Tag Archives: Greg Bryson

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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One Fussy year!


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

blogger


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

Melabu

  • 2oz AppleJack
  • 3/4oz Apple Verbena Syrup
  • 3/4oz Fresh lime juice
  • 1 bar spoon Ground Cinnamon

Garnish: Lime wheel skewered with ground cinnamon.

This is another great drink inspired by Fall flavors. It is basically a ‘Jack Rose‘ with the addition of cinnamon.  I have to admit I’m not the biggest fan of cinnamon, but once in a while it really works in a drink and this recipe is a perfect example of such.  Apple and cinnamon are a great pairing, especially for an Autumnal feeling.

For those who don’t know, Applejack is one of Americas oldest alcoholic spirits and is completely produced from apples. It was historically made by concentrating hard cider using the traditional method of freeze distillation. The term applejack actually derives from the word jacking, a term for freeze distillation.  The product sold in stores today is no longer produced using this traditional process, however they maintain the product created is almost identical to the applejack available in colonial times.

The Melabu is another option from the ‘Autumn menu’ at Hostaria Del Piccolo in Santa Monica and was created by their beverage director Greg Bryson. It is a drink that is slightly sweet but not over the top, I think it will appeal to a lot of people in these colder months.

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A “British” contribution to Thanksgiving Dinner!

Today my post will be a Fussy One first… I am going to give you a FOOD recipe! As everyone in the United States should be aware, yesterday was Thanksgiving.  This means there was probably a lot of drinking and even more eating across the country. As most of my readers know, I myself am not from the US, however I have been living here in Los Angeles for 5 years in January (is it already that long??!!) and have plenty to be thankful for.

I live with my Beverage Consultant boyfriend, (known on this blog as FutureGreg or FG) and his wonderful family.  Every year on thanksgiving we have a big sit down dinner with extended family and friends, and although FGs Dad does the majority of the cooking, most of the guests bring a dish as part of the meal.  For the past few years I have been contributing the following dish and it’s proved so successful I thought I would document it for the blog this time.  So here you go, the first cooking recipe on the fussy one…

STEAK AND GUINNESS PIE

This recipe is a variation of one originally created by British Chef Jamie Oliver.  I admit, it does take a little while to make this one (a good 2.5 hrs in the oven stewing the ingredients) but it is well worth the effort because the pie itself is delicious.  Jamie calls for mushrooms in his recipe, but considering I can’t stand the texture of mushrooms when they’re hidden in food I have chosen not to include them.

Ingredients (Serves 4-6)

  • 2.2 lb.. (1kg) Brisket of Beef
  • Olive oil
  • Salt and Pepper
  • 30g of Butter
  • 2 Sprigs of Rosemary (leaves picked and chopped)
  • 2 Sticks Celery
  • 2 Carrots
  • 3 Medium Red Onions
  • 3 Cloves Garlic
  • 1 can of Guinness (440ml)
  • 2 Heaped tbsp of Flour
  • 200g Grated Cheddar Cheese
  • 1 large Organic Egg (beaten)
  • Pastry Sheets (pre rolled) or 500g ready-made all-butter puff pastry

Making the filling

  1. Ok, first off lay out all your ingredients and equipment to check you have everything you need. I don’t cook often so when I do I get pretty frustrated when I realize half way through I don’t have the correct pan or am missing a vital herb!! This recipe calls for a pan that can transfer from the stove top to the oven, so double check you can do that. I have had issues before when I realized the pan i’m using will not last in the oven.
  2. Pre-heat your oven  375ºF/190ºC/gas 5.
  3. Next start chopping the ingredients.  Bare in mind that 3 medium red onions looks like a lot when chopped up and I always worry it’s too much, but it reduces completely in the stew so don’t be put off by how much there is.  I personally think it’s a good idea to finely chop the celery and carrots (mainly because I hate the texture of ‘bits’ in my food) but you can chop them larger if you prefer.
  4. Cut the meat in to 1 inch thick cubes.
  5. Pour a ‘glug’ of olive oil in to the pan. A glug is the ‘technical term’ Jamie Oliver gives, I take it to be about a tablespoon or so…just to get the onions frying without burning. Add the onions and on a low heat start to reduce them, stir for about 10 mins.
  6. Add the garlic, butter, celery and carrots once the onions start to go clear (but don’t let them burn).
  7. Mix everything together before adding the rosemary and then the chopped beef. Season with a pinch of salt and a teaspoon of black pepper. (You will season more later.)
  8. Fry fast for 3 to 4 minutes then pour in the Guinness, the flour and just enough water to cover all the meat. Bring to a simmer, cover the pan then place in the preheated Oven for 1 1/2hours.
  9. After an hour and a half take the stew out the oven, give it a stir and place it back in for another hour. The house will start to smell so yummy by this point, but don’t be deceived…still a long way to go!!!
  10. When the time is up and you take it out, the meat should be tender and the stew  should be rich, dark and thick.  If there still seems to be a lot of liquid (almost always is with mine) then reduce it on the stove for a little longer. A good filling needs to be robust. At this point stir in half the grated cheese too. Season to taste with salt and pepper.

