With its sun-splashed patio and colorful decor, Roy Choi’s Sunny Spot is tailor-made to host a fantastic brunch. Several months after its opening, the Venice restaurant is debuting a much-anticipated new Brunch Menu this weekend. Earlier this week, the Sunny Spot crew took the new menu for a test run at a hosted friends and family preview. By the time I arrived, my fellow imbibers Caroline on Crack and The Savory Hunter had already worked their way through a few dishes and a cocktail or two.

Brian Butler

As I looked over the new menu, I sampled the remnants of the Sunny Spot Egg Plate: Korean style confit eggs, jerk fingerling potatoes, and mojo glazed grilled pork belly and hanger steak. Though the menu says “pork belly OR hanger steak,” my blogger buddies had cleverly asked for both in their Egg Plate, and I’m definitely going to do the same next time.

Bloody Mary

To help shake off the effects of the previous night’s Cinco de Derby / Kentucky de Mayo festivities, the Bloody Mary (vodka, Dirty Sue olive juice, tomato, Jamaican jerk spice, celery) was just what the doctor ordered. Along with the Piña Colada and the Jamaican Coffee, the Bloody Mary is one of three new brunch cocktails from Sunny Spot barman Brian Butler. The remaining drinks on the list were culled from the regular menu.

Dry Harbour: pot still rum, lime, absinthe, habanero pineapple shrub.

Salt Cod Brandade Benedict

The standout dish was the Salt Cod Brandade Benedict: poached eggs, coconut hollandaise and cherry tomato vinaigrette. Every bite offers a different mix of flavors: pierce the eggs and let the yolks run, then stir them with the hollandaise over the salt cod brandade fritters. Alternate with a hit of acid from the tomato vinaigrette, and you’ll soon be in brunch nirvana.

Piña Colada

Of the new brunch cocktails, the can’t-miss is the Piña Colada, made with Antigua rum, pineapple and ginger coconut sorbet. It’s a superb version of the classic Puerto Rican cocktail, with the sorbet (available as a dessert during dinner) providing body and a bit of snap. Summer has arrived early, served in a chilled coupe and garnished with a mint leaf.

Smoked Baby Back Ribs

The sun was peaking, and even with the tree cover the patio began to heat up. The next dish matched the rising temps with a serious kick of its own: Smoked Baby Back Ribs in a jerk barbeque glaze with orange wedges. If the Eggs Benedict are the quintessential brunch entree, these ribs are the epitome of a beachfront Caribbean BBQ: fall-off-the-bone tender, smoky and spicy.

Jamaican Coffee: Americano, Jamaican rum, golden rum cream whip.

Sunny Spot Skillet Coffee Cake: brown sugar, rum cream and berries.

Though we had lingered for a couple of hours, several brunch items will have to wait until another visit, including: Savory Festival Bread (rum honey, guava jam, goat’s milk butter), Hearts of Palm Salad (pineapple vinaigrette, pickled shishito peppers, melon, carrot coconut puree), Jamaican Oxtail Stew (spicy gremolata, tripe, plantain chips, root vegetables).

KCRW DJ Jeremy Sole

Bridgetown Swizzle

The Bridgetown Swizzle was the perfect conclusion to the preview: Barbados rum, Averna, falernum, lime, bitters. KCRW DJ Jeremy Sole was laying down the beats, and after you take a seat at the burlap-wrapped bar and sip from the Bridgetown Swizzle, you’ll swear you can hear the ocean nearby.

Sunny Spot serves brunch on Saturday and Sunday, 11am-3pm.

Sunny Spot
822 Washington Blvd. (at Abbot Kinney)
Venice, CA 90292
(310) 448-8884
www.sunnyspotvenice.com

Dave Stolte (L) and Chris Bostick (R) show off their Shaker Faces.

It was Stolte versus Bostick in a Margarita Showdown, and when the dust had settled, the winner was…well, they both shared their recipes, so we leave that decision to the reader. Bostick also made his classic Mint Julep, and even though they didn’t battle this one out, Stolte and Bostick again kindly shared their recipes.

Enjoy your cocktails and celebrate Secretariat’s victory over the invading French forces in the Battle of Churchill Downs!

Margarita by Dave Stolte

Margarita by Dave Stolte
Ingredients:

• 1.5 oz reposado tequila
• .75 oz triple sec
• .5 oz lemon juice
• .5 oz lime juice

Chill a cocktail glass in the freezer at least ten minutes. Add ingredients in a shaker about a third-full with ice cubes. Shake well to blend and chill, then strain into the chilled glass. Garnish with a lime wheel.

Bostick's Good 'ol Texas Margarita

Bostick’s Good ‘ol Texas Margarita
Ingredients:

• 2 oz Siete Leguas Reposado
• 1 oz fresh lime juice
• .75 oz orange curaçao (Pierre Ferrand Dry Curacao works great)
• .25 oz simple

Shake all ingredients together and pour into double old fashioned glass filled with hand cracked ice. Garnish with lime wedge. Eat 2 cheese enchiladas with chili gravy, rice and beans. Repeat.

