Tag Archives: rum

Apr2

Trying Caliche Rum Cocktails by Michel Dozois

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Hot Bartender Michel Dozois

Hot Bartender Michel Dozois for Caliche Rum

I was first introduced to Caliche Rum about a year ago at their launch party.

I haven’t really seen it much on menus so I was glad to try a few cocktails made by Neve Ice’s Michel Dozois at Cana Rum Bar recently. There were also snacks from Rivera.

I had been asked if I preferred savory or sweet cocktails but Michel knows what I like. I still recall his hoisin sauce gin cocktail with fondness. We tried to talk him into recreating the drink with Caliche but he doesn’t like to repeat himself. One day I’ll get the specs though.

Caliche

Caliche – with Cynar, Michel’s Curacao, Tequila, Aperol

 

I’d describe this cocktail made with Caliche, Cynar, Tequila, Aperol and Michel’s homemade curacao as boozey. I was glad for that chunk of Neve ice in there! Everything was exquisitely balanced and every sip revealed a hint of spice.

A stirred Caliche Cocktail

A stirred Caliche Cocktail

Next, I got the only up cocktail of the night. Naturally, Michel would want to feature his wonderful line of ice in addition to Caliche but for me, he gave me boozey drink with Caliche, Maraschino and Torani Amer.

Both cocktails though rum based could have been very well been whiskey based. I was delighted how well Caliche played with others. Who says rum always has to be tropical? Sure, Caliche makes a good mojito but it can stand up to the bold amari and other modifiers.

caliche

Caliche Rum

Cana Rum Bar

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

© The Minty // LACocktails.com 2013

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

Dec20

Checking Out New Offerings From House Spirits

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New Offerings From House Spirits

New Offerings From House Spirits

I recently stopped by Eveleigh where new House Spirits Brand Ambassador Kiowa Bryan was working. She introduced me to some new House Spirits bottles she just got including the Westward Whiskey, House Spirits limited edition rum and the aged Krogstad Gamle Aquavit.

Krogstad

Krogstad

I really enjoy Krogstad so I was delighted to try their aged version. Aged in French oak wine barrels, this aquavit was softer and rounder than the Krogstad Festlig which is heavily flavored with caraway.

rum

House Spirits rum

One of these days, I’m going to have to go to the House Spirits distillery. I missed my chance the last time I was in Portland for Cocktail Week. This is where you’d get to try all the cool stuff they’re working on like this rum. This was strong stuff that a pirate would approve of but was pretty smooth.

whiskey

Westward whiskey

I was then a little surprised how much “lighter” the Westward whiskey was in comparison to the rum. Then again, rum tends to have a heavier mouthfeel. I forgot to ask for the mashbill for this whiskey but I’m guessing barley.  I found it interesting they’re calling it “Oregon Straight” whiskey so they must be following US regulations for straight whiskey.

I can’t wait to try all of these in a cocktail although I may just have the Aquavit neat as usual!

House Spirits Distillery

2025 SE 7th Ave., Portland, OR 97214  —  (503) 235-3174
 
© The Minty // LA Cocktails 2012
Nov30

Rum Spotlight: Sailor Jerry at Neat’s 1-Year-Anniversary Party

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Aidan at Neat Bar

Aidan Demarest at Neat Bar – Don’t Stop Believin’

Has it been really just a year Neat Bar has been open? Must be as owner Aidan Demarest and Neat celebrated their one-year-anniversary a few weeks ago.

Sailor Jerry sponsored the huge bash guest bartenders including former Neat bartender Arash Pakzad who’s working in the Bay Area now, Erick Castro (former SF bartender and Plymouth Gin ambassador who’s opening a bar in San Diego) and John Lermayer from Miami. Local bartender pals Mia Sarazen and Rich Andreoli also helped out.

Although I’ve had plenty of Sailor Jerry at events, I can’t say I really have ordered a cocktail with it in it. These cocktails this night changed my mind. In the hands of the right bartender, the Sailor Jerry really comes through as a great spirit. I can still taste the wonderful bacon in the Sailor Jerry’s Bloody Mary from Art Beyond the Glass.

cap from Erick Castro

Capricorn Punch from Erick Castro

 

First up, I had some of Erick’s Capricorn Punch (Sailor Jerry rum, velvet falernum, batavia arrack, lime, pineapple). This eased me into my bar stool and probably should have warned me I had a long night ahead of me.

