On Tuesday, May 8th, The Wine House presents its first Clear Spirits Fest, an evening of education and mixology featuring Aidan Demarest, Marcos Tello and a dizzying array of spirits. If you’ve ever wanted to learn more about gin, vodka, rum, rhum agricole, pisco, vermouth, vodka, grappa and eau de vie, this is a can’t-miss event!

To help educate attendees, The Wine House has invited distillers, brand ambassadors and top bartenders like Rich Andreoli, Mia Sarazen and Joel Black. Executive Chef Todd Barrie will provide the bites, and a live band will keep guests in the groove.

Following is the most recent list of featured spirits, with more TBA:

Stoli Elit
Hendrick’s Gin
Martin Miller Gin
Dos Maderas 5 + 3
Dos Maderas 5 + 5
Rhum Clement Blanc Martinique Rhum Agricole
Rhum Clement VSOP
Rhum Clement Creole Shrub
Rhum Clement Agricole Cane Sugar Syrup w/ Cinnamon & Cloves
Bols Genever
Lillet
Hangar One Vodkas
St George Gin Terroir
St George Gin Botanivore
Brugal Rum

The Botanist Gin
Nardini Acquavite di Cedro Liqueur
Nardini Acquavite di Vinaccia Bianca alla Ruta
Poli Po’ Traminer
Poli Miele
Poli Jacopo Poli Torcolato
Pitu Cachaca

Aviation Gin
House Spirits Coffee Liqueur
Barbancourt Rhum
Encanto Pisco
Leblon Cachaça
Caorunn Gin
Edinburgh Gin
Death’s Door Gin
Death’s Door Vodka
Voli Lyte
Voli Orange Vanilla
Voli Raspberry Coco
Original Moonshine

G’Vine Floraison Gin
G”Vine Nouaison Gin
Rhum JM
Barsol Pisco Premero 100% Quebranta
Barsol Pisco Supremo Mosto Verde Italia
Charbay Vodka
Charbay
Purity Vodka

Nolet’s Gin
Ketel One

Leopold’s Gin
Leopold’s Navy Strength Gin
Jewel of Russia Ultra
Cocchi Americano
Dolin Vermouth

Square One Organic Cucumber Vodka
Blue Ice Potato Vodka
Batiste Rhum Blanc
Blade Gin
Rusty Blade Aged Gin
Tempus Fugit Crème De Menthe
Tempus Fugit Crème De Cacao
Gabriel Boudier Curacao
Gabriel Boudier Saffron Gin

Clear Creek Liqueurs
Grappino Bertagnoli
Grappa Bertagnoli Toreldego
Boyd & Blair Potato Vodka
Comb Gin
Imbue Vermouth

Junipero Gin
Junipero Genevieve
No. 3 Gin
Don Cesar Pisco Italia
Meyer Kirsch (Eau de Vie)
Meyer Mirabelle (Eau de Vie)
Meyer Poire (Eau de Vie)
Ypioca Cachaca Ouro
Luxardo Sambuca
Luxardo Grappa
Chinchon Spanish Anis
Christian Drouin Blanche Norman
Pink Pigeon Vanilla Infused Rum

Clear Spirits Fest
Tuesday, May 8, 2012
7:30-9:30pm
$59
Tickets: www.winehouse.com/product.php?sku=CLEARSPIRITS&d=CLASSES/EVENTS

The Wine House
2311 Cotner Ave.
Los Angeles, CA 90064
(310) 479-3731
www.winehouse.com

Jason Robey behind the stick at Michael's.

After hosting a series of guest mixologist events at Michael’s earlier this year, McCarty brought in Jason Robey (most recently at Les Deux Estate) to create a Farm-to-Glass Mixology Program, which debuted last Friday, March 25th. Robey’s cocktails (priced at $12) will feature seasonal herbs and fruits grown on Michael’s new rooftop garden, along with fresh produce from the nearby Santa Monica Farmers’ Market. Given the limited availability of many of these ingredients, the cocktail list is expected to change frequently.

To celebrate the cocktail menu launch, Michael’s hosted a media tasting event in the new lounge, a former dining room that now features low tables and stools for casual seating. Joining me at the two-hour gathering were two of my favorite imbibers, my friend Lena and Aaron Tell, aka The Savory Hunter. With dinner service under way, Robey was already busy behind the small bar as the tasting event got started. Fortunately he had backup in the person of Joel Black, who was torching a rosemary sprig when Aaron and I said our hellos.

Schiphol Layover

I started with the Schiphol Layover, made with Bols Genever, Cynar, Lemon, and Avocado Honey. Named after the Amsterdam airport, the Schiphol Layover deftly balances the malty genever and the bitter amaro, rounded off by the citrus and rich, dark honey. Bols and Cynar are two of my favorites, so it would be hard not to like this one. I could see myself enjoying the Schiphol Layover even more as a digestif.

