A spirited toast to all things alcoholic! by Leslie Dinaberg
The Fennel & Raspberry Sour—made with fennel vodka, fresh raspberry, lemon, lime, simple syrup and dill—has a nice balance of sweet and herbal flavors, as does the Pineapple & Basil Mojito—made with the Real Mccoy three year Private Barrel Rum, pineapple, basil, lime and sugar. Mescal is one of the hottest ingredients in cocktails right now, and Battaglini combines it with tequila, basil, jalapeño, cucumber and salt to create La Gritona, a handcrafted blend designed to pair perfectly with S.Y. Kitchen Executive Chef Luca Crestanelli‘s seasonally driven Italian cuisine.
A native of Verona, Battaglini dreamed of a restaurant career when he was still in elementary school. Attending Scuola Alberghiera, he learned the fundamentals of cooking and food service, and soon learned that being a chef was not for him. He did, however, start his ardent love affair with spirits, which took him to Gatwick, London where he met his mentor in mixology, Ian Slater. Battaglini then further honed his mixology passion and skills in Spain and Mexico before meeting up with his old school friend Chef Crestanelli at Bar Toscana in Brentwood.
This spring, as one of the few finalists in the western division, Battaglini competes for the regional win for the United States Bartenders Guild which moves on to the national competition in June.
Battaglini says, “The soul of mixology is found in all the old recipes that we twist with modern ingredients and tools, to play with tastes and to give every customer an extraordinary experience.”
Check them out at S.Y. Kitchen (1110 Faraday St., Santa Ynez), and let us know what you think.
Cheers! Click here for more cocktail corner columns.
When she’s not busy working as the editor of Santa Barbara SEASONS, Cocktail Corner author Leslie Dinaberg writes magazine articles, newspaper columns and grocery lists. When it comes to cocktails, Leslie believes variety is the spice of life. Send your suggestions to Leslie@sbseasons.com.
Originally published in Santa Barbara Seasons on March 20, 2018.