Tag Archives: tales of the cocktail

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

Oct2

Tales of the Cocktail: George Dickle Tennessee Whisky

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George Dickle Lincoln County Manhattans

One of my favorite tasting rooms at Tales of the Cocktail was from George Dickle Tennessee Whisky.

Although we are well into Fall, I can’t help but long for these summer drinks. Especially since LA is still sweltering hot.
Lincoln County Manhattan

  • 2 oz George Dickle Barrel Select
  • .75 oz cold smoked Dolin Rouge
  • .25 oz Carpano Antica Formula
  • 2 dashes Fee Bros Whiskey Barrel Aged bitters
  • 1 dash Fee Bros Aztec Chocolate bitters

Stir all ingredients with ice for 15 seconds. Strain into chilled coup. Garnish with orange peel.

It may be 100 degrees outside and humid as hell but I can drink a Manhattan anytime. George Dickle made an interesting one that was smoky and delicious with the Fee Bros whiskey barrel aged bitters. The cold smoked Dolin also sounded cool.

 

grilled watermelon sour

While walking around the tasting room, I had gotten things backwards and was enjoying the banana pudding first. People told me I had to get over to the watermelon drink immediately. The Grilled Watermelon Sour was fantastic. Here’s the recipe:

  • 1.5 oz George Dickle No. 8
  • 2 oz watermelon juice
  • .25 oz lemon juice
  • .25 oz simple syrup
  • 3 oz watermelon/black pepper foam

Shake all ingredients with ice, pour into ice filled Collins glass. Top with watermelon foam. Garnish with one pinch of fresh ground pepper and kaffir lime leaf.

watermelon/ black pepper foam

  • 4 oz egg white
  • 4 oz grilled lemon juice
  • 4 oz black pepper syrup
  • 8 oz watermelon juice

Add all ingredients into ISI canister and charge twice.

smoked corn horchata

 

Usually there’s a drink I like the best at a tasting room but I can honestly say I liked them all. The Smoked Corn Horchata was pretty amazing.

The bartender I was talking to said they even used heirloom corn.

  • 1.5 oz George Dickle No. 12
  • 2 oz unsweetened rice milk
  • 1 oz  cinnamon syrup
  • 1 tbsp smoked sweet corn

Fill bottom shaker with smoked corn, add cinnamon syrup and muddle. Add remaining ingredients and shake with ice. Double strain into ice filled rocks glass. Garnish with freshly grated cinnamon.

 

George Dickle banana pudding

 

This is probably one of the easiest pudding recipes I’ve seen. Just add booze and you’re pretty much good to go.

  • 1/2 ripe chopped banana
  • 1/2 cup half & half
  • 1-1/2 cup whole milk
  • 1/2 cup George Dickle No. 12
  • 1 packet Jello vanilla pudding mix
  • 6 drops vanilla extract
  • 1 pinch Saigon cinnamon

Combine banana and half & half in food processor and blend thouroughly. Transfer into stand up mixer with remaining ingredients and mix. Let stand for 5 minutes and top with Dickle whipped cream. Garnish with freshly grated cinnamon.

Dickle whipped cream

  • 1 cup heavy cream
  • 1/4 cup white sugar
  • 1/4 cup George Dickle No. 12
  • 1/2 tsp vanilla extract

Combine all ingredients in mixer and blend until firm.

I liked how it was also garnished with a Nilla wafer.

 

George Dickle Tennessee Whisky

Tales of the Cocktail
All of The Minty // LA Cocktails posts on TOTC here

© The Minty // LA Cocktails  2012

Sep28

Chinese Spirits: Introducing Moutai Baijiu

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Franky displaying Moutai

 

At Tales of the Cocktail, I was invited to learn about a Chinese spirit known as baijiu. It translates as “white wine” though it is a distilled spirit. It is often made from sorghum and the largest brand is Moutai.The distillery is in Southern China. I had been interested in baijiu as I saw it being used in cocktails in Asia. I have not seen it in cocktails in the States yet but I have some hope.

