… other than burgers, pizza, Croque Madames, frisée-lardon salade and ramen, 10 more ways Los Angeles restaurants are topping it all off with an egg — for The Huffington Post.
(Source: lienta)
Local L.A. bartenders putting a fresh spin on the traditionally Southern drink.
With only four base ingredients—bourbon, sugar, mint and ice—it’s easy to enhance a cocktail like the julep. Fresh berries and lemon juice add a fruity, seasonal twist to Westside Tavern’s blackberry version. At Copa D’Oro, Vincenzo Marianella makes a refreshing cucumber julep with Martin Miller’s Gin replacing the bourbon, plus St-Germain elderflower liqueur, fresh mint, cucumber and lemon bitters.
For a real local twist, the Rick’s Julep at West Hollywood’s new Boa Steakhouse is made with LA Mill’s Moroccan mint tea. “I didn’t want to use more sugar, flavored syrups or heavy liqueurs,” says bar manager Josh Renfree. “And the green tea has antioxidants.” It tastes healthier, like a slightly sweet tea with a touch of bourbon, instead of the other way around.
Westside Tavern on jaz: eat & drink - http://jazfood.tumblr.com/post/160887016/westside-tavern
