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16 EAT • DRINK • PLAY PASADENA WEEKLY
continued from page 15 THE COLORADO BUCK When the Pasadena Hilton was built in 1971, no one could have foreseen the craft cocktail movement that headed this way four decades later. Good thing the hotel’s September remodel, which included the new Corner Craft Cocktail + Bar, kept pace with this welcome development. Located to the left of the expansive lobby as you enter, the bar has a cool, clean and sleek look; a retro Italian vibe with gray and beige tones is accented by walnut trim, and large windows overlook Los Robles Avenue. The bar offers a number of original cocktails, including the Colorado Buck. It’s so named not only for the whiskey in the drink, but also for Colorado Boulevard’s location in the heart of Pasadena. This is the whiskey cocktail for non-whiskey drinkers as it is mild and subtle. The addition of fresh strawberry and mildly effervescent ginger beer brings lightness to the drink, lending a playful accent to this very adult cocktail. The fresh mint, not meant to be submerged, offers a refreshing olfactory burst, resulting in a drink that’s easygoing and easily consumed. Beverage Manager Marcos Villanueva suggests pairing it with the duck egg fettuccine with shiitake mushrooms, or hoisin-glazed lamb ribs. INGREDIENTS Two fresh strawberries 1 teaspoon agave nectar Juice of half a lemon 1¾ ounces Tincup Whiskey Dash Angostura bitters 1 ounce Fever Tree Ginger Beer METHOD Muddle strawberry, lemon juice and agave. Double strain into shaker. Add ice, bitters and whiskey, and lightly shake. Pour into a highball glass, add ginger beer and serve with mint-sprig garnish. THE ROSE BOWL When Twohey’s opened its second location in Pasadena last October, creating a brother to its 75-year-old Alhambra location, the new eatery was designed as an upscale tavern — a classic American diner for the 21st century. Located just off the 210 Freeway, the vibe of the place, now called Foothill, is decidedly different from Twohey’s burger joint, exuding a postmodern feel. There are communal tables, semi-private two- and four-tops and tables with comfy chairs. The palette is decidedly beige and silver, the white marble bar a counterpoint to the earth tones dominating the interior. The food and cocktail menus rotate often, but The Rose Bowl, an Arroyo riff on a pisco sour, remains steadfastly on the menu. Light, bright and viscous, this cocktail offers simplicity and depth while, with the aid of the fresh fruit, avoiding the sourness and stringent acidic notes of a traditional pisco. The egg whites create a creamy texture, as well as a light frothiness. The pink hue, reminiscent of the roses at the Rose Parade, is appealing; however, this is not a sweet cocktail. Bartender Albaro Olguin suggests sipping it with either the Channel Islands rockfish with charred fennel, or the Dutch-style burger with Napa cabbage and dill aioli. INGREDIENTS 1 strawberry 2 dashes Fee Brothers Peach Bitters ¾ ounce egg whites 3/8 ounce lime juice 3/8 ounce lemon juice ¾ ounce rose syrup ½ ounce Uncle Val’s Restorative Gin 1½ ounces Campo de Encanto Moscatel Pisco METHOD Muddle strawberry in a shaker, then add the rest of the ingredients. Dry shake, add ice and shake another 10 seconds. Strain into a glass coupe and garnish with an edible rosebud. PIRATE’S GOLD Ombra is an open-air wine and cocktail bar, which opened in mid-2016 at the Americana at Brand in Glendale. Seeking to set their cocktail program apart from the mainstream, proprietor Andrea Scuto scoured bars in Los Angeles and New Orleans. “I searched and searched for what was different and unique,” he says. “Cocktails spark people’s imagination.” Scuto’s cocktail menu changes quarterly, to keep it fresh and interesting, but unique drinks like Pirate’s Gold will always remain. And as this cocktail suggests, Ombra is pursuing less traditional cocktails with a bit of theatrical flare. A mélange of rum, tamarind and ginger beer, accented with fresh citrus, it seems like this should taste bold. “This is a big boy,” says Andrea. But it’s really not a heavy drink, just a robust cocktail, with citrus that lightens the dark notes of the tamarind and brings out the brown spice and sweetness of the rum. Sample this with Ombra’s flatbread topped with blue-cheese spinach, caramelized onions and provolone cheese, or their jalapeño and whole-grain-mustard deviled eggs. INGREDIENTS 1¾ ounce Sailor Jerry’s Spiced Rum ½ ounce lime juice ½ ounce housemade tamarind syrup(1-to-1 ratio tamarind paste, sugar and water) ½ ounce True Roots Ginger Beer METHOD 1. Shake all ingredients together. Pour over ice cubes in a tumbler. 2. Spray edible gold spray around lip of glass. Garnish with cinnamon stick and lime wedge. continued on page 18 17
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