Hollywood: New Favorite Drinks at The Spare Room
The Spare Room has launched a new menu that’s all snow bunnies and skiing themed with So Cal flair (tiki!!). There are three categories including “Easiest Way Down,” “Cruisers,” and “Black Diamonds.” As you can probably guess, I’d categorize the Easiest Way Down as balanced drinks easing into Cruisers to keep your game strong while perhaps bowling a game or two at Spare Room. But if you want to roll with the sharp shooters, let’s go with Black Diamonds.
But first, let me share a mini punch bowl with friends. Go ahead and start with the Rumluck which comes with two straws. It’s based on a Ti Punch but reminds me a bit of a roundness of a Mai Tai (must be the coconut rhum).
Rumluck – French Caribbean rhum, Dominican rum, coconut, cinnamon, vanilla, lime, Peychaud’s bitters
I’ve never been good at working towards a goal. Sometimes I just jump into the intermediate range and that would mean getting the gloriously blue Riptide Rush which comes complete with a blinking light. Beverage Director Yael Vengroff developed this drink with a rooftop pool in mind and it’s really very lovely. I like the spice and the unusual flavor combinations of Yellow Chartreuse, yuzu, Thai basil and jalepeno. It’s like LA- all cultures coming together for a good time.
Riptide Rush – silver tequila, Yellow Chartreuse, elderflower tonic, yuzu, plum wine, Thai basil, jalepeno
But hopping back up the mountain, maybe it’s time to take the easy route. Let’s run with the Dark Star, a fab and interesting mix of rum, port and Cynar; one of my favorite Italian amari. You might think this will start a snowball fight though because everyone will want to steal your drink.
Dark Star– Blackstrap rum, ruby port, Cynar, strawberry, lemon, absinthe
Yael’s nickname of Stormborn hints at her love of Game of Thrones. And so of course the Warden of the North cocktail is a great homage. It’ll keep you cozy with mezcal and the liqueur of that always makes think Thanksgiving with its warm clove, cinnamon and ginger spicy accents; Becherovka.
Warden of the North – La Nina del Mezcal, Becherovka liqueur, Carpano Antica sweet vermouth, Aztec chocolate, clove, burnt orange
Southern Californians are lucky they can go skiing in the morning and be home by the beach by evening. So it makes perfect sense to play on the idea of snow and sand for this menu. Although named Bunny Hill, this is a straight up warm and sunny drink. It reminds me of a Breakfast martini but with crushed ice in a julep cup. This was my favorite drink on the new menu after the Rhumluck.
Bunny Hill– Beefeater gin, blanc vermouth, lemon curd, orange, sage
At the heart of it, the Dragon’s Back is a mezcal grapefruit margarita. The daisy style drink is backed with a couple of brandies that gives it even more of a punch.
Dragon’s Back – La Nina del Mezcal, douglas fir brandy, pear brandy, grapefruit cordial, lime, salt
Bonus! The menu also kept some old favorites like the popular Salt and Vinegar martini which comes with a handful of chips.
Salt and Vinegar Martini – potato vodka, dry vermouth, celery shrub, pickle brine
Also from a previous menu, the Lucky Smoke holds steady under the Black Diamonds category.
Lucky Smoke – Nikka Japanese whisky, navy strength Jamaican rum, banana liqueur, vanilla, pandan leaf, Good Luck bitters
I love this new menu and can’t wait to explore more. Maybe I’ll go from pizza wedge to french fries soon.
Mezzanine Level of the Roosevelt Hotel, 7000 Hollywood Blvd., Los Angeles, CA 90028 – 323-769-7296
© The Minty 2016