Kwichow Moutai

 

Often taken as tiny shots during toasts at Chinese meals, we enjoyed it in the same manner. Moutai hosted the Chinese lunch of spring rolls, soup, stir-fried dishes and fried rice. While eating, I started thinking about how I would use it. This is a high proof spirit so it should make great cocktails. I’ve read some articles where people tend to think of it as rocket fuel but Moutai was actually nice. Yes, there is a noticeable alcohol burn, especially after a few tiny shots. But it’s not unlike an overproof gin. There was some sweetness to the spirit.

a shot of Moutai

Since it originated in China, one would think to use in in Asian influenced cocktails. I would actually be curious to see how it’d stand up in a classic cocktail. Maybe start with something easy like a Negroni (swap Moutai/ baijiu for the gin).

I’ve been eying all the different brands at the local stores near me. So far I have not found Kweichow Moutai but I’m going to keep trying. In the meantime, kanpai!

Moutai

Tales of the Cocktail

© The Minty // LA Cocktails  2012

 

 

Sep18

Olmeca Altos Tequila Launch in Los Angeles

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Olmeca Altos Tequila – plata & reposado

Olmeca Altos Tequila launched last week in L.A. with a tasting and party at the Mondrian. After getting the history of the tequila which was developed for bartenders to mix with, Altos started us off by giving us steamed agave taste. It’s apparently a treat and it reminded us a bit like tamarind. I would almost say tropical or Asian in flavor as well.

blind tasting

Altos has two tequilas so far; a plata and reposado. We did a blind tasting with four other tequilas and tried to guess which were Altos’. Considering I’ve never tasted their tequila before, it became a process of elimination. We were describing each tequila after sniffing and tasting. Sometimes the smell fooled us. What would be mild-smelling would be extremely peppery on the tongue.

As expected, the Altos plata was a lightly bodied, smooth tequila which would be ideal for mixing. But one I tried the reposado, I knew I’d like to just drink this as is. It had a caramel flavor I associate with anejo. Although not as honeyed, it was quite lovely.

steamed agave

Altos bar

After the tasting, we headed to the bar and tried some drinks. Right away I knew I wanted the tequila Negroni variation- Tegroni.

Altos drinks – Tegroni (on the right)

Oh, it was great. It had a nice bitterness and Altos gave it a punch.

Da Freshness

However, it was not my first time trying Altos in cocktails. I did taste a couple while I was at Tales of the Cocktail.

Looks That Kill

At Tales, the two drinks I tasted were so different. Da Freshness (Olmeca Altos reposado, pressed cucumber mint lemonade, Canton ginger liqueur, hibiscus tea, Angostura bitters) was light while the Looks That Kill (Olmeca Altos plata, Yellow Chartreuse, lemon, arbol chile syrup, St. Elizabeth all spice dram) would be for the spice lover. It is easily the spiciest cocktail I ever had and I love spicy drinks.

I’ll have to keep an eye out for more Altos cocktails in the future.

Olmeca Altos Tequila

Tales of the Cocktail

© 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

 

Sep14

Cocktails with Purity Vodka

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getting ready to make cocktails with Purity Vodka

 

Several weeks ago I received a bottle of Purity Vodka.   I decided to play with the vodka with some goodies I got at Tales of the Cocktail.

I gathered up some fresh mint, grapes, Angostura Bitters, tart apple shrub from Shrub & Co, cherries from Filthy Food, organic minced ginger from The Ginger People and ginger beer. Although I didn’t have a particular cocktail in mind, I make cocktails a bit like how I cook. I experimented with flavors until I found something I like.

getting ready to muddle

 

First added a barspoon of the organic minced ginger from The Ginger People along with 10 or so fresh mint leaves into a shaker. I also put in about 6 halved and seeded red grapes. I muddled everything before adding 2 oz of the Purity vodka and .75 oz of the tart apple shrub from Shrub & Co. After shaking until my tin was frosted, I poured everything into a glass and added my favorite AZ Bitters Lab Orange Sunshine bitters. The garnish was perhaps a bit excessive with 2 full sprigs of mint but I am the Minty after all.

The Grape Escape

 

I call this cocktail the Grape Escape. I was very pleased with the lightness of the drink. The grapes were ripe enough so I didn’t need any simple syrup. I also liked the bit of spicy ginger kick and the shrub was the perfect amount of acidity.

Moscow Mule time

 

For my  next drink, I decided to go with the classic Moscow Mule but with a twist.

