Surrounded by the natural beauty of Brazil, the residents of the historic town of Morretes have embraced a life philosophy they call a vida mais simples: “the simpler life.” Not far from Morretes, you’ll find a protected tropical rain forest on the Atlantic Coast of Brazil; hiking and waterfalls at Pico do Marumbi; river dolphins and red-tailed parrots; and surfing at Paranaguá Bay. A distillery in Morretes continues the centuries-old tradition of producing handcrafted, small batch cachaça, a Brazilian spirit distilled from pressed sugarcane juice. The artisanal cachaças of Morretes are now being introduced to the rest of the world, thanks to Novo Fogo Cachaça Orgânica, a superb new entry in the cachaça category.

Novo Fogo was founded by Dragos Axinte, a native of Romania who emigrated to the US as a teenager with his family and eventually founded ColdHeat, a multimillion dollar consumer product company. Axinte has five patents and several applications to his name, but he’s embarked on this newest endeavor with his wife, Emily LaCroix-Axinte. Though it’s the world’s third most popular spirit (after vodka and soju/shochu), cachaça is still unknown to many consumers in the US. But with the cachaça market growing by 50% each year in the US, and American imbibers seeking higher quality spirits and handcrafted cocktails, Axinte’s business instincts appear to have served him well once again.

Ever the entrepreneur, Axinte has been reaching out to cocktail bloggers and spirits enthusiasts via Twitter, and not long after responding to his tweet I received a package from Bellevue, Washington, where Novo Fogo is based. Inside was an exhaustively detailed press kit and review bottles of Novo Fogo’s current releases, Novo Fogo Silver (Prata) and Novo Fogo Gold (Ouro).

The Doctor is In
Novo Fogo’s Master Distiller is Professor Agenor Maccari Jr., PhD (aka “Dr. Cachaça”), who grew up on a cachaça farm and is now considered a renowned authority on the spirit. He has studied every aspect of cachaça production, from the genetic selection of sugarcane to the fermentation process and wood aging, particularly native Brazilian woods. In addition to his work with Novo Fogo and his research and academic duties, Prof. Maccari influences the cachaça industry as a whole, such as his ongoing efforts to create Brazil’s first cachaça appellation. He strives to increase Brazil’s awareness of organic products by assisting cachaça distillers with shifting their production to organic, handcrafted processes.

USDA Organic and Zero Waste
Novo Fogo’s cachaças are certified USDA Organic, indicating no chemicals were used at any point during production: the sugarcane is grown without chemicals or preservatives; instead of burning the field, the sugarcane is harvested by hand; and organic corn and rice are added as fermentation agents, not chemicals. In addition, Novo Fogo’s products are vegan, gluten-free, and kosher.

Novo Fogo’s Morretes distillery is designated as Zero Waste, which means every by-product is reused. The bagasse (the residue that remains after the sugar cane is crushed) is used as steamer fuel, while the high-quality “heart” of the cachaça is used for the final product and the “heads” and “tails” are used as cleaner, fertilizer, and farm vehicle fuel. The distillery is built on a slope, in order to use gravity to move the cachaça from room to room instead of motorized pumps.

Silver and Gold
Of course, all of the green design and sustainable practices would mean nothing if the cachaça isn’t good, and thankfully Novo Fogo delivers in a big way. Novo Fogo Silver Organic Cachaça is pot distilled in small batches and rested for one year in stainless steel tanks. The Silver’s clear, crisp smoothness evokes the nearby Atlantic, ideally suited for mixing in a caipirinha (see below) and a perfect match with fruit. Like the Silver, Novo Fogo Gold Organic Cachaça is a handcrafted, small batch spirit. For the Gold, the cachaça is aged two years in reclaimed American Oak bourbon cask barrels. This aging gives the Gold a distinctly sweet oak character, resulting in a sipping spirit that can be enjoyed neat, on the rocks, or in a variation of your favorite brown cocktail.

Novo Fogo Silver Organic Cachaça

• 80 proof (40% ABV)
• Retail price: $29.99

TASTING NOTES (Batch No. L9327)

• Color – Clear
• Nose – Lime and floral notes
• Palate – Citrus, light sweetness and fruit
• Finish – Short and crisp, fresh sugar cane notes

Novo Fogo Gold Organic Cachaça

• 80 proof (40% ABV)
• Retail price: $34.99

TASTING NOTES (Batch No. L9328)

• Color – Light honey
• Nose – Caramel, vanilla
• Palate – Warm honey, sugar cane and fruit with a hint of smoke
• Finish – Long and smooth, light oak and vanilla at the end

From cork to base, Novo Fogo’s bottle design embodies the company’s sustainable practices. The bottles are handcrafted from recycled glass, collected from the streets of the neighboring city of Curitiba. The eye-catching neck wrap is made from a potato bag jute material, which provides extra grip when pouring. Cocktail recipes are printed on an attached neck tag made from 100% recycled paper.

