The Velvet Rope – Cranberry Cocktail

    The Velvet Rope
    The Velvet Rope from Waterbar

    It was a rare sunny day yesterday in San Francisco and upstairs at Waterbar on the Embarcadero, several members of the food media and food blogging world gathered to enjoy an event hosted by the Cranberry Marketing Committee. Waterbar’s Executive Chef, Parke Ulrich, prepared an amazing array of cranberry-themed savory bites (recipes to come) and Waterbar’s Executive Pastry Chef, Emily Luchetti presented a beautiful assortment of cranberry sweets. But the highlight of the afternoon (and there were many, to be sure), may have been the drinks prepared by Waterbar mixologist, Jennifer Philpot. She was generous enough to provide the recipe for the lovely drink pictured above. Called The Velvet Rope, it is a tangy, sophisticated drink that complemented perfectly the Cranberry Cheesecake with Oatmeal Streusel Crust we were enjoying with it. Crisp and refreshing, it would serve equally well at brunch, an afternoon picnic, or an evening on the terrace.

    Cheers, everyone.

    The Velvet Rope
    Recipe courtesy of Jennifer Philpot, bartender at Waterbar

    Glass: Martini


    2 ounces Vodka
    1 1/2 ounces 100% Cranberry Juice
    1 ounce Orange juice (StreamingGourmet’s note: freshly squeeze if possible)
    1 ounce Vanilla infused syrup (see below)
    3 dashes Peach bitters
    Top with a splash of Prosecco


    Shake all ingredients but the Prosecco with ice and strain into a chilled glass. Serve with a splash of Prosecco on top. Garnish with a long orange twist or two skewered fresh cranberries.

    How to make Vanilla-Infused Syrup

    2 cups sugar
    1 cup water
    1 vanilla bean


    Heat the water in a medium saucepan over high heat until just boiling. Add sugar while stirring to dissolve completely and simmering, but not boiling rapidly. Reduce heat. Split vanilla bean down the middle to expose soft, flavorful interior. Add bean to the saucepan and allow to simmer very gently for about 15 minutes. Remove from heat and allow to cool. Remove bean and transfer liquid to a glass container. It should keep for a couple of months.

    Or you could purchase this Sonoma Syrup Co., No.4 Vanilla Bean Infused Simple Syrup, 12.7 Ounce Bottlefrom

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