Exclusive: Summer Cocktail Recipes From Jessica Biel's Restaurant
Jenna Peffley for MyDomaine
Prepare the glassware and dust off your bar cart—the weekend is so close you can almost taste it. And who better to fill our glasses than Billy Ray, mixologist at Jessica Biel’s hot new L.A. venue, Au Fudge, who's sharing three recipes from its fanciful, unique cocktail menu. We’ve been fans of Biel’s new restaurant ever since she invited MyDomaine to explore the gorgeous hot spot, and for good reason: The venue is a one-stop-shop with a café, restaurant, and children’s playroom all wrapped in one—au pairs included. And, we’re not the only ones. Celebrities, like Lea Michele, Jaime King, and, of course, Justin Timberlake, have all frequented the venue to sip on a bee pollen cocktail or sample the gourmet waffle board (yes, Au Fudge now serves brunch).
Can’t make it to L.A. to see what all the fuss is about? Mix up one of their divine cocktail creations at home to kick-start the weekend.
This cocktail name might draw its origin from the famed French children’s book Le Petit Prince, but don’t be fooled—this is definitely one for the grown-ups. Bee pollen, lavender, and avocado honey give this curious bourbon cocktail an unexpected flavor hit.
2 oz. Woodford Reserve Bourbon
0.75 oz. lemon juice
0.75 oz. avocado honey
Barspoon Local Bee Pollen
2 dashes of Scrappy’s Lavender Bitters
Fresh or dried lavender to garnish
Sprinkle a dash of bee pollen in a cocktail shaker and lightly muddle to crush the pollen balls. Add the remaining ingredients and shake vigorously. Strain into a low ball glass filled with ice cubes. Mixologist note: Don’t double strain the liquid, as this will remove some of the pollen pieces. Garnish with fresh or dried lavender to give the cocktail a photo-ready finish. Cheers!
A refined twist on the 007 classic, this martini packs a punch with the sharp taste of bitters and a hint of citrus.
1.5 oz. Plymouth Gin
0.75 oz. Absolut Elyx
0.75 oz. Lillet Blanc
2 dashes Bitter Truth Celery Bitters
1 olive, lemon rind, and cocktail onion to garnish
Add all of the ingredients to a cocktail shaker and stir until thoroughly combined. Using a julep strainer, pour the mixture into a chilled, long-stem cocktail glass. Finish it off by twisting a slice of lemon rind on a skewer with a cocktail onion and single olive.
A cheeky tequila creation with just the right amount of salt and spice. Jalapeño rookies be warned: A thin slice is all you need.
1 oz. Sauza 901 Tequila
1 oz. Ilegal Mezcal
0.75 oz. lime juice
0.75 oz. agave nectar
1 cucumber slice
1 small jalapeño slice
Cucumber and black volcano salt to garnish
Add the cucumber and jalapeno slice to a cocktail shaker and lightly muddle until the juices are combined. Add the remaining ingredients and shake vigorously. Use two strainers to remove any pulp or cucumber debris from the liquid, and pour into a chilled glass filled with ice. To garnish, drop a thin cucumber slice on top and add a sprinkle of black volcano salt.