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

Zahra Bates

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

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

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

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

Rye Thymes

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

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

Mmm...salmon skin crisp...

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

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

Hokkaido scallops

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

Il Padrino, named for Vincenzo Marianella.

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

Piña y Piña

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

The Treacle

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

Ellis Island

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

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

Cider Mill

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

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

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

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

L to R: distinctive bartenders Jason Bran, Lindsay Nader and Joseph Brooke. | Photo courtesy The Black Grouse

Baratunde Thurston

Lindsay Nader (Harvard & Stone), Jason Bran (Roger Room) and Joseph Brooke (Next Door Lounge) created cocktails to showcase The Black Grouse, which was awarded 94 points (out of 100) and described as a “real treasure” in Jim Murray’s Whisky Bible. The event was hosted by comedian Baratunde Thurston, Digital Director for The Onion and author of How to Be Black.

Lindsay Nader makes her welcome cocktail, which featured The Famous Grouse.

The Bird with the Crystal Plumage

We were welcomed with Nader’s The Bird with the Crystal Plumage, made with The Famous Grouse, Pineau Cherantes (French fortified wine), pineapple juice, lemon juice, sugar and Angostura Bitters, topped with soda. To go with the welcome cocktail, we noshed on appetizers from Made by Meg.

Sean Connery at the Beach

Each bartender featured two Black Grouse cocktails. Guests were asked to vote for “the most distinctive” of each pair of drinks by leaving straws in the appropriate cup. Judging from the overflow of straws, Nader’s Sean Connery at the Beach was the landslide favorite of her two cocktails. Made with Black Grouse, lime, coconut syrup, Passao passionfruit liqueur and topped with toasted coconut shavings, it definitely embodies the “distinctive” spirit by showcasing the whisky in a fun, tropical context.

The Aspiring Gentleman

Despite its pummeling in the polls, I enjoyed Nader’s other cocktail, The Aspiring Gentleman: Black Grouse infused with cardamom and sarsaparilla, Cocchi Americano, Gran Classico Bitter, topped with cava.

Jason Bran

Smoked Cherry Sour

Next up was Bran, whose Smoked Cherry Sour was deemed the most distinctive. A nice variation on a whiskey sour, the Smoked Cherry Sour is made with Black Grouse, lemon juice, Marasca cherry syrup, egg white, Fee Brothers Aztec Chocolate Bitters and cracked clove.

Black Celebration

As far as return sips go, his Black Celebration (Black Grouse, Amaro Nonino, Fernet Branca, Regan’s orange bitters) was right up my flavor profile alley.

Joseph Brooke

Como Whisky Para Chocolate

And last but not least, Brooke’s most distinctive Como Whisky Para Chocolate: Black Grouse, Solerno Blood Orange Liqueur, Marie Brizard Creme de Cacao, celery bitters.

Scot's Pear

Just as sippable (though apparently not as “distinctive”) was his Scot’s Pear, made with Black Grouse, pear juice, lemon, ginger syrup, tawny port and simple syrup.

More photos from the Distinctive Bartenders Tour can be viewed at the Thirsty in LA Facebook page.

Smoked Cherry Sour | Photo courtesy The Black Grouse

Following are the recipes for the Black Grouse cocktails chosen as the Most Distinctive by straw vote.

Sean Connery at the Beach
Created by Lindsay Nader
Ingredients:

• 2 oz The Black Grouse
• .5 oz Fresh Lime Juice
• .5 oz Coconut Syrup
• .5 oz Passao Passionfruit Liqueur

Preparation:

• Shake and strain over fresh ice in a rocks glass.
• Garnish with toasted coconut shavings, lime wheel and umbrella.

Smoked Cherry Sour
Created by Jason Bran
Ingredients:

• 1.5 oz The Black Grouse
• .75 oz Lemon Juice
• .75 oz Marasca Cherry Syrup
• .75 oz Egg White
• 2 Dashes Fee Bros Aztec Chocolate Bitters
• 1 Turn Fresh Cracked Clove

Preparation:

• Shake hard and strain into chilled goblet.
• Dash with Fee Brothers Aztec Chocolate Bitters and 2 twists of cracked clove.

Como Whisky Para Chocolate
Created by Joseph Brooke
Ingredients:

• 2 oz The Black Grouse
• .5 oz Solerno Blood Orange Liqueur
• .25 oz Marie Brizard Creme de Cacao
• 2 Dashes Celery Bitters

Preparation:

• Stir all and strain into a chilled cocktail glass.
• Garnish with small lemon peel.

The Los Angeles Times and Food & Wine Magazine joined forces over Labor Day Weekend to present The Taste, a four-day culinary festival that featured nine events in Beverly Hills, Hollywood and Downtown. Tickets for each event cost $125-150, and included unlimited bites from dozens of restaurants; endless samples of beer, wine and spirits; as well as seminars and demos. The Taste kicked off on Friday with Burgers & Beer (featuring craft brews curated by The Beer Chicks), and concluded on Labor Day with the family-friendly Picnic in the Hills, hosted by Giada De Laurentiis.

Blackberry Bramble

The second event on Friday night was the Art of Mixing, which took place on the back lot at Paramount Studios. Not long after checking in and getting oriented, I came upon the distinctive meter maid truck of Ice Ice Shavie. From inside the booth, Silamith Weir served the refreshing Blackberry Bramble: gin, lemon, blackberry and basil. The other shave ice offerings were the equally enjoyable VW (elderflower, grapefruit, vanilla) and the Mojito.

