Tag Archives: cocktailian

Feb1

Los Feliz: Cocktailing at Big Bar

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Most Interesting Cocktail In the World by Matt Schaefer

 

I just got word Big Bar is rolling out their new cocktails soon. Hurry over to try these before these are gone.

Matt Schaefer isn’t at Big Bar anymore but he did leave behind the legacy of the curiously or maybe not so curiously named:

Most Interesting Cocktail in the World -Mezcal Vida, lime, cinnamon, chocolate chili bitters

I hope they keep this cocktail on the menu. As promised by the name, it is very interesting with a blend of smokey, tart and a dash of sweet to balance it out.

Bollywood Style! Prom at Big Bar on Valentine's Day, February 14

Bollywood Style! Prom at Big Bar on Valentine’s Day, February 14

 

If you don’t have any Valentine’s Day plans, Dan and Eugene at Big Bar invite you to their annual Prom shindig. This year’s theme is Bollywood. Expect some shenaningans.

 

Sal Paradise

Sal’s Paradise – Oro Torontele pisco, grapefruit, lime, honey, sour cherry bitters

Whenever I’m feeling like I should take it easy, I turn to my buddy pisco. At Big Bar, there’s an easy sipper called Sal’s Paradise that does the trick. But because it’s so easy to drink, expect this to go faster than a Manhattan or another stirred cocktail. Insert a lip smacking “ahhhh” here.

 

La Rosita

La Rosita – Partida reposado tequila, Campari, Dolin dry vermouth, Carpano Antica sweet vermouth

Do you love Negronis? I’ve been replacing the gin with other spirits and one of my favorites is a reposado tequila. This is a classic cocktail known as a La Rosita. I like that it uses both dry and sweet vermouth so it’s not entirely too cloying.

 

Selero Gin Fizz

Selero Gin Fizz

 

Selero Gin Fizz – Plymouth gin, Green Chartreuse, lime, celery, egg white

If I sat at Big Bar and counted up what was the most popular drink off the current menu, I would have to go with the Selero Gin Fizz. I finally tasted one earlier last month and I don’t know what took me so long to get around to it. It certainly has some of my favorite ingredients like Green Chartreuse and I love fizz drinks with egg whites (I also love flips and sours). This is a savory cocktail that would be great during brunch as well.

St. Anne’s Helper

St. Anne’s Helper – Eagle Rare 10-Year bourbon, Carpano Antica sweet vermouth, Amaro Meletti, Forbidden bitters

My first love though are still brown, bitter, stirred drinks. And St. Anne’s Helper fits the bill perfectly. Plus it has one of my favorite amari, Amaro Meletti.

See you Valentine’s Day! Now I have to find a sari…

 

Big Bar at Alcove

1927 Hillhurst Ave., Los Angeles, CA 90027 — (323) 644-0100
 

© The Minty // LA Cocktails 2013

Nov5

The Bartender’s Handshake: Fernet Branca

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Branca minis – Menta & Fernet

 

While I was at Boston Cocktail Summit, I attended Francesco Lafranconi’s “Do You Speak Amari.” Amari is the plura of amaro, Italian liqueurs that are generally bitter and used as digestives. In the last few years, bartenders have been using amari in cocktails and I’m not talking about Fernet Branca and coca-cola.

We tasted about 15 amari ending with Fernet-Branca. Francesco casually mentioned Fratelli Branca, the company that produces the bitter minty liqueur, was not the first to make fernet which is a type of amari but they were the ones that popularized it. So much so that most people when they say fernet mean Fernet-Branca.

