Sunday, January 6, 2013

Playing with DRY Soda Cocktails at Sadie

DRY Soda is a Seattle based company that produces colorless sodas with less sugar and great flavors like lavender, rhubarb, blood orange, and the like. While originally they were made to be drank straight from the bottle, they soon realized that bartenders like to use them as mixers, and they jumped on the opportunity.

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The DRY Soda Co. owner then traveled to Los Angeles and held a cocktail pairing dinner at Sadie in Hollywood, where the main barman Giovanni Martinez created four cocktails made with DRY Soda.

Our welcome drink was a refreshing, lower alcohol cocktail, Rue and Barb made with strawberry, lillet rose, lemon, DRY rhubarb soda
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The drink was paired with watermelon, grilled romaine, blood orange vinaigrette
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Our second drink was the aromatic Lavande, made with scotch, honey, lemon, Lavender DRY soda, light absinthe spray. This was my second favorite cocktail of the night. The lavender soda works well and did not become overpowered with the strong scotch and absinthe components.
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Thursday, January 3, 2013

A Tripel Tasting and Brewing Workshop at Wurstkuche Venice (LA Beer Week)

Tripel is perhaps my favorite style of ales, so when I had my choice of beer making workshops at the Wurstkuche in Venice during LA Beer Week, the choice was easy. They don't regularly do this but they had set up their small outdoor area in the back for the events.


The workshop also consisted of tasting a few Tripels (because why would you make beer while sober, right??)

We started off with the Westmalle Tripel, which was also the recipe we based one of our own brew of.
The Westmalle originally started in the 30s, and the monks took it over in the 50s. Westmalle is a classic, the original Tripel, so to speak. The number "dubbel" or "triple" refers to the number of fermentations the ales go through.

So, back to the homebrewing course. The first step is to steep the barley.


Wednesday, January 2, 2013

Cognac Double Decker Bus Tour (Portland Cocktail Week)

Happy New Year everyone! 'Tis time for me to try and catch up on so many old posts, including ones from Portland Cocktail Week.

My favorite part of Portland Cocktail Week was the Cognac double decker bus tour, where a bright red double decker picked us up at the hotel and took us to three bars to sip cognac cocktails and had some great bites to eat.

Our first stop was Imperial, one of Chef Vitaly Paley's new restaurant with Brandon Wise as the bar manager.
We had Vieux Carre on tap and tasted an amazing hickory infused vermouth which really showed off the bar's strength.

platters of charcuterie to accmpany our Vieux Carre
Our next stop is Central, on Southwest Ankeny Street

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