"Distill my Heart, Exceed your Imagination"

St. George Spirits presents “A Cocktail Dinner”

Food loves wine; it seems natural. But you never hear anyone say, "food loves cocktails." Cocktails really only got rolling in the 19th century, and even though they've had some time to settle in they just don't seem to click as readily with food as wine. As cocktail pairing dinners become more common, there is much ado in the food world pairing cocktails and spirits throughout the progression of a meal. 

Welcome St. George Ambassador, Paul Skiera as he guides you through five hand distilled spirits made in America, paired with the artistry of Executive Chef, David Zangg’s delicious food from Spencer’s by the Sea.

Spirits Menu:

St. George Absinthe: Real absinthe. No artificial ingredients, no gimmicks.The first legal American absinthe released after the U.S. ban was lifted in 2007, St. George Absinthe Verte remains one of the most acclaimed and respected spirits in this category.

St. George Green Chili Vodka: We make this vodka from a variety of California-grown hot and sweet peppers (jalapenos, Serranos, habaneros, red and yellow bell peppers) that build layers of sweet, savory heat. Lime peel and fresh cilantro add even more vibrancy and depth of flavor.

St. George Terroir Gin: We wanted to make a spirit that conveyed what we love about the monumental groves of trees, moist and misty glens, and sun-baked chaparral of our favorite local parklands.with Terroir Gin, we try to take you there with Douglas fir, California bay laurel, coastal sage, and other evocative botanicals. Sip it and be transported.

St. George Single Malt Whiskey is an American original: Distilled, aged, blended, and bottled by us out of love for what a handcrafted single malt can be.

St. George Pear Brandy: Made from the most aromatic dry-farmed, organic Bartlett pears we can find—and we pack about 30 pounds of fruit into every 750ml bottle!