Stubborn Hospitality Recipe

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Stubborn Hospitality Recipe

Created by: Carr Hah, Bar Manager, Big Bar at Alcove, Los Angeles, CA.

Recipe:

  • 1 1/2 ounces pineapple-infused Aylesbury Duck vodka
  • 3 muddled basil leaves
  • 3/4 ounce fresh lime juice
  • East Imperial ginger beer
  • Ginger foam

Directions:

  • Whip shake three muddled basil leaves with the pineapple-infused vodka and lime juice, and then strain into a copper mule mug.
  • Add fresh ice, top with ginger foam, slap a fresh basil leaf and garnish.

Inspiration:

I was inspired by the fresh produce I can get year round here in LA! I like the bright, slightly sweet pineapple flavor with the sharpness of the ginger.  It is very aromatic as you lift the drink to take a sip. The flavors come together to create a very refreshing, quaffable cocktail that I can totally imagine myself sipping on a patio on a pefectly sunny Los Angeles day.

Carr Hah

Carr Hah

Cari Hah is the Bar Manager at Alcove's Big Bar in Los Angeles. She has been a bartender, con-sultant, and brand representative for many years, and has worked her craft at LA area bars in-cluding The Varnish, Blue Whale, Izakaya Fu-ga, Cole's, Neat, Three Clubs and Clifton's Cafete-ria. She has competed in and won several competitions: G'vine Gin global competition (2012), Jameson Black Barrel competition (2015), and Speedrack (regional finalist contender 2013, 2015.) She is known as a cheerleader for the LA bartending community, and as a tiger mom to her staff. If she’s not behind the bar, Cari is probably eating KitKats and hanging out with her friends and family, and her two-pound Maltese, Noni.