Cocktail Corner: Toasting Mexican Independence Day

Posted on September 12, 2015 by lesliedinaberg

A spirited toast to all things alcoholic! by Leslie Dinaberg

Cinco De Mayo (commemorating the Mexican army’s victory under General Ignacio Zaragoza Seguín over the French in the Battle of Puebla on May 5, 1862) gets a lot of attention (not to mention happy hour specials), but the most important national holiday in Mexico is actually Mexican Independence Day, celebrated September 16 with plenty of festive parades, parties, food and of course, tequila!

To celebrate with our neighbors to the south, here’s a toast to the vibrant colors of Mexico with a red, white and green cocktails courtesy of Milagro Tequila, founded in 1998 by Mexico City natives Danny Schneeweiss and Moy Guindi. Of course, your favorite spirit brand can also be substituted.

Agua Verde Margarita

Agua Verde Margarita, courtesy Milagro Tequila

1.5 parts Milagro Silver Tequila

.25 parts Avocado

3 Cucumber Slices

1 part Fresh Lime Juice

.75 parts Agave Nectar

Combine ingredients and blend with a cup of ice. Pour over rocks and garnish with a lime wheel.

In Love With Coconut, courtesy Milagro Tequila

In Love With Coconut

1.5 parts Milagro Reposado

.5 part Ancho Reyes

.75 part Fresh Lime Juice

.5 part Coconut Syrup (Monin)

2 parts Ginger Beer

Combine ingredients, pour over rocks and garnish with a roasted coconut rim.

The Freshest Sangria, courtesy Milagro Tequila

The Freshest Sangria

4 parts Milagro Silver Tequila

4 parts Fresh Lime Juice

4 parts Grapefruit Juice

8 parts Grenadine per batch

Serrano Peppers

In four shooter glasses, pour Milagro Silver neat. Cut serrano peppers in half and remove veins, seeds or stems. Blend the halves with remaining ingredients and allow pepper infusion to steep for 2-3 hours. Strain and pour into four separate shooter glasses.

If Tequila’s not your cup of tea, I recently tried a low alcohol sherry, Tio Pepe, that’s a refreshing alternative to hard liquor. The Tiojito is a twist on the classic mojito that’s perfect for our recent heat wave.

Tiojito

Tiojito, courtesy Tio Pepe

2 oz. Tio Pepe
4 oz. Sprite or Lemonade
Ice
Fresh Mint
Lemon
Pour 2 oz. of Tio Pepe over ice and muddled mint in a tumbler glass, mix with 4 oz. of lemonade or Sprite and add a slice of lemon.

Cheers! Click here for more cocktail corner columns.

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 September 11, 2015.

Cocktail Corner: Labor Day Libations

Posted on September 4, 2015 by lesliedinaberg

A spirited toast to all things alcoholic! by Leslie Dinaberg

Savor the last sips of summer this weekend with some delicious, refreshing Labor Day cocktails!

Here are a few recipes to get your creative juices flowing:

Doit Avoir

Doit Avoir, courtesy Magrino

This award-winning cocktail is garnished with gold, sure to impress the guests at your Labor Day party.

Ingredients:

1.5 oz Torres Orange Liqueur

1/2 oz. Ramazotti Amaro

3/4 oz. Fresh lime juice

1 Egg white

Dash of Gold dust powder

House made saffron bitters

Topped with Nicolas Feuillatte Brut Réserve

Garnished with a flamed orange peel

Preparation:

Shake and strain first four ingredients into a coupe or flute, top with Champagne.

Milagro Tequila Red Belly Margarita

Ingredients:

Milagro Tequila Red Belly Margarita, courtesy Magrino

2 Parts Milagro Silver Tequila

1 Part Fresh Lime Juice

.75 Part Agave Nectar

¼ Red Bell Pepper

2 Slices of Serrano Pepper

Garnish: Cracked Black Pepper & Sea Salt

Preparation:

Muddle red bell pepper and Serrano in a Boston shaker.

Add remaining ingredients, add ice and shake vigorously.

Strain over fresh ice into a rocks glass rimmed with a cracked black pepper and sea salt mix.

Solerno Blood Orange & Berry Punch

Solerno Blood Orange & Berry Punch, courtesy Magrino

A simple punch full of the “berry-best” flavors summer has to offer!

