Cheers! More drink recipes
Take your pick of cocktails including the Negroni, Mother’s Ruin Punch, and the Ratafia
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Destination: Cocktail: Mixologist Dave Fernie blends sake with pineapple and lime juices for a light refresher.
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Destination Cocktail: Pablo Kovacs of Tin Roof Bistro in Manhattan Beach uses house-made quinine syrup to boost the flavor of a gin and tonic.
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Sip the essence of summer with the icy Frozen Rose cocktail, created by mixologist Matthew Schaefer for the very refined Chateau Marmont.
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Just because you can’t travel to Cuba from the United States doesn’t mean that you can’t drink like you’re on holiday in Havana.
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Mr. Chow’s twisty take on a modern margarita is sweet and savory, with the burn of fresh ginger. It features George Clooney & Co.’s tequila.
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Vincent Van Gogh famously loved absinthe.
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Candied bacon martini Total time: 35 minutes Servings: 4 Note: The candied bacon recipe is adapted from “The Gift of Southern Cooking: Recipes and Revelations From Two Great American Cooks” by Edna Lewis and Scott Peacock.
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Total time: About 30 minutes, plus infusing time Servings: 8 4 large or 6 small ripe peaches, peeled and sliced in wedges 1/2 pint blackberries 2 large or 3 medium oranges, washed and cut into 3/8-inch slices 2 limes, cut into 1/4-inch slices 2 sprigs of thyme 2 sprigs of fresh lavender (optional) 4 sprigs of mint 1/2 vanilla bean, halved lengthwise 1/2 cup freshly squeezed orange juice 1 bottle good-quality red wine 1/2 cup Cognac or other brandy 1/3 cup Grand Marnier 1/2 cup sweet red vermouth 5 shakes of angostura bitters Place the peaches, blackberries, orange and lime slices, thyme, lavender and mint in a large pitcher.
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A fizzy summer sipper, adapted from Akasha Restaurant in Culver City.
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Beat summer to the punch by getting sun-soaked before it’s officially here.
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It’s the End of the Year as We Know It Servings: 1 Total time: 4 minutes Note: From Devon Espinosa of Ink.
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Rosé Wishes (and Caviar Dreams) Servings: 1 Total time: 5 minutes Note: From Paul Sanguinetti of Ray’s and Stark Bar at the Los Angeles County Museum of Art.
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Whisper Campaign Servings: 1 Total time: 5 minutes Note: From Alex Day of Proprietors.
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Field Marshal Servings: 1 Total time: 5 minutes Note: From Alex Day of Proprietors for Demi Monde in New York.
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Da Milano Servings: 1 Total time: 5 minutes Note: From Jonathan Baird of Hatfield’s. 1 ounce Ramazzotti Amaro Juice of ½ lemon Juice of ½ orange Dash of Peychaud’s bitters Prosecco In a cocktail shaker filled with ice, add the Amaro, lemon juice, orange juice and bitters.
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The head bartender at Fig & Olive puts a slight twist on the classic formula.
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Total time: 5 minutes Servings: 1 cocktail Note: Adapted from Lola’s.
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Total time: 5 minutes Servings: 1 cocktail Note: Adapted from Aidan Demarest. 2 ounces vodka, preferably Stoli 1 ounce Curaçao 1/2 ounce lemon juice Ginger beer In a cocktail shaker, combine the vodka, curaçao and lemon juice.
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The Montauk Total time: 5 minutes Servings: 1 cocktail Note: Adapted from Matthew Biancaniello.
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Nate Howell created this potent drink for Cusp Dining & Drinks in La Jolla.
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Dear SOS: Mucho Ultima Mexicana Restaurant in Manhattan Beach makes the best strawberry mojito I have ever had.
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Strawberry-kaffir sweet & sour Total time: 20 minutes, plus several days marinating time Servings: Makes about 5 cups sweet & sour Note: From Josef Centeno of Baco Mercat.
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Dear SOS: I just had the best cocktail of my life last night at the Tasting Kitchen in Venice.
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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.
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Classic coquito Total time: 15 minutes, plus chilling time Servings: 10 Note: Adapted from a recipe by Wolf in Sheep’s Clothing in Venice. 2 egg yolks 1 (12-ounce) can evaporated milk 1 (14-ounce) can cream of coconut 1 (14-ounce) can sweetened condensed milk 1/2 cup rum 1/2 cup water 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice 1/2 teaspoon ground nutmeg, plus extra for garnish 1/2 teaspoon ground cinnamon 1 teaspoon vanilla extract Grated semisweet chocolate, for garnish 1.
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In a city that could be considered the melting pot of the world, it’s only fitting that our pick for a St.
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Mixologist Andrew Parish’s hot cocktail at downtown’s sleek, new Le Ka is the perfect drink to sip at the end of a long night.
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Sometimes a cocktail is as good as a meal.
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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.
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The drink by Serena Herrick combines spicy Sichuan peppercorns in dry gin, lime juice and bittersweet tangerine peel with a dash of sweet velvet falernum.
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Total time: 8 minutes Servings: 1 snow cone Note: Adapted from Daniel Warrilow of Son of a Gun.
