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| Business Name: |
Olio e Limone Santa Barbara
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| Cocktail Name: |
TRUE NORTH, The Quintessential Santa Barbara Cocktail
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Ingredients List:
Cutler’s gin
“Bragg” Organic apple cider vinegar (Santa Barbara product since 1912)
Organic probiotic lime preserve from Fermentata (Santa Barbara product since 2012)
Olio e Limone organic extra-virgin olive oil
Fresh mint & blackberries from Lane farms (Goleta farm since 1868)
St. Germain elderflower liqueur (founder attended UCSB)
Local lime juice
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| Recipe Instructions: |
Instructions/Method:
Shrub: Add Bragg apple cider vinegar, organic lime preserve & Olio extra-virgin olive oil into a chamber vacuum bag. Chamber vacuum and sous-vide at 140 degrees for three hours.
Mint & blackberry simple syrup: Add equal parts of sugar and water in a sauté pan and heat over medium heat. Add blackberries when mixture becomes hot. When the mixture begins to simmer, remove from heat and let rest for 10 minutes. Then, use a fork to break up blackberries. Strain through a fine mesh strainer to complete the process.
3oz. gin
1/2oz. lime shrub
1/2oz. St. Germain
1/4oz. mint/blackberry simple syrup
1/4oz. fresh lime juice
Method: Add all ingredients into a shaker full of ice. Shake and double strain into a coupe glass.
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| Drink Description: |
Description:
The “True North” cocktail is a cocktail with a very clean, fresh and tangy taste. It will pair nicely with raw fish like we serve at Olio Crudo Bar, or even cooked food. The True North also works well as a starting drink as the fresh tanginess of the drink will stimulate the palate and appetite.
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| Tasting Notes: |
Tasting Notes:
The nose on the cocktail is fresh mint with apple cider. The botanicals, lime preserve, fresh mint and blackberries are very present. Wonderful balanced finish with elderflower with a tangy after taste making you crave for more.
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| The Backstory: |
Backstory:
TRUE NORTH - Named after Captain Salisbury Haley, who surveyed the streets of Santa Barbara and is responsible for some of our city’s streets’ quirkiness and lack of a true north-south-east-west grid. Also, Olio’s owner and my wife both attended UCSB so I also wanted to incorporate St. Germain elderflower liqueur as the late owner of St. Germain attended UCSB. I have been going to Lane farms my entire life being a born and raised SB local, so it was easy to reach out to them for some items from Lane Farms. I have been studying cocktails and how to make a “great” drink for over 12 years. Not only have I been able to create an amazing cocktail, the drink is Santa Barbara born and raised just like myself. This cocktail embodies many great ingredients from our amazing town and it has been created by a local.
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| How does your drink embody the spirit of SB?: |
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| Vote Totals: |
93 |
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Comments:
(3)
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| Business Name: |
SY Kitchen
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| Cocktail Name: |
Back garden
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Vacuum infused Cutlers gin ( local cucumber )
Basil ( local )
Jalapeño ( local )
Honey ( loyal )
Lime juice
Black salt ( half glass )
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| Recipe Instructions: |
Vacuum infuse the gin with fresh cucumber
Smack basil and jalapeño, add in a mixing glass.
Add gin, lime juice and honey.
Add good quality ice and shake.
Double strain in a mesa glass.
Garnish.
Drink. |
| Drink Description: |
Fantastic balanced all the way through.
Beautiful green color like the Santa Barbara hills after a rainy day!
Straight to the point. Nice you taste it there is not going back.
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| Tasting Notes: |
Fresh, herbaceous aroma with a hint of spicyness.
After you sip it a new world opens up for you, crisp, floral, fresh, oily and little spicy to make thing more interesting.
NOT too spicy, the jalapeño is an additional flavor and it does not cover everything else. |
| The Backstory: |
Before moving to Santa ynez and opening the restaurant ( SYKITCHEN) I was commuting from Los Angeles and on each trip up l was bringing some furniture too.
One night I had to take my basil plant ( which was pretty big ) and I did not want to put it in the trunk so I placed it on the passenger seat.
It was a warm night so I rolled down the windows and the wind started to brush the basil plant.
For the next 2 hours I was submersed in a ridiculous fragrance of basil and I felt amazing, my mind started to toy around with memories and as I was driving I was contemplating how to create a cocktail that can recreate the same effect.
