First & Hope bar

PART I – FIRST & HOPE

Discreetly located across the street from Walt Disney Concert Hall, First & Hope Supper Club features modern American comfort food by Executive Chef Shelley Cooper and a cocktail menu from Aidan Demarest (former Spirits Director at The Edison) and Marcos Tello (The Varnish). As we walked the space, my friends Amy, Lena, and I were impressed with the build out’s progress as the classy restaurant and live music venue nears its debut.

The main room is divided by a curtain of LED lights, which cast an otherworldly glow throughout the space. To the right is the flowing backdrop of the main bar, while booths and two tops are to the left. More tables are in the back, as well as the door to the Cabaret Room, where the Road Show took place. Although we were a little early, the intimate Art Deco room was already abuzz with activity. Classic & Vintage bartenders Sean Kenyon, Paul Tanguay, and Danny Valdez finished their last minute prep work, and as the wonderful singer began her set, the Road Show cocktails began to flow.

First & Hope dining room

I started with an Albino Old Fashioned, made with Death’s Door White Whisky, brandied cherries, fresh grapefruit, simple syrup, and The Bitter Truth Old Time Aromatic Bitters. The un-aged whisky was mellow and spicy (not unlike a reposado tequila), and with the Aromatic Bitters providing depth, this variation more than holds its own against the classic Old Fashioned.

Lena loved her Jalisco Hound: Azuñia Platinum Blanco, lemon juice, grapefruit juice, agave nectar, and club soda. Very smooth and balanced, with nice citrus and tartness.

Amy scored with the Hudson Cup: Tuthilltown Four Grain Bourbon, Averna Liquore Limoni di Sicilia, lemon juice, cucumber, ginger ale. The rich, malty whiskey played well with the intensely lemon-floral Averna, rounded out by the refreshing cucumber.

For my second cocktail I went with a Monkey Gland (G’Vine Floraison Gin, orange juice, grenadine, Averna Sambuca). Unlike our first round drinks, this one didn’t quite work for me. It may have had something to do with swapping out the traditional Pernod/absinthe rinse for the anise-based Sambuca. For whatever reason, it never really came together.

Amy ordered her own Jalisco Hound, while Lena got a Burnsides (Sombra Mezcal, Averna Amaro, honey syrup, minced ginger, lemon juice, The Bitter Truth Old Time Aromatic Bitters, club soda, tangerine, chili powder). Unlike my Monkey Gland, the Burnsides packed a serious flavor punch, from the smoky-spicy Sombra, to the flavorful bitters and bittersweet Averna, and the final kick from the ginger and chili powder. I think I may have liked it even more than Lena; I definitely thought the Burnsides was the best of the round.

Live jazz in the Cabaret Room.

While we enjoyed our guest cocktails, servers passed samples of the upcoming menu, including shrimp and grits, black-eyed pea soup, and a pork dish served with what had to be the tiniest hard boiled egg ever. Amy and Lena could not stop gushing about the cute little egg. I should also mention the singer and jazz band who entertained guests during the Road Show were fantastic. Here’s hoping they’ll all make regular appearances at First & Hope.

First & Hope is still weeks away from opening, but the Road Show went off smoothly and was definitely a sign of good times ahead for the supper club.

First & Hope Supper Club
710 W. 1st Street
Los Angeles, CA 90012
(213) 617-8555
www.firstandhope.com

First & Hope is scheduled to open later this month.
For more about First & Hope, check out the Squid Ink story at LA Weekly.

The top of the back bar at Las Perlas.

PART II – LAS PERLAS

The next day, a tasting event featuring the Classic & Vintage collection took place at Las Perlas, the mezcal and tequila temple that soft-opens on Tuesday. Located in the Santa Fe Building across the street from Cole’s, Las Perlas is the latest from Cedd Moses and his 213 Downtown collective. “Las Perlas” refers to the bubbles that occur when high quality mezcal is shaken: the more perlas (pearls) you get, the better the mezcal. The cocktail menu is a collaboration between Las Perlas GM Raul Yrastorza (formerly at Cole’s Red Car Bar) and Rivera mixologist Julian Cox. And, as 213’s Seven Grand is to fine whiskey, Las Perlas will feature a top notch selection of mezcals and rare, small batch tequilas.

In a departure from the dark woods and speakeasy style of his other 213 interiors, designer Ricki Kline evokes a Oaxacan cantina with vibrant colors, a porcelain-topped bar, hand-painted signage, and wrought iron chandeliers. A rustic, double-height back bar sat empty, waiting to be filled with the dozens of mezcals and tequilas already written on the chalkboard menu.

The Death's Door range, ready for sampling.

