The Larchmont area is home to some of Los Angeles’ best bars and restaurants, and every month The Ledger sits down with local bartenders to discuss their career and favorite drinks. Here are a few of our favorite cocktail recipes from 2016 along with quotes from the bartenders explaining what they like about their drinks of choice.



(Courtesy François Vera of Pour Vous)


“I really enjoy the Sazerac. It’s known as the first American cocktail. It’s a rye whiskey cocktail now, but we like to suggest to people, ‘Would you like it with Cognac?”


1 sugar cube or teaspoon superfine sugar

3 dashes Peychaud’s Bitters

1 dash Angostura Bitters

2 oz. Cognac

Stir in a mixing glass with ice. Pour and swirl one ounce of absinthe into a chilled rocks glass to coat the glass, then pour out the absinthe. Strain the mixed liquids into the coated glass. Squeeze a lemon peel over the glass and then discard the peel.


Guelaguetza Margarita

(Courtesy of Fernando Lopez of Guelaguetza)


“I like to recommend it to people who aren’t familiar with mezcal.”


2 oz. Mezcal El Silencio

1 ½ oz. Simple Syrup

1 ½ oz. Triple Sec

1 oz. Midori

1 oz. Limoncello

¼ cucumber

Tajin seasoning

1 lime wedge

Run a lime wedge around the outer rum of a rocks glass and dip the rim in Tajin. Place the cucumber in the glass and use a muddler to crush the cucumber to release its juices. Combine all other ingredients in an ice filled cocktail shaker and shake until thoroughly chilled, about 15 seconds. Strain the cocktail into the glass and serve.


Trinidad Sour

(Courtesy of Jodi Calderon of The Normandie Club)


“If I want to indulge in a guilty pleasure cocktail, it would be a Trinidad Sour. It has one full ounce of Angostura Bitters. It’s really refreshing, aromatic and bold.”


1oz. Angostura Bitters

¾ oz. Lemon Juice

¾ oz. Orgeat Syrup

½ oz. Rye Whiskey

Shake with ice and strain into a coup glass garnished with a lemon peel.


“Her Drink”

(Courtesy of Sam Spoehr of Bludsoe’s Bar and Cue)


“My fiancé had never had a boyfriend who worked in the service industry before, and I said I was going to find her a good tequila drink because she didn’t like tequila except in Margaritas. So I decided, ‘Well, I’ll just cheat,’ and use mezcal because it’s similar to a Margarita and she loves smoke and spice. I didn’t have a name for it for years, so it just became ‘Her Drink.”


¾ oz. Mezcal

1 ¼ oz. Tequila

½ oz. Honey Syrup

¾ oz. Fresh Lime Juice

3 dashes Tabasco Sauce

Shake with ice and double strain into a chilled coup glass. Garnish with a lime wheel.


Vieux Carre

(Courtesy Omar Cano of Mixology 101)


“It’s very complex, very smooth and it’s a sipping drink. I always tell people if you like an Old Fashioned or a Manhattan, you’re going to like this.”


1 oz. Rye Whiskey

1 oz. Cognac

½ oz. Benedictine

¾ oz. Sweet Vermouth

1 dash Peycahud’s Bitters

1 dash Angostura Bitters

Stir with ice and serve either on the rocks in an Old Fashioned Glass or up in a cocktail glass. Garnish with a lemon twist.

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