Featured Mixologist Jeremy LeBlanc

By Chilled Magazine

Name: Jeremy LeBlanc

Hometown: San Diego

Nationality: White

Birthday: 11/3/1975

Sign: Scorpio

Where You Bartend: ALTITUDE SKY Lounge

How Many Years Bartending: 16

Favorite Cocktail: The La Marquita

Favorite Beer: Sculpin

Favorite Shot: Grand Marnier “Grand Ma”

Favorite Bar In The World To Have A Drink: Lahaina’s

Jeremy’s Own Signature Cocktail: La Marquita

This exceptional cocktail is a personal favorite. It resembles the colors of a bright-red ladybug hence its playful name. Each ingredient tends to dance and crawl around one another based on its molecular weights. The bitterer your pomegranate seeds are they will tend to float with your cocktail, forever colliding with the other ingredients. By the end of the sip, note how the pomegranate seeds have taken on a smokier flavor.

Ingredients:

1 1/2 oz. Whiskey (We like to use Gentlemen Jack for this recipe)
1/2 oz. Red cranberry juice
1 tsp. Homemade rhubarb syrup (See below for recipe)
2 tsp. Pomegranate seeds

Preparation: In a TIN PLAY Shaker, combine a scoop of ice, whiskey, juice and syrup. Shake vigorously for a count of 15, strain and pour into a cocktail glass. In your glass, add seeds and stir for about 10 revolutions. Serve and suggest guest notes flavors at the first and last sips.

Rhubarb Syrup – A tart, crisp flavor to offer balance for the sweeter cocktail fun to make and enjoy with friends.

Yields approximately 8 oz. of syrup

2-3 small stalks of chopped rhubarb
1c cane sugar
2c water
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 vanilla bean pod

Preparation: Combine ingredients in a small pot. Bring to a boil, and then reduce heat to a simmer. Simmer 5-7 minutes then let cool completely. Strain ingredients. Syrup will keep well in fridge covered for two weeks.