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.
...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...
Burbank Pub is a well-worth-the-drive place to meet friends, have a group party or...
Salt, Sweet, Spirits. 