Trust Me Vodka wants to get into the mix. Our mixed media blog blends: vodka drink recipes, mixologist profiles, trendy bars and restaurants, local chefs, artists, and musicians. Follow this blog to know everything on vodka.
We love finding ways to create healthier drink recipes so people can enjoy our Gluten Free and Organic Vodkas in the cleanest form possible. LowCarbUSA™ has offered us a new way to look at eating and drinking, while raising awareness of the positive benefits of a Low Carb lifestyle. Decoy Dockside (San Marcos, CA) Bar Manager, Zachary Heidrich joins us for 1 of his many tasty Low Carb drink recipes called the Bruto Juniper.
BRUTO JUNIPER (Bucket glass with orange peel, basil leaf, and buzz button flower)
.75 oz Bottanist Gin .75 oz Trust Me Gluten Free .25 oz Bruto Americano .75 oz Lemon Juice 2 BIG basil leaves
- Add all ingredients to tin and muddle the basil - Shake and strain into a bucket glass over ice - Garnish with an orange peel, basil leaf, and buzz button flower
Small Business Saturday is a great time to look around at the numerous places right in your backyard that you might have passed up for the more well known shopping chains. There's nothing better than the feeling you get when you walk into a place like Major Market. Old Fashioned customer service, from the moment you step foot through the door. Friendly faces and local offerings in every department. We are excited to support businesses like Major Market and hope that you too can show support not only today but every time you shop!
We love our small businesses and this week we stopped by to see why these local gems are the heart of the city and to show our support in helping spread the word. Vinz Wine Bar & Restaurant is located on Grand Ave. in downtown Escondido, CA
Stop by and show some love. #trustme #smallbusiness #shoplocal
This holiday season, I've partnered with Trust Me Vodka, an amazing gluten-free vodka that tastes every bit as great as their artistic bottles look. They offer an organic version of their vodka, as well as this gluten free. This vodka tastes clean and light, making it the perfect addition to any cocktail.
I've created several holiday-themed vodka cocktails that are also Bulletproof Diet friendly so you can stay on plan and hopefully hangover free throughout the holidays. Drinking alcohol is not technically "Bulletproof", however if you are going to drink, you'll want to minimize the negative effects you get from a typical cocktail that is most likely a sugar/carb/gluten bomb - a recipe for hangovers and weight gain. You might also want to leverage this alcohol guide published by Bulletproof. I personally swear by their Bulletproof Coconut Charcoal and always carry it with me.
The first recipe I'll share is this White Sage Elixir Martini. It's mildly sweet despite not having any added sugar - thanks to the addition of Bulletproof FATWater infused with B vitamins and Brain Octane. The blood orange falls in the “suspect” or yellow zone of the Bulletproof Diet Roadmap. There is only a small amount (juice of 1/2 an orange, or approximately 1 ounce) in this drink however, please be aware in case you are sensitive to oranges. The fresh sage adds a dimension that doesn't overpower yet is noticeable in just the right way. And let's face it, this cocktail is stunning to look at.
Impress your friends with this craft cocktail that is actually very easy to make. Fancy ice cube optional.
White Sage Elixir Martini
makes one cocktail
2 oz. Trust Me Gluten Free Vodka
½ of a blood orange, freshly squeezed (or 1/2 of a medium size orange, if blood oranges aren’t in season)
½ of a lime, freshly squeezed
Bulletproof Mango FATWater (or your favorite FATWater flavor) to top it off
leaf of fresh white sage (or regular sage)
pomegranate arils/seeds (optional)
Fill a cocktail shaker half full of ice and add Trust Me Gluten Free Vodka, blood orange juice and lime juice. Shake well, then strain into an ice-filled rocks glass that has been rimmed with fresh sage (just rub the rim of the glass with the sage). Smack the sage between your palms to release more of its aromatic oils, then place the leaf in the cocktail. Top off with FATWater. FATWater is delicious and adds just the right amount of sweetness to this cocktail without adding any sugar. It’s also infused with Brain Octane oil and B vitamins to help keep you hydrated and hangover free.
Optional: Add a teaspoon or so of pomegranate arils to the cocktail for a splash of red color. You may also consume the arils which are a source of vitamins, like vitamin K and C, and polyphenols.
Optional: For an extra special presentation, use a fancy ice cube like the round one pictured and float the sage leaf on top before serving.
For more Bulletproof Diet Friendly recipes like these, check out Veronica Culver here:
“I’ve had amazing conversations and experiences with people that I’ll probably never see again. That fuels me to paint more and to experience more, give more, and create more.” James Haunt
James Haunt was raised in East Los Angeles, where he became interested in art through comic books, graphic novels and pop culture. He started drawing because, as a bit of a troublemaker, he spent a lot of time in his room being grounded. As Haunt evolved as an artist, he got into the graffiti scene. After studying graphic arts in high school, he began to shift his focus to a more commercial and less dangerous outlet for his creativity.