The back garden now is the hidden gem of Santa Ynez Valley.
Locally made, locally consumed! |
| Vote Totals: |
10 |
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Comments:
(1)
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| Business Name: |
Endless Summer bar-cafe
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| Cocktail Name: |
A Bloody in the Harbor
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Cutler Vodka, Campbell's Tomato Juice, Figueroa Mountain Davy Brown Ale, Horseradish, Worcestershire sauce, Franks Red Hot Sauce, Hoppy Poppy Green Hot Sauce, Lemon juice, Celery Salt, Ground Pepper, Santa Barbara Olive Company Blue Cheese Olives, Santa Barbara Pacific Pickle Works Green Beans, Celery, Lemon |
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| Recipe Instructions: |
2 ounces of Cutler Vodka, 6 ounces Campbell's Tomato Juice, 3 ounces of Figueroa Mountain Davy Brown Ale, 1 Tablespoon of Horseradish, 6 shakes of Worcestershire sauce, 2 Tablespoons of Franks Red Hot Sauce, 4 shakes of Hoppy Poppy Garlic Green Hot Sauce, 1 Tablespoon fresh lemon Juice, 1/2 teaspoon celery salt, 1/2 teaspoon ground pepper,
Garnishes: 1 Santa Barbara Company Blue Cheese Stuffed Olives, 1 Santa Barbara Pacific Pickle Works Green Beans, Celery, slice of lemon. Celery Salt on the rim of a pint glass. |
| Drink Description: |
"A Bloody in the Harbor" a spicy concoction of local ingredients topped off with a surprise splash of brown ale |
| Tasting Notes: |
A Bloody in the Harbor is fresh, spicy and smooth, to either snap you out of a morning fog or to wash down a big bowl of our famous Clam Chowder at lunch. |
| The Backstory: |
Most Bloody Mary's are lame, but there is potential for greatness, and thats where I'm focused. I want to make a credible Bloody Mary. So i took my favorite Figueroa Mountain beer to add to the mix to give it a nice smooth texture and "locals favorite" Franks Red Hot Sauce along with Hoppy Poppy garlic green sauce that gives it that hair raising punch, along with the rest of the classic ingredients and tasty local garnishes. Who said you can't add beer to a Bloody Mary. |
| How does your drink embody the spirit of SB?: |
Starting with a solid base of Cutlers premium Vodka, one of everyone's favorite cocktails, the Bloody Mary, Ive given it an even more added local flair by topping it with Davy Brown's Ale from Figueroa Mountain. With a generous dash of Hoppy Poppy spice. Garnished with both blue cheese stuffed olives and pickled green beans from local producers, results in one helluva of Santa Barbara Bloody Mary! Try one i think you'll agree! |
| Vote Totals: |
8 |
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Comments:
(0)
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| Business Name: |
Boathouse
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| Cocktail Name: |
La Reina
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Cutler's Gin (Santa Barbara)
Dios Baco Buleria Fino Manzanilla Sherry
Local Citrus & Pink Peppercorn Cordial w/ Local Tangerine (Farmer and Cook Farms Ojai, CA) and Local Limes (Santa Cecilia Farms, Carpinteria, CA)
Fresh Local Lime Juice (Santa Cecilia Farms, Carpinteria)
Garnish: Mint (Robert “BD” Dautch, Earthtrine Farms, Ojai/Carpinteria, CA), Luxardo Cherries, Local Tangerine Wheel
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| Recipe Instructions: |
In a tall collins glass add 1/2oz Fresh Lime Juice, 1oz Citrus Cordial, 1/2oz Manzanilla Sherry, and 1&1/2oz Cutler’s Gin. Fill glass with crushed ice and stir for 10-15 seconds until chilled and slightly diluted. Top with more crushed ice and garnish with a mint bouquet, cherry, and citrus wheel.
Citrus & Pink Peppercorn Cordial
Our recipe uses local tangerines and lime as the citrus, further complimenting both the sherry and Cutler’s western style gin. But, feel free to use whatever seasonal citrus you have available, the fresher the better.