New from Encanto: the Distiller's Reserve Single Vineyard Quebranta Pisco.

Nearby was the Campo de Encanto Pisco booth, where Adrian Biggs (La Descarga) was serving a delicious Pisco Punch (pictured at top). Encanto CEO and Cantina proprietor Duggan McDonnell was on hand to discuss his award-winning spirit, and graciously offered a taste of Encanto’s upcoming limited edition release, the Distiller’s Reserve Single Vineyard Quebranta Pisco. Earthy, complex, with a smooth finish that goes on for days, the Distiller’s Reserve is scheduled for release in October and can’t arrive soon enough.

Over in the Classic & Vintage Artisanal Spirits booth, Lindsay Nader (Harvard & Stone) and John Coltharp (Tasting Kitchen) were mixing cocktails like the Dizzy Oaxacan: Sombra Mezcal, Averna Amaro, grapefruit juice, lemon juice, agave nectar, ginger beer.

320 Main's Erik Trickett and Jason Schiffer serve the Moscow Mule Royale.

Just down the “street,” Jason Schiffer and Erik Trickett of 320 Main ladled servings of the Moscow Mule Royale punch: Sobieski Vodka, fresh ginger, fresh citrus, cane syrup, sparkling wine.

Then came a message from Maurice Chevalier IV:

@ThirstyInLA get your ass back to the Anchor Distilling booth. We're making Negronis #TasteOfL.A.

September 2, 2011 9:41 pm via EchofonReplyRetweetFavorite

@Liquid_Alchemy

Chevalier IV

3 & Tree Royale: No. 3 London Dry Gin, Fever Tree Tonic, Orange Bitters, Maurin Quina "float," topped with pomegranate seeds.

After watching a cooking and mixology demo by Ricardo Zarate, John Rivera Sedlar, and Julian Cox, I did as I was told and headed over to Chevalier. While the 3 & Tree Royale pictured above went to another guest, Chevalier made me a Deviled Negroni: No. 3 London Dry Gin, Luxardo Bitter and Maurin Quina.

Mmm..pisco...

Chevalier’s booth became the unofficial hangout spot as the Art of Mixing wound down. As you can see, Encanto’s fans made sure that neither the spirit nor the punch would go to waste.

Eric Alperin sawing ice slabs for The Varnish.

On Sunday night, The Taste moved to Downtown LA for Food Noir, which took place on Broadway between 8th and 9th. Not far from the entrance was the tandem of Cole’s and The Varnish, where co-owner Eric Alperin was sawing slabs of ice for cutting into properly sized cubes. Cole’s served a 1930’s Rye Buck, made with Bulleit Rye, lime, ginger syrup and soda. A perfect sipper for strolling down Broadway as the various booths prepped for service.

The rye cocktail lasted just long enough for me to reach the other end of Food Noir, where Seven Grand was serving a Ward 8, while Caña Rum Bar offered the Garden Snake: Don Q Añejo, fresh citrus, backyard tomato syrup, Amaro Montenegro, Maldon Smoked Salt. Next door, Las Perlas featured the Spiced Daisy, made with Chinaco Tequila, jalapeño/cucumber/cilantro juice, lime, agave nectar and Royal Combier.

In the Classic & Vintage booth, John Coltharp mixes two Midnight Daiquiris.

Coltharp was once again in the Classic & Vintage booth, and I sent several people to visit him for the excellent Midnight Daiquiri: Rhum J.M Blanc, lime juice, J.M Sirop de Canne, Averna Amaro.

A Warner Bros. cartoon, as it was meant to be seen.

One of the highlights of the weekend had nothing to do with food or drink. Inside The Orpheum Theatre, the Los Angeles Conservancy presented classic Warner Bros. cartoons, vintage newsreels and trailers for legendary movies from Alfred Hitchcock, Cecil B. DeMille and more. It doesn’t get much better than watching One Froggy Evening as it was meant to be seen: on the big screen, with an audience, in the magnificent setting of The Orpheum. Actually, it did get better; it was only a short walk from The Orpheum to Cole’s and another round of 1930′s Rye Bucks.

For more images from The Taste, visit the Thirsty in LA Facebook page.

Lindsay Nader makes a Dizzy Oaxacan at Art of Mixing.

Dizzy Oaxacan
Created by Tad Carducci
Ingredients:

• 1.5 oz Sombra Mezcal
• .75 oz Averna Amaro
• .5 oz grapefruit juice
• .5 oz lemon juice
• .25 oz agave nectar
• 1.5 oz ginger beer

Preparation:

• Combine first four ingredients in a mixing tin.
• Shake and strain into an ice-filled highball glass.
• Top with ginger beer.

Midnight Daiquiri
Created by Tad Carducci
Ingredients:

• 1.5 oz Rhum J.M Blanc
• .75 oz lime juice
• 1 oz J.M Sirop de Canne
• .5 oz Averna Amaro

Preparation:

• Combine all ingredients in a mixing tin.
• Shake and strain into a cocktail glass.

September is National Bourbon Heritage Month, an annual celebration of “America’s Native Spirit” that first took place in 2007, when the Senate unanimously passed a bill sponsored by Senator Jim Bunning (R-Kentucky) on August 2nd of that year. While the Kentucky Bourbon Trail and the annual Kentucky Bourbon Festival are on many a spirited bucket list, Angelenos can vicariously join in the festivities by enjoying Kentucky’s finest in cocktails all over town. Our round-up begins in Marina del Rey, heads east into downtown, and ends in Pasadena. Of course, you have all month to celebrate National Bourbon Heritage Month, and nearly all of the cocktails will be available after September, so please imbibe responsibly.

