{"id":3166,"date":"2014-09-19T21:19:56","date_gmt":"2014-09-19T21:19:56","guid":{"rendered":"http:\/\/lbpost.com\/articles\/life\/food\/your-guide-to-sip-lbc-week\/"},"modified":"2014-09-19T21:19:56","modified_gmt":"2014-09-19T21:19:56","slug":"your-guide-to-sip-lbc-week","status":"publish","type":"post","link":"https:\/\/lbpost.com\/esd\/hi-lo\/food\/your-guide-to-sip-lbc-week","title":{"rendered":"Your Guide to Sip LBC Week"},"content":{"rendered":"\n

\"SIP<\/p>\n

The Snap Dragon at James Republic. All photos by Brian Addison.<\/em><\/p>\n

It\u2019s time, Long Beach, to show your love and appreciation for the men and women who work tirelessly behind our favorite spot\u2014the bar\u2014in order to quench our thirst with delicious, inventive and downright glorious liquid concoctions.<\/p>\n

It is the inaugural SIP LBC Week, celebrating our great city\u2019s growing craft cocktail and beer culture. SIP LBC week starts this Sunday and runs through the 27th, complete with tap takeovers, 562-inspired cocktails, and full-out Meet the Cicerone or Winemaker dinners.<\/p>\n

We have pulled together some (though certainly not all) of the best drinks being offered this week to wet your whistle and get you thinking beyond the vodka-soda. For those who enjoy a few too many libations, Long Beach Yellow Cab will be offering a $15 discount to event participants.<\/p>\n

For more information about specific events and participating locations, visit www.siplbc.com<\/a>.<\/em><\/p>\n

The Snap Dragon at James Republic (501 E 1st St) – Pictured above<\/strong>
Bartender Jonathan Miller has created what could be the cleanest, most garden-driven drink at SIP: muddled basil and snap peas are shaken with Tru Organic Garden Vodka, green chartreuse, lemon juice, simple syrup, and then strained before being topped with house-made cucumber basil bitters.<\/p>\n

\"SIP<\/strong><\/p>\n

Gaucho Yerba Mate at Gaucho Grill (200 Pine Ave)<\/strong>
This incredible concoction by Alegria and Gaucho bartender Elicia Duran begins with Bombay Sapphire Gin that she has infused with yerba mate tea. Add some Fruitlab Organic Jasmine Liquer, St. Germain, and Monkey Shoulder Scotch and you have an spectacularly unique (and dangerously sip-able) libation.<\/p>\n

\"SIP<\/strong><\/p>\n

The Raspberry Sorbet Champagne at District Wine (144 Linden Ave)<\/strong>
The name says it all: a cold, bubbly glass of champagne with a dollop of raspberry champagne added. Sophisticated sweetness. Even more, the wine bar will be offering boutique wine tastings as well as its own Sonoma winery-made specific vintage, of which District procured 100 cases.<\/p>\n

\"SIP<\/strong><\/p>\n

Pisco Sour at Alegria (115 Pine Ave)<\/strong>
Bartender Elicia Duran takes on the Peruvian classic and doesn\u2019t veer from the original recipe: Vieja Tonel\u2019s Quebranta Pisco is shaken with ice, an egg white, lime juice, and simple syrup before being served straight-up and topped with Angostura bitters.<\/p>\n

\"SIPRoxannes\"<\/strong><\/p>\n

Spicy Cucumber at Roxanne\u2019s (1115 E Wardlow Rd)<\/strong>
Roxanne\u2019s serves arguably the best cocktails in the city\u2014and this margarita is just a hint at their talent. Jalape\u00f1o and cucumber are muddled before Don Julio, Cointreau, simple syrup, and lemon and lime juice are added. The result? A perfect balance of spicy, sweet, and sour. Bring it.<\/p>\n

\"SIPFedBar\"<\/strong><\/p>\n

The Gentleman at The Federal Bar\u2019s Parlour (102 Pine Ave)<\/strong>
A drink for the finest of gentlemen and most sophisticated of ladies: Ford\u2019s Gin is mixed with sip-alone-worthy Carpano Antica sweet vermouth and the minty Italian Fernet-Branca, double-strained into a glass and garnished with a orange peel. Mad Men ain\u2019t got nothin\u2019.<\/p>\n

