Host with the most Aidan Demarest is back as emcee, and just like last year, the Prom King and Queen will get a horse-drawn carriage ride around Los Feliz. To add to the magnifique setting, there will be mimes, accordions, French singers and a 17-foot lighted Eiffel Tower.

Like the 60s, if you remember last year’s Enchantment Under the Sea prom, you weren’t there. To help fill in the blanks, Lee has created a special Cocktail Community Collage.

Irez-vous au bal d’étudiants avec moi?

Midnight in Paris
2nd Annual Valentine’s Day Prom
Tuesday, Feb. 14, 2012
7pm to 12am
No cover, open to the public
Featuring:

• Special “love potion” cocktail menu
• (Spiked) punch and hors d’oeuvres
• Make-your-own-champagne-cocktail bar featuring Miracle Mile Bitters
• Caricature artist, Artist Alley, photo area
• Accordions, French singers and mimes
• Horse-drawn carriage ride for the Prom King and Queen
• 17-foot lighted Eiffel Tower
• “Le kitchen sink”

Big Bar at Alcove
1929 Hillhurst Ave.
Los Angeles, CA, 90027
(323) 644-0100
www.alcovecafe.com/bigbar

Related posts:

1. Valentine’s Day: Enchantment Under the Sea at Big Bar
2. Bastille Day at The Spare Room, Featuring Paris Loves LA
3. November 30: The Edison Launches Toy Drive to Benefit Midnight Mission

To be included in the search, bartenders across the country are invited to submit a video of themselves by February 15th (see below for contest rules). From this pool of entries, a small group of bartenders will be selected to travel with McDonnell and Encanto’s Master Distiller Carlos Romero to Ica, Peru and experience the grape harvest, fermentation and distillation, and learn firsthand the art of blending Encanto Pisco.

McDonnell said, “Making Encanto, working in Peru has changed my life in an amazing way. I want to share this with my fellow bartenders.” Check out his video invitation:

http://www.youtube.com/watch?v=BdCohOmTEec

Search for the Distiller’s Apprentice Rules

1. Be an actively employed Bartender in the United States at a Bar or Restaurant.
2. Your Bar/Restaurant of employment must feature Campo de Encanto Pisco.
3. Film a 2-3 minute video of yourself.
4. In the video, first introduce yourself and then take a minute to sincerely tell us why you want to learn more about distillation, Pisco and making Campo de Encanto. We’re looking for Bartenders with honesty and integrity as much as those with great culinary technique.
5. In the video, demonstrate how to make the Campo de Encanto Pisco cocktail (a Pisco Punch, a Pisco Sour, or a signature drink of your own creation, etc.) featured on your Bar/Restaurant’s Cocktail Menu. (Please show the printed menu within the video.)
6. Post the 2-3 minute video on YouTube. Please label your video according to our format of last name, the city in which you live, and the name of your featured cocktail. (EX: LASTNAME_CITY_NAMEOFCOCKTAIL)
7. Send an email to apprentice@liquidthinktank.com with the link to your video informing us that your video has been uploaded and that you’d like to be considered, as well as an attachment of your cocktail menu.

And finally, “Like” Encanto Pisco on Facebook: www.facebook.com/encantopisco

Good luck!

Related posts:

1. Under the Spell of Campo de Encanto Pisco
2. With Pisco Portón, Johnny Schuler Opens the Gate to His Passion
3. The Search for LA’s Best Bartender

For the first time, dozens of restaurants are also offering selected cocktails along with their Restaurant Week menus. Although they aren’t included in the prix fixe menus, many of these drinks will be discounted from their regular prices throughout Restaurant Week. After the jump, check out a few of the cocktails that will be featured at participating restaurants.

To help you navigate the Restaurant Week list, Caroline on Crack has a great roundup of restaurants with top notch cocktail menus. For a full list of restaurants, menus, and to make reservations, visit the dineLA Restaurant Week website.

dineLA Restaurant Week
January 22-27 and January 29-February 3, 2012
Citywide
www.dineLARestaurantWeek.com

http://www.youtube.com/watch?v=VjcIMYvXAAY

Bar | Kitchen is already one of downtown LA’s best dining and drinking bargains. And its dineLA menu is hard to beat: at the Premier Dining ($34) level, Executive Chef Vahan Tokmadjian is featuring dinner options such as roasted veal sweetbread, rabbit and butterscotch pot de crème. To pair with dinner, B|K has a flight of three mini-cocktails:

• New Escobar: reposado tequila, Amaro Zucca, lime, grenadine, dash of ginger ale.
• Dead Meridian Punch: rye, arrack, lime, grapefruit, celery bitters, seltzer.
• Property Tax: bonded apple brandy, Amaro Nonino, lemon, maple, Angostura Bitters.

Bar | Kitchen
O Hotel
819 S. Flower St.
Los Angeles, CA 90017
(213) 623-9904
www.barandkitchenla.com

Mezcal Paloma

Border Grill has been a Restaurant Week participant since the program’s inception, and both of its Los Angeles locations are offering a specially-priced signature cocktail for $9. Border Grill Downtown LA is featuring the Mezcal Paloma: reposado mezcal, freshly squeezed grapefruit, spiced salt rim. Border Grill Santa Monica is featuring its Cucumber Margarita: 1800 silver, cucumber, jalapeño, fresh lime.

Border Grill Downtown
445 South Figueroa St.
Los Angeles, CA 90071
(213) 486-5171

Border Grill Santa Monica
1445 4th St.
Santa Monica, CA 90401
(310) 451-1655

Charlie Brown

With five restaurant bar programs under his watch, the odds were favorable that Julian Cox would have a cocktail or two featured during Restaurant Week.

