Sitting pretty as Brazil’s favorite spirit, the Cachaça is used exclusively in crafting tropical cocktails. Made from sugarcane, the Cachaça is very similar to white rum with sweet fruity herbal nuances . As you sail through summer, we bring to you these Cachaça cocktail recipes with a tropical vibe.

Leblon Caipirinha

Recipe by Leblon

Finely mixing sour and sweet elements, the Leblon Cachaça has a complex palate of citrus, cucumber, and lime which adds a crystalline sweetness to the caipirinha.

1.5 oz Leblon Cachaça 1/2  a lime, cut into wedges

2 tsp Superfine sugar or 1 oz Simple syrup

Muddle the lime and sugar in a shaker. Fill the shaker with ice and add Leblon Cachaça. Shake well and serve in a rocks glass. Garnish with a lime wedge.

Atlantica 1702

Recipe by Yaguara

The highly acclaimed Yaguara Blue is aged in European oak barrels for 5-6 years, making it one of the best spirits to use for crafting Cachaça cocktails. Use this to your advantage and make a fine bubbly drink to savur on hot afternoons.

25 ml Yaguara Blue Cachaça 15 ml lemon juice 3 sage leaves 1.5 teaspoon caster sugar

60 ml champagne (try our gold winner Le Ginestre Barolo DOCG Sottocastello Di Novello 2016)

Garnish with a sage leaf.

Your Mate

Recipe by Thor Berquist- Experimental Cocktail Club for Avuá

With subtle floral notes, the Avuá Cachaça Prata is a crisp spirit. It’s potential to blend well makes it an exciting add to sweet and citrusy cocktails.

1.5oz. Avuá Cachaça Prata .25oz. Amaro Cio Ciaro .75oz. lemon juice .75oz. grapefruit juice .75oz. Yerba Mate Lemon Verbena Syrup 3 dashes Bittermens Xocolatl Mole Bitters

Garnish with a grapefruit twist.

Coco Batida

Recipe by Liquor

The Coco Batida is a smooth and creamy cocktail, suiting drinkers who like their drinks glutty. With a 42% ABV, the coconut cream and milk do well to resist a strong spirit in Yaguara Ouro.

2 ounces cachaça (try Yaguara Ouro) 2 ounces coconut cream 2 ounces condensed milk

1/2 ounces simple syrup

Garnish with shredded toasted coconut.

Add all ingredients into a blender with 1 cup of cracked ice, and blend until smooth. Pour into a highball glass. Garnish with shredded toasted coconut.

Bloody Carioca

Recipe by Naren Young at Bobo Restaurant

Somewhat derived from the idea of a bloody mary, the similarly named Bloody Carioca has a sizable range of ingredients to make it a masterpiece. The Novo Fogo Chameleon Cachaça brings about sweet flavors which originated from aging the spirit in Four Roses bourbon barrels.

8 to 10 ice cubes 1/4 cup (2 ounces) Novo Fogo Chameleon Cachaça 1/2 cup (4 ounces) tomato juice 1 tablespoon (1/2 ounce) passion fruit juice 1 tablespoon (1/2 ounce) lemon juice 1/2 teaspoon lime juice 1/8 teaspoon freshly ground black pepper 1/8 teaspoon ground celery salt 1/8 teaspoon ground nutmeg 1/8 teaspoon sea salt 1/4 teaspoon hot sauce, such as Tabasco 1/4 teaspoon Worcestershire sauce 1 stick cucumber (about 7 inches long and 1/4 inch thick)

2 green olives

In a cocktail shaker, stir together ice, cachaça, tomato juice, passion fruit juice, lemon juice, lime juice, pepper, celery salt, nutmeg, and salt. Add the hot sauce and Worcestershire sauces, then stir for five seconds. Pour into a highball glass. Thread olives on a toothpick, then add the olives and cucumber stick to the drink and serve immediately.

Bitter Bull

Recipe by Make me a Cocktail

A sweet and floral Cachaça, Velho Barreiro Tradicional combines well with Campari and bitter mixers. The spirit produced in São Paolo balances bitter ingredients in the cocktail with its sweet palate.

30ml orange juice 60ml Red Bull 150ml Campari

60ml Cachaça (try Velho Barreiro Tradicional)

Add the Cachaça, Campari and orange juice to a cocktail shaker with ice. Strain into a highball glass over ice and top up with Red Bull. Garnish with an orange peel and serve.

Blueberry Caipirinha

Recipe by Novo Fogo

The list would have been incomplete without a berry flavoured cocktail. Novo Fogo’s Silver Cachaça unifies a rich and sweet palate of fruity flavors, making the Blueberry Caipirinha an exciting cocktail to try.

2 oz Novo Fogo Silver Cachaça 4-5 blueberries half of a lime

0.5 tablespoon fine sugar

Slice the lime in half and discard the pith. Cut into slices and drop into your glass. Cover with fine sugar and muddle to extract the juice from the flesh and the oils from the peel. Add the muddled blueberries. Add cachaça and ice, and give it a shake.

Pearl Button

Recipe by Chilled

The premium Avuá Amburana Cachaça is aged in Amburana wood found only in Latin America. Due to a fine aging process you can also have the liberty of sipping this spirit neat, but making a Pearl Button cocktail takes it home. When added, it brings together grapefruit and lime ingredients without damaging their acidity.

