|JUNE 20, 2018

A cool man's guide to a hot summer

Across the country it feels like a hot one already. Whether cooling off by the lake or pool, ocean or garden hose, it’s always nice to have something refreshing in the hand. So, we sat down with our favorite cocktail guru Dave Kupchinsky (Freehand, Otium, Eveleigh) at his newest spot La Fête to talk all things summer in Los Angeles.

Kingston Slim with Nylon Tech - Onyx Black

Tell us about yourself.

Joined the Army when I was 17, right out of high school. Spent two years stationed in Germany when I was 18 and 19. I got to travel all over Europe... Italy, Switzerland, Amsterdam, France, Spain. Went to college after the Army and got a part time job in a bar because I figure it was the best place to meet girls. Been behind the bar ever since. I'm currently the Bar Director for IB Hospitality.

What are your essential go to’s for summer?

A jeans and T-shirt type of guy for sure. I never wear shorts, ever. Unless Im swimming.

Kingston - Riverside Light with Coolmax Technology

Working in a bar requires lots of running around and we at LIVERPOOL have infused styles with Coolmax technology to combat the hottest days. Speaking of keeping cool, let’s talk drinks and garnish. As Bar Director, how did you take the French vibe of La Fête and make it summer ready?

Well that's actually pretty easy for me. I love drinks on crushed ice so I immediately thought of the classic Absinthe Frappe, which is usually just Absinthe with lemon, sugar and soda on crushed ice. [...] To make our Le Frappe, it's Absinthe and rum with a matcha infused coconut cream, pineapple and orange juice.

Absinthe Frappe

Another summer hit is the Classic Julep (usually whiskey, sugar, mint and crushed ice). Instead of the the whisky I took some French vermouth and sweetened it with raspberry and of course kept the crushed ice. Also, because its mostly vermouth its got a low abv making it a really great summer-time sipper.