Happy Hour - The Griffith, LA's Official Cocktail

It may be mid-November, but you wouldn't be able to tell here in sunny (permanently, permanently sunny...) Los Angeles.

While other places in the country embrace warm sweaters, fireplaces and mulled drinks, it is still the tail end of patio season here in sunny LA. This has its benefits in the form of an extended season for my favorite parts of Summer - things I imagine people have in mind when thinking of Los Angeles this time of year: not needing to bring more than a light cardigan when going outside, having friends over to enjoying so bright and sunny Sundays and spending time at gastropubs with dog-friendly patios.

One thing you may not know, though, is that we have official LA cocktail that is reminiscent of all of this - the Griffith.

Willow the dog gives it 4 barks!

Named after the famous Griffith Park and submitted by Angeleno Josh Lurie, the Griffith is a bright citrus drink made with lemons and cucumber, accented with simple syrup. What is the main liquor ingredient, you ask? This cocktail is made specifically with organic botanical-infused vodka and Grand Poppy liqueur straight from Greenbar, a distillery thriving within the city of Los Angeles. Oh yes, you can't get more LA than that.



I first learned of Greenbar Distillery at a craft soda mixology event where my friends at Los Angeles Ale Works were pouring their sodas. The spirits for said cocktails were all provided by Greenbar and, let me tell you, they were extremely well received. The folks were friendly and walked us through their lineup, which felt pretty much like the embodiment of Southern California -  hand crafted, organic spirits and a selection of craft liqueurs. My favorite, easily, was the Grand Poppy liqueur - this aperitif is like a more mellow Aperol (which you know I love) made from California poppies (our official state flower), California herbs and local citrus.



Flash forward some time, and I am seeing more and more of the Greenbar bottles appearing in friends' home bars and stocked and showcased in Whole Foods (just when you think it can't get any more yuppie LA!). I started buying some different bottles and it really is amazing what a difference these spirits make. The rum and vodkas in particular just taste 'fresher' than the big brand equivalents, in a bottled water versus tap water way.



While deep into trying out new cocktails for this blog (what I go through for you loyal readers...). I knew I wanted to support this local distillery. I reached out to see if they had a favorite cocktail they would like me to write about specifically, and this is how I learned about the Griffith. This cocktail is designed around ingredients that are locally grown in Los Angeles, from the lemons to the spirits themselves. I gave the drink recipe a whirl and, one sip in, was smitten.



Enthused about sharing this drink, the fine folks of Greenbar were even kind of enough to give me some bonus bottles to help me share with friends (class act!). Yup, pretty much the coolest ever.

So let's cut to the drink.

7 Reasons Why I Love the Griffith

1. It looks great served in any glass. Coupe, mason jar, you can have it all. It is like Pinterest in a glass.

2. I like to garnish this drink with some fresh cucumber, which gives it a very 'spa water' vibe. Except so much better because it can give you a lovely buzz.

3. It can be served up for a nighttime treat, or over crushed ice for a daytime beverage. I have made this on many football Sundays (today included), and it is a perfect day drinking cocktail.

4. You can prep the elements ahead and transport. In the past, I have made the simple syrup at home, juiced some lemons and sliced some cucumbers, packing them up in salad dressing tupperware. Bring this with the spirits, borrow a shaker and a muddler and bam, cocktail. Easy peasy. If you were so inclined to flex your mixology muscles on a picnic, this is the drink for you.



5. It adheres the pound cake school of measurements. As someone who can never remember proportions, this is a breeze - 3 cucumber slices and an ounce of the rest.

6. While great for patios, the Griffith is not just a Summer drink. The Grand Poppy liqueur embodies a lot of what I love about Autumnal / Winter drinks - a floral, sweet taste that quietly accents a drink earthy side. The vodka, infused with botanicals, gives it an herbaceous element and balances out the citrus by contributing a savory undertone. Oh yes.

7.  It smells freaking amazing.

There is one drawback... on about three separate occasions I got so excited to make (and, er, consume) the Griffith, I forgot to take step-by-step photos. Oops. The good news is I got to cozy up one night, cue up the BBC miniseries North & South on Netflix and take a leisurely series of cocktail photos. Come join me.

Start by cutting 3 slices of cucumber. Look at that moisture by the cut - the definition of fresh.

Put them in the bottom of a cocktail shaker.

Muddle...

...until you get a nice pulp.

Grab a lemon.

Juice an ounce. This will take about one small lemon.

Add the lemon juice to the cucumbers in your shaker, along with one ounce of simple syrup.

