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Cocktail Corner: Ocean Vodka Makes a Splash With Great Taste, Organic Practices

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Photo by Kristin Hettermann, courtesy Ocean Vodka

Photo by Kristin Hettermann, courtesy Ocean Vodka

A spirited toast to all things alcoholic! by Leslie Dinaberg |

A little bit of the ocean came with my family to the desert last week, when I brought a bottle of Ocean Vodka on vacation to Palm Springs. This craft distillery—which recently announced its expansion into rums, whiskies, bourbons and organic liqueurs and is sold locally at BevMo, Lazy Acres and Vons, among others—bills itself as “the only spirit in the world made with the sun, ocean and organic Earth.”

Based in Maui, just a short drive from Maui’s Kahului International Airport, Ocean Vodka is produced about 1,000 feet above the Pacific Ocean, with breathtaking panoramic views of the North and South Shores of Maui, the West Maui Mountains and 10,000 ft. Mount Haleakala. Given the location, it’s not surprising that the company now offers public tours and tastings from their 80-acre organic farm.

The tours include information on sustainable and organic farming practices through abundant fields of organic sugar cane; a local history of Hawaii sugar cane farming with species identification; organic spirits distillation with state-of-the-art equipment, including a 60-foot tall column still; and green manufacturing processes in a 6,000 square foot solar-powered bottling center.

In addition to producing what I can attest to as a very nice, smooth vodka, this place is also very green: The Ocean Vodka Organic Farm and Distillery utilizes solar panels to power 100% of the operations of the distillery and facility.  The sugar cane is organically farmed on rich, volcanic soils without the use of synthetic pesticides or herbicides, and mature sugar cane stalks are hand-harvested for processing.

Martini Garden and Gift Shop. Photo by Jessica Pearl, courtesy Ocean Vodka

Martini Garden and Gift Shop. Photo by Jessica Pearl, courtesy Ocean Vodka

The place even has a Martini Garden, designed specifically for martini lovers, and growing fresh, local ingredients such as Kula lavender, local citrus, passion fruit, pineapple and strawberries.

Not only that, since its inception in 2005, Ocean Vodka has given a portion of proceeds to oceanic preservation and conservation causes, such as Oceana and Surfrider Foundation.

Sounds like we’ll have to take our next family vacation in Maui!

Meanwhile, here’s their recipe for a Spa Cosmo, straight out of the Martini Garden, to put you in an ocean kind of mood no matter where your travels take you!

 

 Ocean Vodka’s Spa Cosmo

Ingredients

2 oz. Ocean Vodka

1 oz. Pomegranate Juice

1/2 oz. Cointreau

1/4 oz. Fresh Lime Juice

Dash of Simple Syrup, if Needed

Orange Twist (or Cucumber) for Garnish

Combine in a mixing glass and shake with ice. Strain into a cocktail glass and garnish with lime twist.

Cheers!

Click here for more cocktail corner columns.

Originally published in Santa Barbara SEASONS on December 6, 2103.

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: Tailgate Time

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Courtesy Microsoft.com

Courtesy Microsoft.com

A spirited toast to all things alcoholic! By Leslie Dinaberg

Though the air in Santa Barbara feels more like Indian Summer than fall,  football season is upon us, which means it’s tailgate time. Toast the kickoff with these Super (punch) Bowl worthy libations:

On Bruin game days, we had beer for breakfast; it was cold, cheap  and oh so collegiate … so imagine my surprise when I went to my first tailgate party at Cal and found out about their Ramos Fizz breakfast tradition. This is not just any old mixed drink either, as Esquire‘s expert cocktail historian David Wondrich writes, “It’s fussy, dated, takes a long time to make and uses too many ingredients, one quite hard to find (orange flower water). It’s not an everyday drink, yet you can’t mix it up in big batches for company (nor should you order one in a bar). You’ve got to make these babies yourself, one or two at a time. So why bother?”

I’ll tell you why. Because they’re delicious (particularly before noon). Here’s a great recipe from Williams-Somona. And by the way, orange flower water is now quite easily found at places like Lazy Acres, Whole Foods, Trader Joe’s and BevMo.

There’s an art to tailgating: when you start drinking cocktails in the morning, it’s all about the timing. You don’t want to nap your way through the game, after all. Luckily, the folks at Bendistillery have come up with Pez, combining their delicious, smooth Crater Lake Vodka with a jolt of Red Bull in case you need an afternoon kick before the kick off.

Though I have neither a green thumb nor an NRA card, I am a big fan of the recipes in Garden & Gun Magazine. They’ve got a terrific collection of Tailgate Cocktails in the current issue, including the swoon-worthy Tallulah, combining the classic southern flavors of whiskey, coke and peanuts. Go team!

Of course, the beer gene runs strong in many football fans, so if these recipes seem a little too complicated for a tailgate party, there’s always Beer Punch. Here’s a great recipe from the Food Network‘s Sunny Anderson.

And finally, whatever you drink, half the fun is in the presentation. Here’s great video from Blue Plate’s Mixologist, Dan Scheuring using adorable—and portable— mason jars for a variety of tailgate cocktails.

Cheers!

Click here for more cocktail corner columns.

Story 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.”

LOCALS ONLY

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The tourists are coming! The tourists are coming!

