STYLE PHILOSOPHERS

IN-DEPTH INTERVIEWS ABOUT PERSONAL STYLE

WITH HOST MICHAEL PERRIS

EPISODE 6: THE STYLE OF COCKTAILS FEATURING PRO MIXOLOGIST REBECCA PINNELL

June 8, 2021

42:19

On STYLE PHILOSOPHERS Episode 6, Host Michael Perris explores “The Style of Cocktails,” with special guest pro mixologist REBECCA PINNELL, aka “The Cocktail Evangelist.”

Shake things up for this special summer episode of STYLE PHILOSOPHERS where Michael chats with San Francisco pro mixologist and educator REBECCA PINNELL, who shares her deep knowledge of spirits and discusses the style of cocktails, as well as the science, discipline  and history behind them.  Rebecca also mixes up a special seasonal cocktail for us live on the air, the “Peachy Keen Last Word!”  (click the pop-up link below to see the recipe)

For more information about Rebecca’s cocktail classes and events, special recipes and more, visit www.rebeccapinnell.com and follow her @rebeccascocktailclasses on Instagram

GUEST: REBECCA PINNELL

PEACHY KEEN LAST WORD
(COURTESY OF REBECCA PINNELL)

¾ OZ (1.5 TBSP) GIN, TEQUILA, OR MEZCAL
¾ OZ (1.5 TBSP) GREEN CHARTREUSE
¾ OZ (1.5 TBSP) LIME JUICE
½ OZ (1 TBSP) PEACH GINGER SYRUP
ADD ALL INGREDIENTS TO MIXING GLASS
FILL VESSEL WITH ICE
SHAKE
STRAIN COCKTAIL INTO CHILLED STEMMED GLASS
GARNISH WITH PEACH OR CANDIED GINGER

PEACH GINGER SYRUP
½ CUP CHOPPED RIPE PEACHES
2 PINCHES SALT
⅓ CUP GRANULATED SUGAR
¼ CUP GINGER JUICE
¼ CUP WATER
ADD PEACHES TO MASON JAR AND MUDDLE
ADD ALL OTHER INGREDIENTS
ATTACH LID AND SHAKE TO DISSOLVE SUGARS INTO LIQUID
STRAIN SOLIDS FROM LIQUID, DISCARD SOLIDS
STORE SYRUP IN REFRIGERATOR FOR UP TO 10 DAYS
OR, FREEZE SYRUP IN AN ICE CUBE TRAY. DEFROST CUBES TO MAKE COCKTAILS
OR, ADD 2 TBSP PER ½ CUP SYRUP ALCOHOL (YOUR CHOICE). THIS WILL KEEP BACTERIA FROM GROWING AND WILL STABILIZE THE SYRUP FOR AN ADDITIONAL WEEK OR TWO

CHEERS,
REBECCA PINNELL