Epic Private Journeys is a travel company that assists their customers by taking them on private vacations and retreats, visiting some of the most exotic places in the world. Epic also has created executive retreats for some of America’s top companies.
This modern take on a classic cocktail from mixologist and certified sommelier Evan Zimmerman imparts a pleasant buzz. It’s just one of the craft cocktails he’s created for Magnolia House, a new bar and small plates restaurant housed in a 1012 Craftsman bungalow on Pasadena’s historic South Lake Street. “The interplay between the honey, lemon juice, and absinthe is exquisite,” Zimmerman says.
One good tradition deserves another. The Palm has been a fixture on the Philadelphia scene for over two decades, so it’s only fitting that this classic steakhouse mixes up a seasonal cocktail designed with holiday classic The Nutcracker in mind. Enjoy a pre- or post- performance cocktail in this elegant and handsome bar tucked inside the landmark Hyatt at The Bellevue on Broad Street.
ON NEW YEAR’S EVE DECEMBER 2011, celebrity chef Govind Armstrong and restaurateur Brad Johnson opened Post & Beam in the Baldwin Hills-Crenshaw district section of Los Angeles. In a neighborhood better known for fast food, Armstrong’s farm-to-table cuisine was an immediate hit with the community, and a destination spot for anyone who appreciates artful Southern cooking.
Every year, Richard Sandoval’s La Sandia, a modern Mexican restaurant in the open-air Santa Monica Place, hosts a six-week guacamole festival that highlights regional flavors. To come up with the ingredients, corporate executive chef Patrick Maxey of Richard Sandoval Restaurants and Manny Flores, Sandia’s director of operations, tour Mexico City, Toluca, Oaxaca and the Riviera Maya. They also select one ingredient to feature in a festival cocktail. "This year we chose kiwi, which is used in the Baja guacamole because it’s naturally sweet, bitter and sour all in one punch," Flores says.
Dave Kupchinsky, the head barman at Eveleigh, a rustic restaurant on the Sunset Strip with some of LA’s best views, takes pride in his handcrafted seasonal cocktails. Made with fresh herbs and fruits, housemade syrups and infusions, the drinks have playful names like corpse reviver (a gin-absinthe elixir), befuddled julep (made with chai-infused bourbon) and rum punch drunk love (featuring a housemade spiced pineapple syrup).
THIS REFRESHING COCKTAIL started life as a nonalcoholic beverage for brunch at Chambers Eat + Drink, the hip and gorgeous restaurant-lounge in San Francisco’s rocker Phoenix Hotel. "There are other versions of this drink," says Chambers’ bartender Richard Woodru . "I just did ours with all the freshness available at the bar.
Signature Drink- State of Grace
Sometimes you want to take a break from wine and enjoy a cocktail at home, one a little more complex than, say, rum and coke or scotch and soda. Until now, our choices were using a store-bought mix loaded with artificial ingredients or assembling liqueurs, bitters, herbs- fretting over what you don’t have- and wondering what you did with your muddler (or even what that is).
What happens when a quartet of top event planners is asked to design the same corporate party? Creativity reigns!