Just two weeks after the inaugural L.A. Craft Beer Crawl, Jonathan Gold and 213 are teaming up once again for the second annual Union Station Speakeasy Cocktail Party, taking place this Saturday, October 9 in the station’s historic Grand Concourse. The celebration of downtown L.A.’s “speakeasy style” will feature craft cocktails by 213, gourmet bites from some of L.A.’s best restaurants, and beats by Garth Trinidad (KCRW).

Proceeds benefit Zócalo Public Square, a Los Angeles-based nonprofit that provides a nonpartisan forum to prominent thinkers and doers via lectures, panels, salons, screenings, webzine and annual conferences.

Specialty cocktails will include the Varnish’s Plymouth Fitzgerald, a gin sour made with Plymouth Gin, fresh lemon juice and sugar, shaken and served up with a drizzle of Angostura bitters. Not to be outdone is Caña, with a spiced rum daiquiri called the Ace of Spades, a tribute to the Ace of Clubs’ namesake cocktail.

For more information and to purchase tickets online, visit www.zocalopublicsquare.org.

Jonathan Gold’s Union Station Cocktail Party
Saturday, October 9, 2010
7pm-11pm

Featuring:

• Cocktails by 213 – Caña, Cole’s, Las Perlas, Seven Grand, The Varnish
• Gourmet bites by Comme Ça, First & Hope, Grace, Jar, Lazy Ox, Providence, Rivera, Rustic Canyon, Street
• DJ Garth Trinidad (KCRW)

TIckets:

• $185 per person
• Non-Profit Employee Rate: $150
• Young Professionals’ Rate (under 30 years old): $125
• Corporate Packages available
• Proceeds benefit Zócalo Public Square

Union Station
Grand Concourse
800 N. Alameda St.
Los Angeles, CA 90012

Related posts:

1. A Hot Time at Jonathan Gold’s Second Annual Union Station Cocktail Party
2. October 10: Jonathan Gold's Union Station Cocktail Party
3. June 27-28: The Pátron Tequila Epicurean Express Arrives in LA

My partner in crime for the Crawl was Justin Sloe, DJ extraordinaire and craft beer expert (not necessarily in that order). Media check-in was at Seven Grand, where Sloe and I met up to get our wristbands, map and 6-ounce tasting glasses. The Manila Machine (one of several food vendors selected for the Crawl by LA Weekly’s Jonathan Gold) was parked in front, but we didn’t have time to eat; there was beer waiting for us upstairs!

At Seven Grand, Crawlers queued up for Craftsman and other top breweries.

Seven Grand’s main room was packed with Crawlers sipping pours from brewers such as Allagash and Lost Coast, who were set up along the bar. On the far side of the room was Craftsman Brewing, who poured us their Fireworks Saison. Light and fruity with a bit of funk, the saison was an excellent way to kick off the Crawl. Comment from Justin Sloe (JS): “Perfect warm weather beer with a nice kick of Belgian yeast.”

We made our way to the Jackalope Room, where the Beer Chicks were leading a media tasting of several of their top picks:

• Craftsman Oktoberfest – a sweet and malty follow-up to our first pour of the Crawl. JS, from his Beer Advocate review: “The roasted oat malt shine in the nose and the taste. It’s caramel with a touch of cashew. Slight hop profile fills in with a nice finish.”
• Lost Coast Grand Cru – an Imperial White Ale that the Beer Chicks described as “Blue Moon on acid.” JS: “This was supposed to be a bigger version of their Great White Witbier, a beer I generally don’t like. Surprised to find this more refined and subtle.”
• Allagash Curieux – a Belgian-style Tripel aged for eight weeks in Jim Beam bourbon barrels. The aging adds oak, vanilla and sweet caramel notes to the Tripel’s 11% ABV kick. JS: “The bourbon could easily overpower the spiciness, but they compliment each other well. Big beer.”
• Craftsman Aurora Borealis – the “secret beer” scheduled to be tapped later at Seven Grand, a Belgian Strong Pale Ale that was a bit much for me. Sloe thought it was “too hot for something like this, I’d like to try it in the winter.”

A beer float made with Maui CoCoNut Porter, perfect for Caña's patio.

