Peachy the Magazine August September 2014 | Page 80

Local Flavors
THE BALBOA
from Jennifer Higgins, Ty Lounge General
Manager, Four Seasons Resort The Biltmore,
Santa Barbara

2 ounces American Star Caviar Lime
vodka
½ blood orange
1 tuft of fennel and lime blossom
1 dash of simple syrup

This cocktail featuring all local
ingredients is named for one of
Santa Barbara’s original speakeasies,
which was tucked away in the basement of downtown’s historic Balboa
building. It features a local vodka
produced by Ascendant Spirits,
the first distillery in Santa Barbara
County to legally produce whisky,
vodka, moonshine and other spirits
since Prohibition.

78

PEACHYTHEMAGAZINE.COM

Muddle fennel and simple syrup in
cocktail shaker. Add vodka, juice of
half blood orange and one thinly-sliced
blood orange wheel. Shake and pour in
rocks glass. Garnish with fennel sprig,
lime blossom. Serves one.