With so much chaos in the air, it is easy to forget that Valentine’s Day is right around the corner and it is time to celebrate love.
It is also a good time to remember that where you throw dollars can make a difference, even at the bar. I have written about Pickled Fish’s Cocktail for a Cause program in this column before, a noble trend that is catching on. For example, Street 14 Cafe recently began a similar program, and when it comes to cocktails benefiting social change, one can only say the more the merrier.
The month of February marks a bit of an expansion for the Pickled Fish’s Cocktail for a Cause. For the first time, the Long Beach restaurant will be donating to a national organization, the Human Rights Campaign, which is the largest civil rights advocacy group fighting for LGBTQ rights in the United States.
This limited-time cocktail, which is locally sourced, bubbly and fighting the good fight, will seduce you with its tart burst of cranberry up front, followed by an undercurrent of chocolate notes. It tastes like a grown-up version of a cordial cherry.
Pour up a batch, cue the Al Green and remember love is love.
1 ounce vodka*
1/2 ounce Starvation Alley Cranberry Juice
1/4 ounce simple syrup
3-4 dashes Scrappy’s Chocolate Bitters
Chocolate-covered cranberry on a toothpick for garnish
Stir the vodka, cranberry juice, simple syrup and bitters in a cocktail shaker over ice.
Pour into a champagne coupe and top with the Prosecco. Garnish the coupe with chocolate-covered cranberry and enjoy.
—Recipe courtesy of Paige Metka, bartender at Pickled Fish, Adrift Hotel, Long Beach, Washington. Pour provided by Matt Lessnau, bar manager at Pickled Fish.
* The Pickled Fish uses Capitol Vodka as its well.