This being an L.A. bar crawl, we drove to our next stop, Caña Rum Bar. Inside, Crawlers queued up for beer floats made with Maui Brewing Co. CoCoNut Porter, which were served in Caña’s glasses rather than the Beer Crawl tasters. The delicious beer floats, with their great mix of coconut, coffee, chocolate and vanilla flavors, were a perfect fit for the heat wave. JS: “The vanilla ice cream (wish we got the coconut gelato!) went great with the richness of the porter and the coconut shined through.”

Out on the patio, Jolly Pumpkin was out of their Oro de Calabaza, so we went with the Bam Bière, a dry, sour farmhouse ale that Sloe describes as “another funky saison, could drink this all day.” Back at the bar, Caña GM Allan Katz poured us a round of Maui Brewing’s Big Swell IPA, which was hops-forward and malty with a sweet and slightly bitter finish. JS: “Big Swell is a terrific IPA when fresh, and it was. Large hop profile, which I love.”

As we drove down Broadway (where we spotted the LudoTruck parked next to Broadway Bar), we made the executive decision to head straight to Las Perlas. First up for me was Uncommon Brewers Siamese Twin, a Belgian-style Dubbel seasoned with coriander and Thai spices, with notes of lemongrass and lime. Then came Uncommon’s Bacon Brown Ale, which didn’t have the smoke or pepper I was hoping for, but did have some caramel and an odd sourness. JS: “You could taste some savoriness in the finish, but I’d be lying if I said I could taste the swine.”

Guelaguetza's chicken tamale with black mole.

And then, who should we see at the bar but the Mezcal Muse herself, Bricia Lopez. She was at Las Perlas to oversee the Guelaguetza station, which was serving chicken tamales with black mole on the patio. While Sloe and I sipped our beers, Bricia graciously brought over two boxes for us. We gratefully inhaled the delicious meal, a perfectly timed respite that fueled us for the remainder of the Crawl.

But we weren’t quite done with Las Perlas. Eagle Rock Brewery was outside, where co-owner and brewer Jeremy Raub first poured us a round of his crisp and refreshing Manifesto Eagle Rock Wit. The Belgian-style white ale, with its citrus and floral notes, was especially enjoyable on the patio. JS: “One of my faves of the day – he nailed the classic witbier with a lil’ spiciness [you] might find in a saison. Amazing beer.” Next was the Eagle Rock Populist, an herbaceous IPA strong on hops and spice. JS: “Fine representation of this American hop attack classic.”

The Hot Knives, Evan George (L) and Alex Brown (R).

Then it was across the street to the Crawl’s VIP Lounge, located inside the Varnish. As we walked in, The Hot Knives (Alex Brown and Evan George) were pouring their Tonka Bean Porter (actual name here) for eager Crawlers. I would add some tasting notes, but my ADD kicked in when Varnish bartender Devon Tarby called us over and said, “This is for you.”

The Double Black Diamond: so nice, we had it twice.

“This” was the Double Black Diamond, made with Deschutes Black Butte Porter, Gosling’s Black Seal Rum, whole egg, and freshly grated nutmeg. The DBD was a ridiculously good beer cocktail, a drink with a richness and depth of flavor that could be enjoyed in cooler weather, yet went down so nice and easy on Saturday night. Sloe was probably underestimating when he said he “could have had a dozen of these.”

Devon Tarby puts the finishing touches on our Double Black Diamonds.

TAPS Brewmaster Victor Novak was also at the Varnish, pouring directly from hand-labeled bottles. We did get a taste for one of our glasses, but the Double Black Diamonds were calling us again, this time mixed by Varnish GM Chris Bostick. We didn’t try the Picon Bière (TAPS Belgian White, Torani Amer, lemon juice, sugar), but it would have to be a beer cocktail of biblical proportions to surpass the DBD.

Chris Bostick prepares a Picon Bière.

And with that, the Crawl over and it was time for the lights to go down for regular service. Of course, since we were at the Varnish this also meant it was time for a round of cocktails, courtesy of Sloe. Alex Day was now behind the bar, and it was great to introduce him to Sloe, who remarked that he loves to watch someone (of any profession) working at the top of their game. Sloe thought his tequila drink was “delicious,” and even though I missed the cocktail’s name, with its use of mezcal and flamed orange peel I’d guess that it was a Oaxaca Old Fashioned. As for me, Day made a Left Hand (bourbon, sweet vermouth, Campari and mole bitters) that hit all the right flavor notes, something I could still appreciate even after a day of sampling so many great beers.

Cheers to 213 and the Beer Chicks for putting together a successful Beer Crawl. Here’s hoping it’s the first of many!

