Daniel Zacharczuk

North by Northwest

Thinking it was named after one of my all-time favorite movies, I had to try Swifka’s North by Northwest: raisin-infused Rhum Barbancourt, Krogstad Aquavit, Amaro Meletti, lime, Don’s Mix No. 2 and honey. Swifka later told me the name was chosen “as a sort of loose association nod to Scandinavia. Feels evocative of the flavors in the glass…and [the name] rolls off the tongue.” It’s a nuanced tall drink, with butterscotch notes from the rhum, anise and caraway seed from the aquavit, and something akin to the tangy bite of ginger in the sweet and slightly bitter finish.

Summer Focus

Next up was one of Zacharczuk’s cocktails, the Summer Focus: Pueblo Viejo Añejo Tequila, Cynar, lime, cucumber and meringue. It’s a well-named cocktail, given current weather conditions. With the artichoke liqueur as its backbone, the floral and fruity añejo stands out and the endless summer continues with each sip. The “meringue” is actually the egg white that gives the drink its rich texture.

Black Magic Woman

Then it was time for another Swifka libation, the Black Magic Woman: Redbreast Irish Whiskey, Heering Coffee Liqueur, Amaro Averna, lime and pineapple. A rinse of Connemara Peated Single Malt Irish Whiskey gives the cocktail an initial nose of smoky peatiness, but the first sip from the oversize brandy snifter is surprisingly tropical. Zacharczuk noted that you can taste each of the cocktail’s ingredients, though if you didn’t know the components, you’d likely think you’d ordered a Tiki drink. The Black Magic Woman had cast her spell; it’s an excellent drink that I will revisit again this season. All I need is B|K’s fireplace and a smoking jacket.

Crispy beef tongue

The soft-spoken Tokmadjian describes his menu as New American, which he interprets in dishes with influences from around the globe. First up from the Small Eats section: crispy beef tongue with horseradish, dill crème fraiche and radishes. The tongue was indeed crisp, paired nicely with the sharp bite of the radishes and horseradish.

Roasted bone marrow, aka the bone luge

I’ve enjoyed the roasted bone marrow with parsley salad, pickled Fresno chilies and grilled bread numerous times at Bar | Kitchen. But it was at another top downtown bar a couple of days before New Year’s Eve where the leftover bones were put to their greatest use: in a round of bone luges. (For the record, Cynar was poured for me, and it was delicious.)

Beef short rib pot roast

If the sunny blue skies decide to step aside for more appropriate weather, Tokmadjian’s beef short rib pot roast with winter vegetables, parsnip puree and horseradish will be an ideal dish to enjoy. Even if the temps stay warm, the fork-tender meat will still convey the spirit of the season with every bite.

And in case you were wondering, the crack tots are still on the menu.

Bar | Kitchen
O Hotel
819 S. Flower St.
Los Angeles, CA 90017
(213) 623-9904
www.barandkitchenla.com

Related posts:

1. Find Your Comfort Zone at Bar | Kitchen
2. October 12: Drago Centro Fall Cocktail Menu Launch
3. Praise the Lard and Pass the Champagne at First & Hope

Fated Seeds

We began with the Fated Seeds: Nolet’s Gin, housemade persimmon shrub, Miracle Mile Bergamot Bitters, basil, soda water. It may be the winter menu, but this tall drink would be a perfect sipper for warmer months (if only persimmons were in season). The Fated Seeds is bright and refreshing, with the Nolet’s distinctive floral notes offset by the tart, sweet shrub and balanced by the soda. The drink’s name comes from the folk tale that says you can predict the severity of the upcoming winter by cutting open a persimmon seed. Depending on whether the kernel inside is shaped like a spoon, fork or knife, the snowfall will be heavy, light, or “cut” by icy winds.

Storsjön

Next was the Storsjön, made with Karlsson’s Vodka, Ramazzotti, Dimmi Liquore di Milano, Peychaud’s Bitters, rambutan and lime. I’ve enjoyed the vodka drinks that Mandeville has created for previous menus, but the medicinal Storsjön didn’t really do it for me, though its bitter flavor notes are usually right in my comfort zone. Storsjön is the fifth largest lake in Sweden and is said to be the home of Storsjöodjuret, aka “The Great-Lake Monster.”