The neck wrap is made from a potato bag jute material.

At the bottle’s base is a hand-signed label with a batch number, indicating the year and day of bottling, as well as the bottler’s initials.

The handwritten batch number and bottler's initials.

Novo Fogo is currently available locally at Mel & Rose and Wally’s Wine and Spirits.

For more information, visit novofogo.com.
Facebook: novofogo
Twitter: @novofogo

Novo Fogo Silver: Strawberry Caipirinha
Brazil’s national cocktail is the Caipirinha, a refreshing drink made with cachaça, sugar and lime. From this basic combination, endless variations can be created, including the summertime perfection of strawberries and Novo Fogo Silver.

STRAWBERRY CAIPIRINHA
Ingredients:

• 1.5 oz. Novo Fogo Silver Cachaça
• 1 tbsp sugar
• 1/4 cup fresh strawberries
• 1 small lime

Preparation:

• Cut the lime into wedges and muddle them with sugar in a rocks glass.
• Add the strawberries and muddle again.
• Fill the glass with ice. Add cachaça and pour everything into a shaker.
• Shake and pour everything (including the ice) back into the same glass.

Strawberry Caipirinha

Novo Fogo Gold: Rabo de Gallo and The Gisele
In the July/August issue of Imbibe, writer Paul Clarke does an excellent job covering the vanguard of the burgeoning LA cocktail scene, including Caña Rum Bar in downtown. An online extra features Caña bartender John Coltharp’s recipe for the Rabo de Gallo, a wonderfully balanced and flavorful cocktail that calls for two of my favorite ingredients, Cynar and Carpano Antica Formula. Novo Fogo’s aged cachaça adds depth and complexity to the mix.

Rabo de Gallo

RABO DE GALLO
Ingredients:

• 2 oz. cachaça (Novo Fogo Gold Cachaça)
• 1/2 oz. sweet vermouth (Carpano Antica)
• 1/2 oz. Cynar
• Orange peel for garnish

Preparation:

• Combine ingredients in a mixing glass and fill with ice.
• Stir well for 20 seconds, strain into a chilled cocktail glass or coupe.
• Twist orange peel over drink and use as a garnish.

In a follow-up email, Axinte sent several new recipes, including one from Michael Kostin (Naga Cocktail Lounge) called The Gisele, which had just been created the night before.

THE GISELE
Ingredients:

• 1.5 oz Novo Fogo Gold Cachaça
• 3/4 oz Clément Créole Shrubb
• 1/2 oz Dolin Dry Vermouth
• 2 dashes The Bitter Truth Xocolatl Mole Bitters

Preparation:

• Stir ingredients with ice and strain into a cocktail glass.
• Top with Pilsner beer foam.

Related posts:

1. Blame it on Rio: Leblon and the Caipirinha
2. July 8 is a Thirsty Thursday at Tiki-Ti and La Descarga
3. Ready for Departure with Tequila Avión Silver

Death & Co. wins Spirited Awards for World's Best Cocktail Bar, World's Best Cocktail Menu, and Best American Cocktail Bar. | Photo: Grub Street

The winners for the 2010 Tales of the Cocktail Spirited Awards have been announced, with New York’s Death and Company named the World’s Best Cocktail Bar, World’s Best Cocktail Menu, and Best American Cocktail Bar. Seattle’s beloved Murray Stenson (Zig Zag Café) was named American Bartender of the Year, while International Bartender of the Year went to Agostino Perrone of London’s Connaught Hotel (Hotel Bar of the Year). The full list of winners and nominees is below.

The winners were announced at the Tales of the Cocktail Spirited Award Ceremony and Dinner last Saturday, July 24. Now in its eighth year, Tales of the Cocktail is an internationally acclaimed festival of cocktails, cuisine and culture that took place in New Orleans from July 21-25. From the Tales of the Cocktail website:

Through its annual Spirited Award Ceremony, Tales of the Cocktail provides recognition to those individuals and establishments that have shown an outstanding talent for advancing the craft of the cocktail. To embody the ideals with which Tales of the Cocktail was originally founded, these awards will recognize both national and international honorees who will receive exclusive Riedel Crystal awards.

Congrats to the winners and cheers to all the nominees!

