#marmalade vodka cocktails

[riashah01]

Seasonal Sips: Top 10 Cocktails for Every Time of Year

At Studs Sports Bar and Grill, we take pride in having a diversified and tantalizing

cocktail menu that caters to every taste. Whether you are of the old-school classics

or a new-age mix-up, we will ensure that within our ten top list of cocktails, you will

find something that pleases your palate and continues to elevate your bar

experience." We now look at the crowd-pleasers and favorites among our patrons.

1. Kiwi Margarita

For the First in the list of Top 10 cocktails we have Kiwi Margarita. This Kiwi Margarita refreshes the approach to the classic margarita with kiwi tartness and classical tang. You get not only a shot at beauty in a glass of bright green color but also amazingly different flavor. So if you are looking for something really new to try at the cocktail bar, then it fits the bill. Studs signature cocktail bar menu has a wide range of cocktails. Kiwi margarita come under the top 10 cocktail bar drink menu.

2. Pink Lady

The Pink Lady is one of the most stylish and chic cocktails ever in existence. Soft pink in color and smooth, with a fruity flavor, it is a drink for anyone looking for sophistication. This creation of gin, strawberry cursh,lime juice puts this cocktail into any special moment. You can find Pink lady in the bar cocktail drink menu of The Studs.

3. Strawberry Margarita

A Strawberry Margarita is another perennial favorite that injects the classic margarita with a burst of fruity sweetness. Fresh strawberries, balanced with a hint of lime, make this cocktail bar drink perfect for any person who likes sweet and tangy blends. This is something anyone coming to our bar has got to try, especially during the warm months.To enjoy Strawberry Margarita checkout out signature bar cocktail drink menu.

4. Grape Mojito

If you are a mojito lover looking to try a bit of a variation, the Grape Mojito is available for you in the bar drink menu. Really taking off from the traditional mojito, this infuses it with the sweet, succulent flavor of grapes. The end product is cool, invigorating—just the thing for a night out with friends.Studs has a variety of drinks in this signature bar cocktail drink menu.

5. Breakfast Martini

This is an interesting and creative drink for those who want to toss things up a bit in their cocktails bar drink menu, the Breakfast Martini. Made with gin, orange marmalade, and a splash of lemon juice, this cocktail provides one with the delightful flavor mix that will make it feel like breakfast time anytime of the day. To elevate your day, Studs has Breakfast Martini in their bar cocktail menu.

6. Piña Colada

At sixth place of the Top 10 cocktail bar drink menu we have Pina Colada.This is the tropical classic that will send you right to a sunny beach with every sip: the Piña Colada. A creamy, chilled blend of pineapple, coconut, and rum, it's the cocktail that screams relaxation and leisure. So if you want to unwind and taste a little piece of paradise, this might be the drink for you. Get your beachy vibes buy visiting studs and trying the exclusive Pina Colada for the cocktail bar drink section.

7. French Martini

If you want something a bit classier, then the French Martini is a cocktail bar drink beaming with finesse and taste. Its smooth blend of Gin, lime juice and pineapple juice makes for a drink as elegant as it is tasty. It's one of the perfect cocktails when you want to really enjoy a refined bar experience. Get the best refined experience in The Studs.

8. Blue Lagoon

At Eight place of the Top 10 cocktail bar drink menu we have Blue Lagoon.Colorful and attention-catching, this is the Blue Lagoon, an eyeful as fun to look at as it is to drink. This bright blue cocktail made with vodka, blue curaçao, and lemonade is likely to have all your guests chuckling. Great for a colorful splash of fun with the bar drink in the evening at The Studs.

9. Tom Collins

The Tom Collins is one of the classic cocktails which has passed the test of time. Refreshing mix of white rum, lemon juice and soda water make it fit for a light and refreshing drink. This cocktail is our cocktail bar menu staple and go-to of the customers who appreciate the traditional, well-balanced drink.

10. Gin Sunrise

At last in the list of Top 10 cocktail menu we have Gin Sunrise. For that classy cocktail that not only uses gin but also includes the lively flavors of orange juice and grenadine, look no farther than the Gin Sunrise. The gradient of colors makes it beautiful, and the smooth and fruity taste stands out. Ideal to get your evening going, or just to have a full-flavored bar drink visit the studs sports bar and grill.

Why Studs Sport Bar and Grill?

At Studs Sports Bar and Grill, we understand a superlative cocktail experience is not just about the drinks; it's about the ambiance, service, and overall experience. The bar is made for you to indubitably experience the great offer of cocktails.

So, let it be your first-ever visit, or have you been a returning-hand already, Our Top 10 Cocktails on the menu are certain to deliver quite an experience that assures you of absolutely nothing but extraordinary. Every cocktail bar drink is carefully crafted to ensure you get an exquisite drink, delicious but also unique and memorable, too.

Are you thinking about trying one of these? Then why don't you stop into Studs Sports Bar and Grill for one of these amazing cocktails and bar drinks ? Whether you come in for a casual night out or a special celebration, our bar drinks and bar cocktail drink creations are bound to put your experience over the top.

[sapores]

Martini three ways

I have been on a bit of a gin history trip lately, getting interested in Old Tom gins, and (for various reasons) going to the Portobello Road Distillery Ginstitute, where a lecture and a tasting is followed by a blending session where you design your own London dry gin.

So tonight I decided to do a comparative tasting: the same martini recipe, made with a London dry, an Old Tom, and a genever.

Recipe

1 oz gin

½ oz Lillet Blanc

Gin

Ketel One Jenever. Seems to be a fairly mainstream palate designed liquor.

Boatyard Old Tom. From Ireland, a classic Old Tom (pot still, malted base, post rectification sweetened), aged in Pedro Ximenez casks and sweetened with Pedro Ximenez. Deep, complex, probably my favorite gin right now

Ginstitute "Afternoon Tea" London Dry. This is the composition I put together at the Ginstitute. 14 botanicals, with tea (Yorkshire gold and Lapsang Souchong) and Sevilla orange as the emphasized flavors - evoking tea and marmalade.

I mixed the liquors in glasses with a single ice cube, and tasted as the ice melted.

London Dry

Early on, the vermouth rather emphasized the bitter and citrus notes of the gin, making it almost get medicinal notes. Not the best martini I've had.

Once the ice was fully melted, the flavor mellowed and produced that fresh mountain stream clarity and freshness that I associate with really good martini versions. The orange was still there, but not as overwhelming.

Old Tom

Probably my favorite among the three. Early flavors showed the complexity and depth of flavors I knew from the pure gin without the jarring imbalance I saw in the London Dry (which admittedly was designed for intensity of flavor).

Once the ice was fully melted, it displayed that same characteristic clear mountain stream sensation, but fuller, deeper.

Jenever

The Ketel One, much as expected, never really presented a deep and complex flavor profile. I know the brand from good and very clean vodka expressions - this is a similarly clean, thin flavor expression. The juniper is there, as expected, but I cannot call it a particularly complex liquor.

In early expression it was possibly the most drinkable of the three. In combination with Lillet Blanc it was almost as if the Jenever emphasized the vermouth rather than the other way around.

Late, with the ice melted, the same clear and fresh tones, more purely expressed than in the other versions I'd like to claim.

