{"id":24950,"date":"2016-03-03T06:00:47","date_gmt":"2016-03-03T14:00:47","guid":{"rendered":"https:\/\/shescookin.com\/?p=24950"},"modified":"2016-04-27T20:01:02","modified_gmt":"2016-04-28T03:01:02","slug":"cocktail-program-at-taps-fish-house-and-brewery","status":"publish","type":"post","link":"https:\/\/shescookin.com\/cocktail-program-at-taps-fish-house-and-brewery\/","title":{"rendered":"Cocktail Program at TAPS Fish House and Brewery"},"content":{"rendered":"

\"TAPS<\/p>\n

TAPS Fish House and Brewery in the Irvine Marketplace has launched their “Liquid Assets” initiative on the craft cocktail space with an impressive array of original creative cocktails that rivals those of the finest dining establishments in LA or Las Vegas.<\/p>\n

Although TAPS is more known for their award-winning home brews (honored as the Mid-Size Brewpub and Brewery Team of the Year at the largest national beer competition\u2014the 2015 Great American Beer Festival\u00ae held annually in Denver, Colorado), they are now diving into the craft cocktail category head first with unique and exciting Nitro Cocktails prepared tableside.<\/p>\n

\"Pine-y<\/p>\n

We began our tasting with a refreshing starter named Pine-y the Elder<\/em> – a nod to the \u00a0renowned Pliny the Elder double IPA from Russian River Brewing Co. in Santa Rosa whose scarce marketing strategy has earned it cult status in the craft brew industry.<\/p>\n

Pine-y the Elder<\/em> incorporates a non-Pliney IPA in its blend along with\u00a0London Dry Gin, Lazzaroni Amaro, Zirbenz Stone Pine, Lemon Juice and Simple Syrup.<\/p>\n

\"TAPS<\/p>\n

To keep our group of writers safe and satiated, TAPS indulged us in savory small plates during the course of the cocktail tasting. Pairing well with Piney the Elder, was a citrusy Ahi Tuna Tartare<\/em> served sashimi style, thank you very much – so tired of the ubiquitous tower, and an artful Rib Eye Carpaccio.<\/p>\n

\"Beef<\/p>\n

Insanely delicious Eye of Ribeye Carpaccio<\/em>\u00a0is featured on the menu at TAPS in Irvine, as are all the dishes depicted here.<\/p>\n

On this chilly January day, the next two cocktails evoked chaise lounges beneath swing palm trees at some sunny, warm tropical locale. TAPS’ refreshing take on the iconic Mint Julep is a Champagne Papi<\/em> with Casa Noble Blanco Tequila, Luxardo Maraschino Liqueur , fresh tarragon, lime juice, simple syrup, and celery bitters topped off with Sparkling Wine and served in a copper Julep cup.\u00a0<\/span><\/span><\/p>\n

But the Pineapple Under the Sea<\/em> stole the show with its stunning presentation and paper umbrella nod to retro tropical Tiki cocktails.<\/p>\n

\"Pineapple<\/p>\n

Served in heavy copper lidded goblets which require a credit card deposit to keep them in the restaurant, the Pineapple Under the Sea<\/em> is beyond dreamy. Components: Absolut Elyx Vodka, Corruba Coconut Rum, Giffard Orgeat Syrup, St. Elizabeth Allspice Dram, Passionfruit -Lime Juice, Peychaud\u2019s Bitters. A sophisticated tropical elixir vaguely reminiscent of those giant Scorpion Bowls, all the inherent fun sans long straws and cheap booze.<\/p>\n

\"Marinated<\/p>\n

We paused for bites of a luscious Marinated Beet Salad with Citrus Goat Cheese<\/em>, Pistachios, and grilled pain de campagne (country French bread) and turned our attention to owner Joe Manzella and\u00a0Andrew Aoun, Manzella Restaurant Group’s new wine & spirits manager as they discussed TAPS’\u00a0new beverage direction for 2016: unique wines and spirits, cocktails crafted using classic techniques, and their fresh juicing program.<\/p>\n

We tasted the difference between store bought grenadine and TAPS housemade grenadine and store bought lemon juice and fresh squeezed – as you can imagine, no comparison!<\/p>\n

\"TAPS<\/p>\n

Andrew asked for a volunteer from our group to assist him in making their liquid nitrogen cocktail, “Lime in the Coconut” . Guess who volunteered?! Moi, of course. Remember that song? You can’t help feeling happy when you hear it. And with the tune in my head, \u00a0it was absolutely a gas – couldn’t help myself – making my first liquid nitrogen cocktail.<\/p>\n