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| Business Name: |
San Ysidro Ranch
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| Cocktail Name: |
The Riviera
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| Drink Description: |
Made with Cutlers Vodka and figs from SYR property. Sous-vide figs from property and made into a syrup and decided that it mixed really well with banana and added a touch of casis noir de Bourgogne and added a little bit of acidity to balance the cocktail. |
| Ingredients: |
1.5oz Cutlers Vodka
3/4oz Lime Juice
1.5oz SYR fig syrup
1/2oz banana du bresil
1/4oz casis noir de Bourgogne
1/2 egg white |
| Recipe Instructions: |
Combine all ingredients together and dry shake. Then, add ice and shake well. Strain into nick and nora glass. garnish with edible violas. |
| Tasting Notes: |
Vodka being a neutral spirt allows the SYR fig syrup to be main ingredient in the cocktail so that you get hints of fig and banana. |
| The Backstory: |
San Ysidro Ranch started out as a citrus ranch in the mid 19th century and then opened as a hotel in the early 20th century providing an elegant and picturesque experience for its guests. The property today is filled with local citrus trees providing fresh fruit picked daily for our plates and drinks. Using our figs and the essence of banana creates a unique flavor for a cocktail and gives our guests an experience unlike any other. |
| How does your drink embody the spirit of SB?: |
Santa Barbara is the epitome of classic California. We feel this drink embodies the magical atmosphere, sweet scents and Mediterranean spirit that Santa Barbara offers. |
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| Business Name: |
Les Marchands Restaurant & Wine Shop
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| Cocktail Name: |
LM Poncha
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| Drink Description: |
white & dark rums, bourbon, lemon, orange, honey syrup, scotch spritz, orange twist
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| Ingredients: |
1.5 oz Plantation 3 star rum
.05 oz Gosling's Black rum
.25 oz Cutler's 33 Bourbon
fresh squeezed OJ
honey simple (3 parts honey, 1 part water)
Ardbeg Scotch Spritz (leave for spritz at the end) |
| Recipe Instructions: |
1.5 oz Plantation 3 star rum
.05 oz Gosling's Black rum
.25 oz 33 Bourbon
fresh squeezed OJ (to taste)
honey simple (3 parts honey, 1 part water)
Ardbeg Scotch Spritz (spritz at the end)
Combine ingredients in shaker of ice. Pour over large ice rock in your favorite rocks glass. Spritz Ardbeg Scotch and serve with orange twist.
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| Tasting Notes: |
Well balanced with notes of citrus freshness and honey undertones with a hint of smoke.
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| The Backstory: |
Created by the bar team at Les Marchands, LM Poncha is crafted as a drink perfect for a quintessential Santa Barbara day, whether it be enjoying the beach on a hot summer day, or celebrating a holiday dinner during the winter months, or simply enjoying life in Santa Barbara. Sip LM Poncha anytime! |
| How does your drink embody the spirit of SB?: |
The LM Poncha cocktail base is rooted in concoctions that might be found on the Island of Madeira which is quit similar to the Santa Barbara coast. Much like Santa Barbara, Madeira is known for its sexy warm beaches and subtropical/Mediterranean climate as well as its exciting mountain-high trails. The LM Poncha cocktail embodies the essence of the transformative nature of Santa Barbara. |
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| Business Name: |
The Lark
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| Cocktail Name: |
Sticky Fingers
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| Drink Description: |
Bay Laurel infused gin, mezcal, avocado blossom honey, amaro, lemon |
| Ingredients: |
1.5oz bay laurel infused Cutler's gin/mezcal
1oz fresh lemon juice
.5oz avocado blossom honey
.5oz Amaro Meletti
2 dash orange flower water
avocado leaf |
| Recipe Instructions: |
Combine 1.5oz bay laurel infused gin/mezcal, 1oz fresh lemon juice, .5oz avocado blossom honey, .5oz Amaro Meletti, 2 dash orange flower water, into mixing tin, add ice, shake, double strain over a large rock, garnish with avocado leaf |
| Tasting Notes: |
