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Bestia's Granita Applebum


Elizabeth Daniels 10/13

As done in theme weeks past, Eater asked five bars/restaurants around the city to create special, limited time only off-the-menu Eater cocktails, to be mixed and muddled all this week. First up come Bestia bartender Kristina Howald with her Granita Applebum, priced at $14. Howald wanted to do a spin on a Sicilian dessert she tried when she was in Noto and Palermo, Sicily. She says granitas are very popular there and vary from city to city. While in Noto she noticed that granita textures were very fine, almost like a sorbet, while in Palermo the granitas were very chunky.

Basically, granitas are made from sugar, water and various flavorings. Howald loves fall and Halloween and so she wanted to do a play on caramel apples. Hence, her green apple granita, made with carbonated Ocho Tequila Blanco, Dolin Blanc Vermouth, malic acid, water, and sugar. And to add a bit of sweetness, she made caramel on a stick with sea salt and rosemary. Finally, each guest who orders a Granita Applebum is presented with a glass of ice, the apple granita, salted caramel, fresh rosemary and a bottle to mix the cocktail as he/she pleases.

Note: Eater cocktails will be served from today through Sunday at Bestia and the below listed establishments. Check back later this week to see features on each.

Salt Air: Crown of Thorns ($11) with Imbue Petal & Thorn, cucumber, honey, lemon, bitters, and Crémant d'Alsace Brut Rosé.

Fig: Across the Room ($14) with mezcal, Amaro Ramazzotti, Green Chartreuse, bitters.

Comme Ca: The Turnaround ($12) with Oro pisco, rhubarb, Cynar, lemon, egg white.

Thirsty Crow: Homecomin' Hottie ($12) with Bourbon, whiskey, Canton Ginger Liqueur, bitters, lemon, half and half.
·All Cocktail Week 2013 Coverage [~ELA~]

Bestia

2121 East 7th Place, , CA 90021 (213) 514-5724 Visit Website

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