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One Fussy year!


Today is officially my 1 year BLOGGERVERSARY!!! WOO HOO!!!! I have been posting for one whole year as of this moment. ūüôā

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Ironically, this post is not about me so much as it is about my darling partner Greg Bryson. I wanted to write a little post for him because I am very proud of his achievements this past year also. He has successfully begun running two bar programs (one in Santa Monica and the newest in Venice Beach, California), created a huge selection of new drinks for his cocktail menus and a few weeks ago his St-Germain cocktail recipe was selected as a runner up for the 5th¬†annual Can Can Classic cocktail competition¬†out of 13,000 applicants.He created a delicious drink recipe called ‘Oaxcan in Paris’ (recipe to come soon)

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This morning he received a custom St-Germain roadster bicycle and an accompanying bottle of St-Germain. I am told the bike was featured prominently in the Wall Street Journal, Cool Hunting, WWD, and a score of other publications and is a great looking piece of equipment that i’m super jealous is his! I love St-Germain as a product, it reminds me of Summer in England when I used to drink Elderflower cordial. For those who don’t know, St-Germain is a sweet liqueur crafted in the artisanal French style from¬†elderberry¬†flowers, it is currently made in Paris.

bottle holder

Loving Greg’s bike which has cork handle bars, leather straps to hold a bottle of St.Germain on a road trip and an old fashioned European feel to it. ¬†Anyway, here’s me showing off my boyfriend! LOL

Don’t forget to join me for drinks at Hostaria Del Piccolo in Venice tonight to celebrate a day of alcohol related achievements. Hooray!

The Fussy One xx

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January 30, 2013 · 6:05 pm

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” ūüôā

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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Rookie moves to avoid at Tales!

In 2011 my boyfriend FutureGreg and I went to Tales of the Cocktail (TOTC) in New Orleans, Louisiana. We had heard about it, read about it and finally decided to see it for ourselves.

This has to be the best cocktail convention in the World.  Thousands of the most influential and talented members of the cocktail community from all across the globe meet in the sticky heat of New Orleans and spend 5 days experiencing Tastings, Seminars, Parties and Competitions.

Having never been before we really didn’t know what to expect, so we jumped in head first. ¬†By the time we came up for air it was Sunday and we were leaving in a taxi to the airport, looking at a sign (below) and wondering ‘What the hell just happened?!’

Tales happened.

Our good friend Giovanni Martinez arrived a day after we did, took one look at my drunk boyfriend and said: “Oh my God, you guys are screwed.”

I proceeded to ask him “Why?”, to which he explained how getting drunk that early was a “Rookie move we would regret”

And so began my list of things to avoid. ¬†This year is the 10 year anniversary of TOTC and there will be even more people heading out to¬†Louisiana¬†and many more newbies. ¬†Here is the best I can think of to prepare for the trip. I suggest you heed my warning if you want to enjoy your time…

(All the photos in this post were taken from our trip to Tales of the Cocktail 2011)

Rookie move: Drink everything you see

Solution: Never finish the drink your holding!

This is a big one, you’re going to be tasting some of the best spirits and cocktail/mixed drinks in the World. If you finished every drink offered, you would die. ¬†I’m serious.

The number of full glasses I had to put down was so upsetting but a friend reminded me that I was supposed to be tasting the drinks also, so think of it as similar to a wine tasting. Obviously you can drink some of your favorites, but pace yourself. ¬† On our first visit we were wasted by 2pm on day one and struggled to get through the week…this year we know better.

Rookie Move: Play all day, Dance all night

Solution: Get some sleep, if only for an hour.

The events on offer are immense and run from 9am to 2am daily with a variety of after parties, after after parties and 5am meet ups at Absinthe house!¬†You will often find yourself thinking ‘When the hell can I go to bed?!’ However take in to account that a lot of the events (especially tastings and seminars) are repeated throughout the week. ¬†Listen to your body, when you feel you need to crash, do it.

Rookie Move: Who needs water, give me Gin.

Solution: Drink NON-Alcoholic drinks too

It is hot as hell in New Orleans during July so make sure you have a bottle of water or pedialyte close by to keep you refreshed. Coconut water was the beverage of choice last year.

All the alcohol will dehydrate you, add that to the sticky heat and it creates a pretty dangerous environment for your body if you don’t take it seriously. Trust me, you’ll thank me later!

Rookie Move:¬†“It’s weird how i’m not hungry”

Solution: For Gods sake, eat something!

