Last fall, Providence bartender Zahra Bates and I were at Sunny Spot on its opening weekend. At one point it occurred to us that quite a few Los Angeles bartenders express themselves creatively through painting, photography, music, and other arts when they’re not behind the stick. In fact, Sunny Spot’s own Brian Butler (an Otis College of Art and Design alum) is an illustrator and graphic designer. As the discussion continued, the list quickly grew to a few dozen bartenders: Eric Alperin (The Varnish) is a filmmaker; Steve Livigni (Harvard & Stone, La Descarga, et al.) is a DJ; Justin Pike (The Tasting Kitchen) has exhibited at Venice Art Walk.

Mad Planet, L to R: Tony Crouse, Cooper Gillespie, Greg Gordon, Monica Olive. | Photo by Geoffrey Smyser

Every member of Mad Planet is a bartender: Cooper Gillespie (vocals/bass) and Monica Olive (synths) are at the Thirsty Crow, guitarist Tony Crouse is at Broadway Bar, and drummer Greg Gordon is at supperclub. And the band photo above? Taken by Geoffrey Smyser, who is also a bartender.

Seven Grand GM Angus McShane does silkscreening, as seen here at the dineLA launch party.

Dave Fernie of the upcoming Pour Vous kicks out the jams at Speed Rack LA.

We realized there should be a showcase for all this artistic talent in the Los Angeles bartender community, and thus Art Beyond the Glass was born. At this event, everything from the cocktails to the art hanging on the walls and the music coming out of the speakers will be created or performed by LA bartenders. Art Beyond the Glass will take place on Sunday, June 17th. The location is TBD as this post goes live, so stay tuned as details are announced.

Proceeds from Art Beyond the Glass will be donated to Inner-City Arts, a nonprofit organization located in Skid Row that provides arts education to at-risk youth. From the Inner-City Arts website: “During the school day, after school and on weekends, elementary, middle and high school students come to Inner-City Arts to work with professional teaching artists in well-equipped studios, receiving hands-on instruction in a range of subject areas within the visual, performing and media arts.”

This GOOD Education article describes Inner-City Arts as “one of the most effective arts education entities in the nation, [offering] an immersive artistic experience to every Los Angeles public school student, regardless of ability to pay.” Check out the GOOD video below, and you’ll see why we’re very excited that Art Beyond the Glass will be raising funds for Inner-City Arts.

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

For more information about Inner-City Arts, visit www.inner-cityarts.org.

Dale DeGroff and John Pisano (L to R)

Dale DeGroff – On the Town
Whatever the topic, any discussion involving bartenders and cocktail culture is bound to include Dale DeGroff, and it comes as no surprise that King Cocktail is showcasing his own art beyond the glass with On the Town: a Tribute to Bars, Speaks, and Legendary Saloons. During On the Town, the James Beard award-winning mixologist and author sings tunes from the Great American Songbook and traces the colorful history of the cocktail with music, stories, and classic cocktails.

On the Town will be performed in several different cities over the coming weeks, including Washington DC, Boston, Philadelphia, New Brunswick, and New York. The Los Angeles stop for On the Town was at Casey’s Irish Pub, where DeGroff was accompanied by renowned jazz guitarist John Pisano, one of the founding members of the Tijuana Brass. In DC, DeGroff will be joined by piano virtuoso Dan Ruskin. The NY, NJ and Philadelphia shows will feature jazz great Joel Perry.

Proceeds from On the Town benefit the Museum of the American Cocktail (MOTAC), which is currently seeking a new home. On the Town is well worth the price of admission: not only are you supporting MOTAC, but you get to enjoy great music, receive a fun and informative primer on the history of the cocktail, and sip classic cocktails.

For more info and to purchase tickets to On the Town, visit www.kingcocktail.com/onthetown.htm.

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

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

Blackberry Bramble

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

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

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

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

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

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

Then came a message from Maurice Chevalier IV:

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

September 2, 2011 9:41 pm via EchofonReplyRetweetFavorite

@Liquid_Alchemy

Chevalier IV

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

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

Mmm..pisco...

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

Eric Alperin sawing ice slabs for The Varnish.

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

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

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

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

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

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

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

Lindsay Nader makes a Dizzy Oaxacan at Art of Mixing.

Dizzy Oaxacan
Created by Tad Carducci
Ingredients:

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

Preparation:

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

Midnight Daiquiri
Created by Tad Carducci
Ingredients:

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

Preparation:

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

Jackie Patterson has some good advice for first timers like yours truly.

This will be my first time at the annual festival, which gathers top bartenders, spirits brands, cocktail enthusiasts, and sturdy livers from around the world for several days of education, networking, culture, and oh-by-the-way drinking. The massive schedule of events, combined with all the things that New Orleans has to offer, is pretty overwhelming to a Tales newbie like myself. Thankfully, there’s plenty of online advice from the well-organized Tales crew, as well as helpful posts such as A First Timer’s Guide to Tales (fave tip, from Lillet and Solerno Ambassador Jackie Patterson: “Pace yourself, and remember what happens at Tales stays on Facebook forever”); Chuck Taggart’s fourth annual Tales dining guide (which goes to eleven); and Miss Charming’s amazing Guide to Eating & Drinking Well in New Orleans.

Prior commitments prevent me from arriving until late Wednesday night, so I’ll essentially be missing the first day of Tales. Fortunately, I’ve made up for that by packing my schedule for the rest of the week with more seminars and events than any one person should be able to attend.

"Three Rums I Will Most Likely Taste Again" doesn't sound quite as exciting as Ed Hamilton's seminar.

Here’s a sampling of what I’ll be checking out this week:

THURSDAY, JULY 21
My first-ever day at Tales begins with a seminar called 6 Rums You’ll Probably Never Taste Again, moderated by Ed Hamilton (Ministry of Rum). Hamilton leveraged his status as one of the world’s foremost experts on sugar cane spirits to procure beyond-rare samples from distilleries in Venezuela, Tennessee, Panama, Martinique, Guatemala and Nicaragua. How rare are these rums? According to the Tales program, “Most of these rums have never been bottled, much less sold or made available to the public. These are those special rums savored by the distillers to be shared with special guests on special occasions.” (And some lucky ticket holders!)