Flavors of fresh bay laurel approach with the first sip, bright, herbal, and slight eucalyptus. These notes extend the juniper from the gin. Next the citrus and mint notes of the mezcal come through with a slight smoked agave background. Amaro Meletti extends the honeyed notes but adds a balance of bitterness and herb. The rich and floral avocado honey balances the bright acid of the lemon allowing a harmonious expression of Santa Barbara terroir. Pair with grilled poultry with herb dressing. |
| The Backstory: |
Mixologist, Nick Priedite, crafts cocktails to sip and enjoy but also to provide a full experience for the senses. Sticky Fingers is no exception. Incorporating the theme "how does this embody the spirit of SB" was a challenge he could not resist. Utilizing mezcal (an ode to SB's Spanish roots) with lemon, honey, and avocado (an ode to today's Santa Barbara), his Sticky Fingers is the perfect experience for all the senses. |
| How does your drink embody the spirit of SB?: |
This cocktail was created not only as a reflection of Santa Barbara’s terroir but as a definitive cocktail embracing both the natural landscape of California and its cocktail landscape. From a natural perspective, the bay laurel and honey are both grown and harvested, respectively, here in Santa Barbara. Cutler’s gin has become a particular expression of Santa Barbara by utilizing local botanicals, creating a flavor unique to us. Mezcal, being derived from agave, a plant that has not only been a domestic species of California, but has become a topic of environmental conservation, embodies the past, present, and future of California, both through agriculture and spirits. These individual ingredients are products of our environment, but combined as a whole, reflect a composed, elegant, and delicious reflection of Santa Barbara and the California coast. |
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| Business Name: |
Root 246
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| Cocktail Name: |
Old Stagecoach Route
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| Drink Description: |
Combining Cutler's Whiskey from southern Santa Barbara County, and DorWood Distillery Limoncello from "over the hills", "Old Stagecoach Route" marries two distinct, but intertwined, places in Santa Barbara's history. |
| Ingredients: |
2 oz. Cutler's 33 STRAIGHT BOURBON WHISKEY
1 oz. Antica Vermouth
1/4 oz. Fernet-Branca
1/4 oz. DorWood Distillery Limoncello
Lemon for garnish |
| Recipe Instructions: |
Stir and strain. Serve up (in a martini glass). Peel lemon and express oils over top of drink before twisting for garnish. |
| Tasting Notes: |
Basically a twist on the classic Manhattan, except the Fernet-Branca gives the drink a cool, earthy flavor which is refreshing on a warm day. The Limoncello complements the Cutler's Bourbon and Fernet in a fairly unexpected way. |
| The Backstory: |
Root 246 restaurant and bar, in the heart of Santa Barbara's wine country, places a heavy emphasis on everything LOCAL. Local food, local ingredients, local wines, local beers, local spirits. Given the Santa Ynez Valley's place in stagecoach history -- serving as many a link between Santa Barbara and points north -- the bar team at Root 246 felt it was their mission to incorporate both a Santa Barbara spirit (in Cutler's), and a spirit distilled along that route: DorWood Distillery's Limoncello, made in Buellton, CA. |
| How does your drink embody the spirit of SB?: |
The "Old Stagecoach Route" attempts to link two geographical pieces of Santa Barbara history, in drink form. Its unexpected flavor complements are much like the dusty and dirty "old west" tone of the Santa Ynez Valley, meeting the sparkling white, red-roofed Spanish style of Santa Barbara proper. Also, to further the "locality" of the spirits used in this drink, DorWood Distillery's Limoncello actually starts with Santa Barbara County-grown estate wine DorWood Vodka, and then incorporates locally-grown California lemons. Local, in layers. |
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| Business Name: |
Finney's Crafthouse & Kitchen
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| Cocktail Name: |
The Queen's Rose
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| Drink Description: |
"The Queen's Rose" uses rose petal infused syrup to give a floral sweetness that works with the bitterness from the Campari to create a flavor unfamiliar to the palate, yet a refreshing delectable cocktail.