Thomas Mint Julep

Thomas Mint Julep
Ingredients:

• 2oz Cognac
• .25oz Jamaican Rum
• .25oz simple
• Sugar cube
• 7-9 mint leaves
• Powdered sugar

Start by adding mint and sugar cube. Add the simple and gently press leaves to release oils in mint. DO NOT MUDDLE MINT!!! Next add crushed ice and lightly swizzle. Top off and cap w/ crushed ice. You want a nice little dome here. Drizzle rum over top of julep. Garnish w/ generous mint bouquet. Make sure to wake it up by lightly slapping it to release oils. Sprinkle powdered sugar on top. Enjoy!

Mint Julep by Dave Stolte
Ingredients:

• 3 oz bourbon whiskey
• .5 oz simple syrup
• 10 spearmint leaves

Add ingredients to a chilled shaker. Muddle lightly and stir to blend. The key here is lightly – if you bust up the mint leaves, they’ll release bitter chlorophyll. The flavor you want is actually in the little fibers that coat the leaves. Add an ice cube and let it steep in a cool place for five minutes. Fill an Old Fashioned glass or Julep cup about two-thirds of the way up with crushed ice. Gently strain the infused whiskey and sugar over the crushed ice – don’t shake too much.

All cocktails are regularly priced at $12 unless otherwise noted.

Luau Old Fashioned

The session began with one of the big guns, the Luau Old Fashioned ($13): Franklin’s ’cue-infused Old Granddad 114° and Balcones Brimstone, roasted pineapple syrup, smoked espresso-cherry bitters. The menu notes that “Allan went down to Austin to get the nation’s greatest ribs into your drink. From there we layer on everything you’d find at a luau except the volcano.” Crouch explained that this latest iteration of the cocktail ups the meat and smoke factor; vegetarians are urged to try something else on the menu.

The Original Fog-Killer ($14): Old New Orleans Cajun Spiced Rum, Plantation Overproof Rum, Plymouth Gin, St. Vivant Armagnac, a spoonful of bitters, fresh pineapple and citrus, house coconut cream and orgeat, “evil.”

Apparently imitation isn’t the sincerest form of flattery, at least according to the Caña menu: “Our Frankenstein-ing of two tiki classics inspired theft!” An epic mashup of the classic Fog Cutter and Painkiller tiki drinks, the Original Fog-Killer first made its Caña debut as a punch. Though it’s now in a more manageable single-serving size, it’s still dangerously good and loses none of its firepower.

Angela Gomez

Rope Burn: Smith & Cross, Aperol, Bonal Gentiane.

One of the standouts of the spring menu, the Rope Burn by Dave Shenaut Ron Dollete is a riff on a drink created by Justin Pike (The Tasting Kitchen). As Dollete wrote in his blog post, the Smith & Cross “takes the bitter elements away and replaces it with funky and sweet notes.”

Coffee & Cigarettes

We moved on to the Pistols, drink-for-drink the best section of the new menu. First up was the delicious Coffee & Cigarettes, a Crouch creation made with Vietnamese-style coffee, Jamaican Rum, dashes of Campari and Cedilla Açai liqueur, finished with a spray of Cohiba tincture. While there’s no literal “cigarette” paired with the cocktail (as in the 1886 cocktail of the same name), the subtle hint of smoke comes through in the finish. The cocktail’s name alone seems to be a draw; several were ordered during the tasting.

Snake Eyes, a Pistol by Milan de la Rocha made with Banks Rum, fresh lime, pasilla pepper, eucalyptus syrup, Yellow Chartreuse and two drops of absinthe.

Burmese Madam

Most people would describe the Burmese Madam as a Pegu Club variation, an excellent sipper made with Plymouth Gin, lime, house-made grenache curacao and orange-rose bitters. Of course, Katz isn’t most people, so the menu lists the Burmese Madam thusly: “If there existed a secret brothel beneath the original Pegu Club this would be its house specialty.”

Spring Street Cobbler

Katz describes Spring Street in Downtown LA as the “Talladega Speedway for walks of shame.” For those unfortunate “squirrels” who are (hopefully) making their way home, he’s thoughtfully created the low-proof Spring Street Cobbler: Vino de Verdejo, Citadelle Gin, fresh lime, canela syrup, elderflower.

St. Raphael Sour: Don Q Añejo, fresh lime, Farigoule, pineapple, crème de cacao.

With her St. Raphael Sour, Gomez pays tribute to F. Scott Fitzgerald, who is credited with the first published record of the daiquiri. Farigoule, a thyme liqueur from the Provence region of France, was popular in St. Raphael, where Fitzgerald wrote The Great Gatsby. Who says drinking isn’t educational?

Gostosa: Novo Fogo Aged Cachaça, rye whiskey, citrus, spiced passionfruit syrup, orange flower water.

A sample of Erbin Garcia’s Erb & Rye punch, made with Old Overholt Rye, fresh lemon, black tea, ginger, pomegranate, blueberry.

