154 C A R M E L M A G A Z I N E • S P R I N G / S U M M E R 2 0 1 5
drink
Spring Strawberry-
Rosemary Cooler
Schooners Coastal Kitchen & Bar
400 Cannery Row
Monterey • 831/372-2628
www.schoonersmonterey.com
Photo:
Kelli
Uldall
Jesse Scott has spent his life near the
ocean. Raised in Seattle, the bar supervisor
at Schooner's Coastal Kitchen & Bar recently
lived a bartender's dream—mixing drinks in
Kauai, Hawaii. Today Scott brings a fresh local
approach to Monterey Plaza Hotel & Spa's
restaurant perched above the waves along
Cannery Row. Known as a locals' favorite,
Schooners routinely wins "best bar with a
view" polls, and Scott's new spring menu
features an herbaceous drink called Spring
Strawberry-Rosemary Cooler. "What better
place to watch the waves and the wildlife
with a cocktail," Scott says. "We want to be
hip and different, but still accessible. Fresh,
quality ingredients are the key."
—Larry Harland
PREPARATION:
Combine first four ingredients in a tall
glass. Add ice and fill to rim with soda
water. Garnish with rosemary and sliced
strawberries. To make compote for
6 cocktails, puree 1 pint fresh strawberries,
2 T. rosemary, zest of 1 lemon,
and ¾ oz. simple syrup.
INGREDIENTS:
• 1½ oz. Tito's Vodka
• ¼ oz. St. Germain Elderflower Liqueur
• 1½ oz. Strawberry-rosemary compote
• ¼ oz. Lemon juice
• Fresh rosemary
• Fresh strawberries
• Soda water
• Lemon zest