Related posts:

1. 213 Nightlife and The Beer Chicks Present LA Craft Beer Crawl, Launch 8th Street Bottle Shop
2. September 25: L.A. Craft Beer Crawl in Downtown Los Angeles
3. December 18: Holiday Pub Crawl with Bar Chloe, Copa d’Oro, The Yard

The Beer Chicks will be signing books at Golden Gopher. | Photo: 213

Proving that his interests go beyond great cocktails and fine spirits, 213 Proprietor Cedd Moses is teaming up with The Beer Chicks (Christina Perozzi and Hallie Beaune) to present the inaugural L.A. Craft Beer Crawl, taking place in downtown Los Angeles on Saturday, September 25th. For the price of one ticket, Crawlers will get unlimited samples of 50 craft beers, including Allagash, Brouwerij West, Craftsman, Dogfish Head, Eagle Rock, Jolly Pumpkin, Lost Coast, Stone, Telegraph, Unibroue and many more. The Crawl will be hosted at 213 bars Seven Grand, Cole’s, The Varnish, Las Perlas, Casey’s, Golden Gopher, Broadway Bar and Caña. The beer selection is curated by Perozzi and Beaune, authors of The Naked Pint: An Unadulterated Guide to Craft Beer.

The Crawl begins at Casey’s Irish Pub, where Crawlers will get a 6-ounce tasting glass, wristband and map (sure to come in handy after a few samples). Each 213 venue will offer its own distinct vibe and host different craft breweries: Seven Grand will pour barrel-aged beers with scotch and bourbon enhanced notes; The Beer Chicks will sign books at Golden Gopher; Pulitzer Prize winning food writer Jonathan Gold will host the VIP Room at the Varnish, where guests can enjoy Cole’s French Dip sandwiches paired with top German-style taps, as well as beer cocktails and a meet and greet with brewers.

To help Crawlers soak up the suds, Gold has selected some of L.A.’s top gourmet food trucks, including Grilled Cheese Truck, LudoTruck and Manila Machine.

The Jameson Stage at Casey's. | Photo: 213

Included in the ticket is admission to an afterparty at Casey’s, featuring live music and a dozen craft pints.

LA Craft Beer Crawl
Saturday, September 25, 2010
3pm-8pm
lacraftbeercrawl.com

Visit the event’s Facebook page and follow its Twitter feed for updated info and participating breweries.

Tickets are available online only, at lacraftbeercrawl.eventbrite.com.

• Early Bird Special: $39
• General Admission: $49
• VIP: $89

A portion of the proceeds will go to Heal the Bay, a nonprofit environmental organization dedicated to making Southern California coastal waters and watersheds, including Santa Monica Bay, safe, healthy and clean.

Update 9/17: Early Bird tickets have sold out, General Admission and VIP tickets are still available.

Update 9/22: VIP tickets have sold out. General Admission tickets are still available.

Update 9/24: General Admission tickets have sold out.

Related posts:

1. 213 Nightlife and The Beer Chicks Present LA Craft Beer Crawl, Launch 8th Street Bottle Shop
2. Tapping into the Inaugural L.A. Craft Beer Crawl
3. June 6: Chaya Downtown Launches Second Annual Japanese Beer Garden

Photo: 213 Downtown

Once upon a time, they were the opening crew at Seven Grand: Aidan Demarest, John Coltharp, Marcos Tello, Dave Whitton and Damian Windsor. As key figures in the rebirth of the thriving Los Angeles cocktail scene, they’re regarded as some of the most influential barmen in the country. Throughout the city, you’ll find their cocktails in some of our finest bars, including First & Hope (Tello/Demarest), Roger Room (Windsor), and Villains Tavern (Whitton).

The Seven Grand Dream Team | Photo: Aidan Demarest

Angelenos will have a chance to experience those early groundbreaking nights at Seven Grand one more time this Monday, September 13th when Tello/Demarest Liquid Assets presents Red Rover: Throwback. The opening bartending team is reuniting for one night only, mixing drinks from the original Seven Grand cocktail menu (written by Vincenzo Marianella). 213 Proprietor Cedd Moses will be on hand for this special event, which features sponsored cocktails with Maker’s Mark and Jim Beam, as well as live music.

