Here's something you might be interested in.
Ask a Hipster — Advice you didn't know you needed
Big Screen — Movie commentary
Blurt — Music's inside track
Booze News — San Diego spirits
Classical Music — Immortal beauty
Classifieds — Free and easy
Cover Stories — Front-page features
Drinks All Around — Bartenders' drink recipes
Excerpts — Literary and spiritual excerpts
Feast! — Food & drink reviews
Feature Stories — Local news & stories
Fishing Report — What’s getting hooked from ship and shore
From the Archives — Spotlight on the past
Golden Dreams — Talk of the town
The Gonzo Report — Making the musical scene, or at least reporting from it
Letters — Our inbox
Movies@Home — Local movie buffs share favorites
Movie Reviews — Our critics' picks and pans
Musician Interviews — Up close with local artists
Neighborhood News from Stringers — Hyperlocal news
News Ticker — News & politics
Obermeyer — San Diego politics illustrated
Outdoors — Weekly changes in flora and fauna
Overheard in San Diego — Eavesdropping illustrated
Poetry — The old and the new
Reader Travel — Travel section built by travelers
Reading — The hunt for intellectuals
Roam-O-Rama — SoCal's best hiking/biking trails
San Diego Beer — Inside San Diego suds
SD on the QT — Almost factual news
Sheep and Goats — Places of worship
Special Issues — The best of
Street Style — San Diego streets have style
Surf Diego — Real stories from those braving the waves
Theater — On stage in San Diego this week
Tin Fork — Silver spoon alternative
Under the Radar — Matt Potter's undercover work
Unforgettable — Long-ago San Diego
Unreal Estate — San Diego's priciest pads
Your Week — Daily event picks
"It tastes like when I go surfing"
Seaweed Margarita at Open House Asian Kitchen
Seaweed Margarita — “We didn’t want the seaweed to be overbearing.”
Located on the 101, within sniffing distance of the shore, Open House features practically every imaginable oceanic edible — including vegetables. So it was that this al fresco eatery’s general manager Matt Handy went deep to find a cocktail that complemented Open House’s love affair with the sea.
And from the depths came…the Seaweed Margarita.
Matt Handy: "Everyone thought at first it was weird."
Working with a team of chefs experienced in the mysteries of poke, a kind of Hawaiian sushi, Handy says that the drifted in behind the bar on a tide of culinary inspiration.
“We were doing the Asian flavors with poke and wanted to do a fun cocktail that resembled the beach, the water, and things of that nature,” he says. “The chef was playing around with seaweed for some poke dishes and I wondered how that would taste in a margarita. Everyone thought at first it was weird and a little bit out there, but I figured if people like sushi and poke and saltwater, they’d like a cocktail like that.”
Handy says the most difficult ingredient in the cocktail to get right was the vegetation from Neptune’s garden.
“We didn’t want the seaweed to be overbearing in the drink,” he says. “But we did it as a team effort. We made the first round and tasted it, and then tried it a couple more times and we got it right pretty quick.”
True to the Open House policy of treating its diners to a seaside ambiance, Handy says, “It tastes a little like saltwater. It reminds me of what it tastes like when I go surfing and crash headfirst into the water — with a little bit of a tequila kick, too. But mostly it’s sweet seawater. It’s not brackish, but fresh tasting, thanks to the seaweed and limes. There is no artificial taste to it.”
Seaweed Margarita
- .25 oz. lemon juice
- .25 oz. lime juice
- .25 oz. Water
- .25 oz. simple syrup
- 1.5 oz. Tequila
- .75 oz. Triple Sec
- 1 splash orange juice
- 1 Tsp. nori seaweed
- 1 Tsp. ogo seaweed
- ½ Tsp. salt
In shaker tin with ice, pour ingredients, shake, strain into bucket glass with ice, and garnish with lime wedge.
Here's something you might be interested in.
"It tastes like when I go surfing"
Seaweed Margarita at Open House Asian Kitchen
"It tastes like when I go surfing"
Seaweed Margarita at Open House Asian Kitchen
Seaweed Margarita — “We didn’t want the seaweed to be overbearing.”
Located on the 101, within sniffing distance of the shore, Open House features practically every imaginable oceanic edible — including vegetables. So it was that this al fresco eatery’s general manager Matt Handy went deep to find a cocktail that complemented Open House’s love affair with the sea.
And from the depths came…the Seaweed Margarita.
Matt Handy: "Everyone thought at first it was weird."
Working with a team of chefs experienced in the mysteries of poke, a kind of Hawaiian sushi, Handy says that the drifted in behind the bar on a tide of culinary inspiration.
“We were doing the Asian flavors with poke and wanted to do a fun cocktail that resembled the beach, the water, and things of that nature,” he says. “The chef was playing around with seaweed for some poke dishes and I wondered how that would taste in a margarita. Everyone thought at first it was weird and a little bit out there, but I figured if people like sushi and poke and saltwater, they’d like a cocktail like that.”
Handy says the most difficult ingredient in the cocktail to get right was the vegetation from Neptune’s garden.
“We didn’t want the seaweed to be overbearing in the drink,” he says. “But we did it as a team effort. We made the first round and tasted it, and then tried it a couple more times and we got it right pretty quick.”
True to the Open House policy of treating its diners to a seaside ambiance, Handy says, “It tastes a little like saltwater. It reminds me of what it tastes like when I go surfing and crash headfirst into the water — with a little bit of a tequila kick, too. But mostly it’s sweet seawater. It’s not brackish, but fresh tasting, thanks to the seaweed and limes. There is no artificial taste to it.”
Seaweed Margarita
- .25 oz. lemon juice
- .25 oz. lime juice
- .25 oz. Water
- .25 oz. simple syrup
- 1.5 oz. Tequila
- .75 oz. Triple Sec
- 1 splash orange juice
- 1 Tsp. nori seaweed
- 1 Tsp. ogo seaweed
- ½ Tsp. salt
In shaker tin with ice, pour ingredients, shake, strain into bucket glass with ice, and garnish with lime wedge.
Comments