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SEAFOOD'S GOLD At Scott's Seafood in Oakland, the waterfront restaurant's signature Bloody Martini, with its rich and savory flavor, has been a favorite for nearly 30 years. Perfect for those looking for a lighter, less-brunchy cocktail, the Bloody Martini is aromatic and zesty, with the natural flavors of tomato shining through. Why does Karlsson's go well when incorporated with the tomato-based drink? According to Padilla, it is the Karlsson's unique taste profile: "It tastes herbal— that's the first thing I noticed—giving it a mineral type of flavor that really shines in this drink." —A. K. Matt Padilla of Scott's Seafood PHOTOS: JOHN CURLEY Bloody Martini 1¾ oz. Karlsson's Gold Vodka 2½ oz. house-made Bloody Mary mix Dash of horseradish Dash of celery salt Shake and pour into Martini glass; add celery salt on the rim; garnish with celery salt. rim; HOT& COLD The Golden Mule, featured at downtown L.A.'s daring Onyx Lounge, is unlike any Mule you've tasted. Owner David McGrath explains, "It starts warm and then ends cold." What leaves diners deliciously awestruck when tasting this Karlsson's Gold–based drink are the contrasting colors, textures, flavors and temperature. David McGrath of Onyx PHOTO: ERICA BARTEL Despite the establishment's longstanding focus on a juxtaposition of appearance and taste, this particular drink would not have been possible without Karlsson's unique flavor profile. "With the earthiness in Karlsson's we find it has more depth of flavor and an underlying sweetness," McGrath says, proving that this is one Mule that can really kick.—A.K. Golden Mule 2 oz. Karlsson's Gold Vodka 6 oz. house-made ginger ale House-made ginger foam Fill a copper mug with ice. Add vodka, homemade ginger ale and top with the warm ginger foam. Cool Louie COOLSIMPLICITY Tim Loden of Comme Ça PHOTOS: JIMMY P. For Los Angeles's Comme Ça mixologists, simplicity makes for the finest cocktails. "We think that simplicity is just better. Most of our drinks are three-to-four ingredients, so for us, less is more," says mixologist Tim Loden. And Karlsson's Gold–infused Cool Louie is no exception, with just four ingredients. Why use Karlsson's to create this effortless, trendy drink? "The vodka has a lot of flavor to it, like a gin," Loden says. The cocktail's creator, Jeff Knudsen, explains, "It balanced the drink well. It goes with a lot of dishes because Karlsson's is both sweet and savory."—A.K. 2 oz. Karlsson's Gold Vodka 1 oz. fresh lime juice 3¼ oz. black pepper–infused simple syrup Pinch of Karlsson's Black Pepper 3–4 basil leaves 2 cucumber slices Shake and pour over ice; garnish with pepper and cucumber slices. Welcome to LosAngeles