The Aviator of Hope Cocktail

I created this drink in honor of President Barack Obama during the elections. Luxaholics ran it again as a suggestion for your Inauguration Party!

Here's to the dawning of a new era of optimism and, yes, hope for a better world.

Cheers, Mr. President!

My Hometown Gets Quality Mixology!

One of the many things I was looking forward to doing while Jason and I visited our families and friends in Santa Fe, NM was stop in at La Casa Sena. There are many reasons why I like it. It is one of those "special" restaurants I got taken to for special occasions growing up, including my 20th birthday.

It is also where Jason and I had our first date after randomly running into each other during Thanksgiving weekend 2003. I remember sitting in Casa Sena's cantina and thinking... "Wow, this could be THE one!" as we talked, over a bottle of wine, about all the things we had done since we'd last seen each other around town 12 years earlier.

So, when my BFF Kristin and her husband Mark were celebrating their wedding anniversary during Christmas week, I suggested we head to La Casa Sena for drinks in the bar, followed by dinner in the Catina where servers double as show tune singers. One of my motivations was to meet Chris Milligan, a bartender with whom I'd been corresponding on Facebook. He seemed to know a thing or two about mixology (a rarity in a tourist town like Santa Fe) and was a nice guy to boot.

Not only did we have a great time, yummy dinner and run into our old high school friend Joe Ray Sandoval - another Santa Fe native who is a poet, filmmaker and part time bartender in the City Different) but we also had some of Chris' amazing drinks! Here are the recipes and a big bravo to our new friend. Check out his new blog here.

Ruby Slipper
2 oz Hendrick’s Gin
1oz Dry Vermouth
1 oz Lucien Jacob Creme De Cassis

Combine in a mixing tin with ice, Stir, then strain into cocktail glass. Garnish with Lemon Twist.

Manhattan in Autumn
2 1/2 oz Knob Creek Bourbon
3/4 oz Sweet Vermouth
Autumn Tincture

Combine bourbon and vermouth in a mixing tin with ice, stir. Spray inside of a cocktail glass with Autumn Tincture, then strain bourbon/vermouth into the glass. Garnish with orange peel.

Autumn Tincture: in a 5 oz jar (old spice jars are great for this), place 4 cinnamon sticks, 1 T each of clove and nutmeg, add 4 drops of pure vanilla, then fill jar with 100 proof vodka. Leave at room temperature for 2 weeks, shaking the jar twice a day. After two weeks, strain out liquid into a small spray bottle or atomizer (a mesh strainer and coffee filter work great). *This drink will also be a part of an article in Chilled Magazine in the first part of 2009. Keep you posted!

Tickled Pink Over Yellow Tail Bubbly

Like many cool Australian things we’ve embraced (Nicole Kidman, Men at Work, the blooming onion at Outback) the family of [Yellow Tail] wines has been giving us ‘cheap thrills’ for about a decade.

We can't turn on the radio, TV or Internet without hearing words like "economy," "crisis" and "recession" ... which is kind of a 'buzz kill' when you fork over anywhere from $12 – 18 for a single sparkling cocktail. Therefore, join me in jumping for joy over the newly launched Yellow Tail Sparkling Rosé. A whole bottle runs barely over $10 - and it tastes quite yummy.

I first noted rose petals tickling the tip of my tongue, followed by a tinge of grapefruit. This sparkling rosé is sweet enough to be served after dinner or at a girly brunch (such as a bridal shower). However, it is not sickly sweet. It is dry enough to be palatable. Being affordable is merely a pleasant side effect.

As for those sparkling cocktails, here's suggestion from The Liquid Muse Mixology: Rim the champagne flute with granulated suger, add a dash of peach bitters to the chilled rosé and garnish with a wild hibiscus flower in syrup. Its thrify and nifty and the crowd will love it.

The Sazerac Becomes the Official Cocktail of the Big Easy!

