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Walker Menus: Pacific Coast Highway

As an opening menu for a bar that’s — how to put it: ambitious? ridiculous? a playground for any creative impulse we may have? Sure, let’s go with that — it was an exciting challenge to settle on a concept that ticked every box on our list. The menu must be a collection of delicious cocktails, of course, but it also needed to engender a sense of exploration, to immerse our guests deep inside a highly-detailed and fun experience that’s more than just having a great drink. How do you do that in a joint that only serves cocktails?

Our team is a mix of East Coast ex-pats and SoCal natives. Those of us who spent years in the summer humidity soup and winter slush of New York and Boston are quick to get obnoxiously whimsical when it comes to California. We came to California because it offers so much — amazing produce we can use in cocktails, sure, but also a fertile state that invites exploration. Given the opportunity, we’ll happily tell you all the reasons this state is a wonderful place to live. And so, we thought what better way to celebrate our home than a love letter to one of its most iconic features: the Pacific Coast Highway.

We wanted to open our doors with a theme that many people can at the very least wrap their heads around. PCH was a perfect opportunity to draw influence not only from Los Angeles, but from every part of California — to draw inspiration from physical locations and whimsical ideas alike, all with some connection to the Pacific Coast Highway.


Because of The Walker Inn’s small size — 27 seats — we have the incredible advantage of shedding tradition wherever we please, to re-examine what a cocktail experience means, and push the envelope in as many directions as possible.

While that may sound too open-ended to actually mean anything, cocktail menus are surprisingly narrow in scope: create a menu (however long) of typical categories, put drinks in the same glasses as everyone else, and call it a day. We wanted to do something different, even just to see what’s possible.

So we gave ourselves more flexibility than in the past and began by asking ourselves the hardest question: what’s sacred about a cocktail and what can we mess with? All the recipes you’ll find below may fit into a classic form (some more a stretch than others), but what may be different is what is quickly becoming a style of the house: expressing a focused flavor or idea from as many angles as possible. In that pursuit, we engage not only what’s inside the glass but also the environment around it — stepping out of the comfort zone of tradition and, hopefully, expanding the horizons of cocktails through careful consideration of ingredients and experience.

Enjoy the show.

– The Walker Inn Team

PCH Cocktails

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Oshibori & Amuse: Introductions

The Idea: How we say “hello” to our guests sets the context for their entire experience. People come into any bar or restaurant with a conception of what they can expect — be it their first time or their hundredth — and so our goal is to reset their expectations and all head down a path together. How we say that hello, then, becomes purposeful.

When a guest arrives at The Walker Inn, they’re guided to their bar stool or table. Shortly after, water (still or bubbly — we have the most delicious bubbly!) and a hot scented towel arrive on a wooden plate. For the PCH menu, we incorporated a house-made cucumber distillate and a few drops of tea tree oil into the towels, a refreshing introduction with clues of what’s to come.

After a quick chat about the menu, orders go in and the amuse arrives. No one likes waiting for a drink. Oh, you do? Liar. You want a drink now, dammit. And we agree. A small nip of something to start the night down the path of our menu. These amuses change often — when new drink ideas or market ingredients, but our favorite for the PCH menu was a simple manipulation of a glass of sparkling wine. Inside a stemless wine taster glass, pour chilled dry sparkling wine (we prefer a simple Cremant de Bourgogne — e.g. Champagne without the expense of Champagne). Near guest, using an atomizer add one spray of Jasmine Cognac to the glass. Simple. Clean, slightly floral, refreshing but engaging.

