On Thursday, December 9th, La Descarga is debuting its Winter Cocktail Menu, an extensive list of 21 drinks from Steve Livigni and Pablo Moix. The Winter Menu is evenly divided between Classics and House Cocktails, including a whiskey barrel-aged version of its excellent Tapping the Admiral that should be ready just in time for the launch. Early arrival suggested, because I might finish the whole batch myself.

La Descarga
1159 N. Western Ave.
Los Angeles, CA 90029
(323) 466-1324
www.ladescargala.com

LA DESCARGA CLASSIC COCKTAILS

MOJITO

• BACARDI SUPERIOR
• LIME JUICE
• SUPER FINE SUGAR
• SODA WATER
• MINT LEAVES

DAQUIRI

• BACARDI 8 YEAR
• FRESH LIME JUICE
• SUPER FINE SUGAR

HEMINGWAY DAQUIRI

• BACARDI 1909
• LUXARDO MARASCHINO
• GRAPEFRUIT JUICE
• LIME JUICE

MARY PICKFORD

• STARR RUM
• PINEAPPLE JUICE
• LUXARDO MARASCHINO
• GRENADINE

CORA MIDDLETON

• APPLETON RESERVE RUM
• RASPBERRY SYRUP
• LEMON JUICE
• SUPER FINE SUGAR
• EGG WHITE
• LEMON ZEST AND ANGOSTURA BITTERS

SLOE GIN FIZZ

• PLYMOUTH GIN
• PLYMOUTH SLOE GIN
• LEMON JUICE
• CHINESE 5 SPICE SIMPLE SYRUP
• EGG WHITE
• FRESH CINNAMON

TWELVE MILE LIMIT

• EL DORADO 3 YEAR
• HENNESSEY VSOP
• OLD OVERHOLT RYE
• GRENADINE
• LEMON JUICE

CUBA LIBRE

• ZAYA RUM
• LIME JUICE
• MEXICAN COKE

DARK & STORMY

• GOSLINGS BLACK SEAL
• LIME JUICE
• REGATTA GINGER BEER

IMPERIAL PRINCE OF WALES

• HENNESSEY VSOP COGNAC
• BENEDICTINE
• CASSIA RUM BITTERS
• SUPER FINE SUGAR
• SIESTA SPARKLING WINE

LA DESCARGA HOUSE COCKTAILS

LA PASSOA

• RON MATUSALEM PLATINO
• PASSOA LIQUEUR
• LIME JUICE
• ORANGE JUICE
• VELVET FALERNUM
• ORGEAT SYRUP
• LEMON HART 151

DAQUIRI NO. 7

• FLOR DE CANA 7 YEAR
• ORANGE JUICE
• LIME JUICE
• SUPER FINE SUGAR

THE LAST STARR

• STARR RUM
• LIME
• GREEN CHARTREUSE
• MARASCHINO LIQUEUR

THE CASTILIAN

• BACARDI ANEJO
• PEYCHAUD BITTERS
• SUGAR CUBE
• AGUARDIENTE RINSE

THE JAM SESSION

• RHUM J.M. BLANC 80 PROOF
• LEMON JUICE
• HONEY SYRUP

THE GOLDEN TRIANGLE

• BATTAVIA ARRACK
• AVERNA AMARO
• GRAN CLASSICO
• ANGOSTURA ORANGE BITTERS

TEQUILA BANANA

• HERRADURA BLANCO
• BRIOTTET BANANA LIQUEUR
• GRAPEFRUIT JUICE
• MAPLE SYRUP

TAPPING THE ADMIRAL (BARREL AGED)

• ZAYA RUM
• CHERRY HEERING
• CARPANO ANTICA
• ANGOSTURA BITTERS

L.A. LUPE

• LEBLON CACHACA
• LIME JUICE
• ST.VINCENTS COCONUT GOODNESS
• VELVET FALERNUM
• TONIC

OTONO SWIZZLE

• HAUTE VODKA
• LEMON JUICE
• MAPLE SYRUP
• CAVA
• CUCUMBER

HAVANA MOBSTER

• RITTENHOUSE RYE
• LEMON JUICE
• ORANGE JUICE
• GRENADINE

Wines by the glass or beer are half price, while the following signature 18A cocktails are $6 each:

• Vodka Daisy – vodka, lemon, house-made curaçao
• Mojito – rum, lime, simple syrup, mint
• Rye Smash – rye, lemon wedges, honey, mint

The Hourglass Menu also features dishes available exclusively at the bar, including: fried oysters with sauce gribiche ($9), pulled pork sliders with pickled shallots and arugula ($8), and Poutine made with pomme frites, topped with Vermont white cheddar curds, sausage gravy and sunny side egg ($8).

