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Mexican Street Food and Killer Cocktails at Cocina Condesa

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By Michael Hepworth

Here is a little Studio City gem that I am happy to write about where Sunday brunch is fueled by the rather strong cocktails created by David Rubin, a transplanted New Yorker. The Chef here is Eddy Garcia, and together they make quite a team. Garcia acting and certainly looking like a genuine Aztec dancer, which I think was his former career, and Rubin, a high-energy character, is eager to impress locals in his first year from New York.

Garcia has worked with a lot of well known chefs including Mary Sue Milliken and Susan Feniger, and this is his chance to shine following his stints at Sweeney’s Ale House and The Woodman. The design of Cocina Condesa is very colorful and attractive with lots of yellow, blue and red everywhere, and a facade that opens up onto the street and an outside patio for dining. Brunch here is slow and casual and easy to linger around to enjoy the drinks and the food.

Brunch cocktails are served from 9am-3pm and if you plan to have  a few then Uber is the way to go. I would almost certainly start with the “Abajo  de la Playa” which consists of Monkey Coconut Rum, Prohibido rum, coconut and pineapple. However, Rubin is big into Mezcal, so ask him for “The Maestro,’’ another potent blend of El Silencio Mezcal with lemon, ginger and fresno chiles and I believe a blend of cricket sauce to spice it up. Gin lovers can try “La Mariposa” with a mixture of gin (unnamed), St.Germaine, lime juice and cucumber.

Food wise, the brunch menu is comprehensive enough with the preferred starter of choice being Buttermilk Pancakes w/Mayan Chocolate Crumble. This menu favorite comes with seared plantains and piloncillo syrup. There are also interesting items such as Strawberry & Mango Mexican French Toast with Bolillo and syrup, and plenty of creations with eggs such as the Desayamo Burrito, Huevos Rancheros and the Mixed Pepper and Egg White Omelet.

For those of you who would rather stay a bit more traditional, then there is an extensive Taco Plate selection including options of skirt steak, pork, pork shoulder, mahi mahi and grilled chicken. I tried the grilled shrimp which was perfect, and on the next visit I will try it paleo style (served in boston lettuce leaves). There are four types of Ensaladas (Kale, Shrimp, Chicken and Salmon), along with Burritos and three ‘bowls’ (Spicy Carnitas, Al Pastor, Grilled Shrimp served over Quinoa and Mexican Rice).

This is a really cool place that I hope sticks around for a very long time.

www.cocinacondesa.com
By Michael Hepworth

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What exactly is GRAND BRULOT I thought to myself as I opened the bottle for the first time just around the time this lockdown took effect. Well, Grand Brulot is listed as a VSOP Cognac Café and it can be used in Bloody Mary’s, Manhattans, Negronis, Martinis, spritzes and sidecars , just for starters. It is a blend of Ugni Blanc & Colombard that is crafted into 80 proof VSOP. Then 100% Robusta Ecuadorian coffee bean essence is extracted and blended with brandy to meld for a few months and finally, it is blended with the VSOP Cognac. There is also a whiff of peppermint, nutmeg and hot cocoa in the drink. The retail price is $42.99.

The idea for the drink was instigated in 2015 by John Bernbach who asked for the help of industry veteran Francisco Tonarely to investigate the potential of a cognac/brandy drink blended with coffee. Three year later in August 2018 Grand Brulot was launched. This cognac comes from the Tardy Cognac Group and the grapes come from its single estate. Grand Brulot also plays homage to a New Orleans specialty of the same name that is still served around town.  The name Grand Brulot was inspired by the famous French pirate Jean Lafite who helped New Orleans repel the British invaders in 1812. He would order coffee, pour cognac in the saucer, set it alight and mix it with the coffee.
Recipes:

THE RISE AND SHINE
2 oz Grand Brulot
Orange Twist

Just pour Grand Brulot over ice and the orange will highlight the flavors
of the spirit.

BRULOT BLACK MANHATTAN
1 oz Grand Brulot
1 oz Bourbon
1 oz Sweet Vermouth
3 dashes Orange Bitters

Bartender Todd Smith created this one. Stir all the ingredients together in
a mixing glass. Strain into a chilled cocktail glass with ice and garnish

with orange wheel.

FRENCH NEGRONI
1 oz Grand Brulot
1 oz  Sweet Vermouth
1 oz Campari

Build in a rocks glass over ice and garnish w/orange wheel.

GRAND BRULOT CAFÉ HOLIDAY
1 oz Grand Brulot
0.5 oz Crème de Cacao
3 oz Porter Beer or Stout
3 dashes of bitters

Throw cocktail ingredients between two cups a couple of times to mix
And ignite the foam from the beer. Pour into a highball glass over ice
And garnish with nutmeg.



www.grandbrulot.com
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