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HomeEating & DrinkingA.O.C. Debuts Five New Seasonal Cocktails at 3rd Street & Brentwood Locations

A.O.C. Debuts Five New Seasonal Cocktails at 3rd Street & Brentwood Locations

A.O.C. Debuts Five New Seasonal Cocktails at 3rd Street & Brentwood Locations

Market-Fresh Seasonal Cocktails Crafted by Head Barman Ignacio Murillo Now Available at Suzanne Goin and Caroline Styne’s A.O.C. Restaurants

A.O.C. debuts a new cocktail menu crafted by Ignacio Murillo to welcome the changing summer produce and warmer temperatures.

In addition to the full bar of premium and classic cocktails, the specialty drinks at both 3rd Street and Brentwood locations include:

Summer Chelada with Skyduster Rice Beer, Watermelon, Chamoy, Tamarind & Lime;

Red Maya with Mezcal, Lemon, Red Plum & Maple;

California Sangria with White Wine, Argonaut Brandy, Citrus & Yellow Peach (2 Servings);

Bing Sour with Gin, Lemon, Egg White & House Cherry Liqueur;

and The Kingdom with Suntory Toki Whiskey, Strawberry Aperitivo & Rhubarb Bitters.

From his early days as a busser at the OG A.O.C. at 3rd & Crescent Heights, Ignacio Murillo always went the extra mile and immersed himself in the A.O.C. ways.

He came to every wine and cheese tasting, dedicated to being the best he could be, and made himself a key member of the A.O.C. family. Eventually, he moved to the bartender position, where he honed his cocktail-making skills, developing an incredible palate and a talent for layering flavors and textures in a magical way.

Murillo is now taking center stage, running A.O.C.’s bar program featuring seasonally motivated cocktails created to pair with Chef Suzanne Goin’s market menu offerings.

Cocktails are priced at $18 and $34 for a pitcher of Sangria. They are available now and continue through the summer season.

summer chelada 18

skyduster rice beer, watermelon, chamoy, tamarind & lime

Cheladas are the simplest of the cervezas preparadas, or beer cocktails; just beer, lots of lime and a salt rim. We’ve made an even more refreshing version with farmers’ market watermelon, spicy tamarind chamoy and a chili-salt rim. When combined with local brewer,

Skyduster’s Super Dry rice lager, this drink becomes the perfect summer crusher.

Of course, we can always make it with non-alcoholic beer for those who want something “free-spirited!”

red maya 18

mezcal, lemon, red plum & maple

When thinking about a summer mezcal cocktail, we decided to turn to one of our favorite summer fruits, the plum. We love the way the rich sweetness of red plums play off the smokiness of mezcal. We added a squeeze of lemon and a touch of maple syrup to marry the flavors and to create a sophisticated yet refreshing hot-weather cocktail.

california sangria 34

white wine, argonaut brandy, citrus & yellow peach

Sangria just screams Summer! And we wanted ours to scream California. So we started with a white California wine and loaded it with lots of California peaches, California oranges and our own peach liqueur (made from California peaches, ofcourse), and finished it with our favorite Californian brandy from our friends at Argonaut.

Served in a pitcher of two orders each.

bing sour 18

gin, lemon, egg white & house cherry liqueur

Because cherry season comes and goes so quickly, we always make a house cherry liqueur to preserve that flavor all year. To showcase the perfect sweet-sour balance of the Bing Cherries at the market right now, we decided to simply mix our liqueur with some egg white

and gin to present as a classic sour.

kingdom $18

suntory toki whiskey, strawberry aperitivo, rhubarb bitters, orange

While Tochigi is the prefecture in eastern Japan known as the strawberry kingdom, here in Los Angeles, anyone who loves strawberries swears by Harry’s Berries, a family farm started by Harry Iwamoto and whose legacy is carried on by his family in Oxnard. This locally grown treasure is highlighted in Kingdom to create a spirit-forward seasonal cocktail. This combination of strawberry aperitivo, house-made rhubarb bitters and Suntory Toki whiskey is A.O.C.’s nod to a classic Manhattan.

WHEN:

Serving now and continuing through the summer season; available for lunch, brunch & dinner per operating hours

A.O.C. 3rd Street

Dinner

Sunday – Thursday 5:00 p.m. – 10:00 p.m.

Friday & Saturday 5:00 p.m. – 11:00 p.m.

Brunch

Saturday & Sunday 10:00 a.m. – 2:30 p.m.

Pick up & delivery

5:30 p.m. – 9:30 p.m. nightly

Saturday – Sunday brunch 10:30 a.m. – 2:30 p.m.

A.O.C. in Brentwood

Lunch

Wednesday – Friday 11:30 – 2:30 p.m.

Dinner

Sunday – Thursday 5:00 p.m. – 10:00 p.m.

Friday & Saturday 5:00 p.m. – 11:00 p.m.

Brunch

Saturday & Sunday 10:00 a.m. – 2:30 p.m.

Pick up & delivery

5:30 p.m. – 9:30 p.m. nightly

WHERE:

A.O.C. 3rd Street

8700 W. 3rd Street, Los Angeles, CA 90048 – 310.859.9859

A.O.C. in Brentwood

11648 San Vicente Blvd., Los Angeles, CA 90049 – 310.806.6464

ABOUT THE LUCQUES GROUP:

With the opening of Lucques, their flagship restaurant, in 1998, James Beard Foundation award-winning Chef/Author Suzanne Goin and award-winning Restaurateur Caroline Styne planted the seeds for The Lucques Group, a Los Angeles hospitality company that comprises two fine dining restaurants – A.O.C. in both Los Angeles and Brentwood. Along with these culinary enterprises, the company also owns the Larder Baking Company and oversees Hollywood Bowl Food + Wine, which curates all the food and beverage outlets at L.A.’s iconic music venue. The duo also operates two new restaurants – Caldo Verde and Cara Cara, and the new Dahlia cocktail bar at the Downtown L.A. Proper Hotel. The Lucques Group is dedicated to seasonally influenced cooking and focuses on sourcing local, organic produce from which Goin creates soulful dishes that are bold in flavor, vibrant, layered and complex.

For further information and complete menus, visit

www.aocwinebar.com

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