Be sure to check out Josh Lurie’s “where are they now” overview of the entire Seven Grand opening team: nbclosangeles.com/feast/Tracking-Seven-Grands-Opening-Crew

Red Rover Throwback
Monday, September 13, 2010
Doors at 5pm
Featuring: Aidan Demarest, John Coltharp, Marcos Tello, Dave Whitton, Damian Windsor

Seven Grand
515 W. 7th St. (2nd Floor)
Los Angeles, CA 90014
(213) 614-0737
www.sevengrand.la

Related posts:

1. April 8: Caña Grand Opening Party
2. October 23: Bourbon Grand Tasting at Seven Grand
3. October 25: Cocktail All-Stars – Farmers Market Edition

Tijuana Death March

Although President Obama’s recent fundraising visit to Los Angeles caused a traffic nightmare for thousands of rush hour commuters, in other parts of the city drivers had no problem reaching their destinations. Thanks to a nearly deserted 10 Freeway, I arrived in downtown in record time for the Caña cocktail menu launch party, a celebration which just happened to take place on National Rum Day.

Cocktails on the new menu are divided into Daggers, Pistols and Cannons, organized according to their complexity and strength. As I walked into the bar to join my friends Amy and Lena, Caña General Manager Allan Katz and his team were already in full swing, seeing to their guests. We took our seats at one end of the bar, where bartender Danielle Crouch would take very good care of us.

I decided to start with the heavy artillery, a selection from the Cannons section called Day & Age #3: Reposado Mezcal, Gosling’s Black Seal Rum, passion fruit, lime, canela syrup and a mist of absinthe. Wonderfully balanced between smoke and spice, sweetness and tart, this was a shot across the bow to get the Rum Day bash started properly.

Lena went with a Caña favorite, the Tijuana Death March: Potosi Añejo rum, Reposado Tequila, lime, ginger, pomegranate, Cholula and fizz. As with the Day & Age #3, the TDM is a Cannon that wields some firepower in its effervescence.

Amy started with a Dagger called the JKO, a tribute to Jackie O made with Barceló Gran Añejo, Amaro Montenegro, lime, poached plum syrup, bitters and pepper. Amy loved this first drink; she would get on a roll with her menu choices on this night.

JKO

After quickly polishing off her TDM, Lena next had the Algo Mas, an intriguing Pistol made with Leblon Cachaça, Cynar, kaffir-spiked watermelon, fresh citrus, pineapple and Pandan syrup.

Amy stuck with the Daggers for her second drink. The Incan Wonder Drug features Leblon Cachaça, market berries, lime, Peychaud’s bitters, Maca, blended with a touch of condensed milk. Amy was two for two with this excellent cocktail, a smoothie for adults.

Smith & Hart Swizzle

For my second drink I took another hit from the Cannons, this time the Smith & Hart Swizzle: Lemon Hart 151 Proof Demerera rum, fresh citrus, maraschino and Smith & Cross Jamaican rum. Skyler Reeves (213 Downtown operations manager) took a sip and remarked, “Wow…I think I just got instantly drunk!” Be sure not to drink this potent concoction near an open flame.

Not surprisingly, my notes and recollections get hazy at this point. Lena definitely enjoyed her Rum & Coconut Water, sipping Cruzan Black Strap from a young Thai coconut. After scooping out the coconut (“it’s the drink that eats like a meal”), she went with a Hotel Nacional (Bacardi 1909 Ron Superior, lime, apricot brandy, pineapple). Amy finished with a Bird of Paradise (Plymouth Gin, fresh lemon, crème de mure, traditional sours and fizz), exceedingly pleased with all of her cocktails.

My final round was the Lockheed Model 10, made with Dos Maderas 5+5 Jerez-aged Caribbean rum, fino sherry, peche de vigne, Amaro Abano. The aromatic, complex cockail was the perfect way to end our National Rum Day session, an amazing array of drinks that still leaves many more enticing items on the menu left to explore.

Caña Rum Bar
714 W. Olympic Blvd. (at Flower)
Los Angeles, CA 90015
(213) 745-7090
www.canarumbar.com

NOTE: The Dos Maderas PX (5+5) will be one of the featured rums at Rum Society V, taking place at 7pm on Tuesday, August 31.

As announced in the Caña newsletter, this will be the last Rum Society for John Coltharp as head bartender.

RSVP for Rum Society V: canareservations@gmail.com.

