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FOOD
May 26, 2012 | By Jessica Gelt, Los Angeles Times
Shrubs - they're not just for hiding in! Tart, acidic and weirdly, wonderfully refreshing, drinking vinegars known as "shrubs" are finding a savory home on a growing number of Los Angeles drink menus. Sometimes they're added to soda water as an alternative to mainstream sodas, and sometimes they're mixed with booze as a mouth-pleasing alternative to predictable acids such as lemons and limes. Either way, they're adding a welcome new dimension to the ever-evolving Los Angeles craft cocktail scene.
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ENTERTAINMENT
August 10, 2012 | By Jessica Gelt, Los Angeles Times
City Tavern in Culver City specializes in rustic American comfort food and has a breezy cocktail list to match. Mixologist Jeremy Back makes drinks laced with lots of light, fresh fruit juices and syrups, and gives them relaxing titles such as Front Porch Sippin and Cool Hand Luke. For White Sand Beach, he makes a mouthwatering watermelon shrub and stirs it up with tequila, soda water, orange bitters and a bit of lime zest. -- White Sand Beach by Jeremy Back ¾ ounce watermelon shrub (recipe below)
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ENTERTAINMENT
January 13, 2012
Drink like a Golden Globes nominee, or at least like someone invited to Soho House's pre-awards party on Friday, by making this celebratory sparkling drink. It's called the Grey Goose Le Fizz and it's a simple combination of smooth vodka, fresh lime juice and soda water mixed with the floral freshness of elderflower liqueur. After a few of these you'll be writing your own acceptance speech, you know, just in case George Clooney doesn't win and you're needed in a pinch. -- Grey Goose Le Fizz by Soho House 2 parts Grey Goose vodka 1 part Elderflower liqueur 1 part freshly squeezed lime juice Soda water Shake and strain into a champagne flute, top with soda water.
FOOD
June 23, 2012 | By Noelle Carter, Los Angeles Times
Dear SOS: Mucho Ultima Mexicana Restaurant in Manhattan Beach makes the best strawberry mojito I have ever had. Can you please get the recipe from them so I can make and enjoy it at home? It's the perfect drink. Thank you. Diana Lecanda Sherman Oaks Dear Diana: Bright and lightly sweet, fresh strawberries are a perfect complement to the classic lime and mint in this mojito. Mucho Ultima changes its mojitos seasonally but was happy to share this recipe with us. Cheers!
FOOD
May 26, 2012
Strawberry-kaffir sweet & sour Total time: 20 minutes, plus several days marinating time Servings: Makes about 5 cups sweet & sour Note: From Josef Centeno of Baco Mercat. Kaffir lime leaves can generally be found in Thai and East Asian markets. The sweet & sour syrup also can be used in cocktails; add to taste with your favorite clear spirit and top with soda. 3 cups strawberries 2 kaffir lime leaves 1 quart Champagne vinegar 4 cups sugar Salt Soda water 1. In a large, 2-quart glass jar, mash the strawberries.
FOOD
June 23, 2012 | By Noelle Carter, Los Angeles Times
Dear SOS: Mucho Ultima Mexicana Restaurant in Manhattan Beach makes the best strawberry mojito I have ever had. Can you please get the recipe from them so I can make and enjoy it at home? It's the perfect drink. Thank you. Diana Lecanda Sherman Oaks Dear Diana: Bright and lightly sweet, fresh strawberries are a perfect complement to the classic lime and mint in this mojito. Mucho Ultima changes its mojitos seasonally but was happy to share this recipe with us. Cheers!
ENTERTAINMENT
January 30, 1997 | ROBERT KOEHLER, SPECIAL TO THE TIMES
Because Steven Levi's triptych of a play, "Cherry Soda Water," is unashamedly literary, it's also open about literary roots. Its California coastal town setting and hard-bitten people are directly from John Steinbeck, which is a strength. Levi's taste for having characters launch into florid speech and melodramatic displays is straight from Tennessee Williams, which gets to be a problem.
FOOD
July 12, 2006 | Barbara Hansen, Times Staff Writer
The voluptuous cheese filling in AOC's stuffed squash blossoms is just one reason this dish is so wonderful. A lemony aioli drizzled over the top blends with the nuttiness of pepitas (squash seeds). Restaurant critic S. Irene Virbila alerted us to this dish, created by Suzanne Goin. Says Goin, "I think they are so fun and delicious and fresh tasting while still having that indulgent fried and melted cheese aspect."
NEWS
September 15, 1991 | BILL HIGGINS, SPECIAL TO THE TIMES
There's a new social axiom: You can lead a guest to the bar, but you can't make him drink. Maybe he'll sip some white wine. Perhaps he could be cajoled into accepting a margarita. But essentially, we live in the days of white wine and water. A time when Diet Pepsi is more critical to a party's success than Jim Beam. "People are amazed at how low hosted bar bills are (at benefit parties)," says professional fund-raiser Judy Levy.
FOOD
May 26, 2012
Strawberry-kaffir sweet & sour Total time: 20 minutes, plus several days marinating time Servings: Makes about 5 cups sweet & sour Note: From Josef Centeno of Baco Mercat. Kaffir lime leaves can generally be found in Thai and East Asian markets. The sweet & sour syrup also can be used in cocktails; add to taste with your favorite clear spirit and top with soda. 3 cups strawberries 2 kaffir lime leaves 1 quart Champagne vinegar 4 cups sugar Salt Soda water 1. In a large, 2-quart glass jar, mash the strawberries.
FOOD
May 26, 2012 | By Jessica Gelt, Los Angeles Times
Shrubs - they're not just for hiding in! Tart, acidic and weirdly, wonderfully refreshing, drinking vinegars known as "shrubs" are finding a savory home on a growing number of Los Angeles drink menus. Sometimes they're added to soda water as an alternative to mainstream sodas, and sometimes they're mixed with booze as a mouth-pleasing alternative to predictable acids such as lemons and limes. Either way, they're adding a welcome new dimension to the ever-evolving Los Angeles craft cocktail scene.
ENTERTAINMENT
January 30, 1997 | ROBERT KOEHLER, SPECIAL TO THE TIMES
Because Steven Levi's triptych of a play, "Cherry Soda Water," is unashamedly literary, it's also open about literary roots. Its California coastal town setting and hard-bitten people are directly from John Steinbeck, which is a strength. Levi's taste for having characters launch into florid speech and melodramatic displays is straight from Tennessee Williams, which gets to be a problem.
NEWS
September 15, 1991 | BILL HIGGINS, SPECIAL TO THE TIMES
There's a new social axiom: You can lead a guest to the bar, but you can't make him drink. Maybe he'll sip some white wine. Perhaps he could be cajoled into accepting a margarita. But essentially, we live in the days of white wine and water. A time when Diet Pepsi is more critical to a party's success than Jim Beam. "People are amazed at how low hosted bar bills are (at benefit parties)," says professional fund-raiser Judy Levy.
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