La Descarga's New Cocktail Menu Debuts Tonight + Recipes

— by Caroline on Crack

Pablo Moix making a cocktail by Caroline on Crack

Mixologist Pablo Moix will take it to the next level tonight.

So tonight is the launch of La Descarga‘s much talked-about cocktail, The Next Level. Mixologist Pablo Moix had hinted at its arrival when the East Hollywood bar first opened back in February. But since Josh Lurie of NBC LA’s Feast already did such a great job of covering this cocktail made of hollowed-out ice spheres, I’ll just list the brand-new cocktails’ recipes which also debut tonight. Thanks to Steve Livigni, general manager and mixologist, for sending them over.

Bonus is that one of the cocktails, the Brisa de Oaxaca, is actually named after Bricia Lopez of Oaxacan restaurants, Pal Cabron and La Guelaguetza. Funny thing is that I just met her for the first time this week and she IS adorable and worthy of being commemorated in cocktail. And some of you may remember the tasty Bad Spaniard that was mentioned on LA Times‘ Daily Dish blog when the bar first opened but never made it on the menu. Well, it’s there now so yay!

Anyway, here are the recipes if you’d like to try them at home…should you have pineapple gum syrup or tres leches liqueur lying around:

Bad Spaniard:

  • 1 oz Cruzan Blackstrap Rum
  • 1 oz Averna Amaro
  • 1 oz Tres Leches liqueur
  • 1 egg yolk

Shake and strain into a coupe glass.

Barbados Buck:

  • 2 oz Cockspur fine rum
  • .75 oz lime juice
  • .25 oz simple syrup
  • Dash of old fashioned bitters

1) Shake and strain into a Collins glass filled with cubed ice.

2) Fill with ginger beer.

3) Garnish with a lime wedge.

Brisa de Oaxaca:

  • 1 oz La Vida Mezcal
  • 1 oz Yellow Chartreuse
  • .75 oz lime juice
  • .25 orange juice
  • 1 barspoon of sugar

1) Shake and strain into a coupe glass.

2) Garnish with a lime wheel.

La Aurora:

  • 2 oz Herradura Tequila
  • .75 oz Port
  • 1 oz Lime Juice
  • .5 oz Cane Syrup

Top with Soda Water

Poco de Pina:

  • 1 oz Gran Sierpe Pisco
  • 1 oz Benedictine
  • 1 oz pineapple gum syrup
  • .75 oz lemon juice

1) Shake and strain into a coupe glass.

2) Garnish with a lemon wheel.