Halloween has arrived in Downtown LA, and for one lucky bar it’s going to be a bloody good time: all of the 213 Nightlife venues (except The Varnish) have been pitted against each other in a winner-takes-all Halloween contest. Each crew was given the same budget to decorate their respective bars with the theme of their choice, as long as it involves zombies. The Grand Prize is a doozy: the winning bar team is being awarded “ownership” of their bar for Saturday night (October 29th) by 213 Proprietor Cedd Moses. In other words, the victorious staff gets to keep most of the profits from their Saturday night sales! There will also be a Most Valuable Zombie (MVZ) award, with the winner getting a plane ticket to anywhere in the U.S.

Earlier this week, a panel of judges (including yours truly) was invited by 213 Operations Manager Skyler Reeves to visit the 8 competing bars and judge them on a variety of creepy criteria. In the Bar Decoration section, points were given for originality, execution of theme, “zombieness” and how well the team stretched the budget. All of the bars are serving a $5 Halloween Punch from Friday to Monday, and during the judging points were awarded for taste, presentation and other criteria. Staff were likewise judged on zombification, as well as effort. A final score was given to Overall Halloween Experience.

The judging wasn’t merely a dress rehearsal; 80% of each bar’s overall score will be determined by our judges’ cards from that night. The remaining 20% will be decided by friends of 213 on Saturday night. The winning bar will be announced on Halloween Night, October 31st.

Creepy cobwebs at Casey's.

The judging began at Casey’s Irish Pub, which set the decoration bar high with a thorough transformation of the sprawling pub and event space. For Halloween, Casey’s is serving a Bloody Zombie Punch, made with Jameson Irish Whiskey, Apple Pucker and cranberry juice. Not really my cup of zombie tea, but it seemed to go over well with other judges.

Don "Max" Maxey of Cole's should be a contender for MVZ.

Dead Rose Punch

We boarded our transportation (which looked suspiciously like a white coroner’s van) and headed to our next stop, Cole’s French Dip. From behind the Red Car Bar, bullet-riddled, Prohibition-era zombies served the excellent Dead Rose Punch: Hendrick’s Gin, blood orange juice, Maurin Quina Liqueur, rose infused simple syrup, lemon juice.

The Las Perlas bartenders get into the spirit of Día de los Muertos.

Jalisco Punch

Across the street from Cole’s, Las Perlas was decked out for Día de los Muertos with altars, piñatas, and skull-faced bartenders. For Halloween, Raul Yrastorza is featuring his Jalisco Punch, made with reposado tequila, passion fruit purée, house orgeat, tamarind pulp, pomegranate syrup and coconut milk. The tall drink, served over crushed ice and garnished with a kaffir lime leaf, is delicious, though it’s not a punch or zombie-related. That said, at $5 it could be the best Halloween cocktail bargain this weekend.

Ready to operate, inside "The Kill Room" at Tony's.

With an interior swathed in blood-spattered plastic tarp, Tony’s Saloon impressed everyone with its eerie Kill Room, based on the Showtime series Dexter. Tony’s offered a punch called Etorphine Vodka Chloride, named for the tranquilizer (aka M99) that Dexter Morgan injects into his victims. The punch is made with 42 Below Kiwi Vodka, fresh strawberries, white peaches, cranberry juice, pineapple juice and Martini & Rossi sparkling wine. Though it wasn’t overrun with zombies, Tony’s followed The Code well and is going to be tough to beat in the Overall Halloween Experience category.

One of the many skulls at Caña.

Fiending Frenzy: you can really taste the broken dreams.

Our frightful journey then took us to Caña Rum Bar, decorated with a plethora of assorted skulls, from inside the rum and cigar display cases to the patio. The Fiending Frenzy punch was superb, with ingredients described in Caña GM Allan Katz’s inimitable style: “a pagan threesome of Don Q rums, the freshest citrus on Dope Island, spices of temptation, a few drops of missionary blood, garnished with broken dreams.” The Fiending Frenzy narrowly edged the Dead Rose Punch as my favorite libation of the crawl. By the way, whoever did Danielle Crouch’s makeup didn’t get paid enough; the normally-lovely bartender looked downright scary that night.

Sympathy for the Devil

The theme at Broadway Bar was undead rock stars, so it made perfect sense that it was “Jim Morrison” making us glasses of the spicy Sympathy for the Devil: tequila infused with Fresno chiles, Green Chartreuse, lemon, lime, tangerine, and “blood of the innocent” (pomegranate-blueberry syrup). The tequila continues to infuse as this post goes live, so it should really bring the heat on a chilling weekend.

