TAMBOUR ORIGINAL Wants to Bring Sodabi, a West African Palm Liquor, to the US

Who out there has tried sodabi, a traditional West African liquor distilled from fermented palm tree sap? If you’re anything like me, this exotic spirit is unfamiliar…but intriguing! Unless you are from West Africa or have spent any significant time there, the likelihood of you having tried this local specialty of Benin, the birthplace of voodoo, is pretty low.


TAMBOUR ORIGINAL, a spiced sodabi created in 2012 by an American in Benin passionate about the culture and region, is trying to change all that. After having launched in sodabi’s native region, the heart of Benin, and establishing a following there, as well as winning a silver medal in the 2015 San Francisco World Spirits Competition, Jake Muhleman and his partners are working to bring this spirit stateside through an equity crowdfunding campaign.

Tambour Original is fairly unusual, even in the local segment, and is considered a modern interpretation. It is distilled twice in a stainless steel still and is then infused with a blend of 14 local plants and spices, making for a slightly aromatic spirit with just a touch of sweetness reminiscent of an earthier cachaca or spiced rum.


But since palm liquor is created by distilling palm wine, I was inspired to use it like a brandy.


The sidecar is one of my favorite cocktails and since it only has three ingredients, I thought this recipe would be perfect to let this spirit really shine.



Sodabi Sidecar
1.5 oz Tambour Original Sodabi
1 oz Cointreau
1/2 oz lemon juice

Add the ingredients to an ice-filled shaker. Shake 8 to 10 seconds, until the outside of the shaker is well chilled. Strain into a coupe or cocktail glass.
Garnish with a lemon twist. Sugared rim optional.

VooDoo Spirits, the company behind Tambour Original Sodabi, is at the tail end of their crowdfunding campaign to bring their bottles to the US. If you are interested in participating in this project and to help them reach their goal, check their site out here!

Your Labor Day Cocktail: Cucumber Ginger Iced Tea!

Cucumber Ginger Iced Tea Title

Oh, summer, you dreamy, fleeting, hot little minx. How is it you seem to go by faster every year? I will never understand the passage of time…no matter how many Neil deGrasse Tyson YouTube videos I watch. But what I DO understand is that we best make the most of it these next couple of weeks because soon everything will change! (Except in LA, apparently. It’s sort of summer all year round here. It makes for very confusing seasonal recipe testing!)

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But we all know that Labor Day weekend really marks the end of summer. And if you’re anything like me, you like to stave off the summer blues and make sure to jam your entire summer’s worth in that one long weekend with multiple BBQs, out-of-town jaunts and outdoor frolicking. I will rule you, SUMMER! And the cocktail that everyone has settled into drinking by the end of the sunny season? It’s usually a pretty simple and refreshing one, like a Moscow Mule, Pimm’s Cup or Gin & Tonic. All of which were my inspirations for this Labor Day weekend cocktail, the equally simple and refreshing, Cucumber Ginger Iced Tea. The best part? It can be batched in a pitcher ahead of time so you don’t have to play bartender all weekend!

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I was excited to make this with a local Los Angeles vodka that just recently came to town, Our/Vodka.

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Our/Vodka was started in Sweden as a local/franchise distillery concept under the umbrella of Pernod Ricard. They started their first micro-distillery in Berlin and went on to open similar operations in Amsterdam, London, Seattle and Detroit. The Arts District in downtown Los Angeles is their sixth and latest location to open as part of the Our/Vodka brand family.

CGIT Our Vodka

In each city they partner with local entrepreneurs to distill, blend and hand-bottle in their very own micro-distillery according to the same global recipe. But each city is able to create their own unique flavor profile, to an extent, by using different, locally sourced ingredients. The concept is fascinating. I would love to compare them all to see what differences can be detected. As for now, I’ll take the La La version in this cocktail! Enjoy! And have an amazing weekend!

Cucumber Ginger Iced Tea

Cucumber Ginger Iced Tea
8 cups cooled ginger tea, sweetened with 4 oz agave
1 750 ml bottle vodka
1 cup lemon juice
2 liters ginger beer
I cucumber, sliced into thin rounds
1 lemon, sliced into wheels

Pour the sweetened tea, vodka, and lemon juice into a large canister. Add the sliced cucumbers (leave some for garnish) and lemons. Let sit for about 20 minutes. When ready to serve, add ginger beer. Ladle over ice-filled Collins glass, garnish with cucumber.

