Tag Archives: california

March 17, 2013 · 12:20 pm

Drink of the Week and 100th Post!

Gaelic SourGaelic Sour

  • 2oz Jameson Irish Whiskey
  • 3/4oz Lemon Juice
  • 3/4oz Orgeat
  • 2 dash Angostura Bitters

Garnish: Lemon Wheel

It’s that time of year again… ST.PATRICKS DAY! Also known as ‘An excuse to get drunk on Irish Whiskey and beer day!’. Every year I have been in America I have ended up more and more intoxicated on this day, moreso I think than I ever was in the UK.  The Americans (well Californians for sure) love this holiday and celebrate with Irish themed drinks, Green colored beer and clover designs all over the city.

Today FutureGreg and I are dressed in green and heading down to Townhouse in Venice Beach for their Irish themed events.  They have Irish bands playing, an Irish stew, Punch bowls and the above drink on sale all day. If you are in the neighborhood I suggest you join us.

The above recipe is a delicious Whiskey Sour with a subtle twist using the orgeat. It is sweet, flavorful and simply delicious. If ‘Irish Car Bombs’ aren’t your thing this drinking day, this is a great option instead.

On a completely different note, this is my 100th post on The Fussy One!!! Seems only fitting that a blog about alcohol would have it’s 100 post on a national drinking day :)

Everyone have a great time today and be safe!

Remember: DO NOT drink and drive!!!!

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January 25, 2013 · 3:13 am

Drink of the Week

The Fussy One Cocktail

The Fussy One

  • 2oz Rum Blanco
  • 3/4oz Lime Juice
  • 3/4oz Vanilla syrup
  • 3/4oz Fresh Beet juice

Garnish: Lime wheel

Next week sees some big achievements for me. On Monday 28th January I will have been living in the States for 5 years…then on 30th January I will be celebrating my 1st ‘Bloggerversary’.  Yep, this little blog will be one year old on Wednesday!

The above drink recipe was created lovingly by my Beverage consultant boyfriend Greg Bryson, as a nod to me…and my fussiness! This drink is nothing short of delicious, and perfectly fits my personality.  The use of beet juice gives it an almost healthy taste and vegetive flavors, for some reason the beet reminds me of carrots at times too.  When Greg first met me (read about me) I would never have eaten a vegetable by choice, so incorporating it in a drink with my namesake is pretty smart and somewhat amusing.

This drink has everything I love combined. It has Rum as the base (my favorite), it’s Sweet, Strong, Pink, Fruity and Girly. (Add a dash of crazy and it would be describing my personality!)

In essence this drink could be described as a Vanilla Beet Daiquiri, but I prefer to call it by it’s new name… “The Fussy One” :)

Head on down to Greg’s new Venice location of Hostaria Del Piccolo on Wednesday for a drink to celebrate. Greg will be making this recipe as well as loads of his other creations, it’s going to be a fun night.

A big thanks to all my readers, keep following and commenting. I love your suggestions and feedback!

Here’s to many more years of eating, drinking and blogging…

The Fussy One xx

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November 12, 2012 · 3:06 pm

SugarFish

SUGARFISH
1345 2nd Street
Santa Monica, CA 90401
 
Phone: 310 393-3338

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This week I wanted to write about a restaurant that is always consistent, seeing as recently I keep finding places I love (and write about) have changed their menus a week later (to keep up with trends) and the items I craved have been taken off! :( I do understand that some foods are seasonal but it’s so hard for someone like myself (fussy) to find a dish i’ll eat at all, so once I have done it’s even more distressing to not be able to get the same meal again on the next visit.

Anyway, I have been coming to SugarFish for over a year now, and their quality of food has always been above and beyond. They also never change their set menu (hooray!), which is what I’m going to cover in this review.

A lot of people tend to be very shocked that I am a huge sushi lover, and I have to admit I don’t understand it myself.  The fact that I never used to eat anything other than pasta, and now regularly enjoy raw fish is a somewhat dramatic leap. Yet, for some reason, it is a genre of food I really enjoy.  I have always liked smoked salmon, so when I first went to a sushi restaurant I tried the salmon sushi and found that the  raw salmon is a similar consistency to smoked, which didn’t bother me at all. From eating salmon sushi, I eventually branched out to trying other light fish like ‘yellowtail’ and ‘halibut’ although I never found myself wanting to try tuna. For some reason the smell of tuna really bothers me (well canned tuna anyway) and for the longest time I couldn’t get my mind set out of that.

Anyway, walking in to SugarFish about a year ago, my boyfriend (FG) and I didn’t know what to expect.  The place itself is small with bamboo style wood everywhere and plants on one of the side walls. They don’t take reservations so make sure you arrive well in advance of when you want to eat, because they do fill up quickly. We had been told repeatedly by people that they make ‘great sushi’ but our understanding at the time was limited and we really just thought, ‘it’s just rice and raw fish, how good can it be’. How little did we know!

Chef Kazunori Nozawa is a Japanese Chef who has been working with sushi since he was 15 years old.  When he came to America he started Sushi Nozawa in Studio City, California with the aim to get Americans out of the thinking of extravagant rolls and back to the no-frills basics of what Japanese sushi really is, very simple yet exceptional quality seafood.  Sushi Nozawa closed this year (2012) but the SugarFish chain continues his philosophy and the ‘Trust Me’ set menu is similar to one at the original Sushi Nozawa location.

