Back To Cali - ISSUE 4 FEB 2020

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Soft Love1 ½ ounce. Skrewball Peanut Butter Whiskey½ ounce lemon juice½ ounce lime juice1 ½ ounce cranberry juice1 egg whiteDry shake ingredients vigorously for one minute.Add ice and shake again for 30 seconds beforepouring into double strain, followed by a chilledcoupe.Passionate Skrew Margarita1 ½ ounce of Skrewball Peanut Butter Whiskey½ ounce of Corralejo Reposado Tequila½ ounce of fresh lime juice1 ½ ounce of Passionfruit PureeMix ingredients and pour into a Margarita glassrimmed with salt and powdered Cayenne Pepperor Tajin. Garnish with lime wedge.Peanut Butter and Jealous1 ¼ ounce of Skrewball Peanut Butter Whiskey¾ ounce raspberry liquor½ ounce of Half and HalfShake all ingredients in a cocktail shaker with ice.Strain into a coupe and garnish with threeraspberries.20B A C K T O C A L I
Inspired, he developed yet another whiskey/nut buttersmooth thirst-quencher at Bar 1502. The peanut butter andwhiskey shot, “a muddy, almost chewy peanut butter cocktail,”was billed as the eateries most popular drink.The Yengs quickly realized that the “liquid peanut butter cup”could – and should – become a national treasure.With diligence and dedication, the duo experimented withvegan friendly and gluten- free ingredients. Through trial anderror, Steven refined the nut liquid into whiskey perfection.“We didn’t just slap a peanut butter label on a bottle,” saidBrittany. “Skrewball Peanut Butter Whiskey really tastes likepeanut butter.”Valentine’s Day is about to get nutty! SkrewballPeanut Butter Whiskey – nutty that is!BY LUCIA VITIBorn, bred and distilled in America’s Finest City, SkrewballPeanut Butter Whiskey is steamrolling its way through theapex of popularity for its rich, peanut butter-whiskey perfection.Brittany also designed the bottle’s logo – a black sheep – tounderscore Skrewball as an “endearing outlier” in the worldof spirits.Ocean Beach residents – and high school sweethearts – Stevenand Brittany Yeng serve as the designers and sole proprietorsof the 70-proof, peanut butter whiskey treasure that’ssplashing its way through the distillery industry as a showstoppingdisruptor.The husband and wife duo have garnered awards the likes ofa Double Gold Medal for Best Flavored Whiskey in the NewYork World Wine & Spirits Competition in 2018 and 2019 plusthe Gold Medal Whiskey Award during the 2019 Los AngelesInternational Spirits Competition.Steven, a self-described foodie and former “watering hole”owner of the OB Noodle House (featured on The Food Network’sDiners, Drive-Ins & Dives) and Bar 1502 – also locatedin Ocean Beach – is described by Brittany as “gifted” in thearena of “mixology.”Brittany also noted Steven’s passion for peanut butter juxtaposingthe smooth nut butter with ketchup.“He puts it on everything,” she said.So how does one concoct a peanut butter whiskey?While entertaining his “band of misfits, black sheep andskrewballs,” Steven discovered that his signature shot at theNoodle House – a sake and peanut butter drink – was an instanthit.Brittany, a chemist touting a law degree, not only developedthe proprietary formula that affords Skrewball a shelf-life, shesorted through the legal “nuts and bolts” of marketing thewhiskey locally before taking it nationwide.The couples work ethic, determination and downright enthusiasmspearheaded the expeditious growth of the nuttynectar through all 50 states.“We’ve seen unprecedented growth in each market we’vehit,” continued Brittany. “Skrewball is setting sales recordsand making a splash as one of the fastest roll outs in spiritshistory.”Both have left their day jobs to focus on marketing the deliciousimbibe to international success.“The Skrewball brand goes beyond whiskey,” concluded Brittany.“Skrewball Peanut Butter Whiskey is a lifestyle that’sabout friendship. Grab a glass and release your inner blacksheep!”Both agree that the drink invites whiskey drinkers and thosethat want-to-be whiskey drinkers into a world of nutty love!Make every day Valentine’s Day with Skrewball Peanut ButterWhiskey.Connect on IG @skrewballwhiskey21
Page 1 and 2: EARSEEDSM I N D B O D Y S O U LVDAY
Page 4 and 5: WHAT’S INSIDECOVER STORYOn the Co
Page 6 and 7: NEW DESIGNS AVAILABLE NOWOld Englis
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Page 12 and 13: MERDOACRESWOOD DESIGN STUDIOMerdo A
Page 14 and 15: What’s Brewing atUnion Kitchen &
Page 16 and 17: Different Types of EarSeedsEar seed
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Page 22 and 23: COVER STORYBY MICHAEL DRENTEASan Di
Page 24 and 25: Cannon was host of eight seasons of
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Page 28 and 29: BRINGING JOYBY MICHAEL DRENTEA & NI
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Back To Cali - ISSUE 4 FEB 2020

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