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

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 Negroni, one of three Classici on Drago Centro's spring menu.

Last night, Shearin invited me and Jessica Borges for a hosted preview of the new cocktails, ahead of a special menu launch event on Wednesday (see below). Thanks to a rare traffic-free rush hour drive to downtown, I arrived early enough to start with a Negroni, one of three Classici (along with the Americano and Venetian Spritz) featured alongside the signature creations on the spring menu. Jessica joined me not long after I took my first sip, and we dove right into the preview.

American Graffiti

First was the American Graffiti: ROOT, Rock Sake Junmai Ginjo, Luxardo Morlacco, Bar Keep Baked Apple Bitters. Even though ROOT isn’t new to Drago’s back bar, the American Graffiti marks the first time it’s been featured in one of the cocktail menus. The herbaceous root beer liqueur and organic bitters (created for Bar Keep by Marshall Altier) make for an interesting flavor profile, with a retro-soda fountain style that should work well after dinner, daddy-o.

Bullet with Butterfly Wings

When Drago’s Winter Cocktail Menu debuted several months ago, fans of the brown stuff lamented the absence of a bourbon or rye-based cocktail. Fortunately, the spring menu features one of each, and if you’re like me you’ll want to try both. The Bullet with Butterfly Wings (Bulleit Rye, Cynar, Pineapple, Sage, Lemon) deftly balances the bold flavors of its ingredients to create a subtle and enjoyable sipper. Drink this one responsibly, but be aware of the crushed ice melting and watering down the cocktail.

Shearin sent out Bar Bites menu items, starting with Le Ostriche: Blue Point oysters, blood orange mignonette. ($5)

Carolina's Finest

Shearin is a native of North Carolina, and he lent his fantasy football team’s name to our next cocktail, Carolina’s Finest: Four Roses Bourbon, Aperol, Yellow Chartreuse, LAMILL Earl Grey Tea, Angostura Orange Bitters. As the cocktail opened up during the preview, its various elements were revealed in return sips, from the floral, sweet bourbon to the bitter amaro and the distinct Earl Grey in the finish.

Il Tagliere di Affettati con Gnocco Fritto: house selection of charcuterie, gnocco Modena style. ($6)

Green Flash

Then came our favorite spring cocktail, the Green Flash: Sombra Mezcal, Marie Brizard Apry, Coconut Cream, Kiwi, Lime, Cilantro, Navan Infused Raisins. Shearin and Mandeville said the Green Flash is their favorite as well, and they were understandably proud of this one. Anchored by the smoky mezcal, balanced with bright fruit and citrus notes, with texture and body from the coconut cream, the Green Flash is going to be the hit of the seasonal menu. And even though Rachel Maddow may not approve, when my bartender tells me to eat the speared raisins soaked in Navan (Grand Marnier’s vanilla-infused cognac), I listen. I’ll do it again, too.

Maelstrom

For a Disney fan like Shearin, naming the Maelstrom as a nod to the third Pirates movie was a no-brainer. Despite its ominous name, the Maelstrom (Dos Maderas 5+3 Rum, Ramazzotti, House Made Blueberry Thyme Syrup, Meyer Lemon) is hardly a destructive force of nature. The Green Flash was a tough act to follow, though the vanilla and caramel notes of the aged Caribbean rum and the orange-anise amaro did their best.

La Pizza Margherita: mozzarella, tomato, basil pizza. ($4)

Orange Blossom Special

If it weren’t for the preview, it’s likely I would have overlooked the Orange Blossom Special: Karlsson’s Vodka, Harry’s Strawberries, Orange Blossom, Rose Water, Orange, Black Peppercorn. And that would’ve been a shame, since it’s such a light, fruity and dangerously sippable cocktail. Here’s hoping Drago starts selling it by the carafe when patio season is in effect.

So Fresh & So Clean

They say every cocktail tells a story, so based on our next cocktail I’ll hazard a guess that Shearin is an Outkast fan. The So Fresh & So Clean is made with Nolet’s Silver Dry Gin, Crème Yvette, Lillet Blanc, White Balsamic and Cucumber. Mandeville said the vinegar provides acidity, instead of having to rely on more common citrus ingredients. It’s an appropriate approach for the uniquely floral Nolet’s, which can be difficult to work with, but plays well with others here. So Fresh, So Clean…and So Good.