The ‘Trust Me’ set menu is the one we always get, not just because of it’s value for money ($29.50 pp) but because it has a nice range of dishes within it.  The first item is the Edamame.  Plain, simple and nicely chilled with a little salt but not too much.

Next is the tuna sashimi. Now, as I said before, I never wanted to try tuna but on my first visit to SugarFIsh I felt obliged to try it as it was part of the set menu and they don’t bring the next dish until the one you have is finished!

So worth it, WOW this dish is good. The sauce is divine.  It is slightly sweet like a ponzu sauce but a little more citric and sharp on the tongue. The scallions on top gives a nice change in texture to the moist soft flesh of the fish. Yummy.

What immediately stood out to me was how ‘non-fishy’ it tasted, in fact all the dishes at SugarFish have that same quality and it’s because they use the freshest fish daily, never from frozen.

Next come 4 little sushi pieces, two of albacore and two of salmon.  The Albacore on my most recent trip (last night) was exceptional. It had the softest texture and melted in the mouth, there was a subtle sweetness to it and the cold fish over warm rice made for a really delicious combination.

The salmon was also flavorful but I have had salmon sushi so much now, I find it dull in comparison to the other options.

Next dish was the Yellowtail sushi (2pieces) and Halibut sushi (2pieces).The Yellowtail was the lightest in flavor but it had a nice texture and was clearly very fresh and slightly firm.  The Halibut had a citric almost spicy tasting sauce added to it, which paired beautifully with the flavors of the fish itself. Another two great sushi pieces.

I should mention, they do give soy sauce and wasabi on the side but we often find ourselves not using it at all because the fish flavors really speak for themselves.

The Toro roll came out and our waitress told us it is best enjoyed whilst the seaweed is nice and crispy. I have to admit, i’m not a big fan of seaweed wrapped rolls usually but this one was good… Soft moist chilled toro inside warm rice with a crispy seaweed shell.

The Blue hand crab roll was the last item to come out, and the crab was almost creamy in texture. It was very cold crab meat which is an odd sensation against the warm rice but seems to work and this is apparently the true Japanese way of preparing sushi.
After the crab roll you’re all done off the set items, occasionally they have a special of the day they feature instead or as well as.  There are also other set menus (a larger and lite version) or you can order off the general menu, but value wise and selection choices makes this particular set option our favorite.  All the dishes appear tiny (by Western standards) but the leisurely timing in which the items are brought to the table somehow fills you up and we feel very satisfied every time we eat there.

On our last visit we also enjoyed a nice bottle of Nigori Sake called ‘Sho Chiku Bai’ which was creamy, silky and mildly sweet. It paired beautifully with our dinner and I highly recommend.

Food rating gets 5 out of 5 platters

I’m yet to have a bad experience here, so they get full marks!  It sounds obvious, but it makes SUCH a difference when seafood is so fresh. I always thought I knew good sushi until I came here, now I won’t go anywhere else. Their consistency of both quality and taste makes them one of the best sushi places I have ever been to and although the service can be slow at times, the staff are all very friendly and helpful so they don’t lose marks their either.  If you like good sushi then this is certainly a restaurant you should check out.

The Santa Monica location is the one we personally know and love, but SugarFish have a number of venues now, so look on their website for the closest one to you.

Enjoy!

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October 26, 2012 · 10:04 pm

Drink of the Week

Acero

  • 2oz Rye
  • 3/4oz Lemon juice
  • 3/4oz Maple Syrup (Organic Grade B)
  • 1 Egg white

Garnish: Bacon piece

This drink was created by Greg Bryson for the new Fall menu that just rolled out at Hostaria Del Piccolo in Santa Monica (it will also be featured at their new location in Venice, which opens next month). The recipe was inspired by a drink called the Woodstock, which uses Gin as the base, orange bitters, Maple and Lemon juice.  I couldn’t find ANY notable history on The Woodstock i’m afraid, however the history of the Acero is simple. Greg wanted a drink using Maple Syrup for his Fall menu and after several variations found the above combination of ingredients to be the best! Hostaria Del Piccolo is an Italian Restaurant, therefore they named the drink ‘Acero’ which means ‘Maple’ in Italian.

I love this drink because it’s deliciously sweet, has a creamy texture from the egg white and the lemon balances with the Rye and Maple flavors perfectly.  The bacon garnish tastes great too, and the sweet salty pairing is a great combo.  It basically has a Whiskey Sour taste to it, only more autumnal because of the maple syrup.

I am told it does make a difference with the kind of maple syrup you use, Greg specifies to use Organic Grade B because other grades can end up being too sweet and throw the balance off.

Have a go making this at home (a great option for Thanksgiving dinner) or if you’re in Los Angeles, make a point to head over to Hostaria Del Piccolo in the coming months to try this and other great new drinks off of their menu.

ENJOY!

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October 12, 2012 · 1:41 pm

Drink of the Week

The Vintage Cosmo (Original Cosmopolitan)

  • 2 oz Gin
  • 3/4 oz Cointreau
  • 3/4 oz Lemon Juice
  • 5 raspberries

Shake and strain in to a coupe (this photo is in a martini glass, but you get the idea!)