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| Ingredients: |
Cutlers Gin
Rose Petal Infused Simple Syrup
Fresh Squeezed Lime Juice
Campari
Pineapple Juice
St. Germain Elderflower Liqueur |
| Recipe Instructions: |
Combine .75 oz of Red Rose Petal infused simple syrup, 5 oz of Fresh Squeezed Lime Juice, .5 oz of Campari, .25 oz. of pineapple juice, .25 oz. of St. Germain Elderflower Liquor, 1.5 oz. of Cutler's Gin into mixing tin, add ice, shake and strain over a coupe glass, garnish with a Red Rose Petal. |
| Tasting Notes: |
Bitter with a floral sweetness. Pairs well with our coconut shrimp and buffalo cauliflower.
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| The Backstory: |
Since opening, our bar manager and mixologist, Michael Blackburn, has been working to create a cocktail that embodies Santa Barbara. After looking into the many notable aspects of what makes our town so special, Michael was inspired to honor the "Queen of Missions" and the iconic rose garden located directly outside. |
| How does your drink embody the spirit of SB?: |
Many have described the Santa Barbara Mission as the most beautiful and best preserved of all Spanish missions located in California, therefore it has earned its name, "The Queen of the Missions", inspiring the name of our cocktail.
Located directly outside the Mission, is the iconic rose garden that has received accreditation by the All-America Rose Selections Committee. It has been recognized in the past as one of the top rose gardens in the nation for its maintenance and beauty of location, and many of the roses that can be found in the garden are past award winners.
We believe our cocktail, "The Queen's Rose" channels the spirit of Santa Barbara through its inspiration. The drink embodies SB by using our original rose petal infused simple syrup working with locally produced Cutler's Gin to represent the beautiful rose garden located outside the "Queen of Missions". |
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| Business Name: |
Djinn at Hotel Californian
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| Cocktail Name: |
Painted Cave
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| Drink Description: |
Local ingredients, presenting an herbaceous, well balanced tart and sweet cocktail. |
| Ingredients: |
Santa Barbara white leaf sage leaves
Organic English cucumber
Fresh squeezed lime juice
Fresh squeezed grapefruit juice
Green chartreuse
Orgeat
Cutlers Gin
Charred grapefruit slice and Santa Barbara white leaf sage bouquet garnish
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| Recipe Instructions: |
Lightly muddle 2 Santa Barbara white leaf sage leaves, 5 slices of organic English cucumber, and 1/2 oz fresh squeezed lime juice
Mix in 3/4 oz fresh squeezed grapefruit juice, 1/4 oz green chartreuse, 3/4 oz orgeat and 2oz Cutlers gin. Shake, double strain over fresh ice into Mexican style cup.
Garnish with charred grapefruit slice and Santa Barbara white leaf sage bouquet.
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| Tasting Notes: |
Herbaceous, well balanced tart and sweetness, locally grown ingredients. |
| The Backstory: |
The locality from the ingredients in my cocktail come from the Santa Barbara White leaf sage that grows in the Santa Barbara Foothills. When I was a young child I was periodically raised by my Uncle JB, who was a surfer and local Native American. He used to take my cousins and I hiking in the Santa Barbara hills and painted cave trails. He used to pick the local sage and twine it up to hang in his surf shed. He let it hang dry and would burn it Sunday mornings before he woke us up to go surf or even when he woke us up early to clean the house. It’s a powerfully spiritual plant that resonated with me from a young age and now. |
| How does your drink embody the spirit of SB?: |
This cocktail embodies the spirit of Santa Barbara in way of locally grown citrus, fruits and herbs of all kinds. The painted cave trail is an area of my home town that amazes me in so many ways. It’s an escape to get away from the downtown scene, it’s a means of finding yourself in peace and tranquility, being engulfed in rich history by ways of nature and art from our local native Americans who founded this land we call home. |
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| Business Name: |
Angel Oak Restaurant at The Ritz-Carlton Bacara Hotel
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| Cocktail Name: |
The Glen Annie
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| Drink Description: |
