Category Archives: Drink of the Week

I will from time to time choose one drink to talk about, be it a new creation or a classic made well at one place!

The Sage and Honey Cocktail… from Toronto, Canada!

Hello Fussy Readers…

Something a little different for you today!

So, I have been so utterly busy in recent times that I thought… why not have a Guest blogger write a post for a change?! As you all know I am very Fussy  about what I drink and eat (the clue is in the website address! lol), but i’m also fussy about what I write about! I haven’t written any posts in a while, not only because I haven’t had time, but because I haven’t had anything “jump out” at me as being worthy of a post.

Nick Stokes from D.W. Alexander, a popular Bar in Toronto, Canada, got in contact with me and sent a copy of their drink menu. (It is so great to see The Fussy One is being read all over the World!) There were several drinks on the list that seemed totally up my alley, but the following “Sage and Honey Cocktail” was the one that I felt drawn to the most. We all know I love a good egg white cocktail, and this twist on a sour would be my go to order if I walked in to D.W. Alexander in person.  Nick was kind enough to write the following post about this drink for you all to read.

A side note; Tiki Bitters are described as an exotic tropical blend of Cinnamon, allspice and distinctive island spices. I have never tried them myself, and Cinnamon is not my favorite flavor, but these bitters are supposed to add an enhanced flavor profile without dominating the palate which sounds interesting to me! Could be a good “Fall” drink option when the time comes.

Anyway… Here we have the “Sage and Honey Cocktail”, written by Guest Blogger Nick Stokes:

Good thing about cocktails is their versatility. You can create a sweet or sour cocktail, you can make a drink for guys or for girls, if you wish, you can mix various colors and get an amazing affect. They give us a great freedom to do whatever we wish with our alcohol and to have fun in the process. This is precisely why this industry developed so much. People who like to drink can get bored with their regular brand name alcohol. While we still love that drink, we would like to give it a special twist and to leave our own mark on it.

The Sage and Honey cocktail is quite specific. This drink was invented in D.W. Alexander, one of the popular Toronto bars in Canada. It has sage infused rum as its base giving it a nice and bitter taste with a hint of plant life within. Nowadays, infused drinks are becoming more and more popular, adding various tones to classic drinks. This in itself is a cocktail so let’s call it a good start. After adding lemon, egg white and honey, you will have a feeling that you are making a cake. The last ingredient is Tiki Bitters.  Although it is quite a new drink (created during the last decade) it is becoming increasingly popular as a good substitution for some other bitters or in some cases, such as this, as a basic ingredient for innovative cocktails. The cocktail is mostly sour, with nice plant undertones.

Sage and Honey Cocktail

Sage and Honey Cocktail

  • 2 oz sage infused rum
  • 5 oz Tiki bitters
  • 5 oz lemon juice
  • 1 tablespoon honey
  • 1 egg white

Mix all the ingredients together in a shaker filled with ice. After shaking vigorously for 20 seconds, strain it in a glass.

This cocktail is great for winter. It goes nicely with red meat and in some cases you will wish to use it instead of cough syrup because it clears sinuses quite nicely. This is a great choice for all the people who like bitters and would love to try something a bit sweeter.

Thanks Nick for this piece, and for those in Canada, or heading to Toronto, I recommend you try out D.W. Alexander. When we’re next in town, I know we will be making an appearance!

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Holy Smokes!

The Cowboy Killer_MG_5673

  • Griffs Cowboy Whisky
  • Miracle Mile Chocolate Bitters
  • House made tobacco syrup

Garnish: Hickory Smoke and Orange Peel

Glassware: Small Mason Jar

I recently tried one of the most popular concoctions at The Wallace in Culver City, and it was so intriguing I felt the need to do a little post on it. If you live in close proximity (i.e. Anywhere in Los Angeles!) I highly recommend making the journey to the restaurant itself to have it made by its creator, Director of Beverages: Greg Bryson.