• Picca will be offering a cocktail created especially for Restaurant Week, the Viceroy Old Fashioned: Pisco Acholado, Dolin Blanc, Bittermens Hiver Amer Liqueur, Peruvian Bitters. The Viceroy Old Fashioned will be specially priced at $10 (cocktails are regularly priced at $12).
• Playa is offering three drink specials that are “meant to complete your Playa experience.”
• Short Order is offering an optional “dessert” course, the Charlie Brown: vanilla custard, roasted Spanish peanut infused bourbon, chocolate ganache ($8, regular price $12).

El Guerro | Photo by Gabriella Mlynarczyk

Eva Restaurant mixologist Gabriella Mlynarczyk is showcasing several cocktails for Restaurant Week:

• Mlynarczyk’s take on the classic French 75, the Spirit of 75: house made orange blossom gin, Lillet Blanc, sugar, lemon, bubbles ($12).
• El Guerro: Mezcal, blended Scotch, agave, Dolin Blanc Vermouth, lime, cucumber, grey salt ($14).
• Mlynarczyk pays tribute to chef Mark Gold’s family with her Manhattan variation, the Sheepshead Bay: bourbon, house made kummel, benedictine, Cocchi Americano ($14).
• Flintlock: Blended scotch, Laphroiag single malt scotch, housemade lapsang tea liqueur, chocolate bitters, flamed orange, applewood smoked glass ($12).

Eva Restaurant
7458 Beverly Blvd.
Los Angeles, CA 90036
(323) 634-0700
www.evarestaurantla.com

Fleur de Lis | Photo by David Guilburt

In Venice, Joe’s Beverage Director Jennifer Zerboni is featuring the Fleur de Lis: Luksusowa Vodka, lemon, grapefruit, St. Germain Elderflower Liqueur, muddled basil ($12).

Joe’s Restaurant
1023 Abbot Kinney Blvd.
Venice, CA  90291
(310) 399-5811
www.joesrestaurant.com

Oak Knoll Manhattan | Photo by Luis Nava

The Raymond offers a selection from the 1886 Bar’s Winter Menu, a Manhattan variation by Danny Cymbal that gives a nod to Pasadena. His Oak Knoll Manhattan uses housemade mulled wine vermouth crafted with locally-grown spices and botanicals, bonded bourbon, dry vermouth, and dried sugar garnish ($12).

The Raymond
1250 S. Fair Oaks Ave. (at Columbia)
Pasadena, CA  91105
(626) 441-3136
www.theraymond.com

Garden Collins

In what may be a first, Sadie is opening during Restaurant Week, on Tuesday, January 24th. Giovanni Martinez, who oversaw the bar program at Sadie in its previous incarnation as Les Deux Estate, is featuring a cocktail made especially for Restaurant Week, the Garden Collins: Old Tom Gin, cucumber, celery, simple syrup, fresh lime ($6).

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

Related posts:

1. dineLA Welcomes Hungry Cat to Winter 2011 Restaurant Week
2. A Toast to 75 Years of The Thin Man
3. A Taste of the Fall dineLA Launch Party

Daniel Zacharczuk

North by Northwest

Thinking it was named after one of my all-time favorite movies, I had to try Swifka’s North by Northwest: raisin-infused Rhum Barbancourt, Krogstad Aquavit, Amaro Meletti, lime, Don’s Mix No. 2 and honey. Swifka later told me the name was chosen “as a sort of loose association nod to Scandinavia. Feels evocative of the flavors in the glass…and [the name] rolls off the tongue.” It’s a nuanced tall drink, with butterscotch notes from the rhum, anise and caraway seed from the aquavit, and something akin to the tangy bite of ginger in the sweet and slightly bitter finish.

Summer Focus

Next up was one of Zacharczuk’s cocktails, the Summer Focus: Pueblo Viejo Añejo Tequila, Cynar, lime, cucumber and meringue. It’s a well-named cocktail, given current weather conditions. With the artichoke liqueur as its backbone, the floral and fruity añejo stands out and the endless summer continues with each sip. The “meringue” is actually the egg white that gives the drink its rich texture.

Black Magic Woman

Then it was time for another Swifka libation, the Black Magic Woman: Redbreast Irish Whiskey, Heering Coffee Liqueur, Amaro Averna, lime and pineapple. A rinse of Connemara Peated Single Malt Irish Whiskey gives the cocktail an initial nose of smoky peatiness, but the first sip from the oversize brandy snifter is surprisingly tropical. Zacharczuk noted that you can taste each of the cocktail’s ingredients, though if you didn’t know the components, you’d likely think you’d ordered a Tiki drink. The Black Magic Woman had cast her spell; it’s an excellent drink that I will revisit again this season. All I need is B|K’s fireplace and a smoking jacket.

Crispy beef tongue

The soft-spoken Tokmadjian describes his menu as New American, which he interprets in dishes with influences from around the globe. First up from the Small Eats section: crispy beef tongue with horseradish, dill crème fraiche and radishes. The tongue was indeed crisp, paired nicely with the sharp bite of the radishes and horseradish.

Roasted bone marrow, aka the bone luge

I’ve enjoyed the roasted bone marrow with parsley salad, pickled Fresno chilies and grilled bread numerous times at Bar | Kitchen. But it was at another top downtown bar a couple of days before New Year’s Eve where the leftover bones were put to their greatest use: in a round of bone luges. (For the record, Cynar was poured for me, and it was delicious.)

Beef short rib pot roast

If the sunny blue skies decide to step aside for more appropriate weather, Tokmadjian’s beef short rib pot roast with winter vegetables, parsnip puree and horseradish will be an ideal dish to enjoy. Even if the temps stay warm, the fork-tender meat will still convey the spirit of the season with every bite.

