Bar Openings & Closings

Jason Robey Debuts New Cocktail Bar at Ammo

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Mon, Jan 30, 2012 at 3:20 PM

click to enlarge The Blood Orange Fizz. - AMMO
  • Ammo
  • The Blood Orange Fizz.
Already known for its clean, California-inspired menu, Ammo hopes to be known for its alcoholic libations as well. Tomorrow, the Highland Avenue restaurant officially debuts its "Artisan Cocktail Bar," featuring a menu by Jason Robey.

Robey, who previously oversaw the cocktail program at Michael's (and before that at New Heights in Washington, D.C.), created a menu of 10 new cocktails, most of which cost $11-$12. The menu covers all the major liquors: gin, vodka, whiskey, tequila and even beer, through Robey is, first and foremost, a tequila man.

It's no surprise that the Cadillac of Ammo's new cocktail menu is the Grand Rep, a hefty $18 combo of Ilegal mezcal reposado, Grand Marnier, lime juice, vanilla and smoked salt.

On the lighter side, there's the Blood Orange Fizz made with Prosecco, Aperol, blood orange juice and thyme. Somewhere between the two, there's the Maple Leaf Rag, made with Black Maple Hill bourbon, lemon juice, maple syrup, bitters and burnt rosemary.

Beer fans may veer toward the Belgium Sunrise with its mix of Allagash white, Lindemans strawberry lambic and Frambeau.

The cocktails come with a new bar menu from chef BJ Munoz including beef and turkey sliders, baked penne with white cheddar and grilled squid with watermelon radish aioli. We'll take suggestions on what to pair with that last item.

Follow Squid Ink at @LAWeeklyFood and check out our Facebook page. Follow the author at @ElinaShatkin or contact her at eshatkin@laweekly.com.

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