6-8 medium tangerines
5-7 limes
turbinado sugar (unrefined/raw)
pink peppercorns
Zest citrus being mindful not to include too much of the white pith of the peel. Reserve peels. Juice citrus and reserve in a small saucepan adding an equivalent amount of sugar depending upon your juice yield*. Heat mixture on low heat and continue to stir just until the sugar has dissolved. Take off heat add peppercorns and let cool to room temperature. Once cooled, express peels into the mixture and roughly chop and stir into the mixture. Place cordial into an airtight container and refrigerate for 24 hours or overnight at minimum. Once the mixture has steeped, strain mixture through a fine chinois and keep refrigerated for up to 10 days.
*For this recipe’s sake we’ve reserved 1&1/2 total cups of citrus juice so we will add 1&1/2 cup turbinado sugar
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| Drink Description: |
La Reina
Cutler's Local Gin, Spanish Sherry, Tangerine Cordial, Lime, Pink Peppercorn
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| Tasting Notes: |
-Tasting notes-
The foundation of this cocktail is Cutler’s Gin. Because his gin was crafted in a more Western, citrus-forward style, we wanted to accentuate those notes with local citrus and compliment them with the warm zest of pink peppercorn. To add another layer to the cocktail and balance the overall profile of the drink we added Spanish Manzanilla Sherry. This particular style of Sherry is made in Sanlucar de Barrameda, Spain (a small coastal town wildly similar to Santa Barbara), where it is argued that the ocean breeze adds a layer of salinity to the wine, making it dry with zesty citrus and coastal aromas of salt and sea spray.
-Nose-
citrus peel, salt, ocean mist, lime, peppercorn, almond
-Palate-
First the citrus and spice of the gin leads into the body of the tangerine cordial and it slight sweetness then the lime brightens and is followed by the woodsy, nutty, and salty aroma and finish of the sherry. A light bodied drink bright with citrus and pepper, but grounded with the sweetness of the tangerine and balanced with the dry and salty yeast of the wine.
-Finish-
The sherry finishes delicately with the lime, leaving a bright zest of citrus with a tease of salt, oak, and yeast.
-Body-
Light, citrusy, slightly effervescent
-Pairing-
This drink was also designed with Santa Barbaras culinary environment in mind. Along with a great bounty of produce, our seafood and shellfish could not be more fresh. Thus, this cocktail works great as an aperitif before seafood especially raw shellfish and white fish. Also wonderfully accompanied with scallops, oysters, spot prawns, crusted fillets (e.i., Fillet Almondine, Macadamia Crusted Halibut).
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| The Backstory: |
-The BackStory-
Before rummaging through the farmers market and even before touching a bottle of booze and tins, I sat down and thought about what really defines Santa Barbara? After days of attempting to define this city with ungrounded and impulsive ideas (well, Santa Barbara does have great sea urchin, let’s put it into a cocktail! Bourbon and Uni, a match made for any Santa Barbarian!!), I ended up finding myself at the Mission later that week, possibly seeking forgiveness for my over indulgence in my sea urchin/whiskey cocktail. Nonetheless, the bright white and gleaming Mission stared at me and the answer was right in front of my face. The Mission! What is more quintessential to the identity of Santa Barbara than this beautiful structure. Not only does its design influence the architecture of the city but its cultural history has impressed an enormous influence on our identity here. So we set out to craft a cocktail that embodied Mission Santa Barbara.
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| How does your drink embody the spirit of SB?: |
Mission Santa Barbara has been the identifying symbol of the city since its founding in 1786. There isn’t a landmark more significant to the city’s history than this structure and since its founding it has been recognized as the “Queen of the Missions”. Along with the building itself, the Spanish culture from which it was derived has saturated the city of Santa Barbara. When looking at our history and the identity of this city we can’t help but see, hear, and feel the Spanish influence, from the architectural design, historic landmarks, and even fiestas celebrating the culture, our Spanish roots run deep. So, to create a drink that embodies Santa Barbara, it is imperative to create one that embodies our culture and history.
So, to create this drink it all came down to combining our cultural identity, locally grown produce, and locally crafted spirits, into something that would resonate with our Spanish roots. One cocktail that jumped into my head while making this drink was the American-made Sherry Cobbler, a drink that was created due to lowered import tariffs on Spanish sherry and the limited production of local wine. Thus, sherry found its transformation into three ounces with a dash of sugar, poured over crushed ice, and garnished with seasonal berries. It became one of the most significant ‘cocktails’ of the 19th century. What developed with our drink was a cocktail with a cobbler application and aesthetic, but spirit driven, and in this case, by Cutler’s gin.
