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    Home / Recipes / Ingredient / Alcohol

    7 Jun 1, 2014 Alcohol  |   Jump to Recipe

    The Slutty Negroni at Sea & Smoke

    Slutty Negroni Sea & Smoke

    This post may contain affiliate links.

    Sea & Smoke is the latest restaurant by one of San Diego’s top chefs, Matt Gordon.  He’s also responsible for my favorite restaurant, Urban Solace, and Solace & The Moonlight Lounge, an Encinitas hot spot that I like to call “Suburban Solace.”  All three well-designed restaurants specialize in some seriously tasty New American cuisine plus a craveable selection of craft cocktails.  Aside from the drinks, what I love most about these restaurants is that their menus change with the seasons, allowing for a new, exciting experience each time I visit.

    Jorge and I had brunch at Sea & Smoke this past Sunday, and I’ll have to say that, once again, Matt Gordon does not disappoint.  The lovely libation pictured above is a new cocktail at Sea & Smoke called The Slutty Negroni.  Made with rye, Cocchi Americano Rosa (an Italian aperitif wine), and dry vermouth, this red-hued beauty is a perfect way to down an ounce or two of whisky.  The Cocchi Americano Rosa adds intrigue while mellowing out the burn of the rye.  Dry vermouth is added for balance.  Continue reading to get a recipe for Sea & Smoke’s Slutty Negroni plus highlights from our brunch.

    Cinnamon Bun Sandwich

    Three words:  Cinnamon Roll Sandwich.  It’s really everything you are imaging right now, and more.  The sandwich starts with one of Sea & Smoke’s housemade cinnamon rolls.  Unlike the monstrosities you find at Cinnabon, this cinnamon roll had just the right amount of sweetness and glaze.  To make the sandwich, a cinnamon roll is sliced in half, then filled with ham, bacon, cheddar cheese, and a fried egg.  Maple syrup is served on the side to add some extra sweetness.  The texture of the roll is crunchy on the outside, and soft on the inside; it’s the perfect tool to help sop up any egg yolk or maple syrup running around the plate.  The one thing that really surprised me about this sandwich was the burnt (in a good way) sugar taste present on the bottom slice of the roll.  Perhaps they heated the roll up in a skillet before serving, causing the sugars on the bottom to caramelize?  Overall, this sandwich is sweet, savory perfection.

    By the way, if you are not a fan of sweet-savory, and you’d rather go for something sweet-sweet, try out Sea & Smoke’s cinnamon roll bar.  Basically, they give you a plain cinnamon roll, and then you get to add your own toppings.  Choices include: whipped cream, cream cheese frosting, chocolate sauce, caramels, nuts, bacon and more!

    Pork Belly Eggs Benedict

    Next, we had one of Sea & Smoke’s Cast Iron Skillet Benedicts.  This one was made with Niman Ranch Pork Belly, steamed spinach, poached eggs, and a mustard hollandaise, all sitting atop a golden disc of tender cornbread.  I really liked this dish.  The flavor of the pork belly reminded me of my favorite duck confit dish at Urban Solace.

    Vanilla Scented Beet Salad Sea & Smoke

    After two amazing brunch plates, Jorge and I switched into lunch mode with this Vanilla Scented Beet Salad.  Let me tell you.  This salad is SO tasty.  Tender, sweet beets are tossed in a vanilla-citrus vinaigrette, then arranged on a plate with ruby red grapefruit, pistachio pesto, silky goat cheese, olive oil and arugula.  I mean, have you ever seen such a beautiful salad?

    Oysters & Mussels Sea & Smoke

    We finished our meal with two seafood “small” plates:  Oysters Del Mar and Pacific Mussels.  Fresh and briny, the oysters were topped with a spinach mornay, parsley breadcrumbs and bacon.  With each oyster, the flavor of the ocean cut through the richness of the cheese sauce.  Beautiful in both balance and appearance.  The Pacific Mussels were made with ginger and green curry.  When this plate came out, my stomach capacity was about 95% full, but I still couldn’t stop these mussels.  By the way, “small” is in quotes above, because the portions were both sizable and satisfying.

    A big thanks to the Sea & Smoke team for hosting this brunch for Jorge and me.  It was seriously an A+ experience (food and service).  Now, on to the recipe for The Slutty Negroni.

