There are some perks to being the Editor of a website devoted to cocktails / restaurants / wine and travel, such as The Liquid Muse. For example, from time to time, I am invited to visit exciting culinary destinations. However, here in Los Angeles, we are often lucky enough to welcome visiting food and drink experts from all over the world to our city.

Such was the case with Milo Rodriguez, Master Mixologist for Bombay Sapphire gin who hosted a cocktail pairing lunch at the Fairmont Hotel in Santa Monica. The luncheon took place at the hotel’s refreshingly sophisticated-yet-laid-back restaurant, Fig, and highlighted the “Market Fresh” ingredients used in both the cuisine and the cocktails.

Fig’s Executive Chef Raymond Garcia scours the Farmer’s Market for produce and sources naturally-raised meats. One of the environmentally-friendly practices Chef Garcia employs is using every part of the animal. Guests should not be surprised to see delicacies such as tongue, pigs feet and sweetbreads on the menu. (Try them – you just may like them!)

Milo paired the three course meal with gin drinks that both supported and contrasted with the fresh flavors of the food. But, before we even sat down, Rodriguez had the crowd eating (or is that drinking) right out of his hand. Armed with piercing blue eyes and a charming British accent, Milo lured the “amateur bartenders” in the group of journalists behind the counter to shake up cocktails of their own.

The "Ruby Grapefruit & Basil" cocktail served as a light and refreshing aperitif. Guests tried their hands at shaking Bombay Sapphire gin, fresh ruby red grapefruit juice, aperol, lemon juice and simple syrup with ice, then straining it into a martini glass then topping it with a slap of basil. The group was delighted when Milo broke out a cigarette lighter and an orange disc in order to demonstrate a “flamed” orange peel garnish.

Once seated, Chef sent out a creamy white grape gazpacho as the opening Amuse Bouche, followed by a sumptuous Green Farro and Cherry Salad with Marcona Almonds. The martini-esque “Sherry Sapphire” accompanying that first course was a stirred (not shaken) mix of Bombay Sapphire, Oloroso sherry, sweet vermouth and a dash of orange bitters. This was served on the rocks, which worked nicely, but of course, it would be an elegant drink to serve guests at your next soiree if you were to serve it up in a martini glass.

The next course had mouths watering upon arrival. Plump Diver Scallops with Chorizo and Butter Beans was paired with a brilliant mixture of Bombay Sapphire, Aloe Vera juice, Pineapple juice, coriander, lime juice and simple syrup. Pineapple and chorizo are a dream pairing, in my opinion, and this unique cocktail’s creamy texture was lovely against the silky scallops.

Finally, we were tempted with a delicately decadent Strawberry Shortcake for dessert which came alongside a truly delicious Lychee Vanilla Collins made with Bombay Sapphire, lychee liqueur, lemon juice, Monin vanilla syrup and club soda. The garnish was a vanilla-crusted lychee on a cocktail pick. Simply marvelous.

And, best of all, to experience this afternoon of exotic delights, I didn’t even have to venture far from my own back yard.