Grimhilda

The Grimhilda (named for Queen Grimhilde from Snow White and the Seven Dwarfs) is made with Laird’s Bonded Apple Brandy, house infused chipotle honey, PAMA and lemon. The sugar rim and lemon curl evoke a Brandy Crusta, while the flavor profile is reminiscent of a Jack Rose. Sweet without being cloying, the Grimhilda is described by Mandeville as a “girly drink with an edge.”

Rode Duivel

My first glance at the drink list had already singled out the Rode Duivel (“Red Devil”): Bols Genever, Santa Maria al Monte Amaro, Miracle Mile Sour Cherry Bitters. Quite the libation, especially when the malty genever and menthol qualities of the amaro start to open up. And this may break protocol, but nibble on the dried cherry garnish and take a sip for added enjoyment.

Silver Screen Quotations

The Silver Screen Quotations does a great impersonation of movie theater Red Hots: 123 Blanco Tequila, housemade Thai chili-cinnamon syrup, red bell pepper, mint, lime. Nicely balanced with a gentle kick of heat at the end. Try sipping it without the straw to fully appreciate the saffron salt rim.

Western all’Italiana

The Western all’Italiana (the Italian term for “Spaghetti Western”) had also caught my eye, and not just because it’s named for one of my favorite movie genres: High West Double Rye!, Cointreau, St. Elizabeth Allspice Dram, cranberry-oregano infused molasses, Gala apple. Another winner that’s full of winter spice and depth, its color a red that’s as deep as the blood spilled in a Sergio Leone shootout.

Breaking Castagne

Then came a perfect holiday cocktail, the Breaking Castagne: Hardy VSOP Cognac, Sombra Mezcal, The Bitter Truth Chocolate Bitters, housemade Italian chestnut syrup, egg white, topped with fresh nutmeg. Richly textured, with a subtle smoke from the mezcal. Mandeville came up with the name as a nod to the labor-intensive chestnut (castagne) syrup.

Dead Man's Tale

Mandeville pays tribute to Shearin (and his love for all things Disney) with the Dead Man’s Tale: Wray & Nephew Overproof Rum, Bombay Gin, Bertagnolli Grappa, oloroso sherry, Bitterman’s Amer Nouvelle, St. Vincent’s Orgeat, lemon, orange juice, Galliano mist. There’s a lot going on in Mandeville’s take on the Fog Cutter, but she pulls it off.

Remedy X

Next up was another cocktail shout out, this time an ode to Sam Ross dubbed the Remedy X: rosemary-infused Bushmill’s Black Bush Whiskey, ginger-infused agave, lemon. A nice variation on the Penicillin, with a ginger bite that was just what the doctor ordered.

Eve's Demise

And finally, the Eve’s Demise: Black Grouse Scotch, Belle de Brillet Pear Liqueur, housemade hibiscus apple cider, maple syrup. Mandeville explained that she had been looking for something to incorporate the apple cider, which was made by bartender Jen Len. The Eve’s Demise is served hot, and while the drink alone is already an excellent winter warmer, it’s the “candied apple” garnish (apple, bacon and maple sugar) that really takes it to another level.

To celebrate the launch of the Winter Cocktail Menu, Drago Centro will be offering drink specials on all of the new libations for one night only. The signature drinks (normally $12 each) will be specially priced at $8 after 5pm on Wednesday, December 28th.

Drago Centro Winter Cocktail Menu Launch
Wednesday, December 28, 2011
5pm to close
Winter Cocktails: $8

Drago Centro
525 S. Flower St., Suite 120
Los Angeles, CA
(213) 228-8998
www.dragocentro.com

Related posts:

1. January 20: Drago Centro Winter Cocktail Menu Launch
2. May 18: Drago Centro Spring Cocktail Menu Launch
3. September 28: Drago Centro Fall Cocktail Menu Launch

For a comprehensive list of dining options on December 31st, be sure to visit our friends at dineLA for the Mother of All New Year’s Eve Restaurant Round Ups.

Wherever you end up on New Year’s Eve, please celebrate responsibly. You can Go Metro with special overnight 24-hour rail service on December 31st and January 1st, and of course a taxi is just a phone call away.

Cheers to a fantastic 2012!

