Outpost at the Goodland Red Rooster Highball, photo by Leslie Dinaberg.
A spirited toast to all things alcoholic! by Leslie Dinaberg
Goleta’s hippest hangout has upped its game even further recently, both The Goodbar and Outpost at the Goodland (5650 Calle Real, Goleta) have bold, fun new cocktail menus from lead bartender Chris Burmeister.
The already extensive—and very creative—menu now includes a dozen new sippers between the two bars. My friend Laura and I got to taste them recently, along with some sensational seasonal bites from Executive Chef Derek Simcik.
First up (from the Outpost menu) was the sweet and spicy Red Rooster Highball. Made with Sriracha Mango Cordial mixed with Aviation Gin, Marie Brizard Orange Curacao and fresh lime juice, this is a pretty, aromatic and delicious drink!
The Goodbar Feelin’ Renegade, photo by Leslie Dinaberg.
Cynar, house falernum, cinnamon syrup, fresh pineapple and fresh lime. It tastes like Santa Barbara’s autumn in a glass, mixing the traditional fall flavors with bright fruits and citrus (from the Goodbar menu).
Also from the Goodbar is the Maker’s mark, housemade English bishop, averna, fresh lemon, demerara and angostura bitters.
Spoon Fight at the Outpost, courtesy photo.
Another Goodbar star was West of Autumn, made with sweet potato maple syrup, blended with Barrel Aged Flor de Cana Rum, Amaro Montenegro, Dolin Sweet Vermouth and chicory-pecan bitters, this comforting and delicious drink made my tastebuds sing.
Also new at the Goodbar is Eve’s Fault, which features George Dickel Rye, LeCompte Calvados and Kronan Swedish Punsch, a flavorful liqueur with hints of toffee, smoke, molasses and leather. Served with a large Apple Cider ice cube, this well-balanced cocktail hits is perfect for the season.
Tullamore Dew and Cold Press on Draft from the Outpost, courtesy photo.
When the weather gets cold, the coffee gets spiked, and Outpost has a unique twist on traditional Irish Coffee with its Tullamore Dew and Cold Press on Draft, topped with hand whipped Chartreuse cream.
Also on the sweet side, available at both Outpost and the Goodbar is Burmeister’s Housemade Irish Cream. The classic, creamy sipper is amazing, served neat, on the rocks or with hot coffee.
Check out the website at outpostsb.com/menu/ for the complete menus.
Housemade Irish Cream at the Outpost and Goodbar, courtesy photo.
Everything the Outpost Chef Simcik makes is music to my tastebuds, but diners are really in for a treat next week, when he’ll pop up at Potek Winery (406 E. Haley St. #1) for an intimate wine dinner on Dec. 11 at 7 p.m.
The four-course menu, perfectly paired with Potek’s notable wines, includes:
Thai Crab Salad
shaved avocado, green curry coconut, roe, shrimp puff
Pairing: 2013 Kick On Riesling
Brulee Bone Marrow
foie, pickled carrot, balsamic, mustard seeds
Pairing: 2012 Tierra Alta Grenache
Seasonal bites from Outpost at the Goodland, photo by Leslie Dinaberg.
squid ink, umami bomb broth, quail egg, root vegetables
Pairing: 2013 Sanford and Benedict Old Vine Pinot Noir
Trio of Desserts
Ritz Crackers and Foie
Reese’s Bacon Cup
Mango con Chili
Pairing: 2014 Potek Kick On Ranch Riesling Ice Wine from Barrel
Seating is extremely limited, and can be reserved by purchasing tickets at muniwine.com. The cost is $75 per person.
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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 Magazine on December 4, 2015.