Add your Greenbar TRU garden vodka and Grand Poppy liqueur.

Add ice to the shaker. Shake shake shake.

Pour into a coupe glass and serve up. (Or, for a more casual vibe, pour into a mason jar over crushed ice).

Garnish with a slice of cucumber. Voila!

You have a tasty cocktail that embodies everything awesome about LA.

Griffith

1 oz Greenbar Tru garden vodka
1 oz Greenbar Grand Poppy liqueur
1 oz fresh squeezed lemon juice
1 oz simple syrup
3 slices fresh cucumber

Tip: Make your simple syrup about 10 minutes before preparing your cocktail, to allow for cooling time.

In your cocktail shaker, drop 3 slices of fresh cucumber. Muddle. Add lemon juice and simple syrup, then the two spirits. Shack with ice, and strain into glass. Garnish with cucumber slice.

Happy Hour: Aperol Spritz (A Love Song to Aperitifs)

Aperitifs are a beautiful thing. I first discovered Campari in my early twenties, lured by events the Campari Group would host at art galleries. At these evenings, there would be a bartender crafting cocktails starring Campari's line of tart, bitter liqueur cocktails. My friends and I would enjoy trying out all the permutations - the Negroni, the Americano and, my favorite at the time, La Stella Grande. Sure, it was great to feel cultured at galleries but, if we are being honest, we were nurturing a fetish for the cocktails.

At home, my roommates' and my favorite drink became Campari mixed with orange juice, champagne and a touch of sugar to take the bitter edge off. Eventually, our tastes skewed away from the heavy, sweet drink and, unfairly, we set aperitifs to the side.

So what is an aperitif, exactly? Specifically, it is an alcoholic drink meant to be consumed before a meal as a sort of 'liquid appetizer.' Many different types of drinks roll up under this category but, for this example, I will be focusing on my favorites - Campari and Aperol.

If you do not know what to expect from either of these liqueurs when you take your first sip, you very well may want to spit it out. The flavors are essentially a tart equivalent of a spicy habanero chili or sugary sweet Pixy Stick - that is to say, the pinnacle of its flavor profile.

Where Campari is very strong, herbal-tasting and higher in alcohol content, Aperol (part of the Campari Group family), comes in sweeter, lower in alcohol content and milder in general. It is a great "intro to aperitifs," as it were. Both are amazing additions to cocktails and, after you inevitably fall in love with the taste, delicious to sip on their own.

There are a host of other differences more experienced palettes can discern (certainly those with better palettes than mine). These differences are brilliantly explained by the folks at Post Prohibition.

Outside of the taste, one of the most noticeable characteristics of these liqueurs is the brilliant colors they possess. Aperol has a bright, blood orange red color that adds a shock of boldness to any drink.

You may wonder, if they are so smoothly added to cocktail recipes, why did I shun them for being so sweet? Short answer - I used to add them to already-sweet cocktails and cocktail mixers that brought out that character. Recently, I have been revisiting this love in the much more mellow Negroni or the Boulevardier (bourbon, Campari, sweet vermouth and an orange twist). Then, on one warm Summer day, my friend Christie introduced me to the Aperol Spritz.

Having just come back from her honeymoon in Italy, she was sipping a beverage that had the characteristic red coloring of this family. The Aperol Spritz, she told me, is the go-to sipping drink of Italy. Made with Aperol and chilled prosecco, this drink is refreshing on a warm day and a slow sipper. The Aperol adds a layer of flavor that makes you want to truly savor your cocktail. When served in a champagne flute or a coupe glass, with its red coloring shining through, it is undeniably romantic.

Speaking of romantic, a quick note on Campari Group marketing and branding - this is a case where advertising undeniably works on me (albeit I was already a fan). The classic, painted ads for such brands as Campari and Aperol were turned into wall hangings favorited by female twentysomethings worldwide.

1921 Campari Ad - Capiello

1920 Campari Ad - Dudovich

1988 Aperol Ad - Mattotti

In recent years, the advertising remains brilliant and colorful, focusing on sexy photography that captures the bold colors and nature of the drink. I am a fangirl all around.

2015 Campari Calendar Featuring Eva Green - Behind-the-scenes

Back to the drink! The Aperol Spritz is SO simple that you can very easily whip up a batch to serve at a party. Picture a tray set out with champagne flutes filled with the pre-measured amount of Aperol. Guests can grab a glass and top themselves off with sparkling wine and soda water (or heck, even just sparkling wine if you want to keep it very simple). Easy elegance!