Photo by Bar | Kitchen via Facebook

Bar | Kitchen
Located in the lobby of the O Hotel in Downtown LA, Bar | Kitchen is offering a three-course New Year’s Eve dinner menu for $45. To pair with Chef Vahan Tokmadjian’s seared sea scallops, beef short rib pot roast, and almond & pear upside down cake, B|K is featuring a unique selection of small production bubbly and craft champagne cocktails. Reservations: 213.784.3048.

Big Bar – Countdown Across the World
At Big Bar, nine is your lucky number for the second annual New Year’s Eve Countdown Across the World: nine time zones, nine countdowns, nine cocktails and nine playlists. The countdowns start at 3pm with the Hüsker Dü (Kanon Organic Vodka, Aperol, lemon, bitters) and travels all the way across the map every hour until midnight, when Los Angeles welcomes 2012 with a champagne toast and the Historic Core: Rittenhouse 100, Lairds Bonded Applejack, Green Chartreuse, Dolin Rouge, Angostura. To tempt thirsty Angelenos, Big Bar is posting pics of the NYE cocktails on its Facebook page every day until New Year’s Eve.

• Special cocktail menu featuring house favorites from Don Q, Leblon, and Zaya
• DJ Phys-Ed; DJ kill-devil kicks things off with dancehall vibes at 8pm and hosts an East Coast Toast at 9pm
• Breakfast for the surviving revelers
• “We only ask that you bring your best spirits and finest evening attire or favorite party pants.”

Photo by The Edison

The Edison – Bootlegger’s Ball
On New Year’s Eve, The Edison presents the Bootlegger’s Ball, featuring Lyndsay and the All-Nighters, aerialists, dancers and “a host of gifted eccentriques to accompany you on a unique and unforgettable journey into 2012.” Tickets include The Edison’s legendary Midnight Toast. Tables include desserts and special New Years favors. Tickets start at $75. Doors at 7pm. Table reservations and pricing: 213.613.0000.

Eveleigh – Roaring 20s Soirée
The Wayback Machine will be in effect at Eveleigh, which is not only presenting a Roaring Twenties Soirée, but is also thoughtfully serving an all-day brunch on January 1, 2012. Both dinner options include a 5-course Prix Fixe Menu; the Late Seating includes a champagne toast at midnight and access to The Uptown Five jazz quintet and NYE festivities starting at 9:30pm.
Early Bird Seating: $75. Late Seating: $95. Reservations at OpenTable or call 424.239.1630.

The Cocktail Party features a 1920s-inspired cocktail menu created by head barman Dave Kupchinsky, an open bar from 10-11pm, live jazz quintet entertainment and piano, countdown to 2012 and complimentary champagne toast. 1920′s cocktail attire suggested.
$50 per person. 9:30pm-2am. Tickets: www.eventbrite.com/event/2669132447?ref=ebtn

On New Year’s Day, Eveleigh is serving an All Day Brunch with classics from the dinner menu to help with recovery from the night before, as well as REHAB with the best hangover remedies from the bar.
11am-10pm. Reservations at OpenTable or call 424.239.1630.

The Golden Stag
Take the Wayback Machine to the historic Park Plaza Hotel, where LACMA Muse and Sypher Art Studios present The Golden Stag, a Roaring Twenties style party.
Featuring:

• Performances by Brent Canter, Elliot Deutsch Big Band, Astra Dance Company, Alice Underground, and more
• Midnight champagne toast and fireworks display
• Absinthe bar
• 18-piece orchestra

Fellas and Flappers: $50 (includes champagne toast); Big Daddies and Leading Ladies: $150 (includes reserved table service with hosted bar). 8pm. Tickets: 323.857.6010.

Harvard & Stone
Harvard & Stone is throwing its first New Year’s Eve party with special performances by Lil’ Jenny and Molly D’Amour, accompanied by the H&S band and DJ Aaron Castle’s rock’n'roll oldies. Your all-inclusive ticket features an all-night open bar with craft cocktails, punches, American microbrews and bottomless champagne. Tickets $100 per person. 8pm-2am. Use promo code “harvardandstone” and get a 20% discount: www.eventbrite.com/event/2650177753?discount=harvardandstone

La Descarga – Havana Nocturne
Four words: gangsters, dames, booze and gambling. That’s what La Descarga has in store for guests at its Havana Nocturne, a 1920’s-themed night that includes premium open bar, Latin orchestra, burlesque dancers, passed apps, and a Havana-inspired casino. The three biggest chip holders at the end of the night will receive some great prizes. The dress code is formal and the theme is gangsters and dames of the 20′s. Tickets are $200 per person, includes gratuity, and are limited to 150 guests. To purchase tickets, email nye@ladescargala.com.