8 to 10 Ice Cubes 2 oz. Avuá Amburana Cachaça 3/4 oz. Lillet Blanc 1/2 oz. Freshly Squeezed Lime Juice 4 oz. San Pellegrino Limonata

1/2 Grapefruit Wheel

Fill a 10-ounce Collins or highball glass with ice. Add cachaça, Lillet Blanc, and lime juice. Top with San Pellegrino Limonata and stir briefly. Place 1/2 grapefruit wheel in drink and serve immediately.

Blog archive

Los Angeles is a sprawling canvas of queer culture, from the glittering drag stages of West Hollywood to the leather dens of Silver Lake. Each neighborhood brings its own flavor—some rooted in activism, others in late-night revelry. This guide highlights ten institutions that have shaped, and continue shaping, LA’s LGBTQ+ scene—whether you’re sipping a cocktail, hitting the dance floor, or honoring history.

Akbar (Silver Lake)

A beloved dive bar since 1996, Akbar melds grungy charm with creative energy. It draws a mixed crowd—including LGBTQ+ locals and hipsters—thanks to its affordable drinks, back-room dance floor, and ever-changing lineup of events like “Bears in Space” DJs. 

Source: Advocate

The Abbey (West Hollywood)

An international icon since the late ’80s, The Abbey is a multi-room destination with strong cocktails (hello, original appletini), drag brunches, and Gothic-Mediterranean flair. Despite its tourist draw, it remains a community hub and was among the first to ban bachelorette parties pre-marriage equality. 

Source: Los Angeles Times

Hi Tops (West Hollywood & Los Feliz)

A gay sports bar with roots in San Francisco, Hi Tops balances camaraderie and nightlife. Expect solid cocktails, tasty bar food (their fried chicken sandwich steals the show), and crowds gathering for games or dancing.

Source: Travel Gay

Roosterfish (Venice)

Resurrected by local owners, Roosterfish blends dive-bar warmth with friendly pricing and weekly specials. Its cozy layout—complete with bar games—makes it a neighborhood gem. 

Source: Q Voice News

Micky’s (West Hollywood)

Known for its high-energy drag nights and two-floor layout, Micky’s thrives on cheap drinks, crowded dance floors, and vivid nightlife—open late and always humming. 

Source: Where to find Drag

Schmitty’s (West Hollywood)

This long-standing spot keeps things casual with a cocktail bar, piano, patio seating, and transparent windows overlooking Santa Monica Boulevard—a favorite for people-watching and relaxed evenings. 

Source: Weho_times (Instagram)

Mother Lode (West Hollywood)

A dive bar staple built around a pool table and classic video games. With its sturdy mixed drinks and no-nonsense vibe, it’s beloved for crowding strength over style and offering genuine happy-hour value.

Source: WeHo Times

Or Bar (West Hollywood)

Craft cocktails meet plush glamour in this lounge-and-coffee hybrid. By day, it’s a stylish café; by night, a shimmering LGBTQ+ cocktail spot—with candlelit tables, espresso, and plush seating for an intimate vibe.

Source: TheOrBar

Eagle LA (Silver Lake)

A leather-and-BDSM landmark since the early 2000s, Eagle LA offers dark, rugged spaces and monthly themed events like Leather Mondays. It’s a cornerstone for the bear and leatherman communities. 

Source: Eagle LA

Black Cat Tavern (Silver Lake)

Dating back to the 1960s, this historic bar played a pioneering role in LGBTQ+ resistance. Today, it’s a lively and welcoming spot with drag bingo, DJ nights, and cocktails—honoring its legacy while embracing the future.

Source: LA Conservancy

These ten bars are more than places to dance, drink, or flirt—they’re threads in the fabric of queer Los Angeles. They’ve held space through generations, welcomed new faces with open arms, and kept the lights on when the world outside felt dim. However you show up, these bars are waiting.
 

Out here, the lines between weekday and weekend blur, and any hour can be a happy one. These outdoor bars prove that in LA, drinking under the sun—or stars—isn’t just common, it’s kind of essential.

Broken Shaker – Freehand Hotel (Downtown)

Perched on a rooftop pool deck 18 stories up, this James Beard–nominated bar turns every night into an island escape. Known for inventive handcrafted cocktails like passionfruit daiquiris and small bites, its retractable roof and tropical décor—succulents, rattan chairs, and string-light canopies—invite you to sip in style with downtown skyline views.

Image Source: Freehand Hotels

Everson Royce Bar – Arts District

Hailed as LA’s top patio by The Infatuation, this sprawling 2,600 sq ft space combines polished hospitality with casual charm. Under patio lights and heating sails, you can enjoy thoughtfully crafted cocktails, boutique wines, local beers, and celebrated bites—chef Matt Molina’s burger is “one of the best in town”. Great for happy hours and group gatherings, with a verdant bocce court adding to the garden-party atmosphere.
 

Image Source: Bon Appetit

Le Great Outdoor – Santa Monica

Hidden above a parking lot, this BBQ-focused patio is a communal celebration: long picnic tables, open-flame Santa Maria grills, and plates of grilled meats and veggies. It’s casual, festive, and fueled by a natural-wine-by-the-glass list—perfect for lingering with a bottle in hand under easy Santa Monica skies.

