Last night Lukus and I decided to stop by the new John Rivera Sedlar restaurant, Playa, for a drink. While the food (described as “urban Latin cuisine”) is supposed to be great- we were there for the libations. The bar is impressive, full of small batch spirits and house made infusions. Before we got there I was not planning on drinking (I was saving my calories for dessert!), but the cocktail list designed by master mixologist Julian Cox, quickly changed my mind. We were lucky to have our friend Mr. Reggie Watkins make our cocktails and share some secrets. And YOU are lucky, because I am spilling them here! Go ahead, invite over some friends and show off your mixology skills! And if you are in LA stop by Playa and let the professionals make them for you!!!
- 1 ¼ oz Tequila
- ¾ oz lemon juice
- ¼ oz Bitter Honey (try your local specialty food store or order online)
- 3/4oz Barolo Chinato (this is an Italian after dinner digestif)
These ingredients are combined and shaken, then strained into a glass.
A Oaxacan The Clouds
- 2 oz Mezcal (known for its smoky falvor)
- 3/4 oz lemon juice
- ¾ oz agave nectar
- -roasted tomatoes
- -crispy sage
- -Piment D’Espelette (a ground red pepper)
The beverage ingredients are combined, shaken and then strained over ice. Then the tomato are skewered, sprinkled with the sage, salt & Piment D’Espelette and served over top.