Monday, July 12, 2010

Julian Cox Hatchi Mix: Tequila in 3 Magical Acts

On July 1, Julian Cox brought his considerable bartending talents to BreadBar in Century City, as the host/chef of Tequila in 3 Magical Acts, the latest edition of the continuing Hatchi Mix, a monthly event bringing different guest bartenders each month to create a menu of eight innovative cocktails offered for $8 each. Cox was the third bartender following Devin Espinosa, who curates the series, and Joel Black, formerly of Cana.

Cox, the head bartender at Rivera and the force behind the launch list of cocktails at mezcal mecca Las Perlas and the upcoming R26, developed a menu of eight drinks divided into three acts, representing appetizers, entrees and desserts. The menu which included items such as Roasted New Potatoes with Brown Butter, Crispy Sage and Truffle Oil, initially confused some patrons who thought they were looking at a food menu, not a cocktail menu.

The Vote for Pedro, with Pedro Ximenez Sherry, Rye and Aperol was my favorite of the evening, a nicely balanced aromatic cocktail. The truffle oil in the Roasted New Potatoes drink made it hard for me to drink, although eStarLA commented that she enjoyed the savoryness of it.

Overall the evening went smoothly and Cox and his fiancée Kristina Howald tended to stay behind the bar and mixed drinks quickly, getting them out to thirsty punters who were excited to try the unusual flavor combinations. Another personal favorite was the Assortment of Green Chiles with Mint and Tequila, while the Jamon Iberico Old Fashioned (which I did not sample) was a hit with pork lovers including FoodGPS.

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