The Recipe:

  • 1.5 oz Cremant de Bourgogne (dry sparkling wine)
  • Jasmine-infused Pierre Ferrand Amber Cognac*
Method: Pour Cremant into glass, in front of guest, spray Jasmine-infused cognac into glass.
Glass: Small stemless wine glass
Garnish: Jasmine Cognac Aroma

Techniques & Ingredients:

*Jasmine Cognac (simple): Combine 500 ml of Pierre Ferrand Ambre Cognac with  5 grams high quality loose-leaf Jasmine Tea. Stir briefly, allow to sit covered for approximately 20 minutes. Taste throughout. The goal is to have the Jasmine not overpower the cognac, but to be fully present with just a hint of tannin from the tea. Once finished, strain off tea leaves and place into an atomizer/spray bottle. We use the inexpensive ones from Specialty Bottles.

Sunset: technicolor coastline sky

The Idea: A slightly bitter and savory aperitif, a reminder of our beautiful coastal sunsets. Inside a tall flute, three distinct layers of house-made granitas transition from dark purple on the bottom, vibrant orange in the middle, and bright yellow on top. Presented to the guest with a demitasse spoon and a sidecar of dry sparkling wine, they are encouraged to tasted the layers of granita on their own and mix in bubbles to their taste. The full integration of the three flavored granitas result in a composed cocktail.


  • 1 Teaspoon Purple Carrot Dolin Blanc Granita*
  • 2 Teaspoons Orange Carrot Aperol Granita*
  • 1 Teaspoon Yellow Carrot Salers Gentien Granita*
  • 1.5 oz Cremant de Bourgogne
Method: Remove granitas from freezer. Fluff using a fork. Spoon carefully in layers in a flute. Prepare Cremant de Bourgogne in a sidecar glass.  Serve immediately.
Glass: Flute
Garnish: A look of whimsy, as though it’d be wonderful to be enjoying this drink while gazing lazily across the setting sun. Probably with someone you love.

Techniques & Ingredients:

Carrot Granitas (advanced): Inspired by the sous vide carrot preperation on one of our favorite websites, Chef Steps, we started experimenting with cooked carrot flavors in cocktails in a different way than before: not just in the savory, food-as-cocktail direction (read: an excuse to make food boozy), but by using carrots to modify the flavor in a more interesting way. With a focused temperature cooking thanks to our handy Polyscience Immersion Circulator, we were able to capture the delicate moment when a carrot still maintains its freshness but gains a suppleness from the cooking. After, we blend with either blanc vermouth, aperol, or salers aperitif (depending on the color of the carrot), and using Dave Arnold’s justino method spin the mixture in a centrifuge to remove solids. The final liquid is then mixed with water, sugar, and citric acid, and placed in the freezer overnight. The final product is a modestly savory granita that lives delightfully between an aperitif and a snack.

  1. Gather purple, yellow, and orange carrots from your farmers market. Clean and peel, remove tops.
  2. Cook carrots sous vide: seal in a vacuum bag and cook carrots in 194F/90C water bath for twenty minutes. Remove and place in cold bath until cooled through.
  3. Blend & Centrifuge:
    1. Purple Carrot Dolin Blanc Vermouth: 300 grams cooked purple carrot, 780 grams Dolin Blanc Vermouth (one 750ml bottle), 2 grams Pectinex Ultra SP-L. Blend together, strain through chinoise, spin in Centrifuge at 4,500 rpm for 10 minutes. Strain through cheese cloth, keep refrigerated.
    2. Orange Carrot Aperol: 300 grams cooked orange carrots, 800 grams Aperol Aperitif (one 750ml bottle), 2 grams Pectinex Ultra SP-L. Blend together, strain through chinoise, spin in Centrifuge at 4,500 rpm for 10 minutes. Strain through cheese cloth, keep refrigerated.
    3. Yellow Carrot Salers Gentien Aperitif: 300 grams cooked yellow carrot, 762 grams Salers (one 750ml bottle), 2 grams Pectinex Ultra SP-L. Blend together, strain through chinoise, spin in Centrifuge at 4,500 rpm for 10 minutes. Strain through cheese cloth, keep refrigerated.
  4. Create Granita Mixture: different alcohol and sugar contents require us to balance the granitas in different ways.
    1. Purple Carrot Granita: combine 300 grams Purple Carrot Dolin Blanc, 100 grams water, 65 grams simple syrup (equal parts), and 10 grams citric acid solution (5 parts water to 1 part citric acid powder). Stir, place into quart containers, cover, and freeze.
    2. Orange Carrot Granita: combine 300 grams Orange Carrot Aperol, 100 grams water, 50 grams simple syrup, and 8 grams citric acid solution. Stir, place into quart containers, cover, and freeze.
    3. Yellow Carrot Granita: combine 300 grams Yellow Carrot Salers, 100 grams water, 80 grams simple syrup, and 12 grams citric acid solution. Stir, place into quart containers, cover, and freeze.
  5. Serve: Withe the alcohol content, the mixture should never freeze completely solid. After a day in a freezer, use a fork to “fluff” the top of the granita, pulling off in layers delicate shaved ice. Spoon this into the glass carefully.