Beginning with Cutler’s Gin, a wonderful western-style gin full of local tangerine, orange, lemon, jasmine, peppercorn, and juniper, as a foundation, I thought a great compliment would be tangerine and lime. Both citruses grow locally and were some of the first staples being grown near the Mission in its early life. So, we made a cordial with these citruses and added the sweet spice of pink peppercorn to add some depth and to compliment the gin. Next, the correct sherry would be a critical addition, and we decided upon Manzanilla Fino for a few reasons: first, Manzanilla sherry is produced in a small coastal Spanish town strangely similar to Santa Barbara. Second, because it has a great saline profile reminiscent of a salty ocean breeze adding to both the drinks flavor and as a nod to our coastal environment. Lastly, the flor or yeast of sherry gives a very nice woody flavor and aroma, which oddly reminds me of the wooden structures and age of the Mission.
All together, a crisp and refreshing perspective of Santa Barbara’s historical identity is presented in a glass. Here, Cutler’s gin is embraced by its local produce while all the while being gracefully supported by sherry, representing our Spanish heritage. Here, the “Reina del Misiones” (Queen of the Missions) is embodied and imbibed, reminding Santa Barbara of its beauty, bounty, and culture. And so, the “La Reina” cocktail was created.
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| Vote Totals: |
101 |
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Comments:
(11)
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| Business Name: |
Wine Cask/Intermezzo
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| Cocktail Name: |
American Riviera Smoke Show
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Cutler's Barrel 33
Shrub made from Lane Farm strawberries and champagne vinegar
Honey syrup made from San Marcos Farms honey
Lemon
Rosemary
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| Recipe Instructions: |
Torch rosemary so that it is putting off a lot of smoke, cover with a bucket glass to trap smoke inside.
Build cocktail in a shaker tin, 2 oz bourbon, 1 oz each of shrub, lemon, syrup. Add ice and shake vigorously. Turn bucket glass over leaving rosemary inside, add fresh ice, strain cocktail into said bucket. Stir gently with rosemary, serve. |
| Drink Description: |
Cutler's Barrel 33 bourbon, Lane Farms strawberry shrub, San Marcos Farms honey, lemon, rosemary. |
| Tasting Notes: |
Sweet strawberry and citrus on the front working with the vanilla and caramel notes of the bourbon on the mid palate with a slight smoky savory rosemary finish. Would pair well with a cask burger and sweet potato fries, a prosciutto and arugula flatbread, or a nice steak. |
| The Backstory: |
For the majority of the year walking through the Santa Barbara Farmer's market you will find a bounty of fresh fruit and vegetables. The strawberries from Lane Farms are available for about 9 months out of the year and are always fresh and delicious. This is where I drew my inspiration for this cocktail. Santa Barbara is a place of great weather and ultra fresh dining and drinking options. Walking the streets of downtown rosemary is growing everywhere. The honey from San Marcos Farms is nothing short of delicious and works great in food and cocktails alike. My aim in creating this cocktail was to highlight the many offerings of Santa Barbara as well as staying true to my philosophy of eating and drinking as local as possible. |
| How does your drink embody the spirit of SB?: |
The American Riviera Smoke Show embodies the spirit of Santa Barbara because it highlights local ingredients produced by great Santa Barbara farms and the people that run them. It is a cocktail that is refreshing enough to be enjoyed on the hottest of days, but savory and rich enough to sip whilst sitting next to a fire on a brisk winter evening. Santa Barbara is a versatile place, you can hike in the morning and spend the afternoon on the beach, I think this cocktail embodies that spirit of versatility and freshness. |
| Vote Totals: |
5 |
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Comments:
(0)
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| Business Name: |
Rodney's Grill, The Fess Parker
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| Cocktail Name: |
The Passion of the Pacific
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1 1/2 oz Cutler's 33 Bourbon
3/4 oz triple sec
3/4 oz fresh passion fruit (with seeds)
1/2 oz fresh lemon juice
1/2 oz honey
2 dashes house-made orange bitters
For garnish:
pinch of brown sugar
1/4 oz 100 proof spirit
long lemon twist (optional)
(passion fruit, lemons, and honey all locally sourced and found at Santa Barbara's farmers' market) |
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| Recipe Instructions: |
Muddle passion fruit/seeds with honey and lemon.