The eyes have it: our new friends Lorenzo and Star.

Our new friends Lorenzo and Star just happened to be at Broadway Bar without knowing about the zombie bar showdown that was taking place. As Star explained, “It’s Hello Kitty night!”

Zombie Pinocchio

Golden Gopher shook everyone up with its Undead Disney theme, featuring scary versions of Pinocchio, Snow White and Alice in Wonderland. The ghastly zombie makeup will likely disturb your sleep for weeks to come. They definitely did something to me, because I swear I heard howling wind and a screeching cat in the men’s restroom. I even dragged Reeves and The Savory Hunter inside the bathroom to check, much to the consternation of the poor guy already in there. Of course, by the time we walked in the only thing coming from the speakers was music. I felt like William Shatner in Nightmare at 20,000 Feet. I attempted to calm my nerves with the Zombie Punch, made with Sailor Jerry Rum, raspberry liqueur, simple syrup, lemon and orange juice.

Hanging out at Seven Grand.

Undead Horde Punch

Our final stop was Seven Grand, where kilt-clad zombies served a knockout of an Undead Horde Punch: Jim Beam Devil’s Cut, lemon juice, orange juice, house grenadine, soda water and dry ice. The Seven Grand team must have stretched its budget to the limit to decorate the space both inside and out; from the “gunshot victim” at the entrance to the ravens and “bodies” hanging outside, no part of the venue was left untouched.

We had survived our night of the living dead bartenders, with each of the competing 213 Nightlife bars demonstrating its own strengths. I can’t wait to find out which bar wins Saturday night’s take; in the meantime, you can get in the “spirit” of the weekend and support your favorite zombie team. Many thanks to Skyler Reeves and 213 Nightlife for hosting, and best of luck to all the competitors.

This way for more pics of the 213 Nightlife Halloween competition…if you dare!

Broadway Bar
830 South Broadway
Los Angeles, CA 90014
(213) 614-9909
213nightlife.com/broadwaybar

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

Casey’s Irish Pub
613 South Grand Avenue
Los Angeles, CA 90017-3804
(213) 629-2353
213nightlife.com/caseysirishpub

Cole’s
118 E. 6th St.
Los Angeles, CA 90014
(213) 622-4090
213nightlife.com/colesfrenchdip

Golden Gopher
417 West 8th Street
Los Angeles, CA 90014
(213) 614-8001
213nightlife.com/goldengopher

Las Perlas
107 E. 6th St.
Los Angeles, CA 90014
(213) 988-8355
213nightlife.com/lasperlas

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

Tony’s Saloon
2017 E. 7th St. (E. of Mateo)
Los Angeles, CA 90021
(213) 622-5523
213nightlife.com/tonyssaloon

Tickets are only available online at Eventbrite and are on sale now. General Admission tickets cost $49.00 and include a 6-ounce tasting glass and wristband, which gives access to all the participating 213 bars and unlimited beer tastings from 3pm to 8pm.

Limited VIP Tickets are available for $69.00, which gives Crawlers early entry into the festival at 1pm, a full two hours before General Admission. Besides the extra sampling time, VIP ticketholders will also get to try exclusive pours from the brewers, as well as enjoy beer cocktails from 213’s mixologists.

To help soak up the suds, Evan Kleiman (host of KCRW’s Good Food) has invited some of LA’s favorite gourmet food trucks to take care of Crawlers along the route. Cole’s and Casey’s will also be offering food at their respective locations.

2nd Annual LA Craft Beer Crawl
Saturday, August 13, 2011
1pm-8pm
Featuring:

• Unlimited samples of 60+ craft beers
• Food trucks curated by Evan Kleiman

Participating bars:

• Broadway Bar
• Caña Rum Bar
• Casey’s Irish Pub
• Cole’s
• Golden Gopher
• Las Perlas
• Seven Grand

General Admission tickets: $49 (3pm entry)
VIP tickets: $69 (1pm entry)
lacraftbeercrawl.com

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

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.

L to R: Victor Novak, Christina Perozzi, Hallie Beaune, Cedd Moses, Evan Weinberg, Jeremy Raub, Mark Jilg.