Neat – New York New Year’s Eve
On New Year’s Eve, Aidan Demarest is keeping it simple at his Glendale bar Neat: no cover or reservations, live music, champagne toasts at 9pm and midnight, and Chinese takeout to soak up all the spirits (served neat, of course). What’s the over-under on how many times Don’t Stop Believin’ gets played that night?

Next Door Lounge
Looks like the Wayback Machine will be in overdrive this New Year’s Eve as Next Door Lounge transports guests to a glamorous Masquerade Party set in 1920’s Hollywood. Live jazz and classic black and white films provide the backdrop as you enjoy cocktails by Joseph Brooke and bites from the Next Door staff kitchen. Tickets are $75 per person and include a welcome drink, masquerade mask, party favors, and a midnight champagne toast. Ticket reservations: reserve@nextdoorhollywood.com.

From 10:30pm to 1:30am, Picca is hosting a Late Night Industry Party with open bar (beer, wine, pisco shots, punch) and bites for friends, family and industry patrons for just $40 per person. Space is limited and pre-paid reservations are required.

Providence
At Providence, Chef Michael Cimarusti ushers in 2012 with a sumptuous Market Menu that rings in the new year with delicious style. Market Menu items include wild Japanese buri, wild New Zealand John Dory, and American Wagyu style beef. Early seating is 5:30 and 6pm, late seating at 8:30 and 9pm. $195 per person, $260 with wine pairing. 323.460.4170.

• Luxury Tequila Flight ($100) – John Rivera Sedlar’s 6 Year Aged Anejo, Milagro Romance & Herradura Suprema
• Mezcal Flight ($25) – Vida, Chichicapa, Joven Ilegal

Other NYE specialty flights include single malt Scotch, rum and American whiskey. Reservations after 9pm will receive a complimentary glass of cava. Reservations suggested, walk-ins are welcome: 323.933.5300.

Seven Grand – World Whiskey Flight
Like Big Bar, Seven Grand is also going global on NYE with its World Whiskey Flight, a private tasting featuring eight of the best whiskies in the world as chosen by members of the Seven Grand bar staff:

• Parker’s Heritage Collection Kentucky Straight Bourbon ’Barrel Finished’ (10 Years Old)
• Thomas H. Handy Sazerac Kentucky Straight Rye
• Hakushu 12 Year Old Japanese Whisky
• Scott’s Selection Littlemill 1984 (distillery closed)
• Connemara Peated Cask Strength
• Lark Single Cask
• Talisker Distiller’s Edition (11 Years Old)
• Scott’s Selection North of Scotland 1964 (45 Years Old)

Punch reception at 5:30pm, World Whiskey Flight at 6pm, event opens to the public at 8pm. Tickets are $120, includes gratuity and appetizers: http://7grandnye.eventbrite.com.

Photo by Tasting Kitchen via Facebook

The Tasting Kitchen
At The Tasting Kitchen on Abbot Kinney, Chef Casey Lane is offering three five-course menu options with French, Italian, Moroccan, and Spanish inspired flavors that will appeal to meat lovers, seafood fans, and vegetarians alike. The “All” Menu features Apicius Duck Confit with kumquat preserve, and puntarella; the Pescatarian Menu features Tagliarini Nero with squid and serrano chile; and the Vegetarian Menu features Truffled Egg with polenta and fall vegetable salad. Wine pairings for each menu are also available. $90 per person, $45 for wine pairings. 310.392.6644.

Click to view.

The Varnish – Soul Shakedown Party
From its location in the back of Cole’s, The Varnish will be dancing to its singular beat on New Year’s Eve with a Soul Shakedown Party that features unlimited craft cocktails, bottomless Bols Genever punch and the 2nd Annual Varnish Twist Contest, hosted by Varnish GM Chris Bostick. Rare groove and soul classics will provide the imbibing soundtrack to the event, which will take place from 9pm-2am. Tables in the intimate venue are available for parties of two, four and six. Seating for New Year’s Eve is limited, reservations are a must.
$125 per person (gratuity included). For reservations contact Chris Bostick at 213.622.9999, or email thevarnish@thevarnishbar.com.

