Flair Project
Last week, I was invited to attend the 6th year anniversary of “Farm to Bar”, held at Wildcat in Santa Barbara. The “Farm to Bar” is a weekly 4-hour-ish event hosted by some of Santa Barbara’s finest cocktailers, with a straightforward concept – bartenders exploring farmers markets for a few hours and concocting a variety…
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If you are a frequent reader of our blog, then you might know that we love making, what we call, complex cocktails. And no, I don’t mean overly complicated drinks or using rare ingredients and unusual combinations of flavors that no one has thought of mixing before. I’m talking about paying attention to more than just the initial taste when a cocktail hist your lips.
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With temperatures in the upper 80’s in July, boozy floats may just be the best thing since sliced bread. I mean, who wouldn’t want a fizzy cocktail topped with a touch of silky ice cream? I don’t know about you, but I think sipping on a boozy float by the pool might be my new summer tradition.
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The summer heat is in full swing this year, and everybody is looking for creative ways to chill their palates and find their oasis. Possibly with a drink in hand. With the emergence of handcrafted spirits, artisan sodas, and fancy kombuchas, freshly juiced watermelon often takes a back seat in summer cocktails in bars around the U.S.
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As bartenders, our cocktail creations are often influenced by seasonal flavors and inspired by trending ingredients. But as cocktail enthusiasts ourselves, the thrill of trying out new booze and creating something different and exciting is what keeps us going forward. And yes, sometimes, we get our cocktail muse from the most unlikely of sources – like today’s inspiration, a Khordz glass…well, a mug to be more precise.
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I know that you probably don’t think cocktails when you hear bananas and I can’t really blame you for it. I mean they are virtually impossible to juice and muddling them wouldn’t get you anywhere either, but I’ve always said: “where there’s a will, there’s a way.” So let’s go bananas guys!
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Now, it’s not like we ever need an excuse to have a cocktail around here, but with wretchedly high temperatures this summer, we thought sipping on a Caipirinha (or in this case variation of it) might be the perfect way to revive ourselves, get a break from the torching hot sun and introduce you to something new and exciting.
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When you think of cherries, you’re probably thinking cherry pie or cherry Garcia ice cream, or God forbid, Maraschino cherry in an Old Fashioned. But iconic desserts and fake garnishes is not what cherries are all about. From a delightful brandied cherry in a classic Manhattan to deliciously crafted liqueurs such as Luxardo, cherries have a long-standing relationship with craft cocktails
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Even though for many, hopping on the healthy bandwagon again this summer includes some serious cocktail tweaking, kale infusions and just plan sketchy substitutions , making low-calorie cocktails is just not our thing. And while we are hopeless romantics, believing that cocktails should have a fair amount of booze, and yes some sugar, we love the idea of using super foods, such as pistachios, as a cocktail ingredient.
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