Tag Archives: food

Jun19

MCC: Count Negroni’s Birthday Bash

Posted on by
Standard

As part of this year’s Manhattan Cocktail Classic, I attended Campari‘s Count Negroni’s Birthday Bash where I enjoyed Negronis in all forms- freshly stirred, barrel-aged, bottled & carbonated and on-tap. I had a sneak peak of the bottled Negronis at the Gala a few nights before.

Carlos Cuerta (Chicago) representing Ohio USBG

Before the party got started at the New York Distillery and adjoining bar, The Shanty in Brooklyn, Campari held the Best Aperitivo finals. Previously Campari held regional contests and Carlos Cuerta representing the Ohio USBG chapter and Juan Alvarez, Jr. from the Los Angeles/ Orange County USBG chapter were among the 29 finalists. Contestants showcased their best cocktail and in the end, judges selected Morgan Schick from San Francisco as the winner. He goes on to compete in Beijing to represent the US in the International Bartender’s Association 2012 World Cocktail Championship Finals.

Negroni Sbagliato by Frank Cisneros

 

We kicked off the party with Negroni Sbagliato (Campari, Cinzano Sweet Vermouth, Mionetto) from Frank Cisneros (Dram). Everyone was dressed in their best mustaches and top hats for the event in honor of Count Negroni. And if you didn’t have the appropriate facial hair, temporary tattoos were passed out. Everyone had fun at the photo booth with the various props. And the music rocked with DJ Questlove rocking it out.

Franky Marshall of Monkey Bar stirring Negronis

Franky Marshall (Monkey Bar) and Kenta Goto (Pegu Club) were set up to stir Negronis made with the New York Distillery’s Dorothy Parker gin, Cinzano Sweet Vermouth and of course, Campari.

 

Theo Lieberman with Carbonated Negronis

There was something so “New York” about Theo Lieberman of Milk and Honey. I could imagine him as a street vendor selling carbonated negronis. Maybe one day ice cold bottled negronis could be had from food trucks in New York (and LA!).

Maxwell Britten Stirring Boulevardiers

The crowd was also enthusiastic about welcoming Negroni’s cousin, Boulevardier (Campari, Wild Turkey 81, Cinzano Sweet Vermouth). Stirred by Maxwell Britten (Maison Premiere), he also cut quite the dashing figure.

I had a great time meeting bartenders and enthusiasts from around the country while noshing on eats from local food truck. My favorite were the dumplings from Rickshaw Dumplings. I wish I wasn’t so full. I would have liked to have tried the food from Morris Grilled Cheese and Korilla. And it wouldn’t be a party without cake! Jane’s Sweet Buns served lemon gin cake with Campari strawberry frosting.

It was also a treat to see Francesco Lafranconi receive the lifetime achievement award from the USBG. I half fell in love with him when I watched him MC the Mix it Up competition at Nightclub & Bar in March. He has such a head for stats and dates. I’m convinced he knows all the 100+ secret ingredients of Chartreuse or at least can find out. Well deserved, Francesco!

And happy birthday, Count Negroni!

Campari

More photos from the party here and here.

New York Distillery

The Shanty

The Minty’s article for Tasting Panel Magazine

Manhattan Cocktail Classic

Index of MCC articles by The Minty

© The Minty // LACocktails.com 2012

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

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

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

Nov10

Imbibe Magazine 5th Anniversary Party

Posted on by
Standard

Imbibe Magazine 5th Anniversary Party

 

The Cocktail GoGo bar crawl tour actually ended at the Imbibe Magazine party but because I wanted to change, I didn’t board the double decker bus and made my own way to the party at Spirit of ’77. Hence, it was well under way when I got there. We were handed programs and I counted 10 cocktails to try. Let’s recap the day so far-

and then after this party I was supposed to go to the Maker’s Mark party at Ground Kontrol? On top of a week that included going to 13 bars in Seattle (plus two tastings) and a heady week of seminars and parties for Portland Cocktail Week.

I

AM

IN

TROUBLE

Not actually. I wasn’t sick all week and damn well wasn’t going to be the last day.

Spirit of '77

Erick Castro

First we stopped by the main bar where Plymouth & Beefeater Gin Ambassador Erick Castro was making the Oceanside cocktail (Beefeater 24 gin, fresh lime, simple syrup, mint leaves, sea salt, celery bitters). I will drink anything made by this man.

Chris Patino

 

Upstairs in the Lil Spirit (Mezzanine bar), Pernod Ricard Ambassador Chris Patino was mixing up Two-Blossom Collins (absolut vodka, Creme Yvette, lavender syrup, fresh lemon, soda). Pernod Ricard owns Absolut.

Two Blossom Collins

 

I loved this though I thought I was past the vodka soda phase. This was much more intricate. Time to reconsider vodka.

Jeffrey Morgenthaler with Fish House Punch

 

It ain’t a party until there’s punch! Jeffrey Morgenthaler from Clyde Common was serving Fish House Punch (Bacardi 8 rum, Chateau Montifaud Petite Selection cognac, Briottet creme de peche, Laird’s applejack, fresh lemon, sugar, cold water)

Kimberly Patton-Bragg

 

I had seen New Orleans bartender Kimberly Patton-Bragg compete in Speed Rack earlier that day and was happy to try her Boulevardier (Four Roses Single Barrel bourbon, Campari, Carpano Antica).

Boulevardier

 

Stirred, strong and boozy, just the way I like it.

And then it was time to run off to the next party. What a hard life a food and beverage writer has.

 

Thanks Imbibe Magazine!