Tag Archives: margarita

Cocktail Corner: Viva la Sangria!

Posted on by
Peach Sangria, courtesy Ciroc Vodka

Peach Sangria, courtesy Ciroc Vodka

A spirited toast to all things alcoholic! By Leslie Dinaberg

Of course, nothing will ever usurp the Margarita as my Fiesta drink of choice. As I’ve written in this column before, “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.”

But, as I’ve learned—the hard way—there is such a thing as too many Margaritas. That’s where Sangria comes in. This Spanish/Portuguese libation takes many forms.

The most common Sangrias consist of red wine, chopped fruit, a sweetener, and a small amount of added brandy, vodka or some other spirit. The beauty of a drink like this is that less expensive wines work well, and the chopped fruit can include almost anything you have around. Oranges, lemons, limes, apples, peaches, melons of all types, berries, pineapples, grapes and mangos are all good. Frozen berries work especially well, and you can substitute Sprite or 7 Up or Lemon Lime for the spirits if you want a lighter cocktail.

Sangria is pretty widely available in the summer. For example, the Coral Cafe & Bar at the Coral Casino has a Skinny Superfruit Sangria that is magically under 125 calories (made with Veev Acaí, Cranberry Juice, Red Wine and Strawberry Puree). Finch & Fork at the Canary Hotel offers a $20 “Sangria & Bites” happy hour special with a pitcher of red or white sangria and three bites to share: warm citrus marinated olives, blistered shishito peppers and honey roasted spiced nuts. Alcazar on the Mesa also has a nice Sangria happy hour special.Strawberry

I particularly like the white sangria, also known as Sangria Blanca, made with white wine. The Latin Kitchen has a nice recipe here.

Also becoming popular are versions that forgo wine entirely. One of my favorite variations in that category is a Peach Sangria. Here’s a recipe from CÎROC Vodka, which is incidentally made from French grapes, rather than the traditional grain alcohol:

Peach Sangria

(Pitcher Recipe)

10 oz CÎROC Peach

5 oz Hennessy

5 oz Fresh Lime Juice

5 oz Fresh Lemon Juice 5

1 oz Simple Syrup

40 Dashes Bitters

20 oz Club Soda

Stir over ice in 64 oz pitcher

 

(Single Cocktail)

1 oz CÎROC Peach

.5 oz Hennessy

.5 oz Fresh Lime Juice

.5 oz Fresh Lemon Juice

.5 oz Simple Syrup

4 Dashes Bitters

2 oz Club Soda

Stir over ice in Wine Glass

With that I’ll leave you with this Fiesta-flavored video from CÎROC partner/brand ambassador Sean Combs.

Viva la Sangria!

Cheers!

Click here for more cocktail corner columns.

Originally published in Santa Barbara SEASONS on August 1, 2014.

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: Le Café Stella

Posted on by
The bar at Le Cafe Stella (courtesy photo)

The bar at Le Cafe Stella (courtesy photo)

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

Tucked uptown near the corner of upper State Street and Las Positas across from the scenic Santa Ynez mountains and Municipal Golf Course, Le Café Stella is a charming neighborhood favorite, pairing the ambience of a European café with an American twist.

Le Cafe Stella Margarita (courtesy photo)

Le Cafe Stella Margarita (courtesy photo)

Located at 3302 McCaw Ave., it’s a great place to meet friends, especially during Happy Hour, which happens daily from 3–6 p.m. and 9–10 p.m. (I love this late night Happy Hour trend we’re seeing more and more around town these days!) Sit in the cozy Parisian style bar or outside on the dog-friendly patio and enjoy the sunset.

Cocktail specials include a Margarita (made with tequila, agave nectar and house sweet & sour), a Madras (with vodka, cranberry juice and fresh O.J.) and Pernod (Pernod on ice with a splash of water)—all at just $4 a pop. Also on special is a selections of wines by the glass ($3.50) and bottled beers that include Beck’s Sapphire, Firestone and Long Hammer IPA for $3 each, along with Corona and Sol for just $2.50.

Along with breakfast, lunch and dinner, Le Café Stella has a great menu of nibbles, including Happy Hour specials on a variety of flatbreads, as well as Cajun pork sausage brioche sliders with harissa aioli & tomato cornichon relish. Try the sautéed shrimp with an order of parmesan truffle fries—they won’t leave you hungry for dinner.

Cheers!

Click here for more cocktail corner columns.

Originally published in Santa Barbara SEASONS on January 31, 2014.

