Cocktail Week
June 23rd through July 4th on the Central Coast of California is all about cocktails. Cocktails of every kind are being made along the coast, from restaurants in Paso Robles to Camarillo. Using specialty mixes, handmade mixes from on-site herb gardens to lure their guests into stopping by to taste their concoctions. Cocktail Week is presented by Ventura Spirits and published in 805 Living magazine as a special promotion. Let’s raise a glass and enjoy these unique limited edition cocktails; cheers!
Augie’s in Santa Barbara created the Punta Mita Margarita inspired by mango love and created a drink using house-made syrup, mango, habanero, and cilantro.
La Paloma Cafe in Santa Barbara created the Celery Gin Fizz. A modern twist on the classic gin fizz put celery in the spotlight. This herbaceous cocktail perfectly balances savory flavors with a light, effervescent finish.
Whiskey ‘N Rye Smokehouse in Solvang created Summer Whisky Punch as their ultimate warm weather libation using Bourbon, peach bitters, lemon and peach juices, brown sugar simple syrup, ginger beer, and topped with a sprig of mint and a cherry.
https://www.visitsyv.com/whiskey-n-rye-bbq/
Santa Barbara Wine Collection in Santa Barbara created a Lavender Lemon Spritz as a playful twist on the classic gimlet. Using Gin, lavender syrup, and lemon juice with a topping blanc de blanc to release floral notes reminiscent of a blooming garden on a warm summer day.
https://www.google.com/search?client=safari&rls=en&q=santabarbarawinecollective&ie=UTF-8&oe=UTF-8
Santa Mezcal in Santa Barbara created The Jalisco Margarita made with Tequila or Mezcal, fresh-squeezed lime juice, mint liqueur, and house-made watermelon cordial and is topped with a watermelon garnish.
Nella Kitchen & Bar in Los Olivos created See You Tomorrow with infused tea and zero-proof drinks for their precise flavor profiles, imparting impact without being overly sweet. Shake mango tea-infused rum, amaro, fresh lemon juice, a touch of agave, and vegan foamer over ice, adding mint and dehydrated lemon garnishes.
Local in Montecito created a twist on a classic Kalimotxo cocktail called Lady in Red. A classic Basque region spritz with a Montecito twist created with house-made cola syrup, orange liqueur, and whiskey topped with sparkling Lambrsco wine.
Pearl District Restaurant & Bar in Westlake Village created District Old Fashioned featuring Four Roses Bourbon, Vicario Nocino Walnut Liqueur, and apple bitters for a smoky, complex drink.
https://www.pearldistrictrestaurant.com
San Ysidro Ranch in Santa Barbara created a Gin Lavender Lemonade using a local gin that is sourced from an array of California-grown citrus, along with lavender syrup made with freshly picked lavender from their organic garden. Elderflower liqueur perfectly balances the other flavors, and the cocktail is topped off with a splash of Fever Tree Sparkling Pink Grapefruit.
https://www.sanysidroranch.com
The Landing Grill & Sushi Bar in Westlake Village created Pretty in Peach using a harmonious blend of Don Julio Blanco Tequila, fresh peach, tangy lime, and succulent raspberry.
High Bar at Hotel San Luis Obispo created a Garden Party concoction crafted from their rooftop garden ingredients using Lime Vodka, Thai Basil, juicy watermelon, fiery habanero, and a splash of prosecco topped with a sprinkle of finger-lime caviar.
Sear Steakhouse in Solvang created a summery strawberry daiquiri, Cuba Fresa. This drink was clarified with coconut notes and a rich, silky mouthfeel. Coconut cream joins macerated, fresh, local strawberries, a squeeze of lime, and a blend of two expressions from the Real McCoy Rum (5-year and 12-year). The drink is then emulsified, strained, and fine-filtered.
https://www.searsteakhouse.com
Oak & Iron in Thousand Oaks created a Brown Butter Manhattan made with butter-washed Angel’s Envy Bourbon and Faretti Biscotti Liquor in a rotating flavor.
El Encanto A Belmond Hotel in Santa Barbara created La Cazeula served in a traditional clay pot rimmed with Tajin. Indulge in delicately crafted cocktails while taking in Pacific Ocean vistas and inspiring coastal sunsets in the backdrop. Expertly crafted with Don Julio Blanco tequila, freshly-squeezed grapefruit from Chef’s garden.
https://www.belmond.com/hotels/north-america/usa/ca/santa-barbara/belmond-el-encanto/dining
Rumfish Y Vino in Ventura created Cali Passion Project using Calwise Blood Orange Big Sur gin, Ancho Reyes Chili liqueur, Ventura Spirits Opuntia Prickly Pear eau-de-vie, passionfruit, cucumber, and lemon.