If you want to stop at this point you can cool the mixture and place in the fridge over night until you’re ready to fill the pie. I always make my mixture the night before, then cook it in to the pie an hour before I plan to serve it the next day.

Filling the pie

  1. The next stage varies from person to person. The original recipe calls for “Puff Pastry” but I have established that most Americans don’t know what this is and certainly don’t sell it pre-made in Los Angeles.  You can choose to make your own puff pastry or buy a pre-rolled regular  pastry.  Puff Pastry, for those that don’t know, is a deliciously flaky pastry used in pies in England. It is buttery and divine, but don’t be disheartened if you struggle to find a recipe because regular pastry works fine too…it’s the filling that makes this pie in my opinion!
  2. Roll out your pastry (if needs be) to make sure it will fit a deep dish pan.
  3. Line a deep dish pan with the first sheet of pastry and make sure the edges are dangling over the sides so you can fold them together at the end.
  4. Pour or spoon the mixture in to the lined pan and even it out.
  5. Sprinkle the rest of the grated cheddar on top.
  6. Roll the second sheet of pastry over the top. I like to twist the overlapping pastry together to make it look pretty, but you can simply crush it with a fork and cut off the excess if you like.  Poke some holes in the top and brush with a little beaten egg.
  7. Place the whole pie in the oven on the bottom shelf for 45 minutes at 375ºF/190ºC/gas 5.  
  8. When the top is golden, take it out and serve. DELICIOUS!!!

I hope you like this recipe, it’s very British to have a pie on a cold day and although it never gets THAT cold here in LA, it still is a great dish to make once in a while.  If it’s not a holiday you can serve it simply with mash potatoes and peas, always goes down a treat. 🙂

Thanksgiving is a day when we get to say what we’re thankful for, and so I want to say “I am thankful for my American family.”  My loving boyfriend and his wonderful parents have always made me feel so welcome in their home and I appreciate them so much…his brother and grandparents, Aunties and cousins have done the same and made me feel part of the family every year.  I am also thankful to my parents in England, and this British pie is a representation of them too.

Happy Thanksgiving everyone!!

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It’s SCARY!!!…how good these taste!

The pumpkin is carved, costume created and candy is placed in bowls ready for eager children’s hands…Yep, Halloween is upon us!

The time has come for me to put up some of my favorite ‘Halloween’ inspired mixed drinks, to get you in the mood…

Scary Classics

Corpse Reviver #2

  • 1oz Gin
  • 1oz Cocchi Americano
  • 3/4oz Cointreau
  • 3/4oz Lemon Juice
  • 1 Bar-spoon (1/2tsp) of Absinthe

Garnish: Maraschino Cherry

My first thought when I heard of this drink was ‘What about the Corpse reviver number one?!’ Apparently there are several drinks with the ‘Corpse Reviver’ name, but almost anyone who has tasted more than one would argue that this is the most palatable and balanced version.

The first publication of this drink can be seen in Harry Craddock’s The Savoy Cocktail Book’, 1930.  It is a drink that could supposedly raise any dead drinker on the morning after and was designed as a hangover cure (hence the name).

The original recipe calls for Quina Lillet, which is no longer in production. Many bartenders make the error of using Lillet Blanc in it’s place, but this is not the same at all. Cocchi Americano is the most authentic to flavor as the original would have been, which is why I have added it to the above recipe.