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Total time: 8 minutes Servings: 1 cocktail Note: Adapted from Lindsay Nader of Pour Vous.
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Total time: 10 minutes Servings: 1 cocktail Note: Adapted from Julian Cox of Short Order.
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Servings: 1 Total time: 10 minutes, plus freezing time for the ice cream Note: Adapted from Giovanni Martinez of Sadie LA.
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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.
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Cocktail cubes Total time: 10 minutes, plus freezing time Servings: 20 skewers Note: Adapted from “On a Stick!”
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Dear SOS: We love to order the “Famous White Sangria” at the LGO Café in Pasadena at La Grande Orange Café.
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Santa’s sidecar Total time: 25 minutes, plus cooling time for the compote Servings: 1 Note: Adapted from Zahra Bates, Providence Cranberry compote 1/2 pound fresh cranberries 1 ounce fresh orange juice 1 to 2 ounces fresh lemon juice 1/2 cup sugar 2 tablespoons loosely packed sage leaves 1 ounce peeled ginger, chopped In a medium saucepan, combine the cranberries, orange juice, lemon juice, sugar, sage leaves and ginger, with enough water to cover the fruit completely (about 11/2 cups).
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Bloody Holiday Total time: 25 minutes, plus cooling times Servings: 1 Note: Adapted from Carolos Tomazo, Waterloo & City Fresh cranberry purée 4 ounces fresh cranberries 1 cup water, or as needed 1/4 cup agave nectar Place the cranberries in a small, heavy-bottom pot.
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Nuit rouge Total time: 40 minutes, plus cooling time for the syrup Servings: 1 Note: Adapted from Vincenzo Marianella, Copa d’Oro.
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Diospyros Cup Total time: 7 minutes Servings: 1 Note: Adapted from Brian Summers, Test Kitchen.
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Persimmon margarita Total time: 12 minutes Servings: 1 Note: Adapted from Tim Staehling, the Hungry Cat.
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The Last Mohican Total time: 6 minutes Servings: 1 Note: Adapted from Matthew Biancaniello, Library Bar at Hollywood Roosevelt Hotel 1/2 very ripe Hachiya persimmon 1/4 lime 5 mint leaves, plus 1 sprig for garnish 3/4 ounce agave syrup 2 ounces bourbon (Biancaniello uses Basil Hayden) Pinch of ground Italian espresso (optional) In a shaker with ice, muddle the persimmon, lime and mint leaves with the agave syrup.
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Persimmon Champagne cocktail Total time: 20 minutes, plus cooling time for the syrup Servings: 1 Note: Adapted from Jason Schiffer, 320 Main.
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Hot cider toddy Total time: 10 minutes Servings: 1 Note: Adapted from Marcos Tello, 1886.
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Sterling daiquiri Total time: 20 minutes, plus steeping and cooling times for the agua de jamaica Servings: 1 Note: Adapted from Allan Katz, Cana Rum Bar.
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Pearfect Asian Total time: 8 minutes Servings: 1 Note: Adapted from Lee Hefter, WP24.
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Papí Pera cocktail Papí Pera Total time: 12 minutes, plus steeping time for the syrup Servings: 1 Note: Adapted from Alex Day Cinnamon syrup 4 (3 ounces) cinnamon sticks 1 cup water 1 cup sugar Muddle the cinnamon sticks until broken.
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Hemingway’s nog Total time: 5 minutes Servings: 1 Note: Adapted from Alex Straus, Hemingway’s Bar.
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Total time: 1 hour, 15 minutes plus chilling time for the ponche Servings:25 cocktails FOR THE RECORD: Ponche Villa recipe: In Wednesday’s Food section, a recipe titled Ponche Villa, which accompanied an article about the fruit tejocote, included the wrong nutritional values.
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Total time: 10 minutes, plus 2 to 4 days infusing time Servings: 12 Note: Adapted from Ponzu restaurant in San Francisco Ingredients 1 bottle (720 ml or 24 ounces) of regular (junmai) sake2 pints strawberries Instructions Pour the sake into a glass container.
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Total time: 30 minutes, plus chilling time Servings: 16 Note: Adapted from Sutra Lounge in Costa Mesa.
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Total time: 10 minutes, plus 4 days infusing Servings: 12 Note: Adapted from Jer-ne Restaurant, the Ritz-Carlton, Marina del Rey.
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Blood orange jalapeno margarita Total time: 10 minutes, plus at least 12 hours infusing time Servings: 4 Note: Adapted from Border Grill Infused tequila 1 to 1 1/2 pounds blood oranges, thinly sliced 1 jalapeno, stemmed and sliced in half lengthwise 1 liter Herradura Silver tequila 1.
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Guava margarita Total time: 10 minutes Servings: 4 Note: Ceres guava nectar is available at select markets.
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Grapefruit margarita Total time: 10 minutes Servings: 4 Wedge of lime 2 teaspoons coarse margarita salt 14 ounces ruby red grapefruit juice, with pulp (about 3 medium grapefruits) 1 ounce lime juice 5 ounces reposado tequila 2 ounces triple sec 4 slices grapefruit or twists 1.