Hidetsugu Ueno | Photo: TOTC

After that sublime morning seminar, there’s a special mid-day event that promises to be just as enlightening: Non-stop to Tokyo, featuring the legendary Japanese bartender Hidetsugu Ueno, master of the “hard shake” and the owner of Bar High Five in the Ginza. The intimate hour-long sessions were among the first Tales events to sell out, and with a description like this, it’s no wonder:

“Reserve a seat on Suntory Air flight #1923, non-stop from Downtown New Orleans to Ginza and hop on the Tokyo Metro bullet train to the legendary Bar High Five…Once adjusted to Japan-time, we will escort you to the bar where you will be cared for by master Hidetsugu Ueno, one of the most respected barmen in Tokyo. This an experience that very few outside of Tokyo can ever hope to have and a drink that is guaranteed to be one of the most memorable of your life.”

The global cocktail journey continues with the Diageo Happy Hour, featuring cocktails from each of the continents created by 40 of the world’s most acclaimed mixologists. The event will feature a mix of classic and contemporary gin, tequila, whisk(e)y, vodka and rum cocktails.

Then it’s time for a sold out Spirited Dinner at GW Fins , an event I’ve been excited about ever since I first heard about it. Left Coast vs. East Coast Libations is the brainchild of Ted Munat (author of Left Coast Libations) with support from Lush Life Productions. The battle of the cocktail coasts features two half-sized cocktails paired with each dinner course, with one cocktail created by a top West Coast bartender and one from the East Coast.

Following is the GW Fins Spirited Dinner menu, including the paired cocktails:

Amuse
Crudo Trio

• Jackie Patterson – Lillet Blanc, compressed heirloom melon ball wrapped in prosciutto and spicy arugula
• Anu Apte – Lillet, Gran Classico, Angostura Orange, Fever-Tree Bitter Lemon

First Course
Wood Grilled Octopus – Grapefruit, fennel, avocado

• Richard Boccato – Water Lily: lemon juice, creme de violette, Cointreau, Hendrick’s Gin
• Jon Santer – Negroni: Hendrick’s Gin, Gran Classico, Dolin Rouge

Second Course
Spicy Vietnamese Glazed Pork Belly – Jicama relish, Cilantro coulis

• Jason Littrell – Behind God’s Back: sugar cane syrup, cinnamon syrup, orgeat, Pineapple Juice, lime juice, Chairman’s Reserve Rum
• Dave Shenaut – Put a Bird on It: Chairman’s Reserve Rum, Punt e Mes, Rancho de Philo Tripple Creme Sherry, lemon juice, Fentimans tonic, Regan’s Orange bitters

Third Course
Sumac Crusted Grouper – Melted heirloom tomato, Kalamata olives, pesto gnocchi

• Marcos Tello – Green Dragon Tea: Bols Genever, Maraschino, Green Chartreuse, Lustau Amontillado Sherry, lemon juice, carbonated green tea
• John Lermayer: Bols Genever

Fourth Course
Warm Roasted Pineapple
Coconut sorbet

• Keith Waldbauer – Oaxacan Flip:Brown Butter infused Fendencio Mezcal, Benedictine, Grilled Pineapple Gomme syrup, lemon juice, Bitterman’s Mole Bitters, Whole Egg
• Don Lee – Cocktail sprayed into the air

Rumor has it there will be PowerPoint presentations, puppets, costumes and skits. Some parting words by Munat, from the dinner invite: “One day, you will tell your grandchildren about this event. Your children will at some point intervene and take the grandchildren away while glaring their disapproval at you. You will chuckle as you revel in the simple truth that it is very, very good to be insane.”

Naomi Schimek

FRIDAY, JULY 22
After a full day of seminars, Friday night comes on strong with back-to-back competitions that feature Los Angeles in the mix. First up is the USBG Bacardi Piña Colada Competition, hosted by Dan “The Imbiber” Dunn. Eighteen competitors from USBG chapters across the country will face off with their original Bacardi Piña Colada recipes. Cocktails will be reviewed by an esteemed panel of judges who will select one “judges’ choice” champion, while attendees will vote for the “people’s choice” winner. Naomi Schimek of The Spare Room will represent the LA chapter with her Havana Au Go Go.

Then it’s time for the Bar Room Brawl, in which teams from around the country will recreate the design of their respective bars and serve original cocktails using Grand Marnier, Hennessy, Belvedere Vodka and 10 Cane Rum. Judges will crown one team as the Bar Room Brawl Champions of the World, and attendees will name the People’s Champion. Last year, The Varnish won the People’s Choice Award (see Savory Hunter’s recap). This year, the LA bar baton has been passed to the Roger Room team of Damian Windsor, Jason Bran and Eric Tecosky.

SATURDAY, JULY 23
Tales of the Cocktail culminates with the 5th Annual Spirited Award Ceremony, featuring a 1920s Atlantic City theme and Boardwalk Empire attire, big band music and a plethora of libations. Among this year’s Spirited Award nominees are The Varnish (Best American Cocktail Bar) and Varnish co-owner Eric Alperin (American Bartender of the Year).

There’s a minute or so after the Spirited Awards to catch your breath (and hopefully do a quick costume change) before heading to the Plymouth Gin Bartenders Breakfast, which Simon Ford and Audrey Saunders started five years ago as an homage to the bartender way of life. Now it’s known as the “official unofficial wrap party” for Tales, featuring live music by Space Capone, DJ Gruners, “incredible cocktails from some of the finest in the business, Pink Gins poured through ice and, of course, some bacon and eggs.”

*WHEW* I’m exhausted looking at that list, and that’s only a few of the events I’ve signed up for! Not shown are more seminars, tasting rooms, meetings, tweetups and various gatherings like Steve Livigni’s birthday party. Thankfully, the LA contingent has Aidan Demarest, acting in his annual role as the unofficial den mother / cat herder, making sure everyone is accounted for and where they’re supposed to be.