Karai Karai

Lena went with the Karai Karai: Yamazaki 12-Year Single Malt Whisky, Jalapeño/Red Bell Pepper Simple, Lemon, Cilantro, Jalapeño, Grapefruit, and Chipotle Tabasco. Even if you didn’t know that karai is the Japanese word for “spicy,” one sip of this bright and smoky cocktail with a kick is the only translation you’ll need.

Regional Export

Aaron had the Regional Export, made with Noah’s Mill Kentucky Bourbon, Kelt VSOP Cognac, Lemon Juice, Vanilla Simple Syrup, House Orgeat, Egg White and Angostura Bitters. A rich, balanced and enjoyable sipper.

The gregarious McCarty, who welcomed guests as they entered his restaurant, checked in on us and talked briefly about the new menu. When asked how he met Robey, he quipped that he couldn’t escape the Sporting Life, the tight-knit community of local bartenders and cocktail enthusiasts. McCarty said he was partially inspired to add a craft cocktail menu by bars like Death & Company in New York, but he gave the most credit for the idea to Stefano Turrini of Dimmi Liquore di Milano.

To pair with the cocktails, the kitchen sent out items from the new Bar Bites menu, including:

Yellowtail Crudo – Citrus, Micro Greens, Sea Salt ($12)

Duck Prosciutto – Arugula, Pickled Citrus, Crostini ($10)

Slider Duo ($12) – Wagyu Beef, Shaft’s Blue Cheese (L); Foie Gras, Market Berry Mostarda (R)

Oyster Flight - Seasonal Mignonette ($3 each)

The appetizers were good, with prices in the range of the rest of Michael’s menus. One dish that didn’t really work was the Sage-and-Lemon Popcorn ($8), which looked interesting on the menu but didn’t seem to have any of the herb or citrus added and was essentially a bowl of plain popcorn.

Lena enjoyed her sip of the Regional Export so much she had another one for her second round, while Aaron and I selected the remaining cocktails. Robey and Black were slammed with the Friday night dinner crowd, so it was understandable for our drinks to take a little longer than usual. The situation was exacerbated by an annoying Plus One, who kept intercepting our drinks without ordering one herself. Fortunately we were distracted by the plates of food that kept magically appearing.

Mary Rose

For Round Two I got the Mary Rose, made with Cranberry/Ginger-infused Tito’s Vodka, Lime, Vanilla Simple Syrup, garnished with Charred Rosemary. The rosemary lends a wonderful aroma and depth to the fruit-forward, sweet drink. It’s the most approachable cocktail on the new menu, and likely to be a favorite come summer time.

The Big Red Hat is neither a red nor a hat. Discuss.

Aaron ordered the Big Red Hat: Cava Antigua Reposado Tequila, Yellow Chartreuse, Lavender, Lime, Lemon Clove Simple Syrup, topped with Grapefruit Foam. Another well-balanced winner, poised between the agave and the sweet, anise/licorice of the Yellow Chartreuse, with floral and citrus notes to finish.

Craft cocktails utilizing fresh, seasonal ingredients may not be a revolutionary concept these days, but with a dearth of top notch mixology destinations on the Westside, the new bar program at Michael’s is a welcome addition to the scene. The guest mixologist nights are scheduled to return in a few weeks, offering even more incentive for cocktail enthusiasts to head to the 310.

Michael’s
1147 Third Street
Santa Monica, CA 90403
(310) 451-0843
www.michaelssantamonica.com

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.

Like pretty much everyone else who heard that the douche-tastic Hollywood nightclub Les Deux (which closed last July) was re-opening as a gastropub, I was skeptical. Then came word that a trio of talented bartenders was running the bar program: Bar Manager Giovanni Martinez, Joel Black and Jason Robey. Craft cocktails and affordably-priced comfort food in the heart of Hollywood? I set aside my misgivings and added Les Deux Estate to the “to-try list” when it soft-opened in November.

Instead of a clean break with the location’s velvet rope past, the owners kept the Les Deux name and added the grandiose “Estate,” a moniker that seems at odds with the low key, casual atmosphere initiated by the venue’s reboot. Martinez has joked about how he had to chase down friends who ran away when he mentioned his new gig is at the former Les Deux.

Joel Black harvests some basil for a cocktail.

With Les Deux Estate nearing the end of its soft-open phase, the timing was right to stop by and see if the revamp is more than skin deep. I was joined last week by the awesome cocktailing trio of Caroline (Caroline on Crack), Maya (ShopEatSleep) and Lindsey (LAist). Robey wasn’t there that night, but his influence was felt: the bar was stocked with ingredients from the rooftop garden that Robey had conceived.

