This is the kind of cocktail you don’t want to attempt to reproduce at home. To create that rosemary mint foam you will need both a nitrous-oxide whipper and an eyedropper (to dispense precisely two drops of rosemary essential oil). It’s the type of complex specialty drink you can find only at specialty bars, in this case the newcomer Mezcal Bar, which is tucked behind a curtain at the West Hollywood restaurant Laurel Hardware, and features nearly 100 different Mezcals sourced from more than 50 distillers.

Mezcal Bar’s bartender, Dustin Shaw, who created the drink and named it for a well-known Mexican-American singer-songwriter, says it has been one of the most popular since the bar opened in March. More than a cocktail, the Lila Downs is, he says, “a journey.” 

"When you’re about to take a sip the nose of anise wakes up your senses, then the foam’s minty fresh flavor provides a nice cooling sensation that gives way to a surprising amount of body,” Shaw says. “It’s extremely easy to drink and has an amazing mouth feel. I’ve long been a fan of bitter, herbaceous and boozy drinks and I wanted to offer a refreshing, agave-based sour that wasn’t sweetened, weak, or a margarita.”

INGREDIENTS:
—1 oz. La Niña del Mezcal Espadin
—. 5 oz. Casamigos Blanco tequila
—. 75 oz. fresh-squeezed lime juice
—. 75 oz. Green Chartreuse 
—. 25 oz. Giffard Banane Du Bresil Liqueur

DIRECTIONS:
Combine and shake ingredients. Strain into a coupe glass that’s been rinsed with absinthe. Top with rosemary-mint foam. 

Courtesy of MEZCAL BAR AT LAUREL HARDWARE 

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.

 

Just when you think there's nothing new in the world of breakfast cereal comes this innovation from chef Joey Maggiore, owner of the three Hash Kitchen breakfast spots in Scottsdale, Arizona: cereal shooters. Maggiore creates a boozy take on the milk that has been soaking in a bowl of Captain Crunch, Cocoa Puffs, Fruity Pebbles or Cinnamon Toast Crunch. Added to the frothy milk are, respectively, hazelnut liqueur, coffee liqueur, fruity vodka and spiced rum.