Delia's Elixir | Photo: Basement Tavern

Located inside The Victorian in Santa Monica, the Basement Tavern reportedly sells the largest volume of Buffalo Trace Bourbon west of the Mississippi, and a big reason is Delia’s Elixir: Buffalo Trace Bourbon, agave nectar, raspberries and lemon ($10). Stop by for Bluegrass Wednesdays, when the intimate space is transformed into a good ol’ Kentucky home.

The brand new SmithHouse in Century City features food by Top Chef alum Angelo Sosa, 120 beers on tap, and a cocktail menu created by the powerhouse trio of Jason Bran, Damian Windsor and Simon Ford. Arm yourself with a Black N’ Bulleit (Bulleit Bourbon, Cassis, Blackberries, and Orange, $12) and then reload with a classic, a Bulleit-based Old Fashioned.

In nearby Beverly Hills, Sosa’s fellow Top Chef All-Star Alex Reznik is in the kitchen at La Seine, which offers the Milley Lane: Knob Creek Bourbon, lemon, honey, egg white, and Aleppo pepper ($12).

Be sure to catch the Tim Burton exhibition at LACMA before it ends its five-month run on October 31st, then head to Stark Bar for the Secret Cocktail, made with bourbon, applejack, egg white, freshly squeezed lemon juice, and grenadine ($12).

The Hollywood Roosevelt Hotel offers plenty of options for the bourbon lover. In the Library Bar, the ever-inventive Matt Biancaniello can create a bespoke bourbon cocktail with the freshest seasonal ingredients, or ask for his Kentucky Bubble Bath, made with Bulleit Bourbon, housemade lavender syrup and a Cynar float. Also located on the lobby level is Public Kitchen and Bar, with The Bistro Sidecar: Basil Hayden Bourbon, lemon, and Cointreau ($9). Upstairs, The Spare Room features signature creations like the Kentucky Glove Box (Buffalo Trace Bourbon, Yellow Chartreuse and lemon) and the State Fair, made with butter-infused bourbon, cherry wine and smoked salt caramel syrup.

Located in the historic Taft Building, Wood & Vine offers two bourbon-based cocktails from its “Dark Booze” section: the Black Manhattan (Maker’s Mark, Averna Amaro, Luxardo cherries) and The Sophisticate (Kentucky Vintage bourbon, sweet vermouth, Campari, flaming orange), both priced at $12.

Just east of Paramount Studios, the recently renovated Osteria La Buca has a short and sweet cocktail list that includes the Bronx: Bourbon, Amaro Nonino, and Bitters ($12).

Baby’s First Bourbon was on the opening menu at Harvard & Stone, and it remains the bestselling cocktail at the Thai Town venue: Bulleit Bourbon, St. Vincent Orgeat, lemon juice and Angostura Bitters.

In Los Feliz, Big Bar does a version of the classic Los Angeles Cocktail: Buffalo Trace Bourbon, sweet vermouth, lemon juice and egg. Shaken into a rich, creamy texture and topped with freshly grated nutmeg, it’s a great drink to transition into the crisp evenings that lie ahead.

Downtown’s JW Marriott at L.A. LIVE is another hotel with a quality craft cocktail program, as featured in The Mixing Room and its Sweet Reserve: Woodford Reserve Bourbon, Grapefruit, and Honey ($13).

Earlier this year, Seven Grand debuted its first-ever seasonal menu, divided between classics and original creations like the Duck Hunter ($13): Limited Edition Seven Grand Eagle Rare 10 Year Old Bourbon, Carpano Antica Formula and Amaro Lucano.

And last but not least, the current bestseller of the 1886 Summer Cocktail Menu, the Bourbon Peach Smash: bourbon, peach, mint and lemon.

Photo: Cafe del Rey

Gingered Bourbon Lemonade
Recipe courtesy of Cafe del Rey
Ingredients:

• 1.25 oz citrus-infused Woodford Reserve Bourbon
• 1.5 oz freshly made Sour Mix
• .5 oz Housemade Simple Syrup
• .75 oz Cointreau
• 2 oz lemon-lime soda
• 3 lemon wheels (quarter-inch slices)
• Fresh ginger, cut into 20 matchsticks
• Candied ginger, skewered

Instructions:

• Muddle fresh ginger with simple syrup.
• Add bourbon, Cointreau, and Sour Mix.
• Add two slices of lemon and shake four times.
• Pour into footed pilsner glass, top off with additional ice if needed and lemon-lime soda.
• Garnish with candied ginger skewer and lemon slice.

When you’re trying to deal with the withering summer heat of New Orleans, relief doesn’t get much better than an ice cold drink like the Piña Colada. At last month’s Tales of the Cocktail, seventeen bartenders from around the country presented their modern interpretations of the tropical classic at the United States Bartenders’ Guild (USBG) Piña Colada Competition. The sold out event took place at The Foundry, was hosted by Dan Dunn (The Imbiber) and sponsored by Bacardí and In the Mix Magazine.

Bartenders and their entries were judged according to the following criteria: technical skills and presentation; appearance; aroma; balance of flavors; taste; creativity; and the overall appeal of character. All participants were required to use rum as the base spirit and Bacardí Superior Rum was “preferred.”