You can follow my Tales of the Cocktail adventures via my Twitter feed and Facebook page. For the bigger picture of what’s happening on the ground from several Tales veterans, check out the links from Darcy O’Neil at Art of Drink.

Cheers!

The Varnish rings up another Spirited Award nomination. | Photo: 213 Nightlife

The nominees for the 2011 Tales of the Cocktail Spirited Awards have been announced, and once again the Los Angeles cocktail banner is being carried by The Varnish (nominated for Best American Cocktail Bar) and its co-owner, Eric Alperin (an American Bartender of the Year nominee). Now in its ninth year, Tales of the Cocktail is an internationally acclaimed festival of cocktails, cuisine and culture taking place in New Orleans July 20-24.

From the Tales of the Cocktail press release:

Through its annual Spirited Awards, Tales of the Cocktail provides recognition to those individuals and establishments that have shown an outstanding talent for advancing the craft of the cocktail. To embody the ideals with which Tales of the Cocktail was originally founded, these awards will recognize both national and international honorees who will receive exclusive Riedel Crystal awards.

Employees Only is nominated for Best American Cocktail Bar, World’s Best Drink Selection and World’s Best Cocktail Bar. | Photo: Employees Only

New York’s Employees Only leads the field this year with nominations for Best American Cocktail Bar, World’s Best Drink Selection and World’s Best Cocktail Bar. Employees Only owners Jason Kosmas and Dushan Zaric are nominated in the Best New Cocktail/Bartending Book category for Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined. Zaric is also nominated for Best Bar Mentor and International Bartender of the Year.

Two new categories have been added his year, while a third one has been split into two subcategories. The Best High Volume Cocktail Bar award celebrates bars that efficiently deliver cocktail culture to the masses. Nominees have at least 100 seats, with cocktails, lists, bartending, and service all taken into consideration. The Best Restaurant Bar nominees are dedicated to creating a great cocktail experience for their dining guests. Factored into the nomination are the bar’s approach to aperitifs and digestifs, how well it works with the kitchen to pair cocktails with food, as well as general bartending and mixing excellence. The award for Best Cocktail Writing has been divided into two subcategories: Non-Book Publication and Author. The Non-Book category honors publications as a whole for excellence in overall writing. The Author category recognizes individual writers for contributions to furthering information, knowledge and interest in cocktail culture.

The winners will be announced at the Fifth Annual Tales of the Cocktail Spirited Awards, taking place in New Orleans at the Mahalia Jackson Theater on Saturday, July 23rd.

For information and tickets, visit www.talesofthecocktail.com.

The Drawing Room is nominated for Best Restaurant Bar. | Photo: The Drawing Room

Following is the complete list of the 2011 Spirited Awards nominees.

American Bartender of the Year

• Eric Alperin, Los Angeles, California
• Kenta Goto, New York City, New York
• Misty Kalkofen, Boston, Massachusetts
• Sam Ross, New York City, New York
• Joaquin Simo, New York City, New York

Best American Brand Ambassador

• Colin Asare-Appiah, U’luvka Vodka
• Jacques Bezuidenhout, Partida Tequila
• Jamie Gordon, Absolut Vodka
• Jim Ryan, Hendrick’s Gin

Best American Cocktail Bar

• Clover Club, New York City, New York
• Drink, Boston, Massachusetts
• Employees Only, New York City, New York
• The Varnish, Los Angeles, California

Best Bar Mentor

• Wayne Collins, London, England
• Steve Olson, New York City, New York
• Audrey Saunders, New York City, New York
• Dushan Zaric, New York City, New York

Best High Volume Cocktail Bar

• Eastern Standard, Boston, Massachusetts
• Flatiron Lounge, New York City, New York
• Florida Room, Miami, Florida
• Rickhouse, San Francisco, California

Best Cocktail Writing – Non Book

• BarLifeUK.com
• Imbibe USA
• Liquor.com
• The Tasting Panel

Best Cocktail Writing – Author

• Toby Cecchini, New York City, New York
• Camper English, San Francisco, Francisco
• Darcy O’Neil, London, Ontario
• Naren Young, New York City, New York

Best International Brand Ambassador

• Ian Burrell
• Claire Smith, Belvedere Vodka
• Dan Warner, Beefeater Gin
• Angus Winchester, Tanqueray Gin

Best New Cocktail/Bartending Book

• Fix the Pumps by Darcy O’Neill
• Left Coast Libations by Ted Munat & Michael Lazar*
• Punch by David Wondrich
• Speakeasy by Dushan Zaric and Jay Kosmas

Best New Product

• Banks Rum
• Cocchi Americano**
• Smith & Cross Rum
• Tequila Calle 23

Best Restaurant Bar

• The Drawing Room, Chicago, Illinois
• Eleven Madison Park, New York City, New York
• Hawksmoor Seven Dials, London, England
• Hix, London, England

International Bartender of the Year

• Erik Lorincz, London, England
• Dre Masso, London, England
• Sam Ross, New York City, New York
• Dushan Zaric, New York City, New York

World’s Best Cocktail Bar

• 69 Colebrooke Row, London, England
• Dry Martini, Barcelona, Spain
• Employees Only, New York City, New York
• High Five, Tokyo, Japan

World’s Best Cocktail Menu

• Artesian Bar at The Langham, London, England
• Eau de Vie, Sydney, Australia
• Mayahuel, New York City, New York
• Sanctuaria, St. Louis, Missouri

World’s Best Drinks Selection

• Artesian Bar at The Langham, London, England
• Cure, New Orleans, Louisiana
• Eau de Vie, Sydney, Australia
• Employees Only, New York City, New York

World’s Best Hotel Bar

• Artesian Bar at The Langham, London, England
• Clive’s Classic Lounge at Chateau Victoria Hotel, Victoria, British Columbia
• Clyde Common at The Ace Hotel, Portland, Oregon
• The Savoy, London, England

World’s Best New Cocktail Bar

• 1534, New York City, New York
• Dram, New York City, New York
• Eau de Vie, Sydney, Australia
• Painkiller, New York City, New York

*Left Coast Libations is the hard back version.
**Cocchi Americano is new to the US Market.