(Serves 25 people)

Ingredients:

1 Bottle Solerno Blood Orange Liqueur

1 Bottle Lillet Rouge

12 oz. Red Zinger Tea (brewed at 2x strength)

6 oz. agave nectar

6 oz. fresh lemon juice

6 oz. berry blend puree (Raspberries, Blueberries, Blackberries, Red Grapes)

Preparation:

Combine all ingredients in a punch bowl and stir well. Float an ice block in the center and garnish with floating blueberries, raspberries, halved grapes, blood orange slices and a few mint leaves.

Flor de Caña Pina Colada

Ingredients:

Flor de Caña Pina Colada, courtesy Magrino

2.5 parts Flor de Caña 7 Rum

3 parts pineapple juice

1 part coconut cream

Preparation:

Combine the Flor de Caña 7, pineapple juice and coconut cream in a blender.

Add cup of crushed ice and blend on high until smooth. Pour into a tall glass and garnish with a pineapple wedge.

Flora Dora

This simple Flora Dora cocktail holds onto the last light, refreshing flavors of

Flora Dora, courtesy Magrino

summer!

Ingredients:

2 Parts Hendrick’s Gin

1 Part Fresh Lime Juice

1/2 Part Raspberry Syrup

Topped with Ginger Beer

Preparation:

Build all ingredients in a high ball glass over cubed ice. Churn and serve.

Enjoy the holiday weekend. Cheers! Click here for more cocktail corner columns.

Originally published in Santa Barbara Seasons Magazine on September 4, 2015.

Cocktail Corner: Getting Pickled!

Posted on August 29, 2015 by lesliedinaberg

2015 Screamin’ Pickle Fermented Cocktail Competition takes place on Sept. 8. Courtesy photo.

A spirited toast to all things alcoholic! by Leslie Dinaberg

Here’s a fun challenge for home bartenders. Local amateur cocktail artists are invited to enter the Screamin’ Pickle Fermented Cocktail Competition. Co-sponsored by Cutler’s Artisan Spirits, The Good Lion and the Santa Barbara Fermentation Festival, contestants must sign up by Friday, September 4.

The competition will be held at The Good Lion on Tuesday, September 8.

The contest encourages participants to craft innovative cocktails featuring Cutler’s Artisan Spirits, paired with traditionally fermented mixers such as shrubs, raw apple cider vinegar, kombucha, beet kvass, ginger soda, kimchi, sauerkraut juice, fermented fruit and other creative libations.

The winning cocktail artist gets bragging rights, as well as the coveted Screamin’ Pickle Award at a ceremony at the Santa Barbara Fermentation Festival, and will also have his or her cocktail featured byThe Good Lion in the Farm-to-Bar Area of the festival.

Ian Cutler, Cutler’s Artisan Spirits owner and distiller, came up with the contest as a creative way to bring together local spirits created by fermented grains with local mixers also created by the process of fermentation. When he shared his idea with The Good Lion proprietor Brandon Ristaino and Santa Barbara Fermentation Festival Co-Founder Katie Hershfelt, the trio decided they had to make it happen. “We couldn’t be more excited to challenge our fellow cocktail enthusiasts and spread the wild world of fermentation to a wider audience,” Hershfelt says.

Contestants can enter by contacting Cutler at info@cutlersartisan.com by Friday, September 4. Ten slots are available on a first come, first served basis.

Competition and judging by a panel of prominent industry experts will take place at The Good Lion on Tuesday, September 8 [event is closed to the public]. First, Second and Third Place winners will be announced and receive their prizes at the Santa Barbara Fermentation Festival Kick-Off Party at The Good Lion on Tuesday, September 15, at 6:30 p.m. [which is open to the public].

The First Place Cocktail will be served at Santa Barbara Fermentation Festival at Rancho La Patera & Stow House in Goleta on Sunday, September 20 from noon to 4 p.m. (A ticket is required to gain access to the tasting area).

For more information and to purchase tickets to the festival, visit www.SBFermentationFestival.com/activities/, follow them on Facebook at https://www.facebook.com/events/836647733108873/ or email info@cutlersartisan.com.

Cheers!

Click here for more cocktail corner columns.

Originally published in Santa Barbara Seasons Magazine on August 28, 2015.

Cocktail Corner: Tequila Harvest Festival

Posted on August 21, 2015 by lesliedinaberg

The 2014 Tequila Harvest Festival, photo by AM Premium Photography

A spirited toast to all things alcoholic! by Leslie Dinaberg

Our local schools may start next week, but the summer celebrations continue. More than 20 tequila and mezcal brands will be pouring at the 6th Annual Santa Barbara Tequila Harvest Festival on Saturday August 29.