And in case you were wondering, the crack tots are still on the menu.

Bar | Kitchen
O Hotel
819 S. Flower St.
Los Angeles, CA 90017
(213) 623-9904
www.barandkitchenla.com

Related posts:

1. Find Your Comfort Zone at Bar | Kitchen
2. October 12: Drago Centro Fall Cocktail Menu Launch
3. Praise the Lard and Pass the Champagne at First & Hope

On Tuesday, January 24th, Liquor.com and the Los Angeles Times are presenting an exclusive tasting of The Glenrothes, taking place in the Basement Tavern’s Attic Bar at The Victorian in Santa Monica. The tasting will be hosted by The Glenrothes brand ambassadors Johnnie Mundell and Victoria Canty.

For $45, guests will be among the first in LA to sample the 1988 vintage of The Glenrothes. Other releases in the tasting include the 1998, 1994, 1975, Alba Reserve and Robur Reserve bottlings. Cocktails featuring The Glenrothes Select Reserve will round out the evening. Between tastes, attendees can learn about the whisky production process and enjoy gourmet hors d’oeuvres.

If this sounds like a great event, it’s about to get better: Liquor.com is offering a discount to Thirsty in LA readers! Use the promo code TILTGLA at checkout for 20% off the ticket price.

For more information and to purchase online tickets: liquor.com/glenrothes-tasting-basement-tavern-la.

The Glenrothes Tasting
Tuesday, January 24, 2012
7pm-9pm
21 and over
Online ticket: $45
Info and tickets: liquor.com/glenrothes-tasting-basement-tavern-la
Featuring:

• Tastings of The Glenrothes 1988, 1998, 1994, 1975, Alba Reserve & Robur Reserve
• Cocktails featuring The Glenrothes Select Reserve
• Hors d’oeuvres

Attic Bar at Basement Tavern
The Victorian
2640 Main Street (between Hill and Ocean Park)
Santa Monica, CA 90405
(310) 396-2469
Facebook: www.facebook.com/BasementTavern
Twitter: @BasementTavern

Related posts:

1. October 23: Bourbon Grand Tasting at Seven Grand
2. April 2: Rum Grand Tasting at Caña Rum Bar
3. Tasting the Glenfiddich Range at the 2010 Esquire House

From the day it opened in April 2011, Manhattan Beach Post (aka M.B. Post) has been a hit with enthusiastic locals and visiting foodies who pack the lively “social house” for Chef David LeFevre’s playful, refined menu of shared plates. The critics have sung their praises as well: LA Times restaurant critic S. Irene Virbila named M.B. Post one of the Best Meals of 2011, praising LeFevre’s “gutsy global cooking” and comparing it to a culinary Around the World in 80 Days. Jonathan Gold singled out the bacon cheddar buttermilk biscuits as one of LA Weekly’s 10 Best Dishes of 2011: “…it is impossible to visit M.B. Post without wolfing down at least one order of these, and maybe getting another for the road.” And in his 2011 Best of Food GPS, Joshua Lurie concurred with Gold and awarded M.B. Post with Biscuits of the Year, as well as Pretzels of the Year.

The Post Bangin' Brunch Menu, with Chef David LeFevre's handwritten notes.

Fans will be glad to know that one of 2011′s top new restaurants just got even better with the debut of the Post Bangin’ Brunch, a weekend menu that expands the restaurant’s repertoire of shared small plates to feature LeFevre’s take on traditional brunch favorites. After a short drive on a beautiful Saturday morning, my Brunch Companion and I were seated on the first day of brunch service, which began on January 7th after a sneak preview on January 2nd.

Coughlin's Law

The brunch menu features eight craft cocktails, priced at $12. The BC’s attention was immediately drawn to the Coughlin’s Law: a Red Eye variation with Tito’s Vodka, Belgian Pilsner, tomato, dill, bacon, and quail egg. It was a great choice that paired well with a couple of our dishes as the brunch progressed. I had a traditional Bloody Mary (likewise with Tito’s), a nicely done version with a healthy kick of horseradish.

Other signature brunch cocktails include:

• Pirate Ship Revenge – Dark and Stormy with Gosling’s Black Seal Rum, quince, maple, ginger
• The Ex-Presidents – Harvey Wallbanger with Square One Vodka, orange marmalade, Herbsaint
• Last Rites – Sangria with Compass Box “Oak Cross” Scotch, lambrusco, pear, quince, hibiscus
• Pushing Daisies – French 75 with Tariquet VSOP Bas-Armagnac, bubbles, grapefruit, rose petal, black pepper

The brunch cocktail menu also includes a few selections from the dinner list:

• Mo-Pho-Jito – Mojito with Starr Rum, kaffir lime, mint, ginger, coriander honey
• Avila’s Heir – Margarita with Corralejo Reposado Tequila, serrano, mandarin, yuzu
• Old George – Salty Dog with Chopin Vodka, grapefruit, basil, raspberry pepper jam

Bacon Cheddar Buttermilk Biscuits

Sticky Buns

To start, we ordered the aforementioned Bacon Cheddar Buttermilk Biscuits with maple butter ($5) and the Sticky Buns with pecan and brown sugar ($6). The biscuits were as great as ever, and the flaky, savory bites were perfectly matched with the spicy sips of the Bloody Mary. We enjoyed a few bites of the sticky buns but opted to save the rest for coffee.

Poached Egg with asparagus, creamy polenta, Bianco Sardo.

The BC chose the winner of the meal: Poached Egg with asparagus, creamy polenta, Bianco Sardo ($14). Letting the yolk run into the polenta and sopping it up with the asparagus was just one of the pleasures to be had from a dish that the BC enthusiastically called “perfect.” The Bianco Sardo added subtle earthy, nutty notes to each bite.