Soothing Sedation

The Soothing Sedation (Tru Organic Gin, Bénédictine, House Made Blackberry Marmalade) took me somewhat by surprise. I was expecting a lighter, fruitier drink, but the Bénédictine imparts a nice bitterness that elevates the cocktail beyond its simple recipe.

Tomāto / Tomăto

For those who crave something savory and spicy, head straight for the Tomāto / Tomăto: Casa Noble Crystal Organic Tequila, Creole Shrubb, Cherry Tomatoes, House Made Ancho Chili Tincture, Lemon. Mandeville said that they’d been trying to work a tomato drink into the menu for some time, and the Tomāto / Tomăto is the result of a long development process. The blanco tequila is enhanced by the Creole Shrubb’s bitter orange and spicy kick, with even more heat from the tincture. It’s a standout for being different than the other spring cocktails, and a drink that would be at home in many of the city’s top agave dens.

And finally, the Verona Swizzle: Francoli Grappa, Velvet Falernum, Raspberry, Basil, Lime, Angostura Bitters. As colorful as a Pimm’s Cup in its appearance, the Verona Swizzle makes good use of the falernum to cut the fragrant grappa, while the fruit and basil offer balance to the frosty and refreshing tall drink.

For dessert, I Bomboloni: doughnuts, lemon cream, apricot biscotti crumble, vanilla. ($9)

Verona Swizzle

Once again, Shearin and Mandeville have created a seasonal cocktail list with wide-ranging appeal. A shortened spring means Angelenos need to get to Drago Centro soon to check out the new menu, whether it’s the superb Green Flash, the savory and spicy Tomāto / Tomăto, or bright, refreshing drinks like the Orange Blossom Special and the Verona Swizzle.

To celebrate the launch of the Spring 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, May 18th.

Drago Centro Spring Cocktail Menu Launch
Wednesday, May 18th, 2011
5pm to close
Spring Cocktails: $8

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

Related posts:

1. September 28: Drago Centro Fall Cocktail Menu Launch
2. October 12: Drago Centro Fall Cocktail Menu Launch
3. January 20: Drago Centro Winter Cocktail Menu Launch

Smoke on the Horizon

Last Thursday, Drago Centro celebrated the launch of its Winter Cocktail Menu with a special one-day discount pricing on its signature cocktails. As with previous seasonal menus, the winter Nuovi Classici menu is a collaboration between Beverage Director Michael Shearin and Head Bartender Jaymee Mandeville. In addition to the “New Classics,” two Classici are featured on the menu: the Americano (Campari, Carpano Antica sweet vermouth, Fever Tree club soda) and the Negroni (Bombay gin, Campari, Carpano Antica). All cocktails on the winter menu are priced at $12.

A few days after the launch, my friend Amy and I dropped by Drago Centro for a hosted media tasting of the new menu. Mandeville was out of town, so Shearin was behind the stick for the event. During the first part of the tasting, Shearin made each of the new winter cocktails for us to pass around for straw tastes and quick camera snaps. Afterwards, Shearin took orders, mixed full cocktails and continued to send out an array of Drago’s excellent bar menu items. Because of the format, Shearin was able to introduce the drinks but didn’t have much time to elaborate on the creative process.

Cusco's Crown

First, our two rounds of full cocktails:

I started with the Cusco’s Crown: Campo de Encanto Pisco, house pear puree, Angostura Bitters and fresh lemon juice. With the outstanding Encanto Pisco as its anchor, this bright, refreshing and balanced cocktail would be just as welcome on a spring or summer menu. Here’s hoping it makes a return appearance.

Puro Sangue

Amy’s first cocktail was the Puro Sangue (“Pure Blood”): Karlsson’s Vodka, Solerno Blood Orange Liqueur, honey and blood orange “caviar.” She really liked it, but I thought the funky earthiness of the Karlsson’s was lost in the sweetness of the Solerno and honey. The boba-esque caviar is a nice touch.

My second round was the Smoke on the Horizon: Zaya Rum, Drambuie, Carpano Antica, atomized Sombra Mezcal and mole bitters. Another well-balanced cocktail, vanilla forward and sweet but with some depth from the bitters and a hint of mezcal smoke on the finish.

The hot and delicious January Jones.

Amy’s second drink was the January Jones: Appleton VX Rum, demerara syrup, cinnamon tincture, butter, clove, star anise and hot water. The most wintry drink on the new menu, this Hot Buttered Rum variation was a slam dunk favorite of the table.