There’s no need to fear, though. Our Sally Cappon and Leslie Dinaberg have the insiders’ story on what to do, where to go and how to just get around town at the height of summer. Follow their leads

Breakfast

East Beach Grill (1118 E. Cabrillo Blvd.) comes with a couple of disclaimers. First, it’s perilously close to tourist hotels, but you should be OK if you come early; tourists are not known as early risers. Another reason to get up and go: Parking is free up to 10 a.m. weekdays at adjacent city lots. You’ll probably see someone you know, especially if they’re part of the beachy athletic community. Tip: Try wheat germ pancakes. — S.C.

The Come Back Cafe (324 State St.) has toys and a play area for the kids, as well as Mickey Mouse-shaped pancakes in blueberry (my favorite), chocolate chip or any other flavor your heart desires. — L.D.

Judge for Yourself Cafe (1218 Santa Barbara St.) is another great local place for breakfast or lunch. It’s near the Courthouse but enough off the beaten track that you have to know where you’re going to find it. — L.D.

Lunch

Leslie’s Top 10 Places to Do Lunch Sans Tourists

1. Mexican on Milpas: La Super-Rica (622 N. Milpas St.) is always super-crowded with L.A. types, but Taqueria El Bajio (129 N. Milpas), Julian’s (421 N. Milpas) and Mexican Grill (730 N. Milpas, formerly Mr. Pancho’s) are equally good without the wait.

2. Padaro Beach Grill (3765 Santa Claus Lane). If you have kids, this is the place for you. A huge, outdoor picnic-type space, sand, toys and plenty of grass for cartwheel practice, plus the occasional train for entertainment. And the food’s not bad either.

3. Cucas (626 W. Micheltorena St. or 2030 Cliff Drive). Best shrimp enchiladas in town. In fact, it’s all pretty bueno.

4. Pierre La Fond (516 San Ysidro Road). The two downtown locales are great, in the winter. But go to the Montecito location year-round to avoid tourists. The salad bar is great, especially with the air fries.

5. Red’s (211 Helena Ave.). The Funk Zone’s favorite coffee house is also a great place for lunch.

Derf's Cafe

Derf’s Cafe

6. Derf’s (2000 De la Vina St.). Good food at good prices, a great patio and great service, and lots of great memories.

7. Santa Barbara Chicken Ranch (2618 De la Vina St.). Owner Matt Benko says his busiest time of year is Fiesta, when the place is filled with locals trying to avoid the crowds. But the chicken, tri-tip and burritos are great year round.

8. Freebird’s (879 Embarcadero Del Norte, Isla Vista). The burritos are great — and big enough to split — and you can get exactly what you want in them.

9. Lazy Acres (302 Meigs Road). A wonderful salad bar and the soup are always terrific. Also worth trying is the turkey sandwich with sun-dried tomatoes.

10. El Sitio (7398 Calle Real, 2830 De la Vina St., 102 S. Fairview Ave., 138 S. Salinas St.). Try No. 14; it’s totally greasy; it’s totally unhealthy and one of the best things you’ll ever taste that’s not chocolate. I promise.

Dinner and Drinks

For atmosphere, you can’t beat Cold Spring Tavern (5995 Stagecoach Road). The historic stagecoach stop is tucked in the Santa Ynez Mountains just over San Marcos Pass. Great food in cozy rooms in a rustic, creekside setting. Menu features game and chili. Warning: It can look like a Harley convention on the weekends. — S.C.

The best oceanside dining is the Beachside Bar-Cafe (Goleta Beach County Park). Seafood is king at this restaurant where you can dine inside or out, overlooking the ocean. Best-seller night after night: Halibut stuffed with goat cheese and crab. Other favorites: Clam chowder and Caesar salad. Tip: Don’t even think about going here around UCSB graduation. — S.C.

Chuck’s (3888 State St.) is the ultimate locals place. Not the easiest place to find, but pop in almost any evening and you’ll run into an old friend. Famous for decades for steaks and service — and don’t miss the salad bar. — S.C. (Plus, you won’t find a better Mai Tai anywhere, even in Hawaii. — L.D.)

Pepe's Goleta (courtesy photo)

Pepe’s Goleta (courtesy photo)

Another great, nontouristy place is Pepe’s (254 Orange Ave.) in Old Town Goleta. It’s very kid-friendly, the margaritas are excellent, and you’ll never hear a patron talking about Michael Torena Street. There’s also a great patio for private parties or loud friends. — L.D.

Best Reflection

Mount Calvary Retreat House (Mount Calvary Road). For serenity, scenery and sublime R&R, nothing tops this monastery operated by the Episcopal Order of the Holy Cross. Perched off Gibraltar Road above Santa Barbara, it offers a spectacular panorama of the South Coast. Quiet rules, with silent times, and services that guests may attend if desired. A small bookstore sells arts and crafts made by brothers of this friendly community. — S.C.

Casa de Maria (800 El Bosque Road, 969.5031). It’s worth attending a program just to have access to the grounds of this Montecito treasure. — L.D.

Don’t Forget Dessert

McConnell's (courtesy photo)

McConnell’s (courtesy photo)

Want that creamy, cold, rich ice cream taste without the calories? In addition to its award-winning ice creams, McConnell’s (201 W. Mission St. or 7034 Marketplace Drive) also has a wonderful invention called Wow Cow, delicious frozen yogurt at only 9 calories an ounce. — L.D.

Next Week …

Recreation’s the game, with beaches, parks and shopping on our map.

Originally published in South Coast Beacon on June 3, 2004.