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Roundup: Your Favorite Cocktail Recipe to Make At Home

August 12, 2022 by evebushman

Haven’t done a “round-up” article in a long time. That’s where I ask pals on social media to answer a question for me, and that I’ll be sharing the results in a blog post. I had this idea, about what cocktails we like to make at home,  when my sister-in-law made me one with a lovely rose-shaped ice sphere from Four Roses bourbon. So this is what I got when I asked others:

Janet B, “Ice, vodka, strawberry lemonade crystal light and diet ginger ale. Mimi’s Happy Juice.”

Marla L, “I love special ice and Four Roses is my favorite. And I’m with you – one large cube, one good bourbon and maybe an orange rind. Simple and clean and spirit forward, that’s my go to.”

Laura G, “I call this a Sunflower – recipe is from the bartender from Matteo’s restaurant in the Venetian. Equal parts: 1 ounce each of elderflower liquor – St. Germain, lemon juice, gin, Pierre Ferrand orange Curacao. Rinse the martini or coupe glass in absinthe (this is key). Shake the ingredients above in a cocktail shaker and serve with a lemon twist. It’s phenomenal.”

dtlaweekly, “Shot in a Styrofoam cup.”

Michelle T, “We enjoy a Penicillin, especially in the Spring/Summer months…2 ounces blended Scotch, 3/4 ounce fresh squeezed lemon juice, 3/4 ounce honey-ginger syrup, 1/4 ounce Islay Scotch and a lemon peel for garnish. We are loving our pellet ice maker in certain cocktails.”

Jeannie L, “This week, I’m doing 2 shots of my Bombay gin, about 2 fingers of cranberry juice, 2 fingers of tonic water, and 3 ice cubes. I stir that up and put it in the freezer for a slushy feel to it.”

Donald H, “Headed to Venice this summer so I’ve been on a Aperol Spritz exploration: 3 oz. Aperol, 3 oz. Prosecco, 1 oz. club soda, orange wedge and ice.”

Tony H, “A quarter ounce cognac, ¾ ounce ginger ale, Angostura bitters and ice. Was shown to me by the person at Remy Martin and it’s lovely.”

Richard H, “Bloody Mary: 1½ oz. of Vodka, 4 oz. Tomato juice or V8 juice, 1/2 tsp. of Horseradish, 2 dashes of Worcestershire sauce, 1 dash of hot sauce, black pepper, stick of celery and a lemon wedge.”

Lisa B, “One of my summer favorites is the Siesta Cocktail: 2 oz. silver tequila, 1/2 oz. Campari, 1/2 oz. fresh lime juice, 3/4 oz. fresh grapefruit juice, 1/2 oz. simple syrup. Garnish: slice of grapefruit peel.”

And the cocktail with the most unique ingredient list goes to Derek A, with “This has become the favorite in my home bar it’s very nice! The Obsidian: 1½ oz. Casa Dragones Blanco tequila, ¾ oz. cinnamon bark and star anise syrup, ½ oz. lime juice, a pinch of edible charcoal, Prosecco. Dry shake all ingredients, then shake with ice. Double strain into a rocks glass with one large ice cube. Top with Prosecco… I make my own syrup it’s really easy and it has an amazing flavor. The charcoal is from activated charcoal supplements from Amazon that I just open up and pour in to the mix it’s very easy.”

Mark H, “My dating life in college wouldn’t have been nearly as much fun if it weren’t for my Singapore Sling recipe! I rarely make much other than margaritas or whiskey (bourbon or rye) on the rock(s) at home nowadays. I also made a great Pina Colada but stopped when calories became an issue! Then there was the Mai Tai laundry sink recipe for big college parties. From memory the Singapore Sling: 2 oz. gin, 4 oz. sweet and sour, 4 oz. Club soda, 1/2 shot Grenadine syrup, cherry brandy floater and stir. After two of those, dates found me irresistible! P.S. A bartender at Sebastian’s in San Luis Obispo circa 1975 gave the recipe to me. I’m indebted to him!”

And one more from Mark H, “Another favorite version of ‘Walk The Plank’ is 1 shot each of dark rum, spiced rum, Kahlua and Frangelico. Serve in a 4 oz. plus shot glass.”

Deb N, “Since I am Canadian I will give you a Canadian drink, a Bloody Caesar: vodka, Clamato juice, lime juice, celery salt, Tabasco, Worcestershire, and a green bean for garnish.”

