Tag Archives: los angeles

Mar7

International Women’s Day Celebration at Cole’s Tomorrow, March 8

Posted on by
Standard
Hollis Bulleit & Jaymee Mandeville

Hollis Bulleit & Jaymee Mandeville

Tomorrow, Cole’s in Downtown Los Angeles is hosting a Mad Tea Party for International Women’s Day from 1PM to 7 PM.

Hollis Bulleit (Bulleit Bourbon) and Kat Wit (Dominick’s) will host the party as part of LUPEC LA (Ladies United for the Preservation of Endangered Cocktails). There will be food and drink specials from Cole’s as well as guest bartenders Jaymee Mandeville (formerly Drago Centro and now with Barcadi) and Karen Grill (formerly Playa and now with Bestia) mixing it up.

Ladies are encouraged to wear hats, tea dresses and gloves for the Mad Tea Party theme.

Cole’s will be introducing the new Happy Hour sliders and tots.

Drink specials mentioned:

  • Brent Falco: Pommeau du Normadie & Selection Calvados Cobblers & Bulliet Bourbon Seelbachs
  • Zahra Bates:  Jello Cocktail shots
  • Cari Hah: Nova Fogo Old Fashion & Hot Tea Cocktail
  • Jaymee Mandeville: Dewars 12 cocktails
  • Karen Grill: Hendricks punch
 

Plus Ms. Hollis mentioned Bulleit Rye Champagne Punch and possibly Friday Bloody Marys and beer from Lost Coast Brewery (an all-female brewery).

Mad Tea Party for International Women’s Day Celebration

1-7 PM, March 8, 2013

Cole’s Red Car Bar

118 East 6th Street, Los Angeles, CA 90014-2006 – (213) 622-4090

© The Minty // LA Cocktails 2013

Dec19

Colorful Drinks at the Varnish

Posted on by
Standard
Jason at the Varnish

Jason at the Varnish

 

A couple of weeks ago, I was at the Varnish and Jason Hubert was behind the stick. Jason moved to LA from Oakland earlier this year and has been helpful with his tips for the East Bay spots I’ve tried.

Green

Green Elevator

I mentioned to Jason I wanted something with Chartreuse– green Chartreuse and he complied with a classic drink called the Green Elevator. It was perfect since I tend to like egg white drinks as well. Read more about the cocktail here.

The Green Elevator

 

  • 1 oz Green Chartreuse
  • .5 oz lemon
  • .5 oz grapefruit juice
  • egg white

 
Shake and strain into a cocktail glass.

I did translate the measurements of the recipe to something a bit more familiar. Let me know if you make adjustments.

Blue

Blue Collar

 

But I started off the night with a Blue Collar. I’ve seen different recipes for this but it involves rye, Amer Picon, sweet vermouth, maraschino liqueur and bitters. I saw a variation with Cio Ciaro that looks great. Looks like Short Order has a version but they use Cherry Grenadine instead of maraschino.

Ah, did you expect neon colored drinks? I think I rather have a Green Elevator or Blue Collar any day.

Varnish
118 E 6th St., Los Angeles, CA 90014 — (213) 622-9999
 
© The Minty // LA Cocktails  2012

 

 

 

Nov30

New Tequila, Gin, Vodka and Rum from The 86 Company

Posted on by
Standard
Simon Ford for The 86 Co

Simon Ford for The 86 Co

Simon Ford (most recently known as Plymouth Gin brand ambassador) and Dushan Zaric (co-owner of Employees Only and Macao Trading Company bars in NYC) co-founded The 86 Company offering Tequila Cabeza, Ford’s Gin, Aylesbury Duck Vodka and Cana Brava Rum.  They were in Los Angeles recently promoting the brand and did a stint at the R&D Bar at Harvard & Stone.

I’ve seen Simon a few times in my booze travels  and it’s hard not to be happy around him. He has an infectious grin and I enjoy his wring on Liquor.com and Food Republic. Also, this video I took of him and others at Tales of the Cocktail was probably one of the highlights at the Absolut party (see pics).

Dushan and Jaymee at Tales of the Cocktail -- Absolut Party

Dushan and Jaymee at Tales of the Cocktail — Absolut Party

I’ve been to both Employees Only and Macao Trading Company but I know Dushan best from Tales as well. He also was at the Absolut party bartending along with one of nominated The Minty Hot Bartenders, Jaymee Mandeville from Drago Centro.

With Simon and Dushan highly respected in the Industry, their spirits offerings were highly anticipated.

The 86 Co tasting

The 86 Co tasting

I got to Harvard & Stone a bit too late to try the offerings from The 86 Co but I’ve tasted the Cana Brava Rum a few times and tasted the others in cocktails.

The Cana Brava Rum Daiquiri

Daiquiri Classico

That evening, I tried the Cana Brava in the Daiquiri Classico. The Cana Brava works best in cocktails. On its own, I felt it’s a bit sharp but the general consensus is it’s a great mixing rum.

Mum's Apple

Mum’s Apple Pie

That was evidenced in the Mum’s Apple Pie. Here, the Cana Brava is mixed with apple cider, lemon, Demerara syrup and ground cinnamon. It was the perfect Fall cocktail. I could have had another and considered the other drinks on the menu; the Tom Ford Collins made with the Ford’s gin and West Side Cocktail made with the Ayelesbury Duck vodka. That was basically an Eastside but with vodka.