An herbal and citrus delight that both refreshes and invigorates. The main player here is the spice and herb infused Cutler's Vodka. That is held up firmly by the simultaneously thirst-quenching and thirst-provoking qualities of the Tangerine and Fennel Shrub; made using locally sourced citrus and herbs. Lemongrass Syrup and Lemon Juice bind it all together bringing forth a coordinated dance-party of flavors that mingle and swing across the palate making it difficult not to ask for "one more dance". |
| Ingredients: |
1.5 OZ White Peppercorn-Parsley Infused Cutler's Vodka
.75 OZ Tangerine-Fennel Shrub
.25 OZ Lemon Juice
.50 OZ Lemongrass Simple Syrup
spray of Green Chartreuse
Garnish: Fennel Frond |
| Recipe Instructions: |
Combine all ingredients; except for the Green Chartreuse, in shaker with large ice cubes, shake and strain over rocks into Collins glass. Insert Fennel Frond into glass and spray top of cocktail with Green Chartreuse. |
| Tasting Notes: |
Citrus and Herbal with just enough sweetness to support the herb and spice notes with the naturally mild sweetness of Cutler's 100% non-GMO corn Vodka. Initially it's the aromatics of the Chartreuse scented fennel frond mingling with the subtle citrus notes rising from within the cocktail itself. Then its the sharp and refreshing tang of tangerine blended with the fennel and champagne vinegar in our house-made Tangerine-Fennel Shrub. Finally, the spice and herb notes swirl through it all and complete the experience. Then it begins all over again as your palate commands you to take another sip...and another. |
| The Backstory: |
Named for the ranch built by William Hollister where he cultivated exotic gardens and hosted lavish parties. W.W. Hollister was passionate about horticulture and we wanted to showcase an herbal and citrus forward cocktail that would evoke nostalgia of grand picnics the likes of which were once hosted by Colonel Hollister himself. |
| How does your drink embody the spirit of SB?: |
The Glen Annie should inspire thoughts of wide open spaces, clean ocean air and an array of wild herbs and citrus; just the way it must have felt when W.W. Hollister built his famous ranch in 1862. |
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| Business Name: |
Finch & Fork
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| Cocktail Name: |
Eucalyptus Lane
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| Drink Description: |
The Eucalyptus Lane is a bright, refreshing aperitivo style cocktail. |
| Ingredients: |
Cutler’s Artisanal Gin, Ojai Pixie Tangerine, Foraged Eucalyptus Bitters, Hilltop and Canyon Farms Lemon, Ginger, Dolin Blanc Vermouth, Soda, Sea Salt, Eucalyptus – Ojai Pixie Air |
| Recipe Instructions: |
Combine ingredients in tin, hard shake, add soda to tin, double strain into Collins glass, top with air. |
| Tasting Notes: |
The sweet tang of Ojai’s renowned Pixie Tangerines compliments the floral notes of Cutler’s Artisinal Gin while ginger provides a subtle bite alongside the rejuvenating aromatics of local eucalyptus. |
| The Backstory: |
Santa Barbara is currently in a state of cultural transition. The world has discovered our unassuming oasis town, and everyone wants a chance to leave their mark. While change can feel unnerving, the spirit of Santa Barbara has always been one of an open mind and a warm welcome. |
| How does your drink embody the spirit of SB?: |
The ingredients of this cocktail focus on species introduced to our area, which then flourished in Santa Barbara’s environment. Eucalyptus, an initially invasive species, has become synonymous with our scenic coastline. The woodsy aroma delicately compliments our town’s crisp and salty coastal air. Grown right in our backyard, Ojai Pixies are widely regarded as the top shelf of tangerines. Introduced to the soil of Ojai in the 1960's, farmers discovered that the Pixie Tangerine took on stunning flavors in the climate and soil of Ojai. Like these ingredients, many of our personal favorite spots around town exist due to a fresh perspective on Santa Barbara from folks who have assimilated from elsewhere. Our intention with the Eucalyptus Lane is to embody Santa Barbara’s history, which has contributed to the home we now know and love. |
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| Business Name: |
Blackbird at Hotel Californian
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| Cocktail Name: |
Goodtimes in the Goodland
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| Drink Description: |
Bright, vegetal, refreshing, effervescent, slightly spicy. |
| Ingredients: |
Peashoot simple syrup
fresh pea-shoots
lemon juice
Carpano Bianco vermouth
Ancho Reyes Verde chile poblano liqueur