For my regular readers you will notice the format of this article is similar to past ‘Drink of the week’ posts, however I’m not including the amounts of ingredients in this one, mainly because the chances of anyone wanting to make this at home is very unlikely and also because the tobacco syrup took a long time for Greg to perfect (a few seconds too long steeping the tobacco makes it undrinkable apparently). There is also nicotine in the drink (not dangerous levels) but I would rather leave this one to the professionals and have you try the drink at it’s place of origin instead. :)Smoking The Cowboy Killer

There are a number of fantastic drinks on the current menu that Mr. Bryson has created, and although he says he usually tries to steer away from making any kind of drink that could be deemed “gimmicky”, this is certainly one of his show stoppers. Greg did point out that although the visual effect is great, the smoke is actually an important part of the drink itself. It creates an aroma that fills your senses when you take a sip and changes the flavors of the drink. “It isn’t JUST for show, there is a very definite reason for it’s addition.”

Reason or no reason, in my opinion the drink just looks seriously cool!

This Cocktail (and it really is a Cocktail in the fundamental definition of the word- Strong, Sweet & Aromatic) is sort of a smoky twist on an Old Fashioned. So many “twists” of classics keep popping up, but this is certainly a more unusual approach.  Greg smokes each drink in front of the bar guests using hickory wood chips in a Polyscience smoke gun and almost every patron at the bar pops their head up to watch the process when one is ordered.

The little mason jar (used as the glassware) quickly fills with a plume of smoke and is presented to the guest with the lid on. You can see the vapor swirling around in the jar so when they remove the lid a cloud of creamy white fog swirls up and it is at this point he suggests taking your first sip. The drink does contain tobacco, however it isn’t cigarettes you smell as the lid lifts…it’s more like a camp fire.

IMG_6480

The Cowboy Killer has a nice slight sweetness to it and the Griffs Cowboy Whisky compliments all the other elements in the drink perfectly. It isn’t too big for the non-whisky drinker to enjoy, and those who love any kind of smoky style drink (eg. Laphroaig or Mescal drinkers) will love this creation.

All in all, this drink isn’t only interesting to look at, but really great to sip on too. Stop in at The Wallace between Tuesday and Saturday to see Greg in person, but either way no matter when you choose to go in, I highly recommend you make a point of trying this wonderful tipple.

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Drink of the Week: Morning Sex

Not sure what kind of “spam” messages I am likely to get posting this drink name, but it’s too darn delicious NOT to put on the site!

Morning SexMorning Sex

  •  2oz Bourbon
  • 3/4oz Lemon juice
  • 3/4oz Passion Fruit Puree
  • 1/2oz Masala Chai Syrup
  • 3 dash Peychauds Bitters

Shake and serve over a large ice cube.

Garnish: Orange twist or pansy flower

You can find this drink, among other greats, on the drink menu at The Wallace, Los Angeles- A fantastic new spot in the heart of Culver City. The food there is nothing short of exceptional (so much so, that I am coming out of my writing drought to discuss it!) and the drinks, although great already, will be getting a fresh spin in coming weeks from their new beverage director- Greg Bryson.

The drink listed above  is currently my favorite drink in Culver City.  From it’s memorable fun name to it’s accessible flavor profile, this drink has everything I could love in it.

The bourbon is subtle enough that any type of drinker can enjoy its flavor, no matter what their usual base alcohol preference is. It  has a delicious tropical sweetness coming from the fresh passionfruit juice, with no unnatural flavors to it (that tend to come from sweeter/fruity drinks.) It is refreshing, summery and makes me feel like i’m on vacation in Hawaii or the Caribbean when sipped on a hot day!

The presentation at The Wallace over a large ice cube also makes it an accessible ‘not too girly’ looking drink option for both men and women., which I think is very smart. In past few visits they have started to garnish it with a pansy (flower), which looks really pretty and a nice alternative to the orange peel.

I admit this recipe will be hard to reproduce at home, in particular the ‘chai syrup’ but it’s definitely worth heading in to The Wallace to try it on its home turf.  Whilst you’re there, try some of the food too…it’s all fantastic. I would write a review on the whole place right now, but I plan to go back for a 4th visit (in 2 weeks) to try even more food before I write about it. It’s just that good.

Delicious, Delicious, Delicious.