Cointreau’s The Art of La Soirée Curated by Design Star Jeremiah Brent

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Last Saturday night, Cointreau, the iconic French orange liqueur, partnered with Jeremiah Brent, TV personality, interior designer and handsome hubs to Oprah bestie Nate Berkus, on a beautiful, travel-inspired evening as part of their “The Art of La Soirée” tour of events.

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The fête, set inside the stunning Big Daddy’s Antiques in Los Angeles, is part of a series of events set in five different cities – Chicago, Los Angeles, Miami, Dallas and New York City – each one curated by a different artist with a slightly different inspired entertaining theme. Last Saturday’s soirée showcased Jeremiah’s passion for travel and global discovery – the Collection de Voyages Soirée.

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The immersive experience was a Moroccan summer’s night meets Croatian holiday crossed with a Mayan Riviera getaway. And the cocktails, curated by Jeremiah, also drew inspiration from those cities that made the most impact on him through his travels – Tulum, Mexico; Marrakech, Morocco; Hanoi, Vietnam; and Split, Croatia. Los Angeles, of course, played a role in the night as well. Despite feeling transported, the beautiful guests, unusual, dual-purpose event space, and the hip DJ, electric guitarist entertainment for the night helped to remind us that we were still in La La Land!

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Oh, and, look who I ran into?! The lovely powerhouse mixology couple, Kyle and Rachel Ford, profiled on this here blog last year in our Bartender Style series. This event actually marked Kyle’s last as Cocktail & Spirits Expert for Rémy Cointreau. And with the decision to focus primarily on their revamped consulting firm, Ford Marketing Lab, Kyle has officially passed the Cointreau torch. I have no doubt the Rémy Cointreau family will miss him!

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It was an enchanting night! And I sort of felt like I went on a mini 3-hour vacation to some exotic locale with elegant natives, citrusy cocktails and dazzling light fixtures everywhere. Jeremiah Brent, can you curate my life, please?

If you are interested in attending one of  The Art of La Soirée events, check back in to Cointreau’s site to see about a soirée near you!

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All photos courtesy of Shannon Carpenter from This Aperture.

Twist Your Spirits & The Smoke Y Margarita

Twist Your Spirits is a collection of artisanal cocktail kits designed to create the perfect cocktail at home or on the go.

Twist Your Spirits - Spice Y Margarita

Curated by mixologists, each kit contains cocktail mixers, bitters, syrups or shrubs from smaller companies making their mark in the cocktail game. They even provide a jigger, coasters, garnishes and stirrers, so you are fully equipped to mix up their easy-to-follow recipes – and you won’t have to go searching for a shot glass or something to pretty up your drink when you’re entertaining on the fly. It’s a one stop party in a box. Just add booze!

Twist Your Spirits - Spice Y Margarita

And, in my case, with a recent box of their Smoke Y Margarita cocktail kit, a little pink grapefruit juice for my own little twist! According to co-founder Alison Dinerstein, the Smoke Y Margarita is their most popular kit, and you can see why. The box contains ELEMENT Lemon Mint Shrub (obsessed with shrubs at the moment!), GLOSSOP’S Smoke Sugar Syrup (EVERYONE loved the smokiness of the cocktail!) and (my new favorite discovery!) CALIFORNIA CRISPS Lemon Slices. As I mentioned in last week’s post involving a shrub, a fruit based vinegar syrup, this can be substituted for citrus since it provides the acidity necessary to balance out the alcohol and sweet. So, this is a slightly different take on the traditional margarita.

Twist Your Spirits - Spice Y Margarita

While the Twist Your Spirits recipes are created to be as easy to follow as possible and curated so you won’t be needing any extraneous ingredients, we all know I like to put my own spin on things! I just added a little grapefruit juice and a splash of sparkling water, and it was, as the kids say, 100!

Twist Your Spirits - Smoke Y Margarita

Twist Your Spirits offers cocktail kits like the Chili Spiced Old Fashioned, Pineapple Rum Punch and Lemon Mint Gin-let, each containing enough ingredients for 8 cocktails, all for around $35. So, where can you get your very own party in box? You can purchase them directly from their site or through Amazon. And since booze in not involved, the delivery is pretty seamless.

Twist Your Spirits - Smoke Y Margarita

Smoke Y Margarita (Created by Twist Your Spirits, with a Bit by a Fox twist!) – 1 serving
1/4 ounce ELEMENT Lemon Mint Shrub
1/4 ounce GLOSSOP’S Smoke Sugar Syrup
1.5 ounces Tequila
1.5 ounces Grapefruit Juice
Club Soda

In an ice-filled cocktail shaker, add everything but the soda. Shake until well chilled. Strain into an ice-filled rocks glass. Top with a splash of club soda and stir. Garnish with CALIFORNIA CRISPS Lemon Slices.

