Slideshow: Bartender's Choice: What to Order at The Tasting Kitchen in Los Angeles, CA

Coco Joe's Punch ($12)
Coco Joe's Punch ($12)
“The Coco Joe is a combination of a tiki drink and a classic rum drink,” Pike says, taking the idea from Planter’s Punch. Pike’s version combines two types of rum: high octane Gosling's Black Seal 151 and Appleton Reserve. There's also Cherry Heering and freshly squeezed lemon and lime juice. Falernum and a cardamom dram, both made in house, are added to the punch. About the cardamom dram, Pike says, “Instead of a simple syrup, which is an infusion of some sort of spice and water, this is made with cardamon, high proof dark rum, and brown sugar.”
Harvard Yard ($12)
Harvard Yard ($12)
The Harvard Yard comes from The Tasting Kitchen’s semi-secret postcard menu, though according to Pike, it will move into a permanent spot on the menu this month. Sazerac Rye is stirred with Fernet Branca, The Bitter Truth apricot liqueur, and Dolin dry vermouth. The drink is strained, then garnished with a twist of orange. “It has this fall thing going on, but it’s not too sweet,” Pike says. While he finds fernet “really punishing to drink,” he says, “I do find it really interesting [and] I wanted to play with it in a way that it was a layer and not, overall, the first thing you get.”
The Tipperary Fizz ($13)
The Tipperary Fizz ($13)
The Tipperary Fizz starts with Jameson whiskey, Carpano Antica sweet vermouth, and Green Chartreuse, stirred and then barrel-aged for about six weeks. Once the aging process is complete, fresh lemon juice, simple syrup, and egg white are added, and the entire thing is then shaken, strained, and topped with soda. “The whole process to make this what it is is a lot of work, a lot of time,” says Wainwright, “And it’s amazing…to barrel-age something and then flip it around on its head.”
The Undertaker ($13)
The Undertaker ($13)
“With this drink, we were really thinking about texture,” Pike says, comparing the flavor to a Trinidad Sour. There’s “a layering effect of sour lemon juice, the sweet orgeat, the texture that the orgeat brings, and then you have this really nice, smooth lightly grassy whiskey, and then the Underberg has this very big pop to it.” An entire bottle of Underberg, an herbal bitter typically consumed from tiny 20-milliliter bottles, is used. It's "very wintery, clovey," says Pike. Last but not least comes a cask-strength, 16-year-old Glenlivet Nadurra single malt Scotch. “It’s kind of crazy that we use [the Glenlivet] in cocktails, but it’s so fun because it’s so high proof and it has such a nice grassiness,” says Pike. For Wainwright, “Glenlivet’s shining point is that this is their return to what they call the natural process of making whiskey. That’s why it’s called Nadurra, which is Gaelic for ‘natural.’”
Postcard Menu
Postcard Menu
Some, not all, can view the postcard menu. "This is our way to play around,” Pike says. “It’s given out sometimes. Everybody doesn’t get it. If you’re excited or if you come in a lot, we’ll hand it out to you, show you, and you can check out what we’re excited about right now."