Monthly Archives: December 2011

Dec23

2012 Cocktail Trends

Posted on by
Standard

Queen's Park Swizzle from Black Market Liquor Bar

When I was applying for my press pass for Portland Cocktail Week, I was asked what I wanted to cover. I was particularly interested in cocktail trends. Here’s what I see happening now and will continue to be strong in 2012:

  • It’s a given new restaurants will open with a custom cocktail program, venerable restaurants will revamp cocktail lists to thoughtful cocktail programs. They will at least start with a list of classic cocktails and grow from there.
  • Bartenders who follow a “farm to glass” philosophy- using fresh ingredients they buy from farmers’ markets, working more with chefs and utilizing cooking techniques, spices and unexpected flavors
  • Bartenders who make their own bitters, tinctures, infusions
  • Non-spirit based cocktails (beer cocktails, wine cocktails– like sherry and port cocktails)
  • “New” spirits like pisco, cachaca, aguardiente, baijiiu, grappa, arrack will be discovered
  • Amaros – Americans falling in love with bitter flavors versus going for sticky sweet “martinis”
  • Small-batch, independent distilling

 

I’m looking for more fine drinking in the new year! I’m hoping to get to Manhattan Cocktail Classic and Tales of the Cocktail in 2012. Also, I would love to see a cocktail week in Los Angeles. Maybe Santa will bring that for everyone next year. For more food and restaurant trends, check out this article on The Minty.

 

Happy Holidays from the Minty and LA Cocktails!

 

Dec21

New Cocktails at Drago Centro Launch on December 28

Posted on by
Standard

Jaymee Mandeville of Drago Centro

 

It seems like just yesterday that I was enjoying my favorite Fall cocktails at Drago Centro but the seasons are changing and Drago Centro will be launching the new Winter cocktails on Wednesday, December 28. Normally $12, these cocktails will be available for $8 that evening only.

This is the first list from bar manager Jaymee Mandeville without former Sommelier/Beverage Director Michael Shearin‘s touch. I am confident Jaymee has come up with a delightful list. I’m most interested in Dead Man’s Tale, Western all’Italian, Rode Duivel, Eve’s Demise and Fated Seeds.

 

Here are the new cocktails:

Storsjon- Karlsson’s Vodka, Ramazotti, Dimmi, Lime, Peychaud’s Bitters, Rambutan

Dead Man’s Tale – Wray and Nephew Overproof Rum, Bombay Gin, Bertagnolli Grappa, Oloroso Sherry, Orgeat, Lemon, Bitterman’s Amer Nouvelle, Orange Juice, Galliano Mist

Silver Screen Quotations – 123 Blanco Tequila, House-made Thai Chili/Cinnamon Syrup, Lime, Red Bell Pepper, Mint

Western all’Italiana – High West Double Rye!, House-made Cranberry/Oregano Molasses, Cointreau, St. Elizabeth All Spice Dram, Fresh Apple

Rode Duivel – Bols Genever, St. Maria Al Monte Amaro, Miracle Mile Sour Cherry Bitters

Breaking Castagne – Hardy VSOP Cognac, Sombra Mezcal, House-made Italian Chestnut Syrup, Bitter Truth Mole Bitters, Egg White, Fresh Nutmeg

Grimhilda - Laird’s Bonded Apple Brandy, House Infused Chipotle Honey, Pama, Lemon

Eve’s Demise – Black Grouse Scotch, Brillet Pear Cognac, House-made Hibiscus Apple Cider, Maple Syrup

Fated Seeds – Nolet’s Gin, House-made Persimmon Shrub, Miracle Mile Bergamont Bitters, Basil, Soda Water

Remedy X – Blackbush Bushmill’s Whiskey Infused With Rosemary, House Infused Ginger Agave, Lemon

 

See you on Wednesday, December 28!

Drago Centro

525 South Flower Street, Los Angeles, CA 90071 – (213) 228-8998

Dec20

Las Vegas: Chandelier and Vesper Bars at the Cosmopolitan

Posted on by
Standard

Chandelier Bar at the Cosmopolitan

On my last night in Las Vegas, we went to check out what was going on at the Cosmopolitan Hotel. I’m in love with the Vesper but I figured it was good to see the other bars there. At the Chandelier, the massive 3-story bar that is the darling of the hotel shines with incandescent light made more brilliant by the thousands of crystals surrounding the bar. Since it was a Monday, it was a bit slower than usual so they had closed down the middle floor. Well, not to us.

looking down to the second floor from the third floor of the Chandelier

 

We had beer and Sambuca shots here. I’ll have to come back to try the cocktails from Chandelier’s Property Mixologist Mariena Mercer. I had her molecular Old Fashioned the evening before at the recent Repeal Day party.

