Holiday Spirits

Two festive cocktails from Buckeye Roadhouse.

THERE ARE OBVIOUS dishes and drinks that signal the holidays — pecan pie, sweet potato anything, mulled wine, hot apple cider — but you can also celebrate the season in a more subtle way. Looking for inspiration? Glance at Buckeye Roadhouse’s menu. The iconic eatery, marked by the distinct neon sign glowing on the side of Highway 101, features quintessential California cuisine served in a warm old-world setting. Known for dishes like Oysters Bingo, the restaurant also boasts an equally impressive drink menu. Here, bartender Jason Sims shares two popular, yet nuanced, holiday cocktails. Those worried about using raw egg are encouraged to try aquafaba, which often replaces egg whites in many sweet and savory recipes; essentially it is the liquid in a can of chickpeas but is also sold on its own. Aquafaba has a wide range of emulsifying, foaming, binding, gelatinizing and thickening properties.




2 ounces pear-infused vodka
¾ ounce St-Germain elderflower liqueur
1 ounce fresh lemon juice
Rosemary sprig

To Prepare

1. Pour the vodka, St-Germain and lemon juice into a cocktail shaker filled with ice.
2. Shake vigorously.
3. Strain into a chilled champagne coupe glass.
4. Serve up, garnished with a rosemary sprig “stirrer.”

Aperol–Hendrick’s Gin Fizz


1¾ ounces Aperol
¾ ounce Hendrick’s Gin
1 ounce fresh lemon juice
½ ounce simple syrup
¾ ounce aquafaba or 1 egg white
Soda water
Strip of grapefruit peel, curled

To Prepare

1. Pour the Aperol, gin, lemon juice, simple syrup, and aquafaba or egg white into a cocktail shaker filled with ice.
2. Shake vigorously, more than usual if using an egg white, to ensure it is mixed thoroughly with the other ingredients.
3. Strain into a chilled highball glass containing ice cubes.
4. Top off with soda water.
5. Garnish with a grapefruit twist.

Categories: Flavor, Recipes