The Los Angeles Times Magazine has a recipe for “bathtub gin” (no actual bathtub required):
Our recipe was recently compared in a blind test by 84 self-described gin enthusiasts. Compared side by side with Beefeater gin, this doused version was unanimously declared “more natural tasting” and “more of what gin should be.” That’s an illusion, of course, but who cares? In the end, taste is all that counts.
Mmm. Cheers.
Photo credit: Bartholomew Cooke
Apéritifs help start the night on a positive note: At the end of the day, an apéritif is a pleasant way to ease you into dinner and the night.
Photo: Day-closing aperitifs can include a kir royale, left, Negroni or Campari and soda. Credit: Kirk McKoy / Los Angeles Times
The white hot peach sangria from Cafe del Rey in Marina del Rey. “Fresh and bright with flavor, this smooth sangria combines a touch of vanilla with just a hint of heat, a very refreshing cure for a hot day!”
Ahhh. Ahhhhh. Thanks to Times’ Test Kitchen Manager Noelle Carter, you can make it yourself.
Photo credit: Kirk McKoy / Los Angeles Times
Shochu is becoming less of a secret in L.A.: The Japanese spirit, typically made from barley, sweet potatoes or rice, has a growing fan base in L.A.
Photo: A variety of shochu bottles and the inverted ceramic bottles used for the maewari service are lined up on the counter at Yuzu. View more photos at the gallery. Credit: Ricardo DeAratanha / Los Angeles Times