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Filed Under: Eve Bushman Tagged With: absinthe, aperol, bartender, blanco, bourbon, brandy, campari, cocktail, cocktails, cognac, craft cocktail, garnish, gin, glasses, ice, Italy, las vegas, margarita, prosecco, recipe, scotch, st. germain, tequila, venice, whiskey

The Secret Garden Distillery Announces Appointment of ImpEx Beverages as its Exclusive US Importer

June 14, 2021 by evebushman

The Secret Garden Distillery is proud to announce they have joined forces with ImpEx Beverages, a California based spirit importer, to bring their award-winning gins from Edinburgh to the USA.

The first shipment will soon find its way into specialty retailers across the USA.  The expressions for this launch include Damask Rose & Juniper, Lemon Verbena & Juniper, and Pink Elderflower, Jasmine, & Juniper.   Each of these bring with them a unique experience for the American consumer, as the nurture and love for each botanical shines through with every sip.

Damask Rose & Juniper

A lovely golden gin with aromas of rose and hints of juniper. It tastes like Turkish Delight with some light citrus and candied cherry. It’s a gorgeous, delicate gin that is as refreshing as it is beautiful.

Perfect serve: Pour over ice and mix with a premium light tonic water and watch it naturally transform from a shimmering gold to a lovely pink in honor of this noble rose’s petals.

Lemon Verbena & Juniper

Crystal clear gin with aromas of citrus, lemon sherbet, and hints of herbs. Its zesty flavors are intermingled with juniper.

Perfect serve: Pour over ice and mix with a premium light tonic water. Garnish with a slice of lemon or a sprig of fresh mint.

Pink Elderflower, Jasmine, & Juniper

A delightful salmon pink gin with aromas of orange and pink grapefruit. On the palate it’s quite exotic with citrus and sweet orange flavors. All the sweetness is coming from the natural residual sugar of the plants.

Perfect serve: Pour over ice and mix with a premium light tonic water and watch it change from salmon pink to a brighter vibrant pink. Serve with a slice of pink grapefruit.

Hamish Martin, Founder of the Secret Garden Distillery, said: “I am so delighted to be working in partnership with ImpEx Beverages as our exclusive distributor in the US. They have embraced our beliefs and truly understand our ethos and our one true value; to be rooted in nature. I started the business with a dream, to create a Garden that works hand in hand with nature, using no chemicals whatsoever and actively encouraging our wild indigenous plants. These magical plants and herbs offer an array of natural flavors that work so well together in our gins. There are no added sugars, artificial colorings, flavorings, or preservatives, just nature distilled. We hope you enjoy them as much as we enjoy making them.”

Andre de Almeida, Managing Director of Secret Garden Distillery said “This is an exciting time for The Secret Garden Distillery, as we embark on the next stage of our journey. Hamish has built a unique business proposition underpinned by his passion for nature which is at the heart of everything. Working in partnership with ImpEx Beverages is an important step in sharing our story with Herb Garden premium gin consumers across the world. We are very excited for the future and our partnership with ImpEx Beverages.”

When speaking to Sam Filmus, President of ImpEx Beverages, he said, “We could not be more pleased to embark on this adventure with The Secret Garden Distillery.  These amazingly unique gins and the team behind them are sure to bring delight to US Consumers looking for something more than just your average gin.  Add to this the way the natural botanicals react to tonic water and change the color of the spirit, you have a real crowd pleaser.  We look forward to seeing the US fall in love with Herb Garden Gin, just as we have.”

About The Secret Garden Distillery

The Secret Garden Distillery lovingly crafts every bottle from seed to sip, and create unique tasting gins full of natural flavors and aromas with no added sugars, artificial colorings, flavorings or additives. Always with a commitment to better their sustainability credentials and impact on Mother Earth.

The Secret Garden Distillery was founded by entrepreneur and herbologist Hamish Martin, on a 7.5-acre site based on the outskirts of Edinburgh with its very own gin botanical garden.

Hamish and his wife Liberty originally purchased the site in 2012 with the dream to create The Secret Herb Garden, filled with plants, using no chemicals whatsoever, working hand in hand with nature and encouraging wild indigenous plants to flourish. Hamish, who had previously worked in the wine and spirits trade, started to experiment with herbs and spirits to demonstrate how remarkable nature is in naturally delivering flavour and color. By October 2017, the Secret Garden Distillery was established.

