Great Taste Magazine

Mixologist Joel Black explains how to smoke vodka, bourbon or any spirit.

The weather is warming, spring has sprung, and summer is on its way.  What does that mean for proud Americans across this land?  It’s time to BBQ!  And with hot & spicy BBQ, there is the need for a cool refreshing accompaniment.  BBQ, whether a Kansas City dry rub or my favorite, West Texas “cowboy style,” is truly this country’s first cuisine and is celebrated in various ways from region to region.  Given my Texas roots, I am going to explore a “cowboy style” BBQ inspired libation.

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This new cocktail from Wolfgang Puck is designed to liven up a romantic or any occasion.

Keep reading for bonus truffle recipe guaranteed to please the chocolate lover in your life.

Raspberry Mocha Kiss

Photo by Doreen Elyassian

4 oz of Wolfgang Puck Double Blend Mocha – 120 calories/cold brewed/organic/kosher

1 1/2 oz Vodka Read more »

Scott’s Seafood Restaurant specializes in creating innovative seafood dishes and prime-aged steaks using authentic ingredients and detailed execution.

“Our tequila anejo is infused for up to 2 weeks with fresh pineapple and habanero peppers until the infusion teeter-totters on the edge of ‘holy crap that’s spicy’ & ‘someone please cut my tongue off’,” comments Shauna Sonnenberg, marketing director for Scott’s Seafood. Read more »

The Winery Restaurant & Wine Bar at The Another yummy cocktail from District in Tustin is an adult take on a childhood favorite—snicker doodles.

Mention Great Taste and get $2 off when ordering this cocktail!

Executive Chef & Partner, Yvon Goetz, directs a culinary team Read more »

This cocktail from The Winery Restaurant & Wine Bar at The District in Tustin showcases their versatility. In variety of settings under one roof, The Winery provides the best of wine country and the perfect backdrop for any occasion.

GET THE GREAT TASTE DEAL – Between now and Tuesday March 6 mention Great Taste and get $2 off when ordering this cocktail!

Hot Peppermint Mocha

3/4 oz Peppermint schnapps

1/2 oz Godiva liquor

1/2 oz Baily’s Irish Cream Read more »

National Margarita Day is next Wednesday the 22nd. In the spirit of America’s favorite tequila libation raise your glass with Cha Cha’s Classic Margarita. This refreshing cocktail is made with El Jimador Blanco 100% Blue Agave Tequila, Cointreau, and fresh homemade sour mix.

Want to win a $20 gift card to enjoy this and other refreshing margaritas by Cha Cha’s? Go to Great-Taste Magazine’s Facebook page and tell us how you like your margarita! Salt or no salt? Blended or on the rocks?

Based in San Clemente, Peligroso is giving its top shelf competitors a run for their money in taste and quality.

With 100% Weber Blue Agave grown and harvested in the highlands of Jalisco, higher alcohol than the rest and aged in real white oak whiskey barrels from Tennessee, Peligroso Tequila does not disappoint. Great Taste Sipping notes: We preferred the Anejo and the Silver Read more »

Ready for Valentine’s Day? Check out the Vampyre at Chapter One: the modern local. This cocktail features Angel’s Envy Port Finished Whiskey, Cockburns Tawny Port, Angostura Bitters, Blood Orange Juice, Lemon Juice. Vampyre is beautiful, light citrus drink that balances the palette between each of the ingredients present. Mention Great Taste and get the Vampyre for just $6! Read more »

This cocktail from Don Francisco Coffee is a perfect ending to meal or a treat for a cozy evening at home, served at shown with biscotti and macadamias.

• 1oz Frangelico
• 1oz Kahlua
• 3/4 oz Almond Syrup
• Don Francisco’s Coffee/Espresso
• Whipped Cream

Combine Frangelico, Kahlua and Almond Syrup in glass coffee mug. Fill with hot coffee or espresso. Top with whipped cream.

Better than dessert, this cocktail from Don Francisco Coffee will suit coffee lovers and anyone with a sweet tooth.

Second Crack

•   1 oz Kettle One Vodka

•   3/4 oz Caramel Syrup

•   3/4 oz Bailey’s Irish Cream

•   3/4 Frangelico

•   2 oz Don Francisco’s Espresso

•   Whipped Cream

Combine Kettle One, Caramel Syrup, Bailey’s, Frangelico and Espresso into shaker.  Shake over ice and strain into a chilled martini glass. Top with whipped cream.

This cocktail is made with Wolfgang Puck Crème Caramel. All of Wolfgang Puck’s cold brewed iced coffees are brewed slowly with the cold brewed method producing a better taste than the usual hot brewed method. Cold brewing coffee makes a delicious beverage that is smooth, bold and extremely flavorful with less ‘bite’ and acidity than that of traditional, hot brewed coffee. Read more »

Mi Casa Restaurant in Costa Mesa was opened in 1972 by the late Barrie Moore. The restaurant is currently owned and operated by Ryan Moore and looks and feels much the same as when it opened nearly 40 years ago, with a relaxed casual setting for locals to dine with relatives and friends.

X-O Martini

Patron XO and Tres Leches Liqueur with a splash of Frangelico for a sweet sipping tequila treat.

