And it has one of the best food trucks on earth serving up bites to keep its patrons bellies full and smiles wide. Its staff is welcoming and warm, brilliant yet humble, and a pleasure to interact with. This is a great bar that appeals to every type of drinker. Where he drinks when he’s not working: "Whisler's on East 6th. The bar evolves with its staff, and we all make daily improvements to better serve our guests." The work environment is one of constant learning and progression. I found a home at The Roosevelt Room because everyone that works there shares that same passion. His favorite part of working at The Roosevelt Room: "Since I began my career as a craft bartender, I have maintained a constant thirst for knowledge, and I've always enjoyed the journey to find new information that will help me grow, both personally and professionally. Our version combines the two cocktails and uses bonded bourbon as its base, then finishes it with a few sprays of Balvenie 12 Year and Lagavulin 16 Year, which makes for an elegant and seductive aroma." Then, in the mid-1930s, a club in Downtown LA called the Vendome switched the Scotch for bourbon and named the new cocktail after its neighbor, The Brown Derby. This cocktail dates back to the 1920s and originally contained Scotch as its base. This is our flagship cocktail at The Roosevelt Room, and one that I think is a perfect drink, good for any time of year. Specialty cocktail: "De Rigueur: bonded bourbon, grapefruit juice, honey, Balvenie 12 Year, Lagavulin 16 Year. (There’s also a lounge upstairs if you want to escape the crowd.) In terms of imbibing options, the cocktail bar boasts 70+ mixed drinks, guaranteeing there’s something for everyone. Located on West Fifth, The Roosevelt Room is an industrial space - fitting for the Warehouse District - dominated on one side by a long, stool-lined bar, and on the other by swanky wood-and-velvet booths.
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