Truffle Honey-Laced Fried Chicken

The Truffle Honey-Laced Fried Chicken with kohlrabi slaw ($15) was very good, though not in the same swoon-inducing league as the poached egg. The salty-sweet skin had a nice crispness and the meat was tender and juicy; it’s a brunch item ready-made to enjoy with the Coughlin’s Law. The slaw could benefit from a hit of acid for more bite.

Frittata | Photo by M.B. Post via Facebook

Bloody Mary

As full as we were, we had only scratched the surface of the brunch menu. Over at the next table, a guest enjoyed a dish that LeFevre’s handwritten menu notes called “our kitchen favorite”: the Frittata with Weiser Farm potatoes, sprouting broccoli, white cheddar, piperade ($14). Other dishes to try on future visits include the Benedict with bacon cheddar biscuit, arugula, La Quercia prosciutto, hollandaise ($13) and the French Toast stuffed with quince and ricotta, star anise macerated pears, chestnut honey ($12).

The Post Bangin’ Brunch menu is served at M.B. Post from 10am to 1:30pm on Saturday and Sunday.

M.B. Post
1142 Manhattan Ave.
Manhattan Beach, CA 90266
(310) 545-5405
www.eatmbpost.com

Related posts:

1. MB Post Delivers Rustic, Refined Dining and Craft Cocktails to Manhattan Beach
2. Fall Cocktails and New Sunday Brunch at Wood & Vine
3. Ray’s and Stark Bar Specials for Tim Burton Closing Weekend

When Zahra Bates tells you she has a new cocktail that she can’t wait to make for you, you go to Providence ASAP. Of course, whenever she launches a new list of drinks, it’s safe to say that cocktail enthusiasts throughout LA can’t wait to try them. Since taking the helm of Providence’s bar in 2008, Bates has crafted a program that continues to achieve the high levels of quality and innovation that led to Michael Cimarusti’s restaurant being awarded two Michelin stars in 2009. Bates keeps her menu tightly-focused, paring the list down and fine-tuning until each of the drinks meets her exacting standards. Though her cocktails aren’t listed on the restaurant’s website, the word always gets out to aficionados and fellow bartenders when she unveils her latest menu of seasonal creations.

Zahra Bates

And the word is steadily getting out about Bates, as well. Besides accolades in local and national media, she was a Bar Fellow at the 2011 Manhattan Cocktail Classic; the only female bartender featured in Summer’s Hot Cocktails on the Cooking Channel; and earlier this month was the subject of a profile in CLASS Magazine (“a dream come true,” says Bates).

An "oyster" cocktail, the latest in the Protein Series.

When I stopped by Providence last month, Bates had not yet debuted the new drinks, which are now available as this post goes live. As I looked over the menu, Bates served the latest in what she calls her Protein Series, cocktails that evoke the flavors of food. The amuse-bouche in this case was an “oyster,” made by cryovacking manzanilla sherry, lettuce, Japanese cucumber and celery, then cooking it in an immersion circulator. She adds Tanqueray Gin and sprinkles salt to finish. Though Bates said she was still perfecting the cocktail at the time, it tasted remarkably like oyster liquor (the liquid inside the shell).

An amuse-bouche of two cocktail bites: an effervescent Mojito gelée and a Screwdriver spherification.

Rye Thymes

Now that my palate was wide awake, Bates made the first of her new cocktails, the superb Rye Thymes: Old Overholt Rye, quince shrub, pear juice, Noilly Prat dry vermouth, ginger syrup and soda. Julian Cox had raved about the Rye Thymes a few days earlier: “One of the best drinks I have ever had. Zahra is a Zen master. Providence is and always has been a revelation.” The shrub is made with quince, honey and verjus (the pressed juice of unripened grapes), adding a sweet-tart element to the mix, with just a hint of the ginger at the end. Bates describes the Rye Thymes as a “whiskey hug,” and who wouldn’t find comfort in its embrace?

An amuse of nasturtium leaves (dressed in lemon & olive oil), house cured Tasman sea trout, ikura, bubu arare (crispy rice pellets), lemon, creme fraiche.

Mmm...salmon skin crisp...

Housemade norimaki arare (rice cracker with seaweed) and an addictive salmon skin crisp were served in a wooden box. The presentation resembled a karesansui (Japanese rock garden or dry landscape), though these were the tastiest “rocks” I’ve ever had.

Michael Cimarusti’s famed Chowda (clam chowder), made with manila clams, smoked bacon, potatoes and a creamy clam broth.

Hokkaido scallops

From the Market Specials: Hokkaido scallops with sea lettuce, toasted sesame seeds, yuzu zest and olive oil. Bates explained that Hokkaido scallops are known for their denser structure, and Cimarusti always serves them raw. It was one of the best scallop dishes I’ve had in some time, with subtle, delicate layers of flavor and texture.

Il Padrino, named for Vincenzo Marianella.

The next cocktail was Il Padrino: Bertagnolli Grappino Grappa, Luxardo Maraschino, Cointreau, lemon juice, Regan’s orange bitters, and egg white, finished with a mist of housemade Crème de Violette. Bates first conceived the cocktail as a “marriage” between an Aviation and a White Lady, in tribute to the nuptials of Audrey Saunders and Robert Hess. With the arrival of fall, and knowing of Providence co-owner and General Manager Donato Poto’s love for grappa, Bates wanted to feature it in a cocktail. Il Padrino is named for Vincenzo Marianella, “The Godfather” of the Los Angeles cocktail community who created the opening bar program at Providence (among many other restaurants and bars) before bringing Bates on board. Bates noted that, whether it’s one of his cocktails or even the Misto sprayer that he gave her, Marianella will always have a presence at Providence.

