Tag Archives: bar

Feb19

Tiki Farewell, Bahooka

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Bahooka

Bahooka

 

I really can’t remember the first time I ever went to Bahooka but I have always loved it. Sadly the Polynesian/ Tiki restaurant and bar is closing in a couple of weeks. The space and alcohol license was sold but Bahooka maintains its name. This article mentions the possibility of salad dressing under the Bahooka name to be sold at Costco. During my visit on Sunday, our bartender mentioned there were two sales. So the beloved kitschy decor and possibly all those fish tanks may have gone to another buyer. I can only hope they mean to display or open their own tiki bar someday.

 

the bar at Bahooka

the bar at Bahooka

 

At 6 PM, there were a throng of people and the restaurant said it’d be at least a 2 hour wait. They were severely undestaffed and though they were plenty of tables, they just did not want to seat people. It was probably a good thing. We stood around the tiny bar and marveled.

flaming bowl of booze

flaming bowl of booze

 

Groups ordered flaming bowls of booze while I cautiously sipped my Planters Punch.

Planters Punch

Planters Punch

 

I probably would have gotten my favorite tiki drink, a Mai Tai, but a friend warned it was just very sweet. I lucked out. My Planters Punch was fine, if a little warm.

We managed to snag a booth eventually and took it all in. Where would all this STUFF go? I will miss the crazy decor but I won’t miss the food. Anyone who goes should know it’s for boozin’ rather than snacks.

 

Bahooka Family Restaurant

4501 Rosemead Blvd., Rosemead, CA 91770  –  (626) 285-1241

© The Minty // LA Cocktails  2013

Jan9

Trend-setting New Cocktails at Spare Room in Hollywood

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Celebrating Movember

Celebrating Movember – Anne Marie, Lauran, Naomi, Edwin

Hairy Movember has come and gone but the spirit (pun intended) of the cheeky mustaches remain. At the Spare Room at the Roosevelt Hotel in Hollywood, the bartenders were wearing mustaches of the fake variety. Though some already had mustaches, they still put the fake ones on. Loved that!

Here are some recent Autumn cocktails I tried.

sherry

The Sherry-Netherland

I love sherry in cocktails and the Sherry-Netherland is a great one to try. It features Alfonso Oloroso Seco Sherry, Assam Tea-infused Bols Genever, red grapes, lemon wedge, nutmeg and bitters. Although it came on crushed ice like something you’d want during the summer, the long drink was perfect to start our evening with. I like this drink incorporates a few favorite ingredients like tea and grapes.

fall

Running Leap

My friend got the Running Leap (bonded bourbon, apple cider, house made rosemary liqueur, maple syrup). I liked that it was served with a (fake) Autumn leaf that smelled liked something you would slip in your lingerie drawer (yes, that means it smelled purty). I like the idea of the apple cider in this drink. It gave it a slight fizz without too much carbonation.

mini

mini Fifteen Minutes of Fame

We are in Hollywood after all so Fifteen Minutes of Fame (Chardonnay eau di vie, Imbue vermouth, pear, grapefruit, cinnamon) was appropriately named. We got mini versions of this one. I would love to see more “taster” size portions of cocktails in the future. It’s like a shot…but not.

crew

The Spare Room crew knows how to party

I do so love sitting at the bar. You never know what bartender shenanigans will happen.

gma

Thanks, Grandma!

Next my friend chose the Thanks, Grandma! which was a popular Fall drink from a previous menu. The creamy drink has Jamaican rum, hazelnut and allspice liqueurs, cinnamon-spiced pumpkin, cream and nutmeg. It was pretty much like drinking a pumpkin pie. That’s good for someone like me who drinks her desserts.

fernet

Fernet Egg Cream

From the regular menu, we got the Fernet Egg Cream to end our happy night. We got two straws so we could be dorks and drink from it at the same time. Trust me, you don’t want to see the pictures of that. What I liked about this cocktail was another trend- getting back to the soda jerks days when Prohibition started and a lot of bartenders became soda jerks. Of course now we can have booze again so Fernet-Branca is appropriately incorporated into this Egg Cream.

