Las Vegas, Nevada

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Winter Cocktails at 1886 Bar (Pasadena, CA)

Granted this winter in Los Angeles has been strange, but that doesn't mean I can't get my winter cocktails fix! After all, I love my hot cocktails and spices, and luckily 1886 Bar in Pasadena is providing all of them this winter. Spiced and spicy cocktails, chai lattes, hot toddies, and more ...

Interesting spices are making their way into the cocktails like in the Moroccan Exchange (by Gillian Georges): Dos Maderas PX rum, Nicaraguan 5-year rum, lime, harissa spices on a rock of ice, finished with Smith and Cross rum.

I tend to always order a dish with harissa (just like I probably will order any drink with saffron or kaffir lime) and Gillian did an excellent job using the aromatic spices with a blend of rums from three different countries, which, of course, has to include one from Morocco's neighboring country, Spain.

The beer cocktail of the season is the complex Rico Suave (by Jesus Gomez and Saul Soto).

The drink takes on a traditional Aztec recipe for beer using fermented corn, pineapple, and secret blend of spices. The secret mix is then served with a Bavarian Hefeweizen, resulting in a unique flavor.

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Firehouse Subs, Now Open in San Diego, CA

By: guest blogger Narin Johns

Gourmet Pigs was invited to attend Firehouse Subs in Point Loma, San Diego to meet with founder Robin Sorensen and taste some of their featured subs. Robin brings a lot of passion to Firehouse Subs when he describes everything from the humble beginnings of the business to the quality ingredients he personally tastes and sources. Named "Firehouse Subs" because both Robin and his brother - co-founder Chris, started their careers as firefighters and have integrated their experience into the decor, sub names, and even the condiments.

We were treated to some of the most popular items on the menu. The first was the Hook & Ladder Sub.

This was my personal fave -  topped with smoked turkey breast, Virginia honey ham, and melted Monterey Jack served "fully involved" (another firehouse term) meaning loaded with mayo, mustard, lettuce, tomato, onion and a dill pickle on the side. In the first bite, I noticed the bread was fresh baked, slightly crispy on the outside and soft and chewy on the inside. I was really impressed by the smokiness in the turkey and sweetness of the honey ham - sliced fresh in the store every day, and the melding of flavors with their delicious deli mustard and mayo. Firehouse prides itself in preparing subs using unique steaming method that really brings out the taste - unlike other "hot" subs I've tasted.

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