It’s wintertime in Los Angeles, which means the temperatures have flirted with the lower-40s the past few nights, and during the day, residents have had to suffer the indignity of wearing a light coat over their t-shirts. In other words, we’re just barely surviving. Luckily, we have establishments such as Eveleigh on Sunset Boulevard to ease the sting of Jack Frost nipping at our noses, thanks to an array of new winter cocktails carefully crafted for the season.
After the jump, check out some pics from a media-comped event at Eveleigh to preview the restaurant’s latest creations…
Earlier this week, I brought you tales of classic mojitos. Now I come to you with a variation on the theme. Introducing the jalapeño green tea mojito, a cocktail invented by my friend Sly and me and patterned after the wonderful green tea mojito, which was also featured on this here blog (with me in a Vanilla Ice costume, no less).
After the jump, check out this very special Quaff — special because my parents were present for the entire experience…
A week ago, I attended a lovely Memorial Day BBQ at my friend’s house, and when I asked if I could bring anything, the hostess suggested that I bring some hard alcohol for summer cocktails. This immediately got my brain working: I knew I had mint in my fridge… and mint makes me think of mojitos… and mojitos makes me think of rum… and rum makes me think of pirates… and pirates makes me think of the Caribbean… and the Caribbean–
Wait. I’ve taken this word association too far. Let’s go back to mojitos. Clearly, this would be a perfect barbecue option, and besides, I didn’t really have much experience making classic mojitos. Sure, I’ve made the green tea variation dozens of times (including a variation on that variation to be published on this blog in the next few days), but I’ve rarely made claaaasssic mojitos.
WELL, after a quick trip to Ralphs supermarket (where a handle of Bacardi was marked down from $27 to $13!!), I trotted over to my friend’s house to assemble some pitchers of the much loved Cuban cocktail. My usual trusty photographer Sly was off in the Rocky Mountains somewhere, pedaling a pennyfarthing from one cowboy town to another, and so I had to rely on the photographic skills of our friend Havarti. I’m proud to say she did a fine job, especially given the backlighting and the limitations of my iPhone camera.
A horrendous thing has happened in Los Angeles: my dear friend Sly and I have ceased making cocktails. Terrible, I know. To be fair, it really isn’t my fault. Every time I invite Sly over to make a beverage, she always denies me coldly — often with some excuse such as “I’m sorry, I just ate three pistachios” or “I’m sorry, but I’m currently perusing a pamphlet about Rodin” or “I’m sorry, but I may have just boarded a flight to Durban.”
Luckily, as the fates would have it, Sly decided to grace me with her presence this past weekend, and with her was Aletheia, who sharp-minded blog readers may remember from the verrrrry first Quaff post, known affectionately then as Fresh Cocktail Hour. Anyway, the two lovely ladies showed up at my apartment with sacks of produce from the farmer’s market, all meant to be juiced, muddled, and transformed into cocktails. Clearly, we had work to do.
The running line about Los Angeles is that it’s a city with no seasons. I think this is false for a variety of reasons, but for those of you who still feel adamant about this point, might I direct you to Drago Centro, which has been doing a bang-up job this year is heralding each quarter with a new batch of seasonal cocktails. I was lucky enough to partake in tastings of the Spring and Summer options, and recently, I was invited back to a media-comped meal at Drago where mixologist Jaymee Mandeville provided us with yet another new slate of drinks to celebrate fall.
After the jump, take a look at pics of the cocktails and a few of the nibbles.
A few months ago, I raved about the totally awesome spring cocktails at Drago Centro, the esteemed Italian eatery in Downtown Los Angeles. Well, the seasons have changed, and so have the libations. Gone are mixologist Jaymee Mandeville’s fanciful uses of dill and honeycomb and kumquat. In their place are a new slate of drinks, many of which feature my most mortal enemy: BERRIES.
Avid readers of this blog know that I have some strange, woeful distaste for berries that makes me generally gag upon first taste, not to mention whiff. But given that being a food blogger is very serious business, I felt it was my God-given duty to bravely put aside my own apprehensions and dive headfirst into the fruity minefield that is the Drago Centro summer cocktail menu. Never has a media-comped meal been so fraught with anxiety.
Did I survive? Well, obviously yes. I’m here writing, aren’t I? But the trauma, the agony — was I able to rise above? Pictures of this most important journey after the jump…
The revival of Downtown Los Angeles continues, particularly as it pertains to great bars and mixology. Making a mark of its own is Drago Centro, which unveiled its Spring cocktail menu a few weeks ago with a media-comped tasting session at its bar. When I received the invite for this event, my eyes nearly fell out of my head. Don’t worry though — all ocular function has been retained. Still, the cocktail menu that came with the email was a sight to behold. I wanted to try each and every one of the twelve or so libations on the menu — a first for me.
Crafted by perhaps my new favorite bartender of all time Jaymee Mandeville, I can assure you these beverages rock. Let’s take a looksie, shall we?
There are many things I can’t do. There are far more that I can’t. The above video ranks in the latter category. Watch as a bartender manages to pour an handful of drinks all at once, much to the amazement of his blue-haired crowd. Very cool stuff (except for the annoying bell that sounds during the entire feat).]
Last week, my dearest friend Meeshie visited me here in Los Angeles, and she absolutely insisted that we make a cocktail (I was not very hard to persuade). I handed her my favorite cocktail book, Organic, Shaken and Stirred by Paul Abercrombie and told her to pick out a recipe. After some casual browsing, Meeshie decided on our beverage of the evening: the Ginger Cilantro Mule.
A variation on the classic Moscow Mule, the GCM (as I like to call it) is all about the refreshing play of ginger and lime, but unlike any other “mule,” I’ve tried, this one features not vodka, not gin, but rather TEQUILA. Color me intrigued…
Liquor.com recently posed an intriguing question that I’m sure many of us have pondered at one point or another: why must a cocktail cost $13? (heck, come to LA and prepare yourself for the $16 libation) Drinks aren’t always cheap, but the above video (shot at mixology mecca Bourbon & Branch) reveals what those extra dollars go towards — assuming it’s a good bar…