Very recently, Tipsy Diaries stopped by COCINA CONDESA in Studio City to try their new lunch, dinner, AND cocktail menus! A triple-threat!
It was more than we could have ever imagined. An explosion of the palate!
Executive Chef Eddie Garcia has a culinary style that stems from the finest cultural traditions within the rich and deep-rooted history of Mexican culture. Each dish has it’s own unique story and includes pieces of history that have been passed down for many generations, helping to capture the essence of the most exotic family traditions and intertwining them to create signature dishes that are undeniably one-of-a-kind.
For the cocktails; Executive Mixologist David Rubin knows what’s up!
In addition to being over-the-top in taste, each cocktail truly complemented the tastes of Cocina Condesa’s signature dishes.
A recent transplant from New York, David Rubin is Cocina Condesa’s Executive Beverage Director and contributor of their Mezcaleria. Rubin crafts cocktails that only contain fresh, seasonally conscious ingredients with bold flavors. He has brought his fun and creative east coast mixology influences, combined with the southwestern flare of Mexico and California, to the west coast. He is most recognized for making entertaining cocktails with an emphasis on freshness, quality, and colorful presentation.
Cocina Condesa went above and beyond to provide us with a full experience of a variety of their offerings.
Check out the deliciousness that we experienced. We’ll start with the cocktails…
1 ½ oz Ciroc Vodka
1 ¼ oz Veev Acai Liqueur
1 oz Fresh Pomegranate juice
1 oz Fresh Lime Juice
Top with Squirt Soda
SHAKE à STRAIN into tall Collins glass rimmed with orange zest sugar/salt mixture
Garnish = Lemon wheel
La Primavera – (OUR FAVORITE!)
2 oz Kappa Pisco
1 ½ oz White peach puree
3/4 oz fresh lemon juice
½ oz cinnamon simple syrup
SHAKE à DUMP into bucket glass rimmed with cinnamon/sugar/cayenne/salt
Garnish = Cinnamon stick.
1 ¾ oz Nigori Rock Sake
1 oz Berliner Elderflower liquor
1 oz Fresh lime juice
3 cucumbers, muddled
Top with Squirt soda
MUDDLE cucumber lightly, add ingredients and SHAKE à DUMP into stemless wine glass, fill as needed with fresh ice, top with Squirt until there is two fingers of space left in top of glass.
Garnish = Cucumber and lemon wheel with Bamboo stick through them. (Note: only fill tin halfway w/ice to allow room to fit in glass)
Camerones al Mojo de Ajo
Cerveza Battered Camerones Tacos
Mexican Kale Salad
Short Rib Birria
Braised Mole Chicken Bowl