Army Navy by Mia Sarazen

Navy Army by Mia Sarazen

I also tried Mia’s take on a Army Navy (with gin) — her’s is the Navy Army (Sailor Jerry rum, orgeat, lemon, lime, nutmeg). I like the Army Navy but I think I may like the Navy Army just a bit more.

Sailor Old Fashioned

Caribbean Old Fashioned

Mia also had a Caribbean Old Fashioned on the list. The Sailor Jerry is paired with 14-year-old Balvenie Scotch that’s been aged in a Caribbean barrel. Instead of sugar, there was honey syrup. And all topped with toasted pecan bitters. Ah-mazing.

Catalina by Rich

Catalina Island by Rich

I will pretty much order any drink with Fernet Branca in it. The Catalina Island (Sailor Jerry rum, Fernet, Rittenhouse rye, Carpano Antica, lemon, lime, demerara syrup and Mexican Coke) probably sounded a little scary to others but there’s something about it that appeals to enthusiasts. Bring it.  Ah, wonderful.

Sailor Daiquiri

Sailor Daiquiri

Then Arash started his guest stint and his list rolled out with the Sailor Daiquiri. This evened out my keel that was slowly rockin’… (this means I was starting to feel that last drink).

Jerry Curl

Jerry Curl

 

Good thing because I still wanted to taste the Jerry Curl (Sailor Jerry rum, mint, lemon, gomme, Scrappy’s cardamon bitters). Ooh, very nice. I really liked the spicy cardamon bitters co-mingling with the spices in the Sailor Jerry rum.

Daiquiri by John Lermayer

Daiquiri by John Lermayer

 

But my night was made with the blender daiquiri from famous bartender John Lermayer. My night as a fan girl was made. It was garnished with a fuzzy bird and it was very festive to toast Aidan Demarast and his team at Neat.

The rest of the night was filled with sipping from the Sailor Jerry cask (I didn’t but others enjoyed) and laybacks (maybe that happened).

Happy Anniversary, Neat!

Don’t Stop Believin’.

Sailor Jerry

Neat Bar

1114 N Pacific Ave., Glendale, CA 91202 – (818) 241-4542

© The Minty // LA Cocktails  2012

Nov30

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

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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

Nov26

Cachaca Tasting with Novo Fogo

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Novo Fogo

Recently I was invited to a cachaca tasting sponsored by Novo Fogo at the Parish. Cachaca is classified as rum by the American government but that is hopefully changing soon. Cachaca is a Brazilian spirit made from sugarcane juice. Whereas rum is generally made from molasses, a sugarcane by-product.

Novo Fogo has two expressions that are more widely available, their silver and their barrel-aged cachaca. Then they have a rare cachaca they’ve barrel-aged for 5 years called Barrel 105. I have never tasted this one.

Her Name is Rio

We were greeted with cocktails from John Coltharp and Brian Summers. Her Name is Rio (Novo Fogo silver, lime, R&W Orchard Pear, simple syrup, Angostura bitters, El Segundo White IPA) was a deliciously refreshing drink on the (then) hot day.

John Coltharp & Brian Summers at the Parish

Novo Fogo Distiller in Brazil

We had a lot of fun learning about cachaca but more importantly Brazilian Portuguese slang just in case we find ourselves imbibing in South America. Generally though, if you find yourself in Brazil, make fun of the Argentinians and you’ll make Brazilian friends for life.

Pinga – slang for cachaca (it means drippings)

Caipirinha – a popular cocktail made with cacacha (it means little hick)

Carvalho – the American white oak barrel Novo Fogo has deep cleaned, scrubbed then toasted (not charred)

Legal – pronounced ‘leh-gau’, it means cool

Fique tranquilo – translates roughly to “got problems? Worry about them later, tomorrow is always better.”

Porra – there’s no R sound in Brazil so this is said, ‘poh-hah’ which is a curse word

Dragos Axinte for Novo Fogo

Dragos Axinte for Novo Fogo then led us through a tasting of Novo Fogo along with three other cachacas he picked up in Brazil.

Cachaca Tasting

From what he said, it sounded like many people made their own cachaca any way they can so don’t count on those to be organic or free of chemicals unlike Novo Fogo which is USDA certified to be organic. Novo Fogo is also a very “green” company, using the heads and tails from the distilling process to fuel cars and as cleaning products. Also, the bottle is handmade from recycled glass. If you take a look at the bottles, you’ll see some numbers that give the bottling year and the day of the year. This label for the small-batch spirit is also hand signed.

