Saucing Up the Season

Holiday meals are all about sticking to tradition, but that doesn’t mean your cocktails have to be commonplace. With a nod toward Los Angeles’ unique Latin American heritage, Paul Sanguinetti, beverage director at restaurant operation company the Patina Group, has crafted some festive cocktails that’ll spice up your gatherings.

“I think, naturally, being in L.A., we have a big Latino influence. The flavors are all around us,” he said. “There are so many tequilas and mescals around. And I go to Mexico quite a bit, so I really enjoy using those flavors.”

The first is a boozy riff on horchata, a traditional Mexican rice milk drink. Instead of spiking it with just tequila, he’s added rum and sherry, the latter of which has become the darling of bartenders as of late. “The horchata drink is cold but still warming,” Sanguinetti said. “The horchata is almost like a Mexican version of eggnog in terms of its flavor profiles.”

Second is a cocktail inspired by a classic Mexican coffee. Called the Oaxacan Holiday, its secret is a toasty cacao-nib-infused rum.

To infuse your booze, add 1/2 cup cacao nibs to a 750 milliliter bottle of dark rum, and set aside to soak for two days. Strain through a chinoise or cheesecloth, and you’ll have a rich rum with the flavor of tannic cacao.

“The idea for the Oaxacan Holiday came from a chestnut mole dish from Ray’s and Stark Bar,” Sanguinetti said.

One is served chilled, and another warm, but they’re both sure to keep you and your guests happy throughout the holiday evening. Both are available now at Patina Restaurant, 141 South Grand Ave. in downtown L.A.

Holiday Horchata

1 oz. Dos Armadillos Tequila Reposado

.5 oz. Atlantico Reserva rum

.25 oz. amontillado sherry

3-4 oz. horchata

1 egg white

ground toasted almonds (to garnish)

grated cinnamon (to garnish)

3-4 drops Angostura bitters

(to garnish)

In a Boston shaker, shake ingredients for about 10 seconds before adding ice, in order to froth the egg white. Add ice and shake again until chilled. Strain into a sour glass or cocktail coupe and garnish with ground toasted almonds, freshly grated cinnamon and bitters.

Oaxacan Holiday

1.5 oz. cacao-nib-infused dark rum

2-3 dashes Miracle Mile

Chocolate Chili Bitters

.5 oz. Marie Brizard
Creme de Cacao White

3-4 oz. fresh hot coffee
(Mexican-grown works well.)

Fresh whipped cream

Grated nutmeg

Build the drink in a hot glass coffee mug by adding the ingredients in the order given (except for cream and nutmeg). Make sure coffee is very hot.

Top with whipped cream and nutmeg.

—Krista Simmons, Brand Publishing Writer