Cocktails. From DTLA to the Westside and about every ‘hood in between, L.A. is just teeming with the perfect summer libation.
That leaves room for day drinking, brunch on the patio, happy hours, pre-dinner drinks, intimate late night rooftop dates, hanging with friends at your favorite spot or even mixing a bunch at home. F. Scott and Zelda would be proud.
P.S. We’re including a trio of recipes from Baltaire and Westbound to kick off the scorching weekend in style.
For starters, over in Brentwood, Baltaire‘s summer cocktail list includes the Summer Splash, lavender-infused vodka with smoked honey syrup and lemon juice; The Silk Road — a tart yet sweet mix of gin, grapefruit juice, ginger, St. Germain, lime, grapefruit bitters and champagne; and the desert-inspired Amigo — Reposado tequila, Amara Rossa and orange bitters, all perfect to sip on the expansive terrace while taking in those beautiful SoCal summer evenings.
Downtown Arts District:
Westbound’s Bar Manager Akos Orosz has launched a seasonal cocktail menu that includes playful riffs on classics like the Christopher Oaxacan, a stirred mezcal-based martini with St. Germain and Cocchi Americano; the Devil May Care, a spicy Mojito take with rum, lime juice, mint, soda –and unexpected Thai chili and coconut syrup. If you want to go all-out-Tiki, imbibe in the shared platform Cocktail Carry-on Planter’s Punch — pineapple rum, grenadine, orange, lime, pineapple, angostura bitters — all neatly packed in a suitcase punch bowl.
OK, kids, how much fun does that sound?
I know, I know. I promised you some recipes to mix poolside… Each drink serves one.
Baltaire’s Summer Splash
2 1/2 oz lavender-infused vodka
3/4 o. Cherrywood smoked honey
3/4 oz lemon juice
Combine all ingredients into a shaker filled halfway with ice. Shake and strain into a martini glass. Garnish with a fresh lavender sprig.
Devil May Care/ Westbound’s Bar Manager Akos Orosz
1 1//2 oz light rum
3/4 oz. fresh lime juice
3/4 oz coconut syrup
1-2 slices red Thai chili
10 mint leaves
Splash soda water
Muddle together fresh lime juice, mint leaves, slices of red Thai chili, and coconut syrup in a highball. Add rum; stir; top with soda water. Garnish with chili and lime wheel mint sprig.
Cocktail Carry-On/Westbound’s Bar Manager Akos Orosz
2 oz aged dark rum
3/4 oz lime juice
1/2 oz grenadine
3-4 dashes of angostura
1 1/2 oz orange juice
1 1/2 oz pineapple juice
Combine all ingredients in a shaker; shake hard. pour into a glass. Garnish with a sprig of Tiki-inspired garnish of your choice.