Cocktails to amuse

When patrons walk into The Library Bar at the Hollywood Roosevelt Hotel in Los Angeles, it looks like a farmers market exploded before their eyes. The unfamiliar scene is a little intimidating to some, admits head bartender Matt Biancaniello. So he’s taken a page from the chefs’ playbook and offers guests an amuse bouche upon their arrival.

“It’s an opportunity to open up their senses to something...and open their eyes to the possibility of drinks a little wilder than the vodka soda they usually order,” says Biancaniello. “Not to mention a wonderful introduction to the bar for those who have never experienced a market-driven concept like this. Plus, people love getting things for free.” 

The amuse bouche sometimes takes on liquid form and sometimes solid.  Biancaniello explains, “It depends on the situation. When finger limes were in season I would cut one in half and inject it with cachaça and agave for an instant Caipirinha.” Pomegranates are another fruit that he turns into a pre-drink—he soaks the seeds in different liqueurs and serves a shot glass full to nibble while he takes drink orders.

“It’s really about the ingredient—not the alcohol—just like a classic amuse bouche,” Biancaniello claims. “And it’s a way to gain guests’ trust.”