Fernet-Branca, even animals love it

 

Fernet Last Word – “Fernetaboutit”

 

Like any good enthusiast, I developed a taste for Fernet-Branca and I particularly like it in cocktails. Memorable ones I’ve had include a Fernet Julep I had Art Beyond the Glass earlier this year. But I tend to go back to Hanky Pankys or I might as for a Fernet Last Word. This cocktail or “Fernetaboutit” is 15 Romolo’s variation on a Last Word. Traditionally made with gin, you replace it with Fernet-Branca. I’ve had it with other fernets and it’s not the same. Also, note although I do like other maraschinos, this cocktail is best with Luxardo Maraschino. Interesting enough, Francesco  had mentioned it was the Luxardo company that first developed fernet but I need to research this more as I can’t find further information on this. I may have to go to Italy.

  • .75 oz Fernet-Branca
  • .75 oz Luxardo Maraschino
  • .75 Green Chartreuse
  • .75 lime juice

Fill a cocktail shaker with all ingredients, shake approximately half a minute like a madman than strain and serve up.

Fernet-Branca bikes

ooh, Minty Fernet-Branca bikes!

 

Lately I have discovered that the West Coast makes a mean Hanky Panky. We like our Fernet-Branca and it shows up beautifully in this cocktail. While in Boston, I had a Hanky Panky that I couldn’t figure out what it was at first. The recipe traditionally calls for a barspoon of Fernet-Branca and this bar was apparently a stickler to the recipe. It jogged my memory of the time Eric Alperin, owner of the Best American Cocktail Bar, the Varnish once asked me- how did I make make my Hanky Panky. I had confusedly answered wasn’t it gin and fernet? And he clarified if I did a barspoon or was it equal parts? And considering how perfect his was, I decided my version would be just like his- a lot of fernet!

Hanky Panky

 

  • 1.5 oz gin
  • 1.5 oz sweet vermouth
  • .75 Fernet Branca

Stir rapidly until shaker (or mixing glass) is icy cold and you can’t stand to touch it anymore. Strain and serve with an orange peel (though I used lemon in the picture as I didn’t have a handy orange around).

I’m going to tell you right now that the recipe usually calls for 2 dashes of fernet (or about .25 oz/ a barspoon). Every time I’ve had it this way, I want more. So, I upped it to .75 oz but I bet it’d be okay with 1 oz. Think of it as a Fernet Negroni (equal parts).

What is this? Americano Fernet Menta?

 

One day, I was shopping and spotted Americano Fernet Menta. First I decried the imposter but really, as we know by now, this must be a type of Fernet. I actually wouldn’t call it a variation of Branca Menta since wouldn’t they just drop the fernet from the label? Or were they talking about how minty fernet is? And it is.

Branca Menta

 

I was sent Branca Menta and Fernet-Branca since I sadly couldn’t attend the Fernet-Branca breakfast at Tales of the Cocktail.  I remember the first time I had seen Branca Menta was at the Vesper at the Cosmopolitan Hotel in Las Vegas. Bartender George was going to make me his Hanky Panky variation and accidentally grabbed Menta instead of Fernet-Branca. He didn’t actually use Menta but I kept an eye out for future cocktails made with Menta. I’ll be doing some cocktail R&D soon.

Fernet-Branca flashlight

 

My favorite swag from Boston Cocktail Summit. A Fernet-Branca logo flashlight! I’m using it like a bat signal at bars.

In the meantime, I really hope I get a California Fernet-Branca challenge coin soon. Do they even have them in LA?

Fernet-Branca

Fratelli Branca

© The Minty // LA Cocktails  2012

 

Oct31

New Fall Cocktails at Picca Peru

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all hands on deck at Picca

Picca launched new Fall cocktails earlier this month. Like other Bill Chait co-owned restaurants, Picca had half-priced cocktails on launch night. Beverage Director Julian Cox was on hand to give the Picca bartenders a hand while the bar was packed with regulars and newbies alike.

Cold War Kids, Apple Bottom Jeans

 

To match Picca’s opening drinks list offering of Boots with the Fur, Apple Bottom Jeans (bonded apple brandy, Don’s mix, chicha morada, gala apple juice, fresh citrus, dry curacao) joins the fray in a beautiful copper mug. And it’s not the only musical-minded cocktail. Cold War Kids (acholado pisco, fino sherry, 10-year cognac, lime, Vietnamese cinnamon syrup, Angostura) which is “all  mixed up in the wash.”