Slate Steak, Sushi & Cocktails in Camarillo features Mixologist Omar Ortiz, who created Boujee Behavior. A Japanese-inspired fusion ties Haku Vodka, sake, pomegranate, lychee, lemon, and yuzu together. It’s a delightful beverage that pairs perfectly with any sushi roll.
https://www.theslatebistro.com
Modern Kitchen in Westlake Village created The Lawless cocktail. A smoky treat for any week combining Corbin Cash, Hine Cognac, Grand Marnier, Cocchi di Torino, Benedictine, and Chocolate Bitters. It is accompanied by dried cranberry and chocolate nibs to compliment the cocktail.
The Ritz-Carlton Bacara in Santa Barbara created the Apres Sea Cocktail with an interactive butterfly-pea-pollen-infused beverage. Watch it transform before your eyes as the bartender pours fresh citrus juice to activate the transition from blue to light purple and ultimately to a pink hue resembling sunsets off the Gaviota Coast.
https://www.ritzcarlton.com/en/hotels/sbarz-the-ritz-carlton-bacara-santa-barbara/dining/
Pearl Social in Santa Barbara wants to Spice Up Your Life with a bourbon-based cocktail. Inspired by the classic Lion’s Tale cocktail with Ventura Spirits Amaro Angeleno, St. Elizabeth Allspice Dram, blood orange, strawberry shrub, and Tiki bitters.
Toma Restaurant and Bar in Santa Barbara created Don Rustico, made with Don Amado Mezcal Rustico, Leopold Bros. Apertivo, pomegranate passion fruit puree, fresh lemon juice, and serrano syrup.
https://www.tomarestaurant.com
Finney’s Crafthouse in Westlake Village, Camarillo, Ventura, Santa Barbara, and San Luis Obispo created the Tokyo Smokeshow with Japanese whisky, yuzu citrus, Ventura Spirits Amaro Angeleno, egg whites, and fresh raspberries. Aroma comes from burning rosemary over the cocktail.
https://www.finneyscrafthouse.com
Culter’s Artisan Spirits in Santa Barbara created a curious twist on a modern classic gin gimlet with their Gin ‘n’ Juice Java by using Cutler’s Gin, freshly squeezed lemon juice, a dash of house-made simple syrup, and Cutlers Cold Brew Liqueur.
Rocks & Drams in Ventura created the perfect toasting cocktail with Julep With A Purpose featuring Elijah Craig small-batch whiskey, organic rum, house-made coconut cream, lime, and mint, topped with La Cuadrilla “The Crew” Red Blend from Stolpman Vineyards where 100 percent of the proceeds go to the farm works who pick the grapes.
Shaker Mill in Santa Barbara created a Pina Colada with a blend of three rums; Hamilton Demerara, Plantation Stiggins’ Fancy Pineapple, and Hamilton 151. Shaker Mill also adds house-made coconut cordial, Amaro di Angostura, lime, pineapple syrup, bitters, and coffee beans.
Loquita in Santa Barbara created De La Tierra using Bloom gin, lime juice, and a homemade beet lemongrass cordial; this drink is full of sweet and tangy flavors. Vermouth Rojo and Genepy des Alps liquor bring a touch of herbaceousness and depth to the mix when topped off with a dash of Fee Foam.
Boccaccio’s in Westlake Village created a captivating Mezcal Sunset with 400 Conejos Mezcal mixed with passion fruit, lime, and Aperol to create a tantalizing blend of smoky and tropical flavors that dance on your palate.
https://www.boccacciosrestaurant.com
Eleven Twenty Two Speakeasy in Paso Robles created the Libiki, a tropical tequila cocktail with blanco tequila, smoky cachaca, creme de banana, lime, and house-made pineapple Dole Whip. Find us hidden via the secret entrance behind Pappy McGregor’s GastroPub.
https://www.eleven-twentytwo.com
Finch & Fork Restaurant in Santa Barbara created Down with O.P.P. featuring Ventura Spirits Opuntia Prickly Pear eau-de-vie, hibiscus syrup, and a squeeze of fresh lime. You’ll feel naughty in no time.
https://finchandforkrestaurant.com
Cane Tiki Room in Paso Robles created a signature drink, Cane’s Mai Tai, a tropical escape to the South Pacific all inside your glass.
Fish Gaucho in Paso Robles created Pure Templeton, a refreshing summer rum expression. It’s a milk-punch cocktail made with rum, house-made amaretto, Falernum, orange, charred pineapple, and black walnut bitters.
Coin & Candor in Westlake Village created the refreshing Best in Clase cocktail using Clase Azul Tequila Reposado, fresh lime juice, agave, and firewater bitters and is garnished with edible flowers from their garden.
https://www.google.com/search?client=safari&rls=en&q=coin+and+candor&ie=UTF-8&oe=UTF-8
And last but not least,
Pappy McGregor’s GastroPub in Paso Robles created a Watermelon Basil Cooler with fresh watermelon, muddled basil, a hint of Meyer Lemon, and organic vodka. This sounds a little like Lainey Wilsons’ new song, Watermelon Moonshine.
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