Journal_1-1_Five Prizes

The Five Prizes

To toast to Hotel June — a recipe for their signature summer cocktail, the perfect warm weather refresher pairing smoky mezcal, fresh pineapple, lime, turmeric, and a black lava salt garnish.

For One Drink

Ingredients
1.5 oz Mal Bien Espadin Mezcal 1.0 oz Amaro Angeleno
2.0 oz Fresh Pineapple Juice 1.0 oz Turmeric Syrup
0.5 oz Fresh Lime Juice

Instructions
1. Combine ingredients
2. Shake and strain over ice
3. Serve on the rocks
4. Garnish with black lava salt & pineapple spear

 

 

 

Similar Posts

Crowns & Hops Beverages 2
West Los Angeles | May 18, 2022

Meet: Co-Founder of Crowns & Hops, Beny Ashburn and Teo Hunter

To kick off this season’s Supper Series at Hotel June, earlier this month we partnered with Crowns & Hops Brewing Company, a Black-owned craft beer brand based in Inglewood, California for an intimate poolside dinner at Caravan Swim Club. Over the brand’s newest craft beers, Co-Founder Beny Ashburn shared more about his passion for their process, while Chef Angie Lee prepared a prix-fixe menu of Baja-inspired eats.

Read More
Hollow Red wine on table with caravan swim club featured dishes
West Los Angeles | January 3, 2022

Meet Quinn Hobbs: June Grapes, a June Collaboration with Hollow Wines

To celebrate the launch of June Grapes — an exclusive Hotel June wine collaboration with sustainably-produced, family-run Hollow Grapes wine — we met up for a conversation on all things wine with owner and winemaker Quinn Hobbs. Read on for more on Quinn’s background and to learn about the two natural, organic wines he created just for June.

Read More