"Mystic Fog | Crafted Pour"

"As the morning fog burns off of the Richmond District in San Francisco, I stroll the markets along Clement St. and am struck by a sweet earthy smell wafting in the breeze. I chase the aroma and come upon a crate filled with thick bunches of long green leaves tied in neat twine echoing the great bridge cables offshore. Pandan or Screw Pine has been flavoring Southeast Asian cuisine for hundreds of years and I knew then that I had to weave it into a cocktail. In the Mystic Fog, Pandan really brings out the mint in Chareau's Aloe Liqueur. I added Salinas apple juice, Joaquin Valley lemon juice, and a splash of Coconut Vodka to round out this refreshing, low ABV, California cooler. Photo Credit: Bob Morrison, studiotheia.com", "undefined", "Mystic Fog",

"Ingredients"

Mystic Fog By , May 8, 2009 As the morning fog burns off of the Richmond District in San Francisco, I stroll the markets along Clement St. and am struck by a sweet earthy smell wafting in the breeze. I chase the aroma and come upon a crate filled with thick bunches of long green leaves tied in neat twine echoing the great bridge cables offshore. Pandan or Screw Pine has been flavoring Southeast Asian cuisine for hundreds of years and I knew then that I had to weave it into a cocktail. In the Mystic Fog, Pandan really brings out the mint in Chareau's Aloe Liqueur. I added Salinas apple juice, Joaquin Valley lemon juice, and a splash of Coconut Vodka to round out this refreshing, low ABV, California cooler.

Photo Credit: Bob Morrison, studiotheia.com As the morning fog burns off of the Richmond District in San Francisco, I stroll the markets along Clement St. and am struck by a sweet earthy smell wafting in the breeze. I chase the aroma and come upon a crate filled with thick bunches of long green leaves tied in neat twine echoing the great bridge cables offshore. Pandan or Screw Pine has been flavoring Southeast Asian cuisine for hundreds of years and I knew then that I had to weave it into a cocktail. In the Mystic Fog, Pandan really brings out the mint in Chareau's Aloe Liqueur. I added Salinas apple juice, Joaquin Valley lemon juice, and a splash of Coconut Vodka to round out this refreshing, low ABV, California cooler. Photo Credit: Bob Morrison, studiotheia.com Ingredients: - Chareau Aloe Liqueur - Coconut Vodka Instructions: Instructions Shake all ingredients with ice and then strain into a martini glass. Garnish with a knotted Pandan leaf. *Pandan Extract: Add one cup water and 10 Pandan leaves cut into small pieces to a Vitamix. Blend on high for 1 minute. Strain through a fine mesh strainer and press the residual liquid out of the pulp. Let stand for at least 4 hours and then decant and discard the top one third (lighter color liquid) and reserve the remainder as extract (sitting overnight before decanting will produce a richer darker extract). Originals,Seasonal,Refreshing