The Secret Herb Garden has over 600 naturally and sustainably grown varieties of herbs and plants, including a wide range of junipers, angelica and a dedicated apothecary rose garden. All plants are lovingly cultivated and hand harvested to ensure the highest quality. The botanicals are dried naturally at 37 degrees, distilled and then bottled at 43% ABV (for the US Market only) as they believe this is best for the floral flavors to harmonise with the gin. The garden is maintained with no chemicals – they only use plants to heal plants. They also ensure nature gets its fair share, and currently leave a percentage of plants unharvested to create wildlife habitats to feed and encourage wildlife and allow their 11 colonies of bees to have their fill too.

About ImpEx Beverages

In 2008, a new chapter began for Sam Filmus, after years in the business captaining JVS Imports. With ImpEx Beverages, his vision was to import premium and rare Spirits from around the world, with a special emphasis on the best of what Scotland has to offer.

In 2018, Chris Uhde joined Sam as his business partner in ImpEx Beverages and together they have expanded the portfolio and vision for ImpEx.

Now, ImpEx boasts an impressive portfolio, including some of the most notorious small to medium sized distilleries and independent bottlers.

ImpEx Beverages imports Whisky, Gin, Rum, and Mezcal from Scotland, Belgium, Wales, Japan, Israel, and Mexico with future anticipated additions from unexpected destinations. We also feature a fine line of Liqueurs and Cordials produced in the US.

Regardless of your preference, you are sure to find something that pleases from the ImpEx Beverages Portfolio.

For more information on where to find these amazing craft gins, please email office@ImpExBev.com.

Filed Under: Guests Tagged With: aroma, belgium, botanicals, California, cocktails, distillery, flavor, garnish, gin, harvest, herbs, importer, israel, Japan, liqueur, mexico, mezcal, natural, palate, rum, scotland, spain, tonic, u.s., whisky

Tasting France’s La Quintinye Vermouth Royal Rouge
 and Extra Dry (Plus Cocktail Recipes)

September 16, 2016 by evebushman

Honestly? Even though I’ve studied wine and spirits, been certified by the Wine and Spirits Education Trust (WSET 2) and made plenty of cocktails with Vermouth I had never 1. Studied Vermouth in a single spirit tasting sans cocktail or 2. Looked into what makes a Vermouth. So, considering that most of my readers are wine 101ers I will start there and then move onto a comparative tasting.

IMG_7636Drinking and flavor profile of Vermouth from Serious Eats, “An aperitif wine is nothing more than a wine (naturally) served before a meal as an appetite stimulant. Aperitif wines are often bittersweet and herbal. Aperitif wines are also fortified, which means they’re blended with additional alcohol, usually grape brandy. Finally, they’re aromatized, or flavored with botanicals, such as aromatic herbs, roots, and barks.”

According to Wikipedia, “Vermouth is produced by starting with a base of a neutral grape wine or unfermented wine must. Each manufacturer adds additional alcohol and a proprietary mixture of dry ingredients, consisting of aromatic herbs, roots and barks, to the base wine, base wine plus spirit or spirit only – which may be redistilled before adding to the wine or unfermented wine must. After the wine is aromatized and fortified, the vermouth is sweetened with either cane sugar or caramelized sugar, depending on the style.”

Vermouth Tasting (Aromas and flavors separated by ;. Tasted against Italy’s Martini and Rossi Vermouth – open for some time – for comparison.)

La Quintinye Vermouth Extra Dry (France)

Brown sugar, caramel candy, floral, bark, peat moss; bruised lemon, orange, ginger ale, mild acid/burn. I would see this one lending itself nicely to a martini.

(Martini and Rossi brand: Same color, not as floral, more bruised citrus fruit, whiskey, whiskey cask; more tart in the front palate, hazelnut, with long lasting fruit.)

 

La Quintinye Vermouth Royal Rouge (France)

More coffee-colored than the M and R. Cherry cough syrup, anise, scented soap, rose petals, milk chocolate, coffee liqueur; lovely viscosity, licorice, roses, plums, raisins, red grapes, chocolate. I could easily sip this with a slice or orange (to go with that great fruit) all by itself.

(Martini and Rossi brand: Bruised red fruit, band aids, bark; same bruised fruit and that nut quality – hazelnut and walnut this time – that I found in their dry vermouth.)

 

Classic Manhattan

2 oz. Whisky

1 oz. La Quintinye Vermouth Royal Rouge

5 drops Angostura Bitters

Combine all ingredients in a mixing glass with ice. Stir and strain into a chilled cocktail glass. Garnish with a maraschino cherry.

 

Spiced Gin & Tonic by Tad Carducci, Tippling Bros.