\"SIP<\/strong><\/p>\n

The Pike\u2019s Mark at Hyatt at the Pike (285 Bay St)<\/strong>
Bartender Tokotah Ashcraft has not one, not two, but three LBC-inspired drinks for SIP. Here we have The Pike\u2019s Mark, her take on a New York Sour that goes for the flavors of autumn: Maker\u2019s Mark, a drop of agave and apple cider are topped with a Mondavi Cabernet (made specifically for Hyatt) and garnished with a lemon rind. A dangerously sweet, punch-like creation.<\/p>\n

\"SIP<\/strong><\/p>\n

Skinny Vanilla at L’Opera (101 Pine Ave)<\/strong>
Bartender Alex Monarrez first muddles blackberries for this creation, adding about a teaspoon of agave, and some Absolut Vanilia before straining it into a glass and adding a splash of soda water. Surprisingly, it’s not too sweet, but rather clean and refreshing.<\/p>\n

\"SIP<\/strong><\/p>\n

Dublin Donkey at Auld Dubliner (71 Pine Ave)<\/strong>
Before you think this might be a wee bit too Irish for a drink week that is supposed to celebrate Long Beach, remember that this drink originated right here at the Auld Dub. Insanely refreshing and equally addictive, this mixture of Tilamoor Dew Irish Whiskey, Gosling’s Ginger Beer, and lime is simply awesome.<\/p>\n

\"SIP<\/strong><\/p>\n

Basil Blackberry Margarita at Agaves (200 Pine)<\/strong>
Bartender Mike Parada has created a dangerously addictive concoction that elevates the margarita into the realms of sophistication: muddled blackberries and basil are added to some lemon juice, agave, and Avion Silver Tequila before being strained onto a rocks glass with a blackberry sugar rim. One more, please.<\/p>\n

\"SIP<\/strong><\/p>\n

The Bo-beau Sour at Bo-beau (144 Pine)<\/strong>
Do not be fooled by the fact that this libation comes out of a tap. Bo-beau\u2019s should-be-patented mixture of Old Forrester, Bigallett China China Liquer (think sweet and bitter orange) and housemade sweet\u2019n\u2019sour creates a whiskey sour unlike any you\u2019ve had. Just beware; they’ll catch up with you before you know it.<\/p>\n

\"SIP<\/strong><\/p>\n

Spice Clementine at SIP Lounge at the Renaissance (111 E Ocean Blvd)<\/strong>
Bartender Jason Lipp has gathered all the ingredients that make for an autumn-centric drink: muddled mandarins and sage are mixed with Slow Hand White Whiskey and maple syrup before being strained and topped with Angostura bitters.<\/p>\n

\"SIP<\/strong><\/p>\n

Blackberry Margarita at Fuego at Hotel Maya (700 Queensway Dr)<\/strong>
While we feel there is no better view of Long Beach than from its south bay, it certainly gets better when you have Fuego\u2019s mixture of muddled blackberries, Milagro Blanco, triple sec and lime juice. Shaken in ice, it’s then strained and served straight-up in a martini glass.<\/p>\n

\"SIP<\/strong><\/p>\n

Fernet Fashioned at Gaucho Grill (200 Pine Ave)<\/strong>
Bartender Elicia Duran has gone Prohibition-style for one of our favorite cocktails, her three-liquor creation that manages not to be overwhelmingly alcoholic in flavor. Fernet-Branca, Cointreau, Monkey Shoulder Scotch are shaken with ice, poured over a single large cube, and garnished with an orange peel.<\/p>\n

\"SIP<\/strong><\/p>\n

Coco Love at Alegria (115 Pine Ave)<\/strong>
If you are one with a perpetual sweet tooth, this is your drink. Malibu Red (the popular rum brand’s mixture of its coconut rum with tequila) is added to some fresh blood orange juice, agave and garnished with a lemon. All the single ladies will surely be happy.<\/p>\n

\"SIP<\/strong><\/p>\n

$5.62 Craft Beers at Restauration (2708 E 4th St)<\/strong>
Sure, it\u2019s not a cocktail\u2014but Sip LBC Week is about all kinds of libations and Restauration is offering three fantastic craft beers for just $5.62 a serving: The Bruery\u2019s Autumn Maple, Black Market\u2019s Oktoberfest, and Dogfish Head\u2019s Punkin\u2019 Ale. Oh, and don\u2019t forget $16 bottomless mimosas all day. (We take no responsibility for that last note.)<\/p>\n","protected":false},"excerpt":{"rendered":"