For more information, visit www.TalesoftheCocktail.com.

Spirited Award Categories with Winners in Bold Italics

Best American Cocktail Bar
Criteria: This award recognizes the influence on cocktail trends within the United States and seeks to award the country’s best cocktail bar.

• The Clover Club, Brooklyn
• Death & Co, NYC
• Rickhouse, San Francisco
• The Varnish, Los Angeles

World’s Best Hotel Bar
Criteria: The classic ‘American Bar’ played an important role in the history and development of cocktail culture. The judges are looking for hotel bars, which uphold this tradition (but are not necessarily old) and offer five-star service and consistently well made drinks.

• Artesian Bar at The Langham, London
• The Bar at The Connaught Hotel, London
• The Florida Room at The Delano, Florida
• The Bar Hemingway at The Ritz, Paris

Best Cocktail Writing
Criteria: Great journalism is one of the best ways to communicate to the general public the value and significance of great cocktails and related products. This award is for any non-book journalism (Magazine, Newspaper, Website, etc) which promotes bars, bartender, or cocktails in general.

• CLASS magazine
• Gary Regan
• Jared Brown and Anistatia Miller
• Naren Young

Best New Product
Criteria: This is awarded to what the judges consider to be the best new cocktail ingredient (spirit, liqueur, syrup or juice) or piece of cocktail equipment (muddler, shaker etc.). To qualify products must be on general retail sale in at least three US states.

• Celery Bitters, The Bitter Truth
• Cocktail Kingdom’s barware
• Crème Yvette by Cooper Spirits
• Meehan Cocktail Bag by Jim Meehan

Best American Brand Ambassador
Criteria: An award that recognizes the importance of personality in the promotion of drinks brands across America.

• Charlotte Voisey, Hendrick’s Gin
• Jacques Bezuidenhout, Partida Tequila
• Jamie Gordon, Absolut Vodka
• Tals Nadari, Bols Genever

World’s Best Drinks Selection
Criteria: A venue stocking an outstanding range of spirits and liqueurs. The judges will favor discernment as well as sheer numbers of bottles stocked.

• Artesian Bar at The Langham Hotel, London
• Bar Lebensstern in Café Einstein, Berlin
• Macao Trading Co, NYC
• The Widder Bar, Zurich

American Bartender of the Year
Criteria: From Jerry Thomas onwards, American bartenders have been amongst the most influential on drinks styles and cocktail culture in general. This award seeks to recognize the most influential American bartender today. The winner should be proficient at making all recognized classic drinks and also have created contemporary cocktails, which have been copied by his/her peers.

• Eric Alperin, The Varnish
• Kenta Goto, Pegu Club
• Murray Stenson, Zig Zag Café
• Sam Ross, Milk & Honey

Best New Cocktail/Bartending Book
Criteria: The best book published in 2008 regarding cocktails, liquor, bars, bar design or bartending in general. New editions of existing works may also be nominated.

• Beachbum Berry Remixed
• Gin Compendium by Gaz Regan
• MudPuddle Books by Greg Boehm
• Vintage Spirits and Forgotten Cocktails by Ted Haigh

World’s Best Cocktail Menu
Criteria: The judges seek to reward innovative and thirst inducing cocktail menus. Both the design and content will be considered.

• Death & Co, NYC
• The Lonsdale, London
• Mayahuel, NYC
• Rickhouse, San Francisco

International Bartender of the Year
Criteria: The absolute best drinks mixer in the world. The winner must have received international recognition of their work with their own recipes crossing borders to appear on cocktail menus in numerous countries. (US citizens are not excluded.)

• Agostino Perrone, The Connaught Hotel, London
• Brian Miller, Death & Co, NYC
• Salvatore Calabrese, London
• Sam Ross, Milk & Honey, NYC

World’s Best New Cocktail Bar
Criteria: Only bars, which opened after 1st March 2009 may be nominated. This award aims to reward new creativity and ideas as well as well executed drinks.

• Cure, New Orleans
• Dutch Kills, Queens
• Mayahuel, NYC
• Rickhouse, San Francisco

World’s Best Cocktail Bar
Criteria: Only truly world-class bars will be considered for this illustrious title. Some bars attain worldwide recognition and this award recognizes the very best of the best.

• 69 Colebrooke Row, London
• The Bar at The Merchant Hotel, Belfast
• Death & Co, NYC
• Quo Vadis, London

Best International Brand Ambassador
Criteria: An award which recognizes the importance of personality in the promotion of drinks brands and their creative use of brand communication to engage the trade and their ability to execute compelling education and seminars. This person will work in an International capacity or in a Country other than the USA.

