All about cocktails, the makers who shake them, and the bars they love
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.
Rye is interchangeable, but not really. Same But Different is a series that explores and simplifies cocktail ingredients and recipes for the home bartender - just like me. My aim is to help you understand spirits – and other ingredients – and evaluate the available choices so you can focus on making a cocktail that... Continue Reading →
...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...
...the slight, familiar sour from the Yogurt Liqueur offers a characteristic Tiki tanginess, as well as a substantial body...
Last night @leaddreamer and I were meeting a friend at @oybarla. We've talked up their #matzoballramen so many times, and they finally agreed to meet us there. Well... the friend never showed (long story) but we enjoyed another epic and inventive meal from our favorite tastemakers, @jeffs___table and @featherweight24. My choice was a sublime (albeit limited edition 😢) Miso and Mint Snap Peas,... Continue Reading →
Their simple and sublime menu features tacos we expected (carne asada, al pastor, camarones, etc.) plus genuinely homestyle treats like equites, paletas and a queso dip that is OFF THE CHAIN...
Salt, Sweet, Spirits. 