Sonoma: a walk through the vineyard

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The Idea: Napa gets all the attention, but Sonoma is more our speed. Great wines come from the region alongside incredible agriculture, and so our goal was to create a low-ABV cocktail that honors the bounty of the region. Take a walk through a vineyard and you know that it’s a farm — the smells are unmistakable, heady in all the funky complexity that comes with growing crops and raising animals. To reproduce that in a palatable way, we composed a clean and round cocktails that gets topped with a white pepper aroma (think: the smell of a barn) and small side of dry cider to add a touch of acidity.
The Recipe: 
  • 2.5 oz Oeno Chardonnay (if you can’t find this beautiful wine, look for an un-oaked Chardonnay)
  • 0.5 oz Busnell Pays d’Auge VSOP Calvados
  • 1 teaspoon Meldock Ames Verjus
  • 1 teaspoon Acacia-Tupelo Honey Syrup*
  • 1 drop Salt Water**
  • Side of dry Sonoma Cider (Troy)
Method: Stir with ice, strain into stemmed cocktail glass.
Glass: Nick & Nora for the cocktail, stemless wine tasting glass for cider
Presentation: Olive wood tray, herb bouquet (thyme, rosemary). Side of dry cider.
Garnish: Spray White Pepper Aroma*** on top of finished cocktail, in front of guest. Lightly shake herb bouquet over drink to release aroma.

Techniques & Ingredients:

*Acacia-Tupelo Honey (simple): Combine 100 grams of Acacia Honey, 100 grams of Tupelo Honey, and 66 grams hot filtered water. Stir until thoroughly mixed. Keep refrigerated.

**Salt Water (simple): Combine 300 grams hot filtered water with 100 grams kosher sea salt. Stir until all salt granules are dissolved. Keep in a dropper bottle.

***White Pepper Aroma (very advanced): Using a rotary evaporator (see note below), first bruise 200 grams of white pepper corns with a muddler. No need to break them up completely. Combine with 800 grams liquid, place into distilling flask, and set up machine. Pull out all oxygen (but do not allow to boil), and spin at 30rpm in a 115F/45C bath for one hour. Distill.

NOTE: We use a Heidolph Rotary Evaporator for lots of fun ingredients, but it should be first understood that using one with alcohol of any sort is illegal in the United States. Though it would make for a much better flavor, sadly we are handicapped with simply making hydrosols — that is, using water as the base instead of alcohol. If you were to use alcohol, it would be very, very tasty. That’s all we’ll say. 