• Angus Winchester, Tanqueray Gin
• Dan Warner, Beefeater Gin
• Jacob Briars, 42 Below Vodka
• John Gakuru, Sagatiba Pura Cachaça

Best Bar Mentor
Criteria: Not everybody who is having an impact on the quality of the cocktails we drink are working behind the bar as bartenders. There are many people who are creating fine bar programs, training the next generation of great bartenders, and playing an active role in designing the bars we all love to drink in. This award is to recognize those individuals who, in their professional life, play a crucial role in raising the quality of bars, bartenders, and cocktails without currently working as a bartender.

• Dale DeGroff
• Robert Hess
• Sasha Petraske
• Tony Abou-Ganim

Helen David Lifetime Achievement Award
Criteria: The impact that some people have on the general cocktail community can span over the course of many years. There are individuals who have worked long and hard to change the industry and educate the public. This award is to provide special recognition to these individuals and the wonderful efforts they have undertaken.

• Brian Rea
• Gary Regan
• Murray Stenson
• Tony Abou-Ganim

Related posts:

1. 2010 Tales of the Cocktail Spirited Awards Nominees Announced
2. Tales of the Cocktail 2009 Spirit Award Nominees Announced
3. Tales of the Cocktail 2009 Spirit Award Winners

The above quote is one of dozens of pearls of wisdom found in Old Man Drinks: Recipes, Advice, and Barstool Wisdom, a nifty new book by Robert Schnakenberg (The Encyclopedia Shatnerica, Christopher Walken A-Z). Old Man Drinks is a cocktail recipe book with a twist: in addition to classic cocktail recipes that range from the Algonquin to the Whiskey Sour, Schnakenberg has gathered “real-life quotes from real-life old men,” accompanied by black and white photos of said gentlemen by Michael E. Reali.

After receiving a review copy of Old Man Drinks from Quirk Books, the first thing I noticed was the wide-ranging list of cocktail recipes. Besides barfly drinks like Boilermaker, Rusty Nail and Scotch and Soda, cocktail enthusiasts will be pleasantly surprised to find recipes such as Aviation, Clover Club and Vieux Carré. Schnakenberg also writes brief histories for each cocktail with a mix of humor and detail that newbies and historians alike will appreciate.

And then there are those wonderful quotes; decades of hard-earned life lessons that relate to everything from drinking and marriage to the good ol’ days. There are hilarious non sequiturs, such as this nugget from a museum curator: “Tacos make me very angry.” Schnakenberg sometimes finds inspired matches, such as the Monte Carlo cocktail and this quote: “I don’t think I have a gambling addiction. I have a life addiction, and life’s a gamble!” And then there is Ceasar, an engineer and painter whose sublime advice might be my favorite: “Most of us are afraid. When your fear comes to an end, then you discover the whole universe.”

Whether you’re just discovering classic cocktails or a veteran mixologist, you’ll find Old Man Drinks to be a useful and enjoyable read. It successfully bridges the gap between novelty and serious recipe book, and is certain to find its way into many a home bar collection.

Old Man Drinks: Recipes, Advice, and Barstool Wisdom
By Robert Schnakenberg
Published by Quirk Books
Hardcover, $14.95, 160 pages
ISBN: 978-1-59474-450-1
irreference.com/old-man-drinks/

Old Pal
In his introduction to Old Man Drinks, author Robert Schnakenberg has this to say about rye: “the quintessential old-school whiskey whose very odor on the breath calls to mind your grandpa passed out on the couch at 2 a.m. on Christmas Eve.” It’s as if he’s predicting my future. Schnakenberg notes that the Old Pal cocktail is one of the first recorded recipes that lists Campari as an ingredient.

OLD PAL
Ingredients:

• 1 oz. rye whiskey
• 3/4 oz. dry vermouth
• 3/4 oz. Campari
• Lemon twist

Preparation:

• Combine liquid ingredients and stir with ice.
• Strain into a chilled cocktail glass.
• Garnish with a lemon twist.

Related posts:

1. Cocktails Go Dutch with Bols Genever
2. The Three Hour Tour: Around the World in Five Cocktails
3. Cocktails Carry Their Weight at 8oz Burger Bar

After tasting through the three expressions of the excellent Tequila Avión range at a recent sneak preview, I was looking forward to taking the newly-launched ultra premium brand for a few spins at home. Just in time for National Tequila Day, the Booze Fairy delivered a review bottle of Tequila Avión Silver.

