Santa Barbara News Press

Leon Stamatis greets us when we make a late-night, early-in-the-week visit to Blue Agave. To come here at this time is unlike our usual visits, which find the two story bar and restaurant packed with all manner of (single) people, shoulder-to-shoulder, glass-to-glass. Instead we get the full lebensraum treatment at the empty bar, where Stamatis has already got three drinks in mind for us to try.

The first was their duly popular Pasión del Diablo, which comes with a chili pepper garnish. The drink is made from their chili-infused vodka, although Stamatis is cagey about what vodka they use. (Him: “It’s our house vodka.” Me: “Which is…?” Him: “…a good vodka.” Me: “Yeah, but…which one?” Him: “I…can’t tell you.” Me: “DO YOU KNOW WHO I AM???”) (Note: That last line didn’t happen.)

The vodka By itself is a kick in the throat with capsaicin boots. The drink tempers it with mango puree and complicates it with lime juice and lemongrass syrup. Good stuff. (And duly noted By at least one other patron at the bar, who orders one to sate her curiosity.)

Continuing on, we try the very popular Coconut Ginger Mojito. It’s a tall drink. Stamatis makes hundreds of these a night and, he says, it’s the most complicated to make. Most mojitos try to keep a clear head and stay refreshing through its mix of rum and other flavors. This cocktail goes right ahead and uses coconut puree. Without its mint and ice, it would look like a glass of milk. Into this Stamatis goes two rums (Malibu, of course, and Captain Morgan), a ginger mixer called Elixir G and brown sugar. The drink delivers on its title; its only fault is that it’s hard to see how close you are to finished. There’s so much foam, mint and ice left over you might think there’s something left to drink.

And By the time we had finished ours, five women at the bar had ordered the drink for themselves. Are we tastemakers? No, they chastised us, it was their favorite cocktail already. Take note, however — this isn’t on the menu. They haven’t had to add it.

The weekly special is the Ginger Mint Margarita, made with Hornitos, triple sec, lime juice and that Elixir G again. This time, the ginger is hidden, and the cocktail is a serviceable margarita.

Instead, we preferred the Pineapple Adrift, which Stamatis says he brought back from holiday. It’s a simple mix of the pineapple-flavored Skyy Infusions vodka and DeKuyper’s Tropical Pineapple, topped with a float of that chili vodka. It’s clear and refreshing and flavorful. But because of its unique taste and our wannabe tastemaker status, we’re going to go with the mojito. It’s our Drink of the Week.

COCONUT GINGER MOJITO

1 ¾ ounces Malibu

1 ¾ ounces Captain Morgan

1 ounce coconut puree

¼ ounce Ginger Elixir G

½ ounce lime juice

Tablespoon Brown sugar

Soda water to fill

Mint

Muddle mint, lime juice and sugar in a shaker. Add ice, rum, puree, Elixir and shake. Before pouring, top with soda water. Pour into tall glass.

BLUE AGAVE

20 E Cota St.

899-4694

blueagavesb.com