Since there's really no better accessory than a cocktail in your hand, each week brings you a tasty adult beverage from one of our favorite drinking establishments, complete with recipe.
This week: The Calvin & Hobbs at The Parlor
Every time we frequent this cozy old-world style pizzeria, located on 19th street and Camelback, we always leave satisfied-- and no, it's not just our buzz talking.
Their garden fresh ingredients literally picked from outside their front door, progressive development of uniquely inspired cocktails, and hospitable, lettered and good-looking bartenders, never fail at making us feel all warm and fuzzy inside.
Speaking of fuzzy, The Parlor's newest cocktail contender, The Calvin & Hobbs, uses a little dash of grapefruit oil to put a bite into the fuzzy flavor of their grilled peach puree.
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(Recipe after the jump.)
1 1/2 oz. Nolet's Dry Gin
1 oz. Grilled Peach Puree
1/2 oz. house made sweet n' sour
2 dashes Grapefruit Oil
In a shaker combine a small scoop of ice, Nolet's Gin (yes, even the gin is cool here), grilled peach puree and house made sour. Shake it, then shake it some more, and pour contents into a low ball glass, ice and every drop of peach fuzz glory included. Top off with a couple modest dashes of grapefruit oil (wtf is that?-- the end product of grapefruit peels sent through a juicer).
Hey, we never said giving us the warm and fuzzies was easy.