The Chandelier

The Cosmopolitan of Las Vegas
3708 Las Vegas Blvd S., Las Vegas, NV 89109 – (702) 698-7000
 

Vesper Bar - taking Little Steve along

 

Do you know Flat Stanley? Well, the bottle of cinnamon is a private joke between this guy and that guy that’s similar. You’ll just have to ask them.

Meletti

 

When you hang with bartenders, you tend to not bother other bartenders on duty with trivial things like cocktails. We got a bottle of Meletti. Funny, Vesper is the first place I ever had that amaro and of course I love it.

It’s not a trip to the Cosmo without stopping at the secret pizza place. And then we headed back to Lynyrd Skynyrd BBQ & Beer to crash the Country Music Awards after party…

VEGAS! VEGAS! VEGAS!!

 

Vesper Bar

The Cosmopolitan of Las Vegas
3708 Las Vegas Blvd S., Las Vegas, NV 89109 – (702) 698-7000
Dec19

Boxing Day Fundraiser at Spare Room, 12/26/11

Posted on by
Standard

As we gear up for the holidays, I find myself increasingly aware of how many things I’m grateful for. The basic necessities of life are covered and I don’t need the “gifts” (though, please, I like them :) . What I enjoy the most is spending time with friends and family.

With a suggested $10 donation, Spare Room is featuring live jazz, a Jenga tourney, food and bottomless punch on Boxing Day, Monday, December 26th. There will also be the first annual Bartenders with Bar Tabs Auction. Spare Room Beverage Director Naomi Schimek says the city’s finest including Kate Grutman, Aidan Demarest, Marcos Tello, Dave Kupchinsky, Lacey Murillo, Lauren Osbourne, and more will be on the auction block. Winning bidders get paid drinking dates with these fine bartenders. The proceeds of the door and auction will be donated to Hospitality Kitchen.

The event is from 7 to 11 PM.

Spare Room

Mezzanine Level of the Roosevelt Hotel, 7000 Hollywood Blvd., Los Angeles, CA 90028 – 323-769-7296

Dec16

The Making of Kate Grutman’s “I’m on a Boat!” Cocktail

Posted on by
Standard

Kate with her tiki stencils

 

For Social Mixology’s Repeal Day party at the Cathouse (Luxor Hotel) in Las Vegas, Kate Grutman from Sotto, came up with “I’m on a boat” (Sailor Jerry’s, pineapple, lime, unsweetened Thai coconut milk, Orange Crush soda, Angostura Bitters spray). I had the opportunity to see how this cocktail evolved from specs to the actual drink that was given to guests.

cocktail specs

 

I'm on a Boat!

let's try this spray-on design

in a coupe?

 

The drink was originally planned for a rocks glass but Kate wanted to see how it’d work in a coupe. The idea was to mist the Angostura over the tiki stencils to create a pattern over the drink. It didn’t leave much of an impression. If only this cocktail had an eggwhite foam. A sour drink would showcase the tiki stencil superbly.

back to the drawing board- original plan for the glassware

 

But this now meant there was no garnish. Should we use an orange slice? Kate and I left for a quick meal and the barbacks quickly chopped up orange slices to go with her cocktail.

voila!

 

After dinner, Kate was inspired to add simple syrup to the mix. She felt the fresh pineapple juice wasn’t quite sweet enough. I really thought it added to the mouthfeel of the cocktail. Voila, it’s now perfect.

stenciled bev naps

 

But what to do with the stencils? She was inspired to spray the designs onto beverage napkins. Brilliant!

club is now ready, let's get this party started- family meal of Mezcal

 

final product- I'm on a Boat!

 

Sometime later in the night, I happened to catch the drink was now garnished with dehydrated orange wheels. Very nice.

Stay tuned for a full report on the Repeal Day party presented by Bar Magic’s Tobin Ellis on The Minty soon.

 

Links!

