Tag: Las Perlas

Mix This: The Spanish Fly by Raul Yrastorza of Las Perlas

September 17th, 2013 — 12:27pm

Spanish Fly
Super popular at Las Perlas, it’s simple, it’s awesome it’s…The Spanish Fly Cocktail.

- 1oz Fidencio Mezcal
- 1oz Fernet Branca
- Full Collins glass with Mexican Coke.

Be careful…panties will drop!

For a fun twist that’s just as awesome, substitute Fernet Branca with Branca Menta for the holidays!!! It’s that good!

Enjoy,

Raul Yrastorza
Las Perlas

Mix This: The Puro

March 21st, 2012 — 4:57pm


The puro cocktail is the cocktail of choice of our staff here at Las Perlas. We call it “a big boy cocktail”.

We prefer that you use one of the two suggested brands of mezcal for this cocktail.

Del Maguey Minero Mezcal
This forgotten mezcal from Del Maguey is amazing and its style is unique to others made outside of the area of Minas.  While other Mezcals use a still made of copper and use rubber tubing, Minero uses a clay still with bamboo tubing to extract the mezcal from the still. The clay and bamboo help create a mezcal with a wonderful fruitiness to go a long with the slight smoke in the background. Minero™ has a nose full of flower essence, vanilla, figs, with a burnt honey flavor and a bit of lemon. Minero is deep and warm, sweet all the way to the finish.

or

Fidencio Madrecuixe Mezcal
Is a low yield, wild agave, foraged in the mountains of San Baltazar Guelavila. The agave is harvested after 12 years, and roasted five days in the ground with black oak. Double distilled and bottled undiluted, Joven (unaged). The nose is mineral and floral. The smoke is bold which is balanced with firm, mouthwatering acidity with notes of toffee and stone. The mouth feel is unctuous and leathery. The finish is long and dry. This is a full bodied, complex sipper.

Puro
- 2oz Del Maguey Minero
or
- 2oz Fidencio Madrecuixe
- 1 Old Fashion Glass
- Muddle 1 Bitter Truth Chocolate Mole bitters soaked sugar cube w/ a small splash of water
- Ice (preferably a single large cube that fits the glassware)
- Stir until cold and to taste
- 1 grapefruit twist (do not stir into cocktail, just twist to extract oil and lay down the inside of cocktail)
- Garnish with a mezcal infused (optional) Luxardo cheery or just a regualr Luxardo Cherry

Enjoy,

Raul Yrastorza
Las Perlas- Mezcal and Tequila
General Manager

What We’re Drinking: Corrido Tequila with Raul Yrastorza of Las Perlas

February 29th, 2012 — 5:02pm


Corrido Tequila

Every once in a while, and I say that nicely, I come across a Tequila that really peaks my interest. Slowly I have started to categorize tequila and this particular tequila I put in the category of a “Craft Tequila”.

Corrido is a highland single estate grown and produced Tequila (no other tequila is produced from this distillery) and can only produce a small amount monthly. Its portfolio consist of a Blanco, Reposado, Anejo and Extra Anejo and they are all wonderful.

The Gems of Corrido are The Anejo and Reposado

Reposado – This little Gem is a double barrel reposado aged for 6 months, 3 month in used washed jack Daniel’s barrel and 3 month in washed used Makers Mark barrel’s. The two distinctly different bourbon barrels help create a tequila that has aromas of butterscotch, nuts, maple, intense tones of cooked agave with a long finish of vanilla and caramel.

Anejo – This stuff is frick’n great. It is an 18 month triple barrel Anejo, 3 month in Jack Daniels barrels, 3 month in Makers mark barrels and 12 months in a proprietary barrel that I firmly believe is a reconditioned whiskey barrel with a medium char. Burnt caramel and maple notes with loads of cooked agave are supported by highland tequila characteristics of herbal fruit and spice.

