Feisser Stone, founder and creative director, of Barlingual, a full-service bar consulting company, created this summer-ready take on the daiquiri for the Mosaic Hotel in Beverly Hills. “A daiquiri is an entry-level cocktail, which is so simple to make, I thought about how I could make it more interesting,” Stone says. “I was inspired by chartreuse, which was one of the fi rst distilled spirits made by monks several centuries ago. The Daiquiri Vert could be a cocktail those monks would have made.” With only three ingredients and a photo-ready emerald hue, it’s an ideal cocktail for events. However, Stone notes, “it can be a pricier drink, so it might be best for a formal event or special occasion.” 

INGREDIENTS:
—1.5 oz. Green Chartreuse
—1.25 oz. fresh lime juice
—.25 oz. Velvet Falernum

DIRECTIONS:
Add all ingredients to a shaker; shake, then strain into a coupe glass. 

Courtesy of  Feisser Stone, Barlingual, West Hollywood

The hotel is an experienced matchmaker when it comes to CSRs.

 

To the annals of great bakery hybrids like the cronut, duffin and cretzel, add the churro croissant from Los Angeles bakery Pitchoun! A flaky pastry dusted with cinnamon sugar and filled with vanilla custard cream it combines French sophistication with the childlike joys of theme park eats. Originally put on the menu for the month of November, the churro croissant has been extended through January and, perhaps, beyond.