Margerum Vermouth
Cutlers Gin
Fee-Foam
Smoked Tarragon
Harrisa blend Ice cube
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| Recipe Instructions: |
3/4 oz pea-shoots simple
muddle large pinch of muddled pea shoots
3/4 oz fresh lemon juice
3/4 oz Carpano Bianco Vermouth
1/2 oz Margerum Vermouth
1/4 oz Ancho Reyes Verde
1 1/2 oz Cutlers Gin
5 dashes of fee-foam
Hard Shake
Double strain into Double Old Fashion Glass with Harrisa IceCube
Fresh lemon express
pea-shoot tincture spray
smoke with dehydrated tarragon
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| Tasting Notes: |
Bright, vegetal, refreshing, effervescent, slightly spicy. |
| The Backstory: |
One afternoon I went with our Sous-chef Blake Silberman to an organic microgreen farm in Goleta called Seaside Greens. It was my day off, but I was looking for inspiration for a spring cocktail. I was hoping to find some unique fruits with sweet-tart flavour or new herbs for that refreshing herbaceous that I love so much in Chartreuse cocktails. What found me was quite different; Julian, the owner and operator of seaside greens, was growing pea-shoots, the young leaves and stems of traditional garden peas. He pinched some off and handed them to me and told me to eat them, so of course, I did. That's when the inspiration hit! These tiny little shoots were packed with flavour, Bright, juicy, naturally sweet, pea flavour! I now knew what was going to be the powerhouse in my springtime in Santa Barbara cocktail. It took weeks of failed cocktails (sours, daiquiris, smashes) with different spirits( Vodka, Rhum Agricole, etc) until the Goodtimes in the Goodland came to be. A perfect balance of refreshing vegetal sweet, and bitter tartness ending with just a little spice. |
| How does your drink embody the spirit of SB?: |
This cocktail encapsulates what Santa Barbara is to me in a glass. My love for what nature can provide for us, my love for wine and spirits, my love for food and spice, where I found love, and the love for the place I now call home, Santa Barbara. I moved to Santa Barbara a relatively short time ago with the intention of studying and getting into the wine industry. What I found was so much more. I found a place that welcomed me with open arms. Studying Chemistry with an emphasis in Horticulture I met my girlfriend walking through the gardens while in our botany class. This beautiful young woman was the one who introduced me to the famous pixie tangerines growing on her family's ranch, much like the ones screaming to be noticed in Cutler's Gin. In turn, I introduced her to our phenomenal local wine selection like Margerum. I reminisce on so many evenings enjoying a few glasses of wine in the funk zone or sitting on the beach smelling the salt drinking out of our wine thermos, or sitting on my back porch as the Sun sets drinking Margerum rose out of a can. As for the pea-shoots? They are the beautiful spring freshness that I love about Santa Barbara. They represent health, they represent a new day, they represent life. All these things that Santa Barbara has given me. |
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| Business Name: |
Convivo
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| Cocktail Name: |
Lucky Me
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| Drink Description: |
'Lucky Me' encompasses Convivo. Strawberry's from Andrew Sunrise Organics grilled over white oak, the citrus and Manzanilla evoke the gentle ocean breeze, thyme from BD, locally distilled bourbon and whiskey from Ian at Cutlers. |
| Ingredients: |
Thyme Sprig
Pernod Absinthe Rinse
.25oz Manzanilla Sherry
.25oz Fresh Lime Juice
.75oz Fresh Lemon Juice
1.5oz Grilled Strawberry Syrup
.5oz Cutler's 33 Bourbon
1.0oz Cutler's Stagecoach Whiskey |
| Recipe Instructions: |
Rub thyme sprig between your palms and place into shaker tin that has been rinsed lightly with Absinthe. Build remaining ingredients and shake vigorously with ice. Double strain into a coupe glass and garnish. |
| Tasting Notes: |
We grill our strawberries over a live wood fire, a hallmark flavor component of Convivo's menu, to impart a smoky quality and caramelize the natural sugars in the berries. Manzanilla sherry joins the line up as a delicate reference to the sweet yet brine-y sea breeze that rolls off East Beach on a warm summer night. Thyme and a whisper of absinthe bring a subtle herbaceous note to round out a beverage meant to remind you how lucky we are to live in Santa Barbara. |
| The Backstory: |
The ‘Lucky Me’ not only represents the tastes and smells of Santa Barbara but also the aspect of community that is so easy to find in Santa Barbara.