Morning Courage

Notes on the sampled cocktails:

Morning Courage – Bols Genever, serrano tincture, celery bitters, beet, lemon, Hawaiian red salt. I love Bols, but missed its signature maltiness in this tall drink, which favors the beet and savory notes.

Unbridled

A few others at the table ordered the Unbridled: Laird’s Applejack, Green Chartreuse, lime and mint. This Mint Julep variation (named after the 1990 Kentucky Derby winner) was nearly as well-received as the January Jones.

Violet Femme

Violet Femme – Real Blanco Tequila, Luxardo Maraschino Liqueur, Crème de Violette, Ventura Limoncello and yuzu. Quite the beauty, with its flower garnish and crushed violet rim. It’s meant to be enjoyed without a straw and naturally has a very floral profile.

Watcher in the Woods

Watcher in the Woods – Death’s Door Gin, Clear Creek Douglas Fir, Nocello, lavender syrup, Mint Bitters. With its interesting ingredients, vivid mint green color and candied garnish, the Watcher in the Woods is certainly an attention-grabber. Unfortunately this was my least favorite of the new cocktails. It’s possible my palate wasn’t ready for the eau de vie, but I was hoping for more of the Death’s Door, one of my favorite gins. Shearin compared the Watcher in the Woods to some of the more esoteric wines in the Drago Centro collection, bottles that challenge most customers but that eventually find fans.

I’ll definitely be back to have a go at the cocktails I only sampled, as well as reacquaint myself with returning favorites such as the Greco Roman, Smitten with Britain and especially the Smokehouse. I may even give the Watcher in the Woods another look.

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

More coverage of the Drago Centro Winter Cocktail Menu:

• Caroline on Crack
• The Minty

Related posts:

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

This winter, you too can enjoy January Jones in a lovely Italian setting. | Photo: AMC

For Los Angeles cocktail enthusiasts, it’s a particularly good week to be in downtown: Wednesday is the long-awaited debut of Joseph Brooke’s new cocktails at The Edison, and on Thursday Drago Centro launches its Winter Cocktail Menu.

As with previous seasonal cocktail menus, the Drago Centro winter menu is a collaboration between Beverage Director Michael Shearin and Head Bartender Jaymee Mandeville. Likewise taking a cue from previous launches, for one day only the new cocktails will be specially priced at $8 (regular price $12).

The Smokehouse returns for the winter menu.

The winter list of Nuovi Classici includes:

• Cusco’s Crown – Encanto Pisco, house pear puree, Angostura Bitters, lemon
• Greco Roman – Lustau Amontillado Sherry, Luxardo Morlacco, Fee Bros. Rhubarb Bitters, orange essence
• January Jones – Appleton VX Rum, Demerrara Syrup, cinnamon tincture, butter, clove, star anise, hot water
• Morning Courage – Bols Genever, serrano tincture, celery bitters, beet, lemon, Hawaiian red salt
• Puro Sangue – Karlsson’s Vodka, Solerno Blood Orange, honey, blood orange “caviar”
• Smitten with Britain – Tanqueray Gin, chives, lime, Fever Tree Tonic
• Smoke on the Horizon – Zaya Rum, Drambuie, Carpano Antica, atomized Sombra Mezcal, Mole Bitters
• Smokehouse – Laphroaig 10-Year, Clear Creek Cranberry, Berentzen Apfelkorn, apple, Fee Bros. Whiskey Barrel bitters, candied bacon
• Unbridled – Laird’s Applejack, Green Chartreuse, lime, mint
• Violet Femme – Real Blanco Tequila, Luxardo Maraschino Liqueur, Crème de Violette, Ventura Limoncello, yuzu
• Watcher in the Woods – Death’s Door Gin, Clear Creek Douglas Fir, Nocello, Lavender Syrup, Mint Bitters

Drago Centro Winter Cocktail Menu Launch
Thursday, January 20, 2011
5pm – close
Winter Cocktails: $8

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

Related posts:

1. December 28: Drago Centro Winter Cocktail Menu Launch
2. October 12: Drago Centro Fall Cocktail Menu Launch
3. May 18: Drago Centro Spring Cocktail Menu Launch

The Winter 2011 dineLA Restaurant Week list of participants is now live, with nearly 300 restaurants throughout Los Angeles County offering specially-priced three-course lunches and dinners. Now in its sixth season, the Winter edition of the bi-annual dining event will take place from January 23-28 and January 30-February 4, 2011. dineLA is an initiative created by LA INC. and American Express to showcase Los Angeles as a premier dining destination, and offers diners a chance to sample from some of the city’s top restaurants.