Technical judges included USBG National President David Nepove, USBG National Past President Livio Lauro, and Ronaldo Colli, who was awarded Best Technical Performance at the 2009 USBG National Cocktail Contest. Tasting judges included USBG Vice President Aaron Gregory Smith, Bacardí Global Brand Ambassador David Cordoba, and Mike Maven, the Managing Editor of In the Mix. A preliminary group of judges, consisting of members from USBG National and Tales of the Cocktail, voted on the best qualifying round recipes for each chapter.

Finalists represented their respective USBG chapters from the following cities and regions: Austin; Chicago; Cincinnati; Connecticut; Denver; Hawaii; Las Vegas; Los Angeles; Miami; Milwaukee; New Orleans; New York; North Texas; Northern California; Philadelphia; Phoenix; and St. Louis.

L to R: David Nepove, Debbi Peek, Dan Dunn, Juan Rovira (Chief Marketing Officer, Bacardi USA). | Photo: Jennifer Mitchell for Tales of the Cocktail (TOTC)

The first place Judges’ Choice and Best Technical Performance went to Debbi Peek of Chicago. Judges praised her No Passport Required for its technical precision and complimentary flavors. Peek (the USBG Illinois Chapter President and mixologist at The Bristol) received a check for $1500, a trophy, and a spot at the World Cocktail Competition in Warsaw, Poland.

The People’s Choice award went to Matt Meyers of Las Vegas, who received the majority of the votes cast by the 550 attendees. His Thai Piña Colada was notable for its unique presentation, paired with spicy cashews to create a memorable flavor experience. Meyers said that his entry is currently being served poolside at The Bellagio.

Naomi Schimek enjoys her Havana Au Go Go.

Chris Hannah's Piña Cafe Au Lait.

Personal faves included the Havana Au Go Go by Naomi Schimek (The Spare Room) and the Piña Cafe Au Lait by Chris Hannah (French 75 Bar), who gave his creation a local spin.

Tales of the Cocktail founder Ann Tuennerman: “The goal of the USBG Piña Colada competition was to inspire today’s generation of bartenders to re-imagine this classic cocktail and take it forward into the second Golden Age of cocktails. The winning cocktails had true balance and complexity of flavor and deserve their place in history alongside the Original Piña Colada.”

“As the largest network of professional bartenders and mixologists, the USBG was honored to work with Bacardí and In the Mix on an event that brings together the trade community and celebrates the craft of mixology,” said Nepove. “The bartenders invited to compete set the standard for the profession across the country and we were thrilled with the enthusiasm this group showed using Bacardí rum to reinvent the Piña Colada.”

Following the jump are the Piña Colada recipes by Debbi Peek, Matt Meyers, Naomi Schimek and Chris Hannah.

For more photos from the event, visit the Thirsty in LA Facebook page.

No Passport Required by Debbi Peek | Photo: TOTC

No Passport Required
Created by Debbi Peek
Ingredients:

• 2 oz Smoked Bacardi Añejo Rum*
• 2 oz coconut milk
• 1 oz roasted Pineapple Puree (Perfect Puree)
• ½ oz Brown Sugar Syrup (equal parts brown sugar/water)
• ½ oz Ginger Puree (equal parts fresh ginger/water/sugar, blended until smooth)
• Garnish: glass dipped in honey and rimmed with toasted coconut

Directions:

• Shake all with ice.
• Strain into toasted coconut-rimmed Piña Colada glass filled with ice.

*Smoked Bacardi Añejo – Cold smoke over cherry wood for 45 minutes.
Note: One hour of prep time needed to toast the coconut, melt the brown sugar, and puree ginger.

Thai Piña Colada by Matt Meyers | Photo: TOTC

Thai Piña Colada
Created by Matt Myers
Ingredients:

• 1½ oz Bacardi 8-Year
• 2 oz Pina Colada Mix*
• 1½ oz Thai Syrup**
• 6 leaves & 1 crown mint leaves (crown = top of mint sprig), muddled & for garnish
• 3 kaffir lime leaves, muddled & for garnish
• 1 shoot lemongrass garnish

Directions:

• In an Old Fashioned glass, bruise 6 mint leaves and 2 kaffir lime leaves with Bacardi 8 rum.
• Strain rum into blender with Thai Syrup, Pina Colada Mix and 1 scoop of ice. (Reserve glass with bruised leaves.)
• Blend until smooth.
• Pour contents into the reserved glass with bruised leaves.
• Stir leaves quickly. Garnish with 1 lemongrass shoot, 1 kaffir lime leaf and a slapped mint crown.

*Piña Colada Mix (per drink)

• ½ oz Coco Lopez
• 1½ oz pineapple juice
• ½ oz heavy cream
• Mix thoroughly to beat up and chunk from the Coco Lopez.

**Thai Syrup:
(1 batch Thai Syrup yields 12 portions)
Ingredients:

• ½ bunch lemongrass washed, chopped
• ½ pint ginger peel, chopped
• ½ pint kaffir lime leaves
• 1 liter Fee Brothers Rock Candy Syrup

Directions:

• Bring syrup in a medium saucepan to a low simmer.
• Add aromatics and stir.
• Simmer for 5 minutes and remove from heat.
• Allow to cool to room temp.
• Strain off chucks and reserve the syrup.