Arms Race

We went back to the Cannons and finished the tasting with a bang. The Arms Race ($13) was inspired by a visit to New York’s Amor y Amargo, where Sother Teague introduced Katz and Dollete to the Eight Amaro Sazerac. Never one to back down from a challenge, Katz fortifies the Arms Race with nine kinds of bitters, an absinthe rinse and a dash of Peychaud’s. Over to you, NYC!

There’s also a raffle, with prizes including Bar Keeper items, “forbidden rums” and a date with Caña bartender Milan de la Rocha. Proceeds from the raffle benefit charity: water, a non-profit organization that brings clean, safe drinking water to people in developing nations.

In honor of last year’s Thirsty in LA 2-Year Blogiversary bash at Caña, Katz composed an ode to bartenders, bloggers and enthusiasts the world over. Remember these verses as we stretch our livers and prepare to celebrate Caña’s second birthday:

~A Pledge to the Bar Rag~

Whether bartender or imbiber; shaker or typer, let us each toast the spirit of the world’s greatest fighters,

the men and the women dedicated to making souls brighter.

So let’s raise ‘em high and make this an all-nighter!

Caña Two-Year Anniversary
Sunday, April 22, 2012
Doors at 8pm
No cover
Featuring:

• Jeremy Sole (KCRW, 10pm to close)
• Raffle
• No Jodas Cuban Kitchen food truck

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

The story of Sadie Kitchen & Lounge is worthy of its Hollywood setting: the former site of the infamous Les Deux nightclub, located on property that the Simon family has owned since the end of World War II, was reborn in January of this year as a welcoming urban retreat that offered New American cuisine and craft cocktails in a setting that mixes Old Hollywood glamor and modern aesthetics.

Last month, Sadie welcomed Consulting Chef Mark Gold (Eva Restaurant), who came on board after Sadie’s Executive Chef Dave Schmit (who had been with the team from the beginning) left to pursue other interests. The kitchen didn’t skip a beat during the transition, and now Gold is debuting a Spring Dining Menu that combines Southern California sensibilities with seasonally fresh ingredients and a home-cooked approach. Gold explains, “We wanted to offer food that felt like the kind of thing you would eat if you went to someone’s home for Sunday dinner – comforting, but with a more refined spin on it.” Sadie, the Simon family matriarch who would cook every day for groups of up to 20 family members, friends and her son’s employees, would no doubt approve.

The constant since Sadie’s opening has been Giovanni Martinez, Sadie’s Director of Spirits. His previous stints at The Buffalo Club and more recently, Fig & Olive, have served Martinez well at Sadie. Martinez oversees a menu of craft cocktails that can be enjoyed on their own, yet also pair well with Gold’s cuisine. “I think it is incredibly important to think of the drinks as a piece of the entire experience,” says Martinez. “It should fall in line with the mood, theme and narrative of the bar, restaurant and cuisine…not to mention the neighborhood, time of year and climate. Though my experience is firmly rooted in the 19th Century Golden Age, I’m not a stickler for rules and standards. After all, I’m born and raised in LA, and we don’t like being put in a box.”

Giovanni Martinez and Greg Bryson (L to R)

Sadie hosted a media preview that featured a multi-course tasting that paired Martinez’s cocktails with dishes from Gold’s new menu. The event began with drinks at the vintage mahogany bar in the Parlour, where Martinez and bartender Greg Bryson mixed a few rounds to warm guests up for dinner.

Pantera Rosa: Aperol, Beefeater 24 Gin, homemade vanilla syrup, shaken with fresh lemon juice and egg whites.

Oaxacan Through Italy

I started with one of my favorites from Sadie’s opening menu, the Oaxacan Through Italy: Del Maguey Pechuga Mezcal, Cocchi Vermouth di Torino, Cynar, garnished with a singed orange peel. With its layers of rich, bitter smoke, the Oaxacan Through Italy is squarely set in my wheelhouse of flavor, though perhaps its assertive character wasn’t the ideal way to begin a night of sampling.

Temperado

The dinner proper took place on Sadie’s gorgeous Courtyard Dining Room, a spacious patio with an open roof that will surely beckon as the weather warms up in the weeks ahead. After we were seated on the raised wood deck, Martinez and Bryson served the Temperado: cachaça, Avion Silver Tequila, lime juice, fresh cilantro and jalapeño. A subtle, spicy kick was just what the palate ordered as we looked over the menu, accompanied by shimmering light that bounced from a water treatment to the field stone wall behind us.

“An Organic Egg, Representing Spring.”

Two dishes made up the first course: the Little Gem (green garlic, crispy ham) and “An Organic Egg, Representing Spring.” Even before the tasting, I was already a devotee of the wonderful Schaner Farm duck egg dish (spring garlic, brown butter asparagus); the picture above is from a previous visit, not the tasting.

To pair with the first course, the Piscotéca: Italia Pisco, homegrown mint, ginger-honey syrup, fresh lime juice, yuzu bitters.

Pork Belly

Next, a group of dishes that were shared, family-style: Glazed Pei Mussels; Pork Belly with yuzu kosho, spring onion; Lamb Meatballs; Oysters, Kushii, British Columbia. The accompaniment was Golden Road Hefeweizen, with citrus notes and a dry finish that paired particularly well with the mussels and oysters.

