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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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Remember, remember the drinks of “Movember”!

For those of you who have boyfriends, fathers, husbands or friends growing magnificent facial hair for the month of November, but have never really known why, let me enlighten you.

prostate-cancer-movember

Movember“, is the month of November when men are encouraged to stop shaving their upper lip in order to increase awareness of men’s health issues.  The Movember Foundation was set up in 2004 (by some drunk Australians no less!) with an aim to create awareness for men to get check ups, which could lead to early cancer detection, diagnosis, effective treatments, and ultimately reduce the number of preventable deaths from Prostate and Testicular cancer.

Mo-Bros (Men taking part in the moustache growing) all across the World set up sponsorship funds on http://www.Movember.com and grow unsightly facial hair in order to raise money for cancer treatment as well as start a discussion about a very sensitive topic. Their slogan “Changing the face of mens health” is totally accurate, because I can’t tell you how many people have asked my male friends “is that moustache for Movember? What is Movember anyway?” this year. 

Only down side of the whole thing is, I personally hate facial hair. This year my man decided to take part, so I have been graced with the presence of a ‘ginger’ handlebar moustache for the past few weeks! I have to say, it was all worth it last Tuesday though, when he partook in a Movember Tiki event at La Descarga (one of my all time favorite bars in LA).La Descarga flyer

La Descarga has been doing Tiki Tuesdays for a while now, but the month of November has seen a percentage of those profits go to the Movember fund. Last week was sponsored by Bacardi Rum and the guest bartenders were Greg Bryson,  Gilbert Marquez and David Kupchinsky AKA Ol’ Man Winter.

Gilbert Martinez

Gilbert Marquez of El Carmen and Scopa made the following drinks:

Plantain Daiquiri-Daiquri

  • Bacardi 1909
  • Plantain Syrup
  • Lime
  • Vanilla

This Daquri which was a nice twist on a classic, the plantain gave a light banana flavor that worked well with the rum and vanilla.

La Guanabana- Bacardi 8, Cazadores, Lime, Maracuaya, guanabana, Mescal, Cinnamon, Bacardi Solera

Sangre Azul- Cazadores, Mezcal, Parfait Amour, Lime, Aguadiente mist

Greg Bryson

Greg Bryson, Bartender and Bar Manager of Coco Laurent and Hostaria Del Piccolo, put the followinh great drinks on the menu all with slang names for Moustache’s

The Lady Tickler- Bacardi 1909, Guava, Lemon, Honey, Angostura, Mint

Lip Weasel- Bacardi 1909, Jerk-Tamarind syrup, Lime

The Jerk-Tamarind syrup Greg made gave an interesting flavor that was very popular with guests, a little too spicy for me but overall a solid drink.

Captain Whiskers

Captain Whiskers-

  • Bacardi 8
  • Papaya Puree
  • Lemon
  • Pineapple

The Captain Whiskers was a deliciously tropical tasting drink and my personal favorite. It was sweet but refreshing too and I loved the flaming lime on top!

ol Man Winter

Ol’ Man Winter, Manager of Everleigh made a bold claim saying his ‘Hotel Nacional’ was the greatest…I have to say though, it was pretty bloody fantastic! Possibly my favorite drink of the night. It was sweet, balanced, strong, tropical and delicious. All words I like to associate with a Tiki drink.

World greatest Hotel Nacional-Hotel Nacional

  • Bacardi 1909
  • Apricot eau de vie
  • Lime
  • Pineapple
  • Sugar
  • Angostura

Worlds Greatest Singapore Sling- Bombay Sapphire, PX Sherry, Cherry Heering, Benedictine, Lime, Pineapple

The Gang

Overall the night was a huge success, the live band started to play and the whole bar was packed. It was wonderful to see such a support from the bar community for a great cause.

Three really strong bartenders killing it behind the bar at one of my favorite places in the city made for an amazing night. Great job guys!

If you want to donate to Movember, visit their website http://www.movember.com to learn more about how you can contribute.happy-movember-magnet

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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 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

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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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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