Conclusion

If there's anything I'm taking from this experiment, it's that I'd like to try a really ambitious Jenever at some point. The London Dry was designed for punchy and loud flavors, the Old Tom was a deeply nerdy product from an enthusiastic producer. I am interested in seeing what that kind of enthusiasm might bring to the Jenever side of things.

I'm also more and more enjoying and leaning towards Old Tom rather than London Dry for cocktail making. Probably connected to my overall sweet tooth, but it seems to settle nicely where used.

[luckystorein22]

What can I do to preserve fresh strawberries except freezing them or making jam/marmalade?

Preserving fresh strawberries without freezing or making jam/marmalade is possible through various methods. Here are some alternatives to consider:

1. **Dehydrating**: You can dehydrate strawberries to extend their shelf life. Simply wash and slice the strawberries into thin pieces, then dehydrate them in a food dehydrator or in your oven on low heat. Dried strawberries can be stored for several months in an airtight container.

2. **Canning**: If you want to avoid making jam, you can still can strawberries in a light syrup or even whole. Canning preserves the fruit for an extended period. Follow proper canning procedures and guidelines to ensure safety.

3. **Fruit Vinegar**: Infuse vinegar with strawberries to create a delicious fruit vinegar. This can be used in salad dressings or as a flavorful condiment.

4. **Fruit Syrup**: Make strawberry syrup by cooking down strawberries with sugar and water. This syrup can be used for sweetening beverages, pancakes, waffles, or as an ice cream topping.

5. **Fruit Leather**: Create fruit leather by pureeing strawberries and spreading the mixture thinly on a baking sheet. Dehydrate the puree until it becomes a flexible, leathery sheet. Cut it into strips, roll them up, and store them in an airtight container.

6. **Pickling**: You can pickle strawberries by placing them in a brine solution. Pickled strawberries can add a unique flavor to salads and other dishes.

7. **Alcohol-Infused**: Infuse alcohol, like vodka, with strawberries to make flavored liqueurs. This can be a great base for cocktails.

8. **Fruit Compote**: Cook strawberries with sugar to make a compote. It can be used as a topping for desserts, yogurt, or oatmeal.

9. **Fruit Chutney**: Make a sweet and tangy strawberry chutney by cooking them with spices, vinegar, and sugar. It's a great accompaniment for savory dishes like grilled chicken or pork.

10. **Freeze-Dried Strawberries**: While this involves freezing, it's a different method than simply freezing fresh strawberries. Freeze-drying removes the moisture, creating a crispy and shelf-stable snack.

Remember that proper storage is crucial for preserving any food. Keep your preserved strawberries in airtight containers or jars, and store them in a cool, dark place to maximize their shelf life. The method you choose may depend on your preferences and the intended use for the strawberries.

[chadwick211]

Best Liquor Gifts for Thanksgiving 2022

In just a few weeks, Thanksgiving 2022 will kick off a month full of holiday celebrations and booze. There is one mandatory item you must include on your Thanksgiving 2022 gift list: LIQUORS!

You can give clothes, jewelry, and dinner treats, but the party is incomplete if you do not include a wonderful, good-looking liquor bottle. Thus, Sendgifts has compiled a brief list of Thanksgiving alcoholic drinks that are sure to please everyone.

In the United States, Sendgifts is one of the most trusted online alcohol delivery services. Our online liquor store offers the largest selection of liquor at the best prices. You can order liquor online and have it delivered right to your door. With Sendgifts, you can now buy alcohol online easily.

Let's begin. Raise a glass to these top thanksgiving liquors with your family and friends.

 Thanksgiving 2022 alcohol bottles to have:

 Woodford Reserve Kentucky Straight Malt Whiskey

The Woodford Reserve Kentucky Straight Bourbon Whiskey adds an extraordinary charm to parties; it is one of the most popular whiskies in the world. Every sip of the whiskey makes you fall in love with its perfectly blended flavor and smooth texture.

Brand: Woodford Reserve

Country: United States

State: Kentucky

Spirits Type: American Whiskey

Spirits Style: Whiskey

ABV: 45.2%

Tasting Notes

Nose: Brown sugar, freshly baked apricot pastries, nutty bread, caramel and a touch of cask char.

Palate: Honeycomb, peanut brittle, buttered corn, toasted oak, brown bread.

Finish: Hints of dark chocolate and toffee linger.

 Hennessy Paradis

Hennessy Paradis Cognac is the best whiskey to have on Thanksgiving 2022. This whiskey is blended with Eaux-de-vie, which gives it a flavorful aroma of rose petals, truffles, honey, and more. Hennessy can certainly make your thanksgiving more exciting.

Category: Cognac

Region: France, Cognac

Brand: Hennessy

Alcohol/vol: 40%

Proof: 80.00

Tasting Notes

Appearance: Dark Copper.

Nose: Dark fruits, roses, and spice.

Palate: Rich, with rancio, juicy plum, honeysuckle, and wood.

Finish: Medium length with complex fruit and spice.

 Grand Marnier Cordon Rouge

The Grand Marnier Liqueur is another option besides whiskies or vodkas. You can impress your party hosts by presenting them with the most prestigious and superior liqueur. It is aged 25 years with wild oranges and eventually becomes a rich tipple that can be mixed with any cocktail.

Brand: Grand Marnier

Country: France

Spirits Type: Liqueurs/Cordials/Schnapps

Spirits Style: Citrus & Triple Sec, Orange

ABV: 40%

Tasting Notes

Nose: Full and ample; bitter orange aromas balanced by Sweetness and Cognac notes of hazelnuts and toffee.

Taste: Complex, Orange, Refined.

Finish: The finish is long and harmonious.

Serve: On the rocks, cocktails, shots.

 Wild Turkey 101 Proof Bourbon

America's biggest-selling premium bourbon, the much-loved Wild Turkey 101 is a richly-flavored concoction with a mellowness that belies its high strength.

Brand: Wild Turkey

Country: United States

State: Kentucky

Spirits Type: Bourbon

ABV: 50.5%

Tasting Notes

Nose: Big and peppery to start, with rye and caraway seed following. Toffee sweetness sits at the back.

Palate: Intense and layered, with waves of cinnamon, clove, nutmeg, hazelnuts and mint.

Finish: Long and spicy.

Thanksgiving wouldn't be complete without a bottle of Wild Turkey. The Wild Turkey 101 Proof Bourbon is perfect served on the rocks.

 Sipsmith London Dry Gin

Sipsmiths London Dry Gin stays true to the style with a bold, complex flavor that starts with notes of dry juniper and blossoms into a citrusy bouquet of lemon tart and orange marmalade. For the dedicated Martini drinker, this affordable bottle is a no-brainer.

Brand: Sipsmith

Country: England

Spirits Type: Gin

Alcohol Volume: 41.6%

Tasting Notes

Appearance: Crystal clear.

Nose: Honey with ripe fruits and a little yeasty. Nutty undertones with a hint of chocolate and grape jam.

Palate: A gentle mouth feel, with initial dry juniper joined by growing sweetness, showing lemon tart & orange marmalade, garnished by a wave of fresh lemon zest, followed by bolder juniper & light dryness, before all the flavors harmonise into one integrated taste.

Finish: Dryness leads, with spicy juniper and a hint of lemon tart emerging.

