- 1 ripe whole small Summer Lady peach halved with the pit removed
- 3 large basil leaves
- 1 barspoon of Turbinado sugar
- 2 ounces of simple syrup
- 1 ounce of lime juice
Salted Almond rim
- 1/2 cup almonds
- 1/4 sea salt
Pulse ingredients in a food processor until coarsely ground and thoroughly mixed.
Muddle the peach, sugar, and basil, add the simple syrup and lime juice. Shake with ice and strain into a chilled coupe glass that has been half rimmed with the Salted Almond mixture. Garnish with a smacked basil leaf.
- 5 ripe Bing Cherries
- 1 inch segment of vanilla bean cut open
- 2 ounces of simple syrup
- 1/2 ounce of lemon juice
- 1 tablespoon of cocoa nibs
- Soda water to top
Muddle the cherries and vanilla pod to release all of the juice and vanilla bits. Add the simple syrup, lemon juice and cocoa nibs, shake with ice and fine strain into a rocks filled collins glass, top with soda water and garnish with a gold dusted bing cherry.
For more information on Orson, visit: www.orsonsf.com
508 4th St
(between Bryant St & Brannan St)
San Francisco, CA 94107
About Jacqueline Patterson (in her own words):
I have worked in fine dining for about 3 years and have become involved in the cocktail and mixology scene even more recently. About a 2 years ago decided to enter a cocktail competition at one of my new favorite watering holes in the neighborhood, a bar called Rye. At that point I had been cocktail serving for about 6 months and had a loose knowledge of wines and spirits. I was intrigued by the bait on their signature cocktail menu, it read; "next cocktail competition: Corzo Silver Tequila", immediately my mind began to spin...what on Earth do you make with Tequila besides margaritas? I asked my friend Gregg who owns the bar if I could compete in the competition or if it were open to members of the 'non-industry'. I think he said yes only because he did not expect that I would actually put together a drink.
So I began to do some research, not on Tequila but on the drink and food culture of Mexico itself, I had several inspirational ideas, but eventually decided upon a fruity approach. Inspired by the fresh fruit markets of Mexico and the tradition of sliced fresh mango with chili and lime, I created a cocktail I called the 'Agua Caliente'. This virgin entrance into the cocktail competition community was to be the moment of revelation for my passion in life, it also happened to be my first award winning cocktail. A shaken blend of Corzo Silver Tequila, fresh lime juice, mango puree, triple sec, and a dash of Campari, served up with a chili salt and lime rim landed me first place in a cocktail competition against seasoned mixologists.
My first place win garnered some cash as well as a year's paid membership to the United States Bartender's Guild (USBG), an organization I knew nothing about, but after my win, was a little more intriguing. I have subsequently competed in and placed in many competitions and have also had the responsibility of reinventing the cocktail menu for the esteemed fine dining French-Vietnamese restaurant, Le Colonial.
In December I was brought on to the management team at Orson and developed a cocktail and spirits program that I am proud to call my own. I like to think that my mixing style is exotic yet approachable, and above all else, each drink I create strives to be balanced.