Photo by Wood & Vine

Wood & Vine
Wood & Vine is presenting a five-course or seven-course prix fixe and two seating options for its New Year’s Eve menu. First seating is 6-7pm and includes a Celery Root Shooter, Dungeness Crab Salad, House-Made Spaghetti, Seared Branzino, Paso Prime Rib Eye, and Butterscotch Pot de Crème. The second seating is 9-10pm and includes the previous plus Roasted Scallop, Roasted Venison Saddle, and a complimentary champagne toast at midnight. First seating $55; second seating $75. 323.334.3360.

Related posts:

1. So Long 2010, and Thanks for All the Fish!
2. So Long Aughts, and Thanks for All the Fish!
3. Food & Wine Cocktails 2011: Twelve Los Angeles Bars in the Top 100 American Bars

Free French Dips: get 'em while you can.

Cole’s is joining in the festivities with a New Year’s Eve-style bash counting down to midnight that includes:

• Free French Dip sandwiches for the first 200 guests in honor of Cole’s anniversary.
• Free Bathtub Gin Punch by Plymouth Gin, served from a bathtub ice sculpture from 9pm to midnight (or until it runs out).
• Midnight champagne toast to start Repeal Day.

2010 Jimmy Barela Award winner Oliver Jones makes his Myrtle Berry Flip.

Jimmy Barela Award
Before the stroke of midnight, two of LA’s top bartenders will go head-to-head and vie for the Jimmy Barela Award, which honors the legendary bartender who held court at the Red Car Bar for 65 years, from 1918 to 1983. In 2009, the inaugural award went to Julian Cox (for his G.T. Foam Home) and last year’s winner was Oliver Jones with his Myrtle Berry Flip. Both barmen had their winning cocktails featured on the Red Car bar menu.

This year’s finalists will be selected from a pool of eight bartenders competing earlier on Sunday at The Varnish, in an invitation-only tournament hosted by Eric Alperin and judged by industry peers. The 2011 Jimmy Barela Award winner will be announced at midnight, and the victor will have the honor of pouring the champagne down the pyramid of glasses set up for the occasion.

For more Repeal Day specials and recipes, be sure to check out Caroline on Crack’s LA Weekly round up.

Click to view.

Cole’s 103rd Anniversary and Repeal Day Celebration
Sunday, December 4, 2011
Starting at 9pm
Featuring:

• Free Cole’s French Dips for the first 200 guests
• Free Bathtub Gin Punch (while it lasts)
• Jimmy Barela Award competition
• Midnight champagne toast
• Live 3-piece jazz band
• Prohibition-era attire encouraged

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

Related posts:

1. Dec. 5: Jimmy Barela Award and Cocktail Competition, Seven Grand Repeal Day Celebration
2. It's Your Patriotic Duty: Celebrate Repeal Day December 5th
3. Dec. 6-8: Cole's 101st Birthday Celebration

The Edison recently introduced a new cocktail to its winter menu, the Edison 77. Created by The Edison’s own Andrew Smith, the Edison 77 is named in honor of Thomas Edison’s invention of the phonograph in 1877. Ingredients for The Edison 77 include Applejack, Prosecco, Fresh Lemon and Honey Syrup.

Each year during the holidays, The Edison participates in a toy drive to benefit the Midnight Mission in Downtown LA. This year, to encourage Angelenos to get into the spirit of the season, The Edison will give a complementary Edison 77 to each customer who brings a new, unwrapped toy to The Edison between Wednesday, November 30th and Thursday, December 22nd.

Last year, The Edison toy drive helped provide Christmas gifts for 6,000 children who would otherwise not have had a new toy to open on Christmas day. The Edison hopes to reach its goal of collecting 3,000 toys this year.

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

Photo by The Edison.