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: Margaritas at the Paradise Cafe

Posted on by
Reply

A spirited toast to all things alcoholic!  By Leslie Dinaberg

Paradise Cafe Margarita, courtesy photo

Paradise Cafe Margarita, courtesy photo

My childhood smelled like Coppertone, my teenage years like Love’s Baby Soft, and my 20’s smelled like the Margaritas at the Paradise Cafe (702 Anacapa St., Santa Barbara, 805/962-4416).

I had one the other night and I could swear I heard the Bangles singing about “A Hazy Shade of Winter” in that glass.

Simple, straightforward and consistently delicious, the Paradise Margaritas are poured straight up on the rocks, with Jose Cuervo Gold Tequila. There’s no need to fool with fancy Farmers’ Market infusions here, no muddling around with mango and papaya necessary—these Margaritas taste exactly like a Margarita should: tangy enough to make your lips pucker, sweet enough to make everyone around you look prettier and strong enough to make your companions wittier, if not downright hilarious.

They’re great on their own, but even better with a side of what have to be the best French Fries in town. Plus, believe it or not, the Paradise still has $4 Happy Hour Margaritas (Monday-Friday from 4:30–6:30 p.m.), a miracle as cocktails are often in the $12–$15 range these days, and rarely as good as this one.

When most people walk into the Paradise Cafe’s bar, they feel as though they’re stepping back into the 1930s— the welcoming red and green neon sign, the art-deco light fixtures, the full length Aztec warrior mural all speak of a simpler, friendlier time—but it’s all about the 1980s for me, a carefree time full of friends, fun and always a Paradise Cafe Margarita.

Click here for more cocktail corner columns.

Photo by Derek Johnson.

Photo by Derek Johnson.

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 January 17, 2013.

 

Cocktail Corner: Cheers to Spring at the Ty Lounge

Posted on by
Reply
Four Seasons Biltmore's barrel-aged Negroni (courtesy photo)

Four Seasons Biltmore’s barrel-aged Negroni (courtesy photo)

A spirited toast to all things alcoholic! By Leslie Dinaberg

A great spot for cocktails just got even better. The Ty Lounge (at Four Seasons Resort The Biltmore Santa Barbara) has always been a beautiful place to drink in the priceless view of the Pacific, but now mixology pro and manager Chris Nordella has introduced a lively selection of spring cocktails.

Premiering for the first time is a barrel-aged Negroni, blended and barreled in-house by Nordella. The classic cocktail combines Plymouth gin, Campari and sweet vermouth, with all ingredients aged together in French Oak for six weeks. Other new handcrafted cocktails also take us on exotic journeys of taste, like the Sencha Caipirinha, Sencha green tea-infused Sagatiba Cachaca with lemongrass syrup and lime.

Ty Lounge at Four Seasons Biltmore (courtesy photo)

Ty Lounge at Four Seasons Biltmore (courtesy photo)

Then there’s the Macchu Pisco, with Barsol Pisco, Aperol, lemon juice, grapefruit juice and Kirschwasser, and the Rhubarbarita, mixing Patron blanco tequila with rhubarb puree, house-made grenadine, lemon and Grand Marnier. No one can seem to agree whether rhubarb is a fruit or a vegetable, but I’m guessing you won’t care much when you taste this delicious twist on a favorite Margarita.

Along with these fresh seasonal libations, executive chef Alessandro Cartumini has created a tasty new tapas menu for Ty Lounge. Selections favor the savory, including saffron paellacroquetas, patatas bravas, black mussels steamed in white wine with chorizo, and some heartier choices such as merguez sausage with piquillo pepper stew and marcona almonds.

Ty Lounge's black mussels steamed in white wine with chorizo (courtesy photo)

Ty Lounge’s black mussels steamed in white wine with chorizo (courtesy photo)

There are also a handful of delicious new sweets, like the tarta Alicante, which features layers of almond sponge cake and lemon curd topped with meringue, and the borracho, which is “drunken” rum cake served with a milk chocolate cream and coffee sauce. Yum!

Playing off the Spanish influence of the Biltmore’s beautiful architecture, the revamped cocktail list also features two types of sangria (“it’s just a given when you think of tapas and sun,” says Nordella), as well as classic Spanish cocktails, cava and quality wines representing key Spanish varietals and growing regions.

Happy hour is every Monday – Thursday from 4–6 pm. Enjoy $5 off all menu cocktails, $2 off beers on tap, $7 appetizers and $8 featured wines by the glass. With Chris Fossek playing Spanish Guitar on Wednesdays, Lois Mahalia playing jazz on Fridays and a DJ on Saturdays, there are lots of great reasons to toast spring at the Ty Lounge these days. Maybe 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 published in Santa Barbara SEASONS on March 22, 2013.