Since I avoided the Estate’s previous incarnations, I can’t say how its current interior design compares. It’s fairly bright for a gastropub: besides the interior lights, windows offer plenty of people watching as well as ambient street lighting. Thanks to its mostly subdued palette, the double height dining room feels warm and inviting. I say “mostly subdued” because, this being Hollywood and all, DayGlo green chairs are used throughout the space.

Where There's Smoke

I started with the Where There’s Smoke ($14): Laphroaig, rye whiskey, lemon juice and Three Chili Syrup. There’s plenty of Islay smoke, spicy rye and a nice kick from the infused syrup; a cocktail right up my alley.

Smashed Irishman

Maya ordered one of Black’s signature cocktails, the Smashed Irishman ($12): Jameson, lemon, basil, red bell pepper, honey and a Guinness reduction. Visually, Black’s creation may call to mind Julian Cox’s Blood Sugar Sex Magic, but it stands out with a cooler, richer flavor profile.

Giovanni Martinez describes his custom-made cocktail.

Lindsey went with a Dealer’s Choice ($13), a nicely balanced bespoke cocktail from Martinez that was based on Lindsey’s spirit and flavor preferences.

Cinnamon Shine, minus the 'shine.

Caroline had a Cinnamon Shine ($12), made with Tres Agaves (normally Moonshine, but the bar was out of it that night), cinnamon syrup, lemon and bitters. As with our other cocktails, very nice and visually appealing. We may have lingered over Caroline’s drink a little too long, since she had to ask for it back from our end of the bar.

Buffalo Burger

Executive Chef David Schimit (previously at Hotel Bel-Air and Buffalo Club) features a food menu that mirrors the cocktails in its fresh, seasonal ingredients and modern yet approachable take on New American cuisine. I had the cumin-crusted Buffalo Burger ($13), flavorful and well-executed. A tad more seasoning would make it even better. The menu said the burger is served with shoestring fries, but I loved the accompanying potato wedge: crispy/crunchy on the outside, soft and perfectly cooked inside.

The others went with comfort food items like the the Mac & Cheese and the Grilled Cheese with Heirloom Tomato Soup, entrees that likewise received the thumbs up. During Happy Hour (6pm-7:30pm), selected items become even more affordable, e.g. the Mac & Cheese ($6), the Grilled Cheese ($7), the Straight Up Burger ($8) and the Buffalo Burger ($10).

Apple Blush

For my second round Black suggested a Robey creation, the Apple Blush ($13): Bulleitt Bourbon, lemon juice, cinnamon syrup, cran-pom reduction and Fuji apple. Perfectly matched to the crisp winter evening, the Apple Blush is a wonderful harvest of flavors in a collins glass.

The cacophony of Hollywood Blvd. is just up the street, but Les Deux Estate is meant to be a neighborhood spot that offers an alternative to the clubs it used to epitomize. Will it be that rare Hollywood sequel that surpasses the original? With top notch cocktails, food to match and moderate pricing, the doors to the Estate are wide open, and everyone is on the list.

Les Deux Estate is open Wednesday through Sunday, from 6pm to 2am.

Les Deux Estate
1638 N. Las Palmas Ave.
Hollywood, CA 90028
(323) 467-0200
www.lesdeux.com

The Hatchi Mix launch featured “Vive le Cocktail,” a menu of classics from Hatchi Mix curator Devon Espinosa (The Tasting Kitchen). For this installment, Hatchi Mix will showcase Black’s Rum Amok menu of rum-based and specialty cocktails. To pair with Black’s libations, Breadbar will be serving a new “Pizza Mixo” menu, featuring crisp pizzas made with its famous bread starter, alongside the full bistro menu.

Joel Black’s “Rum Amok” menu includes:

• Ginger Mistress: White Rum, Apricot Liqueur, Lemon, Honey, Ginger, and a Float of Laphroaig Cask Strength
• Anejo Daiquiri: Zaya Gran Reserva 12 Year Old and Lime
• Dark & Stormy: Goslings 126 House Blend, Lime, Ginger, and Soda
• Blood & White Sand: White Rum, Pineapple, Cherry Heering, Carpano Antica Formula Sweet Vermouth, and The Bitter Truth Lemon Bitters
• Mai Tai: Neisson Élevé Sous Bois, Appleton Estate 12 Year Old, Lime, Orgeat, and Curaçao
• Blind Lemon Jefferson: Sazerac 6 Year Old Rye, Angostura Bitters, and Lemon Juice
• Gin & Tarragonic: Martin Miller’s Gin, Lime, Drambuie, Simple Syrup, and Tonic Water
• Bellini Le Fleur: Luksusowa Vodka, Lavender Peach Puree, and Drop Lemon Verbena Oil, topped with Champagne