Zahra Bates

Two of L.A.’s best bartenders will be a constant presence throughout the Manhattan Cocktail Classic: Zahra Bates (Providence) and Naomi Schimek (The Spare Room) were named Bar Fellows for the 2011 MCC. Bates and Schimek were selected (along with bartenders from across the U.S., Toronto and Amsterdam) from a hundred applicants to become members of the MCC team for the week, working on the front lines and behind the scenes to help produce the festival.

Judging a cocktail competition with @ThirstyInLA and @lushangeles. So different from a Barista comp. Plus you get drunk!

April 17, 2011 8:49 pm via Twitter for iPhoneReplyRetweetFavorite

@SingleOrigin

Chris Owens

The cocktails were judged in two categories: Spirited Cocktail with a Signature Ingredient and Fruit Forward Long Drink with a Garnish Focus. One winner from each category would go to New York for the Final. In the Signature Ingredient category, cocktails had to use DonQ rum and a “signature” or “housemade” ingredient made by the bartender. The signature ingredient would also be judged as a standalone. A cocktail in the Garnish category had to use seasonal ingredients paired with a DonQ rum, and the garnish would be judged on its look and creativity as a standalone. Cocktails in both categories were judged on technique, creativity, seasonality, visual appeal and of course taste. Varnish GM Chris Bostick would separately evaluate the competitors in the Technical scoring.

Contestants from each category drew numbers and competed head-to-head, tournament-style. Given the talent level of the competitors and the quality of the entries, scoring was close, especially in the final showdown for the Garnish category. Judging was made even harder when the contestants made adjustments to their recipes for the final round. One drink in particular closed the gap to such a degree that it came down to the Technical scoring to determine a winner in that category.

When the dust had settled, the winning cocktails were the Cafe Pasquale by Marcos Tello (1886), and the Foxy Brown by Jason Schiffer of 320 Main. Both winners stood out beyond having great tasting drinks that were nicely presented; Tello’s rock candy swizzle and Schiffer’s “cocktail within a cocktail” were especially notable for their creativity. Both the Cafe Pasquale’s signature ingredient and the Foxy Brown’s garnish could be enjoyed on their own or incorporated into their respective cocktails. Consistent execution was a key factor, as well.

Cafe Pasquale by Marcos Tello

CAFE PASQUALE
Created by Marcos Tello
Ingredients:

• 2 oz. Don Q Gran Anejo
• ½ oz. Homemade “Mexican Chocolate” Syrup*
• Dash of Fee Bros. Aztec Chocolate Bitters

Preparation: Build & stir with one large ice cube
Glass: Clear Glass Coffee Mug
Garnish: Demerara Swizzle Stick & Dried Julienned Chiles
Presentation: White Plate with a mound of cayenne pepper & a mound of chocolate
*Mixture of chocolate powder, cayenne pepper, cinnamon, & Demerara Syrup

Foxy Brown by Jason Schiffer

FOXY BROWN
Created by Jason Schiffer
Ingredients:

• 2 oz. DonQ Cristal,
• 1 tsp. Firelit coffee liqueur
• ¾ oz. 320 Main house-made Orgeat
• 1½ oz. Lime Juice

Preparation:

• Shake with crushed ice
• Serve over crushed ice in a Double Old Fashioned
• Garnish with a “cocktail within a cocktail”: ¼ oz Fernet Branca and ¼ oz Depaz Cane Syrup inside a lime shell.

Tello and Schiffer will be at MCC to compete against winners from other USBG chapters in the Mix-Off Finals, taking place on Saturday, May 14th at Skylight West. Four winners will be named by a judging panel (two from each category), and a fifth winner will be chosen as the Crowd Favorite when the event opens to the public for The Cocktail Club: A DonQ Rums 80s Bash.

According to the DonQ press release, the five winners from the MCC competition “will be flown to Puerto Rico to tour the Destilería Serrallés and visit the Serrallés Castle. On their return, the winners will present a tailored mixology seminar to their respective USBG chapters. In addition to the winners’ individual prize package, a $5,000 donation will be made to the winning chapter’s non-profit affiliation.”

Cheers to Marcos and Jason for sharing their recipes, and good luck in New York!

The Cocktail Club: A DonQ Rums 80′s Bash
Saturday, May 14, 2011
9pm-1am
$50
Featuring: open bar and “80s pop cuisine”
As this post goes live, tickets are still available on the MCC ticket page.

Skylight West
500 West 36th St. (at 10th Ave.)
New York, NY 10018
www.skylightnyc.com

Life will be a little less fun in Los Angeles while Aidan Demarest is busy in New York hosting two events at this year’s MCC. First up, on Saturday, May 14th: The Spare Room presents The Evening Glass-Off, hosted by Demarest, Marc Rose and Med Abrous. Once guests make their way to the third floor roof of the Thompson LES, they can toast the Manhattan Cocktail Classic with complementary Moet champagne as well as Aidan’s award-winning Mai Tai, The Evening Glass-Off.

Update 5/14: The Evening Glass-Off has been moved to the roof of the Thompson LES.

The Spare Room presents The Evening Glass-Off
Saturday, May 14, 2011
5pm-8pm
Hosted by Marc Rose, Med Abrous & Aidan Demarest
Featuring:

• The Spare Room Barstaff
• Complementary Moet and The Evening Glass-Off
• Small bites by The Meatball Shop

RSVP to rsvp@spareroomhollywood.com

Thompson LES Hotel
190 Allen Street (between Houston & Stanton)
New York, NY 10002
(212) 460-5300
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On Monday, May 16th, Demarest teams up with his Liquid Assets partner Marcos Tello to present an “East Coast / West Coast Switcheroo” edition of Red Rover, their all-star mixologist series. Red Rover will take place at Jo’s Restaurant and feature Tello and Varnish co-owner Eric Alperin behind the stick.