Image Source: The Infatuation

The Ruby Fruit – Silver Lake

This intimate queer wine bar overflows onto the Sunset Blvd. sidewalk after dark. Locals sip natural wines or craft beers, chat over hot dogs, and gather in tight circles under neon. It’s one of Silver Lake’s most authentic communal scenes—vibrant, inclusive, and packed with personality.

Image Source: A Girl’s Guide to Drinking Alone

The Rooftop Bar at Funke – Beverly Hills

High-end aperitivo and snack spot with a surprisingly laid-back walk-in rooftop patio. Classic cocktails (negronis, G&Ts, espresso martinis) pair effortlessly with focaccia and amberjack sashimi. Sunset views over the Hollywood Hills? Guaranteed.

Image Source: Funke

Capri Club – Eagle Rock

This charming aperitivo bar blends leather-curtain interiors with a buzzing sidewalk terrace. Expect spritzes, amaros, negronis, and snacks like fried fava beans and tuna-stuffed peppers. It’s relaxed European vibes against LA’s retro backdrops.

Image Source: CLUB

Big Bar – Los Feliz

Hidden behind Alcove’s courtyard, Big Bar becomes a peaceful oasis at nightfall. Its patio transforms into an elegant garden lounge—plush, leafy, and quiet—ideal for adults preferring a low-key end to the day.

Image Source: The Vendry

De La Nonna – Arts District

A soundtrack of house music and sizzling Detroit-style pizza fills this string-lit patio. Large tables feel inviting, not overwhelming, and the DJ sets the tone. Grab a spritz, a crispy pie, and groove—no airs, just energy.

Image Source: Tripadvisor

Bar Flores – Echo Park

A floral-lined deck that rises behind Lowboy, glowing with crafted mezcal cocktails and award-worthy sangria. Perfect for dates or sunsets, it blends scents of blossoms with sophisticated, light-filled drinks.

Image Source: Bar Flores

All Season Brewing – Mid‑Wilshire

In a former auto-shop-turned-brewery, this cavernous space includes a vibrant patio, skeeball, a taco walk-up window, and a rotating tap list (don’t miss the tropical Figure 8 Hazy DIPA). Day drinkers and casual groups meet here for $5 well shots and great conversation.

Image Source: All Season Brewing

Sun overhead, drink in hand, and nothing urgent to be done—LA’s best outdoor bars give us space to exhale. These aren’t just places to drink. They’re where the city breathes, laughs, and glows a little longer.
 

You immediately note the wine on the nose. Beautiful amber colors in the glass. Smooth and balanced. Notes of dark cherry, fig, and molasses. Leads into sweet vanilla and cinnamon that lingers on the palate. Delicious!

USATT 2025 is a premier event celebrating the finest in the on-premise beverage industry. Held on May 20, 2025, in the vibrant city of Chicago, this one-day event promises to be the pinnacle of tasting, networking, and educational experiences for sommeliers, bartenders, and other on-premise beverage professionals. USATT 2025 is designed to bring together the best minds, brands, and enthusiasts in the beverage community from all over the USA to explore, learn, and innovate.

Throughout the day, the on-premise operators will learn about the latest beverage trends through education workshops, beverage tastings, research sessions, master classes, conference talks and networking opportunities, with some of the most popular sessions that are already creating hype like ‘How to sell your beverages to the evolving customer’, “Global cocktail trends and what can we learn from that”, “Building a profitable beverage program for today”, “Re Defining your partnerships with importers and distributors’, “How to create nationalo and regional beverageprograms”, “Issues effecting our service and how can we collectively bring the guest experience back” and more.

With 4 action packed masterclasses which will work in the workshop formats, beverage professionals will be able to explore different categories and regions of wines, spirits, beers and low and no categories. The masterclasses will be led by top bartenders, master sommeliers and experts in the category.

Location

Organizer & More Info

Web: https://usatradetasting.com/

Bajaj is a small Family Winery in Piedmont, Italy in the Roero region. We produce less than 20.000 bottles. Our main aim is to tell you about our land, through our wines. To achieve this, we work in a very sustainable way, both in vineyards and in the cellar: no filtration, no clarification of animal origin, low sulfites, spontaneous fermentation, no herbicides, and a lot of organic fertilization. Moreover, we also use terracotta amphorae for some of our wines to amplify all that is good in grape. The main feature of our products is the ease of drinking: fruited, floral, and very mineral wines. And then…we have very cool labels!

ROERO ARNEIS DOCG 2018 and ROERO DOCG 2017 both won a silver medal at the 2020 Sommeliers Choice Awards.

Image Source: Facebook

The complex of the vineyards of the “Bajaj” winery comes from the union of the possessions of the maternal and paternal family of Giovanni Moretti. Although on a small area of ​​4 hectares, the vineyards can count on two important quality factors: favorable positions and seniority (between 15 and 90). In addition, in recent years, particular care is given to the work in the vineyard. Respect for nature and the use of quality winemaking methodologies have become an indispensable value for the production of Roero’s precious wines.

Roero Arneis Docg

Image Source: Facebook

Denomination: Controlled and Guaranteed Denomination of Origin

Grape variety: Arneis 100%

Production area: Monteu Roero – Cru “Canton Sandri”

Vinification: destemming of fresh grapes. Maceration of the skins till the “hat raised” (start of fermentation). Normal fermentation of the must in continues in steel tanks at a controlled temperature. Selected yeasts.

Color: straw yellow with greenish reflections.

Bouquet: deep and mineral, attractive, with hints of ripe yellow pulp fruit and saffron.

