Showing posts with label zombie. Show all posts
Showing posts with label zombie. Show all posts

Friday, July 13, 2012

Wake Up The Zombie: Breakfast at The Raymond (Pasadena)

The Raymond and 1886 Bar have been my favorites in Pasadena, but I still have not been there during daylight, until now. They had been doing brunch but recently also started a weekend breakfast menu. I was invited in to try their new breakfast items (and cocktails!) on a Saturday "morning". On a nice warm day, opt for a table outside.

On the menu were the breakfast pastries and other backed goods, the eggs, and other breakfast staples like blueberry pain perdu, pancakes, etc.

I got the Italian Style Baked Eggs - prosciutto, potatoes, and mushrooms baked with tomatoes and parmesan. With fresh fruit and toast ($13)

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My ideal breakfast (weekends are for eggs), with plenty of prosciutto and hearty tomato sauce.

With 1886 Bar attached to it, it would be a blasphemy not to order cocktails, even in the morning. The brunch cocktail list is not as extensive, which is to be expected, but I was surprised to see one thing on the menu: Zombie ($14). Drinking a zombie first thing in the morning (or afternoon)? Well, why not!
Zombie at the Raymond
Zombie is a blend of three rums, passionfruit and demerara syrup, fresh lemon, lime and pineapple juice. The menu limits the Zombie order to two per customer, but if you don't already know beforehand how strong Zombies are, you won't be able to tell. 'Tis the beauty of tiki drinks.

Tuesday, June 5, 2012

Melisse Ups the Ante with New Cocktails by Steve Livigni and Pablo Moix

Melisse has always been one of the top restaurants in the city, but it lacked a good cocktail program - until now. Chef Josiah Citrin and the team at Melisse recently hired the team behind La Descarga and other great LA bars, Steve Livigni, Pablo Moix, and Lindsay Nader, to come up with a bar program to meet the level of their food.

The result? A fun and sophisticated list of cocktails. There's no physical bar at Melisse, but with a kitchen of this caliber, they can do a lot of fun and ambitious things "table side" that you cannot do at a busy bar, like this deconstructed Zombie.

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Watching the setup and action is certainly part of the draw for this drink.
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Steve Livigni pouring in frozen nitrogen
The deconstructed zombie consisted of rum jello made with three different rums (Flor de Cana 4 year, Appleton VX, and Smith and Cross Navy Strength), Passion fruit "dippin dots", mint gelee, and passionfruit juice. It's beautiful with the style of a Melisse dessert.

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