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.
Emily Robin: Wha’Sfumato You
Same But Different: Rums, Falernum, Lime, Cinnamon & Absinthe
While perusing our home "cocktail menu," Lulu came across two she hadn't had in a while –– my Jet CoPilot and "Tony Rocky Horror." She asked, "What's the difference?" Without a beat, I said, "Well, one has rums, falernum, lime, cinnamon and absinthe. The other has rums, falernum, lime, cinnamon and absinthe." (I'll be here all week, folks! Tip the veal! Enjoy your server!) Seriously, in the world of Tiki (rums, citrus, spices, sweet) this is common. In addition to the cheap laugh, the comparison inspired me to create this "Same But Different" series of our blog.
Danny Barragan: Negroni Cacio e Pepe
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.
(Christopher) Gee: Tsunami Mami
...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...
Syd Thomas: Bijoul of the South
...the slight, familiar sour from the Yogurt Liqueur offers a characteristic Tiki tanginess, as well as a substantial body...
Salt, Sweet, Spirits. 