Tag Archives: Cadiz

Cocktail Corner: Cheers to Santo Mezcal!

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Santo Mezcal's Margarita Jamaica, photo by Leslie Dinaberg.

Santo Mezcal’s Margarita Jamaica, photo by Leslie Dinaberg.

A spirited toast to all things alcoholic!  By Leslie Dinaberg

Like its cousin Tequila, Mezcal is made from agave, which, contrary to popular belief, is not a cactus but is actually a relative of the yucca plant and Joshua tree. While tequila is only be made in the Tequila region (similar to Champagne, vs. sparkling wine labels), Mezcal is usually produced in Oaxaca (it can legally come from anywhere in Mexico) and can be made from many types of agave, some of which only grow wild.

Santo Mezcal's Santo Margarita, photo by Leslie Dinaberg.

Santo Mezcal’s Santo Margarita, photo by Leslie Dinaberg.

With a name like Santo Mezcal, I was expecting an impressive array of Mezcal cocktails to be available at Carlos Luna‘s new restaurant, (119 State St.) and thankfully wasn’t disappointed. The new restaurant combines the modern Mexican flavors we’ve come to know and love at Luna’s Los Agaves locations with some more sophisticated menu items and an impressive cocktail program.

As you enter the restaurant, the sleek bar and a vast Mezcal and Tequila collection take center stage. Led by local mixologist Sean Sepulveda (of Cadiz and Nuance, among others), the cocktail menu includes house-made infusions and house-made fresh pressed juices from seasonal Farmer’s Market fruit, as well as beer and wine lists that are predominantly from Santa Barbara County, with standouts from across the globe. 
Santo Mezcal's Margarita Picante, courtesy photo.

Santo Mezcal’s Margarita Picante, courtesy photo.

We worked our way through much of the Margarita selection, particularly enjoying the Margarita Jamaica, made with spiced hibiscus syrup, lime, hibiscus flowers and—like much of the cocktail selections—your choice of Mezcal or Tequila. The spicy Margarita Picante was excellent too, as was the Santo Margarita. We also enjoyed La Mermelada (the marmalade), a seasonal cocktail made with your choice of Whiskey or Tequila (we chose Tequila), seasonal jam, lemon, agave nectar, seasonal fruit and mint.

Santo Mezcal's La Mermelada, photo by Leslie Dinaberg.

Santo Mezcal’s La Mermelada, photo by Leslie Dinaberg.

Another really interesting choice is the Snow Pea Smash, with snow pea infused Gin, basil, Benedictine, pineapple, lime, hellfire bitters and micro cilantro. I’m also intrigued by La Flor Ahumada (the smoking flower), made with Mezcal, honey-lavender syrup, lemon and lavender bud, and Senora Rosada (pink lady) with Rum, raspberry gomme, pineapple, lime and Einstock white, powdered raspberry. All of the cocktails are in the $10-12 range.

The food, spearheaded by Executive Chef Ricardo Garcia, has a focus on seafood. We loved the Camarones Al Mezcal, Mexican shrimp served in a creamy mezcal sauce; Pulpo a Las Brasas, octopus marinated in a special adobo served with house-infused chile oil; and Enchiladas Cabo Azul, stuffed with fresh crab. My favorite thing was probably the Ahi Tuna Ceviche and Ceviche Pulpo, two beautiful dishes combined into one plate for review purposes, that really highlighted the flavors and spirit of Santo Mezcal and Santa Barbara itself.

Santo Mezcal's Ahi Tuna Ceviche and Ceviche Pulpo, photo by Leslie Dinaberg.

Santo Mezcal’s Ahi Tuna Ceviche and Ceviche Pulpo, photo by Leslie Dinaberg.

I think this new hot spot at the hub of the ever-evolving Funk Zone and Waterfront area is definitely here to stay.

Cheers! Click here for more Cocktail Corner columns.

Leslie Dinaberg

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 considers herself a “goal-oriented drinker.”

 Originally published in Santa Barbara Seasons on June 23, 2017.

Cocktail Corner: Viva la Fiesta!

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Paradise Cafe Margarita, courtesy photo

Paradise Cafe Margarita, courtesy photo

A spirited toast to all things alcoholic! By Leslie Dinaberg

Margaritas are part of the DNA of Santa Barbara and—along with buying Cascarones and seeing old friends—one of my favorite ways to celebrate Old Spanish Days. My son was born on July 27, 1999 and once I got over the initial euphoria, the first thing I wanted to do was drink a Margarita. After all it was Fiesta time and that’s how we do it around here.

There are lots of wonderful places to get Margaritas this weekend (and any weekend for that matter). Here are a few of my favorites downtown:

El Paseo Restaurant (813 Anacapa St.) is one of the oldest and best places to celebrate Fiesta, and their El Paseo Margarita, made with Hornitos, Citronage and Grand Marnier always yummy. Rumor has it my late father-in-late was known to drink these out of lovely seniorita’s shoes during particularly lively Fiesta celebrations. I guess we’ll never know, but the legend lives on.

