The Spring/Summer cocktail menu from Holy Water features the flavors and aromas of warming Los Angeles.
While Woody Harrelson’s West Hollywood cocktail bar Holy Water may have only opened last November, it’s already launching a new menu. Made for spring/summer, the new menu features six cocktails inspired by flavors and smells of Los Angeles at this time of year.
Designed by Holy Water’s bar director Cameron Dodge-White, the Holy Water Spring/Summer cocktail menu features everything from a dirty martini served with a spoonful of olive oil caviar to comments on classics like the Jungle Bird and LA’s favorite summer activity, sipping drinks poolside.
“This new seasonal menu at Holy Water features tropical fruits, citrus forward options and a twist on a dirty martini as we have been making a bunch of them,” says Dodge-White. “As always, we are highlighting producers and products that are responsibly made, diverse in their origin, and delicious. We have superfoods in the form of Honey, Kiwi, Guava, Beet Powder, Lion’s Mane, Tomato Water, Pickle Brine, Olive Oil, Shiso, and Tears of Chios.”
There are 5 new cocktails in total, with Holy Water’s original standout “Glass Half Full” pour-over cocktail remaining on the menu. All cocktails are $16.
Check out the full menu below:
HOLY WATER SPRING/SUMMER COCKTAIL MENU
Jungle Birds Aren’t Real
Sol Torasco Charanda, Dark Rum, Xila, Red Shiso Cordial, Lion’s Mane, Pineapple, Lime, Amaranth Leaf
Everything but the Garden Sink
Origen Vodka, Gin, Dolin Dry, Pickle Brine, Clarified Tomato, Firecracker Pepper, Olive Oil Caviar Bump
Poolside Tea Service
Mujen Shochu, Kleos, Jasmine Cordial, Passionfruit, Watermelon
Midwest Summer
Bourbon, Strawberry, Rhubarb Bitters, Lemon, Coconut Cream Whip, Beet Power
Fruit of Tulum
Tequila or Mezcal, Aperol, Pink Guava, Kiwi, Blistered Fresno Chili, Honey, Creole Spice, Pandan Leaf
Glass Half Full
Harmony Gin, Optimist “Bright”, Cocchi Americano, Elderflower
Pour Over with Grapefruit & Orange
For more information, head over to the bar’s official website.
All photos by Wonho Frank Lee