Related posts:

1. November 10: Radio Room at the Edison
2. July 13: Radio Room at the Edison Celebrates Manhattan
3. The Edison Happy Hour Returns with the 35 Cent Martini and the Centennial Cocktail

Still basking in the glow of its victory in last month’s 213 Nightlife Zombie Bar Competition, Seven Grand is hosting a Thanksgiving Eve bash sponsored by Wild Turkey, natch. On Wednesday, November 23rd, guests can sip a signature punch special made with Wild Turkey Bourbon, fresh citrus juices, spiced apple cider, fresh cranberries, and fall spices like nutmeg and cinnamon. The punch will be available all night for $6 a glass, and $1 of every glass sold will be donated to a local shelter for Thanksgiving Day dinner.

Seven Grand’s outdoor space will feature a traditional Corn Hole Toss with tournament-style turkey bean bags. Winners have a chance to take home fun prizes, including the Grand Prize: a fresh turkey stuffed with…wait for it… a bottle of Wild Turkey.

Thanksgiving Eve Bash
Presented by Wild Turkey
Wednesday, November 23, 2011
Featuring:

• Wild Turkey Signature Punch Special ($6/glass)
• Corn Hole Toss
• Grand Prize – fresh turkey “stuffed” with Wild Turkey

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

Kentucky River Fish Kill Punch photo by Anne Fishbein, courtesy of 213 Nightlife.

Related posts:

1. The Tar Pit: Wednesday Pairing Menu and Thanksgiving Dinner
2. Seven Grand Debuts Its First Ever All-New Seasonal Cocktail Menu
3. October 23: Bourbon Grand Tasting at Seven Grand

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

Related posts:

1. 213 Nightlife and The Beer Chicks Present LA Craft Beer Crawl, Launch 8th Street Bottle Shop
2. So Long 2010, and Thanks for All the Fish!
3. Caña Celebrates One Year and Reloads with New Cocktails

http://www.youtube.com/watch?v=xeGf3SqDPXE

On Sunday, October 9th, five of the top bartenders in Los Angeles will be competing for the title of LA’s Best Bartender, presented by Table 20. The second annual competition is taking place at Elevate Lounge in Downtown LA.

Following are the finalists, their respective bars and Karlsson’s Gold Vodka cocktail entries:

• Joseph Brooke of Next Door Lounge (People’s Choice) – The Spicy Stränder
• Justin Pike of The Tasting Kitchen (Judges’ Selection) – Su Novia
• Brian Summers of Harvard & Stone (Karlsson’s Cocktail Challenge Winner) – Blues in Orbit
• Devon Tarby of The Varnish (Judges’ Selection) – Waltz #2
• Daniel Zacharczuk of Bar | Kitchen (Karlsson’s Cocktail Challenge Winner) – Faster Young Fruit

In addition to the title of “LA’s Best Bartender,” the finalists will be vying for a grand prize that includes:

• Billboard with photo, announcing the winner as LA’s Best Bartender.
• Trip to the 2012 Tales of the Cocktail, Manhattan Cocktail Classic, or SF World Spirits Competition, including airfare, hotel and events ticket package.
• Karlsson’s Gold Vintage Bottles.
• Bar Keeper Gift Card.

The judges for the LA’s Best Bartender finals:

• Matthew Biancaniello – Library Bar, LA’s Best Bartender 2010
• Dale Degroff – “King Cocktail,” 2009 James Beard Award Winner
• Jessica Gelt – writer, Los Angeles Times
• Johnny Iuzzini (Head Judge) – Top Chef Just Desserts, 2006 James Beard Award Winner
• Bricia Lopez – Restaurateur – Guelaguetza, LA Weekly’s “Best of LA People”
• Marcos Tello – President, USBG LA Chapter; Founder, The Sporting Life

General admission tickets are on sale now. Besides entrance to the competition, tickets include seven drink tickets to sample the entries, bar bites, and access to shop Bar Keeper’s pop-up store. Ticketholders will also be able to attend an exclusive after party at Villains Tavern.

A portion of the proceeds benefit The Gentle Barn, a nonprofit that rescues, rehabilitates and gives sanctuary to abused animals.

Ticket Giveaway CONTEST IS CLOSED!
Table 20 has graciously offered a pair of tickets for me to give away to the October 9th finals at Elevate Lounge. That’s a $50 value, kids! And it couldn’t be easier to enter: all you have to do is leave a comment that says which of the finalists you think will win the title of LA’s Best Bartender. The giveaway closes at 12pm on Saturday, October 8th. The winner will be chosen at random and notified by email. Good luck!

