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Signature Drink: The Los Angeles Sour from Fellow is a Complex, Layered Tribute to the City

By Shelley Levitt

Fellow, a gorgeous new restaurant and private event venue (capacity 650) in West Los Angeles, takes a sustainable and serious approach to its cocktail program. Bar director Adam Fournier, the  2021 U.S. World Class Bartender of the Year, repurposes kitchen and bar produce into cordials and kitchen stocks. In the Reformed Margarita, for example, the peels of citrus that has been juiced is stepped in water and reduces to create a deeply flavorful citrus stock.

The Los Angeles Sour relies on a similar technique of layered, concentrated flavors. “Los Angeles has a dearth of cocktails named after it,” says Fournier. This drink is an attempt to fill that void. The technique is painstaking and complex, the end result “a sour that evolves over time while looking like a beautiful Los Angeles sunset. A true sipper for Southern California.”

 

Ingredients

  • 2 oz house Blend of Whiskies
  • .75 oz piloncillo Syrup
  • .75 oz fresh Lemon juice
  • 1 egg white
  • .75 oz Vermouth Reduction

House Whiskey Blend

  • 1 oz Single Malt Whiskey
  • .5 oz Bottled in Bond Rye Whiskey
  • .5 oz Single Grain Whiskey

For home use, cocktail makers can substitute a high-rye straight bourbon or a blended malt whiskey.

 

Piloncillo Syrup

Yield: Approximately 1 quart

  • 500 grams piloncillo sugar
  • 500 grams filtered hot water

Combine the piloncillo sugar cones with the hot water and allow to steep for 10-15 minutes to soften the sugar. Add to a blender and blend on high for 1 minute or until the sugar is fully dissolved. Transfer into a clean glass container and store under refrigeration for up to three weeks.

 

Vermouth Reduction:

  • 750 ml Sweet Vermouth
  • 250 g sugar

In a medium sized sauce pot whisk together the vermouth and sugar.

Bring to a gentle rolling boil. Reduce heat at simmer until total volume is reduce by 25% (approx. 15-20 minutes).

 

Instructions

Combine all ingredients except vermouth reduction in a cocktail shaker.

Dry shake without ice.

Add ice and shake hard.

Double strain into a rocks glass prepped with a large ice cube and the Vermouth Reduction.

The drink should layer like a sunset.

 

Recipe courtesy of Fellow,  fellow.la, 310.208.1071

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