The Spare Room
The Hollywood Roosevelt Hotel (Mezzanine Level)
7000 Hollywood Blvd., Los Angeles, CA 90028

© The Minty // LA Cocktails 2013

Oct19

Hollywood: Bitter Float & Barrel Aged Cocktail at Sadie

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Bitter Float with Fernet shots

 

I only occasionally indulge in sweets and when it comes to desserts, I rather skip to have a cocktail. But my problem is solved when you combine the two. Although I’ve been horrified by boozy milkshakes (mainly because I don’t like whipped cream), I can’t help but love the Bitter Float at Sadie. I’ve now had it with Campari and Aperol. But my latest favorite is the Bitter Float with Fernet mint ice cream and Mexican Coke. And it’s even better with a couple shots of Fernet Branca.

But like desserts, be forewarned, this can be something like 700-800 calories. I say dessert or particularly boozy desserts don’t count. Drink up. And do some jumping jacks in the morning or something.

Sadie’s Barrel-aged cocktail (vodka, sugar, Angostura bitters)

 

Don’t be fooled by Beverage Director Giovanni Martinez’s pretty-boy looks and easy-going nature. He’s on top of the cocktail game and not only has he created that fantastic Bitter Float but he does have a barrel-aged cocktail. It’s not on the menu. Just ask for it. It’s probably the oldest definition of a cocktail- a spirit, sugar, bitters. In this case, it’s vodka. And it is delicious. He’s managed to turn the Absolut 100 into a drink appropriate for a whiskey drinker.

Sadie Kitchen & Lounge

1638 N Las Palmas Ave., Los Angeles, CA 90028 — (323) 467-0200

© The Minty // LA Cocktails  2012

Sep18

Hollywood’s The Spare Room Pops Up in New Orleans for Tales of the Cocktail

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The Spare Room’s Beverage Director Naomi Schimek

 

One of my favorite bars in Los Angeles is the Spare Room. Naturally, I was very excited when they did a pop-up bar in New Orleans for Tales of the Cocktail. The Spare Room in Hollywood has bowling- just two lanes. They took over New Orleans Rock and Bowl and invited bartenders to compete. In bowling, that is. Punches were provided as well as an array of food.

Beverage Director Naomi Schimek is always the most hospitable host. She welcomed all and I wasn’t concerned at all about her punches. Sometimes I’m a bit wary of pre-batched drinks but the ones I tried were perfect. I really liked the Louisiana Porch Swing (Absolut, Pernod absinthe, peach melba tea, lemon, mint, Peychaud’s bitters).

drinks

 

Of course by the end of the night, the drinks may have turned into shots.

Louisiana Porch Swing

 

But that only helped get people on the dance floor.

dancing

 

And try their hand at bowling.

bowling

 

Here’s a group of sketchy characters. Oh wait, those are the Los Angeles bartenders.

Hollis Bulleit with LA boys Zack Patterson from Bagatelle & Adrian Biggs from UMAMIcatessen

Hey yo, why are you naked? L.A. bartender Adrian Biggs replied, “so people would wonder if we’re really bartenders. When do we have time to work out?”

 

The Spare Room

Tales of the Cocktail

© The Minty // LA Cocktails  2012

 

Aug10

Cana: A Bitters Craving

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Arms Race

From what I understand, Cana’s new menu dropped last week which means this post about the last menu is a bit late. But I am still craving the Arms Race which features 9 different kinds of bitters. I hope they kept this one of the list though they can probably make it again as it’s a Sazarac with the 9 different bitters. It’s Cana one-upping Amor y Amargo’s 8-Amaro Sazarac.

