Liquid L.A.

The Latest

Taylor Parsons of Republique

5 Wines L.A.’s Top Sommeliers Are Drinking Right Now

Recs from the wine gurus at République, Bestia, A.O.C., and more

The Edison's Harlem Place Alley

No Ice, No Water: The Edison Debuts Drought-Friendly Cocktails

The Downtown cocktail bar is doing its part to help conserve water

Vintage Drinking

Tonight! Come Taste Hard Cider and Cheese with Us (and Lou Amdur!)

This month’s LAmag social hour salutes the season’s finest sips, and our wine columnist’s new shop!

Edited By

Shayna Rose Arnold

Garrett Snyder
Contributing Editor
Bio | E-mail



Liquid L.A. Now Serving

Cocktail Recipes


Caña Rum Bar’s Angostura Bitters and Strawberry Ice Cream

Hold onto summer with this bitters-tinged ice cream

Drew’s “Saison Ete”

(provided by the Home Beer, Wine, and Cheesemaking Shop) Coriander, bitter orange peel, and black peppercorns add beautiful background notes in this rustic, Belgian- and French-inspired farmhouse ale. Malt Extract: Pilsen light liquid malt extract (9 lbs) Light rock candi sugar (1 lb) Specialty Malts: German wheat malt (12 oz) Vienna malt (8 oz) Acidulated […]

Dead Simple Hefeweizen

(from The Everything Homebrewing Book by Drew Beechum) A traditional Bavarian wheat beer that’s decidedly easy to brew. It’s the yeast strain that adds the telltale banana and clove aromas that this style is known for. Malt Extract: Wheat (weizen) liquid malt extract (6.60 lbs) Hopping Schedule: (Variety, amount, boil time) #1 Tettnanger (0.5 oz; […]