Nacho Libre

Nacho Libre (pisco, lime, caramelized pineapple syrup, hibiscus tea, egg white, Peychaud’s bitters) was one of my faves of the night. I might add a dash of simple as it was a bit tart though.

Pants Down

 

And the greatest name for a drink, Pants Down (apricot brandy, lemon, Aperol, Cocchi Americano, soda water) keeps in mind that although it’s Fall, it’s still warm in LA. This would be a refreshing cocktail to start your night.

Sweet Potato Sour, Crush Groove

It’s Fall…what fruit and vegetables could we use in drinks? Oh, I know…how about a Sweet Potato Sour? That’s exactly what Picca came up with. Made with 5-year aged rum, sweet potato, brown sugar, lemon, clover honey, baking spices and egg white, this was a fresh take on a sour drink. I also liked Crush Groove (ancholado pisco, red grapes, lemon, evaporated cane sugar, seltzer, carbonated grapes garnish).

Ah, it may be time to head back to West LA for another cocktail.

Other Picca articles from The Minty

Picca Peru on Pico

Back for more at Picca

Picca Peru

9575 W Pico Blvd., Los Angeles, CA 90035 — (310) 277-0133

© The Minty // LACocktails.com 2012

Sep12

Jeremy Lake Wins the Galliano Golden Vespa

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Jeremy Lake Enjoying his new Galliano Golden Vespa

 

Jeremy Lake, the bar manager for both Chef John Sedlar’s restaurants, Playa and Rivera, recently won the Galliano Golden Vespa Los Angeles regional competition with his cocktail, the Italian Motorcade. One of his prizes is the Galliano Vespa, a golden one of course.

The finalists were selected from recipes they had submitted online. The LA regional saw bartenders come as far as Sacramento and also from San Diego. Judges including cocktail blogger Thirsty in LA selected Jeremy as the regional winner. There are also four other regional winners including New York, Boston, Chicago and San Francisco.

at Playa

The competition required the use of Galliano L’Autentico which previously was best known as an ingredient in a Harvey Wallbanger (Galliano, vodka, orange juice).

Jeremy’s Italian Motorcade features Galliano, Creme de Cacao, Yellow Chartreuse, coffee liqueur and cream. First he rinses the cocktail glass with absinthe and then adds the stirred cocktail. To finish, he tops the drink with thick cream poured carefully over a bar spoon. Initially the drink would seem like a dessert drink with the rich cream and chocolate/coffee flavors but the kick of absinthe and chartreuse really comes through. And delightedly, the Galliano comes through and lingers at the finish. It really was a special drink.

Jeremy Lake presenting the Italian Motorcade

Italian Motorcade

And it’s gorgeous. The creamy layer atop the glowing green cocktail was very well received by the bar patrons.

Suffering in Silence

 

While I was there, I heard Jeremy had come up with another Galliano cocktail he named Suffering in Silence. Of course I had to try it. Besides the Galliano, there was also anejo tequila, high-proof bourbon (he used St. George’s Breaking and Entering bourbon), lemon and shook with dry ice. After double-straining, the cocktail is garnished with crystallized mint Jeremy made, pickle chips and rimmed with a cocoa and sea salt mixture. When asked why he chose to garnish with chocolate and pickles (was he pregnant?), Jeremy replied the the cocoa inspiration comes from the chocolate notes in the anejo tequila and bourbon. And the pickles from the dill flavor from American white oak barrels the whiskey had been aged in.

This cocktail isn’t on the menu at Playa yet but maybe if you ask him nicely, Jeremy will make one for you.