Erik Trickett

A few weeks ago, Erik Trickett formerly of 320 Main and now at roe in Long Beach was in between gigs. He tended bar at Cana while perfecting his tiki and rum drinks.

Ancient Mariner

Erik introduced to me his favorite tiki drink, Ancient Mariner. It originated with Beachbum Jeff Berry’s Grog Log. At first sip, I thought it was pretty similar to a Mai Tai though not as sweet. I enjoyed it because usually I could handle only one tiki drink at a time- the amount of sugar usually bothers me. Looking at the recipe, I could possibly have another or at least go for another drink.

Rum Dood has a great post on the Ancient Mariner and recipe.

Snake Eyes

During my last visit, Snake Eyes was one of my favorites (drink on the left). Made with Banks rum, Yellow Chartreuse, Absinthe, pasilla pepper, lime and Eucalyptus syrup,  I could easily have 3 of these and never tire of them.

Rope Burn

Back to bitter, I spotted the Rope Burn which I later found out Lush Angeles had a hand in. With Smith & Cross rum, Bonal and Aperol, it was a delicious and funky drink.

Cana’s latest beer cocktail

I did get a sneak peak of the beer cocktail that is on the new menu a few weeks ago.  I’m really digging beer cocktails so I’m happy for this trend.

I’ll have to go back in to try the rest of the menu!

Cana Rum Bar

714 West Olympic Blvd., Los Angeles, CA 90015 – (213) 745-7090

© The Minty // LA Cocktails 2012

 

A couple of notes:

  • $20 yearly membership fee (good for you and up to 3 guests)
  • Entrance off Flower
Jul6

New Summer Cocktails at Drago Centro

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The Modern Botanist

 

It’s no secret that I love Drago Centro. It’s great Italian food, fabulous cocktails and home of the all day and night happy hour. It’s pretty much my second home, if not my office. For the past three launches, I’ve done what I call my office hours on launch night. Instead of the usual $12 a cocktail, they’re only $8. While I loved the Spring (and Winter) cocktails from bar manager Jaymee Mandeville, I was ready for summer.

Last week, I tried my hardest to get through the list of  9 new cocktails but managed to taste 6. I’ll have to go back for the whiskey cocktails.

Twist and Shout

 

I started off with the Modern Botanist as I love St. George Gins. The Modern Botanist (St. George Botanivore Gin, Byrrh, Lemon, Mint, Raspberry White Pepper Soda) was as expected very refreshing and perfect for the patio where I was holding my office hours.

I was thinking of the Twist and Shout (Casa Noble Reposado, Hibiscus Lavender Tea, Lime, Agave, Hellfire Bitters, Mexican Papaya, Cilantro) next but ended up getting Down the Rabbit Hole (Novo Fogo Cachaca, Dimmi, Poppy Seed Ginger Syrup, Blackberries, Kiwi, Lime, Sage, Parfait Amour Foam) next. My friend had the Twist and Shout and I would say it’s more for an advance drinker (aka me). She much preferred her next drink, the Summer Dalliance.

Down the Rabbit Hole

The Down the Rabbit Hole is also a wonderful summer cocktail. I loved the sage leaves that were propped up to look like bunny ears. Although one of mine fell, it actually reminded me of what bunny ears can do- flop around!

Freshly Cut

 

Vodka and celery lovers will enjoy the Freshly Cut (Karlsson’s Vodka, Celery Juice, Lime Juice, Honeydew, Lime, Cucumber, Basil, Yuzu Bitters, Miracle Mile Candy Cap Mushroom Bitters). Jaymee usually has a version of a Bloody Mary (usually without tomato!) on her lists and this is it. With all those green elements, you can think of this as a detox cocktail. Well, except for the vodka in it. But still, it’s really a great “spa” cocktail.