So let's learn how we make this...

Grab your Aperol and prosecco (or other sparkling wine).

You can buy Aperol at Bevmo, or other big box liquor stores.

As mentioned, the classic Aperol Spritz uses prosecco. I only had Cava around - so Cava it shall be!

Add 2 parts Aperol to your glass, then top with 3 parts prosecco or sparkling wine. Top with 1 part soda water.

Oh yes, friends. It is that easy.

If you are an aperitif newbie, leave a comment about your first experience!

APEROL SPRITZ

from Aperol.com

3 parts prosecco (although you could use any sparkling wine - I used Cava)
2 parts Aperol
1 part soda water (sparkling water is the same thing)

Mix in the glass you are serving. Viola!

Happy Hour: Pie-Shine Mule

Moonshine. When I think of that word, I picture haggard old men in long underwear drinking it out of a jug marked "XXX" in between stints on a washboard. Now, however, moonshine is a downright acceptable form of liquor (albeit a potent one), happily used for blending in other drinks. Packing a dangerous punch, my husband and I like to use it to sweeten other cocktails (typically with its cousin, bourbon).

Enter: a cocktail combination of champions. It started with our beloved Moscow Mule, star cocktail of our wedding and a weekend favorite. This drink is comprised of vodka, ginger beer and lime juice. Looking to mix it up (literally), we decided to swap out the vodka for bourbon.

Then comes the real magic - adding just a little apple pie moonshine.

Specifically, apple pie-flavored Midnight Moon moonshine.

This addition gives the drink a sweet edge, without over-sweetening the entire cocktail. The ginger beer also adds a sweeter dynamic, but with a spicy undertone. Combined with the autumnal cinnamon and apple flavors, this zesty drink is a refreshing as a Summer cocktail with allusions of the impending Fall.

Making for a crowd? This drink is best made fresh, so set up a DIY station on a cutting board with limes, a paring knife for cutting them, an ice bucket with crushed ice, chilled bottles of ginger beer (refresh as necessary), a jigger for measuring and, naturally, the hooch.

A quick note on the copper mugs: you don't technically "need" them... but my goodness, aren't they just the cutest!? When you put ice in them, they get nice and frosty on the outside and keep the drink extra cold. They also add an exciting air of revelry to a cocktail. "Fancy glasses!," your friends will exclaim, "This IS an night to remember!" Or, you know, probably. In my head, anyway.

...enough of that - let's learn how to make one!

Gather your ingredients. Not pictured: bourbon. It was lurking off camera, making mischief.

Fill your glass with crushed ice. If your fridge does not produce, you can knock an ice-filled freezer bag with a rolling pin, or pulse several times in a blender.

Pour 2 ounces bourbon over ice, and add moonshine. I used about half an ounce.

Squeeze a lime wedge into the concoction and fill the rest of the mug with ginger beer.

Garnish with another lime and drink!

Pie-Shine Mule

2 oz bourbon

1/2 oz apple pie moonshine

1/4 lime, juiced

4 oz ginger beer

Copper mug

Fill a copper mug with ice (preferably crushed). This will get the class nice and frosty on the outside. Pour bourbon, moonshine, lime juice and ginger beer over the ice and stir. Garnish with lime wedge. Enjoy!

Happy Hour: Mustang Sally

My brother-in-law, John, has a way with cocktails. In searching for a fresh drink last Summer, he threw together this baby. After intending to try it out for at least a year, my husband and I finally got to try it out from the creator himself on a recent trip back to New York. Sure enough, this drink lives up to its reputation.

There are several ingredients in this drink that I find, even independent of each other, add a little extra ‘something’ to whatever cocktail they are in.  

• Mint – fresh mint is so flavorful that mojitos and mint juleps don’t call for all that much else. When is the last time you could resist one of those?

• Cucumber – a hip cocktail trend several years ago, I still love me a cucumber drink. It makes a libation so much more refreshing, with an innuendo of spa-style cucumber water.

• Grapefruit Juice – My good friend Cassie introduced me to the Greyhound cocktail, one of my favorite well drinks. All it calls for is vodka, grapefruit juice and ice. Not only is the grapefruit juice tart and bold, but it also can mask cheap vodka in a pinch (if, let’s say, you are getting free drinks at the fabulous Gold Nugget in Las Vegas, and want to avoid the rubbing alcohol taste of Vodka-brand vodka).

Combine them all, and you have a sure-to-please cocktail for those who love plucky flavors. Why not try it tonight?

Thinly cut 4-5 slices of cucumber.

