October 8: Rivera Fall Cocktail Menu Launch Part 2

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…

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.

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

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