Related posts:

1. Take a Permanent Holiday Every Monday at Caña Rum Bar
2. Caña Happy Hour Debuts New Tropicalia Cocktail Specials
3. April 2: Rum Grand Tasting at Caña Rum Bar

Have a seat, your Tropicalia Cocktail will be right with you. | Photo: 213 Downtown

Caña General Manager Allan Katz has launched new Happy Hour specials for the downtown rum bar, expanding the cocktail club’s La Hora de Oro menu to include ten handcrafted Tropicalia Cocktails for $6 each and its Punch Service for Four, priced at $40. La Hora de Oro takes place all night on Tuesday, and from 6pm to 8pm Wednesday through Friday.

“As enamored as we are with cane spirits, there’s much more to the rich history of Tropicalia than just rum cocktails,” says the newly-minted GM. “What better way to get the point across than to enhance the Golden Hour menu, adding some of our favorites like the whiskey-based Eastern Sour? And just to appease the rum gods, we’ve tacked on a few more of our favorite classics and some off-menu house specialties that we’ll change up regularly.”

To lure early imbibers, Caña’s Rum Society membership will be bundled into the price of the first cocktail during La Hora de Oro. The Caña Rum Society hosts complimentary rum tastings for members the last Tuesday of each month, featuring brand ambassadors and spirited education from lead barman John Coltharp, Matt Robold (RumDood) and Katz.

Other Happy Hour offerings include $2 off Caña’s extensive list of small batch sipping spirits, which includes rare selections curated from the world’s best rum producing regions. The menu of $6 Tropicalia Cocktails follows, with the full list of specials below.

La Hora de Oro: Tropicalia Cocktails ($6)

• Castro’s Peach – silver rum, pêche de vigne, lime
• Major Bailey (Trader Vic style) – London dry gin, fresh citrus, mint, shaken with a lil’ sugar
• Honeysuckle – silver rum, clover honey, lime
• Jamaican Sparkplug – dark Jamaican rum, lime, ginger, bitters, fizz
• Eastern Sour – bourbon, orgeat, lemon
• Cuban #2 – silver rum, pomegranate, lime
• Passionfruit Swizzle – overproof Jamaican rum, passionfruit, lime
• Natural Daiquiri – silver rum, lime, cane sugar
• Mexican Firing Squad – lowland tequila, pomegranate, lime, plenty of bitters
• Mojito – silver rum, lime, mint, demerera syrup, and a splash of soda

La Hora de Oro
All night Tuesday, 6-8pm Wednesday through Friday
Featuring:

• $6 Tropicalia Cocktails
• $5 Red Stripe Tall Boy
• $5 glass of Municipal Winemakers
• $2 off sipping spirits and select premium cigars
• $2 off wine and beer
• $40 Punch Service for Four

Caña Rum Bar
714 W. Olympic (1st entrance south of Olympic on Flower)
Los Angeles, CA 90015
6pm-2am, Tuesday through Saturday
(213) 745-7090
www.canarumbar.com

Related posts:

1. Take a Permanent Holiday Every Monday at Caña Rum Bar
2. Choose Your Weapon: Sampling the New Cocktails at Caña Rum Bar
3. The Edison Happy Hour Returns with the 35 Cent Martini and the Centennial Cocktail

Caña is still a members-only venue, but its annual membership fee is now just $20. Included in this fee is membership in the Caña Rum Society, which will host complimentary rum tastings, spirit education, and special events. The program is similar to the well-regarded Seven Grand Whiskey Society, co-created by John during his tenure.

In addition to the libations, the Caña Grand Opening will feature live Latin music from Domingosiete, and food provided by Reggae Chicken, the Jamaican-American fusion food truck. Later on, DJ Ruin and Kenny Hudson take the decks.

I stopped by last weekend with a few friends and introduced them to a proper Dark ‘n’ Stormy, made with Gosling’s Black Seal Rum and ginger beer. Not only did my friends love their cocktails, they also snapped up memberships on the spot. By this time we had the patio to ourselves and enjoyed our drinks while a jazz band played. It was nice to wind down our Saturday night in such a relaxed way, but something tells me this Thursday will be a much livelier experience.

CAÑA RUM BAR GRAND OPENING PARTY
Thursday, April 8, 2010
6pm-2am
Featuring:

• Live Latin music by Domingosiete, 7pm
• Reggae Chicken Food Truck, 8pm
• DJ Ruin & Kenny Hudson, 11pm

Caña Rum Bar
714 W. Olympic Blvd. (at Flower)
Los Angeles, CA, 90015
(213) 745-7090
www.canarumbar.com

Caña Hours: 6pm-2am Mon-Fri; 7pm-2am Saturday
Happy Hour: All night Monday, 6-8pm Tue-Fri.