This is the largest tequila show in California, and according to festival co-founder Ernesto Rodriguez, “The purpose of the festival is to promote the history, tradition, and art behind tequila production with the Anglo-Saxon and international community, as well as with the new generations of Mexican-Americans who are interested in learning more about these ancient and magical drinks.”

2014 Tequila Harvest Festival, photo by AM Premium Photography

About 1,000 tequila aficionados are expected to gather at this elegant and festive outdoor event at Elings Park, 1298 Las Positas Rd. Featuring live mariachi music and gourmet food, and well as lots of tequila, other highlights at the Tequila Harvest Festival include unreleased and special edition spirits from Tequila Celestial, G4, Siete Leguas, Suerte and Tapatío.

In addition, a portion of ticket sales, as well as a special silent raffle, will benefit the Elings Park Foundation.

Ticket price includes all tequila/mezcal and food samples. This is strictly a 21 and over event. Tickets can be purchased at AgaveAvenue.com. General admission hours are 6-9 p.m., with VIP tastings starting at 5 p.m. Hope to see you there.

P.S: If you’re anything like me, talking about Tequila puts you in the mood for a Margarita. Here’s a recipe courtesy of Milagro Tequila.

The Milagro Freshest Margarita, courtesy photo

The Milagro Freshest Margarita

2 parts Milagro Silver Tequila

¾ part Agave Nectar

1 part Fresh Lime Juice

Pour all ingredients in a Boston Shaker with ice.

Shake vigorously and strain over ice in a rocks glass.

Garnish with a lime wheel.

Cheers! Click here for more cocktail corner columns.

Originally published in Santa Barbara Seasons Magazine on August 21, 2015.

Cocktail Corner: Potek Winery Launches in The Mill

Posted on August 14, 2015 by lesliedinaberg

Potek Winery opens Aug. 20 at The Mill (Haley and Laguna Streets). Photo by Cara Robbins.

A spirited toast to all things alcoholic! by Leslie Dinaberg

It seems rather fitting that Dave Potter‘s new wine venture, Potek Winery, is the first of several farm-to-table ventures launching in The Mill. If you haven’t heard about Darrell and Kirsten Becker‘s cool new project, trust me, you will! Located at the corner of Laguna and Haley streets, The Mill is a stunning modern spin on The Feed Mill originally constructed in 1904 by the Boykin family and now converted into a very unique artisan marketplace with onsite manufacturing.

I predict both locals and visitors will flock to this cool, new mixed-use venue, which will eventually feature a production winery and tasting bar (that’s Potek), a craft brewery and tap room (Third Window Brewery), specialty restaurant (from Justin and Emma West of Julienne) and event center—all connected by a beautiful and practical shared-space, tree-shaded courtyard. The Mill is also home to creative businesses Becker Studios Design/Construction, Pelago and AB Design Studio.

Potter—who is best known as the affable winemaker and proprietor of Municipal Winemakers in the Funk Zone—began handcrafting wines for the Potek label in 2012. “The whole principal behind Muni Wine was to be as approachable as possible, accessible to anyone,” Potter told me when we chatted at Potek last month.

Potek is more serious, upscale venture, “focused on tiny bottlings from individual ranches.” The new winery is founded on a commitment to produce the best possible wines from Santa Barbara’s world-class vineyards, rooted in traditional techniques with a reverence for site.

Potek Winery, photo by Christian Thomas Hynes

The first five releases include:

2013 Sanford & Benedict Pinot Noir, $60

“Making wine from Sanford & Benedict is a privilege,” says Potter. “The fruit for this wine is from the original 1971 own-rooted plantings—the genesis of Santa Rita Hills Pinot Noir. This vineyard has been tended from the start with love and care, resulting in vines that produce wines of amazing complexity and striking purity.”

2013 Rancho La Vina Pinot Noir, $50

Potter says, “2013 Pinot Noir Rancho La Vina is laced with spice, dark plum and menthol, all of which blossoms in the glass effortlessly. Savory and floral notes are just beginning to develop in what looks to be a hugely promising Pinot to drink over the next several years.”

2012 Tierra Alta Syrah, $45

“Iron, smoke, tobacco, black olives, cedar and black cherries meld together in the 2012 Syrah Tierra Alta,” says Potter. ” It’s rich and explosive through to the finish. The 2012 boasts terrific depth and density in a meaty, full- bodied style. This wine was bottled unfined and unfiltered in April of 2014.”

