L to R: Street Gourmet LA, yours truly, and Starry Kitchen.

The title of this post says it all: Thirsty in LA was named Best Cocktail Blog by the LA Weekly! Thank you so much to the LA Weekly and everyone who nominated Thirsty in LA for the award. The honor really hit home after I looked at the list of the 2011 Web Awards winners, what a great group. It’s not a cliche, it’s fantastic just to be nominated, especially when there are superb cocktail blogs like RumDood, Looka! and SLOSHED!, all representative of the high quality and deep knowledge that I hope to achieve someday. And covering the cocktail scene wouldn’t be the same without my drinking buddies, so a special shout out to Caroline on Crack, e*star LA, The Savory Hunter and Lush Angeles!

The Best Cocktail Blog Award in its native habitat.

Not only did the Weekly honor us with the awards, they even hosted a great party at Bardot last night for all the winners! As fun as it was to hang out with Street Gourmet LA and Starry Kitchen, it wouldn’t be an award ceremony without an after party, right? With that in mind, Bill and I made the short trip east to Harvard & Stone to have a few drinks and show off our shiny new awards. First stop was the main bar, where the awesome Mia Sarazen made us a couple of congratulatory cocktails. How awesome is she? Without any prompting, she presented me with my all-time fave, a rye Manhattan. Commence swooning.

The Great Red Shark

Matt Wallace was in the R&D Bar, featuring his “Ode to Hunter S. Thompson” cocktails. My attorney advised me to start with The Great Red Shark: Wild Turkey 101, lemon and grapefruit juice, sugar and acid (phosphate).

Prince Jellyfish: Flor de Caña 7-Year, lime juice, ROOT, sugar and soda.

Bat Country: Bacardi, lime juice, sugar, Passoa Passionfruit Liqueur, grapefruit essence.

Singapore Sling (and a shot of mezcal)

Sadly there were no mescaline floats to be found, but Wallace had the next best thing: “We had actually been sitting there in the Polo Lounge — for many hours — drinking Singapore Slings with mescal on the side…”

And who should stop by the R&D Bar but three of L.A.’s finest: Aidan Demarest, Marcos Tello and Naomi Schimek! Of course, there wouldn’t be a Thirsty in LA without all of the bartenders, bars, restaurants and spirits to write about. So a final tip of the hat to everyone at The Sporting Life, a wonderful community of bartenders and cocktail enthusiasts that has grown by leaps and bounds, hand in hand with the rise of the Los Angeles cocktail scene.

Caña GM Allan Katz composed a special toast for my two-year blogiversary party, and I think it’s an appropriate way to close this post:

~A Pledge to the Bar Rag~
Whether bartender or imbiber; shaker or typer, let us each toast the spirit of the world’s greatest fighters, the men and the women dedicated to making souls brighter. So let’s raise ‘em high and make this an all-nighter!

Cheers!

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
thompsonhotels.com/hotels/nyc/thompson-les

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

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)

On Sunday, Feb. 20th, Santa Monica’s Hotel Shangri-La presents the first of its weekly Speakeasy Sundays at Suite 700, hosted by mixologist Chris Corbin. Located at the top of the landmark hotel, the formerly private Suite 700 opened to the public last May. Outside, the rooftop bar offers panoramic views of the Pacific, while the interior is decked out in a style that designer Marc Smith calls Nautical Moderne, his take on Streamline Moderne.

The classic cocktails start at $12 each, and include the Martini, Manhattan, French 75, Champagne Cocktail, Gibson, and Rum Rickey. A soundtrack of “bootleg” blues will help guests get in the mood, while films from Charlie Chaplin, Harold Lloyd and Laurel & Hardy will flicker throughout the space and add to the vintage vibe.

This being a speakeasy and all, you can’t just walk in. A “dapper and flapper” dress code means you have to show up in “Great Gatsby garb” or “Coco Chanel chic,” plus you need to have the password for entry. It’s worth your efforts, though; give ‘em the password and you get a complimentary cocktail once you’re inside!

