By Jessica Gelt
Los Angeles Times
February 16, 2013
Feed Body & Soul is a new hyper-health-conscious restaurant and bar in Venice that isn't afraid to color outside the lines when it comes to indulgence. That's why it brought in barman extraordinaire Marcos Tello to concoct an all-organic list of cocktails. So you can wash down a plate of raw kale and cucumber salad with a Meyer lemon gimlet, or perhaps a savory dish of rotisserie pork loin with roasted squash sauce and wild rice with our favorite seasonal cocktail: the Satsuma whiskey smash. Muddled Satsuma wedges (a sweet, typically seedless citrus) play footsie with fresh mint, organic wheat whiskey and tart lemon. The mixture is mellowed with a dash of yacón syrup (yacón is kind of like jicama, only sweeter).
Feed Body & Soul, 1239 Abbot Kinney Blvd., Venice, (310) 450-5550, feedbodyandsoul.com.
Satsuma whiskey smash
Total time: 6 minutes
Note: Adapted from a cocktail at Feed Body & Soul. Yacón syrup can be found at select health food stores and gourmet markets, as well as online.
1 lemon wedge
4 Satsuma wedges, divided
6 to 8 mint leaves, plus 1 mint sprig for garnish
2 ounces whiskey, preferably Koval Lion's wheat organic
1/2 ounce yacón syrup
In a cocktail shaker, combine the lemon wedge, 3 Satsuma wedges, 6 to 8 mint leaves, the whiskey and yacón syrup. Muddle all of the ingredients together, then shake with ice. Strain into an ice-filled rocks glass and garnish with the remaining Satsuma wedge and mint sprig.
Each cocktail: 186 calories; 0 protein; 14 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 3 grams sugar; 1 mg sodium.
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