What might be the most innovative new cocktail in LA, Kali’s New Pad Thai shocks your senses with a startling resemblance to pho broth. That flavor profile is developed by blending St. George green chili vodka with Aqua Perfecta, lime, and coconut ice. The generous garnish of bean sprouts adds to the likeness, and keeps the drink feeling crisp and refreshing. It’s a creative and thoughtful way to kick off what promises to be a standout meal.

You might have to hesitate a bit when it comes to ordering the Georgie Gerber, a cocktail that mixes tequila with Gerber’s peach baby food, fresh lime juice, agave nectar, and egg white. Those reservations are understandable, but ultimately turn out to be unfounded. The peach puree pairs surprisingly well with the tequila, and with a balanced addition of acid, the drink is refreshing and rather addictive. Who knew liquor and baby food was a match made in cocktail heaven?

The Art District scored a huge boon when Westbound opened at One Santa Fe. The lush, train car-inspired digs are a comfortable place to sip cocktails like the Sinatra and Chanel with whiskey, sour cherry bitters, and printed ice that makes cocktail nerds go wild.

Prolific cocktail consultant Devon Espinosa developed a cocktail list perfect for sipping on Sawyers ever so pleasant patio. The most interesting of the bunch is the Sanborn, a blend of herb-infused fortified wine aperitif bonal, plus curacao, Thai basil, cucumber, and lime. The drink is vaguely reminiscent of iced tea, which makes the service in a tea cup that much more whimsical.

Old Fashioneds aren’t in any sense groundbreaking. But what makes Nobu’s so interesting is the use of Kikori, a recently launched Japanese whiskey that isn’t made in the “Scotch style,” meaning distilled from malted barley or corn, like most, but is made from Japanese rice. The floral liquor is blended with Luxardo cherries and barrel aged to result in an easy drinking classic that dares you to just drink one.

Aaron Melendrez’s (The Normandie Club, Walker Inn) cocktails are exactly what you want to be (day)drinking at Salazar’s outdoor oasis with ultra cool desert vibes. There’s spiked agua frescas and an excellent Paloma featuring Ancho Reyes and mezcal that’s spicy, smoky, and most importantly, extra boozy.

LA cocktail lead Damien Windsor paired up with Jordan Young to create a tight cocktail list named simply by its title liquor at Silver Lake’s hottest new restaurant Kettle Black. The bourbon blends di sarrano, taro-gobo cordial, tea, and lemon with the whiskey to compose a drink that is nicely gingery and fruitier than you would anticipate.

In what has become the hottest new girls night out destination, Norah, with its gorgeous design and expansive bar, has all the cocktails needed to keep the party going all night long. A favorite on the list is the Tongue Twister, a savory and sweet blend of Mezcal, Ancho Reyes, and white peach puree that is given bitter complexity by Punt e Mes. Topped off with lemon juice, Thai basil, and Regans orange bitters, it has all the elements to please just about anyone.