Brand ambassadors representing the Classic & Vintage spirits featured the previous night were on hand to offer tastes, give some background, and answer questions. We started our journey with Death’s Door Spirits of Madison, Wisconsin. Domaine Select’s Sally Kim started us with the White Whisky, based on an organic hard red winter wheat and featured in the Albino Old Fashioned. Aged just 72 hours, the clear spirit is initially sweet and vanilla-filled, with a rich and creamy mouthfeel. Befitting its “white dog” heritage, the bottle has a simple black logo on an otherwise unadorned bottle. Next up was the award-winning, triple-distilled Death’s Door Gin. Sally explained that the gin contains only three botanicals (juniper, coriander, and fennel), each of which make their presence known. It’s a smooth, lightly anise-flavored gin ready-made for hand-crafted cocktails. Last but not least was the Death’s Door Vodka. Like the gin, it’s made from organic wheat. Oddly enough, you can really taste Washington Island in the glass; there’s an earthy, nutty profile that I didn’t expect from a vodka.

Gable Erenzo talks Tuthilltown.

After chatting with other guests we made our way to the outdoor patio, where several brands (including Sombra and Rhum J.M) were set up. We began with Tuthilltown Spirits of Hudson Valley, New York. Brand Ambassador and Distiller Gable Erenzo took us through four expressions in the Hudson range, beginning with the Hudson New York Corn Whiskey. Like the Death’s Door White Whisky, the New York Corn is a clear, un-aged spirit (100% New York corn-based, as opposed to Wisconsin wheat). Naturally, corn flavor asserts itself from the get-go. For a 92-proof spirit, it’s surprisingly smooth, with a lingering finish. After aging in new American oak barrels, the corn whiskey emerges as the renowned Hudson Baby Bourbon. Next up, Gable poured the Hudson Four Grain Bourbon. The twice-distilled whiskey brings together corn, rye, wheat and malted barley in a remarkably smooth bourbon. Its initial sweet vanilla and citrus notes give way to a rich caramel and warm finish. It was even more enjoyable sipped neat than it was in Amy’s Hudson Cup the night before. Then came the Hudson Baby Bourbon, the most popular release in the Tuthilltown line. The Baby Bourbon was Tuthilltown’s first whiskey and the first to be legally distilled in New York since Prohibition. It’s easy to see why the Baby Bourbon is highly sought after: with its superb balance, mildly sweet and citrus notes, and rich, mellow finish, it makes for a perfect introduction to whiskey. We finished with the Hudson Manhattan Rye Whiskey, made from whole grain rye one batch at a time. Distilled with its namesake cocktail in mind, the Manhattan Rye is fruity, floral and smooth, perfectly matched to the sweet vermouth of a classic Manhattan.

We also sampled several fantastic releases from The Bitter Truth, based in Munich, Germany. Founders Stephan Berg and Alexander Hauck are on a mission to spread the gospel of bitters, which suffered greatly during Prohibition, but are finding their way back into the global cocktail consciousness. The Orange Bitters and the Old Time Aromatic Bitters were the company’s first releases, with the latter providing depth and complexity to the cocktails at First & Hope. Cocktailians may be lamenting the Angostura shortage, but as Gary Regan suggests, they need only reach for the Old Time Aromatic Bitters or Jerry Thomas’ Own Decanter Bitters. New to the line is The Bitter Truth Creole Bitters, an ode to New Orleans that reminds one of Peychaud’s (similar red hue and anise notes), but with a spicier, more complex profile. We were also lucky enough to taste the SloeBerry BlueGin, not yet available here in the States. Unexpectedly smooth, slightly tart and naturally (but not cloyingly) sweet, the BlueGin is a remarkable sipping gin. Its initial sloeberry aroma gives way to an aromatic, fruity yet spicy finish. Let’s hope the BlueGin arrives before the summer, because served in a highball with tonic and ice, this will go down a storm.

Selections from the Classic & Vintage collection.

As the event wound down, I glanced at the huge selection of mezcals and tequilas. We’ll be back in a few days, ready for our journey to the heart of the agave.

Las Perlas
107 E. 6th St.
Los Angeles, CA 90014
213-988-8355
www.lasperlas.la

Las Perlas soft-opens on Tuesday, March 9.
Check out LA Times Magazine for more info and great pics of Las Perlas.

You can find more information about the Classic & Vintage collection at: classicandvintagespirits.com.

Road Show logo: Classic & Vintage Spirits.

From L to R: three cask strength samples, and The Balvenie Signature.

photos by Lena Watanabe

Last year, famed Speyside distillery The Balvenie released Batch No. 2 of Signature, a 12 year old single malt Scotch created by Balvenie Malt Master David Stewart in celebration of his 45th year in the whisky industry. The Signature is a marriage of three different casks: first-fill bourbon barrels, refill casks (which first held bourbon, then Balvenie whisky), and Sherry butts. The Balvenie describes the result as “a perfect balance of spice and subtle oak, deliciously enveloped in The Balvenie’s trademark honeyed character.” Each Signature limited edition release is made from a unique mix, resulting in different flavor profiles with each subsequent batch.