The strawberries we use are sourced from Andrew Gibson of Sunrise Organic Farms, who can often be found enjoying Sunday Brunch at Convivo and is always a willing 'taste tester' of potential additions to the cocktail program. The thyme comes from BD Dautch of Earthtrine Farms, a fixture of early organic farming in Santa Barbara and hallmark of the SB farmers markets. And of course the spirits lovingly distilled by Ian Cutler are the perfect base. |
| How does your drink embody the spirit of SB?: |
In keeping in line with beautiful Santa Barbara, our cocktail brings together the elements of our perfect beach town. These are the ingredients that bring our community together: our families, friends, purveyors, farmers, distillers, and visitors. This is our way of giving back to the our community that we love so much. |
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| Business Name: |
Loquita Restaurant
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| Cocktail Name: |
Jacaranda
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| Drink Description: |
The Jacaranda combines Cutlers Vodka, Pecan bitters, and pisco creating an unexpected but exciting combination of spirits. Offset by coconut, lime, mint, and butterfly pea flower tea, this cocktail offers a creamy mouthfeel and a bright fruit expression. |
| Ingredients: |
Cutler's Vodka
Cutler's Pecan Bitters
Pisco
Fresh Squeezed Lime Juice
Mint
Coconut Cream
Butterfly Pea Flower tea
Fennel Pollen Garnish |
| Recipe Instructions: |
Lightly muddle 6 mint leaves, with 1 oz lime juice, 1 barspoon Cutler's Pecan Bitters, and 1 oz coconut cream. Add 1.5 ounces Cutler's Vodka and shake well, straining over fresh ice. Separately, mix 1 oz Butterfly Pea flower tea and 1.5 oz pisco, and pour over-top. |
| Tasting Notes: |
Notes of creamy coconut is offset with herbal undertones, fresh acidity, with a hint of fennel and a long aromatic finish. |
| The Backstory: |
At Loquita, it is one of our hopes to highlight the Spanish lineage of Santa Barbara. In this cocktail, Pisco- made with native Spanish varietals in Chile, is enjoyed alongside local vodka and bitters, with a playful color and fruit essence. In this cocktail, we wanted to make something light and enjoyable- inviting and fun for guests looking for something refreshing and authentic to Santa Barbara's easy going nature. This cocktail plays well with the summer and the abundance of sunshine, reminiscent of the beach only a short distance away. |
| How does your drink embody the spirit of SB?: |
Something that locals and visitors alike look forward to is Santa Barbara's Jacaranda blooms in the summer months. Lining the downtown area and neighborhoods, these beautiful trees offer an awe-inspiring pop of color typically unseen in the natural world. I remember getting my first car at the end of summer, and every day for the first few months going outside in the morning and brushing off these flowers before heading out to school. Never a nuisance- I still look forward to the stray flower strewn on my windshield whilst driving down State Street. |
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| Business Name: |
Bluewater Grill
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| Cocktail Name: |
Beacon of the Riviera
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| Drink Description: |
Served Martini Style with a separating of the hibiscus, allowing for a sweet finish. Adorned with dried Hibiscus and local lemon. |
| Ingredients: |
Cutler's Gin
Lemon Juice
Hibiscus puree
Simple
Hibiscus Lemon Simple
Margerum Riviera Rose
Adorned with local lemon twist and hibiscus flower |
| Recipe Instructions: |
combine cutler's gin, lemon juice, simple syrups, with 3 dashes puree in shaker. Shake 3 times firmly and strain into martini glass. drop in 3 additional dashes of puree and allow to separate. Garnish. |
| Tasting Notes: |
A tremendous complement to Ian Cutler's Flagship Gin, lemon enhances the citrus notes with a sweet balance of hibiscus.
