SPIRITS: Van Gogh in a Glass

VanGoghinaGlass

INSPIRED BY AN ONGOING SANTA BARBARA MUSEUM OF ART EXHIBIT, AREA MIXOLOGISTS DESIGN CREATIVE COCKTAILS WITH A NOD TO THE DUTCH PAINTER.

Vincent van Gogh, the Dutch painter who died impoverished and relatively obscure in 1890, is having quite a moment. Several national tours of his paintings are circling the country to enthusiastic response. The West Coast premiere of Through Vincent’s Eyes: Van Gogh and His Sources is on exhibit at the Santa Barbara Museum of Art (through May 22; sbma.net) and provides a contextual experience with some of Van Gogh’s works alongside those of artists he admired.

In celebration of the Dutch master’s visit, we asked two bar artists to create cocktails based on his works. At first glance, the drinks may look much too beautiful to sip. But don’t let that stop you. Immerse yourself.

Jacopo Falleni

Owner and mixologist Nonna, Westlake Village nonna.restaurant

STARRY NIGHT

Inspired by The Starry Night (1889) To celebrate Van Gogh’s most iconic painting, Nonna is offering the Starry Night cocktail, featuring an impressive waffle paper garnish depicting The Starry Night, through the end of March. A touch of absinthe (which has no psychotropic effects, despite its rather romantically embellished history) invokes the popularity of the emeraldcolored spirit during the late-19th century.

Makes one cocktail ½ ounce absinthe liquor 1 ounce vanilla-infused rum ½ ounce sour mix (recipe follows) 2 dashes orange blossom water ¼ ounce fresh-squeezed lime juice ¼ ounce orgeat syrup ¼ ounce Giffard Blue Curacao or other blue curaçao liqueur ¼ ounce Soho Lychee Flavored Liqueur or other lychee-flavored liqueur 1 egg white* Ice Small flower or lemon twist

Swirl absinthe around a coupe glass to lightly coat the inside, and then empty the glass. To an empty shaker add rum, sour mix, orange blossom water, lime juice, orgeat syrup, blue curaçao and lychee-flavored liqueurs, and >

* Note: For recipes that call for raw egg, the U.S. Food and Drug Administration advises using eggs that have been treated to destroy salmonella by pasteurization or another approved method.

egg white, and shake vigorously for 15 to 20 seconds. Add ice to shaker and strain chilled cocktail into coupe. Garnish with flower or lemon twist.

Jacopo Falleni’s Sour Mix Makes enough for about 20 Starry Night cocktails ½ cup fresh-squeezed lemon juice ¼ cup fresh-squeezed lime juice ¼ cup fresh-squeezed orange juice ¼ cup sugar

Combine all ingredients in a small glass jar and stir until sugar dissolves. Store in a sealed container in the refrigerator for up to 1 week.

THE STAGECOACH

Inspired by Tarascon Stagecoach (1888) Although Van Gogh’s Tarascon Stagecoach isn’t as well-known as some of the artist’s other works, only a truly artistic cocktail would do justice to the painting. This nutty smoke-tinged drink, conceived by Falleni, would have been the perfect antidote to the exhausting, uncomfortable stagecoach rides of the late-19th century. Note: The caramelized bacon requires a stint in the oven, and a chef’s torch is called for to brûlée the fruit.

Makes one cocktail 1 slice uncooked bacon ½ teaspoon brown sugar Sutliff Private Stock Molto Dolce pipe tobacco for smoking the glass ½ orange slice 2 Amarena wild cherries or other dark, sour cherries 7 dashes coffee-pecan bitters Large piece of ice Makes one cocktail Ice 1½ ounces Rutte Old Simon Genever or any Dutch genever 1 ounce Campari 1 ounce sweet vermouth Orange half-wheel or large orange twist

¼ ounce maple syrup 2 ounces bacon-infused Basil Hayden’s

Dark Rye whiskey

Preheat oven to 375°F. Sprinkle both sides of bacon with brown sugar to coat lightly. Place sugared bacon on a baking sheet (for multiple cocktails, caramelize a batch). Bake for 5 minutes. Turn bacon over and bake for an additional 5 minutes, until brown and crispy. Remove from oven and set aside on paper towel to drain.

Chill an old-fashioned glass. Set a stainlesssteel sauté pan on the stovetop or a stone surface. Place a generous pinch of tobacco in the center of the pan and light it with a match. When smoke starts to form, place the glass over tobacco to cover it completely. Allow smoke to dissipate. Remove glass from pan. Discard tobacco.

Add half orange slice and cherries to glass. Using a chef’s torch, brûlée fruit until lightly browned. Add coffee pecan bitters and large piece of ice.

In a mixing glass, add maple syrup and bacon-infused whiskey. Stir until blended. Pour mixture over ice into the old-fashioned glass. Garnish with caramelized bacon.

Alec van Meijeren

Food and beverage director El Encanto, a Belmond Hotel, Santa Barbara belmond.com/elencanto

EL ENCANTO DUTCH NEGRONI

Inspired by Self-Portrait (1887) “Because Van Gogh was a prolific Dutch painter, this cocktail receives a Dutch twist with genever,” says van Meijeren. A Dutch spirit that blends juniper berries and other botanicals for gin and malt flavors, genever was around during the artist’s time. “The amber color and simplicity of the cocktail is reminiscent of the Self-Portrait,” van Meijeren notes. In a mixing glass filled with ice, add genever, Campari, and sweet vermouth and stir until well chilled. Strain into a chilled rocks glass filled with fresh ice. Garnish with orange half-wheel or orange twist.

GENEVER COLLINS

Inspired by Sunflowers (1889) Here, van Meijeren uses Dutch genever, a spirit traditional to Van Gogh’s home country, to demonstrate soft complexity. The orange slice and maraschino cherry garnish resembles the center of a sunflower.

Makes one cocktail Ice 2 ounces Rutte Old Simon Genever or any Dutch genever ⅚ ounce freshly squeezed lemon juice ½ ounce simple syrup 1⅔ ounces Thomas Henry Soda Water, or any soda water Orange slice Luxardo maraschino cherry

In a cocktail shaker filled with ice, add genever, lemon juice, and simple syrup and shake well. Strain into an ice-filled Collins glass. Top with soda water. Garnish with orange slice and cherry.  The Starry Night and Stagecoach cocktails will be available at Nonna in Westlake Village through the end of this month. The El Encanto Dutch Negroni and Genever Collins will be available during special dining events on El Encanto's outdoor terrace in Santa Barbara on March 30, April 20, and May 18.