Sea Spray: cool ocean breeze

The Idea: Evoke the memories of being at the ocean, refreshing and cooling breeze with salt in the air — the smell of the ocean long before you can even see it. The finished cocktail is transparent amid huge chunks of clear ice, tiny bubbles rising to the top of the glass carrying the aroma of the drink’s ingredients. The drink’s transparency masks its strong flavors: refreshing, slightly briny, and uniquely complex.
The Recipe:
  • 0.5 oz Clear Creek Pear Brandy
  • 0.5 oz La Favorite Coeur de Canne Agricole Rhum
  • 0.75 oz Cucumber Vodka*
  • 0.75 oz Clarified Lime Juice**
  • 0.75 oz Simple Syrup
  • 0.25 oz Alexander Jules Fino Sherry
  • 3 drops Salt Water
  • 3 oz Seltzer Water
Method: Fully carbonate at 45 PSI in a carbonating bottle. Allow to sit overnight in refrigeration. Re-carbonate before service.
Glass: Large Collins w/ two large chunks of clear ice
Garnish: Cucumber Wheel & Nori Ribbon (toasted seaweed)

Techniques & Ingredients:

*Cucumber Vodka: Using an iSi canister, flash-infuse wheat vodka (Grey Goose, Absolut, Aylesbury Duck) with cucumber wheels. Combine into canister 400 grams vodka and 400 grams thin cucumber wheels. Seal, charge twice with N20, shake, allow to sit for five minutes. Vent gas, open container, and when bubbles stop, strain out the mixture.

**Clarified Lime Juice: See technique described HERE.

***Carbonation:  See technique described HERE.

Malibu: surf, sun, and bikinis

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The Idea: Is there a place in California that has more cultural baggage than Malibu? Sure, it’s a playground for people with gobs of money, but to us, Malibu is all about slipping into some skimpy swimsuits and hopping in the ocean. Hot bods, sex wax, and a mini vacation — that’s what this drink is all about. On an ingredient level, we describe the flavor as “technicolor grapefruit” — our first foray into expressing an ingredient (grapefruit, in this case) in as wide a spectrum as we possible can: a grapefruit cordial (rich, round, slightly pithy grapefruit), grapefruit juice (acidity, bitterness, freshness), a grapefruit liqueur (body), a touch of Campari to amp it up, and the suppleness that Lillet brings to the party. Add to that a garnish of toasted coconut chips on a bed of Malibu Sand (coconut oil, dehydrated grapefruit, salt, sugar), and the final drink hopefully transports straight to the beach.
The Recipe: 
  • 1 oz Tequila Cabeza
  • 0.5 oz Encanto Pisco
  • 0.5 oz Lillet Blanc
  • 0.75 oz Lime Juice
  • 0.5 oz Grapefruit Cordial*
  • 0.5 oz Grapefruit Juice
  • 0.5 oz Giffard Pamplemouse
  • 1 teaspoon Campari
  • 3 drops Salt Water
Method: Shake, strain
Glass: Stemmed cocktail glass
Garnish: Malibu Sand**, toasted coconut chips

Techniques & Ingredients:

*Grapefruit Cordial (advanced): Combine in a zip lock bag 500 grams Clarified Grapefruit Juice (method HERE), 500 grams sugar, 5 grams citric, and 20 grams grapefruit zet. Set immersion circulate to 130F/55C. Cook syrup for two hours. Drop into ice bath until chilled through, strain out solids. Keep Refrigerated.

**Malibu Sand (intermediate): Dehydrate ruby red grapefruit slices. In a blender, combine 150 grams sugar, 100 grams Pink Himalayan Salt, 50 grams dehydrated grapefruit, and enough liquified coconut oil to form a slightly wet sand textureStart small (1 teaspoon), blend, add more until desired texture is achieved.

Big Sur: rolling fog, cold stone and sea

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The Idea: Big Sur is one of the most breathtaking places on earth. The legendary drive up PCH is probably just a simple excuse to explore the winding seaside cliffs of Big Sur — an iconic drive that is the fantasy of every car enthusiast. But if you’re to stop, to pull to the side of the road on an early morning and take a little hike, you’ll be hit with the most pleasant cool breeze, the aroma of nearby forests, and, in all likelihood, a billowing fog nestling against the coast — that magical time when dew is still on the leaves. This cocktail is meant to transport you to that moment, to feel the place where forest meets ocean.