To get the weekly password, follow @hotelshangrila on Twitter or “Like” Hotel Shangri-La on Facebook. Need a little help for the first night? Well, don’t tell anyone I told you, but…

Shhhh.. dress the part and give this password for 2 for 1 drink specials at Speakeasy Sundays http://twitpic.com/40vmcl

February 17, 2011 5:06 pm via TwitpicReplyRetweetFavorite

@hotelshangrila

Hotel Shangrila

Speakeasy Sundays at Suite 700
Sunday, Feb. 20, 2011
Every Sunday thereafter
6pm-12am

Hotel Shangri-La
1301 Ocean Ave.
Santa Monica, CA 90401
(310) 394-2791
www.shangrila-hotel.com

Joining me for the imbibing and dining was Laren of Sweet Blog o’ Mine, who was making her first visit to L.A. After a seemingly endless walk from the parking structure we arrived at Union Station’s beautiful Grand Ticket Concourse, a soaring space that’s normally closed off to the public. Despite the size of the room, a stifling heat lingered throughout the party. The sharply-dressed crowd handled it in stride and kept the bartenders and chefs busy right up to the end.

Cruzan Rum Ace of Spades

Our first stop was the Caña Rum Bar station, where GM Allan Katz, bartender Danielle Crouch and Celebrity Barback Ron Dollete (Lush Angeles) were serving up the Cruzan Rum Ace of Spades, featuring Cruzan 9 Spiced Rum and cacao-infused bitters. Easily my favorite cocktail of the night, a wonderful blend of flavors highlighted by vanilla and chocolate notes.

A sizable dance floor was created for guests to groove to DJ Garth Trinidad (KCRW), but with the heat it took a while before guests felt the need to get down. I think a period band would have made more sense for a “speakeasy” party, but maybe that’s just me. Though I appreciated the spacious event layout, we definitely could have used more two tops. With available tables at a premium, guests had to be a little creative with how they enjoyed their food and drink.

Mmm...Pikesville Classic Manhattan...

Luckily we found the Cool Kids Table, where e*star LA, L.A. & O.C. Foodventures and others were tasting the offerings, comparing notes and offering suggestions. Better yet, they had commandeered a table right by Cole’s Red Car Bar, which was stirring up the Pikesville Classic Manhattan: Pikesville Rye, Dolin Sweet Vermouth, Angostura bitters and a Luxardo maraschino cherry. I loves me a Manhattan, especially with rye and particularly when the spicy and sweet notes are so well-balanced.

Guests snapped up the Plymouth Fitzgeralds as soon as Chris Bostick made them.

Cole’s was naturally set up back-to-back with The Varnish, where Eric Alperin and Chris Bostick were mixing the Plymouth Fitzgerald, a classic gin sour made with Plymouth Gin, fresh lemon juice and sugar, shaken and served up and with a drizzle of Angostura bitters. The bright, tart cocktails were quickly grabbed by thirsty guests as soon as they were mixed.

Rustic Canyon: black mission figs, roasted chestnuts, burrata, saba and toast.

Nearby, Rustic Canyon and Providence were set up next to each other, with very different, delectable tastings. First up was Rustic Canyon, with its healthy-sized serving of black mission figs, roasted chestnuts, burrata, saba and toast.

Providence: hamachi with nuoc cham and beef tendon.

Providence’s hamachi with nuoc cham and beef tendon was subtle and refined, a nice contrast to the hearty Rustic Canyon dish. Not so successful was First & Hope, whose butternut panna cotta was topped with a crab salad so oversalted I couldn’t finish it. Thankfully Neal Fraser (Grace) came to our rescue by serving us his melt-in-your-mouth braised pork and squash flan, with a smoked sage jus. Next to Grace was Lazy Ox Canteen and its bite-sized yellowtail crudo tacos with avocado, crème fraiche and white soy. I also tried Jar’s pork croissant with mustard sauce, but it had a tough act to follow after Grace and Lazy Ox.

