Photo Credit: Ghost Media
To celebrate 21 years as the official caterer of the Emmy® Awards Governors Ball, Patina Restaurant Group will be offering Emmy-inspired cocktails at various locations across Los Angeles and Orange County through September 18—Emmy Sunday. The cocktails, which have kitschy names such as “The Anti-Hero,” “Director’s Cut” and “Writer’s Block,” will be available at Nick & Stef’s Steakhouse, Kendall’s Brasserie and Bar at the Music Center and Café Pinot at the historic Los Angeles Library, all located in downtown Los Angeles, as well as Catal at the Downtown Disney District in Anaheim and Ray’s & Stark Bar at LACMA. Four of the cocktails were developed by Patina Restaurant Group Mixologist Evan Charest, who has developed the bar programs for all of Patina Restaurant Group’s West Coast restaurants and elite catering events. The fifth was developed by Mixologist Charles Joly in partnership with Diageo, the spirit sponsor of this year’s celebration. For those of you who can’t be in L.A. for the Emmys, here’s how to make these drink recipes at home!
Photo Credit: Ghost Media
The Anti-Hero
1.5oz Bulleit Rye
1oz Amaro Montenegro
1oz Blood Orange Juice
Combine all ingredients and stir in a mixing glass. Strain into an Old Fashioned glass on top of a large block of ice and garnish with a Dehydrated Blood Orange Wheel or Orange Peel
Photo Credit: Ghost Media
Fish Out of Water
2oz Bulleit Bourbon
1oz Lavender Simple Syrup (see syrup recipes below)
.75oz Fresh Lemon Juice
6-8 Mint Pieces
In a Collins glass, muddle mint and leave it at the bottom of the glass. In a shaker tin, dry shake all other ingredients. Add crushed ice to the Collins glass until it is half way full and then pour contents of the shaker into glass. Top with crushed ice and garnish with 3-4 Dashes of Angostura Bitters and a Mint Sprig
Photo Credit: Ghost Media
The Impressionist
1.5oz. Ketel One Vodka
.5oz. Chareau Aloe Liqueur
1oz. Lemon Juice
1oz Honey Syrup (see syrup recipes below)
Top with 2oz of Champagne or Dry Sparkling Wine
Combine all ingredients except sparkling in a shaker tin. Shake and strain into a Chilled Flute or Collins glass with regular ice. Top with sparkling and garnish with Lemon or Lime Peel and Edible Flowers if possible
Photo Credit: Ghost Media
Writer’s Block
1.5oz Zacapa 23
3-4 Blackberries Muddled
.5oz lime juice
3 oz Champagne or Dry Sparkling Wine
Muddle blackberries and combine all ingredients except sparkling in a shaker tin. Shake and strain into a coupe or martini glass and top with Champagne or Dry Sparkling Wine. Garnish with Blackberries.
Photo Credit: Ghost Media
Director’s Cut
2oz Don Julio Blanco Tequila
.75oz Thai Chile Syrup (see syrup recipes below)
.75oz Lime Juice
Combine all ingredients in a shaker tin. Shake and strain into an Old Fashioned glass and garnish with a Lime Peel.
SYRUP RECIPES
Lavender Syrup
1 Cup Water
1 Cup Sugar
3 tablespoons dried lavender
Combine water, sugar, and lavender blossoms in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes. Pour syrup into a sterilized glass jar through a mesh strainer to remove blossoms; let cool.
Thai Chile Syrup
1 Cup Water
1 Cup Sugar
4 Red Thai Chiles (sliced lengthwise)
1 tablespoon cracked whole white peppercorn
Bring sugar and 1/2 cup water to a boil in a 1 quart saucepan, stirring, until sugar dissolves. Remove from heat and add chiles and peppercorns; cool chile syrup to room temperature and refrigerate overnight. Strain chile syrup, discarding chiles and peppercorns.
Rosemary Clove Syrup
1 Cup Water
1 Cup Sugar
1/4 Cup Rosemary Leaves
1/3 Cup Whole Cloves
In a small saucepan over medium heat, combine all the ingredients and bring close to a boil, stirring constantly, then reduce heat to low and simmer for 20 minutes, stirring occasionally. Let cool at room temperature and strain into a clean bottle.
Honey Syrup
1 Cup Water
1 Cup Honey
In a small saucepan over medium heat, combine ingredients and bring close to a boil, stirring constantly, then reduce heat to low and simmer for 20 minutes, stirring occasionally. Let cool at room temperature and pour into a clean bottle.
Blackberry Syrup
2.5 Cups Blackberries
.5 Cups Sugar
.5 Cups Water
1 Tablespoon Apple Cider Vinegar
In a small saucepan combine ingredients and crush the berries with a potato masher and then bring close to a boil, stirring constantly, then reduce heat to low simmer for 15 minutes, stirring occasionally. Strain through cheesecloth and press berries to extract as much as possible. Return strained mixture to pan and simmer for and 10 additional minutes. Stir in 1 tablespoon apple cider vinegar and simmer for 2 minutes. Let cool at room temperature and pour into a clean bottle.
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