Monthly Archives: January 2012

Jan20

Becherovka Competition at Villains Tavern with LA’s Best Bartenders

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Becherovka at Villains Tavern

I recently helped judge the Becherovka competition at Villains Tavern along with Dan “The Imbiber” Dunn and Zahra Bates who manages the bar at Providence. The local chapter of USBG put out a call to bartenders to mix it up. The winner got the admiration and love from fellow bartenders. It was organized by LA chapter president Marcos Tello who based the competition on previous ones he organized for Chartreuse and Bols Genever. We started out with 16 bartenders from some of the best bars in LA whittled down to 8 then 4 then the final 2. We saw LA’s best bartender Justin Pike (The Tasting Kitchen) competing along with 3 bartenders from the Varnish; Eric Alperin, Chris Bostick, Devon Tarby, plus Kate Grutman (Sotto), Cooper Gillespie (Thirsty Crow), Vincenzo Marianella (Copa d’Oro), Jason Bran (Roger Room), Garrett McKechnie (1886), Dave Kupchinsky (Eveleigh), Kenny Arbuckle from La Descarga, Dave Whitton from Villains Tavern and more.

Villains Tavern

After some great food from Villains (I’m in LOVE with the grilled cheese!), we were seated upstairs while the bartenders were shaking things up on the side bar. It was a blind taste test which was better for everyone and we (the judges) weren’t biased.

secret ingredient- oro blanco grapefruit

secret ingredient- passionfruit

The twist to the competition was incorporating ingredients from the farmers’ market. There was coconut, grapes, passionfruit, cherries, cherry tomatoes, fig jam, grapefruit soda and lots more.

secret ingredient- apple

secret ingredient- cherry tomatoes

Becherovka is a spicy liqueur that has over 30 ingredients. I first had it at Playa and have seen it at various Speed Rack competitions. To me, it taste like Christmas and so I tend to think of it as a warm cocktail- maybe punched up with whiskey. The first few drinks we tried were more tropical in flair and probably because of the secret ingredients such as mango. There was a lot of citrus going on. Zahra thought bartenders were going for sours and using the Becherovka like a pimento (all spice dram). I found them somewhat tiki like especially the drinks come with lots of packed crushed ice.

secret ingredient- sage

Being a brown, bitters, stirred girl I was really excited whenever I saw a brown drink in a coupe. It’s funny to later hear from one of the bartenders that he scraped two versions of the above sage cocktail and went with “lots of whiskey.” It would seem he agreed there was a lot of citrus in the rounds.

secret ingredients- grapes

For the most part, I agreed with Dan and Zahra on the drinks. We compromised sometimes though. There was one drink that used grapefruit soda and while I loved both, one used some sort of sherry that I just loved but then again, I’m into sherry cocktails. The other was completely and utterly wonderful but it wasn’t as thought-provoking. I described it as something I’d drink all night but if I wanted just one memorable cocktail of the evening, I had to go with the other. I think I persuaded my fellow judges on that one.

In one of the final rounds, we were torn about the grapes. The one with the ice was served without a straw. We were told to drink it but the lime pulp got in our way and no one wanted to think about what happened when we got to the end of the drink. I asked for a straw. And you know what? I didn’t like it as much! The bartender was right in this case. But ha ha on them, we smashed down the ice and then drank it from the glass. Aha, it works that way as well.

finals- secret ingredient: cherries

The last two of the cocktails arrived. The final round came down to Joe Parelli of Neat and Dave Whitton of Villains Tavern. After some deliberation, we chose Dave’s cocktail. I recently met Joe at Neat and he told me he just moved to LA. In SF, he would compete in competitions and always traded the first and second spots with one of his good friends up there. It is bittersweet that Dave, our hometown hero, won.

scoreboard

It was a great competition and it was nice to see some of LA’s best bartenders having fun.

Becherovka

USBG

Sporting Life

Check out Dan’s podcast about the event here.

For more pictures, check out my flickr set.

Jan6

Michael’s Santa Monica: The Dominicano, A Negroni Variation

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the bar at Michael's Santa Monica

About six seats face the small bar at Michael’s Santa Monica. There is more seating by way of the lounge and high top tables but my focus has and always been on a bar stool. I like to see the action.

Michael’s launched the new mixology program last Spring. I don’t get out to the Westside often enough so I haven’t seen the evolution of this bar but I’ve heard good things. I’ve been for special cocktail nights however.

I arrived intending on a drink or two before dinner nearby. A friend met me and while I waited for him, I perused the short happy hour list of just three cocktails. The full cocktail list would have to wait for another night. I chose the most expensive happy hour cocktail, the Dominicano ($8). I saw right away it was a Negroni variation (gin, Campari, sweet vermouth). I’ve been drinking a lot of Negronis lately, perfecting my cocktail at home.

The Dominicano

At Michael’s, the Dominicano is Citadelle gin, Dolin blanc, Dolin rouge, Aperol and orange bitters. The mixologist Jason Robey had just left or I would have asked him why he chose to use two vermouths in this drink. It was very nice and I liked the addition of orange bitters.

gin rickey

I had time for a quick highball. I opted for the Rickey with gin ($6). I watched them squeeze fresh lime and it was surprisingly really good. Sometimes I forget how great a simple drink is.

