12/06/2012 05:59:00 PM

Sea Urchin Cocktails? Yep. It's Happening.

We love uni, especially fresh Santa Barbara uni still in the shell. It's luscious and delicious, mostly seen at sushi restaurants or (of late) served with squid ink pasta at places like Osteria Mozza and Angelini Osteria. But do you want to drink it? We can't wait to try Ricardo Zarate and Josiah Citrin's uni-focused ceviches at Mo-Chica, a part of the special Ceviche Night taking place this Sunday. Now mixology master Matthew Biancaniello, who recently departed his laboratory at the Roosevelt Hotel's Library Bar, has hopped on board, bringing a few of his cocktails to pair with the five-course menu.

A Walk in the Weeds (stinging nettle-infused Hendricks gin, lime, agave and fresh celery juice) does sound like the perfect accompaniment to uni ceviche. But the Fish Out of Water is...interesting. The tequila-based drink gets a jolt from uni puree, and is garnished with piece of nori. But what do we know. Maybe sipping sea urchin is the next big thing.


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