Bartender and owner of Elixir, San Francisco’s second oldest operating saloon, H. Joseph Ehrmann is a master at Mixology. When assigned with the challenge of producing a refreshing summer mixed-drink recipe, he delivered according to the Second Act Blog. His signature “Whatamelon” cocktail, a stimulating blend of cucumber vodka, fresh watermelon and mint, “is a fun summer cooler to sip by the pool – or anywhere,” he says – and that’s why we’re sharing his recipe with you!

Whatamelon Cocktail

.5 Oz. Lime Juice

.5 Oz. Agave Nectar

6 Fresh Mint Leaves

1 Oz. St. Germain Elderflower Liqueur

1.5 Oz. Square One Cucumber Organic Vodka

2 Oz. Watermelon Juice Or 5 1-Inch Watermelon Cubes

In a mixing glass, add watermelon cubes or juice and 5 mint leaves, muddle and top with remaining ingredients. Fill with ice and shake well for 10 seconds. Strain into a tall glass over fresh ice and garnish with a mint leaf.

Polo’s Tiki Punches: they’re colorful, they’re creative and this summer they’re number one on the list of experiences we’re loving. As resident mixologist, Polo uses a mix of everyday ingredients, what’s freshest in the garden, and alcohol, of course, to create his ever-growing list of signature cocktails. Today, he’s feeling extra generous and sharing the recipe for his newest Frieze Lounge favorite.

Hibiscus Tiki Punch

Ingredients:

1 1/2 Oz. 1 Barrel Rum

2 Oz. Hibiscus Tea*

A Splash Of Cranberry Juice

A Splash Of Fresh Lime Juice

A Splash Of Fresh Orange Juice

Preparation:

Pour ingredients into shaker. Add ice and shake thoroughly. Serve immediately and garnish with a swirl of lime.

*To prepare hibiscus tea bring four cups of water to a boil and add 2 cups of sugar, 4 cinnamon sticks, 4 cloves and a pinch of nutmeg. Reduce heat and add the petals of 2 hibiscus flowers. Stir gently and remove from heat. Let tea sit for half hour before placing it in the refrigerator to cool.

So it’s been one of those days where no amount of espresso will keep my mind focused! The hours keep ticking by and my to-do list keeps growing.  Which leads me to a task I always consider one of the easier on my schedule, expanding and updating the playlists for the restaurant and bar.  Seems like a fun job, something fairly straightforward and achievable irrespective of how my mushed my head is, right?  Maybe not… 

When we created La Ceiba Restaurant, the ethos was very much to represent the best of local and regional styles with an international flair.  Chef Kuylen reaches the gastro heights with his understanding of local favorites, doubled with his San Fran experience.  Polo brings the noise with his cocktails, and I’m reasonably happy with our wine offering (which I can’t blame on anyone else!).  We’ll come back another time to discuss design, service etc, but the part of the experience that’s often under-appreciated and overlooked is that of the music.  I chose to go with regional music of all kinds, as well as a few from further afield that we all personally enjoy.  I wanted the music to be chilled-out and loungy, have a latin edge, and wanted stayed away from lyrics (especially English) so as not to take away from the aesthetic of the culinary experience.  In general I opted for more light-hearted, upbeat music to make the experience more enjoyable and carefree.  Think vacations, chilling, summertime, food, cockails, friends and fun! 

Achieving this however is a whole ‘nother thing entirely!  Where to start?  It’s been a long road, a lot of trying and testing and listening and changing.  And it’s ever-evolving.  I cannot wait for our upcoming partnership with the ever-so-cool Stonetree Records, but in the meantime will have to settle for foraging through the internet wilderness, searching for the sweet taste of latin lounge music.  Wish me luck!