Liquid Assets presents Red Rover
An East Coast / West Coast Switcheroo
Monday, May 16, 2011
10pm to close
Featuring:

• Guest bartenders Marcos Tello & Eric Alperin
• Cash bar, no tickets necessary

Jo’s Restaurant
264 Elizabeth Street (between Houston & Prince)
New York, NY 10012
(212) 966-9640
www.josnyc.com

Following its 2009 purchase by Gruppo Campari, cult favorite Espolón Tequila was reintroduced to the United States last year with new packaging and a lower price point. Now managed in the U.S. by Skyy Spirits, Espolón recently sent its Blanco and Reposado releases for review, along with recipes from three top mixologists to liven up this week’s Cinco de Mayo festivities (see below).

On the nose, the Espolón Tequila Blanco is delicate and sweet, with floral notes, and hints of tropical fruit and citrus. The palate is soft and light- to medium-bodied, with subtle agave, and some pepper and vanilla. The finish is clean with a bit of spice. The Espolón Blanco was recently awarded Best Silver Tequila (Double Gold Medal) at the 2011 San Francisco Spirits Competition, and scored 93 points at the 2011 Ultimate Spirits Challenge.

The gold-colored Espolón Tequila Reposado (which is aged six months in American oak barrels) begins with a spicy nose of caramel and a hint of chocolate. The rounded mouthfeel has a medium- to full-bodied palate, with notes of roasted agave, banana, vanilla and brown spices. The finish is not particularly long but has a sweet and spicy fade.

The Espolón distillery in San Nicolas (NOM 1440), remains the same under the guidance of Master Distiller Cirilo Oropeza, though Espolón’s fabled heat has reportedly been tempered. Both expressions are certainly approachable and mixable, and with the Espolón Blanco and Reposado retail priced at just $24.99, and stores like BevMo discounting them to $19.99, Espolón is ideal for those seeking a “bang for your buck” tequila for mixing.

For an in-depth tasting of the new Espolón Tequila releases, check out the Tequila Whisperer’s review. A particularly interesting segment in the video clip comes around the 29:30 mark, when Lippy opens a bottle of the old (pre-Skyy Spirits) Espolón Reposado for a taste comparison.

Espolón Tequila Blanco

• 80 Proof (40% ABV)
• 750ml bottle
• Retail price: $24.99

Espolón Tequila Reposado

• 80 Proof (40% ABV)
• 750ml bottle
• Retail price: $24.99

For more information, visit www.tequilaespolon.com.

Carnitas and Eric Alperin's Bebida de Puebla: a match made in taco truck heaven. | Photo: Young Yun

Espolón Tequila Cocktails
To liven up this year’s Cinco de Mayo festivities, Espolón Tequila asked mixologists from Los Angeles, San Francisco and New York to create cocktails to pair with taco truck offerings in their respective cities: Eric Alperin, H. Joseph Ehrmann and Adam Schuman.

Bebida de Puebla

Bebida de Puebla
Eric Alperin (The Varnish) created his subtly smoky Bebida de Puebla to pair with hearty pulled pork, and the cocktail’s coffee liqueur is matched by the mildly sweet seasoning of the meat. Though it’s inspired by the famed Kogi BBQ Spicy Pork Tacos, Alperin’s cocktail could just as easily go with other L.A. favorites like the carnitas at Highland Park’s La Estrella taco truck, or the Yucatan Pork Tacos from the Border Grill Truck.

BEBIDA DE PUEBLA
Created by Eric Alperin
Ingredients:

• 2 oz. Espolón Tequila Reposado
• .25 oz. Benedictine Liqueur
• .25 oz. Coffee Liqueur
• .5 oz. Lustau “Los Arcos” Dry Amontillado Sherry
• Lemon Peel

Directions:

• Stir all ingredients with ice in a chilled mixing glass.
• Strain into a chilled coupe.
• Spray and garnish with a lemon peel.

Sidra de la Mula

Sidra de la Mula
H. Joseph Ehrmann (Elixir) set out to create a simple, refreshing cocktail to pair with San Francisco’s El Tonayense Taco truck. For this variation of the Gin-Gin Mule, Ehrmann swaps out the ginger beer with Sidral Mundet, the popular apple-flavored Mexican soft drink. The light and drinkable Sidra de la Mula (“Apple Cider Mule”) pairs with the citrus notes of the Pollo Asado Taco.

SIDRA DE LA MULA
Created by H. Joseph Ehrmann
Ingredients:

• 1.5 oz. Espolón Tequila Blanco
• 12 oz. Bottle of Sidral Mundet
• 2 dashes Angostura Bitters
• 1 squeeze of a Lemon Slice

Directions: Combine all ingredients in a 16 oz. glass of ice and stir.

Bucking Borracho

Bucking Borracho
Adam Schuman, the Beverage Director for New York’s Fatty Crew (Fatty ‘Cue, Fatty Crab), is familiar with pairing cocktails with unusual spices and ingredients. Schuman’s slightly sweet, slightly sour Bucking Borracho is ideally suited to the rich and complex flavors of the Braised Tacos de Lengua from Brooklyn’s El Diablo Taco Truck.

BUCKING BORRACHO
Created by Adam Schuman
Ingredients:

• 2 oz. Espolón Tequila Reposado
• .25 oz. Ginger Syrup
• .5 oz. Lemon Juice
• .5 oz. Lime Juice
• 2 dashes Blended Chocolate Bitters (equal parts Fee Brothers Aztec Chocolate and Bitter Truth Xocolatl Bitters)
• 1.5 oz. Ginger Beer
• Lemon Slice
• Mint Sprig

Directions:

• In a shaker mix tequila, ginger syrup, lemon juice, lime juice and chocolate bitters with ice.
• Shake and strain into an iced highball, leaving enough room to top with chilled ginger beer.
• Garnish with lemon and mint.

