by Daniela Galarza
EaterLA
May 1, 2012

Every other barman/woman in LA keeps pots of rosemary and mint growing next to their bowl of fresh citrus. Seasonal cocktails are not new to Los Angeles, but the skilled bartenders who produce them are multiplying. They are making their own syrups, bitters and vinegars. “Mixer” is finally a dirty word. Here to help the avid imbiber navigate this delightful new world, we present Strive for Five, a column where Eater highlights five outstanding drinks to try each month.

The Charleston: Cucumber Cooler $11

Jet Tila is behind this place, but it’s almost hard to tell. The chef is letting the nightlife aspect of his restaurant run the show, and though it’s lots of fun, it’s outshining his delicious menu. Fortunately, the place is always packed and everyone is drinking. Among the rum and cokes, ladies and gentlemen are sipping composed cocktails from the list. For spring, Tila’s introduced a straightforward cucumber cocktail, with Hendrick’s and honey and rosemary. I had three before I realized what had happened.