Our picks of the city’s freshest cocktails are a colorful ode to botanicals—particularly butterfly pea flowers—plus so many vegetables, you may find yourself rethinking a liquid lunch.
Alice’s Echo Park cocktail gets its violet streaks from butterfly pea syrup.
1. VEGGIE TALES
Newly opened Alice, inside the 1 Hotel, boasts what The h.wood Group bar director Justin Campbell calls a “garden to glass” cocktail menu. The veggie-rich drinks pay homage to local farmers markets with surprising flavor profiles.
2. THE PAST—IN A GLASS
DTLA restaurant Simone rebranded as the name of its 25-seat bar, Duello, in May. There’s a new chef and menu, and bar director Andrew Wind has stepped in to refresh the inventive libations that reference the Arts District’s yesteryears.
3. A CUT ABOVE
BOA Steakhouse is known for its dry-aged meat, but the cocktails are right up to its high standards. Sip on the latest “it” drink: a California Vesper in a very ’grammable purple hue due to a dash of butterfly pea flower syrup.
4. MARTINI ENVY
WeHo hot spot Norah kicked off summer by adding a martini menu to its eclectic list of libations. Taste test the Snap Pea, a blend of snap pea Plymouth gin and vermouth, or the ODB, with olive-infused vermouth and olive brine.
5. SKY-HIGH REFRESHMENT
Additions to Skybar at the newly redesigned Mondrian embrace exotic fruits and florals—no simple syrups necessary. Our pick? The Purple Haze, which features butterfly pea flower syrup among citrusy notes.
Photography by: Wonho Frank Lee
