Cocktails from Rivera 31 at the Sofitel Los Angeles

Chef Biancaniello has found his niche by crafting cocktails based on farm-fresh organic foods. Working without a set cocktail menu, Biancaniello’s creations are based off of seasonal ingredients and unlikely pairings. His use of the freshest ingredients and his hunger for experimentation are what set him apart from the rest.

Each cocktail has a uniquely different flavor profile mixed with fruits and vegetables such as robust bell peppers, seasoned apples, berries, arugula and pressed juices.

Eden Roc

“rocks”

Ingredients:

• 1.5oz Absolut Elyx
• .5oz Martell VSOP (float)
• 1.5oz calvados
• 3/4oz apple juice

Preparation: In a shake muddle apple, red pepper, berries, cinnamon, nutmeg.

Byblos

“rocks”

Ingredients:

• 2 oz Plymouth Gin
• 1 oz Pressed Lime Juice
• 1 oz Agave

Preparation: Muddle Arugula, add all ingredients in shaker, serve over ice.

Thirty – One

“rocks”

Ingredients:

• 2 oz Bulleit Rye
• 1 oz Punt Y Mes Sweet Vermouth
• ½ Cointreau
• ¼ Luxardo Maraschino Liqueur
• Pinch Of Salt

Preparation: Build Over Ice