Rabo de Balo

We then connected to the distillery via Skype to learn more about the distillation process from Dr. Cachaca, Dr. Agenor Maccari, Jr. who is the master distiller at Novo Fogo. We saw him mix the yeast to start the fermentation process. The Silver is rested in stainless steal tanks for a year while the barrel-aged is in those repurposed oak barrels for two.

We finished up our cachaca education with the Rabo de Balo cocktail. With the barrel-aged cachaca, Cynar, Carpano Antica, Novo Fogo coffee bitters, who needs dessert?  Although the Parish was kind to send out gulab jamum (Indian fried dough dessert) and the cardamom flavors went very well with this cocktail.

For more pictures, check out my flickr set.

Novo Fogo

The Parish

840 S Spring St., Los Angeles, CA 90015 — (213) 225-2400

© The Minty // LA Cocktails  2012

Sep18

New Cocktails at Cana Rum Bar

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But first – an old favorite, Rum & Coconut Water

As mentioned in my last Cana post, the late summer menu had just dropped. I stopped in recently to try some of the new cocktails. But first, a friend who hadn’t been before decided to get the best selling drink- the Rum and Coconut Water. Cana buys fresh coconuts almost every day and it’s a sad night when they run out. They crack that baby up and add rum. Simple? Yes, and delicious. Plus, if you get hungry, you can nibble on the young coconut meat.

Exile in Paradise

Cana has renamed cocktail categories. Now there is a new section called “From the Garden.” I mostly concentrated on that page. For my first drink, I decided on the Exile in Paradise (whiskey, tequila, cognac, ripe peaches, lemon, pepper-cumin honey syrup). Oh, it was delicious. It’s times like this I really appreciate living in California with all our fresh produce.

Vamos a la Playa

Cana pays tribute to bartender Katie Stipe from Brooklyn’s Clover Club. She came up with Vamos a la Playa, this amazing watermelon cocktail. The Don Q anejo, lime, muddled watermelon, coriander syrup and salt at first sounds like it could be overdone but as GM Allan Katz told me, the surprising specs are just right. It’s not too sweet and very refreshing during our still sweltering nights.

What I really like about Cana’s menus are the tributes they give. Cana is across the street from Rivera where bartender Erik Lund recently left to head up MessHall. Cana named Grape Expectations for him. The drink with Kappa pisco, champagne grapes, lime and Imbue vermouth sounds like my next drink.

The next group of drinks are all beer cocktails. Called “Cold Ones,” this category includes four drinks including a twist on a Last Word called the Curse Word (Tanqueray, Bitter Truth EXR (herbal liqueur), lime, Maraska maraschino, La Chouffe Blonde). And now I know what the beer cocktail I tried before the menu dropped, Black Shack Alley (rhum agricole, Cynar, lime, Cana’s pineapple syrup, Monkey Fist IPA). When I do drink beer, they tend to be dark beers like porters and stouts. I definitely giving the Apache Knuckleduster (rye, Imperial IPA, stout syrup, Luxardo bitter, Meletti) a go next.

The last page of the list, “Victory Laps”, are Cana originals that are favorites including the Rum & Coconut Water.

What time does the bar open tonight? It might be time for a beer cocktail.

Cana Rum Bar

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

© The Minty // LA Cocktails  2012

Aug15

Spirits of the Times: Artisinal Spirits Tasting

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Chagossian Fight Song with Pink Pigeon & Soberano

I recently attended another LA Times and Liquor.com Spirits of the Times tasting event. This time it was for artisinal spirits at Sadie in Hollywood. I’ve always loved the back patio at Sadie and there were four tables set up to taste. Before I even got two steps in, everyone said I had to go check out Pink Pigeon Rum.

I’ve known about Pink Pigeon for a little bit as Kate Grutman from Formosa is also the Pink Pigeon ambassador. I tried the Chagossian Fight Song with Pink Pigeon rum, Soberano 8-year-old Spanish brandy, Cocchi Vermouth di Torino, orange bitters, Jerry Thomas’ Decanter bitters, Luxardo maraschino cherry. If you like Manhattan twists like I do, I highly recommend this drink.