Havana Au Go Go by Naomi Schimek | Photo: TOTC

Havana Au Go Go
Created by Naomi Schimek
Ingredients:

• ½ oz lime juice
• 1¾ oz cream of coconut
• 4 oz pineapple mango puree
• ¼ oz Green Chartreuse
• ¼ oz St. Germain
• 1½ oz Bacardi Superior
• 8-10 lemon balm leaves
• Lemongrass essence

Directions:

• Place first six ingredients in blender with crushed ice.
• Blend for approximately 11 seconds, adding lemon balm leaves in at the 8th second.
• Pour (unstrained) into a Piña Colada glass.
• Garnish with flower, pineapple, lemon balm leaves, and lemongrass essence in the glassware.

Piña Cafe Au Lait by Chris Hannah | Photo: TOTC

Piña Café Au Lait
Created by Chris Hannah
Ingredients:

• 1 oz Bacardi Superior
• 1 oz Bacardi Gold
• 1 oz fresh Pineapple Juice
• 1 oz Coco Lopez steeped in community coffee for one day, and strained.
• 1 oz sweetened condensed milk that was also sat overnight with community coffee grinds and strained.
• 2 oz So Delicious Coconut Half and Half
• 6 oz ice
• 2 ground cocoa nibs
• 1 cinnamon stick for grating

Directions:

• Pour first 7 ingredients into blender and blend.
• With proper microplanes and shavers garnish the Piña Colada, the nibs and cinnamon stick.

With many parts of the country wilting under a punishing heat wave, Art in the Age Spirits (AITA) has thoughtfully been gathering and sharing recipes for summer cocktails featuring its two unique liqueurs, ROOT and SNAP. The AITA blog continues to feature drinks from some of the country’s top craft cocktail bars (including ROOT recipes from San Francisco’s Rickhouse), while the AITA Facebook page has an album of recipes from home enthusiasts. Art in the Age recently sent samples of ROOT and SNAP along with several recipes that are sure to beat the heat (see below).

ROOT and SNAP were developed by Philadelphia-based Quaker City Mercantile, under its Art in the Age brand. Both of the 80-proof, small batch liqueurs are distilled from pure cane sugar, are Certified Organic, and were inspired by centuries-old recipes with Pennsylvania origins. The apothecary-style bottles, with their rounded shoulders and wooden tops (featuring a stamped AITA logo), are identical except for the colored labels that distinguish the releases. ROOT and SNAP each retail for about $35-40 for a 750ml bottle.

Though ROOT and SNAP were conceived by AITA, they are distilled by Modern Spirits (aka Greenbar Collective) in Monrovia. Thanks to that So Cal connection, Los Angeles was one of the first markets in the country outside Pennsylvania to experience the Art in the Age products. (The connection will become even more localized if Greenbar successfully makes its planned move to the Arts District in downtown LA.)

Later this week, Art in the Age is unveiling its third release at Tales of the Cocktail, as tweeted by Quaker Mercantile founder Steven Grasse:

i tasted the final version of our new #artintheage spirit today....I will sleep well tonight knowing i have made the world a better place.

July 18, 2011 2:29 pm via webReplyRetweetFavorite

@StevenGrasse

Steven Grasse

The new Art in the Age release will debut on Wednesday, July 20th in the Solerno & Art in the Age Tasting Room at the Hotel Monteleone.

For more information about Art in the Age Spirits, visit www.artintheage.com.

ROOT Cocktails
According to Art in the Age, ROOT is made with 13 ingredients: anise, allspice, cardamom, cinnamon, spearmint, lemon, smoked black tea, wintergreen, clove, orange, nutmeg, sugar cane and birch bark. The debut release from Art in the Age Spirits is based on “root tea,” an herbal remedy made with sassafras, sarsaparilla, birch bark, and other wild roots and herbs that are particularly abundant in the Pennsylvania hinterlands. Native Americans taught the recipe to colonial settlers, who in turn passed it down from generation to generation. Over time, root tea grew in potency and complexity. A Philadelphia pharmacist (and temperance movement supporter) named Charles Hires created a non-alcoholic version of root tea that he called “root beer,” supposedly named so that Pennsylvania coal miners and steelworkers would buy it. Thankfully, Art in the Age rescued the original root tea from oblivion.

American Graffiti

Los Angeles craft cocktail bars have supported ROOT from the get-go. Last August, when a reporter failed to show up at the Library Bar to do an interview with Matt Biancaniello, I was the lucky recipient of The Root of It All. More recently, ROOT was utilized in the American Graffiti, from Drago Centro’s Spring Cocktail Menu.

Trinidad Sour

With its focus on American spirits, Harvard & Stone is a natural showcase for ROOT, which appeared on the opening menu in the Trinidad Sour (Angostura Bitters, St. Vincent Orgeat, lemon juice, and ROOT). Matt Wallace, as part of his recent Ode to Hunter S. Thompson in Harvard & Stone’s R&D Bar, offered the Prince Jellyfish: Flor de Caña 7-Year, lime juice, ROOT, sugar and soda.

Root Julep

The following ROOT Julep recipe by Charlotte Voisey is very easy to make, but its flavors are complex. Every sip is its own reward on a sweltering summer day.

ROOT Julep
Created by Charlotte Voisey
Ingredients:

• 2 oz. ROOT Liqueur
• 1 oz. fresh lime juice
• ¾ oz. simple syrup
• 10 loose mint leaves

Preparation:

• Shake all ingredients with ice and strain into a chilled cocktail glass.
• Garnish with a fresh mint sprig.

