Drink Out. Bar Lubitsch.

Bar Lubitsch is a Russian-themed bar in West Hollywood. I'd been a couple years ago and didn't find it that special, but returned this past weekend for a friend's birthday, and appreciated it much more this time 'round.

The Soviet Russia propaganda decor mixed with roomy booths and lots of deep reds makes one want to try the bar's many vodkas. A refreshing specialty cocktail featured on the chalkboard menu is a Moscow Mule, made with Russian Standard Vodka. They serve it in a tin mug, and it's adorned with a slice of candied ginger.

The bar is owned by the same Los Angeles group as Swingers, El Carmen, and Jones. It's actually quite a lot like El Carmen, just a Russian vodka bar rather than a Mexican tequila bar. The "red room" in the back is an added bonus, though. On Saturday night it was jam-packed with people dancing. There's a smaller bar back there, and I believe it can be rented for private parties (I've been to a play there).

Info: committedinc.com, (323) 654-1234

-- Leslie Anne Wiggins

Photo credit: mediabistro.com

Eat In. Hank's Famous Apple Martinis [Thirsty Thursdays!].

A couple of years ago, my blogging girlfriend and I realized that we love apple martinis and we had to find out how to make the perfect one. At any bar, or while waiting for a table at P.F. Chang’s, I would create some rapport with bartender. Casually, so as not to alarm him/her and have him withhold any information, I would inquire “What do you make these with?” The bartender would always reply with some variation of vodka, Sour Apple Pucker, and sweet and sour (or Sprite).

After settling on all the right brands we began experimenting with measurements. Here are the staggeringly fantastic results … 3 oz. Grey Goose vodka, 1 ½ oz. DeKuyper's Sour Apple Pucker, and 1 ½ oz. sweet and sour mix.

Instructions: Fill a martini shaker with chopped or shaved ice and pour the three ingredients in. For best results make one at a time, otherwise you will get a more watered down drink as the ice melts. Shake well and serve in a chilled (from the freezer) martini glass.

-- Hank Bedford