Summer Dalliance

 

As mentioned, the Summer Dalliance (Nolet’s Gin, St. George Absinthe, Lemon, Crème De Violette, Bing Cherries, Prosecco) made quite the impression. The fruity gin played well with the St. George absinthe. It was subtle and I suspect the most dangerous cocktail on the list. Bubbles, gin and absinthe, look out!

White Picket Fence

 

My final drink this night was the White Picket Fence (Laird’s Apple Brandy, Peach Puree, Schizandra White Tea, Lemon, Egg White, Miracle Mile Forbidden Bitters). I loved Jaymee’s light prosecco cocktail, Shotgun Wedding the last season and thought this was the natural progression. I joked with her I expected to see 2.5 Kids and a Dog on the Fall list in a few months.

American Cherub

Although I picture the American Cherub above, I didn’t actually taste it. I snapped this pic from a then stranger (hey, I made a friend at the bar). He said he liked it very much. I will try it the next time I’m in since I love bourbon. And I’m curious about Jaymee’s strawberry shrub. I also would like to try the Don’t Be Square with grappa and Templeton rye as well as the Jet Setter. I didn’t ask Jaymee about the Jet Setter other than what Fair Cafe (coffee liqueur) is but it makes me think of Mike Prasad  of the next MXLGY who is quite the traveler and loves Licor 43.

American Cherub – Buffalo Trace Bourbon, Lillet Rose, Strawberry Shrub, Cherry Tomatoes, Toasted Fennel Tincture

Don’t Be Square -Poli Miele Grappa, Templeton Rye, Benedectine, Rock Sake, Creole Bitters

Jet Setter – Famous Grouse Scotch, Truffle Honey Syrup, Licor 43, Lime, Fair Café

Did I say I went last week? It’s time to check out my home, er, office, er, you know, Drago Centro.

 

Drago Centro

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

© The Minty // LA Cocktails 2012

Jun21

MCC: Left of Center Beverage Programs with Tobin Ellis

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Tobin Ellis

When I spotted Tobin Ellis‘ seminar on Left of Center Beverage Programs at the Industry Invitational for Manhattan Cocktail Classic, I knew I wanted to attend. I had previously attended his Drink Engineering seminar at Nightclub & Bar back in March and found him to be an exceptional speaker.

Left of Center Beverage Programs

What is left of center? Breaking “the rules” and still run a successful bar. We went through several slides but the one that summed it all up was the best.

- Learn the science of thirst

Previously I had learned a bit from Tobin about the science of thirst. I hope he teaches a seminar on just this one topic next. It’s endlessly fascinating. Give your guest an overly sugary drink and it kills their appetite and therefore their thirst. Instead, you want to start with something more on the bitter side. Or better yet, something that’ll dry out their mouths and get them thirsty. Drinks with citrus work.

- Ignore your peers

So everyone is doing a speakeasy type bar. Forget them. What’s going to work for you in your spot?

- Forget the “fresh” rules

So it’s trending towards fresh. Tobin said you could get great drinks without becoming a gardener or a farmers market groupie (my words). He recommended a product called  Perfect Purees of Napa Valley (fair warning- they sponsored this seminar). He did caution though you want a product that is cost-effective yet still taste great. He went on to talk about Dress the Drink garnishes which he uses for his famous events.

- Kill your TV

It’s pretty obvious, yes?

- Save the baby seals

Who are some of the biggest customers at your bar? Don’t forget to cater to the 21-27 year women. The sweet drinks? Those are for them. Invert your drink recipe ratios and they’ll go for these drinks. I wanted to say something about this but thinking back to my dark days of Amaretto sours and French Martinis, I let it slide.

- Help people get laid

Hello! Bar owners should get drunk at their own bar. Is the lighting good? Too harsh? Tobin talked about the time a bar owner didn’t understand what his customers were experiencing on the other side of the bar until he drank one night and found the lighting was way too harsh.

- Be stubborn

But most of all, to run a successful “left of center” beverage program, you’re going to have to be stubborn. Tobin recounted a time he was revamping a program in Hawaii and he decided to do a deconstructed Mai Tai. He knew the bartenders there would be resistant until they tried the drink. It’s still a best seller.

