Newhall Refinery Brings Craft Cocktails to SCV in a Big Way – Starting March 31!

March 31, 2015 by evebushman

Overdue. That’s what we are here in SCV, overdue for the craft cocktail invasion. Mixers, Roman Holiday and SAKE all had some great versions of old cocktails revived with top shelf spirits combined with muddled fruit and spices, fresh fruit purees, garnish, the correct glassware and captivating presentations.

The new Copper Moscow Mule mug at Newhall Refinery

But with all of them now closed I longed for a craft cocktail bar to open – and then I learned that Newhall Refinery, an already popular spot in downtown Newhall that recently expanded, had obtained a spirits license with the intention of creating a craft cocktail menu…and a whisky list as well! I quickly emailed the owners, Shannon and Simon Mee, for more information.

The new additions will first be offered on Tuesday, March 31, with eight signature cocktails – see the full menu below.

“They all taste amazing – we’re really excited and think they will be a hit,” Shannon Mee said. “I’m not aware of anywhere else out here that’s doing this and in addition we will have a big emphases on whisky. As you know bourbon and other whisky are really hot right now – and we will have at least 20 whiskys served with the proper large sphere ice cubes.”

The Initial Whisky List.

Angels Envy

Calumet

Clyde Mays

Elijah Craig

Evan Williams

Four Roses

Glengoyne 10 year

Glengoyne 21 year

Green Spot Irish

Hibiki 12 year (Japanese)

Hudson

Laphroaig 18 year

Makers 46

Old Forester

Rittenhouse Rye

Speyside 18 year

Teelings

Whistle Pig

Craft Liquor List

“Initially there will be a small selection available on request, and we will be sticking to our current craft concept whereby we do not serve the generic brands,” Shannon added. “That means no Grey Goose, no Ketel One, no Bombay Sapphire etc. For mixers we are using the small bottles of Fever Tree which is a exceptional brand that helps create a quality beverage.”

Hanson of Sonoma Organic Vodka

Bummer and Lazarus Gin

Barr Hill Gin

Angostura Rum

Suerte Blanco

Fortaleza Reposado

Ugly Monkey Moonshine

Fernet Branca

Camus Cognac

Craft Cocktails List

Moscow Mule (Copper Mug pictured above)

Blackberry Fence Hopper

Bloody Brilliant

The L Train

Raspberry Suerte

Classic Daiquiri

Rye (or Bourbon) Manhattan

Old Fashioned

Newhall Refinery is located at 24258 Main Street, Newhall, CA 91321

Telephone: 661-388-4477

Email: info@newhallrefinery.com

Facebook: https://www.facebook.com/newhallrefinery

Website: http://www.newhallrefinery.com

Eve Bushman has been reading, writing, taking coursework and tasting wine for over 20 years. She has obtained a Level Two Intermediate Certification from the Wine and Spirits Education Trust, has been the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and recently served as a guest judge for the L.A. International Wine Competition. You can email Eve@EveWine101.com to ask a question about wine or spirits that may be answered in a future column. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Perlis Picks: Continental

March 21, 2015 by evebushman

First of all, I apologize for w[h]ining so much in my article two weeks ago. I’m sure we are all glad I got that out of my system. There will be no complaining this week, I promise.

I’m probably dating myself when I say we used to eat at Hamptons in Burbank. Back in the day, in what was the original House of Pancakes, right across the street from the iconic Bob’s Big Boy on the Toluca Lake border, Hamptons was ahead of its time, serving gourmet burgers paired with glasses of high end Bordeaux wines.

The property became available in 1995, and Jay Sadofsky snapped it up, opening Mo’s, which became a popular spot for locals and movie studio personnel alike.

Now, 20 years later, Jay has decided it is time for a change. He and partner and Executive Chef Jesse Genovese have created an exciting concept with Continental, named after the 1934 song which won an Oscar for its part in the movie The Gay Divorcee. I think of the place as “updated classic”. The décor reminds me of old Hollywood but with modern appeal, the dishes are familiar but with delicious creative touches, and the cocktails, flavored with ingredients like absinthe and agave nectar, took me back to simpler times yet gave a nod to the current craft cocktail movement.