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| The Backstory: |
Combining local staples in cutlers gin and margerum's riviera rose, we've created a refreshing cocktail with a nod to a cool and rainy climate which has led to this years' superbloom. |
| How does your drink embody the spirit of SB?: |
Nestled on on the coast of Santa Barbara, Bluewater Grill is a Beacon to all who visit the American Riviera. Residing within our iconic lighthouse building, it is the embodiment of everything Santa Barbara has to offer; the freshest seafood paired with local wine and delicious cocktails, every sip, an experience which keeps you coming back for more. |
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| Business Name: |
Outpost at The Goodland
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| Cocktail Name: |
La Fiesta Pequeña
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| Drink Description: |
Playful and bright, soft and sophisticated all wrapped up into one. |
| Ingredients: |
Cutler's 33 Bourbon
Amargo-Vallet
Local Santa Barbara Strawberries
Honey Syrup
McConnell's Vanilla Bean Ice cream avocado foam
Edible confetti |
| Recipe Instructions: |
1.5 oz Cutler's 33 Bourbon
.25 Amargo-Vallet
.25 Honey Syrup
3-4 Muddled strawberries
Shake with ice. Double strain. Rocks. Double old fashioned.
Top with Avocado foam and edible confetti sprinkles. |
| Tasting Notes: |
Subtly sweet, the creamy avocado foam greets your palate, moving in to warm caramel with bright pops of acidity from fresh strawberries, all balanced by the bitter of Amargo-Vallet that dries your palate slightly and invites you to take another sip. |
| The Backstory: |
As a consistent Farmer’s Market goer, Gabrielle Ricord knew local produce had to be incorporated. Seasonally, the strawberries looked like rubies in the light, and what would Santa Barbara be without it’s continuous celebration of avocados? After a stroll down State Street farmers market, her sweet tooth came out as she wandered past the infamous McConnell’s ice cream shop. Going from there, as a whiskey lover she knew she had to make it work and fully celebrate all the things that remind us of Santa Barbara. An ode to fresh ingredients, summertime, and being a part of a community that honors the gifts and beauty of Mother Nature. |
| How does your drink embody the spirit of SB?: |
When we think of Santa Barbara, what comes to mind? Fiesta. Avocado toast. Farmers market. McConnell’s ice cream. And people that like to drink. La Fiesta Pequena embodies the spirit of Santa Barbara by combining the warmth of local Cutler’s 33 bourbon with the brightness of fresh local strawberries, topped with creamy avocado foam sweetened by the famous McConnell’s vanilla bean ice cream. As fun to look at as it is to drink, a combination of edible confetti and a touch of sea salt remind us of when the streets are littered with fiesta eggs after one of the best weeks of the year. |
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| Business Name: |
SY Kitchen
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| Cocktail Name: |
iL barbaro
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| Drink Description: |
lavender, egg white, infused Cutler's 33 Bourbon with star anise, amaro, lemon, simple syrup |
| Ingredients: |
fresh lavender sprig
star anise
egg white
1.5oz Cutler's 33 bourbon
3/4oz Averna
3/4oz fresh squeezed lemon juice
1/2oz simple syrup
nutmeg |
| Recipe Instructions: |
combine all ingredients into shaker
dry shake
shake with ice
strain into coupe
garnish with freshly shaved nutmeg and sprig of lavender |
| Tasting Notes: |
Well balanced with a pre-dessert cocktail combined with bold and bittersweet flavors brought by the combination of bourbon and amaro. The egg white gives the drink a smoother and creamy consistency, while the lavender and lemon juice leave a more refreshing taste making the drink less sweet and easier sipping. |
| The Backstory: |
The name 'Il Barbaro' is a play on words, and our restaurant has an extensive Italian influence, The direct translation of 'il barbaro' from Italian to English is, 'the barbarian' and could refer to somebody from Santa Barbara (Santa Barbarian). It relates to Solvang's 'Viking' / Danish culture. |
| How does your drink embody the spirit of SB?: |
Due to our region in the Santa Barbara county being in the middle of Santa Ynez we have the honor of being very central to many farms and ranches and elements they have to offer. All our ingredients are very local.. our lemons come from our Chef/ Owner Luca Crestanelli's home in Ballard Canyon, the lavender is from the Clairmont Lavender Farm, daily delivered eggs from Finley Farms provide us with the egg whites. This drink gives a combination of the hip and trendy impression that downtown Santa Barbara has gives, along with bold flavors that our viking/ Danish village has to offer, and enhanced by a fresh ingredients that insinuates the adventure and country side homestead of Santa Ynez. |
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