Tag Archives: travel

Jun3

15 Bartenders to Compete in Cognac for the G’Vine Connoisseur Program June 10-15

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Los Angeles Finals

Los Angeles Prelims- bartenders and judges

 

G’Vine Gin is sending 15 bartenders to Cognac, France to compete in the G’Vine Connoisseur Program June 10-15. It is considered a difficult bartending competition with competitors from across the globe. There are only 3 US bartenders out of the 15.

In order to be first selected to compete, bartenders were asked about their gin knowledge. Domaine Select Brand Manager Natalie Bovis said they had not required cocktail recipes during the initial round. “We know they’re good bartenders and can make cocktails,” she said.  G’Vine is part of the Domaine Select portfolio.

I attended the Los Angeles preliminary round and Cole’s bartender Cari Hah won that evening.

Cari Hah from Cole's Red Car Bar

Cari Hah from Cole’s Red Car Bar – LA Winner

Party attendees were invited to vote along side judges who vetted all the drinks. While I loved some of the other cocktails from Amanda Gunderson, Paul Sanguinetti and James Bowers, Cari’s drink showcased the G’vine gin the best.

Here are the 15 bartenders going to Cognac:

• Meaghan Dorman, from Raines Law Room, New York, USA (preliminary competition winner)
• Cari Hah, from Coles Red Car Bar, Los Angeles, USA (preliminary competition winner)
• Kellie Thorn, from Empire State South, Atlanta, USA (preliminary competition winner)
• Francesc Caira from House in Barcelona, Spain (preliminary competition winner)
• Ivan Villegas, from O’Clock in Madrid, Spain (preliminary competition winner)
• Jamie Jones, from The Liquorists, Manchester, UK (preliminary competition winner)
• Hannah Lanfear, from Boisdale, London, UK (preliminary competition winner)
• Michael Tomasic, from Wild Rover, Sydney, Australia (preliminary competition winner)
• Gorge Camorra, from Cloud9 Bar, Melbourne, Australia (preliminary competition winner)
• Irwan Majid, from Cut By Wolfgang Puck, Singapore (preliminary competition winner)
• Mari Nakano, from The Peninsula Peter Bar, Tokyo, Japan (preliminary competition winner)
• Katrin Reitz, from Le Dee Da, Berlin, Germany (preliminary competition winner)
• Mathieu Le Feuvrier, from Le Quarante Trois Cocktail Bar, Paris, France (wildcard entry winner)
• Denzel Heath, from Soho Molecular Lounge, Port Elizabeth, South Africa (wildcard entry winner)
• Antonia Lai, from Quinary, Hong Kong (wildcard entry winner)

 

Keep up with the finals on the Le GCP page on Facebook.

G’vine

 

Jan23

Las Vegas: The Hottest Cocktail Spots

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Even slightly close to the Cosmopolitan? Go to the Vesper!

Even slightly close to the Cosmopolitan? Go to the Vesper!

It’s not really a secret The Vesper at the Cosmopolitan is my favorite bar on the strip in Las Vegas. It’s pretty much like coming home.

Bangkok

One Night in Bangkok

It’s apparently been a while though since I looked at Vesper’s menu. I prefer to go off the cuff but bartender George Sproule said I should try some of the new cocktails. Quite a few looked attractive and I tried a couple including the One Night in Bangkok (Tanqueray Rangpur gin, ginger beer, cardamon, lime, coconut cream, kaffir leaves, egg whites). The Tanqueray is rangpur lime flavors — a sort of hybrid of mandarin orange and lime.

This was so delicious that my friend who tasted all my drinks this weekend asked for another sip. This fragrant and frothy concoction is probably something I’d sip at the end of a night at the bar.

Mulberry

The Mulberry

Next I tried The Mulberry (Baker’s bourbon, Nonino Quintessentia, DOM Benedictine, whiskey aged bitters, Creole bitters) which is generally my brown, bitter, stirred style. I liked it though I still love the Mayan more from their opening menu. Check out George in this video mixing the Mulberry.