Regarding the Signature, Stewart said, “It has given me great pleasure to create a signature whisky as part of The Balvenie range. Maturing and marrying the finest single malt Scotch whisky has been my passion for over 45 years and it’s an honor to mark the moment with an addition to The Balvenie family.”

My friend Lena and I were recently invited to The Balvenie Deconstruction Dinner, a special media event that took place at the Montage Beverly Hills. At this intimate celebration of The Balvenie Signature, we had an opportunity to step into David Stewart’s shoes and create our very own bottles of Signature Batch. The dinner was hosted by Balvenie Global Ambassador David Mair and Balvenie Western US Ambassador Andrew Weir.

The event began with drinks in an upstairs lounge, featuring Blood and Sand cocktails made with The Balvenie 12-Year DoubleWood, Cherry Heering, sweet vermouth, and orange juice. Our drinks were a nice balance of sweet and tart, with the DoubleWood’s fruit and Sherry notes shining through.

After introductions, dinner was served in a warmly lit private dining room, decorated for the occasion with Balvenie accoutrements and a photo gallery.

Cask strength samples, L to R: first-fill bourbon, Sherry, and refill cask.

The Balvenie Signature, Batch No. 2.

Once we were seated, Andrew welcomed us and said that David had procured cask strength samples of the three 12 year old single malts that comprise the Signature. A few drams of samples were lined up in front of each guest, ready for tasting and mixing. Such cask strength samples aren’t available to the public, so we were especially fortunate to have them at the dinner. At cask strength, the samples were a whopping 63.5% ABV (127 proof), so David and Andrew both cautioned us to go easy with the sips.

The bourbon cask was an amber color, with notes of vanilla and caramel. The Sherry cask was rich and dark, with a complex flavor profile of sweet Sherry, raisin, and pepper. The refill whisky cask was the lightest in color, with spicy fruit, anise and licorice notes. As we tasted the samples we also began our first course, a Wild Arugula Salad served with strawberries, Marcona almonds, organic Parmesan, and a Meyer lemon vinaigrette.

Then the Signature Batch No. 2 was poured, and as David gave us some background on the Signature, we enjoyed the result of David Stewart’s decades of experience. After tasting the three samples, we were really able to discern what they brought to the Signature Batch: initial notes of spice, fruit, and vanilla; then sweet Sherry and caramel. On the palate, it’s full-bodied and smooth, with raisin, vanilla, honey, Sherry, and a hint of smoke and oak. The finish is long and spicy.

David Mair demonstrates the "Dipping Dog."

David also talked about The Balvenie’s uniqueness (family-owned, grows its own barley, has its own floor maltings and even employs its own coopers and coppersmiths) and his personal history with the distillery. He also demonstrated the “Dipping Dog,” a clever device that was sometimes used by distillery workers to steal a bit of the good stuff for themselves.

A perfectly medium rare Prime Filet Mignon.

Mixing my Signature Batch.

For our entrée we had a choice between Prime Filet Mignon or Chilean Sea Bass. (“Yes, yes, I remember, I had lasagna.”) Lena and I opted for the steak, cooked a perfect medium rare, topped with peppercorn sauce, and served with crispy polenta, Swiss chard, and baby carrots. Andrew graciously topped off our glasses with Signature Batch, and I thought to myself, this has to be the best Scotch event ever.

Then came the standout part of the night, when we tried our hands at being Malt Masters. As Andrew explained, we could mix the samples in whatever proportions we liked, using the provided OXO 2oz. mini measuring cups and funnels. I opted for a nearly 1:1 ratio of the Sherry and bourbon casks, about two ounces each. The whisky cask provided the finish, almost like a float. I cut the mix with a bit of water, as David and Andrew suggested, then capped and shook the bottle to mix. The result was pretty nice, if I do say so myself. With the water, the ABV of my batch was reduced to about 55%. Lena didn’t cut hers at all; hopefully no one is smoking when they’re sipping her batch.

Andrew Weir and a replica still. | photo: Julie Conover

We were then given labels to name our personal Signature Batch bottles. I came up with the clever name of “Thirsty 2010″ for mine. Meanwhile, Andrew assembled a miniature copper still and described the “barley to bottle” process that creates the “water of life” we all love so much.

Crème brûlée, sans Balvenie.

As if all this weren’t enough, our dessert was served: Traditional Crème Brûlée with strawberry coulis and assorted berries. To go with this, we sipped The Balvenie PortWood 21 Year Old and the Madeira Cask 17 Year Old. The PortWood in particular paired really well with dessert. David even suggested pouring a little bit over the crème brûlée, though I couldn’t bring myself to do it.

The evening drew to a close, and the warm glow we felt was from more than just the Scotch. The Deconstruction Dinner was a superb, memorable experience. Beyond the drams of Balvenie and one-of-a-kind keepsake, it was a rare opportunity to briefly step into the shoes of a whisky legend and gain new insight into what it takes to be a true master. Many thanks to David Mair, Andrew Weir, Julie Conover, and the rest of the Balvenie team!

