The cocktail scene in Los Angeles is booming. There are new bars opening every month — sometimes every week — in trendy rooftops and backrooms. Cocktail menus are loaded with some of the freshest, rarest and most thoughtful ingredients from behind the bar and in the kitchen. And the best bartenders are celebrities in their own right.
In "Jenn and Tonic," a new cocktail video series, we're highlighting some of the city's best libations. From an '80s-inspired Rock-It Pop drink to a classic martini, the "Jenn and Tonic" videos will feature creative cocktails, the stories and people behind them and their recipes.
This week, we're shining a spotlight on the Cobbler, a sherry cocktail at Belcampo Meat Company, made by beverage director Josh Goldman.
Sound familiar? It was one of Los Angeles Times restaurant critic Jonathan Gold's 26 best cocktails in the entire city. And yes, it's that good. Goldman is also half of the cocktail team behind the Soigne Group, along with Julian Cox.
So check out the video above to learn more about the drink and how to make it. It also comes with a fancy ice and fruit garnish. Don't worry, we show you how to make that too.
Cheers. And look out for a new cocktail video every week.
Makes 1 drink.
2 1/2 oz Alexander Jules "Los Abandonados" Oloroso sherry
1/2 oz Alvear Pedro Ximinez 1927 sherry
1/2 oz Aberlour A'bunadh Speyside Scotch whisky
1/4 oz petit cane syrup
Ornate fruit garnish
1. Place all liquid ingredients into a cocktail shaker and dry shake to combine. Pour mix into a well chilled double old fashioned or large rocks glass.
2. Fill glass halfway with pebble ice and swizzle to dilute slightly. Don't over dilute, as part of the fun of the cobbler is tasting the flavors change as the pebble ice melts into it.
3. Place your straw in and top with more pellet ice. Fill the glass with pellet ice but do not mound.
4. Using an orange citrus press, fill the well loosely with pellet ice and squeeze as hard as you can. Rub on the convex side of the orange citrus press with the palm of your hand until water begins to release from the holes in the press.
5. Stop rubbing and continue to press. Open the press and slide out the ice shell inside. Arrange you cut fruits and mint inside of the shell.
6. Place the shell on top of the cocktails crushed ice with the fruit facing the straw. Dust with powdered sugar and serve with a smile.
*Note: This recipes has not been tested by the Los Angeles Times test kitchen.
Belcampo Meat Co., 1026 Wilshire Blvd., Santa Monica, (424) 744-8008, belcampomeatco.com.