My other picks from the menu would be:

#1 License – Laird’s applejack, La Gitana Manzanilla sherry, pear eau di vie, lemon juice, bitters

Fear & Loathing – St. George Terroir gin, Crema de Mezcal, maraschino, lemon, pineapple, cherry bark bitters

Corpse Bride – Bols Genever, Aperol, Solerno, absinthe ice sphere, lemon, strawberry-rhubarb syrup

rye

Redemption rye, Swedish Punsch, Citron Sauvage

I was at the Vesper three times my last trip so there are a few more cocktails to cover. George asked if I had tried the Bittermens Citron Sauvage yet which I haven’t. Bars are using the Citron Sauvage in place of orange curacao (Triple Sec). With the Redemption Rye and the Kronan Swedish Punsch, this cocktail was not as “old man drinks” like as my usual whiskey drinks. Tart, odd, different came to mind. None of it bad, of course. Actually, I liked it because it made you think about the drink a bit.

mezcal

Don Julio blanco, basil eau di vie, mezcal, absinthe

On my way out of Vegas, I hit up the Vesper for old time’s sake– er, sure, okay I was planning on an one & done sort of thing but we had some time to kill. We had just come from a great buffet lunch upstairs at the Wicked Spoon but I was saving my drinking for Vesper. I wanted some brunch cocktails.

Bloody with St. George Breaking & Entering Bourbon

Bloody with St. George Breaking & Entering Bourbon

First I asked George for something along the lines of a Bloody Mary but no vodka. He got to work and about 7 minutes later presented me with a Bloody with St. George Spirits Breaking and Entering bourbon. A guy sitting next to me was so fascinated by the use of Bitter End Memphis BBQ bitters and the amount of time it took to make the drink. “I think it took him half an hour!” No, really, it was more like 7 minutes. It was delicious of course with the right amounts of savoriness and piquancy.

Then I let George have at it with both tequila and mezcal. For good measure, there was also basil eau di vie and absinthe. Although it didn’t taste the same as the Scotch drink I had the night before, it reminded me of that wizardry.  I don’t have a great shot of it but imagine a brown, bitter, stirred drink with: Macallan, Talisker, Cocchi di Torino, Amer Picon, Fernet-Branca and Campari at Vesper. Luckily though I got the recipe.

Flying Scotsman

  • 1.5 Macallan
  • .5 Talisker
  • 1 cocchi di Torino
  • .5 Campari
  • dash Fernet-Branca
  • dash Amer Picon

Stir, strain, serve up and garnish with lemon twist.

Flying Dutchman

Flying Dutchman

The Vesper Bar at the Cosmopolitan

3708 Las Vegas Blvd S., Las Vegas, NV 89109  –  (702) 698-7000

Clear jiggers at RM Seafood at Mandalay Bay

Clear jiggers at RM Seafood at Mandalay Bay

Over at RM Seafood at the Mandalay Bay, I’ve been hearing good things about the bar program where Nathan Greene (formerly of Vanguard) just took over. He says he’ll be rolling out a new menu at the end of this month. And for those in the know, he’ll also have a secret menu. Now you know.

1

gin & byrrh

I let Nathan have free reign over what I was going to drink and he gave me a cocktail of St. George Terroir gin, Byrrh, Drambuie 15, Dubonnet Rouge, Dolin Blanc, bitters, orange oil. The Drambuie 15, Dubonnet Rouge and Dolin Blanc is his custom blend he likes to use in cocktails. Normally I’m not a Drambuie sort of gal but the 15 is actually pretty good.

pisco & June

Pisco & June

Next I spotted June, one of my favorite liqueurs. I first had it in Seattle and haven’t seen it in LA yet. I don’t think it’ll be as popular as St. Germaine but it has a similar floral quality but it’s less sweet and cloying. This unnamed cocktail is pisco based. Nathan used Barsol pisco, Espirit de June liqueur, orgeat, lemon, orange blossom water and grapefruit bitters.

RM Seafood at Mandalay Bay

3930 Las Vegas Blvd S., Las Vegas, NV 89119  —  (702) 632-9300
 
Herbs & Rye menu

Herbs & Rye menu

When I originally did research on cocktail bars in Las Vegas, I came across Herbs & Rye but never quite made it. Downtown Cocktail Room was the furthest off the Strip as I got.

Bijou

Bijou

I enjoyed reading through menu mentioning the different eras of cocktails. I usually get a house specialty but since we were at a table, I couldn’t talk to any of the bartenders. I ordered a classic cocktail, the Bijou (gin, Green Chartreuse, sweet vermouth) off the menu. It was very good.

Aviation

Aviation

Next, I decided to have an Aviation– made properly with both maraschino and creme de violette. I hadn’t had one in a while and felt like one. Like the Bijou, it was perfect. I ran into some (bar) industry folks as I was leaving and Herbs & Rye is definitely their hang out spot (like the Varnish in LA) but we were off to our next adventure.