Jonathan Gold

Then it was time for a few words from Jonathan Gold, who thanked everyone and encouraged the continued support of Zócalo.

(L to R) Zócalo founder Gregory Rodriguez and his staff: Laura Villalpando, Swati Pandey and Dulce Vasquez.

Gold introduced Zócalo founder Gregory Rodriguez and his staff: Laura Villalpando, Swati Pandey and Dulce Vasquez. By this time the energy (read: booze) had kicked in and the dance floor began to fill.

Rivera's Gazpacho Blanco

But there were still a few more stops to make and tastes to try, starting with Rivera’s Gazpacho Blanco, a shot of pre-Columbian white gazpacho that went down so nicely I had to grab another one to go.

Spiced PaQui Tequila Daisy

A few steps away was Las Perlas, continuing the Latin theme with a Spiced PaQui Tequila Daisy: PaQui Silver Tequila, fresh lime juice, organic agave nectar, fresh juiced jalapenos, basil, and cucumber. The bartender asked us how spicy we wanted them, and she wasn’t messing around when we asked for them to be hot, just how we like ‘em. Seven Grand was serving a selection of Chivas Regal 12-Year Scotch Highballs, but we passed.

Then it was back to where we began the night, and one last Ace of Spades. With the party winding down, we were all dressed up with nowhere to go. A trip to the real Varnish seemed to be in order, and despite being exhausted from jet lag, Laren was a trouper and we headed out into the night.

Wild Turkey Associate Distiller Eddie Russell, newly inducted into the Kentucky Bourbon Hall of Fame.

This weekend has been an especially memorable one for Wild Turkey, thanks to Friday’s induction of Associate Distiller Eddie Russell into the Kentucky Bourbon Hall of Fame. The prestigious honor is part of the Kentucky Bourbon Festival, which concludes its six-day celebration of America’s Native Spirit today.

Manhattan 101

Even if you didn’t make it to Bardstown this year, there’s still time to celebrate National Bourbon Heritage Month, which was first observed in September 2007. To help enthusiasts get into the spirit of the month, Wild Turkey has offered recipes for variations on a trio of iconic whiskey cocktails: the Manhattan, the Old Fashioned and the Whiskey Sour.

The three classics can be made with any type of whiskey, though ideally one that can stand up to the robust ingredients called for in their respective recipes. Rye, with its dry and spicy flavor profile, has once again become the preferred choice of bartenders, but its popularity has made it increasingly difficult to obtain in parts of the country.

At 101 proof, Wild Turkey Bourbon delivers a deeper, richer flavor than typical bourbons, which tend to be on the sweeter side. With Wild Turkey as the featured bourbon, each of the three cocktails offers the balanced profile that made them classics in the first place, with just enough tweaks to pleasantly surprise even the most seasoned cocktail enthusiast.

For more information, visit wildturkeybourbon.com.

MANHATTAN 101
Ingredients:

• 1 3/4 oz Wild Turkey Bourbon
• 1/3 oz dry vermouth
• 1/3 oz sweet vermouth
• 1 thin slice fresh ginger
• 3 mint leaves
• 1/2  tsp powdered sugar
• Dash aromatic bitters

Preparation:

• Muddle ginger, mint, powdered sugar and bitters in a cocktail shaker.
• Add Wild Turkey Bourbon, vermouth and ice.
• Shake and strain into a chilled glass.

Old Fashioned 101

OLD FASHIONED 101
Ingredients:

• 1 1/3 oz Wild Turkey Bourbon
• 1/2 oz apple cider
• 3 sage leaves
• 1 pinch of saffron
• 1 tsp brown sugar
• 2 orange twists
• 1 tsp orange zest
• 1 fresh cherry
• 1 oz Amaretto

Preparation:

• Slice cherry from top to bottom five times around pit, and soak in a cup of Amaretto.
• Muddle cider, sage, saffron, brown sugar, orange twists and zest together in glass.
• Add Wild Turkey Bourbon and stir.
• Strain and serve over ice, garnish with Amaretto-soaked cherry.

