Archive | December 22, 2011

Sloe Sugarplum Fizz from the Too Hot Tamales

By Lesley Jacobs Solmonson

 

1.5 oz Plymouth Sloe Gin
0.5 oz Freshly Squeezed Lemon Juice
1/2 fresh Plum, roughly chopped
0.25 oz Agave Syrup (see below)
1 to 2 splashes Club Soda

1 slice fresh plum dipped in sugar, for garnish

Add sloe gin, lemon juice, plum, and agave syrup to a mixing glass
Muddle plum to release juices and flavor
Shake with ice and strain into a collins glass filled with ice
Top with club soda and garnish with plum slice 

Featured GlasswareOctavie Tumbler by Villeroy & Boch

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Back in the mid-80’s, when Los Angeles was just a blip on the foodie radar, I was a college kid hungry to try something other than the “continental cuisine” (heavy sauces, lots of meat and very few salads) I grew up on going to restaurants with my parents.  One night, my best pal – an Angeleno from birth – took me to a new place she had heard about.  It was a nondescript spot – with its metal door and lack of windows, you might not even know it was there – on the incredibly hip Melrose Avenue, and it changed my view of what food could be.  Ironically, I have to admit that I don’t remember a single dish I ate, but in my defense, this was nearly 30 years ago.  What I do remember is the eye-opening experience of dining somewhere that truly celebrated flavors – flavors which I had never tasted before.  The restaurant was CITY, owned by Mary Sue Milliken and Susan Fenniger, long before they rose to the top of the L.A. food chain with their Border Grill restaurants. Read More…