Galliano

Playa

7360 Beverly Blvd., Los Angeles, CA 90036 –  323-933-5300

Rivera Restaurant

1050 South Flower Street, Los Angeles, CA 90015-5100 – (213) 749-1460

 

© The Minty // LA Cocktails  2012

 

 

 

 

 

 

 

Aug8

DTLA: New Drinks at Bar | Kitchen

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Cherimoya

Recently Bar | Kitchen updated its cocktail and food menus. I tried a couple of the new ones with plans to return to check out the rest of the list. On this night, I started with the Cherimoya (pisco, white monkey tea, lemon). It’s a great opening cocktail and I would order this over and over again.

Pardon

Next, I tasted the Pardon (bourbon, Pimm’s #1, curacao, cucumber, orange oil). For those expecting something lighter along the lines of a Pimm’s cup might be surprised by this drink. Being a whiskey fan, I was all about it.

I’m looking forward to trying the following:

Commissioner’s Row- Tennessee whiskey, rhubarb amaro, black strap rum, anisette, pineapple, lime bitters

Gully H. Cobbler – sherry, Gentian liqueur, lemon, cinnamon, peaches

The rest of the menu has many summer libations created with sparkling wine, vermouths and tropical juices. Find me drinking a Cox Comb (reposado tequila, Cocchi Americano, Aperol, grapefruit) soon.

Bar | Kitchen at the O Hotel

819 South Flower Street, Los Angeles, CA 90017 – (213) 623-9904

© The Minty // LA Cocktails 2012

Aug3

Meet the New Summer Cocktails at Border Grill

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Tequila at Border Grill

 

Summer’s here and it’s time to meet the new cocktails at Border Grill. You can say goodbye to the Winter ones and maybe they’ll make their way back in a few month.

Cava Guava

 

The bubbly girl at the party is Cava Guava (Cava, tequila blanco, guava, lemon). She’s the one you want to meet first before you say hello to anyone else. She’s got a bit of a Latin flair to her as she’s like the Chilean cocktail Cazuela en Champagne but when you add tequila, you know you’re in for a good time.

Ginger Summers

 

Ready to meet another pretty girl? You may be too young to remember but there was this fantastic TV show called Gilligan’s Island. Many little girls– and some little boys have thought a lot about Mary Ann and Ginger. Ginger Summers is the best of both; spicy and completely comfortable playing her role as the girl next door. The margarita is with tequila reposado, orange liqueur, ginger and blueberry.

Summer Santa

Hoja santa leaf

 

And who is that guy looking dapper in the corner? He’s hanging out showing off his Christmas look in the summer. He reminds you of your college trip to South America where you saw flora and fauna like you’ve never seen before. The giant hoja santa leaf is incorporated with cachaca, raspberry, orange and lemon for this drink. Hoja santa taste a bit like root beer and anise. The red and green. Christmas! Santa! Summer Santa likes being noticed at this cocktail  hour.

 

Fire/Water/Melon

 

If Summer Santa can be the older, interesting guy at the party then Fire/Water/Melon is the shaman whose wisdom you seek. The pisco, watermelon, lemon and serrano chile was the favorite of the party.

Silver Surfer

Oh, and who just crashed the party? The Silver Surfer rolled in with his suave tequila blanco, celery mint shrub and sparkling water. After mixing with Fire, you want to cool your night down with the Silver Surfer.

Andean Stallion

 

But the man of my dreams just walked in. I met Andean Stallion thinking he was going to show me the world but he said he’ll show me South America and then Italy first. With pisco, Fernet Branca, lime, agave and Angostura bitters, I’m in love.

Welcome to all the cocktails, they’re ready to party.

Border Grill

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

 

© The Minty // LA Cocktails 2012

May23

Introducing Port Cocktails

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Snap Dragon (left) and Angry Candy (right)

 

When The Minty was a young lady, she got it in her head that drinking port was very sophisticated. While others had coffee, I tended towards a glass of port, usually tawny port. Since I started drinking craft cocktails a handful of years ago, I switched from port to amaro after dinner. About two years ago, I started noticing sherry sneaking into craft cocktails and now I welcome port coming to the party as well.