Old Forester 1870 Original Batch Bourbon Whiskey

Old Forester 1870 Original Batch pays tribute to the Old Forester's status as the first bottled bourbon. To recreate the original Old Forester's flavor profile, barrels from three different warehouses with different production dates, barrel entry proof and maturation dates are blended into the final bottling.

Light bodied and much more fruit forward than other Old Forester marques, Old Forester 1870 is made for mixing and will shine in an Old Fashioned or Manhattan cocktail.

Brand: Old Forester

Country: United States

State: Kentucky

Spirits Type: Bourbon

Spirits Style: Small Batch Bourbon

ABV: 45%

Tasting Notes

Eye: Amber

Nose: Cherry-heavy dried dark fruit, oak, coffee cake, vanilla, brown sugar and touches of cinnamon. Not super-expressive or dense, but the aroma is enjoyable.

Palate: Caramel, dried dark fruit, oak, biscuit, maple frosting on a donut, cocoa and some baking spice. Like the aroma, the palate is soft, easy and enjoyable.

Finish: Charred oak leads with a clean peripheral spice.

 Nolet's Silver Dry Gin

Nolet's Silver Dry Gin is one of the most classical dry gins for gin lovers, and it is exceptionally crafted. The bottle's top is covered with a balloon bowl. You can smell the delicious aroma of botanical flavors as soon as you open the cap.

Brand: Nolet

Country: Netherlands

Spirits Type: Gin

Tasting Notes

Appearance: Crystal clear.

Aroma: A splash of water opens a perfumed floral rose petal/Turkish delight, sweet cherryade nose with subtle herbal and fruit aromas.

Taste: Similarly rose petal/Turkish delight-influenced palate has raspberry, black pepper and a drying blast of piney juniper and earthy orris root.

Aftertaste: Long finish brings interplay between fruity, floral, rooty, piney and peppery flavors.

[phoenixsocialclub-blog]

One of our signature cocktails - MONROE’S CHARM  I  Vodka, Bergamot Tea Marmalade, Grapefruit & Mandarin, Candy Floss

Visit our Instagram: https://www.instagram.com/phoenixsocialclub/

[highballdrinkcards]

Honey & Marmalade Sour, discover more cocktails at http://highballdrinkcards.tumblr.com

[commonwealthcocktailsus]

Lady Marmalade

1¼ shot(s) Vodka

¾ shot(s) Lemon Juice

¼ shot(s) Vermouth - White

2 teaspoon(s) Marmalade

Shake and strain into a pre-chilled tumbler on ice.

#LadyMarmalade   #Vodka   #LemonJuice   #WhiteVermouth   #Marmalade   #Cocktails #CommonwealthCocktails #Recipe #Cocktail #Drinks

[idiopathicsmile]

Our Flag Means Drinks pt 1

Looking for a themed libation to accompany your next ofmd watch? This aims to be part one of a possible series of thematically appropriate cocktails, because why consume a beloved piece of media normally when you can instead be super extra about it? (If anyone has any omfd drink recipes of their own, feel free to borrow the hashtag "our flag means drinks" because this is definitely a "the more, the merrier" situation.)

Stede Bonnet's "Better Than Gunpowder" Brew

(Based on the Suffragette City from Hunky Dory in Houston Texas, which I have never tried. As the article describing the drink didn't include any amounts and I took some liberties besides, this is largely guesswork and probably its own thing.)

Ingredients

3 Earl Grey tea bags (or Lady Grey, I'm not here to tell you how to live your life. Basically, you want a black tea with bergamot.)

1 cup vodka

Half of a lemon

1 T simple syrup (you can make it at home by heating and stirring equal parts water and granulated sugar until the mixture is clear)

1 T marmalade

Place the three tea bags inside a glass jar. Pour one cup of vodka over them, screw the lid on tightly and let sit in a cool, dark place for around 18 hours. Remove tea bags and store in the fridge. This is your Earl Grey Vodka.

Mix a tablespoon of simple syrup with a tablespoon of marmalade until you have a kind of slurry. Add a tablespoon of freshly squeezed lemon juice, and three tablespoons of Earl Grey Vodka.

Shake everything with ice until the mixture is cold, then strain and drink. Note: You will have plenty of Earl Grey Vodka left over. Perhaps mix up a second one and share with, I don't know, a treasured co-captain?

[five-miles-over]

‘Gladiator’ Characters as Brunch Foods

(Disclaimer: I do not own any of these characters or images. This is just a fun listicle, not designed to offend anyone. Yes, I know many of these breakfasts were not invented during the Roman Empire. This is just a list of which ones they might be suited for. Without any further ado, please enjoy!

As always, please feel free to leave comments and/or constructive criticism below. Thank you!)

Maximus: Oatmeal

Aside from my Maximus-is-boring conviction, oatmeal is considered to be one of the most healthiest breakfasts (even though it truly isn’t). 

It reminds me of Maximus because of his holier-than-thou attitude towards Lucilla and Commodus, which is not unlike how oatmeal claims to be better than other breakfasts. 

I don’t imagine Maximus putting anything on his oatmeal (because he’s boring!) but I don’t know - maybe I’ll be merciful and hope one day he decides to put some fruit or honey.

Lucilla: Yoghurt Parfait (next to her Bellini of course.)

Just like a yoghurt parfait, Lucilla has many layers to her. While we first meet her as the princess of Rome, we are introduced to her many sides throughout the film: a loving daughter, a determined conspirator, and of course a dear sister. 

In addition, yoghurt parfaits may look healthy, but with the right amount of honey and sweet yoghurt they could be more sugary than a pastry. 

For Lucilla, I’ll paraphrase the Emperor’s quote - I would not want to be the enemy of this intelligent, powerful member of royalty. 

Marcus Aurelius: Frittata

For those of you who don’t know what a frittata is, it’s an egg-based Italian dish that is like a tart but with no crust. Combined with meat and vegetables, it’s a brunch dish fried over low heat.

I think it’s perfect for the war-weary Caesar looking for some warm comfort in the form of a hearty dish and maybe a hug from his loving, strong daughter. 

Lucius: Crumpets with Jam and Butter

These little English breakfast cakes are perfect for the pint-sized darling from Gladiator. Always delightful and irresistible, there is nothing wrong with a crumpet with butter in the morning. 

I can picture Lucius peacefully spreading marmalade or strawberry preserves on one of these while his family is unsuccessfully trying to break the tension at the table. 

Senator Gracchus: Avocado Toast

Avocado toast, unfortunately, has a reputation for being a ‘pretentious’ and ‘overrated’ food (aka it has been considered ‘bougie’). 

Unlike this stereotype, the Senators are actually pretentious and a little overrated. Elected to represent the people of Rome, these members of the government seem to be a little too elite to understand the problems of the commoners (as pointed out excellently by Emperor Commodus.)

On that note though, I do confess to eating avocado toast at least three times a week. My apologies to anyone who likes avocado toast - it’s actually really tasty and a perfect option for vegetarians & vegans.

Quintus: Toast Soldiers

Toast soldiers is just an informal name for strategically-cut pieces of toast served with a soft-boiled egg. These thin pieces of toast were said to be similar to soldiers in a parade. Typically, one would eat this by dipping the toast into the yolk of the egg, which would be somewhat runny.