Whiskey Sour 101

WHISKEY SOUR 101
Ingredients:

• 1 1/2 oz Wild Turkey Bourbon
• 1/2 oz fresh squeezed grapefruit juice
• 1/2 oz fresh squeezed lime juice
• 1/2 oz honey
• 1 fresh cherry
• 1 oz Wild Turkey American Honey
• Dollop of egg white

Preparation:

• Slice cherry from top to bottom five times around pit, and soak in a cup of Wild Turkey American Honey.
• Combine Wild Turkey Bourbon, grapefruit juice, lime juice and honey in a cocktail shaker.
• Froth egg white and add a dollop to the mixture.
• Shake and serve over ice. Garnish with Wild Turkey American Honey-soaked cherry.

Recipes and images courtesy of Wild Turkey.

If this was your office, you'd be smiling too: David Pickerell (L) and Raj Peter Bhakta (R) at the WhistlePig Farm Distillery.

A group of spirits cognoscenti gathered at Seven Grand last Thursday for the Los Angeles launch of WhistlePig Straight Rye Whiskey, a 100 proof, 100 percent rye whiskey, aged for a minimum of ten years in oak barrels. Founded in 2010, WhistlePig is hand-bottled at the WhistlePig Farm Distillery, located on a former dairy farm in Shoreham, Vermont. Its debut release is a 10 year old Canadian rye, discovered by WhistlePig Master Distiller David Pickerell after he searched North America for over a year. According to WhistlePig, Pickerell feels that this rye hits “the sweet spot” in proof, percent, and age. Future plans call for WhistlePig to grow organic rye on the farm for use in its whiskeys, which will all be distilled and aged on site.

The launch event was hosted by WhistlePig President Raj Peter Bhakta and Pickerell. Among those in attendance were Chris Bostick (The Varnish), Julian Cox (Rivera), Ron Dollette (Lush Angeles), Wyatt Peabody (Bon Savant), Jason Schiffer (320 Main), Alex Straus (The Cocktail Consultant) and Aaron Tell (Savory Hunter). Thanks to early evening traffic I missed the presentation, but after we were introduced Bhakta graciously offered to buy me a Manhattan. Bhakta began his business career in investment banking before moving on to the automobile and real estate sectors. He’s made appearances on “The Apprentice” as well as Fox News and CNN, as a political and current events commentator. Bhakta told me WhistlePig’s mission is simple: to create the best rye whiskey in the world.

I was then introduced to David Pickerell, who was previously the Master Distiller of Maker’s Mark from 1994 to 2008. More recently, he was the Master Distiller at George Washington’s Distillery at Mount Vernon, restoring the original stills built in 1814. For the Mount Vernon project, Pickerell oversaw the first commercial production of George Washington’s Rye Whiskey. Pickerell told me he actually hadn’t planned on being in Los Angeles, but was convinced to do so and was glad he made the trip. As Wyatt notes in his recap, they’d visited Rivera, The Varnish, and The Edison before Seven Grand; Pickerell was very impressed with what he’d seen.

As my Manhattan was mixed, Ron gave me a sip from his glass of WhistlePig. The encounter was brief but memorable: WhistlePig begins with a rich and spicy nose of oak, caramel and orange peel, followed by clove and anise. The palate is full and complex, with warm, sweet and floral notes of caramel and vanilla, then a wonderful hit of rye and a hint of chocolate at the end. The finish is long and velvety, with lingering rye and caramel.

Then I took a sip of my Manhattan, and I was stunned. I’ve ordered many a Manhattan at Seven Grand, which is still one of my favorite bars in L.A. to enjoy my go-to cocktail. Fueled by the outstanding WhistlePig, this was one of the best Manhattans I’ve ever had. The rye, floral, sweet and spice elements, with just a hint of tartness from the lemon twist, all came together in a chilled coupe of cocktail bliss.

WhistlePig is sure to be highly-sought after, thanks to a limited initial offering of just 1000 cases. It’s not to be missed and well worth seeking out. Locally, WhistlePig is available at K&L WIne Merchants and Wally’s Wine and Spirits.