And speaking of beverages, Continental has a great by the glass wine list, put together by Doug LaGambino of Spin The Bottle Wine Studio just down the street in Toluca Lake. From this list you have many wonderful choices, such as the McPrice Myers “Terre Blanc” blend from Paso Robles, Red Newt Riesling from the Finger Lakes, Banshee Pinot Noir from Sonoma, and Barrel 27 “Right Hand Man” from California’s Central Coast, among many others.

The beer lovers aren’t forgotten either, with a great selection of beers on tap and by the bottle, such as 805 Blond Ale, The Citizen Lager, Allagash Black Stout. They even do tasting flights!

My wife Karen and I had the pleasure of attending the pre-opening party at Continental. In order to give guests the opportunity to taste as many of the menu items as possible, we were treated to miniature versions of many of them. Great examples of some of Chef Jesse’s signature items were presented, such as the brisket, Thai-inspired bouillabaisse, and salmon. The chickpea cakes were delicious satisfying even to this dedicated meat eater. And the mini burgers took sliders to a whole new level, substituting crispy pancetta for the usual bacon.

The La Jara Prosecco, Vaughn Duffy Sauvignon Blanc and Owen Roe Cabernet Sauvignon made tasty accompaniments to the food presented, and I even went for a couple of the craft cocktails being provided – the Christopher Oaxacan (with mescal, pineapple juice, lime juice and agave nectar) and the Hendrick (with Elijah Craig bourbon, sugar, bitters and absinthe).

I would have to say that the party was a great success. Not only was the food delicious but the level of service was very high. All of the servers were clearly proud of the new place, and it showed. And owners Jay and Jesse made the rounds to make sure all the guests were enjoying themselves as well.

When we left the party, Karen and I looked at each other and we both said “We need to come back for dinner!” So we did, a few days later.

Greeted warmly by the hostess and our server, we explored the menu, determined to try something we did not have at the party. We started with the shaved radish and fennel salad and the calamari. The salad was full of fresh flavors, and the calamari was some of the best I have ever had – flash fried with just enough batter to enhance that great calamari taste. Karen ordered the seasonal risotto and I ordered the skirt steak. The risotto was full of delicious seafood. And the skirt steak was cooked and seasoned to perfection. Following these with a dessert of canele pastries and our evening was complete.

Thai Seafood Bouillabasse

Chef Jesse is clearly extremely talented and has created a menu that reflects his experience cooking in Europe and New York, as well as here in Los Angeles, combined with the classic flavors he is showcasing. The food is truly delicious and we are looking forward to frequent visits to try the rest of the menu. Adding in the level of services is what really elevates this restaurant. All the waitstaff are clearly very well trained and are deeply committed to the success of the Continental. It shows. And Jay and Chef Jesse make their presence known. As I watched them work their way around the room, touching every table and making sure every guest was satisfied, I knew Continental was going to be a great success.

Continental Food & Cocktail Photo Credit: acuna-hansen

Continental Interior & Exterior Photo Credit: Gary Kruegar

Continental

4301 W. Riverside Dr.

Burbank, CA 91505

818-845-3009

www.continentalla.com

Michael Perlis has been pursuing his passion for wine for more than 25 years. He has had the good fortune of having numerous mentors to show him the way, as well as a wonderful wife who encourages him and shares his interest. After a couple of decades of learning about wine, attending events, visiting wineries and vineyards, and tasting as much wine as he possibly could, he had the amazing luck to meet Eve Bushman. Now, as Contributing Editor for Eve’s Wine 101, he does his best to bring as much information as possible about wine to Eve’s Wine 101 faithful readers. Michael is also Vice President of Eve Bushman Consulting (fka Eve’s Wine 101 Consulting) http://evebushmanconsulting.com/ and President of MCP Financial. Michael can be contacted at michaelthezinfan@aol.com or michael@evebushmanconsulting.com.

