The Classics

Sly’s takes their cocktails very seriously… with a twist. This reflects owner James Sly, an impeccable, expert chef —who sports a whimsically twirled mustache.

This Carpinteria eatery is his take on the classic traits of Santa francisco restaurants like the Tadich and John’s Grill, of “maltese falcon” fame. Sam Spade himself would

(continued) recognize many of the cocktails available here, but there’s nothing old fashioned about the drink menu—other than the cocktail of that name.

In fact, Sly and his staff are drink detectives, hunting down original recipes for their vintage libations. “We’re not inventing new drinks here,” says Barman Chris Chinn. “We’re trying to fix drinks that may have been done wrong all these years.”

“he’s our ‘Cocktail mechanic,’” jokes manager mandy huffaker. “Sly’s bar reflects the philosophy of the kitchen,” she adds. “consistently making drinks in the classic way, in a classic setting, using high quality ingredients.”

Take a Zombie (or take two, but only that; there’s a limit of two). Sly’s makes their own falernum, a syrup of toasted almond, ginger and lime, which is a key Zombie ingredient. It is joined by five rums, several fruity juices and some secret ingredients, and served in a tall, ceramic fu manchu “tiki mug.”

Their marvelous mai Tai comes in a shorter, more easter Island-like mug, and Sly’s moscow mule arrives in a traditional copper cup, keeping cold the delicious concoction of vodka, lime and ginger beer.

Sly’s also makes their own bitters, used in their manhattan, and their own tonic water. But for the circa 1830 Sazerac, a heavenly blend of absinthe and rye, they use Peychaud’s Bitters direct from New orleans.

Ask for the “special cocktail menu,” created for december 5 (Prohibition’s end), for even more variety. The oddly named Corpse Reviver #2 turned out to be a delicate blend of gin, Patron Citronge, Lillet Blanc, fresh lemon and the anise liqueur Ricard Pastis.

Chinn proudly points out that Planters Punch was invented 100 years ago—to the day—that Sly’s opened (August 8, 1808). It packs a punch as powerful now as it did then.—