Mixology Report: Hungry Cat’s Luke’s Lemonade

Summer’s here, which means blockbuster movie time. In Hollywood, that means making a big night out of going to the Arclight (a fantastic movie theater where you can reserve a specific seat), followed by dinner at the Hungry Cat. The chic, intimate restaurant is known for its raw bar and extra-fresh produce; there’s no proper bar, though there is a raw bar where you can sit on a stool and order food and drinks. Plus, the Cat's got some of the best mixology around, enhanced by local produce from Schaner Farms, McGrath Family Farms, and Vicki Bernard of Bernard Farms.

Created by David Lentz, the cocktail menu is downright exciting. There’s the mint julep, which is pretty standard but consistent. Other favorites include the Hot Tamale (tequila, orange, and lime juice with chili simple syrup) and the Pimlico (whisky, orange and lime juice, fresh mint). I’ve been to the Hungry Cat three times for dinner—or rather cocktails plus some food. Each time, the crowd-pleaser at my table was Luke’s Lemonade, a selection from the “Classic Cats” part of the menu. (Other categories: “Seasonal Cats” and “Virgin Cats.”) What’s so special about spiked lemonade? I think it’s really the house-made lemonade itself, which tastes perfectly balanced between sweet and sour without shocking the system with a ton of white sugar. The fresh mint gives it a summery splash. “It’s tart, but not too sweet. It’s absolutely refreshing and reminds me of sitting outside on a Nantucket chair,” says my movie exec friend.

On each occasion, my friends ordered a bunch of different drinks, but everyone opted for Luke’s Lemonade for the second round after sampling it from the person smart enough to order it first. After trying a spring seasonal cocktail that had coconut syrup and tasted like a sour creamsicle, and another with pink lemons that my friend said prompted her to “make the Renee Zellweger face,” I was sold on Luke’s. Just try to see the movie before you start drinking.

Luke’s Lemonade

• 2 oz. vodka
• 1 oz. lemon juice
• 1 oz. simple syrup
10-12 mint leaves

Shake and serve on the rocks, garnish with a lemon wheel. $12.