1 oz. G’Vine Nouaison Gin

1 oz. La Quintinye Vermouth Royal Rouge

3 oz. Powell & Mahoney Spiced Grapefruit Tonic*

.5 oz. Fresh lemon juice

Build in highball glass with ice.  Stir and garnish with a slice of fresh grapefruit.

 

La Poire by Jacques Bezuidenhout, Wildhawk

2 oz. La Quintinye Vermouth Royal Extra-Dry

½ oz. Mathilde Pear liqueur

½ oz. Lemon juice

2 Dashes Orange bitters

Club Soda

Lemon wheel & Rosemary sprig for garnish

Build in a highball glass with ice. Stir to mix ingredients.  Garnish with lemon wheel and a sprig of rosemary.

 

Pairing the La Quintinye Vermouth Royal Rouge

(Readers) may be surprised to learn that a well-crafted, sweet vermouth will handle the complex salty, spicy, and sweet notes found in most Asian cuisine.

France’s La Quintinye Vermouth Royal Rouge (SRP: $14.99 for 375mL) is a prime example of a vermouth that will balance out the spicy chili pepper found in Chinese dishes, particularly Schezuan-style cuisine. It will also cut some of the salty soy flavors in dishes like fried rice and Kung-Pao Chicken, while that same saltiness will cut the sweetness of the fortified wine, making it quite a perfect pairing. More about La Quintinye below:

  • Crafted from 28 botanicals and a blend of white wines
  • Fortified w/ Pineau des Charentes – a renowned fortified wine made by mixing fresh grape juice and Cognac from a single estate
  • Deep amber red
  • Nose of licorice, prune, vanilla and chocolate-toffee notes

Sweet palate – rich and intense with caramel, burnt vanilla and warm spiced notes.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust, a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Filed Under: Eve Bushman Tagged With: alcohol, aroma, bitters, botanicals, cocktails, distill, flavor, garnish, gin, herbs, liqueur, recipe, spirits, tasting notes, tonic, vermouth, whisky, Wine and spirits education trust

Cocktail Recipes for your Valentine’s Day

February 10, 2016 by evebushman

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Lover’s Lagoon. McCoy’s Oceanfront at Fort Lauderdale Marriott Pompano Beach Resort & Spa, Fla.

Think of as a moonlit stroll on the beach — in a glass.

Ingredients:

  • 1 oz vodka
  • 1 oz spiced rum
  • 1 oz peach juice
  • 1 oz pear juice
  • 1 oz plum juice
  • ½ oz blue curacao

Preparation:

  • Stir all ingredients in a glass without ice.
  • Pour mix into a chilled glass.
  • Garnish with a mint sprig.

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Fiery Mandarin. Lead Mixologist Eddie Garcia, jade bar at Sanctuary on Camelback Mountain, Scottsdale, Ariz.

Guaranteed to add heat to any romance.

Ingredients:

  • 2 oz Absolut vodka
  • 1 slice jalapeno
  • 1/3 of an orange zest
  • 1 oz cranberry juice
  • ½ oz lemon juice
  • ¾ oz simple syrup

Preparation:

  • Muddle jalapeno, add zest and liquids.
  • Add ice, shake and double strain.
  • Serve up in chilled martini glass with jalapeno slice garnish.

##

Fennel. The Umstead Bar, The Umstead Hotel and Spa, Cary, N.C.

Deceptively simple, this three-ingredient cocktail gets a romantic boost from aphrodisiac fennel.

Ingredients:

  • 2.0 oz Conniption Navy Strength gin
  • .75 oz fennel syrup
  • .50 oz lime juice
  • Dash of fennel powder

Preparation:

  • Mix first three ingredients in a cocktail shaker.
  • Fill with ice and shake.
  • Strain into a martini glass.
  • Garnish with a dash of fennel powder.
  • Hint for the adventure home mixologist: The Umstead adds candied fennel fronds to its garnish.

##

The Wink. Henry’s Hotel Bar, Harbor View Hotel, Martha’s Vineyard

The name of this cocktail says it all.

Ingredients:

  • 1 2/3 oz. gin
  • 2 tsp. triple sec
  • 1/2  tsp. sugar syrup
  • 3 dashes of Peychaud’s Bitters
  • 1/2 oz. absinthe, to coat the glass
  • Orange twist

Preparation:

  • Combine gin, triple sec, sugar syrup and bitters in a shaker over ice and shake.
  • Strain into the absinthe-coated rocks glass.
  • Finish with a spritz of orange zest and garnish with the orange peel.