Herbs & Rye

3713 W Sahara Ave., Las Vegas, NV 89102  —  (702) 982-8036
 
Frankie's Tiki Room

Frankie’s Tiki Room

 I love a good tiki bar and had been dying to go to Frankie’s Tiki Room ever since I found out the designer also did the Tiki Room at Disneyland. Of course, they do say a bunch of respected tiki carvers contributed to the overall aesthetic to the bar.
mai tai

mai tai

Sadly, I think things have changed at Frankie’s. A local bartender in Vegas told me they stopped doing the fresh juices. My Mai Tai was way too sweet. I could not finish my drink and we left early. It would have been fun to just hang out if we were at the bar but the tiny carved wooden seats at the tables were well, tiny, carved wooden seats with the thread-bare cushions. They looked cool though.

 
Frankie’s Tiki Room
1712 W Charleston Blvd., Las Vegas, NV 89102  — (702) 385-3110
 
© The Minty // LA Cocktails 2013
Dec21

BCS: Do You Speak Amari?

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lots and lots of amari

lots and lots of amari

At Boston Cocktail Summit, one of the seminars I knew I couldn’t miss was the Do You Speak Amari with Francesco LaFranconi seminar. We ended up tasting 15+ amari (and it is amari, not amaros) “early” in the morning (it was before noon). For a full description of the various amari, check out Treasure MA’s post. I’m going to go through some highlights as most of these amari are familiar in the LA Cocktails scene such as the ever wonderful Fernet-Branca.

 

Francesco LaFranconi

Francesco LaFranconi

Francesco LaFranconi representing Italia with his white jacket, red kerchief and green socks (not shown).

I have always heard the Italians learned the art of making amari based on French monks making liqueurs like Chartreuse and Benedictine. But then Francesco casually said it was the French who learned from the Italians. Now that is one turf war I don’t want to get into. I love Chartreuse and Benedictine as well as amari and the non-Italian amari-like liqueurs such as Becherovka.

sib

Amaro Sibilla

 

I had previously tasted Amaro Sibilla in L.A. at Baco Mercat. Bar Manager Allan Katz of Cana describes this as “cat piss.” At the seminar, I later learned the honey notes in this amaro sometimes is confusingly similar to urine. Hm, I guess I don’t love every amaro. I did wonder what this would be like in a hot toddy for the honey aspect.

Amaro

Amaro Dell’Erborista

For a much better honeyed amaro, try the Amaro Dell’Erborista. This one was much more pleasant and not ranging into the urine smell (thank goodness).

Braulio

Braulio

 

But my “new” favorite was the Braulio which I had actually tasted before in Seattle at Zig Zag. At the time, they just smuggled (I’m using the term loosely, of course) it in from Italy. But Braulio is now being imported to the States.

I still love Cynar, Meletti, Zucca and Averna but it was really nice to try Nardini, D’Abano and Nonino Quintessentia.

Now do you speak Amari?

 

Boston Cocktail Summit

© The Minty // LA Cocktails  2012

 

 

 

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
Dec10

BCS: Making Your Own Vermouth

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bcsvermouthkit

Making Your Own Vermouth

One of my favorite seminars at Boston Cocktail Summit this year was “Making Your Own Vermouth” held at Island Creek Oyster Company. Jackson Cannon who oversees the bars at Eastern Standard, The Hawthorne and Island organized the seminar.

First we tasted a commercial vermouth and then Eastern Standard’s Rose Vermouth.

smelling botanicals

exploring botanicals

We also talked a bit about the botanicals. I’m familiar with some as quite a few are used in gins and bitters. Making rose or red (sweet) vermouths tend to be easier than white or blanc vermouths. I learned you needed industrial equipment to make white vermouths.

For the Eastern Standard Rose Vermouth:

(recipe courtesy of the Eastern Standard)

  • 2.25 L rose wine
  • 250 ml ruby port
  • 2 g wormwood
  • 1 g gentian
  • 1 g oregano
  • 1 g sage
  • 1 g thyme
  • .5 g rosemary
  • 1 gvanilla bean
  • 5 g bitter orange peel
  • .7 dried ginger
  • 24 strawberries
  • Zest of 1/4 an orange (in the demo, they used zest from half an orange)
  • 600 g sugar
  • 500 ml brandy or grappa
making your own vermouth

you have to watch the process carefully

Instructions:

1) Slice strawberries and place in a jar or bottle with brandy. Fruit must be completely covered by brandy or it may spoil. Let stand for 2 days.

2) Bring  herbs and spices to a boil with 750 ml of the wine. — It was recommended to use grenache or something similar.

3) Add port to wine with herbs and spices.