Thanks to the tireless efforts of Ann Rogers Tunnerman, founder of Tales of the Cocktail, the Sazerac has finally been awarded its deserved title of "Official Cocktail of New Orleans!"

If you are headed to Tales, this year, I look forward to clinking (Sazerac) glasses with you. If you are not going, check in on the Tales of the Cocktail Website and The Liquid Muse homepage to see my Daily Recap Webisodes... and cry in your rye whiskey over the fun you wish you were having...

Also, don't forget to check out the TalesBlog. It is a forum where several of us cocktail bloggers are simultaneously keeping you up-to-date with the biggest cocktail convention in the world!

Sazerac Cocktail recipe:

1/2 ounce absinthe
2 ounces rye whiskey
1 sugar cube
healthy dash Peychaud's bitters
lemon peel
big ice cubes (optional)

Pour the absinthe into a rocks glass and swirl it around, coating it well. Pour out remaining liquid. (I keep a tiny bit in...) Place sugar cube in the bottom of the glass, then douse it with Peychaud's bitters. Muddle. Add rye whiskey and garnish with a lemon peel twirl. While most "manly men" tend to prefer this drink 'up,' I like it with big, slow-melting ice cubes.

Are You A Member of the Mile High (Cocktail) Club?

In case you’re after a little last minute mogul jumping on the slopes before spring skiing melts away, or you’re gearing up to hike to the tippie top of the Rockies, this summer, mark Rioja on your Mile High City dining, drinking, daredevil tour!

Chef Jennifer Jasinski and Beth Gruitch are the beauty and brains behind Rioja, annually rated one of Denver’s top restaurants since its opening in 2004. After 10 years with Spago (including the original site above Sunset Boulevard, in Los Angeles) Chef Janinski melds rustic flavors of the Mediterranean with seasonal Rocky Mountain ingredients. In addition to serving as General Manager, Beth is a level one certified sommelier and oversees the restaurant’s beverage program. The bar is the more casual corner of the stylish eatery, which is situated on Larimer Street - the heart of Denver’s exploding culinary scene!

This Pomeginger cocktail is made with Skyy vodka, pomegranate juice, ginger and a twist of lemon. Sipping one on Rioja's patio sounds like the perfect end to a day in the great outdoors!

The "Jilipoya" Corpse Reviver (#2)

People are truly mystifying, sometimes. I couldn't help but pair this burglary-gone-awry with the perfect drink. The recipe and photo comes from our pals at Gumbo Pages. And, for those of you wondering what "jilipoya" means, well, just pretend you didn't hear it from me.  (Hint: It is something akin to "dumbass.")

3/4 ounce gin
3/4 ounce Cointreau
3/4 ounce Lillet blanc
3/4 ounce fresh lemon juice
2 dashes absinthe, Herbsaint or other pastis

Combine in a shaker with cracked ice; shake and strain. Garnish with a stemless cherry.

Be Part of Cocktailian History!

Vote to Make the Sazerac the "Official State Cocktail of Louisiana!"

Ann Rogers Tunnerman, Founder of Tales of the Cocktail, has been working on a campaign to make the historic Sazerac the Official State Cocktail of Louisiana. Senator Edwin Murray agreed to introduce the bill in this legislative session after reviewing her letter and materials.

(Read more about making the perfect Sazerac in this blog post by my pal, Jeffrey Morgenthaler. This is also his photo...)

The vote on the bill has been set for April 2nd at the State Capital. Please help this effort by sending a short email in support of the bill to to Senator Murray and his assistant, Tonice Duncan. If the bill passes it would become law in August of this year... which could open up "official state cocktails" for all of us!

(Now that's a campaign we can all get behind!)

Senator Edwin Murray's email: murraye@legis.state.la.us
Tonice Duncan's email: toniced@yahoo.com

"Sweet Escape" at the Grammy Awards

I always love giving a shout out to my first mentor, Tony Abou-Ganim, aka: The Modern Mixologist. He has already had his own TV show and is one of the busiest men in the bar industry.

