Creative, concise commentary about today's New Food Revolution, Original Libations, Tattooing, Tattoo Artists, their families and what makes them hungry. Los Angeles, New York, U.S.A. and beyond.
Brendan F. Casey @ Quarter Bar, Brooklyn I’ve been kind off obsessed lately with making shrub syrups. They are sweet, tart, easy to make and last a long time. Back in the old days shrubs were developed as a way to preserve fruits through the winter [...]
let it sit for 5 hours or more…. then cut the top horizontally
cut sections out and serve
warning the sections pack a punch!
what ever is left cut iut put in a large jar and fill with vodka let stand overnight
strain it back into the vodka bottle and you have watermelon vodka!
Shake and strain into a coupe and float a few drops of Mezcal infused with Serrano Chili Peppers On top
“FEW SPIRITS TAP INTO THE MYTHIC PAST QUITE LIKE MEZCAL -
AT ITS HEART, THIS MEXICAN SPIRIT HAS RETAINED ITS MYSTERY,
AND STILL EMBRACES THE ANCIENT NOTION OF ALCOHOL AS A
GIFT FROM THE GODS.”
Seven master suites, all of which face the pool and ocean, embody the casual sophistication so intrinsic to Baja and are named after the peninsula’s indigenous plants. Each room’s airy decor is comfortable as well as beautiful. This is just an amazing place to get away from it all for a few days. Bring your own Corona!
Varnish is chilled and refined with mellow jazz filling a room, dimly lit by vintage industrial lighting and electrified Victorian oil lamps on wood panelled walls. There are no bar stools but a generous area around the front of the counter encourages loitering. Above the antique till, a fine selection of high-end spirits sits on glass shelves set against exposed brickwork.
Out front the sandwiches, Cole’s Slaw and house-made pies have more of a reputation than the Martinis. However, this all changes when you walk past the tables and through the unmarked door at the back of the room and enter Varnish.
While Cole’s can be loud and hectic, Varnish is chilled and refined with mellow jazz filling a room, dimly lit by vintage industrial lighting and electrified Victorian oil lamps on wood panelled walls. There are no bar stools but a generous area around the front of the counter encourages loitering. Above the antique till, a fine selection of high-end spirits sits on glass shelves set against exposed brickwork. A collection of revered cocktail books takes pride of place above the booths in centre of room with more seating around the perimeter.
The cocktail list of half dozen classically led cocktails by Eric Alperin also features a bartender’s choice”. Put yourself in their hands.
A healthy dollop of Worcestershire sauce.
Celery salt fresh ground pepper
1/2 A tea spoon of Dijon mustard
A heaping spoonful of horseradish ( there can never be too much horseradish)
Roll back and forth in a pint glass add ice and enjoy!
At Quarter Bar 1 3/4 oz Gin 1/2 oz Lime juice 1 barspoon raw sugar 1 barspoon Bragg Apple Cider Vinegar 1 barsspoon Luxardo Maraschino Cherry Liquor 3 sage leaf Muddle sage, sugar and cider vinegar add the rest and stir well fill with ice top with club soda… enjoy!
Heyho, amazing article! I will keep visiting your blog 
Daron Droubay
Who would have known that this Queso Oasis in Northern Baja would be such a Treat. Thanks for sharing.
JP
i really enjoyed reading this. Thanks for sharing it!
Paula Rodo
Thanks so much. Keep on checking in. Adam
ABlock
Thanks for your kind words and we’d love you to keep checking in, we’re just getting started! Adam
ABlock