Cut a lime in half.

Add cucumber and 4-5 mint leaves into a glass. Add the juice of your lime, sweetener of choice and muddle fervently.

Get your tequila ready. Tactfully ignore that you are almost done with a Costco-sized bottle.

Top the cucumber mixture with ice and pour tequila over the entire concoction.

Add grapefruit juice and stir vigorously. Add several small mint leaves for garnish.

And there you have it! Tart, refreshing and the perfect Summer drink.

Mustang Sally

by John Nuber

4-5 thin slices of cucumber

4-5 mint leaves, torn

½ lime, juiced

Honey / sugar /agave nectar to taste (use your favorite sweetener)

2 oz tequila

4 oz grapefruit juice

Ice

Muddle the cucumber, mint leaves, lime juice and sweetener together in a glass. To quote John, “Dear God man, MUDDLE.” Get it nice and integrated. Add ice to the glass, then pour in tequila and juice. Stir it up heartily for about 30 seconds and enjoy!

TIP: If you don’t have a muddler, just use the blunt end of a spoon. I’ve even muddled a drink with a drumstick – anything long and blunt shall do.

TIP 2.0: This is easy to make in a pitcher – just multiply the above by however many servings you are after, nix the addition of ice, and stir for some time longer. If the pitcher is sitting for some time, stir again before serving. Feel free to add minimal ice to the pitcher to chill it, but pour over fresh ice while serving so it does not get watered down.

Happy Hour: Old Vermont Cocktail

I didn't used to like Bobby Flay. Something about him came off as brash and arrogant, and none of his food looked too appealing. Sure, he went to Ireland to film a special, and that was pretty cool, but I was staunchly anti-Flay.

Then something happened to crack my aversion. A magical something, in the form of his White Peach Sangria. I freehanded a version of this for a housewarming party some time back and, well, let's just say it packed a wallop. This recipe is extremely delicious, and worth the extra effort into preparing the peach puree.

But it wasn't the recipe that got me to warm up to him.

It was the spectacular video of Mr. Flay preparing this sangria in which he is undeniably sloshed. I implore you, watch this video and bask in the final shots of him sloshing the sangria everywhere and freehanding fistfuls of fruit into a glass. He opens the video by slogging back drags directly from the bottle, for crying out loud. And that is AMAZING.

A sneak peek of the action.

Some years have passed since then, and I have discovered his new show "Brunch at Bobby's." True, the opening sequence is utterly bizarre, with a disembodied hand throwing an egg at Bobby (prompting slight callbacks to the backlash he got during the January Jones scandal). Outside of that, this show is super solid. You will marvel at the many variations of a frittata, and interesting-yet-manageable takes on brunch dishes that will look so mouth-watering you will actually get up early on a weekend to make them.

And if menu items like Lemon Ricotta Fritters with Fresh Berry Jam or Chorizo-Potato Hash Browns with Black Beans and Salsa Verde don't get your motor running (impossible!), he also makes a brunch cocktail (or on occasion, mocktail) in each episode. They always look gorgeous and citrus-y/sweet/fruity enough to be deemed a 'brunch' cocktail. So, last night, when Ryan and I were preparing to eat Smitten Kitchen's insanely satisfying Spinach and Cheese Strata for dinner, technically a brunch dish, we thought it would be fun to make one of Bobby Flay's brunch cocktails to pair with it.

Good gravy, this cocktail is good. I mean really good. Like, wanting to put a brunch on the books ASAP to share this drink with friends good.

The brunch-y cast of characters.

It has fresh orange and lemon juice, as well as maple syrup, bitters and gin. I'm not nuts about gin and have an aversion to overly sweet cocktails, but this is perfectly balanced. If you worry about your cocktail being cloyingly sweet, rest assured that the syrup is only an accent. Also, note that it is important to use freshly-squeezed orange juice, as it makes the cocktail taste crisp and refreshing while avoiding the added sugar in the store-bought variety.

Freshly-squeezed and Dutch angle-d. 

Old Vermont Cocktail

from Brunch at Bobby's on the Cooking Channel

1 1/2 ounces gin

1/2 ounce grade B pure maple syrup (Note: Or any syrup, really. We used grade A, which is actually lower on the syrup hierarchy.)

1/4 ounce freshly squeezed lemon juice

1/4 ounce freshly squeezed orange juice

2 dashes bitters, such as Angostura (Note: We used Peychaud)

Ice

Orange rind

So let's take a journey through this cocktail together - who's thirsty??

Come and get it!