Tag Archives: tracy smith

Cocktail Corner: A Bit of the Blarney About Dargan’s

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Dargans (courtesy photo)

Dargans (courtesy photo)

A spirited toast to all things alcoholic!  By Leslie Dinaberg

Irish eyes are always smiling at Dargan’s, one of my favorite downtown pubs (18 E. Ortega St., 805/568-0702). Of course the place will be rocking this weekend in honor of St. Patrick’s Day, but it’s a great place to tipple any time of the year. Try a specialty pint, like the Black & Tan (3/4 Ale topped with a 1/4 “hat” of Guinness) or the Snakebite (1/2 Cider and 1/2 Harp); or choose from an impressive list of Irish Whiskeys, including Clontarf, Knappogue Single Malt and Tullamore Dew, along with all of the usual suspects.

Owned by third generation pub-meister Paul Dargan, who has mastered the art of keeping the atmosphere upbeat, casual and friendly, Dargan’s is a kid-friendly place to boot. Continue reading →

Cocktail Corner: Cheers to Spring at the Ty Lounge

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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!

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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.

Cocktail Corner: Potions With Pisco Popping Up

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KAPPA Rico (courtesy of KAPPA Pisco)

KAPPA Rico (courtesy of KAPPA Pisco)

A spirited toast to all things alcoholic! By Leslie Dinaberg

I wasn’t too familiar with Pisco (defined by Wikipedia as a colorless or yellowish-to-amber colored grape brandy produced in winemaking regions of Peru and Chile) last fall, when someone gave me a bottle of KAPPA Pisco, a new Chilean Pisco from the House of Marnier-Lapostolle, producers of Grand Marnier. But since then, this exotic beverage has been showing up more and more.  Especially in Montecito, where it’s behind the bar at Cava Restaurant and Bar and the Biltmore’s Ty Lounge and on the shelves at The Bottle Shop, among others.

A Pisco Sour is the Peruvian national cocktail, prepared with egg white, lime juice, simple syrup, and bitters. (Do we have one of those? How can I get on the national cocktail committee?) The Chilean version of a Pisco Sour sometimes has no bitters. And keep in mind, as Epicurious bartender Ryan McGrale writes, “Chilean and Peruvian Piscos are not interchangeable. Chilean Pisco is sweeter and has a slightly lower proof. So if you use the Peruvian stuff, adjust the amount of lemon juice and simple syrup accordingly. Both kinds are available at many good liquor stores.

KAPPA Krush (courtesy of KAPPA Pisco)

KAPPA Krush (courtesy of KAPPA Pisco)

Chilean Amargo bitters are virtually impossible to buy in the U.S., but easy-to-find Angostura Bitters make an acceptable substitute. They are “sharper and spicier, go a little lighter on the bitters if you’re using Angostura.”

KAPPA Pisco offers a recipe for a variation called the KAPPA Rico:

1 ½ oz KAPPA Pisco

1 oz Grand Marnier Cordon Rouge

¾ oz fresh lemon juice or fresh lime juice

¼ oz simple syrup

Combine all ingredients in a mixing glass with ice.  Shake vigorously and strain over fresh ice in a rocks glass.  Garnish with a lime wheel.

 

Terrific for a sunny afternoon, as is their KAPPA Krush:

2 oz KAPPA Pisco

4 grapes

4 lemon chunks (quartered half lemon)

2 tsp raw sugar

In a shaker, muddle lemons and grapes with sugar.  Then add KAPPA Pisco and fill mixing glass with partially cracked ice.  Shake vigorously and strain into a rocks glass over crushed ice.  Garnish with halved grapes.

Another variation is this Pisco Smash from Food & Wine chef Nick Fauchald, also quite delicious and refreshing.

Bar None Drinks offers a total of eight recipes using Pisco, including one called Cotton Candy #3. Let us know if you try it.

Cheers!

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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 29, 2013.

Cocktail Corner: Cheers to Prosecco

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A spirited toast to all things alcoholic! By Leslie Dinaberg

As Don Ho sings:

Tiny bubbles (tiny bubbles)
In the wine (in the wine)
Make me happy (make me happy)
Make me feel fine (make me feel fine)

OGIO prosecco (courtesy photo)

OGIO Prosecco (courtesy photo)

Just thinking about bubbles makes me smile: bubble baths, Wonder Bubbles, Bubble Up, Champagne and more recently, Prosecco.

I had my first taste of Prosecco just a few years ago, when a friend brought a bottle of Mionetto IL Prosecco to accompany our sushi at one of the summer concerts at El Capitan Canyon.  It was delicious, bubbly and tasted good with potato chips too.

