For a genuine L.A. moment, head up to the rooftop bar at EP/LP and order a pitcher ($60) of the new Tip Toe Through the Tulips cocktail. A concoction of Singani 63, Giffard wild elderflower liqueur, wildflower honey syrup, fresh lemon, dandelion tonic, and seasonal berries it’s basically what you’d imagine ambrosia to taste like. Honeyed, refreshing, and best enjoyed somewhere up high.
But the Greek gods never had it this good: Sipping on a well crafted cocktail while sitting with an entourage atop the corner of Melrose and La Cienega, with the Hollywood Hills as a backdrop, and surrounded by young and beautiful industry types.
Lead bartender Adam Nystrom chose Singani 63 as the base spirit for this large format cocktail not because of its Hollywood roots, having been discovered and peddled by big-time movie director Steven Soderbergh. But rather he loved the Bolivian white muscat distillate’s potent floral aroma and intense depth and complexity. “After tasting it both on its own as well as in cocktails, it actually seemed to me a more suitable placement in areas where gin shines though,” he says.
Generally I’m not a fan of most cocktails that have elderflower liqueur in it as that flavor tends to dominate. However, in the Tiptoe cocktail—a cross between a summery spritz and the Spanish style gin tonic—it works with the ingredients to show off the Singani’s flowery notes. And as if wasn’t already pretty enough, it’s served in gorgeous vintage Art Deco glassware.
You can’t help but sigh, “Ah, L.A.”
E.P. & L.P., 603 N. La Cienega Blvd., West Hollywood, 310-856-9955