Move Over Foodies: These are the Cocktails to Try at this Year's Taste LA
Cobbled and Crushed: #iceicebaby
It's that time again! The Taste LA is back with a lineup better than it's ever been! This year, this new found late Summer tradition will feature a team of incredibly talented mixologists who will be showcasing how cocktail creations are often influenced by the carefully created food menus in the city’s top restaurant destinations. We can't wait to try them all! Here's a few not to be missed during your time at The Taste LA.
Cobbled & Crushed: Dinner with a Twist
Join Tricia Carr, Chris Ojeda & Juan Sevilla on Saturday night as they tour cocktails made with crushed and cobbled ice. The distinctive pebbles which were made popular by the infamous Mint Julep have added a nice refreshing and diluting element to the most innovative of summertime recipes. We can’t wait to try a variety of these gems, made live by our talented hosts.
The French 89: Ryan Wainwright - Terrine LA
Jenn Harris captures the moment at Terrine
LA Times Deputy Food Editor Jenn Harris recently took over The Taste's Instagram account and headed to Terrine to try a few food and drink pairings on site. As Terrine's menu evolves, Wainwright (@vision_in_motion) is tasked to create equally compelling pairings for @krismorningstar's always delicious menu.
The French 89 is an unique take on a French 75, which historically featured a bubbly top for added softness. This take features Suze, passion fruit and it is then topped with champagne. Perfect for a hot summer day!
The Diamond Mojito: Tobin Shea - Redbird
"Nose to tail" bartending is definitely a thing and Tobin Shea of Downtown LA's own Redbird wants to tell us all about it. How can what's often be considered refuse in other kitchens be used to enhance the flavors in the cocktails we create? Using this unique concept, Tobin will be creating a variety of classics such as the Gimlet, the Daiquiri and we cannot wait to try his signature Diamond Mojito.
The Leona Sangria: Nyesha Arrington - Leona
pic. credit Joey Rubin - Leona
On Sunday night, Chef de Cuisine Nyesha Arrington will be pairing her Leona Sangria made with rosé wine, stone fruit, pink peppercorn, and hibiscus with her incredible Snapper Ceviche. Nyesha's creations are living proof a cocktail doesn't always have to pack a punch, only sometimes. This is a perfect closing to a hot Summer and an amazing Festival!