“We are fortunate to live in Los Angeles, where we have access to such a variety of dining options, from long-standing institutions to new restaurants by nationally acclaimed chefs and restaurateurs,” says Mark Liberman, president and CEO of LA INC. “dineLA Restaurant Week is a testament to our local talent and consistently offers an impressive list of participants.”

For this edition, dineLA welcomes newcomers Beechwood (with Top Chef All-Star Jamie Lauren), the iconic Inn of the Seventh Ray, and after many dineLA fan requests, The Hungry Cat. In addition to The Hungry Cat, some of L.A.’s finest cocktail destinations are returning as dineLA participants, including Bar | Kitchen, The Bazaar, Comme Ça, Drago Centro, First & Hope and The Raymond (1886).

dineLA Restaurant Week offers three dining categories (Deluxe, Premier, and Fine Dining) with specially-priced prix fixe meals for lunch and dinner. Diners can choose from three options for each course, including appetizer, entrée, and dessert.

Lunch / Dinner

• Deluxe Dining: $16 / $26
• Premier Dining: $22 / $34
• Fine Dining: $28 / $44

American Express Cardmembers will be able to register any eligible American Express Card to receive a $20 statement credit when they dine three or more times during dineLA Restaurant Week at participating restaurants.

dineLA’s Hotel Program is being offered again this year, which allows hotel properties with participating restaurants to offer special dineLA rates and culinary packages.

For more information, visit: dineLA.com/RestaurantWeek.

Win the Ultimate Culinary Road Trip: “Eat Your Way from SF 2 LA”
dineLA is partnering with Acura and The San Francisco Convention & Visitors Bureau for the “Eat Your Way From SF 2 LA” sweepstakes. One lucky winner and a guest will win a culinary road trip that takes place from Jan. 27th to Feb. 1st. The tour begins in San Francisco, travels down the West Coast, and culminates in a two-day, food-filled stay in Los Angeles during the Winter 2011 dineLA Restaurant Week. The chariot for this journey will be the all-new Acura TSX Sport Wagon. Entry and contest details are available at the official dineLA website.

Related posts:

1. A Taste of the Fall dineLA Launch Party
2. September 7-12: A Mysterious Week of Giveaways at First & Hope
3. The Spare Room Nominated for 2011 AIA|LA Restaurant Design Awards

Thanks to brutal traffic I was running late, but luckily for Esther she had a Negroni to keep her company: Death’s Door Gin, Campari and Carpano Antica. I took a sip soon after I finally arrived; Esther definitely deserved that excellent cocktail for her punctuality. We then began tasting through the new cocktails as they’re listed on the menu, in alphabetical order.

Autumn Night's Dream

Autumn Night’s Dream – Martin Miller’s Westbourne Gin, Crème Yvette, St. Germain, fresh grapes and fresh lemon. Light and sweet, a nice way to begin our session.

Cherry Poppin Daddy, take two.

Cherry Poppin Daddy – Karlsson’s Vodka, Velenosi Visciole, fresh basil, honey, and lime foam. This one was somewhat of a work in progress, as Michael was perfecting the lime foam and working on a “lime cherry” garnish. The first time this cocktail came out, the foam had solidified to a gelatin, while lime and sweetness overpowered the drink. Michael brought out another one later; the foam turned out as he’d intended and the balance was much better.

Dazed & Confused

Dazed & Confused – Casa Noble Crystal Tequila, Clement Creole Shrubb, Cherry Heering, fresh rosemary, Angostura bitters. Named for the global origins of its ingredients, the Dazed & Confused was a winner, nicely balanced between the tequila, the rich orange liqueur and the cherry brandy.

Eponymous

Eponymous – Appleton Estate V/X Rum, Cruzan Black Strap Rum, orgeat, fresh lime. Plenty of full-bodied flavor in this one, a really enjoyable sipper.

5th & Fig – Bertagnolli Grappa, house-made fig syrup, fresh orange juice, fresh lemon. Since figs had appeared only briefly when this cocktail was featured on a previous menu, it makes another appearance this fall.

Golden Goose

Golden Goose – Bulleit Bourbon, Fernet Branca, fresh cape gooseberries, maple syrup. The consensus favorite of the preview, if the suddenly-empty glass was any indication. The well-rounded flavors are matched by the visual appeal of a gooseberry garnish that will surely elicit questions of “what did you order?”

