In Grub Street’s holiday gift guide, Susan Feniger suggested a food dehydrator, which she originally added would be for her pal, Jonathan Waxman. In addition to its standing as one of Jonathan Gold’s essential L.A. restaurants, Border Grill itself happens to come stocked with gifts, offering everything from Too Hot Tamales cookbooks to Susan and Mary Sue-approved pepper-mills, and gift certificates for the chefs’ weekend workshops, part cooking demo, part stand-up comedy howler, as the legendary duo trade hilarious barbs on such subjects as husband trading and accusations as to who is the bigger alkie.
Speaking of problem drinking, we appreciate the cocktail selection here, going heavy on the tequila needed to fuel our daily lives, and showcasing an appreciation for Central and South American spirits like rum, pisco, and cachaca.
Today Border Grill Downtown lets us know that it has a new seasonal cocktail program, with the first holiday-influenced selection (available through mid-January) full of winter cheer and fall flavors, as designed by the cantina’s mixologist, Alexander Fazio, and bar manager, Mary King. The syrups and purees are made by hand, the fruits and herbs are market-fresh, and the agave flows through the three leading drinks.
Have a look at Border Grill’s new winter cocktail menu and stay tuned for what comes next to the Downtown bar.
Border Grill Downtown
New Seasonal Holiday Cocktails (Until mid-January)
herradura anejo tequila • fresh cranberry puree
cranberry syrup • brandied cranberries
corralejo reposado tequila • yerba mate tea • mint • agave • lemon
King of Squash
herradura anejo tequila • mezcal mist • pumpkin syrup • rosemary • candied ginger
oro pisco quebranta • green apple puree
coconut milk • cinnamon • chocolate bitters
leblon cachaca • fresh kumquat puree • agave • thyme
Sloe Sugarplum Fizz
sloe gin • holiday plum • lemon • soda
cocktail 13.00 shot 6.00