Destination: Cocktail
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The Spare Room at the Hollywood Roosevelt Hotel is a study in upper-crust drinking. It’s the kind of bar that would be at home in F. Scott Fitzgerald’s “The Great Gatsby”; its patrons are often as dapper as that great writer and just as ambitious. In other words, the Spare Room is where young Hollywood does its fair share of seeing and being seen. Oh, and it bowls there too, at one of two shiny lanes overlooking Hollywood Boulevard. Which is why it’s fitting that the Spare Room has launched a Wednesday evening special from 6 to 9 featuring $5 mini lobster rolls, half-price bowling, $3 cold beers and a $7 concoction called the Nantucket Sound. The summery drink, made with fresh-pressed cantaloupe juice, gin, vermouth, ginger sorbet and bitters, is an East Coast elixir worthy of another era.
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The Nantucket Sound by Naomi Schimek
11/2 ounces chamomile and lemon balm-infused gin*
3/4 ounce Bianco vermouth
2 ounces fresh-pressed cantaloupe juice
Lemon juice and Peychaud’s bitters to taste
Scoop of spiced ginger sorbet
*To infuse the gin, let dried chamomile and fresh lemon balm macerate in the alcohol for three hours. Experiment to taste.
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Shake ingredients together with ice and strain into a coupe glass over a scoop of spiced ginger sorbet. Garnish with a candied lemon balm leaf.
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The Spare Room at the Hollywood Roosevelt Hotel, 7000 Hollywood Blvd., L.A. (323) 466-7000; https://www.thompsonhotels.com
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— Jessica Gelt
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