So, it wasn’t surprising to hear that he was tapped to create this drink for the 2008 Grammy Awards. He named it “Sweet Escape” after Gwen Stefani’s song with Akon (produced by Interscope Records), and rumor has it that it will be served at tonight’s after party.

Pop Gossip Sidenote: I’m a total Gwen Stefani fan … but rather less impressed by “Akon the Molester of a 14-year old girl” (according to several angry reports such as this one). Well, let’s face it, taking advantage of inebriated young girls is nothing new where rockstars are concerned. Thank goodness bartenders are always on the up-and-up. ;-)

I whipped up the "Sweet Escape" for myself while watching the Grammy’s tonight. The only adjustment I made was a 1/2 ounce less simple syrup than this recipe calls for because I prefer my ‘sweet cocktailian escape’ a little less sweet.
And, I actually like lime with mango more than lemon... But I digress. Give it a shake and rock on witchor bad self!

Sweet Escape

(Created by Tony Abou-Ganim)
1 oz fresh mango puree 1 oz freshly squeezed lemon juice 1 oz simple syrup 1 1/2 oz Ultimate Vodka Chilled Seltzer Water Shake puree, juices and vodka. Pour into a cocktail glass and top with seltzer.

Playing the Classics…

I recently bought a lovely little 1934 cocktail book called “Burke’s Complete Cocktail & Drinking Recipes.” It put me back more than $60… but frankly, for an original book printed 80 years ago, I thought I got a bargain. (Then again, I think I get a bargain if I find Steve Maddens for under $100…)

Meanwhile, I've been collecting antique cocktail glasses to use in the various photo shoots for my upcoming cocktail book. So... tonight I brought these elements together and made my first experiment from the book!

I may not have done it 100% correctly. The recipe called for “French vermouth” and I used Italian Martini & Rossi extra dry vermouth. And, I used a pretty flavorful Bombay Sapphire gin. I also used Lucid Absinthe, which many pooh-pooh as not real absinthe.

Anyway, I gave this recipe a whirl and the one thing I really like that about classic cocktails is that they are not overly sweet dessert drinks like far too many “tini” drinks these days!

This is the one I made, straight from the book. Try it at home and tell me what you think:

Turf Cocktail No. 1

1 part Gin Absinthe
3 dashes
1 part French Vermouth
Ice

Stir. Strain and serve with a Lemon Twist.

Orange Ya Glad I Love Ya!

Tickle the tastebuds of your beloved with a healthy heaping of citrus. Ok, it may have more citrus flavor than actual vitamins… but who cares? It’s delicious.

I’m such a fan of Gran Gala Triple Orange Liqueur (made with VSOP brandy) that I almost never buy Triple Sec anymore. It has been relegated to situations where I’m making a pitcher of margaritas for a group of people who wouldn’t notice the difference, and only if I were using a run-of-the-mill tequila. (I would, however, throw in a little extra freshly squeezed lime juice in that circumstance to add a little extra integrity to the drink…)

However, if I were making a martini-style orange cocktail for my honey on Valentine’s Day, I would reach for the good stuff and grab the Gran Gala. I was recently sent this recipe – which I plan to make tonight. Why don’t you make one, too, and we’ll have ourselves an early Valentine's Day cyber-lovefest!

Cupid’s Potion

2 oz orange-flavored vodka
1⁄2 oz GranGala Triple Orange Liqueur
1⁄2 oz Fresh Lime Juice
1 oz Fresh Blood Orange Juice
Blood Orange Slice for Garnish

Pour vodka, liqueur, lime juice and blood orange juice in a shaker with ice. Shake and strain into a martini glass. Garnish with slice of blood orange.

Sipster Submission: Triple Citrus Drop

It is always so much fun to meet kindred souls... those people who love to eat, drink and enjoy the bounty and talent our city has to offer. Last night at Whisper Lounge I met "Foodie HC" who covers things that you say "Yum!" from L.A. to the O.C.