Garnish: Orange Peel

This is a drink I have wanted to write about for a while, because it is one of my favorites yet not many people know of it. First off, this is the original ‘Cosmopolitan’ drink, not the version you see the girls on Sex and the City sipping, not the version most would assume a Cosmo to be (Vodka, Lime, Triple Sec and Cranberry) but a totally different drink that happens to have the same name!

This version was first seen C.1926 and was published in ‘The American travelling bartenders guide’ 1933, obviously long before the eighties version took precedence.  The Cosmo we know today is in no way related to the above version,it is merely a different publication of the same name, the inventor of this drink (still debated, so i’m not listing who it is) obviously didn’t realize they had a created a drink that already had the title.

I love this drink not just because it has Gin, which I prefer greatly to Vodka, but the cointreau, raspberry and lemon makes it a citrusy, subtly fruity and tart drink.  It is balanced and appeals to the masses. You can sweeten it with simple syrup, but the cointreau gives it a decent sweetness to begin with. I highly recommend trying the recipe at home (so easy to make), but if you are in Santa Monica this weekend I strongly suggest you pop in to Bar Chloe on 2nd and Broadway and order this drink from Head Barman Greg Bryson.

Why this weekend in particular? Well, sadly Greg aka Futuregreg (aka my boyfriend!) is pouring his last drink there this Saturday, 13th October 2012.  There will be many regulars, friends and family there for his last shift so definitely come on down for the fun occasion.

Greg has had to walk away from his beloved Bar Chloe to continue his Beverage Consulting full time at Hostaria Del Piccolo (new Venice location opens this month).  For those that don’t know Greg personally, he is someone you certainly should meet. Not only is he funny, cute and charming (yes, I am somewhat bias because he is my sweetheart) BUT he is exceptionally talented at his chosen craft and his knowledge of  ’old school drinks’ history never ceases to amaze me, he executes drinks beautifully and has created some truly delicious concoctions of his own.

You will be seeing great things from him in the near future, guaranteed. :)

Come have a drink (or buy him a shot!) to see him off this Saturday, I look forward to seeing everyone there. Good luck at the new job Futuregreg, I know everyone at Bar Chloe will be very sorry to see you go.

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September 17, 2012 · 9:13 pm

Drink of the Week

Between the sheets

  • 1 oz Rum
  • 1 oz Brandy
  • 3/4oz Cointreau
  • 3/4oz Lemon Juice

Garnish: Lemon Twist

Shake and strain in to a Martini glass.

I love the name of this drink just as much as I enjoy the flavors.  It’s basically a Side Car with the addition of Rum, which is probably why I prefer this version.  It is a very easy-to-drink, balanced and tasty beverage.

I had assumed this drink was a pretty recent creation, but from what i’ve been able to find out it was actually invented by Harry MacElhone, bartender at Harry’s New York Bar in Paris, in the 1930’s.  There is some debate that it originated before this in 1920s London, but the name ‘Between the sheets’ appears first in the Paris bar, so this is the one i’m sticking with! If someone believes this to be incorrect, please get in touch because i’d be interested to hear other thoughts on the matter…this is one of the first drinks i’ve tried to research and not been able to find that much information on.

Anyway, this is certainly a strong (has 3 different liquors) but refreshing option for hot summer days. As the heat wave continues here in Los Angeles I will continue to order this until the Autumn arrives! :)

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August 27, 2012 · 1:05 pm

Crafted to perfection

Craft
10100 Constellation Blvd.
Los Angeles, CA
90067
310.279.4180 
 

Monday date night last week led us to a restaurant just minutes from our house, yet neither my boyfriend (FG) or I had been there before.  The list of drinks and food on offer all looked appealing and appetizing, and the decor of the bar area was inviting and warm when we entered. We decided to sit at the CraftBar which is separate from the restaurant itself and has a different food menu, but we decided to mix and match and got a few bar menu items and then our entree from the regular restaurant menu.

FG informed me that the “Craft” team pay a purveyor a lot of money just to travel the country in search of the best produce for all three of their locations. Only the best, organic, fresh and seasonal products are used so the menu changes constantly with what is and isn’t available.

Front Porch: Buffalo Trace Bourbon, Peach, Lemon and Iced Tea $11

I started the night off with the ‘Front porch’ drink after our bartender (Scott) pointed out that peaches were at their best right now. It was wonderful, like a deliciously peachy ice tea with bourbon! It was sweet, strong and fruity.

FG had the ‘Here today… gone amaro’ which was just as tasty as the name was imaginative!  FG best described it as a Manhattan with a subtle sweet bitterness at the end. Rabarbaro Zuca is an amaro made with Rhubarb, which I have only seen on a menu once before, ironically in my boyfriends drink ‘Maguey after Amaro’. I like it when places use unusual ingredients though.

Here Today…Gone Amaro: Old Overholt Rye, Chai Tea infused Carpano Antica Vermouth, Cio Ciaro and Rabarbaro $14

FG was intrigued by the number of Amari they had on the back bar, including the Cio Ciaro (he’d never heard of) which he sampled and described as having a burnt caramel flavor with a slow bitter finish.  Craft also makes a home made velvet falernum which was delicious, sweet and zesty.

Negroni Mio: Aviation Gin, Campari, Americano, Cocchi Vermouth di Tornio, Prosecco & Strawberry. $13

FG’s second drink was the Negroni Mio, this was a good drink, but not great. It sounded amazing on paper (they barrel aged the Negroni then bottle age it with strawberries), but the flavors really came through as simply a Negroni with aperol.

