So mixologist Julian Cox at Rivera in downtown L.A. has revealed his list of new summer cocktails, including some classic favorites like a mint julep and sloe gin fizz, as well as yummy-sounding concoctions.
Don’t worry, old faves like the Blood Sugar Sex Magic, Strawberry Fields and Barbacoa will still be on the menu as well. And my fave, Donaji now uses a new mezcal so it has a brand-new taste.
Here are the highlights of the summer cocktail menu:
- 19th Century: Bourbon, lemon, crème de cacao, Antica Carpano
- Bensonhurst: Rye, Antica Carpano, Cynar, maraschino
- King’s Fizz: Rum, orange bitters, froth
- La Bamba: Dark rum, fresh peach, orange
- Love Stoned: Rye, bing cherry, lemon, orgeat syrup, plum berry tincture
- Maverick and Goose: Gin, lemon, Lillet, gooseberries
- Peruvian Daisy: Pisco, Curacao, Apricot eau de vie, fresh pineapple juice
- Queen’s Park Swizzle: Rum, mint, Angostura, Peychaud Bitters
- Rum Swizzle: Rum, lime, Curacao, Angostura, velvet falernum
Rivera Restaurant
1050 S Flower Street
Los Angeles, California 90015 (map)
(213) 749-1460
They have a great list going there :)
I loved the sabertooth also (ok so it’s caipirinha+blueberries, but it was so tasty).
And I obviously drank too much last Friday since I can’t remember the 4th drink I had.
I know! I’m bummed that I missed out on the $5 cocktails on Friday. But I was in SF so I’m not TOO sad about it. :) Four drinks? Damn, girl!
oh, I partook w Fiona and others in the $5 drink madness too… 3 cocktails, then a trio of their infused tequilas (also $5!) and then K-town for chicken and beer! Eep!
NICE!!! Thanks for the list.
Since one of my names in collidge was Goose, I think I have to try that Maverick & Goose drink (never mind that it sounds good!) and the peach one, wow… nice.
Thanks! Hope your birthday weekend was great. I almost crashed the peeps’ above’s party. ;) But, as you know, the South Bay is SO far… gotta do it, though!
I just dined at Rivera on Saturday and was able to try both the mint julep and the sloe gin fizz. The fizz was particularly tasty, and it was nice to see the classics intertwined with all of Cox’s modern creations.