I don’t remember much of Tales 2011, and even less about the food. ¬†Some events will have snacks to nibble on but these aren’t exactly a meal so¬†don’t¬†rely on them alone. ¬†There are some great restaurants and places to grab a¬†Po-boy or grits in New Orleans so make an effort to head there.

The beignets at Cafe Du Monde are a definite must. We ate them daily! People always say ‘Don’t drink on an empty stomach’ so as you’ll be constantly drinking it makes sense that you should make time to go eat something decent.

Rookie Move: 3am and your missing. Again.

Before we lost Dane… ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†After we found him…

   

Solution: Charge your phone & Keep it close

I can’t tell you how many times we lost people who stumbled off, particularly our friend Dane (pictured above). ¬†You may not be back in your hotel room very often, but try if you can to charge your phone between outings. ¬†Yes the French Quarter is pretty safe, but this is still a big city and has big city dangers.

You will meet lots of new people, exchange plenty of business cards but it’s always safe to be able to contact your friends (or the police!) so keep your phone charged and easily¬†accessible. Having a means of contact will also mean you can find out about the next secret party location…there are several!

Rookie Move: Do something crazy!

Solution:¬†What happens in Tales…¬†Goes on¬†Facebook!

This isn’t Vegas, there are no ‘codes of conduct’ or rules of what can and cannot be written about. ¬†If you talk to a blogger/journalist be sure to say the words ‘Off the record’ when divulging company secrets!

If I learnt anything about last year it’s that the photos taken (however terrible) end up on all the public forums. Bloggers, friends and work¬†colleagues¬†will happily tweet about your projectile vomit episode or instagram a snap of you with way too little clothing on, so be prepared for that to happen.

And if you’re the person taking the photos, try not to put the worst ones up…some of these men have wives back home!!! In all seriousness think before you do something you might regret and if you’re too drunk to think? Well, screw it. Don’t be mad at the person who found your¬†behavior¬†funny enough to post.

Tales 2012 runs from 24th July to 29th July this year. FutureGreg and I will be there again, hopefully no longer making these classic rookie moves.

Just so you know, this year there are many great Los Angeles bars, bartenders and writers up for nomination. The LA bars nominated are Harvard & Stone, La Descarga, The Varnish and Spare Room. It’s a really great time to represent LA and I wish everyone the best of luck in their category. ¬†For those of you coming with us, see you in NOLA!

For more information on seminars, tickets etc head to their website www.TalesoftheCocktail.com.  I will be blogging and tweeting throughout the week so be sure to follow me on twitter @TheFussyOne1, on Instagram TheFussyOne and my boyfriend too @FutureGreg

See you in New Orleans…

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Yes…I’ll have another!

Event: Kentucky Derby Party @ Seven Grand
Lunch @ Bottega Louie
Cinco De Mayo Celebrations @ Bar Chloe

Date: Saturday 5th May 2012

This past Saturday was quite literally a double drinking day for most of us here in the USA.  It was The Kentucky Derby Horse Race and Cinco De Mayo rolled in to one alcohol fueled package.

My day began at a fun filled event sponsored by Bulleit Bourbon in Downtown Los Angeles. Fellow drink enthusiasts and esteemed members of the alcohol¬†community¬†had gathered at Seven Grand to support ‘Speed Rack’ a wonderful organization that gives money towards Breast cancer research and helps women in the bar industry suffering from the disease.

As Hollis Bulleit (Brand ambassador for Bulleit Bourbon and daughter of it’s creator) said;

‘We’re here to donate and help sick boobies!’

Daniel (Thirsty in LA) sporting a pink mustache!

My boyfriend and I had a really good time, it was our first year at the event so we mingled, received Bulleit Bourbon glassware as gifts, joined in on fun hat competitions and pulled names of horses out of a hat to watch the race with. $20 to SpeedRack got you entry to the event and an unlimited supply of Bulleit Bourbon drinks, in particular the Mint Julep.¬†I must say I never knew that the Mint Julep was known as ‘The Derby Drink’ until Saturday when my twitter blew up with photos of crushed ice and mint leaves from all the drink bloggers I follow.

For those who don’t know the drink (I will be putting it up as ‘Drink of the Week’ tomorrow,) I will say it is a very refreshing Whiskey based beverage that is sweet, minty and very cold! It’s always served over crushed ice, almost like an alcoholic slushy and is very good when made correctly. The bar men at Seven Grand didn’t disappoint.

When the race began I have to admit I was screaming pretty¬†loud (think Audrey Hepburn in the 1964 film ‘My Fair Lady’), one because i’d had many a shot of bourbon by that point and two because there’s something really exciting about betting on something you have no power to control, I mean your horse will either win or lose.