The Recipe: 
  • 1.5 oz Dolin Blanc Vermouth
  • 1 oz Clear Creek Douglas Fir Eau de Vie
  • 0.25 oz Laphroaig 10yr Islay Scotch
  • 0.75 oz Lime Juice
  • 0.75 oz Simple Syrup
  • 1 drop Salt Water
  • 1 dash Pernod 1805 Absinthe
Method: Shake, strain
Glass: Snifter w/ Block Ice
Garnish: Place drink on a chilled slate with a bed of coarse grey Britany salt and bouqeut of rosemary & sage.  Finish tableside with Fog*.

Techniques & Ingredients:

*Fog (intermediate): Brew a strong pot of August Uncommon Tea‘s “Civil Disobedience,” a blend of black tea, cardamom, and tobacco flavors. Keep warm during service. Add one small piece of dry ice (1″ x 1″) to the bottom of a pitcher. Just before serving, add warm tea to the pitcher. The liquid will interact with the dry ice, creating a billowing fog. With a barspoon, stir briefly to agitate the mixture and increase aroma. Pour aromatic fog on top of the finished cocktail without pouring any liquid into the drink. If done carefully, the fog will linger in the space above the drink’s surface and below the rim of the glass — at least for a couple sips.

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Intermezzos: sometimes a nip of alcohol, sometimes a little snack

The Idea: When seated at the bar, we occasionally throw in little snacks or sips of special booze. The choice of an intermezzo is often driven by two things: 1) what we think the guest will like, but just as importantly 2) whatever’s dope from the farmer’s market. These change almost constantly.

Some of our favorite PCH intermezzos:

Roadside Fruit Stand (refreshing): An homage to the many fruit stands in our bountiful state. A small collection of diced fruit dusted with cayenne pepper. Served in a small bowl with a tiny fork. Depending on the guest, we’ll often drop in a small nip of something tasty — as simple as a fortified wine (lillet) to a bit boozier like blanco tequila or mezcal.
Solvang (decandent): A side trip off the PCH, up into the weird and absolutely wondeful town of Solvang. Go look it up to get some context for the drink, which is only an excuse to have a nip of decadent apple pie.
  • 0.75 oz Diep 9 Genever
  • 0.5 oz Brown Butter Syrup*
  • 3 drops Salt Water
Method: Shake, strain
Glass: Port or dainty tasting glass. Must be cute as hell!
Garnish: Bing cherry (must be fresh, still have the pit, and be delicious), on edge of glass.
*Brown Butter Syrup: Inspired by Dave Arnold’s butter syrup, we brown the butter first and follow the same process. Decadence has no limits, it seems.
Melons + Fortified Wine: Melon season was good this year — real good. One of our favorite intermezzos was a few slices of perfectly ripe melon (particularly cantaloupe, honeydew, and the various heirloom varietals we have the ridiculous fortune to have in California) and a small glass of fortified wine. Cantaloupe and amontillado sherry are seriously good friends. Blanc vermouth and honeydew can hang. It depends. Explore!
Carbonated Coconut Water: Just like it sounds — virgin coconut water, carbonated. Some people aren’t into it, other lose their minds.
Watermelon Soda (refreshing): Makes three servings.
  • 1 oz Beefeater Gin
  • 0.75 oz Aperol
  • 0.75 oz Clarified Lemon Juice
  • 0.75 oz (scant) Simple Syrup
  • 0.25 oz La Gitana Manzanilla Sherry
  • 3 chunks Watermelon
  • 2 oz Seltzer Water
Method: Muddle watermelon, add ingredients (except seltzer), shake. Double strain into carbonating bottle. Carbonate, chill, re-carbonate before serving
Glass: Stemless wine taster
Garnish: Watermelon triangle on top of glass, dusted with cayenne pepper and a few granules of large sea salt.
Beach Popcorn: There’s nothing quite as delicious popcorn with drinks, and so throughout the night we’ll drop little bowls of flavored popcorn. For PCH, we drizzled freshly air-popped organic popcorn with liquified coconut oil (just enough to coat, but don’t be sting) and a hearty sprinkling of Himalayan Pink salt. Toss until fully integrated. Don’t be shy of the seasoning!