I didn’t choose this dish solely because of the name, although I do think General Quintus would like his breakfasts to be immaculate and organized like his troops.

Proximo: Oysters Rockefeller 

This is a rather unconventional brunch option, but in the U.S. it can be found in several upscale restaurants as an appetizer. These baked oysters are topped with a rich, butter-based sauce with herbs and breadcrumbs & garnished with lemon.

Proximo would certainly like these in the late morning, slurping these as he counts the money he made from yesterday’s gladiator games.

Juba and Hagen: A traditional English Breakfast 

I don’t usually combine characters in a listicle, but I think this choice was just perfect for the both of them.

Also known as a ‘fry-up’, this breakfast is perfectly wholesome - just like these two characters, whose presence honestly make for some pretty good scenes in this film. It is obviously more than what the gladiators are fed in the film, but they really deserve it after all they’ve done.

Emperor Commodus: Eggs Benedict with a Bloody Mary on the side

As you know, I always save the best for last.

Eggs Benedict is an American breakfast dish consisting of two toasted English muffins topped with poached-eggs, ham or bacon, chives, and Hollandaise sauce (egg yolk, melted butter, and lemon juice). 

The main reason I chose this dish for our Emperor was because of its complexity to make, but also I chose it for its history. This dish was invented in New York in 1894 when a hungover customer ordered the ingredients (toast, sauce, bacon, poached eggs). As many chefs adopted the dish, it became more gourmet over time and now is considered a luxurious item on menus. 

And the Bloody Mary? Not only might it be similar to something Emperor Commodus might be muttering after a long meeting with the Senate, but this vodka-based cocktail might just be the perfect thing after a long night of wine and concubines (it is designed to be a hangover cure!) ...or reading papers from the Senate.

[reallygoodbuddy]

My honest to god thoughts on Strathcona Spirits

Today was my last day at Strathcona Spirits! Now that I’m no longer on the payroll and have nothing to lose or gain, I feel like I can speak honestly to what it is Strathcona Spirits produce in that tiny little pink shoebox. Speaking as a man with a decent palate, a lot of (maybe too much?) experience tasting spirits of all kinds, and having started Canada’s Best New Bar 2018 (woot woot!), let me give you my however-educated hot take on the sauce cooked up at Strathcona Spirits. 

In my travels around the province as a sales rep, I have tasted many (if not all) of the now 28 craft distilleries in our fair province (and those that have gone the sad way of the dodo as well). Some of them are bad. Some are mediocre. Some are good. Very good. In fact it leans towards very good, and I think this is owing to the small scale of production. I suppose that’s no eureka moment, but some people still don’t get this. When you work in such small batches with a molecular attention to detail, and when you are committed to cutting no corners in sourcing your raw material or hurrying the process of fermentation or buying cheap old worn out barrels or cheaping out on bitter / boring juniper from this cheap region or that (not naming names), the spirits dripping out the other end of the still simply have a much better chance of being excellent. Doesn’t mean they will be, but the odds are much better.

I think what some people do not understand is the utterly gargantuan scale at which some of their favourite international spirits are made. They think “how could something made in my backyard for only three years possibly be as good or better than this much longer-lived product that’s fame has brought it half way across the world to my local liquor store, that has achieved so much fame that they are now an international standard, and yet selling for $10-$20 less a bottle!” Oh boy… it is not that these international products cannot be good. Some of them are great (and some of them deserve a total moratorium... and some of them are the very products some of my favourite bartenders shill for every year as the competition rounds start, booooo!, just kiddingggg I love you guys and who wouldn’t love to go on a big fancy all inclusive trip somewhere and be recognized for transforming at-best-mediocre spirits into something that tastes palatable, you are champions in my eyes no matter what). The fact is that most of the world’s best spirits, wines, beers, ciders, cheeses, etc etc etc, are not made in large enough quantities to be widely exported, if at all. The insane scale at which those other bottles were made guarantees that the attention to detail is lost (would you rather be served a dish made for you or a dish made for an army and scooped into your bowl? would you rather have a wound stitched with a needle or a chopstick?) and this means the bad batches are just blended in with the good batches and the base spirit itself is almost always bland at best or rubbing alcohol at worst. There are great spirits made on massive scale, absolutely!, but the chances get worse, NOT BETTER, as the scale increases. For some reason, however, there are still craft bartenders who see this scenario the opposite way, thinking the larger brands are more likely to be good and the smaller distilleries are just learning and pawning off their learning process to the public at twice the price while hiding behind the good faith of being locally produced. This does happen, yes, in all things, but not nearly as often as you might think, and what is the all-too-common reverse? Huge multi-nationals pawning off their shill onto us and putting the marketing mega budget lipstick on the proverbial pig. We all know how many of the best marketed brands make bland boring weak tasteless garbage. But if you think that big brands have the benefit of the doubt and small distillers don’t, I can’t help but think that the marketing worked on you, fellow bartender. If this is your default setting, I strongly encourage you to reconsider. Yes, your craft distillery cannot fly you to the distillery and comp your first two cases when the new cocktail menu drops or give you branded umbrellas for your patio, but I can guarantee you there is a lot more heart and soul in that bottle. Anyone who appreciates wine knows that scale matters (and we celebrate the difference between vintages and vineyards, vive la différence!). Do you want an estate wine? Or one that is blended from a hundred vineyards so that your last bottle of Apothic tastes just like your next one? 

With all that said, I will be the first to acknowledge that there is a huge discrepancy in quality among craft spirits, just as surely as there is for internationally marketed spirits, and nothing out there is automatically good just because it is produced in Alberta, or anywhere else for that matter. But I have now begun to ramble and get off track. I really bring all this to the fore for the simple reason of testifying, now that I have nothing to gain from it, that it is my honest to God opinion that Strathcona Spirits are making the best damn juice in the province. I have tried the different distilleries’ products. Some are well made but boring. Some are interesting but not well made. Some are both (kudos!) and some are neither (but maybe they will be eventually!). But at the end of the day, I think that what Strathcona is distilling is always creative without being eye-rolling and yet still coming out wildly delicious, which is the true challenge. It’s like trying to make music no one has ever heard before (easy) or trying to make music that sounds good (easy): the true challenge is making music that no one has every heard before that also sounds amazing.

