Wednesday:
“Miracle on Santa Fe” at Westbound
Westbound, a speakeasy-inspired craft cocktail bar in DTLA, is putting the “Santa” into the holiday pop-up bar with “Miracle on Santa Fe.” An offshoot of New York City’s original Miracle on 9th Street, Westbound is the first and only bar in Los Angeles to participate in the seasonal series. For the month-long event, the Westbound team decorates every inch of the bar with lights, garland, tinsel, ornaments, stockings, and nutcrackers, in addition to a massive Christmas tree and two-foot tall menorah. Westbound is offering fifteen cocktails, which come in custom Miracle glassware reminiscent of a 1970s holiday shindig by Cocktail Kingdom. Ten holiday libations come from the original Miracle team, led by Nico de Soto from Manhattan’s Mace, while five seasonal signature sips are from Westbound’s own bar elves. Westbound Signature Cocktails include: Czech It Twice made with Becherovka Herbal Liquour, cream of coconut, orange juice, pineapple, and angostura; Cotton Headed Niny Muggins made with Elyx Vodka, fino sherry, vanilla, falernum, and lemon juice; Chailent Night made with Monkey Shoulder Whisky, Martini Rubbino Vermouth, and chai-spiced rum butter; Christmopolitan made with vodka, elderflower, dry vermouth, spiced cranberry sauce, rosemary, lime, and absinthe mist; Muletide made with mezcal, amontillado sherry, allspice dram, ginger, and lemon; Bad Santa made with mulled red wine, tawny port, orange liqueur, spices, and golden raisins (served hot); How the Gimlet Stole Christmas made with gin and pine-caraway sage cordial; Run Run Rudolph made with blanco tequila, coffee liqueur, iced hot chocolate, and Mexican spices; You’ll Shoot Your Rye Out made with pumpkin spiced rye whiskey, Budweiser-marshmallow syrup, and egg; Snowball Old Fashioned made with gingerbread bourbon, wormwood bitters, and lemon zest; Fa La La La La La La La La made with gin, aquavit, hazelnut liqueur, cardamom, vanilla, lemon, egg white, and club soda; Yippie Ki Yay Mother F****r! made with Barbados rum, cachaça, Trinidad overproof rum, purple yam-coconut orgeat, and pineapple; and Jingle Ball Nog made with cognac, amontillado sherry, peanut butter, almond milk, pandan, cream, nougat syrup, egg, and nutmeg. You can enjoy visits from Santa and activities like Manischewitz Punch Pong, tucked away in the Hanukkah Hideaway. Westbound will partner again with PATH, a local non-profit organization dedicated to ending homelessness for individuals, families, and communities. Every guest that brings in a quart-size bag of new travel-sized hygiene products will also receive a complimentary cup of punch. Through December 31st; Westbound, 300 S. Santa Fe Ave. n, Los Angeles, CA 90013
The Raymond 1886 Unveils The Final Solstice Winter Cocktails
The Raymond 1886, the historic craftsman cottage turned acclaimed restaurant in Pasadena, will have you get in touch with your morbid side with their new The Final Solstice Winter Cocktails Menu! Start with the Replicant, a neo-noir infant-style cocktail created by Peter Lloyd Jones that is made of London Dry Gin, lemon, Orgeat, smoked salt, and a house-made Butterfly Pea Tincture float. The Cold Brew Cone from Cameron Masden, features Galliano Ristretto espresso liqueur, Amaro Montenegro, Cynar 70, cold brew coffee, mint, and cinnamon. Luis Nava presents The Dreamcatcher, named after the Stephen King novel about four friends dealing with a parasitic alien during their annual camping trip. It’s comprised of cacao, Averna, house-made Woodford Reserve Bourbon infused graham cracker, cream, chocolate, and a toasted marshmallow. Jesus Gomez and Adam Vaughn have created the Plagues of Egypt, featuring Top Tank 7 Saison, lemon juice, house made hibiscus syrup, and Lustau Amontillado Sherry, Camus Cognac. The Garden of Eden thats a take on an old-fashioned created by Nathan Baker, featuring Rhum J.M. Gold, Nate’s house-made chai tincture, barrel-aged maple syrup, and lime peel. A toddy-style cocktail created by Adam Vaughn is comprised of Wray & Nephew OP, vanilla, and a house-made butterscotch patty. A Tiki classic is comprised of Deanston 12 year whisky, Bowmore 15 year whisky, Laphroaig 10 cask, pineapple juice, lime juice, Orgeat, Falernum, house-made lemongrass syrup, mint, and a zombie apocalypse garnish and The Antidote, created by Casey Levantal, featuring Laphroaig Select, Absinthe St George, Carpano, Campari, flamed absinthe sugar, and lemon peel. The Morning After is made with El Dorado 12 year, Galliano Ristretto, cacao, coffee, heavy cream, and cinnamon and the End Of Thyme features Amaro Montenegro, Suze bitters, Rittenhouse Rye, Del Maguey Vida, and thyme. “The End,” (pun intended) is made with London Dry Gin, house made plum syrup, yellow chartreuse, lemon juice, and lime mint island garnish. Winter is coming and the end is nigh, so take advantage of these dark times with even darker cocktails at The Raymond 1886! 1250 South Fair Oaks Ave, Pasadena, CA 91105; 626.441.3136