Many of the food options looked interesting but we started with the cheddar hush puppies that came with a smoked maple syrup to dip in. Delicious maple flavor from the sauce altho the puppies had little spicy kick to them.  The cheese didn’t come through for me but still the dish was very tasty.

Cheddar Hushpuppies & Smoked Maple Syrup $6

The risotto balls were also on the spicy side with a marinara type sauce named romesco, the crispy thin layer on the outside of each ball made them not too rich and another good starter dish.

Risotto Fritters & Romesco $6

They also brought a bread basket out with delicious breads in.  The dark loaf was incredibly different and hearty. In fact Scott gave us an extra loaf to take home, as he informed me it is the perfect bread to make french toast with the next day.  I loved the wooden box the bread came in too, the presentation of all the dishes was exquisite and although this was a slightly more expensive place than we’d usually go just for monday date night, it became clear very quickly why they deserved to charge so much.

For our main course we agreed on a steak (like always!) and decided to share the dry aged sirloin. When it arrived I realized just how incredibly large 22 ounces of meat is and worried we’d way over ordered!

We also chose some sides, the sugar snap peas (which i’m really in to recently, so sweet and crunchy) and the yukon puree.  I had wanted a potato but couldn’t decide what kind, Scott had said these were “deliciously decadent.”  Of course, alarm bells should go off when you hear a server/bartender describe something as decadent…it usually means, extremely fatty and high in calories.  We didn’t care though, it was an indulgent night.  

The potato was certainly nothing less than decadent! Creamy, rich and full of flavor.  It was like a very soft buttery mash but still had a lightness to it, I couldn’t eat too much but it paired beautifully with the earthy flavor of the steak.  I’m not sure i’d had dry aged beef before but it gave the meat a much stronger fuller flavor.  The meat came with a bone marrow on the side, which greg emptied out on to a piece of remaining bread.

I think bone marrow is definitely an acquired taste, it reminded me of chicken dripping my mum would keep to put on sandwiches after a roast dinner. Not that it tasted like chicken, it just had a very greasy and fatty texture that reminded me of that.  I didn’t like it at all, Greg devoured the whole bone full.

Roasted dry aged sirloin 22oz $56

Sugar snap peas $11

Yukon Gold Puree $10

To finish we saw the wonderful dessert list but felt too full to get anything (believe it or not, we had at this point eaten the entire steak and sides!!!). Scott brought us some little bites from the pastry chef which included some caramel popcorn and little nectarine upside down cakes.  They were the perfect touch of sweetness to end the evening.

Before we left Scott gave us a little pack of complimentary Craft Granola for the next day. FGs parents went the following week and were given some complimentary Craft muffins, it changes daily what you’ll get but I think it’s such a cute and unique idea to give something like that for breakfast. When we ate the granola the next morning (which was great) it had us remembering our wonderful evening the night previous. Very smart marketing move!

Drinks here get my rating of 4 out of 5 Clover Clubs.

My peach cocktail was fantastic, and FG certainly enjoyed his two drinks also.  Scott was professional and informative behind the bar, and the look of the place was welcoming and attractive.  The only negative of the drinks was the Negroni Mio that wasn’t as flavorful as the ingredients suggested, overall it was a close to excellent bar program. They also had an extensive wine list, for those not as excited by cocktails!

My Food Rating here is 5 out of 5 Platters

Overall this place had it all, relaxing music, a nice chill vibe and excellent professional service.  The food was fantastic, it was different and adventurous without being too overwhelming for a fussy person like myself.  The only negative, which i’m not even sure is fair to give, was the high prices of this place.  I hadn’t expected it to be on the higher end, having said that it really was worth the extra expense. The service really was amazing, and my boyfriends parents decided to go a few days later and had the exact same reaction. For that reason, this is the first place i’m giving 5 out of 5. Watch out Bottega Louie (our most popular location), Craft may soon take over as our favorite place to go for dinner in LA!

All in all, Craft (and Craft Bar) are an excellent night out.  I highly recommend anyone looking for a romantic, quality restaurant in Los Angeles to head there.

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August 16, 2012 · 5:44 pm

Drink of the Week

Guavamiele

  • 2 oz Rum
  • 1 oz Guava juice
  • 3/4 oz Lemon juice
  • 3/4 oz Honey
  • Top with dash of Angostura bitters

I am pleased to report that today is officially ‘National Rum Day’, which just so happens to be my favorite genre of alcohol!  Who knew?!

The above recipe is a wonderfully refreshing and summery concoction created by Greg Bryson and currently available for your tasting pleasure on the summer menu at Hostaria Del Piccolo in Santa Monica.

If you don’t live within reach of Hostaria then I highly suggest buying the ingredients and making this drink at home.  I personally prefer Matusalem Rum in this drink, and that’s what they use at Hostaria. It is a tropical, sweet and really easy to make tiki style drink.

Have a Happy Rum Day Everyone!!!

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June 29, 2012 · 10:42 am

Drink of the Week

Blueberry Thyme

  • 2 oz Gin
  • 3/4 oz Lemon Juice
  • 3/4 oz Simple Syrup
  • 6 Blueberries
  • 2 sprigs of thyme

Garnish: Thyme Sprig floating on top

Muddle the blueberries and thyme in a glass, add the rest of the ingredients then shake in ice and strain in to a cocktail glass.