 

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Drink of the Week

Delicious drink "China Doll"

Delicious drink “China Doll”

China Doll

  • 1 1/2 oz Caprock Gin
  • 3/4 oz Lemon Juice
  • 1 oz Coconut Jasmine Cream
  • 5 drops Jasmine Rose Water
  • Egg White

Garnish: Edible Rose Petals

In December I celebrated Repeal day (for a reminder of what that is, click here!) and ended up at No Vacancy in Hollywood. First off, I adore the entrance to No Vacancy. I used to go there when it was ‘Jane’s House’ and the building itself is, well, a house!  The Houston Brothers totally utilized this look for No Vacancy by creating an elaborate entrance wherein you enter a bedroom and a lady tells you the “house rules”, then the bed splits in half and you walk under it and end up in the main house staircase. Very cool and different.  I recommend checking it out when you’re next out in Hollywood.

Anyway, I digress. At the Repeal Day event I tried the above cocktail and it was nothing short of delicious! The original drink recipe was created by Sean Hamilton (Bar Manager of No Vacancy) and I had it made for me on this occasion by bartender Jimmy Avelar. I loved it!

It was beautifully balanced, sweet and creamy but with a delicate feminine quality from the jasmine.  From my first sip I knew it had to be a ‘Drink of the week’ on here and because of it’s ‘lady like’ qualities, I plan on serving it at my bridal shower!  Clearly it is a recipe not so easy to replicate at home, what with the jasmine infusions, but if you decide to give it a go, I don’t think you will be disappointed. 🙂

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Drink of the Week

Coquito CirocCiroc drink

1.5oz Ciroc Coconut
1/4oz Pineapple Juice
1/2oz Coconut cream
1oz Milk
1 Egg White
1 dash Cinnamon
1 dash Nutmeg
1 dash Allspice

Combine all ingredients. Shake and strain in to a Collins Glass

Garnish: Coconut Shavings

I was totally craving a Pina Colada the other day (no doubt missing Hawaii) when I recieved an email from Ciroc telling me about their signature holiday drinks.  As most of my readers know, I try not to advertise particular brands on this site (unless I think they are necessary for the drink) and I RARELY pick vodka as a base…however this one recipe spoke to me.

Minus the rum, it has all the makings of a Pina Colada but with all the spices and warmth of Fall.  It is creamy, refreshing and tropical but with that wonderful seasonal twist. Quite simply, this is a great Holiday drink that works particularly well for those of us stuck (oh it’s so hard! ;))in warmer climates in the holiday season eg. Australia/Los Angeles/Singapore etc… it tastes like Summer and Autumn in one! 

Ironically I don’t like Coconut shavings or cinnamon, yet I love coconut flavored drinks. This one calls for the shavings on top and the cinnamon is subtle enough so as not to overpower the drink.  If you are totally against flavored vodkas (I totally understand!) you can always substitute the Ciroc Coconut for Rum, Gin, Malibu or just plain vodka. It’s quite a versatile little drink. At the end of the day, the coconut cream and pineapple kind of mask the base spirit. Seeing as this recipe was created by Cicoc, I felt it only fair to write it as they intended but as you know, switching it up is always an option. 🙂

If you want to try something a little different this Winter, I say give this recipe a go.

Enjoy!

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Drink of the Week

Falls GoldFalls Gold

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

Shake once without ice, then shake with ice and strain in to a glass.

Garnish: Sprinkle of pumpkin spice (available at Whole Foods)

I can’t believe it, but it’s already that time again. ‘Fall’, ‘Autumn’, ‘The Golden Season’..whatever you want to call it, it’s here! It’s not so visually obvious in Los Angeles of course, seeing as we really don’t get a seasonal change with the leaves here, but at the end of October there is a definite change in the air.  Girls start wearing boots and scarves, snuggling by the fire sounds like fun and everywhere starts to smell like pumpkin spice and cinnamon!

This drink of the week is one of my new favorites, because it’s got that ‘Whisky sour vibe’ with a suitable Autumnal twist. The Pumpkin spice and maple syrup give it just the right feeling for the season, without being over bearing.  I have to say, I am the brilliant mind who came up with the name for this drink haha but the drink honestly tastes amazing too. The Amaro gives a hint of saffron that balances out the sweet and the egg white gives the fluffy texture I always enjoy in sours.

It is currently on the drink list at both locations for Hostaria Del Piccolo and was created by their beverage director Greg Bryson.

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The Fussy Bride

Yeah yeah, I know….I haven’t written in a really long time!