SNAP Cocktails
The second release from Art in the Age Spirits is based on the Pennsylvania Dutch recipe for lebkuchen, or ginger snap. Lebkuchen dates back to the late 1600s, when colonists would sweeten their baked goods and meals with blackstrap molasses instead of refined sugar, which was not readily available. The Pennsylvania Dutch didn’t distill lebkuchen, but Art in the Age has expanded on the potential of the original recipe, distilling SNAP from pure cane sugar with organic ingredients such as blackstrap molasses, clove, brown sugar, cinnamon, ginger, nutmeg, rooibos tea and vanilla.

Spare Room Snap

Like its predecessor, SNAP has been popping up on cocktail menus around town, though perhaps not with as much frequency as ROOT. GO Burger is featuring both ROOT and SNAP in their milkshake line for the summer, including the Bananas Foster (banana ice cream, SNAP and SNAP Caramel Sauce) and the Root “Beer” Float: Stoli Vanilla, ROOT, Guinness, and vanilla ice cream. When The Spare Room opened at the beginning of the year, it featured SNAP in its signature cocktail, the Spare Room Snap.

The following SNAP cocktails begin with an Art in the Age recipe for the SNAP Shandy, which calls for Narragansett Summer Ale. I went with Paulaner Hefeweizen instead, and it worked well in a refreshing recipe that’s ready-made for the season. Then a summer classic gets a SNAP revamp with the Pimm’s #3 by Jeff Lyon (Range). And finally the recipe for the Spare Room Snap, which makes good use of SNAP’s holiday spice profile.

SNAP Shandy

SNAP Shandy
Created by Art in the Age
Ingredients:

• 2 oz. SNAP
• 2 oz. lemonade
• 2 oz. Narragansett Summer Ale (Paulaner Hefeweizen)

Preparation:

• Build the Shandy in a highball glass or mason jar over ice.
• Garnish with a lemon wedge.

PIMM’S #3
Created by Jeff Lyon
Ingredients:

• 2 oz. Pimm’s
• 1/2 oz. SNAP
• 1/2 oz. lemon
• cucumber
• Fever Tree ginger ale

Preparation:

• Muddle small chunk of cucumber.
• Add all but ginger ale and shake.
• Fine strain into pilsner glass.
• Top with ginger ale.
• Garnish with 3 cucumber slices and a lemon wedge.

SPARE ROOM SNAP
Ingredients:

• 1 oz. SNAP
• 1 oz. Sazerac Rye
• ½ oz. agave nectar
• ½ oz. lemon juice
• ½ oz. egg white

Preparation:

• Combine ingredients, shake well and strain into a coupe glass.
• Garnish with freshly-grated nutmeg.

Back when the cocktail culture that we all know and love was first coming to life in the 19th century, imbibers would have likely been sipping many a cocktail made with cognac. Classic recipe books by Jerry Thomas, Harry Johnson, Leo Engel, and William “The Only William” Schmidt are filled with cognac-based Cocktails, Sours, Punches, Daisies. Even the Mint Julep, a cocktail so closely associated with bourbon, was a cognac-based drink back in the day. For those legendary bartenders, the preferred style of cognac was known as three star: young enough to be lively and affordable, yet darker, richer in flavor, and higher in proof than the VS Cognacs that represent the modern equivalent.

To evoke the spirit of the Golden Age of the cocktail, Pierre Ferrand Cognac is releasing the 1840 Original Formula, a revival of the classic three-star cognac and its first release designed specifically for cocktails. The 1840 was developed by Pierre Ferrand proprietor Alexandre Gabriel and cellar master Christian Guerin, with help from spirits and cocktail historian David Wondrich. Extensive tasting and evaluation of surviving examples of three-star cognacs dating to the early 19th century led to the 1840’s final blend, closely modeled on an extremely rare and well-preserved bottle of Pinet-Castillon Cognac from 1840.

Like that venerable cognac, the Pierre Ferrand 1840 is fresh and floral, but with enough tannic notes to let it stand out when mixed into a cocktail. At 90 proof (45% ABV), the 1840 is more concentrated than a standard VS Cognac (typically bottled at 80 proof) and is particularly well-suited to the spirit-forward style of pre-Prohibition cocktails.

In honor of New Orleans’ deep cocktail history, the 1840 will launch in the Big Easy during the 2011 Tales of the Cocktail. The first “official” pour of the 1840 in the country will take place in the Pierre Ferrand Tasting Room on Friday, July 22nd at the Hotel Monteleone. During this session, Pierre Ferrand will be serving The Chanticleer, the signature 1840 Original Formula cocktail (see recipe below).

Paul Tuennerman, Co-Founder and Chief Business Officer, Tales of the Cocktail: “We are extremely honored that Pierre Ferrand chose New Orleans, and Tales of the Cocktail, to launch their 1840 Original Formula Cognac. The recreation of this spirit is a true testament to their commitment to the craft and this category.”

Beginning in July, over 35 New Orleans bars and restaurants are featuring cocktails made with the Pierre Ferrand 1840, including the famed Carousel Bar at the Hotel Monteleone. The Carousel Bar will feature a pair of 1840 cocktails: the Fancy Cognac Cocktail and the 1840 Sazerac.

The Pierre Ferrand 1840 Original Formula Cognac launches nationwide on August 1, 2011. The suggested retail price of the Pierre Ferrand 1840 is $45.00 for a 750ml bottle.

