All about cocktails, the makers who shake them, and the bars they love
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...
...each visit was a total palate pleaser. Simply put, Mister O's cocktail program is sophisticated, the ambiance is lovely, and the bartenders really know their stuff.
The essence of the tiki culture conjures exotic visions of Polynesian culture embraced by WWII soldiers stationed in the South Pacific: Swaying trees, exotic fruits, warm and soft sandy beaches, and of course, gorgeous people dancing half-naked, eating delicious food and drinking exotic cocktails. There are many excellent tiki bars in Los Angeles that transport... Continue Reading →
If you're looking for a comfortable neighborhood tavern with an AWESOME rotating beer list, really nice customers, a pool table and bartenders with spunk and who serve good adult beverages, hit The Oaks Tavern - in Sherman Oaks. If you go on Friday you might meet Tony - he's a really nice guy with serious... Continue Reading →
Salt, Sweet, Spirits. 