Cocktail recipes and photos courtesy Espolón Tequila. Carnitas photo by Pabo76, used with permission through CC BY-NC 2.0.

Founded in 1987 and first released in 1999, Bulleit Bourbon is the go-to bourbon for fans who enjoy its signature spicy profile, derived from a distinctive mash bill (grain mixture) with a rye content of 28%, among the highest of any bourbon on the market. Tom Bulleit based his modern bourbon on the 150 year old recipe developed by his great-great-grandfather Augustus Bulleit, who mysteriously disappeared in 1860 while transporting his bourbon from Kentucky to New Orleans.

A Bulleit rye whiskey had been in development for seven years, a logical step considering the bourbon’s high rye content. Noting industry and consumer demand for rye whiskey, Tom Bulleit decided the time was right to launch his company’s second release. Bulleit Rye Whiskey made its national debut earlier this month, and it looks poised to garner the same devotion and acclaim as its predecessor.

The Booze Fairy recently dropped off a sample bottle of the Bulleit Rye (aka Bulleit “95” Rye), but in the days before its arrival, online posts and reviews had my mouth watering, such as this Facebook comment from Gary Regan: “Had a fabulous Manhattan made with Bulleit Rye Last night. A new contender has been born, methinks.” Chuck Taggart’s blog post had the same effect on my palate, describing the Bulleit Rye as “big and complex and spicy and absolutely delicious.”

A few days later, Varnish GM Chris Bostick posted this pic and caption:

“Whipped up a proper Sazerac tonight for Fat Tuesday using the new Bulleit Rye. Kudos to Bulleit for a job well done.” | Photo: Chris Bostick

Spurred on by Bostick’s post, I stopped by The Varnish and asked Eric Alperin to make me something with the Bulleit Rye. He mixed a Manhattan variation called the Manhattan Transfer: Bulleit Rye, dry vermouth, Ramazzotti Amaro, and bitters. Needless to say, it was an excellent introduction to the new Bulleit. And as luck would have it, the Booze Fairy had already paid a visit and my 100ml sample was waiting for me at home.

The Bulleit Rye Whiskey clocks in at 90 proof (45% ABV) and has a mash bill of 95% rye and 5% malted barley, a mix well above the legal requirement of 51% rye for rye whiskey. According to the press materials, the grains are sourced from Germany, Sweden and Canada, while the water comes from “an ancient glacier aquifier that maintains an ideal temperature of 56 degrees.” The Bulleit Rye is aged a minimum of four years in new white oak barrels that are charred to level 4 (the highest level). As reported by Chuck Cowdery, Bulleit Rye is produced by Lawrenceburg Distillers Indiana (LDI), a name that should ring a bell for fans of Templeton Rye and Redemption Rye.

On the nose, the golden-amber Bulleit Rye begins with cherry, oak and spice, and develops with caramel, honey and white pepper notes. The palate is smoothly balanced and complex, with more of the cherry and oak, as well as sweeter notes of maple syrup and dried fruit. The expected rye spiciness is present, but considering the Bulleit’s mix, not overpowering. The velvety, spicy finish lingers with a subtle warmth that belies its 90-proof heat.

Mmm...Manhattan...

The Bulleit is wonderful sipped neat, so how does it perform in my beloved Manhattan? Two ounces of the Bulleit, stirred with an ounce of Dolin Rouge and a couple of dashes of Angostura, makes for an outstanding Manhattan. I’m definitely looking forward to picking up a bottle (or two) and taking the Bulleit Rye for many more spins around the cocktail block.

Speaking of which, as this post goes live the Bulleit Rye is in stock at K&L Hollywood ($21.99), Mel & Rose and Wally’s ($27.99), as well as Hi-Time ($18.99) for our friends in the OC.

Bulleit “95” Rye Whiskey

• 90 proof (45% ABV)
• Suggested retail price: $27.99 (750ml)

Photo: Jack Wittbold for Liquor.com

Pick any spirit, and even a cursory search will reveal a long and fascinating narrative populated with the famous and the infamous. Case in point is the 300-year history of cognac: a legendary spirit sipped by kings and aristocrats, decimated by a parasite in the 19th century, favored by Asian VIPs, its praises extolled in hip hop culture. Thanks to the global cocktail renaissance, cognac is also being re-discovered as a key ingredient in classic recipes and modern interpretations alike.

Angelenos interested in learning about cognac and its role in cocktail culture recently attended a Cognac Cocktail Class at The Varnish, presented by Liquor.com and hosted by Varnish co-owner Eric Alperin and GM Chris Bostick. During the sold out two-hour session, attendees were educated about the luxury spirit, tasted expressions from the premium Pierre Ferrand line, and learned how to make four cognac cocktails.

100 Rue Marguerite (Photo: Jack Wittbold)

Guests were welcomed with glasses of 100 Rue Marguerite, a punch bowl version of a cocktail that Bostick created for the Grand Marnier Bar Room Brawl at last year’s Tales of the Cocktail. The key to the 100 Rue Marguerite (or any great punch for that matter) is oleo-saccharum, the first of the Four Pillars of Punch described by author David Wondrich in his latest book, Punch: The Delights (And Dangers) of the Flowing Bowl. The oleo-saccharum (Latin for “oil-sugar”) is extracted from lemon peels with sugar; legendary bartender Jerry Thomas called the resulting lemon oil the “ambrosial essence.”

100 RUE MARGUERITE
Ingredients (scaled x17 for the punch bowl):

• 1.5 oz. Pierre Ferrance Ambre (one 750ml bottle plus splash)
• 0.5 oz. Grand Marnier (8.5 oz.)
• 0.5 oz. lemon juice (8.5 oz.)
• 0.5 oz. simple syrup (8.5 oz.)
• 2 dashes Angostura Bitters (34 dashes, or scant 3 teaspoons)
• Lemon peel garnish

Oleo-saccharum for punch:

• Peel of 4 lemons, muddled with 4 tablespoons superfine sugar
• Let sit for 20-30 minutes

After we were seated, Liquor.com’s Chris Archibald welcomed us and did the introductions. Pierre Ferrand’s Jennifer Linsky then began the class with an introduction to cognac and an overview of the Pierre Ferrand production process before leading the cognac tasting.