For more information, visit www.thebalvenie.com.

One-of-a-kind: The Balvenie "Thirsty 2010" Signature Batch.

To soak up the booze, there’s all you can eat Pink’s hot dogs, Boar’s Head sandwiches, and of course an array of Irish sausages, cheeses, and breads. Live entertainment includes the Claddagh Dance Company and music by Peter Daily & the Royal Band. Best of all, proceeds benefit the Children’s Tumor Foundation and The Irish Center.

St. Patty’s Fest
Sunday, March 14, 2010
2pm-7pm

Taglyan Complex
1201 N. Vine St.
Hollywood, CA 90038

All-inclusive $100 tickets are available online now.
Ticket includes food, drink, live entertainment, and all the singing and dancing you didn’t realize you had in you.
Proceeds benefit Children’s Tumor Foundation and The Irish Center.

For more information, including the complete list of participating breweries, wineries, and spirits: www.stpattysfest.com

Update 3/2: Groupon has 50% discount tickets available TODAY (Mar. 2) ONLY: www.groupon.com/deals/barcelona

An occasional roundup of L.A. cocktail culture in various media.

Just in time for Super Bowl Sunday, LA Times Magazine featured recipes for four classic tiki cocktails, “reimagined for a new generation.” Love the retro-style artwork, too.

On February 11, an LA Times Food article included a profile of Modern Spirits (TRU Vodka, found at some of LA’s best cocktail bars) and the ups and downs of being an artisan distillery.

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Two articles in the much-discussed Los Angeles issue of Saveur (#127, Feb) focused on LA’s cocktail culture:

Drink City is a solid list of cocktail destinations that includes The Edison, Seven Grand, Rivera, Roger Room, and Copa d’Oro. The Varnish wasn’t listed, but was instead mentioned in a sidebar on the Cole’s-Philippe’s French Dip rivalry.

In Spirits of Polynesia, Jeff Berry takes a look at the wonderful Tiki-Ti, affectionately calling the owners “textbook examples of how not to succeed in the bar business.”

Also in the Saveur issue are cocktail recipes for Rivera’s Barbacoa and Tiki-Ti’s Cuba Kola and Puka Punch.

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On Fat Tuesday, The Edison announced that Joe Brooke (named America’s Best Bartender and formerly at Copa d’Oro) would assume the role of Director of Spirits, a position formerly held by Aidan Demerest, now consulting for the cocktail program at the upcoming First & Hope.

The very next day, cocktail enthusiasts were a-Twitter over a Daily Dish post that said that Audrey Saunders had ended her Tar Pit partnership with Mark Peel. According to the LA Times, Peel said that Saunders “did all the training and designing for the original menu, and I think she did a great job. We just came to a parting of the ways.” It was announced that Marcos Tello would head the Tar Pit bar, until word came later that day that he was also leaving. Squid Ink followed up with a confirmation that Marcos had indeed resigned from the Tar Pit to return to The Varnish as well as consult on the aforementioned First & Hope.

Speaking of Squid Ink and First & Hope, Caroline on Crack posted a sneak preview of the forthcoming supper club, scheduled to open in mid-March. The preview also includes a recipe for the Champagne Julep, an upscale take on the classic mint julep.

A week after the dust had settled at the Tar Pit, the LA Times published a review by S. Irene Virbila. Tar Pit got two stars from Miss Irene, who gave it props for the cocktails but thought the kitchen was inconsistent.

On Thursday, February 25th, Alex Day worked his last shift at New York’s renowned Death & Company. What does this have to do with L.A. cocktail culture you ask? Well, according to his interview with the Village Voice, Alex is heading to Los Angeles to open a bar with Death & Co. owner David Kaplan. New York’s loss is L.A.’s gain; stay tuned, friends.

Last week, the LA Weekly published Jonathan Gold’s 99 Things to Eat in L.A. Before You Die, a list that covers everything from “fugu to foie gras, pizza to panuchos.” Best of all, you can also have a great cocktail when you check off a few of these must-eat dishes:

• Rivera’s tortillas
• Musso & Frank’s Welsh rarebit
• Cole’s French Dip
• Akasha’s quinoa with edamame
• Comme Ca’s cheeseburger
• Michael Cimarusti’s squid with piquillo peppers and pig’s ear
• Hungry Cat’s lobster roll

Mezcal and tequila fans have been eagerly anticipating the debut of 213 Downtown’s Las Perlas, and according to blogdowntown, the opening could happen as early as today. The post describes the interior in detail, noting that Ricki Kline is especially happy with how his latest design for 213 turned out.

Founded in 1858 by Hiram Walker, Canadian Club (aka “CC”) has an illustrious history that includes the Royal Warrants of Queen Victoria, King Edward VII, King George V, King George VI, and Queen Elizabeth II. More infamously, Al Capone smuggled thousands of cases of CC into the U.S. during Prohibition. And Mad Men fans already know that Don Draper likes to sip his CC neat.