The newly renamed “3 in the Pink”

 

We tasted a drink that featured Perfect Purees and a Dress the Drink dried orange wheel garnish. We had fun trying to come up with names for this drink. The tartness came exclusively from the puree. There were no fresh juices in this yet it tasted delicious. And it perfectly dried out our mouths. Time for another drink.

What did we rename it? A woman in the audience called out “3 in the Pink.”

Boom, there it is.

Tobin Ellis / Bar Magic

Drink Engineering with Tobin Ellis

Perfect Puree of Napa Valley

Dress the Drink

The Minty’s article for Tasting Panel Magazine

Manhattan Cocktail Classic

Index of MCC articles by The Minty

© The Minty // LACocktails.com 2012

Jun7

MCC: Mandarine Napoleon

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Josh Harris, Scott Baird, Alex Straus – The Bon Vivants

Before heading off to the Manhattan Cocktail Classic Gala, I was invited to try Mandarine Napoleon at the Napoleon Pop Up Bar. Each night, Mandarine Napoleon had guest bartenders serving cocktails. The Bon Vivants poured the first night. Soho House (LA, Miami, London) and Broken Shaker (Miami) also presented cocktails for Mandarine Napoleon.

Mandarine Napoleon is cognac that has been aged 10 years and infused with Mandarin orange from Sicily. This infusion is about 200 years old when Napoleon Bonaparte’s doctor macerated Mandarin orange into cognac for the Emperor. Eventually, he added spices and allowed it to mature for at least 3 years.

Mandarine Napoleon

I also had a chance to taste the Napoleon XO which is cognac aged 30 years. That was so smooth and needed nothing more than an ice cube or two to enjoy.

Rococo

The pop-up bar gave a clear view of the city and it was wonderful to enjoy cocktails on the roof. I first tried the Rococo (Mandarine Napoleon, Whistle Pig-infused organic cream, Amontillado Sherry, Gran Classico).

Rico Suave

Next I tasted the Rico Suave (Mandarine Napoleon, Tequila Ocho Reposado, lemon, grapefruit, coffee infused absinthe, egg white, Angostura bitters) which was very lovely.

Leroi Crusta

But everyone was buzzing about the Leroi Crusta with its scented sugar rim. The following is the recipe from the Bon Vivants:

Leroi Crusta

  • 1.5 oz Mandarine Napoleon
  • .5 oz Fernet
  • 1 oz lemon
  • .5 oz ginger syrup
  • scented sugar rim

Mix and double-strain into rocks glass rimmed with scented sugar.

I loved this cocktail and would have had another but I had to run off to the MCC Gala!

More recipes using Mandarine Napoleon

Mandarine Napoleon

The Bon Vivants

© The Minty // LACocktails.com 2012

Mar1

10 Signs You Might Be a Cocktailian

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Picca's Flight of the Concords

 

  • The bartender knows your favorite drink.
  • The bartender sees you walk in and immediately starts making something “interesting” and wants your opinion.
  • The bartender wants to know your specs for the cocktail you  just ordered. He knows it but wants to know how you make it.
  • You know everyone at the bar. Even if it’s the first time you’ve been there.
  • It’s not the first time a bartender has told you to put that liquor bottle in your purse.* Who needs a flask?
  • Social Networking sites like Twitter and Facebook seem to suggest only bartenders as people you know.
  • You’ve already booked your trip to Tales. [of the Cocktail, of course]
  • You think you speak the same cocktailian language. And in fact, you are. Inside jokes are common. Bone Luge is a real thing.
  • You’re really amaro right now. As you were 3 years ago. Bitters too even if it’s really more of a tincture. Or is it an infusion?
  • Shots. Tequila. Jameson. Fernet. Yes, always.

 

 

* or your man bag

 

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