When We Need the Funk introduced oyster, flatbread, and bubbly vibes to the guts of Santa Barbara’s Funk Zone final winter, house owners Ted and Greer Ellis pledged to pour frosé, the rosé-meets-slushie concoction cooling down wine-lovers’ gullets throughout the globe. They did so, putting in not one however two slushie machines, one among which is pouring the refreshing “conventional” rosé base with a touch of agave syrup.
The second slushie slanger, nevertheless, is the place the intoxicating innovation is underway. As an alternative of wine, Ted is utilizing Ysidro, the sake-based, grapefruit- and sea salt-flavored spritz developed in Montecito. Amplifying the drink’s pure substances, he strains every glass with a housemade grapefruit sea salt rim, and the result’s casually scrumptious and really thirst-quenching, if sometimes mind freeze-inducing.
“Individuals find it irresistible as a result of it’s summery, and it’s not as candy because the frosé,” he defined. “It’s good with the oysters, good with the flatbreads.” Strive it out at 210 Grey Ave. # A; (805) 837-8584. See wewantthefunksb.com and ysidro.com.
