While foodies have been fawning over Terrine restaurant‘s Chef Kris Morningstar’s dining menu of French-meets-California cuisine (and with good reason), the Terrine cocktail menu is not to be overlooked.
Barman Ryan Wainwright, formerly of Tasting Kitchen, has an extraordinary talent for finding balance in his drinks, making each one on his menu dangerously easy to imbibe. The Terrine cocktail menu is divided into categories based on taste. Here are my picks in each group:
Bubbly & Refreshing
Prairie Fire Punch with Buffalo Trace bourbon, lemon, pomegranate, Calisaya herbal liqueur and soda.
It’s no secret that bourbon is my favorite spirit, so of course I’m going to recommend this one. While there isn’t any actual fire in the Prairie Fire Punch, the Calisaya lends an interesting note while the soda makes it fun.
Crisp & Clean
Beverly Fix with El Silencio mezcal, lime, pineapple, housemade orgeat and serrano tincture.
This one is everything you could ask for in a flavor-forward drink: it’s a little smoky, a little spicy and a little sweet. If you like bold, this is your cocktail.
Smooth & Elegant
Counter Point Sling with Plymouth gin, Punt e Mes vermouth and Vergano Biano vermouth.
This is my favorite drink from this menu, and the fact that I like it so much surprised me because gin isn’t my favorite spirit. But Wainwright created a cocktail that definitely lives up to its “smooth and elegant” categorization. There’s body, but it’s not oppressive. The Counter Point Sling is just a classy drink.
Dark & Bitter
Pimm’s Pong with Pimm’s, Contratto Bianco vermouth, Ramazzotti Amaro and chocolate bitters.
Usually Pimm’s drinks are clear or light in color, but this one is dark. It’s an interesting take, with the Amaro and bitters adding dimension.
Sweet & Velvety
Strawberry Puff with Hayman’s Old Tom gin, strawberry, lemon and cream.
Drinking this drink is as close to having a milkshake without actually having ice cream in it. It’s rich and frothy, and will satisfy any sweet tooth without being cloying.
And the food? The entire regular menu is available at the bar, so you definitely don’t lose out by sitting here. My recommendation would be to order a charcuterie plate (three words: chicken liver mousse) and enjoy a drink or two from the Terrine cocktail menu. Go ahead, indulge.
Note: This tasting was hosted.