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.
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.
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.
Salt, Sweet, Spirits. 