On November 14, 2012, I was invited to be a part of Calistro Bistro‘s VIP Cocktail Tasting in Scottsdale, Arizona. I’ve been to Calistro a few times in the past and enjoyed their cocktail and happy hour offerings, so I was interested to see what was different. Calistro recently brought on a new operating partner, Jerry Tingle, and one of first suggestions was to ask master mixologist and sommelier Wayne Roemhildt to create a new cocktail program and wine list that would attract drink aficionados from around the Valley.
Wayne, who is a consummate mixologist (showman?), greeted our group with enthusiasm and provided us with creative cocktails with a bit of flair, and kept us entertained through the evening. He served up six cocktails (and yes, they were potent!) and I’ll be highlighting my favorites (with a recipe or two…)
We started off with the Peach Gin Rickey, which took infused gin and peach puree, topped with this ridiculously tasty liqueur called Sathenay Creme de Peche–it’s just a tiny bit dangerous, as it goes down really easy!
Peach Gin Rickey
- 1.5 oz infused gin
- 1 oz peach puree
- 0.5 oz lime juice
- 3-4 drops Fee Bros. Peach Bitters
- Soda water
- Sathenay Creme de Peche
Build all ingredients but soda water in a Collins Glass. Stir with bar spoon, add ice, & fill with soda water. Stir again, and float Sathenay Creme de Peche.
One of my other favorites was the Rosemary Pear Martini. Made with house-infused vodka, it was clean & fresh, but the savory element of rosemary really appealed to me. I’ll have another, please.
- 1.5 oz Rosemary- & Pear-infuse Prairie Organic Vodka
- 1 oz Clear Creek Poire William
- 0.75 oz Rosemary simple syrup
- 0.25 lemon juice
- 2-3 drops Fee Bros. Lemon Bitters
Build all ingredients in a pint glass. Add ice. Shake & strain through a fine strainer.
We finished with a cocktail called the Midnight Moon, which was rich, but paired amazingly well with the coffee panna cotta–my favorite (& most surprising) pairing of the night. Perfect for the girly friend with a sweet tooth!
- 0.25 oz Dekuyper white creme de cocoa
- 0.25 oz Christian Bros brandy
- 0.25 oz Luxardo amaretto
- Prosecco Brut sparkling wine
Build all liqueur in champagne flute. Add sparkling wine to fill. Stir gently to mix ingredients.
Needless to say, by the time we were done “sampling” these incredible cocktails, we were all feeling pretty happy! Thanks to the folks at Calistro for inviting us to check out their new cocktail program, and providing the delicious bites, too!
Boozy Brown Girl says: I’ll definitely be back. The cocktails were fantastic, but also dangerous because they didn’t taste potent. It may only take a couple to push you over the edge! And, as always, please booze responsibly!