Julian Cox is Los Angeles’ go-to guy for mixology. It is no surprise, then, that the best cocktail award goes to Circa, where Cox designed the drink list.
Cox got his start at David Myer’s Comme Ça restaurant and quickly became a force in the cocktail world, winning awards like “Rising Star 2010” and Tales of the Cocktail Best Restaurant Bar. He is now a sought-after consultant for bars and restaurants all over LA county.
The cocktail menu Cox created for Circa is a blend of modern approaches to classic drinks. Witty names like the Phil Collins (a gin collins), the Richard Pryor (with smoked coke) and the tropical blend of “Beach Don’t Kill My Vibe” add a playful element to an otherwise serious approach to cocktail craft. The list is updated regularly to make good use of seasonal ingredients and to celebrate holidays like this month’s Mardi Gras.
To celebrate Mardi Gras, Circa added the Vieux Carré, a blend of rye, cognac, sweet vermouth and Benedictine named after New Orleans’ French Quarter. It is smoky, sweet and warms you through and through. Circa’s most popular cocktail is their Moscow Mule. A mix of vodka, lime and ginger beer, Moscow Mules have gained wide popularity as of late. But what sets this one apart is the house-fermented ginger beer the barkeeps at Circa make themselves.
“We start by making a lemongrass tea,” said bartender Tobin Shea. “It’s a long process but the result is really great.”
Circa cranked out over 50,000 specialty drinks last year, putting it in the running for high-volume craft cocktail bar category in the Tales of the Cocktail competition. Even with a busy bar and large demand, each cocktail is made with care and excellence.
903 Manhattan Ave, MB, (310) 374-4422, www.circamb.com
Runner-up: Palmilla Cocina y Tequila, 39 Pier Ave, HB. 310-374-4440. www.palmillarestaurant.com
