Put Some Wind In Your Sails With a Lafayette-Style Yankee Clipper

There are some definite perks to writing a blog. Sure, there's the obvious geek factor that appeals to most chubby, half-Asian guys, but I also get to write about a topic I really dig. And, you'd be surprised how many very nice people are willing to go along with wacky ideas in the name of blogging. I had one such wacky idea about exploring the local Lamorinda cocktail scene and featuring the local places and people mixing it up in our little corner of the world.

A couple of emails later, the gracious and fun people at , agreed to let me in early one day and let me tape the mixing of one of their signature cocktails, the Yankee Clipper. So, I packed up the video camera and met up with Head Bartender Julie Feigenson, who is the Clipper’s inventor. She’s been tending bar for 17 years and has been with Yankee Pier since its opening about three years ago. She said that her focus in coming up with cocktails for the restaurant was matching step with the kitchen’s emphasis on fresh, local ingredients. Behind the bar, just like in the kitchen, all of the juices and purees are produced fresh each day. Feigenson says that many of the cocktails change with the seasons as different ingredients become available.

The Yankee Clipper is a perennial cocktail since Ruby Red Grapefruits are available year round.  In keeping with the local theme, Feigenson points out that the drink’s booze foundation is Hangar One Mandarin Blossom Vodka, which is distilled just over the hills in Alameda. If you have not tried Hangar One, go out and get you some, because it’s really good vodka. Feigenson uses it well and the Yankee Clipper is definitely bartending done right.

                                                   Yankee Clipper

                                                     Ingredients

* 1½ oz. Hangar One Mandarin Blossom Vodka  * 1 oz. Domaine de Canton Ginger Liqueur  * 3 oz. Fresh-Squeezed Grapefruit juice  * Approx. 1 Tbs. Ginger-infused Simple Syrup (to taste, depending on sweetness of Grapefruit juice)

Start with a Collins filled with ice.  Combine ingredients into a shaker and swirl.  Then pour over the ice and garnish with a slice of lime.  The specialty ingredients make the Yankee Clipper difficult to put together at home, but if you visit Yankee Pier they’ll mix one up for you with some wonderfully fresh juice while you nibble on your fish and chips.

Mad props to Yankee Pier’s Head Bartender Julie Feigenson for her very tasty, nautical-theme cocktail. Sincerest thanks to the people in charge at Yankee Pier’s parent company, Lark Creek.  Thanks also to Michael Dunn, Executive Chef, Michael Moore, General Manager, and Steven Farrell, who was the manager on duty for the shoot.

Check out the video and please let me know what you think of the new feature.  And, if you have a favorite drink made in the Lamorinda area, let me know!  Don’t forget to give me a “like” on Facebook and check out more recipes at www.30-SecondBartender.com!

Download the movie