Life may have been getting in the way of my blogging, but that doesn’t mean I haven’t been out and about eating and drinking to my hearts content. Trust me, I definitely have!  There will be posts coming shortly on these places, but bare with me in the next few months.

For those fussy readers who don’t know me personally, I should let you know that I recently got engaged (YAY!) to my Beverage Director fiance who is usually mentioned on here as FutureGreg.

Wedding planning is extremely time consuming, but I am having the most incredible fun with it all.  To keep my readers in the loop, I thought it would be nice to put up the two Punch recipes that we provided at our recent Engagement party.  They were such a success, we intend on having them again at the wedding itself. Greg came up with both recipes, although I take credit for their wonderful names. 🙂

Image from stylemewhimsy.com

Image from stylemewhimsy.com

The Drunken Bride

  • 750ml No.3 Gin
  • 300ml fresh lemon juice
  • 300ml simple syrup
  • 100ml strawberry juice
  • 100ml cucumber juice
  • 200ml soda water

Serve in a Punch bowl over large ice cube.

Serves approx 14. Double ingredients (like we did) to serve more, obviously!

This punch was a HUGE success at the party. It’s refreshing, fruity and delightful as a summer drink. Greg made this on the sweeter side for me, and was designed with the girls in mind. Beautifully balanced and reminded me of a Strawberry lemonade. Easy to drink and even easier to get tipsy on!

Oaxocan Down the Aisle

  • 750ml Yorkshire Tea infused Mezcal Ilegal    (20 minute cold brew with 4 tea bags)
  • 300ml lemon juice
  • 300ml runny honey (2parts colver honey: 1 part filtered water)

Served over large ice cube. Serves 14

For those who don’t understand the humor in this name, Oaxacan is pronounced (wa-ha-ken) and is the name of the people from Oaxaca, Mexico.  It was created to pair my ‘British side’ (the English Tea infusion) with Greg’s Mexican side (Mezcal). 

Yorkshire Tea Bags +ilegal_mezcal_joven

This Punch was deliciously smoky with an interesting twist from the yorkshire tea, that I felt gave an almost creamy element to the drink and softened the Mezcal. I originally didn’t think the flavor pairings would work when FutureGreg suggested it, but it came out perfectly. Really delicious and original flavors.

Anyway, that’s all for now! Here is a photo of us at our Engagement party with delicious Sprinkles cupcakes.

Sprinkles

Enjoy!

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Drink of the Week

Hotel NacionalHotel Nacional

  • 1 1/2oz Rum
  • 3/4oz Pineapple Juice
  • 3/4oz Lime Juice
  • 3/4oz Simple Syrup
  • 1/2oz Apricot Brandy

Shake in ice and strain in to a coupe.

No Garnish


Hello my Fussy followers! I know I haven’t written in quite a while, but sadly life simply got in the way of my writing.  Trips to Hawaii, San Francisco and Disney Land have been among my most recent endeavors so I have struggled to find time to document and write about cocktails etc (it’s a hard life, but someones got to do it!)

My parents are currently in LA from England and I have been out showing them all the great places to drink and eat in this town.  It has reminded me of a number of drinks I wanted to share with you all.  I have recently started to enjoy Tiki drinks in particular, and although the above drink isn’t particularly of this genre, it definitely has a little bit of a tiki vibe with the rum and pineapple.

Today is Mothers Day in America so I thought I would put up a drink I feel most mothers would enjoy. Plus it’s a really easy recipe to execute at home.

I have had this drink a few times in the past 2 months at Short Order next to The Grove shopping center.  I will undoubtedly be writing a post on them soon, seeing as their food is also fantastic (their Mac and cheese is divine).  The above recipe is perfect for the coming summer months, because it is pleasantly sweet and refreshing.

Take note, this is VERY easy to drink, almost like lemonade and if you’re not watching yourself you can get buzzed pretty quickly. (I am talking from experience of course!)

Anyway here is a nice simple recipe that is easy to make for your mom/mum today. Enjoy.

Happy Mothers Day!

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Drink of the Week

Charoset SourCharoset Sour

  • 2oz CachaÇa Germana
  • 3/4oz Lemon Juice
  • 3/4oz Simple Syrup
  • 4 Dashes Orange blossom water
  • 1 Egg white

Garnish: Dash of Miracle Mile Charoset Bitters

 

Another day, another sour! haha I do love this style of drink if you haven’t already noticed. Sadly it is pretty unlikely you will be able to recreate this one completely at home, due to the use of Charoset bitters created by Louis Anderman and Miracle Mile Bitters, simply for friends and family.

