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Rivera's Tequila Infusions
Photo by Elise Thompson for LAist
If you are a tequila enthusiast, there is only one place to find the smoothest, most exquisite tequila in Los Angeles. Rivera, Chef John Rivera Sedlar's pan Latin restaurant in downtown Los Angeles offers Seasonal Tequilas on Tap™.
Rivera produces its own house tequila, with agave specially grown and distilled in Jalisco, Mexico. The house anejo is more like a fine cognac, rich in flavor without any of the burn associated with traditional tequila.
Chef Rivera Sedlar's mix-master, Julian Cox, uses their house tequila as a base for rotating tequila infusions. They might be the finest tequila concoctions ever to pass our lips. And as you may have noticed, we have been drinking a lot of tequila this year. The infusions, which rotate every week or so, include such offerings as pineapple-vanilla, rose blossom, and honey. The current infusions include cucumber serrano, champagne grape, and cara cara orange. Concord grape is in the works. One standard tequila infusion that does not rotate is Chef John Rivera Sedlar's family recipe, "tequila mujer", bold with the flavors of cinnamon and vanilla. Besides piloncillo, the dark brown sugar cones you see in the bulk bins in the market, the other ingredients of "tequila mujer" are a closely-guarded secret, even for chef de cuisine Joe Panarello.
Flights with 0.5 ounces of the various infusions are available. The tequila and tequila infusions can be enjoyed while sitting in the oversized "Tequila Chairs" designed by Eddie Sotto. The eight "Tequila Chairs" in Rivera's "Samba" lounge are made with special trays to hold tasting flights and upholstered in a caramel-brown meant to emulate the shade of anejo tequila. So pull up a giant chair and call a cab.
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