Issue link: http://digital.copcomm.com/i/164544
Early Century Elegance Meets the Modern Skinny Cocktail Sweet pairings! Sho Chiku Bai Nigori Crème de Saké plays perfectly with the natural sweetness of diver scallops. Salt and Other Essentials David Iiona opened Calabasas-based Salt in October 2012. "Salt is one of the most basic ingredients in anything that comes out of the kitchen," he says. As chef and owner of Salt, David explains that the name reflects the restaurant's farm-to-table philosophy, and he prepares a dish accordingly, to pair with Sho Chiku Bai Nigori Crème de Saké. "Diver scallops, roasted corn and pepper, tomatillo salsa and hibiscus salt make the dish, and that means, at Salt, they are the only ingredients on the plate," says David. "Our cocktails follow suit. If it's not necessary, fresh and locally-grown when possible, Salt mixologist Signe Grant then it's not used." It's 7:00 p.m. on a Friday night is a saké believer, and creates a mixology master- and the restaurant demographic is transitioning from Calabasas local piece to prove the point. families to dating couples. However, David is focused and stays on-point. "We don't do happy hour or any of that. We're an ingredient-driven restaurant. Our food and our cocktails do our marketing," he says plainly. "Here we've contrasted the citrus acid of the tomatillo with the sweetness found in both the scallops and this saké, which is ◗ Muddled jalapeños, 2 slices light filtered and sweet. Hibiscus ◗ 1 tablespoon of cucumber chunks salt helps pronounce the floral and ◗ 1½ oz. Sho Chiku Bai Nigori citric notes. "I've done saké steamed mussels Crème de Saké ◗ ¾ oz. triple sec and we're looking at using it more ◗ ½ oz. fresh lime juice in our sauces and exploring it as an ◗ ½ oz. orange juice ingredient in the kitchen as much ◗ ¼ oz. simple syrup as at the bar," adds David. "Saké is ◗ ¼ oz. lemon definitely something we continu◗ Splash of soda ously look at more closely. Most of my customers begin dinner ◗ Muddle cucumbers, jalapenos in with a cocktail and it's important for a restaurant like this to always a glass. Add ice, Sho Chiku Bai be offering clever alternatives. Nigori Crème de Saké, triple sec, Saké really is one of today's clever juices and splash of soda. Shake alternatives." in tin. Strain. The Saké Refresher Los Angeles abounds in historic Art Deco architecture and landmarks. Hotel Shangri-La on Ocean Avenue in beachy Santa Monica not only sports stunning Deco architecture, epitomizing L.A.'s early 20th-century romance, but is also an official city landmark. Located at the penthouse level is rooftop lounge, Suite 700, Mixologist Gil Candenas representing oldenjoys the view from Suite style glamour and 700 at Hotel Shangri-La in charm, ocean view Santa Monica, CA. included. It's no accident then that mixologist Gil Candenas favors the stunningly packaged Kikusui Junmai Daiginjo, which seems almost tailor-made for such a classically stylish environment. "Saké is becoming a mainstream base for craft cocktails across the board," says Gil. "We're in the process of adding saké to our in-room minibars," says John Monaco, Food and Beverage Manager. "And we're adding saké cocktails to the bar also. Craft cocktails require quality ingredients, and we look at every element included. Our clients are used to everything of quality. We can't disappoint." Gil agrees: "The cocktail I've created using Kikisui Saké celebrates its elegance, but highlights that fragrant, rich flavor special to pure rice sakés like Kikisui. It's only 84 calories, and a great alternative for a Mimosa but also and, maybe unexpectedly, pairs perfectly with red meat sandwiches like the one our Executive Chef Ryan Steed created, a barbecued Kalbi beef sandwich with chili cucumbers, daikon bean sprouts and a kimchi aioli. Sunset on Ocean ◗ 2 oz. Kikisui Saké ◗ 1 oz. freshly squeezed orange juice ◗ Splash of champagne ◗ Shake on the rocks. Pour into glass and top with champagne. 140 / the tasting panel / september 2013 TP0913_104-156.indd 140 8/22/13 10:32 PM