Friday Cocktail Hour: Pesca Spritz by Katie Asher of The Cooks’ House

eatdrinkTC’s Friday Cocktail Hour is a brand new feature where we’ll feature original cocktails from some of Traverse City’s most creative cocktail artists. Our thanks go out to Michael Ruhlman for letting us share his Friday Cocktail Hour concept. Tune in next Friday for another!

Katie Asher has been bartending for a little over 3 years, but has worked as a hostess, server and even dishwasher. She got into making cocktails after living in Chicago and being surrounded by creative and talented people in the industry. Katie began working at Bar Pastoral, a wine bar in Lakeview, to become a more well-rounded bartender. In addition to building her knowledge of wine, she created the cocktail menu for Bar Pastoral for two seasons using almost all local spirits.

Pouring the Blanc de Blanc

Katie Asher of The Cooks’ House & Poppycocks

Katie just passed her Barsmarts certification, has achieved Cicerone beer server certification and is working towards the first level Sommelier certification. She is currently working behind the bar at Poppycocks, where she’s also developing a new cocktail menu for them.

She has also created cocktails for The Cooks’ House and says, “Their faith in me started me on this path. They have graciously allowed me to make the welcome cocktails for their series of wine and beer dinners. So far, I’ve created the cocktails for L. Mawby, Left Foot Charley, Short’s, New Holland Brewery and Brewery Terra Firma.

“My focus with cocktail menus is trying to use local ingredients and unique spirits, and my experience in many establishments has allowed me to test out different ingredients to make the best possible cocktails. I try to experiment in the kitchen and behind the bar everyday to continue to better myself as a bartender.”

Pesca Spritz

.5 oz honey simple syrup (1:1)
.5 oz Fustini’s Peach white balsamic vinegar
.75 oz Aperol
3 oz L. Mawby Blanc de Blanc

Combine honey simple syrup, Fustini’s vinegar and Aperol in mixing glass. Add ice and stir 10 seconds.

Strain into Champagne flute. Top with L. Mawby Blanc de Blanc. Garnish with an orange twist.