R A I S I N G T H E BA R ON He re’s to 10 g reat spots where you can celebrate the sea s on w ith c raft cocktail s made f rom inspired ingredients. By Susan Hathaway Old standbys like Jack, Jim and Johnny aren’t very prevalent in trendy South Bay cocktail lounges, circa 2014. ¶ Instead of relying on Jack (Daniels), Jim (Beam) and Johnny (Walker), today’s “mixologists” (aka, bartenders) might have barrel-aged their own cocktail concoctions on the premises or whipped up their own drink recipes featuring hand-made ingredients or sought out libations among the burgeoning supply of small-batch craft spirits. Say, a sultry rum made in Alameda from California-grown sugarcane or a domestic gin distilled with juniper, elderberries, citrus, cinnamon and hibiscus, or myriad U.S.-produced vodkas flavored with just about anything you can think of. » December 2014/January 2015 53 Ph otog raphy by Teresa Giovanzana
South Bay Accent - Dec 2014/Jan 2015
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