I didn’t put any money on the race, which is probably a good thing seeing as my steed ‘Daddy Long Legs’ didn’t even come close to winning! However the horse named¬†I’ll Have Another¬†took the title and I thought ‘What a perfect winner for the day.’

You see it just so happened that the Kentucky Derby fell on Cinco de Mayo this year. For all my British readers or those who just don’t know, Cinco De Mayo (Spanish for ‘5th of May’) is basically an American holiday that disguises itself as a Mexican one! The date is observed now mainly by Americans as a celebration of Mexican heritage,¬†and to¬†commemorate the Mexicans win¬†against France at the¬†Battle of Puebla¬†on May 5, 1862.

Many people think Cinco de Mayo is¬†Mexico’s Independence Day, however this is untrue, their independence day¬†is actually celebrated on September 16. My good friend Saul is 100% Mexican and came to California a few years ago, I thought if anyone would be celebrating the day it would be him. Ironically though, when I asked if he was excited for the day he said “Not really, it’s not our (Mexicans) holiday so we don’t celebrate Cinco De Mayo”¬†

Whilst in Downtown FutureGreg and I decided to stop in at Bottega Louie for lunch (still my favorite restaurant) and ended up trying the incredible new Artichoke Pizza.  I strongly urge you to get this pizza, it was simply fantastic.

Artichoke Pizza- Roasted Artichokes, Chèvre, Mozzarella, Cherry Tomatoes, Italian Parsley, Fluer de Sel, Extra Virgin Olive Oil and Tomato Sauce $20

I ended up heading to Bar Chloe in Santa Monica for the second half of the day and the Cinco De Mayo celebrations, the bar staff wore Sombreros and served Tequila based drinks to the rowdy crowds and yes, I wore a Poncho to get in to the Mexican theme of the night!

All in all it was a wonderful day, and helped immensely by the new metro they’ve installed between La Cienega and Downtown LA. What a God send…We didn’t have to worry about parking or drunk driving, it was just 30 minutes door to door. Brilliant!

We will definitely consider doing the Kentucky Derby party again next year. Only next time I will be sure to wear a fun ‘Day at the races’ themed hat like the ones below. ¬†These images were¬†taken¬†at the actual Kentucky Derby 2012, I got the photos from http://www.abcnews.com. ¬†The red one is just FAB!

  

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Spring into Sadie

Event: Spring Menu Release

Sadie
1638 N Las Palmas Ave,
Los Angeles, CA, 90028

*****

Last week I found myself with a handful of local writers and bloggers for a sit down dinner at Sadie in Hollywood.  Chef Mark Gold of Eva Restaurant has been shaking things up in the Kitchen at Sadie, and this event was to showcase their new Spring Menu.

Our table was in the courtyard area which I was excited about as I hadn’t yet experienced this area of the restaurant. ¬†Despite the chilly evening we were kept toasty warm by the outside heaters and new overhead awning. ¬†The place has a romantic setting, especially the spot lit water moat that surrounds the patio and creates movements of light on the stone walls.

Each food item on the menu was carefully paired with a drink, designed and created by the talented bar staff. ¬†Giovanni Martinez in collaboration with a number of team members at the bar have made a truly wonderful and varied drinks list.¬†I have mentioned the bar scene in previous posts so I won’t go in to too much detail again, however I will say that I am never¬†disappointed¬†with the drinks at Sadie.

Our feast began with a delightfully refreshing drink called Temperado, which had a fresh¬†taste and a subtle cilantro flavor that cleansed the palette before eating. ¬†It had some heat to it from the Jalepeno, but it wasn’t overly spicy.

Temperado- Cachaca, Avion Silver Tequila, Lime juice, Fresh Cilantro and Jalepeno

The first dish to come out was a mini salad called a ‘Little Gem’. ¬†It had a lot of flavor for its small size. The crispy ham, crunchy lettuce leaf and creamy garlic sauce complimented each other beautifully. ¬†Next came an organic egg, described in the menu as ‘representing Spring’, which had a beautifully runny yolk, a¬†hollandaise¬†style sauce with peas and pansies (the flower!) and a grilled spring onion. ¬†It was another very tasty little bite size¬†appetizer.

            

After these first dishes we tried a local Heffeweizen (by Golden Road) and the Piscoteca drink. ¬†The cocktail was interesting with ginger and honey notes, it had a bright flavor from the Yuzu and Lime juice but the citric acidity didn’t mask the Pisco and the drink itself was nicely balanced.