Lepanto Brandy

You were also able to taste the Soberano and Lepanto Brandy expressions neat at the Pink Pigeon table. Like the previous tasting I went to, not only were you able to try small bites from the restaurant, you were able to vote for your favorite cocktail. It was very close but I did eventually pick one which I’ll reveal at the end.

El Mayor

Moving on to the tequila table. We tried the three El Mayor expressions; blanco, reposado and anejo. The rep really wanted us to try the reposado though I tend to go anejo first (and usually only) and she was right. I did like the repo more. The anejo didn’t have the depth I usually like. However, in general I wasn’t too into this tequila. And the drink wasn’t great. The Paloma called the for the El Mayor blanco, club soda, lemon-lime soda, lime and a pinch of salt. In general, every Paloma I ever had was made with grapefruit soda. Even Squirt would do. This was just too watery for an already watery tequila. I really wanted to advise people to drink it straight.

Makers 46

Thatcher’s Organic Artisan Liqueur

Well, if “artisan” is part of your spirit’s name, of course Thatcher’s apple spice ginger was invited to the tasting. First I tasted it neat and realized quickly I rather have it cold or at least with water. I was ready for a cocktail. They were making the Harvest Hatten (Maker’s 46, Thatcher’s Apple Spice Ginger, Martini & Rosso Rosso, Cherry bitters, Angostura bitters). It was served as a punch but I would have of course liked it up. I do realize it was a crowded tasting so I understand why they did serve it that way. Still, it was already quite watered down within the first hour. Like the failed Paloma, this was not a contender for best cocktail of the night. With that said, I bet it’d be pretty fine if I had it freshly made.

Karlssons Vodka

The last drink I tried was the La La Land from Karlsson’s Vodka. Jaymee Mandeville from Drago Centro developed the recipe for them. And although it was pre-batched, the cocktail was freshly chilled before serving (take note, Thatcher’s). I really liked this summery drink made with Karlsson’s vodka, Aperol, raspberry & white pepper syrup, lemon, cucumber, mint and Bitter Truth celery bitters. I have always thought of Karlsson’s as more of a savory vodka which is why it tends to go well with peppery notes. Enjoying it neat and chill with a fresh grind of black pepper is also ideal.

And it seems most of the crowd agreed. La La Land from Karlsson’s won the best cocktail that evening though I actually vote for the Pink Pigeon’s Chagossian Fight Song. Both were great and I look forward to the next tasting.

LA Times Events

Liquor.com

Sadie Kitchen & Lounge

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

© 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
Jun20

MCC: Dev Johnson Wins The Don Q Mix It Up Competition

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Dustin Drankiewicz competing at the Don Q Competition with USBG President David Nepove looking on

One of the cocktail competitions I was excited to see at the Manhattan Cocktail Classic was the Don Q Mix It Up competition. I had attended the LA Regional contest as a judge.

What lurked under his bartender’s coat…sequins!

With competitors from USBG chapters from around the country, the competition lasted several hours as both technical and taste judges evaluated the Don Q cocktails. Five winners were announced including Dev Johnson in first place with his cocktail, The Jones Act. The hometown hero works at Employees Only in New York. Taking second place was Julio Cabrera, one of Miami’s finest bartenders. J.R. Starkus from Las Vegas came in third place. And Sheridan Fay (Houston) and Nicole Tyler (Reno) came in fourth and fifth respectively.

Edwin Cruz, Los Angeles Regional Winner

The five winners will receive a trip to Ponce, Puerto Rico to visit the Serralles Distillery where Don Q is made. They will also be featured in Don Q’s holiday videos.

Dev Johnson’s winning recipe:

The Jones Act

  • 1½ oz.                   Don Q Añejo rum
  • 1½ oz.                   Llopart Brut Cava Rose
  • ½ oz.                   Cherry Heering liqueur
  • ½ oz.                   Marie Brizzard Crème de Cacao (Brown)
  • ½ oz.                   Fresh Lime Juice
  • One                  Lime wheel and
  • Bunch                  Fresh mint

Pour the rose into a chilled cocktail glass. In a shaker tin, add rum, lime juice, liqueur, brown crème de cacao and ice, then shake. Strain into the cava filled cocktail glass. Garnish with the stem of the mint top pushed through the center of the lime wheel.

Don Q Ultimate Mix Off LA Regional

Don Q

The Minty’s article for Tasting Panel Magazine

Manhattan Cocktail Classic

Index of MCC articles by The Minty

© The Minty // LACocktails.com 2012