Fall Comes to Drago Centro Cocktail Menu

12 Oct

Lushington

Lushington ($12)

In Los Angeles, a change in seasons doesn’t mean much – same weather and same traffic. The main reason to get excited about a change in seasons is that it gives our mixologists an excuse to change their cocktail menus. Earlier this week, I checked out Michael’s amazing new menu in Santa Monica. Now, it’s time to take a look at what “Hot Bartender” Jaymee Mandeville is mixing up behind the now Michael Shearin-less Drago Centro downtown.

Hot Bellied .45

Hot Bellied .45 ($12)

The first two drinks of the night:

  • Lushington: Rye whiskey, quince gastrique, egg white, 25yr aged balsamic vinegar
  • Hot Bellied .45: Bulleit bourbon, del maguey vida mezcal, cocchi americano, art in the age snap, fee bros. lemon bitters
Jaymee’s take on the whiskey sour, the Lushington hit the spot. You’re not going to find a simple whiskey sour with such care to use quality ingredients – especially if you’re nice to Jaymee and she reaches for an almost impossible-to-find rye.

I’ve long been a lover of bulleit bourbon, and a recent convert to the amazing cocchi americano aperitif, so the Hot Bellied .45 was a must try for me. Mezcal adds a welcomed smokiness, and I could have gone for even a bit more smoke.

Song of the Siren

Song of the Siren ($12)

Just because it’s fall, doesn’t mean you can’t brighten up your evening with a tiki drink.

  • Song of the Siren: Appleton VX rum, cruzan blackstrap rum, amaro cio ciaro, velvet falernum, apry, fee bros. sour cherry bitters, fresh lime
Drago barfly TheMinty must have ordered this one, since I’m not one for tiki drinks, but it was a better version that I’m used to.
Organized Konfusion

Organized Konfusion ($12)

  • Organized Konfusion: Tanteo cocoa infused tequila, fresh banana, fresh lime, espelette pepper tincture
I was a bit skeptical when I ordered this – fresh banana? Sounded too sweet. The banana was more subtle than I expected, but still not in my wheelhouse.
White After Labor Day

White After Labor Day

  • Nolet’s gin, green chartreuse, fresh lemon juice, lavender water, egg white, fernet branca mist.
Gin and fernet? Completely sold. I’m going to be playing with this combination for awhile.
Scottish Cashmere

Scottish Cashmere

  • Highland Park 12yr scotch, fig & basil infused water, single ice cube
Beautiful presentation for a simple and tasty (I’m pretty sure I really liked it but things got fuzzier the farther down the menu I went) drink.
il pane all’aglio

il pane all’aglio ($5)

There may be a new cocktail menu, but the all night happy hour with $5 cocktails and discounted bar bites are still there. The il pane all’aglio (garlic bread filled with mozzarella cheese) were a nice carb-bomb, and I also enjoyed the sausage pizza ($4) and oysters ($5).

Drago Centro Cocktail List

Drago Centro Fall Cocktail List

 

Drago Centro
525 South Flower Street
Los Angeles, CA 90071-2200

5 Responses to “Fall Comes to Drago Centro Cocktail Menu”

  1. Atefeh October 12, 2011 at 3:57 pm #

    Not sure how much I could trust your judgment towards the end, but I could totally have a Scottish Cashmere right now. Fig and basil infused water! Brilliant!

    Reply
  2. the Minty October 12, 2011 at 4:19 pm #

    I’m proud that I’m a Drago Centro barfly and yes, that was my tiki cocktail. Jaymee knows how much I love mai tais and that’s my go-to there when I don’t feel like anything else.

    Reply
  3. Atefeh October 19, 2011 at 11:40 am #

    Have you been to Playa?
    Their cocktail menu was amazing! Loved it.

    A

    Reply
    • TreasureLA October 19, 2011 at 5:13 pm #

      I haven’t yet, but I am a big fan of Julian Cox who does the cocktail program there. He also does Picca, Sotto, and Rivera. I’ll make it to Playa one of these days!

      Reply

Trackbacks and Pingbacks

  1. DTLA: New Fall Cocktails at Drago Centro « The Minty - October 14, 2011

    [...] Velvet Falernum, Apry, Fees Brothers sour cherry bitters, lime) a subtle nod to tiki drinks. As TreasureLA said, “it’s a better version” than he’s used to. I tasted his [...]

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