Filed Under: Guests Tagged With: absinthe, bitters, cocktails, garnish, gin, juice, Martini, mixologist, rum, vodka

Get In The Spirit This Halloween With Spook-tacular Sips & Boo-zy Treats!

October 28, 2015 by evebushman

From several LA-based bars and restauurants!

FIN - Dark & Stormy

FIN – Dark & Stormy, photo courtesy FIN.

Alley Lounge:

Witch’s Brew
Created by Ken Whang

Dare to sip the Witch’s Brew! This vibrant red potion concocted by Bar Manager Ken Whang is a mouthwatering mixture of Absolut Peach Vodka, Svedka Citron Vodka, OR-G Liqueur and a dry ice finish that is sure to put a spell on you this Halloween.

Alley Lounge will be open for Halloween, Saturday, October 31st from 6:00 pm to 2:00 am; 12223 West Washington Boulevard, Culver City, CA 90066; 310.398.8611; www.alleyloungela.com

 

Bar Mattachine:

Rudi’s Downfall
Created by Garrett McKechnie

A terrifyingly tasty Tiki libation, the Rudi’s Downfall is an icy frozen treat blended with Flor de Caña 4 yr and 7 yr Rum, honey syrup, fresh pineapple juice and lime juice served in a scary-faced tiki mug.

Bar Mattachine will be open for Halloween, Saturday, October 31st from 5:00 pm to 2:00 am; 221 West 7th Street, Los Angeles, CA 90014; 213.278.0471; Facebook.com/BarMattachine

 

FIN:

Dark & Stormy
Created by Ken Whang

A fitting libation for a frightful Halloween evening, try the Dark & Stormy cocktail shaken up with dark rum, lime juice, lychee juice and ginger beer poured over ice and garnished with floating lychee nuts stuffed with bright red cherries that resemble a pair of eerie eyeballs.

FIN will be open for Halloween, Saturday, October 31st from 5:00 pm to 11:00 pm; 12223 West Washington Boulevard, Culver City, CA 90066; 310.398.8611; www.finculvercity.com

 

HACHÉ LA:

Spiced Chocolate Chip ‘N Fig Republic Stout Beer Float
Created by Michael “Mick” Schepers

This Halloween, avoid the tricks and indulge in boo-zy treats! Sip on the Spiced Chocolate Chip ‘N’ Fig Bear Republic Stout Float crafted with velvety spiced chocolate chip and fig frozen custard and Bear Republic Black Stout served in a glass goblet with a spoon-straw to savor sips and spoonfuls of this tasty indulgence. Available and prepared in celebration of HACHÉ LA’s one-year anniversary!

HACHÉ LA will be open for Halloween, Saturday, October 31st from 12:00 pm to 12:00 Midnight; 3319 West Sunset Boulevard, Los Angeles, CA 90026; 323.928.2963; www.hachela.com

 

Magnolia House:

La Básica
Created by Brian Klemm

Built from “all things basic,” the La Básica cocktail is anything but basic. Crafted with El Silencio Mezcal, chocolate, coffee, vanilla ice cream and a dash of pumpkin spice, this creamy cocktail is a brilliantly balanced beverage you are bound to enjoy this Hallow’s Eve.

Magnolia House will be open for Halloween, Saturday, October 31st from 10:00 am to 2:00 am; 492 South Lake Avenue, Pasadena, CA 91101; 626.584.1121; www.themaghouse.com

 

Rooftop Film Club:

The Thing On The Rocks, Created by Brady Weise

Make it a movie night this Halloween season and head to the iconic rooftop of The Montalbãn in Hollywood for a scary screening of the cult classic The Thing (Tuesday, October 27th). Pair the eerie evening with The Thing on the Rocks cocktail mixed up with Modern Times Stout and sparkling wine created by onsite guest Barman Brady Weise.

Bates Cough Syrup, Created by Brady Weise

Suppress those screams while watching Alfred Hitchcock’s thriller Psycho on Thursday, October 29th with the Bates Cough Syrup mixed up with Hefeweizen beer and  fresh blueberry syrup.

The Hockey Mask
Created by Brady Weise

Take in Friday the 13th at Rooftop Film Club during Halloween Week (Tuesday, October 27th through Saturday, October 31st) and sip on The Hockey Mask (Friday, October 31st, 2015). This sinful sipper is a mixture of Chenin Blanc, lemonade, dry vermouth and fresh seasonal fruit.