When HC told me that he had been watching Alberta Straub's "Cocktails on the Fly" and decided to create his own libation creation called the Triple Citrus Drop. Cheers!

Spice Up Your Chocolate Craving...

This recipe sounds delicious, and I dare say that I just might make it this weekend (dieting is prohibited on weekends, right?)

ChocAmolé
(courtesy of Tad Carducci of Tippling Bros)

1 1/2 oz Partida Reposado tequila
1 oz Chocolate molé mixture (Recipe below)
1/2 oz agave nectar
1 dash Regan's Orange bitters (optional)

In a mixing glass full of ice, add all ingredients. Shake, as if being chased by seven demons, for ten seconds. Strain into a chilled cocktail glass. Garnish at will.

Chocolate Molé (approx. sixteen servings)
2 oz high quality semisweet chocolate
5 tablespoons peanut butter
2 cups water
1/2 cup whole milk
1 tsp ground cinnamon
1 tsp ground cumin
1/2 tsp dried oregano
1 tsp whole black peppercorns
1 tsp dried ground guajillo chile, or similar

Bring two cups of water to a boil in a medium saucepan. Reduce heat to medium and add peanut butter and milk. Whisk until smooth. Add spices and let simmer until mixture thickens to the consistency of a light batter. While hot, pass through a fine strainer, using the back of a ladle to push mixture through. Immediately add chocolate and stir to melt. Let “molé” cool to room temperature before using.

From London With Love...

The elegant and fashionable Lanesborough Hotel is nestled in the swanky Knightsbridge neighborhood (and conveniently located near Harrod's - Christmas shopping, anyone?) Its Library Bar is one of the most acclaimed in the British capitol, and known for its trend-setting cocktails.

One of their holiday recipes caught my eye as it features calvados (apple eau de vie) and aperol (bitter orange liqueur), both of which currently enjoying a lot of play on cocktail menus, worldwide.

Christmas Martini
4cl Calvados
2cl Chambord
1cl Aperol
2cl Raspberry puree

Shake all ingredients, with ice. Strain into chilled glass. Garnish with three raspberries with a spring of mint

Sweet AND Hot

What better way to indulge this holiday season than with a spicy chocolate cocktail created by Southern Wine and Spirits’ Director of Mixolog, Francesco Lafranconi, who has won numerous drink-related awards and teaches a 12-week Academy of Spirits and Fine Service Course.

Francesco was kind enough to allow me to share his creative drink recipe featuring quality ingredients and layered flavors with The Liquid Muse Sipsters. (Talk about giving holiday entertaining an extra kick!) I know what I’m leaving next to the chimney for Santa, this year…

The Chocopotle
1 oz Grand Marnier
1 oz Godiva Dark Chocolate Liqueur
1 oz Cruzan Single Barrel
2 drops Tabasco Chipotle Sauce
Herbsaint

Stir all ingredients together with ice in a mixing glass. Strain into a chilled cocktail glass previously rinsed with few drops of Herbsaint. Garnish with orange zest.

Have You Gone Platino?

There was a time when a ‘gold card’ was the symbol of success. Businessmen would whip it out to impress colleagues and clients, women would flaunt it like a 10-carat diamond. If you had a gold card, you were a hotshot.

Enter the platinum card. Suddenly keeping up with the Joneses meant trading in the golden hue for something that looked like silver … but was worth a lot more.

Now, let’s talk tequila.

I still enjoy the warm, molten gold of a rich añejo. The cognac-like qualities of a fine, aged sipping tequila will make it a staple in my bar forever. However, I’ve taken note of today’s tequila connoisseurs’ growing appreciation for a 100% Agave platino.

At first glance, the clear liquid looks like a freshly fermented silver tequila, or even a slightly ‘rested’ reposado. Under more scrutiny, the contents of the bottle seem to have a sharper transparency than a usual clear fluid. There is an almost mercurial-type sheen to the surface of the fluid. Then there’s the flavor...