Canadian Club is a pre-barrel blend of corn, rye, rye malt, and barley malt distillates, aged in once-used American bourbon casks. The Canadian Club range totals seven expressions, from the popular 6 Year Old to the Sherry Cask, which is aged in white oak barrels for at least eight years, then finished in Spanish sherry casks. Limited editions include the 30 Year Old Reserve, released in 2008 to celebrate Canadian Club’s 150th anniversary.

A bestselling member of the Beam Global portfolio, Canadian Club is also known for its interesting advertising over the years. In the “Hide a Case” campaigns, drinkers engaged in global scavenger hunts to find nearly two dozen cases of CC hidden in farflung locales such as Mount Kilimanjaro, the Swiss Alps, and Death Valley. (By the way, if you’re ever in the Arctic Circle and have some free time, there’s still a case of CC there that has yet to be found.) More recently, CC tapped into the nostalgia for retro cool with the provocative “Damn Right Your Dad Drank It” series, which featured actual Beam employee photos from the 60’s and 70’s.

Since everyone has medals on their minds, it should be noted that the 12-Year won Double Gold and was named Best Canadian Whisky at the 2003 San Francisco World Spirits Competition, while the 10-Year won Gold in 2007.

CC Reserve 10 Year Old

For more information, visit the Canadian Club website: canadianclubwhisky.com.

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Canadian Club Reserve 10 Year Old

• Color – Golden bronze.
• Nose – Caramel, vanilla.
• Taste – English toffee, vanilla, and hints of oak, nutmeg, and clove.
• Finish – Warm and lingering.
• 40% ABV
• Suggested retail: $16.99

The Reserve 10-Year is smooth and mellow, very approachable for non-whisky drinkers. The Reserve may not have the smoke or legs of higher end whiskies, but its entry-level price point is truly hard to beat.

Mmm...Manhattan...

On the cocktail front, the higher rye and rye malt content makes for a nice Manhattan, using the classic 2:1 ratio of whisky to sweet vermouth. The March/April 2010 issue of Imbibe has a recipe for the Toronto (from David Embury’s The Fine Art of Mixing Drinks), a cocktail that pairs Canadian whisky with Fernet Branca.

Canadian Club Classic 12 Year Old

• Color – Amber.
• Nose – Buttery and floral.
• Taste – Oak, molasses, vanilla and honey.
• Finish – Long and dry.
• 40% ABV
• Suggested retail: $21.99

CC Classic 12 Year Old

A step up from the Reserve, the 12-Year is likewise smooth and approachable, but with more depth and spice. The 10-Year’s sweetness gives way to the Classic’s creamy, rich mouthfeel, enhanced by oak and hints of vanilla and honey. The Classic is fine when sipped neat, especially if you’re looking for something mellow yet balanced and complex.

After a brief hiatus, the Radio Room returns on Tuesday, February 23rd. The first Radio Room of 2010 features Joe Brooke, the Edison’s newly-appointed Director of Spirits, and winner of America’s Best Bartender competition. Joining him are San Francisco’s Erick Castro (Rickhouse) and New York’s Brian Miller (Death & Co.). They’ll each bring a selection of their signature cocktails to the Radio Room menu, a great way to sample drinks from around the country in one night.

In addition to imbibing cocktails from the Edison’s ace bartending team, guests will be entertained by Vagabond Opera, a six-piece “Bohemian cabaret ensemble” based in Portland, Oregon. Limited online presale tickets are available now. Tickets will also be sold at the door on Tuesday night. You can also sign up for the Edison e-mail list for a two-for-one discount. Better yet, enter Caroline on Crack’s contest for a chance to win a VIP package, which includes admission for two, drink tickets, and a table reservation!

Radio Room at the Edison
Tuesday, February 23, 2010
108 W. 2nd St.
Los Angeles, CA 90012
(213) 613-0000
www.edisondowntown.com

Guest Mixologists: Joe Brooke, Erick Castro, Brian Miller

Featuring: Vagabond Opera & DJ Jonny

• Doors at 8pm
• 21 and over
• Presale tickets available online
• $10.00 tickets at the door on event night

It’s been just over a month since a 7.0 magnitude earthquake struck Haiti on January 12th, causing widespread damage and devastating the capital city of Port-au-Prince. According to the Associated Press, the estimated death toll is now over 230,000 and expected to rise. Although the emergency phase of the disaster is over, and millions of dollars have been donated towards the humanitarian effort, the road to recovery will be long and arduous. As Prime Minister Jean-Max Bellerive recently told delegates at a conference in Montreal, “massive support” from the international community will be needed in order for Haiti to rebuild.

With that need in mind, three food bloggers have come together to organize Stir It 28, a multi-faceted fundraising campaign to support ongoing relief efforts in Haiti. Stir It 28 is the brainchild of Chrystal Baker (The Duo Dishes), Bren Herrera (Flanboyant Eats) and Courtney Nzeribe (Coco Cooks).

