In my efforts to enjoy a “final” taste of summer before the arrival of my fall workload, I high-tailed it to Redondo Beach, California as well as some of LA’s favourite watering holes for some refreshment and inspiration. Even with the occupational hazards of sand, bees and late-arriving heat waves, there was still much to savor at Baleen at Redondo Beach’s Portofino Hotel and other great chill-out spots (Bluewater Grill, Kinkaid’s, C&C California’s Beach House Party, Galleries Lafayette’s travelling trunk show at Jose Eber Beverly Hills and more!).
by Elyse Glickman

Baleen at Portofino

The Baleen
2 oz Skyy Vodka
½ oz lime juice
Fresh muddled blueberries
Lavender infused simple syrup

Tea Garden Cooler (Front)
2 oz Plymouth Gin
Muddled cucumber slices, and one whole one for garnish
Basil leaves
½ oz lime juice
Soda topper
Ice
Mint garnish

Muddle cucumber and basil together, and shake with the gin and lime juice. Pour in tall glass over ice, and garnish with mint.

Red Rita (back)
2 oz silver–blanco tequila
½ oz Grand Marnier
1 oz pomegranate juice
1 oz passionfruit juice
Squeeze of lime

The Classic Mai Tai (similar to that served at Old Tony’s)
1 oz dark Jamaican rum
1 oz white or light rum
½ oz orange curacao
½ oz Grand Marnier
½ oz fresh lime juice
Garnish with orange slice and cherry

Samba’s Sunset Sangria Pitcher
Leblon Cachaca
Raspberry liqueur
Guava nectar or juice
Fresh lemon juice
Vanilla extract
White sugar
Champagne
Fresh orange slices and raspberries for garnish.

Sangria Blanco
Leblon Cachaca
Pisco
Elderflower liqueur
White cranberry juice
Semi-sweet white wine
Fresh lime juice
Soda water topper
Sliced limes and star fruit for garnish

Bluewater Grill Pomegranate Martini
2 oz Pearl Vodka
1 oz POM pomegranate juice
Splash of triple sec
Squeezed lime wedges

Tortilla Republic (West Hollywood)

Jalapeno Margarita
2 oz Cazadores Tequila Reposado
2–3 slices fresh sliced jalapenos
1½ oz fresh sweet lime mix
Splash of triple sec

Cucumber Lavender
2 oz Case Noble organic tequila (or any 100 per cent agave silver tequila)
2–3 slices of cucumber (muddled)
1½ oz fresh squeezed lime juice
¾ oz lavender infused simple syrup (buy from a farmers’ market or a specialty grocery, or make your own by soaking fresh lavender in simple syrup for 3–5 days)

Shake. Pour into a 12½ oz glass on rocks. Garnish with cucumber with fresh lavender (bamboo skewer optional).

Other fresh things to have on hand at your next pool do:
• Lanson champagnes were served at a roaming trunk show that made a stop in Beverly Hills.
• Veev’s new Vita Frute pre-mixed cocktails made from sustainable ingredients were rolled out at C&C California’s Beach House party in Malibu.

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