48
I M A N I P R E M I E R E 2 0 1 6
STRAIGHT UP
DRINK THIS
BLIND
BARBER
> Manhattan (2), Brooklyn,
Los Angeles
2 oz. whiskey
3/4 oz. lemon juice
3/4 oz. infused jalapeño
Cointreau
1 slice cucumber
1 slice ginger root
Muddle/Shake/Strain
Serve in rocks glass
S M O K E & DAG G E R
(as served at Blind Barber, Los Angeles)
Culver City's entrance
Alcohol and sharp implements
might not sound like a smart
combo, but that's only if the
stylist or barber is imbibing.
Otherwise, it's a great way
to go. Ask Jeff Laub, owner
of Blind Barber's four (and
counting) locations, all of which
serve booze of varying types,
depending on the site. Take the
Culver City, California location,
where the barbershop side of
the establishment provides the
requisite haircuts and shaves.
Come 6 p.m., the shop's adjoining
Back Room becomes a local hot
spot for savvy locals who fi le
through the unmarked, street-
facing entrance to unwind with an
exhaustive menu of grilled cheese
options, gourmet snacks (truffl e
popcorn, anyone?) and cocktails
creatively crafted to please
anyone's taste—be it bourbon,
scotch, gin, rum, tequila or vodka.
"In addition to our regular drink
menu, each of our locations
offers seasonal cocktails," Laub
says. "Four times a year, our
bartenders come in with ideas
and everyone votes on drinks. It
gets pretty crazy!"
ARMANDO
SANCHEZ
GARNISH
The Filthy Pickle:
An olive stuffed
with a pickle on a
cucumber slice