The Innovative New Cocktail Menu At Magnolia House Makes A Toast To Two Coasts!

March 15, 2015 by evebushman

Pasadena, CA – Until now, those passing by on South Lake Avenue may have been blissfully unaware that located in a little 100-year-old craftsman bungalow, there exists a new and innovative craft-cocktail bar. Magnolia House may be the new kid on the block, but take a sip of one of their sensational solutions and you will see why they are becoming Pasadena’s best new drinking destination!

Magnolia House is the work of restaurateur brothers Chris and John Bicos of Bicos Hospitality. “We wanted our guests to get excited once they began to explore our menu,” says John. “Rather than focus on a single liquor category or specific cocktail style, we are building a repertoire of cocktails that offer a unique variety to navigate and something for everyone to enjoy.”

The initial cocktail concept for Magnolia House was developed by Evan Zimmerman, a Portland-based bartender and cocktail craftsman who has previously worked at some of the finest bars in the country, including Teardrop Lounge, Laurelhurst Market and The Woodsman Tavern in Portland and Todd Thrasher’s Restaurant Eve and PX outside of Washington, D.C. To execute and expand upon Zimmerman’s original vision, the Bicos brothers commissioned Colin Shearn, who brings 15 years of experience to the craftsman bar. Shearn is an East Coast bar star, having been the opening Bar Manager at Philadelphia’s famed The Franklin Mortgage & Investment Co., which was a semi-finalist for the James Beard Award for Outstanding Bar Program three years running under Shearn’s reign, as well as the St. Charles Exchange and the El Camino in Louisville.

The current Magnolia House menu features nine drinks that run the gamut from light and fruity to strong and boozy. “A cocktail menu should be concise and have some type of overarching ideology,” Shearn says. “With this list, I tried to represent as many different base spirits and cocktail styles as possible, without having anything repeat itself.”

Two of Magnolia House’s cocktails are Zimmerman’s unique creations: the Mendocino Sour, a clever take on the Whiskey Sour that incorporates Rooibos tea, lavender and fino sherry, and The

Mendocino sour

Lumberjack’s Breakfast, a great cold-weather drink with blended scotch, apple brandy, maple and cardamom syrup, lemon, egg white for rich texture, garnished with two green apple slices. “We have been open for a little while now, and I have already started to see the trends of what people want,” Shearn says. “These were two instant crowd favorites that I just was not willing to mess with.”

Many of Shearn’s original cocktails were inspired by classics, though his inventive interpretations render them wholly unique. Take the Barracuda, which tweaks the bartender-favorite Mexican Firing Squad (tequila, lime, grenadine and Angostura Bitters) by swapping out the Angostura with celery bitters. “Our house-made grenadine is nice and tart, so the combination of that and the celery bitters makes this drink a little more fiery and a lot more interesting.” The Copper Heart #2 was inspired by Shearn’s favorite drink from Zimmerman’s previous list, a mix of pisco, lemon, grapefruit and cinnamon. “Grapefruit and cinnamon are a classic tiki combo, so I used a blend of rums in place of the pisco,” Shearn says. “The result is warm and autumnal, but still bright and refreshing.”

Ask Shearn what he would be drinking if he were to take a seat on the other side of the bar, and he will divulge that his personal favorite drink on the current menu is the Phantom Engineer, a smoky concoction of mezcal, rye, Cocchi Americano, lime and grapefruit. It is a spin on the 20th Century, a drink which traditionally calls for gin as a base spirit. Then there is the Love is Not a Victory

Love Is Not A Victory March

March (named for a lyric in Leonard Cohen’s “Hallelujah”), an all-spirits combo of Genever, Green Chartreuse, Campari and allspice dram. “Believe it or not, at it’s heart this is actually an Old Fashioned, with the Chartreuse, Campari and allspice dram replacing both the sugar and the bitters,” Shearn says.

Not all of Shearn’s drinks fit into pre-existing molds. The Wicked Game is a cocktail served on the rocks in a tall glass, with jalapeño infused gin and watermelon blended with vermouth for a sweet-spicy bite, along with honey, lemon and bitters.

