{"id":7383,"date":"2015-12-05T16:09:07","date_gmt":"2015-12-06T00:09:07","guid":{"rendered":"http:\/\/lesliedinaberg.com\/wordpress\/?p=7383"},"modified":"2015-12-04T16:13:09","modified_gmt":"2015-12-05T00:13:09","slug":"cocktail-corner-seasonal-cocktails-at-the-goodland-potek-pop-up","status":"publish","type":"post","link":"https:\/\/lesliedinaberg.com\/wordpress\/?p=7383","title":{"rendered":"Cocktail Corner: Seasonal Cocktails at the Goodland & Potek Pop-Up"},"content":{"rendered":"
\"Outpost

Outpost at the Goodland Red Rooster Highball, photo by Leslie Dinaberg.<\/p><\/div>\n

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

Goleta’s hippest hangout has upped its game even further recently, both\u00a0The Goodbar<\/a> and Outpost at the Goodland <\/a>(5650 Calle Real, Goleta) have\u00a0bold, fun new cocktail menus from lead bartender Chris Burmeister<\/a>.<\/p>\n

The already extensive\u2014and very creative\u2014menu now\u00a0includes a dozen new sippers between the two bars. My friend Laura and I got to taste them\u00a0recently, along with some sensational seasonal bites from Executive Chef Derek Simcik<\/a>.<\/p>\n

First up (from\u00a0the Outpost menu) was the sweet and spicy\u00a0Red Rooster Highball. <\/i>Made with\u00a0Sriracha Mango Cordial\u00a0mixed with Aviation Gin, Marie Brizard Orange Curacao and fresh lime juice, this is a pretty, aromatic and delicious\u00a0drink!<\/p>\n

\"The

The Goodbar Feelin’ Renegade, photo by Leslie Dinaberg.<\/p><\/div>\n

Feelin’ Renegade\u2014<\/span><\/em>and who wouldn’t be after that\u00a0<\/span>Red Rooster Highball<\/i><\/span><\/em>\u2014the next cocktail was a lovely balance of\u00a0<\/span>Cynar, house falernum, cinnamon syrup, fresh pineapple\u00a0and\u00a0fresh lime. It tastes like Santa Barbara’s autumn in a glass, mixing the traditional fall flavors with bright fruits and citrus (from the Goodbar menu).<\/p>\n

Also from the Goodbar is the\u00a0Backseat Driver, <\/span><\/em>an<\/span>\u00a0<\/span><\/em>expertly blended concoction of \u00a0<\/span>Maker’s mark, housemade English bishop, averna, fresh lemon, demerara\u00a0and\u00a0angostura bitters.<\/p>\n

\"Spoon

Spoon Fight at the Outpost, courtesy photo.<\/p><\/div>\n

Another Goodbar star was West of Autumn, <\/i>made with sweet potato maple syrup,\u00a0blended with Barrel Aged Flor de Cana Rum, Amaro Montenegro, Dolin Sweet Vermouth and chicory-pecan bitters, this comforting and delicious drink\u00a0made my tastebuds sing.<\/p>\n

Also new at the Goodbar is Eve\u2019s Fault<\/i>, <\/b>which\u00a0<\/b>features <\/b>George Dickel Rye, <\/b>LeCompte Calvados and Kronan Swedish Punsch, a flavorful liqueur with hints of toffee, smoke, molasses and leather. Served with a large Apple Cider ice cube, this well-balanced cocktail hits is perfect for the season.<\/p>\n

\"Tullamore

Tullamore Dew and Cold Press on Draft from the Outpost, courtesy photo.<\/p><\/div>\n

When the weather gets cold, the coffee gets spiked, and Outpost has a unique twist on traditional Irish Coffee with its Tullamore Dew and Cold Press on Draft,<\/i>\u00a0topped with hand whipped Chartreuse cream.<\/p>\n

Also on the sweet side, available at both Outpost and the Goodbar\u00a0<\/b><\/b>is Burmeister\u2019s Housemade Irish Cream.<\/i> The classic, creamy sipper <\/b>is amazing, served <\/b>neat, on the rocks or with hot coffee.<\/p>\n

\"Housemade

Housemade Irish Cream at the Outpost and Goodbar, courtesy photo.<\/p><\/div>\n

Everything the Outpost Chef Simcik makes is music to my tastebuds, but diners are really in for a treat next week, when he’ll pop up at Potek Winery<\/a> (406 E. Haley St. #1) for\u00a0an intimate wine dinner\u00a0on Dec. 11 at 7 p.m.<\/p>\n

The\u00a0four-course menu, perfectly paired with Potek\u2019s notable wines, includes:<\/p>\n

Thai Crab Salad<\/b><\/p>\n

shaved avocado, green curry coconut, roe, shrimp puff<\/p>\n

Pairing: 2013 Kick On Riesling<\/i><\/p>\n

Brulee Bone Marrow<\/b><\/p>\n

foie, pickled carrot, balsamic, mustard seeds<\/p>\n

Pairing: 2012 Tierra Alta Grenache<\/i><\/p>\n

Beef Cheek\u00a0<\/b><\/p>\n

\"Seasonal

Seasonal bites from Outpost at the Goodland, photo by Leslie Dinaberg.<\/p><\/div>\n

squid ink, umami bomb broth, quail egg, root vegetables<\/p>\n

Pairing: 2013 Sanford and Benedict Old Vine Pinot Noir<\/i><\/p>\n

Trio of Desserts<\/b><\/p>\n

Ritz Crackers and Foie<\/p>\n

Reese\u2019s Bacon Cup<\/p>\n

Mango con Chili<\/p>\n

Pairing: 2014 Potek Kick On Ranch Riesling Ice Wine from Barrel<\/i><\/p>\n

Seating is extremely limited, and can be reserved by purchasing tickets at muniwine.com<\/span><\/a>. The cost is $75 per person.<\/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<\/a><\/em> on December 4, 2015.<\/p>\n

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Check out the website at\u00a0outpostsb.com\/menu\/<\/a> for the complete menus.<\/p>\n