Prime Ribeye Cap

For the mains, guests could choose from one of four entree/cocktail pairings. I opted for the Prime Ribeye Cap with charred onion, Bordelaise, salsa verde. Its pairing with the Oaxacan Through Italy was inspired, with the cocktail easily standing up to the strong flavors of the tender, perfectly cooked spinalis dorsi. As we shared bites and commented on each other’s dishes, it became apparent that the consensus favorite was the superb Wild Alaskan Halibut (with grilled asparagus, bacon and onion relish), which was paired with the Friar Fresh: Plymouth Gin, Velvet Falernum, lemon juice, honey, grapefruit juice.

Bitter Float

The tasting finished on a high note, with two marvelous ice cream floats: the Fernet and Chip Float (Fernet and Mint Chocolate Chip Ice Cream on Mexican Coke) and the Bitter Float (Peychaud’s Bitters Ice Cream on Sanbitter Italian Soda). I had enjoyed an earlier version of the Fernet Float, and this one was even better, if that was possible. But the revelation was the Bitter Float, like the Oaxacan Through Italy a creation that speaks directly to my taste preferences. You can’t go wrong with either one, but the Bitter Float will be the go-to when those high temps are in full effect.

Sadie Kitchen & Lounge
1638 N. Las Palmas
Hollywood, CA 90028
323.467.0200
www.sadiela.com

Sadie neon sign photo by acuna-hansen.

As Creative Bar Director for Soho House, Chris Ojeda oversees everything from the cocktails to the ice and the glasses at the members-only Houses around the world. Here in Los Angeles, even if you’re not among those with access to the exclusive West Hollywood club, you can still enjoy Ojeda’s creations at Cecconi’s, located on the former site of the legendary Morton’s. Cecconi’s recently hosted a tasting of Ojeda’s spring cocktails in anticipation of their April 16th debut. Following are the new cocktails, with Ojeda’s notes.

Cecconi's Negroni

Cecconi’s Negroni: Bombay London Dry Gin, Campari, and house sweet vermouth (blended and rebottled mix of Martini Rossi and Carpano Antica). “This classic cocktail is prepared in a unique method where we throw the drink from tin to tin. By using this method it gives the drink a little aeration that would give to shaking a drink like the Daiquiri. The juniper and other citrus botanicals of the gin shine through and the bitters in the Campari make this cocktail refreshing. Served in our cut crystal rocks glasses over ice and garnished with an orange slice.”

Aperol Punch

Aperol Punch: Aperol is the dominant spirit mixed with gin, lemon, house made rose petal tea syrup, chamomile bitters and topped with prosecco. Served in a Collins glass with a grapefruit peel, this “light, refreshing, sparkling cocktail is in the fashion of an Aperol Spritz.”

50/50

50/50: Bombay London Dry Gin and Martini Bianco vermouth stirred and served in a cocktail glass with a lemon twist. “A classic cocktail that mixes equal parts gin and vermouth. In this case we decided to use bianco vermouth which is great for its sweetness and light vanilla flavor. Vermouth is a beverage that has been long forgotten and is something so delicious that it can be consumed on its own. For this we think this cocktail fits great in our setting of food, wine, and cocktails.”

Ojeda also presented a few House Tonics, cocktails from Soho House that are available at Cecconi’s.

Piña Colada

Piña Colada: “Our style of cocktails are really built on classic philosophies and bartender technique. This cocktail is a prime example of a drink we would feature as most or any other cocktail bars aren’t really featuring a Piña Colada due to its background and customer perception. We’ve taken this drink and made it our own, first blending our own coconut cream to our liking and mixing fresh pineapple juice, muddling a few pineapple cubes and adding a generous pour of Zaya rum. The drink is shaken (not blended) and served over our crushed ice in a brandy snifter and garnished with a pineapple leaf. I believe it’s the perfect summer cocktail and a way for people to fall back in love with an old favorite. It’s a really fresh pineapple cocktail with fresh coconut and the aged rum gives the drink flavors of vanilla, toffee, and coffee notes.”

Eastern Standard

Eastern Standard: Grey Goose vodka, fresh lime, muddled cucumber and mint, shaken and served up. “Born out of Prohibition and re-imagined for the new golden age of cocktails.”

Picante de la Casa

Picante de la Casa: Cazadores Tequila with muddled red fresno chilies and cilantro, balanced with fresh lime and agave nectar, shaken hard and served over rocks. “The internationally popular Margarita with a nod to Tommy’s tequila bar, infused with heat and spice.”

Cecconi’s
8764 Melrose Avenue
West Hollywood, CA 90069
www.cecconiswesthollywood.com

Since launching the Guest Bartender Series at Eveleigh last fall, Bar Manager Dave Kupchinsky has cultivated the Monday night events into one of the city’s best regular gatherings for cocktail aficionados and industry insiders alike. He’s accomplished this by hosting some of the top bartenders in town in Eveleigh’s gorgeous back bar.

Lindsay Nader's Thirsty in LA: High West OMG Pure Rye Silver Whiskey, lemongrass infused Bianco Vermouth, Aperol, Nonino, Peychaud's, sparkling white wine.

