As Creative Bar Director for Soho House, Chris Ojeda oversees everything from the cocktails to the ice and the glasses at the members-only Houses around the world. Here in Los Angeles, even if you’re not among those with access to the exclusive West Hollywood club, you can still enjoy Ojeda’s creations at Cecconi’s, located on the former site of the legendary Morton’s. Cecconi’s recently hosted a tasting of Ojeda’s spring cocktails in anticipation of their April 16th debut. Following are the new cocktails, with Ojeda’s notes.
Cecconi’s Negroni: Bombay London Dry Gin, Campari, and house sweet vermouth (blended and rebottled mix of Martini Rossi and Carpano Antica). “This classic cocktail is prepared in a unique method where we throw the drink from tin to tin. By using this method it gives the drink a little aeration that would give to shaking a drink like the Daiquiri. The juniper and other citrus botanicals of the gin shine through and the bitters in the Campari make this cocktail refreshing. Served in our cut crystal rocks glasses over ice and garnished with an orange slice.”
Aperol Punch: Aperol is the dominant spirit mixed with gin, lemon, house made rose petal tea syrup, chamomile bitters and topped with prosecco. Served in a Collins glass with a grapefruit peel, this “light, refreshing, sparkling cocktail is in the fashion of an Aperol Spritz.”
50/50: Bombay London Dry Gin and Martini Bianco vermouth stirred and served in a cocktail glass with a lemon twist. “A classic cocktail that mixes equal parts gin and vermouth. In this case we decided to use bianco vermouth which is great for its sweetness and light vanilla flavor. Vermouth is a beverage that has been long forgotten and is something so delicious that it can be consumed on its own. For this we think this cocktail fits great in our setting of food, wine, and cocktails.”
Ojeda also presented a few House Tonics, cocktails from Soho House that are available at Cecconi’s.
Piña Colada: “Our style of cocktails are really built on classic philosophies and bartender technique. This cocktail is a prime example of a drink we would feature as most or any other cocktail bars aren’t really featuring a Piña Colada due to its background and customer perception. We’ve taken this drink and made it our own, first blending our own coconut cream to our liking and mixing fresh pineapple juice, muddling a few pineapple cubes and adding a generous pour of Zaya rum. The drink is shaken (not blended) and served over our crushed ice in a brandy snifter and garnished with a pineapple leaf. I believe it’s the perfect summer cocktail and a way for people to fall back in love with an old favorite. It’s a really fresh pineapple cocktail with fresh coconut and the aged rum gives the drink flavors of vanilla, toffee, and coffee notes.”
Eastern Standard: Grey Goose vodka, fresh lime, muddled cucumber and mint, shaken and served up. “Born out of Prohibition and re-imagined for the new golden age of cocktails.”
Picante de la Casa: Cazadores Tequila with muddled red fresno chilies and cilantro, balanced with fresh lime and agave nectar, shaken hard and served over rocks. “The internationally popular Margarita with a nod to Tommy’s tequila bar, infused with heat and spice.”
8764 Melrose Avenue
West Hollywood, CA 90069