1/19/21 – Just as Avila is the spirit of Morelos, The Cuernavaca is its’ signature cocktail, named after the state’s capital. Created by Morelos native (and owner of Cuernavaca cocktail bar Pichirilo) Christian Rubio, this drink aims to be a classic as popular as the Margarita or the Paloma, but taste twice as good. Simple and beautifully fresh, The Cuernevaca is packed full of flavor but still lets the Avila be the star of the show.
11/11/20 – It’s been a year… We all need a little escape, so it was fortunate that our good friend Patrick Frohoff from Koreatown’s The Line Hotel met up with us at one of our favorite LA bars, The Semi-Tropic. He came up with this coconut-based cocktail that makes you instantly feel like you’re on vacation. It’s tropical but still spirit-forward; light but still packs a punch; sweet but dry; refreshing but… well, you get the point. This one’s a winner, and super easy to make at home. Enjoy!
8/27/20 – Zack Crawley from Santa Monica’s The Proper Hotel stopped by the Revel R&D bar and shook up this refreshing summery libation. Packed full of seasonal flavors like mint, strawberry and lemon, this drink is complimented by the subtle citrus and bitter gentian notes from the Suze Aperitif. It’s definitely one of those crushable, pool-side cocktails you just can’t put down.
6/30/20 – We got creative during the height of quarantine for this episode of Revel R&D Bar, utilizing our portable events bar at home. This time, a classic – the Paloma. While its origins are shrouded in mystery, the popularity of this drink and its light, refreshing taste is undeniable. We put a fun spin on it, making it a must-add to your summertime cocktail arsenal.
5/5/20 – Giving the ‘ol home bar a workout this Cinco de Mayo with another accessible-ingredient cocktail. Since temperatures are rising, we decided to play with some tiki flavors in this one, mixing coconut with mango and Tajin, emulating those classic street vendor fruit cups found in Mexico and Southern California. Happy Cinco friends!
4/7/20 – Since we’re all stuck at home right now with limited items in the pantry (and most likely burnt out on margaritas), we’ve been hard at work coming up with simple cocktail recipes made with ingredients that you should easily be able to get your hands on! This one was a total crap shoot – thrown together with items that were already in the refrigerator. What a pleasant surprise that it turned out absolutely delicious!
3/11/20- A year ago, we poured a case of Revel blanco in this 5L American oak barrel and started ageing our own Reposado right here in our LA offices. We popped it open for happy hour last Friday and the results were delicious – slightly softer than the real Repo, with a touch more oak on the finish. Naturally, we couldn’t help messing around with it and came up with this drink. If you’d like to age some Avila yourself, you can order your own 5L or 10L Revel barrel. Email firstname.lastname@example.org for details.
10/31/19–Tinctures are easy to make, have a long shelf life and are a great way to spice up cocktails. In wanting to really capture the flavor of the season, we made a clove tincture which mixed beautifully with the fall citrus, blood orange. Demerara has a richness to it that regular simple syrup doesn’t, and combined with the Madagascar vanilla, it compliments the almost desert-like flavors of this drink.