Recently at Cliff’s Edge, Port Cocktails made a big splash starting the night off with a glass of Trafalgar Punch (Taylor Fladgate 10 Year Old Tawny Port, armagnac, overproof rum, lemon, water, nutmeg). Cliff’s Edge used recipes from David Wondrich as well as offering some original port cocktails.

Next I tasted the Snap Dragon (Fonseca Siroco White Port, green tea infusions, peach bitters, topped with Prosecco) and Angry Candy (Taylor Fladgate 10YO Tawny Port, bourbon, Forbidden bitters, brown sugar, Luxardo cherry). I liked the light Snap Dragon but felt the Angry Candy didn’t quite have that “punch” as its name suggested. Perhaps if it was a spicy cocktail– infuse the bourbon, perhaps?

Bin 27 Martini

 

Next, I sampled the Bin 27 Martini, a classic cocktail from the Port Cocktails website. Using Fonseca Bin 27 Ruby Port, vodka and cranberry juice, it’s a revved up version of what you may have been drinking in college.

Saint Valentine

 

In the mood for rum? Try the Saint Valentine with Fonseca Bin 27 Ruby Port, white rum, orange curacao and lime. A modern daiquiri.

Pink Diamond

 

I’ve had many kinds of port before- ruby, tawny and even white but never had I had pink before this night. Croft Pink Port makes a nice light addition to a cocktail. This Pink Diamond (Croft Pink Port, soda, lemon wedge) would be a perfect sunny patio drink.

I’m so glad I didn’t have to give up port or cocktails, now I could have both! Last I heard, Cliff’s Edge was working on a punch program. Expect to see more punches including port punches in the future.

 

Port Cocktails

Taylor Fladgate

Fonseca Porto

Croft Port

Cliff’s Edge

3626 West Sunset Boulevard Los Angeles, CA 90026-1059 - (323) 666-6116

© The Minty // LA Cocktails  2012

May22

The Sporting Life with St. George Spirits

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Single Malt Whiskey

What I love about going to Sporting Life meetings is getting to try new (to me) spirits. St. George Spirits sponsored the May. As I previously noted, I was familiar with the St. George absinthe but can’t recall tasting their spirits individually. After tasting and loving the St. George Terroir gin, I was eager to try the others.

At the meeting, I got to try the Single Malt Whiskey which I thought tasted a bit chocolately. It was explained to me that “Evil Genius” (founder and distiller) Lance Winters was a beer brewer before he became a spirits distiller. Ah, that explains the botanicals and quite the nose on many of his spirits.

dry rye gin

 

I tasted the Dry Rye Gin and then sipped the Dry Fashioned (St. George Dry Rye gin, grapefruit and lemon peel). It was really perfect.

Singapore Sling

And what about the Bontanivore Gin? I couldn’t leave St. George’s third gin out. I had it with the Singapore Sling (St. George Bontanivore gin, Benedictine, Cherry Herring, lemon, pineapple). It was a sunny day and the perfect libation on the patio.

I really must make it up to the Bay Area soon to visit the distillery.

St. George Spirits

© The Minty // LA Cocktails  2012

Previously: St. George Spirits- Terroir Gin and Breaking & Entering Bourbon

May2

First Taste: Atlantico Rum

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Air Mail

 

Last month, the Sporting Life meeting was at Sunny Spot. It was sponsored by Atlantico Rum which I hadn’t tried before. I got to taste the private cask rum as well as a punch and a couple of cocktails. I would have liked to have tasted all the cocktails offered that day but I had to run off to judge the Don Q LA regional.

First I tried the rum Preakness (Atlantico Reserva, bitters, vermouth, Benedictine). The Preakness is one of my favorite bourbon cocktails so it was interesting to try it with rum.

