Tonight, for the first time, nomadic Asian food fest Luckyrice brings its Moon Festival Cocktail Feast to L.A. (think Luckyrice but sub out all the food for booze). Even though the liquored-up event doesn’t technically fall on the night of the full moon, which was last Sunday’s super blood moon spectacle, it’s meant to celebrate it like they’ve been doing in China and Vietnam for over 3,000 years. But unlike the Chinese and Vietnamese, cocktail feasters get to party in the gorgeous Vibiana downtown while enjoying craft cocktails made by some of the most talented bartenders in L.A.
Drinks at the L.A. Moon Festival Cocktail Feast, created by the likes of Eveleigh’s Garrett Mikell and Cocktail Academy’s Brandyn Tepper, are meant to showcase sponsor Bombay Sapphire East Gin as well as Asian ingredients. For a preview of what to expect tonight, here’s a peek at some of the cocktails as well as their recipes for proper pre-gaming action.
Ascension to Heaven
by Garrett Mikell, Eveleigh
“The name is that of a traditional game played during the Moonlight festival. A desire for a slightly medicinal flavor profile resulted in the usage of the candy cap bitters (a medicinal mushroom).” – Garrett Mikell, Eveleigh bar manager
2 oz Bombay Sapphire East
1 oz lemon
1 dash Miracle Mile Candy Cap bitters
0.75 oz lavender-steeped cane syrup
Shake/strain into a long glass with crushed ice. Garnish with fresh lavender.
by Brandyn Tepper, Cocktail Academy
“The Matcha Rickey still reminds cocktail enthusiasts of the very summer- and spring-like weather we sometimes get in the fall. The fruitiness from the pineapple, anise-like aroma from the Thai basil, and the herbaceous qualities of matcha remind Angelenos that even though we are in the fall season, we are lucky to have spring weather almost year round.” – Brandyn Tepper, Cocktail Academy co-founder
2 oz Bombay Sapphire East Gin
1 oz pineapple juice
1 oz lime juice
0.75 oz matcha green tea simple syrup
Thai basil leaves
Add first four ingredients to an ice-filled shaker. Shake and strain into an ice-filled Collins glass, top with club soda, and garnish with Thai basil leaves.
by Joshua Yerkey, Seoul Sausage
“My cocktail, which is on our menu at Seoul Sausage, is an attempt to express a cooling appeal to spiced food, as well as bring out the Asian umami elements of flavor to pair.” – Joshua Yerkey, Seoul Sausage beverage director
2 oz Bacardi 8
1 oz matcha coconut cream (2 teaspoon matcha powder to 1 ounce coconut cream)
1 oz pineapple juice
0.5 oz lime juice
Dry shake without ice, shake a second time with ice. Strain into Collins glass with ice. Garnish pineapple chunks on skewer and pineapple leaves.
by Matt Wise, Roger Room
“To celebrate the end of the summer season we’ve incorporated some of the best local summer produce in our cocktails. To honor the Asian tradition, we’ve incorporated Chinese Black Tea, Japanese Cucumber, Lychee, Yuzu and Japanese Rice Whiskey.” – Matt Wise, The Roger Room general manager
1.5 oz Kikori Japanese Whiskey
0.75 oz St. Germain French Elderflower Liqueur
0.75 oz fresh lemon juice
0.5 oz simple syrup
0.5 oz orange juice
0.5 oz Stone Delicious IPA
3 dashes of Miracle Mile Yuzu bitters
Add all ingredients to an ice filled shaker, except bitters. Shake and strain into a tall ice-filled glass and add the dashes of bitters.
Tickets for tonight’s event can be purchased here. It’s $88 for VIP (9 p.m. to 12 a.m.) and $50 general admission (10 p.m. to 12 a.m.).