Add additional ingredients, shake vigorously.
Pour into chilled rocks glass.
Garnish- Long lemon twist (optional), with a half (empty) passion fruit filled with brown sugar and 100 proof spirit; set aflame.
Serve with large straw so passion fruit seeds may be enjoyed as part of the cocktail. |
| Drink Description: |
The Passion of the Pacific
Cutler's 33 Bourbon, triple sec, muddled Santa Barbara passion fruit and fresh-pressed lemon, locally harvested honey, house-made orange bitters, served on the rocks with a burning passion.
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| Tasting Notes: |
No doubt about it, this cocktail could stand on its on two feet. But passion fruit (and bourbon) notoriously pair well with flavors such as almond, coconut, and even milk chocolate, so you might drink this alongside a tasty dessert. Otherwise, i think fun, fruity, and boozy when i think of this cocktail. Serve it at your backyard summer BBQ with some appetizing grilled pineapples and peaches, or as a dazzling refresher at your next twilight beach bash! |
| The Backstory: |
I wanted to create a cocktail that really embodied that way Santa Barbara makes people feel. Whether it's the art, the architecture, and food and drinks, the ocean, or a unique combination of all of the above, this city really keeps people coming back for more. When i found passion fruit at the farmers' market and paired it with Cutlers's 33 Bourbon, i knew had found my winner. The bourbon really delivers the burn that you are looking for in a craft cocktail, and the passion fruit brings a especially bright and exciting taste to the palate.
What better word to describe our city than "passion?" |
| How does your drink embody the spirit of SB?: |
When Spanish missionaries were bringing Christianity to South America, they used the flower of the passion fruit to explain the Passion, or Crucifixion, to those they had come to convert.
Passion fruit's flavor is said to be indescribable and possibly addictive; once you've tasted it you may crave it forever. I am among many Santa Barbara residents I have spoken to who feel the same way about this beautiful and unique city on the coastline of the Pacific. |
| Vote Totals: |
106 |
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Comments:
(0)
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| Business Name: |
Loquita
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| Cocktail Name: |
Montecito
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1.5 oz Cutler's Gin
1.5 oz Priorat Natur Vermouth
.25 oz St. Germain Elderflower Liqueur
Absinthe mist
Lemon Twist
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| Recipe Instructions: |
Combine gin, Vermouth and St. Germain. Stir with ice for 30 seconds. Strain into a chilled martini glass. Spray two spritz's of Absinthe mist on top. Finish with a lemon twist. |
| Drink Description: |
A hand-crafted gin martini using local sourced ingredients specific to Santa Barbara. |
| Tasting Notes: |
Montecito - Cutler's Gin | Priorat | Vermouth | Absinthe | Elderflower |
| The Backstory: |
Best as an aperitief to open the palate before a meal. A cocktail to begin your night on the town or to finish the evening on a high note. |
| How does your drink embody the spirit of SB?: |
The Montecito is a hand-crafted cocktail that fully embodies our coastal town. Locally distilled Cutler's artisan gin is light and juniper forward while still holding onto background notes of local citrus and botanicals. We celebrate Santa Barbara's heritage by stirring in Spanish rosé vermouth from Priorat, which adds an herbacious depth to the drink. A dash of St. Germain is added for sweetness. We used St. Germain as the creator lived and died in Santa Barbara. A mist of Absinthe is washed over the glass after the cocktail is strained in, to mimic the fresh green smell of fennel that you sense while hiking in the Montecito foothills. Finally, a lemon twist is expressed over the top to draw out the local citrus flavors of Cutler's gin. |
| Vote Totals: |
97 |
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Comments:
(0)
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| Business Name: |
opal restaurant and bar
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| Cocktail Name: |
Santa Barbara Sangria Cocktail with Minted Pineapple
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1.5 oz. Cutler Vodka
