Trying to alleviate the stress of the Christmas season? Bartenders garner attention all around Los Angeles by concocting a variety of enticing cocktails that will make shopping much simpler. We’re raising our glasses to these festive libations, whether it’s a Sonoma Fig Vieux Carre, a Mexican Chocolate Raspberry Martini, or a Fireside Chat.
Damien Bernicky, Riviera31’s Head Mixologist at Sofitel Los Angeles in Beverly Hills, serves a festive cocktail menu including:
Campfire: Amaro Nonino, Bulleit Bourbon, Root Beer Syrup, Topped with Marshmallow Foam & Toasted.
PSL: Pumpkin Spice Syrup, Kahlua, Absolut Vanilla Vodka.
Apple Jack: Apple Brandy, Apple Cinnamon Syrup, Lime, Zacapa and Topped with carbonated water
A Perfect Pear: Chai Pear Syrup, Lime Juice, El Sativo Tequila
Piccalilli, located in downtown Culver City, creates spirit -forward, pre-prohibition cocktails and amusing signature drinks in its aesthetically avant-garde bar and eating terrace. Among the holiday drinks are:
The Big (Toffee) Apple: Apple-infused Carpano Classico, Toffee caramel-washed Laird’s Bottled-in-Bond Apple brandy, Salted creole bitters
Fur Coat: Green Chartreuse, Fernet Francisco, Sweet Vermouth, Mint, Ango Bitters
Julien Calella, the Bar Director, has created a joyful cocktail menu to complement the excellent stunning menu Élephante. The new cocktails use alcohol ranging from sparkling wine to mezcal, as well as ingredients such as Matcha Tea, Sage, Cinnamon, Hibiscus, Pistachio, and Others:
Blind Rabbit: Porto Bianco, Mezcal, Lemon, Pear, Ginger, Sage, Sparkling water
Bright Eyed: Chaparral, Lime, Gin, Basil Eau De Vie, Cucumber, Pineapple
Let Go: Lemon, Mint, Hibiscus, Nosotros reposado, Cynar
Off The Grid: Aperitivo, Vodka, Matcha tea, Lemon, Honey, Mint
One Way Ticket: Brucato Woodlands, Rye whiskey, Lemon oils, Amaro Cio Ciaro
Fireside Chat: Lemon, Toki Japanese whiskey, Mulled Wine Float
Encanto in Los Feliz is preparing limited-edition Mexican Chocolate Raspberry Martini containing 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’ve been good or bad, you may enjoy the cocktail until the end of December.
Soulmate, a converted winter paradise, is a great place to have a wonderful time. Along with Chef Rudy’s seasonal cuisine, Bar Director Naomi Schimek has prepared a Spanish Eggnog Cocktail made with five-year aged Spanish brandy cream, a dry oloroso sherry, demerara sugar, egg, a touch of amaro, and a cinnamon and star anise “shooting star” garnish. This festive cocktail will be available till New Year’s Eve.
Standing Room at Death & Co will turn into its inaugural holiday pop-up, Season’s Greetings, a vintage holiday party takeover. The small, lower-level area will be decked out with holiday lighting, antique décor, and a specialty drink and food menu.
Rudolph Rickey (Curacao, Pimento Bitters, Cranberry Soda, Suntory Haku Vodka), Gingerbread House (Blackstrap Rum, Maker’s Mark Cask Strength Bourbon, Lemon, Allspice, Ginger) and Vintage Eggnog (Courvoisier VSOP, Knob Creek 100 bourbon, Over Proof Jamaican rum, Sugar Whole Egg, Cream) are among the cocktails on the menu. There’s also a section dedicated to shots like Bad Santa, Fruit Cocktail, and Salaryman. Classic basement party cuisines include caviar tots, deviled eggs, pineapple, a popcorn pan and upside-down cake.
The pop-up is open Wednesdays as well as on Thursday nights from 7 p.m. to 10 p.m., and Fridays and Saturdays from 7 p.m. to 1 a.m.
The Green Room, located inside the Castaway in Burbank, serves the Rebel Without a Clause -Peach schnapps, Empress gin, simple syrup, bitters, lemon juice, and a Santa’s berry hat garnish – as well as the Lost in the Big Apple – apple brandy, Benedictine, Pedro Ximenez, Krupnik bitters, Becherovka, and crushed streusel.
Treat Yo’ Elf, a drink made with carrot cake tea flavored Cruzam rum and topped with cinnamon butter and whipped cream is available at The Wayfarer DTLA.
And for those who prefer to celebrate at home, give a try for Pomegranate Spiked Cider:
- 1 cup POM Pomegranate Arils
- 1 red apple, thinly sliced
- 1 green apple, thinly sliced
- 1 small orange, thinly sliced
- 1 cup POM Wonderful 100% Pomegranate Juice
- ½ cup calvados, chilled
- 3 12-oz. bottles of hard cider
- 1 cup apple juice, chilled
- rosemary sprigs for garnish
Combine the juices, calvados, and hard cider in a pitcher. To blend, lightly stir everything together. Add chopped fruit and POM Pomegranate Arils. Refrigerate for up to two days before serving, or serve immediately over ice along with some of the fruit. Garnish each serving with a sprig of rosemary.