Cheers Winter 2022 | Page 6

The Habit Burger Grill has partnered with New York-based mixologist Carlos Ruiz on some easy-to-recreate cocktails made with the fast-casual restaurant concept ’ s own fountain drinks . Ruiz , a native of Lima , Peru , is an award-winning mixologist and hospitality industry consultant who specializes in cocktail menu development , training , inventory and cost management for bars , restaurants and events .

Founded in Santa Barbara , CA , in 1969 , The Habit Burger Grill specializes in cooked-to-order chargrilled burgers and handcrafted sandwiches and fresh salads . It now operates more than 330 restaurants in 14 states throughout Arizona , California , Florida , Idaho , Maryland , Massachusetts , Nevada , New Jersey , North Carolina , Pennsylvania , South Carolina , Utah , Virginia and Washington , as well as 11 international locations , five in China and six in Cambodia .

Here are Ruiz ’ s cocktail recipes , along with his suggested dishes at The Habit Burger Grill that would pair nicely with each drink .

COASTAL CRUSH

3 Green grapes 2 oz . Minute Maid lemonade 1 ½ oz . Blanco tequila

Combine all ingredients . Muddle , shake with ice and strain into rocks glass filled with ice . Garnish with fizzy grapes ( carbonated grapes ).

Suggested pairing : Santa Barbara Cobb Salad Notes : “ The tequila was a no-brainer for pairing with this distinctive salad . Using a lowland tequila with pepper , vegetal and earth tones will complement The Chicken Cobb Salad very well and act as a flavor enhancer !”

CALIFORNIA DREAMIN ’

¾ oz . Simple syrup ¾ oz . Lime juice 2 oz . Habit black tea 2 oz . Gin

Combine all ingredients . Shake with ice and strain into Collins glass . Garnish with a dehydrated lime wheel and mint sprig .

Suggested pairing : Chicken Club Sandwich Notes : “ I wanted to create a drink that was mild , refreshing and acted as an herb for the sandwich .

The tea acts like a herb rub that complements the char on the chicken , hickory smoke from bacon , sweetness of the tomato , and the tanginess from the sourdough .”

THE HAND-CRAFTED

½ oz . IPA reduction ½ oz . Lemon 1 oz . Grapefruit 1 oz . Vitamin Water XXX 1 ½ oz . Rye

Add all ingredients into cocktail shaker . Shake with ice and strain into rocks glass . Garnish with rosemary sprig .

Suggested pairing : Tempura Green Beans Notes : “ I wanted to bring out the acidity of the hops by making an IPA reduction to help cut through . At the same time , this drink is light and refreshing and serves as a complement to fried dishes .”

SANTA BARBARA SANGRIA

¼ oz . Pineapple syrup 1 ½ oz . Habit wild berry acai limeade 3 oz . Beaujolais red wine

Combine all ingredients into cocktail shaker . Whip shake and pour into wine glass . Garnish with a dehydrated pineapple .

Suggested pairing : French Onion Charburger Notes : “ I wanted to create something that would cut through the cheese and the crisp of the onion rings . The acai berry is is earthy and bitter , and I used the wine Beaujolais to add an acidity that would cut right through . The goal of the Santa Barbara Sangria is to offer the perfect blend of light flavor to balance the heartiness of the French Onion Char .”

THE 1969

2 tbsps . Habit ’ s Pumpkin Pie Shake 2 oz . Mr . Black cold brew liqueur Barq ’ s Root Beer

Combine all ingredients . Whip shake . Pour into Collins glass . Top off with root beer and ice . Garnish with Cinnamon toast crunch cereal .

Suggested pairing : Charburger with cheese and side of french fries .

Notes : “ What ’ s better than pairing a milkshake with a burger ? Bringing the classics into the fold ! This is a fun , elevated take on a rootbeer float . Pro tip : Make sure to dip your fries in the drink .”

6 • Winter 2022 www . cheersonline . com