The series really hit its stride last month: among the highlights were an impromptu Fidencio Mezcal tasting during Jason Bran’s guest night; #bestbirthdayever with Lindsay Nader’s LA-themed High West menu; an edible cocktail trio from Zahra Bates; and poetry readings that were rewarded with Bowmore and oysters, courtesy of Johnnie Mundell.

After taking a one-week hiatus, Eveleigh’s Guest Bartender Series returns with Round 4 on Monday, April 16th, featuring the dynamic duo of Rich Andreoli and Mia Sarazen, who are currently wowing them at Areal in Santa Monica. After Andreoli and Sarazen, it’s three consecutive weeks of awesomeness, as follows.

• April 16: Rich Andreoli & Mia Sarazen (Areal)
• April 23: Kenny Arbuckle (La Descarga, St. Vincent Syrups)
• April 30: Ryan Magarian (Liquid Relations)
• May 7: Francois Vera (Harvard & Stone)

As if all that weren’t enough, Eveleigh’s Industry Night also takes place every Monday, beginning at 7pm. Industry Night features bar bites and specials like a $4 Fernet shot, a shot of Wild Turkey and Session Lager for $5, and classics like $7 Negronis and $8 Manhattans and Old Fashioneds.

For more photos of Eveleigh’s Guest Bartender Series Round 3, visit the Thirsty in LA Facebook page.

Guest Bartender Series Round 4
Beginning Monday, April 16, 2012
7pm
Featuring: Rich Andreoli & Mia Sarazen
Sponsored by Tequila Ocho

Eveleigh
8752 Sunset Blvd
West Hollywood, CA 90069
(424) 239-1630
www.theeveleigh.com

After an extended buildout that continued to generate anticipation over the last several months, Pour Vous is now open at long last. Mark and Johnny Houston (owners of Harvard & Stone, La Descarga et al.) have transformed the former Forty Deuce space into a Salon de Champagne, with Steve Livigni and Pablo Moix heading an all-star team that includes bar manager Dave Fernie, Adrian Biggs, Devon Espinosa and Lindsay Nader. Pour Vous warmed up for its Thursday night debut by hosting a couple of preview nights earlier this week, and on Tuesday “sexy” seemed to be the word on every guest’s lips.

While La Descarga evokes crumbling Old Havana and Harvard & Stone has the aged patina of a World War II-era factory, Pour Vous exudes a classy, underground Parisian vibe. The bar is the first thing that greets guests when they enter from Melrose, and it’s a looker indeed. The centerpiece is a gleaming copper cappuccino machine that’s been repurposed to house beer taps. Marble is a prominent element throughout Pour Vous, from the bar to the table tops. Plush banquettes offer cozy and comfortable seating, perfectly suited to the sultry Gallic atmosphere. An outside patio and smoking area features a refurbished trolley (not available during the preview) that Moix said people can sit inside. Can you say rendezvous?

Various mirrors reflect light from chandeliers, table lamps and candles.

With a golden, domed skylight above and a crackling fireplace, the most coveted seats are sure to be at the cocktail tables in the lower lounge.

Ménage à Trois

Moix said that his role in creating the Pour Vous cocktail menu was like that of a conductor, offering suggestions and opinions while Fernie did the heavy lifting. The opening drink list of 25 cocktails is a collaborative effort, featuring contributions from each of the bartenders.

You know you’re in for a good time when your night starts with a Ménage à Trois: Roger Groult Reserve Calvados, Bache Cognac, Angostura Bitters, Regan’s Orange Bitters and evaporated cane syrup. Served over a big cube in an Old Fashioned glass, this was the perfect sipper to check out the intimate space as it quickly filled up with well-wishers.

Le Dance Diable: Bache Cognac, Grenadine, Fernet, Maraschino, lemon bitters, lemon twist.

Le Catacomber: lemon, orgeat, Floc de Gascogne, Citadelle Gin, Angostura Bitters, orange twist.

Le Lapin Fou: c’est magnifique!

Then came Nader’s superb Lapin Fou (“Silly Rabbit”): eau de vie de poire (pear brandy), fresh carrot juice, fresh lemon juice, yellow chartreuse, ginger syrup, cane syrup, garnished with a cucumber ribbon. Though I have a ways to go before I get through the entire opening list, it’s going to be hard to top Le Lapin Fou, a wonderfully balanced and nuanced cocktail that actually gets even better as it opens up. Fellow imbibers seemed to agree; the bright orange cocktails were flying out of the bar at a rapid clip.

Steve Livigni

Music is an integral part of all the Houston-owned venues, and as the night went on DJs (including Livigni) stepped behind the decks to lay down a thumping house groove. A fellow bar patron commented that the loud beats didn’t seem to match the decor. I was about to agree, when as if on cue a lovely lady behind us told her friend, “I LOVE this music!” (This is why I don’t own a bar, I only drink at them.)