Rooftop Film Club will be hosting Halloween Week on the rooftop of The Montalbãn from Tuesday, October 27th to Saturday, October 31st; 1615 Vine Street, Hollywood, CA 90028. For more information or to book tickets directly, please visit www.la.rooftopfilmclub.com.

The Raymond 1886:

Hob Goblet
Created by Peter Lloyd Jones

Crafted with applejack, house-made pumpkin syrup, allspice dram, cinnamon, fresh lemon juice and garnished with spookily sensational cobweb candy, the Hob Goblet is a devilishly delicious cocktail to sip on this Halloween.

The Raymond 1886 will be open for Halloween, Saturday, October 31st for Brunch from 9:00 am to 2:30 pm, Lunch from 11:30 am to 2:30 pm and Dinner from 5:30 pm to 10:00 pm; 1886 Bar will be open from 4:00 pm to 2:00 am; 1250 South Fair Oaks Avenue, Pasadena, CA 91105; 626.441.3136; www.theraymond.com

 

Tipple & Brine:

Danse Macabre
Created by A.J. Korchak

A ghoulish gulper from Bar Manager A.J. Korchak, the Danse Macabre cocktail is a crafty sipper composed of Laird’s Apple Brandy, Ballast Point Devil’s Share Moonshine, Giffard Apricot Brandy, honey and aged pumpkin bitters dusted with freshly grated nutmeg and cinnamon, topped off with an orange peel and cinnamon stick garnish.

Tipple & Brine will be open for Halloween, Saturday, October 31st from 5:00 pm to 12:00 Midnight; 14633 Ventura Boulevard, Sherman Oaks, CA 91403; 818.528.2550; www.tippleandbrine.com

 

Tunnel Bar:

Polyjuice Potion
Created by Victoria “Ninja” Ortiz

A spellbinding sipper that is enchanting in color and flavor, the Polyjuice Potion from Bar Manager Victoria “Ninja” Ortiz is shaken up with absinthe, gin, Crème de Violette, lemon and pineapple syrup, served in a coupe with a lemon peel garnish.

Access to Tunnel Bar is granted through Tipple & Brine; Tunnel Bar will be open for Halloween, Saturday, October 31st from 7:00 pm to 2:00 am; 14633 Ventura Boulevard, Sherman Oaks, CA 91403; 818.528.3434; www.tunnelbarla.com
 

Venice Whaler:

Tequila Mockingbird
Created by Anthony Settecase

A murderous masterpiece that is perfect for pairing with a balmy beachside on Halloween weekend, the Tequila Mockingbird cocktail from Bar Director Anthony Settecase is handcrafted with Sauza Hornitos Black Barrel Tequila, agave, blood orange bitters and grapefruit.

The Venice Whaler will be open for Halloween, Saturday, October 31st from 11:00 am to 2:00 am; 10 West Washington Boulevard, Venice, CA 90292; 310.821.8737; www.venicewhaler.com

Filed Under: Guests Tagged With: absinthe, bar, beer, bitters, brandy, Chenin Blanc, chocolate, cocktail, coffee, culver city, garnish, gin, halloween, juice, lemonaDE, liqueur, los angeles, moonshine, pasadena, restaurant, rum, tequila, vodka

Signature Drink and the Perfect Cocktail

August 16, 2015 by evebushman

When it comes to making your bar or restaurant stand out from the rest, many times it involves a signature item – like a cocktail. But if it’s going to have your name on it and be associated with your brand, it has to be perfect. Here is some more on the importance of making your signature drink stand out from Adam Robin, Director of Operations at Cabo Flats.

CAbo_Flats_logo_6375656_ver1.0_640_480

How to mix up the perfect cocktail, 5 tips on making your signature drink stand out from the rest.

Many restaurants and bars have them – signature drinks.  “It is important to stand out and have unique drinks that are specific to our concept,” Cabo Flats Director of Operations Adam Robin said.  So besides fitting your cuisine and business brand, what else makes a signature drink successful? These are Adam’s five secrets to concocting the perfect cocktail:

 

  1. Balance. Balancing the amount of alcohol with bitter taste to sweet taste. Some believe that more alcohol is better, but the taste has to be considered. Correctly measure the alcohol, mixer, and sweetener.

 

  1. Fresh Juice. Whether its fresh squeezed orange juice, pink grapefruit juice, lemon juice, or lime juice – it is extremely important to use fresh squeezed juice and nothing packaged or pasteurized.

 

  1. Sweetener. Yes, the type matters. Agave needs to be used for tequila, simple syrup needs to be used for vodka or gin. For brown spirits, you should use pure cane sugar.