4) Dissolve sugar with 1-2 tsp of water over heat and bring to a caramel that is the color of peanut butter (make sure the sugar doesn’t burn– about 30-40 minutes). Remove from heat and add infused brandy immediately and carefully. Mix thoroughly until sugar is dissolved in brandy. Use a heat safe spatula and never a whisk.

5) Pour remaining 1.5 L wine into the large container and add herb-spice-wine-port mixture. Add sugar-brandy mixture and stir until all ingredients are thoroughly combined.

6) Microplane orange zest into container.

7) Let sit in refrigerator until cold.

8) Strain and bottle.

Vermouth is now ready.  Time to make a cocktail!

 The Rose

  • 1 oz Plymouth Gin
  • 1 oz Rose Vermouth
  • 1/2 oz honey syrup
  • 1/2 oz lime juice

shake, strain up

lemon twist (in & out)

We received a baggie of botanicals to make the rose vermouth along with an instruction book with this recipe. There were also a few variations plus cocktail recipes using the vermouths. I have yet to make my own vermouth at home. It almost seems easier to go out to get a drink! So… let’s go to my “home bar,” Drago Centro.

I’m happy to see LA bartender Jaymee Mandeville at Drago Centro is making her own rose vermouth and uses it in her Bijou variation called Kissing Cousins (Nolet’s Dry Silver gin, housemade rose vermouth, yellow chartreuse, Fees bros. grapefruit bitters, Scrappy’s lime bitters).

Drago Centro - Kissing Cousins by Jaymee Mandeville

Drago Centro – Kissing Cousins by Jaymee Mandeville

A full write-up on the new Winter cocktails at Drago Centro coming soon! In the meantime, I predict making your own vermouth to join the ranks of making your own bitters, tinctures and even gins as the next big thing.

Boston Cocktail Summit

Island Creek Oyster Company

Eastern Standard

The Hawthorne

Drago Centro

 

© The Minty // LA Cocktails  2012

Nov21

Thirty Years Under The Influence: Event at St. George Spirits

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St. George Spirits

One of the things I most wanted to do when I visited SF was to go to Alameda to visit the St. George Spirits distillery.

Next Friday, November 30th, St. George Spirits will throw a party for “Thirty Years Under the Influence: St. George’s Tale of Liquid Courage.” The $75 ticket ($60 for members) includes a grand tour, 3 specialty decade-inspired cocktails, hors d’oeuvres, a panel discussion and after party! For more info and tickets, check out this page.

The distillery

For those who can’t make it, let’s go to the distillery via pictures. There’s a lot of booze being made! Wonder which still has B&E?

love the shiny copper!

I haven’t been to very many distilleries and when I saw all those shiny Holstein stills, I fell in love. They looked like copper musical instruments.

lots and lots of barrels

I love that St. George re-uses barrels. Being a history geek, I liked looking at all the old stamps from previous distilleries.

juniper berries

Let’s talk about gin for a bit. We had a chance to touch and smell juniper berries. I’ve smelled the dried stuff before but it was cool to see fresh ones and roll one around my palm until it was stained red.

various herbs

time to smell

We also smelled the various botanicals that go into the gins. St. George has three; Terroir, Bontanivore and Dry Rye. (There is a fourth they make for K&L Wines but it’s a private label gin specifically for K&L).

Aqua Perfecta – basil eau di vie

I had  not realized St. George also had eaux di vie but in fact, the distillery was started by Jorg Rupf with his original eau di vie. Of the ones I tasted, I loved the basil one.

Andie showing us the absinthe

St. George is also well known for their absinthe. Here St. George vixen Andie shows us you don’t need an absinthe drip to drink absinthe. Mix the absinthe with a little water and you got yourself something to sip on. Add some root beer and you have a drink!

Qi tea liqueurs

We tasted many, many things including several of the Hangar One vodkas but I was intrigued by the Qi (pronounced “chi”) liqueurs. They’re a bit on the sweet side so whatever cocktail you’re making, I’d reduce the sugar.

St. George bar

There are a couple of bars at St. George including 2 upstairs. The smaller one features some rather interesting artwork. Perhaps you need a dram or two before the “ladies” will intrigue you.

Flight School

Over in the larger bar where most of the classes and special events are held, there’s a “cocktail flight school” menu.

the baby gins!

Oh what to get? While some of the ladies in my tour group opted for the Breaking & Entering bourbon, absinthe or the basil eau di vie, I chose the baby gins. They’re just so adorable. Dry Rye is great in whiskey-type cocktails, bontanivore is herbacious and I like it in fruitier drinks and then there’s the mysterious terroir that’s wonderful in classic gin cocktails.

St. George Distillery

If I was in SF next week, you know where I’d be.

