Destination: Cocktail
Joe’s Restaurant has been a mainstay of the Abbot Kinney neighborhood for nearly 20 years and has long paid attention to local, market-driven produce and ingredients. Now it is extending that philosophy to its bar menu under the guidance of beverage director, Jennifer Zerboni: fresh fruit juices, potent herbs and house-made syrups, including rhubarb, are front and center in the drinks, which sing of summer. Take the Fleur de Lis — a disarmingly simple drink that mingles robust basil with vodka, flowery St. Germain and tart lemon and grapefruit juice for bold flavor that refreshes like a plunge in the nearby ocean.
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Fleur de Lis by Jennifer Zerboni
Muddled basil
1 ½ ounce Luksusowa vodka
¾ ounce St. Germain
½ fresh-squeezed lemon
½ fresh-squeezed grapefruit
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Combine all ingredients in a shaker with ice. Shake hard to break up the basil so that it infuses into the liquor. Strain into a chilled martini glass and garnish with a lemon twist and a fresh basil leaf.
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Joe’s Restaurant, 1023 Abbot Kinney Blvd., Venice. (310) 399-5811; https://www.joesrestaurant.com
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— Jessica Gelt
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