“State Social House, located in the shell of two former Sunset Strip mainstays, Red Rock and Isla Cantina, has big ambitions. Four bars, a second-story piano lounge, a cigar lounge and a tavern serving upscale pub grub are on offer, as is an ambitious but not overwhelming list of specialty cocktails created by former Acapulco resorts barman Alex Jaimes. Our favorite is the heady Backroom Mob, which combines a hint of mint julep (Bulleit bourbon, fresh mint leaves) with elderflower liqueur and fresh-squeezed lime.”
Jessica Gelt Los Angeles Times
Backroom MobPrint This Recipe Total time Yield 1Source Adapted from the LA Times recipe originally by Alex Jaimes for State Social HousePublished
The original recipe called for a splash of soda. However, I prefer this drink without the soda. You can decide for yourself.
- 4 large mint leaves (roughly torn)
- 2 ounce bourbon
- 1 ounce freshly squeezed lime juice
- ½ ounce elderflower liqueur
In a cocktail shaker 2/3 filled with medium ice cubes, combine the mint leaves, bourbon, lime juice and elderflower liqueur. Shake and strain into a snifter, it’s fine if bits of mint are included.