L.A. is swarming with award-winning mixologists—and they have some seriously impressive mocktail recipes to boot. Here, we round up four of the area’s top drink recipes.
PHOTO COURTESY OF OPTIMIST DRINKS
THE PINA MARGARITA
Botanica, Silverlake; Farmshop, Brentwood
2 oz. Optimist Botanicals Smokey
2 to 4 slices serrano pepper, seeds removed (or not, if you like the heat)
2 oz. pineapple juice
½ oz. lime juice
½ oz. simple syrup
STEPS
Muddle serrano in a shaker, gently crushing it. Add remaining ingredients and ice; shake until chilled. Strain into a rocks glass with fresh ice and serve immediately, garnishing with additional serrano coins for extra heat.
PHOTO BY: GARI ASKEW II
YE OLD FASHIONED
Nic’s on Beverly, West Hollywood
2 oz. Free Spirits The Spirit of Bourbon
½ oz. Jason Eisner’s cola reduction
1 dash angostura bitters Expressed orange oil
STEPS
Place The Spirit of Bourbon, cola reduction and angostura bitters in a cocktail mixing glass with ice and stir. Strain into a double rocks glass and add fresh ice. Cut a swath of orange peel and express orange oil over the top of the cocktail. Using a bamboo pick, stab an amarena or Luxardo cherry and garnish by poking through the center of a dehydrated orange wheel.
PHOTO BY: NACHO ALEGRE
GHIA MOJITO
Bar Restaurant, Silver Lake
2 oz. Ghia
1 oz. lime juice
1 oz. sparkling water
½ oz. agave simple syrup A few sprigs of fresh mint for muddling and garnish
1 Tbsp. apple cider vinegar
2 Tbsp. extra-virgin olive oil
STEPS
In a shaker glass, add mint, agave simple syrup and lime juice, then muddle all together until the mint starts changing the color of the liquid. Add Ghia and a scoop of ice. Shake well and vigorously. Pour into a highball glass. Top off with some sparkling water and garnish with fresh mint leaves. Drink endlessly.
PHOTO COURTESY OF SEEDLIP
SPICE 94
Margot, Culver City
1 ½ oz. Seedlip Spice 94 1 oz. grapefruit juice
½ oz. lime juice
½ oz. ginger syrup
Tonic water Grapefruit or dehydrated lime, for garnish
STEPS
Add all ingredients and a few pieces of crushed ice to your cocktail shaker. Shake until the ice is gone and pour all contents into a glass filled with crushed ice. Top with a tonic float and garnish.
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