Platino (or platinum) tequila is so rich and authentic, so deeply rooted in the earth, so 100% ‘puro Mexicano,’ that once it has passed the lips, and permeated the palate, it is hard to imagine making a favorite margarita recipe with anything else, ever again.

My first platinum tequila experience was enhanced by the gold star atmosphere. Riding a shuttle from where I valet-ed my car to the Hollywood hilltop mansion, with an expansive view of the city at sunset, it became clear that this was no collegiate “shots and poppers” crowd.

Upon debarking the shuttle, we were presented tequila cocktails. A sucker for the bubbly, I was quite impressed at how tequila actually worked in this Mexican version of a classic champagne cocktail, Jose Cuervo Platino's sparkler, the Platino 96:

1 1/2 oz Jose Cuervo Platino
1/2 oz Simple Syrup
Dash of Angostura Bitters
3 Mint Leaves
3 oz sparkling wine

Muddle 2 mint leaves and simple syrup in mixing glass. Add Jose Cuervo Platino, bitters and ice, then shake and strain into a chilled flute. Top with sparkling wine and garnish with a mint leaf.

Sparkling tequila drink in hand, I wandered the ground, marveling at a living space seemingly built with only entertaining in mind. The house itself has been featured in multitudes of magazines, and many celebrities have been photographed there. This layout of Pamela Anderson was shot at the house, as have numerous others of playmates, models, rockstars and actors.

The all glass living room had built-in leather banquettes, which could seat about 40 - and we walked across a clear fiberglass bridge over a Koi pond to get there from the main entrance.

Judging by the Austin Powers-fabulous glass walled bedrooms overlooking the awe-inspiring vista, the hilltop dwelling has seen its share of paparazzi-stalked, ‘what-happens-here-stays-here’ soirees.

The next cocktail in the sampling line up was not so pleasant. The Platino Dirty Martini sounded a little cliché – but intriguing. Tequila mixes so well with many flavors, however it became quickly apparent that olive juice is not one of them. I hope to never sip those two things from the same glass again.

Pursuant to the cocktail hour, we sat down at a beautifully decorated dinner table dotted with cactus centerpieces. For those who don’t know, agave is a cactus-like succulent desert plant, similar to an aloe, from which tequila is made. Read more of my agave coverage in this blog post from last year.

The guest of honor was Juan Domingo Beckmann, the 10th generation descendant of Jose Cuervo. For more than two centuries, the traditions of making Cuervo tequila have been passed along through the family line. In addition to running the Cuervo empire, Domingo Beckman is passionate about the economic evolution of his homeland, and has been president of Mexico’s Consejo de la Comunicación (advocating integrity and honesty in Mexico), since 2004.

The meal paired a wonderful little raw vegetable appetizer, then seabass or steak, and finally dulce de leche flan with tequila cocktails. To me, the skill of pairing cocktail and food has a lot to do with an understanding of a balanced drink, and not letting them get too sweet for the dish. The Platino Fresco was nice with the fish because the citrus helped cut the sweet of the St. Germain elderflower liqueur. I would have gone slightly less sweet for a main-dish cocktail, were it up to me… Still, I enjoyed the drink and would enjoy sipping it on its own. Here’s the recipe, should you like to try it:

1 oz Jose Cuervo Platino
1/2 oz St. Germain
2 slices of Cucumber
3 Mint Leaves
1 oz Grapefruit Juice

Muddle cucumber, mint and St. Germain. Add grapefruit juice and Jose Cuervo Platino. Shake, with ice. Strain into a rocks glass filled with ice. Garnish with cucumber slice.

I was a tequila-lover going into this dinner, and I came away with a sincere appreciation for the onslaught of ‘platinum’ tequilas hitting the shelves. And, I can assure you, after experimenting with a bottle of my very own Jose Cuervo Platino, it will appear in many of my upcoming recipes!

