Genever’s Happy Happy Joy Joy served in a panda mug.
(Brian van der Brug / Los Angeles Times)
The ties to the Filipino community are strong at this female-run bar in Historic Filipinotown. Owners Roselma Samala, Patricia Perez and Christine Sumiller developed a friendship through Filipino cultural organizations at UCLA, and they opened Genever in 2018 after a Kickstarter campaign to raise funds for the bar. It’s named for genever, the gin-like spirit that’s heavy on the juniper but distilled from malted barley, corn and rye, and produced in Holland, Belgium and some areas of Germany and France. There are a few on the bottle list, along with more than 20 varieties of gin, but where the bar really shines is in beverage director Kelso Norris’ cocktails. The Happy Happy Joy Joy is a new addition that marries gin, Ming River baijiu, passion fruit, basil-vanilla, citrus, Droplet Pretty Happy sparkling drink and house-made bitters featuring sampaguita and mango, the national flower and fruit of the Philippines. It’s fruity and nicely balanced with a hit of spice from the baijiu — happy, happy indeed. — J.H.
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