Photo: Jack Wittbold

Cognac 101
Cognac is a type of brandy, distilled from white wine produced in the delimited region surrounding the southwest French town from which it takes its name. The region is divided into six areas, or crus: Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bon Bois and Bois Ordinaire.

As an Appellation d’Origine Contrôlée (AOC, or “controlled designation of origin”), to legally bear the name “cognac” the brandy must adhere to 300-year-old production standards:

• The wine to be distilled must be produced in the delimited region and made from at least 90 percent Ugni Blanc, Folle Blanche or Colombard grapes.
• The wine must be distilled twice in copper pot stills.
• The resulting eau-de-vie (“water of life”) must be aged at least two years in French oak barrels.

The Art of the Blend
The Master Blender of a cognac house is responsible for selecting eaux-de-vie of varying ages and crus for blending and then fine-tuning the aging process; dozens of eaux-de-vie can go into a single cognac. Every cognac has a house “style” of taste and quality that is entrusted with the Master Blender. Ideally, a 20-year-old cognac produced fifty years ago will taste the same as a 20-year-old cognac released this year or fifty years from now. According to the Bureau National Interprofessionnel du Cognac (BNIC), the official cognac designations are based on the age of the youngest eau-de-vie in the blend:

• VS (Very Special) or ✯✯✯ (3 stars) – Cognacs whose youngest eau-de-vie is at least two years old.
• VSOP (Very Special Old Pale) – Cognacs whose youngest eau-de-vie is at least four years old.
• XO (Extra Old) – Cognacs whose youngest eau-de-vie is at least six years old.

Cognac Master Blenders will generally use eaux-de-vie that are much older than the minimum requirement for their blends. The most prestigious designations may have aged for dozens of years before blending.

Pierre Ferrand Ambre (Photo: Jack Wittbold)

Pierre Ferrand
Even if you’re not a connoisseur of cognac, you’re likely familiar with the Big Four cognac houses that dominate the global market: Courvoisier, Hennessy, Martell and Rémy Martin. While many of these cognacs blend Grande Champagne with lesser quality grapes, the Pierre Ferrand range is made exclusively from Grand Champagne grapes, which are often reserved for much more expensive releases.

The New York Times offers this comparison between the Big Four and a small, independent house like Pierre Ferrand: “If the Big Four Cognacs are the rough equivalent of blended Scotches, single-grape Cognacs are the equivalent of single-malt Scotches.”

Pierre Ferrand cognac is twice-distilled in small copper pot stills from wine aged on its lees (aged unfiltered with dead/residual yeast and other particles) for added flavor and complexity. The eau-de-vie is then aged in French Limousin oak casks before blending.

The tasting began with the Pierre Ferrand Ambre, at ten years old the youngest expression in the range. The Ambre has, appropriately enough, an amber-golden color. On the nose, a subtle vanilla leads to floral notes of roses and violets, as well as prunes and apricots, and finally baked apple and pear. The full-bodied palate is nuanced and complex, with pears and apples, as well as vanilla and cinnamon notes, and a hint of oak. The finish is warm and lingering. At a retail price of $45 (750ml), the Ambre is a superb entry-level cognac.

Our second sample was the Pierre Ferrand Sélection des Anges, a 30 year old cognac named for the “angel’s share,” the portion of the cognac that evaporates through the barrel during the aging process. Linsky noted that the industry loses the equivalent of more than twenty million bottles of cognac every year due to evaporation. The effect of those decades of aging in the barrel can be appreciated in the cognac’s deep mahogany color. The initial nose of jasmine and honeysuckle develops into walnut, caramel and spices. The full-bodied, velvety palate is rich with vanilla and chocolate, with notes of saffron and ginger, as well as honey and oak. The warm finish is long and luxurious, a satiny aftertaste of spice, fruit and oak. Priced at $145 (750ml), the Sélection des Anges is an exceptional spirit. The angels taketh, but what they leave behind is, dare I say it, heavenly.

Vieux Carré

Cognac Cocktails
Then it was on to the cocktails, beginning with the Vieux Carré. Named after the French Quarter in New Orleans, the Vieux Carré (“Old Square” in French) was invented in 1938 by Walter Bergeron, head bartender at the Hotel Monteleone. It’s always a pleasure to watch Alperin at work, even more so when he’s explaining each step: filling the empty glass with crushed ice to chill it before adding a bit of benedictine; using Japanese bitters bottles for portion control; starting with less expensive ingredients in the mixing glass in case of a spill.

The Vieux Carré is a wonderful sipper, with a complex, aromatic profile of spice and light sweetness. As guests enjoyed their drinks, Bostick shared his appreciation of the Vieux Carré, one of his favorite cocktails: “When it starts to open up, I have to fight the urge to chug the son of a bitch.”

VIEUX CARRÉ
Ingredients:

• 1 oz. rye (Old Overholt)
• 1 oz. Pierre Ferrand Ambre
• .75 oz. sweet vermouth (Carpano Antica)
• 2 dashes Peychaud’s Bitters
• 2 dashes Angostura Bitters
• Benedictine

Note: Dolin rouge (sweet) vermouth was used for the Vieux Carrés served during the class.
Preparation:

• Rinse an Old Fashioned glass with the Benedictine.
• Add remaining ingredients and a large ice cube.
• Stir and finish with a lemon twist.

Sidecar

Next was the Sidecar, created some time around the end of World War I in either London or Paris. The true story of the Sidecar’s origin is unknown, but author David A. Embury offers one version in his classic The Fine Art of Mixing Drinks, crediting the invention of the drink to an American Army captain in Paris during WWI. According to Embury, the Sidecar’s name referred to the motorcycle sidecar “in which the good captain was driven to and from the little bistro where the drink was born and christened.”

