New Nightlife Cocktail recipes

As 2008 rolls out, a whole new wave of after-dark hangouts is rocking the East Bay, from a swank lounge in Walnut Creek to a retro-chic foodie paradise in Oakland. We asked several bartenders to provide their recipes for New Year’s cheer:

Mr. Lucky's of Pleasant Hill, 2618 Pleasant Hill Rd., Pleasant Hill, (925) 933-7778.
The Kelle-tini
1 1/4 oz. Pearl Pomegranate vodka
3/4 oz. Pomegranate juice
Add a splash of sweet and sour

Pour into a martini shaker with ice, shake, then strain.
Serve up in a martini glass with fresh lime.

1515, 1515 N. Main St., Walnut Creek, (925) 939-1515, www.1515wc.com.
Sailor Spiced Cider Martini
 
1/4 green apple
1 oz. simple syrup
2 oz. Sailor Jerry Spiced Rum
1/4 fresh-cut lime
1 cup ice
Spice mix: Mix together 1/2 teaspoon cinnamon, 1/2 teaspoon sugar, and 1/2 teaspoon dried orange zest shavings (try to get only the orange part, no white if possible).

Cut green apple into small pieces, put into a mixing glass with 1 oz. simple syrup and 1/2 teaspoon of the spice mix.
Muddle well until all juice is extracted from the apple.
Add 1/4 oz. fresh-squeezed lime juice.
Use the squeezed lime to wet the rim of a martini glass, then sprinkle the rim with the remaining spice mix
Pour the apple mixture into a shaker, add 1 cup of ice and 2 oz. Sailor Jerry Spiced Rum.
Shake well.
Using strainer, pour into martini glass.
Toast and enjoy!

Flora: 1900 Telegraph Ave., Oakland, (510) 286-0100.
Whiskey Fizz
2 oz. bourbon (or rye)
1 oz. lemon juice
3/4 oz. 1:1 simple syrup (or 1/2 oz. rich 2:1 demerera syrup)
1/2 oz. Cointreau
3/4 oz. egg white
Soda water
Angostura bitters

Put all ingredients except soda water and bitters into a shaker and dry shake (with no ice) for 15 seconds to emulsify the egg white.
Now add ice and shake for 10 seconds.
Strain into a chilled, eight-ounce, narrow chimney-style glass.
Drizzle soda water to top. Add six or so drops of angostura bitters to the meringue.
Draw a thin bar straw through the bitters, and it’s starry nights!

Carter Beats the Devil (a Flora original)

2 oz El Tesoro Reposado Tequila
1 oz. fresh lime juice
1/2 oz. organic agave nectar
1/4 oz. del Maguey Minero Mescal
20 drops (eye dropper) of chili tincture*
*To make chili tincture, cover Thai chilis with overproof rum for two weeks, strain.

Put all ingredients in a cocktail shaker, add ice, shake well and pour, straining out the ice.