Otium
222 S. Hope Street, Los Angeles
www.otiumla.com ($$$)
So I'm going to be completely frank here. Just by looking at the amount of cocktails you see below I'll let you all guess as to the level of detail I remember of each and every drink. I'll give you a hint... not a whole hell of a lot. Christian's review of the wines we had will help to explain why. However, this doesn't mean I can't give you my honest assessment of my overall experience. That the alcohol can't numb.
As my esteemed colleagues have and will be discussing, Otium has a lot going for it and some might not be for everyone. But in terms of drinks, I liked their take on the classics and some of their own unique drinks. And like all good bars the menu lists out exactly what's in the drinks. Did I order the Margarita because of the Elderflower? No. But the Birdseye Chili peaked my curiosity. The green tea in the Piña Colada made what would have been a boring choice more appetizing. And the big ice cube used in some of the drinks was a nice touch.
Say what you will of the small count of the drinks on the menu, they're gussied up enough to hold there own. Plus having the bartender's choice is a great option. I'd certainly go back and meet friends for drinks and you should too.
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the CARRY on COCKTAIL KIT
Bloody Mary
carryoncocktailkit.com
Time to review the second of two Carry On Cocktail Kits I recently bought from the clever bunch at W&P Design. If you haven't already read up on my first review, jump on over and read up on their Gin and Tonic kit.
This time the classic Bloody Mary is made into a convenient little kit that will make almost any flight more bearable. It might even help drown out the crying kid 5 rows back (but I make no guarantees). Anyway, this kit is very similar to the Gin and Tonic kit, it comes in a handy hinged tin and includes most of what you'll need to make 2 nice strong cocktails. There are however a few items your friendly flight attendant will need to provide.
mini bottle (50 mL) of your favorite vodka
can of tomato juice
lemon wedge
cup of ice
1 empty cup or 2 if you're sharing
Now, the instructions walk you through the steps of rimming the glass with the provided "Slap Ya Mama" cajun seasoning, but in practice.... well lets just say it takes a bit of practice. So don't rush this step. I think I did a pretty good job myself but admittingly I wasn't also trying to keep this stable on a food tray hanging off the seat in front of me.
After rimming the glass, it's pretty much about mixing the rest of the ingredients. As with all the kits, the provided mixing spoon comes in really handy. The instructions don't say how to use the provided pickle so I just tossed it and it's juice in for flavor. But when all it's said and done, this Bloody Mary rocks!! I'm not normally a Bloody Mary fan but I'd definitely get this kit again. It's spicy, strong, and the ingredients are proportioned just right. Well done W&P.... well done.
A much hyped addition to Mid-City where the food EXCEEDS the hype!
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What a wonderful close-out dinner to finish the 2016 eat+drink Supper Club season! Chef Rocio Siso-Gurriaran along with her sous chefs Amy & Amy, brought the heat. Rocio's menu was spot on and the food was delicious. We should all rush down to see her at work at Nine-Ten Restaurant in La Jolla. Chef Rocio and J.Brix paired the wines beautifully for each course, of course. It's always sad to say goodbye to the Supper Club for many months but we're excited for 2017 and looking forward to new chefs, food and wine to experience next year.
To Start:
Hudson Valley Foie Gras terrine
Lime crème fraiche cake , pickled celery green apple and herbs, red beet spicy glace
Wine: 2014 The Augur Dry Riesling
Salad:
Jabugo ham and melon salad
Monte enebro goat cheese, Castelveltrano and kalamata olives, wild arugula, radicchioand burnt honey-chamomile vinaigrette
Wine: 2015 Nomine Amoris Pinot Gris Rose
Main:
Braised Colorado lamb tortellini
Roasted carrots and hen of the woods mushrooms, pine roasted cipollini onions, lamb jus and pickled cherries
Wine: 2015 Audire Pinot Noir
Dessert:
Cariñena Pain Perdu and bay leaf ice cream (aka Devil’s Horse Toast in Galicia)
Wine: 2015 Rougarou Carignan
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