Next, I asked for the Air Mail (Atlantico Reserva, honey, lime, absinthe, champagne). Some bartenders wondered about this classic champagne cocktail that was served on the rocks but I actually liked it this way. The star anise garnish was pretty.

Other cocktails that day:

Jaspers Punch- Atlantico Platano, demerera, nutmeg, lime, Angostura bitters

Buck – Atlantico Reserva, house-brewed ginger beer

Swizzle- Atlantico Platano, Averna, lime, falernum

I wish I had tried this one as I really love swizzles and I believe Sunny Spot made their own falernum. The cask strength Atlantico was probably the favorite of the day. It’s very smooth and would be the perfect after-dinner drink to sip.

I’ll have to keep an eye out to see if these cocktails make it to Sunny Spot’s permanent list or I suppose I can always ask for something with Atlantico and falernum!

 

Atlantico Rum

© The Minty // LACocktails.com 2012

May2

Welcome to the Shrubbery at Villains Tavern

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New Cocktails at Villains

Villains Tavern is most certainly a destination bar as it’s hidden away in the Arts District near the new Handsome Coffee Roasters. Now serving seasonal cocktails inspired by the garden and shrubs, there are 7 new cocktails to try (they brought back Permafrost from last summer). Bartender Rodney walked us through the cocktail list starting with the Spindle Tree and Angel’s Trumpet.

Spindle Tree

Angel’s Trumpet

The Spindle Tree from the Garden section reminded me of bar owner Dave Whitton’s Becherovka cocktail he submitted for the competition a few months back. As it turned out, I was right about the Becherovka. I liked it right away.

The rest of the table really enjoyed Angel’s Trumpet with its lighter pom-ginger-apple shrub. It was very balanced.

Spindle Tree – Russell’s Reserve Rye, Becherovka, honey, mint, bergamot bitters

Angel’s Trumpet – Maker’s 46, pomegranate-ginger-apple shrub, pineapple, mint, ginger beer, bitters

Lilium

Oleander

For the next round, everyone loved the tartness of the Lilium while I fancied the Oleander with the lavender bitters. Both were so fresh and appropriate for the spring and upcoming summer months.

Lilium – Plymouth gin, lemongrass, lime, ginger, grapefruit, bitters

Oleander – Leblon cachaca, fresh blackberry shrub, muddled lime, lavender bitters

Stan Lee

White Snakeroot

Although the Stan Lee (hibiscus gin sour)  is from the regular menu, Rodney brought it over explaining it went so well with the new cocktails. The bright magenta drink is named after the comic book illustrator, Stan Lee.

We were very excited about the White Snakeroot as it had a few things I loved- Irish whiskey and amaro. I’d like to see this cocktail up next time. While the ice didn’t melt very quickly, I did feel it diluted the cocktail faster than I would have liked which was already lightened by the shrub.

White Snakeroot – Black Bush Irish whiskey, Cardamaro, rosemary & strawberry aged shrub

Passion Flower

Autumn Crocus

The Passion Flower was quite nice for vodka drinkers. And the Autumn Crocus is Villains Tavern take on a margarita.

Passion Flower – Haute vodka, fresh kiwi-strawberry juice, lime, basil

Autumn Crocus - Sino reposado tequila, agave, house blended mango, chili, lime, salt

Venus Flytrap

Of the two tequila drinks, I preferred the Venus Flytrap. The tequila is showcased very well and I loved this particular shrub.

Venus Flytrap – Milagro reposado tequila, apricot-orange-muscat shrub, lime, sea salt, orange oils

My favorites this night were Spindle Tree, Stan Lee, Passion Flower and Venus Flytrap.

Be sure to check out the nightly events including live music and some great bar food. The Devil Dog, fries, shrimp ceviche and caramel bacon popcorn are my picks.

Villains Tavern

1356 Palmetto St., Los Angeles, CA 90013 — (213) 613-0766

© The Minty // LACocktails.com 2012