For those of you who don’t know, Charoset is a sweet, dark-colored, paste made of fruits and nuts eaten at the Jewish Passover Seder. Its color and texture are meant to recall mortar (or mud used to make adobe bricks) which the Israelites used when they were enslaved in Ancient Egypt.  The word “charoset” comes from the Hebrew word cheres — חרס — meaning “clay.” There are many recipes for charoset. Eastern European charoset is made from chopped walnuts and apples, spiced with cinnamon and sweet wine. Honey or sugar can be used as a sweetener and binder.

Jewish star

Miracle Miles Charoset bitters had a lovely cinnamon apple smell and worked beautifully on top of this sour.  Seeing as Passover began last night at sundown, this Sour FutureGreg made for me seemed a fitting option for drink of the week.

 

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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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Drink of the Week

Lychee BelliniBeijing Bellini

  • 3 parts Champagne or Dry Italian Prosecco
  • 1 part Lychee wine or Lychee Liquor

Garnish: 1 Lychee dropped to bottom of glass

Today is Chinese New Year, and we have been thrown in to the year of the SNAKE! In honor of this occasion I thought I should put up a ‘Chinese themed’ recipe.

Year of the Snake

The recipe above was actually created in celebration of the 2008 Summer Olympics that were held in Beijing that year.  Mixologist Andrew Krauss decided to replace traditional peach with lychee liquor for a different kind of Bellini recipe, and presented it at New York City’s China 1 Antique Restaurant and Lounge in 2008.

This is a delicious, sweet and simple drink. If you like lychee, you’ll love this! 🙂

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Drink of the Week

The Dark Crystal PunchDark Crystal Punch

  • 350ml Rum (we used Mount Gay)
  • 150ml Runny Honey
  • 150ml Fresh Lemon Juice
  • 1 cup of Blueberries
  • 6 Sage Leaves

Muddle berries in to the fresh squeezed lemon juice, honey and rum (we cheated and put it all in the blender..but both works).

Strain in to a punch bowl making sure there are no bits.

  • Top with 200ml Pink Moscato D’asti (bubbly moscato)

Serve in a Punch Bowl with large Ice Cube, sprinkle in the Sage leaves and stir before serving.

Yesterday was Crystal Bryson‘s Birthday (my boyfriends mum) and in honor of the occasion, as well as Super Bowl Sunday, Greg Bryson created this delicious punch.

Ice Cube

It was a beautiful mix of flavors with the sage, honey and lemon. The blueberries gave it a gorgeous pink color too.

The punch itself is sweet from the moscato and honey, herbaceous from the sage and strong too. I love Rum punches so I was a definite fan and everyone else seemed to love it also.

This was easy to make and great for large parties. Serves about 8 people, possibly more.

Enjoy!

Party Punch

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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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Drink of the Week

Market DayThe Market Day

  • 2oz Plymouth Gin
  • 3 Cucumber slices
  • 1oz Lemon Juice
  • 3/4oz Simple Syrup

Muddle cucumber, shake and double strain all ingredients in to a coupe glass.

Garnish: Cucumber slice

OOOOOH I love cucumber! It’s so refreshing, crunchy and light in flavor. I have also discovered that I love it in my cocktails, as I have had a few cucumber style martinis recently that I really like.

The above recipe was my drink of choice last week for my birthday celebrations. It was created by Brandon Ristaino for the ‘Mixology Bar’ in The Penthouse at Mastros.  For those who don’t know, The Penthouse is the fabulous new third floor addition to the already successful Mastros restaurant in Beverly Hills.

This drink is very tasty and probably my favorite on their menu right now. It is subtly citric with refreshing cucumber notes. The gin used is Plymouth which is very light in juniper flavors so is a great option for someone who tends to lean towards vodka as a base but wants to start trying Gin. This drink definitely does have a sweetness to it that I always love, but it is nicely balanced with the sour elements too.

Definitely worth a trip to The Penthouse for this one, or if you’re not in the area try making it at home.  Will be great when the summer months roll around, just so nice and refreshing.

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