Kate Grutman

Sotto  – new post on The Minty

Bar Magic

Tobin Ellis teaching free pouring at Portland Cocktail Week

 

 

Dec9

New Holiday Cocktails at Border Grill

Posted on by
Standard

Border Grill not only rolled out its new holiday cocktails recently, it launched their handcrafted seasonal cocktail program at the Downtown Los Angeles location. The “Two Hot Tamales” and Top Chef Masters alums, Chefs Susan Feniger and Mary Sue Milliken have always been committed to fresh, local and sustainable ingredients. With this respect to the environment, it’s not a big leap to add a seasonal cocktail menu. It is planned to change this menu about every two months but not to worry, your favorite Border Grill margaritas, mojitos and sangria will always be available.

I was invited last week to check out the new list.

For the holidays, the Cranhattan with Herradura Anejo tequila, fresh cranberry puree, cranberry syrup and house-made brandied cranberries is Cantinero (bartender) Alexander Fazio’s rendition of a tequila Manhattan. He and bar manager Mary King explained the house-made brandied cranberries was this cocktail’s special touch. It’s very light and some would say would go down too easy. I say the lightness means you could have one or two and then head to the mistletoe!

cheese, mango, avocado

I love that the brandied cranberries also showed up on this simple plate of cheese, mango and avocado for us to snack on while we continued to explore the cocktail menu.

quinoa fritters

I’ve had these quinoa fritters from various food festivals around town from the Border Grill truck. How nice they made it to the brick and mortar menu.

Next up is the Otra Vez with Corralejo Reposado tequila, yerba mate tea, mint, agave and lemon. This was the perfect cocktail for sipping and to pair with food.

avocado tacos

beet tacos

Border Grill also sent out some vegetarian tacos including the avocado tacos that are only $3 during happy hour (or $8 for 3). We also beet tacos that aren’t normally on the menu. Happy Hour by the way is every day! Monday through Fridays (4-8 PM), reverse happy hour on Friday and Saturdays (9-11 PM) and all night on Sunday (4-9P).

Pumpkin is surely the King of all squashes so this cocktail, the King of Squash features Herradura Anejo tequila, pumpkin syrup, mezcal mist garnished with rosemary and candied ginger. Lovers of pumpkin will enjoy this smoothly sweet cocktail.

The Cantina at Border Grill

plantain empanadas

I would almost recommend the plantain empanadas for dessert. With just a touch of sweetness, these emapanadas are actually a bit savory with black beans, poblano and cotija cheese. Or just go with the churro tots.

Marco Pisco

My next favorite cocktail was the Marco Pisco. The Oro Pisco quebranta was mixed with green apple puree, coconut milk, cinnamon and chocolate bitters. The froth comes from the coconut milk foam. It’s probably the most “molecular” of all the cocktails but at the same time, still accessible.

The Kumquat Caipirinha features Leblon cachaca, fresh kumquat puree, agave and thyme.

With a nod to the Nutcracker and the holiday season, this Sloe Sugarplum Fizz is made with Sloe Plymouth gin, holiday plum, lemon and soda. Although sugar is in its name, it’s quite a tart and refreshing drink.

Cantinero's Creation

The cantinero’s creation changes weekly and can be served as a shot ($6) or a cocktail. This particular one was a bit sweet for me so I actually would like it as a cocktail, perhaps topped with soda or ginger.

These cocktails will be available through mid-January and for now are only at the Downtown LA location.

All holiday cocktails are $13.

Border Grill

Los Angeles – 445 S Figueroa St., Los Angeles, CA 90071 – (213) 486-5171

Dec9

Home Bar Basics Book Launch Party at 320 Main

Posted on by
Standard

egg nog at 320 Main

 

Dave Stolte launched his book, Home Bar Basics (and not-so-basics), at 320 Main last Monday. Part of the festivities were $5 cocktails including egg nog, Manhattan and Mint Juleps.

Mint Julep

 

I haven’t had a chance to read through all the recipes yet but I love the compact design. It is a great book for the budding bartender as well as a handy reference guide for those behind the stick. It’s great that it is spiral-bound so it’ll lay flat when you start pounding out drinks like a maniac making cocktails. Buy a few to go around.

Plus, I love how it’s illustrated with these adorable “characters.” Dave’s an illustrator and designer so the book looks great.

She won! She won!

 

I got a raffle ticket as part of the door fee (which went to charity) but I suppose I should have bought more raffle tickets. The prizes looked amazing including these two Moscow Mule mugs filled with drink tickets to be used at 320 Main.

Vodka is Dead

 

Is Vodka Dead? Well, find out what Dave says in the book.

Erik Trickett of 320 Main

I got there too late to really try the food so I’ll have to go back to 320 Main some other time to try the cocktails from their list and food.