Image courtesy Tricia Meeter Equinox Photo
“I’ve been in some shitty situations, but I’ve always felt like I had something to offer. I’ve never felt like a victim. From that, I put strength into my artwork. It’s not something for myself, but it’s to be shared."
James Haunt's Big Break
His breakthrough moment came at an Agenda (action sports) trade show. Rumor has it Haunt engaged in a little guerilla marketing by stamping crisp one dollar bills with the James Haunt smiley face logo over George Washington’s likeness. He dropped them casually as he strolled through the aisles. People picked them up, saw the logo and went looking for more until they saw the same logo on Haunt’s booth in the show. A star was born.
James Haunt the Working Artist
Since then, Haunt has built his career as a working artist, kind of a unicorn among creatives. It’s rare for artists to support themselves doing exactly what they love, in its purest form. His art has allowed him to travel and meet people all from all over the world.
James Haunt has been commissioned to do spray painted murals for Red Bull’s offices, Big Bear Resort, Hotel Erwin, Wahoo’s and at too many locations to list in the Los Angeles and Palm Springs areas. Haunt is influenced by the California lifestyle, specifically the sun, the palm trees and that feel-good vibe endemic to beach culture. He paints what makes him happy, which for right now is a recurring theme of beautiful women.
Image courtesy Tricia Meeter Equinox Photo
“I learned that repetition is a great way of marketing yourself…to force a style into people’s visuals…I’m happy about getting recognized without having to sign my name on a piece.”
James Haunt and Trust Me Vodka
Trust Me Vodka supports artists by allowing a total takeover of our bottles, offering them a wide-ranging commercial canvas. It’s our thought that vodka may be colorless, but the bottles don’t have to be. We immediately connected with Haunt, sharing the same passion for our respective crafts.
Image courtesy Tricia Meeter Equinox photo
“This collaboration is something that just felt organic and natural…You can sit down and have a cocktail with someone and barely speak the same language but laugh for hours and into the evening and walk away as friends. There are few things that bring people together, but I feel like sometimes having a drink can do that.”
From walls to dollar bills or to buildings, Haunt is now offering his art to the world on limited edition Trust Me Organic and Gluten Free Vodka bottles. Our vodka won’t last long, but the James Haunt bottles can take a more permanent place on the shelf, in a glass cabinet or on your counter. Look for them Summer of 2017.
Red Bull does not disappoint when it comes to mixing fun with a heavy dose of crazy. The infamous Soapbox Races returned to Elysian Park in Los Angeles, California on Sunday. After a six-year hiatus crowds lined the streets to watch adrenaline junkies race non-motorized soapboxes through sharp chicanes, corners and jumps in hopes of even reaching the finish line.
The VIP area was very colorful with the new James Haunt artist bottles.
For those watching from the sidelines, Trust Me Vodka had the privilege of supplying ice cold cocktails for Sunday Funday. While 70 hand selected entries waited their turn to blast the downhill, our own James Haunt debuted his new bottles while doing some live painting that fit the race scene perfectly and kept the VIPs cool and happy.
Trust Me Vodka and LA based artist James Haunt recently got together to brainstorm on how to introduce our newest bottle art, starting in our own backyard. Beautiful beaches, weather and women all seem to be the standard in this sunny Southern California beach town. As summer winds down we realized it's never too late to add our own touch of beauty to a city that seems to celebrate summer year round. In nearly 12 hours James Haunt and a small team of friends got together to give the town a facelift on 2 of Carlsbad Village's most visible locations. The added color and beauty is something you can't miss and is worth the trip to see with your own eyes. We predict a social media spike for anyone that jumps in front of these for their next selfie. Enjoy a behind the scenes look at the process with our newest artist James Haunt.
Chef Amiko and Travis Carter on opening day of Harvest by the Patio
The Sommelier and the Chef have a volatile partnership, because they harbor a philosophical rift. The Sommelier thinks of food as a reference point to describe the subtle nuances of wine. The Chef puts the food above all else, even wantonly dumping wine into it. At their best they call an armistice, wherein food and grape agree to pair.
The Chef and the Mixologist share a comfortable relationship, conciliatory and compromising. The Mixologist defers to the Chef, who freely explores flavor without constraints like white or red, dry or fruity. The Mixologist thoughtfully curates ingredients from the menu to build the cocktail program. Mixologist and Chef ascribe to the same philosophy; it’s all about the food. For this reason, Executive Chef Amiko Gubbins and Travis Perkins, General Manager for Harvest by the Patio in East Village, have a harmonious working relationship. They both put food first.