Moscow Mule variation – with Angostura and Filthy cherries

 

After adding 2 oz of Purity vodka to the glass with ice, I topped it with ginger beer. Then I added two barspoons of the liquid from the Filthy Food cherries and enough Angostura to make me happy (about 6 dashes). Give it a quick stir and add the cherries for a garnish. I used a clear glass to show the drink but I would drink these out of my metal cups next time. My only change is to actually add lime juice and maybe a teensy bit of simple syrup. The ginger beer I use is on the drier side so it’s not very sweet.

Purity Vodka

Shrub & Co

Filthy Food

The Ginger People

Angostura Bitters

© The Minty // LA Cocktails  2012

 

Aug23

Barhopping in San Francisco

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Brian Means at Fifth Floor

The last time I caught up with bar manager Brian Means, he was at Zero Zero and in the last year, I’ve watch him tweet about drinks at his new bar, Fifth Floor. I’ve read much about his cocktails. Considering it was a five minute walk from my hotel, it was natural to check the drinks before heading out to a fabulous dinner at Aziza.

I’d been to Fifth Floor before and thought I’d like to come back to try the food. I still need to come back to try the food. Good thing I’m heading out to SF next week.

Sparrows in the City

 

When Alcademics posted the Sparrows in the City drink back in March, I had an instant craving. I love pisco sours and this one with Oro Torontel pisco, applejack, lemon, egg white, grenadine plus a stenciled sparrow using atomized bitters was very eye-catching. After I tasted it, I did think it was a bit heavy on the Angostura so I actually would suggest Brian get a stencil that is more of an outline. And I do love Angostura but it overwhelmed the delicate pisco a bit.

Boston Tea Party

 

My friend had the Boston Tea Party (Greylock gin, lemon cordial, rooibos and chai tea). I picked it out for her knowing her love of gin and tea. She enjoyed this cocktail very much.

Jewish Mom

 

I had time for one more drink and I went with my usual brown, bitter, stirred type drink. The Jewish Mother (Bulleit rye, Navarro Vineyards Pinot Noir juice, Cio Ciaro, black walnut bitters). The Manhattan-style drink was then garnished with a gold leaf. Fifth Floor was super busy that evening as it was one of the final nights before the foie gras ban took effect in California and they were selling their foie gras cocktail like crazy. I didn’t have a chance to talk to Brian about the Pinot Noir juice but I would imagine it replaces the vermouth normally in these specs.

I’ll be back and hopefully they will still have the Hops & Dreams on the menu. The drink has Templeton rye, Anchor Steam syrup, Maurin Quina, lemon and Angostura bitters. It sounds great as does The Sun Also Rises (House Spirits white whiskey, black tea infused Dolin vermouth, grapefruit, peach bitters).

Fifth Floor at the Hotel Palomar

12 4th St., San Francisco, CA 94103 — (415) 348-1555

Beretta

Beretta is one of my favorite craft cocktail bars in SF. We stopped in after dinner at Mr. Pollo.

I met Enrique there whom I remembered I saw compete at the Mix It Up competition during the Nightclub & Bar convention back in March. He said Beretta was competing in the Bar Brawl at this year’s Tales of the Cocktail. And they won! Congratulations, Beretta!

Lonsdale

 

Miss Carina had her favorite Lonsdale (gin, apple, lemon, honey, basil) while I went with my “usual” Rattlesnake (rye, lemon, maple, bitters, egg white).

Rattlesnake

 

I really like this whiskey sour variation. I wonder if there’s time to visit Beretta next week?

Beretta

1199 Valencia St., San Francisco, CA 94110 — (415) 695-1199

The Governor

We were staying at the Serrano Hotel and Jasper’s was the hotel bar. I visited a few times during my stay and made my acquaintance with Allison who is from Portland. I never made it to her bar Irving Street Kitchen the times I was in PDX but now I can just visit her in SF. She most recently bartended at Hotsy Totsy Club and Bourbon & Branch.

After a couple of heavy hitters at Rio Grande, I wanted something citrusy. I settled on the Rhubarb Mule (Wild Turkey 81 bourbon, orgeat, rhubarb syrup, lime, ginger ale, Angostura bitters). It was a perfect pick-me-up.

On another night, I had a sip of the Governor which was a pretty and delicate looking cocktail with real chamomile flowers. The drink features Black Bottle whiskey, Yellow Chartreuse, chamomile honey, lemon, egg white and Peychaud’s bitters.