LA’s Best Bartender Competition
Presented by Table 20
Sunday, October 9, 2011
3:30pm to 7:30pm
$25 General Admission tickets: labestbartender.eventbrite.com

Featuring:

• Karlsson’s Gold Vodka Cocktails
• Bar bites by Dave’s Catering
• Ice Ice Shavie artisanal shave ice
• Barkeeper pop-up store
• Hosted by Dan “The Imbiber” Dunn

Elevate Lounge
811 Wilshire Blvd, 21st floor
Los Angeles, CA 90017
(213) 236-9600
www.takamisushi.com

Related posts:

1. Table 20 Names Matt Biancaniello L.A.’s Best Bartender
2. The Search for LA’s Best Bartender
3. Dec. 5: Jimmy Barela Award and Cocktail Competition, Seven Grand Repeal Day Celebration

One thing that hasn’t changed is the cocktail menu’s emphasis on balance and fresh, seasonal ingredients. As with other previews, Mandeville mixed each drink in the order it’s listed on the menu, and then presented it with some insight into the creative process. Shearin once again had fun with the drink names and backstories. Any guesses as to which cocktail was named by Mandeville?

A Penny's Worth

The tasting started with A Penny’s Worth: Hayman’s Old Tom Gin, Plymouth Sloe Gin, Crème de Violette, oregano and Fever Tree Tonic. The tall glass is rimmed with crushed violet candy, and edible flowers provide a colorful garnish. Mandeville’s refreshing take on a Gin & Tonic deftly brings that summer staple into the balmy LA fall. The cocktail’s name refers to a custom from the Gin Craze of 18th century London. Pubs would often have a wooden plaque shaped like a black cat (an “Old Tom”) mounted outside on a wall. Pedestrians deposited a penny in the cat’s mouth, and a bartender inside the pub served a shot of gin to the customer through a tube between the cat’s paws.

Blessed Bliss

Next was the Blessed Bliss: Karlsson’s Vodka, Cardamaro, Underberg Bitters, fresh ginger, fresh apple, torched rosemary sprig. The smoldering rosemary adds a wonderful seasonal element to the drink experience. Mandeville noted that Drago Centro has featured a vodka drink every season, and in the same way that I was pleasantly surprised by the Spring Menu’s Orange Blossom Special, the Blessed Bliss caught my attention and kept it with each sip. Cardamaro is an amaro from Italy’s Piemonte region, and one of its botanicals is blessed thistle, hence the cocktail’s name.

Hot Bellied .45

Mandeville fired up the next cocktail, the Hot Bellied .45: Bulleit Bourbon, Del Maguey Vida Mezcal, Cocchi Americano, SNAP, Fee Bros. Lemon Bitters, garnished with a torched lemon wheel. Even before tasting it, I knew I would enjoy the Hot Bellied .45, and sure enough the mix of spice, smoke and sweetness is a winner. Can’t wait to reload with this one.

Lushington

You know you’re in for an interesting cocktail when it’s named for a discarded Phish track, and the Lushington delivers: rye, quince gastrique, egg white and a drizzle of 25-year aged balsamic vinegar. Mandeville’s unique take on a whiskey sour is a standout, with layers of flavor and texture that develop as the drink opens up. She noted that quince is just coming into season, so the drink will evolve in the weeks ahead.

Moment of Clarity

Shearin’s lone entry in the Fall Menu is the Moment of Clarity, made with Sombra Mezcal, Dolin Vermouth Blanc and Fee Bros. Grapefruit Bitters. This straightforward, bright drink was originally requested by a blogger who wanted a mezcal cocktail. Named for its crystal clear appearance and the “clarity it brings to your life when consumed!”

No Place Like Home

If you guessed that the No Place Like Home (Campo de Encanto Pisco, Rhuby, fresh lemon juice, fresh aloe, fresh pomegranate arils) was named in tribute to Dorothy’s ruby slippers from The Wizard of Oz, you’d be partially right. This eye-catching cocktail features Rhuby, the new release from Art in the Age, based on a garden tea made by John Bartram after Benjamin Franklin sent him America’s first rhubarb seeds. Sip this tall drink on Drago Centro’s patio, and you’ll think there’s no place like Bartram’s Garden.

