Tag Archives: cocktails

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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Filed under Drink of the Week, Speciality Cocktails

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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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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Guest Blog

Hello Fussy Followers!

I have a couple of pieces I am working on for the Fussy One (taking a while to get together) and I will be posting soon, have no fear! In the mean time, I wanted to let you know I was asked to do a guest spot on someone else’s blog this week!

I received an email from Aryn, creator of giraffes+garlic+glamour website (great name) when I was sick in bed with flu and it made me so happy to hear from a fellow blogger and reader of my site.  She asked me to do a guest spot on her blog, which honestly is the most flattering thing a fellow blogger can ask, in my opinion. Her site is a really interesting read too, so I think a lot of you would enjoy it.

Please click HERE to see the piece I wrote for her, and see what she has to say about The Fussy One. 🙂

As i’m sure you have noticed, I haven’t been blogging much recently. Life gets in the way of writing sometimes and before you know it another week has gone by and nothing is ready.  I am so grateful for all my readers, and especially appreciative of a number of you who have written me private messages recently telling me how much you enjoy my site. I have fan mail! Yay!

Anyway, keep reading and making cocktails. I promise lots of posts will be coming soon…

The Fussy One xxx

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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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