Comme Ca Debuts Spring Cocktails, New Menu
April 18, 2012 | by —Michelle Ward | Homepage
El Ranchero, one of Comme Ca's regularly featured cocktails, with tequila, lime, cucumber, and mint
On April 18 (6:30-9:30 PM), mixologists Sam Ross, Julian Cox, and Joel Black will create four spring cocktails based on Comme Ca’s new seasonal bistronomy menu.
Known for its fresh and inventive drink menu already, Comme Ca’s specially prepared cocktails are sure to be show-stoppers. Featured drinks include the Midnight Lush with oro pisco torontel, fresh lemon juice, fresh-pressed red grape juice, blackberry, lavender, and agave nectar, and the Jungle Bird, which features Cruzan black strap rum, pineapple, lime, and Campari. The Mercy Mercy mixes gin, aperol and cocchi Americano, with a grapefruit twist, while the Bee Keeper combines bourbon, honey, bitters and absinthe, and lemon twist for a seasonally-appropriate sip.
The cocktails seek to complement the French bistro’s new spring menu, inspired by the team's recent world travels. Seasonal fare from executive chef/founder David Myers will include poached asparagus with cured salmon and béarnaise sauce, pan-seared lingcod with coconut emulsion and lemon confit, artichoke agnolotti with clam served with heirloom tomato, and purple basil, and coq au vin blanc with spring savory cabbage sauerkraut. Dessert is a delicious chocolate liqueur sponge cake with strawberry jelly and cocoa nib ice cream.
Dinner will be offered a la cart or prix-fixe (three courses, $45; five courses, $65). Cocktails are $12 each. For reservations, call 323-782-1104. 8479 Melrose Ave., West Hollywood
Cover shoot: September 2014 issue of Los Angeles Confidential magazine.