Piña y Piña

As she made the next cocktail, Bates said, “I think that gin and Yellow Chartreuse were made to be together.” It’s a union she puts to great use in the Piña y Piña: Plymouth Gin, pineapple reduction, Del Maguey Mezcal Vida, Yellow Chartreuse, garnished with Peychaud’s bitters. The drink’s name references two meanings for piña: pineapple, and the heart of the maguey plant (from which mezcal is distilled). Here, Bates plays with perception: the Piña y Piña is an aromatic cocktail that looks like a sour. There’s no egg in the mix; the foam and texture are all derived from the pineapple reduction and its intensified flavors. It’s another multifaceted, balanced libation, with tropical, spiced notes and a wisp of smoke.

The Treacle

In addition to her own signature cocktails, Bates features a selection of classics, which currently includes the Moscow Mule, the Millionaire (Smith & Cross Rum, Plymouth Sloe Gin, Rothman & Winter Apricot Brandy, lime juice) and The Treacle (Blackwell Rum, organic apple juice, Angostura Bitters).

Ellis Island

As I sipped The Treacle on a subsequent visit (along with a visiting dignitary and other cocktail enthusiasts), Bates served a fellow imbiber the Ellis Island: ZU Bison Grass Vodka, Grüner Veltliner, Cocchi Americano and celery bitters. Always up for a challenge, Bates took on the cocktail cognoscenti disdain for vodka and created a drink that even avowed vodka haters will enjoy. The cocktail is named for New York’s historic gateway for millions of immigrants to the U.S., and gives a nod to the origins of the drink’s vodka, white wine and aperitivo: Poland, Austria and Italy, respectively.

Having only had a taste of the Ellis Island, I returned to Providence for the full experience (purely for research purposes, of course). Rest assured that the Ellis Island was indeed as excellent as that initial sip, with a crisp, dry and fruity depth, a bit of white pepper and surprising notes of cinnamon at the finish. Thanks to an assist from Erick Castro, Bates plans to barrel age the Ellis Island.

Cider Mill

Bates enthusiastically recommended the Cider Mill, created by bartender Laura Lindsay: Laird’s Bonded Applejack, Sapling Maple Liqueur, vanilla sugar syrup, lemon juice, St. Elizabeth Allspice Dram, Angostura Bitters and fresh cinnamon. The Cider Mill is a lovely glass of winter, the heat of the Laird’s tempered by the sweet maple and vanilla, heady with winter spice.

As I sipped the Cider Mill, Bates made a nonalcoholic drink, an off-menu item that has become well-known among Providence regulars. Always seeking to expand her repertoire, Bates said, “I use it as a learning opportunity, and make the best [mocktail] the customer has ever had.” She gets to explore flavors and the customer gets a wonderful drink, it’s a win-win. This particular mocktail was made with cucumber, lychee, mint, lemongrass, dehydrated cane, ginger ale and lemon juice. The process involved what Bates calls the “Human Cuisinart” technique she learned in London: she peeled and chopped the cucumber, added to a pint glass, and whirled her knife inside until it was a blur. Don’t try this at home, kids.

Enjoying cocktails solo and with friends, in sessions that span several weeks, is an ideal introduction to any new menu, especially in the refined setting of Providence. Naturally, no sooner had I worked my way through her winter cocktails, than Bates casually mentioned something she’s been working on for the next menu. Needless to say, I can’t wait.

Providence
5955 Melrose Ave.
Los Angeles, CA 90038
(323) 460-4170
www.providencela.com

Related posts:

1. A Taste of Drago Centro’s Winter Cocktails
2. Zahra Bates Guest Bartends at Test Kitchen, Next Up is Copa d’Oro
3. December 9: La Descarga Winter Cocktail Menu Launch

Fated Seeds

We began with the Fated Seeds: Nolet’s Gin, housemade persimmon shrub, Miracle Mile Bergamot Bitters, basil, soda water. It may be the winter menu, but this tall drink would be a perfect sipper for warmer months (if only persimmons were in season). The Fated Seeds is bright and refreshing, with the Nolet’s distinctive floral notes offset by the tart, sweet shrub and balanced by the soda. The drink’s name comes from the folk tale that says you can predict the severity of the upcoming winter by cutting open a persimmon seed. Depending on whether the kernel inside is shaped like a spoon, fork or knife, the snowfall will be heavy, light, or “cut” by icy winds.

Storsjön

Next was the Storsjön, made with Karlsson’s Vodka, Ramazzotti, Dimmi Liquore di Milano, Peychaud’s Bitters, rambutan and lime. I’ve enjoyed the vodka drinks that Mandeville has created for previous menus, but the medicinal Storsjön didn’t really do it for me, though its bitter flavor notes are usually right in my comfort zone. Storsjön is the fifth largest lake in Sweden and is said to be the home of Storsjöodjuret, aka “The Great-Lake Monster.”

Grimhilda

The Grimhilda (named for Queen Grimhilde from Snow White and the Seven Dwarfs) is made with Laird’s Bonded Apple Brandy, house infused chipotle honey, PAMA and lemon. The sugar rim and lemon curl evoke a Brandy Crusta, while the flavor profile is reminiscent of a Jack Rose. Sweet without being cloying, the Grimhilda is described by Mandeville as a “girly drink with an edge.”

Rode Duivel

My first glance at the drink list had already singled out the Rode Duivel (“Red Devil”): Bols Genever, Santa Maria al Monte Amaro, Miracle Mile Sour Cherry Bitters. Quite the libation, especially when the malty genever and menthol qualities of the amaro start to open up. And this may break protocol, but nibble on the dried cherry garnish and take a sip for added enjoyment.

