Appetizers
January 7, 2013
Leading cocktail magazine lists Sacramento in Top 10 'places to visit'

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One of my favorite facets of Sacramento's food and beverage scene is its thriving cocktail culture. Drop into one of our town's fine watering holes - be it Shady Lady, Hook & Ladder Manufacturing Co., Red Rabbit and many more - and you'll find plenty of creativity, devotion to craft and some seriously tasty dranks. The editors of Imbibe magazine, a leading publication for the spirits industry (or "liquid culture," as they say), feel the same way. In its recent feature of "The Imbibe 75 - People, Places and Flavors that will shape the way you drink in 2013," Sacramento was named in its Top 10 of "places to visit in 2013." So sayeth the Imbibe editors:

"Unless you live close by, play in a touring punk band, or work in California
state government, Sacramento probably isn't on your list of cities to visit this
year. But you might want to add it to your travel plans--while its drinks scene
has flown under the national radar, it's gaining a lot of momentum locally."

The Sacramento shout-out then mentions the rise of Midtown Cocktail Week, the city's proximity to wine country and thriving restaurant and coffee scenes. We'd also like to add Sacramento's craft beer industry, the exceptional range of tequilas found around town (Zocalo, Azul, Mayahuel) and the great selection of whiskys offered at such locales as Pour House and de Vere's as reasons of why Sacramento's spirits scene rocks.

Note: the above picture shows Ryan Seng of Grange making his Halloween themed "Devil's Cocktail." The recipe goes like this:

2 oz. Don Julio Reposado tequila
1/2 ounce Luxardo
1/2 ounce sweet vermouth
Dash of Azteca bitters
Absinthe rinse

Rinse cocktail glass with absinthe. In a mixing glass add ingredients and ice, then stir and strain into cocktail glass.

Garnish with flamed orange twist.

To flame the twist, use a vegetable peeler to remove a circle of orange rind about the size of a silver dollar. Place peel between thumb and forefinger, with outside of peel facing the flame from a lighter, and press out the skin's oils. Rub it around the edge of the glass and drop it in the drink.

Congrats to all the local bartenders for these well deserved kudos. Cheers!

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