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Destination: Cocktail

Mole Manhattan by Cooper Gillespie

June 15, 2012|By Jessica Gelt, Los Angeles Times

La Cuevita is the new incarnation of the former Little Cave bar in the heart of Highland Park. Remodeled by the prolific 1933 Group, which owns the Thirsty Crow and the Bigfoot Lodge, La Cuevita is modeled on an old Mexican grotto, the kind of place where a few fierce hombres straight out of "The Good, the Bad and the Ugly" might stop in for a snort of tequila. Mixologist Cooper Gillespie has come up with a nice list of specialty cocktails alongside a good mix of agave-based spirits that will put hair on your chest and spurs on your boots. Our favorite is the Manhattan Mole made with chocolate-chile bitters, dark crème de cacao and Old Overholt rye.

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Mole Manhattan by Cooper Gillespie

2 ounces Old Overholt rye

3/4 ounce dark crème de cacao

1/2 ounce Cointreau

1/2 ounce Carpano Antica vermouth

2 dashes of Miracle Mile Chocolate-Chili Bitters

2 drops of Bittermens Hellfire Bitters

Combine all ingredients in a mixing glass and stir over ice for 20 seconds. Strain into a chilled coupe, garnish with flamed orange zest and a Luxardo maraschino cherry, and serve up.

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La Cuevita, 5922 N. Figueroa Blvd., L.A. (323) 255-6871; http://www.lacuevitabar.com.

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jessica.gelt@latimes.com

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