Greco Roman – Lustau Amontillado Sherry, Luxardo Morlacco, Free Brothers Rhubarb Bitters. While I’m not a big sherry guy, the Greco Roman’s flavor profile would make for a nice digestif, especially the way it’s served neat in a small rocks glass.

Rimedio del Pazzo

Rimedio del Pazzo (“Remedy for the Crazy”) – Zaya Gran Reserva Rum, Cynar, fresh sage, white peppercorns, fresh orange juice, fresh lime. A cocktail that’s right up my alley in its flavor profile, though the Zaya could be featured more prominently as the bitter Cynar is not for everyone. Case in point, Caroline and Esther were more than happy to let me finish the drink. The eye-catching garnish is an artichoke heart, a nod to the Cynar.

Sera Toscana

Sera Toscana (“Tuscan Evening”) – Belle di Brillet Poire Cognac, Benedictine, Brancaia Sangiovese, fresh ginger. I won’t be able to do justice to Michael’s poetic description of what he wants the Sera Toscana to evoke, but you should imagine a lovely Italian sunset with this sangria-like cocktail in hand. The pear balls hint at the cognac and match well with sips of the Sera Toscana.

Smitten with Britain

Smitten with Britain – Tanqueray Gin, fresh chives, fresh lime, Fever Tree Tonic. Chef de Cuisine Ian Gresik told us he suggested chives as an initial cocktail ingredient to Michael. The Smitten with Britain’s bright color comes from the muddled chives, which gives a nice depth to this Gin and Tonic variation.

Smokehouse

Smokehouse – Laphroaig 10-Year Single Malt Scotch, Clear Creek Cranberry, Apfelkorn, fresh apple, Fee Bros. Whiskey Barrel bitters, candied bacon. Garnishes don’t come more striking (or more addictive) than the spiral of crunchy, caramelized bacon adorning the Smokehouse. I didn’t get much of the apple, but the smoky Laphroaig, cranberry and bacon crack offered plenty of flavor.

Calzone with ricotta, mushrooms and truffles.

As if all the great cocktails weren’t enough, Michael also sent out several appetizers throughout the tasting, including a massive calzone (filled with ricotta and mushrooms, topped with truffles) that he carved tableside. Then Pastry Chef Jashmine Corpuz greeted us and brought out tastes of a few of her wonderful desserts, including La Torta Caprese (chocolate torte, port caramel, figs, praline gelato) and La Crostata di Pinoli (pine nut tart, pear rosemary sauce, goat cheese gelato). As with the best of the new Drago cocktails, Jashmine’s desserts were delicious layers of flavor and texture.

Michael and Jaymee have created a fall cocktail menu that offers something for everyone, from sweet to savory, smoky to bitter, featuring a global array of spirits and ingredients. The affordable $8 pricing of Tuesday’s launch is a great opportunity to delve deep into the new menu.

Drago Centro Fall Cocktail Menu Launch
Tuesday, October 12, 2010
Fall cocktails: $8

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

Disclosure: the cocktails and food for the fall cocktail menu preview were comped by Drago Centro.

Related posts:

1. September 28: Drago Centro Fall Cocktail Menu Launch
2. May 18: Drago Centro Spring Cocktail Menu Launch
3. October 8: Rivera Fall Cocktail Menu Launch Part 2

Artillery of the Angels

Summer barely made an appearance this year, and now it’s suddenly time to welcome the fall. As announced in its Twitter feed, Drago Centro is celebrating the last day of summer on Tuesday, September 21st with cocktail and wine specials. All drinks on the Summer Cocktail Menu will be $8, and Beverage Director Michael Shearin will be “opening some cool wines” for $8 a glass to toast his passing the Court of Master Sommelier’s Advanced exam. Tuesday will also be your last chance to try Jeni Afuso’s Momo Rye Fizz, the winning entry in The People’s Cocktail competition held at Drago Centro back in July.