The Seasoned Chef
Chef Amiko Gubbins became the hot chef in town back in 1999, when headed up Parallel 33 in Mission Hills. Eight years later she left the restaurant to become personal chef in NYC to musician Lenny Kravitz. Chef Amiko (an avid surfer, hiker and dog lover) missed the Southern California lifestyle, so she returned to work with Specialty Foods, then Sysco, then The Cohn Group and recently, the Patio Group, where, in October 2016 she launched her brainchild--Harvest by the Patio.
Chef Amiko explains her inspiration behind the organic, farm-fresh concept at Harvest, “I can actually match how I live my life to what I am doing in my career…I eat clean, I have a strong yoga practice and I work out as much as I can. I understand my food is pure. The most important thing to me is making sure that there aren't GMOs and everything is sustainable…no antibiotics have ever been used, from birth to raising the animal.”
The menu at Harvest is local, organic and foundationally vegan. According to dietary preference, customers add the protein to the dish, instead of asking the chef to omit it, a problem most vegetarians and vegans encounter when eating out. Chef Amiko, a vegan herself, explains, “There are ten vegan dishes…It's so nice to open up a menu and not go, Okay, I have this one farm salad to take from. Or, I have some of these side dishes that I have to piece together to make an entrée.”
The Young Mixologist
Travis Carter worked as a mixologist in the Detroit cocktail scene for several years before coming out to San Diego to consult for Legal Restaurants. According to Carter, mixologists in Detroit were doing what we are currently doing in San Diego ten years ago. We may be slow to catch on in this city, but we’ve elevated mixology with our nearly unlimited year-round access to rare and unusual produce: “…every single type of produce you can ever imagine, right in front of your fingertips” says Carter. This means a lot to Carter, for whom a bar functions just like a kitchen. He crafts his own recipes based on seasonal, local ingredients rather than the base spirit or sugary mixer. Carter says, “My staff...they wear chef aprons behind the bar, they look at their products just the same way as a chef sees their products.”
It is quite simple and elegant, this passion for food first. Between Chef Amiko and Travis Carter, there are no fundamental differences to iron out, no tense conversations or arguments about what should have the spotlight—the food or the drink. Chef Amiko designs the menu, gives it to Carter and he goes to work. Carter says, “I knew that with this menu being so passionate and so heartfelt and what she is emotionally; I knew the cocktails had to have this same emotion within the cocktail program.”
The control that Carter has over his cocktails isn’t something you can get with wild and unpredictable grapes. Wine, as we know, takes on its flavor profile based on thousands of minute often mysterious variations during the grape growing, cultivation and blending. As Chef Amiko explains, “I think with the flavor structure of the menu, with the cocktail you can get in the flavor to match it, to have it complement better. I feel like if there is a certain herb in a dish, that could be a syrup in the cocktail, so that there is a common breed.”
The Happy Result
This shared passion has paid off in phenomenal reviews for Harvest on Yelp: “Everything here is fresh and handmade...All the cocktails here are hand crafted and made with love,” and “There's so much love here. It's written on the walls and you can taste the extra tender loving care that goes into the preparation of their food offerings.”
The admiration flows between Chef Amiko and Carter as well. Chef Amiko says, “…it's like him understanding my food by catering this whole entire cocktail program around it. He is so talented, I can't even say enough good things about how I just think he is doing some of the best cocktails that I have ever seen put together.”
Carter returns the compliment, “A lot of different factors went into creating this menu and it all started with Amiko, I told her my views. I have said that many and different times, she is my soul mate. Really I can't put it into words what just being around her did to my creativity, you know, it elevated me.”
In those moments when the food and wine are good, they are very, very good. Unity, for the Chef and Sommelier, is hard work, but so worth it. At Harvest by the Patio, the Chef and the Mixologist share the same ingredients, so the food and cocktails are consistently harmonious and always fresh. That kind of relationship is effortless, symbiotic. That’s not to say that we should choose cocktails over wine every time. But sometimes, we want a sure thing.
If you want to sample the Harvest by the Patio menu with a Trust Me Vodka Cocktail, Harvest by the Patio is located in East Village at 369 Tenth Ave San Diego, CA 92101. It is open Sunday thru Friday 11am-11pm and Saturday 10am-12am. No reservations needed. For more information call (619) 541-8301 or visit their website at www.harvestbythepatio.com.
We all know that booze on cruise ships is notoriously expensive, for mostly poor quality products. In others words, you won't be finding any Trust Me Vodka anywhere on board. We can't live without Trust Me Vodka for ten days, but also can't, in good conscience, tell you how to sneak it on board. Nor would we, because nobody likes a snitch. But what we CAN tell you is how NOT to sneak booze on board, because they're on to all you booze smugglers. We did a little research and found they are calling you out on their BLOGS, fam. So, time to get more creative.