“Orange soda mixed with gasoline,” Kalel Demetrio says, thinking back to the most memorable drink he’s come across while scouring the Philippines in search of cocktail inspiration. “[On a foraging research mission] I came across some rebels and farmers living in the mountains and they showed me some of their unique regional produce and their favorite drink. I didn’t know it was gasoline at first—they drink it like a shot because it burns.”
Demetrio, known as Liquido Maestro, has spent the better part of the past decade researching and documenting rare and little-known regional Filipino produce and ingredients, with the goal of creating a cocktail culture in Manila that celebrates Filipino products. With his hands in the creation of cocktail lists at over 28 different bars and restaurants around Manila and the Philippines, Demetrio’s unique approach and focus has been instrumental in bringing Filipino cocktail culture to where it is today.
“What’s been missing is Filipino heritage and attitude,” Demetrio explains. “But my industry is now realizing the power of our own produce and our sense of patriotism is on another level now.”
When it comes to getting your drink on, there is no shortage of amazing bars that make up the burgeoning cocktail scene that we have in Los Angeles. With unparalleled takes on classic cocktails, small-batch spirits, farm-fresh ingredients and bartenders who push the boundaries of what we know, L.A. is a cocktail city to be reckoned with. So whether you’re on the lookout for a speakeasy-style space to sip a Sazerac, a cocktail made from cannabis oil or a full-blown omakase experience, these bars have just the drink you’ve been looking for.
Cocktails are an intrinsic part of what makes brunch brunch,but more often than not restaurants attract customers with quantity over quality. Enter the (bottomless) mimosa and (endless) bloody Mary.
At Redbird‘s newly launched brunch, bar director Tobin Shea’s inventive cocktail list invigorates the usual cocktails to pair with chef Neal Fraser’s opulent brunch dishes. The most popular of Shea’s new creations are his takes on the bloody Mary — made with clarified tomato, clarified lemon, white balsamic vinegar, fennel, basil, and pepper vodka — and the mimosa, crafted from a combination of Chablis white wine and clarified orange juice that’s been force-carbonated.
When it comes to the spirit of the moment, L.A.’s hottest bartenders are all about agave. Whether it’s tequila blanco, reposado, or even a smoky mezcal these innovative agave cocktails are all about moving past the margarita and taking things up a notch to create a sophisticated, modern, and delicious tequila creation. So get your shaker and get ready to enjoy all the boozy goodness that L.A.’s best bartenders have to offer from the comfort of your home.