At yesterday’s first anniversary party for The Sporting Life – the Los Angeles bartenders’ guild – noted “drink smith” Michel Dozois revealed he’s been behind the bar at Church & State for the past three weeks. So far, the owner of Névé Luxury Ice is intent on “executing classic cocktails amazingly well,” but in the future, Dozois may work with Executive Chef Walter Manzke to incorporate molecular mixology. “If you’re going to put Walter Manzke on one side of the room, and me on the other side of the room, I’ve got to bring the bar up,” says Dozois.

Dozois is completely revamping the Church & State cocktail program. So far, he’s added drinks like the French Maid, mixing Cognac, lime juice, simple syrup, cucumber and mint. The Rye Gimlet combines Rye, simple syrup and basil. The Grape Fruit cocktail utilizes St. Germain, Cynar and Campari. Dozois is also pouring “amazing absinthe.”

You can find Dozois behind the Church & State bar Thursday to Saturday nights.

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4. Church & State – Los Angeles, CA – February 6, 2009
5. Q&A with drink smith Michel Dozois (Névé Luxury Ice)

This entry is filed under Cocktails & Spirits.