Tequila Avión is the brainchild of partners Ken Austin (former Seagram executive and founding member of Marquis Jet) and Kenny Dichter, Chairman and CEO of Marquis Jet. Distilled from high-elevation, 100% Blue Weber agave, Tequila Avión utilizes an “ultra-slow filtration” process that takes ten times longer than traditional methods. The proprietary techniques result in tequilas of exceptional smoothness, complexity and character.

Tequila Avión Silver

• 80 proof (40% ABV)
• Retail price: $40-50 (750ml)

TASTING NOTES

• Color – Clear.
• Nose – Very agave-forward, with hints of mint and rosemary.
• Palate – Floral and fruity.
• Finish – Crisp, clean and smooth.

The bottle was designed by Kevin Shaw (Stranger & Stranger), who found inspiration in the brand’s name (Avión means “airplane” in Spanish and French) as well as the Avión partners’ Marquis Jet company.

On the neck, the tequila’s small batch production is noted by handwritten batch and bottle numbers, as well as the distiller’s name.

A stylized, winged agave heart adorns the body of the bottle.

On either side of the bottle, the embossed words Salida and Llegada (Spanish for “Departure” and “Arrival,” respectively) represent the spirited journey as well as help with holding the bottle while pouring.

For more information, visit www.tequilaavion.com.
Facebook: Tequila Avión

Mango Margarita
With its crisp and balanced flavor profile, Tequila Avión Silver will find a spot in the arsenal of mixologists and home enthusiasts alike. The following margarita recipe, adapted from the Mango Margarita #1 created by Simon Difford in 2004, benefits from the Avión Silver’s upfront agave notes, while the tropical mango and tart lime round out this summertime refresher.

MANGO MARGARITA
Ingredients:

• 2 oz. Tequila Avión Silver
• 1 oz. Mango Puree
• 1 oz. Cointreau
• 1 oz. Fresh lime juice

Preparation:

• Shake all ingredients with ice.
• Strain into a chilled cocktail glass.
• Garnish with lime.

Related posts:

1. Tequila Avión Launches in CA and NY
2. Tequila Semental Takes the Agave by the Horns
3. Worshipping Mayahuel on National Tequila Day

Since its launch in June, the Camarena Taco Truck has crisscrossed Los Angeles, handing out free tequila-infused tacos, tostadas and burritos to eager Angelenos, while spreading the word about Familia Camarena Tequila. In honor of National Tequila Day on Saturday, July 24, Camarena Tequila and Chef Sevan Azarian are sharing his recipe for the public’s favorite Taco Truck menu item, the Camarena Carne Asada Tacos. Who says you can’t have your tequila and eat it too?

CAMARENA CARNE ASADA TACOS
Ingredients:

• 4 ounces Familia Camarena Reposado Tequila
• 1 1/2 pounds boneless beef top sirloin, cut into thin bite-size slices
• 1/2 teaspoon salt
• 1 teaspoon freshly ground black pepper
• Crushed red pepper to taste
• 1 (28-ounce) can tomatillos
• 2 fresh jalapeno peppers, seeded
• 4 tablespoons canola oil, divided
• 1 (10.5 ounce) can beef broth
• 1/2 large onion, chopped
• 1 bunch fresh cilantro, chopped
• 1 lime
• 12 (3-inch) corn tortillas

Directions:
Place sliced meat into a shallow bowl, and season with salt, black pepper and crushed red pepper. Pour in Familia Camarena Reposado Tequila, squeeze lime juice over the meat, and turn until evenly coated. Cover, and refrigerate for 30 minutes.

In a blender or food processor, combine tomatillo and jalapeno. Puree for 15 to 20 seconds, or until thick. Heat 1 tablespoon oil in a large skillet over medium high heat. Carefully pour in tomatillo mixture. Cook, stirring frequently, for 5 minutes. Stir in beef broth. Reduce heat, and simmer for 20 to 30 minutes, or until mixture coats a spoon. Transfer mixture to a serving dish.

Heat tablespoon oil in a large skillet over high heat. Stir in 1/3 of the beef, and sauté for 1 minute. Transfer to serving dish. Repeat with remaining beef. Meanwhile, heat tortillas in the oven.

To serve, place two tortillas on top of each other. Add desired amount of meat. Top with tomatillo sauce, onions and cilantro. Garnish with a wedge of lime, to be squeezed over taco before eating.

Recipe Yield: 6 servings.

Camarena Reposado Tequila
For a flavorful and affordable option on National Tequila Day (or any day for that matter), Familia Camarena Reposado Tequila offers a nice balance of agave sweetness and soft spice. The Camarena Reposado is a natural fit for the refreshing Paloma cocktail.