How do I love thee, you Strathcona Spirits, let me count the ways: Eschewing all flavoured vodka yet making an exceedingly flavourful vodka, easily one of the best vodkas I’ve ever tasted, anywhere and from anywhere. Big bodied. Bold. Expressive of our central albertan wheat and the terroir it flourishes in. A bread basket of a vodka for the bread basket of North America. And then making a big bold low-toned robust gin that can put some hair on your chest, a gin equivalent of left-bank Bordeaux while nearly everyone else out there these last ten-gin-renaissance-years seems enamoured of delicate light floral gins that one might liken to champagne, if I can torture the metaphor. I like those floral gins too, but I strongly believe that Strathcona makes a bartender’s gin, one that performs outstandingly well with amaro and vermouth, and at the end of the day, those are the only gin drinks I will ever order. I mean sure, shake with it all you want. Such a waste. I will avert my eyes. And then aging that gin in virgin oak quarter casks, it’s nuts, I can’t believe Adam was bold enough to try this, I can’t believe how well it worked. A very expensive experiment, and it paid. The BAG is what won me over to Strat, because every other barrel aged gin I had tasted before this one was gross. (I’ve had some other good ones since, but still, most are gross). I will say that, in my own personal opinion, the barrel aged gin is the most finicky of the bunch and requires a true bartender to wield it well. Some of the most fascinating drinks I’ve tried by bartenders using our spirits have been ones with the barrel aged gin. But that’s because it doesn’t behave like gin, it doesn’t taste great in tonic, it doesn’t go well with dry vermouth, so it takes someone who knows how to work intuitively with the oak aspect and carve new paths forward (or just subs it into whisky classics!). I maintain that it makes the best Sazerac riff out there. First virgin oaked quarter casked gin in the world, and a gin suitably big and with a low enough profile to actually benefit from barrelling, none of these herbs or flowers or vegetables that just clash with the natural flavours American oak imparts. And then there is that ruby queen, the Pinot Gin, a lucky stroke of genius. It is easily my favourite of the whole line. Finishing gin in ex-BC Pinot Noir casks means pulling out all the old sticky oxidative pinot living in the staves of the oak, and damn! The way it just melts into the gin as it sits, the gentle toasted french oak nuttiness sneaking in there, the dried cherry and forest floor and cola notes from the wine, all combining with the low baking spice and bitter orange peel profile of the gin, the result is this uncanny sarsaparilla and orange marmalade and cherry dr. pepper aspect that’s as delicious as a sipper as it is beautiful in every cocktail I’ve tried it with. 

And then there are the whiskies. I have been enjoying little samples from the barrel at full strength over the time I’ve worked here and I am always stunned. The belgian yeast was a stroke of genius, seeing as we’re using witbier/hefeweizen hard red spring brewer’s wheat to begin with. I am pretty sure these are the first virgin oaked wheat whiskies, at least from what I have ever been able to find online or asking the various whisky nerds and store owners I encounter in my travels, and a virgin oaked wheat whisky is well overdue. It is a brilliant new category that Strathcona is pioneering, and one that Edmonton is authentically positioned to spearhead, seeing as our Fort Edmonton pioneers were making wheat whisky and topping it with just a splash of rye while our neighbours to the south were drinking straight rye. Wheat is the last of the four major grains to be reevaluated and elevated (so move over malt, corn, and rye) and these Strathcona whiskies are going to be such big bold burly unrepentant whiskies, just the way I prefer. I wish I could have still been around to sell them when they dropped. 

In writing fiction and poetry we have a simple rule: show don’t tell. Any talented salesperson, knowing it or not, has absorbed this rule in sales as well. As the rep for Strathcona Spirits, it would be extremely suspect for me to walk into a place and say: honestly, in my opinion, our distillery is making the best spirits in the province. Even if I cushion that by talking about the other Alberta distilleries I love, it would still ring hollow. Now that I am gone and stand nothing to gain (I have been waiting so long for this), I just want to step up to the microphone and say that I have tasted more Alberta craft spirits than most, and in my honest opinion, Strathcona Spirits are the best, and that is my honest personal opinion. They are full bodied. They are strong in flavour while smooth on the palate. They are inventive. They are interesting. They are dynamic. They are hand made. They are purposeful. And as someone who started championing these spirits long before I worked for them, I maintain that they are patently superb spirits for cocktailing. I would even go so far as to say that they are better as cocktail ingredients than as stand alone spirits, and that is their great advantage. Don’t get me wrong, they are wonderful sipped, but their flavour design is so conducive to playing and marrying well with other bottles and ingredients. I love them. I hold about six other Alberta distilleries in high esteem, sometimes it is all of their line, sometimes just some of it (and may I take a moment to shout out some of the more interesting products: Wildlife Amaro, Burwood Honey distillate, and the Eau Claire Equineox). I still feel like more distilleries need to take more risks and try to invent their way forward. Not in kitschy ways but in fundamental and elemental ways. I will not list the many ways I feel Strathcona does this because this is getting way too long. And I should also mention that I would never speak ill of other craft distilleries because we are not each others’ competition, we are all in this together. Bombay is our competition. Crown Royal is our competition. Grey Goose is our competition. If we can peel even a portion of their drinkers over to Alberta craft, we will all win together. 

I don’t know how much spirit drinking I’ll be doing now that I am moving onto my newest adventure but I know I’ll still be ordering Strathcona drinks off the menu and anxiously waiting for the whisky releases. 

What is your newest path, Joe, you might ask? Well, kind soul still reading this beefy prose in our age of declining attention spans, your old boy Joey Gurba is taking a partnership role in Garneau Block, a fledgling natural wine importing agency! If you know me well, you know I’m obsessed with wine. Gabriella has been kind enough to invite me on board to grow this thing into a juggernaut for wines that are alive and fascinating, and we have five new wineries coming to you over the next eight weeks. Wineries from Mount Gambier (Australia), Maryland (USA), Puglia (Italy), Castilla y León (Spain), and Châteauneuf-du-Pape / Côtes-du-Rhône (France). If you follow me on instagram, rest assured, you’ll see no shortage of coverage. And do follow @garneaublock if you haven’t yet. And, of course, if you don’t follow @strathconaspirits yet, thou must check thyself lest thou wreck thyself. They’re good folks, good good folks, and even in this trying time of layoffs and all, they have been converting the still over to making hand sanitizer and giving it away for free (for as long as they can afford to). If you’re not quarantined, drop by and grab some (inevitable) quarantini supplies and a bottle of free hand sani ASAP (or order from your favourite liquor store, most of them are delivering now). Quick, go, before we are all forced into our houses indefinitely.  

Thanks for reading all this. I’m embarrassed by it on some level, something about it feels a little uncouth, but I have always been a little uncouth and unconventional, right? And since I am not trying to sell any Strathcona to anyone anymore, I’m pressing send and speaking my heart for these guys. Gooooooo Strathcona.

[dresupi]

Holiday Cocktail Prompts!!!!

I’ll be writing these until New Year’s so send them as you think of them! 

They’re short, so a limit of eight per person.

Pick a prompt and a ship, I’ll write a themed short fic for you! (At least six sentences), using the cocktail to sort of... theme the short for you.  They won’t be drinking the cocktails, I’m just using it to kind of... flavor what happens... *wink wink*

Don’t send these to my inbox, use the Google Form:

https://goo.gl/forms/8z2BZDZVSldHXPWU2

Rules:

Choose any ship from any of my fandoms listed below (as long as it’s not on my Will Not Write List):

Marvel (Darcyland, MCU, X-Men, Movies, Netflix, and Comics)

Harry Potter (Films, Books, Marauders, Fantastic Beasts)

BBC Sherlock (Esp. Sherlolly)

Criminal Minds

True Blood (Eric/Sookie or Alcide/Sookie)

Game of Thrones (Only Arya/Gendry, Brienne/Tormund, and Sansa Ships)

Choose a cocktail from the list.  I’ll put the list below, but please use the google form instead of sending them to my inbox, please!  Remember, no one will be drinking these cocktails in the shorts, I’m just using them to flavor the mood! <3 

Ginger Snap (Vodka, Ginger Liqueur, Lemon Juice, Agave)

Candy Cane Cooler (Mint Vodka, Benedictine and Brandy, Half & Half, Crushed Peppermint Candies)

