Last month, we took a look at what’s cooking over at Govind Armstrong and Brad Johnson’s Post & Beam in Baldwin Hills. Today, we catch the restaurant’s brand-new menu of cocktails, debuting tonight alongside its assortment of Cali craft brews on draft. The drinks don’t reinvent any recipes, but are standards made notable mostly for their contents of fresh fruits sourced from South Central Farmers Co-op, as well as the dude who designed them.
The restaurant’s new drinks program is the project local mix-master Dan Warrilow, the GM over at Son of A Gun. Among the highlights are a daquiri made with strawberry-infused Javanese Batavia arrack, a sugar-cane distilled spirit, along with a blend of Champagne and reposado tequila, and a sangria made from pisco and fresh pineapple. The new drinks will be offered today starting at five o’clock. Until then, check out Post & Beam’s full new cocktail menu below.
"Mai Tai", anejo rum, lime, orgeat, sorghum 9
"Strawberry Daiquiri", strawberry infused batavia arrack, honey, lime 10
"Amaretto Sour", rum, amaretto, lime 10
"Sangria", pisco, fresh pineapple, riesling 9
"Champagne Cocktail", reposado tequila, lillet blanc, champagne 12
Margarita, tequila, agave, lime 10
Mojito, rum, mint, lime 10
Pina Colada, coconut, pineapple 10
Gold Rush, bourbon, honey, lemon 10
Negroni, gin, campari, vermouth 12
Old Fashion, bourbon, bitters, demerera 10
Sazarac, rye, bitters, absinthe 12
Manhattan, rye, vermouth, bitters 10