You can view the Hourglass Menu here. Just make sure you’re at Comme Ça before time runs out!

Hourglass Menu at Comme Ça
Nightly from 5-7pm
8479 Melrose Ave.
West Hollywood, CA 90069
(323) 782-1104
www.commecarestaurant.com

Participating restaurants feature one or more paired food-and-beverage items on their menus. These pairings may be alcoholic or non-alcoholic, and may involve a one-of-a-kind dish, the chef’s signature specialty, or a prix fixe menu. In addition to food and wine pairings, pairings with spirits, specialty cocktails, beers and other beverages will be available.

Look for the Perfect Pairings fork and bottle logo or ask your server for the special menus. For each pairing ordered, a portion of the proceeds will go to Meals on Wheels.

Photo: Nobu

To give you a sense of the diverse Perfect Pairings, following are two menus from Nobu and Vertical Wine Bistro.

Nobu will offer guests 6 pairings to choose from, available in each of the restaurant’s rooms:

• In the Bar & Lounge, Lamb Anticucho is paired with a Mia Margarita.
• The Sushi Bar features a ceviche-like Whitefish Tiradito for two, plus a pair of Matsuhisa Vodka Martinis; and a food+food pairing of Kumamoto Oysters with choice of Toro, Salmon or Yellowtail Tartar and caviar.
• From the Hot Kitchen, Wagyu Beef pairings in Dango (sweet dumplings), Taco, or Gyoza (Japanese potstickers); and a “surf and turf” Lobster & Beef Tenderloin pairing with Garlic Shiso Butter Shabu Shabu.
• For dessert, Nobu pairs Red Velvet Cake with Chocolate Ginger Sake; and a Pistachio Soufflée with Vanilla Mochi.

Pasadena’s Vertical Wine Bistro will feature three pairings, selected by Executive Chef Doug Weston:

• Ground Short Rib Burger with Onion, Lettuce, Tomato, Thousand Island Dressing, and Vacherin Mont d’Or Cheese; paired with Brauerei Heller-Trum Smokebeer (Germany).
• Housemade Pappardelle with Pork Ragoût and Wild Mushrooms, paired with the 2007 Yann Chave “Classique” Crozes-Hermitage Syrah.
• “Not’ Cho Supreme” made with Pork Ragoût, Epoisses, Diced Tomato, and a Poached Egg, paired with an Old Fashioned Cocktail.

Speaking of cocktails, when guests order Perfect Pairings cocktails made with Patrón Tequila, Ultimat Vodka or Pyrat XO Rum (Margaritas, Martinis and Mojitos come to mind, natch), the Patrón Spirits Company will make an additional donation to St. Vincent Meals on Wheels.

Participating restaurants include:

• A.O.C.
• The Bazaar by José Andrés
• Bistro LQ
• The Blvd at Beverly Wilshire
• Campanile
• Cecconi’s
• Chaya (Brasserie, Downtown, Venice)
• Comme Ça
• FIG at the Fairmont Miramar
• Foundry on Melrose
• Gordon Ramsay at the London
• Grace
• The Hungry Cat
• Jar
• Joe’s Restaurant
• Katsuya (Brentwood, Glendale, Hollywood, LA Live)
• Lucques
• Mélisse
• Nobu (West Hollywood)
• Pizzeria Ortica (Costa Mesa)
• RH at Andaz
• Sona
• Vertical Wine Bistro
• XIV by Michael Mina

For more information and a complete list of participating restaurants, visit www.perfectpairings.org

You can also follow Perfect Pairings on Twitter and become a fan on Facebook.

About St. Vincent Meals on Wheels
St. Vincent Meals on Wheels is the largest privately funded Meals on Wheels program in the country, delivering nutritious meals to more than 2,600 clients a day. Since 1977, SVMOW has delivered life-saving meals and warm greetings to homebound and hungry seniors and disabled or seriously ill adults across Los Angeles — from Skid Row to West Hollywood and the Hollywood Hills to South L.A. The organization also helps clients who are unable to live alone by referring them to medical care and social services. St. Vincent Meals on Wheels serves anyone in need regardless of age, race, illness, disability, religion or ability to pay.