Drago Centro Summer Cocktail Menu
Nuovi Classici (“New Classics”)

• Arancia Meccanica (“A Clockwork Orange”): Sombra Mezcal, Red Bell Pepper, Cilantro, Agave Nectar, Fresh Lime, Smoked Salt
• Artillery of the Angels: 10 Cane Rum, Rittenhouse Rye, Merryvale Antigua, Sencha, Pineapple, Cherry, Orange
• Dark Passenger: Bols Genever, Amaro Montenegro, Aperol
• Diabolico (“Diabolical”): Partida Blanco Tequila, Maurin, Velvet Falernum, Fresh Lime, Hawaiian Red Sea Salt
• Il Monaco Orientale (“The Eastern Monk”): Rock Junmai Ginjo Saké, Green Chartreuse, Fresh Mint, Fresh Lime
• La Sabbia Bianca (“White Sand”): Casa Noble Reposado Tequila, Coconut Cream, Fresh Pineapple, Fresh Lime
• Serenity Now! Lamill Organic Jasmine Tea Infused Hangar One Vodka, Lemon Verbena, Tangerine
• Tutto Americano (“All-American”): Laird’s Applejack, Angostura Bitters, Fresh Watermelon, Pickled Watermelon Rind
• Vitamin A: Karlsson’s Vodka, St. Germain, Fresh Carrot Juice, Serrano Tincture, Fresh Ginger, Orange
• When in London: Bombay Sapphire Gin, Pimm’s No.1, Blackberries, Blueberries, Cucumber, Raspberries
• Momo Rye Fizz (The People’s Cocktail winner): Rittenhouse 100 Rye, fresh peach, simple syrup, lemon juice, club soda

Classici (“Classics”)

• Americano: Campari, Carpano Antica, Fever-Tree Club Soda
• Bellini: Principe Prosecco, Fresh Peach Purée
• Negroni: Tanqueray Gin, Campari, Carpano Antica

Last Day of Summer Celebration
September 21, 2010
Featuring:

• $8 cocktails
• $8 select wines by the glass

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

Related posts:

1. September 28: Drago Centro Fall Cocktail Menu Launch
2. January 20: Drago Centro Winter Cocktail Menu Launch
3. October 12: Drago Centro Fall Cocktail Menu Launch

Celestino Drago about to sip a Bell'Aspetto, one of The People's Cocktail finalists.

The People’s Cocktail Contest
For four weeks, Michael Shearin (Drago’s Sommelier and Beverage Director) and Head Bartender Jaymee Mandeville hosted an online contest called The People’s Cocktail. Each Monday, a different “secret ingredient” was announced via Drago’s Twitter account, @DragoCentro. Participants had until noon that Friday to create an original cocktail featuring the ingredient. Entries had to be posted on Twitter, directed to Drago Centro’s account with the hashtag #pplscocktail. All recipe ingredients and instructions had to be included, even if it took multiple tweets. Over the weekend, Michael and Jaymee worked through the recipes to pick a winner, based on a number of factors that included taste, name, and compatibility with Drago’s cocktails. After announcing the previous week’s winner, the process would start over on Monday until four winners were chosen. The finalists would then face each other in cocktail combat, with the winner getting his or her cocktail added to Drago’s Summer Cocktail Menu.

The stage is set for The People's Cocktail Finals.

The Finals
Early on Wednesday night, the finalists and their supporters gathered at Drago Centro’s patio for the final mix-off. The winner would be determined by a judging panel that included Caroline on Crack, The Minty, Tasting Table LA, and Celestino Drago. Using ingredients provided by Drago Centro, each finalist mixed a round of their winning cocktail for the judges. Following are the finalists’ cocktail recipes, based on their original Twitter entries.

Who dat? It's Chuck Taggart of Looka!

Week 1 Ingredient: Blueberries
Winner: Chuck Taggart (Looka!)
Bell’Aspetto

• 2 oz. Woodford Reserve Bourbon
• 20 blueberries
• .5 ounce Amaro Ramazzotti
• 1 barspoon (tsp) Trader Tiki’s Cinnamon Syrup
• Lemon peel for garnish
• Muddle the blueberries in the bourbon. Add the remaining ingredients and shake with ice. Double-strain over ice into a large Old Fashioned glass. Garnish with the lemon peel.

For Chuck’s insights into the creation of his cocktail, check out this entry on his blog.

A pair of Tramontanas, ready for judging.

Week 2 Ingredient: Fernet-Branca
Winner: Ron Dollete (Lush Angeles)
Tramontana

• 1 oz. Fernet-Branca
• 1 oz. Krogstad Aquavit
• 1 oz. Cointreau
• 2 dashes Angostura Bitters
• Stir with ice and strain into a chilled cocktail glass. Garnish with a lemon twist.

Ron’s thoughts on creating the Tramontana: lushangeles.com/tramontana

Ron Dollete in the mix.

Matt Robold, the RumDood.

