Cocktail Corner: Jamming at The Lark

A spirited toast to all things alcoholic! by Leslie Dinaberg

Fall Jams at The Lark, sourced from Chapala Farms, include, L-R, Star Ghost Chili Vodka, Cutler Stagecoach Whiskey and Wilder Gin. Photo by Leslie Dinaberg.

Fall Jams at The Lark, sourced from Chapala Farms, include, L-R, Star Ghost Chili Vodka, Cutler Stagecoach Whiskey and Wilder Gin. Photo by Leslie Dinaberg.

It takes an awfully inventive mind to look at a jar of jam or marmalade and envision a cocktail, but that’s exactly what those clever folks at The Lark have done, in partnership with Chapala Farms, and the results are quite unique—and delicious!

I tried my first “Jam” over the summer, a delightful concoction of Star Ghost Chili Vodka (made locally by Ascendant Spirits in Buellton)  and Chapala Farms Plum Jam. Not only was it yummy, with a nice kick of sweet and spice, I also loved the fact that Chapala Farms is an urban backyard farm venture from locals Jason Banks and Michelle Decaris, located right down the road on Chapala Street.

The Lark’s “Fall Jams” have kicked up the fun even further.

Local "Jam Cocktail" ingredients at The Lark, photo by Macy Kremzar.

Local “Jam Cocktail” ingredients at The Lark, photo by Macy Kremzar.

You really have to try these cocktails to fully appreciate the unique flavors and textures.

For fall, Star Ghost Chili Vodka is now combined with Chapala Farms Strawberry Passion Fruit Jam for a spicy glass of sweet deliciousness that’s unlike anything I’ve ever tasted.

We also liked the Cutler Stagecoach Whiskey (from Funk Zone local Ian Cutler‘s Cutler’s Artisan Spirits) with Chapala Farms Cinnamon, Mint, Fig Jam, a perfect holiday libation, as well as the Wilder Gin (from Ventura Spirits Company) and Chapala Farms Tangelo Jam combo.

The genesis of these clever cocktails comes from Buffalo, New York, where following a visit to a family wedding, Acme Operations Manager Dan Russo (The Lark, Lucky Penny, Les Marchands and the Santa Barbara Wine Collective) discovered Jam Cocktails, conceived at Ballyhoo, a popular Buffalo bar owned by Tim Stevens and managed by his nephew, Frank Pusateri. Russo was then

Chef Jason Paluska's Housemade Charcuterie at The Lark, photo by Leslie Dinaberg

Chef Jason Paluska’s Housemade Charcuterie at The Lark, photo by Leslie Dinaberg

inspired to bring the concept to The Lark’s beverage program and teamed with Decaris and Banks of Chapala Farms to design distinctive summer cocktails made exclusively with local spirits— Cutler’s Artisan Spirits, Ventura Spirits and Ascendant Spirits—and a rotating menu of Chapala Farm’s premier jams and marmalades. That tradition has now continued into the fall.

“The flavors from the jams produce a subtle sweetness and tartness that is different from muddling fruits and other methods. And when combined with our Central Coast spirits they make a great … cocktail,” says Russo. All Fall Jam cocktails are priced at $11 are subject to change with seasonal harvests.

The Lark is located at 131 Anacapa St., 805/284-0370.

Cheers!

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Originally published in Santa Barbara Seasons Magazine on November 20, 2015.

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: Getting Pickled!

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

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.

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 Magazine on August 28, 2015.

Cocktail Corner: Grandma Tommie’s Apple Pie Liqueur

Cutler courtesy photo

Ian Cutler, courtesy photo

A spirited toast to all things alcoholic! by Leslie Dinaberg

With Thanksgiving right around the corner, I’m sure some super-organized hosts already have their menus color coded and the ink is dry on their calligraphy place cards. To those people I say, “thanks for making the rest of us look bad” … and to the rest of us I say: “forget struggling over the crust:  Grandma Tommie’s Apple Pie Liqueur is the best apple pie you’ve ever had in your life!”

I’m not kidding!

I was hooked from the first sip of this spicy, cinnamon-tastic, delicious liqueur from Cutler’s Artisan Spirits (the tasting room and distillery is at 137 Anacapa St., Suite D, in the heart of Santa Barbara’s Funk Zone). Seriously, it’s even better than dessert, and I don’t say that very often.

Cutler's Artisan Spirits: Grandma Tommie's Apple Pie LiqueurAs Ian Cutler explained when I visited the tasting room a while back, the flavor was inspired by his Grandma Tommie’s Apple Pie recipe (which had to have been out-of-this-world yummy). He starts with Cutler’s ultra premium extra smooth 7 times distilled Vodka, and adds fresh apple juice, certified organic whole vanilla beans, certified organic cinnamon and other spices to mimic that perfect fresh baked apple pie taste.

Taste it at Cutlers’ Artisan Spirits, then mosey a few doors down to Les Marchands Wine Bar & Merchant (131 Anacapa St., Suite B) to buy a bottle (or two)  to take home and get into the spirit and “prepare” for Thanksgiving.

(Click here for an additional list of local places to purchase Grandma Tommie’s Apple Pie Liqueur, as well as the fine establishments where Cutler cocktails are served.)

Cheers!

Click here for more cocktail corner columns.

Originally published in Santa Barbara SEASONS Magazine on November 8, 2013.

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.”