CAMARENA PALOMA
Ingredients:

• 1 oz. Familia Camarena Reposado Tequila
• 2 oz. grapefruit juice
• Seltzer or club soda

Preparation:

• Build in a Collins glass.
• Float the seltzer or club soda on top.
• Garnish with a lime.

For more information, visit www.tequilacamarena.com.
Facebook: Tequila Camarena
Twitter: @CamarenaTequila

Recipes and images courtesy Familia Camarena Tequila.

Related posts:

1. June 2: Camarena Tequila Launches Free Taco Truck at Recess
2. Worshipping Mayahuel on National Tequila Day
3. Ready for Departure with Tequila Avión Silver

From their origins as medicinal products, bitters became an integral part of the Golden Age of cocktails, providing drinks with flavor, depth and complexity. Prohibition devastated the bitters industry; only a few brands survived and many disappeared, never to return. Thanks to the ongoing cocktail renaissance, bitters have clawed their way from the brink and back to their rightful place in the global spotlight. Among those leading the way is The Bitter Truth, an award-winning German company founded in 2006 by Munich bartenders Stephan Berg and Alexander Hauck.

When Berg and Hauck decided to embark on their new venture, the duo had already garnered invaluable experience creating housemade bitters for their respective bars, a response to the difficulties of sourcing quality bitters in Germany. The Bitter Truth would benefit from Berg’s extensive knowledge of various bitters flavor profiles, insight that was gleaned from his world-class bitters collection, which includes many extinct brands and rare bottles.

Berg and Hauck would base their choice of bitters releases on classic cocktail recipes that were incomplete because the proper bitters – the vital ingredient – was no longer available. In August 2006, The Bitter Truth debuted its first two releases: Orange Bitters and Old Time Aromatic Bitters. Subsequent releases include Lemon Bitters, Jerry Thomas’ Own Decanter Bitters, and Celery Bitters. The newest in the range is the excellent Creole Bitters, which will be available stateside in the near future. The Bitter Truth has also expanded its offerings to include SloeBerry BlueGin, ELIXIER, and other fine liqueurs.

Cocktail Bitters Traveler’s Set
The Bitter Truth recently sent me their latest creation, the delightful Cocktail Bitters Traveler’s Set. This handy kit contains five different bitters in convenient 20ml travel-size bottles, packaged in a box that looks like it came straight out of the Jet Age.

Plane, train and automobile. And ship.

On the front we have our intrepid traveler, luggage (and bitters) in hand. The back is a dramatic image of transportation in action. You can practically hear the Bernard Herrmann score.

TASTING NOTES (via The Bitter Truth):

• Celery Bitters – Very complex and exotic. The initial flavor of celery is dominant, leading into a complex palate with aromas of lemongrass, orange peel and ginger.
• Old Time Aromatic Bitters – Classically bitter and tangy. Combining the aromatics of cinnamon, cardamom, anise and cloves, it reminds one of gingerbread.
• Orange Bitters – The aroma of bitter orange peel is in the foreground, complimented by the spicy flavors of cardamom, caraway and nutmeg.
• Creole Bitters – The complex combination of flavors hints upon spice, bitterness and cardamon with a subtle floral finish that evokes the flavors of Creole cuisine in New Orleans/Louisiana.
• Bittermens Xocolatl Mole Bitters – Deep chocolate notes are supported by classic bitter flavors and accented with a hint of spice. Plays perfectly with most dark spirits, rums and tequilas.

For more information, visit the-bitter-truth.com.

Fourth Regiment Cocktail
In the second volume of The Gentleman’s Companion (aka Jigger, Beaker, and Glass), Charles H. Baker Jr. includes a recipe for The Fourth Regiment Cocktail, Brought to Our Amazed Attention by One Commander Livesey, in Command of One of His Majesty’s Dapper Little Sloops of War, out in Bombay, A.D. 1931. He describes it as “a Manhattan Cocktail made in 4 oz size, spiced with 1 dash each of celery, Angostura and orange bitters.” Robert Hess sources a recipe that’s even older, one that uses Peychaud’s instead of Angostura. With this recipe in mind, three of the flavors from The Bitter Truth Traveler’s Set are featured in the Fourth Regiment Cocktail. It’s a wonderfully flavorful and aromatic drink, resurrected from history thanks to The Bitter Truth.

Fourth Regiment Cocktail and The Bitter Truth trio.

