Golden Gate Cocktail

The Golden Gate Cocktail

3/4 Orange Ice. (2 scoops Ciao Bella Blood Orange Sorbet)
1/4 Gin. (1 oz No. 209 Gin)

Place in shaker and shake ~~ no ice.

Talk about drinking your dessert or adult candy!

Totally the proto slushy margarita here!

Perhaps because my sorbet was a bit cold, it was tough to get the pieces of sorbet to break up just by shaking. Probably get better results by buzzing this with a stick blender or malt mixer.

As a San Franciscan, I have to say I’m a bit disappointed that this kiddy cocktail seems to be named after our most impressive bridge. Still, with a decent sorbet, it’s a tasty and non-painful way to get your “Vitamin G”, as Herb Caen would put it.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

Drinky Sorbets

As it is ice cream season, here are a couple drinky sorbet recipes I’ve had good luck serving at parties.

Don’t push the amount of alcohol, or you’ll end up with slushies instead of sorbet.

Mojito Sorbet

1 cup sugar
2 cups water
5 sprigs of mint
1/4 cup freshly squeezed lime juice
1/8 cup rum
Zest of 2 limes
2 tablespoons mint chiffonade

Makes 4-6 servings.

In a medium saucepan over medium heat, combine sugar and water until the sugar dissolves. Add the mint sprigs; stir until mixture comes to a boil; reduce heat to low and simmer 5 minutes. Remove from heat, cover, and let stand approximately 10 minutes.

Place a fine strainer over a large bowl and pour syrup mixture through (straining out the mint). Add lime juice, rum, and lime zest to the strained syrup mixture and stir to combine. Chill.

If you have an ice cream maker, process according to manufacturers instructions. About 5 minutes before it is finished processing, add the mint chiffonade to the freezing mixture. Store in a sealed container in the freezer.

If you do not have an ice cream maker, chill an stainless steel or pyrex pan in your freezer. The sorbet mixture should not come up more than an inch along the side of the pan. Add mixture to pan, and stir with a fork every hour until well frozen. After it freezes process in batches in a blender or food processor, stir in mint chiffonade, and store in a sealed container in the freezer.

Moro Decay Sorbet

1 c Sugar
1 c Water
1 c Moro Blood Orange Juice
1/8 c Bourbon
Zest of 2 Moro Blood Oranges
1 tsp. Angostura Bitters

Makes 4-6 servings.

In a medium saucepan over medium heat, combine sugar and water until the sugar dissolves. Simmer for 5 minutes. Cool.

Zest oranges into bourbon and stir to combine. Add blood orange juice, bitters and cooled syrup. Chill.

Strain mixture through cheesecloth and squeeze out as much liquid as possible.

If you have an ice cream maker, process according to manufacturers instructions.

If you do not have an ice cream maker, chill an stainless steel or pyrex pan in your freezer. The sorbet mixture should not come up more than an inch along the side of the pan. Add mixture to pan, and stir with a fork every hour until well frozen. After it freezes, process in batches in a blender or food processor and store in a sealed container in the freezer.