.5 oz Saint Germain created by Santa Barbara local, Robert J Cooper
.75 oz. Pineapple Juice
.75 oz. Fresh Squeezed Orange Juice from the Santa Barbara Berryman
2 Sprigs Fresh Local Farmers Market Mint
Splash of Simple Syrup
Floater of Local Santa Barbara, Jaffurs Grenache
Fresh Raspberries and Blackberries from our local Farmer's Market
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| Recipe Instructions: |
In a Tall glass (we use a Chimay Beer Glass), fill with ice. add Cutler Vodka, Saint Germain liquor, Pineapple Juice, Fresh Orange Juice and Minted Simple Syrup. (In advance, make the minted simple syrup). Add a Floater of local Santa Barbara Jaffurs Grenache. Add fresh Raspberries and Blackberries and a Sprig of Fresh Mint. |
| Drink Description: |
Santa Barbara Sangria is the signature drink of Santa Barbara created with local ingredients: Cutler's local vodka, Saint Germain liquor, minted Pineapple juice, Fresh Orange Juice, finished with Fresh berries and Jaffurs Grenache. Our creative take on this traditional drink transforms the everyday sangria into a unique refreshing cocktail that everyone will enjoy. |
| Tasting Notes: |
The clean and smooth flavor profile of Cutler's Vodka makes a perfect stage to showcase the many flavors of this drink. Refreshing notes of mint and elderberry (Saint Germain liquor) combine with the tropical flavors of pineapple and orange leading to a finish enlivened by the fresh Berries and Jaffur's Grenache. |
| The Backstory: |
We created this drink to reflect Santa Barbara. The colors suggest the richness of a Santa Barbara sunset. Just as our climate is not too hot and not too cold, when we think of Santa Barbara the word refreshing comes to our minds. So we designed the flavors to represent what we love about Santa Barbara. The mint adds a refreshing note and the fresh berries say farmers market. We feel this drink is fruit forward but well-balanced in a way that will appeal to everyone. |
| How does your drink embody the spirit of SB?: |
The Santa Barbara Sangria reflects our Santa Barbara Spanish heritage while incorporating popular current trends in contemporary craft cocktails. Fiesta, Sunsets, Beaches, Mountains, Food and Wine Festivals, Farmer's Market, Santa Barbara International Film Festival, Arts and Culture: all of these things represent Santa Barbara to us and we feel our drink embodies all of these elements. |
| Vote Totals: |
12 |
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Comments:
(0)
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| Business Name: |
Benchmark Eatery
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| Cocktail Name: |
Sublimis Deus
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2 oz Fairview Gardens Hop Infused Cutler's Distillery '33' Straight Bourbon Whiskey
.75 oz Margerum Amaro
1 oz Friend's Ranch Lemon Juice
.05 oz Burkdoll Farm Cherry Simple Syrup
Barspoon of San Marcos Farm Bee Pollen
Deyhdrated Friend's Ranch Lemon Wheel
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| Recipe Instructions: |
Combine bourbon, amaro, lemon juice and cherry syrup in a mixing glass. Add cracked ice and stir to combine. Strain over large cube in a rocks glass. Garnish with dehydrated lemon and bee pollen. |
| Drink Description: |
Sublimis Deus: Hop Infused Cutler's Distillery '33' Straight Bourbon, Margerum Amaro, Friend's Ranch Lemon Juice, Burkdoll Farms Cherry Syrup, San Marcos Farms Bee Pollen, Dehydrated Lemon |
| Tasting Notes: |
Warm and bright with a subtle bitter cherry finish. The strength of Cutler’s Distillery ‘33’ Straight Bourbon is mellowed by the soft bitterness of the Margerum Amaro. It pairs well with cured meat and cheese. A perfect pre dinner cocktail. |
| The Backstory: |
I wanted to touch on some of the communities that make up Santa Barbara's funky culture. I pay homage to the area's inspired beer culture with the infusion of hops into the whiskey. Wine country is nodded to with the Margerum Amaro. Of course the local farmers and their fruit were an obvious inclusion. The drink is boozy and citrusy, bitter and sweet. Contrasts that in the end compliment. The name refers to a papal decree issued on the heels of Charles I of Spain's 1530 prohibition of the enslavement of Indians in the Americas.
I mulled over all of these ideas while hiking San Ysidro Trail and taking in the breathtaking views of the beauty that is Santa Barbara below.