The three-part Stir It 28 campaign will take place as follows:

Part I. Feb. 21 – Culinary Evening Celebrating Life & Hope
Los Angeles, Chicago, Atlanta and New York will each host its own culinary fundraiser for the public this Sunday, February 21st. The events will feature food from chefs, restaurants and food bloggers from each city.

For Stir It 28 Los Angeles, a top-notch group of caterers, bloggers and home cooks will prepare an extensive list of appetizers and desserts for guests to enjoy. Among the culinary talent is Gisele Perez (Small Pleasures Catering), who will host an interactive bruschetta bar and a dessert bar; and Barrie Lynn Krich (The Cheese Impresario), who will have her artisanal cheese plates for the event.

Thirsty guests need not worry: Natalie Bovis-Nelsen (The Liquid Muse) is hosting not one, but two bars. Grey Goose and LA brand attaché Christophe Namer are joining Natalie to present signature vodka cocktails, including Natalie’s own Hearts for Haiti (Grey Goose L’Orange, homemade syrup, fresh grapefruit juice and prosecco). At her Sangria Station, Natalie will offer specialty sangrias featuring Sutter Home and Fre Alcohol-Removed wines, and the Sparkling Pomegranate Snowflake from her book, Preggatinis™: Mixology for the Mom-To-Be.

$30 advance tickets can be purchased at Flanboyant Eats or Coco Cooks. Advance tickets are on sale until 3:00 pm PST on Saturday, February 20th. Click the Stir It 28 logo that says “Purchase Tickets For STIR IT 28 Culinary Event-Feb. 21st.” Be sure to indicate you’re buying a ticket for the LA event in the seller’s notes. A limited number of $35 tickets will also be available at the door.

Part II. Month-Long Donations
If you’re unable to attend Sunday’s event, donations are being accepted via PayPal all month long, beginning Feb. 21st. The PayPal donation address is stirit28 (at) gmail (dot) com.

Part III. One Comment. One Eats.
Food bloggers are invited to participate in Bren Herrera’s hunger campaign, “Hunger Lives No More: One Comment. One Eats.” For each comment left on the 1st post of February, participating bloggers are asked to donate one food item to Share Our Strength. Donations are coordinated with SOS to ensure all food items will reach Haiti. If you participate, email bren (at) flanboyanteats (dot) com and you will receive a “You Gave” badge to place on your blog.

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Stir It 28 Los Angeles
Sunday, February 21, 2010
Private Hollywood Residence
4-7pm

$30 in advance.
Limited $35 tickets at the door.
Complimentary valet parking to the 1st 50 guests.

Featuring:

• Appetizers and desserts from top caterers, bloggers, and home cooks.
• Two bars with cocktails and beverages from The Liquid Muse, featuring Grey Goose, Sutter Home Winery, and Fre Alcohol-Removed Wine.
• Raffle prizes include Preggatinis™ Gift Basket from The Liquid Muse, iHerb.com gift pack, cookbooks from Abel & Cole and Karen Tack and Alan Richardson, and a gift certificate to OpenSky.

100% of proceeds goes directly to Yéle and Share Our Strength.

For more information, please visit The Duo Dishes.

We’ve all heard of (and perhaps even done a few) pub crawls, but how about one dedicated to the great American authors? On Saturday, February 20th, join Book Soup, Goodreads and PEN Center USA for the first Literary Pub Crawl and channel the spirits of Hemingway, Kerouac and Chandler with a boozy journey along Sunset Boulevard.

It all starts at 7pm in the upstairs area at Malo, with readings by authors Aimee Bender, Joseph Mattson and Martin Pousson. From there, the group will move on to Tiki-Ti, Good Luck Bar and 4100 Bar.

"Civilization begins with distillation." ~William Faulkner

During the crawl you can toast your favorite authors, as PEN USA suggests: “Raise a glass of rye whiskey for Salinger, a champagne cocktail in memory of Parker, a mint julep for Faulkner, a boilermaker for Bukowski, a splash of Wild Turkey for London.”

Drinks, literature, and a bit of exercise: what more can you ask for?

Literary Pub Crawl
Saturday, February 20, 2010
Begins 7pm, upstairs at Malo
Stops at Tiki-Ti, Good Luck Bar & 4100 Bar

Featuring:

• Aimee Bender
• Joseph Mattson
• Martin Pousson

Malo Cantina
4326 W. Sunset Blvd.
Los Angeles, CA 90029
(323) 664-1011
www.malorestaurant.com

Sponsored by Book Soup, Goodreads and PEN Center USA.

Dead Author Drink Specials at each bar.

NOTE: this event is for readers 21 and over only.

William Faulkner photo by Carl Van Vechten [Library of Congress, Prints & Photographs Division, Carl Van Vechten Collection, reproduction number LC-DIG-ppmsca-10445].

