top of page
Search


Behind the Stick with Nick Herda: How to make the Surfer in Panama
Masters Kitchen and Cocktail is serving up the perfect tiki-inspired cocktails for the summer. Top bartender Nick Herda shares their...

Jarnard Sutton
May 27, 20162 min read


Behind the Stick with Shannon Daugherty: How to make the Doctor's Orders
If you're seeking a bourbon-forward cocktail, then look no further than the upbeat modern American hangout eatery in Oceanside. Urge has...

Jarnard Sutton
May 26, 20163 min read


Behind the Stick with Camila Dizon: How to make the Camila's Little Helper
Sherman Oaks friendly neighborhood bar The Oaks Tavern has been serving up tasty cocktails and offering plenty of booze on tap and in a...

Jarnard Sutton
May 23, 20163 min read


Behind the Stick with Dean Pryor: How to make the Jumpin' Cholla
If you're looking for a cocktail with a creamy and refreshing taste that will give you a tingle, then head to Madison on Park in...

Jarnard Sutton
May 18, 20162 min read


Green Flash to debut 12 oz. cans nationally in June
Just in time for the summer, Co-Founder and CEO, Mike Hinkley of Green Flash Brewing Co. has announced the national and year-round debut...

Jarnard Sutton
May 6, 20162 min read


Behind the Stick with Cameron Harris: How to make the Root Theory
Beets and vodka goes hand and hand. Top bartender of Pacifica Del Mar, Cameron Harris, is serving up some unique libations. He's...

Jarnard Sutton
May 5, 20162 min read


Behind the Stick with Jeff Capps: How to make the El Guapo
If you're looking for the perfect margarita with a spicy kick, then look no further than this tasty libation. The El Guapo pays homage...

Jarnard Sutton
May 5, 20163 min read


Behind the Stick with Cesar Sandoval: How to make the Montagna Nebbioso
Head bartender Cesar Sandoval shows you how to make this refreshing, light and creamy cocktail from Catania, located in La Jolla....

Jarnard Sutton
Apr 27, 20163 min read


Behind the Stick with Rachel Eap: How to make the Strawberry Fields
The Strawberry Fields is a refreshing take on a Strawberry Lemonade. It's not too sweet and it's not too sour. I'ts the perfect any time...

Jarnard Sutton
Apr 21, 20162 min read


Behind the Stick with Mark Spears: How to make the Boulevardier cocktail
Boulevardier $12 1 oz. Buffalo Trace bourbon 1 oz. Campari 1 oz. Antica Sweet Vermouth Garnish: Orange peel What’s the origin of the...

Jarnard Sutton
Apr 11, 20162 min read


Behind the Stick with Bobby Magee: How to make the Stranded Sicilian
Stranded Sicilian $11 1.5 oz. roasted pineapple-infused gin .75 oz. Aperol .75 oz. Cocchi Americano Juice of 1/2 a lemon Garnish:...

Jarnard Sutton
Apr 5, 20164 min read


Behind the Stick with Misty Marries: How to make the Scorpion Bowl
This classic tiki cocktail brings on the fire and booze with a sting, just like its namesake. Watch bartender Misty Marries of Cat Eye...

Jarnard Sutton
Apr 3, 20162 min read


Behind the Stick | How to make the Big Island Iced Tea from Islands
Big Island Iced Tea Inspired by the traditional Long Island Iced Tea with a tropical, Islands twist. .50 oz. rum .50 oz. gin .50 oz....

Jarnard Sutton
Mar 28, 20162 min read


20 best cocktail bars in San Diego
March 24th is National Cocktail Day. In honor of this marvelous day, we are going to provide cocktail lovers with 20 of the best cocktail...

Jarnard Sutton
Mar 24, 20161 min read


Behind the Stick | How to make the Autumn Falls from Harrah's Resort SoCal
Autumn Falls $11 Refreshing rosemary-forward cocktail with Nolet's Gin, Amaro Montenegro, rosemary house-made simple syrup, lemon juice,...

Jarnard Sutton
Mar 18, 20163 min read


Behind the Stick | How to make the West Side Mai Tai from West Coast Tavern
West Side Mai Tai $10 Appleton rum, Gosling's rum, Orjeat, lime juice and garnished with an orange zest and Luxardo cherry. .50 oz. lime...

Jarnard Sutton
Mar 18, 20163 min read


Behind the Stick | How to make the Fancy-Roni from Soda & Swine
Fancy-Roni $11 .25 oz. Lemon juice 1 oz. Spanish vermouth 1 oz. Grancia Americano 1 oz. Spring 44 Gin 2 cracks of salt Garnish: Lemon...

Jarnard Sutton
Mar 10, 20162 min read
bottom of page