WhistlePig Straight Rye Whiskey

• 100 proof (50% ABV)
• Retail price: $69.99 (750ml)
• Available in California, New York, Illinois and other select markets.
• Limited initial offering of 1000 cases.

For more information, visit whistlepigwhiskey.com.
Facebook: WhistlePig Straight Rye Whiskey
Twitter: @WhistlePigRye

WhistlePig Sazerac

WhistlePig Cocktails – Two New Orleans classics get the WhistlePig treatment: the Sazerac and the Vieux Carré.

WHISTLEPIG SAZERAC
Ingredients:

• 2 oz WhistlePig Straight Rye Whiskey
• 3 dashes bitters
• 1/2 oz absinthe
• Ice
• Lemon twist (for garnish)

Preparation:

• Place ice in an old fashioned glass.
• Pour absinthe to coat the glass.
• Dump everything.
• Pour WhistlePig Straight Rye Whiskey and bitters and garnish with lemon peel.

Justin Leone mixes Les Vieux Cochons at Benny's Chop House.

LE VIEUX COCHON
A WhistlePig-based version of the Vieux Carré, by Justin Leone (Benny’s Chop House, Chicago).
Ingredients:

• 1 oz WhistlePig Straight Rye Whiskey
• 1 oz Carpano Antica Formula Vermouth
• 1 oz Cognac
• 1/4 oz Benedictine
• 1 dash each Peychaud’s and Angostura Bitters

Preparation:

• Stir with ice and strain into a cocktail glass.
• Garnish with a flamed lemon rind.

Photos and recipes courtesy of WhistlePig.

The boys from New York City. | Photo: Ward III

Every edition of the Radio Room has a special cocktail menu that features signature cocktails from each guest, a great way to sample drinks from the best bars in the country. Following is the cocktail list for this month’s Radio Room, including each drink’s creator in parentheses.

Radio Room – July 2010 Cocktail Menu

• Baby Eveline (Michael Neff) – Vodka of your choice, muddled strawberries, lemon juice, Peychaud’s bitters, Martini & Rossi Prosecco.
• Four Stars (Neff) – Herradura silver tequila, lime juice, muddled rosemary and cilantro, dab of Sriracha hot sauce.
• Hell Bent for Leather (Kenneth McCoy) – Woodford Reserve bourbon (Edison’s private bottling), Irish whiskey, orange and lemon peel, muddled cardamom seed.
• The Collective (McCoy) – Dewar’s 12-Year, Martini & Rossi Sweet Vermouth, clover honey, lemon juice, orange bitters, egg whites.
• Angel Zakir (Abdul Tabini) – Martin Miller’s gin, muddled cucumber, basil and lime juice, Aperol.
• Tortuga (Tabini) – Bacardi 8 rum, muddled lime, orange and lemon, dusting of shaved cinnamon.

Radio Room at the Edison
“Celebrating Manhattan”
Tuesday, July 13, 2010
108 W. 2nd St.
Los Angeles, CA 90012
(213) 613-0000
www.edisondowntown.com

Guest mixologists: Michael Neff, Kenneth McCoy and Abdul Tabini

Featuring: Paulie Cerra and his Jazz Orchestra

• Doors at 8pm
• 21 and over
• Presale tickets available online
• $10.00 tickets at the door on event night

WIN VIP PACKAGES TO THE RADIO ROOM
The Edison is giving you two chances to win tickets and free drinks for the Radio Room, courtesy of Caroline on Crack and Vixen’s L.A. Happy Hours! Details are on their respective blogs, but don’t be a slacker; both contests end on Sunday, July 11. Good luck!

Jim Meehan, PDT Managing Partner.

Sixth in a series recapping the 2010 Manhattan Cocktail Classic.

