Issue link: https://digital.copcomm.com/i/12827
Bourbon for Birds n L.A.’s hipster haven, the Silverlake neighborhood just west of Downtown, Millenials wearing skinny jeans and tousled hair are known to congregate in dark, dingy bars and drink PBR while cool indie music blares. Taking a different, decidedly spirited approach, is the new hangout, The Thirsty Crow, a bourbon bar with a speakeasy sensibility that’s taking this hot neighbor- hood by storm. I When THE TASTING PANEL stopped by, we were wowed by bottle after bottle of brown spirits on the backbar. “I think we have a vodka or gin around here somewhere,” jokes Cooper Gillespe, the Crow’s General Manager, “but we’re really an old fashioned bourbon bar.” In addition to an extensive array of small-batch bourbons, big name brands and off-the-beaten-path fi nds, the Thirsty Crow’s cocktail menu offers four different kinds of Manhattans—hints of chocolate in the Molé Manhattan are delectable, and orangey zest shines through the Maker’s Mark in the Marmalade Manhattan—as well as champagne cock- tails that will put a little hair on your chest. —Rachel Burkons www.thirstycrowbar.com Cooper Gillespe, GM at the Thirsty Crow in Los Angeles. (Inset) The eponymous house cocktail, The Thirsty Crow, is made with Jim Beam Rye, a product that’s a current favorite of Gillespe’s. PHOTO: MARIA SCHRIBER