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California Citrus Cocktail

California Citrus Cocktail

Local Flight - Sn 1/Ep 1Local Flight - Sn 1/Ep 1

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Shawn Thomas heads to a Southern California citrus farm and then brings his bounty back to Melrose Umbrella Co., where bartender and owner Zach Patterson works his magic!

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Transcript

- I'm Shawn Thomas and this is Local Flight. A show where I travel to some of the best bars in the country to meet amazing mixologists and challenge them to make innovative cocktails, using unique, local ingredients. My first stop, Los Angeles. I'm here to check out Melrose Umbrella Company, a brand new spot that plays host to some of L.A.'s best mixologists. It's a stunning, post-Prohibition era bar, with a unique history. Owned by Austin Melrose and his award-winning bartender, Zach Patterson. This place is absolutely beautiful. When I walk in I feel like I've almost gone back in time. - We had a lot of fun building it. We discovered it was built in 1936. Prohibition lasted from '20 - '33. So, the symbol for post-Prohibition was an umbrella with rain falling from the inside, which meant many, more, wet days to come. - From that, we're like, let's put up a name. Something that references where we're at. - [Shawn] Umbrellas are a theme here, but the bar's logo holds the real story behind their name. - So, that's actually the original silhouette that was published in a early 1900s newspaper of James Melrose, the grand old man of York. My great-great-great-grandfather who was Mayor of York, England. He always used an umbrella as a cane. - [Zach] Do you recognize the lady on the right? - Looks like the Queen of England, there, all holding umbrellas. You had to have known at that point that, that was the name. It had to be Melrose Umbrella Company. - That was the photo that essentially sealed the deal. - Alright, well all of these stories have made me thirsty. So, let's get started, what do you say guys? - Alight, let's do it. Alright, this is where I feel comfortable. - I got something special here, but before we get into that. - Does that mean I should make you something? - Yes, you should! - Got a couple names in the works. I actually haven't named it yet. I'm either calling it I'm Late, or Regal Rabbit. I really into blending spirits right now. Meg gave me the base spirit that I wanted to play with, which is a blend of rum and scotch. Blended them equal parts and then I put Earl Grey crema infusion. So, all that together; fresh, organic carrot. I did cinnamon-brown sugar syrup, and I used Ceylon cinnamon, which is one of the many genuses of cinnamon. Use a really light... - It's an orange liqueur. I think this stuff's great. - Last, but not least, our citrus component, which we're gonna do lemon juice. Just gonna stick ice in there. Do you wanna do the honors? - You want me to shake it? - You can give it a nice, long, hard shake. There we go! Beautiful! Look at that beautiful color too. - Good color, yeah. - A little carrot garnish in here. Typically, since it's just you and me, I would pick this up and I would gulp half of it down, and make sure it tastes just as beautiful as I know it does. However, I'm allergic to carrots. - You're allergic to carrots? Are you deathly allergic? - Not deathly allergic. My girlfriend ended up walking in at one point, while I was making it, and she goes, "Zach, you're neck is all red." And I'm standing there all like, Whatda talkin' about? - Like a mad scientist. - Okay, here goes nothing. Thank you, Zach, appreciate this. Wow man, that's really good. That is really, really good. Definitely get the cinnamon. You get a little bit of that lemon, just enough to keep it lively on the palate, so. - Earl Grey creme infusion gives it that beautiful, soft floral notes on the nose. - That's a great cocktail. Let's talk about your bar. It's absolutely beautiful. - So, this little baby right here, apothecary shelf from 1890. They redesigned this whole thing to be a back loading glassware from the walk-in. I've never been to a bar, talked to a bartender that said, darn it, I have too much chilled glassware. - Let me show you what I brought you here. This, my friend, is a bag. - A brown bag. - A brown bag, and in this brown bag I have all this amazing produce I got from a great farm outside of Los Angeles, California. In 1936, Los Angeles was covered in citrus groves. So, I visited Mud Creek Ranch, a family-owned farm with 200 varieties of citrus, one of the most diverse groups of fruit in Southern California. And you guys are organic? - Yes. On this home ranch we're 100% organic. - That's fantastic. Not easy. - Lot of work. - How big of parcel land are we talking about here? - I