(Let the Joneses keep up with me - and my platinum tequila!)

"Official" photos courtesy of: Lever & Fulcrum Photography for Joe Moller Events, with additional photography generously shared by fellow food / spirits writer (and dinner guest): Karen Loftus

Fall Harvest Cocktail Trend

An Apple A Day...

Enjoy these seasonal concoctions around the country. Blue Velvet and Absinthe are already a couple of my favorite cocktail spots in California. I'd love to hear if any of you try out these other places!

Blue Velvet (Los Angeles) - features the Mela Mela on their specialty Market Cocktail menu: Jona Gold Apples (fresh from the Farmer’s Market), muddled with a dash of sugar and a squeeze of lemon and topped with Hennessey Cognac and Champagne

California Café (Los Gatos) – serves guests the Piping Hot Apple Pie: House made spiced apple cider, Tuaca, and fresh whipped cream

Cyrus (Healdsburg) – features the Almost Autumn Apple: Germain-Robin Apple Brandy, Ginger, Lemon Juice, Nanna Mae's Apple Juice, Sonoma Sparkler Apple Cider, Apple Foam, and Spice Baked Apple Chip

Absinthe (San Francisco) – offers guests Jonny's Apple Seed: Calvados, Apple syrup (fresh made), Lemon juice, Granny Smith apples and Sparkling rose

Michael Smith (Kansas City) – serves the Spiced Apple Cocktail: Van Gogh Apple Vodka, Jameson Irish Whiskey, Hot apple cider, Cinnamon –caramel hot foam, and a Cinnamon stick garnish

Plan B Bar + Kitchen (Chicago) – features the Plan B Loaded Cider: Spiced rum, Butterscotch Schnapps, Hot apple cider and garnish with a sprinkle of cinnamon

The Backyard Bartender

Are you looking to do a bit more entertaining while we still have long days and warm evenings? Do you want to pick up a few basic skills to delight guests?

Then, make it easy on yourself and pick up a copy of The Backyard Bartender by Nicole Aloni. The cookbook author (she has previously published Cooking for Company and Secrets From a Caterers Kitchen) covers some bar basics, then launches in to 55 fun and easy make-at-home drinks to suit almost any summer occasion.

She covers a few classics like a Negroni, Manhattan and Sidecar. She also covers a few of what she deems will become classics such as a Chocolate Citron and Hot Stuff. (I haven't heard of either of these, yet, but will keep my eyes open...)

There are a few juices for non-drinkers such as pregnant ladies (they're not quite Preggatinis (tm) but they do look refreshing).

Overall, it is a lovely addition to the home bartender's collection. And, the gorgeous photos by Colleen Duffley add colorful visuals. (Remember, Christmas is only 4 months away...)

Trump This!

So, there's this little old cocktail contest over at Trumptini.com. The winner gets 10K and a trip to Chicago. Oh yeah, and a pile o' frozen steaks shipped to their home.

I've entered. Oh yes, I did. And, I'm not gonna tell ya what I made... I will only tell ya that you'll have a hard time 'trumping' my Trumptini!

Let's see whachu got, suckas!

Mixology Monday!

I finally got it to together and am participating in a Mixology Monday with my fellow cocktail bloggers. Created by Paul at the Cocktail Chronicles, a while back, these little gatherings have, apparently, captured the attention "big boys," like Food & Wine Magazine blog. (However, MxMo invitations continue to be passed around by the movers and 'shakers' of the Cocktailian Webosphere, so you Sipsters reading this are still getting the inside scoop!)

This month's "cocktail party" is hosted by the lovely Gwen at Intoxicated Zodiac. Her blog blends drinks and astrology - a niche within a niche! As a salute to the sun in Leo, Gwen has chosen "orange" as the theme for this month's cocktails. (And, might I add that I happen to be particularly partial to this sign. My husband, sister, mom and childhood best friend are all Leos. In fact, so are my mother-in-law and a few other good friends. Which reminds me, I'd better get out some birthday cards...!)

