Winter Cocktails at Skybar at Mondrian Los Angeles
By Adam Rains
By tenting the outdoors area, Skybar at Mondrian Los Angeles has created a perfect environment where guests can enjoy outdoor setting without worrying about cold weather. Whether you desire a boozy hot chocolate, spiced apple cider or snow cone you will be able to find it all at Skybar.
Boozy Hot Chocolate
Ingredients
- ¾ ounce Don Julio Anejo
- ¾ ounce Grand Marnier
- 6 ounces hot chocolate
- Cream top
Snow Cone
Created by Joseph Santini who took over the New Orleans’ City Exchange Bar around 1850.
Ingredients
- 3/4 ounce Hennessey VS Cognac
- ¾ ounce Grand Marnier
- ½ ounce fresh lemon juice
- ¼ ounce Maraschino liqueur
- 2 dashes Angostura bitters
Spiced Apple Cider
Ingredients
- 2 gallons apple cider
- 2 ounces Mace Blade
- 3 pieces star anise
- 4 Ceylon cinnamon sticks
- 1 ounce Orange peel
- 36 Cloves
- 3 Black cardamom
Irish Coffee
Originally prepared by Joe Sheridan at Foynes “Flying Boat Terminal,” also known as Shannon Airport in Dublin. The drink found a home in the United States at the Buena Vista across from Fisherman’s Wharf in San Francisco.
Ingredients
- 1 ½ ounce Jameson Irish whiskey
- 1 ounce brown sugar syrup
- 3 ounces coffee
- Topped with hand whipped cream
Skybar House Manhattan
Ingredients
- 2 ounces Bulleit Rye whiskey
- 1 ounce Carpano Antica sweet vermouth
- 2 dashes Angostura Bitters