Sometimes only locals know the best kept secrets: a hidden swimming or fishing spot, the best boutique wineries, or the best restaurant that’s off the beaten path. While Nick’s Cove may not be the best kept secret, it certainly has one little gem available that much of the public may not know about. I’m talking about a part of many people’s childhood summer adventures and a staple of camping trips: S’mores! With fluffy handmade marshmallows, buttery handmade graham crackers, and local Tcho chocolate sometimes the best memories are newly made. You can take them to-go, or enjoy them in one of our 12 cottages, each with their own wood-burning stove. Now the only question left is whether you keep the secret or tell your friends!

Dustin Moore

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PS: Until Marin County lifts mask restrictions, we are not allowing fires in the restaurant fireplace or the boat shack fireplace to encourage masking whenever not at a socially distanced table.

PSS: Nick’s Cove donates $5 from each sale of handcrafted S’mores to the Mentor Me program based out of Petaluma.

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