2012 Tierra Alta Grenache, $40

Potter says this wine, “boasts notable depth, but the inclusion of the whole clusters adds an attractive element of lift to balance the richness and fruit. 2012 is hugely varietal, but the flavors and textures are all amped up—kirsch, spice-box, cured meats and dried licorice-like qualities.”

2013 Kick on Ranch Riesling, $30

“Kick On Ranch is, in my opinion, the top Riesling site in Santa Barbara County,” says Potter. “We bottled 94 cases and are releasing the wine after a year of bottle aging. Riesling wines from this ranch tend to stay really primary until about one year of bottle age. At this point, they begin to develop those curiously tasty, mineral and kerosene characters unique to the varietal. Green apples, sage and a hint of spice are all present and nicely compliment that fascinating mineral character specific to Riesling. Above all else, this is a wine that speaks of texture; it is crisp, fresh and steely, while simultaneously creamy, supple and generous.”

Potek Winery, photo by Christian Thomas Hynes

Potter explains that the origin of the name Potek is from his great grandfather, who immigrated from Romania to the United States with the name Berl Potek, which was changed to Benjamin Potter, as he passed through Ellis Island in 1917. Potek’s bravery to search for a better life, and the immigrants’ experience of adaptation in a new environment inspires his great grandson’s approach to winemaking with traditional French techniques and grapes, grown in California.

“I could not be more excited about my first release of Potek wines. The bottlings are from vineyard sites that I have been working with for years, and represent what I feel to be some of the strongest expressions of these special places in Santa Barbara County,” says Potter.

The wines are available for sale online now, and the winery, at 406 E. Haley St., will be open to the general public starting Aug. 20. For more information, visit Potek.com or call 805/598 1896.Cheers! Click here for more cocktail corner columns.

Potek Winery, photo by Christian Thomas Hynes

Cocktail Corner: Wine & Fire

Posted on August 7, 2015 by lesliedinaberg

Courtesy Sta. Rita Hills Winegrowers Allliance

A spirited toast to all things alcoholic! By Leslie Dinaberg

A weekend filled to the brim with world class wines and wood grilled food awaits Aug. 14-16 in Sta. Rita Hills. The Sta. Rita Hills Winegrowers Alliance is pulling out all the stops for this annual event. It’s actually a series of intimate wine and food experiences, all of which sound amazing.

First up, next Friday night, Aug. 14 from 5-8 p.m., is the Kick Off Barn Party at Sanford & Benedict Barn. Set at the historic barn which housed the first winery in the Santa Rita Hills, located just above the iconic Sanford & Benedict vineyard, planted in 1971, winemakers will share their library stash, large format bottles and small production bottlings (all exclusive to this event) to get the party started, along with an assortment of pizzas and antipasti from Bello Forno Wood Fired Cuisine and live music by The Caverns .

Participating wineries (and wines) include: Alma Rosa Winery & Vineyards (library selection of Pinot Noirs & 2013 Barrel Select Pinot Noir); Babcock Winery; Bratcher (large format 2112 La Encantada Pinot Noir, 2112 Bentrock Pinot Noir); Brewer-Clifton; Cargasacchi (Cargasacchi Sta. Rita Hills 2012 Pinot Noir); Crawford Family Wines (past vintages of Pinot Noir from magnum); Fiddlehead Cellars (2006 ‘Seven Twenty Eight’ Pinot Noir, Fiddlestix Vineyard SRH – 3 Liter, 2010 ‘Seven Hundred Twenty Eight, Bubbles’ Blanc de Noir, Fiddlestix Vineyard, SRH – 750ml, 2011 ‘Lollapalooza’ Pinot Noir, Fiddlestix Vineyard, SRH – 750ml); Flying Goat Cellars (2010 Flying Goat Cellars Rio Vista Vineyard Clone 667 (MAGNUM); 2005 Flying Goat Cellars Rancho Santa Rosa Vineyard; 2012 Goat Bubbles Blanc de Noirs Clos Pepe Vineyard); FOXEN Vineyard & Winery; Gainey Vineyard (Evan’s Ranch 2013 Morgan’s Pinot Noir); Hilliard Bruce (2012 Moon Pinot Noir); Hartley Ostini Hitching Post Wines (Rio Vista Pinot Noir, Perfect Set Pinot Noir, Cargasacchi Pinot Noir); Jalama Wines (2012 Pinot Noir Cargasacchi Vineyard); Ken Brown Wines (2004 Clos Pepe, 2005 Sanford & Benedict, 2005 Cargasacchi, 2006 Clos Pepe & 2006 Cargasacchi); and Kessler – Haak (Library 2008, 2010, 2012 Chardonnay, 2009 Pinot Noir, 2010 2A Pinot Noir, 2010 Pommard Pinot Noir).

