Signature Drink: Dill or No Dill?

Mixologist Freddie Sarkis curated a custom cocktail menu to reflect the globally inspired cuisine at the newly opened Scroll Bar Waterside Kitchen in Redwood City. The fare at the eatery that’s inside the Pullman San Francisco Bay Hotel ranges from an ahi poke stack appetizer to the $350 Scroll Kitchen luau pig that has to be ordered 48 hours in advance and requires a minimum of eight diners.

As for the flavor profile of the punny “Dill or No Dill,” Sarkis says, “The herbal and light smoke flavors paired with the botanicals in the gin make for a refreshing hit and a different style of cocktail.”

INGREDIENTS:
- 1.5 oz. gin .75 oz. fresh-squeezed lemon juice
- .5 oz. St-Germain Liqueur
- 2 sprigs dill
- 2 slices cucumber

DIRECTIONS:
- Combine and shake first three ingredients.
- Pour into a coupe glass.
- Garnish with dill and cucumber.

Courtesy of Scroll Bar Waterside Kitchen, Redwood City

On June 21, the MPI Southern California Chapter marked its 40th anniversary as members gathered for their annual installation gala at the Four Seasons Hotel Los Angeles at Beverly Hills. After a welcome reception in the Wetherly Garden, where cocktails were hosted by Mulholland Distilling and sparkling wine by South Coast Winery, guests moved into the ballroom for the awards program and dinner and the swearing in of the 2018-19 Board of Directors. The evening concluded with a lavish dessert reception in the Orchid Room.

 

Gather your group for tropical cocktails and vintage vibes.

 

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