Eggnog

Cherry Champagne Cocktail (Tart Cherry Juice, mole bitters and Champagne)

Sparkling Black and Tan (Sparkling Apple Cider and a Guinness Stout)

Vodka-Mocha Cocktail (Chocolate, Sugar, Espresso, Heavy Cream, Vodka)

Maple Butter Kiss (Vodka, Butterscotch Schnapps, Maple Syrup, Half & Half)

Pomegranate Sangria (Orange Slices, Pomegranate Arils, Pomegranate Juice, Red Wine, Cointreau, Brandy)

Apple Cider Old Fashioned (Apple Cider, Bourbon, Angostura bitters, brown sugar)

Vanilla Dark and Stormy (Dark Rum, Ginger Beer, Lime Extract, Vanilla Extract)

Rumchata Cocktail (Rumchata and vanilla vodka)

Ginger Bee Sting (Fresh ginger, water, honey, lemon juice, and Scotch)

Holiday Hopper (Midori, Green and White Creme de Menthe and half & half)

Moscow Mule (Ginger Beer, Vodka and Lime Juice)

White Christmas Margarita (Tequila, Grand Marnier, Coconut Rum, Coconut Cream)

Fireball Orange Hot Toddy (Whole Spices, Water, Mandarin Orange slices, Fireball Whiskey)

Caramel Apple Hot Toddy (Apple Cider, Caramel Vodka, and Bourbon)

Maple Bourbon Cider (Lemon Juice, Apple Cider, Bourbon and Maple Syrup)

Cranberry Margarita (Tequila, Triple Sec, Lime Juice, Cranberry Juice and Simple Syrup)

Ginger Red Wine Spritzer (Ginger Ale, Red Wine, Cherry Liqueur)

Vin D’Orange Punch (Rose Wine, Vodka, Blood Orange Juice, Vanilla, Cinnamon and Lemon Juice)

Bourbon Cranberry Shrub (Fresh Cranberries, Seltzer, white wine vinegar and bourbon)

Mulled Wine

Champagne Margarita (Tequila, Lime Juice, Triple Sec, Simple Syrup, and Champagne)

Rye Whiskey Switchel (Apple Cider Vinegar, Ginger, Sorghum Syrup, Rye Whiskey)

The North Pole (Whipped Cream, Egg White, Gin, Lemon juice, Maraschino Liqueur)

Hot Buttered Rum

Cranberry Mule (Vodka, Cranberry Juice, Ginger Beer, Lime Juice)

The Grinch (Midori, Lemon Juice, Simple Syrup and a Maraschino Cherry)

Ginger Champagne Fizz (Candied Ginger, Angostura Bitters, Champagne)

Cran-Apple Sangria (Cranberries, Apples, Cider, Cranberry Juice, White Wine)

Marmalade Whiskey Sour (Bourbon, Bitters, Marmalade, Lemon Juice)

Jack Frost (Pineapple Juice, Rum, Cream of Coconut, Blue Curacao, blended with ice)

Gingerbread White Russian (Milk, Vodka, Kahlua, Molasses, and Ginger)

Santa Claus-mopolitan (Vodka, Cranberry Juice, Triple Sec)

French Martini (Pineapple Juice, Vodka, Vermouth, Raspberry Liqueur)

Cider Jack (Applejack Liqueur, Lemon Juice, and Grenadine)

Angel’s Delight (Cream, Triple Sec, Gin, and Grenadine)

Celebration (Cognac, Cointreau, Lemon Juice and Rum)

Hot Chocolate

Mistletoe Martini (Vodka, OJ, Cranberry Tea, Lemon Juice, and Sugar)

Jingle Juice (Cran-Apple Juice, Moscato, Prosecco, Vodka, Cranberries)

Irish Coffee

Candy Cane Vodka Shot (Vodka infused with candy canes)

Cherry Old Fashioned (Cherry Juice, Bourbon and Angostura Bitters)

English Christmas Punch (Dark Rum, Dry Red Wine, Tea and Orange Juice)

Cranberry Mojito (Cranberries, mint leaves, agave, Cranberry Juice, lime juice, silver rum, and club soda)

Gingerbread Hot Chocolate

Cranberry Mimosa (Cranberry and Champagne)

Sherry Martini (Gin and Sherry with a twist of lemon)

[theburgerlist]

🍸Lucy In The Sky With Diamonds. A cannabis cocktail made from CBD oil. Gin, aperol, tangerine, marmalade, citric acid, CBD oil, Himalayan salt, egg white. 📍 @40zerocamden. Sweet, but with a bitter and fresh undertone. Yes, that’s cannabis oil in there. Guaranteed to give you the munchies. . . . . . . #cocktail #cocktails #bar #drink #drinks #martini #alcohol #bartender #photooftheday #mixology #liquor #vodka #gin #thirsty #drinking #cocktailporn #cocktailphotography #cocktailtime #drinkup #cocktailoftheday #cheers #drinkstagram #vodka #oldfashioned #margarita #cbd #cbdoil (at 40zerocamden) https://www.instagram.com/p/BtYzUpVAI_B/?utm_source=ig_tumblr_share&igshid=wt12pzm88uo1

[thekimdelacreme]

Today’s Workout:

Jillian Michaels 6 Week 6 Pack Level 1  Jillian Michaels One Week Shred PM Cardio Denise Austin Sculpt and Burn Body Blitz (Warm Up, Kettlebell-Inspired, Cardio Sculpt, Cool Down) 12 1/2 mile bike ride 2 mile swim 45 minute circuit training

Today’s Food:

Breakfast: Cinnamon toast crunch churros and milk, coffee Dinner: Outback Steakhouse: coconut shrimp with marmalade, steakhouse mac & cheese, bread with butter, 1/2 salted caramel cookie Cocktail: Grapefruit vodka and tonic 2 1/3L sparkling water

[delfinamaggiousa]

11 Easy Martini Recipe Riffs

There are some iconic duos that just make life better. We couldn’t live without the combinations of peanut butter and jelly, wine and cheese, and, of course, dry vermouth and gin. When combined, the latter two ingredients make for a delicate and delicious treat: the Martini.

Martinis needn’t be relegated to fancy nights out on the town. With practice, home bartenders can master the two-ingredient cocktail recipe, and even create their own riffs on the classic drink.

Looking for inspiration? Check out our list of our favorite Martini variations that will keep you sipping all year round.

The Pineapple Breakfast Martini Recipe

As Drake once said, “You can’t drink all day if you don’t start in the morning.” If your goals line up with the rapper’s, or if you’re just looking for a boozy brunch cocktail, this drink is for you. Combine gin, triple sec, pineapple juice, and pineapple jam in a cocktail shaker with ice, and serve with breakfast (or any meal, for that matter).

Pomegranate Lemonade Martini Recipe

This summery sipper calls for equal parts Martini and lemonade. Pomegranate juice balances out the sweetness of lemonade, while the botanicals of gin and a thyme sprig garnish bring an earthy quality to the concoction. Stir all ingredients together, strain into a coupe glass, and pair with warm weather.

L’Orange Martini Recipe

Orange you glad this isn’t a run of the mill Martini? Add orange bitters, orange liquor, and an orange peel garnish to your traditional Martini to bring out the citrusy notes in dry gin. This drink is fruity yet boozy, and is sure to liven up your cocktail hour.