8th Street Bottle Shop
Earlier this week, 213 Proprietor Cedd Moses, Perozzi and Beaune hosted a sneak preview of the LA Craft Beer Crawl at Golden Gopher, featuring a meet and greet with the founders of four acclaimed local breweries participating in the Crawl: Mark Jilg (Craftsman Brewing), Victor Novak (TAPS Fish House & Brewery), Jeremy Raub (Eagle Rock Brewery) and Evan Weinberg of Cismontane Brewing Company. (Check out a video clip of Jilg speaking over at Drink Eat Travel.)

During the preview, Moses and The Beer Chicks announced that they are building on their LA Craft Beer Crawl partnership to open the 8th Street Bottle Shop, a craft beer specialty store located just inside the entrance to the Golden Gopher. The 8th Street Bottle Shop will be housed in the space where guests could previously buy spirits to go, thanks to the Gopher’s 1903-era liquor license, which provides for on-site and packaged liquor sales.

Going forward, The Beer Chicks will curate the beer lists at all of 213’s bars, as well as consult on management and staff training. “We recently revamped Golden Gopher’s craft beer menu and are adding taps and bottles across the 213 bars,” noted Perozzi. “We wanted downtown dwellers and bar patrons to take home the same great beer experience 213 bars provide in the way of personalized service and craft selections.”

Among other services, the Bottle Shop’s staff will offer special tastes and advise on flavor profiles and food pairings. The Beer Chicks will rate and review the beers, and patrons will be able to peruse the store’s “beer bible” for descriptions.

The 8th Street Bottle Shop officially debuts on August 13th, during the LA Craft Beer Crawl.

8th Street Bottle Shop
Golden Gopher
417 W. 8th St.
Los Angeles, CA  90014
(213) 614-8001
213nightlife.com/goldengopher

Happiness is sipping a Happiness...

As usual, the new drinks are divided into Daggers, Pistols and Cannons, grouped in order of increasing potency and complexity. I dipped into the spring menu with the Guavacita, a delicious Pisco Sour variation made with Campo de Encanto Pisco, yellow chartreuse, lime juice, guava syrup, egg white and Peychaud’s bitters. Then came the Happiness [is a warm gun]: Plantation Jamaica, Luxardo Fernet and canela syrup, stirred and garnished with a flamed grapefruit. Not only does it have a great name, the Happiness is a fantastic sipper, and I gladly reloaded this Cannon more than once.

Brazilian Necktie | Photo: Anne Fishbein for 213 Nightlife

The Brazilian Necktie seemed to be popular, a spicy Gordon’s Cup variation made with Serrano and Anaheim pepper infused Leblon Cachaça, cucumber, lime, garnished with smoked salt and pepper. The cachaça replaces Bols Genever and El Dorado rum in this seasonal refresh of the London Cut.

Tennessee Isle

On another visit I tried the Tennessee Isle, made with Prichard’s Fine Rum and a few dashes of coconut Peychaud’s. A mist of overripe mango-infused absinthe coats the glass and tops the drink, a superb take on the Sazerac that was so good I offered sips to a couple of fellow patrons, who promptly ordered two of their own.

I’ve got a ways to go in order to make my way through the new menu, and I’m already smitten with three drinks. If I can stop myself from ordering the Happiness or the Tennessee Isle every time, I should be done just before the debut of Katz’s next menu.

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

28 Days Later | Photo: Anne Fishbein

The full spring cocktail and punch menu follows, featuring the best drink descriptions in town. All cocktails are priced at $12 unless otherwise noted.

DAGGERS

Bad Passenger
If you’re lucky, there’s always someone to drive you home…Especially after a few of these diabolically tasty Pimm’s Cup remixes.
Beefeater, Amaro Lucano, fresh citrus, strawberries, bitter lemon soda

Hard Eight
There’s no school like old school.  Following that logic, this Dark ‘n’ Stormy variation from the modern mixologist is always a safe bet.
Rhum Barbancourt Réserve Spéciale, fresh ginger, lime, Peychaud’s bitters

Far West
First there was the JKO.  Then came Camelot.  Not unlike The Hold Steady, we’re suckers for self-reference…so long as it results in a refreshing cocktail.
Don Q Añejo, Amaro Montenegro, lime, Oro Blanco-thyme syrup, and white pepper

Last Minute Fix
Even though the odds favor your first guess, sometimes it’s that buzzer-beating idea that claims victory.
Tequila, house hibiscus-vanilla cordial, lime, sloe gin, Castillian bitters