For more information, visit www.pierreferrandcognac.com.

All in a day's work for Alexandre Gabriel (L) and David Wondrich (R).

Pierre Ferrand 1840 Original Formula – Cocktails
Pierre Ferrand Ambre, blended from eaux-de-vie averaging ten years old, is already a mixology darling and can be found on cocktail menus in LA and around the world. As Pierre Ferrand’s first cognac designed specifically for mixing, the 1840 is being positioned by the cognac house to emulate the Ambre’s success and find a place on the back bars of top craft cocktail bars.

Alexandre Gabriel said, “We at Pierre Ferrand have always been very proud of the extraordinary success our cognacs have enjoyed with the world’s most accomplished bartenders. 1840 Original Formula is our way of giving something back.”

To showcase the 1840 Original Formula, Pierre Ferrand has shared four classic cocktail recipes, curated by David Wondrich.

The Chanticleer

THE CHANTICLEER
Adapted by David Wondrich from the New York Sunday Mercury, via the New Orleans Daily Picayune (1843)

• Put 1 barspoon / 5 ml superfine or caster sugar in a small tumbler.
• Add 1 barspoon / 5 ml water and stir to dissolve sugar.
• Add 2 dashes Peychaud’s Bitters or The Bitter Truth Creole Bitters.
• Add 1 dash absinthe.
• Add 2 oz / 60 ml Pierre Ferrand 1840 Original Formula.
• Fill glass with cracked ice and stir. Twist lemon peel over the top and serve.

ORIGINAL COGNAC COCKTAIL
Adapted by David Wondrich from Jerry Thomas’ Bartenders Guide (1862)

• In a mixing glass, stir ½ teaspoon superfine sugar with 1 teaspoon water until sugar has dissolved.

Add:

• 2 oz / 60 ml Pierre Ferrand 1840 Original Formula
• 1 teaspoon/5 ml orange liqueur (Mathilde Orange X.O. Liqueur suggested)
• 2-3 dashes aromatic bitters (Fee’s Whiskey Barrel Bitters, The Bitter Truth Aromatic Bitters or Angostura Bitters suggested)

Preparation:

• Fill glass with cracked ice, stir well and strain into chilled cocktail glass.
• Twist lemon peel over the top.
• For an Improved Cognac Cocktail, substitute maraschino liqueur for the orange liqueur and add a dash (or 3-4 drops) of absinthe.

ORIGINAL COGNAC JULEP
Adapted from David Wondrich’s Imbibe (2007)

• In a highball glass, stir 2 teaspoons superfine sugar with ½ oz water until dissolved.
• Add 5 or 6 mint leaves (from the bottom of the sprig) and press very lightly with a muddler.
• Add 1½ oz Pierre Ferrand 1840 Original Formula and fill with crushed or finely cracked ice.
• Swirl with a barspoon until the outside of the glass frosts. Add more crushed ice and another 1 oz of the 1840. Stir again to frost the glass.
• Garnish with at least 1 sprig of mint (preferably 3), and add a straw.
• Optional (but highly recommended): before inserting the mint and straw, float ½ oz Plantation Vintage 2000 Jamaican Rum on top by gently pouring it from a jigger over the back of a barspoon.

JACKSON PUNCH
Adapted by David Wondrich from an 1863 recipe by Jerry Thomas
Combine in cocktail shaker:

• 2 oz Pierre Ferrand 1840 Original Formula
• 1 oz/ Plantation Reserve Barbados Rum
• ¾ oz fresh lemon juice
• ½ oz simple syrup
• ½ oz raspberry syrup
• 2 oz water

Preparation:

• Fill with ice, shake well and strain into tall glass full of fresh ice.
• Garnish with raspberries and half an orange wheel cut into 4 pieces.
• Add a straw and serve.

Images courtesy Pierre Ferrand.

Since its launch, Nolet’s Silver Dry Gin has made its way into the repertoire of craft cocktail bars that make use of its uniquely floral and fruit forward profile, the result of three distinctive botanicals: Turkish rose, white peach and raspberry. This summer, Nolet’s is rolling out a Garden to Cocktail Program that hopes to spark some cocktail creativity by pairing the Silver Dry Gin with a different fresh ingredient every month. So it was that a wooden box arrived in the post the week of the summer solstice. Inside was a review bottle of the Nolet’s Silver, some tropical fruit and an info sheet.

The unfamiliar fruit was pineapple guava (aka feijoa), a native of South America that’s now grown in California. According to the sheet, the feijoa has been compared with guava, strawberry and pineapple. I sampled the sweet, slightly bitter feijoa and the texture reminded me of pear, with a hint of eucalyptus on the nose. The aromatic and complex flavors of the fruit are well-suited to muddling, so Nolet’s included a recipe for the Nolet’s Silver Feijoa Gin Spritz. The fruit is cored, then muddled with .5 oz St. Germain Elderflower Liqueur. 1.5 oz Nolet’s Silver is added, the mix is given a dry shake, then poured over ice in a rocks glass. Nolet’s suggests topping the cocktail with soda water but I opted for ginger beer for an extra kick.

I also used the feijoa in a refreshing Basil Gimlet variation:

• Half of a feijoa
• .25 oz fresh lime juice
• .25 oz simple syrup
• 3 or 4 shredded fresh basil leaves
• 1.5 oz Nolet’s Silver Dry Gin
• Muddle first four ingredients in a rocks glass.
• Add the gin and ice.