The Grapefruit Gin Martini Recipe

To make this easy-sipping cocktail, replace vermouth with grapefruit juice and add a few dashes of celery bitters to bring in a tart acidity to your Martini. Navy-strength gin stands up to these bold flavors and brings a boozy kick to the concoction. This unlikely flavor combination is sure to keep you coming back for more.

Breakfast Martini Sour Recipe

This recipe doubles as a hangover cure. The combination of gin, lemon juice, orange marmalade, simple syrup, and egg white results in a frothy, sessionable drink ideal for rough mornings. Hair of the dog never tasted so good.

The Lemon Grapefruit Martini Recipe

This sweet, citrusy take on the Martini is the perfect warm-weather refresher. Combine vodka, lemon juice, grapefruit, simple syrup, and ice in a cocktail shaker, and sip on the next sunny day. Garnish with a lemon wheel for a seasonal touch.

Espresso Tim Tam Martini

Need a caffeine boost? This Australian-inspired version of the Espresso Martini mixes Tim Tams — the famous chocolate cookies from Down Under — and coffee for the perfect after-dinner sipper. Combine vodka, coffee liquor, espresso, and chocolate Tim Tams to drink like the Aussies do.

The Rosé Martini Recipe

There’s no doubt that rosé is a summer-drinking essential. In this Martini, the wine replaces gin for a sweeter, low-ABV take on the classic cocktail. Between its pink hue and edible flower garnish, this simple concoction is practically begging you to drink outside.

The Portside Martini

White port replaces vermouth in this crowd-pleasing Martini variation. With only two ingredients, this drink is as simple to make as it is to sip. The bright, lively flavors of this drink are enhanced by its lemon twist garnish.

The Duchess Martini Recipe

This Nordic-inspired cocktail is anything but your typical Martini. Aquavit, bianco vermouth, and sherry combine to create rich notes of caraway and a touch of salinity. Garnish with an orange twist for a hint of citrusy sweetness.

The Rye for Breakfast Martini Recipe

The star of this drink is rye whiskey, which pairs perfectly with rye toast at breakfast time. Combine the dark spirit with lemon juice, blackberry jam, and a pinch of salt for a versatile and unforgettable brunch pairing. Not a fan of blackberry? Feel free to replace it with your favorite jam or marmalade flavor, and make this drink your own.

The article 11 Easy Martini Recipe Riffs appeared first on VinePair.

source https://vinepair.com/articles/11-best-martini-recipe-riffs/

source https://vinology1.wordpress.com/2020/07/16/11-easy-martini-recipe-riffs/

[theworlds50bestcocktails]

Thanks to 🍸 @veermasterberlin • • • • • There was a time I thought Vodka is kinda rough, strong - male spirit. Don’t kill me, it’s not of course. And I don’t know, where it came from, maybe it has something to do with the connotation of Russia and Russian man like to drink Vodka. Today I show you another side of Vodka - the feminine side, fresh, pure and sometimes a bit sour. 🤭 So I chose the ingredients with all the components a woman can have. There are so many shades, sweet like caramel, spicy and hot like chili or smooth like Orange Liqueur. For me as a man it can be difficult to understand or connect all the aspects of feminine thinking and feeling. It is sweet at one moment and sour just a second later. and I love that about cocktails. All the different shades. ⠀ * * * ⠀ “Feminine Side” ⠀ - Mamont Vodka @mamont.vodka - Caramel Chili Syrup - Fresh Pineapple Dill juice - Homemade Yuzu Marmalade - Smoked Bell Pepper Powder - Orange Liqueur - Lime Juice ⠀ ⠀ * * ⠀ ⠀ In A Shaker ⠀ - Add all the ingredients - Add crushed ice - Shake well for 30 sec. - Garnish and Serve ⠀ * *⠀ ⠀ Garnish:- Chamomile, Yarrow, Marigold, Clove, Dill, Smoked Bell Pepper dust. Glassware:- Found in a Flea Market, Berlin Photo © @veermasterberlin Cheers 🥂 ⠀ * * ⠀ #veermasterberlin #vodka #bartender #mixology #vodkacocktail #flowergarnish #glassware #bartenderlife #homebar #craftcocktail #drinkstagram #cocktail #cocktailsathome #tikicocktail #drinking #coktailporn #happygarnish #cocktailphotography #cocktailart #imbibe #cocktailrecipe #garnishgame #holiday #summervibes #travelgram #theworlds50bestcocktails #tw50bc #50bestcocktails #barflixx https://www.instagram.com/p/CCG1XCxIDom/?igshid=gixz7dxm9c6l

[losangelestravelgenie]

✅SANTA MONICA RESTAURANT WEEK

Included: 📞,💲📍

JANUARY 6-12, 2020

2020 MENU

Azulé Taqueria (The Gallery)

1315 Third Street Promenade

Santa Monica, CA 90401

(310)-598-5598

Open Daily

11:00 AM - 9:00 PM

Duck Carnitas Taco Combo

Kumquat habanero marmalade, pickled radishes, Fresno chili. Served with rice, beans and a drink.

$12

Bergamot Cafe

2525 Michigan Ave, #A3, Santa Monica, CA 90404

(310)-828-4001

Open Daily

8:00 AM - 9:00 PM

Avocado, Kumquat and Candied Walnut Salad with Grilled Salmon

Crisp romaine lettuce tossed with fresh kumquats, feta cheese, candied walnuts and topped with a 6 oz. grilled salmon fillet. Tossed with honey white balsamic dressing.

$13.99

BOA Steakhouse

101 SANTA MONICA BLVD, SANTA MONICA, CA 90401

(310)-899-4466

Hours differ

Chef’s Bite

Crispy chicharrón with kumquat marmalade, wild rice, cured egg and achiote

$6

Calabra

Koji Fried California Quail

Kumquat and Calabrian chile sweet and sour, cilantro and mint

$18

Chinois On Main

Quail with Pineapple & Kumquat Sauce

Crispy glazed quail with grilled pineapple and kumquat sauce

$29.50

Colorado Kitchen

2501 Colorado Ave, Suite 120, Santa Monica, CA, 90404

(424)-330-3150

Monday-Friday 7:30AM-10:30AM & 11AM-2:30PM

Rosemary & Kumquat Focaccia Sandwich

Roasted pork, provolone, herb aioli, pickled onions, kumquat Giardiniera. Served with baby lettuce side salad with kumquat vinaigrette.

