{"id":7707,"date":"2016-10-14T18:58:14","date_gmt":"2016-10-15T01:58:14","guid":{"rendered":"http:\/\/lesliedinaberg.com\/wordpress\/?p=7707"},"modified":"2016-10-14T11:00:40","modified_gmt":"2016-10-14T18:00:40","slug":"cocktail-corner-welcoming-fall-with-finch-forks-joe-dohany","status":"publish","type":"post","link":"https:\/\/lesliedinaberg.com\/wordpress\/?p=7707","title":{"rendered":"Cocktail Corner: Welcoming Fall With Finch & Fork’s Joe Dohany"},"content":{"rendered":"
\"Finch

Finch & Fork Cocktails, courtesy photo.<\/p><\/div>\n

A Spirited Toast to All Things Alcoholic! By Leslie Dinaberg\u00a0<\/a><\/strong><\/p>\n

The spirits of fall are in the air, and\u00a0<\/span>Finch & Fork<\/a> has a friendly\u00a0new face behind the bar with an autumnal-inspired\u00a0new menu. Joe Dohany<\/a>\u2014who most recently was\u00a0a\u00a0craft bartender at Shaker & Spear<\/a> and Pennyroyal<\/a> at Kimpton<\/a>‘s Seattle property, The Palladian<\/a>\u2014is bringing a creative approach to the popular\u00a0hotspot inside the downtown Santa Barbara Canary Hotel<\/a> (31 W. Carrillo St.)<\/span><\/p>\n

In addition to his mixology skills, Dohany went to culinary school, which definitely informs his holistic approach to\u00a0creating cocktails.\u00a0 His\u00a0<\/span>debut menu\u00a0included\u00a0half a dozen refreshing originals reflective of the season and the locale. While these will be switched up on a regular basis, Dohany assured us that the excellently balanced\u00a0Witch\u2019s Back<\/strong>\u2014with Bulldog Gin<\/a>, Strega orange liqueur<\/a>, Pamplemousse Rose<\/a>, lime and orange bitters, garnished with a fragrant sprig of rosemary (which resembles a witch’s broom)\u2014will stay on the menu.<\/span><\/p>\n

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Finch & Fork’s Witch’s Back (left) and Rubies & Gold, photo by Leslie Dinaberg.<\/p><\/div>\n

Other Dohany creations on the menu at the moment are\u00a0the aromatic Puck\u2019s Potion<\/strong> with Ketel One Vodka<\/a>, Dolin Blanc<\/a>, jasmine tea syrup, lemon and peach bitters and a kiss of absinthe;\u00a0the Buzz Around Town<\/strong> with lavender\u2013infused Tanqueray Gin<\/a>, blackberry, honey, lemon and soda water; and\u00a0the Do or Do Not<\/strong>,\u00a0made with Dewar’s Scotch<\/a>, Solerno Blood Orange Liqueur<\/a>, lime and Scrappy’s Orleans bitters<\/a>, among others.<\/p>\n

The night we were there, Dohany was working on a new seasonal libation called Rubies &\u00a0Gold<\/strong>, featuring gold rum, lime, cranberry and Becherovka<\/a>, an herbal liquor with the distinctly fall flavors of\u00a0cinnamon, anise and cloves. Expect to see that on the menu soon, alongside old favorites like the Guava Margarita<\/strong> (jalapeno-infused El Jimador Tequila<\/a>, lime and guava) and the Figueroa<\/strong> (fig-infused Wild Turkey<\/a>, Demerara Syrup<\/a> and bitters).<\/p>\n

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Finch & Fork’s The Figueroa, photo by Leslie Dinaberg.<\/p><\/div>\n

I recommend you check out Finch & Fork on a Thursday night, when the bar features live music from 5-7 p.m. and an extended Happy Hour from 4-7 p.m. \u00a0Hope to see you there.<\/p>\n

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

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\"Leslie<\/p>\n

When she\u2019s not busy working as the editor of Santa Barbara SEASONS, Cocktail Corner author Leslie Dinaberg writes<\/i>\u00a0magazine 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<\/em><\/a> on October 14, 2016.<\/p>\n<\/div>\n<\/article>\n

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