have about 60 acres planted. - Wow. - Here's one of your older, Australian finger limes. Try it, you'll be pleasantly surprised. Yeah, there is little spines on here. - Yeah, I feel it. - All citrus has thorns. - How's the color on this? - That's fine, it should be alright. - It almost looks like a little, purple cucumber. Ooh, oh wow! - That doesn't have the real, rich pink color yet, but it'll get it. - Look, it has this lime caviar there. - Isn't that neat. Yeah, they're beautiful, little trees. This is a Bud sport. The top wood was a Satsuma mandarin, and the bottom was grapefruit root, but it's mostly a grapefruit flavored type fruit. - Oh, wow. - It's airy like a Satsuma, but it has a nice flavor. I enjoy it, it makes great drinks with vodka. - Hmm. - Kinda unique. - Oh, yeah. - It has a little sparkly flavor, over and above the grapefruit, and I can't quite explain what it is. Pineapple or something? - I can see that. - Yeah. - Like for me with cocktails, it just has to have the smallest degree of bitterness. To me, that's what keeps you coming back. - It has a little bit of that, yeah. - It has just the right amount.. - Yeah. - Just the right amount of sweetness. - Uh huh. - As the body of a drink, maybe this would be a nice, light, juicy way. - Well, you better take a few home and play with them. - Oh, I will. This is the perfect ingredient. A delicious hybrid fruit that pays homage to history of city, while representing the true melting pot of Los Angeles. It used to always be oranges in California, but now they've switched over to wide variety of citrus. So, that's what I've brought you, is a wide variety of SoCal citrus. - Ah. - Do you know these? - Finger limes. - Yes, finger limes. As you know, yeah, crack it open. They've got that great lime caviar. So, whatdya say? - I say we take a little small bar spoon here, and a little, we're gonna put just a hint of sugar on here. My friend Matt Biekenlo showed me this one. He had a little bigger ones. Here, hold those for me real fast. - Sure, sure, sure. - We're making little, mini Caipirinhas here. - Caipirinhas. That's amazing. - Cheers - Cheers, thank you. - That was beautiful. - So, whatdya think? I'm all yours. - Let's do this. - Alright. - So, I'm gonna juice this guy. This is gonna be delicious. I want to go something light and beautiful. - Aw, yes. - Grey Goose La Poire is the perfect blend for that. I'm only gonna go a quarter lime on this. I'm gonna use a half of an ounce of grapefruit. I'm gonna take six white grapes, seedless. Give that a quick little muddle; bust those grapes open. There we go. 3/4 of an ounce of Chardonnay. - I gotta tell you, I've seen Vermouth before, but never just straight wine like that. So, I'm excited to see how that plays. - That makes two of us. No it should work just fine. And, I'm thinking of doing 1.25 on the Grey Goose Le Poire. And, we're gonna go half ounce Aloe Vera liqueur. I don't want to go more than that because it carries a lot of sweetness to it. - Sure - It's gotta, also, a really beautiful mouth feel. - Right - That I think is gonna play perfectly with the pears. Do that. I don't want to go too long on this 'cause we're going over crushed ice. Nice, little summer drink here. - Almost like white sangria, with a kick. - I'm picturing women in their spring dresses, going out drinking. Gotta make it look pretty. Ladies like pretty things and so do I. This skin is gonna be amazing. Just see if we can express some of those oils. Rim around, get the legs. This is something I'm having all my bartenders do right now. - I love that! So, not only did you get the rim, you actually got the legs of the glass as well. So, one you're holding it. - So, now you're holding it in your hands. - It's aromatherapy while you're drinking. - I learned that while I was in France visiting the Grey Goose distillery. I went to a bunch of bars, and it was one of the things I saw at two of the bars did. And, I always call it caress the legs. Make sure you caress the legs before you pass it off. - Thank you, thank you for caressing the legs of my glass. - Anytime Shawn. - Well done. - Yeah, it works. - Light, refreshing. Grapefruit and the grapes go very well, 'cause their both very mellow citrus, like that. - That Chardonnay just adds a beautiful body and length to it. - It's delicious, man. Really light, refreshing, great summer drink. Alright, so now we gotta name this thing. Elegant, it's sexy. - Summer Dress? - With Legs Like That? We'll call it the Summer Dress, for sure. - Summer Dress. - Zach, thank you so much. Amazing bar, beautiful aesthetic, and the fact that you came up with such an amazing cocktail. I know people are gonna be really happy here. - Get back in here soon. - Oh I'll be back.

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