It would be impossible to top Day Three of the Manhattan Cocktail Classic, an incredible Sunday that started with The Magic of Mezcal and ended with The Three Hour Tour. Day Four of MCC would thankfully be relatively low-key and I could put my liver on cruise control. To help alleviate the cumulative effects of the last few days of imbibing, I had a quick, restorative meal at Kambi Ramen before taking a short walk to St. Mark’s Place.

With a limit of just nine attendees, Stories from Behind the Bar: PDT was one of the first seminars to sell out almost immediately after online tickets went on sale. Since its opening in 2007, Please Don’t Tell (PDT) has garnered acclaim for its classically-inspired seasonal cocktails: at the Tales of the Cocktail 2009 Spirited Awards, PDT was named World’s Best Cocktail Bar and Managing Partner Jim Meehan was named American Bartender of the Year.

Along with the praise came some criticism as well, such as an infamous New York Post article that called out PDT for its house rules and neo-speakeasy idiosyncrasies. Besides its world class cocktails, PDT is perhaps best known for its hidden entrance within Crif Dogs, which is easily located thanks to its cheeky “eat me” hot dog sign. PDT regulars know the routine well: step down into Crif Dogs from St. Mark’s, enter the vintage phone booth on the left, and close the door. Pick up the phone and press the buzzer, a steel door opens, and if you have a reservation or if there’s space at the bar, the hostess lets you into PDT. Reservations are taken same-day only, and can be made starting at 3pm. Bar seating is first-come, first-served.

There’s no standing in PDT, so if the bar is full, hopeful patrons have to wait next door for someone to leave. I got a taste of this experience as I pulled up a stool inside Crif Dogs before the start of the seminar. By happy coincidence I was joined by Rivera mixologist Julian Cox and Kristina Howald (La Descarga). We hadn’t planned on meeting up at PDT, but it was great to attend the two-hour session with a couple of L.A. friends. The steel door opened soon enough, and we were invited to seat ourselves at the bar.

Even though it was my first time at PDT, there was a sense of familiarity to the dimly-lit, rustic interior with a subtly modern sheen: taxidermy on the brick walls; low wooden ceiling; cozy banquettes. Whether it can be found in other Manhattan bars or in New York-influenced progeny like The Varnish, the PDT look is comfortable, simultaneously classic and of-the-moment.

Fellow attendees look over the PDT cocktail menu.

Once everyone was settled in, we were greeted by Meehan and bartender Sean Hoard, who as a member of Team USA (along with Denver’s Mark Stoddard and Todd Thrasher from Washington, D.C.) recently took home first prize in the sixth annual 42BELOW Cocktail World Cup. Meehan and Hoard presented us with daiquiris in chilled coupes, which paired nicely with the welcome tater tots that were served with diced jalapeños and cheese sauce. Unfortunately since I’d already eaten, I didn’t have any room for the Crif Dogs that were included with the MCC ticket. My fellow attendees placed their orders, and after a buzzer rang, their food was passed through a small metal door from the Crif Dogs kitchen and into the bar. Some of the hot dogs offered at PDT are different from the Crif’s menu, and looking back I really should have tried the Chang Dog, created by acclaimed chef David Chang: a deep-fried, bacon-wrapped hot dog topped with Momofuku Ssäm Bar kimchi purée.

Mmm...daiquiri...

While we sipped and nibbled, Meehan presented the PDT story, beginning in 2007 when he was a bartender at Gramercy Tavern and Pegu Club. He’d been working at both places since 2005, when the modern cocktail renaissance was starting to gain momentum. Crif’s co-owner Chris Antista, one of Meehan’s regulars from the first bar he worked at in New York, brought Meehan on board to consult on a bar he was opening with his Crif Dogs partner, Brian Shebairo.

In addition to hiring staff and helping to design the bar, Meehan created an opening menu of twelve drinks, featuring lesser known classics (e.g. the Royal Bermuda Yacht Club Cocktail) and a few originals. He kept his approach straightforward: “I wanted to open a place I wanted to drink in.” With fifteen bars on St. Mark’s Place it can be “mayhem in the evening,” so Meehan wanted PDT to be “a nice neighborhood bar” that would also become a destination bar.