Hatchi Mix
Thursday, June 3, 2010
6pm-close
Featuring:

• “Rum Amok” cocktail menu by Joel Black
• New “Pizza Mixo” menu by Breadbar
• Eight specialty cocktails for $8 each

Breadbar Century City
10250 Santa Monica Blvd. (R-2)
Los Angeles, CA 90067
(310) 277-3770
www.breadbar.net

Caña is still a members-only venue, but its annual membership fee is now just $20. Included in this fee is membership in the Caña Rum Society, which will host complimentary rum tastings, spirit education, and special events. The program is similar to the well-regarded Seven Grand Whiskey Society, co-created by John during his tenure.

In addition to the libations, the Caña Grand Opening will feature live Latin music from Domingosiete, and food provided by Reggae Chicken, the Jamaican-American fusion food truck. Later on, DJ Ruin and Kenny Hudson take the decks.

I stopped by last weekend with a few friends and introduced them to a proper Dark ‘n’ Stormy, made with Gosling’s Black Seal Rum and ginger beer. Not only did my friends love their cocktails, they also snapped up memberships on the spot. By this time we had the patio to ourselves and enjoyed our drinks while a jazz band played. It was nice to wind down our Saturday night in such a relaxed way, but something tells me this Thursday will be a much livelier experience.

CAÑA RUM BAR GRAND OPENING PARTY
Thursday, April 8, 2010
6pm-2am
Featuring:

• Live Latin music by Domingosiete, 7pm
• Reggae Chicken Food Truck, 8pm
• DJ Ruin & Kenny Hudson, 11pm

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

Caña Hours: 6pm-2am Mon-Fri; 7pm-2am Saturday
Happy Hour: All night Monday, 6-8pm Tue-Fri.

For membership inquiries, contact Caña General Manager Joel Black: joel@thedoheny.com

Your $20 annual membership fee will be donated to relief efforts in Haiti, home of Rhum Barbancourt, widely regarded as one of the best rums produced in Latin America. Proceeds will benefit the United States Foundation for the Children of Haiti (USFCH.org).

A week after Las Perlas made its long-awaited debut, cocktail enthusiasts will have another new 213 Downtown destination to visit when Caña Rum Bar soft opens tonight. The latest from Cedd Moses is a reboot of the exclusive Doheny members-only bar, which became as well-known for its high roller membership fees as it did for its cocktails. In its new incarnation, Caña has been reimagined as a 1930′s Caribbean lounge, featuring over 140 small-batch rums, a rum-based cocktail menu, and seasonal wines and beers from the world’s rum producing capitals. There will be live Caribbean & tropical Latin music, plus weekly drink specials such as $6 Mojitos and Daiquiris. Caña’s focus on rum follows on the other 213 bars devoted to a single spirit, Seven Grand (whiskey) and Las Perlas (tequila/mezcal).

The idea of converting the Doheny to Caña was initiated by 213′s in-house spirits consultant John Coltharp, the bar manager at Seven Grand. Joel Black, the Doheny’s GM, embraced the concept and worked with  John on crafting the drink program and transitioning the Doheny. The Caña cocktail menu will feature signature creations and classic rum cocktails from daiquiris to Tiki drinks. Freshly-made, seasonal rum punches will be served to groups on the patio, a greenhouse that became the Doheny’s outdoor smoking lounge. The Caña team hosted tastings last week for current members and close friends, reportedly to enthusiastic response.

Caña will still be a members-only venue, but its annual membership fee has been drastically reduced to just $20. Included in this fee is membership in the Caña Rum Society, which will host complimentary rum tastings and spirit education gatherings. The program is modeled on the esteemed Seven Grand Whiskey Society, co-created by John during his tenure.

And what of the Doheny’s current members, who shelled out serious coin for their dues? They’ll be credited drinks and services at Caña, equivalent to the remaining time left on their Doheny membership, as well as gratis lifetime membership to the Caña Rum Society.

For membership inquiries, contact General Manager Joel Black: joel@thedoheny.com

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

The soft opening is at 6pm on Thursday, March 18, 2010.

Caña will be open 6pm-2am Monday through Friday, Saturday from 7pm-2am, with Sundays reserved for private parties and special events.

For the first 30 days following Caña’s March 18th opening, all $20 of your annual membership fee will be donated to relief efforts in Haiti, home of Rhum Barbancourt, widely regarded as one of the best rums produced in Latin America. Proceeds will benefit the United States Foundation for the Children of Haiti (USFCH.org).