Beach Bonfire: fire, whiskey & beer

The Idea: There are only a few places along the coast where you can enjoy a fire by the beach with friends. What do you want when you’re doing such a wonderful thing? Whiskey and beer, obviously. Keep it simple, right? And that’s just where we went: a simple Old Fashioned riff and a small beer, amped up with a touch of tropical texture and a hint of smoke.
The Recipe: 
  • 1.5 oz Elijah Craig 12yr Bourbon
  • Avua Cachaça Ambruana
  • 1 teaspoon Pineapple Gum Syrup*
  • 1 dash Angostura Bitters
  • 1 dash Bittemens Molé Bitters
  • Hickory Smoke (to finish)**
Method: Stir with ice, strain into glass
Glass: Double Old Fashioned with large block ice
Garnish: Smoke finished cocktail, half glass of Victory Prima Pilsner.

Techniques & Ingredients:

*Pineapple Gum Syrup (intermediate): Combine 500 grams fresh pineapple juice, 500 grams sugar, 30 grams gum arabic, and 3 grams citric acid in a blender. Start with pineapple juice, blend slowly while carefully adding gum arabic to integrate (otherwise it’ll clump). Add remaining ingredients, blend until dissolved. Place into a zip lock bag, seal, and cook in a water bath at 140F/60C for two hours. Remove from bath, drop into ice bath until cooled, and strain through strainer. Keep refrigerated.

**Hickory Smoke: After straining the final cocktail and using a Polyscience Smoking Gun, smoke the top of the cocktail with Hickory chips. Careful not to overdue it — a few seconds of smoke exposure is fine — just enough to get a hint smokiness.

San Francisco: bitter and boozy, just like the city WalkerFilm0054

The Idea: We love San Francisco. No, really, we do! But damn does that city love its big and boozy drinks. As a tip of our hat the city’s love of many ingredients (some made nearby) and a playful jab at its bartender community, this drink is by all measures a close cousin to the Manhattan. Sip slowly. Refill from sidecar as needed. Have a shot of Fernet and stuff.

The Recipe: 
  • 2 oz Rittenhouse Rye
  • 0.5 oz Lustau East India Solera Sherry
  • 0.5 oz Carpano Antica Formula Sweet Vermouth
  • 0.25 oz Cynar
  • 1 teaspoon Bénédictine
  • 1 dash St-George Absinthe
Method: Stir with ice, strain into glass and dividends sidecar
Glass: Dainty cocktail glass
Garnish: On brass tray with half the cocktail in the glass, half in chilled sidecar. Cocktail cherry. For those in the know: a tiny bottle of Fernet Branca on the side.

Almond Orchard: warm breeze through floral fields

The Idea: Though a warm cocktail in the dead of summer is probably not for everyone, we were excited to explore the sensory experience of rolling down the windows as you drive through an almond orchard on a hot day. The aroma is unmistakable, but more than that, the heat soothes the brain in such a pleasant way. To match that moment, we sought out the textural consistency of hot chocolate but with none of the decadent baggage.

The Recipe: 
  • 1.5 oz “A Field in Innsbruck” tea infused Clear Creek 2yr Aple Brandy**
  • 4.25 oz Almond Milk**
  • 0.75 oz Demerara Gum Syrup***
  • 1 drop Salt Water
  • 2 drops Lactic Acid Solution
  • 1/4 teaspoon Maraska Maraschino Liqueur
Method: Build in small saucepan. Heat over low heat until hot. Be very careful of boil-over (not fun!). Place into a handled pitcher, serve tableside
Glass: Olive wood bowl
Garnish: None. Serve tableside. Guest is encouraged to drink from bowl with both hands.

