Looking to take the edge off the stress of the holiday season? Bartenders are a buzz all over L.A., whipping up a plethora of tantalizing concoctions that will make shopping that much easier. Whether it’s a Sonoma Fig Vieux Carre, a Mexican Chocolate Raspberry Martini or you’re looking for a Fireside Chat, we’re raising our glasses to these seasonal libations.
Damien Bernicky, Riviera31’s Head Mixologist at Sofitel Los Angeles at Beverly Hills, is offering a menu of festive cocktail offerings that include:
Campfire: Bulleit Bourbon, Amaro Nonino, Root Beer Syrup, topped with Marshmallow Foam & Toasted
PSL: Absolut Vanilla Vodka, Pumpkin Spice Syrup, Kahlua
Sonoma Fig Vieux Carre: Fig Infused Hennessy Cognac, Rye Whiskey, Antica, Angostura Bitters
Apple Jack: Zacapa, Lime, Apple Brandy, Apple Cinnamon Syrup, topped with Soda
A Perfect Pear: El Sativo Tequila, Lime Juice, Chai Pear Syrup
Mexican Mai Tai: Ghost Tequila Infused with Ghost Peppers, Pineapple, Orgeat, Lime, Cherry
Piccalilli in downtown Culver City is concocting spirit-forward, pre-prohibition cocktails and playful signature drinks in its visually Avant-garde bar and dining patio. Holiday cocktails include:
The Big (Toffee) Apple: Toffee caramel-washed Laird’s Bottled-in-Bond Apple brandy, Apple-infused Carpano Classico, salted creole bitters
Fur Coat: Fernet Francisco, green chartreuse, sweet vermouth, mint, Ango bitters
Bar Director Julien Calella has a festive cocktail lineup to match the great impressive menu Élephante. The new drinks include a variety of spirits ranging from sparkling wine to mezcal, and ingredients like matcha tea, sage, cinnamon, hibiscus, pistachio and more:
Blind Rabbit: Mezcal, Porto Bianco, lemon, ginger, pear, sage, sparkling water
Bright Eyed: Gin, chaparral, lime, pineapple, basil Eau De Vie, cucumber
Let Go: Nosotros reposado, lemon, hibiscus, Cynar, mint
Off The Grid: Vodka, aperitivo, lemon, honey, mint, matcha tea
One Way Ticket: Rye whiskey, Brucato Woodlands, Amaro Cio Ciaro, lemon oils
Fireside Chat: Toki Japanese whiskey, lemon, mulled wine float
Encanto in Los Feliz is mixing up a limited-time Mexican Chocolate Raspberry Martini, made with Ocho Blanco single estate tequila, Mozart Chocolate cream liqueur, Chambord raspberry liqueur, Abuelita Mexican chocolate, Creme Fresh, and a garnish of chocolate dipped raspberries. Whether you’re naughty or nice, you can enjoy the cocktail through the end of December.
For a jolly good time, head over to a transformed winter wonderland that is Soulmate. Alongside Chef Rudy’s seasonal dishes, Bar Director Naomi Schimek has created a Spanish Eggnog Cocktail crafted with five-year aged Spanish brandy cream, a dry oloroso sherry, demerara sugar, egg, a touch of amaro, and a “shooting star” garnish that is made with cinnamon and star anise. This festive cocktail is available through New Year’s eve.
Standing Room at Death & Co will transform into its first holiday pop-up, a retro holiday party takeover called Season’s Greetings. The cozy, sublevel space will be dressed with festive lighting, vintage décor, and a specialty cocktail and food menu.
Expect a cocktail menu with offerings like Rudolph Rickey (Suntory Haku vodka, curaçao, cranberry soda, pimento bitters), Gingerbread House (Maker’s Mark cask strength bourbon, blackstrap rum, lemon, ginger, allspice) and Vintage Eggnog (Knob Creek 100 bourbon, Courvoisier VSOP, overproof Jamaican rum, whole egg, cream, sugar). There’s also a section dedicated to shooters like Bad Santa (cacao butter-infused vodka, mint, vanilla), Fruit Cocktail (rotating spirits, Jell-O, whipped cream), and Salaryman (frozen shot of Suntory Whisky Toki and Echigo Koshihikari rice lager). Food selections include classic basement party favorites, like deviled eggs, caviar tots, a popcorn tin, and pineapple upside-down cake.
The pop-up runs through the month of December, Wednesday and Thursdays from 7 p.m. to 10 p.m.; Fridays and Saturdays, 7 p.m. to 1 a.m.
And for those celebrating at home, try this recipe for a Pomegranate Spiked Cider:
- 1 cup POM Wonderful 100% Pomegranate Juice
- 1 cup POM Pomegranate Arils
- 1 cup apple juice, chilled
- ½ cup calvados, chilled
- 3 12-oz. bottles hard cider
- 1 red apple, thinly sliced
- 1 green apple, thinly sliced
- 1 small orange, thinly sliced
- rosemary sprigs for garnish
In a pitcher add juices, calvados and hard cider. Lightly stir to combine. Add sliced fruit and POM Pomegranate Arils. Keep chilled for up to two days or serve immediately over ice with some of the fruit. Garnish each serving with a rosemary sprig.
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