The oddball cocktail on the list is the Crown City, with rum, rye whiskey, bitters and orange, cacao and banana liqueurs. “This cocktail does not follow a traditional structure at all,” Shearn says. “Even though it has flavors you think of as sweet, do not be fooled, as this is not a sweet drink.” If you are looking for something bright and fruity, try the Everyday Sunshine instead. This is a refreshing vodka drink with pineapple, raspberry, lime, vermouth and a touch of bittersweet Aperol. “So many bartenders dislike vodka and make their vodka cocktails throwaway drinks,” Shearn says, “but I didn’t want to take that route. This cocktail is approachable but maintains balance, so anybody should be able to enjoy it.”

Even those who abstain from alcohol will find tasty libations to tempt the taste buds at Magnolia House. “We want to be the bar that shows some love to non-drinkers,” Shearn says. “Drinking at Magnolia House should be a fun experience for everyone.” For this, there are two specialty non-alcoholic beverages for just that reason: a Cherry & Lime Rickey, created by Zimmerman, with fresh cherry juice, honey, lime and seltzer, and the Teacher’s Pet, created by Shearn, which is a mix of grapefruit, grenadine, lemon and ginger ale.

Magnolia House also offers ten Draft Beers, all from the West Coast except for Belgium’s Duvel Single. “We felt that there were plenty of great options within California, and it was a great approach for us to keep it local,” says John Bicos. The beers range from the light and refreshing Craftsman 1903 Lager (made right here in Pasadena) to the deep, dark Black Butte Porterfrom Deschutes Brewery in Bend, Oregon. John’s personal favorite is Santa Barbara Common Ale from the relatively new Pure Order Brewing Co. in Santa Barbara. “It is a great easy-drinking everyday ale that still has tons of flavor,” says Bicos. Shearn also added three A Shot and a Shorty options, which are classic Boilermaker-style pairings of half-pints and spirits.

The Magnolia House Wine List is also quite extensive, including twenty-two reds, whites and sparkling wines from around the world that are offered by the glass and another twenty-two by the bottle. General Manager Chris Mangandi put the list together, explaining, “Most of the selections are from small producers whose focus is to create wines that reflect their vineyard source. They pair well with a broad range of foods and exhibit good balance.” One special recommendation of Mangandi’s is the Ovum Riesling from Oregon. “It is produced by a passionate husband and wife team who are consistently pushing the envelope on what domestic Riesling is ‘supposed’ to be,” he says. “It has excellent balance of acidity, mineral character, floral notes and a long finish. It is a really complex, yet drinkable wine that tells the story of the vineyard in one sip. It’s wild.”

Should you get hungry while enjoying the beverage selection, Executive Chef Kyu Yi delivers the goods, with an extensive selection of Snacks, shareable Small Plates and larger Entrees ranging from the King Crab Mac & Cheese to their House Burger with house-made American cheese, dill pickle remoulade, bacon and bourbon-caramelized onions. Take a cue from Mangandi and go for the spicy Korean Chicken Wings paired with Copain Chardonnay. John Bicos also recommends the Moroccan Lamb Meatballs with a refreshing Duvel Single.

Whether you are a full-on cocktail aficionado, or a curious but cautious beginner, Magnolia House is the place for you to come expand your horizons – and your palate. So why not visit Pasadena, because Magnolia House is anything but ordinary… it’s extraordinary! You won’t regret splurging on an extra cocktail, or two!

Magnolia House is open from 4:00 pm to Midnight every Monday through Wednesday, 4:00 pm to 2:00 am on Thursday and Friday, 10:00 am to 2:00 am on Saturday, and 10:00 am to 10:00 pm on Sunday. For more information, please visit www.TheMagHouse.com or call Magnolia House directly at 626.584.1126.

Photo Credit: acuna-hansen

Magnolia House

492 S. Lake Ave.

Pasadena, CA 91101

T: 626.584.1126