Annette Brown, Visit Temecula Valley
Temecula Valley Southern California Wine Country shares how to make some of its top-selling summer cocktails. Though its swim up bars, poolside cabanas and hopping night life is closed right now, residents over the age of 21 can still enjoy their popular drinks from the comfort and safety of home. From Old Town Temecula to Temecula Valley Wine Country to Pechanga Resort Casino, “cheers” until everyone can meet again.
Mac’s Mule from 1909
- 1.5 ounce vodka
- 0.5 ounce agave syrup
- 0.5 ounce lime juice
- Approximately four or five muddles (smashed up) raspberries
- Top the drink with ginger beer.
Barrel Aged Boulevardier from Cork|Fire Kitchen at Temecula Creek Inn
This is a nouveau take on the Old Fashioned that is smooth, slightly sweet and hits all the right notes.
- 1 ounce whiskey
- 1 ounce Campari
- 1 ounce Sweet Vermouth
Build in mixing glass 3 oz. pour over large cube in rocks glass. Expressed orange peel garnish.
Lavender Martini from Avensole Winery Restaurant
- 1 ounce gin (grape based)
- 0.5 ounce Sweet & Sour
- 0.5 ounce lavender syrup
- 3 dashes Bitters
- Lemon slice for garnish
Place ingredients in cocktail shaker with ice and shake until cold. Carefully pour cocktail from the shaker into a cocktail glass, garnish with lemon slice.
Lemon Aventini from Avensole Winery Restaurant
- 1.5 ounce vodka (grape based)
- Half lemon, juiced
- 0.25 ounce dry vermouth
- Sugar for rim of cocktail glass
- Lemon slice garnish
Place vodka, lemon juice and dry vermouth in cocktail shaker with ice and shake until cold. Moisten rim of glass with a small amount of water. Turn glass upside down and dip into sugar on a small plate to line the rim of the glass. Carefully pour the cocktail from the shaker into the glass, add lemon slice garnish.
Mermaid Water from The Cove at Pechanga Resort Casino
Even though Pechanga Resort Casino’s tropical, 4.5-acre pool complex, The Cove, remains closed, these refreshing cocktails can help kick off summer vibes.
- Fill cocktail glass with solid ice cubes
- 1 ounce coconut rum
- 1 ounce coconut spiced rum crème
- 1 ounce lime juice
- Fill remainder of glass with pineapple juice
- Top with 1/4 ounce Blue Curacao
- Garnish with a pineapple wedge.
Banana Colada (blended) from The Cove at Pechanga
Combine the following in a blender:
- 3 ounces ice cubes
- 1 ounce banana rum
- 1 ounce banana creme rum
- 3 ounces pina colada mix
Blend these, then pour in 1/4 ounce Blue Curacao and gently mix once more. Garnish with a pineapple wedge.
Green with Envy from The Cellar at Ponte Vineyard Inn
Feeling “couped” up? Here’s a recipe to enjoy at home.
- 1 ounce Denizen rum
- 1 ounce Green Chartreuse
- 1 ounce lime juice
- 0.75 ounce honey water (equal parts honey and water)
- Coupe glass
- Lime slice (for garnish)
Fill a shaker with ice. Add ingredients and shake. Strain into a coupe glass and garnish with a slice of lime.
Gold Rush from Thompson & Twain and Crush & Brew
Originally created by T.J. Siegel at Milk & Honey in New York City, the Gold Rush is now considered a modern classic featured on cocktail menus around the world. It’s a take on a classic whiskey sour with the added complexity of honey and unique flair from the grated cinnamon to order.
- 2 ounces bourbon
- 3/4 ounce lemon
- 3/4 ounce honey syrup*
Add all items to a cocktail shaker, give the tin an aggressive 8-10 shakes and strain over fresh ice. Grate fresh cinnamon over the top and garnish with a lemon wheel.
*3 parts honey to 1-part hot water, stir to combine. It’s worth the effort to source local orange blossom honey.
Skinny Margarita from Espadin
The basis of the recipe is a blend of Tommy’s Margarita developed by Julio Bermejo for Tommy’s Mexican Restaurant in San Francisco. Because the mixers are reduced, the spirit presence may be more apparent. If it’s too spirit forward, feel free to add more agave and lime but at the expense of calories.
- 2 ounces tequila (blanco preferred)
- 0.75 ounce fresh lime juice
- 0.5 ounce agave syrup*
*Blend agave nectar and water in a 1:1 ratio.
Combine all ingredients in a shaker tin with ice, shake aggressively for 6-8 pumps and strain over fresh ice. Garnish with a lime wheel. Best consumed outside on a sunny day for maximum refreshment.
Temecula Valley is preparing to welcome visitors again. The community is creating strict cleaning and safety protocols above and beyond Centers for Disease Control and Prevention regulations to ensure everyone’s safety and comfort because visitors and employees are priority.
Visit Temecula Valley is the region’s official tourism marketing organization and resource for visitors. The Visitors Center is located in Old Town Temecula. For visitor information and assistance, call 888-363-2852 or visit http://VisitTemeculaValley.com.