The tropical feijoa was a great way to kick off the Garden to Cocktail Program, which promises to be an enjoyable, interactive showcase of the unique characteristics of the Nolet’s Silver Dry Gin. Stay tuned to see what Nolet’s has in store for us next month!

Feijoa photo by HortResearch (Wikimedia Commons). Used with permission via Creative Commons.

Your $20.11 special awaits at Employees Only. | Photo: EO

Beginning Wednesday, June 15th, our friends at Liquor.com are presenting the inaugural NYC Cocktail Week, billed as “a spirited celebration of the city’s amazing bars and their talented mixologists.” This fortnight celebration of the Big Apple’s cocktail culture will take place from June 15 to June 29 at seventeen of New York’s top craft cocktail destinations. NYC Cocktail Week features acclaimed bars like Death & Company, named the World’s Best Cocktail bar at the 2010 Spirited Awards, as well as Employees Only, one of the nominees for the same award this year.

During NYC Cocktail Week, guests will be able to choose from a selection of two cocktails and an appetizer for just $20.11. To make it even easier to take advantage of this deal, all you have to do is ask for the NYC Cocktail Week menu at the participating venue. That’s right, no reservations, passwords, codes or vouchers are needed!

Best of all, proceeds from NYC Cocktail Week will help support two very worthy causes: City Harvest and The Museum of the American Cocktail (MOTAC). City Harvest is the world’s first food rescue organization, dedicated to ending hunger in communities throughout New York City. MOTAC is a 501(c)(3) nonprofit organization dedicated to providing education in mixology and celebrating the rich history of the cocktail.

For more info and a complete list of participating bars, visit liquor.com/nyc-cocktail-week.

NYC Cocktail Week
Presented by Liquor.com
Wednesday, June 15 to Wednesday, June 29, 2011
Featuring: two cocktails and an appetizer for $20.11

• Guests must be 21 or older
• Limit one offer per customer per visit
• Offer not available between 8pm and 10pm
• Offer subject to availability

No Mames

To give you a taste of what NYC Cocktail Week has to offer, here are a couple of cocktail recipes from two of the participating venues, Employees Only and Macao Trading Company.

ROSELLE
Served at Employees Only
Ingredients:

• 1 1/2 ounces Tanqueray 10 gin
• 1 ounce EO Homemade Hibiscus Cordial
• 3/4 ounce freshly squeezed lime juice
• 1/2 ounce freshly squeezed grapefruit juice

Directions:

• Pour all ingredients into a mixing glass.
• Add large cold ice and shake vigorously.
• Strain into a chilled cocktail glass.

NO MAMES
Served at Macao Trading Company
Ingredients:

• 1½ ounces Don Julio Reposado Tequila
• 1 ounce Bärenjäger Honey Liqueur
• 3/4 ounce Fresh Lime Juice
• ½ ounce Pink Grapefruit Juice
• 3 sprays of St. Elizabeth Allspice Dram

Directions:

• Take a chilled cocktail glass and apply the chipotle salt on half of the rim and spray the allspice dram inside.
• Put the rest of the ingredients into a mixing glass. Add large, cold ice and shake vigorously for 6 seconds.
• Strain into the prepared cocktail glass.

Food & Wine Cocktails 2011

The cocktail recipes are once again organized into chapters focused on a particular spirit. John Coltharp (The Tasting Kitchen) heads the Whiskey chapter, dipping into a few recipes from his Seven Grand repertoire as well as more recent creations. Standouts include the Scotch-based August Collins, the Presbyterian’s Aversion (with rye, Averna amaro and ginger syrup), and the Descanso Beach Smash, inspired by a 2008 trip to Catalina Island.

The book opens with a “Cocktail Clinic,” which includes how-to’s, a list of Essential Spirits, a glassware and bar tools guide, and new features like the Beginner’s Cocktail Guide and Cocktail Trends (in: salted cocktails, vinegar; out: housemade bitters and meaty drinks). Also new for 2011 is a collection of Chef’s Cocktails, a nod to the increasingly blurry line between chefs and bartenders in high end restaurants. David Lentz (The Hungry Cat Hollywood) and mixologist Jeremy Allen contribute the Four on the Floor, so named for its four equally-proportioned ingredients and the duo’s love of muscle cars.

As always, F&W features Party Food recipes to serve with the cocktails. Look for the Sichuan chile-fueled Numb Nuts by Lukshon chef Sang Yoon, and the Creamy Onion Dip from Vinny Dotolo and Jon Shook of Animal.

In the book’s directory of the Top 100 American Bars, New York leads the way with seventeen bars, followed by Los Angeles and San Francisco with twelve bars each. Unlike some of the L.A. bars listed in Esquire magazine’s latest compilation of the Best Bars in America, I can recommend all of F&W’s picks:

• 1886
• Copa d’Oro
• The Edison
• La Descarga
• Las Perlas
• Musso & Frank Grill
• Rivera
• Roger Room
• Seven Grand
• The Tasting Kitchen
• Tiki-Ti
• The Varnish

To its credit, Cocktails 2011 travels down the 5 to include a few bars from San Diego: Craft & Commerce, El Dorado and Noble Experiment. On the downside, F&W (like Esquire) neglected to list Seal Beach’s beloved 320 Main. It’s time to start the campaign for 2012 right now, who’s with me?

Food & Wine Cocktails 2011

• Paperback: 224 pages
• Publisher: Food & Wine
• Retail price: $14.95
• www.foodandwine.com