PDT opened in May 2007, at a time when there wasn’t a deep talent pool of craft cocktail bartenders. Meehan said he was very fortunate to have John Deragon and Don Lee (PDT’s opening Beverage Director) as part of his team. Both men came from IT backgrounds and were instrumental in helping to get PDT up and running. Noting the difficulties in obtaining a liquor license and the hoops that prospective owners have to jump through, Meehan shook his head and said, “My heart goes out to anyone opening a bar in New York today…it’s just not fair.”

The aforementioned New York Post article came out shortly after PDT opened, but Meehan said that “people bought into the program from the beginning.” The PDT crew took the critique in stride, even naming one of the specialty hot dogs The Speakcheesy, a “Crif Dog topped with jalapeño cheese whiz: shhh!” Media coverage beyond the Post broadside would follow, and three years on, table reservations continue to sell out before sundown.

Meehan said that PDT takes the cocktail experience out of the public house and into a “rarefied space,” akin to “a restaurant for cocktails.” With that in mind, if you’re late for your PDT reservation you’ll lose your table, which surprises those who don’t feel the need to be all that punctual for a bar. He compared the assumed rights of a fine dining customer to what PDT has stated explicitly in its rules, which may seem obvious in another context, but stand out at PDT by elevating it from the boisterous environment of the average bar.

There’s a “no standing” rule because PDT is a small bar and if people crowd over each other, it interferes with the guest experience. The PDT rules of etiquette (starting with the “Golden Rule”) are posted in the restroom. One of the most-quoted rules is “No PDA at PDT: hands on table, tongue inside your mouth.” Another warns patrons to leave the women alone, because PDT is not a pick-up joint. Other rules include no laptops, no games (cards), and no yelling or cursing. (At this rule, Meehan broke into an imitation of “The Clapper,” his term for an obnoxious patron who guffaws and constantly slams his hands on the bar.)

There will always be those who think such house rules are pretentious. Personally, I’ll take a quiet drink at PDT any day over a bar packed with drunken rookies leaning on me and yelling for another vodka and Red Bull. I’ve been that guy too, but these days I appreciate it when a bar or restaurant seeks to provide the best possible customer experience, as opposed to quantity over quality. If carefully executed cocktails, polite behavior and table reservations aren’t your thing, there are a dozen bars on St. Mark’s Place ready for your business.

East Indian Negroni

Within its first year, PDT expanded from 12 drinks to an 18-drink menu that now changes seasonally. Whether he’s creating or enjoying a cocktail, Meehan said he looks for balance and “return sips,” and sours are his cocktail family of choice. All cocktails are priced at $14 on the PDT menu, which is written like a wine menu; the drink is created first, then the name and the story follow. Meehan feels that three drinks per guest over the course of a visit is the ideal “little journey,” highlighting different spirits and flavor profiles. Our own MCC journey continued when we were served the East Indian Negroni, a delicious rum-based take on the Italian classic.

EAST INDIAN NEGRONI
Created by Jim Meehan
Ingredients:

• 2 oz. Banks 5-Island Rum
• 1 oz. Campari
• 1 oz. Lustau East India Sherry

Preparation:

• Add all the ingredients to a mixing glass, then add ice.
• Stir and strain into a chilled rocks glass filled one large cube.

Of course, everyone at the seminar wanted to know how PDT’s “secret” entrance came to be. Brian Shebairo had acquired a liquor license for Crif Dogs six years ago, but not much had been done with it when Meehan was brought on board: “There was a bottle of Jäger in the ice box,” and that was about it. The Crif Dogs partners assumed the lease from a failing business next door and essentially cut a hole in the wall to create a two-room venue. So the liquor license is for 113 St. Marks Place, and PDT is the bar for the entire space. And why a phone booth? Meehan demurred, saying only that the design choice was likely the result of some late night brainstorming.

Julian Cox steps behind the bar to make a Flying Dutchman.