“My mojito in La Bodeguita, My daiquiri in El Floridita.” ~ Ernest Hemingway

Hemingway’s handwritten tribute to his favorite cocktails can be found at La Bodeguita del Medio, one of his regular haunts in Havana. Papa would no doubt feel right at home at La Descarga, the East Hollywood bar that opened last Tuesday to great acclaim. La Descarga is a collaboration between brothers Mark and Johnnie Houston, Steve Livigni (former GM at the Doheny), and Pablo Moix (Bacardi portfolio mixologist, previously at STK). Having missed the opening night bash, I was eager to visit the rum-centric bar for myself. Thankfully, fellow Drunken Army officer Caroline on Crack was way ahead of me and invited me to meet her at La Descarga last Friday.

I arrived early for Caroline’s reservation time, but rather than make me wait, the friendly doorman promptly waved me in. Once inside, I was greeted by the lovely hostess, who showed me to the entrance of the bar proper. I crossed the threshold and suddenly I was in the Old Havana of pre-Castro Cuba. Gazing down on the main room, it’s instantly apparent that La Descarga is a looker: a handmade, double-height bar dominates one wall, while wrought iron railings, antique sconces, and imported Cuban tile add to the authentic, immersive experience. Touches of beautiful decay give the space an aged look of bygone glory, from the dilapidated ceiling to faded wall paint.

Tapping the Admiral

I sat down at the bar and ordered a Tapping the Admiral ($13): Zaya rum, Carpano Antica, Cherry Heering and bitters. My cocktail was mixed by Deborah Stoll (Squid Ink), who told me the Admiral was her favorite on the menu. It’s easy to see why: the vanilla and coffee notes of the Zaya (distilled from molasses and aged 12 years), the sweet vermouth and black cherries, and a hint of smoke at the finish were a potent combination. It was a delicious cocktail and a promising start to a great evening.

Although the specialty cocktail menu only has rum-based drinks, plans call for non-rum cocktails to be featured as well. You can also choose from a list of 70 rums, or a smaller selection of whiskies and other spirits if rum doesn’t do it for you. Rum flights will be available shortly, but for now you can sip your spirits neat in the cigar lounge, a more intimate space located down a hallway from the main room.

By this time, Caroline and her boyfriend had arrived. Caroline suggested we grab a few seats opposite the bar, which turned out to be an excellent idea as the bar quickly filled up. For her first cocktail, Caroline ordered the Honey Swizzle ($12), featuring the anise-flavored Aguardiente Cristal. The anise was present, but it didn’t dominate; the cocktail was a nice balance between sweet and citrus.

Pappa's Daquiri

Next up for me was Pappa’s Daquiri ($10), made with Bacardi Carta Blanca, Maraschino Liqueur and grapefruit. The flavor profile was surprising: initially strong with citrus and tartness, which then segued into an unexpected smokiness. Very enjoyable and a nice way to follow the Tapping the Admiral. Caroline’s second drink was the signature La Descarga Daquiri ($9), made with Diplomatico Anejo Rum, lime and sugar. Smooth and dangerously drinkable. Like the El Floridita daiquiris Hemingway wrote about in Islands in the Stream, our second round cocktails ”had no taste of alcohol and felt, as you drank them, the way downhill glacier skiing feels running through powder snow.”

On separate occasions, Steve and Pablo sat with us to share the thought processes that went into the cocktail menu and interior design, the happy circumstances that brought the team together, and their ambitious plans for the future. We’re very interested to find out what they’re going to do with an adjacent 2,000 sq.ft. space, which nearly doubles the bar’s overall capacity.

Steve especially wanted to set the matter straight on a couple of points about La Descarga:

• Reservations – are not required, but encouraged. Walk-ins are welcome, but if they’re at capacity they don’t want to keep guests waiting outside on Western. Don’t be flaky, though; if you break a couple of reservations without letting them know, your number goes on the blackball list. Just plan ahead, friends.
• Dress code – though not explicitly stated, it’s the usual no shorts, flip-flops, or baseball caps policy found at upscale establishments. In fact, they’re encouraging guests to really dress up. On Friday we saw a few couples who did just that; hopefully more will follow as word gets out.

