A spirited toast to all things alcoholic! by Leslie Dinaberg
The talented team at The Lark, led by Bar Manager Nicholas Priedite, has
some gorgeous new seasonal cocktails on the menu that are perfect for celebrating the change of season in Santa Barbara County.
Fall additions to The Lark’s cocktail menu include:
Jackrabbit
carrot, burnt sage, mezcal, aquavit, dry vermouth, lime
Baker Street Old Fashioned
coconut-washed bourbon, pear brandy, piloncillo,
house chicory bitters with scotch rinse
California Rattlesnake
fennel-infused rye, yellow chartreuse,
cardamom,
lemon, fennel blossoms
La Vie en Rose
concord grape-infused vodka, rosemary, lillet rouge, lemon, sparkling wine
A Night in Tunisia
apple brandy, scotch, orange, ginger, turmeric, lemon
Driftwood
passionfruit, Barbados rum, cacao nib, cinnamon, vanilla, lime
Kashmir
blackberry-infused reposado, cynar, byrrh, lemon
Dream Weaver
vodka, fino sherry, bianco vermouth, elderflower, castelvetrano olives
Located in a historic warehouse built in the 1920’s in Santa Barbara’s The Funk Zone, The Lark’s fresh market-driven drinks are influenced by the California
climate and are designed to complement the seasonally changing menu of small and large plates by Executive Chef Jason Paluska. All fall drinks are now available through December.
The Lark (131 Anacapa St., Santa Barbara) is open Tuesday-Sunday at 5 p.m. For more information, visit thelarksb.com. 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 November 9, 2018.