 

  1. Quality of Alcohol. A low quality vodka, gin, or tequila will ruin your drink every time. You must take into account the distillation process and the item the alcohol is distilled from. For example, good tequila is 100% blue agave. Some of the best vodka, like Titos, is distilled from Corn.

 

  1. Final Touches. The last piece to a “perfect cocktail” is the garnish, the foam, the oil, the bitters, the twist, the smoke, the salted rim, etc. This will have a huge effect on the taste and look of the cocktail. It’s been said people eat and drink with their eyes, so the colors and consistency of a cocktail matters just as much as the taste.

image001

Pictured: A frozen El Cabo Margarita made with Exotico Reposado Tequila, Fresh Citrus, Triple Sec and Agave

Cabo Flats is dedicated to serving our guests the finest Mexican food and drinks from the freshest local ingredients at a reasonable price. We strive for the highest standards of excellence in the industry and to include prompt, professional and friendly customer service. Cabo Flats wants you to enjoy every experience in a fun, casual and comfortable atmosphere.

Filed Under: Guests Tagged With: alcohol, bar, cocktail, distill, garnish, gin, mixers, restaurant, tequila, vodka

Three Amazing Days (and Three Cocktails) in New Orleans, by Barbara Barrielle

June 11, 2015 by evebushman

When I mention visiting New Orleans to people, many respond that they haven’t been back since Hurricane Katrina. Well, it’s been ten years and the city is back – and probably surpassing its earlier vibrancy.

The city still has a trashy, sticky all-night party street called Bourbon (yuck!) but unless you are heading to the historic restaurants of Galatoire’s or Arnaud’s, just walk down once and take a shower. There is so much else to see in New Orleans and the city has preserved their unique architecture, hospitality and traditions in their perseverance against incredible odds.

chargrilled oysters

chargrilled oysters

Walk around the French Quarter and stand in line for the obligatory Café du Monde beignets and coffee…so cheap and so sugary. The French Market has plenty of souvenirs but is also a great slice of some of the local foods and home of what my local friends claim is the best Bloody Mary in a city of Bloodies at the Organic Banana Juice Bar.

Learn how to eat crawfish and grab some at one of the many casual bars serving spicy pounds of the little buggers…but ask them how to peel them and be prepared to take some time…and still be hungry.

Oysters are a cornerstone of New Orleans cuisine and they are abundant. There are whole guides of where to find the best and cheapest oysters at happy hour. My favorite is a hip brasserie called Luke where the bi-valves run you 75 cents each and cocktails like the ones below are half off. Elegant with waiter service form 3-6 pm and you can make a reservation! Also check out The Blind Pelican on Charles Street (easily accessible by charming, but sometimes crowded, historic street cars) where raw oysters run a quarter (yes .25) from 4-8 PM and these amazing chargrilled oysters (with butter and cheese and addictive) are only $7.50 a dozen. Get there early because lines will form!

After walking, eating and all the drinking (to go cups are at the exit of every bar) that makes New Orleans a place to love, a good hotel isn’t far away. Choose one of the historic properties like Hotel Monteleone in the French Quarter with its classic Carousel Bar or a trendy new boutique like Q and C in the Warehouse District. The Hyatt French Quarter has the biggest pool and a super location while the W is hip and has crazy 25 cent Martinis at lunch…

Yes, New Orleans likes a good cocktail….or three and happy hour is a daily ritual. For some of the best classics, try hotel bars like the above-mentioned Carousel Bar or 21st Amendment Bar at La Louisiane or Sazerac Bar at The Roosevelt. At the Q and C, my happy hour fave is a French 75 paired with amazing French Fries for $7.

The Cocktails of New Orleans

Monteleone

Monteleone

VIEUX CARRE

This 1930s New Orleans recipe is named after the city’s French Quarter—it’s a potent but smooth cocktail, just like the Crescent City. A staple of the famed Carousel Bar at the legendary Hotel Monteleone.

Ingredients:

3/4 oz. rye whiskey
3/4 oz. Cognac
3/4 oz. sweet vermouth
1 barspoon Bénédictine
2 dashes Peychaud’s bitters
2 dashes Angostura bitters
Tools: mixing glass, barspoon, strainer
Glass: Old Fashioned
Garnish: cherry

Combine ingredients in a mixing glass and fill with ice. Stir well, strain into an ice-filled Old Fashioned glass and garnish. (courtesy of Imbibemagazine.com)

 

French 75

French 75

FRENCH 75

Named for an innovative piece of French artillery and comprising just four ingredients — gin, lemon, simple syrup, Champagne — the French 75, when made properly, features nose-tickling bubbly as the gateway to a perfectly integrated combination of floral gin and citrus.

