Autumn Sour

Last night, Rivera mixologist Julian Cox debuted several of his new cocktails from an impressive fall menu that spans some 20 drinks, including signature creations, classics, and a few salutes to his fellow bartenders. The rest of the fall menu debuts tonight at 10pm.

By the time I arrived for the late night specials, Ron Dollete (Lush Angeles) had nearly finished his Chartreuse Swizzle (Green Chartreuse, fresh pineapple, Velvet Falernum, lime, swizzled). I started with an Autumn Sour: D’Anjou pear-infused rye whiskey, Lairds Applejack, canela syrup and egg white, topped with Angostura bitters. From flavor to texture it’s a wonderfully balanced cocktail, the epitome of “dangerously good.”

Ron went with a Scofflaw for his next round, a classic cocktail made with rye, dry vermouth, fall spiced grenadine and lemon. Our fellow bar patron was enjoying his Oaxacan Rose, a gorgeous cocktail made with mezcal, Amontillado Sherry, rose water, fall grenadine and lavender bitters. I wonder if we can change the name and add it to a certain list of mezcal cocktails

Phil Collins

Next for Ron was the Phil Collins: Cynar, Oro Blanco grapefruit, agave nectar, aromatics and seltzer. In addition to being an excellent tall drink, it’s a cocktail order most likely to cause random singing at the bar. No thanks to Ron for getting “Sussudio” stuck in my head.

The Tipperary Cocktail: like buttah.

We were then joined by Dylan Ho (Eat Drink & Be Merry), who had sampled from the new menu earlier with his wife Jeni Afuso (Oishii Eats). For this round, Dylan went with his favorite: the Tipperary Cocktail, made with Irish whiskey, Carpano Antica, Green Chartreuse, and lemon essence. As Dylan put it, the Tipperary “tastes like butter.”

Other cocktails that debuted last night:

  • Scobeyville (Chad Solomon and Christy Pope) – Lairds Applejack, Dolin Blanc Vermouth, Maraschino liqueur, Campari
  • Dem Apples – bourbon, fresh pressed apple juice, Clear Creek Pear Eau de Vie, Allspice Dram, cinnamon tincture
  • Vodka Gimlet – choice of lime or berry

Debuting Friday night: the East India.

My final cocktail of the night was a sneak preview from the full menu that debuts on Friday, the East India: Appleton 12-Year, East India Sherry, Ramazzotti and mole bitters. Stirred and served up with no garnish, it’s a deceptively simple cocktail that offers a surprising depth of flavor in each sip.

Rivera Fall Cocktail Menu Launch Part 2
Friday, October 8, 2010
10pm to close
$9 cocktails:

  • 3 Monks Buck – Armagnac, Yellow Chartreuse, Benedictine, lemon, Pear Eau de Vie, ginger syrup, topped with soda
  • That’ll Do Fig – mezcal, lemon, honey, Crème de Cassis, muddled fig, topped with soda
  • 19th Century – Buffalo Trace Bourbon, lemon juice, Crème de Cacao, Carpano Antica
  • Siesta – tequila, lime, simple syrup, grapefruit, Campari
  • Vote 4 Pedro – rye, Pedro Ximénez Sherry, Aperol, dash Dandelion Bitters
  • Baby Daisy (Erick Castro) – London dry gin, Appleton 12-Year, lemon, grenadine, simple syrup, splash of champagne
  • Smoke of Scotland (Vincenzo Marianella) – Laphroaig Cask, St. Germain, Dry Vermouth, dash peach bitters
  • East India – Appleton 12-Year, East India Sherry, Ramazotti, dash of mole bitters
  • Pride of Oaxaca – mezcal, cognac, lemon, honey, Crème de Pêche, topped with champagne
  • Maple Leaf – añejo tequila, maple syrup, Carpano Antica, Amontillado Sherry, dash Angostura bitters, dash mole bitters
  • Bees Kiss – aged rum, cream, simple syrup
  • Uva Mendes – Pisco or Cachaça, lemon, lime, simple syrup, Crème Yvette, bitters and egg white

NOTE: the entire fall cocktail menu will be available tonight, but only the new cocktails listed above will be priced at $9.

Rivera
1050 S. Flower St, #102
Los Angeles, CA 90015
(213) 749-1460
www.riverarestaurant.com

Share