The result? A fun and sophisticated list of cocktails. There's no physical bar at Melisse, but with a kitchen of this caliber, they can do a lot of fun and ambitious things "table side" that you cannot do at a busy bar, like this deconstructed Zombie.
Watching the setup and action is certainly part of the draw for this drink.
Steve Livigni pouring in frozen nitrogen |
Citrus "air" and vanilla bean "perfume" finish off drinks like the Dauphine and Fessee. The rest of the list boasts classics like Mojito, Vieux Carre, and Sazerac. The Citrine is a nice one to start off the night, made with El Tesoro Plata tequila, Aperol, grapefuit, and lime juice.
Les Restes is sweet and elegant with Death's Door vodka, lychee, crushed grapes and egg white. People loved La Bete with Calvados, orgeat, white cacao, and kumquats, although I wasn't able to try any.
The cocktail list as a whole is very solid and complements the dining experience at Melisse very well. At $18 each they're pricier than most cocktails in LA, but if you're dining at Melisse, you're most likely not worrying about that.
Will they take it up another notch and do a cocktail pairing menu?? I hope so!
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