Additional participating wineries (and wines) include: LaMontagne Winery (Magnum of Kessler – Haak Pinot Noir & 2011 Huber Vineyard Pinot Noir); Liquid Farm (White Hill, Golden Slope, Four); Loring Wine Company (2010 Cargasacchi Pinot Noir, 2010 Clos Pepe Pinot Noir, 2010 Rancho La Vina Pinot Noir); Montemar (2011 large-format Pinot Noirs from La Encantada, Rio Vista, Santa Rita Hills); Pali Wine Co. (Fiddlestix Vineyard Pinot Noir Vertical: 2008, 2009, 2010, 2011); Rozak (2006 & 2007 Estate Pinot Noir); Sanford Winery & Vineyards (Sanford & Benedict Vineyard Viognier, La Rinconada Vineyard Pinot Noir Magnum); Seagrape Wine Company (2013 Chardonnay & 2012 Pinot Noir Rancho la Vina); Siduri Wines (2013 Siduri Sta. Rita Hills Pinot Noir, 2013 Siduri Cargasacchi Vineyard Pinot Noir); Thorne Wine (2010, 2011 Thorne Pinot Noir, Rio Vista Vineyard, Sta Rita Hills) and Transcendence (2012 Zotovich Chardonnay & 2012 La Encantada Pinot Noir).

Courtesy Sta. Rita Hills Winegrowers Allliance

The Saturday morning seminar (Aug. 15 from 10:30 a.m.-1:30 p.m. in the Sanford & Benedict Barn) pays homage to fire. “And the Secret Ingredient is…. Fire” will spotlight the fire and passion of local chefs and their four unique grilling styles. BBQ Masters Frank Ostini of The Hitching Post II (which specializes in Open Pit Red Oak BBQ, a central coast classic BBQ style that is gaining attention nationwide), Matt Toll of Tollhouse BBQ (a smoking expert for the long slow cook with his dry rub spices and big rig smoker), Argentine BBQ Rodrigo Gimenez (who will demonstrate a technique fashioned by the gauchos for hundreds of years, which has been the traditional method for grilling in Argentina), and wood fired pizza chef extraordinaire Steve Clifton (local expert on everything Italian and noted Pinot Noir and Chardonnay producer of Brewer-Clifton) will share some hot grilling tips. Then the chefs will team up with Sta. Rita Hills winemakers to pair wine and delicious BBQ, all accompanied by The Luck, an Americana band from the Lompoc area.

The Wine and Fire Grand Tasting at La Purisima Mission is Saturday evening’s highlight (Aug. 15, 5-8 p.m.), where more than 40 member wineries and sizzling local chefs and farmers will be on hand for an evening of chillin’ and grillin’. Avant, Babe Farms, Campbell Farms, Central Coast Specialty Foods, Homegrown Cowboy, The Hitching Post II, Los Amigos BBQ, RGC Argentine BBQ, Tollhouse BBQ, Scratch Kitchen and the Sta. Rita Hills Winegrowers will be serving up an amazing selection of local food favorites. Father-daughter duo Country Heart will play live music throughout the evening.

Courtesy Sta. Rita Hills Winegrowers Allliance

Participating wineries include: Alma Rosa Winery & Vineyards; Babcock; Bratcher; Brewer-Clifton; Cargasacchi; Carr Winery; Clos Pepe Estate; Crawford Family Wines; Dierberg and Star Lane Vineyards; Dragonette Cellars; Fess Parker Winery & Vineyard; Fiddlehead Cellars; Flying Goat Cellars; Foley Winery; FOXEN; Gainey; Hilliard Bruce; Hartley Ostini Hitching Post Wines; Huber Cellars; Jalama Wines; Ken Brown Wines; Kessler – Haak and Kita.

Additional participating wineries include: Lafond Winery; LaMontagne Winery; Liquid Farm; Longoria; Loring Wine Company; Lutum; Montemar; Pali Wine Co; Paul Lato Wines; Rozak; Sanford Winery & Vineyards; Seagrape Wine Company; Sea Smoke; Siduri Wines; Transcendence; Wan Fiore Project and Zotovich Cellars.