Staying with the Playboy theme, I've decided to feature the Orange Shell Cooler, featured in the Playboy Host & Bar Book (1971). I even mixed one up last night, as an "encore" after the Champagne Manhattan. I took a photo, which didn't come out too well. But, as they say, don't judge a book by its cover. Like a Playboy Centerfold, its what inside that counts.

1 extra large California orange
1 ounce 151 proof rum
1/2 ounce curacao
1/2 ounce lime juice
1 teaspoon
1 slice cocktail orange in syrup

“Cut a cap off top of orange about 1/ 2inch from top. With a sharp grapefruit knife, gouge out the meat, leaving orange shell intact. Squeeze enough juice from meat to make 1 1/2 ounces of juice. Shake orange juice, rum, , lime juice and sugar well with ice. Strain into orange shell. Place orange shell in a bowl or sup dish about 7 inches in diameter. Pack finely crushed ice around orange. Fasten orange slice onto cocktail spear and place across orange cup. Serve with a short colored straw. A show- off concoction for drink hobbyists and rum specialists.”

Natalie's notes: I used 10 Cane rum instead of 151. And, I didn't bother with a cocktail orange in syrup. (Not sure where to find one of those, anyway. Sounds yucky.) I love mixing fresh juices and rum. (duh, right?) I am definitely going to play around with this recipe some more and find the perfect Liquid Muse twist...

Cheers, Gwen and all you other MxMo participants!

Tea-Tottling in Tinseltown!

Find out where to find soothing and refreshing tea cocktails around Los Angeles in my article featured in this week's Metro Mix LA!

Dr. Tea—A.K.A. Mark Ukra of Tea Garden—believes that when a man orders tea instead of coffee on a dinner date, the lady is more likely to see him as sensitive. "Tea has become my secret sexy weapon," he says. "It is the single most perfect plant nature has created.” Bartenders all across town must agree because these days, you're as likely to find tea steeped in a martini glass as you are in a tea cup.

X bar marks the spot for creative cocktails in Century City. Their aromatic Green Tea Martini blends high-quality Japanese green tea leaves and premium herbs infused with neutral spirits.

The brand new Hollywood hotspot One Sunset refreshes the “in” crowd with a herby-lemon Green MarTEAni made with Skyy Citrus, Zen Green Tea Liquor, and Fresh Lemon Juice.

Santa Monica’s Abode Restaurant & Lounge has the ladies swooning over its nectar-like Elderflower Green Tea martini made with organic green tea-infused vodka, elderflower liqueur garnished with edible Flowers.

At blue on blue in Beverly Hills, the bartenders blend two cocktail trends into one delicious drink with this twist on a classic. The boldly flavorful Earl Grey Negroni is made with Earl Grey-infused gin, Campari and sweet vermouth shaken, not stirred, and served on the rocks.

Blue Velvet soothes downtown hipsters with a kiss of sweetness in its Chamomile Martini. Tanqueray gin and chamomile-infused simple syrup are served in a sugar-rimmed martini glass with a chamomile flower as garnish.

And stylish Cameo Bar at the Viceroy Santa Monica serves a floral and fruity Jasmine Lychee Tea Tini, which is made with an organic jasmine and green tea blend and mixed with vodka and a splash of lychee juice. The garnish? Whole, succulent lychees. Yum.

Try this at home: Zen Green Tea Liqueur is the first tea-infused spirit on the market and it makes for this very refreshing Cooler, courtesy of The Liquid Muse.

1 ounce Zen Green Tea liqueur
1 ounce vodka
1 ounce lemon juice
2 kumquats
2 teaspoons, sugar
Freshly-brewed green tea

Muddle 2 kumquats, sugar and lemon juice in a cocktail shaker. Add ice, Zen Green Tea Liqueur and vodka, then shake. Strain into tall glass filled with fresh ice. Garnish with the third kumquat on a drink pick.