Mortar & Pestle’s winter menu includes the Hot Monk: Old Monk rum, demerara syrup, lemon, blackstrap bitters and cinnamon.
Keep your spirits high when the temperatures are low at Mortar & Pestle. Brought to you by the folks behind Indian-with-a-twist eatery Curry Up Now, the bar showcases seasonal libations at its San Mateo and San Jose locations.
“The winter cocktails were created with warm spice flavors and dark spirits in mind,” says Lucas England, beverage director for M&P.
Take The Big Kahn, made with bourbon, beer and a sweetly spiced foam; or the Romero Pacific, a combination of amontillado sherry, earthy gin and rosemary honey. The seasonal menu always includes a reinvention of the Mortar & Pestle cocktail, delivered in a spice-grinding mortar, with rotating flavors and spirits. According to England, “This winter’s is a blend of fine Willett bourbon, Pierre Ferrand cognac, freshly ground betel nut leaves and Italian cherries, served over crushed ice and garnished with an enflamed rum-soaked rosemary stick that releases an amazing winter aroma.”
All of the drinks are designed to pair well with the bites on offer. “The spicy food we serve needs bold, sweet and bitter-flavored cocktails to complement,” explains England. “The food excites the palate, and the cocktails excite the mind.”
Originally published in the January issue of Silicon Valley