While there isn’t a dress code per se, like La Descarga this is a place where you’ll want to look sharp. Because of the venue’s limited capacity, Moix noted that there will be a “tight door.” That said, Pour Vous is accepting reservations for groups of eight or more. It shouldn’t be hard to find seven friends to join you in spending a midnight in Paris. But if you still need help convincing them, beginning next week, Pour Vous will be serving oysters, chocolate and cheese. Ooh la la!

Pour Vous
5574 Melrose Ave.
Los Angeles, CA 90004
323.871.8699
www.pourvousla.com

More photos of Pour Vous at the Thirsty in LA Facebook page.

Airstream Libation: Pueblo Viejo Blanco Tequila, R. Jelínek Fernet, Toasted Coconut Infused Demerara, Fresh Lime, Kaffir Lime Leaves, Egg White.

Cool Revival: Rittenhouse Rye Whiskey, Cynar, Yuzu, Cucumber, with Lemon and Dill Meringue.

Greetings from Xanadu: Banks 5 Island Rum, Pama, Java Juice Liquid Coffee Extract, Pineapple Juice, Orange Juice

Nebbia Rossa

The Nebbia Rossa (“Red Fog”) is my favorite of the spring menu, made with Del Maguey Vida Mezcal, Campari, Bittermens Citron Sauvage, Dolin Blanc. This neo-Negroni has a flavor profile that’s right up my alley, a mix of smoky and bitter that opens up with the Bittermens grapefruit liqueur. I would enjoy this cocktail any time of year, not just this season. (Recipe below.)

Night and the City

Night and the City is Mandeville’s excellent take on the Bloody Mary, made with Hayman’s Old Tom Gin, Bittermens Hellfire, Miracle Mile Candy Cap Mushroom Bitters, Heirloom Tomato Shrub, Black Pepper and Squid Ink Syrup, Fresh Horseradish. Mandeville’s housemade ingredients helps the Night and the City stand out from the legions of Bloody Mary variations. Its Film Noir name is a nod to its black and white appearance, which is livened up by a pickled watermelon radish that you’ll wish was offered as a side dish.

Shotgun Wedding: Laird’s Bonded Apple Brandy, Prosecco, Lemon Juice, Granny Smith Apples, Maple Sugar.

Stepchild: Black Grouse Blended Scotch, Cardamaro, Kumquat Cordial, Orange Juice.

Trädgård (“Garden”): Karlsson’s Gold Vodka, Oro Blanco, Cocchi Americano, Fee Brothers Grapefruit Bitters, Lemon Juice, Chives

Ver La Luz Del Día (“To See the Light of Day”): Kappa Pisco, Lillet Blanc, Hangar Vodka, Bombay Sapphire Gin, Basil

Yellow Jacket Fever

The Yellow Jacket Fever is a collaboration with bartender Jen Len, made with Nolet’s Silver Dry Gin, Yellow Chartreuse, Chamomile Infused Honey, Black Peppercorns. Mandeville said Len had been working with rye as the base of the Yellow Jacket Fever; Mandeville suggested the Nolet’s.

Spring Cocktail Menu Launch
Wednesday March 28, 2012
5pm to close
Spring cocktails: $8

Drago Centro
The City National Bank Plaza
525 South Flower Street, Suite 120
Los Angeles, CA 90071
www.dragocentro.com

• 1.5 oz Del Maguey Vida Mezcal
• .5 oz Campari
• .5 oz Bittermens Citron Sauvage
• .75 Dolin Blanc

Preparation:

• Stir ingredients with ice.
• Strain over a large ice cube in a rocks glass.
• Garnish with a grapefruit twist.

A craft cocktail bar crawl at the Original Farmers Market? Yes, such a thing is possible, thanks to the opening of Mixology 101 at Planet Dailies, the second location of the Planet Hollywood restaurant concept. With Short Order just around the corner, cocktail enthusiasts now have two Farmers Market imbibing options within walking distance of each other. While the new Planet Dailies isn’t open 24 hours like its Las Vegas sibling, it does have Mixology 101, which features a cocktail program created by Salvatore Calabrese (aka “The Maestro”). The acclaimed bartender’s latest venture is the eponymous Salvatore at Playboy, in the heart of London’s exclusive Mayfair. Mixology 101’s head bartender is LA’s own Joseph Brooke, who oversees a menu of 40+ cocktails divided into eight sections: Champagne Cocktails, Classics, Pre-Dinner, Martinis, Short & Sublime, Long & Luscious, Non-Alcoholic and After-Dinner.

The Maestro himself was in the house at a media preview to demo a few cocktails with Brooke and Pierre Dos Santos, one of Calabrese’s bartenders from the Playboy Club. From Mixology 101’s second-level perch, the spacious, 215-person capacity venue offers great wraparound views. The mild weather on the preview night allowed all of the garage-style roll-up windows to be retracted for a nice indoor-outdoor flow. As the event progressed, the setting sun provided an impressive backdrop behind the west-facing side of the bar. Thankfully, the multiple flatscreens originally conceived for the space were nixed by Calabrese; only one TV is mounted on a wall.

Calabrese designed the elegant glassware.

