{"id":6958,"date":"2015-02-06T18:23:48","date_gmt":"2015-02-07T02:23:48","guid":{"rendered":"http:\/\/lesliedinaberg.com\/wordpress\/?p=6958"},"modified":"2015-02-06T14:27:05","modified_gmt":"2015-02-06T22:27:05","slug":"cocktail-corner-a-toast-to-love-and-valentines","status":"publish","type":"post","link":"https:\/\/lesliedinaberg.com\/wordpress\/?p=6958","title":{"rendered":"Cocktail Corner: A Toast to Love and Valentines"},"content":{"rendered":"
\"S.Y.

S.Y. Kitchen’s Valentine’s Kiss cocktail, photo by mixologist Alberto Battaglini.<\/p><\/div>\n

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

Nothing says romance quite like a great bottle of wine or a sexy cocktail.\u00a0Here are some ways to toast your beloved this Valentine’s Day.<\/p>\n

The Santa Barbara Wine Collective<\/a> has a special Valentine’s Day\u00a0library flight of Babcock Cabernet Sauvignon <\/a><\/p>\n

\"The

The Babcock Library Cabernet Flight, courtesy photo<\/p><\/div>\n

paired with local chocolate truffles created by Santa Barbara confectioner Jessica Foster<\/a>. The flight includes Babcock’s 2004 Nucleus Cabernet Sauvignon, 2007 Nucleus Cabernet Sauvignon, 2012 Block 15 Cabernet Sauvignon and a special release of Babcock’s “Naughty Little Nectar” Late Harvest Pinot Gris. All wines will be paired with Jessica Foster Truffles and\u00a0winemaker Bryan Babcock will be on hand from 4-7 p.m.\u00a0to offer an in depth look at each wine. The Santa Barbara Wine Collective, 131 Anacapa St., www.santabarbarawinecollective.com<\/a>, 805\/456-2700.<\/p>\n

\"Jessica

Jessica Foster Confections, courtesy photo.<\/p><\/div>\n

Chef Derek Simcik<\/a> at Outpost <\/a>has created a special \u201cGet Your Freak On\u201d aphrodisiac-filled Valentine\u2019s Day Prix Fixe menu that includes: oysters with pork cheek, green curry and coconut (aphrodisiac: oysters & spicy chilies in the curry); rabbit with soba noodles, red wine, pomegranate, pine nuts (aphrodisiac: red wine, pomegranate and pine nuts); and a special Cocoa Boba Tea made with cocoa and cayenne (aphrodisiac: cocoa, cayenne pepper). In addition, bartender Chris Burmeister<\/a> will have a number of specialty \u201clove potions\u201d \u2013 available all weekend at both Outpost and Good Bar, including: Roses are Red (Vodka, passion tea infused aperol, rose water, prosecco); Violets are Blue (Gin, dolin blanc vermouth, blueberry syrup, cr\u00e8me de violet, lemon juice), Between the Sheets (White rum, Cognac VSOP, Cointreau, simple syrup, lemon juice) and With a Bottle of Booze (Tequila, carpano bianco, Pimm\u2019s No 1, Peychaud\u2019s Bitters). Outpost and Good Bar at the Goodland Hotel,\u00a0 5650 Calle Real, Goleta, www.outposts<\/strong>b.com<\/a>, 805\/964-1288.<\/p>\n

The very romantic dining room at the Wine Cask features a special three-course menu with chocolate truffles from Jessica Foster Confections (she’s obviously in demand this holiday season). The Wine Cask, 813 Anacapa St., www.winecask<\/strong>.com<\/a>, 805\/966-9463.<\/p>\n

\"El

El Beso De Luz, courtesy Casa Noble<\/p><\/div>\n

Not every man can serenade his sweetheart the way Carlos Santana <\/a>can, and the man can also mix a mean cocktail. Santana named this drink El Beso de Luz (The Kiss of Light) as a tribute to his wife Cindy, because the first sip of the cocktail reminded him of the feeling one gets when they first<\/p>\n

