Founded in 1982, St. George Spirits turned 30 with a bang last Friday (photos on Facebook). My own visit, however, was a long time coming. I recently visited family for Thanksgiving in those parts and got to steal away for a day. I used that day to tour the distillery of a long well-regarded craft spirits company I’d become familiar with thanks to wonderful cocktails I’ve had in Los Angeles and beyond. Master distiller Lance Winters and Continue reading
If one could eat luxury, one should also be allowed to drink it, too. Petrossian in West Hollywood thought as much as they recently have expanded their liquor license and integratedÂ vodka flutes and cocktails into their menu. It may be as obvious to bacon loversÂ as bacon salt; for caviar lovers, Petrossian created the Caviar-tini. Â
Two and a half ounces of vodka with a half ounce ofÂ dry vermouth and maybe a dash of orange or Angostura bitters are the martini, but the skewer with 1 Petrossian caviar-stuffed olive, a cocktail onion and 1 Petrossian Caviarcubeâ„¢ – essentially caviar pressed into a cube – make it the Caviar-tini. It was the perfect amount of dirtiness. I saved the skewerÂ for theÂ last few martini sips and found my patience rewarded me well.
There are other cocktail options like their Basil Gimlet ($12), Vodka Sunrise ($12) and Russian Cider ($12). (Don’t worry – there’s also a Cosmopolitan [$14] for you Carrie-types.) Their Hibiscus Champagne ($12) will remain available – just don’t forget to eat the flower, too. If you were thinking straight-up, choose a vodka flute of the European variety from Beluga or Russian Standard Premium (Russia), Linie Aquavit (Norway) or of course Jean Marc XO (France). Belvedere and Chopin are your Polish options.
Chef Ben Bailly’s menu is reason enough to get you in the door – now you can wash down each bite of his dishes with a complementary, caviar-topped cocktail. Because you don’t need vermouth to make a martini dirty.