Santa Monica’s Premier Cocktail Bar & Taqueria, Lanea is celebrating National Paloma Day on May 22 all month long with a 4-pack of Paloma cocktails for $20, with a portion of all cocktail sales benefiting those with mental health issues within the restaurant industry. National Paloma Day celebrates the Paloma, Mexico’s national drink. Memorial Day Weekend festivities include a variety of Picnic Party Pack options for a perfect day at the beach, and an interactive Cocktail Canning Pop-Up Experience on the Third Street Promenade.
For National Paloma Day, when patrons purchase a 4-pack of Paloma Thirst-Trap Cocktails, they will also receive a limited-edition, JAJA Tequila tote bag. In addition, a portion of Paloma Cocktail sales from the month of May will go to the I Got Your Back Project. I Got Your Back teaches hospitality industry employees to look for warning signs, creates acceptance and a safe environment to talk about personal crises, and provides access to resources for those struggling to help support mental health issues within the restaurant industry.
With Memorial Day Weekend just around the corner, Lanea is the perfect spot to stop before heading to the beach. Lanea has several Picnic Party Packs to choose from such as the “Picnic” (6 tacos, 2 cocktails, chips & pico de gallo and a Mexican serape blanket), the “JAJA Juego Pack” (6 tacos, 2 JAJA cocktails, chips, pico de gallo, Mexican Serape blanket and a pack of “What Do You Meme” cards), the “Mini Fiesta,” (4 tacos, 2 JAJA cocktails, chips & pico de gallo and a mini piatta) and “Chill in the Sun Pack” (4 tacos, 2 cocktails, chips, pico de gallo, sunglasses).
Lanea is a cocktail bar, located one block from the Santa Monica Pier, that focuses on an extensive selection of over 400 hand-selected mezcals and tequilas. Lanea brings the spirit of Mexico to Santa Monica with authentic Mexican cuisine from family-run restaurant: Barbakush. Their cocktail program incorporates wellness-driven ingredients as well as the food and beverage programs utilize a no-waste philosophy using the stems from herbs to develop syrups for cocktails and bones from the barbacoa to make a consome that is served with chipotle chickpeas.