But alas, I had to call it an early night so I’ll have to try to catch the Ford’s gin and Tequila Cabeza at some other point. I’ve seen the Cana Brava at a number of LA bars now including most recently at the Varnish.

The 86 Company

Harvard & Stone

5221 Hollywood Boulevard Los Angeles, CA 90027-4908 - (323) 466-6063

© The Minty // LA Cocktails  2012

Nov5

The Bartender’s Handshake: Fernet Branca

Posted on by
Standard

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

 

Nov1

Tanqueray University of Bartending with Angus Winchester

Posted on by
Standard

antique jigger at Tanqueray

A few weeks ago, Tanqueray set up shop in Downtown Los Angeles inviting the bartending community to several classes taught by “Professor” Angus Winchester. Angus is the Global Ambassador for Tanqueray. He travels so much and doesn’t call any one place  home anymore. It was very fun though to leaf through his cocktail books and look at his memorabilia including some fascinating jiggers and other bar tools. I particularly liked this martini scale.

Tonight we Tanqueray

I didn’t get to the earlier class but I did catch some finishing up their cocktails as every class had a drinks making component.

oh, to own a bar kit like this

When I saw this bar kit, I thought this would be the sort of thing bartenders would carry if they had an espionage bent. Instead of instruments of torture, you got instruments of (drinking) pleasure.

Professor Angus Winchester’s Traveling Tanqueray Gin Devotional

Check out more memorabilia pictures here in my flickr set.

Cocktail Families

Angus began the University of Bartending with an introduction to gin. Briefly, it’s a neutral spirit with botanical and juniper is the dominate botanical.  But these days there are many gins on the market where juniper isn’t the dominating botanical. We’ll talk about these new world styles later.

Then we went into a bit of history of gin. There were about 8 good gins about 80 years ago. Now there seems to be new gins on the market every day. Gin is in (again). It seemed it wasn’t as popular after the 50s when “kids” didn’t want to emulate their parents. Then came vodka, the ready made drink mixes, the 70s-80s were some dark times for gin.

We also talked about some trends including Japanese bartending. But Angus is really jazzed about Australian bartending. He thinks they’re so far ahead of what we’re seeing these days in America and Europe. Then we had a good shudder over cocktails made with chicken blood and White Russians with human breast milk. Surprisingly, he’s been offered this several times in several places.

There are a couple of ways to distill gin. You either add the botanicals in the still the first time around or you do add it to a neutral spirit and let it steep. Tanqueray is made the first way. And now there is another way. Another option is to suspend a basket of botanicals in the still and as the liquid heats up and then turns to steam, it picks up the flavor and when it eventually reformulates to liquid, it has picked up some of the flavor. Obviously a juniper forward person would find this offensive and even the adding botanicals to an already distilled spirit causes some grumbling. It draws to mind flavored vodka.

We covered a few other topics including how a bartender should ask a guest how they’d like their martini (what gin, wet or dry, shaken or stirred, olive or twist). For the record, I’m open to the gin (though I like juniper forward), wet, stirred and it depends if on the time — I might have an olive during the day and a twist at night. I’d be glad if a bartender asked me those questions.

To continue with the idea this was an university, we talked a bit about psychology and in particular, body language. Angus mentioned the Sullivan nod, named after Jim Sullivan. If a bartender approached you and reeled off a list of cocktails, you might order the drink he told you about and nodded about. In fact, something like 65% guests will. I tend to employ the smile and nod while gesturing with my camera if I could take a photo. Almost always will someone nod, smile and agree to a photo.

There were a few more esoteric subjects best for the advance student. For now, it’s time for a meal break….and a cocktail.

Tanqueray

© The Minty // LA Cocktails  2012

Oct31

New Fall Cocktails at Picca Peru

Posted on by
Standard

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

Posted on by
Standard

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

 

 

 

 

 

 

 

Jul6

New Summer Cocktails at Drago Centro

Posted on by
Standard

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

Jun7

MCC: Mandarine Napoleon

Posted on by
Standard

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

May18

Derby Day at Seven Grand with Bulleit Bourbon

Posted on by
Standard

Hollis Bulleit

 

 

Bulleit Bourbon celebrated Derby Day earlier this month at Seven Grand with friends and family. Guest enjoyed Mint Juleps and Horse’s Necks. I also tried an old fashioned with Bulleit rye which was delicious as expected.

Seven Grand

Mint Julep – Bulleit Bourbon, mint, sugar

 

Seven Grand is opening another location in San Diego soon and the SD crew was in town to train. They kept the drinks coming for the thirsty crowd.

Seven Grand was the perfect choice for a Derby party

Horse’s Neck- Bulleit Bourbon, ginger beer, Angostura bitters

 

The horse I’ll Have Another won the Kentucky Derby this day. But everyone wins when you have another.

 

Best Hat at the party

Everyone dressed up in their derby finery but no one had a better hat than Hollis Bulleit, World Ambassador for Bulleit Bourbon (and 6th Generation Bulleit). Still, this one was pretty fun!

 

Bulleit Rye Old Fashioned

 

I’ll have to come up with a better hat for next year’s party!

 

Bulleit Bourbon

Seven Grand

515 W 7th St., 2nd Floor, Los Angeles, CA 90014 – (213) 614-0737
 
© The Minty // LACocktails.com 2012