Chef German Nelson’s buzzy Afro-Latino restaurant and bar, Sobre Mesa, opened in Uptown Oakland in March, just nine days before the coronavirus shutdown. Four months later, the South American spot is still trending as Nelson and crew offer up signature tapas and cocktails for take-out and delivery, with plans to pop-up at sister restaurant alaMar Kitchen & Bar soon. Until then, whip up this dreamy, tropical cocktail, courtesy of Sobre Mesa bar consultant Alex Maynard, at home.
Sobre Mesa’s Caribe Colada
Makes 1 cocktail
Ingredients
1½ tablespoons dark rum
1½ tablespoons Real McCoy 5-year rum
1 tablespoon Rhum J.M. 100
½ tablespoon Falernum
½ tablespoon yellow Chartreuse
2 tablespoons toasted coconut syrup or coconut milk syrup
1 tablespoon fresh lime juice
2 tablespoons pineapple juice
Directions
Add all ingredients to a blender or shaker. Add crushed ice (or regular ice, if crushed ice is not available). Blend until frothy, or give it 20 shakes in a shaker. Serve in your favorite stemmed glass, topped with a wedge of pineapple.
— Recipe courtesy of Alex Maynard, Bar Consultant, Oakland’s Sobre Mesa