$11.50

The Curious Palate

Spicy Broccolini

Sautéed broccolini and water chestnuts topped with house candied kumquats and a Thai chili anchovy sauce

$10

Dolcenero Gelato

2400 MAIN STREET A3, SANTA MONICA, CA, 90405, UNITED STATES

(323) 540-6263

Sunday-Thursday 12:00pm-10:30pm

Friday and Saturday 12:00pm-11:30pm

Kumquat Sorbet

Creamy, soft, tender and citrusy sorbet

$5

The Dudes’ Brewing Company

395 Santa Monica Place, #304

Santa Monica, CA 90401

(424) 271 - 2915

Monday-Wednesday 12pm-10pm

Thursday-Friday 12pm-11pm

Saturday 11am-11pm

Sunday 10am-10pm

Goat Cheese Crostini

Herbed goat cheese topped with kumquats on toasted house made bread

$5

El Cholo

1025 Wilshire Blvd Santa Monica CA 90401

(310)-899-1106

Mon-Sat 11:00 AM - 11:00 PM

Sun 11:00 AM - 9:00 PM

Fish Tacos with Kumquat Salsa

Pan-seared Mahi Mahi with kumquat salsa on handmade corn tortillas

$18.95

Élephante (note: restaurant will be closed January 7 & 8)

https://www.google.com/search?q=elephante+santa+monica&ie=UTF-8&oe=UTF-8&hl=en-us&client=safari#

Kumquat and Fennel Salad

With taggiasca olives, arugula, red onion

$16

Fia

2454 WILSHIRE BLVD

SANTA MONICA, CA 90403

(424) 280 - 4196

MONDAY - FRIDAY : 5 PM - 12 AM

SATURDAY : 11 AM - 2:30 PM & 5 PM - 12 AM

SUNDAY : 11 AM - 2:30 PM & 5 PM - 9 PM

Roasted Duck, Spiced Turnips and Poached Kumquats

$46

FIG Restaurant at Fairmont Miramar Hotel & Bungalows

Charred Carrot Salad

Weiser’s charred carrots, JJ Lone Daughter’s avocados, kumquat, honey and chipotle

$16

The Independence

205 BROADWAY, SANTA MONICA, CA 90404

(310)-458-2500

BRUNCH: 10:30AM - 3PM, Sat - Sun

LUNCH: 11:30AM - 3PM, Mon - Fri

DINNER: 6PM - close, Everyday

AFTERNOON DELIGHTS: 3PM - 6PM, Mon - Fri

HAPPY HOUR: 3PM - 6PM, Mon - Fri

King Salmon Tartar

Cucumber, avocado, kumquat

$16

Spiced Kumquat Whiskey Smash Cocktail

$12

Kye’s

1518 Montana Ave.,

Santa Monica, CA 90403

(310) 395-5937

Open M - F 10AM - 8PM, S & S 11AM - 7PM

Kumquat Fruity Boba

Kumquats, coconut milk, Harmless Harvest Raw Coconut Water, preservative free boba, Medjool dates and vanilla

$8

Lanea

(424) 265-7437

LOCATION

217 Broadway, Santa Monica, CA 90401

HOURS

monday - thursday 5p–late

friday 5p-2a

saturday 11a–2a*

sunday 11a–late*

Kumquatargarita

Cazadores blanco tequila, Clement liqueur d’orange, citrus, house lime salt, muddled kumquat

$12

Little Prince

2424 Main St

Santa Monica, CA 90405

(310)356-0725

Dinner Sun - thurs

5:30pm-10pm

Dinner Fri + Sat

5:30pm-11pm

Brunch Sat + Sun

9am-3pm

Pumpkin Toast with Burrata, Kumquats and Pumpkin Seed Crumble

Seasonal farmers market pumpkin and notes of citrus on Clark Street Bread sourdough from the wood oven

$17

Little Ruby

109 Santa Monica Blvd

Los Angeles, California

(424)322 8353

Whipped Ricotta Toast with Kumquat Honey

$10

The Lobster

1602 OCEAN DRIVE

SANTA MONICA, CA 90401

(310) 458-9294

SUNDAY - THURSDAY: 11:30AM-10:00PM

FRIDAY - SATURDAY: 11:30AM-11:00PM

HAPPY HOUR (MON-FRI): 3PM-6PM

Kumquat Upside Down Cake

With whipped mascarpone and blueberry compote

$10

Longitude Bar + Restaurant at Le Méridien Delfina Santa Monica

Seared Duck with Candied Kumquats + Chef’s Choice Dessert

Pan-seared duck breast, candied kumquat with braised endives, in kumquat sauce and blueberry duck jus. Dessert included.

$68

Lunetta All Day

2420 Pico Boulevard Santa Monica, CA 90405

(310)-581-4201

Mon - Sat 8:00 AM - 9:00 PM

Sun - 8:00 AM - 3:00 PM

Tacos with Kumquat Salsa

Grilled Spanish octopus tacos, pasilla rubbed carnitas tacos, Wagyu steak tacos, marinated Jidori chicken tacos; all are served with a pineapple kumquat salsa & house made tortillas

$12 – $16

Lunetta

Duck Confit

Glazed baby turnips and kumquats, orange vanilla sauce

$19

Margo’s

Kumquat Roasted Chicken Breast

Roasted chicken breast, kumquat jus, green olives, Cipollini onions, roasted root vegetables

$29

Kumquat Margarita

Tequila, kumquat jus, lime juice, Cointreau

$16

Massilia

Pear & Kumquat Salad

Arugula, avocado, snap pea, quinoa, pomegranate seed

$13

Meat On Ocean

Duck Rillettes

With kumquat preserves and goat cheese

$14

Michael’s Santa Monica

Baja Style Wild Yellowtail

Crudo of diced, wild, inada (baby yellowtail) set in an aguachile sauce made of market chiles and kumquats, garnished with sliced kumquats, radishes and cilantro

$13

Obicà

Kumquat Mojito

Mint leaves, kumquats, fresh lime juice, simple syrup, white rum, club soda

$15

Red O Taste of Mexico

Spiced Kumquat Hot Toddy

Whiskey, cinnamon, cloves, kumquats

$12

Rosti Tuscan Kitchen

Kumquat Marmalade Flat Bread

Flat bread with gorgonzola cheese, mozzarella cheese, kumquat marmalade spread, heirloom cherry tomatoes, arugula and fresh burrata cheese on top

$16

Scoops Ice Cream & Treats

Kumquat Caramel Date Ice Cream

Hand-crafted ice cream made with fresh organic kumquats, Medjool dates and a lightly salted caramel swirl

$6 single scoop, $8.50 double scoop

Seaside on The Pier

Kumquat Glazed Salmon

With kumquat roasted parmesan potatoes and mixed vegetables

$20.95

Kumquat Kombucha Margarita

$14

California Kumquat Salad

Mixed greens, kumquat agave vinaigrette, kumquats, feta cheese, pistachios, sun-dried tomatoes, avocado

$14.95

Socalo

Salmon Poke

Kumquat ponzu, serrano, cucumber, rice, fennel and sesame seeds

$16

Sonoma Wine Garden

Moulard Duck Breast

Pan-seared with preserved kumquat jus, Meyer lemon infused celeriac puree

$28

Kumquat Lemon Drop

Tito’s Vodka, St. Germain, lemon, Fair Kumquat Liqueur

$12

Stella Barra Pizzeria & Wine Bar

Baby Greens and Shaved Fennel Salad

Tossed with Tropea onions, Sicilian capers, kumquat vinaigrette

$14.95

Sushi Roku

Fluke Kumquat Sashimi

Thinly sliced sashimi topped with kumquat jam and yuzu vinaigrette

$12

Tiato

Winter Kumquat Salad

Roasted Brussels sprouts, kale, red cabbage, grapes, red onion, walnuts and ginger kumquat dressing

$12

Upper West

Curry Spiced Butternut Squash

Fennel chow chow, pea tendrils, kumquat marmalade, lime

$11