As the preview began, Brooke took me behind the bar to check out the numerous design elements that Calabrese has implemented for Mixology 101. Foremost among these features is the patented Calabrese Sink, a unique all-in-one unit that combines a sink, chopping board, bin, garbage chute and waste disposal. The rail is designed as part of what Calabrese calls his “3-step philosophy, [so that] the bartender only needs to take one step in each direction from his station to reach everything he needs.” Brooke pointed out the refrigerated drawers in the underbar, used to store fresh fruit, herbs and wells. (For more background on the Mixology 101 bar design, you can view images of its progenitor at the Cantilever Bar Systems website.)

He's The Conductor, I'm The Maestro: Salvatore Calabrese and Joseph Brooke. (L to R)

Calabrese welcomed everyone and shared some highlights of his award-winning career, which began at an early age in a bar in Maiori, a small village on Italy’s Amalfi Coast. He introduced Brooke as “The Conductor” and praised him for being the “guardian angel” of the bar program that bears Calabrese’s name. Brooke later said that the five days he spent in London learning all that he could from The Maestro was one of the best experiences of his career. Of his new gig, Brooke said simply, “I’m home.”

House Martini

Speaking of home, the cocktail demos began with the House Martini, which Calabrese calls a “Direct Martini” because it’s made directly in the glass. Calabrese created his method in 1985, while he was a bartender at the Dukes Hotel. He said that Stanton Delaplane (Pulitzer Prize-winning writer for the San Francisco Chronicle, credited with introducing the Irish Coffee to the U.S.) came into the bar and asked Calabrese for a “very, very cold and very, very dry” Martini. Calabrese was able to make the drink either cold or dry enough, but not both to Delaplane’s satisfaction. Calabrese was determined to please his customer and this scene replayed itself for the next several afternoons.

At one point, Calabrese noticed how a fish and chip shop would use bottles to sprinkle vinegar over its chips. He realized that he could use a bitters bottle to control the amount of vermouth in the Martini, and thus solve the first problem, dryness. The second problem was the coldness, so he stored the gin and the glass in the freezer. The next time Delaplane came in, Calabrese pulled the glass and gin from the freezer and poured the chilled gin directly into the frosty glass. He floated a few drops of vermouth (without mixing it) and finished with a lemon twist. Delaplane took a sip and said nothing. He asked for another Martini, took a sip, said nothing, and walked away from a perplexed Calabrese. The next day, Delaplane came in, introduced himself as a writer for the Chronicle, and said his next article would declare the Dukes Martini as the best he’d ever had. Calabrese said, “It took God six days to create the perfect world. It took me five days to create the perfect Martini.”

House Martini: for dilution, a mist of water coats the chilled glass. Ice flakes form inside and the gin is poured.

A few dashes of dry vermouth are added, unmixed.

A lemon twist to finish the House Martini.

Purists will likely grumble about the House Martini, from the method of preparation to the option of “gin or vodka?” offered by the bartenders. While my personal preference is for a wetter Martini (2:1 gin to vermouth), make no mistake: Calabrese’s Martini is excellent. Is it “the best Martini in the world,” as many have said? Let’s put it this way: I would love to get Calabrese and Musso & Frank’s Manny Aguirre behind a bar sometime for the Ultimate Martini Throwdown.

Breakfast Martini

Next was the Breakfast Martini, made with Bombay Sapphire, Cointreau, fresh lemon juice and orange marmalade. An entire subset of marmalade-based drinks goes back at least as far as 1930’s Marmalade Cocktail, created by Harry Craddock and published in The Savoy Cocktail Book. Calabrese’s modern classic was invented in 2000, at the Library Bar at the Lanesborough Hotel. Calabrese credits the inspiration for the Breakfast Martini to his wife, who insisted one morning that instead of his usual espresso he had to eat something, which happened to be toast with marmalade. The Breakfast Martini is essentially a Gin Sour that gains a richness and bitter notes from the orange marmalade. The Cointreau gives further structure to the cocktail, which will surely be a popular choice beyond the wake and shake timeframe its name suggests.

Calabrese makes one of his signature cocktails, the Spicy Fifty.

Then came a signature cocktail from Calabrese’s former bar, Fifty. The Spicy Fifty is made with Stolichnaya Vanil vodka, elderflower cordial, fresh lime juice, honey syrup and chili pepper. An eye-opening cocktail, not only because of the spicy kick at the finish, but for the fact that I enjoyed a cocktail made with Stoli Vanil. With its balance of sweet, sour and lingering heat, the Spicy Fifty is another winner from the Martini section.

The Conductor and The Maestro team up for the Farmer’s Martini: frozen Stoli Elit, a dash of blue curacao, Salvatore’s bitters and champagne.

Calabrese makes the Hollywood Bubbles, from the Champagne Cocktails section.

Hollywood Bubbles: bénédictine, fresh raspberry purée, pomegranate juice and champagne.

Pierre Dos Santos

Jamaican Sangria

After the demos had concluded, Dos Santos offered to make a Short & Sublime cocktail, the Jamaican Sangria: Appleton 12-year rum, red wine, apricot brandy, framboise liqueur, fresh orange juice and honey syrup. With warmer temps just around the corner, here’s hoping this Caribbean twist on the Spanish favorite will be served by the pitcher.

