Cheers! More drink recipes
Take your pick of cocktails including the Negroni, Mother's Ruin Punch, and the Ratafia
June 8, 2013
Culinary SOS: Akasha's Ruby Red Mojito
Dear SOS: I'm not a big drinker, but there's a cocktail that Akasha Restaurant in Culver City makes that could make me a convert. It's called a Ruby Red Mojito, made with pink grapefruit juice. I've tried versions at other restaurants, but they're not as good as Akasha's. I'd love to serve this to friends on game night and would be delighted if you could get Akasha to give you its recipe.
June 15, 2013
DESTINATION COCKTAIL
Cocktail Recipe: A citrusy sparkler from the Mr. C
Beat summer to the punch by getting sun-soaked before it's officially here. Do this with the effervescence of a Prosecco-based drink called the Mr. C Cocktail, which is served at the tony Mr. C Beverly Hills hotel on Beverwil Drive at Pico Boulevard. Opened by brothers Ignazio and Maggio Cipriani, the Mr. C Beverly Hills is the perfect place to imbibe in a refreshing cocktail. The Cipriani bothers' great-grandfather, Giuseppe, opened Harry's Bar in Venice in 1931. If the Cipriani family created the Bellini, they can invent anything. The Mr. C cocktail does its namesakes proud with a refreshing blend of light-and-bright vodka, Prosecco, sweet mandarin purée and a swallow of tart lemon juice.
December 29, 2011
Recipe: It's the End of the Year as We Know It
It's the End of the Year as We Know It
June 1, 2013
Destination cocktail: Bread Service
Savory cocktail lovers have reason to rejoice, thanks to an incredibly potent drink called Bread Service, created by Nate Howell for the Mediterranean-inspired Cusp Dining & Drinks in La Jolla. The cocktail's driving force is a house-made salt-and-pepper syrup that is a bit sweet and a lot spicy. The syrup is blended with herbaceous gin and a touch of aquavit, a Scandinavian spirit that has been around since the 1500s and is made with a variety of pungent herbs and spices, including caraway. A dash of bitters and a lemon peel complete this rough and ready warrior of booze. The coup de grâce is the garnish: a green olive and a cocktail onion.
June 23, 2012
Culinary SOS: Mucho Ultima Mexicana Restaurant's fresas mojito
Dear SOS: Mucho Ultima Mexicana Restaurant in Manhattan Beach makes the best strawberry mojito I have ever had. Can you please get the recipe from them so I can make and enjoy it at home? It's the perfect drink. Thank you.
February 23, 2013
Culinary SOS: Tasting Kitchen's Braveheart cocktail
Dear SOS: I just had the best cocktail of my life last night at the Tasting Kitchen in Venice. It was called the Braveheart — an off-the-menu scotch drink with ginger and lemon. Any chance you could find out the recipe?
February 16, 2013
Destination Cocktail: The good-for-you Satsuma smash
Feed Body & Soul is a new hyper-health-conscious restaurant and bar in Venice that isn't afraid to color outside the lines when it comes to indulgence. That's why it brought in barman extraordinaire Marcos Tello to concoct an all-organic list of cocktails. So you can wash down a plate of raw kale and cucumber salad with a Meyer lemon gimlet, or perhaps a savory dish of rotisserie pork loin with roasted squash sauce and wild rice with our favorite seasonal cocktail: the Satsuma whiskey smash. Muddled Satsuma wedges (a sweet, typically seedless citrus) play footsie with fresh mint, organic wheat whiskey and tart lemon. The mixture is mellowed with a dash of yacón syrup (yacón is kind of like jicama, only sweeter).
