ABC approved First & Hope’s liquor license last night in Sacramento, so the downtown supper club will debut dinner tonight at 5 PM, complete with their full complement of cocktails, spirits and beers. Tomorrow night, Tippler Tad Carducci will be the guest bartender, preparing a punch, which he’s calling the “Wise Old Sage.” In the meantime, First & Hope Beverage Director Aidan Demarest released the menu of champagne cocktails, which cost $12 apiece:
RUSSIAN SPRING PUNCH
Created in the 1990’s by Dick Bradsell of London. Grey Goose Vodka kissed with a bit of raspberry & cassis, invigorated with a bit of the bubbly!
BLACKBERRY COBBLER
Cobblers as a “cocktail family” emerged in the mid 1800’s. Here is our blackberry & Charles Heidsieck Champagne variation on this age old “cocktail category”!
CHAMPAGNE JULEP
A Charles Heidsieck Champagne variation on the ultimate deep south classic – mint, sugar & bubbles!
SOYER AU CHAMPAGNE
First appeared in the 1949 Esquire’s Handbook for Hosts. This classic combines housemade vanilla ice cream with Rémy Martin VSOP, maraschino & Charles Heidsieck Champagne!
ELLE FOR LEATHER
Our version of a drink created by Reece Clarke at Hush Up, London. It combines Famous Grouse scotch, vanilla syrup & a touch of effervescence!
PISCO PUNCH
A recipe created by Alfredo Micheli, who worked at the Bank Exchange where the “Pisco Punch” was invented. A “re-creation” of cloves, Pisco, pineapple syrup, citrus juices – & of course topped with Charles Heidsieck Champagne!
SEELBACH COCKTAIL
Created in 1917 & named after its place of origin: The Seelbach Hotel, Louisville, KY. Appealing to all strong spirit drinkers – a blend of Woodford Reserve Bourbon, orange curaçao, bitters & some bubbles, of course!
AMBROSIA COCKTAIL
This mysterious little lovely is comprised of Rémy Martin VSOP, apple brandy, orange curaçao & fresh grated cinnamon.
BRANDY ALEXANDER
Created by Harry McElhone while he was working at the Ciro’s Club in London around 1922. The ultimate dessert cocktail made of Rémy Martin VSOP, crème de cacao & hand whipped cream – “branded ours” with fresh ground nutmeg!
PIMM’S CUP
A classic English quaffing. The credit usually goes to James Pimm in 1840, but it’s most likely to have first been made by Samuel Morey in the 1860’s. Our own version of Pimm’s with fruits of the season & ginger ale.
TEQUILA SUNRISE
The original version made at the Agua Caliente Racetrack of Tijuana & something most all of “Old Hollywood” indulged in during the 13 years of Prohibition. Corzo Tequila, cassis, grenadine & fresh lime – an LA Classic!
You’ll also find a selection of Aperitifs, Fine Sipping Spirits and Brandies From Around the World. On tap, look for nine beers, including Allagash White, Delirium Tremens and Chimay Trappist Ale. Here's Tad Carducci's punch recipe:
Wise Old Sage
1.5 oz. Rhum JM Blanc or Rhum Clement Premier Canne
.5 oz. Clement Creole Shrubb
.5 oz. agave nectar
2.5 oz. white grapefruit juice
4 leaves sage
2 dashes orange bitters (Regan's or Bitter Truth)
Lightly muddle sage. Add all and shake. Strain into 7.5 or 8 oz. cocktail glass or into highball glass. Garnish with pineapple cube macerated with sage leaves. [Feast LA]