FOURTH REGIMENT COCKTAIL
Ingredients:

• 1 oz rye whiskey
• 1 oz sweet vermouth
• 1 dash The Bitter Truth Orange Bitters
• 1 dash The Bitter Truth Creole Bitters
• 1 dash The Bitter Truth Celery Bitters

Preparation:

• Stir with ice and strain into a cocktail glass.
• Garnish with a lemon twist.

Stephan's Sour

Left Coast Libations: Stephan’s Sour
Several recipes from the upcoming Left Coast Libations (LCL) cocktail book specifically call for The Bitter Truth, such as Stephan’s Sour, by Murray Stenson (Zig Zag Café, Seattle). Many of the bartenders profiled in Left Coast Libations credit Stenson with being a key influence; LCL author Ted Munat writes that Stenson is “the living embodiment of what a bartender can, and should, mean to a community.”

STEPHAN’S SOUR
Ingredients:

• 1.5 oz Beefeater Gin (Beefeater Summer Edition)
• .5 oz lemon juice
• .5 oz Simple Syrup
• 2 dashes The Bitter Truth Celery Bitters

Preparation:

• Shake all ingredients over ice.
• Strain into a cocktail glass.

Related posts:

1. The Spirit of the Season: Beefeater Summer Edition Gin
2. All Roads Lead to Classic & Vintage Spirits
3. A Taste of the Simpler Life: Novo Fogo Organic Cachaça

The fig tree at the Fairmont Miramar. | Photo: Fairmont Miramar

Following on Tuesday’s Gulf Benefit at The Hungry Cat, Angelenos will have another opportunity to enjoy great food and drink for a worthy cause. On Saturday, July 31st,  Mila Becker (Call Me Grace) hosts Cocktails for a Cause at the Fairmont Miramar in Santa Monica.

For a $30 minimum suggested donation, guests can enjoy gourmet hot dogs provided by the FIG Hot Dog Cart, premium cocktails, and scotches from Highland Park and The Macallan. All proceeds will benefit Landmark College, one of the only accredited colleges in the country designed exclusively for students with dyslexia, attention deficit hyperactivity disorder (AD/HD), or other specific learning disabilities. Funds raised from Saturday’s event will go to support Landmark’s Endowed Scholarship Fund, which provides annual scholarships for deserving entering or returning students in good standing.

The event will take place in the Catalina Bunglalow, which opens up to the Miramar’s lush garden patio. It’s a lovely setting for hot dogs, cocktails and single malt scotch under the stars.

Space is limited. To attend, RSVP by Friday, July 23rd to Grace@CallMeGrace.com.

For more information or to make a donation to Landmark College, visit landmark.edu.

Cocktails for a Cause at the Fairmont Miramar
Saturday, July 31, 2010
7-10pm
$30 suggested donation per person
Limited space, RSVP required
Proceeds benefit the Landmark College Endowed Scholarship Fund

Featuring:

• Handcrafted cocktails
• Scotches by Highland Park and The Macallan
• FIG Hot Dog Cart
• Silent and live auction

Fairmont Miramar Hotel & Bungalows
Catalina Bungalow
101 Wilshire Blvd.
Santa Monica, CA 90401
(310) 576-7777
www.fairmont.com/santamonica

Related posts:

1. July 18: Tequila Taste Too at The Wine House
2. July 16-18: BevMo! Grand Opening Events in Santa Monica, West LA, Studio City
3. July 27: Gulf Benefit at The Hungry Cat

The à la carte food menu includes a full raw bar (featuring crawfish and head-on shrimp), Oysters en Brochette, Alligator Beignets, Gumbo, Trout Amandine, Softshell Crab Po’boys, and more. The cocktails are a mix of New Orleans classics and Hungry Cat signatures:

Brother Jake – Hacienda Vieja Tequila, Flor de Caña White Rum, Carpano Antica Formula Vermouth, lemon, simple syrup
Creole Julep – Don Pedro Brandy, Buffalo Trace Bourbon, Flor de Caña 7-year, mint, simple syrup, Fee Brothers Whiskey Barrel Aged Bitters
Vieux Carré – Sazerac Rye Whiskey, Prunier Cognaca Axel Gay, Carpano Antica, benedictine, Angostura bitters, Peychaud’s bitters
Hurricane – Flor de Caña White Rum, Flor de Caña Dark Rum, Passion Fruit Puree, lime, float of Gosling’s Rum
Elysian Fields – Sazerac Rye, muddled lemon, orange segments, absinthe, Peychaud’s, lemon juice

It might not be Mardi Gras, but it’s still pretty phat for a summer Tuesday: fantastic Gulf Coast food, classic and nouveau New Orleans cocktails, and a percentage of your dining and imbibing will go to a worthy cause. Laissez les bons temps rouler!