Silver Screen Quotations

The Silver Screen Quotations does a great impersonation of movie theater Red Hots: 123 Blanco Tequila, housemade Thai chili-cinnamon syrup, red bell pepper, mint, lime. Nicely balanced with a gentle kick of heat at the end. Try sipping it without the straw to fully appreciate the saffron salt rim.

Western all’Italiana

The Western all’Italiana (the Italian term for “Spaghetti Western”) had also caught my eye, and not just because it’s named for one of my favorite movie genres: High West Double Rye!, Cointreau, St. Elizabeth Allspice Dram, cranberry-oregano infused molasses, Gala apple. Another winner that’s full of winter spice and depth, its color a red that’s as deep as the blood spilled in a Sergio Leone shootout.

Breaking Castagne

Then came a perfect holiday cocktail, the Breaking Castagne: Hardy VSOP Cognac, Sombra Mezcal, The Bitter Truth Chocolate Bitters, housemade Italian chestnut syrup, egg white, topped with fresh nutmeg. Richly textured, with a subtle smoke from the mezcal. Mandeville came up with the name as a nod to the labor-intensive chestnut (castagne) syrup.

Dead Man's Tale

Mandeville pays tribute to Shearin (and his love for all things Disney) with the Dead Man’s Tale: Wray & Nephew Overproof Rum, Bombay Gin, Bertagnolli Grappa, oloroso sherry, Bitterman’s Amer Nouvelle, St. Vincent’s Orgeat, lemon, orange juice, Galliano mist. There’s a lot going on in Mandeville’s take on the Fog Cutter, but she pulls it off.

Remedy X

Next up was another cocktail shout out, this time an ode to Sam Ross dubbed the Remedy X: rosemary-infused Bushmill’s Black Bush Whiskey, ginger-infused agave, lemon. A nice variation on the Penicillin, with a ginger bite that was just what the doctor ordered.

Eve's Demise

And finally, the Eve’s Demise: Black Grouse Scotch, Belle de Brillet Pear Liqueur, housemade hibiscus apple cider, maple syrup. Mandeville explained that she had been looking for something to incorporate the apple cider, which was made by bartender Jen Len. The Eve’s Demise is served hot, and while the drink alone is already an excellent winter warmer, it’s the “candied apple” garnish (apple, bacon and maple sugar) that really takes it to another level.

To celebrate the launch of the Winter Cocktail Menu, Drago Centro will be offering drink specials on all of the new libations for one night only. The signature drinks (normally $12 each) will be specially priced at $8 after 5pm on Wednesday, December 28th.

Drago Centro Winter Cocktail Menu Launch
Wednesday, December 28, 2011
5pm to close
Winter Cocktails: $8

Drago Centro
525 S. Flower St., Suite 120
Los Angeles, CA
(213) 228-8998
www.dragocentro.com

Related posts:

1. January 20: Drago Centro Winter Cocktail Menu Launch
2. May 18: Drago Centro Spring Cocktail Menu Launch
3. September 28: Drago Centro Fall Cocktail Menu Launch

For a comprehensive list of dining options on December 31st, be sure to visit our friends at dineLA for the Mother of All New Year’s Eve Restaurant Round Ups.

Wherever you end up on New Year’s Eve, please celebrate responsibly. You can Go Metro with special overnight 24-hour rail service on December 31st and January 1st, and of course a taxi is just a phone call away.

Cheers to a fantastic 2012!

Photo by Bar | Kitchen via Facebook

Bar | Kitchen
Located in the lobby of the O Hotel in Downtown LA, Bar | Kitchen is offering a three-course New Year’s Eve dinner menu for $45. To pair with Chef Vahan Tokmadjian’s seared sea scallops, beef short rib pot roast, and almond & pear upside down cake, B|K is featuring a unique selection of small production bubbly and craft champagne cocktails. Reservations: 213.784.3048.

Big Bar – Countdown Across the World
At Big Bar, nine is your lucky number for the second annual New Year’s Eve Countdown Across the World: nine time zones, nine countdowns, nine cocktails and nine playlists. The countdowns start at 3pm with the Hüsker Dü (Kanon Organic Vodka, Aperol, lemon, bitters) and travels all the way across the map every hour until midnight, when Los Angeles welcomes 2012 with a champagne toast and the Historic Core: Rittenhouse 100, Lairds Bonded Applejack, Green Chartreuse, Dolin Rouge, Angostura. To tempt thirsty Angelenos, Big Bar is posting pics of the NYE cocktails on its Facebook page every day until New Year’s Eve.

• Special cocktail menu featuring house favorites from Don Q, Leblon, and Zaya
• DJ Phys-Ed; DJ kill-devil kicks things off with dancehall vibes at 8pm and hosts an East Coast Toast at 9pm
• Breakfast for the surviving revelers
• “We only ask that you bring your best spirits and finest evening attire or favorite party pants.”

Photo by The Edison

The Edison – Bootlegger’s Ball
On New Year’s Eve, The Edison presents the Bootlegger’s Ball, featuring Lyndsay and the All-Nighters, aerialists, dancers and “a host of gifted eccentriques to accompany you on a unique and unforgettable journey into 2012.” Tickets include The Edison’s legendary Midnight Toast. Tables include desserts and special New Years favors. Tickets start at $75. Doors at 7pm. Table reservations and pricing: 213.613.0000.

Eveleigh – Roaring 20s Soirée
The Wayback Machine will be in effect at Eveleigh, which is not only presenting a Roaring Twenties Soirée, but is also thoughtfully serving an all-day brunch on January 1, 2012. Both dinner options include a 5-course Prix Fixe Menu; the Late Seating includes a champagne toast at midnight and access to The Uptown Five jazz quintet and NYE festivities starting at 9:30pm.
Early Bird Seating: $75. Late Seating: $95. Reservations at OpenTable or call 424.239.1630.