 

Buy Home Bar Basics.

320 Main

320 Main St., Seal Beach, CA 90740 – (562) 799-6246

 

 

Dec8

Brent Falco Wins the Experience Cognac Competition in L.A.

Posted on by
Standard

ExperienceCoganc.Com Competition

 

Experience Cognac rolled through L.A. last week and six bartenders competed for prizes and a chance to win a trip to Chicago. Other prizes included a full scholarship to BAR and a trip to France by entering the quiz on the Experience Cognac website.

Mindy Kucan of Beaker & Flask (Portland, OR), Daniel Djang of Thirsty in L.A. and Ron Dollete of Lush Angeles served as judges.

 

many ingredients were available

The throwdown was at Cana where their own Danielle Crouch first went up against Edwin Cruz of Tlapazola. Bartenders were asked to use cognac as their main spirit but they had free rein to use anything else on the bar. It made me laugh when I saw the Bud Light Lime. Unfortunately (fortunately) no one used that particular item.

 

cognac tasting

 

Guests were invited to try the various cognacs available. The Louis Royer was my favorite. Before the competition started, four cocktails were offered. I had a chance to taste some but adopted Mon Amie as my favorite of the night. I believe it and the Suffering Bastard have been on or is still on the current Cana menu. But you can probably ask for the first two as they are classics.

Thunder-Pierre Ferrand amber, whole egg, cane syrup, cayenne

Quaker-Ferrand cognac, straight rye, pomegranate, lemon

Mon Amie-Premiere Cru cognac, rye, Campari, Carpano Antica

Suffering Bastard- Plymouth gin, Ferrand cognac, ginger, lime, bitters

Brent Falco's on the left, Joe Brooke's on the right

Then Brent Falco from Cole’s competed against Joe Brooke from Next Door Lounge. While I enjoyed the look of Joe’s coconut cocktail, Brent’s cocktail was loved by all.

The competition was open to all so the next two who competed aren’t working bartenders per se. One used to be in the hospitality business and the other is a Real de Mexico Tequila rep.

Danielle Crouch of Cana

 

Brent Falco of Cole's

 

It was then no surprise that Danielle and Brent competed against each other. After some deliberation, judges announced Brent was going to Chicago. Congratulations, Brent!

 

Links!

Experience Cognac

 

 

Dec1

1886 1-Year Anniversary Party Recap

Posted on by
Standard

1886 Bartenders

Has it only been a year since 1886 has been open? A few weeks ago, the bar inside the Raymond celebrated their 1-year anniversary with a huge celebration. Closing down the restaurant, there were food and drink stations set up in and around the restaurant and bar. I got there a bit late but still managed to snag a drink a few bites.

1886

The bar had been transformed. The rack above the bar with its usual whiskeys had been cleared to showcase the liquors for the cocktails being made in that room.

Hudson's Honey Nut Old Fashioned

We found our way inside and it was packed. I made it to the bar and got the Hudson’s Honey Nut Old Fashioned for myself and the Hendrick’s Orange Grove for a friend. They were also serving a Milagro Medicina Latina, Glenfidditch’s Therapist and Pimms #2. Happy 1886 cocktail consultants Aidan Demarest and Marcos Tello were on hand to celebrate.

hanger steak skewers

chicken skewer

 

baby octopus skewers

 

Around the side, they were serving Buffalo Trace neat along with grilled skewers. I tried the beef, chicken and octopus. Surprisingly the chicken was my favorite followed closely by the octopus. The kitchen did a great job turning out food for everyone.

band at 1886

On the other side, there was an enormous tent erected to accommodate seated guests and a band. There were also dessert and drinks stations.  I made my way over to check out the whiskey smash which party revelers were talking about but ended up getting a zombie.

Brady Weise of 1886 making zombies

 

I managed to snag one of the last few Sailor Jerry Zombies Brady was happily swizzling away at. The Hudson Baby Bourbon Peach Smashes were also on the menu.

charcuterie

I missed all the scallops but there were plenty of charcuterie out front. I also had a chance to try one of the two punches.

Hedrick's Gin Rose Parade Punch

 

I’ll have to try the 1886 Punch next time but the Hendrick’s Gin Rose Parade Punch was lovely. I wonder if they’ll offer this again around New Year’s for the Rose Parade festivities?

What a great party and I hope they do another fabulous event like this soon.

 

1886 Bar at the Raymond

1250 South Fair Oaks Ave., Pasadena, CA 91105 -  626-441-3136