All about cocktails, the makers who shake them, and the bars they love
Recently, Lulu and I officially joined a new monthly cocktail event: The Rum Curious Club. The name is clever, and the occasion is casual, informative, and fun. I’m excited to give you a virtual tour of their most recent gathering.
Approaching cocktails with a foodie’s desire to find the perfect “bite” drove Los Angeles bartender Emily Robin to be patient with an unusual, smokey rhubarb-based drink recipe.
What happens when an aspiring chef discovers his palate has as much of a passion for cocktails as food? They kick up drink mixing to a new taste level! Danny Barragan’s extensive kitchen experience climbed to Sous Chef in a Michelin-starred establishment. Then… he walked away. He made a deliberate decision to exit the kitchen and explore the broader hospitality industry. His goal? To open and operate his own establishment. His culinary journey continues today. Along the way, he embraced a deep appreciation for working in a bar in front of and for appreciative customers.
The perfect summer cocktail, cold, refreshing, and dry. This has been touted by a trusted cocktail critic (Lulu) as the "best dry up-drink of the summer!"
Amaro Sfumato Rababaro has arrived on almost every Los Angeles bar's program. Its smoky, sweet rhubarb flavors enhance creations from bitter to sweet...the smoked rhubarb reminds me of the intense roasted flavors of Mediterranean espressos - so I set out to play with that aspect.
...Oaxacan chocolate-based mole - thick, dark, deep, rich, smokey, savory, and almost grainy. Gee planned to use cocoa-based liqueurs, bitters, and syrups to replicate the chocolate tones paired with smoky and spicy flavors...
Salt, Sweet, Spirits. 