The Cocktail Party features a 1920s-inspired cocktail menu created by head barman Dave Kupchinsky, an open bar from 10-11pm, live jazz quintet entertainment and piano, countdown to 2012 and complimentary champagne toast. 1920′s cocktail attire suggested.
$50 per person. 9:30pm-2am. Tickets: www.eventbrite.com/event/2669132447?ref=ebtn

On New Year’s Day, Eveleigh is serving an All Day Brunch with classics from the dinner menu to help with recovery from the night before, as well as REHAB with the best hangover remedies from the bar.
11am-10pm. Reservations at OpenTable or call 424.239.1630.

The Golden Stag
Take the Wayback Machine to the historic Park Plaza Hotel, where LACMA Muse and Sypher Art Studios present The Golden Stag, a Roaring Twenties style party.
Featuring:

• Performances by Brent Canter, Elliot Deutsch Big Band, Astra Dance Company, Alice Underground, and more
• Midnight champagne toast and fireworks display
• Absinthe bar
• 18-piece orchestra

Fellas and Flappers: $50 (includes champagne toast); Big Daddies and Leading Ladies: $150 (includes reserved table service with hosted bar). 8pm. Tickets: 323.857.6010.

Harvard & Stone
Harvard & Stone is throwing its first New Year’s Eve party with special performances by Lil’ Jenny and Molly D’Amour, accompanied by the H&S band and DJ Aaron Castle’s rock’n'roll oldies. Your all-inclusive ticket features an all-night open bar with craft cocktails, punches, American microbrews and bottomless champagne. Tickets $100 per person. 8pm-2am. Use promo code “harvardandstone” and get a 20% discount: www.eventbrite.com/event/2650177753?discount=harvardandstone

La Descarga – Havana Nocturne
Four words: gangsters, dames, booze and gambling. That’s what La Descarga has in store for guests at its Havana Nocturne, a 1920’s-themed night that includes premium open bar, Latin orchestra, burlesque dancers, passed apps, and a Havana-inspired casino. The three biggest chip holders at the end of the night will receive some great prizes. The dress code is formal and the theme is gangsters and dames of the 20′s. Tickets are $200 per person, includes gratuity, and are limited to 150 guests. To purchase tickets, email nye@ladescargala.com.

Neat – New York New Year’s Eve
On New Year’s Eve, Aidan Demarest is keeping it simple at his Glendale bar Neat: no cover or reservations, live music, champagne toasts at 9pm and midnight, and Chinese takeout to soak up all the spirits (served neat, of course). What’s the over-under on how many times Don’t Stop Believin’ gets played that night?

Next Door Lounge
Looks like the Wayback Machine will be in overdrive this New Year’s Eve as Next Door Lounge transports guests to a glamorous Masquerade Party set in 1920’s Hollywood. Live jazz and classic black and white films provide the backdrop as you enjoy cocktails by Joseph Brooke and bites from the Next Door staff kitchen. Tickets are $75 per person and include a welcome drink, masquerade mask, party favors, and a midnight champagne toast. Ticket reservations: reserve@nextdoorhollywood.com.

From 10:30pm to 1:30am, Picca is hosting a Late Night Industry Party with open bar (beer, wine, pisco shots, punch) and bites for friends, family and industry patrons for just $40 per person. Space is limited and pre-paid reservations are required.

Providence
At Providence, Chef Michael Cimarusti ushers in 2012 with a sumptuous Market Menu that rings in the new year with delicious style. Market Menu items include wild Japanese buri, wild New Zealand John Dory, and American Wagyu style beef. Early seating is 5:30 and 6pm, late seating at 8:30 and 9pm. $195 per person, $260 with wine pairing. 323.460.4170.

• Luxury Tequila Flight ($100) – John Rivera Sedlar’s 6 Year Aged Anejo, Milagro Romance & Herradura Suprema
• Mezcal Flight ($25) – Vida, Chichicapa, Joven Ilegal

Other NYE specialty flights include single malt Scotch, rum and American whiskey. Reservations after 9pm will receive a complimentary glass of cava. Reservations suggested, walk-ins are welcome: 323.933.5300.

Seven Grand – World Whiskey Flight
Like Big Bar, Seven Grand is also going global on NYE with its World Whiskey Flight, a private tasting featuring eight of the best whiskies in the world as chosen by members of the Seven Grand bar staff:

• Parker’s Heritage Collection Kentucky Straight Bourbon ’Barrel Finished’ (10 Years Old)
• Thomas H. Handy Sazerac Kentucky Straight Rye
• Hakushu 12 Year Old Japanese Whisky
• Scott’s Selection Littlemill 1984 (distillery closed)
• Connemara Peated Cask Strength
• Lark Single Cask
• Talisker Distiller’s Edition (11 Years Old)
• Scott’s Selection North of Scotland 1964 (45 Years Old)

Punch reception at 5:30pm, World Whiskey Flight at 6pm, event opens to the public at 8pm. Tickets are $120, includes gratuity and appetizers: http://7grandnye.eventbrite.com.

Photo by Tasting Kitchen via Facebook

The Tasting Kitchen
At The Tasting Kitchen on Abbot Kinney, Chef Casey Lane is offering three five-course menu options with French, Italian, Moroccan, and Spanish inspired flavors that will appeal to meat lovers, seafood fans, and vegetarians alike. The “All” Menu features Apicius Duck Confit with kumquat preserve, and puntarella; the Pescatarian Menu features Tagliarini Nero with squid and serrano chile; and the Vegetarian Menu features Truffled Egg with polenta and fall vegetable salad. Wine pairings for each menu are also available. $90 per person, $45 for wine pairings. 310.392.6644.