Taste: soft and intense, with a slightly acidic vein that gives freshness and persistence. Interesting post-nasal vegetal notes of aromatic herbs family. It is characterized by an extraordinary minerality.

Pairings: it is an excellent wine to pair with typical Piedmontese appetizers, also based on white meats; it does not disdain the pairing with fish and with first courses with seasonings based on vegetables or fish. Also excellent for an aperitif.

Service Temperature: 10 °C

The average life of the wine: Multifaceted wine, good drunk “young” if you want to appreciate its freshness.

Excellent after longer or shorter aging, where you could find interesting evolutionary notes both on the nose and on the palate.

Average annual production: 2500 bottles

The story behind the wine: the Arneis grape, before knowing its great success, was considered a wine of little importance; at times despised. Even today, for somebody, Arneis wine is a “loved by all” – wine, often associated with Sauvignon or Chardonnay. I SAY NO!

Arneis is UNIQUE and it should be enhanced more. By tasting our version that, you may like or you may not like, you will understand the true essence of this grape variety;  not born to be an easy-to-appreciate wine. A sincere, true, and “wild” version of Arneis…like the Roero area!

Prometheus

Image Source: Facebook

Denomination: No denomination

Grape variety: Arneis 100%

Production area: Monteu Roero – cru “Gaiuccio”

Vinification: late harvest, around the first days of October. Destemming of fresh grapes. Fermentation and maceration of the skins for 40 days in terracotta and porcelain stoneware amphorae of 320 L and 350 L. Spontaneous fermentation with pied de cuve.

Aging: the refinement takes place in terracotta and porcelain amphorae of 320 L and 350 L for a period of 10 months. Followed by refinement in the bottle for about 2 months.

Color: between golden yellow and orange-yellow

Bouquet: intense and mineral, attractive, with hints of candied fruit, linden honey, and flowers.

Taste: intense, with a slight acidic vein that gives freshness and persistence. Infinite wine in the mouth with marked sensations of fruit and delicate tannins that give this wine balance and cleanliness.

Pairings: the perfect marriage is certainly the one with carbonated cheeses and fat-fleshed fish, such as salmon and tuna. It does not disdain “feather” animals such as duck, pigeon, and quail. Also excellent as a meditation wine, to be sipped amiably after dinner.

Serving temperature: 15/18 ° C

The Average Life of Wine: A multifaceted wine that is immediately good but which surely hides big surprises after a medium-long refinement.

Average annual production: 1000 bottles

The story behind the wine: after the great success of the “red” version, Adriano also wanted to experiment with the “white” version, betting on something new for the area: an “orange” Arneis.

Passionate about the wines of the master Josko Gravner, he decides to propose his version of macerated white that deviates from the Friulian-inspired wines. Macerated Arneis is intense and multifaceted but “easy” to drink; appreciable by all for its intensity and complexity.

After some unsuccessful experiments, PROMETHEUS was born, the rebellious son who opposed a “father” who would like him to be standard and simple. But he instead shows the “muscles” and aims to bring the flame of curiosity to those who want to discover a new nuance of the Roero territory.

Cowboy dreams of owning a cattle ranch brought Vintner Robin Baggett to Edna Valley. The cold Pacific wind that sweeps down the coast into the transverse valley and a myriad of soils derived from an ancient seabed made him realize he was on a frontier of a different sort. Tolosa is the expression of his commitment to spare no effort to craft nuanced and balanced Pinot Noir and Chardonnay of distinctive character to rival any in the world.

The winner of a gold medal and 93 points at the 2020 Sommeliers Choice Awards makes it an ideal choice for sommeliers to order from your favorite Los Angeles restaurants.

1772 Pinot Noir – Winner of a gold medal and 93 points at the 2020 Sommeliers Choice Awards

When Tolosa was founded, they chose the name 1772 in honor of the year Mission San Luis Obispo de Tolosa was founded. Today, they carry on the Franciscan’s legacy of winemaking in the exceptional terroir that is Edna Valley. This Pinot Noir is a medley of Tolosa’s estate vineyard Edna Ranch. The estate vineyard is spread throughout the Edna Valley, producing six unique vineyard sections with 60 soil types and a myriad of microclimates. The goal is to preserve the characteristics of the coolest AVA in California by showcasing the tension and acidity in the wine. They harvest the fruit by hand, utilize an optical sorting machine, and ferment in open top stainless steel tanks. The wine was aged in a combination of new and neutral French oak barrels for 9 months. On such a vintage, this wine will show the bright red fruit common in Edna Valley as well as the freshness that comes with the cool coastal climate. Tannins are present, and they will soften nicely with a little bit of bottle aging.

1772 Chardonnay

The 1772 Chardonnay is Tolosa’s classic Chardonnay, as it captures the essence of their estate vineyard, Edna Ranch. Tolosa’s estate vineyard is located in the cool climate Edna Valley. The Edna Valley lies within a transverse valley, an old extension of the sea leading to Morro Bay. The vines receive a moderating influence from the Pacific Ocean preserving the natural aromas and crisp acidity in the grapes. The cooler 2018  vintage allowed the grapes to hang on the vine longer to yield intense flavor. This Chardonnay is barrel fermented, with a variety of yeasts used throughout the different lots to enhance the complexities in the wine. Early on during the ageing process, the wine received Batonnage twice a week for 3 months to build a richer mid-palate. The wine aged for 9 months in French oak barrels and completed 100% malolactic fermentation. The Chardonnay maintains a fresh acidity similar to the wines produced in Burgundy, while showcasing an expressive California fruit profile.

