It’s a well-known fact that San Diego is the craft beer capital of the US, but did you know that our cocktail game is equally on point? We’ve got bars and restaurants that are making their own flavored syrups, ginger beer, bitters, shrubs and alcohol infusions. Pairing these handcrafted elements with thoughtful flavor combinations results in some seriously inventive and damn tasty cocktails. Below, I teamed up with Expedia Viewfinder to share a variety of libations from 3 hot bars and restaurants in San Diego plus a recipe for an incredible tequila cocktail.
Happy New Year everyone!!
- Chia pudding
- Brown butter
YUM!! Continue reading for 14 of my best recipes on KK. What was your favorite recipe from 2014? Did you make any of the recipes below?
Today on Kitchen Konfidence, we’re once again getting boozy.
The Ginger Snap cocktail that I shared last week is for all your Holiday parties. This Apple & Quince Sparkler is for New Year’s Eve. It’s light, crisp, seasonal and 100% fabulous. It’s also the next signature cocktail in the What I Drink series, a spirited collaboration between me, Brian from A Thought For Food, and Vijay from Noshon.It.
The last time we got together, the three of us shared our go-to cocktails, including an Old Fashioned (made with Vanilla Sugar), a 1794 Cocktail, and a Blackberry Gin and Tonic. Today, we’re sharing a number of alcoholic beverages perfect for a New Year’s Eve bash. On the last night of the year, I often find myself drinking champagne or sparkling wine spiked with some sort of flavored liqueur. Last year, it was St. Germain. This year, it’s my homemade Roasted Apple and Quince Liqueur. Sounds fancy, but it’s super simple to make. Continue reading for the recipe plus links to Brian’s and Vijay’s cocktails.
And Happy Holidays as well. I can’t believe there are just 13 days left until Christmas (and 15 days until my Birthday)! This Holiday season is flying by, but at least we’ve got 2 weekends left before the big day. Ample time for Holiday cocktail parties. This year, I’m serving up this Ginger Snap Cocktail. Ginger is a favorite spice of mine, so I decided to come up with an easy-to-make cocktail that’s just bursting with ginger flavor.
The Ginger Snap starts with Malahat Spirits Co. Ginger Rum. Malahat Spirits Co. is a local San Diego distillery that makes small batch rum and flavored rums (spiced and ginger). With their Ginger Rum, Malahat Spirits Co. infuses rum with fresh, peeled ginger. 100% natural! You can actually see bits of ginger floating around in the rum, so you know it’s legit. Next, the rum is balanced with homemade ginger simple syrup and freshly squeezed lime juice. Finally, the drink is finished with ginger beer and a simple lime wedge garnish. That’s right, we’ve got some triple ginger action here! Crisp, light and refreshing, the Ginger Snap is the perfect libation for any festive Holiday fête. Continue reading for the recipe.
Jorge and I had a suuuuper tasty brunch at The Patio on Goldfinch recently. I’ve got highlights from our meal below along with a recipe for their mezcal-based Plumosa cocktail.
Let me start by saying that The Patio on Goldfinch is one gorgeous restaurant. Lush living walls. Reclaimed wood accents. Marble counter tops in hues of red, gray and deep green. The space is luxurious yet still comfortable and approachable. Led by executive chef John Medall, The Patio on Goldfinch is the sister restaurant of The Patio on Lamont in Pacific Beach. Serving breakfast, lunch and dinner (and everything in between), The Patio has an eclectic, modern menu and a killer cocktail list. Oh, and they’ve also got an entire room dedicated to cheese called The Cheese Cave. That’s right, a cave of cheese.
Jorge and I sat in the back area surrounded by natural light flooding in through the massive skylights above. Behind us was a towering wall of cascading ferns and philodendron. My eyes danced about the space, taking in all of the thoughtful details. Overall, A+ for atmosphere. Now, let’s get to the food.
It’s about to get all sorts of tasty up in here.
Several weeks ago, I had an outstanding meal at Romesco in San Diego with my boyfriend Jorge. David Nelson, a friend and food writer extraordinaire, also joined us for the afternoon. Romesco, known for its upscale Mexican-Mediterranean cuisine, is a must-visit restaurant by Chef Javier Plascencia. Jorge and I had a fantastic experience at Misión 19, another Chef Plascencia hotspot, just months earlier in Tijuana, so I had a feeling that Romesco would be a treat. And let me tell you. It was. Continue reading for highlights from our meal at Romesco, plus a recipe for their super tasty Cucumber Martini.