Gulf Benefit at The Hungry Cat
Tuesday, July 27, 2010
Featuring:

• A la carte Gulf Coast food menu
• Classic New Orleans and signature Hungry Cat cocktails
• Proceeds from the day’s sales benefit Adopt a Fisherman

For more infomation and reservations:

• The Hungry Cat Hollywood: (323) 462-2155
• The Hungry Cat Santa Barbara: (805) 884-4701

Website: www.thehungrycat.com
Twitter: @thehungrycat

Related posts:

1. July 31: Cocktails, Scotch and Hot Dogs for a Cause at the Fairmont Miramar
2. July 18: Tequila Taste Too at The Wine House
3. July 13: Radio Room at the Edison Celebrates Manhattan

Photo: Waterloo & City

If the goal for Waterloo & City was to “create a fun, accessible neighborhood spot,” where guests can “enjoy a sophisticated, nuanced menu, knock back a few pints or do both at the same time,” then Executive Chef Brendan Collins and GM Carolos Tomazos have done all that and more. Their Culver City gastropub (named for a line on the Tube) has been packing them in and earning raves since its May opening. Based on her first impressions, S. Irene Virbala writes in the LA Times: “I can’t think of anything quite like (Waterloo & City) in all of Los Angeles,” and singles out the charcuterie as “gutsy and irresistible.” The LA Weekly’s Jonathan Gold likewise gives props to the charcuterie, noting in his review that “Waterloo & City has been mobbed from the second it opened,” and deems it “the right restaurant in the right neighborhood at the right time.”

To tempt guests with even more reasons to stop by, last week Waterloo & City debuted two happy hours, available every day in the Bar/Lounge area only. Selected “Pubtails” are $6 (regular price $10), including a few happy hour exclusives:

• The Westside – Gin, Lemonade, Mint, Fresh Watermelon
• Sangria – Brandy, Wine, Fresh Fruit
• Dark & Stormy – Goslings Rum & Ginger Beer
• Peach Margarita – Tequila, Lime Juice, Triple Sec, Fresh Peach
• Aperol Spritz – Aperol, Sparkling Wine, Club Soda, Orange

There are other drink specials to quench your summer thirst:

• Wine of the Day: $5
• Well Drinks: $5
• Beer of the Day: $4

To soak up the libations, Waterloo & City has a variety of happy hour bites, including a selection of Small Plates & Shares (starting at $7) and a choice of three pizzas ($9 each). Can’t make it to happy hour? The Late Night Menu features the same Pubtails and drinks, plus a few more food specials. Next stop, Culver City!

Waterloo & City
12517 Washington Blvd.
Culver City, CA 90066
(310) 391-4222
www.waterlooandcity.com

• Happy Hour: 5-7pm daily
• Late Night Menu: 10pm-12am (Sun-Thu), 11pm-1am (Fri-Sat)

Related posts:

1. The Edison Happy Hour Returns with the 35 Cent Martini and the Centennial Cocktail
2. June 16: Culver City Launches Monthly Summer Block Parties
3. May 20: The Tar Pit Launches The Guilded Hour

All three stores will feature meet-and-greets with spirits ambassadors, winemakers and brewmasters. The Santa Monica location seems to have the most going on, including the Camarena Tequila Taco Truck (Friday 9am-noon), Maker’s Mark bottle dipping (Friday-Sunday), and on Sunday a special appearance by Christopher “Ludacris” Bridges, who is scheduled to sign bottles of Conjure Cognac from 1-2pm.

And if all the Grand Opening hoopla weren’t enough, there’s BevMo!’s famous 5¢ Wine Sale, which ends Monday: ClubBev! members can buy one selected wine at full price, and get the second bottle for five cents.

BevMo! Santa Monica
3212 Wilshire Blvd.
Santa Monica, CA 90403
(310) 453-5600

BevMo! West Los Angeles
10984 Santa Monica Blvd.
Los Angeles, CA 90025
(310) 473-9600

BevMo! Studio City
12123 Ventura Blvd.
Studio City, CA 91604
(818) 754-1758

Grand Opening events begin at 9am on Friday, July 16.

For a full list of Grand Opening events, visit the CelebrateMo! page.

Related posts:

1. April 8: Caña Grand Opening Party
2. May 6: Hatchi Mix Debuts at Breadbar Century City
3. July 31: Cocktails, Scotch and Hot Dogs for a Cause at the Fairmont Miramar