FALL BACK IN LOVE

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We know everyone loves their pumpkin spice so why not mix it with your booze? It gives classic cocktails a festive twis, by just adding that familiar flavor. Give old fashioned Moscow Mules and more some fall flair. Better yet your coffee or Hot Toddy’s too if you need a warm me up. Here is a great recipe for a cocktail syrup from Imbebe.

1/2 cups water - 1 cup granulated sugar - 1/2 cup dark brown sugar - 4 cinammon sticks (or 1 tsp. cinammon, or a combination thereof) - 1/2 tsp. ground ginger - 1/2 tsp. ground nutmeg - 1/2 tsp. ground cloves - 1/2 cup canned pumpkin

Combine water and both sugars in a saucepot and bring to a boil. Stir until the sugars dissolves, they reduce heat to low. Add cinammon sticks, ginger, nutmeg, cloves and pumpkin, and whisk vigorously to combine. Let simmer for about 5-10 minutes, stirring constantly. Do not let it come to a boil. Turn off the heat and let cool for 10-20 minutes of the stove. Strain through a fine-mesh strainer and store in the refrigerator for up to 2 weeks. Makes 2 cups.

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COCKTAILS RECIPES

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HALLOWEEN

2 oz mezcal
1/2 oz aperol
.75 oz ginger hibiscus syrup
.5 oz lime juice
Garnish: Hibiscus chili salt

Directions: Measure out your ingredients and pour them into your shaker, add ice, shake, strain and enjoy!

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THANKSGIVING

2 oz bourbon
1 oz butternut squash syrup
.75 oz lemon
2 dashes orange bitters
Garnish: Your large ice cube with some baking spices.

Directions: Measure out your ingredients and pour them into your shaker, add ice, shake, strain and enjoy!


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BAR SUGGESTIONS

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The latest addition to LA’s Arts District is Simone, with James Beard Award-Winning Chef Jessica Largey at it’s helm. While the food looks amazing, we’re excited to check out their bar within, Duello led by Ian McPherson. The drinks are an ode to the Arts District’s history and are beautifully laid out in the menu, which is complete with a historical time line. The cocktails fall under “wine influenced”, “citrus led”, “artist inspired”, or “current times” categories and are truly thoughtful and delicious taste of the times.

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Rebeca Bonilla