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


  • 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.

  • 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


  • 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.

  • 1 ½ ounce Jameson Irish whiskey
  • 1 ounce brown sugar syrup
  • 3 ounces coffee
  • Topped with hand whipped cream


Skybar House Manhattan


  • 2 ounces Bulleit Rye whiskey
  • 1 ounce Carpano Antica sweet vermouth
  • 2 dashes Angostura Bitters

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