Extra Anejo – This particular Anejo drinks like a whiskey meets a cognac. Aged for a total of 3 yrs in Makers Mark barrels

Blanco – aged 30 days in Jack Daniels barrels, this blanco is balanced and rich. Its bright character is accented with roasted agave, mint and spring flowers.

enjoy…

Raul Yrastorza, Las Perlas General Manager

LA Weekly’s “Best Of” 2011 Awards featuring Las Perlas, Seven Grand, Cole’s and Caña

October 7th, 2011 — 3:18am

Best Undercover Tiki Bar – 2011
Caña
714 W Olympic Blvd
Los Angeles, CA
213-745-7090

Caña doesn’t sport moai, tappan cloth or any of the decorative signifiers that scream “tiki fetish,” but bar manager Allan Katz makes a convincing case that tiki drinks are the missing evolutionary link between America’s golden cocktail era and its swinging cocktail revival. The drinks are precise, nuanced and clever, full of creative riffs on classic recipes. The sharp Tennessee Isle, a rum-based twist on the Sazerac, is made with coconut bitters and overripe mango–infused absinthe. The Misti Dawn Swizzle, a dolled-up gin swizzle, plays passion-fruit and lime juice against each other in perfect tart-sweet balance. With its cheeky drink descriptions,
Caña’s cocktail menu, organized by increasing potency into three sections (Daggers, Pistols and Cannons), makes for some of the city’s best bar literature. At the boozy end of that menu, you’ll find the Twenty-Eight Days Later. Inspired by Don the Beachcomber’s original Zombie, it contains mescal, Tuaca and no less than three kinds of rum swimming in pineapple, pomegranate and passion-fruit juices. It’s classic yet thoroughly modern and, like the rage-filled zombies of the Danny Boyle film for which it was named, it hits hard. 714 W. Olympic Blvd., dwntwn. (213) 817-5321, canarumbar.com.

—Elina Shatkin

http://www.laweekly.com/bestof/2011/award/best-undercover-tiki-bar-1509820/

Best Cocktails to Set Your Mouth on Fire – 2011
Las Perlas

107 E 6th St
Los Angeles, CA
213-988-8355

If there were a sixth taste, one that came after the elusive umami, it might be named Yrastorza after Las Perlas’ manager. Inspired by both his taste for tequila and his Filipino roots, Raul Yrastorza’s cocktails are characterized by ingredients like fresh curry leaves, cumin, mole, smoky chipotle and jalapeño juice. The result of his flavor play is a surprising amount of heat in Las Perlas’ tequila drinks, mellowed by sweet agave syrup and accompanied by the bite of the Mexican spirit; the bar excels at this combination of sweet and spicy. Both the chile-laced Juquila and the bar’s signature Spicy Margarita accomplish a fiery taste that regulars return to. Las Perlas’ tequila- and mezcal-influenced menu changes from week to week, but the peppery cocktails are as consistent as a tequila-infused room spin. Expect your taste buds to be doing the mariachi. 107 E. Sixth St., dwntwn. (213) 988-8355, 213nightlife.com/lasperlas.

—Sophia Kercher

http://www.laweekly.com/bestof/2011/award/best-cocktails-to-set-your-mouth-on-fire-1509600/

Best Man Cave Downtown – 2011
Seven Grand
515 W 7th St
Los Angeles, CA
213-614-0737

Before spirit-themed bars were all the rage, there was Seven Grand. It may not be the biggest or sexiest bar downtown, but it’s the best goddamn place to do the following things, at your leisure, in your own time: Sip a real Old-Fashioned (no cherries whatsoever in sight); puff a cigar, which can be purchased from the bartender and smoked on the patio; and play the part of pool shark. All without having to explain yourself to anybody. Why? It might be the animal trophies mounted on the walls that help make Seven Grand the ultimate mantuary (these include a boar and a bunch of jackalopes). It might even be the small décor details in this dimly lit joint, like the hunting-scene wallpaper in the corridor. But it’s most likely the massive whiskey list, which would excite even the most dyed-in-the-wool dude (or lady) to try ordering something other than a Black Label on the rocks. The fact that the bartenders can chat for hours about the selections doesn’t hurt, either. 515 W. Seventh St., 2nd floor, dwntwn. (213) 614-0736, 213nightlife.com/sevengrand.