In addition to these ticketed events, many of the Sta. Rita Hills wineries will be hosting special open house events over the weekend. Visit http://www.staritahills.com/wine-fire for more details and to purchase tickets.

Hope to see you there. Cheers!

Click here for more cocktail corner columns.

Originally published in Santa Barbara Seasons Magazine on August 7, 2015.

Cocktail Corner: Festive Drinks for the Fourth

Posted on July 3, 2015 by lesliedinaberg

A spirited toast to all things alcoholic! By Leslie Dinaberg

What better time to raise a glass than on the 4th of July. Here a few fun recipes to impress your guests, both this weekend and throughout the entire summer!

True Blue Cocktail, courtesy photo

True Blue Cocktail

1 oz. CÎROC Vodka

1/2 oz. Blue Curacao

1/4 oz. Grapefruit Juice

1/2 oz. Simple Sugar

Mix ingredients and serve in a martini glass.

Grand Lemon-Peach Sparkler

Grand Peach Lemon Sparkler, courtesy photo

1/2 oz. simple syrup

1 oz. Grand Marnier Raspberry Peach

1 oz. fresh lemon juice

2 oz. Chandon Limited Edition American Summer Rosé

Lemon wedges for garnish

Pour the Grand Marnier Raspberry Peach, lemon juice and simple syrup into a rocks glass. Stir to combine. Add the Rosé. Fill the glass with ice and add a lemon wedge. Serve with a straw.

Hendrick’s Cucumber Lemonade, courtesy photo

Hendrick’s Cucumber Lemonade

3 parts Hendrick’s Gin

2 parts fresh lemon juice

2 parts simple syrup

Sparkling Water

In a long glass combine ingredients. Add ice, top with sparkling water, give a gentle stir and garnish with a cucumber spears.

Hard Shandy

Hard Shandy, courtesy photo

1 ½ Oz Tullamore D.E.W. Original

1/3 Oz Freshly squeezed Lemonade

8 ½ Oz Wheat Beer or Hefeweizen (Fill remaining of 10.5 Oz glass)

In a pilsner glass add Tullamore D.E.W. followed by lemonade. Finish with beer and garnish with a lemon wheel.

Long Island Iced Tea, courtesy photo

Long Island Iced Tea

0.5 Oz Reyka Vodka

0.25 Oz Hendrick’s Gin

0.25 Oz Milagro Silver Core Tequila

0.75 Oz Sailor Jerry Spiced Rum

1 Oz Lemon Juice

0.75 Oz Honey

3 Dashes Angostura Bitters

1.5 Oz Ginger Beer

Shake all ingredients with ice. Strain into tall glass with ice. Top with ginger beer. Garnish with mint sprig.

White Star Peach cocktail, courtesy photo

White Star Peach

1 oz CÎROC Peach

0.25 oz Apple Liqueur

0.25 oz Rioja White Wine

1.5zoz Ginger Ale

0.5 oz Simple Syrup
Combine ingredients on the rocks and garnish with a slice of ginger and a lime wheel.

Berry Explosive, courtesy photo

Berry Explosive

4 parts Milagro Silver Tequila

1 part Fresh Lime Juice

2 parts Agave Nectar

8 Raspberries per batch

12 Blueberries per batch

Blend all ingredients in a blender until smooth. Fill two glasses with crushed or shaved ice and pour over. Top with raspberries and blueberries.

Solerno Blood Orange & Berry Punch

(Serves 25 people)

1 Bottle Lillet Rouge

Solerno Blood Orange and Berry Punch, courtesy photo

12 oz. Red Zinger Tea (brewed at 2x strength)

6 oz. agave nectar

6 oz. fresh lemon juice

6 oz. berry blend puree (Raspberries, Blueberries, Blackberries, Red Grapes)

Combine all ingredients in a punch bowl and stir well. Float an ice block in the center and garnish with floating blueberries, raspberries, halved grapes, blood orange slices and a few mint leaves

Lillet Rouge Sangria, courtesy photo

Lillet Rouge Sangria

3 parts Lillet Rouge

½ part fresh lime juice

Lemon-lime soda (2 – 2 liter bottles)

Diced fresh fruit of choice (blueberries, raspberries or blackberries and oranges, etc.)

Build cocktail over ice in a wine glass or Collins glass and stir to combine. Top with lemon-lime soda and garnish with an orange slice.

