail Week. This week will be at the end of September, from the 23rd – 28th. We’ll be featuring one cocktail per venue for the entire week for patrons to come and try.
Then on Friday Sept. 28 we will have a BIG END OF COCKTAIL WEEK BASH at Verve Coffee at 104 Bronson Street from 6pm to 9pm.
Food by Chuy Santa Cruz, Shucked, and more TBA soon >www.eventbrite.com/e/1st-annual-santa-cruz-waves-cocktail-week-tickets-49530594341?aff=efbeventtix
$5-$8 drinks all week at:
And many more TBA soon
515 Kitchen & Cocktails
Name of Drink: The Riptide
The Riptide is a dangerous cocktail that make make you get carried away! The Riptide features Venus Spirits Aquavit made locally in Santa Cruz, Lime, Creme de Peche peach liqueur, orgeat, coconut water and peychauds bitters . Aquavit is a spirit that is typically produced in Scandinavian. It is made in the same way as one makes gin but instead of focusing on juniper berries aquavit focuses on caraway giving it a flavor like rye bread which pairs wonderfully in the tiki style cocktail.
Name of Drink: BOBA PHAT $7
nolet’s gin, matcha green tea, simple, milk, boba pearls
Inspiration behind drink:
I am fascinated with the idea of bubble tea (aka boba tea).
To me, it’s such a bizarre and interesting food that has exploded in popularity. I wanted to create a grown up boozy version of this fun treat. Boba pearls (also know as tapioca balls) are a product that comes from tapioca, a starch which is in turn extracted from the cassava root. Bubble Tea , originally created in Taiwan , is a non-alcoholic tea-based drink invented in the 1980s.
Is their a story behind the drinks name? If so, fill us in!
I am a die hard Sci Fi fan. As a a kid born in the 80’s, Star Wars is part of my nerdy makeup! “BOBA FETT” is a cult figure and one of the most popular Star Wars characters. As a bounty hunter in the films, he is a cool and collected character that presents a “wicked ambiguity.” I changed the “FETT” into
“PHAT” a silly, ridiculous and outdated term (in my opinion) for “cool” or awesome.” “That album she released is “phat”
Detailed description of the drink (ingredients, flavors, what makes it memorable)
Nolet’s is a gorgeous dutch gin with a beautiful viscosity and sweetness. It lends itself perfectly to this cocktail .We make the matcha tea mix from quality matcha powder, whisking it with boiling water, fine straining , allowing to chill and adding house simple syrup.
We prepare the cocktail by adding the cooked boba pearls that have been slightly chilled and stored in simple syrup to the bottom of a snifter glass, then shake together the gin, matcha mix, whole milk and fine strain. We add a special wide boba straw . Almond or soy can be used in place of milk for our non-dairy guests. This cocktail is well balanced, slightly sweet, pleasantly bitter, clean and herbaceous.
This whiskey based cocktail comes together with luxardo bitters, citrus, house mae black pepper & honey simple over fresh basil. deliciously herbaceous and excitable, this cocktail is likely to cause some trouble in paradise.
THE PARISH PUBLICK HOUSE
Name of the drink: Jasbir Hibiscus Margarita
Inspiration for the drink: Partner, Karen Madura, had just been in the Florida Keys drinking a lot of margaritas and daiquiris and this cocktail is a kind of margarita and daiquiri hybrid.
Is there a story behind the drink’s name? If so, fill us in! Jasbir loves the color pink; shirts, sunglasses, backpacks, everything…so we worked our way one afternoon through some drink ideas to try and incorporate hibiscus into something tasty. We decided on a margarita variation using Suerte Tequila, Rhum Clement Orange Shrubb, fresh lime, and a hibiscus simple. When we finally got the balance it looked great in the glass and was a good homage to the years I had been living in Colorado, the holidays I spent drinking in the Caribbean, and Jasbir’s favorite color pink.
Detailed description of the drink (ingredients, flavors, what makes it memorable):
Suerte Reposado (2), Rhum Clement Creole Shrubb (1/2), House Hibiscus Simple Syrup (1/2), Salt (pinch), Fresh Lime (3/4)…. shaken and double strained over fresh ice. Salt rim. Lime garnish.
Suerte Reposado: Hand Picked Blue Weber Agave from the highlands of Jalisco slow roasted for 52 hours in a traditional brick oven and then Tahona crushed for 16 hours. Aged 7 months in charred white American oak barrels…butterscotch, subtle plum, and oak notes.
Rhum Clement Creole Shrubb: Most orange cocktail additives have a cognac or neural spirits base but Rhum Clement Creole Shrubb uses rhum agricole, a distinctive type of rum from Martinique that is made from sugar-cane juice rather than molasses, the base material for most other rums. Rhum agricole is sharper and more peppery in flavor than molasses-based rums. For Creole Shrubb, bitter orange peels and a mix of spices are added to the base. This makes for a lean and sharp liqueur, with the rich orange notes typically found in curacaos but without the heavy sugar sweetness.
The hibiscus simple is simple. It is a 1:1 simple with dried hibiscus flower added. 500 ml water: 500 grams sugar: 30 grams dried hibiscus flower simmered twelve minutes and stood ten and strained will get you there.
Name of the drink: Blackberry Mule – Titos Vodka, Fresh Lime juice, Blackberry Syrup, Ginger Beer, Garnished with Mint & Lime
BRUNO’S BAR & GRILL
Name of the drink: Bruno’s Big Bloody
Try this Bruno‘s BBQ Bloody made with Tito’s with a brisket slider and chicken wing. Only $7 (reg. $12)
BRADY’S YACHT CLUB
Drink: Jalapiña Margarita
- Agave de Cortes artisanal Mezcal Tequila
- Tanteo jalapeño tequila
- Pineapple juice
- Lime juice
Jack O’Neill LoungeDrink: Harbor Sunset
Rum | Mango | Orange Grenadine | Sour Splash
ROSIE MCCANS IRISH PUB
Drink: Kentucky Sunrise – Bullet Bourbon, Giffard Fraise Des Bois, fresh lemon angostura Aromatic Bitters and Ginger Beer.