I did also taste my friend’s the 15th State ($7- Maker’s Mark, black pepper-ginger simple syrup, lime). It was very refreshing.

I’m encouraged to come back to try the other cocktails from the main list. There are two cocktails that are $18 which makes me wonder if they could possibly be worth it.

Apple Blush- Noah’s Mill bourbon, Meyer lemon, aged cinnamon simple syrup, Fuji apple, cranberry-pomegranate reduction

Vera Cruz Cocktail- Chinaco anejo tequila, Fair Trade Kafe liqueur, Aperol, seasonal orange juice, Aztec chocolate bitters

There are also two $16 cocktails.

Borracha Remolacha- Revolucion reposado tequila, Del Maguey Mezcal Vida, agave, lime, beet juice, orange biters

Wilbur’s Nemesis- Maker’s Mark bacon reduction, Leopold Bros’ apple whiskey, Bulleit rye, Dolin Rouge, Angostura bitters, torched applewood smoked bacon

These two sounded very interesting to me. Mezcal cocktails are so hot right now.

The rest of the list ranges from $11 and up. It’s very neat to see how this list is so foodie-driven, so seasonal. I’m sure it’ll change in the next few weeks depending on what’s available at the farmers’ markets though we are lucky that a lot of great produce is available year round. Something that has herbs like cilantro and basil would be easy to replicate every month.

I’ll be back!

Other Michael’s posts on The Minty

Ladies Night at Michael’s

New Mixology at Michael’s

Winter 2011 Menu at Michael’s

Michael’s Santa Monica

1147 3rd Street, Santa Monica, CA 90403

(310) 451-0843
Jan4

Mixology by Minty

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Mixology by Minty

 

Although I rather be on a barstool than mixing and shaking drinks, I am the unofficial bartender at parties. It started in college and for all intents of purposes, I’ve been “bartending” for years. Sure, I’m best known for my Christmas Sangria which I only make once a year but I do make my “funny cocktails” which I don’t think anyone appreciates for the craft– just how quickly they can get drunk. My tip for you home bartenders? Double the booze. But balance!? Oh, my soul hurts.

Okay, so while I got everyone sauced on Christmas Sangria***, I was quietly trying to “improve” this Wild Turkey American Honey whiskey. Besides my personal bottle of bourbon I stashed at this party, it was the lone bottle of whiskey (I had already taken my 2 bottles of Scotch away) in the house.  I counted at least 10 bottles of vodka (including marshmallow vodka- we WILL get to that) and 1 bottle of gin. There was also some awful flavored rum (I am not talking about the Malibu– we’ll get there) and really bad tequila. Hell, there was also a bottle of Skinny Margaritas (my soul is now shattered).

my makeshift bar

 

So, I must confess, I do not measure when I make drinks at home. I definitely don’t when making drinks for friends. I got at least 4 or 5 people asking for more sangria while trying to avoid being burned by the hot stove. There are probably two or three other people in the kitchen with me. I just go with the flow.

Honey Rush

(my variation of a Gold Rush)

  • 2 oz Wild Turkey American Honey (approximate)
  • juice of 1.5 lemons
  • simple syrup (adjusted for the “customer”)
  • Shake, strain and serve up

 

Now, I will tell you that even though this American Honey whiskey is really sweet, everyone wanted their drink sweeter. These vodka drinkers all thought I was making cocktails with tequila (???) when they first had sips. Otherwise, I’d probably go with 3/4 oz of simple syrup.

 

don't let this happen to you

 

So, while I thought the jug of pre-mixed Skinny Margaritas was the most horrible thing ever (or was it the Malibu?), it was actually the bottle of Smirnoff Marshmallow flavored vodka someone brought along with a bag of mini marshmallows. I stepped away from my little makeshift bar and watched incredulously as they did shots of this vile smelling, artificially flavored stuff WARM with three or four mini marshmallows floating in the shot glass. GAG.

…

And when I ran out of American Honey, I switched over to Rebel Yell bourbon and instead of lemon juice, I used lime. I don’t have a name for it but I suppose it’s a variation of a variation. A friend did tell me the drink reminded him of the Eastern Prospector (orange spiced tea infused bourbon, honey, lemon) at Craft & Commerce in San Diego. Of course, that is a Gold Rush variation. I am pleased.

Then I took away the simple and added a bit of pineapple juice. Ah, maybe this is what I find fun about drinks making- the endless variations.

…

*** I did do a variation of the Christmas sangria this year. Instead of the citron vodka I used to use, I now go with dark rum and fresh key lime juice.

 

 

Jan3

2012 Cocktail Weeks

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As I was reminiscing about Portland Cocktail Week, friends asked me about the upcoming cocktail weeks and festivals. I thought it would be handy to have a list of events world wide. Dates are subject to change and/or added in when available. Bonus, I threw in some industry and specialty (such as tiki) conventions as well. October seems to be a particularly busy time of year for cocktail enthusiasts. Get your livers ready!

January

February

March

April

May

June

July

August

September

October

November

December

(none listed as of yet)