This drink was created by Greg Bryson, the new Beverage Director at Hostaria Del Piccolo in Santa Monica.  I tried it last week and found it to be absolutely delicious and perfect for the summer.  It is refreshing, sweet and has a gorgeous pink hue from the muddled blueberries.  The thyme gives an interesting scent and flavor to the drink without overpowering it.

I highly recommend heading in to Hostaria Del Piccolo (review coming soon) where you can get this and many other fresh ingredient concoctions on their new summer menu.  On week days you can have it made by Greg himself. Enjoy!

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June 20, 2012 · 5:46 pm

Areal Restaurant

Areal

2820 Main Street
Santa Monica, CA. 90405
310-392-1661

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My boyfriend FutureGreg (FG) and I found ourselves at Areal in Santa Monica recently enjoying another of our Monday date nights.

We sat at the bar, as per usual, and were fortunate enough to have our drinks made by their head barman Rich Andreoli.

A very Happy Hour

We arrived at the tail end of happy hour but managed to order a couple of bar bites and a daiquiri off the smaller happy hour menu before it ended.

We started with the Vegetable risotto, it was creamy but not too rich and had a slight chicken stock flavor to it.  The peas and asparagus were perfectly cooked, not too crunchy and not too soft.

Risotto: Spring peas, asparagus, lemon parmesan $9

Next we had the beef tartar which had a nice light spiciness.  The meat itself was soft, moist and had capers and onions mixed in. It came with hot toasted bread on the side which made a nice contrast with the cold beef.  Both dishes were great options for the price.

Beef Tartar: Fresh herbs, capers, shallots, arugula $8

The Daiquiri was a nice simple classic, it was slightly sour for my tastes but FG enjoyed it and it was a bargain at $6.

Original Daiquiri: White rum, fresh lime juice, sugar $6

More Food…

After the happy hour tasters we ordered off the main menu.  We couldn’t decide between the steak or the shrimp pizza…so naturally, we got both!

The 14oz Rib Eye with vegetables was a great choice, the dish reminded me of Sunday Roast dinners my mum would make back in England.  All the vegetables were delicious, crunchy and full of flavor.

Yes, you heard correctly, the Fussy One (who used to shy away from anything green on her plate) ate a whole plate of veggies… and enjoyed every one of them!  There was Artichoke, Purple Cauliflower, Asparagus, Roast potatoes, Parsnips and Carrots…plus some caramelized garlic and shallot pieces that gave a delicious sweetness to the plate.  It was very very good indeed.

Ribeye: Roasted seasonal vegetables, sautéed garlic spinach, herb butter $38

I had high hopes for the pizza we ordered, however sadly the menu didn’t mention it had chilies on so it was a little too spicy for me.  The pizza base was delicious though, soft and crispy dough with powdered flour on the edges.  I do enjoy a good pizza crust.

Wood Fired Shrimp Pizza: Goat cheese, Roasted garlic puree, Cilantro marinated shrimp $14

Drinks please!

Rich is a great bartender and gave wonderful suggestions for pairings with the food.  He convinced me to try a large variety of drink options,  so we sat at the bar and enjoyed many an alcoholic beverage.  He chose me a great glass of wine to enjoy with the steak which was a nice change from the cocktails too.  I’m not usually a red wine drinker but he gave me a glass of the medium bodied Mondave Cabernet which worked beautifully with the meat, it was fruity with just a hint of oak.

The first mixed drink I ordered was the ‘Secretariat’. It was a nutty, very rich and sweet drink.  It was a little too intense for me at the start of the meal but had a great combination of flavors. The pistachio honey really came through nicely, and worked well with the walnut liquor and bourbon. I didn’t really pick up on the lavender bitters because there were so many other overpowering flavors present. Certainly an interesting option, although i’d personally suggest it as an after dinner drink as opposed to with a meal.

Secretariat- Bourbon, Pistachio honey, Walnut liquor, Sweet vermouth, Lavender bitters $12

FG tried the ‘Single Village Fix’.   He certainly enjoyed it, mainly due to the Mezcal, which has become one of his fast favorites recently. The drink itself had a fair amount of sweetness to it from the pineapple gomme (which is basically a syrup) but the smoky mezcal flavors were the most overpowering part of the drink and not really my style.

Single Village Fix- Mezcal, Fresh lime, Pineapple gomme $12

I so wanted to like the Cameron’s Kick, because all the ingredients are things I enjoy.  The orgeat was very light, so the drink itself was pretty strong and I didn’t like it as much as I thought I would.  FG enjoyed it a lot and described it as balanced but strong. I’m just fussy it would seem…haha who knew?! :)

Cameron’s Kick- Scotch, Irish Whiskey, Fresh lemon, Orgeat $12

The ‘Infante’ was the only drink that I honestly had no interest in trying because I’m not exactly a tequila fan but FG and Rich convinced me to give it a go at least.  Of course, it turned out to be my favorite drink of the night.  The tequila wasn’t overpowering at all and the rose water mist and nutmeg on top gave a great nose.  It was balanced, refreshing and delicious! I highly recommend this drink.