—Romina Rosenow

http://www.laweekly.com/bestof/2011/award/best-man-cave-downtown-1509784/

Best Bloody Mary – 2011
Cole’s
118 E 6th St
Los Angeles, CA
213-622-4090

A good Bloody Mary will cure your Sunday hangover, send a shock of vitamin C to your system and offer a glimpse into your future as a virile, vegetable-eating individual. Or at least the splash of vodka will make you feel like the latter. Cole’s makes its day-altering Bloody Marys in-house. Created by Cole’s bar manager, the Southern-raised Brent Falco, the brunch cocktail mix is made of pickle juice from Cole’s infamous atomic pickles, horseradish, meat rub from the kitchen and blended tomatoes, along with a handful of other spices. The Bloody Mary mix marinates for 24 hours and is made fresh every week. The resulting Bloody Mary is a savory blend, thick and rich with a kick of spice, served with a stalk of celery and Cole’s signature pickle. The brunch cocktail is particularly coveted among regulars, perhaps because it is only available on weekends until 6 p.m. After finishing three rounds, Bloody Mary drinkers have been known to leave the bar with the strength of Popeye — or at least that’s how they remember it. 118 E. Sixth St., dwntwn. (213) 622-4090, 213nightlife.com/colesfrenchdip.

—Sophia Kercher

http://www.laweekly.com/bestof/2011/award/best-bloody-mary-1509519/

Darren Revell at Las Perlas Every Saturday Night

July 18th, 2011 — 3:36pm

Darren Revell plays my favorite shit. Everyone has those DJ’s that play the classic jams you want to drink to, and at the same time will turn you on to new music as well. For me, Darren Revell is that sort of DJ.

One of the bands he introduced me to was a Place To Bury Strangers. I was working for a record company at the time and it was a long day at the office, listening to band after band and nothing was sticking. I packed up my bag and headed out to see a show, or two. Probably of more bad music, but it was my job. You take the good with the bad I guess. Unfortunately most is bad. I got in my car and tuned in to Big Sonic Heaven, Darren’s radio show on Indie 103 (now on Moheak.com). Driving down Sunset I was crossing over La Brea and with no warning a wall of sound took over my speakers. I had never heard the band before, but I knew I was going to become instant fan of whoever it was. It was full of feedback, reverb, and all the cool shit that I like in my rock n roll. I frantically pulled over to the side of the road and started dialing the station to get a hold of the DJ to ask him who he was playing (the asshole never picked up, but I forgave him). In a second, at the right place at the right time, I found one of my favorite bands. Just like the old school music days… the DJ played the song. It wasn’t from a borrowed CD, or someone emailing me an MP3. It was a handpicked song beamed to space and back to my stereo. I don’t even know if I have ever thanked Darren, who has since become one of my dearest friends, for playing that song. I think I will do just that this Saturday night.

That is just one reason (of many) why I chose Darren Revell to be the resident DJ at Las Perlas every Saturday night. He takes out the garbage and leaves you loving all the best Post Punk, New Wave, Indie Pop, and Eighties. I highly encourage you to make Las Perlas a destination spot while you’re Downtown on a Saturday night, enjoy a handcrafted mezcal or tequila cocktail, or cerveza if that’s your choice, and love the tunes. You just might find your new favorite band, or be reminded of what was already great. Either way, thank the DJ for playing cool shit, and feel free to buy him a drink for good taste.

Music Selector Darren Revell
Las Perlas Every Saturday Night
No Cover

-Dave Freeman
Music Director for 213

Las Perlas News: Del Maguey Single Village Mezcal Releases Espadin Espescial

June 13th, 2011 — 11:43pm

Espadin Espescial Created by Del Maguey’s Specialty Tobala-making Master Palenquero

For fifteen years the producer of Del Maguey Tobala has asked Del Maguey to bring to the world his mezcal made from Espadin, the generic mother of the blue agave. The first release will consist of of only 55 sis bottle cases and will be Limited to California, Boston and New York.

Espadin Especial is another exclamation point for Mezcal, available at Las Perlas for a limited time as it will run out.

What is a single village Mezcal? Learn more at http://mezcal.com/mez.html

Back to top