Twist Your Spirits - Spice Y Margarita

To Celebrate Aviation Gin’s 10th Birthday, I Made the BEST Summer Cocktail!

It was an accident, really. I was craving a gin and tonic because…summer. And I was home with plenty of booze and mixers and serums and bitters because…booze blogger. But I didn’t have any tonic! Which is strange. But, there it is…


Then I remembered I had a whole box of goodies, all from Portland, Oregon artisans in honor of Aviation American Gin’s 10th birthday, that I had YET to dig into. In celebration of their 10th year, Aviation has partnered with a handful of their favorite Portland brands on Project 10, offering limited-edition specialty items, like those pictured here.

Aviation Gin Package

Aviation American Gin set the precedent for the American Gin category – one of the first to move away from a traditional juniper heavy blend to a balanced variety of other botanicals. In their case, botanicals like lavender, cardamom and sarsaparilla from the Pacific Northwest, where this spirit was born, help to make this gin a favorite for bartenders and cocktail enthusiasts alike. Also, look how sexy this bottle is. Ooh la la!


I was dying to dip into the Pok Pok Som Drinking Vinegar, Cardamom & Tangerine – developed to pair with Aviation’s range of botanicals. Drinking vinegars, or “shrubs” as they were referred to in the Colonial era, have been making a comeback in the states mainly because of the resurgence in cocktail culture here. It is a fruit based vinegar syrup that is wonderful with sparkling water or as a mixer in cocktails. It often doubles as the acid and sweet part of a cocktail and can be an easy and really refreshing mixer.


After a little experimenting, a touch of bittersweet from Campari here, a squeeze of lime juice there, and a heavy pour of Pamplemousse LaCroix (my new FAVE!), I found my perfect summer concoction.


Take that, you boring ol’ G&T! It also created the most lovely shade of blush. With all of the fruits and botanicals involved, it reminded me of a perfect summer garden party…


The Garden Party
2 oz Aviation American Gin
1 oz Pok Pok Som Drinking Vinegar, Cardamom & Tangerine
1/2 oz Campari
1/2 juice from a fresh lime
Can of Pamplemousse LaCroix

In an ice-filled highball glass add gin, drinking vinegar, Campari and lime juice and give a generous stir. Top with LaCroix sparkling soda to taste and stir once more. Enjoy your new favorite summer cocktail!


The Wooden Palate, Clase Azul & The Blackberry Basil Tequila Cobbler

Early last month, I had the opportunity to test out some prototypes of beautiful, handmade wooden muddlers created by the Los Angeles-based wood-working husband and wife dream team behind The Wooden Palate, Ryan Silverman and Eileen O’Dea. After some slight adjustments, these stunning muddlers are up on their site and ready to muddle all of your cocktails in the most gorgeous way possible. These pieces really are usable art. I recently got my hands on the final product when I visited Ryan and Eileen at their massive wood shop in the Gardena neighborhood of LA.


During my visit, I was able to see their craft first hand, peek into future projects, and witness firsthand Ryan’s love for Clase Azul Tequila! So much so, that they’ve amassed quite the collection of the beautiful reposado bottles over the years. Clase Azul, a gold medal winning tequila, is made in Jalisco, Mexico with 100% organic blue agave, harvested after at least nine years to achieve optimal flavor, aged for a minimum of eight months in oak barrels and distilled in copper pot stills. It is then filtered three times to smooth everything out. The resulting product is complex yet extremely smooth and approachable – worthy of the kind of cult-like following they’ve gained through the years. The Clase Azul ceramic decanters are hand-crafted and hand-painted in Mexico by local artisans. Like The Wooden Palate’s products, each one of these bottles is useful AND a piece of art! Who could toss these beauties away after they’ve been cleaned out?

This wall of bottles made for gorgeous backdrop (and inspiration!) for our cocktail of the day: The Blackberry Basil Tequila Cobbler.








Blackberry Basil Tequila Cobbler
2 oz Tequila
1/2 oz Amontillado Sherry
7 fresh basil leaves + more for garnish
3/4 fresh lime juice
6 ripe blackberries (1/2 for garnish)
1/2 ounce agave syrup
soda water

Muddle blackberries, basil, lime juice and agave in a mixing glass. Add tequila and sherry, gently stir. Add ice and stir again. Fill rocks glass with crushed ice and strain cocktail into glass. Top with a splash of soda water and stir. Add more crushed ice, basil and blackberries for garnish.