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This cocktail, a sort of deconstructed Bloody Mary, was created for actress Jennifer Coolidge. A certain group of law school friends wants in on the act.
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Dear SOS: I had the most refreshing cocktail at the Girl & the Fig in Sonoma called a “Gin”-ger basiltini.
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Dear SOS: Stella! in New Orleans makes the most divine Sazerac with Cognac and absinthe.
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Total time: 10 minutes, plus cooling and steeping times Servings: 1 Note: From Eric Alperin.
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Total time: 12 minutes Servings: 10 to 12 Note: From Marcos Tello.
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Total time: 8 minutes Servings: 1 Note: From Matty Eggleston.
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Total time: 5 minutes, plus more for simple syrup preparation 2 tablespoons Simple Syrup 4 fresh mint sprigs Shaved ice 2/3 cup bourbon Powdered sugar Mint leaves Pour 1 tablespoon Simple Syrup into tall glass.
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Total time: 12 minutes, plus cooking and drying time for the candied ginger and syrup Servings: 2 cocktails Note: Canton Ginger Liqueur and Charbay Vodka can be found at good liqueur stores.
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Total time: 8 minutes Servings: 1 Note: From Eddie Perez at the Foundry restaurant, who recommends making this drink with Noilly Prat vermouth and a Trinidad rum made from sugarcane juice such as 10 Cane Rum. 1 large pear 1/4 cherimoya (grapefruit-sized), peeled and seeded (about 1/2 cup fruit) 1 1/2 ounces Trinidad sugar-cane rum, divided 1 ounce silver tequila 1 ounce amber agave nectar 1 ounce sweet red vermouth Juice from 1/4 medium lemon Juice from 1/4 medium lime 1 tablespoon fresh or canned pineapple juice Dash orange bitters 4 to 6 drops creme de cocoa 1.
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Total time: 20 minutes, plus macerating time Servings: 1 Note: From Peter Birmingham at Norman’s, where the drink is made with Ron Matusalem Platino rum.
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Total time: 6 minutes Servings: 1 Note: Adapted from Bar Nineteen 12 bar manager Philip Spee.
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Total time: 15 minutes Servings: 4 Note: Adapted from Baccarat Bar, Bellagio Las Vegas.
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Total time: 8 minutes Servings: 1 Note: Adapted from Ciudad.
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Total time: 35 minutes, plus 24 hours marinating time Servings: 60 Spicy pickled green beans 1 pound green beans, trimmed 1 cup red wine vinegar 1/2 cup cider vinegar 1/4 cup balsamic vinegar 2 tablespoons mustard seeds 1 tablespoon black peppercorns 2 tablespoons salt 1 tablespoon sugar 2 teaspoons fennel seeds 2 teaspoons crushed red pepper flakes 8 garlic cloves, chopped 8 fresh dill sprigs, chopped 4 bay leaves 1.
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Total time: 1 minute Servings: 2 Note: Guinness Draught Bottles and Harp Lager are widely available.
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Total time: 15 minutes, plus freezing time for the decorative block of ice Servings: 10 Note: From Marcos Tello of the Edison.
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Total time: 10 minutes, plus freezing time for the decorative block of ice Servings: 10 Note: From Julie Reiner of Clover Club.
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Total time: 15 minutes, plus steeping time for the vermouth Servings: 10 Note: From Philip Ward of Death + Co. 1 (750 ml) bottle Martini & Rossi vermouth Heaping 1/4 cup loose-leaf cinnamon-spiced tea 1.
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Total time: 40 minutes Servings: 8 to 10 Note: Adapted from “Cider Hard and Sweet: History, Traditions & Making Your Own” by Ben Watson. 1/2 gallon apple cider 4 to 6 (3-inch) cinnamon sticks 6 cardamom pods, crushed 1 whole nutmeg, cracked open 10 to 12 whole cloves 6 allspice berries (optional) 4 to 6 star anise pods (optional) Zest of 1/2 lemon or 1/2 orange, thinly cut into lengthwise strips Orange slices for garnish 1 1/2 cups rum or brandy (optional) 1.
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Total time: 12 minutes, plus cooling time for the simple syrup Servings: 1 Note: From Jack McLaughlin of Akasha Restaurant, Bar & Bakery.
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Total time: 5 minutes Servings: 1 Note: From Colin Campbell of BLT Steak.
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Total time: 2 minutes Servings: Makes 1 cocktail Note: From Vincenzo Marianella 1/2 ounce good-quality reposado tequila, preferably 4 Copas 3/4 ounce St-Germain elderflower liqueur 1 ounce ruby grapefruit juice 2 to 2 1/2 ounces Champagne or prosecco Combine the tequila, St-Germain and grapefruit juice in a cocktail shaker with ice.
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Total time: 3 minutes Servings: 1 Note: From Sang Yoon of Father’s Office.
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Total time: 3 minutes Servings: 1 Note: From Sang Yoon of Father’s Office.
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Total time: 1 hour, plus 2 months to steep Servings: 18 Note: From Lou Amdur; his recipe was inspired by Paula Wolfert’s.
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Total time: 20 minutes, plus chilling time Servings: 1 Note: From Diane Forley.
