Newsletter

February 10th, 2014

This month, instead of introducing you to yet another California wine, I’ve got something even more local for you to try. What could be more local than, say, the wine that sits fermenting in the hills you can see out the window of your room, you ask. Well, how about a little project happening right here in this little hotel? For the last several months, it seems, Ed, the weekend bartender at the Cupertino Inn, and Jerry, our marketing and sales manager, have been practicing a bit of alchemy. Infusing exotic flavors into a few of the bar’s old standards.

As experiments go, they needed a bit of time to sort themselves out. Bacon in whiskey is smoky decadence; sausage is fatty revulsion, it turns out. They haven’t peaked yet, but they have landed on a few winners. The aforementioned bacon whiskey, for example. They’ve also got a juniper cardamom, inspired by an idea of simplifying gin, and a pineapple jalapeno, inspired by pizza. They’re having a lot of fun doing this, so I’d imagine that there are going to be new things to sample for months and months to come. I would even go so far as to imagine that if you had and idea, and could convince them it was even slightly plausible, they could get it going and have it ready by the next time you blew into town.

Of course the good thing, as always, about trying out whatever I recommend here, is that it’s free when you are our guest. Not all of these are going to be to everyone’s taste and there’s nothing worse than paying big for some fancy specialty cocktail, only to find that the idea was better than the execution. The stakes are much lower here. Sure, you might end up with a bad taste in your mouth, but all you’ve got to do to fix that is ask for something else.

< Back to Main