Piscoteca- Italia Pisco, Homegrown mint, Ginger honey syrup, Fresh lime juice, Yuzu bitters

A selection of share plates appeared for the table and we were able to sample the Pork belly, Pei mussels, Lamb meatballs and Oysters.  All the starters were tasty, although my only complaints were that the meatballs seemed slightly over seasoned and the Yuzu Kosho salty spiciness on the pork belly was a little too overpowering for my tastes.

Lamb Meatballs- Whipped sheep milk yoghurt

These two dishes were by no means bad, they just didn’t appeal to me personally.

Pork Belly- Yuzu Kosho, Spring Onions

The mussels however were wonderful and there was a definite sweetness to the dish.  It was creamy, rich and the Chorizo pieces gave a nice texture.

Glazed Pei Mussels- Potato Mouselline, Chorizo, Smoked Almond

Our Entree choices included Chicken, Fish, Pasta and Steak.  Seeing as everyone at the table was a writer/food critic/blogger etc we were all more than willing to give each other tasters of our dishes, so I had a chance to try them all.

The Chicken was wonderful. ¬†It was flavorful, juicy and had crispy shallots on top that gave a nice textural element. I didn’t really notice the mushrooms, but I only had a small section of this meal and it may have been more prominent if i’d eaten the entire dish.

Organic Rocky Chicken- Crispy mushroom, Chicken Jus, Shallot and Chive

The Halibut was fantastic, my favorite of all the dishes.  It was light and flaky, not at all fishy or dry and the grilled asparagus was an excellent accompaniment. Bacon pieces and an Onion relish gave a light sweetness that was a nice addition for the fish also.

Wild Alaskan Halibut- Grilled Asparagus, Bacon and Onion Relish

The pasta dish was a ‘Linguine with Clams’ which I found a little too citric for my tastes and had almost a white wine vinegar flavor going on, everyone else seemed to enjoy it but it wasn’t what I expected. The steak was good, the meat was tender and well cooked and the vegetables were tasty but the dish itself didn’t Wow me, it was just OK.

Prime Rib Eye “Cap”-¬†Charred Onion, Borderlasise, Salsa Verde

Drinks paired with the meal were all great and bursting with interesting flavors. ¬†My favorite was the drink that paired with the Halibut called ‘Friar Fresh’. ¬†It was such a simple but easy to drink beverage and had just the right combination of sweet from the honey and citric from the grapefruit. ¬†I highly recommend ordering that drink.

Friar Fresh- Plymouth Gin, Velvet Falernum, Lemon Juice, Honey, Grapefruit juice

At the end an array of desserts appeared, including Doughnuts (made in house).  The doughnuts were delicious, and reminded me of beignets but with crystalized sugar as apposed to powdered sugar.  They came with a creamy irish coffee cream dipping sauce that tasted like a thick version of Baileys. Yum!

The best dessert in my opinion however came in the form of ‘floats.’ ¬†I could (and probably will) write an entire post on these floats alone. The ice-cream mixed with bitters was just divine. ¬†It was creamy, sweet with just the right amount of a bitter twist at the end of each sip. ¬†The chip was also tasty, and the Mexican coke gave it a nice bubbly sweetness. ¬†Both reminded me of ‘Ice Cream Sodas’ I used to drink in the summer in England, they were refreshing and will be a great drink to sip on in the sunshine.

Fernet and Chip Float- Fernet and Mint Chocolate Chip Ice Cream on Mexican Coke

Bitter Float- Peychauds bitter ice cream on Sanbitter Italian Soda

Overall the entire meal was a huge success in my opinion.  I have returned to Sadie on several occasions since it opened, with the intention of writing a review, however I never really had any dish that excited me enough to write about it.  This tasting evening, with the addition of Chef Mark gave me the kick to want to write about them.

The food is no longer good, it’s great and the drinks having always been nothing short of excellent, are now truly outstanding. ¬†This place should be packed with customers and as soon as word really gets out, I believe it will be. From the gorgeous decor to the friendly staff, the romantic ambience and now the food that matches the fantastic drinks…this is nothing short of an excellent night out.

5 out of 5 Coupes

Drinks get my highest rating now, due to the addition of the truly imaginative and incredibly tasty floats. ¬†All the bartenders know their drinks from Classic to Contemporary, everything i’ve tried has been balanced and interesting.

4.5 out of 5 Platters

All of the dishes and cocktails I described in this post are currently available for Spring time at Sadie. ¬†If you haven’t been already, I suggest you make your way over there soon, if only to enjoy one of the¬†delicious¬†floats on the patio.

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