How to butterfat-wash Scotch for a boozy apple cocktail that tastes like Christmas

The palm trees on the wallpaper and the backlit glass blocks behind the bar at Pinky’s, a new cocktail bar across the alley from Atrium restaurant in Los Feliz, give major “Miami Vice” vibes. The bar is named for Pinky, a once-famous dancing flamingo at Busch Gardens in Florida, who, sadly, was killed in 2016.

Pinky’s is the latest in a slew of new bar openings turning the Los Angeles nightlife world into a first-rate cocktail town. Some of the drinks at Pinky’s are served in Capri Sun-like pouches; others come topped with a cinnamon bubble that dissolves into smoke. And one of the drinks is adorned with a shard of house-made candy that tastes like a Jolly Rancher.An earlier version of this recipe omitted the Jim Beam in the recipe.

The It Is What It Is cocktail is a combination of Jim Beam, Pimm’s No. 1, Giffard Banane, burlesque bitters and brown-butter-washed Harleston Green, which gives the drink a viscous, luxurious texture going down. The name is a nod to the uncertainties of life and the need to stop focusing on the little things.The cocktail tastes like a boozy apple cider with hints of banana, crisp apple and spice.

Strain the drink into a chilled bucket or old-fashioned glass, fill with ice and top with the tonic water. Spray the top of the cocktail with the cinnamon tincture and garnish the glass with the apple slice.

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