{"id":5301,"date":"2013-07-01T19:44:03","date_gmt":"2013-07-02T02:44:03","guid":{"rendered":"http:\/\/lesliedinaberg.com\/wordpress\/?p=5301"},"modified":"2014-02-23T16:43:09","modified_gmt":"2014-02-24T00:43:09","slug":"cocktail-corner-cheers-to-spring-at-the-ty-lounge","status":"publish","type":"post","link":"https:\/\/lesliedinaberg.com\/wordpress\/?p=5301","title":{"rendered":"Cocktail Corner: Cheers to Spring at the Ty Lounge"},"content":{"rendered":"
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Four Seasons Biltmore’s barrel-aged Negroni (courtesy photo)<\/p><\/div>\n

A spirited toast to all things alcoholic! By Leslie Dinaberg<\/strong><\/p>\n

A great spot for cocktails just got even better. The Ty Lounge<\/a> (at Four Seasons Resort The Biltmore Santa Barbara<\/a>) 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.<\/p>\n

Premiering for the first time is a barrel-aged Negroni<\/a>, 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<\/a>, Sencha green tea-infused Sagatiba Cachaca<\/a> with lemongrass syrup and lime.<\/p>\n

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Ty Lounge at Four Seasons Biltmore (courtesy photo)<\/p><\/div>\n

Then there’s the Macchu Pisco, with Barsol Pisco, Aperol, lemon juice, grapefruit juice and Kirschwasser<\/a>, 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<\/a> 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<\/a>.<\/p>\n

Along with these fresh seasonal libations, executive chef Alessandro Cartumini <\/a>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.<\/p>\n

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Ty Lounge’s black mussels steamed in white wine with chorizo (courtesy photo)<\/p><\/div>\n

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 \u201cdrunken\u201d rum cake served with a milk chocolate cream and coffee sauce. Yum!<\/p>\n

Playing off the Spanish influence of the Biltmore’s beautiful architecture, the revamped cocktail list also features two types of sangria (\u201cit\u2019s just a given when you think of tapas and sun,\u201d says Nordella), as well as classic Spanish cocktails, cava and quality wines representing key Spanish varietals and growing regions.<\/p>\n

Happy hour is every Monday \u2013 Thursday from 4\u20136 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!<\/p>\n

Click here<\/a> for more cocktail corner columns.<\/p>\n

\"Leslie<\/a>

Leslie Dinaberg<\/p><\/div>\n

When she\u2019s not busy working as the editor of Santa Barbara SEASONS, Cocktail Corner author Leslie Dinaberg writes<\/i> mag<\/i>azine articles, newspaper columns and grocery lists. When it comes to cocktails, Leslie considers herself a \u201cgoal-oriented drinker.\u201d<\/i><\/p>\n

Originally published in\u00a0Santa Barbara SEASONS<\/a>\u00a0on March 22, 2013.<\/p>\n

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