Dutch Elm Disease

Week 3 Ingredient: Gin (or Genever)
Winner: Matt Robold (RumDood)
Dutch Elm Disease

• 2 oz. Bols Genever
• .5 oz. Scotch
• .25 oz. Simple Syrup
• 2 dashes Angostura Bitters.
• Stir with ice for 30 seconds. Strain into a rocks glass over ice. Garnish with a lemon twist.

Week 4 Ingredient: Lemon
Winner: Jeni Afuso (Oishii Eats)
Momo Rye Fizz

• 1/2 fresh peach
• 1 oz simple syrup
• 2 oz Rittenhouse 100 Rye
• 1 oz lemon juice
• Club soda
• Muddle the peach with simple syrup. Add the rye and lemon juice. Shake with ice, strain into a tall glass over ice, and top with the club soda.

Jeni Afuso has the look of a winner.

Once the dust had settled, the judges declared Jeni’s Momo Rye Fizz the best of the People’s Cocktails in a very close finish. Caroline gave me sips of the entries, and each of them were great in their own way. With such high quality entries, a single element could have tipped the scoring one way or another. Sure enough, according to Caroline’s recap, Jeni’s cocktail was the one the panel thought was the best match to Drago’s summer cocktails.

Ladies and gentlemen, your People's Cocktail: the Momo Rye Fizz!

Besides getting her cocktail added to the Drago menu, Jeni also “won” a multi-layered shot made from ingredients picked by her fellow competitors: Tia Maria Coffee Liqueur, Fernet-Branca, and Pernod Absinthe. She downed it like a champ. Congrats, Jeni…and cheers to all the finalists!

To the victor go the spoils. | Twitpic by rumdood

Almost lost in the excitement of the People’s Cocktail contest was the debut of Drago’s summer cocktails, which were specially priced at $8 that night. As soon as I arrived I made a beeline for the bar, where Jaymee mixed me an Artillery of the Angels. It was a great way to kick off the party, a refreshing cocktail that will go down very well during the dog days of summer.

Artillery of the Angels

Tutto Americano

After the contest, I had the Tutto Americano, another glass of summer that went down almost too easily. Unfortunately, my glass was cleared before I had a chance to try the pickled watermelon rind, which I heard was the best part of the drink. I’ll definitely be back to explore the rest of the menu, which includes a few classics as well as Jeni’s Momo Rye Fizz.

Drago Centro Summer Cocktail Menu
Nuovi Classici (“New Classics”)

• Arancia Meccanica (“A Clockwork Orange”): Sombra Mezcal, Red Bell Pepper, Cilantro, Agave Nectar, Fresh Lime, Smoked Salt
• Artillery of the Angels: 10 Cane Rum, Rittenhouse Rye, Merryvale Antigua, Sencha, Pineapple, Cherry, Orange
• Dark Passenger: Bols Genever, Amaro Montenegro, Aperol
• Diabolico (“Diabolical”): Partida Blanco Tequila, Maurin, Velvet Falernum, Fresh Lime, Hawaiian Red Sea Salt
• Il Monaco Orientale (“The Eastern Monk”): Rock Junmai Ginjo Saké, Green Chartreuse, Fresh Mint, Fresh Lime
• La Sabbia Bianca (“White Sand”): Casa Noble Reposado Tequila, Coconut Cream, Fresh Pineapple, Fresh Lime
• Serenity Now! Lamill Organic Jasmine Tea Infused Hangar One Vodka, Lemon Verbena, Tangerine
• Tutto Americano (“All-American”): Laird’s Applejack, Angostura Bitters, Fresh Watermelon, Pickled Watermelon Rind
• Vitamin A: Karlsson’s Vodka, St. Germain, Fresh Carrot Juice, Serrano Tincture, Fresh Ginger, Orange
• When in London: Bombay Sapphire Gin, Pimm’s No.1, Blackberries, Blueberries, Cucumber, Raspberries

Classici (“Classics”)

• Americano: Campari, Carpano Antica, Fever-Tree Club Soda
• Bellini: Principe Prosecco, Fresh Peach Purée
• Negroni: Tanqueray Gin, Campari, Carpano Antica

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. September 21: Say Arrivederci to the Drago Centro Summer Cocktail Menu
3. October 12: Drago Centro Fall Cocktail Menu Launch

New for spring: the Barbarossa.

Since his arrival in Los Angeles as the award-winning sommelier from Guy Savoy in Las Vegas, Michael Shearin has helped establish Drago Centro as a foodie destination for those seeking high end Italian cuisine, a formidable wine list, and a handsome, urban setting. But Michael has also sought to make Drago as well known for its cocktail program, no easy task when many of the city’s top mixology venues are also located in downtown.

