A spirited toast to all things alcoholic! by Leslie Dinaberg |
The creative crew at Intermezzo is shaking things up again this month, with a slew of new specialty cocktails to enjoy on a cold rainy day or warm winter afternoon. You never know what to expect weather-wise in February in Santa Barbara, but you can certainly expect these tasty, handcrafted cocktails to hit the spot!
Try the Cherry Bomb, a mix of Caliche rum, lemon, orgeat, egg whites, Brandy Cherry syrup, and Peychaud’s bitters. It pairs well with girls night out and the “Mission” flatbread, topped with Fig preserves, Pt. Reyes blue cheese, crispy salami, wild arugula and drizzled with 20 year aged balsamic.
Intermezzo’s retro favorite new version of a Mai Tai, a concoction of Gold & Silver Flor de Cana Rum, orgeat syrup, lime cordial, lemon juice, pineapple and dark rum, is a perfect post-theater treat, especially with one of Rosie’s Fresh Cinnamon Rolls, which are mouth-watering yummy. You even get to choose from cream cheese, orange or maple-bacon glaze … as if you possibly could go wrong!
Also worth ditching work a little on the early side is Intermezzo’s new Tea with a Monk, made with Hop Head Vodka, Chartreuse, chamomile tea syrup, lemon, mint and chocolate bitters. The Pisco Sour, made with Pisco La Diablada, lemon, simple syrup and egg white , is also new on the cocktail menu this season, along with the Santa Barbara Sazerac, mixed with Breaker bourbon, absinthe bitters and orange peel. This vintage-inspired cocktail pairs perfectly with Intermezzo’s Fried Chicken & Waffles Basket with Apricot marmalade dipping sauce.
See you on patio at Intermezzo, 819 Anacapa St.
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Originally published in Santa Barbara SEASONS on February 7, 2014.
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.”