Food

Top L.A. mixologists give you 12 cocktail recipes to celebrate the season

  • Recipe: Santa's sidecar

    Recipe: Santa's sidecar

      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...

  • Recipe: Bloody Holiday

    Recipe: Bloody Holiday

      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. Add enough water to cover....

  • Recipe: Nuit Rouge

    Recipe: Nuit Rouge

      Nuit rouge Total time: 40 minutes, plus cooling time for the syrup Servings: 1 Note: Adapted from Vincenzo Marianella, Copa d'Oro. Make cranberry ice cubes by placing cranberries into 1-inch ice cube molds and pouring cranberry juice to fill. Freeze until set. Cinnamon-allspice syrup 1 cup water...

  • Recipe: Diospyros Cup

    Recipe: Diospyros Cup

    Diospyros Cup Total time: 7 minutes Servings: 1 Note: Adapted from Brian Summers, Test Kitchen. To make the ginger maple syrup, stir 3 parts Grade B maple syrup with 1 part fresh ginger juice. Summers uses chocolate persimmons when in season. 1/2 persimmon, cut into pieces 2 ounces gin 3/4 ounce...

  • Recipe: Persimmon margarita

    Recipe: Persimmon margarita

    Persimmon margarita Total time: 12 minutes Servings: 1 Note: Adapted from Tim Staehling, the Hungry Cat. To make simple syrup, heat equal parts sugar and water until the sugar has dissolved. Remove from heat and cool before using. 2 to 3 ripe Fuyu persimmons 1/2 ounce simple syrup (or to taste)...

  • Recipe: The Last Mohican

    Recipe: The Last Mohican

    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...

  • Recipe: Persimmon Champagne cocktail

    Recipe: Persimmon Champagne cocktail

    Persimmon Champagne cocktail Total time: 20 minutes, plus cooling time for the syrup Servings: 1 Note: Adapted from Jason Schiffer, 320 Main. Persimmon syrup 1 ripe Fuyu persimmon, cut into ½-inch cubes 1/2 cup water Fresh grated nutmeg 1 sprig rosemary 1 cup brown sugar In a medium saucepan heated...

  • Recipe: Hot cider toddy

    Recipe: Hot cider toddy

      Hot cider toddy Total time: 10 minutes Servings: 1 Note: Adapted from Marcos Tello, 1886. For the apple juice, peel and core any type of apple and feed through a juicer. Strain and store, covered, in the refrigerator. Alternatively, unfiltered fresh apple juice can be found in the refrigerated...

  • Recipe: Sterling daiquiri

    Recipe: Sterling daiquiri

      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. Dried hibiscus flowers and canela (Mexican cinnamon sticks) are available at Latino markets. Edible silver leaf flakes are available at select...

  • Recipe: Pearfect Asian

    Recipe: Pearfect Asian

      Pearfect Asian Total time: 8 minutes Servings: 1 Note: Adapted from Lee Hefter, WP24. To make simple syrup, combine equal parts water and sugar in a saucepan and heat until the sugar dissolves. Remove from heat and cool before using. To make pear purée, peel and core a ripe pear, preferably a...

62°