Organized Konfusion

The Organized Konfusion is made with Tanteo Cocoa Infused Tequila, fresh banana, fresh lime and an Espelette pepper tincture, garnished with a banana chip. It’s a subtle visit to the tropics, with a mildly spicy finish. Tanteo is Spanish for “inaccurate pour,” and the inspiration for the cocktail’s name, which happens to be the same as the acclaimed 90’s underground hip hop duo.

Scottish Cashmere

Scottish Cashmere is considered to be the softest, smoothest and finest in the world. And the cocktail does its namesake proud: Highland Park 12-Year Scotch, fig and basil-infused water, and a single ice cube make for a sublime drink ideally suited for those crisper fall nights that really do exist in LA. Mandeville said to think of the fig and basil like cashmere, the accessory that enhances, softens and smooths the Scotch.

Song of the Siren

Drago Centro’s Tiki drinks always have a reference to the Pirates of the Caribbean movies, and for the fall Mandeville offers the Song of the Siren: Appleton VX Rum, Cruzan Blackstrap Rum, Amaro Cio Ciara, Velvet Falernum, Apry, Sour Cherry Bitters and fresh lime. This libation probably won’t lure you to your doom, but it will definitely transport you to a tropical paradise.

White After Labor Day

Mandeville mashed up the Ramos Gin Fizz and the Last Word to create the White After Labor Day: Nolet’s Silver Dry Gin, Green Chartreuse, fresh lemon juice, lavender water, egg white, Fernet Branca mist. The remarkably pale color refers to the old adage about not wearing white after Labor Day. Its very unique flavor profile is yet another Mandeville creation that rewards with different notes in each sip. Sadly, I wasn’t able to get a spray of Fernet by itself.

Pinzimonio: the drink that eats like a meal.

The story of the Pinzimonio begins with Drago Centro’s Managing Partner, Matteo Ferdinandi. He was raving about a famous Italian restaurant’s pinzimonio, the traditional northern Italian raw vegetable and olive oil dish. Shearin and Mandeville took his description as the inspiration to create a cocktail that captures the essence of the pinzimonio. Actually, calling it a “cocktail” is doing it a disservice; there are so many ingredients involved it would be impossible to include them all in a single drink. As Mandeville put it, “that would be like mixing all your watercolors together and getting brown.”

In a rocks glass: Jacopo Poli Grappa, fresh tomato, fresh orange, olive oil foam. In a shot glass: Hangar One Vodka, cucumber water, fresh pepper, fresh basil. The drinks are accompanied by skewered cherry tomatoes and a cocktail onion, a canning jar with caper berries, and pinches of Hawaiian and hickory smoked salt. At $18, the Pinzimonio is the most expensive offering on the new menu, but you definitely get your money’s worth: a deconstructed Northern Italian dish that’s two cocktails in one, and more. The fun part is experimenting with the flavors, sips and bites. I started with a taste of the grappa drink, nibbled on a caper berry, then sprinkled some salt into the shot before taking a sip. Then I ate a cherry tomato and pretty much destroyed the dish after that. For those with a little more self-control, there are possibilities galore. Best of all, Ferdinandi said the Pinzimonio tasted exactly like the dish he remembered.

The Pinzimonio was a fitting conclusion to the tasting, from its culinary inspiration, to the high quality ingredients and execution, to the playful and interactive nature of its presentation. The Pinzimonio is a final collaboration that displays all the strengths of the bar program that Shearin and Mandeville have created, and the future is bright indeed as each of them moves into the next phase of their respective careers.

Drago Centro Fall Cocktail Menu Launch
Wednesday, September 28, 2011
5pm to close
Fall Cocktails: $8

Drago Centro
525 S. Flower St., Suite 120
Los Angeles, CA
(213) 228-8998
www.dragocentro.com

Related posts:

1. October 12: Drago Centro Fall Cocktail Menu Launch
2. May 18: Drago Centro Spring Cocktail Menu Launch
3. January 20: Drago Centro Winter Cocktail Menu Launch

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 8:41 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.

Related posts:

1. The Wayback Machine: Speakeasy in Hollywood on August 21
2. A Taste of Drago Centro’s Winter Cocktails
3. A Taste of the Simpler Life: Novo Fogo Organic Cachaça