Cool Off on The First Day of Summer with Coconut Mojito Popsicles!

Today is officially summer and we are FEELING it in Los Angeles! It’s not even noon and we are hovering around the triple digits on the east side of town. Yikes! You know what can cool you off realllll fast?! Popsicles! And you know what can make those popsicles even better? BOOZE!

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I was recently asked to create a fun, summery drink for popular food site The Kitchn’s Friday happy hour – #kitchnhappyhour. Since it’s been so hot here lately, all I’ve been thinking about is boozy icy treats. Luckily, they were into a popsicle version of a cocktail!


There’s a reason mojitos are so popular in the summertime. Lime, mint, rum and sugar, when balanced, is a pretty perfect warm weather combination. And everyone familiar with this cocktail also knows how easily these go down…


I love using coconut water as an ingredient in summer cocktails and wanted to experiment with it in these mojito popsicles. It adds just a subtle creaminess and coconut flavor, and its hydrating properties can’t hurt with this weather!

Coconut Mojito Popsicles

Coconut Mojito Popsicles
3/4 cup sugar
3/4 cup water
1 cup coconut water
6 sprigs of fresh mint
1/2 cup freshly squeezed lime juice
1/4 cup rum
1 lime sliced into thin lime wheels

Combine sugar and water in a saucepan over medium heat until sugar dissolves. Add mint and stir until boiling. Remove from heat, cover, and let stand 10-15 minutes.

Using fine mesh, strain syrup mixture into a pitcher. Add lime juice, coconut water and rum to strained syrup and stir. Once mixture is completely chilled, pour into popsicle molds, placing lime wheels in each mold, and freeze.

It’s Negroni Week! Make a Negroni Snow Cone!

Negroni Week officially starts TODAY! Presented by Imbibe Magazine and Campari, this seven-day celebration of all things bitter, ruby-red and delicious is also all for a great cause.

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Negroni Week launched in 2013 as a celebration of one of the world’s great cocktails and an effort to raise money for charitable causes around the world. From 2013 to 2014, Negroni Week grew from more than 100 participating venues to more than 1,200 participating venues around the world and more than $120,000 raised for charities.

In 2015, more than 3,500 venues around the world mixed their favorite Negroni variations and raised over $320,000 for charitable causes.

This year Negroni Week takes place from June 6-12 with over 6,000 participating bars, restaurants and retailers.

Negroni Snowcone

The growth of Negroni Week has been accompanied by the rising popularity of this cocktail. Because of its bittersweet reputation, it IS an acquired taste. But once you come around, you’re hooked. This is now a favorite of so many. And, one of the reasons why, besides it being ridiculously delicious and complex, is that it is one of the simplest cocktail to make – equal parts gin, Campari and sweet vermouth. For the last couple of years, I’ve done my own twists on this very basic recipe. This year, since I’m California living and it seems as though summer is in full swing, I decided to make a snow cone version!


Crushed ice, I’ve found, is unbelievably easy to create in a decent blender, and the snow cone “syrup” is literally the cocktail ingredients poured over it. If you don’t consume the infused ice immediately, it soon turns into a slushy, but then, hey, you have a negroni slushy! Not a bad deal on a hot summer’s day either!


Negroni Snow Cone
1 ounce Gin
1 ounce Campari
1 ounce Sweet Vermouth
Crushed Ice

Add the Gin, Campari and Sweet Vermouth to a mixing glass and set aside. In a blender, add 4-6 ice cubes and enough water that the cubes float above the blades. Blend gradually to a high-speed until ice is well crushed. Drain off water and immediately scoop into a glass.  Strain the negroni over the crushed ice. Option: Twist a large orange peel over drink and add to glass for garnish.



TRULY, a New Boozy Sparkling Water?!


