It’s fitting that National Tequila Day should fall on a Friday. Sure, there are margaritas and palomas (don’t miss the one at Osaka Ramen) to be had, but the cocktail we’ll be sipping is the Seventh Son (pictured) from Sean Kenyon at Williams & Graham. This recipe appeared in 5280: The Cookbook but we’ve reproduced it here.
The Seventh Son
1 1/2 ounces 7 Leguas Blanco tequila
1 ounce Dolin Blanc Vermouth
1/2 ounce Amaro Montenegro
2 dashes grapefruit bitters
grapefruit twist (for garnish)
Place all ingredients into a chilled mixing glass. Add ice and stir. Pour over fresh ice (or a large ice cube) in a double old-fashioned glass. Express grapefruit peel over top and drop in.
Shout out: On Saturday, July 18, Williams & Graham took home the lofty title of Best American Cocktail Bar at the annual Spirited Awards in New Orleans. The event concluded the Tales of the Cocktail conference, the yearly gathering of the world best bartenders, bars, brands, and cocktail writers. This is the second year in a row Williams & Graham has come up big: In 2014, Kenyon won the American Bartender of the Year category, and the speakeasy was a finalist in the Best American Cocktail Bar competition.
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