Infante- Blanco Tequila, Fresh lime, Orgeat, Rose water, Nutmeg $12

Sweet tooth

Dessert was just utter decadence. We were so full from food and cocktails that we boxed up half the pizza, but somehow Rich convinced us to try the  ice cream sundae! This is definitely not correctly advertised, ice cream sundae sounds kind of boring when you see it on the menu…but if you knew how good it was you would get this in a heartbeat.  It’s a home made toasted marshmallow ring for the base, butter pecan, chocolate and vanilla ice cream in the center then topped with cream, nuts and bourbon caramel sauce. ARE YOU KIDDING ME?!

This was beyond delicious, the marshmallow wasn’t overtly sweet and had a soft almost whipped texture to it.  The ice cream was creamy, (butter pecan happens to be my favorite flavor) the bourbon caramel sauce wasn’t overpowering it just blended nicely with all the other ingredients and the toasted hazelnuts gave a nice texture.  What a dish!

Ice Cream Sundae for two: Bourbon caramel, chocolate sauce, toasted hazelnuts $12

Just when we were about to explode, the pastry chef brought us a Pavlova to try! She told us that she makes sure the house made meringues remain chewy, so we had to have a taste.  Sadly the meringues on this occasion came out a little on the crunchy/dusty side…however the intension was there and i’m sure if we ordered it another time it would be as its intended. The whipped goat cheese was a great accompaniment to the berries on top.

Pavlova: Chewy meringue, Whipped goats cheese, Seasonal berries $9

Time for some Ratings

The food was a solid 3.5 before the dessert came out, but the ice cream sundae bumped it right up to 4 out of 5.

If you can only order one item, get the sundae!!!  The rest of the food was all very good as well, the risotto and Steak were my favorites and if it wasn’t for the chilies the pizza would have been excellent also.

I’m giving the drinks at Areal 4 out of 5 also.

All the cocktails were executed well, Rich was chatty and friendly and is a man who clearly knows his craft.  I liked that he suggested things to try and asked me what spirits I prefer so he could make a drink accordingly, it made the whole experience more personal.  I found some of the drinks sometimes aired a little on the sour side for my tastes, but seeing as I usually go for diabetic sweet they are probably fine for most people!

I highly recommend this restaurant and i’m sure we’ll be back soon. The courtyard has fairy lights everywhere and looks beautiful.  The whole restaurant has a romantic and attractive atmosphere, the bar is well stocked with lots of interesting bottles and liqueurs (some we’d never seen before) and the background music they play is great. Soft rock and chill songs by bands such as Oasis, Red Hot Chili peppers, Snow Patrol and Cold Play (all my favorites!).

All in all a great night out. Shame about the $68 parking ticket that awaited us, we were having such a good time we forgot to feed the meter!

Oops… still well worth the night out though :)

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May 31, 2012 · 11:04 pm

Drinks fit for a Queen!

umm…No. Not that Queen.

That’s Better… I give you, Queen Elizabeth II

This week-end the Brits, Aussies and Canadians, (and many others) will be celebrating the Queens Diamond Jubilee.  Several people (mainly my American friends) have asked me in the last few days what this actually means…so for those who don’t know, let me enlighten you.

On June 2nd 2012 it will be 6o years (yes, you heard correctly…60 years!!!) since Queen Elizabeth II took over the throne.  This is a huge accomplishment and quite a rare feat, her reign is actually the second-longest for a British monarch; only Queen Victoria has reigned longer (so far).  Queen Elizabeth II ascended to the throne at age 25 after the death of her father, King George VI and was crowned as Queen of the United Kingdom, Canada, Australia, New Zealand and Other Realms and Territories on June 2, 1953 in the first televised Coronation service.

Sticking to my websites theme of Mixology and recipe history, I thought it would be a nice idea to put up some drink ideas to mark this momentous occasion.  There are many parties that will be going on throughout the World this week-end, and I know my family and friends in the UK will be relying on me to give some drink suggestions…so here we go.

Photo Credit: spiritedentertaining.com

Diamond Fizz

  • 2 oz London Dry Gin
  • 1 oz fresh lemon juice
  • 1 tsp Powdered sugar
  • Fill with Chilled Champagne

Shake and strain ingredients in to a highball glass with ice, then fill with Champagne.

This drink works for two reasons, it has the perfect name to match the Diamond Jubilee year and it has champagne in it, which is the classic celebration tipple of choice!

Also known as a Champagne Fizz, this drink is similar to the classic Gin Fizz although it uses Champagne rather than soda water.  It follows the fizz characteristic of being served over ice, which is unusual for a champagne beverage.

The first printed reference to a fizz (spelled “fiz”) is in the 1887 edition of Jerry Thomas’ Bartender’s Guide, which contains six fizz recipes including the Ramos Gin Fizz (A great Ramos Gin Punch Recipe can be found by clicking here.) The above recipe makes for a nice and refreshing celebratory drink.

The Coronation Cocktail

  • 3/4 oz dry vermouth
  • 3/4 oz sweet vermouth
  • 3/4 oz applejack or apple brandy
  • dash of apricot brandy

Pour the ingredients into a mixing glass with ice cubes. Stir well. Strain into a chilled cocktail glass.

There couldn’t be a more fitting drink name for this occasion than The Coronation Cocktail.  There are a few variations out there with the same name, however this is the one I found to be the most ‘Classic’ in it’s history as it comes from The Old Waldorf-Astoria Bar Book by A.S. Crockett published in 1935.  

It is a vermouth drink from the old days of bartending and really simple to make. It won’t appeal to everyone, but for those who like a strong ‘stiff upper lip’ kind of drink, this is the one to choose.  It does have some sweetness from the apple brandy and a friend mentioned that a dash of peach bitters works well in it also.

