Jonathan Gold is the Pulitzer Prize winning food critic for the L.A. Weekly. According to Jonathan, there is a cocktail renaissance happening in Los Angeles and around the country.
Mark Peel makes terrific cocktails at Campanile (624 S. La Brea Ave, Los Angeles) where he served Fishhouse Punch to Jonathan. Mark is currently working on a new cocktail spot, to be opened this fall.
Seven Grand (515 West 7th St., 2nd Floor, Downtown L.A.)is a whisky specialty bar owned by Cedd Moses. Jonathan recommends their Old Fashioned and their Sazerac, a drink made from brandy, absinthe, bitters and sugar.
Cedd Moses also owns The Doheny, a private club. Occasionally they do events with Kogi where their specialty drinks compliment the Korean flavors of Kogi's food.
Cole's French Dip (118 East Sixth Street in Downtown Los Angeles)is serving lots of classic cocktails. As does The Varnish, a bar tucked inside Cole's. Jonathan likes Gin and It, made from half Gin and half sweet Italian Vermouth.
Copa D'Oro (217 Broadway, Santa Monica) is run by Vincenzo Marianella and serves cocktails made from fresh, farmers market produce.
Mark Peel's Philadelphia Fishhouse Punch
Serves 5
1 sweet, ripe peach- washed pitted and sliced
2.5 oz sugar
2 oz lemon juice
2.5 oz brandy
2.5 oz apricot brandy
5 oz Mount Gay Rum
1. Mix together peaches, sugar, and lemon juice. Crush and cover, let rest at room temperature for 4 hours
2. Add the spirits to the fruit mixture, reseal and rest overnight
3. Just before serving, strain through a fine mesh strainer into a punch bowl. Stir in 5 oz mineral water, a thinly sliced lemon and orange and one large ice cube (4 oz)
4. Serve with punch cups and ice.
Music Break: In My Life by Trio Rococo