[BETTER KNOW A BARTENDER] Best of 2017

 

Los Feliz is home to some of Los Angeles’s best bars and restaurants and every month the Ledger sits down with local bartenders to discuss their career and favorite drinks. Here are a few of our favorite cocktail recipes from 2017 along with quotes from the bartenders about their drinks of choice.

 

The Last Word

(Courtesy Mark Ferraro of The Dresden)

 

“It’s refreshing for any setting: winter, you get that added kick of booze, and crisp for a summertime drink as well.”

 

¾ oz. Gin

¾ oz. Lime Juice

¾ oz. Maraschino Liqueur

¾ oz. Green Chartreuse

 

Shake with ice and strain into a cocktail glass. Garnish with a Luxardo cherry.

 

Ward 8

(Courtesy Thomas Sigsby of Mohawk Bend)

 

“It’s balanced; it’s spirit forward without that being the only flavor. I will happily drink a Martini or Manhattan all day, but I like something that takes you on a little ride.”

 

1 ½ oz Bourbon

1 oz Orange Juice

½ oz Lemon Juice

½ oz Grenadine

½ Ginger Liqueur

1 dash Orange Bitters

 

Shake with ice and strain into a cocktail glass. Garnish with an orange twist.

 

Lucky Lawless

(Courtesy Robert Hunter of La Poubelle)

 

“For Saint Patrick’s Day, I made this cocktail called Lucky Lawless, which is one of my family’s names. The muddled cucumber makes it really refreshing.”

 

2 oz. Irish Whiskey

¾ oz. Simple Syrup

¾ oz. Lemon Juice

½ oz. St. Germain Elderflower Liqueur

 

Muddle cucumbers in a rocks glass. Then, pour all liquids into a cocktail shaker and shake with ice. Add ice into the rocks glass and pour. Garnish with a cucumber slice.

 

Cosmopolitan

(Courtesy Jess Rasul of Akbar)

 

“You don’t want to use too much cranberry juice, because you want it to be pink, not red.”

 

1 ¼ oz Absolut Raspberry

¾ oz Triple Sec

¼ oz Rose’s Lime Juice

1 splash Cranberry Juice

 

Shake with ice and strain into a cocktail glass.

 

Sazerac

(Courtesy Wes Armstrong of Edendale)

 

“A Sazerac is nice, clean and has a bite, but you can still taste everything that’s going on.”

1 ½ oz Rye Whiskey

1 sugar cube

3 dashes Peychaud’s Bitters

Absinthe

Rinse the inside of a chilled rocks glass with absinthe, thoroughly coating the interior and then discard the absinthe. Add the sugar cube, ice, bitters and whiskey and then stir. Garnish with a lemon twist.

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