Los Altos | Santa Fe Sips


Los Altos is a SUPERB tart, sweet, and subtly smoky highball with some fizz to keep things interesting. It was created by David Molyneux at the Everleigh, Melbourne, Australia in 2014. It’s a simple, but tasty, drink that uses ingredients that almost everyone has in the house. Well, anyone who mixes their own cocktails, anyway.


The Everleigh, a speakeasy-style bar in Melbourne, was named one of the Worlds Top 50 bars in 2013 and 2014. Access to the bar is gained through a hidden hallway in an American style diner. It was founded by graduates of Sasha Petraske’s New York bar, Milk & Honey. The Everleigh has published a cocktail book ("A Spot at the Bar") that’s high on my list to buy.


Milk & Honey, originally located in the Lower East Side in New York created the speakeasy craze in the early 2000s and was hugely influential in the resurrection of cocktail culture. These house rules were posted inside the bar:

  • No name-dropping, no star f*ing.

  • No hooting, hollering, shouting or other loud behaviour.

  • No fighting, play fighting, no talking about fighting.

  • Gentlemen will remove their hats. Hooks are provided.

  • Gentlemen will not introduce themselves to ladies. Ladies, feel free to start a conversation or ask the bartender to introduce you. If a man you don't know speaks to you, please lift your chin slightly and ignore him.

  • Do not linger outside the front door.

  • Do not bring anyone unless you would leave that person alone in your home. You are responsible for the behaviour of your guests.

  • Exit the bar briskly and silently. People are trying to sleep across the street. Please make all your travel plans and say all farewells before leaving the bar.

Sadly, Milk & Honey closed its NY location in 2014 and the pandemic closed down its London location in 2020.

 

Los Altos

Ingredients:

  • 1.5 oz blanco tequila

  • 0.5 oz mezcal

  • 1.5 oz pineapple juice

  • 0.5 oz lime juice

  • 0.5 oz simple syrup

  • 3 oz club soda

  • Garnish: pineapple fronds / dehydrated pineapple slice

Steps:

  • Chill a highball glass

  • Add all ingredients except club soda to a cocktail shaker

  • Add ice. Shake vigorously for about 10 seconds

  • Add club soda and tumble* 2-3 times

  • Strain into the highball glass over crushed ice

  • Garnish with whatever you have

Notes:

  1. *Tumble - pour gently from one shaker tin to the other. This ensures that a carbonated ingredient is properly mixed with the rest of a drink without creating a huge mess. The alternative is to add it to the top of a drink, but it NEVER mixes evenly that way. (Yes, this is one of my pet peeves.)

  2. Pineapple and mezcal are a killer combination and you’ll see me use them together in a lot of drinks

 

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