INGREDIENTS:

1 oz. gin (or cognac is typical in NoLa)
½ oz. simple syrup
½ oz. fresh squeezed lemon juice
Brut Champagne or a dry sparkling white wine
Lemon twist, to garnish

Combine gin, simple syrup, and lemon juice in a cocktail shaker filled with ice. Shake until well chilled and strain into a glass. Top with Champagne and garnish with a lemon twist to serve. (courtesy of bar.com)

 

SAZERAC

The Sazerac is the holy grail of historical cocktails, and is argued to be where the name cocktail originates (a mixture of spirits, bitters, and sugar, to be exact). Somewhere along the line, it was decided that the Sazerac must be made with surgeon-like precision, and that any variation from the recipe deems the cocktail not a Sazerac, and instead some sort of bastard cocktail unworthy of consumption.

The classic recipe calls for

Ingredients:

2 oz Rye Whiskey
3 dashes Peychaud’s Bitters
2 dashes Angostura Bitters
1 demerara sugar cube

Muddle the sugar and bitters, then add whiskey and ice. Stir and Strain into a chilled, Absinthe-rinsed rocks glass. Twist a lemon peel over the surface and discard.
(credited to William Boothby, World Drinks and How to Mix them 1908)

Filed Under: Guests Tagged With: bar, bitters, bourbon, champagne, cocktail, coffee, garnish, gin, Happy Hour, restaurant, rye, vermouth, whiskey

The 12 Bottle Bar Book Reviewed for Wine (and cocktail) 101ers!

May 29, 2015 by evebushman

What a treat it has been for me to find an old acquaintance of mine had written what I think is the essential bar book, “The 12 Bottle Bar” with her husband, still lives in my neighborhood, and graciously gave me a copy of my own to devour!

12 bottle bar bookLesley Jacobs Solmonson, who some may remember as one of the first managers of Valencia Wine Company, along with her booze-educated husband David, have put together a book that not only details what to have in your home bar, within your budget, but also delivers clever and insightful short anecdotes you can read aloud to your guests when you try out the innovative recipes.

The 12 Bottles

The 12 bottles, as I know that’s your next question, are: Brandy, Dry Gin, Genever (for wine 101ers this is a more flavorful Gin but you must read the Solmonsons’ description to get the full “flavor” on that), Amber Rum, White Rum, Rye Whiskey (our new favorite), Vodka (under duress), Orange Liqueur, Dry and Sweet Vermouth, Aromatic and Orange Bitters.

The Solmonsons also give their recommendations on “Tools of the Trade” as well as those that prefer to budget their bar to one to four bottles alone.

There is more than one index listing out where specific cocktail recipes can be found quickly in the book, garnishes, as well as virgin, beer, wine and cider drinks.

There are also indexes on Conversion Tables and where to find the Solmonsons’ own favorite bars.

Teaser on the Cocktails

As I took notes as I read the book, I now have over a dozen recipes – at least – that I’ve tried and are now permanently in my bar program. (The Rye Whiskey Buck is our new favorite!) And with names like this, and killer ingredients, these are next on my list to make: The Fitzgerald, The Collins, French 75, West Indian Cocktail, Wild Rose, Mint Julep, Limoncello Drop, The Vampire…

To Do List

I will be buying at least one Genever as I love the juniper flavor in Gin, I want to learn more about “Jerry Thomas, the Babe Ruth of Bartenders”, I will ask guests their preference (favorite spirit, mood, sweet or tangy and strength) before just giving them my favorite, I’ll be muddling my mint differently, talking to bartenders differently…

http://12bottlebar.com/

http://12bottlebar.com/home/the-book/

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

Filed Under: Eve Bushman Tagged With: bar, beer, bitters, bottle, brandy, cocktail, garnish, gin, liqueur, recipe, rum, rye, spirits, Valencia Wine Company, vermouth, vodka, whiskey, wine

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

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.comNEWHALL REFINERY cocktail menu 1

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

Filed Under: Eve Bushman Tagged With: bourbon, cocktail, cognac, craft cocktail, fruit, garnish, gin, ice, menu, mixers, moonshine, muddle, newhall, rum, rye, Santa Clarita, Single malt Irish Whiskey, spice, spirits, vodka, whisky

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Eve Bushman

Eve Bushman, owner Eve’s Wine 101 and Eve Bushman Consulting.

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