Discover Fun New Cocktails at City Tavern (Culver City)

City Tavern is probably mostly popular for their craft beer selections, especially on the westside, and the fact that they have beer taps on some of the tables. The last time I went to City Tavern in Culver City I had focused on the beers and food, although the one cocktail I had was promising. Now, under the direction of Jeremy Back, City Tavern is coming out with some exciting cocktails.

Jeremy Back has not only played around with the cocktails, but beers as well. Instead of a slice of orange with your Hefeweizen, they now serve it with an orange popsicle!

Take turns drinking the beer and eating the popsicle, dip the popsicle into your beer. Whichever way you choose, you'll agree that this is so much better than an orange slice!

Jeremy Back

There will also be one barrel aged cocktail on draft, which will change periodically.
The one on the menu when I visited was the Missouri Mule (aged 6 weeks): pure Kentucky whiskey, Applejack brandy, Campari, lemon juice, yuzu bitters ($15). We also tried the new barrel aged cocktail, which at the time had only been aged for two days. The new cocktail was made with Ruby Port, limoncello, lemon and lime.

I'm a big port fan so I look forward to tasting the fully aged version of the port cocktail. Hopefully I haven't missed it!

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Fun with Americana Nostalgia at Towne (Downtown LA)

It isn't often I walk into a new restaurant with no expectation and come out wowed. That happened recently to me at the new Towne in downtown LA. I didn't know much about it coming into the media tasting other than that they make their own twinkies, but left pretty impressed. Towne is a large elegant restaurant in the WaterMarke Tower in the South Park district of downtown LA. The bar to the left and the pastry case near the entrance is Bottega Louie-esque, without the high ceilings and the loudness (at least so far).

The warm pretzel bread, complimentary for the table, served with mustard butter made a great first impression.

We started with some appetizers including the Kanpachi Tacos, avocado, hijiki, aji amarillo, creme fraiche ($12)

While you can't see if at first glance, the crispy shells were filled with chunks of fresh kanpachi.

The head barman here is Jason Bran, who has designed a cocktail menu ranging from little twists of some classics to some fun, completely out-there cocktails. More on that later, as we first started on the tamer side with Eastern Mule: Russian Standard Vodka, lime, house 5-spice ginger beer ($13).

The hint of the spices were subtle but unmistakable.

Another nice refreshing classic: Genesis Collins with Beefeater 24 gin, grapefruit, honey, soda, "invisible touch" ($13) - not sure what the invisible touch was..

Chicken Liver Popcorn, yogurt, zatar ($11)

If you like chicken liver and pates, you would certainly love these deep fried goodness (one of the other bloggers at the table just could not stop eating them)!
On the other hand, if you don't like the taste of liver, avoid this. Just because they're deep fried doesn't mean they've lost that liver taste!

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New Summer Cocktails at 1886 Bar: Paleta, Fruity Tranquilizers, and Xocolate

It seems like the cocktail menu at 1886 Bar gets better and better each season. The new summer list is fun, with plenty of fruit to showcase the summer, and refreshing for the hot Pasadena weather.

I tried almost all of the cocktails listed at a recent media tasting, and here are my favorites:

Strawberry Paleta (Garrett McKechnie): liquid nitrogen, fresh California strawberries, cream and "a healthy dose of rum"

A boozy paleta (Mexican ice cream pop)? I mean, what can be more perfect for the summer? Cold, creamy and fruity. Oh, and that does of rum? "Healthy" indeed. I know you're going to want more than one paleta, but just be careful. Now, if only this was available during breakfast or lunch *hint* *hint*

PS. I love how the 1886 menu lists which staff member is responsible for creating which drink. Way to give props to the ones who deserve them!

Tranquilizer (Garrett McKechnie): overproof rum, Batavia arrack, coconut, and pineapple

Think pina colada, but stronger and more complex.

La Brigada (Lacey Murillo): mezcal, homemade agave liqueur, fresh pineapple, lime, served over crushed ice and frozen coconut water, with a garnish of spicy chicharron

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