Techniques & Ingredients:

*Field In Innsbruch Clear Creek 2yr Apple Brandy (simple): Another ingredient from our friends at August Uncommon Tea, combine 5 grams of their “Fields of Innsbruck” with one 750ml bottle of Clear Creek 2yr Apple Brandy. Stir and allow to sit for 30 minutes. Taste starting at 20 minutes. You’re aiming for the tea to come through but very little tannin. When finished, strain through a fine strainer and rebottle.

**Almond Milk (intermediate): Combine 4 cups filtered water with 1 cup blanched raw almonds. Blend until smooth, about two minutes. Strain through cheesecloth being careful not to push through any solids. This will take a while — be patient!

***Demerara Gum Syrup (simple): Combine 400 grams Demerara Sugar, 200 grams water, and 35 grams gum arabic. Start with water, blend slowly while carefully adding gum arabic to integrate (otherwise it’ll clump). Add sugar, blend until dissolved. Place into a zip lock bag, seal, and cook in a water bath at 140F/60C for two hours. Remove from bath, drop into ice bath until cooled and strain. Keep refrigerated.


In-N-Out: california roadtrip guilty pleasure

The Idea: No road trip would be complete without a stop at In’N’Out. Though we don’t have the ability to whip up a burger at the bar (plus, ours wouldn’t be as good!), we can certainly dip our toes into some tasty milkshakes. This simple drink is driven by its ingredients: great quality ice cream, a focused and dry cacao nib infusion, and a fresh strawberry flavor. Presented on an In’N’Out tray with a side of french fries (seriously), the drink has a layer of strawberry at the bottom of a milk bottle with a smooth boozy milkshake above. Guests are encouraged to stir up the mixture for their very own neapolitan shake.
The Recipe: 
  • 5 tablespoons McConnell’s Vanilla Bean Ice Cream
  • 1.5 oz Cacao Nib Vodka*
  • 1 oz Clarified Strawberry Syrup**
Method: Combine ice cream and vodka in malt tin. Blend using an immersion blender. Add Clarified Strawberry syrup to bottom of milk bottle. Carefully layer boozy milk shake on top. Add metal straw.
Glass: Milk bottle
Garnish: In’N’Out tray with side of crispy french fries

Techniques & Ingredients:

*Cacao Nib Vodka (intermediate): Using a large iSi canister, combine 500 grams wheated vodka (Grey Goose, Absolut, Aylesbury Duck) with 50 grams cacao nibs. Seal, charge with two N20 charges. Shake, allow to sit for ten minutes. Vent gas quickly and open canister. When bubbling stops, strain out cacao nibs. Run infusion through cheesecloth. Rebottle.

**Clarified Strawberry Syrup (advanced): In a blender, combine 750 grams fresh strawberries (buy the best you can, for the love of god!), 750 grams sugar, and 1.5 grams Pectinex SPL-1. Blend until smooth, strain through chinois. Place in centrifuge and spine at 4,500rpm for 12 minutes. Remove top layer puck of solids carefully, strain through chinois again. Keeps for two weeks, refrigerated.

Lost Coast: Send off

The Idea: In Northern California, the coastline gets so rugged that building PCH any further was simply too dangerous. It’s beautiful country; rugged, raw, and a great reminder that there are limits to where humans can build. Along with the evening’s bill, guests at The Walker Inn are given a send off — a little something to take them off into the evening.  And so is the Lost Coast, a land where the journey ends and you’re off into the wilds of the world. It was lovely having you in our home. Sweet dreams.

The Recipe: 
  • 1 oz August Uncommon “Jet Black” tea
  • 0.5 oz Amaro Meletti
  • 0.5 oz Lustau East India Solera Sherry
  • 0.25 oz Bigoulet China-China Amer
Method: Combine all into bottle, keep in refriegator. When ready for use, remove and pour 1.5 oz into a stemless wine taster glass.
Glass: Stemless Wine Taster
Garnish: Orange Twist, expressed and discarded

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