Since moving to Los Angeles in 2005 Daniel Nelson has been at the forefront of the cocktail revolution. His cocktails complement the best Los Angeles cuisine. Working in two Michelin star restaurants (Spago, Providence) Nelson has created a repertoire of “cocktails containing ingredients even seasoned barmen use sparingly”. Nelson was asked to be a judge for the Los Angeles International Spirits Competition in 2006. The competition gives him unique insight into the spirits market every year.
In 2008 Daniel began working at The Doheny in downtown Los Angeles. In the last year and a half Nelson’s cocktails have won awards from both Citysearch and Metromix. They have appeared in the LAWeekly, LATimes, Playboy, TimeOutNY and others. His accessible fresh approach to cocktails continues to push the envelope for exciting libations. Nelson is routinely asked to educate bartenders, and consumers, throughout SoCal and the USA. He has extensive relationships with many premium luxury spirits. Nelson currently serves as head of education for Regency Wines Distributor (Nevada – Las Vegas). In this new, you’ll can find all mixologist advices for our products.
Sidecar
1 part armagnac
1 part Cointreau
1 part lemon juice
Veaux carre
Dash of peach bitters
Dash of orange bitters
Barspoon drambuie
1 part sweet vermouth
2 parts armagnac
Golden Road
2 oz Bache Cognac
3/4 Oz Barenjager
1.5 Oz Grapefruit
Muddled Thyme
Joy Porcini Side Car
2 oz Joy Armagnac
1 Oz Porcini Infused
Orange Liquor
1 Oz Lemon Dash
Simple Syrup
Tommy’s Margarita
Juice of one lime
Barspoon agave syrup
2 oz silver riAzul
Smooth Grooves Manhattan
2 oz The Smooth Gentlement Scotch
1 Oz Gewurztraminer
Vermouth Bitters
Served Up
Rumbleseat
Dash orange bitters
Dash rose water
Juice of one lime
1 oz OJ
3/4 oz St Germain
2 oz RiAzul Repo
Top Ginger beer