Blood and Sand

  • 1oz scotch
  • 3/4oz Sweet Vermouth
  • 3.4oz Blood Orange Juice
  • 3/4oz Cherry Heering

Garnish: Orange peel

I just learnt today that whenever ‘Sand or Sandy’ is used in a drink name before prohibition, it almost always refers to the use of scotch in the drink.

This drink is a little sweeter than the others (probably why I like it!) but very tasty and beautifully balanced with a rich orange flavor. It’s rare to find a cocktail with Scotch that works with lots of other flavors, but this one does.

The origins of this drink date back to 1922 when it was named after a bullfighter movie ‘Blood and Sand’ by Rudolph Valentino.   The red juice of the blood orange in the drink helped to link it with the film. This recipe also first appears in print in The Savoy Cocktail Book, 1930.

Satan’s Whiskers

  • 1/2 oz Gin
  • 1/2 oz Sweet vermouth
  • 1/2 oz Dry vermouth
  • 1/2 oz Fresh-squeezed orange juice
  • 1/2oz Grand Marnier
  • Dash orange bitters

Shake and strain in to a Cocktail glass.

There are two versions of this classic cocktail, one calling for Grand Marnier, the other using Orange Curaçao. The above recipe is considered the “straight” version, while the other is known as “curled”.  No idea as to the origins of this drinks name but it has an interesting mix of flavors. The orange is prominent but there is a bitterness to it and almost a peppery flavor from the gin, especially if you use something like Bombay Sapphire as the base.

I prefer the ‘straight’ version of this drink because it is slightly sweeter using Grand Marnier, but both versions are nicely balanced.  This is yet another cocktail taken from The Savoy Cocktail Book, 1930 by the way. I can’t get enough of Harry Craddock this Halloween!

Pumpkin Drinks

Zucca

  • 2oz Pisco
  • 1tsp Shredded Coconut
  • 1/4oz  Juiced Ginger
  • 2 tbsp Pumpkin Butter (Trader Joes)

Shake and strain in to a tall glass with ice.

  • Top with 1 oz Weinstephaner (Wheat Beer)

Garnish: Orange peel dusted with cinnamon

‘ Zucca’ is the Italian word for Pumpkin and is another of Greg Bryson’s drinks from his 2o12 Fall menu at Hostaria Del Piccolo, Santa Monica. I honestly thought the use of so many strong flavors like coconut, ginger, cinnamon, pumpkin and beer would taste really off balance and kind of messy. The end result is the complete opposite though! The flavors work well together and compliment each other beautifully.  Unlike most pumpkin drinks i’ve had; this one isn’t overly creamy and rich, instead it is refreshing, slightly sweet and surprisingly balanced.

The recipe is understandably a little difficult to recreate at home,so if you find yourself in Santa Monica this Autumn definitely pop in to Hostaria to try this tasty option.

 Great Pumpkin

  • 2 oz Pumpkin ale
  • 1 oz Rittenhouse Bonded rye
  • 1 oz Laird’s Bonded Apple Brandy
  • 1/2 Grade B Maple Syrup
  • 1 whole egg

Garnish: Grated Nutmeg

This creamy, pumpkin cocktail was created by Jim Meehan of PDT for his Fall menu in 2008.  It captures rich Autumnal flavors perfectly by using apple brandy, maple syrup and pumpkin ale. According to the ‘PDT Cocktail Book’, 2011 they named it ‘Great Pumpkin’ as a reference to Charles Schultz‘s masterpiece ‘It’s the Great pumpkin, Charlie Brown’, 1966.

Meehan suggests Southampton pumpkin ale, but honestly any good brand will work.  Using a whole egg makes this drink a ‘Flip’, and although a lot of people are put off by the thought of an egg in their drink, I have to say it’s honestly not so much a taste factor as it is mouth feel. When shaken well the egg creates a deliciously creamy foam, and that fluffy topping is the best part of the drink in my opinion! It basically tastes like a pumpkin egg nog.  The nutmeg gives a great nose too, this is just a perfect drink for fall.

If you want to try it somewhere special this recipe is currently available on the drinks list at The Penthouse @ Mastros in Beverly Hills.

Anyway, that’s all I have for you… Go carve your pumpkins and get in the mood for October 31st!

  

!!!! HAPPY HALLOWEEN !!!!

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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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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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