Culver City: New Cocktails at City Tavern
City Tavern may be generally known as a gastropub with many fine craft beers but they have been working on their cocktail list and I was invited to try the new late Fall/ Winter cocktails which are fantastic. One of my favorites from the list is the Tainted Apple (reposado tequila, Grand Marnier, cinnamon, black peppercorn apple cider), a warm tequila drink meant for sipping.
We shared the grilled crudites and charcuterie plate start. Everything was well thought out. The grilled asparagus and olives were my favorite from the crudites and I enjoyed the fresh figs and cheese from the charcuterie plate.
One of my favorite spirits is pisco. I was happy to have this Peruvian Passion (Oro pisco, lime, passionfruit syrup, egg white). It’s a very nice variation of a classic Pisco Sour.
City Tavern’s version of a Manhattan, the S.O.B. Manhattan featured my new fave High West Bourye. Some bars have been making drinks with both bourbon and rye so this spirit makes it easy. The S.O.B. Manhattan also Luxardo cherry liqueur and a spritz of Fernet Branca. This was high on my list of favorites.
I didn’t get to try the cheesy poofs the last time I was in. The sauce is surely addicting. I found I couldn’t stop eating the poofs!
The Headless Horseman (Angel’s Envy bourbon, spiced pumpkin water, chocolate bitters, muddled cherries, brown sugar) is City Tavern’s version of an Old Fashioned, one of my favorite drinks. To make a pumpkin-y one was genius.
We also tried the special that week, clams in foie gras broth along with burrata and butternut squash from the menu. I love how the burrata was paired with the squash. I would have never thought to put the two together but they went well together. We wouldn’t let them take the clams bowl until every last bit of lovely broth was sopped up.
Flipping back to warm drinks, the Chai Wallah is a spiked chai with Bluecoat gin, chai, cocoa chili powder and freshly grated nutmeg. I’m generally fan of chai so I liked this version. But if I had to pick one warm drink, I’d go back to the Tainted Apple.
Instead of dessert, we got salad! Another special from the board was the Asian pear and plum salad. I actually enjoyed ending with salad.
For those who want to be social but not necessarily drink, City Tavern can make mock-tails. I had a sip of a basil soda with a dash of Peychaud’s bitters that would be just fantastic with brunch. These drinks would be a welcome change instead of lemonade or iced tea.
I’m glad cocktail lovers can get along with craft beer enthusiasts at a place like City Tavern.