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| How does your drink embody the spirit of SB?: |
Santa Barbara is a land of comfort found within juxtaposition. It is a thriving city nestled in farmland. The mountains fall into the ocean. There is a deeply rooted connection to its historic past with a constant eye towards a technologically driven future. This spirit is the drive behind Sublimis Deus. |
| Vote Totals: |
25 |
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Comments:
(0)
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| Business Name: |
Milk & Honey
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| Cocktail Name: |
Juan Cabrillo
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-Cutler's Gin (Santa Barbara distiller)
-100% blue agave tequila
-Mangos, passion fruit, pasilla chiles, limes, and eggs (Santa Barbara farmers market and foraged from friends/neighbors yards)
-Agave
-House made sea salt ice cubes with foraged sea weed and moss from Butterfly, Campus Point, and Deveraux. |
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| Recipe Instructions: |
Prep:
Combine mango and lime peels, passion seeds, and dried pasilla chiles with tequila let infuse for 48hrs then strain.
To make the sea salt cubes pour salt water through a cheese cloth and boil until the water evoporates. Collect salt and let dry. Blanche foraged sea weed and add to ice molds, use 1/4tsp of salt mixture then add water, cover then freeze overnight.
Cocktail:
Add 3/4oz egg white and 1oz agave to a shaker tin then whip (dry shake) until a hard froth appears. To the same tin add
1.5oz tequila infusion
.75oz Cutler's artisan gin
1oz fresh lime juice
1oz agave
Add ice and shake.
Rim a rocks glass sugar, ground chile, and orange zest. Place sea salt cube and pour cocktail over. Top with a fresh sea weed garnish. |
| Drink Description: |
The Juan Cabrillo is a refreshing yet smooth and savory cocktail using Cutler's Gin with a mango, passion, and chile infused tequila, agave and fresh lime juice. Serve on a house made sea salt rock with local sea foliage and a sugar chile rim. |
| Tasting Notes: |
As you bring the glass to your lips you get the sense memory of Santa Barbara's salty ocean mist. After the first sip Cutlers Gin offers a wave of refreshing Goleta citrus, jasmine, and juniper followed by a smooth velvety center of passion and mango. The finish of dried chile leaves a subtle warming sensation that has you craving more! |
| The Backstory: |
Growing up in California I've always been fascinated with the ocean and surfing. After moving to Santa Barbara to go to UCSB I thought I was in heaven, the American Riviera, where the mountains meet the sea. Every opportunity I had I was in the water, early morning surf sessions, headed down to the beach between classes, and long walks watching the sunset. I wanted to create a cocktail that embodied the local surf scene as well as tell a story for each individual. For me this cocktail takes me back through my last 10yrs in Santa Barbara from the college days surfing C-street and Rincon tasting that salty water paddling out to my toes being in the warm sand. From standing on the pier and looking out towards the islands and Butterfly to walking down Deveraux to watch the sunset and proposing to the love of my life. To me this cocktail reminds me of why I love Santa Barbara and I hope you enjoy it as much as I do and may it take you on your own journey.
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| How does your drink embody the spirit of SB?: |
The Juan Cabrillo was inspired by Juan Rodriguez Cabrillo, the first European to explore the coasts of California and what is now Santa Barbara which gave Cabrillo Blvd its name. I wanted to capture in a cocktail the view from the end of Cabrillo Blvd by East Beach looking towards the pier and coastline at sunset. Combining Santa Barbara's rich Spanish culture including a tequila infusion with hints of agave, chile, mango, and passion with a modern California vibe of Goleta's refreshing salts, fiolage, and citrus. A perfect drink for a long walk on the beach! |
| Vote Totals: |
40 |
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Comments:
(4)
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| Business Name: |
Alcazar Tapas Bar
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| Cocktail Name: |
Ginspiration Point
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1.5 oz Cutler'a Gin (Santa Barbara Distiller)
.25 oz Benedictine
.75 oz Lime juice (SB farmer's market limes)
.5 oz Chartreuse
.5 oz Nostrom pineapple turmeric ginger shrub (Santa Barbara based company)
1 egg white (SB farmer's market)
Garnish:
B.D. Farms rosemary flowers
B.D. Farms mint
Lime zest
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| Recipe Instructions: |
1 - Combine Cutler'a Gin, Benedictine, lime juice, Chartreuse, Nostrom pineapple turmeric ginger shrub in shaker tin with ice.
2 - Dry shake 1 egg white in separate shaker tin.
3 - Add ingredients from step "1" to egg white tin and shake until frothy.
4 - Strain into a coupe or Nick & Nora glass.
5 - Garnish with rosemary flowers, lime zest, and mint leaves.