\"The

The Raspberry Kiss cocktail from Eureka! , courtesy photo.<\/p><\/div>\n

fall in love. Combine 2 oz Casa Noble Crystal Tequila<\/a> with \u00bd oz Licor 43 and 1 oz Lime juice. Then squeeze an orange wedge over the cocktail and drop it into the glass. www.casanoble.com<\/a>.<\/p>\n

Eureka! <\/a>is offering both His & Hers Special Valentine’s Day Cocktails. His is a collaboration with Mission Brewery<\/a>\u00a0on a version of their\u00a0Dark Seas Russian Imperial Stout that was aged for eight months in Four Roses Bourbon Barrels.\u00a0 Hers is the Raspberry Chocolate Kiss cocktail featuring Prichard’s Double Chocolate Bourbon, raspberry gomme syrup, and\u00a0red grapefruit juice. Both are available from Feb. 9 on.\u00a0Eureka!\u00a0, 601 Paseo Nuevo, \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 www.eurekarestaurantgroup.com<\/a>, 805\/618-3388.<\/p>\n

Les Marchands<\/a> has a Valentine’s Day menu designed to inspire passion. Begin with Oysters on the Half Shell\u00a0with Champagne Mignonette and then sample one of Chef Weston Richard\u2019s acclaimed Ramen dishes\u2014a Pork Belly Ramen for carnivores or, for vegetarians, a Roasted Butternut Squash Ramen.\u00a0For dessert, a Dark Chocolate Mousse with Earl Grey Custard, Strawberries, Pistachio and Chocolate Tuile (sounds amazing!).\u00a0Available from 4-10 p.m. with no reservations required and \u00e0 la carte pricing, this is a great option for people who don’t like to plan far ahead. In addition, a flight Ros\u00e9 hand-selected by Brian McClintic\u00a0MS is available. Les Marchands Wine Bar & Merchant, 131 Anacapa St., www.lesmarchands<\/strong>wine.com<\/a>, 805\/284-0380.<\/p>\n

\"The

The romantic S.Y. Kitchen Firepit at Night , Photo by Rocco Ceselin.<\/p><\/div>\n

Just over the hill, S.Y. Kitchen <\/a>has a San Valentino dinner designed for romance. Beginning with a first course for two of a Branzino Carpaccio with Osetra Caviar and Dill Cr\u00e8me Fraiche, guests will share Sous Chef Francesco\u2019s House-Made Ravioli with Porcini and Black Truffles. The main course is a choice of a tender Filet Mignon with Foie Gras, Pineapple and Port Reduction or a Maine Lobster Catalana, to be selected by each guest. Chef Francesco will prepare a Chocolate Trilogy for the table completing a perfect Valentine\u2019s Day evening in the Valley. Plus,\u00a0Mixologist Alberto Battaglini has crafted his special Valentine\u2019s Kiss cocktail \u2014a stunning presentation of Rose Infused Gin with Lime, Lemon, Rose Liquor and Lavender. S.Y. Kitchen, 1110 Faraday St., Santa Ynez, www.sykitchen.com<\/a>, 805\/691-9794.<\/p>\n

Cheers!<\/p>\n

Click\u00a0here<\/a>\u00a0for more cocktail corner columns.<\/p>\n

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\"Leslie<\/a><\/p>\n

Originally published in\u00a0Santa Barbara Seasons<\/em><\/a>\u00a0on February 6, 2015.<\/p>\n

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When she\u2019s not busy working as the editor of Santa Barbara SEASONS, Cocktail Corner author Leslie Dinaberg writes<\/i>\u00a0mag<\/i>azine articles, newspaper columns and grocery lists. When it comes to cocktails, Leslie considers herself a \u201cgoal-oriented drinker.\u201d<\/i><\/p>\n

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