New Cocktail: Cholo Shogun (2.0)
This cocktail started out almost entirely with scrap/larder ingredients from the booze closet. Some aji infused tequila, kumquat liqueur, and this really odd tequila we soaked in the leftovers from making kumquat shrub. The kumquat stuff still provided that odd numbing quality akin to grapefruit oil and was amped up a bit by the sichuan
Recent photos
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New Cocktail: Cholo Shogun (2.0)
This cocktail started out almost entirely with scrap/larder ingredients from the booze closet. Some aji infused tequila, kumquat liqueur, and this really odd tequila we soaked in the leftovers from making kumquat shrub. The kumquat stuff still provided that odd numbing quality akin to grapefruit oil and was amped up a bit by the sichuan…
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What Exactly is a Dragon Fruit?
Upon first glance, another alien. This one native to Central America where they call it pitaya. Super delish. Very juicy and the heavily edible tiny black seeds give a nice bit of crunch. I grew up picking berries in the early summer and apples in the fall, never in my wildest dreams (or nightmares) could…
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Passionfruit!
This strange little thing, the common passionfruit. If you look at the above cross section you see a small spoonful of what it’s known for, the yellow, fragrant and tangy seed rich jewels surrounded by a bit of bitter, white pith and a protective purple shell. It’s more alien egg than fruit, right? An odd…
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New Cocktail: The Third Martinez
All of a sudden we’ve got more passionfruit scraps than we know what to do with. We make the vermouth, but it’s a little edgy, so the way to round it out a bit is a less edgy gin. We use Barr Hill because it’s oh so soft. It’s one of the only gins you…
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Weird Fruit of the Week: White “Sapote”
I bought a bunch of these for Angel last week and they finally ripened. They’re weird and less of a pain in the ass than the dreaded but delicious cherimoya and they also have this weird quality that make you sort of slightly groggy, a little sleepy, a bit like red wine or hearing someone…
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My First Cocktail: Master Blaster
Before I started at Rustic my foray into the annals of cocktaildom was confined to a few good classics like the Salty Dog (gin), a dry gin martini, a Tom Collins, and every so often, a really shitty Cosmopolitan. Forget even something as simple and delicious as an old fashioned. The places I worked still…
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New Cocktail: Morning Bell
Our apartment building exists within the borders of three very different neighborhoods. Hancock Park to the south, Hollywood to the north, and Larchmont to the southeast. One of my favorite things to do is wake up early and go walk to buy a coffee. I have many options here, especially toward Larchmont where there’s at…
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Hey, Habanada!
If you’re like me, you like, no love, the flavor of the habanero, but the burn can be a little too much for your Northeasternly suburb rooted sensibilities. Yeah, I look forward to the singe, the blaze, the smolder, the lips afire, but something really happens to my white bread physiognomy when I go too…
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Nobody’s Fool Revisited
Someone on the grams, Zuffenhausen Syndikat, (@zuffenhausen.syndikat) this crazy German page with souped up Porsches, requested the entirety of the specs and recipes for this cocktail. It’s a doozy, but here goes…Hopefully they don’t drink and drive…Hmmm…Now I’m thinking about all sorts of funny things for cocktail names like Autobahn, but not the German road…
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Old Cocktail: Glass Hammer
It’s a goodie. We’re at the beginning of passionfruit season and everything old is new again. There’s something tremendous about the combination of passionfruit, gin, absinthe, and champagne. Not exactly Led Zeppelin but more like Pink Floyd during the Gilmour/Waters era with a raging brook nearby. We did something similar with plum and other ingredients…
The Aging Bartender 