The Noble Pour Craft Cocktail
Whether you’re in the holiday spirit or need to ease into it with all the right flavors, The Noble Pour is the ideal end-of-year cocktail for you.
This December bartender special blends the flavors of the season with a refreshing twist. A mulled wine syrup paired with a crisp, herbaceous gin creates a foundation of spiced winter tastes. A splash of Benedictine herbal liqueur adds to the complexity of the profile while being rounded out with the bright acidity of lemon juice, which balances the sweetness of the syrup while lifting and invigorating the palate.
Perfect for any holiday gathering, give The Noble Pour a try yourself with the recipe below or allow us to lift some weight off your shoulders this busy season. Check out our daily menus and make reservations here.
BARTENDER SPECIAL AT-A-GLANCE
INGREDIENTS
- 1.5 oz. Prairie Organic Gin
- 1.5 oz. chilled Mulled wine syrup
- .5 oz. Lemon juice
- .25 oz. Benedictine
GLASSWARE
- Chilled Coupe
GARNISH
- Cinnamon stick; dehydrated orange slice
The Ghost of the Coast Appears at Water Grill
Show of hands: who wants a cool nickname? No matter how hard you try, it won’t hold a candle to white seabass.
Known as “the ghost of the coast”, the nickname for white seabass (Atractoscion nobilis) is a reference to the fish’s ability to stalk and haunt its prey while hiding in kelp beds. They’re voracious predators and exclusive to the West Coast. Starting this month, the California ghosts of the coast are making a seasonal appearance at Water Grill.
Local Legend
White seabass is a true local treasure, found from Central California through Baja California. However, it’s not actually a true bass. It’s a member – one of the largest, in fact – of the Croaker (Sciaenadae) family. And, while “croaker” may not be as cool of a nickname as “ghost of the coast”, it’s more descriptive, as this family of fish makes drumming noises by vibrating their air bladders.
Seasonal Catch
The commercial fishing season in California typically runs from June through March (and year-round in Mexico). White seabass is caught by gill-net and hook and line in many areas off the California coasts, including sandy and rocky bottoms, near- and offshore and, of course, in kelp beds.
They’rea Keeper
White seabass can range from 10-lbs. to 60-lbs.; however, most white seabass will be in the 20-lb. to 30-lb. range. You know it’s a keeper when it’s 28” long. Literally. That’s the length a white seabass must be to keep. It signals that the fish has had an opportunity to reproduce at least once before being pulled from the rotation. Spawning season typically occurs from March to early June.
Fisheries management is supported by NOAA Fisheries, the California Department of Fish and Wildlife, the White Seabass Fisheries Management Plan (USA) and CONAPESCA and INAPESCA in Mexico.
This is in addition to support from the Hubbs-SeaWorld Research Institute. They operate a white seabass hatchery in San Diego, which contributes fish to the wild stock from grow-out pens up and down the Southern California coast.
Flavor
White seabass is known for its sweet flavor, firm texture and medium flakes. It’s a great fish for grilling, and its seasonal arrival is timed perfectly for enjoying in the summer months.
At Water Grill, we bring this all together in a preparation of rustic ratatouille, featuring Japanese eggplant, bell peppers, a garlic emulsion and basil oil. See our menus here.