Imbibe magazine describes the Sidecar as “possibly the most alluring — and approachable — brandy-based cocktail of the last century.” Imbibe further notes that a low-quality brandy or orange liqueur “will doom this regal cocktail to mediocrity.” The familiar sugar rim, first mentioned years after the Sidecar’s invention, is omitted in this version.

SIDECAR
Ingredients:

• 1.5 oz. Pierre Ferrand
• 0.5 oz. lemon juice
• 1 oz. Combier

Preparation:

• Shake ingredients with ice.
• Strain into a chilled coupe and garnish with a lemon wedge.

Stingers à trois

Although the layout of The Varnish isn’t exactly ideal for a class, attendees had remained attentive and craned their necks or stood up to get a better view of the demos. At this point the group was invited to gather around the bar and learn about our final cocktail of the afternoon, the Stinger. With everyone three drinks in and liberated from the confines of the booths, the “classroom” suddenly became a lively cocktail party.

At one time a favorite tipple of the upper class, the Stinger is a Duo cocktail traditionally made with brandy and crème de menthe. In his entry for the Esquire Drinks Database, Wondrich writes: “Of all the indispensable cocktails, the Stinger’s origins are the most obscure…its conception is tied to no bartender, no grand hotel, no long-dead barfly.” Classic movie buffs may recognize the Stinger from movies such as The Apartment and Kiss Them for Me, while Mad Men fans watched Peggy Olson enjoying a Stinger in the Season Three episode Love Among the Ruins.

STINGER

• 2 oz. Pierre Ferrand
• .75 oz. crème de menthe
• Toss and strain over crushed ice in a double Old Fashioned glass.
• Garnish with a fresh mint sprig.

The two hour session had gone by quickly, and as Alperin and Bostick answered questions and chatted with guests afterwards, it was apparent that the Cognac Cocktail Class was a success. Learning about one of the world’s great spirits, sampling two excellent expressions from an acclaimed cognac house, and sipping top notch cocktails at one of the country’s best craft cocktail bars; not a bad way to spend a Saturday afternoon.

It’s been a long time since I’ve done one of these compilations, but it’s not for a lack of exciting things happening in the L.A. cocktail scene. Quite the contrary, in fact; with a slew of bar openings and more on the way, there’s never been a better time to be a cocktail enthusiast in the City of Angels. In recent weeks the amount of coverage has ramped up, which makes it as good a time as any to collect some highlights from the last few months. Here’s hoping it won’t take me a year to post another digest. Cheers!

Last month’s superb Brand X Mixology Issue (Feb. 16, 2011) takes its place alongside Jonathan Gold’s The New Cocktailians (LA Weekly, 2009) and Imbibe Magazine’s A Star is Re-Born (Jul./Aug. 2010) as essential guides to the state of the L.A. cocktail scene.

Among the great reads: a profile of Zahra Bates (Providence); an in-depth look at Harvard & Stone; Q&A’s with Julian Cox (Playa) and Matt Biancaniello (Library Bar); a mixology glossary by Justin Pike (The Tasting Kitchen); and a spirits buying guide.

In a previous Brand X issue, Joshua Lurie detailed an interesting connection between Aidan Demarest, John Coltharp, Joel Black and Brian Summers in La Frite, a Family Tree Nourished by Alcohol (Dec. 6, 2010).

LA Times Magazine continues to pair cocktail recipes and gorgeous photos, such as Apricot Dreams (Dec. 2010), featuring a couple of recipes by Varnish co-owner Eric Alperin. Recent entries in the magazine’s Cocktail Confidential blog covered the opening of Bar Toscana (Dec. 14, 2010) and the long-awaited launch of liquor sales at Silver Lake’s Bar Keeper (Sep. 24, 2010).

Camper English (Alcademics) has been writing a great series of articles for the magazine, including:

• Sherry Reconsidered (Feb. 2011), with recipes by Zahra Bates, Alex Day (Proprietors LLC), and others.
• The Martini Does Not Exist (Jan. 2011)
• Cognac Cocktails (Nov. 2010), with recipes by Damian Windsor (Roger Room).

• After a visit to Test Kitchen, Frank Bruni returned to New York and embarked on a quest for an elusive cocktail in Smitten with a Cocktail Called Frisco (Oct. 28, 2010).
• Matt Biancaniello is featured in the T Magazine article Savory Cocktails (Dec. 8, 2010), which includes a photo by Dylan Ho (The Cocktail Revival).
• In a Sunday Travel article (Feb. 20, 2011), a guide on how to spend 36 Hours in Downtown Los Angeles includes The Varnish, The Edison and Seven Grand.

In his acclaimed new book Living Loaded: Tales of Sex, Salvation and the Pursuit of the Never-Ending Happy Hour, author Dan Dunn (The Imbiber) begins each chapter with one of 16 original cocktail recipes, created by top bartenders such as local stars Vincenzo Marianella (Copa d’Oro) and Steve Livigni (Harvard & Stone), as well as King Cocktail himself, Dale DeGroff.

More love for The Varnish in the March 2011 issue of Bon Appetit, in an article called Hollywood Eats: 10 Ways to Do L.A. Like a Star. Number Five is Polish Off a Perfect Cocktail at The Varnish, and includes a recipe for a Bols Genever cocktail, the Holland Red Light.

In the March 2011 issue of Condé Nast Traveler, Bricia Lopez (Guelaguetza) gives props to her two favorite bars, La Descarga and Las Perlas, as part of the 27 Reasons to Love L.A. Now.

And to bring it all full circle, last week’s LA Weekly cover story featured Jonathan Gold’s list of L.A.’s Best Cocktails (Mar. 3, 2011). The collection of 55 drinks includes classics, signature favorites like the Donaji and Tapping the Admiral, intriguing unknowns like the Faulkner’s Breakfast at Musso & Frank, and left field choices like the Picon Punch in Bakersfield, of all places.

One more for the road: In anticipation of its upcoming Cocktails 2011 book, the April issue of Food & Wine magazine lists America’s Best New Bars, including The Tasting Kitchen and 1886 at The Raymond.