{"id":7370,"date":"2015-11-22T12:49:10","date_gmt":"2015-11-22T20:49:10","guid":{"rendered":"http:\/\/lesliedinaberg.com\/wordpress\/?p=7370"},"modified":"2015-11-20T12:51:52","modified_gmt":"2015-11-20T20:51:52","slug":"cocktail-corner-jamming-at-the-lark","status":"publish","type":"post","link":"https:\/\/lesliedinaberg.com\/wordpress\/?p=7370","title":{"rendered":"Cocktail Corner: Jamming at The Lark"},"content":{"rendered":"

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

\"Fall

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.<\/p><\/div>\n

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<\/a> have\u00a0done, in partnership with Chapala Farms<\/a>, and the results are quite unique\u2014and delicious!<\/p>\n

I tried my first “Jam” over the summer, a delightful concoction of Star Ghost Chili Vodka<\/a> (made locally by Ascendant Spirits<\/a> in Buellton) \u00a0and\u00a0Chapala 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.<\/p>\n

The Lark’s “Fall Jams” have kicked up the fun even further.<\/p>\n

\"Local

Local “Jam Cocktail” ingredients at The Lark, photo by Macy Kremzar.<\/p><\/div>\n

You really have to try these cocktails to fully appreciate the unique flavors and textures.<\/p>\n

For fall, Star Ghost Chili Vodka is now combined with\u00a0Chapala Farms Strawberry Passion Fruit Jam for a spicy glass of sweet deliciousness that’s unlike anything I’ve ever tasted.<\/p>\n

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

The genesis of these clever cocktails comes from Buffalo, New York, where\u00a0following a visit to a family wedding, Acme Operations Manager Dan Russo<\/a> (The Lark, Lucky Penny<\/a>, Les Marchands<\/a> and the Santa Barbara Wine Collective<\/a>) discovered\u00a0Jam Cocktails,\u00a0conceived at Ballyhoo<\/a>, a popular Buffalo bar owned by Tim Stevens and managed by his nephew, Frank Pusateri. Russo was then<\/p>\n

\"Chef

Chef Jason Paluska’s Housemade Charcuterie at The Lark, photo by Leslie Dinaberg<\/p><\/div>\n

inspired to bring the concept to\u00a0The Lark\u2019s beverage program\u00a0and teamed with Decaris and Banks of\u00a0Chapala Farms\u00a0to design distinctive summer cocktails made exclusively with local spirits\u2014 Cutler\u2019s Artisan Spirits, Ventura Spirits\u00a0and\u00a0Ascendant Spirits\u2014and a rotating menu of Chapala Farm\u2019s premier jams and marmalades. That tradition has now continued into the fall.<\/p>\n

\u201cThe 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,\u201d says Russo. All Fall\u00a0Jam cocktails are priced at $11 are subject to change with seasonal harvests.<\/p>\n

The Lark is located at\u00a0131 Anacapa St.,\u00a0805\/284-0370.<\/p>\n

Cheers!<\/p>\n

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

Originally published in Santa Barbara Seasons Magazine<\/em><\/a> on November 20, 2015.<\/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

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