Anna Ferguson-Sparks: Deliberate drinks – Santa Barbara Wine Country Cocktails

If lingering St. Patrick’s Day musings have you thirsting for whiskey over wine, Santa Barbara wine country will no longer disappoint: we’ve got some decidedly cunning cocktail inventions with additives like house-made honeycomb sweet and shrubs, smoked citrus oils, Oregon-made absinthe, and rum from Pennsylvania. Suffice it to say; our much less-cited united states cocktails need to share the spotlight with our local wine.

When you’re seeking to swill something other than Sauvignon Blanc or Sangiovese, sidle as much as one in every of our area’s bars wherein the concoctions are homemade with the aid of mixologists, cooks, and owners – who take as an excellent deal satisfaction in their cunning cocktails as winemakers do of their wine.

Show me the manner to the next whiskey bar…

The historical 1880 Union Saloon inside the foodie-embellished “Old West” town of Los Alamos, boasts a divided cocktail listing with a number of the vicinity’s most strategic sips. Split among non-whiskey and whiskey options, performs on classic whiskey drinks can be discovered here:

“New York Sour” (with local egg white and a jammy, neighborhood crimson wine drift)
“Fatal Hour” (a bone-jarring Manhattan with Rittenhouse Rye, Amaro Nonino, Aztec Chocolate bitters, with a layer of Luxardo)
“Sazerac,” New Orleans inspired (primed by using a St. George Absinthe rinse, with Sazerac Rye Whiskey, natural sugar, Peychaud’s Bitters, and smoked orange oils)
Their non-whiskey opposite numbers worthy of mention are:

1880’s “Barrel-Aged Negroni” (Bols Genever, Carpano Antica, Campari, a spritz of lemon oils),
“Aviation” (Aviation gin, Luxardo, Crème de Violette, clean-pressed lemon, Luxardo cherries)
“The Sisco Kid” (Monte Alban Mezcal, Green Chartreuse, pineapple-jalapeño shrub, sparkling-pressed lime, smoked Maldon salt)
Fans of the bourbon-primarily based “Old Fashioned” will discover a version on Norman’s carefully-curated cocktail menu at Skyview Los Alamos, which additionally features the famous drink pick out, “Milk + Honey,” made with bourbon, spiced rum, nearby honey, chai-infused milk, and garnished with house-made honeycomb sweet.

Continuing the cocktail crawl along Los Alamos’ Bell Street, tipplers at Pico will find out a cocktail menu to healthy the quality of the eating place and bar’s award-triumphing Californian and international wine list, and Chef Drew Terp’s cuisine. A short test in their cocktail menu famous:

“Chef’s Noble Manhattan” (Medley Bros. Bourbon, Meletti Amaro, chef’s mystery noble concoction)
“Bing Bong” (Medley Bros. Bourbon, sparkling lemon, Bing cherry juice)
“Spirits” consist of: craft vodkas from Oregon, Pennsylvania, and Washington; gin from New York and Italy; plus an ample and in particular pick out inventory of rums, Scotch, bourbon, rye, tequila, mescal, cognac, Armagnac, an Oregon absinthe, Pico’s house Handlebar ‘Kahlua’ Liqueur and other diverse liquors.
In Lompoc, Chef Conrad Gonzalez’s Valle Eatery + Bar specializes in homemade and local the whole thing, from tortillas to cocktails. Case in point, the “Beast of Bourbon” drink, entailing regionally-made Breaker Bourbon Whisky from Buellton’s Ascendant Spirits, Luxardo liqueur, bitters, orange peel, and rosemary.

“One of the cocktails we lately featured turned into made with prickly pear, which a neighborhood winemaker and I fermented for two weeks. Using that, our bartenders came up with a cocktail patterned after the thousands of years-vintage fermented drink lifestyle called ‘Colonche.’ The result becomes a beautiful cocktail with a brilliant lavender hue,” stated Gonzales.

Solvang’s Root 246 is kicking the SYV’s whiskey sport up a hundred twenty-five notches with a whiskey listing totaling about that range of bottles. Prominently presenting Scottish whisky and American whiskey labels, with a displaying of Canadian, Irish and Japanese manufacturers, Root 246 recently released Whiskey Flights – a revolving selection of vibrant spirits that exchange at the whims of the meals and beverage manager, Jorge A. Ledezma, who also oversees the venue’s craft cocktail software and tremendous services of tequila (more than 20), rum, brandy, gin and vodka.

Also in Solvang, The Landsby inn’s lobby lounge functions some of the from-scratch cocktails strengthened by way of farm-fresh elements and house-made shrubs, that include three stand-out whiskey beverages:

“Asian Zinger” (with Japanese Suntory Whisky Toki, residence-made Asian pear shrub)
“Blackberry Mule,” a wintery deal with (with Bulleit Bourbon, blackberries)
“Rosemary Maple Whiskey Sour” (Bulleit Bourbon, lemon, lime, maple syrup, rosemary, egg white, cinnamon)
It goes without announcing. However we’ll say it, besides: While you’re available enjoying all that our wine – and cocktail – the country has to offer, please drink responsibly, and by no means drink and force.

Duane Simpson

Internet fan. Zombie aficionado. Infuriatingly humble problem solver. Alcohol enthusiast. Spent several months exporting UFOs in Jacksonville, FL. A real dynamo when it comes to exporting gravy in Tampa, FL. Spent 2001-2004 implementing saliva in Edison, NJ. Had moderate success getting my feet wet with junk food on Wall Street. Practiced in the art of building Virgin Mary figurines in Tampa, FL. Practiced in the art of marketing Roombas in Phoenix, AZ.

Related Articles

Back to top button