Photo Credit: Telegraph

Jubilee Punch

  • 35ml Bombay Sapphire Gin
  • 25ml home-made grapefruit-orange sherbet (see below)
  • 15ml fresh lemon juice
  • 10ml Orgeat syrup
  • 30ml Earl Grey tea
  • Champagne to top up

Combine the ingredients and shake over ice, top up with champagne.

The grapefruit-orange sherbet is made by mixing 200g sugar, 100ml pink grapefruit juice, the zest of an orange and a grapefruit, then simmering until the sugar is dissolved. Double strain and allow to cool completely.

Please note: This recipe provides the British measurement of ml, if you wish to have the recipe in US oz feel free to message me and I will give you the alternative.

This is clearly a complicated recipe to create at home but I wanted to include it because it’s creator is Erik Lorincz, head barman at America Bar at The Savoy Hotel in London.

When I was last back home in the UK, my boyfriend and I went to America Bar and had a wonderful experience. The drinks were balanced, the staff were knowledgable and the place itself was simply, beautiful.  The bartenders all wear suits there, the glassware is made of crystal and the overall feel of the place is classic, formal and elegant. I read that it was at The Savoy Hotel that Princess Elizabeth (before she was Queen), was first seen in public with Prince Philip in 1946. That summer, Prince Philip asked King George VI’s permission to marry his daughter. They married later that year…  isn’t history interesting!?

Photo Credit: Beefeater Gin

Beefeater Garden Party Punch

  • 3 parts Beefeater London Dry Gin
  • 3 parts sparkling English wine
  • 2 parts good quality pressed pear or apple juice
  • 1 part fresh lemon juice
  • 1 part elderflower cordial
  • 1/2 part sugar syrup
Garnish: Pear and apple slices.
 
Serve in a punch bowl over a large ice block

This last recipe is one I came across when googling the term ‘Jubilee drink ideas’.  I found out that Beefeater Gin has teamed up with mixologists Nick Strangeway and Dre Masso to create cocktails and punches to celebrate the Queen and her jubilee milestone.

This recipe looks the best to me and although I have not yet tried it, I think it sounds tasty and is the one I plan to make this coming week-end.  I love Elderflower in any drink with apple, so I think this recipe will have a very fresh and floral quality that is reminiscent of England.  Yet another drink ideal for the occasion and a punch is always a great option for large parties.

To all my fellow Brits who plan to celebrate this week-end, to my Fussy One followers and to everyone who plans to try one of the above cocktails… Enjoy, Be safe,  and as we say in England… Bottoms Up! :)

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May 26, 2012 · 12:15 am

Sprinkles Ice Cream!

Ice Cream
9631 South Santa Monica Boulevard,
Beverly Hills, CA 90210
 

“I scream, You scream, We all scream for Ice Cream!”

Having only just reviewed the Sprinkles ATM a few months ago, I was shocked to discover yet another new addition to the Sprinkles portfolio.  ’Ice Cream’ is the latest sweet tooth’s dream on Beverly Blvd.  The grand opening was yesterday so I anticipated a long line but was pleasantly surprised to see it wasn’t overly busy.

Entering a white room I saw the ice cream and topping choices listed on the wall beside me. The inside is certainly attractive (in true Sprinkles style) with red calligraphy scribble style writing on the ceiling. The only negative about the appearance is the menu placement which seems awkward in its positioning.  When a line forms inside it’s hard to see the options because they aren’t written anywhere else in the building, just on the side wall as you enter.

Sprinkles ice cream is handcrafted using Straus organic dairy and i’m told the flavor options vary daily.  This particular trip the options were: Red Velvet, Chocolate Chip, Butter Pecan, Vanilla Bean, Coffee Fudge Almond, Pistachio, Dark Chocolate, Cherry Vanilla, Mint Chip, Peanut Butter Cup, Rocky Road and Strawberry sorbet…WOWZA! That’s a lot of choices.  They only allow two tasters, so be sure to choose wisely!

I tasted the Butter Pecan first and although it was good, it wasn’t like a traditional butter pecan that i’m used to. The pieces had a saltiness to it that I quite liked but although it was tasty, I just wasn’t in the mood for a full cup.

My second taste was the classic Red Velvet, which was so good I decided to go for it as my ice cream of choice.  I went all out and had it in a red velvet cone to match too!  The cone was great and had a very sweet and rich chocolate flavor.  The ice cream is slow churned to incorporate less air which results in a densely creamy dessert.  Having said that it did seem like a simple vanilla base and not a cream cheese flavor (which I think would have been more unique). The main feature were the delicious chunks of sprinkles red velvet cake which were moist, rich and delicious.

The toppings and sauces available include Hot Fudge, Salted butterscotch and Marshmallow Cream to name a few.  There are also Cookies, Ice cream sandwiches and options to buy a ‘Pint for later’.

As summer is quickly approaching I can see this new addition to the Sprinkles family becoming another huge success.  What I tried was certainly good, but I have to say the main appeal of the flavor I chose were the pieces of cake within it which made me think…I should just go to Sprinkles and get a cupcake!  Seeing as it was just next door, that’s exactly what I did.

I’m sure I will return to Ice Cream to try other flavors in future, but I have to say that the original Sprinkles Cupcakes will always have my heart!