Click to view.

The Varnish – Soul Shakedown Party
From its location in the back of Cole’s, The Varnish will be dancing to its singular beat on New Year’s Eve with a Soul Shakedown Party that features unlimited craft cocktails, bottomless Bols Genever punch and the 2nd Annual Varnish Twist Contest, hosted by Varnish GM Chris Bostick. Rare groove and soul classics will provide the imbibing soundtrack to the event, which will take place from 9pm-2am. Tables in the intimate venue are available for parties of two, four and six. Seating for New Year’s Eve is limited, reservations are a must.
$125 per person (gratuity included). For reservations contact Chris Bostick at 213.622.9999, or email thevarnish@thevarnishbar.com.

Photo by Wood & Vine

Wood & Vine
Wood & Vine is presenting a five-course or seven-course prix fixe and two seating options for its New Year’s Eve menu. First seating is 6-7pm and includes a Celery Root Shooter, Dungeness Crab Salad, House-Made Spaghetti, Seared Branzino, Paso Prime Rib Eye, and Butterscotch Pot de Crème. The second seating is 9-10pm and includes the previous plus Roasted Scallop, Roasted Venison Saddle, and a complimentary champagne toast at midnight. First seating $55; second seating $75. 323.334.3360.

Related posts:

1. So Long 2010, and Thanks for All the Fish!
2. So Long Aughts, and Thanks for All the Fish!
3. Food & Wine Cocktails 2011: Twelve Los Angeles Bars in the Top 100 American Bars

A cocktail that comes with a Surgeon General’s Warning is just one of the surprises waiting to be sipped from the ambitious new Winter Cocktail Menu from 1886 Bar at The Raymond. For the fifth iteration of 1886′s series of seasonal cocktail menus, the bar team is focusing on the theme of “smoke and beers.” Separated as always into Regional, Seasonal, Shaken and Stirred categories, many of the menu’s ten cocktails feature some aspect of either smoke or beer (and in some cases, both). Marcos Tello said, “The team really wanted to create a list of drinks that tasted delicious even before they hit your lips, firing on all cylinders, we wanted to offer an incredible visual presentation in addition to the taste.”

The menu kicks off with the Con Abuelita, a Seasonal deconstructed version of traditional Mexican hot chocolate made with ancho chile-infused reposado tequila, 1886 hot chocolate mix and an ancho chile marshmallow created by The Raymond’s pastry chef, Jeffrey Haines. Probably not how grandma (abuelita) used to make it, but no doubt just as comforting. The Chic(ory) Flip honors the original recipe from the 1700’s, but with a caffeinated twist. Served cold, the Chic(ory) Flip is made with chicory coffee-infused rye whiskey, Yeti Stout, one whole egg and caramelized chicory coffee sugar.

Variations on the classic Manhattan are legion, and New York native Danny Cymbal offers a Regional version with a nod to Pasadena. His Oak Knoll Manhattan (pictured at top) uses housemade mulled wine vermouth crafted with locally grown spices and botanicals, bonded bourbon, dry vermouth, and dried sugar garnish.

In the Shaken section, the 1886 crew continues its tradition of saluting bartenders near and far with the Holland Daze by Kate Grutman (Sotto), made with Bols Genever, housemade pistachio orgeat, Maraschino Liqueur, lemon and housemade sambuca bitters. 1886 head bartender Garrett McKechnie offers the Per-Sin-Amen Cocktail: mezcal, fresh persimmons, housemade cinnamon bark syrup, with lime and Chocolate Creole Bitters.

The Smoking Jacket and a "cigarette."

Of the Stirred section, Tello said: “The two I’m really big on are The Smoking Jacket and Coffee and Cigarettes; there’s definitely a theatrical presentation for each.” 1886′s Lacey Murillo created The Smoking Jacket, made with Pot Still Irish Whiskey, 1886 tobacco bitters, Maplewood smoke and edible “ash” made with vanilla, orange and cream. Tello said that Murillo was inspired by this childhood scene: “You’re peeking in on your grandfather having a cigar and drinking his whiskey…[then] he puts his cigar out in his drink, and you sneak in to have a sip.” Because The Smoking Jacket features bitters made out of tobacco, the drink comes with a Surgeon General’s Warning. To serve The Smoking Jacket, Maplewood smoke is trapped in a snifter, a napkin holding the smoke is removed, the drink is poured, and the “ash” is added to the cocktail.

Brady Weise’s Coffee & Cigarettes is made with vodka, Dark Crème de Cacao, Yeti Stout, hand-whipped cream and an edible vanilla paper rolled cigarette. Tello describes the Coffee & Cigarettes as essentially a “chocolate version of a White Russian, but it’s lengthened with stout, so it has this heavy chocolate coffee note and looks like coffee.” To go with the “coffee,” chef Tim Guiltinan has created a hand-rolled, vanilla paper “cigarette” that’s presented inside a small metal ashtray.

And last but not least, Cymbal unveils the final version of his Vintage Caprice barrel-aged cocktail. Made with Beefeater Gin, dry vermouth, Benedictine and orange bitters, the Vintage Caprice was aged for eight months in a bourbon barrel. The previous version was aged for four months.

1886 at The Raymond
1250 S. Fair Oaks Ave. (at Columbia)
Pasadena, CA  91105
(626) 441-3136
www.theraymond.com

Photos courtesy 1886/The Raymond.

Related posts:

1. April 26: 1886 at The Raymond Launches New Spring Cocktail Menu
2. July 26: 1886 at the Raymond Launches New Summer Cocktail Menu
3. Sampling the 1886 Summer Cocktail Menu