{"id":7344,"date":"2015-11-15T17:33:55","date_gmt":"2015-11-16T01:33:55","guid":{"rendered":"http:\/\/lesliedinaberg.com\/wordpress\/?p=7344"},"modified":"2015-11-13T17:36:53","modified_gmt":"2015-11-14T01:36:53","slug":"cocktail-corner-drinking-in-the-nectar","status":"publish","type":"post","link":"https:\/\/lesliedinaberg.com\/wordpress\/?p=7344","title":{"rendered":"Cocktail Corner: Drinking in the Nectar"},"content":{"rendered":"
\"Nectar's

Nectar’s new cocktail menu includes flights like this tasty assortment of Mango, Blood Orange and Guava Margaritas. Courtesy photo.<\/p><\/div>\n

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

Cota Street’s buzzy block east of State Street has great new addition to the scene with Nectar<\/a>, a beautifully redone new eatery and lounge\u00a0in the former Blue Agave space at 20 E. Cota St. They offer\u00a0delicious, shareable plates\u2014I absolutely loved the\u00a0Pork Belly Potstickers, made with\u00a0Kimchi, Tamari\u00a0and\u00a0Chinese Black Beans\u00a0and the\u00a0Smoked Paprika Almonds & Chorizo, as well as the\u00a0Wild Salmon with\u00a0Aji Mandarin, Baby Carrots, Black Kale, Couscous + Quinoa.<\/p>\n

\"Ginger

Ginger Coconut Mojito at Nectar, courtesy photo.<\/p><\/div>\n

Aparna Sherman, an adorable newlywed who owns the restaurant with her husband Brad, says the inspiration comes from the heart, and it shows. “Brad and I love great food from around the world. So when we conjured up Nectar, we thought we should serve foods that have ethnic notes with a fresh California flair that can start and sustain conversations between diners. You can enjoy a great chicken kebab, Aji pepper and Mandarin Orange sauce with Wild Salmon and Roasted Spiced Cauliflower with Crispy Papadums.”<\/p>\n

They also have a terrific bar, actually two terrific bars, both upstairs and downstairs, and both of which\u00a0happen to be stunning. The space is so pretty it’s worth checking out for the decor alone. But that’s not all, one of the most exciting things for me is that they offer two cocktail flights, including a tasty assortment of Mango, Blood Orange and Guava Margaritas, as well as another assortment that includes\u00a0Kamasutra, Silk Road\u00a0and\u00a0Geisha Martinis.<\/p>\n

At this week’s press party I tasted them all, as well as a\u00a0Coconut Ginger Mojito, a Pear Grey Goose Martini and my personal favorite, a French Martini <\/a>made with\u00a0Grey Goose Vodka, Chambord Black Raspberry Liqueur\u00a0and\u00a0Pineapple Juice. Everything was delicious and distinct (And I promise\u00a0I only took sips of each, after all, I was<\/em> working!).<\/p>\n

Other intriguing cocktails on the Martini menu include Cucumber,\u00a0Lychee,\u00a0Key Lime, Side Car, and an\u00a0Espresso Stoli Vanilla Martini, as well as the three in the cocktail flight. For Tequila lovers, there’s also an\u00a0Alquimia Tequila<\/a> & Chocolate Flight, which features\u00a0Alquimia Silver, Alquimia Reposado\u00a0and\u00a0Alquimia Anejo\u00a0paired with House-Made Fire Roasted Poblano Truffle, Oaxacan Spice Milk Truffle and\u00a0Cappuccino Chocolate Truffle. I can’t wait to try that one!<\/p>\n

In addition to a slew of fun Margarita flavors, Nectar also has specialty cocktails that include\u00a0Passion Del Diablo (with House Infused Chili Vodka, Mango Puree, Agave Nectar & Fresh Lime),\u00a0Oaxacan Old-Fashioned,\u00a0Pepino Diablo (with Tanteo Jalapeno Tequila, Muddled Cucumber, Agave Nectar & Fresh Lime), \u00a0Amaro Fix (with Amaro Nonino, Cane Syrup\u00a0and\u00a0Fresh Lemon garnished with\u00a0Seasonal Muddled Fruit), as well as\u00a0Lucid Absinthe<\/a>, traditionally prepared with a\u00a0sugar cube and water spout.<\/p>\n

There’s also a full menu of spirits, a nice assortment of beer and a lovely, local-centric wine list. Plus, you want to bring your own, Aparna mentioned that they are waiving corkage fee on wines on Wednesdays. Go check it out,\u00a0and let us know what you think.<\/p>\n

Cheers!<\/p>\n

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

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

When she\u2019s not busy working as the editor of\u00a0Santa Barbara SEASONS<\/a>, Cocktail Corner author Leslie Dinaberg writes magazine 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 Santa Barbara Seasons Magazine<\/em><\/a> on November 13, 2015.<\/p>\n

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