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May 24, 2012 · 4:36 pm

Interview with a Bartender: Jaymee Mandeville

This week I am pleased to be putting up an interview with one of the successful female Bartenders here in Los Angeles.  If you find yourself in Downtown LA any time soon, I recommend you head in to Drago Centro (Review coming soon) and check out the bar program put together by Jaymee Mandeville. This vibrant and talented lady has created an interesting and well executed drinks list with unusual ingredients such as Dill Meringue and Squid Ink Syrup.  Head in any night other than Tuesday or Sunday and you can enjoy a drink made by Jaymee herself.

Jaymee Mandeville

Official Job Title: Bar Manager
Born: South Korea, adopted at 16 mos. Grew up in Orange County, CA
Currently Resides:  Los Angeles, CA
Current Work locations:  Drago Centro Mon, Wed, Thurs, Fri & Sat nights
Touring 2012 with Cari Hah (Neat Bar) “Lil’ Twisted Sangrita Tour”
May 29 Las Perlas
June 24 City Tavern
 

 *****

Q & A

Where was the first bar you worked at, and what was your position there?
At age 19 I worked as a beverage cart girl in college….(they thought I was 21) so I made Manhattans at 6 am with mini-bottles of Martini Rossi and Jim Beam on the golf course.
 
Who is/was your mentor? Who do you feel trained you in your area of expertise?
Michael Shearin has been a huge inspiration to me in wine and spirits, and continues to be a close friend.
 
Are you a fussy eater or picky drinker? If so, what WON’T you try?
I don’t think so.  I think I am open to trying anything. I just dislike all creamy salad dressings, most white condiments (i.e. mayonnaise, aioli,  Alfredo sauce, hollandaise (to name a few)…..actually we should open it up to most condiments, ketchup, mustard, relish.  1000 dressing is my worst nightmare. Oh and I don’t like sweets…I don’t hate them, but I could definitely live without them.
 
What is the most unusual dish or ingredient you’ve ever tasted?
Worm salt  (so weird, but surprisingly good, it tastes like sea salt and pepper combined.) I think Cari and I will be using it in one of our upcoming sangritas.
 
What is your favorite “Classic” Drink/Cocktail?
Negroni
 
As a female bartender have you ever felt like you’re not being taken as seriously by the male dominating Cocktail community?
Honestly, no, but I always welcome any challenge. I think the females in this city are very strong.  We just started a LUPEC chapter here in LA and it has given me the opportunity to meet some amazing and talented females in our industry.
 
What is the best thing about what you do? 
Making drinks…..I love it….I love creating, imbibing, and sharing the love with others
 
What is the Worst thing about what you do?
Evenings…I feel like I never really have an evening off to do silly things like take a sunset hike or cook a normal dinner
 
If you couldn’t do what you do now, what would you do instead?
I really wanted to be a super model and travel the world….unfortunately my height topped out at 5’2
 
Do you see yourself bartending forever or are there other career avenues you plan to explore?
I feel that bartending is a great creative and social outlet, I don’t see myself doing it forever, but I do see myself using this skill set in many ways moving forward.  I love traveling…if I could be like the jet-setter Angus Winchester, that would be amazing.
 

*****

If you would like to be considered for this segment of my site please send an email to pickydrinker@gmail.com with a little info on who you are and where you work.  If you don’t sound like a crazy person, I will happily send you a questionnaire to fill out.  If you work in Los Angeles I will almost certainly come in to see how good you are!Please note: I am looking for enthusiastic bartenders with a real passion for ‘Tending Bar”, Mixology or Classic drink making.  Those of you who think ‘Sweet and Sour Mix’ is a great product, bartend only for the joy of extra cash and have no interest in the cocktail community itself, need not apply!

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May 21, 2012 · 2:08 pm

Drink of the Week

Miyabi (From Eclipse Bar)

1oz Spiced Sailor Jerry rum
1oz Xanté pear cognac (Pear Brandy works even better)
3/4oz Syrup d’Antilles
3/4oz Fresh apple and pear juice
    
Served tall over ice.
 
            

“Nothing brings the neighbours together like a Solar eclipse does!”

That’s what myself and many others discovered yesterday when standing out on our driveways looking up at our big bright star.  My boyfriends father had so cleverly decided to purchase some welders glass for the event, making the view pretty spectacular without damaging our retinas!  Sadly in Southern California we didn’t get to see the ‘Ring of Fire’ due to our positioning on the planet, but it was still a great sight to witness and one that won’t happen again in Los Angeles for another 59 years!

I felt inspired to look for a drink that would match this rare occasion.  I found a couple of recipes that had Astronomical names, but decided to go with the above recipe as it was created at a bar, named appropriately, ‘Eclipse’ in London.  This bar on Old Brompton Road (which I visited when I lived in the area) offers a range of cocktails from classics, like the Aviation and the Vesper, to a selection of modern options including the Miyabi (above) and the ‘Eclipse’ made with Vodka, Watermelon and Kaffir-lime.

I couldn’t get the exact measurements that they use at the bar itself, so my mixologist boyfriend FutureGreg played with ratios and the above recipe is the version that we feel works best. Ideally use a good Pear brandy in replacement of the Xante (a product neither of us particularly likes).

This is a sweet, refreshing and strong tasting drink that is great on a hot day… also an ideal beverage to sip on when watching the sun get covered by our moon :)

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