As the days and weeks of sheltering in place start to run together, we know it can become difficult to feel creative and come up with new ideas for what to eat and drink at home. Since the days are becoming longer and warmer, why not break out your copper mugs and try something new at cocktail hour this week? Here is our very special recipe for our Nick’s Cove Moscow Mule.

What sets our Moscow Mules apart from the rest is our homemade ginger syrup which is spicy and fresh and there really is no comparison to that bottled ginger beer which can be a little dull and/or sweet. This one packs a punch!

Our recipe calls for citric acid and lemongrass, two things that you might not have on hand. Feel free to use lemon zest instead of lemongrass and Country Time lemonade powder or lemon juice for the citric acid. Having citric acid on hand is very handy for amping up the acid in cocktails when you run out of fresh citrus, so consider picking some up and adding it to your bar arsenal!

Makes 2 cocktails

For the ginger syrup:
½ lb peeled fresh ginger, roughly chopped
1 ½ cup agave syrup
1.5 oz citric acid (or 1/3 cup lemon juice, or 1 scoop country time lemonade powder)
1/2 cup of chopped, fresh lemongrass (or finely grated zest of 3 lemons)
Finely grated zest of 3 limes

For the cocktails:
4 oz vodka, such as Hangar 1
About 1 ½ cups crushed ice
1/2 cup club soda
juice of one lime
6 dashes angostura bitters
1/2 lime cut into 2 wedges

To make the ginger syrup, in a blender, combine the ginger with 1 cup water. Blend on high speed to a smooth puree. Transfer the puree to a small saucepan. Add 1 cup water, the agave, citric acid, lemongrass and lime zest and stir to combine. Place the saucepan over medium heat, and bring to a simmer. Reduce the heat to maintain the simmer, and cook until the mixture begins to reduce and become syrupy, about 15 minutes. Strain through a fine-mesh sieve into an airtight container, discarding the solids. Let cool to room temperature, then transfer to the refrigerator until ready to use, up to 1 week in advance.

To make the cocktails, divide the vodka between two copper mugs or other cocktail glasses. Fill the mugs with ice then add 3 tablespoons ginger syrup to each mug. Divide the club soda, lime juice, and bitters between the two mugs. Stir each cocktail once. Garnish each with a lime wedge and serve.

Cheers!
Wade

Social media marketing is not only an effective way for Nick’s Cove to communicate with our guests, but it is also fun and great for business! We’re so fortunate that we are part of a community of engaged travellers, foodies, and adventure-seekers who love Nick’s Cove; and we love seeing all of your photos of not only our property but also of Tomales Bay, West Marin, and beyond as your travels take you all over the world!

Our community on our social channels may be a bit smaller than some of the major tourism and travel accounts you might see on Instagram, but the difference is our engaged audience! We love reposting, responding to your comments, and answering your questions on social as it’s important for us to hear your feedback, and we want to make sure you realize how important each and everyone one of you are to us.

We also want to keep it fun for our community and experiment with ways to give back, create memorable experiences, and promote other amazing businesses in West Marin. So stay tuned and be sure to follow us at @nickscove on Instagram and Facebook because we have some exciting giveaways and contests in store this year. And please keep tagging us in your photos as we enjoy seeing how you experience Nick’s Cove!

Lisa T.

Nick’s Cove features a unique selection of house-crafted cocktails that change seasonally, and this winter is no different. This year we have a couple of fresh, inspired cocktails that drive home the warm, comfortable feel of relaxing at Nick’s Cove on a cold day. Being that I grew up in Cloverdale, the first frosts of winter always remind me of the Cloverdale citrus harvest and Citrus Fair; especially Meyer lemons, fresh oranges, and Granny Smith apples. The lemons and apples are featured in the first of our two winter cocktails.

Our first winter-inspired cocktail is the “Forbidden Fruit;” a bright, light and tart drink with a house-made Granny Smith apple puree, St. George Pear eau de vie, lemon, cinnamon and egg whites. The Forbidden Fruit is a balance of traditional winter flavors, leaving a lingering sensation reminiscent of wanting just one more slice of apple pie.

Our second is the Hog Island-inspired “Bore me to Drink” with a pork fat-washed Griffo  barrel aged whiskey and house made spiced brown sugar syrup. It is a savory Old fashioned-style drink that brings together winter and umami flavors for the perfect mesh of classic and modern.

Both drinks feature Petaluma Local “Bitter Girl” bitters: giving the drinks the small but beautiful touch of walnuts, juniper berry and honey. 

Come enjoy an afternoon delight with us at Nick’s Cove!

The drive to Nick’s Cove on Highway One, whether you’re coming from the north or south, is one of the most beautiful rides one can experience. And then to have Nick’s right on the bay as your final destination is nothing less than a dream. As a native to Chicago my two hour commute from the suburbs is long in the past and I couldn’t be more grateful for my peaceful drive through the bright green hills and views of the bay. I’ll never forget my first month here in January when the fog was thick and the roads were slick thinking, “I am not in Chicago anymore!”

It is true that people always stop in or call to ask about the weather in our winter months and all of us agree that the light mist and fog rolling in makes it that much more special. The weather is never promised whether you’ll see a beautiful sunset from the views in our restaurant or rain storm that flood your boots. As a guest at Nick’s we always encourage you to cuddle up next to your rustic wood burning stove — just don’t forget to pick a box of our hand crafted s’mores beforehand. For those who are stopping in just for the day, take advantage of our boat shack, but again don’t forget to stop at the bar for one of our seasonal cocktails!

Nick’s Cove is Marin County’s premiere destination venue where you have the opportunity to savor some unbelievable views as much as the food! We offer the perfect place to host a corporate luncheon, intimate wedding, or anything in between. Whether you are planning for business or pleasure, we provide the perfect balance of historic charm and raw Tomales Bay beauty for your next special occasion.

Nick’s Waterfront Lounge is our FAVORITE space to host private events. The beach-front dining experience is one your guests will never forget. Little decoration is needed as the sunset glimmering over the bay provides the perfect backdrop. This versatile outdoor area is best enjoyed in August, September, and October and can host a family style dinner set for twenty-eight or a casual cocktail hour for sixty standing. Just steps away from the sand, corn-hole can be played under the twinkling string lights and house-made s’mores can be toasted over a bonfire on the beach.

Or you can wow your guests at Nick’s Cove’s fully enclosed Tule Deck which is an amazing setting all year long! This private room boasts a wall of windows that allow for breathtaking views of Hog Island and Tomales Bay. It can accommodate up to forty-eight guests seated and has two doors leading outside for seamless transition to the salty air. Whether you are enjoying the food our culinary team has prepared or the unparalleled coastal views, the rustic feel of this room exhibits the true magic of Nick’s Cove.

The Croft at Nick’s Cove is our one acre onsite garden that produces a bounty that is featured in dishes right on our menu. Just steps from our restaurant, across Highway 1 and a short stroll up the hillside, awaits the perfect private space for a wedding ceremony or cocktail reception. With an elevated view of the bay, our garden is overflowing with an abundance of lush greenery and gorgeous flowers to serve as your own private oasis. We can host up to 100 guests standing or 50 guests seated in the Croft!

Angela Price