    Slutty Negroni Sea & Smoke

    The Slutty Negroni

    by Brandon Matzek
    No ratings yet
    Print Recipe Pin Recipe
    Servings 1 cocktail

    Ingredients
      

    • 1 oz. rye
    • 1 oz. Cocchi Americano Rosa
    • 1/2 oz. dry vermouth
    • Lemon zest, for garnish

    Instructions
     

    • Place rye, Cocchi Americano Rosa, and dry vermouth in a glass with ice. Stir until well-chilled. Strain into a chilled wine or martini glass. Garnish with a strip of lemon zest.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!
    7
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Alcohol Tags: Cocchi Americano Rosa, dry vermouth, rye

    Reader Interactions

    Comments

    1. Kirbie says

      June 1, 2014 at 9:09 am

      I’m so in love with the cinnamon roll sandwich here! everything else you had looks great!

      Reply
      • Brandon Matzek says

        June 2, 2014 at 9:00 am

        Thanks :)!! Yeah it was sooo tasty. I can’t wait to go back again and try more.

        Reply
    2. J.S. @ Sun Diego Eats says

      June 1, 2014 at 10:05 am

      I’ve had the duck confit mac and cheese there and that was awesome, haven’t gone back yet but the beet salad and those oysters are convincing me I should go back asap!

      Reply
      • Brandon Matzek says

        June 2, 2014 at 9:01 am

        That’s one of my favs!

        Reply
    3. Averie @ Averie Cooks says

      June 1, 2014 at 1:28 pm

      I just ran my half. I need like 4 of these drinks 🙂 Gorgeous, Brandon! pinned

      And Cinnamon Roll Sandwich = WOW!

      And your new site looks incredible! congrats!

      Reply
      • Brandon Matzek says

        June 2, 2014 at 9:01 am

        Thanks Averie 🙂 And congratulations on finishing the half marathon!

        Reply
    4. Kimberly Ann says

      June 2, 2014 at 12:28 pm

      You’re really making me miss San Diego these days! Cast Iron Skillet Benedict is a genius idea… I must break out my mini skillet and come up with something soon.

      Reply
      • Brandon Matzek says

        June 9, 2014 at 5:15 pm

        I just got a mini skillet, and I can’t wait to use it 🙂 Thanks!!

        Reply
    5. Lisa @ Whisk & Cleaver says

      June 2, 2014 at 2:44 pm

      I’m laughing over your Suburban Solace comment as I was there Saturday night with about 20 mom friends 🙂 Sounds like an amazing brunch! I love anything cooked in a cast iron skillet.

      Reply
      • Brandon Matzek says

        June 9, 2014 at 5:16 pm

        Hehehe! I’ve had a few amazing meals at Solace and the Moonlight Lounge. Such a good spot.

        Reply
    6. Barbara says

      June 2, 2014 at 4:17 pm

      I totally want to go try this place now and I’m getting that benedict for sure. The cocktail sounds super interesting and I’m sure my whiskey loving husband would love it.

      Reply
      • Brandon Matzek says

        June 9, 2014 at 5:17 pm

        You neeeed to try both Sea & Smoke AND this cocktail (well after you have the baby ;)).

        Reply
    7. Sasha says

      June 3, 2014 at 8:25 pm

      Everything looks amazing. Negronis are the best!

      May I ask what camera you used for these photos?

      Reply
      • Brandon Matzek says

        June 9, 2014 at 5:18 pm

        Thanks Sasha! Check out my resource page for the list of camera equipment I use:

        https://www.kitchenkonfidence.com/resources-for-food-bloggers

        Reply
        • Sasha says

          June 11, 2014 at 6:30 pm

          Thanks, Brandon 🙂

          Reply
    8. sippitysup says

      June 4, 2014 at 7:51 pm

      Now that’s my definition of a savory cocktail. GREG

      PS My beau is in San Diego the next few nights. I’ll send him to one of these restaurants.

      Reply
      • Brandon Matzek says

        June 9, 2014 at 5:19 pm

        Ah ha! I hope he enjoyed his say. Thanks Greg.

        Reply
    9. Angel Reyes says

      June 6, 2014 at 10:12 am

      Fantastic pictures!!!!

      Reply
      • Brandon Matzek says

        June 9, 2014 at 5:19 pm

        Thanks Angel 🙂

        Reply
    10. Jerry Thomas says

      June 6, 2014 at 11:51 am

      A Negroni should never be served up. Always over ice.

      Reply
      • Brandon Matzek says

        June 9, 2014 at 5:21 pm

        Thanks for the feedback Jerry! I’ve actually seen a number of Negroni recipes around the Internets without ice. Either way, this is a tasty cocktail.

        Reply
    11. nancy buchanan says

      June 20, 2014 at 2:46 pm

      I think I need one of those Slutty Negroni’s and a cinnamon roll sandwich right now!!! Your site re design is beautiful and you’ve definitely inspired me to try my hand at doing my own re design!!!

      Reply
      • Brandon Matzek says

        June 20, 2014 at 4:22 pm

        Thanks Nancy :)!! Have a great weekend.

        Reply

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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