The Maestro returns for an encore and makes the House Martini for eager guests.

A bar called “Mixology 101” is going to have its skeptics, and I’ll admit I was one of them when the name was announced last fall. Having tasted a few of the dozens of cocktails on offer and seen Brooke’s team in action, it’s safe to say The Maestro’s bar program is in good hands. With its high profile, central location between the Original Farmers Market and The Grove, Mixology 101 is going to attract plenty of traffic from tourists and locals alike. The approachable menu, mixed with classics and signatures, along with a well-curated spirits list, will keep them coming back.

Mixology 101 is now soft open, with a grand opening scheduled for April.

Mixology 101 at Planet Dailies
6333 W. 3rd St., Ste. O20
Los Angeles, CA 90036
323.370.6560
www.mixology101la.com

For more photos from the Mixology 101 preview, visit the Thirsty in LA Facebook page.

Oak Knoll Manhattan

The session began in the Regional section with variations on a couple of classics. First up was the Oak Knoll Manhattan, made with bonded bourbon, dry vermouth, and Danny Cymbal’s nod to Pasadena, the housemade mulled wine vermouth with locally grown spices and botanicals. The dried sugar snowflake garnish is a helpful reminder that this fifth iteration of the 1886 menu is being offered in the middle of winter.

Pimm's Cup No. 2

Following on the popular Pimm’s Cup No. 1 from the fall menu, the Pimm’s Cup No. 2 recalls another version of the Pimm’s Cup from the 1800’s, this time featuring a recreation of the Scotch-based Pimm’s No. 2, citrus juices, ginger, mint, cucumber and soda water. Winter menu notwithstanding, this tall drink could just as easily be sipped on the patio in the spring and summer.

Holland Daze

Next up was a Shaken cocktail, the Holland Daze by former Sotto bartender Kate Grutman. This latest in the 1886 crew’s series of cocktail shout outs is made with Bols Genever, housemade pistachio orgeat, Maraschino Liqueur, lemon and housemade sambuca bitters. After the bright and refreshing Pimm’s, the malty and tart Holland Daze was a nice bridge to the bolder winter drinks ahead.

Grog Logged

The tasting started to heat up with the Grog Logged, Greg Gertmenian’s Seasonal interpretation of traditional grog made with ale, sugar and lime. The mix of Black Rum and 1886 Grog is served hot, wrapped in a hand-sewn “ancient mariner” koozie, and “in the presence of the Lieutenant of the Watch,” in keeping with 1756 Naval Code (as noted in the menu). Naval regulations also called for grog to be served before noon and after the working day, and who are we to disobey orders?

Chic(ory) Flip

The Chic(ory) Flip is a Seasonal cocktail that honors the original recipe from the 1700’s, but with an added caffeine kick. Served cold, the Chic(ory) Flip is made with chicory coffee-infused rye whiskey, Yeti Stout, whole egg and caramelized chicory coffee sugar. The torched, blackened sugar may not be the most visually appealing topping for a drink, it but adds a smoky sweetness to the rich, textured sipper.

Con Abuelita

The Seasonal section wraps up with the Con Abuelita, a deconstructed version of traditional Mexican hot chocolate made with ancho chile-infused reposado tequila, 1886 Hot Chocolate Mix and an ancho chile marshmallow created by The Raymond’s pastry chef, Jeffrey Haines. Spicy, warm and comforting, just like abuelita (grandma) would want it to be.

Coffee & Cigarettes

Perhaps the most talked-about drinks of the menu are featured in the Stirred section, where the winter theme truly comes through. Brady Weise’s Coffee & Cigarettes is made with vodka, Dark Crème de Cacao, Yeti Stout and hand-whipped cream. To go with the “coffee,” Cymbal lit a hand-rolled, edible vanilla paper “cigarette” created by The Raymond’s chef, Tim Guiltinan. The excellent Coffee & Cigarettes is reminiscent of a White Russian, with strong chocolate and lightly bitter coffee notes.

Danny Cymbal pipes Maplewood smoke into a snifter...

...then adds "ash" before serving The Smoking Jacket.

1886 bartender Lacey Murillo was inspired by a scene from childhood and created The Smoking Jacket: imagine you’re peeking in on your grandfather enjoying a cigar and sipping his whiskey, and after he puts his cigar out in his glass, you sneak a sip. Murillo recreates this memory with Pot Still Irish Whiskey, 1886 tobacco bitters, Maplewood smoke and edible “ash” made with vanilla, orange and cream. As noted in the menu, because The Smoking Jacket features bitters made out of tobacco, the drink comes with a Surgeon General’s Warning. To serve The Smoking Jacket, Cymbal piped the smoke into a snifter, then added the ash just before serving the cocktail. The theatrical presentation isn’t the only reason why The Smoking Jacket is one of the most popular orders from the current menu. With wisps of lingering smoke greeting you with each sip, the warmth from the whiskey and mildly bittersweet finish, you’ll want to curl up with The Smoking Jacket and stick around for a while.

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