Heavily inspired by our menu and driven by the best season of all— meet are our five new cocktails made to conjure up cozy Fall feelings when the LA leaves manage to stay green and the sun continues to shine.
Here's Mamma’s Apple Rye. Made with Old Overholt, Laird’s Applejack Brandy, cinnamon, lemon, Whisky Barrel Aged Bitters and soda. No better way to describe it than an effervescent explosion of all things fall.
A-PEEL-ing Tequila Tiger is a sophisticated monkey’s dream. Made from banana infused anejo tequila, house-made banana shrub, banana Chai gomme, lime and Velvet Falernum—a sweet syrup used in Caribbean and tropical drinks that has flavors of almond, ginger, cloves, vanilla and allspice. It’s earthy and balanced with a hint of winter spice.
Farmer in the Bell is smoky, spicy and herbaceous. Made of red bell pepper, lime, Del Maguey Vida Mescal, Rosemary and Serrano tincture.
Here's the Hot for Chicha. Effervescent, fruity and refreshing in three words. Centered on our house made chicha morada, a syrup made from purple corn, apples, cinnamon, pineapple skin, cloves and fresh lime. Coupled with Prosseco, Encanto Grand and Noble Pisco, a vibrant, pure grape spirit.
Pasion Brava is our version of a fall tiki drink. Made with maracuya (passion fruit), pineapple, cinnamon, Tiki bitters, Appleton’s 12, a hand-selected blend of rare, aged golden rums, and Cana Brava, a clean and fresh 3-year-aged and filtered light rum with hints of oak, honey, coconut and molasses.
We’re saving some seats at the bar, come have a drink!