“My mojito in La Bodeguita, My daiquiri in El Floridita.” ~ Ernest Hemingway

Hemingway’s handwritten tribute to his favorite cocktails can be found at La Bodeguita del Medio, one of his regular haunts in Havana. Papa would no doubt feel right at home at La Descarga, the East Hollywood bar that opened last Tuesday to great acclaim. La Descarga is a collaboration between brothers Mark and Johnnie Houston, Steve Livigni (former GM at the Doheny), and Pablo Moix (Bacardi portfolio mixologist, previously at STK). Having missed the opening night bash, I was eager to visit the rum-centric bar for myself. Thankfully, fellow Drunken Army officer Caroline on Crack was way ahead of me and invited me to meet her at La Descarga last Friday.

I arrived early for Caroline’s reservation time, but rather than make me wait, the friendly doorman promptly waved me in. Once inside, I was greeted by the lovely hostess, who showed me to the entrance of the bar proper. I crossed the threshold and suddenly I was in the Old Havana of pre-Castro Cuba. Gazing down on the main room, it’s instantly apparent that La Descarga is a looker: a handmade, double-height bar dominates one wall, while wrought iron railings, antique sconces, and imported Cuban tile add to the authentic, immersive experience. Touches of beautiful decay give the space an aged look of bygone glory, from the dilapidated ceiling to faded wall paint.

Tapping the Admiral

I sat down at the bar and ordered a Tapping the Admiral ($13): Zaya rum, Carpano Antica, Cherry Heering and bitters. My cocktail was mixed by Deborah Stoll (Squid Ink), who told me the Admiral was her favorite on the menu. It’s easy to see why: the vanilla and coffee notes of the Zaya (distilled from molasses and aged 12 years), the sweet vermouth and black cherries, and a hint of smoke at the finish were a potent combination. It was a delicious cocktail and a promising start to a great evening.

Although the specialty cocktail menu only has rum-based drinks, plans call for non-rum cocktails to be featured as well. You can also choose from a list of 70 rums, or a smaller selection of whiskies and other spirits if rum doesn’t do it for you. Rum flights will be available shortly, but for now you can sip your spirits neat in the cigar lounge, a more intimate space located down a hallway from the main room.

By this time, Caroline and her boyfriend had arrived. Caroline suggested we grab a few seats opposite the bar, which turned out to be an excellent idea as the bar quickly filled up. For her first cocktail, Caroline ordered the Honey Swizzle ($12), featuring the anise-flavored Aguardiente Cristal. The anise was present, but it didn’t dominate; the cocktail was a nice balance between sweet and citrus.

Pappa's Daquiri

Next up for me was Pappa’s Daquiri ($10), made with Bacardi Carta Blanca, Maraschino Liqueur and grapefruit. The flavor profile was surprising: initially strong with citrus and tartness, which then segued into an unexpected smokiness. Very enjoyable and a nice way to follow the Tapping the Admiral. Caroline’s second drink was the signature La Descarga Daquiri ($9), made with Diplomatico Anejo Rum, lime and sugar. Smooth and dangerously drinkable. Like the El Floridita daiquiris Hemingway wrote about in Islands in the Stream, our second round cocktails ”had no taste of alcohol and felt, as you drank them, the way downhill glacier skiing feels running through powder snow.”

On separate occasions, Steve and Pablo sat with us to share the thought processes that went into the cocktail menu and interior design, the happy circumstances that brought the team together, and their ambitious plans for the future. We’re very interested to find out what they’re going to do with an adjacent 2,000 sq.ft. space, which nearly doubles the bar’s overall capacity.

Steve especially wanted to set the matter straight on a couple of points about La Descarga:

• Reservations – are not required, but encouraged. Walk-ins are welcome, but if they’re at capacity they don’t want to keep guests waiting outside on Western. Don’t be flaky, though; if you break a couple of reservations without letting them know, your number goes on the blackball list. Just plan ahead, friends.
• Dress code – though not explicitly stated, it’s the usual no shorts, flip-flops, or baseball caps policy found at upscale establishments. In fact, they’re encouraging guests to really dress up. On Friday we saw a few couples who did just that; hopefully more will follow as word gets out.

Pablo mentioned an upcoming creation called the Next Level: a cocktail made from a hollowed-out ice ball, resting on a bed of crushed ice, with straws for imbibing. If you think that sounds amazing, check out an image of the Next Level in this slideshow from LA Times Magazine. Pablo also told us that, besides the rum flights, punch bowls will be on the menu soon.

Beginning at 10pm, and hourly throughout the night, a brief show takes over the venue. As the percussion set the rhythm, a dancer and sax player performed a sensual duet. The dancer made her way to the floor, interacting with seducing guests before returning to the mezzanine. According to Steve, the show gets more risqué as the night progresses. By the time the band returned for its second set, couples were dancing to the piped-in music, raising the energy and noise to higher and higher levels.