Tolosa Vineyards Edna Valley

Edna Valley is nestled amongst the northwest-southeast running volcanic hills of San Luis Obispo County and is the frontier for the most complex cool-climate varietals in California, especially Pinot Noir and Chardonnay. The transverse valley is an extension of the sea, with a funnel leading past Morro Bay, 3,600 feet below the Pacific. The cold Pacific wind sweeps down the coast and into the valley and vineyards, creating a microclimate ideal for ripening sensitive Pinot Noir grapes. Oscillations in warm days and cold nights are further improved by the long growing season caused by mild winters and cool summers. Edna Valley, the coolest appellation in California, has all the elements for crafting Pinot Noir and Chardonnay wines to rival any in the world. 

In Edna Valley, much as the soil and the climate come together, the passions of vintner Robin Baggett have converged. Dreams of owning a cattle ranch brought him back to the area almost 40 years ago; the revelation of the valley as a remarkable place for Burgundian varietals ignited his zeal to build complex, nuanced and balanced wines of distinction. Robin and his partner Bob Schiebelhut began planting vineyards in 1988, purchasing several historic family ranches in the valley over time. Together with Jim Efird, now retired, they founded Tolosa in 1998.

Tolosa Tasting Room

Tolosa and Robin have been true pioneers in the wine industry. Tolosa was an early adopter of the direct to trade (DTT) model, enlisting its own team of sales representatives to introduce restaurants and retailers in California to its wines rather than relying on a distributor. In 2006, Robin and his wife Michelle founded Alpha Omega winery in Napa Valley, with the vision of creating world class Bordeaux wines. Working with winemaker Jean Hoefliger and procuring prized grapes from the many appellations of Napa Valley, they have established a winery that handcrafts finesse-driven, complex and balanced wines expressing the aromatic profile of the best Napa Valley has to offer. Exceptional wines and the finest hospitality are the hallmarks of the essence of Tolosa. A true believer in terroir and the deepest evocation of place, Tolosa’s mission is to discover the best sites in the valley and, through meticulous craftsmanship, create exceptional Pinot Noirs and Chardonnays to present to guests in a manner that offers the purest expression of Edna Valley.

Rose bottling

How they started…

Vintner Robin Baggett returned to Edna Valley almost 40 years ago with a law degree and cowboy dreams of owning a cattle ranch like his grandfather. Having graduated from Cal Poly in 1973, he knew the area. He bought a historic ranch in the valley but quickly realized he was on a frontier of a different sort. Being in a region with a grape-growing history that stretches back to the 18th century, when Franciscans at Mission San Luis Obispo de Tolosa produced some of California’s first wines of distinction, planting wine grapes was a natural choice.

Vintner Robin Baggett

Robin and his partner Bob Schiebelhut began planting vineyards in 1988, adding several other historic family ranches in the valley over time. Together with Jim Efird, now retired, they founded Tolosa in 1998. Robin’s passion for wine making was born, and his wine journey began. In 2006, Robin embarked on the next stage of his adventure. Together with Michelle, who would become his wife, he founded Alpha Omega in Napa Valley, with the vision of creating world class Bordeaux wines. 

Procuring prized grapes from the many appellations of Napa Valley, they have established a winery that handcrafts finesse-driven, complex and balanced wines expressing the aromatic profile of the best Napa Valley has to offer. In 2017, Robin launched his first international wine venture with Perinet winery in the Priorat region of Spain. Like Tolosa, Perinet is focused on estate wines from a very special site in a very special region. Born and raised in Salinas, California, Robin was a three-sport varsity athlete in high school who attended Cal Poly, San Luis Obispo on a baseball scholarship. At Cal Poly, he was chosen Most Valuable Player and a two-time All-Conference catcher. Elected Student Body President his senior year, he graduated with honors in 1973 with a degree in Business Administration. Electing not to play professional baseball, Robin went to law school. Robin earned a law degree from University of California, Hastings College of the Law in 1976 where he was on the Law Review and graduated 10th in a class of 530. 

Tolosa partner and consulting winemaker Jean Hoefliger has been on his own journey to uncover the secrets of terroir in disparate parts of the globe.

Following clerkships, Robin worked for Morrison and Foerster as an associate in their San Francisco office and then joined Sinsheimer, Schiebelhut & Baggett in San Luis Obispo as a partner in 1981, a firm he was associated with for 35 years. Besides wine and law, Robin plays golf where he carries a 4 handicap, is a member of Santa Barbara’s Rancheros Vistadores (the oldest trail ride in the country) where he is a four-time reserve All-Around Rodeo Champion, and operates a registered Brangus commercial cowherd in San Luis Obispo. He served as President of the San Luis Obispo Vintners for five years and the Rutherford Dust Society in Napa Valley for two years. Currently, he is a board member of the Wine Institute, Napa Valley Vintners, The Land Trust of Napa County, and the First Tee of Monterey County.

Both their pinot noir and chardonnay won a gold medal at America’s leading wine competition for restaurants lists. You can buy their wines at Nonna’s (Westlake), Valley Hunt Club (Pasadena), Casa Del Rey (San Dimas) in Los Angeles and you can also buy online from https://www.tolosawinery.com/.