PISTOLS

Arawack Cocktail
Originally fashioned for Trotter’s Bar in Trinidad by the gaz himself, this tropicalized Algonquin suits our mission perfectly, so we stole it just for you.
Buffalo Trace, dry vermouth, tamarind curaçao, pineapple, lemon, Angostura

Guavacita ($13)
There’s no denying how sexy a Pisco Sour can be when you fortify it with guava and Chartreuse.
Campo de Encanto Pisco, yellow chartreuse, fresh sours, guava, bitters (*contains egg whites)

Tennessee Isle
This is what a Sazerac would taste like if the wicked witch of the west overtook Kansas and sent Tennessee to the Caribbean via flying monkey.
Prichard’s Fine Rum, overripe mango-infused absinthe, coconut Peychaud’s

Expat Sour
If you find yourself drinking between a Frenchman and a Scot someplace Jimmy Buffet’s lost his salt shaker, don’t accept any bets and don’t skimp on the bitters.
Calvados, Islay Scotch, lemon, turbinado syrup, Tiki & Boston bitters

CANNONS

Brazilian Necktie
We wouldn’t dare take away the spicy Gordon’s Cup you’ve become addicted to. It’s just been freshened up for the season with cachaça.
Serrano & Anaheim infused Leblon, cucumber, lime, smoked salt ‘n’ pepper

Happiness [is a Warm Gun] ($13)
At the behest of a prolific imbiber Allan made this Old Fashioned riff based on a drink from Red Feather Lounge. It features Luxardo’s fernet, which beats up Fernet Branca and takes its lunch money.
Plantation Jamaica 2000, fernet, canela syrup, flamed grapefruit

Cat Juggler ($13)
“For one dollar I’ll guess your weight, your height, or your sex.” How could a character like that not get their own cocktail?
Appleton Reserve, lime, our own jerk-spiced Ardbeg-based bitters, honey

Twenty Eight Days Later ($16)
As if the original-recipe Don the Beachcomber Zombie wasn’t evil enough.
Gosling’s 115.5, Don Q Añejo, reposado mezcal, Tuaca, Smith + Cross, pineapple, fresh citrus, passionfruit, pomegranate, bitters, absinthe, Don’s Mix…We forget something?

Photo: Anne Fishbein

PUNCH SERVICE
Here we’ve taken some of our house favorites and given them the “more is more” treatment. Each punch is lovingly prepared just like any one of our cocktails; except the preparation involves large measuring cups and small power tools.

(Prices are based on groups of four, six and eight)

Jitterbug Perfume ($50, $77, $100)
Try as we might, we’re yet to develop a cocktail that results in everlasting life. That said we’re sure Dr. Robbins would approve of this attempt featuring jasmine all the way from the other side of Olympic Ave. and a beet-based amaro.
Jasmine-infused Bulleit 95 Rye, Meyer’s Legend 10 year, Luxardo Abano, grapefruit, lime, strawberry

Nui Nui ($48, $74, $96)
Exhumed from the lost tiki taverns of Beverly Hills, this well-spiced bowl of Polynesian pleasure was originally called the Pupule. Donn Beach later decided that name was far too easy to pronounce when he exported it to Hawaii.
Aged island rum, a mélange of fresh citrus, Don’s #2 Spices, canela syrup

Crimean Punch ($52, $80, $114)
Originally intended to honor an Italian war hero, Jerry Thomas himself prepared this punch to serve upwards of 30. Thankfully, no heroics are required to enjoy the aggression pairing Jamaican rum and fine Cognac.
Ferrand Cognac, Jamaican Rum, lemon, orgeat, maraschino, champagne

Photo: 213 Nightlife

On Thursday, December 16th, agave aficionados will have two excellent reasons to be at Las Perlas, the downtown L.A. shrine to mezcal and tequila: an exclusive release of Herradura Double Barrel Reposado, and the launch of the Mezcal Collective, an ongoing series of gatherings that will celebrate and educate about all things agave. For its debut, the Mezcal Collective welcomes Ruben Aceves, Casa Herraruda historian and global brand ambassador, who will discuss Herradura’s 140 years of hand-crafted tequila production.

Click to view. | 213 Nightlife

For an all-inclusive ticket price of $99, guests will get their own gift box (valued at over $150), featuring a 750ml bottle of the Las Perlas Private Reserve Herradura Double Barrel Reposado, signed, numbered and authenticated by Casa Herradura’s Master Distiller. Also included in the admission are gourmet Mexican bites and free margaritas throughout the event: the Las Perlas House Margarita and the Spiced Daisy.