To celebrate the debut of the Drago Centro spring cocktail menu, Michael hosted a launch party on Wednesday. The new drinks were specially priced at just $6, half the regular price of $12. My friends Amy and Lena joined me for the bargain imbibing, and if the number of bloggerati in attendance that night was any indication, Drago Centro has come into its own as a cocktail destination.

La Grande Mela

The Rallenta

Amy got things started with a Rallenta (“Slow Down”), made with Plymouth Sloe Gin, Créme de Pêche, St. Germain Elderflower, Orange Bitters, and soda water. Served in a highball, the refreshing cocktail is balanced between the tart, sweet Plymouth, the peach liqueur and the floral St. Germain. Despite its name, it’s a perfect drink to start a session. I can see Rallentas going down very well when Drago’s patio gets busier in the weeks ahead.

Lena began with La Grande Mela (“The Big Apple”): Woodford Reserve Bourbon, Cointreau, Pink Lady apple, Rhubarb Bitters, and lemon juice. Like the Rallenta, La Grande Mela is well balanced; the peppery bourbon plays well with the citrus and sour flavors, rounded off by a nice hit of apple from the garnish.

My first cocktail was a Testarossa (“Redhead”), made with Siete Leguas Blanco Tequila, serrano tincture, raspberries, lemon juice, and Hawaiian red salt. The smooth, spicy blanco was enhanced by the tincture’s bite, offset by the fruit and citrus tartness and the salted rim. As with the others, it’s a nicely balanced, visually appealing cocktail.

Next up for Lena was the Settentacinque (“75″): Principe Prosecco, Kelt Cognac, Punt e Mes, Limoncello, Peychaud’s Bitters, and a sugar cube. Lena was pleasantly surprised at how the flute lends itself to prolonged, casual sipping. It’s certainly an elegant drink. Like the Rallenta, I’m sure it will be ordered frequently as the weather warms up. Lena mentioned more than once that the Settentacinque was her favorite cocktail of the night.

Amy ordered the Draculino (“Little Dracula”), made with No. 209 Gin, Dimmi Liquore de Milano, Harry’s Berries strawberries, basil, and lemon juice. Amy enjoyed her second cocktail, though she wished the Draculino was “bloodier-looking.” I didn’t get much from the gin, as the strawberries and basil were very forward, anchored by the Dimmi. Definitely drinkable and pleasant, a cocktail ready-made for the season. And not quite what you’d expect, given its name.

Sticking with the red theme, my second cocktail was the Barbarossa (“Redbeard”), made with Kraken Black Spiced Rum, Campari, orange juice, lime juice, and a garnish of Campari candy. The first thing you’ll notice is that translucent piece of hard candy, a creation that Michael credited to Drago’s Pastry Chef, Jashmine Corpuz. The sticky Campari candy slips easily into your drink (as mine did), so if you want to take a bite, grab it first. Once it’s in there, the candy dissolves quickly. Like its pirate namesake, the Barbarossa takes no prisoners: the 94 proof Kraken’s all-spice and chocolate notes grab you right along with the bitter Campari. A standout cocktail for me, though perhaps not for everyone given its somewhat assertive flavor profile.

Michael Shearin preps a Testarossa.

While we did well, there are still several spring cocktails left to try:

• Grande Scozzese (“Great Scot”) – Dewar’s Scotch, cardamom, lemon juice
• Il Padrino (“The Godfather”) – Tequila Ocho Plata, Mirto Amaro, Martini & Rossi Bianco Vermouth, Orange Bitters
• Maracaña (a stadium in Rio de Janeiro) – Sagatiba Cachaça, cinnamon tincture, lime, Demerara sugar
• Tarocco (a Sicilian blood orange) – Belvedere Vodka, Cointreau, tangelo, cucumber, lemon juice
• From the previous menu: Arancia Meccanica (“A Clockwork Orange”) – Sombra Mezcal, red bell pepper, cilantro, agave nectar, lime juice, smoked salt

From a flavor standpoint, the spring cocktails cover a wide range while remaining fresh and seasonal. The drinks we had all come from the same bright color palette, apparently just a happy coincidence. I know we have to be back soon to work our way through the list; before you know it, Michael will be launching his summer menu!

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. Sampling Nuovi Classici at Drago Centro
3. May 18: Drago Centro Spring Cocktail Menu Launch