A lot of our purchasing including wines has become online since last year. If walking the aisles was overwhelming, browsing online on apps and websites displays even more options. Viewing varietals you have never heard of from countries you’ve never tasted wine from may seem discomforting. When you’re not at a restaurant for a sommelier to recommend excellent wines to you, what’s the next best thing? How about recommendations from sommeliers and master sommeliers who have tasted these wines, judged them for their quality, price, and packaging, and picked out the best of the best. And now you can buy them from the comfort of your own home with a tap of your finger. 

“Vivino’s purpose can be boiled down to one thing: make wine easy,” says Heini Zachariassen, CEO and Founder of Vivino. Instead of scrolling through wine apps for hours, deciding what you want to drink, and then settling for the same old wines you’ve had many times before, log onto Vivino and try one of these 20 award-winning wines lauded by Sommeliers, Masters of Wine, and other wine experts across the country. 

1. Kalaris by Axios Inc

Pinot Noir, 98 points, Sommeliers Choice Awards

Sommelier’s Choice Awards’ 2020 Wine of the Year boasts fresh and inviting aromas of moss, dried leaves, and red currants that lead to red cherry, red plum, cranberry, and wild strawberry flavors on the palate along with fine-grained texture supporting the structure. The wine is a match made in heaven with meats like beef, veal, and venison. It also pairs impeccably with a grilled chicken dish. 

View on Vivino

2. Eleven Chardonnay by Cannonball Wines

Chardonnay, 96 points, Sommeliers Choice Awards

Rising from the Sonoma Coast, Eleven Chardonnay possesses notes of subtle butter, canned corn, white flowers, butterscotch, and baked golden delicious apples; very elegant on the palate with touches of ripeness but creates an overall silky texture. Try a glass of Eleven Chardonnay with rich fish such as salmon and tuna. The double-gold winner is also a great companion for vegetarian food. 

View on Vivino

3. St Andrews Riesling by Wakefield Taylors Wines

Riesling, 97 points, USA Wine Ratings 

This versatile and delicious riesling is an aromatic wine of citrus components and steely materials like crushed wet rock, slate, and oyster shell. On the palate, it gives out notes of crisp green apple, orange blossoms, and racing brightness. Pair Australia’s best wine with tapas such as nachos, tacos, empanadas, and a butter-bean dip. It also pairs great with a charcuterie board of cured meats such as prosciutto, pastrami, and chorizo. 

View on Vivino

4. Cabernet Sauvignon by Jordan Vineyard & Winery

Cabernet Sauvignon, 94 points, USA Wine Ratings 

This full-bodied gold-medalist wine is nicely balanced with fresh acid, round texture, and elegant tannins. Flavors of cassis, blackberries, and blueberries grace the palate, along with a flavor of a cigar box and pipe tobacco. Pair it with well-done lamb chops. 

View on Vivino

5. Sidewood Pinot Noir by Sidewood Estates

Pinot Noir, 95 points, Sommeliers Choice Awards

This 95 point Pinot Noir boasts an aromatic nose with raspberry, strawberries, and red rose petals. The wine, paired perfectly with veal and poultry tastes like forest floor along with cola and sage with a touch of bacon glazed in honey; beautiful textures and finish.

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6. Salvatore Trebbiano by Trimboli Family Wines

Trebbiano, 93 points, USA Wine Ratings

As a dry white wine, Australia’s Salvatore Trebbiano pairs well with hard Italian cheeses, seafood pasta like a lobster ravioli, and pesto. The wine has flavors of green apple and stone fruit that are bright and pleasant on the palate. A very refreshing light-bodied wine that has great acidity.

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7. Los Carneros Syrah by Cline Cellars Winery

Syrah, 93 points, USA Wine Ratings 

Savory Syrah with flavors of plum jam, red and blue fruit both dried and ripe. There is smoked meat on the palate with savory herbs. This wine would pair well with lamb that’s been grilled with rosemary. The full-bodied reds are great with red meats like beef and lamb. 

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8. Black Chicken Zinfandel by Robert Biale Vineyards

Zinfandel, 94 points, Sommeliers Choice Awards

Nice spectrum of fresh black, blue and red fruit, juicy, plush, well-integrated texture and flavors. Classic zinfandel flavors; underripe, ripe, jammy, baked, resinated. Pair this wine with a delicious chicken meal, or a medium-rare steak. 

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9. Chardonnay by Crosskeys Vineyards

Chardonnay, 91 points, USA Wine Ratings

The meticulous blending of stainless steel, neutral barrels, and a touch of new oak produces a unique style of Chardonnay. With the respectful use of tight grain, new French oak appears first on the nose as flint and fresh split wood. The stainless steel portion of the blend brings bright peach and apple flavors. Pair it with grilled seafood and enjoy the gold-medalist wine to perfection. 

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10. Santa Rita 120 Sauvignon Blanc by Delicato Family Wines

Sauvignon Blanc, 94 points, Sommeliers Choice Awards

The wine has a great fruit intensity with citrus notes. The palate shows a balanced acidity and freshness with a pleasant fruity finish. Its medium-long persistence makes it light and easy to enjoy wine. This 94 point Sauvignon Blanc pairs flawlessly with shellfish of any kind and goat cheese. 

