Camping at the Ridge
Built over 100 years ago, Magnolia House on South Lake Avenue was originally a private residence, then became a post-Prohibition liquor store, an antique coin shop and a number of other businesses. Today this restaurant and bar keeps things lively with an quickly rotating cocktail menu. “We have to keep up with Los Angeles,” says lead bartender Jorge Figueroa, referencing the trendy cocktail scene in downtown L.A. To keep Arroyolanders happy closer to home, Figueroa and his team are constantly crafting stimulating new cocktails. With indoor and outdoor seating areas, the bar itself sits behind the restaurant, a long red-brick wall guiding you straight to it.
CAMPING AT THE RIDGE
1½ ounces Thai chili and ginger–infused Scotch (see below)
½ ounce lemon juice
¾ ounce pure maple syrup
½ ounce cinnamon Green Chartreuse cream (see below)
Dash of chocolate chili bitters
Dash of aquafaba (liquid in can of beans)
Mix ingredients in shaker, add ice, shake again, strain and pour into glass. Top with sparkling apple cider floater, grated nutmeg and cinnamon graham crackers
Thai Chili and Ginger-Infused Scotch
1 Thai chili
20 grams of finely diced fresh ginger
750 ml of Scotch
Infuse chili and ginger in Scotch for 30 minutes. Strain and serve
Cinnamon Green Chartreuse Cream
10 ounces heavy cream
1 ounce cinnamon syrup (see below)
½ ounce Green Chartreuse
Mix ingredients by stirring and serve.
1 cup sugar
1 cup hot water
40 cinnamon sticks
Add sugar and cinnamon sticks to water and steep for 30 minutes. Strain and serve.
Figueroa created this cocktail as an homage to the fall season here. He calls it a riff on the Ramos Fizz. “Fall in Pasadena is still warm, but these traditional fall flavors are mitigated by summer notes of apple.” This is a refreshing and light cocktail, heavier on the palate, but nonetheless a balance between spice and heat, viscosity and comfortable, familiar flavors. Try it with their fried chicken sandwich or the mushroom and roasted garlic flatbread.