Pablo mentioned an upcoming creation called the Next Level: a cocktail made from a hollowed-out ice ball, resting on a bed of crushed ice, with straws for imbibing. If you think that sounds amazing, check out an image of the Next Level in this slideshow from LA Times Magazine. Pablo also told us that, besides the rum flights, punch bowls will be on the menu soon.

Beginning at 10pm, and hourly throughout the night, a brief show takes over the venue. As the percussion set the rhythm, a dancer and sax player performed a sensual duet. The dancer made her way to the floor, interacting with seducing guests before returning to the mezzanine. According to Steve, the show gets more risqué as the night progresses. By the time the band returned for its second set, couples were dancing to the piped-in music, raising the energy and noise to higher and higher levels.

A dip will do ya at La Descarga.

My final cocktail of the night was the Tropical Holiday ($12), made with Rhum JM Blanc, Velvet Falernum, lime, sugar, soda and bitters. Unfortunately, this was the only sour (or should I say bitter?) note of the night. We couldn’t figure out where the mix went wrong, only that something about it was funky. (And don’t get me wrong, I like the funk; I may be the only blogger in town that likes The Tar Pit’s Trident.) Two palates I trust, Food GPS and e*star LA, raved about the Tropical Holiday in their reviews, so I know I’ll give it another go next time.

Missing from that night’s cocktail menu was the Bad Spaniard, which the LA Times calls “a guilty pleasure made with Cruzan Blackstrap Rum, Amaro Averna, sweetened condensed milk, one whole egg yolk and cinnamon.” It should be available this week, as good a reason as any to pay a return visit.

As we left La Descarga and stepped into a light rain, my thoughts returned to Hemingway’s note; what would he jot down if he were in 21st century Los Angeles? I have a feeling it would be something like this: “My mojito and my daiquiri in La Descarga.”

La Descarga
1159 N. Western Ave.
Los Angeles, CA 90029
(323) 466-1324
www.ladescargala.com

8pm-2am
Tuesday-Saturday
Reservations encouraged.

Be sure to check out Caroline on Crack’s recap of the night at La Descarga (with video!).

More reviews and impressions of La Descarga:

• Food GPS
• e*star LA
• LA Times

Extra Credit
For more on Hemingway in Cuba, you can read “The Old Man and the Daiquiri” by Wayne Curtis (author of And a Bottle of Rum: A History of the New World in Ten Cocktails) and the Havana chapter of Michael Palin’s Hemingway Adventure.

Lavender Mojito (Bacardi rum, fresh lime juice, lavender, mint, soda) – “This was a nice twist on a classic summer cocktail. The lavender all but removed the traditional mojito’s tartness and gave the drink a smooth flavor. The mint, lime and lavender combined with just enough soda to give it a nice carbonated fizz; a dangerous drink that’s easy to knock back in a heartbeat or two.”

Blackberry Collins (Vodka or Plymouth Gin, muddled blackberries, fresh lemon juice, soda water) – “I’m a sucker for a bit of fruit in my drinks and this seemed a refreshing twist on a classic so I gave it a shot. I was disappointed when the bartender poured the entire drink from a pitcher; no mixing at all. I asked him about this and he explained that the Blackberry Collins was their most popular drink, so they keep plenty on hand during the busy hours. The punch-style prep didn’t take anything away from the drink’s flavor. It’s very fruit-forward and overshadowed any bitterness you’d normally expect from the gin or vodka in a Collins.”

When I arrived I was surprised at the busy and lively scene, compared to the quiet lunch I experienced previously. “Lively” is putting it mildly; the cacophony puts the noise at Comme Ça to shame. I was also glad to see a well thought out, reasonably priced cocktail menu. I found Scot at the crowded bar and, picking from the Classics section, started with a Whiskey Sour (bourbon, fresh lemon juice, “a touch of sweetness”). The vigorous shake assured its frothiness and made for a perfect, refreshing beginning to my session. Scot reloaded with another Signature cocktail:

Basil Elderflower Daiquiri (Bacardi rum, elderflower liqueur, fresh lime juice, white cranberry juice, fresh basil, served up) – “This cocktail has a lot of flavors mixing through it; cranberry and lime dominate while there’s just a kick of basil. I really missed the elderflower, though. I think it could have used a touch more Elderflower to cut the tartness of the cranberry and lime. I preferred this least of the three drinks I had at the bar.”