A dip will do ya at La Descarga.

My final cocktail of the night was the Tropical Holiday ($12), made with Rhum JM Blanc, Velvet Falernum, lime, sugar, soda and bitters. Unfortunately, this was the only sour (or should I say bitter?) note of the night. We couldn’t figure out where the mix went wrong, only that something about it was funky. (And don’t get me wrong, I like the funk; I may be the only blogger in town that likes The Tar Pit’s Trident.) Two palates I trust, Food GPS and e*star LA, raved about the Tropical Holiday in their reviews, so I know I’ll give it another go next time.

Missing from that night’s cocktail menu was the Bad Spaniard, which the LA Times calls “a guilty pleasure made with Cruzan Blackstrap Rum, Amaro Averna, sweetened condensed milk, one whole egg yolk and cinnamon.” It should be available this week, as good a reason as any to pay a return visit.

As we left La Descarga and stepped into a light rain, my thoughts returned to Hemingway’s note; what would he jot down if he were in 21st century Los Angeles? I have a feeling it would be something like this: “My mojito and my daiquiri in La Descarga.”

La Descarga
1159 N. Western Ave.
Los Angeles, CA 90029
(323) 466-1324
www.ladescargala.com

8pm-2am
Tuesday-Saturday
Reservations encouraged.

Be sure to check out Caroline on Crack’s recap of the night at La Descarga (with video!).

More reviews and impressions of La Descarga:

• Food GPS
• e*star LA
• LA Times

Extra Credit
For more on Hemingway in Cuba, you can read “The Old Man and the Daiquiri” by Wayne Curtis (author of And a Bottle of Rum: A History of the New World in Ten Cocktails) and the Havana chapter of Michael Palin’s Hemingway Adventure.

Founded by Efrain Lopez Gurza in 2007, Tequila Semental is an ultra premium line of triple distilled, 100% blue agave tequilas. According to its press materials, Tequila Semental derives its name from a special caste of “the bravest and most powerful bulls,” known as Sementals, that protected agave fields in ancient times. Gurza’s youthful experience with a Semental stayed with him and became the embodiment of his tequila brand.

When the booze fairy recently delivered not one, but all three expressions in the Tequila Semental range for review, I knew I had to call for backup. Enter Rivera mixologist Julian Cox, who graciously set aside some down time before dinner service and joined me in exploring the Tequila Semental line: Silver, Reposado, and Añejo.

Before getting into the tasting notes, I should mention the handsomely designed French bottles. They’re surprisingly heavy, probably because they’re double glass. Each bottle is individually numbered, with barrel and bottling dates, and topped with a sealed cork bar tap. The most eye-catching detail is the clever use of the Semental image, as seen at the top of this post. Backlighting frames the illustration (printed in reverse) through the front of the bottle, creating a nice effect for display.

Tequila Semental

• 100% blue agave
• Triple distilled
• 40% ABV
• www.tequilasemental.com

Tequila Semental is currently available in Southern California, Nevada, and Arizona.

Tequila Semental Silver

Tequila Semental Silver

• Bottle: 03706
• Bottled: 3-30-07
• Suggested retail: $39.00

TASTING NOTES

• Color – Clear.
• Nose – Initial hints of agave with white pepper notes.
• Taste – Hints of lemon and spearmint.
• Finish – Short, crisp, and slightly sweet.

With its subtle flavor profile and short, smooth finish this plata is an ideal cocktail mixer. Julian thought the Silver would play well with the fresh, seasonal ingredients he favors in his cocktails.

~

Tequila Semental Reposado

Tequila Semental Reposado

• Bottle: 22946
• Barrelled: 12-17-07
• Bottled: 6-6-08
• Suggested retail: $48.00

TASTING NOTES

• Color – Golden honey.
• Nose – Earthy and spicy, with vanilla and cracked pepper notes.
• Taste – Flavors of caramel, vanilla, dried fruit, and peppercorns.
• Finish – Long, spicy, and creamy.

Thanks to the introduction of new, medium-toasted American oak barrels in the aging process, the reposado demonstrates remarkable complexity and depth. The spicy finish lingers for quite some time, offering an excellent sipping experience. A superb reposado and easily our favorite of the three Semental expressions.

~

Tequila Semental Añejo

Tequila Semental Añejo

• Bottle: 08669
• Barrelled: 9-21-06
• Bottled: 12-24-07
• Suggested retail: $59.00

TASTING NOTES

• Color – Amber.
• Nose – Initial grapefruit and mandarin orange notes.
• Taste – Caramel, honey, and cherry flavors with a hint of smoke.
• Finish – Lightly spiced, smooth and creamy.

New French and American Oak barrels provide the añejo rich, luxuriant flavors balanced between fruit and spice. Semental suggests enjoying this fine añejo in a brandy snifter, the better to appreciate the lovely nose and finish.