St. George Spirits

2601 Monarch St., Alameda, CA 94501 — (510) 769-1601
 
EVENT TICKETS for Friday, November 30
7PM Check-in
7:30PM Tour
8PM Program
9:30PM After-party
 
Also on Facebook
 
© The Minty // LA Cocktails 2012
Oct26

Nightclub & Bar Awards Nominations Now Open

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Shake It Up Competition at Nightclub & Bar Convention & Trade Show 2012

 

The Nightclub & Bar Awards nominations are now open. Industry folks are invited to nominate via the website, nightclub.com. The deadline for entries is Friday, December 14, 2012.

Read about some events I attended as part of Nightclub & Bar this year. 

And meet the 2012 Bartender of the Year, Russell Davis.

Here are the categories-

Bar Awards categories include:

Bartender/Mixologist of the Year
Beer Bar of the Year
Cocktail/Mixology Bar of the Year
Hotel Bar of the Year
Ongoing Promotion/Party/Event of the Year

Restaurant Bar of the Year
Single Promotion/Party/Event of the Year

Small Wonder Bar of the Year
Sports Bar of the Year

Nightclub Awards categories include:

Dayclub of the Year
Mega-Club of the Year
New Club/Lounge of the Year
Nightclub/Lounge of the Year
Ongoing Promotion/Party/Event of the Year
Resident DJ of the Year
Single Promotion/Party/Event of the Year
Small Nightclub/Lounge of the Year

 

Vegas Nightclub Awards categories include:

Dayclub of the Year
Mega-Club of the Year
New Club/Lounge of the Year
Nightclub/Lounge of the Year
Ongoing Promotion/Party/Event of the Year
Resident DJ of the Year
Restaurant Bar of the Year
Single Promotion/Party/Event of the Year
Small Nightclub/Lounge of the Year

 

Don’t forget to submit your nominations!

Winners will be announced next March during the Nightclub & Bar Convention & Trade Show, March 19-21.

Nightclub & Bar

© The Minty // LACocktails.com 2012

Oct17

SF: A Bar Crawl from Blackbird to Zeitgeist

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Blackbird – My Lucky Penny

The last time I was at Blackbird, I was fascinated by Shawn, the fasted bartender I ever saw. He’s still there and as quick as ever.  We stopped in for a drink one night I was in SF last month. I normally try to avoid cash-only places but cash-only spots are great because you usually won’t overindulge. I did wish I wasn’t full or else I would have gotten a tamale from the tamale lady who came in!

Blackbird – Root of All Evil

 

My friend got My Lucky Penny (chamomile-infused single barrel whiskey, Rosato vermouth, honey, Castillian bitters) while I enjoyed the Root of All Evil (Scotch, Root liqueur, cinnamon syrup, orange). I was pretty delighted it came with crushed ice. I normally am an up cocktail girl but there were a lot of hot guys cruising around so whew, needed a cool one. Some might argue Blackbird isn’t really a gay bar but it is in San Francisco, in Castro and well, there’s definitely a scene there. I might have to do a Gays & Dolls bar crawl with Blackbird and Churchill the next time I’m in SF!

Blackbird

2124 Market St., San Francisco, CA 94114 — (415) 503-0630
 

Russell Davis at Rio Grande

I loved my time at Rio Grande in July so I made it a point to stop by after a drink at Rickhouse.

And if you haven’t seen a fire show by Russell Davis, here’s a cool vid I shot. 

Later, Russell would make me one of his favorite drinks, Paper Plane by Sam Ross, a Little Branch (NY) drink. It was the perfect little drink after a beer and a shot (or shots).

The Bon Vivants

Rio Grande

1108 Market St., San Francisco, CA 94103

Zeitgeist

We had a little time to kill before heading down to Los Gatos to dinner at Manresa so we stopped in at Zeitgeist.

Described as a beer garden to me, I thought nothing of the rockers, older couples, hipsters and other assorted characters assembled on loose gravel paved patio. After getting a beer from one of their zillions of taps or a drink, find yourself squeezed in to listen to people talk about their college reunions though I think I rather have sat with the bikers.

Red Snapper at Zeitgeist

 

Day drinking at its finest: Red Snapper on the patio. A Red Snapper is a Bloody Mary with gin instead of vodka.

Dickle mural

 

I couldn’t help it. I had to take a pic of this weird mural! Doesn’t he look like Robert Downey, Jr.?

Zeitgeist pink elephants

 

We only had one but if we had more, maybe there would have been even more pink elephants.

Zeitgeist

199 Valencia St., San Francisco, CA 94103 — (415) 255-7505
 
© 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