Flor de Caña Pineapple Daiquiri

Flor de Caña Pineapple Daiquiri, courtesy photo

2 parts Flor de Caña 7 Rum

2 parts pineapple juice

1/3 part fresh lime juice

2/3 part extra-fine sugar

Combine the pineapple juice, rum, lime juice, sugar, and ½ cup ice in a cocktail shaker and shake to chill. Strain into a stemmed cocktail glass. Garnish with pineapple wedge.

Have a wonderful holiday. Cheers!

Click here for more cocktail corner columns.

Recipes courtesy Susan Magrino Agency and Ciroc.

When she’s not busy working as the editor of Santa Barbara SEASONS, Cocktail Corner author Leslie Dinabergwrites 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 July 3, 2015.

Cocktail Corner: A New Chapter in Cool Cocktails at CPK

Posted on June 29, 2015 by lesliedinaberg

Revamped bar menus at California Pizza Kitchen sport hand-shaken cocktails like this California Roots drink—made with Svedka Vodka, fresh avocado and mint, fresh Agave Sour with a fennel salt rim. Photo courtesy CPK.

A spirited toast to all things alcoholic! By Leslie Dinaberg

Trust me, I do realize that cool cocktails are not the first thing you think of when you think of California Pizza Kitchen, but a recent foray to check out their updated decor and menu (both of which are swell) yielded some surprisingly creative and fun libations on the cocktail menu, as well as in the kitchen!

We tasted a few different things, including my personal fave, the new California Crush, made with Absolut Mandarin, Absolut Citron, Muddled Mint and Fresh Orange and Lemon. It’s a perfect summery cocktail. It goes down easy with just enough tartness to make you go “yum!”

Fresh new cocktails from California Pizza Kitchen, photo by Leslie Dinaberg

Also quite tasty, the Hand-Shaken Agave Mojito, with Bacardi Superior Rum, Fresh Agave Sour, Fresh Mint and Lime and Organic Hawaiian Sugar Cane, and the super pretty Blueberry Ginger Smash, with Jack Daniel’s Tennessee Whiskey, Monin Organic Agave Nectar, Domaine de Canton Ginger, Fresh Blueberries and Lime, and Cranberry Juice.

Certainly one of their most unique new items is the California Roots cocktail, which includes mashed avocado—as well as Svedka Vodka, fresh avocado and mint, and fresh Agave Sour with a fennel salt rim.

Blueberry Ginger Smash, courtesy CPK

California Pizza Kitchen (located here in Santa Barbara at 719 Paseo Nuevo) also has a nice, Seasonal Harvest Sangria, made with Bacardi Superior Rum, St. Germain Elderflower and Kendall Jackson Chardonnay with Muddled Grapes, Basil and fresh Agave Sour.

Their solid, California-focused wine list is also good and they offer a “wine adventure guarantee,” which means if you taste a new wine and aren’t thrilled, they’ll replace it for free. Not bad way to end (or start) a day of shopping at Paseo Nuevo!

Cheers!

Click here for more cocktail corner columns. Originally published in Santa Barbara Seasons Magazine on June 26, 2015.

When she’s not busy working as the editor of Santa Barbara SEASONS, Cocktail Corner author Leslie Dinabergwrites magazine articles, newspaper columns and grocery lists. When it comes to cocktails, Leslie considers herself a “goal-oriented drinker.”

Cocktail Corner: Santa Barbara Wine Festival

Posted on June 22, 2015 by lesliedinaberg

“The Magnificent Seven” (left to right) Ken Brown, Bob Lundquist, Richard Sanford, Jim Clendenen, Drake Whitcraft, Doug Margerum, and Fred Brander – a veritable ‘who’s who’ of Central Coast winemakers, will all be at this year’s Santa Barbara Wine Festival again – for the 28th year. Photo by Joni Kelly.

A spirited toast to all things alcoholic! By Leslie Dinaberg

The beautiful grounds of Santa Barbara Museum of Natural History are a wonderful spot to appreciate being out in nature, and what better way to enjoy a summer weekend than sipping wine underneath the oaks along Mission Creek? Especially when the proceeds go to support the work of the museum.