213 Proprietor Cedd Moses personally selected the exclusive Las Perlas barrel in early October, when he was a guest at Hacienda San José del Refugio, Herradura’s home for 140 years. Herradura Double Barrel Reposado is hand-crafted and estate bottled in the town of Amatitán, Jalisco, in the heart of Mexico’s tequila region. Every bottle of Herradura begins with 100% Blue Weber agave, descended from the original agave that grew on the Hacienda in 1870.

To create the Double Barrel Reposado, the tequila is first rested in toasted oak barrels for 11 months (9 more than category standards), giving the reposado its signature deep copper color and exceptional smoothness. The tequila is then matured for an additional month in a new, toasted oak barrel. The hand-made barrel, specially created to augment aging, allows the spirit to develop additional depth of character and flavor, including notes of cooked agave, dried fruits and sweet brown spice.

The exclusive Herradura offering commemorates the launch of the Las Perlas Mezcal Collective, a series of tastings and events premiering Mexico’s finest mezcals and tequilas, as well as selections from the extensive Las Perlas collection of artisanal spirits. Las Perlas GM Raul Yrastorza describes Mezcal Collective events as “a cultural immersion and mash-up, with estates and bottlers providing rare insights, an exploration of mezcal’s many myths and legends, tools of the trade, and traditional glassware, while celebrating regional expressions of spirits, food, art and music.”

To join the Las Perlas Mezcal Collective and receive updates and invites, visit www.lasperlas.la, or email Raul Yrastorza at raul@213downtown.la.

Las Perlas Private Reserve Release Party
Hosted by the Las Perlas Mezcal Collective
Thursday, December 16, 2010
7:30pm – 9:30pm
All-inclusive ticket: $99

• Personal gift box with Las Perlas Private Reserve Herradura Double Barrel Reposado (750ml bottle, $150+ value)
• Complimentary margaritas all night: Las Perlas House Margarita & Spiced Daisy
• Gourmet Mexican bites

NOTE: tickets and space for the release party are limited.
Tickets are available at: lasperlas.eventbrite.com

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

"Snap-Apple Night" by Daniel Maclise. | Wikimedia Commons

Halloween Weekend is upon us, and thirsty Angelenos have nothing to fear if they’re looking for great cocktails to go with a plethora of scary shenanigans. Whether it’s the bars of 213, the steampunk atmosphere of Villains Tavern and The Edison, or the Hollywood glam of Les Deux, there’s no shortage of temptations to indulge in this sinful weekend.

Expect a more ghoulish crowd this weekend at Villains Tavern.

Villains Tavern – A Dark Carnival
It all starts in downtown’s Arts District, where Villains Tavern is hosting A Dark Carnival, two nights of “freakish entertainment” taking place on Friday and Saturday throughout Villains’ indoor-outdoor space, as well as a “Red Light” tent in the adjacent parking lot. Bars inside Villains and the Red Light tent will be serving an array of handcrafted signature and seasonal cocktails, as well as Oktoberfest beers. The infamous Villains ‘Mix and Match’ beer and shot combo will be available at all bars for $9, or if you’re feeling like a vagabond, grab a $3 brown bag of Schlitz, Tecate or Bud Light. Guests can soak up the libations with offerings from several food trucks and Villains’ own menu.

Imbibing won’t be the only thing happening in the Red Light tent. Once inside, guests will find themselves in the midst of a circus-like atmosphere of stunts performed by Circus Insidious, including fire, music, and magic shows. The Freak Show will shock and titillate all who enter and Tarot card readers and face painters will entertain the more faint of heart.

Entry to A Dark Carnival is free, including all live music events. A portion of proceeds from food and beverage sales will be donated to local non-profit organizations.

A Dark Carnival
Friday and Saturday, October 29-30, 2010
Doors at 7pm
Free entry
Featuring:

• Handcrafted signature and seasonal cocktails
• Oktoberfest beers, $9 “Mix and Match” beer-shot combos, $3 “Brown Bags” of beer
• Live music on two stages
• Performances by Circus Insidious, The Freak Show and more
• Food trucks
• Costume contest with cash prizes

Villains Tavern
1356 Palmetto St.
Los Angeles, CA 91003
(213) 613-0766
www.villainstavern.com

213 – Seven Deadly Spirits
On Saturday, October 30th, seven is your lucky number when 213 presents Seven Deadly Spirits, a drink promotion taking place at Caña, Casey’s Irish Pub, Cole’s Red Car Bar, Las Perlas, Seven Grand, Tony’s Saloon and Golden Gopher. For guests in costume, each bar will offer a $7 Halloween cocktail celebrating one of Seven Deadly Spirits: rum, Irish whiskey, gin, tequila, rye, bourbon and vodka.