As Memorial Day weekend quickly approaches and summer starts to tease, I can’t help but get a little giddy about one of my most favorite times of year; That’s right, it’s Spritz Season! While I’m partial to a well made spritz any time of year, there’s nearly nothing as refreshing during the warmer months than this low alcohol, bittersweet sparkler. However, I maaaay have tried something recently that rivals my beloved spritz (just don’t tell my Italian side!) in the light, refreshing, low alcohol and sparkling department – TRULY, Spiked & Sparking, a sparkling water that just hit shelves less than two months ago, has just a hint of fruit (that tastes like real actual fruit!), and is then SPIKED for good measure! By adding a small amount of alcohol made from cane sugar (5% ABV), TRULY takes sparkling water and buzzes it up just enough…


The past couple of years have introduced us to the hard seltzer segment – an entirely new alcohol niche we didn’t even know we needed! This trend is building on the major growth and popularity of carbonated bottled water in the U.S., which has apparently doubled since 2012, and the overall interest in lower calorie alternatives to wine, beer and cocktails. This is NOT just a flavored malt beverage ala the dreaded Zima (still sold in Japan!) from the 90s; In fact, TRULY is gluten free – for those that are avoiding the stuff. It may only be 100 calories and they avoid using artificial flavors and colors but, most importantly, the product actually tastes good.



Of course, women are the target audience for this new segment, but I’m just relieved that the TRULY packaging is as clean and tasteful as the product. There isn’t a lady in a dress on the label and it’s not covered in pink rhinestones (no offense to pink rhinestones, I’m down with bling, just not when I’m being “marketed” to as a lady consumer.) They’ve rolled out with three flavors: Grapefruit & Pomelo, Colima Lime and Pomegranate. Each one has just a subtle hint of the flavors featured on their labels. My favorite was the Colima Lime, tasting like a burst of effervescence with a squeeze of fresh lime.


I tested all three flavors out with friends a few weekends back, and I’m happy to report that the dudes were equally as into it as the ladies. It’s nice to lighten things up every now and then, and TRULY is a nice refreshing alternative to a beer or higher alcohol sparkling wine.


So, as you all prepare for the long weekend and get ready to hunker down for the next couple of days, look out for this new spiked and sparkling sipper to add to your provisions. TRULY is available in about 20 major markets throughout the U.S. at the moment, but they’re already seeing growth. To find out where you can buy it, visit their site.



TRULY Spiked & Sparkling products provided for this post. As usual, all opinions are my own.

Gulden Draak Ale

When I was first asked to try out the Belgian beer Gulden Draak in order to be featured on this here blog, I was a bit hesitant. Not because I don’t like rich, complex, high alcohol beers or I have some sort of thing against the Belgians…I just haven’t really featured much beer on Bit by a Fox. At least, not by itself. I’m a huge fan of using beer as a cocktail ingredient and even as a main player in a shandy-type cocktail. But I haven’t yet profiled a beer on its own. But after doing a bit of research on Gulden Draak, and then finally trying it (research with my mouth!), I was won over.

So, here it is. My first ever beer feature! Seems appropriate that it’s a great big, boozy one!

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Gulden Draak, Flemish for Golden Dragon, is named after the 700 year old golden dragon statue perched at the top of the Belfry of Ghent – a medieval tower that overlooks the Belgian city of Ghent.


This dark brown triple ale – a Belgian Strong Ale, brewed since the 1700s, is in a stylish bottle reflecting its name and some of that rich history. Gulden Draak may look and sound a bit imposing, but the beer itself is pretty approachable, despite its full body and rather high alcohol content – 10.5%.


Gulden Draak is actually considered a Barleywine, a style of strong ale named because its alcohol content is comparable to wine. But obviously, since it is made with malted barley instead of fruit it is still considered a beer. There is just something fun about referring to your pint of brew as Barleywine so you feel like an Olde English weirdo. “Look at me drinking a chalice of Barleywine!”


A secondary fermentation where wine yeast is used may be what contributes most to Gulden Draak’s distinctive flavors – sweet malt, bitter chocolate, coffee and a touch of yeast. This is a bold, full-bodied beer that the brewer, Brouwerij Van Steenberge N.V.  suggests to be drunk as an aperitif or as dessert. I can definitely see this as more of an after dinner, wind down for the day beer. The high alcohol content and the rich, slightly sweet quality lends itself to a later night treat. Perhaps paired with a little dark chocolate…

For more information about Gulden Draak and where you can purchase it, you can head to their Facebook page, which will include location and availabilities with a zip code researcher. And if you DO get your paws on this yummy beer and LURVE it and then want to get all social on it, you can post a pic to Instagram, Facebook or Twitter tagging #ConquerTheDragon or #GuldenDraak and be entered into a drawing for Gulden Draak swag. Conquer the Dragon is pretty badass, you’ve got to admit. Let’s all do it!

Sponsored: This post was made possible by Gulden Draak and this project was fueled by Barleywine! As usual, all opinions are my own.

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