Santa Barbara Wine Festival, photo by Bob Dickey

“Santa Barbara Wine Festival is a wine-focused festival,” says Festival Chair, Meridith Moore. Indeed, more than 50 wineries will be pouring at the museum, including some of our favorites like Santa Barbara Winery, Arthur Earl, Grassini, Kita Wines (Chumash Tribe), Palmina, Alma Rosa, Koehler, Au Bon Climat, Babcock, Sunstone, Fess Parker, Andrew Murray, Margerum, Jamie Slone, Beckmen and Whitcraft, to name just a few.

There are plenty of tasty bites at Santa Barbara Wine Festival as well. “We have a large array of top-shelf food purveyors, many of whom are especially paired with wineries that complement one another,” says Moore. “It is exciting because many of the winemakers and chefs are present and available for the guests to meet and discuss the qualities of their varietals and menu items–just another example of why this has become one of the most beloved wine festivals on the Central Coast and the one to attend.”

Scrumptious samples from local food purveyors will complement the wines poured at the Museum’s annual event. Photo by Valentin Mendoza.

Among the yummy items on the menu are: Braised Short Rib Meatballs (Michael’s Catering); Oyster Shooters (Brophy Bros.); Homemade Tamales (Santa Barbara Tamales To Go); Sage and Butternut Squash Raviolis (Ca Dario); Cheese Tastings from around the World (C’est Cheese); Hand-rolled Truffles (Jessica Foster Confections); and Mini Cupcakes (Coveted Cakery), to name a few.

Santa Barbara Wine Festival takes place at Santa Barbara Museum of Natural History (2559 Puesta de Sol, 805/682-4711, sbnature.org) on Saturday, June 27 from 2-5 p.m.

For more information and to purchase admission for the Santa Barbara Wine Festival, please visit sbnature.org/winefestival.

Hope to see you there. Cheers!

Click here for more cocktail corner columns.

Leslie Dinaberg

Originally published in Santa Barbara Seasons Magazine on June 19. 2015.

Cocktail Corner: SB Passport … to Libations!

Posted on June 6, 2015 by lesliedinaberg

Courtesy Santa Barbara Passport

A spirited toast to all things alcoholic! By Leslie Dinaberg

As far as I’m concerned, there’s almost nothing better than the buzzy fun of enjoying summertime cocktails with friends—but one thing that does beat that is getting a great DEAL on summertime cocktails with friends.

There’s a new player in town—The Santa Barbara Passport—that offers great deals on drinks this summer at 28 establishments for just 20 bucks. This cleverly illustrated, pocket-sized booklet offers loads of drink deals—you receive a stamp in your booklet upon redemption—and the specials will run all summer through Labor Day (September 7), providing ample time to collect stamps and explore.

It even includes a section on Beer 101 and Wine Labels for Dummies, as well as cocktail fundamentals for making—and ordering—classic libations like Negronis, Manhattans and Old Fashioneds.

Courtesy Santa Barbara Passport

“The Passport is the friend that helps you decide where to go for happy hour, on a date or a Sunday afternoon,” says Casey Berry, co-founder of the Passport Program, who describes it as “a curated guide to the beverage culture of Santa Barbara.”

Indeed, participating venues include some of my favorites:

Corks n’ Crowns: Gold or craft brew flight for 50% off

Pure Order Brewing Company: Pint for 50% off

“Santa Barbara offers not just a great nightlife, but the drinks culture is so diverse that you won’t be disappointed when sipping a glass of Cabernet Sauvignon in the Funk Zone or a cold White Rascal beer at American Ale,” says Jane Pimcomrie, city manager for the Santa Barbara branch of the Passport Program. “The Santa Barbara Passport features enough wineries for wine-lovers, breweries for after work socializing, and unique bars for cocktail and spirits junkies. Plus it will make the heat of summer that much more enjoyable.”

Can’t argue with that logic. For more information or to purchase a passport, go here.

Cheers! Click here for more cocktail corner columns.

Originally published in Santa Barbara SEASONS Magazine on June 5, 2015.

LeslieDinaberg.com

Leslie Dinaberg Editor & Writer

Tag Archives: cocktail corner

Cocktail Corner: Toasting Mexican Independence Day

Cocktail Corner: Labor Day Libations

Cocktail Corner: Getting Pickled!

Cocktail Corner: Tequila Harvest Festival

Cocktail Corner: Potek Winery Launches in The Mill

Cocktail Corner: Wine & Fire

Cocktail Corner: Festive Drinks for the Fourth

Cocktail Corner: A New Chapter in Cool Cocktails at CPK

Cocktail Corner: Santa Barbara Wine Festival

Cocktail Corner: SB Passport … to Libations!

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this: