Summer Cocktails From LA Mixologists
BY JEN JONES DONATELLI
FROM LEFT: O-Riedel stemless Syrah/Shiraz wineglass, Riedel ($44.99 for set of 3). bloomingdales.com. Bentley crystal highball glass, Ralph Lauren ($87.50 each). Montaigne highball glass, Baccarat ($110 each). Classic margarita glass, Crate and Barrel ($4.95 each). Intangible Horizon tumbler, Baccarat ($110 for set of 2).
Named "Best Cocktail Under the Stars" by the Los Angeles Times, Sanders's eponymous drink has been a staple at the W since 2007. The libation's popularity has led to a metamorphosis of sorts—this summer, it'll be introduced as an alcoholic sorbet at the hotel hot spot.
3 mint leaves
1 lime wedge
1⁄2 ounce grapefruit juice
1 ounce St-Germain elderflower liqueur
1⁄2 ounce Ciroc vodka
Muddle mint, strawberry, lime, and grapefruit juice. Add spirits and shake. Combine with a splash of soda water.
The Livigni-designed cocktail menu at Blue Cow—Downtown's new farm-to-table café—includes the The Deep End, which marries cachaça aged in French cognac barrels with açai liqueur. "When I think about summer cocktails, it's all about effervescent, aromatic drinks," says Livigni. "It's filled with delicious, tropical flavors."
1 1⁄2 ounce Leblon cachaça
1⁄2 ounce Cedilla açai liqueur
1⁄2 ounce lime juice
1⁄4 ounce falernum
4 ounce sparkling coconut water
Shake all ingredients except for coconut water. Strain and pour into a highball glass. Top with sparkling coconut water and stir.
AND THE LIVIN' IS EASY
Tricia Alley, Southern California director of mixology at Southern Wine & Spirits.
Rye whiskey has made a serious comeback. "It was America's spirit ages ago, and it's come full circle to be trendy today," says Tricia Alley, formerly of Providence and Black Market Liquor Bar. "Rye is great in a light, refreshing drink—it has a lot of citrus tones." The best part? Alley says it's virtually guaranteed not to cause a hangover.
4 one-inch pieces of champagne mango
2 ounce Old Overholt Straight rye whiskey
1⁄2 ounce Pagès elderflower syrup
1 ounce freshly squeezed lemon juice
Fever-Tree ginger ale Muddle mango in a mixing tin, then add whiskey, elderflower syrup, and lemon juice. Add ice and shake vigorously. Pour over ice and top with chilled ginger ale. Garnish with a large sprig of lemon balm.
Joseph Brooke, head bartender at Mixology 101.
Mixology 101's famed "maestro," Salvatore Calabrese, is renowned in UK cocktail culture, and his right-hand man, Joseph Brooke, credits a "game-changing" trip to London for his own pouring prowess. Brooke's Sunburn Margarita is a vibrant concoction he calls "liquid fireworks." Says Brooke, "LA's a tequila town, so we're paying homage to the home team."
3⁄4 ounce Don Julio tequila reposado
1 ounce lime juice
1⁄2 ounce agave nectar
3⁄4 ounce pomegranate juice
1 whole passion fruit
1 slice pickled jalapeño, muddled
Salt and sugar rim
Muddle, shake, and strain ingredients into a chilled cocktail glass. Garnish with a lime twist.
With Picca chef Ricardo Zarate being crowned one of Food & Wine's Best New Chefs of 2011, all eyes are on Picca and its flavorful brand of Peruvian cuisine. And for Julian Cox, this is a prime opportunity to put Latin spirits in the spotlight. For Picca's spring menu launch, Cox designed a slew of new pisco-based cocktail, including Twig & Berries.
1 1⁄2 ounce pisco Quebranta
1⁄2 ounce simple syrup
1⁄4 ounce apricot eau de vie
1⁄4 teaspoon blueberry purée
1⁄2 ounce Pericchi blanc vermouth
Shake all ingredients together, then top with blueberry foam and a dash of cinnamon tincture. Garnish with blueberries.
PHOTOGRAPHY BY WILLIAM BRINSON; FOOD STYLING BY MARIANA VELÁSQUEZ FOR BIG LEO PRODUCTIONS
Fashion shoot: December 2013 issue of Los Angeles Confidential magazine.