Prosecco—which is an Italian sparkling white wine—is growing in popularity by leaps and bounds these days, particularly with the trendsetting 21-something crowd. According to the beverage industry research website, just-drinks.com, “Growth in sparkling wine of the non-Champagne variety has been a somewhat unheralded success story of the global wines and spirits market during the past ten years, and the product which typifies the sector’s progress—and the star performer to boot—is the northern Italian fizz, Prosecco.”

Unlike many wines, Prosecco is designed to be consumed when it’s young, and the majority of Prosecco is meant to be light and fresh on the palate. Most of it is produced using the less time-consuming Charmat method (refermentation of the base wine in pressurized tanks, as opposed to bottles) and the taste just keeps getting better.

I recently tried a bottle of OGIO Prosecco DOC, which was delicious, light and not overwhelmingly sweet, with fruity notes of peach and green apple. As the company describes it, “an approachable, friendly and easy-to-drink wine for those who want to have a conversation over a glass of wine, not about a glass of wine!” That pretty much fits the bill for me.

In addition to the traditional Bellini, there are loads of other great mixed drinks you can create with Prosecco. Here are a few that would be perfect for a warm spring weekend:

Sgroppino, an Italian cocktail from Giada De Laurentiis, with Prosecco, vodka and lemon sorbet. Fruit Fizz, from Nigella Lawson, combines Prosecco with lemon, mango, raspberry and blackcurrant sorbet (are you sensing a theme here?)

Martha Stewart’s Prosecco Cocktail has Angostura bitters, a liqueur infused with herbs, roots, and bark, and Ruffino Prosecco has an interesting recipe for The Fresco, using Prosecco, cucumbers, lime, hot sauce and sea salt.

Cheers!

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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 April 19, 2013.

Cocktail Corner: Cheers to The Pan

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Citrus & Spice Cocktail at The Pan (photo by Leslie Dinaberg)

Citrus & Spice Cocktail at The Pan (photo by Leslie Dinaberg)

A spirited toast to all things alcoholic! By Leslie Dinaberg

I’m a big believer that variety is the spice of life. If I could tipple “cocktail flights” for every happy hour and nibble appetizers for every meal, I would be doing a happy dance for the rest of my life.

I still haven’t found a place that has “cocktail flights” on the menu (sharing sips with friends is the next best thing), but I have found a great small bites place just a hop, skip and jump from the office: The Pan.

Located in the restaurant row at 18 E. Cota St., this retro cool place serves comfort food “tapas“: small plates of yummy favorites like chicken pot pie, truffle mac ‘n’ cheese, tater tots, cobb salads, mini burgers and more. The small plates and straightforward atmosphere make this a great place for families as well as anyone else who wants some light bites or a few different tastes to make a meal out of. Everything on the food side of the menu is between $3–$6, so it’s an easy decision to order a few things and share them.

Favorite small plates from The Pan include cheeseburgers, tater tots, chicken pot pie and cobb salad (photo by Leslie Dinaberg)

Favorite small plates from The Pan include cheeseburgers, tater tots, chicken pot pie and cobb salad (photo by Leslie Dinaberg)

This includes desserts. I don’t usually bother with anything that’s not chocolate, but the Apple Crisp at The Pan is just like how you wished your mama made it!

And of course—I probably should have said this first—the cocktails are fabulous. They have all the modern classics, including Old Fashioneds (featuring Bulleit Bourbon), Sazerac and the Dark and Stormy, among others. They also have a “healthy and organic menu” for cocktails, including Margaritas, Cucumber-Lemonade Chillers (with gin) and my personal favorite, the Citrus & Spice Cocktail featuring jalapeño-infused organic vodka (that counts as a vegetable serving, right?), King’s Ginger liqueur, organic fresh orange juice, grapefruit juice and passion fruit puree.

There is one downside to this place, however. It’s only open Thursday (5–10 p.m.), Friday and Saturday nights (both 6 p.m.–midnight).

Cheers!

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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 April 26, 2013.

Cocktail Corner: Kentucky Derby Day Drinks

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Early Times makes the official Mint Julep of the 2013 Kentucky Derby. (courtesy photo)

Early Times makes the official Mint Julep of the 2013 Kentucky Derby. (courtesy photo)

A spirited toast to all things alcoholic! By Leslie Dinaberg

It’s Kentucky Derby time this weekend, and although all I know about the leaderboard is that Orb is favored to win, I know enough about Kentucky Derby Day traditions to know whichever horse your money’s on, y’all should be cheering ’em on with a Mint Julep.

This ice-cold cocktail is generally made with fresh mint leaves, sugar, a little bit of water and a whole lot of Bourbon. It’s kind of hard to go wrong with that combination, but here are a few fun recipes I found to share with you.