Carlitos Cafe Y Cantina (1324 State St.) also has terrific Margaritas made with fresh juices, not to mention a fun patio for people watching.

You also can’t beat the beautiful Spanish-influenced interiors of Cadiz (509 State St.)  for cocktails, and their Margaritas are sublime.

Paradise Cafe (702 Anacapa St.), as I’ve written before, has simple, straightforward and consistently delicious Paradise Margaritas, poured straight up on the rocks, with Jose Cuervo Gold Tequila.

Casa Blanca, (330 State St.) with its intricate tile work, is one of the most beautiful restaurants in town. Try the Prickly Pear Margarita for special treat, made with El Charro Reposado Tequila, fresh prickly pear and a dash of triple sec, lemonade, fresh squeezed OJ and fresh squeezed lime.

Cielito Restaurant in La Arcada (1114 State St.) has a to-die-for Millionaire Margarita made with Don Julio 1942, Grand Marnier 100-year and fresh lime juice on the rocks but if the $35 price is too steep for you, I also recommend their spectacular Blackberry Margarita, made with Peligroso Blanco, Leopold’s Rocky Mountain Blackberry, fresh lime juice and agave syrup.

With a name like Blue Agave (20 E. Cota St.) it’s no surprise that this place has a long menu of Margaritas. Try the Guava Margarita (Guavarita?) for a delicious fruity variation of the classic.

No matter which direction your taste buds take you, all of these Margaritas taste exactly like a Margarita should: with enough tang to make your lips pucker, enough sweetness to make everyone look prettier and enough Tequila to make your companions smarter, more and wittier, if not downright hilarious.

Via la!

Click here for more cocktail corner columns.

Originally appeared in Santa Barbara SEASONS Magazine.

Leslie Dinaberg

Leslie Dinaberg

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 considers herself a “goal-oriented drinker.”

Cocktail Corner: Viva la Cocktails at Cadiz!

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Cadiz's "Gingham and Palomino" cocktail. Photo by Taylor Micaela Davis.

Cadiz’s “Gingham and Palomino” cocktail. Photo by Taylor Micaela Davis.

A spirited toast to all things alcoholic!  By Leslie Dinaberg

Santa Barbara’s Spanish heritage is always on display at the beautiful Cadiz restaurant (509 State St.), but this month, there’s an extra injection of that Fiesta spirit with a special cocktail menu celebrating Patricia Houghton Clarke‘s Old Spanish Days photographs which are featured in the summer issue of Santa Barbara SEASONS Magazine.

“Girls Give It A Go”—inspired by Clarke’s kinetic portrayal of a trio of mechanical bull-riding pre-teen queens—combines vodka, peach liqueur, Peychauds Bitters, lemon juice and Cava for a kicky cocktail that packs a nice punch on a warm summer night.

Cadiz's "Girls Give It A Go" cocktail. Photo by Taylor Micaela Davis.

Cadiz’s “Girls Give It A Go” cocktail. Photo by Taylor Micaela Davis.

“Gingham and Palomino”—a salute to Clarke’s contemplative horse parade portrait—features a powerhouse combination of tequila, Aperol (an Italian apertif made with bitter orange, gentian flowers, rhubarb, and cinchona) and grapefruit juice.

Both are enjoyable cocktails with layers of both bitter and sweet complexity, not unlike Clarke’s photographs, many of which are on view at Cadiz. (Including all of the photos featured in our summer issue.)

Don’t worry if those aren’t to your taste, Cadiz has a fabulous menu of hand-crafted cocktails such as the “Capri,” featuring serrano-infused tequila, Luxardo Amaretto, mango puree and lime juice, with a Spanish paprika garnish; or the spicy “Sevilla” cocktail with serrano-infused tequila, muddled mint, ginger liquer, lemon juice and a jalapeño wheel; as well as a nice selection of wine.

"Capri" cocktail at Cadiz. Photo by Leslie Dinaberg.

“Capri” cocktail at Cadiz. Photo by Leslie Dinaberg.

Nibble on Prosciutto di Parma Flatbread with wild argula, fontina and black mission figs (my favorite), delicious house marinated olives, delectable diver scallops or the Mediterranean dip trio, which pairs well with just about anything.

Psst … if you’re looking to rest your weary flip flops after the Tuesday farmers’ market, look no further: Tuesday nights at Cadiz feature Happy Hour prices all night long. Perhaps we’ll see you there.

Cheers!

Click here for more cocktail corner columns.

Leslie Dinaberg

Leslie Dinaberg

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 considers herself a “goal-oriented drinker.”

Originally appeared in Santa Barbara SEASONS on June 14, 2013.