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11. 2019 Pa Road Sauvignon Blanc

Sauvignon Blanc, 89 points, Sommeliers Choice Awards

On the nose, this silver-medalist wine has aromas of bruised apple, unripe pear, and a hint of celery. Green mango and pineapple are also present in the background. The body is light with flavors of citrus peel, blood orange, and grapefruit. Pair your Sauvignon Blanc with shellfish, goat cheese, vegetables, and soy. 

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12. El Capitan Brut Rosé by 46 Parallel Wine Group

Sparkling Rosé, 88 points, USA Wine Ratings

There is a delicate sweetness to the wine, with flavors of dried and ripe fruit of strawberries, and a yeasty note to the wine like fresh-baked bread. Very enjoyable, easy sipper, and a great way to start and end the meal. Try it with chicken schnitzel, or with your favorite chocolate dessert. 

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13. Melange by Narmada Winery

Cabernet Franc/Cabernet Sauvignon/Merlot, 89 points, Sommeliers Choice Awards

The silver-medalist wine expresses notes of grilled peppers and red peppercorn; toasted oak and nutmeg along with other brown baking spices; touch of pine tree and Aleppo pepper. Melange by Narmada Winery is a quite food-friendly wine, and while it works with most cuisines, try it out with roast chicken, roast pork, or roast beef. 

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14. Born To Be Wild by Wines n’ Roses

Bobal, 87 points, USA Wine Ratings 

On the palate, this wine expresses notes of blackberry, black plum, and dark fruits on the palate. There is a nice black tea herbaceous note to this red. The wine is light-bodied, low alcohol, and low tannins. Very food-friendly, especially with different kinds of pasta. 

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15. Vavasour by Foley Family Wines

Sauvignon Blanc, 84 points, Sommeliers Choice Awards

A lighter and crisp white wine with notes of bell pepper, ripe peach, white pepper, and kumquat. The aftertaste of the wine is bright, displaying fruits and citrus notes. Just like any great Sauvignon Blanc, this wine pairs beautifully with shellfish, mushrooms, goat cheese, and soy. 

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16. Bear Flag Zinfandel

Zinfandel, 86 points, USA Wine Ratings

The wine is a full-bodied wine with supple generous tannins. On the palate, notes of ripe and dried strawberries, sweet tobacco and cinnamon can be tasted. This wine would go perfectly with barbecued meats.

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17. St. Hubert’s The Stag 

Chardonnay, 84 points, Sommeliers Choice Awards

This silver-medalist wine is rich on the nose with highly perfumed aromatics. It pairs well with pork, rich fish like salmon and tuna, and chicken. Try it with a roast chicken dinner. 

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18. Dora Saperavi by Askaneli Brothers

Saperavi, 79 points, Sommeliers Choice Awards

This bronze winner Saperavi dishes notes of Juicy plum, strawberry, blackberry, and prune. Brambly with chewy textures. It’s best paired with hard cheeses like Emmental and Asiago. It’s also paired great with ragout, and oyster mushrooms. 

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19. Clonk De Plonk by Tagaris Winery

Merlot-Shiraz / Syrah-Petit Verdot, 75 points, USA Wine Ratings

The fruit is jammy to semi-sweet with a plummy finish and expresses distinct notes of candied strawberry and bing red cherry. It’s best paired with veal, and pasta of any kind – especially alfredo. 

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20. Cameron Hughes Lot 704 Pinot Noir

Pinot Noir, 70 points, Sommeliers Choice Awards

Notes of ripe red fruit drive this pinot noir, perfect for a warm afternoon. The winemaker recommends serving it chilled, along with veal, beef, or poultry. 

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Inspire trust, grow your business, and build your community of drinks enthusiasts. You want a page that consumers can keep coming back to, not just for pushing sales but also information about the alcho-bev world. Latest trends, news updates, cocktail recipes, banger venues, personalities pioneering the industry are just some conversation starteres that are sure to involve and engage the community.

2. TASTING NOTES

While its true that not all consumers particularly understand or even look for words like palate, length, complexity or finish, more simplified and distinct tasting notes are sure to make your brand stand out from others on the shelf. Example : Fireball and Cinnamon just go hand in hand. It has become an identity, and even a USP for the brand although there are plenty other spirits in the market with cinnamon as the key ingredient.

3. GET AMBASSADORS 

We don’t just mean influencers. We mean, make everyone an advocate! This includes your local merchants, local bars and restaurants, anybody involved in the distribution of your brand should have a sense of loyalty, and consumers will automatically carry forward that loyalty with the outlet.

4. DIGITAL FORWARD

Entering competitions, getting medals, digital certificates and recognition only makes sense if it is leveraged digitally to add credibility, trust and information about the brand. The landscape of marketing and promotions is changing every day, and getting more and more technology led – so its important to stay on top of all trending features and content styles. 

5. EXTERNAL COLLABORATIONS

On the note of digital promotions, its important to have a multi-fold approach. Instead of just one Instagram handle, one website or one LinkedIN page, its better if the traction comes from multiple accounts and tags. There are many types of content including reels, static posts, stories, blogs, newsletters, press releases, interviews, podcasts etc. and using different styles on different platforms gives the product hollistic marketing.

These tips are an easy read but definitely take extensive planning and finance to execute. Alternate?