A perfectly crafted Manhattan.

At this point we were finally seated. I went with another Classic, a Manhattan made with rye whiskey, sweet vermouth, and bitters. It was excellent, perfectly balanced and one of the best I’ve had in some time. On our server’s suggestion, Scot ordered another Signature:

Cherry Vodka Sour (cherry vodka, cranberry juice, homemade grenadine, fresh lemon juice) – “I’ve never returned a drink before, but there was no possible way to drink what amounted to a liquefied Jolly Rancher. The hostess and waitress were very accommodating and switched this out for a new drink with absolutely no fuss.”

Scot ordered the Short Rib Grilled Cheese (onion marmalade, bel paese cheese, all sorts of awesome) and the Truffled Potato Skins (didn’t taste the truffle, but still really good). Since he was doing most of the dining, I gave him my Telegraph White Ale, and he gave me his replacement cocktail, the very tasty Rum Salernum. Sadly neither of us could recall the ingredients, perhaps foreshadowing the shenanigans to follow at Roger Room…

8oz. Burger Bar
7661 Melrose Ave
Los Angeles, CA 90046
(323) 852-0008
www.8ozburgerbar.com

It’s not every day one gets to spend a couple of hours enjoying the perks of a AAA Five Diamond, Mobil Five Star hotel. This summer, that day happens to be Thursday, at the acclaimed Peninsula Beverly Hills. From May 7 through Labor Day, the renowned luxury hotel hosts a weekly Happy Hour from 5-7pm in its newly renovated Roof Garden. During Happy Hour, drinks (cocktails, wines by the glass, beer) are half price, and valet parking is complimentary. Yes, thanks to the Peninsula, the words “discount,” “free,” and “Beverly Hills” can all be used in the same sentence.

You’ll realize that this is another level of Happy Hour from the moment you step out of the elevator and onto the patio. $4 million still goes a long way, and the high end touches, from the JANUS et Cie furniture to the heated limestone floor, all enhance the experience. The Roof Garden is laid out with quiet conversation in mind; on one end is an intimate fire pit area, on the other a mini-walled garden. There’s also a pool, but that’s discreetly screened off and limited to hotel guests. And of course, there are panoramic views of Century City to the west and downtown to the east. Now, before this turns into a Condé Nast Traveler article, on to the cocktails…

L: Pomegranate Mojito | R: Speckled Jalapeño Margarita

First up was the Speckled Jalapeño Margarita, made with Patron Reposado Tequila, fresh citrus juices and Grand Marnier. A jalapeño garnish added a touch of whimsy to the presentation. While I love all things spicy, it’s not to everyone’s liking and in cocktails can detract from their enjoyment. Here, the muddled jalapeño pepper added just enough of a spicy kick to get my attention without being overpowering. The citrus flavors were nicely balanced, slightly tart but mellowed by the smoothness of the cognac. All in all, it’s a nice twist to a familiar drink, and a cocktail well-suited to its surroundings. From the appetizers list, the Mini Halibut Tacos should pair nicely with the margarita.

Not to be outdone was the Pomegranate Mojito, another riff on a classic cocktail. Bacardi rum, pomegranate juice, lime juice, and mint leaves were combined, strained into a glass, and topped with citrus foam. The foam added texture, the pomegranate provided striking color and subtle flavor, and the lime and mint hinted at the original mojito. From taste to presentation, it’s a perfect melding of cocktail and setting and sure to be a favorite throughout the summer. I’d probably select the Citrus-Marinated Kampachi to go with this refreshing cocktail.

Other signature drinks include the Mugatu (Veev Açaí Liqueur, crushed strawberries, limes and mint with a splash of club soda) and the White Peach & Pear Martini (Grey Goose Pear Vodka, white peach pureé and fresh basil). The bar program was created in-house at the Peninsula, and is unique to the Beverly Hills property. The high quality and seasonality of the ingredients also means that not all of the menu items will always be available. Not that I’ll need encouragement, but it’s reason enough for repeat visits to explore the Roof Garden’s latest offerings.

Summer Cocktail Hour
5pm-7pm
Thursdays, May 7 to Labor Day

The Peninsula Beverly Hills
9882 Santa Monica Blvd.
Beverly Hills, CA 90212
(310) 551-2888
www.peninsula.com