Hanky Panky on tap

Negroni on Tap

 

Jasper’s was one of the first bars to put cocktails on tap. I had their famous Negroni on tap which I enjoyed but I really dug the Hanky Panky on tap. They’re both favorites of mine though.

 

Western Addition

As I left my friend in charge of our seats, I told her to order a cocktail for me with whiskey or perhaps the Western Addition. More specifically, I said “something like the Western Addition.” I was secretly glad to have gotten the Western Addition instead of a bartender’s choice as this combo of Rittenhouse rye, Barcadi rum, Dubonet Rouge, Benedictine, The Bitter Truth chocolate mole bitters was fantastic.

Rhubarb Mule

Beer old fashioned

 

Allison was working on the next cocktails list with bar manager Kevin and gave me her beer old fashioned to try. Quite a few beer cocktails I have tried tend to be light and frothy but this didn’t seem like a summery drink. With bourbon, Cio Ciaro, Drake’s Denogganizer IPA and two kinds of bitters- Angostura and  special batch of Rocky’s bitters, I really enjoyed the hell out of this drink. I almost wondered if the beer had been reduced to a syrup?

Time to go back to find out!

Jasper’s Corner Tap

401 Taylor St., San Francisco, CA 94102 — (415) 775-7979
 
© The Minty // LA Cocktails 2012
Aug8

Tales of the Cocktail 2012: Drinks Tally

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Manhattan from Arnaud’s French 75

The following are the drinks I ordered and finished during my week in New Orleans for Tales of the Cocktail. I did not include the drinks I sampled at events including seminars, tasting rooms or spirited breakfasts, luncheons and dinners. I’ll be writing about those shortly.

Ramos Gin Fizz: 2

Sazarac: 1

Vieux Carre: 2

Manhattan: 1

Campari & Soda: 2

Beer: 2

Wine: 2 glasses

Negroni: 3

Last Word: 1

Whiskey Sour (Famous Grouse): 1

Nada Colada (from Cure): 1

Hardest Walk (from Cure): 1

 

 

© The Minty // LA Cocktails 2012

Mar16

Submit a Sangrita Recipe & Win a Trip to Tales!

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Viva Sangrita! Viva Tequila Ocho!

 

Listen up LA Bartenders! You have until April 7 (12 AM PST) to submit a sangrita recipe to Tequila Ocho. The regional winner will compete against the other finalists from San Francisco, New York, Boston, Chicago and Miami at Tales of the Cocktail this July. The Viva Sangrita National Champion will be escorted south to the highlands of Jalisco to tour the Tequila Ocho facilities with the Bon Vivants.

“Sangrita is the traditional Jaliscan accompaniment to a fine Tequila. In it’s most traditional form it is tomato juice, orange juice, lime juice, and a spicy element, either hot sauce or fresh or dried chilis. We believe Sangrita is much more than that. Sangrita is a seamless blending of tart, sweet, spicy, and savory. When made with love, imagination, and paired with the right tequila, it becomes a ritual, and is a transcendent drink experience. We believe this pairing is the best way to enjoy Tequila Ocho. We task you with this: Craft your finest, original, thought and palate provoking Sangrita to pair with one of the 3 Tequila Ocho expressions currently available in your market. You are not restricted to the traditional recipes for Sangrita. Rather, we encourage you to think outside the box. Be innovative, while using the parameter of the collective, tart, sweet, spicy, and savory as your only guideline.”

 

Check out their site for more details and submit!

The LA regional competition date and venue TBA. Watch this space or follow the Minty on twitter for updates.

 

 

Related Reading:

Tequila Tasting with the Bon Vivants

Always a party with the Bon Vivants!

I recently loved this green sangrita (verdita)- just to give you some ideas.

Jan3

2012 Cocktail Weeks

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As I was reminiscing about Portland Cocktail Week, friends asked me about the upcoming cocktail weeks and festivals. I thought it would be handy to have a list of events world wide. Dates are subject to change and/or added in when available. Bonus, I threw in some industry and specialty (such as tiki) conventions as well. October seems to be a particularly busy time of year for cocktail enthusiasts. Get your livers ready!

January

February

March

April

May

June

July

August

September

October

November

December

(none listed as of yet)