For membership inquiries, contact Caña General Manager Joel Black: joel@thedoheny.com

Your $20 annual membership fee will be donated to relief efforts in Haiti, home of Rhum Barbancourt, widely regarded as one of the best rums produced in Latin America. Proceeds will benefit the United States Foundation for the Children of Haiti (USFCH.org).

Related posts:

1. April 2: Rum Grand Tasting at Caña Rum Bar
2. Caña Rum Bar Soft Opens Tonight
3. A Tale of Two Societies: Caña Rum Bar and Seven Grand

A week after Las Perlas made its long-awaited debut, cocktail enthusiasts will have another new 213 Downtown destination to visit when Caña Rum Bar soft opens tonight. The latest from Cedd Moses is a reboot of the exclusive Doheny members-only bar, which became as well-known for its high roller membership fees as it did for its cocktails. In its new incarnation, Caña has been reimagined as a 1930′s Caribbean lounge, featuring over 140 small-batch rums, a rum-based cocktail menu, and seasonal wines and beers from the world’s rum producing capitals. There will be live Caribbean & tropical Latin music, plus weekly drink specials such as $6 Mojitos and Daiquiris. Caña’s focus on rum follows on the other 213 bars devoted to a single spirit, Seven Grand (whiskey) and Las Perlas (tequila/mezcal).

The idea of converting the Doheny to Caña was initiated by 213′s in-house spirits consultant John Coltharp, the bar manager at Seven Grand. Joel Black, the Doheny’s GM, embraced the concept and worked with  John on crafting the drink program and transitioning the Doheny. The Caña cocktail menu will feature signature creations and classic rum cocktails from daiquiris to Tiki drinks. Freshly-made, seasonal rum punches will be served to groups on the patio, a greenhouse that became the Doheny’s outdoor smoking lounge. The Caña team hosted tastings last week for current members and close friends, reportedly to enthusiastic response.

Caña will still be a members-only venue, but its annual membership fee has been drastically reduced to just $20. Included in this fee is membership in the Caña Rum Society, which will host complimentary rum tastings and spirit education gatherings. The program is modeled on the esteemed Seven Grand Whiskey Society, co-created by John during his tenure.

And what of the Doheny’s current members, who shelled out serious coin for their dues? They’ll be credited drinks and services at Caña, equivalent to the remaining time left on their Doheny membership, as well as gratis lifetime membership to the Caña Rum Society.

For membership inquiries, contact General Manager Joel Black: joel@thedoheny.com

Caña Rum Bar at The Doheny
The Petroleum Building
714 W. Olympic Blvd. (at Flower)
Los Angeles, CA, 90015
(213) 745-7090
www.canarumbar.com

The soft opening is at 6pm on Thursday, March 18, 2010.

Caña will be open 6pm-2am Monday through Friday, Saturday from 7pm-2am, with Sundays reserved for private parties and special events.

For the first 30 days following Caña’s March 18th opening, all $20 of your annual membership fee will be donated to relief efforts in Haiti, home of Rhum Barbancourt, widely regarded as one of the best rums produced in Latin America. Proceeds will benefit the United States Foundation for the Children of Haiti (USFCH.org).

Related posts:

1. April 8: Caña Grand Opening Party
2. Take a Permanent Holiday Every Monday at Caña Rum Bar
3. Caña Happy Hour Debuts New Tropicalia Cocktail Specials

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 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 be regulars at First & Hope.

First & Hope is still weeks away from opening, but the Road Show went off smoothly, guests enjoyed themselves, and it 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, and while he does say “there’s no substitute for Angostura,” Gary Regan mentions The Bitter Truth Old Time Aromatic Bitters and Jerry Thomas’ Own Decanter Bitters as alternatives, calling the Jerry Thomas bitters “simply divine.” 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 soon, 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.

Related posts:

1. Dec. 16: Las Perlas Private Reserve Release and Mezcal Collective Launch
2. An Epic Night at the 2010 Manhattan Cocktail Classic Gala
3. From Tlacolula with Love: Ilegal Mezcal Launch Party at Las Perlas

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.

Related posts:

1. All the Booze That’s Fit to Print – January 2010
2. All the Booze That’s Fit to Print – Fall 2009
3. All the Booze That’s Fit to Print – March 2011