If you’ve been reading Kitchen Konfidence for a little while, I’m sure you’ve noticed that I love a good drink. Sometimes I like to go all out, and make cocktails like: Summer Crush, El Comediante, or Strawberry Letter 22. They’re a bit more involved to prepare, but they taste damn good once everything comes together. Usually however, you can find me drinking an almost-classic Old Fashioned Cocktail. It’s my go-to. My standard. My after-work drink. It’s a cocktail I know I can always prepare with ingredients from my pantry/liquor cabinet. And today, I’m going to share with you my Old Fashioned Cocktail recipe.
But first, a little back story. Several months ago, I tweeted this photo of Black Walnut Bitters that sparked up a conversation with some of my fellow booze-loving, foodie friends (boozie friends?). In particular, Vijay from Noshon.It and Brian from A Thought For Food. We started chatting about our favorite go-to libations, and shortly after, the What I Drink mini-series was born. So today, the three of us are sharing some of our favorite cocktail recipes along with short interviews. Continue reading for my recipe plus links to Vijay’s and Brian’s!
San Diego LGBT Pride is this weekend, and I’m celebrating with a kaleidoscope of organic fruit purees. Each puree destined for a glass of champs of course 😉
Making your own fruit purees at home is an easy task. Simply blend ripe, organic fruit with sugar and citrus juice, strain, and serve! That’s it. For reals. Sugar and citrus (lemon, lime or orange) help to amp up the flavors of any fresh fruit. Once you’ve mastered one puree, try making a vibrant rainbow of purees with strawberries, papaya, mango, honeydew, watermelon, blueberries and blackberries. All the organic produce featured in this article was purchased at the new Jimbo’s… Naturally! at Westfield Horton Plaza. They have a seriously gorgeous selection of fresh herbs and fruit.
You can serve this edible spectrum with champagne, sparkling wine, Prosecco or sparkling water. Place a few tablespoons of puree at the bottom of a glass, then top of with bubbly. A perfect addition to any Pride Weekend brunch table! Continue reading for the recipes.
Kitchen Konfidence is officially 4 years old!!! And I’m celebrating with a cocktail.
A Brown Butter Old Fashioned to be exact. This recipes starts with a rapid infusion of bourbon and nutty brown butter. And by rapid, I mean 24 hours. In the infusion world, that’s fast. Toasty, aromatic brown butter is added to smokey bourbon, forming, quite possibly, one of the best things EVER. The smell is incredible, and the taste is just as good. I had a hard time keeping myself from drinking it straight up.
An Old Fashioned cocktail is typically made with bourbon, sugar, and bitters; served over ice; and garnished with an orange slice. The first sip of an Old Fashioned is usually quite strong; however, as the ice melts, the drink becomes pleasantly diluted. Here, I’ve tweaked the ingredient list just a bit to compliment the Brown Butter Bourbon base. Black Walnut Bitters are added with Angostura Bitters to add some depth of flavor, and a few drops of liquid smoke compliment the smoky notes found in bourbon. I’ve also garnished with a slice of blood orange peel, but you can use a regular orange if you can’t find a blood orange. Continue reading for the recipe, plus my thoughts on 4 years of blogging.
I’m giving the Bloody Mary a bit of a makeover. A delicious, Italian makeover.
A classic Bloody Mary is made with vodka, tomato juice, hot sauce, horseradish, Worcestershire, lemon, salt and pepper, but today, I’m switching things up. To start, Roasted Garlic Infused Vodka takes the place of regular vodka. Garlic and tomato are a perfect pairing. Roasting the garlic tames its biting heat while adding a deep savory note. Next, pepperoncini pickling liquid is added with lemon juice to brighten flavors. Using two types of acid kicks up the intrigue factor. Finally, the ever-important garnishes get a major overhaul. Typically, one would garnish a Bloody Mary with a celery stalk, salted rim and lemon wedge. Here, I’ve adorned this savory cocktail with a pepperoncino, bocconcino (mozzarella ball) and cherry tomato skewered with a bamboo toothpick. A sprig of fresh rosemary is added for drama and fragrance. With each sip, you’ll take in the wonderful woodsy aroma that works so well with tomato and garlic. Next time you’re in need of a bold brunch cocktail, give this Roasted Garlic Bloody Mary a try. Continue reading for the recipe.