The barkeeps at Oldfield’s Liquor Room, Bigfoot West in Culver City and Thirsty Crow in Silverlake embrace spring by infusing herbs, aromatic spices and housemade ginger beer into their new drink programs.
OLDFIELD’S LIQUOR ROOM: The Mescal Tulip & The French Lieutenant.
Popular for their shrub punches and finely-tuned cocktails, Oldfield’s new menu embraces herbs and vegetables by incorporating the ingredients into housemade bitters and syrups, perfectly light and fresh for spring. The Mescal Tulip mixes Del Maguey Vida, jalapeno honey, fresh grapefruit, lime, muddled cucumbers, mint leaves, and housemade ginger beer. The French Lieutenant combines Hardy VS, Dubonnet, lemon, in-house 5 spice syrup, creole bitters, and lemon/cardamom bitters.
BIGFOOT WEST: The Bourberry & The Penicillin.
Just steps down the road from Oldfield’s Liquor Room, Bigfoot West is putting their own spin on spring with a focus on whiskey. Known for their whiskey-based libations, Bigfoot West is debuting amazing cocktails which infuse seasonal items with bourbon. The Bourberry combines Buffalo Trace Bourbon, fresh lime juice, simple syrup, muddled strawberries and mint leaves, topped with homemade ginger beer. The Penicillin takes Famous Grouse Whiskey, fresh pressed lemon, and fresh ginger-infused honey with a spritz of Laphroaig Scotch atop. “Both cocktails are great for those who want to begin a love of whiskey,” comments bartender Vanessa K.
THIRSTY CROW: Basil Blossom & Fleur D’Ange.
Known for their dynamic bar happenings like Absinthe Minded Tuesdays and Whiskey Wednesdays, the Thirsty Crow bartenders have created in-house infusions, homemade shrubs, sherbets, jams, and purees utilizing fresh seasonal ingredients for a brand new menu. New cocktails include The Basil Blossom: Square One Basil Vodka, St. Germaine Elderflower, fresh pineapple juice, lime juice, and cucumber with a cherry drizzle and Fleur D’Ange featuring Martin Miller’s Gin, Carpano Antica, St. Germain, and Fee Brothers grapefruit bitters.