~ Sasha Petraske
March 16, 1973 – August 21, 2015
To the shock and sorrow of the entire cocktail community, a legend in the bar and cocktail industry, Sasha Petraske, passed away on August 20th at the age of 42. Petraske, who revolutionized the bar and cocktail scene in 1999 with his speakeasy styled bar Milk & Honey, was one of the forerunners of the craft cocktail upsurge, specializing in pre-Prohibition drinks with 1920's style flair.
His approach to happy hour was simple and honest. Make a great cocktail with great ingredients, create an urbane and gracious ambiance for guests and be humble about it.
"The fact that people talk about cocktails like one might talk about wine, which you have to grow, is laughable. A cocktail is a simple thing, what matters is if you make it right."
Milk & Honey had a famous set of House Rules that echoed his philosophy, my particular favorites being Rules #1 and #7. Frankly, I think every drinking venue, in fact the world in general, could benefit from these edicts.
Mr. Petraske was a force and an innovator in the world of liquid refreshments and he will be greatly missed.
The Lavender Infused
2 Oz. Aged Rum
1 Oz. Fresh Lime Juice
1 Oz. Fresh Golden Kiwi, Peeled & Diced
(Directly below the recipe is a short video showing how to peel a kiwi in seconds!)
(Thanks to Frieda's Produce for the best seasonal Golden Kiwis available!)
Pinch of Fleur de Mer (Sea Salt)
1 Oz. Lavender Simple Syrup
4 Oz. Crushed Ice
GARNISH: 1 Slice of Golden Kiwi, 1 Lime Peel
TOOLS: Blender, Jigger, Cocktail shaker, Coupe glass
Chill your coupe in the freezer.
Fill your blender with the ice then add in the rum, lime juice, golden kiwi chunks, lavender simple syrup, dash of salt and pulse until blended.
Pour into your chilled glass, garnish and toast to the memory of Mr. Petraske along with rest of us this coming Monday, August 31st at 9 p.m.
1 C. Water
1/2 C. Sugar
1 Tbsp. Dried Lavender
Boil the water, sugar and lavender, stirring occasionally. Once the water boils, lower the heat and simmer for 2 minutes. Strain through a fine sieve and cool.
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