• Caña: The Indiscretion, “an exotic rum daiquiri with a blood red mist. Alibis aren’t included.”
• Casey’s will quench your thirst for Bloody Molly’s and Irish whiskey while you rock to Adam West The Bat and Satellite Sky in the Jameson room.
• Cole’s Red Car Bar will offer the Corpse Reviver No. 2, a classic gin cocktail.
• Las Perlas: the tequila laced, “hell-hot” Diablo’s Paloma.
• Seven Grand: The Horse’s Neck, “tempered with rye.”
• Bourbon and vodka cocktails will be served at Tony’s Saloon and Golden Gopher, respectively. Tony’s and Golden Gopher will have open bar on their specials from 9-10pm, so early arrival is suggested.

The Seven Deadly Spirits Halloween festivities and $7 cocktail specials continue on Sunday, October 31st at all the above bars except Caña and Las Perlas, which will be closed.

213 Presents Seven Deadly Spirits
Saturday, October 30, 2010
8pm-2am
Sunday, October 31, 2010

• Casey’s and Cole’s: 11:30am til close
• Seven Grand: 7pm-2am
• Golden Gopher & Tony’s: 8pm-2am
• Caña & Las Perlas: CLOSED

Featuring: Seven bars with $7 cocktail specials for guests in costume, “ghoulish rock n’ roll,” Old School Halloween candy
For more information, visit 213downtown.la.

UPDATE 10/28: 213 has announced a Deadliest Drinker Contest to go with its Seven Deadly Spirits weekend! The prize package includes poker chips redeemable for free drinks at 213 bars, and a rare bourbon bottled exclusively for Seven Grand, handpicked by 213 Proprietor Cedd Moses. Details at the 213 Facebook Page.

Les Deux – Night of Rising Spirits
Also on Saturday is Night of Rising Spirits, taking place at Les Deux in Hollywood. The Host with the Most, Aidan Demarest welcomes guest mixologists Erick Castro (SF), Jennifer Contraveos (Chicago), Simon Ford (London), Grady Purtle (LA), Naomi Schimek (LA) and Damian Windsor (LA). To get your cocktail treats, you must RSVP and come in costume. Note that it will be a cash bar for this event.

A portion of the door proceeds will benefit the International Rescue Committee, which offers lifesaving care and life-changing assistance to refugees forced to flee from war or disaster.

To RSVP and for information and VIP table requests, visit nightofspirits2010.com.

Night of Rising Spirits
Saturday, October 30, 2010
Doors at 8pm
$10 cover
Cash bar
RSVP and costume required
Featuring:

• Cocktails by Aidan Demarest, Erick Castro, Jennifer Contraveos, Simon Ford, Grady Purtle, Naomi Schimek and Damian Windsor
• Costume contest with prizes
• Live performances
• VIP Hour from 8-9pm, with complimentary punch and hors d’oeuvres

Les Deux
1638 N. Las Palmas Ave.
Los Angeles, CA 90028

The Edison – All Hallows Eve
After closing for a private event on October 30th, The Edison will be back in action on Halloween Night, when it hosts All Hallows Eve on Sunday, October 31st. Descend into the subterranean venue and experience the Edison’s signature blend of crafted cocktails, live music and performances, and a steampunk setting that’s perfectly suited for a costume bacchanal.

All Hallows Eve
Sunday, October 31, 2010
Doors at 8pm
Featuring:

• Helios Jive, The Stilt Circus and “a host of Dancers, Contortionists and Gifted Eccentriques”
• Prizes for Best Costume
• Table reservations include Crystal Head Vodka and “Surprise Sweets.”

Tickets:

• $20 pre-sale
• $25 at the door (in costume) or $35 (without costume)

Buy tickets online: edisondowntown.com/tickets
Call for table reservations and pricing.

The Edison
108 W. 2nd St.
Los Angeles, CA 90012
(213) 613-0000
www.edisondowntown.com

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!

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.

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

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).

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.