The best part – say Great Taste sent you and get $2 off!

Mi Casa Restaurant
949-645-7626

Starfish Red Dragon Holiday Cocktail
Available the month of December
StarfishLaguna

Acclaimed restaurateur, Nancy Wilhelm and Chef Jarvis Yuan bring elevated Asian street food to the dining scene, with Lobster Pad Thai, Banana Leaf-Steamed Fish and the Emperor’s Chow Mein. The vibrant, horseshoe-shaped bar will further welcome you as you observe muddled libations, Asian mojitos, and martinis being prepared. Conveniently located across from The Montage Resort with ample parking. Join this sleek and sexy restaurant for lunch, dinner, and happy hour or call ahead for carry-out.

Mention Great-Taste Magazine and receive $3 off the Red Dragon Martini in December. Read more »

Mi Casa Mexican Restaurant & Bar, a longtime famous Southern California favorite on 17th Street in Costa Mesa since 1972, welcomes the change of season with their launch of their seasonal fall dinner and drinks menu. Mi Casa is a casual ‘come as you are’ Mexican restaurant and is famous for its rustic dining room atmosphere, high-quality food, generous portions and traditional Sonoran recipes.
The new handcrafted cocktail and drink menu captures the warm flavors of autumn. Each new seasonal drink reflects the fresh produce and cooling temperatures for your thirsty taste buds.

The best part -say Great Taste sent you and get $2 off!

Espresso Martini – A coffee lovers dream of Double Espresso Vodka, Kahlua, Chocolate, and Milk all in a chocolate drizzled martini glass.

Mi Casa Mexican Restaurant & Bar
296 E. 17th Street
Costa Mesa, CA 92627

(949) 645-7626

GREAT RECIPE – TOO BAD IT WAS ONLY AVAILABLE IN THE RESTAURANT DURING THE MONTH OF NOVEMBER

1 1/2 oz. Absolut Pears vodka
1/2 oz. falernum (sweet thick syrup with flavors of lime, almond and ginger)
1 shiso leaf
1 1/2 oz. pear nectar
1/4 oz. fresh lemon juice
Splash of soda
2 1-inch pear slices

Preparation: Muddle pear and remaining ingredients. Shake and pour in a glass over ice. Garnish with pear slices.

www.RAsushi.com.

Try this easy-to-make drink at your next party to warm up your guests. Don Francisco’s Coffees are 100% Arabica, the highest quality beans. Their master roaster has been roasting fine quality specialty coffees for more than thirty years. This experience enables him to roast the carefully selected Don Francisco’s beans to bring out their full flavor and aroma. Read more »

Irish mocha iced coffee

4 oz Wolfgang Puck Double Blend Mocha
1 1/2 oz Jameson Whiskey
1/4 oz Tia Maria
1 oz Whipped Cream, whipped stiff

Add all ingredients to the cocktail shaker. Fill with ice
and shake well for 10 seconds. Strain into a wine glass and garnish with whipped cream.

Wolfgang Puck Iced Coffee

Mi Casa Mexican Restaurant & Bar , a longtime famous Southern California favorite on 17th Street in Costa Mesa since 1972, welcomes the change of season with their launch of their seasonal fall dinner and drinks menu.  Read more »

Infused with the crisp flavors of fall, the Pear Martini will be available from Nov. 1-30, for $8 each at RA Sushi’s Huntington Beach and Tustin locations. The Pear Martini tastes like a bite of fresh, ripe pear, with an added kick.

Mention Great Taste and get a free appetizer with any entree order! Read more »

2.5 oz. Tommy Bahama White Sand Rum®
.75 oz. triple sec
1 oz. sour mix
.50 oz. Meyer lemon juice
Squeeze juice from a ¼ slice of Meyer lemon into a mixing glass. Add remaining ingredients. Shake 20 times and strain into a martini glass rimmed with sugar in the raw. Serve in a martini glass.

2 .5 oz. Tommy Bahama White Sand Rum®
.75 oz. triple sec
.75 oz. sour mix
.25 oz. raspberry liqueur
Pour rum, triple sec and sour mix into a mixing glass with ice. Shake 20 times and strain into a chilled martini glass rimmed with sugar in the raw. Slowly pour in the raspberry liqueur so it sinks to the bottom of the glass. Garnish with a lime twist.

2 parts Tommy Bahama White Sand Rum®
½ Kiwi pulp plus juice (1/2 the kiwi goes thru the lime press, the pulp separates easily from the rind and goes into the drink. The other half is used making the kiwi wheel for the garnish.)
1 part simple syrup
1 part pineapple juice
Shake 20 times and pour into martini glass. Garnish with a ¼” thick fresh kiwi wheel.

1 part Tommy Bahama White Sand Rum®
1 part vanilla rum
1 part mango rum
½ part orange Juice
½ part pineapple juice
Splash sour mix
Grenadine
Midori®
Mix first six ingredients and shake 20 times and pour into martini glass. Sink ¼ oz. grenadine and then layer ½ oz. Midori on top of grenadine. Garnish with an orange wheel wrapped around a cherry on a bamboo skewer on the rim of the glass. The skewer doubles as a stir stick to stir the layers.