Issue link: https://www.e-digitaleditions.com/i/760410
w i n t e r 2 0 1 7 | 6 1 Tikaram remembers that bringing what he calls the "wild and wacky flavors of Southeast Asia" in the dishes and cocktail menu to a Los Angeles audience was a little different for many diners at first, but they are eating it up. When the restaurant opened, he started out playing it safe, but has since upped the spice and funk level, and in so doing, introduces patrons to more complex flavors. When pressed for the most unusual dish on the menu, he suggests the Nama Sea Pearls, a seaweed ceviche in fresh coconut cream dish, which he learned from his grandmother and is found only in Fiji or at E.P. & L.P. He affirms, "Offering new and exciting produce or seafood to a first time customer is so great. I take it as a personal achievement when I can do this. I feel it is my job to expose this amazing cuisine." The investors behind this eatery-cum-nightclub include Australian restaurateurs, a DJ or two, and Axwell from the Swedish House Mafia. So, as one might imagine, guests come for more than fantastic food. The slick design (also by an Australian) collides with booming beats and, of course, cocktails. Chef Tikaram notes that pairings are about balance: "You can really pair a complete meal with our cocktails and hit the aromatic ac- cents or fiery notes right where you need them." Enter Adam Nystrom, whose libations float the boats of the stylish crowd. Nystrom focuses on refreshing, acid driven cocktails with palate-awakening flavors and spices that go well with their menu. He explains, "I always like to bring in elements of the Asian spice cabinet like star anise, long pepper, coriander, dried chili and fresh herbs like Thai basil, lemongrass, kaffir lime. Pairing any of those flavors with tropical flavors like coconut, mango, ginger or passion fruit creates cocktails that pair really nicely with Chef Louis's style of cooking." Always on the lookout for interesting, quality spirits, Nystrom is a fan of rice-based Kikori Japanese Whis- key (The "e" in Kikori Japanese Whiskey is intentional—even though Japanese whisky is normally spelled without it—as Kikori is not made in the traditional scotch style. –Ed.) when balancing exotic ingredients such as ginger, lemongrass, lime, cinnamon and coconut. Kikori's motto, "Find Your Balance," is reflected in its three- to eight-year aging in American oak, Spanish Sherry and French Lim- ou- sin casks. Its well-rounded yet delicate finish makes it a go-to for creating spirited cocktail pairings with Chef Tikaram's cuisine. Nystrom explains, "Kikori is interesting to me because it has a flavor profile that I wouldn't consider typical for Japanese whiskey. It's light and very aromatic, almost herbaceous. It also goes equally well in spirit-driven cocktails and citrus-driven ones. That makes it a really versatile spirit for us." Nystrom's Kikori cocktails range from classic to creative, which complement din- ing and cocktailing at any speed within three distinct spaces under one roof. Liquid offerings at E.P. are meant to pair with the flavorful cuisine and are constructed with a culinary bent. Upstairs, L.P. revs up the party with expansive views of the city, as well as music, light Asian fare and tantalizing tipples until 2 a.m. Those seek- ing a more exclusive and slower-paced craft cocktail experience enjoy cozying up in Frankie's Bar. No matter which kind of enchantment you're seeking, the lure of a Kikori Whiskey cocktail at E.P. & L.P. will satisfy your cravings and quench your thirst for adventure. The below Kikori cocktail selections are currently available at E.P. & L.P. Life Cultivated Old Fashioned • 2 oz. Kikori Japanese Whiskey • ¼ oz. house-made Old Fashioned syrup* • Dash cardamom bitters Build in a mixing glass. Stir with ice. Strain over large, hand-cut cube. Gar- nish with a lime peel. *Housemade Old Fashioned Syrup Equal parts sugar and water (1 quart each) Bring to a boil with ¼ cup sliced ginger, 2 sticks cinnamon, 10 fresh kaffir lime leaves, 1 six-inch piece of lemongrass. Strain. Off to See the Lizard • 1 ½ oz. Kikori Japanese Whiskey • ¾ oz. matcha coconut cream* • ¾ oz. fresh lime juice • ½ oz. fresh pineapple juice • 2 dashes yuzu bitters *Matcha Coconut Cream Blend one can Coco Lopez with ½ tablespoon matcha powder. Kikori Highball • 6 oz. Kikori Japanese Whiskey • 8 oz. East Imperial Thai Ginger Ale Serve in a large pitcher with lime wedges to express for each glass. Chef Louis Tikaram brings bold Asian flavors to a Los Angeles audience at E.P. & L.P. Beverage Director Adam Nystrom turns to the "Asian spice cabinet" to create cocktails that match the cuisine. Kikori Japanese Whiskey is distilled from rice and offers a super smooth mouthfeel that's the perfect cooler for spicy foods. Life Cultivated Old Fashioned. ■cr