Issue link: http://digital.copcomm.com/i/44136
Sayer's Club: Super, Super Cool If you don't know where Sayer's Club is, don't worry: You probably can't get in anyway. The super-exclusive club is more of a speakeasy than most that claim the name, with its hidden entrance through sbe's very own hot dog shop (Papaya King), and celebrities have been known to favor the haunt. Inside, you're transported to a private concert venue, with a stage that lowers from the ceiling offering live music and sbe's signature drink carts making the rounds so you don't even have to get off that comfy couch for your cocktail. "From a service standpoint, sbe is on a different level. You can go stay at our hotels, then eat at our restaurants, then go to our nightclubs—and it will all be perfect," explains Mike Swan, the hotspot's Bar Supervisor, who has been with the group since day one. PINEAPPLE SMASH 2 oz. Stoli Vodka ■ ■ ■ ■ ■ ■ ■ 2 oz. fresh pineapple juice ¾ oz. fresh lime juice ¾ oz. simple syrup 1/3 glass of muddled mint Dash of Angostura Bitters Dust with powdered sugar Caleb King. Library Bar: Teacher's (Cocktail) Pet Library Bar, in the Redbury Hotel in Hollywood, is like your living room—but better. With its impeccable design, it's the kind if place you want to make notes about, borrow ideas from and revisit for further inspiration. You'll want inspiration from the cocktail-making team here too. "We're a high-volume bar, but all of our drinks are labor intensive, and our cocktails are very well-balanced," explains Caleb King, Lead Bartender at Library Bar and sister restaurant Cleo, in the hotel's lobby. It's that attention to detail that keeps customers, tourists and locals coming back for more. "The experience we offer is unbeatable," he con- tinues. "Mixology at sbe is a show. When we're all shaking and popping together, in the same way, the guests love it." MEDITERRENEAN MARGARITA 1½ oz. Milagro Silver Tequila ¾ oz. fresh lime juice ■ ■ ■ ■ 1 oz. housemade fig-almond simple syrup Dried fig garnish Mike Swan. october 201 1 / the tasting panel / 71