Our Cocktails

Miracle Mile

2oz Double Rye
0.75oz St. Germain
0.25oz Dolin Dry Vermouth
0.25oz Dolin Rouge Vermouth
3 dash Miracle Mile Candy Cap Bitters
- https://www.facebook.com/miraclemilebitters

 

Place ingredients into mixing glass and stir.  Strain into a chilled coupe glass and garnish with a maraschino cherry.

 

Composer: Lindsay Nader- Pour Vous, Harvard & Stone (Los Angeles, CA), PDT (New York City,NY)

Coconut Grove

1.5oz Son Of Bourye
0.5oz Plantation Overproof Rum
0.5oz Monin Passionfruit Syrup
0.75oz St. Vincent coconut syrup (coc lopez is a good substitute but is sweeter)
0.75oz Lime Juice

Place all ingredients into a blender and blend. Pour into a collins glass, top with angostura bitters and nutmeg.

 

Composer: Lindsay Nader- Pour Vous, Harvard & Stone (Los Angeles, CA), PDT (New York City,NY)

L.A.P.D

0.75oz Silver Oat Whiskey
0.75oz Flor de Cana white rum
0.75oz Crème Yvette
0.5oz Black licorice candy syrup*
0.5oz Lemon Juice
0.25oz Pineapple juice
0.25oz Cane syrup

Whip with 1 kold draft cube, strain into a rocks glass, fill with crushed ice and
garnish with a lemon wheel.

 

* Black Licorice Candy Syrup*

Add 1 cup of water to a saucepan and heat over medium heat. Add 1 box of Panda all natural black licorice chews (whole foods) and let simmer until all the candies are melted down. Make sure to stir often. Remove from heat and place in a blender with another . cup of water. Blend until pourable.

 

Composer: Lindsay Nader, Pour Vous, Harvard & Stone (Los Angeles, CA), PDT (New York City,NY)

 

 

The Rose Parade

0.75oz Silver Oat Whiskey
0.5oz Encanto Pisco
0.5oz Rose Syrup *
0.5oz Orgeat
1oz Lime Juice

Place all ingredients into shaker and shake, strain into a chilled, hollowed out cucumber that’s been anchored in a rocks glass with crushed ice.

Top with a splash of Soda

Garnish with a spritz of rose water and a rose petal

 

*Rose Syrup*

Add 3 oz of Rosewater (can be bought at whole foods) to a 1:1 simple syrup made by using 2 cups water and 2 cups sugar. Add more rosewater is desired.

 

Composer: Lindsay Nader-  Pour Vous, Harvard & Stone (Los Angeles, CA), PDT (New York City,NY)

 

Thirsty in L.A.

1 oz Lemongrass infused Martini & Rossi Bianco Vermouth*
0.75oz High West Silver OMG
0.25oz Aperol
0.25oz Nonino
3 dash Peychaud’s Bitters

Place all ingredients into a mixing glass and stir. Strain into a chilled coupe glass and top with a splash of sparkling white wine.

Garnish with a lemon twist.

 

* Lemongrass Bianco Vermouth*

Take a handful of fresh lemongrass stalk, cut the tops off, using only the bottoms, slice them open and place into a 1 liter bottle of Martini & Rossi Bianco vermouth. Let sit in the fridge for 24 hours.

Composer: Lindsay Nader, Pour Vous, Harvard & Stone (Los Angeles, CA), PDT (New York City,NY)

High West Negroni

1.75oz High West Silver Oat Whiskey
0.5oz Tempus Fugit
Gran Classico Bitters
0.5oz Carpano Antica Sweet Vermouth

Assemble in a mixing glass, pack with ice, stir for 20 seconds, strain into chilled coupe and spray oil from a wide zest of orange onto surface of drink and drop in.

A really delicious savory, sweet, fruity, bitter riff on a Negroni.

Composer: Brian McMillan, Sidebar, Oakland California

The Great Silence

1.5 oz Double Rye
0.75 oz (or ¾ ) Aperol
0.25 oz Maraschino
0.5 oz fresh Lime juice
3 dashes of Absinthe

Place all ingredients into shaker filled with ice- shake for 10-15 seconds then strain into a Coupe- garnish with a Lemon Twist.

Composer: Ciaran Wiese- 47 Scott, Tuscon, AZ

Make It Rain

1 oz High West Double Rye
1 oz Pisco
0.5 oz Demerara
3 dashes of Creosote Infused Peychaud’s Bitter
Creosote infused Absinthe Rinse

Serve like a Sazerac!

Composer: Ciaran Wiese- 47 Scott, Tuscon, AZ

Brooklyn

2 oz High West Double Rye
0.25 oz Averna
0.25 Luxardo Maraschino
0.50 oz Dolin Dry Vermouth

All ingredients into shaker with cracked ice- stir to chill and dilute. Strain into glass. Serve in a coupe garnished with Luxardo cherries.

Composer: Naomi Schimek- The Spare Room, Hollywood, CA
This is the Spare Room’s version of this classic cocktail.

Risky Bramble

2 oz High West Double Rye
½ oz Blackberry Gomme Syrup
½ oz lemon juice
Hefty shake of Burlesque Bitters
Thyme Sprig

Add all ingredients in mixing glass- shake- serve over ice in a rocks glass.

Composer: Melanie Hartman, Barceluna Café, Alameda CA