Enter Global Drinks Guide Ratings for all of the above perks, and more. With a community of bartenders, bars, consumers, tradespeople, on premise as well as drinks merchants across the UK, US and Europe – you’re sure to get love. There is a dedicated team of the industry’s top professionals that not only blind taste the entering spirits but also break down their observations and tasting notes to communicate to a consumer what they can expect from the bottle. With city guides like London Drinks Guide, New York Drinks Guide, Los Angeles Drinks Guide, Chicago Drinks Guide, San Francisco Drinks Guide, Paris Drinks Guide – the eyes and ears are exactly where the drinks culture lives. 

Lastly, Global Drinks Guide is a product of Beverage Trade Network – an ecosystem of the drinks industry. BTN hosts exhibitions, expos, competitions and multi-media publications including business magazines like The On Trade, Drinks Merchants, Sommeliers Business, Bartenders Business, Inside the Drinks Business and more. 

Written by Stuti Khetan, Beverage Trade Network

If cocktail list superlatives existed, the gin and tonic would be voted “Most Popular.” If you’re stuck for ideas or don’t have a go-to drink, a gin and tonic never goes wrong.

International G&T day is on the 19th of October, but LA is celebrating this favorite cocktail all week long! On the surface, it appears to be a simple drink, but with only four ingredients — gin, tonic, ice, and sometimes a wedge of lime or a sprig of anything herbaceous — each one must shine. Gin is the most well-known of these.

Just in time for fall, these are the top three spots in Los Angeles for gin and tonics.

Bathtub Gin

Image Source- Bathtub Gin

Bathtub Gin is a Prohibition-inspired speakeasy that transports customers to the Roaring Twenties with its unique decor, live entertainment, and craft cocktail menu that focuses on gin. If you want to celebrate Gin & Tonic Day this is the ultimate place for you. 

You will get an entire section that is dedicated to gin & tonic prepared with gins from different countries, such as Bombay East Gin (England), Malfy Blood Orange Gin (Italy), and many more. Try the gin & tonic with Roku Gin from Japan Umeshu if you want to taste some refreshing East Asian flavors. It is made with Basil, Dried Apricot, Fever-Tree Sparkling Yuzu Lime – East Asian influence and delight. Every gin & tonic in the list is garnished with 2 pairings and 3 Juniper Berries. 

Address:

7174 Melrose Ave,

Los Angeles, CA 90046

The Roger Room

Image Source- The Roger Room

This West Hollywood pub is a true cocktail lover’s haven, concealed behind an unmarked entrance. Inside, it’s dark and dim, with vest-clad bartenders silently going about their business. Like any good speakeasy, it organizes its drinks by liquor (there’s even an absinthe area), and gin is definitely not neglected here. 

You can also go complicated with their signature drink, the Old Sport, a unique take on G & T. It is prepared with The Botanist gin, black tea-infused Soho lychee liqueur, and cucumber and lime juices, or you can go for a gin and tonic, which may sound easy, but there’s always a creative twist at the Roger Room.

Address:

370 N. La Cienega Boulevard

West Hollywood, CA 90048

Eveleigh

Image Source- Eveleigh

The Eveleigh is a garden party paradise in the middle of West Hollywood, and the barn-like back room serves as a patio and hosts one of the most beautiful parties in town. The owners were clever enough to design two bars, one of them is located at the back of the patio, where you can order excellent cocktails while gazing out over a breathtaking vista of the city laid out in all its jewel-like splendor.

You must definitely try the Eveleigh G&T made with gin and their house-made tonic if you visit here this Gin & Tonic Day. It is extremely popular among regulars. Eveleigh embraces the historic structure’s original identity: a small and modest residence constructed on an orchard in 1923.

Address:

8752 West Sunset Blvd

West Hollywood, CA  90069

JOEY DTLA

Image Source- JOEY Restaurants

Covering the corner of 7th and S Flower St with the biggest street-level patio in downtown Los Angeles, this space has a theatre kitchen, an amazing stone bar top, and a customized wine wall in the lounge. Offering guests a fabulously modern and refreshingly relaxed upmarket restaurant experience. You must order their Super Sonic Gin cocktail with tonic and Hendrick’s Gin for G+T Day prepared with New Amsterdam gin, fever tree Indian tonic, lemon-lime slush, lime, cucumber, and rosemary.

The first JOEY opened in 1992, and as the news spread, a second location was immediately planned. JOEY Restaurants are now located in Vancouver, Kelowna, Calgary, Edmonton, Winnipeg, Toronto, Seattle, California, and Texas. Every JOEY location is unique, but they all have a few things in common: amazing food, vibrant environments, and amazing dining experiences.

Address:

700 W 7th, unit S430

Los Angeles, CA 90017

Brera Ristorante

Image Source- Brera Ristorante

Downtown’s most popular Italian restaurant Brera ristorante elevates the G&T experience by creating its own tonic. Celebrate your Gin & Tonic day here by ordering BRERA’S GIN & TONIC. If you are having a long day this cocktail is perfect for you made with botanist gin, housemade tonic, and Brera kumquat bitters.

Chef Angelo Auriana and Matteo Ferdinandi’s multi-regional Italian Osteria, BRERA Ristorante, is a combination of a casual osteria with relatively formal cooking in an enjoyable location. The Cuisine highlights the unity and complexity of the Italian people’s cultural history through traditional local dishes recreated in Chef Angelo’s flair, which now defines his contribution to contemporary Italian Cuisine.

Address:

1331 E 6TH Street

Los Angeles, CA 90021

Written by Aparna Dutta, Beverage Trade Network