It\u2019s time, Long Beach, to show your love and appreciation for the men and women who work tirelessly behind our favorite spot\u2014the bar\u2014in order to quench our thirst with delicious, inventive and downright glorious liquid concoctions. It is the inaugural SIP LBC Week and we have your guide to some of the best drinks in town.<\/p>\n","protected":false},"author":211,"featured_media":68438,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"newspack_sponsor_sponsorship_scope":"","newspack_sponsor_native_byline_display":"inherit","newspack_sponsor_native_category_display":"inherit","newspack_sponsor_underwriter_style":"inherit","newspack_sponsor_underwriter_placement":"inherit","inline_featured_image":false,"newspack_ads_suppress_ads":false,"newspack_popups_has_disabled_popups":"","_EventAllDay":false,"_EventTimezone":"","_EventStartDate":"","_EventEndDate":"","_EventStartDateUTC":"","_EventEndDateUTC":"","_EventShowMap":false,"_EventShowMapLink":false,"_EventURL":"","_EventCost":"","_EventCostDescription":"","_EventCurrencySymbol":"","_EventCurrencyCode":"","_EventCurrencyPosition":"","_EventDateTimeSeparator":"","_EventTimeRangeSeparator":"","_EventOrganizerID":[],"_EventVenueID":[],"_OrganizerEmail":"","_OrganizerPhone":"","_OrganizerWebsite":"","_VenueAddress":"","_VenueCity":"","_VenueCountry":"","_VenueProvince":"","_VenueState":"","_VenueZip":"","_VenuePhone":"","_VenueURL":"","_VenueStateProvince":"","_VenueLat":"","_VenueLng":"","_VenueShowMap":false,"_VenueShowMapLink":false,"_":"","_author_alias":"","cap-aim":"","cap-description":"","cap-display_name":"","cap-first_name":"","cap-jabber":"","cap-last_name":"","cap-linked_account":"","cap-newspack_employer":"","cap-newspack_job_title":"","cap-newspack_phone_number":"","cap-newspack_role":"","cap-user_email":"","cap-user_login":"","cap-website":"","cap-yahooim":"","newspack_article_summary":"","newspack_email_html":"","newspack_email_type":"","newspack_featured_image_position":"","newspack_hide_page_title":"","newspack_hide_updated_date":false,"newspack_post_subtitle":"","newspack_show_share_buttons":"","newspack_sponsor_byline_prefix":"","newspack_sponsor_disclaimer_override":"","newspack_sponsor_flag_override":"","newspack_sponsor_only_direct":"","newspack_sponsor_url":"","newspack_article_summary_title":"Overview:","newspack_show_updated_date":false,"footnotes":""},"categories":[8],"tags":[1321],"newspack_spnsrs_tax":[],"coauthors":[],"class_list":["post-3166","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-sip-lbc-week","entry"],"_links":{"self":[{"href":"https:\/\/lbpost.com\/esd\/wp-json\/wp\/v2\/posts\/3166","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lbpost.com\/esd\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lbpost.com\/esd\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lbpost.com\/esd\/wp-json\/wp\/v2\/users\/211"}],"replies":[{"embeddable":true,"href":"https:\/\/lbpost.com\/esd\/wp-json\/wp\/v2\/comments?post=3166"}],"version-history":[{"count":0,"href":"https:\/\/lbpost.com\/esd\/wp-json\/wp\/v2\/posts\/3166\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lbpost.com\/esd\/wp-json\/wp\/v2\/media\/68438"}],"wp:attachment":[{"href":"https:\/\/lbpost.com\/esd\/wp-json\/wp\/v2\/media?parent=3166"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lbpost.com\/esd\/wp-json\/wp\/v2\/categories?post=3166"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lbpost.com\/esd\/wp-json\/wp\/v2\/tags?post=3166"},{"taxonomy":"newspack_spnsrs_tax","embeddable":true,"href":"https:\/\/lbpost.com\/esd\/wp-json\/wp\/v2\/newspack_spnsrs_tax?post=3166"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/lbpost.com\/esd\/wp-json\/wp\/v2\/coauthors?post=3166"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}