March 16, 2013
Destination Cocktail: Irish Poet by Gilbert Marquez
In a city that could be considered the melting pot of the world, it's only fitting that our pick for a St. Patrick's Day cocktail is Mexican. Created by mixologist Gilbert Marquez for Santa Monica's nouveau Mexican restaurant Mercado, the drink is called the Irish Poet. The spicy libation is fueled by the smoky flavor of mezcal, the heat of seeded poblano peppers, the zing of fresh lime juice and a lick of chipotle pepper-infused salt. Inspiration for the drink struck Marquez after a riotous tequila-drinking session with a loquacious Irishman in Mexico.
April 13, 2013
Destination: Cocktail: Hot banana buttered rum
Former Le Cirque and Citrus chef Rémi Lauvand has landed in downtown L.A. at a sleek new restaurant called Le Ka. For his head mixologist, the acclaimed French chef (who is cooking food from all over the world at Le Ka) has chosen South Carolina native Andrew Parish. Parish is all about expanding the relationship between food and drink, often incorporating the former into the latter. Take for example his hot banana buttered rum, which employs rich butter and mashed bananas in the service of creating a mouth-watering hot cocktail that feels very much like a meal. With cinnamon, nutmeg, brown sugar and cloves, this rich drink is the perfect thing to sip at the end of a long night.
May 18, 2013
Destination Cocktail: Horchata Colada
Sometimes a cocktail is as good as a meal. That's certainly the case with a big, bold summer drink called the Horchata Colada. Created by Paul Sofsky for the new Mexican restaurant El Corazon de Costa Mesa at the Triangle in Costa Mesa, the concoction serves up gooey pineapple chunks in a creamy base of smooth coconut rum, tangy lime and spiced horchata rice milk. The rim of the glass is an experiment in layering with crushed pretzels clinging to a sticky layer of sweet caramel sauce.
May 4, 2013
Destination Cocktail: A.O.C.'s American Poet
A.O.C., the small-plates restaurant concept by Suzanne Goin and Caroline Styne, recently moved to a lovely spot on 3rd Street in what was formerly Il Covo. The restaurant has long been known for its impeccable wine list, but it now has a full bar with cocktails by talented barman Christiaan Rollich. Rollich, who could easily be called a bar chef, is devoted to using the freshest farmers market ingredients in his drinks, often heading to the kitchen to weave in ever more culinary aspects to their execution. He can also keep it clean and simple, as evidenced by a smooth and drinkable concoction called American Poet. Bourbon and sweet maraschino liqueur form a tipsy couplet alongside the melodious rhyme and rhythm of earthy green Chartreuse, tangy lime juice and orange bitters.
March 2, 2013
Destination Cocktail: You Only Live Twice at Allumette
Echo Park has a new fancy cocktail den in Allumette. In the old Allston Yacht Club space next door to the neighborhood liquor store House of Spirits Allumette is the new restaurant by Vagrancy Project chef Miles Thompson. To complement his intricate small plates, including raviolo of liquefied blood pudding with scallop carpaccio and caramelized anchovy; and fried oyster with kimchi ranch dressing, Asian pear mignonette and sea spinach, he's brought on former Pour Vous and Harvard & Stone mixologist Serena Herrick. Herrick has crafted a small list of drinks that are big on unexpected flavor. Our pick is You Only Live Twice. Spicy Sichuan peppercorns sizzle in a mixture of dry gin, lime juice and bittersweet tangerine peel. A dash of refreshingly sweet velvet falernum makes the final product sing.
September 15, 2011
Culinary SOS: White hot peach sangria from Cafe del Rey
Dear SOS: Recently, my husband, some friends and I were at Cafe del Rey in Marina del Rey for the restaurant's 20th anniversary party. Besides the delicious food, they served an amazing white sangria made with fresh peaches. Everyone enjoyed it so much, and I'd love to make it at home if they will share the recipe. It's the perfect refreshing drink.
December 9, 2009
Recipes: Ponche Villa
Total time: 1 hour, 15 minutes plus chilling time for the ponche
Copyright © 2013, Los Angeles Times
E-mail
Twitter
Facebook
StumbleUpon
Connect