The “official” drink of the Derby (and how can you not love a sporting event with its own official drink?) is the  Early Times Mint Julep, which features Early Times Kentucky Bourbon served in a commemorative silver cup. You can also purchase the pre-made versions of this cocktail in a limited-edition Early Times Mint Julep artist bottle. This year’s bottle (pictured) features the work of Celeste Susany, one of the nation’s premier equine painters.

Esquire has a recipe for Brandy Julep, made with Cognac and Rum. Drinksmixer.com has a Rum Julep recipe that uses simple syrup, which is also recommended by many mixologists as a timesaver if you’re serving a crowd.

Emeril Lagasse makes a Mint Julep Martini with Belvedere Vodka, which sounds pretty fabulous, not to mention refreshing, as does this Frozen Mint Julep, from the official Kentucky Derby party planning page.

Cheers!

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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 May 3, 2013.

Cocktail Corner: Popping the Cork for Mother’s Day

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© Pac | Dreamstime Stock Photos & Stock Free Images

© Pac | Dreamstime Stock Photos & Stock Free Images

A spirited toast to all things alcoholic! By Leslie Dinaberg

One of my favorite things about Mother’s Day is that it’s a terrific excuse reason to have Champagne for breakfast.

Of course, you can do this anytime you want—and pretty, pretty please invite me over!—but on Mother’s Day, unless you’re visibly pregnant, no one looks at you strangely when you order a bottle of Champagne with your Eggs Benedict (which is a fabulous pairing, by the way).

But here’s an even better reason to toast mom with some bubbly this weekend: new research has just come out that three glasses of Champagne a week can help to improve your memory!

I have to say, this is probably my favorite Mother’s Day gift yet!

As reported by the international edition of The Drinks Business, “Scientists at Reading University say that a regular dose of bubbles can help in the fight against brain disorders such as Alzheimer’s and dementia.”

They quote Jeremy Spencer, the biochemistry professor who led the research as saying, “Dementia probably starts in the 40s and goes on to the 80s. It is a gradual decline and so the earlier people take these beneficial compounds in champagne, the better.”

The earlier the better is right! Why wait till Sunday when you can pop that cork right now?

Apparently it’s the phenolic acid in the grapes that provides the memory boost.

This isn’t the first time that Champagne’s health benefits have made the news. Sheknows.com reports that in 2009, research from the British Journal of Nutrition found that champagne has health benefits similar to those often attributed to red wine. “Sipping a few glasses of champagne may lower blood pressure and potentially reduce your risk of stroke and heart disease.”

And as early as 2007, an article published in the Journal of Agricultural and Food Chemistry reported findings that identify Champagne as a source of brain protection that may help protect the brain from the injuries common with Parkinson’s disease, Alzheimer’s and stroke. (www.blogcritics.org)

As if we needed yet another great reason to toast our moms this Mother’s Day, cheers to your health … and your mom!

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 May 10, 2013.

Cocktail Corner: Rosés are in Bloom

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Mark Pfeiffer, wine specialist/buyer for Whole Foods Market, shows off the Rosé Garden. Photo by Leslie Dinaberg

Mark Pfeiffer, wine specialist/buyer for Whole Foods Market, shows off the Rosé Garden. Photo by Leslie Dinaberg

A spirited toast to all things alcoholic!  By Leslie Dinaberg

I took some time to stop and smell the rosés this week when Whole Foods Market wine specialist/buyer Mark Pfeiffer took me on walk through his wine garden of delights. (I know … it’s  a tough job, but someone’s got to do it!) Rosés are in full bloom these days, turning what used to be a warm weather seasonal go-to into a year-round favorite blend.

It’s been happening over the last three  years, explains Pfeiffer. “We’re getting a lot more dry rosés and more people are experimenting with rosés. More sommeliers are really excited about the food pairings with high acid rosés and we’ve been fortunate to partner with some local producers who have been producing excellent quality roses for our One line of wine, which have been delightful as well.” Continue reading →

Cocktail Corner: Wine and Cheese Please!

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Cest Cheese (courtesy photo)

It’s not wine … but C’est Cheese is giving away a free cup of tomato soup with each grilled cheese sandwich on National Grilled Cheese Sandwich Day (April 12)

A spirited toast to all things alcoholic! By Leslie Dinaberg

I just returned from a lovely trip to Paris, where the wine is wonderful as well as less expensive than the coffee, and the cheese is nothing short of ambrosia.
I am a firm believer, as M.F.K. Fisher said, that, “Wine and cheese are ageless companions, like aspirin and aches, or June and moon, or good people and noble ventures.” Though my husband forbid me from filling our suitcases with Camembert, Reblochon and Tomme de Savoie (so I filled my belly instead), my appetite for cheese was not completely sated.

So I was thrilled to discover that today is National Grilled Cheese Sandwich Day. What better way to fight the post-vacation blues than to celebrate this traditional American treat and pair it with some of our favorite local wines?

Here are a few options: Continue reading →