{"id":8884,"date":"2018-03-30T18:07:28","date_gmt":"2018-03-31T01:07:28","guid":{"rendered":"http:\/\/lesliedinaberg.com\/wordpress\/?p=8884"},"modified":"2018-03-30T11:12:56","modified_gmt":"2018-03-30T18:12:56","slug":"cocktail-corner-spring-delights-at-s-y-kitchen","status":"publish","type":"post","link":"https:\/\/lesliedinaberg.com\/wordpress\/?p=8884","title":{"rendered":"Cocktail Corner: Spring Delights at S.Y. Kitchen"},"content":{"rendered":"
\"Fennel

Fennel & Raspberry Sour (fennel vodka, fresh raspberry, lemon, lime, simple syrup and dill) is one of the new spring cocktails at S.Y. Kitchen. Photo by Elisabetta Antonacci.<\/p><\/div>\n

A spirited toast to all things alcoholic! by\u00a0Leslie Dinaberg\u00a0<\/a><\/strong><\/p>\n

S.Y. Kitchen<\/a> Mixologist Alberto Battaglini<\/a> takes his spring cocktail inspiration from local market produce, herbs and botanicals. He’s created three new seasonal cocktails to delight your senses.<\/p>\n

The\u00a0Fennel & Raspberry Sour<\/strong>\u2014made with\u00a0fennel vodka, fresh raspberry, lemon, lime, simple syrup and dill\u2014has a nice balance of sweet and herbal flavors, as does the\u00a0Pineapple & Basil Mojito<\/strong>\u2014made with\u00a0the Real Mccoy three year Private Barrel Rum<\/a>, pineapple, basil, lime and sugar. Mescal<\/a> is one of the hottest ingredients in cocktails right now, and Battaglini combines it with\u00a0tequila, basil, jalape\u00f1o, cucumber and salt to create\u00a0<\/span>La Gritona<\/strong>, a handcrafted blend designed to pair perfectly with S.Y. Kitchen Executive Chef Luca Crestanelli<\/a>‘s seasonally driven Italian cuisine.\u00a0\u00a0<\/span><\/p>\n

\"Pineapple

Pineapple & Basil Mojito (with the Real Mccoy 3 year private barrel rum, pineapple, basil, lime and sugar) is one of the new spring cocktails at S.Y. Kitchen. Photo by Elisabetta Antonacci.<\/p><\/div>\n

A native of Verona, Battaglini dreamed of a restaurant career when he was still in elementary school.\u00a0Attending Scuola Alberghiera<\/em>, he learned the fundamentals of cooking and food service, and soon learned that being a chef was not for him. He did, however, start his ardent love affair with spirits, which took him to Gatwick, London where he met his mentor in mixology, Ian Slater. Battaglini\u00a0then further honed his mixology passion and skills in Spain and Mexico before meeting up with his old school friend Chef\u00a0Crestanelli\u00a0at Bar Toscana<\/a> in Brentwood. <\/span><\/p>\n

This spring, as one of the few finalists in the western division, Battaglini competes for the regional win for the United States Bartenders Guild<\/a> which moves on to the national competition in June.<\/span><\/p>\n

\"La

La Gritona (tequila, mescal, basil, jalape\u00f1o, cucumber and salt) is one of the new spring cocktails at S.Y. Kitchen. Photo by Elisabetta Antonacci.<\/p><\/div>\n

Battaglini\u00a0<\/span>says, \u201cThe soul of mixology is found in all the old recipes that we twist with modern ingredients and tools, to play with tastes and to give every customer an extraordinary experience.\u201d<\/span><\/p>\n

Check them out at\u00a0S.Y. Kitchen<\/a> (<\/span>1110 Faraday St., Santa Ynez),\u00a0<\/span>and let us know what you think.<\/p>\n

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

\n

\"Leslie<\/p>\n

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 believes variety is the spice of life. Send your suggestions to Leslie@sbseasons.com.<\/i><\/p>\n

Originally published in Santa Barbara Seasons<\/a> on March 20, 2018.<\/p>\n<\/div>\n

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