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| Drink Description: |
"Ginsperation Point" is an homage to one of the most famous — and famously beautiful -- hiking trails in Santa Barbara. This incredibly well-balanced cocktail reflects botanical notes you're likely to find after a post-rain hike, especially fitting as we have been fortunate enough to enjoy rain as of late. Cutler's citrus-forward gin and local lime helps round out the botanical notes of the Chartreuse, which uses about 130 botanicals in its distillation process. The hint of Benedictine is a delightful addition as it is also weighted with several delicate botanical notes. Nostrom's shrub gives the cocktail a lovely pop with its acidity and spice from the ginger while the egg white offers a soft finale and mouthfeel to this cocktail we are proud to present. |
| Tasting Notes: |
This exceptionally refreshing drink, due to its citrus-forward nature, also offers a complex variety of botanical notes. The hints of spice from the ginger and acid in the locally-produced Nostrum shrub are in elegant concert with the over 130 plants and botanicals used to produce Chartreuse, Benedictine, and locally-distilled Cutler's Gin. This robust mix is softened both in mouthfeel and flavor with the introduction of a creamy egg white.
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| The Backstory: |
This cocktail was first inspired by a conversation about Santa Barbara whilst traveling abroad.
I met an incredibly experienced and impressively knowledgeable barkeep in a small bar in Norway during my travels last summer. We got on to talking about our favorite spirits and styles of cocktails and both agreed that “Amari,” a group of spirits made from herbs and botanicals, make remarkable cocktails. As we got deeper into our discussion about Santa Barbara's climate, local foods, and abundance of available agriculture, he crafted a few cocktails that he felt represented the theme of our culinary-inspired banter. My favorite drink that he made was similar to what you'll find in Alcazar's submission. The contender was engineered with as many local ingredients and producers as we could conjure to fit the true spirit, so to speak, of our local flavor and what we feel beautifully reflects our breathtaking town and litany of artisanal goods available in our community.
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| How does your drink embody the spirit of SB?: |
Santa Barbara is a cornucopia of flavors, activities, backdrops, climates, and cultures. Nestled in between the sea and the mountains, our gorgeous community is one of the most desirable places to live in the world. There are only a few places globally that can boast the accolades of what we call "home."
Like Santa Barbara's rich paradigm, the Ginspiration Point echoes a lush variety of flavors, textures, and tones. This beautiful cocktail is complex, unique, and robust but also easy going and effortlessly elegant. Thus, the feeling and flavors you get with our cocktail are analogous the community's zest for life and affection for the beauty and variety we experience with our climate, culture, and outdoor life.
We hope you enjoy our entry as much as we enjoy our community!
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| Vote Totals: |
108 |
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Comments:
(8)
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| Business Name: |
Les Marchands Wine Bar & Merchant
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| Cocktail Name: |
Juni-Pearo
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One and a half ounces Cutler's gin
Half ounce fresh lime juice
Half ounce Cap Rock pear brandy
Half ounce simple syrup
Dash of Scrappy's fire water bitters
Four leaves of fresh basil
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| Recipe Instructions: |
Muddle the basil in a mixing glass, add the rest of the components, shake and double strain into the cocktail glass, garnish with a cucumber wheel. |
| Drink Description: |
THE JUNI-PEAR - Cutler's Gin, Cap Rock Pear Brandy, Basil |
| Tasting Notes: |
The Juni-pearo complements the explosive flavors of Chef Weston's menu at Les Marchands Wine Bar & Merchant. |
| The Backstory: |
Cutler’s New-Western style gin, proven to be more than just juniper forward, “pears” nicely (pun intended) with the tart, sweetness of Cap Rock’s Organic Pear Brandy as well as the clean citrusy goodness from homemade local lime juice. |
| How does your drink embody the spirit of SB?: |
A dash of Scrappy’s “Fire Water” Bitters hints at the spice most Santa Barbara natives are known to crave in a cocktail. We commemorate Santa Barbara’s green hiking trails with the crisp freshness of basil mixed with the vibrant coolness of cucumber as garnish. Rustic and spicy like The Old Mission, yet elegant and cool, much like our own Funk Zone, this libation celebrates what Santa Barbara has become. Evoking such classic cocktails as the Vieux Carre or Old Quarter, “Junipero Pera” is nostalgic, yet contemporary. A sip will warm you like the sun all the while refreshing you like a crisp Santa Barbara coastal breeze.
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| Vote Totals: |
4 |
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Comments:
(0)
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