Meehan then opened up the session to the group, taking questions and even inviting us to step behind the bar and make a drink from the PDT menu, with recipe portions and assistance from Hoard if needed. Julian took his turn and made a Flying Dutchman: Bols Genever, Clear Creek Plum Brandy, lemon and pineapple juice, crème yvette and maraschino liqueur. Other guests made the Cuzco (BarSol Quebranta Pisco, Aperol, lemon and grapefruit juice, Clear Creek Kirschwasser) and the Mariner (Compass Box Oak Cross, pineapple and lemon juice, smoked cardamom simple syrup).

A modern classic: the Benton's Old Fashioned, created by Don Lee.

The seminar ended on a high note with a modern classic, the Benton’s Old Fashioned: bacon-infused Four Rose Bourbon, Grade B maple syrup and Angostura bitters. Created by Don Lee, it’s a remarkable creation that balances smoky and sweet notes with a wonderful bacon finish.

Though it took place at a bar known for its exacting craft and attention to detail, the PDT seminar was relaxed, informal and enlightening, as enjoyable a session as I could ask for on my penultimate day in Manhattan. My liver would only earn a brief respite, though; later that night was The Dizzy Fizz Tastemaker’s Punch, and a farewell night on the town still lay ahead on Tuesday.

PDT
113 St. Marks Place
New York, NY 10009
(212) 614-0386
www.pdtnyc.com

Astor Hall | Photo: Eric Strauss

Second in a series recapping the 2010 Manhattan Cocktail Classic.

On Friday, May 14, the center of the cocktail universe was at Fifth Avenue and 42nd Street, site of the 2010 Manhattan Cocktail Classic Gala. From 9pm to 1am, 2500 sharply-dressed imbibers roamed the Beaux-Arts splendor of the New York Public Library’s main branch, sampling cocktails from 150 mixologists and 137 liquor brands from around the world. The sold out event kicked off the inaugural Manhattan Cocktail Classic, New York City’s “first ever multi-day event celebrating the history, contemporary culture, and artful craft of the cocktail.”

Kids, this is what happens when you drink too much Cointreau. | Photo: Nikola Tamindzic

Craftsmanship and artistry were certainly in focus during the seminars and events scheduled for the days ahead, but the Gala was an epic soiree that was all about extravagance. This was a bacchanal that would have made Cecil B. DeMille proud. Magicians? You got it. Oompa-Loompas? Sure, why not. A recreation of the legendary Stork Club? Absolutely. There weren’t any stilt walkers or fire breathers that I’m aware of, but they would have felt right at home.

The queue outside was long, but thanks to a fast check-in, the wait was brief. Once inside the cavernous Astor Hall, guests were greeted by a live band and a dazzling array of cocktail choices. Thankfully, we were given maps that showed the locations of dozens of spirits brands throughout four floors of the building. Game on!

Damon Dyer and the Vieux Carré Lullaby.

Bluecoat and Chandon were among the brands stationed in a prime location along the foot of the stage, just inside the entrance. Champagne flutes were snapped up by thirsty guests nearly as quickly as they were filled. At one end, Damon Dyer (Clover Club) was mixing the Vieux Carré Lullaby: Blume Marillen Apricot Eau-de-Vie, Marie Brizard Apry, a few dashes of Vieux Carré Absinthe Superieure, topped with Chandon champagne. The first cocktail of the night, and a nice aperitif for the hours of liver stretching that were to follow.

Mezcal Los Amantes | Photo: Nikola Tamindzic

Nearby was the colorfully decorated Los Amantes booth. Among the offerings was the Florita de Oaxaca: hibiscus flower-infused Los Amantes Joven Mezcal with fresh tangerine reduction, agave, and lime juice, served dusted with dried chipotle powder.

Queen Victoria prefers Hendrick's Gin. | Photo: Eric Strauss

Down at the end of a hall was Hendrick’s Gin, which should be a lock to win the award for Bar Most Likely to Appear in a Terry Gilliam Movie. “Queen Victoria” sipped a martini and held court above the crowd, while the bar itself was set up beneath Her Majesty’s enormous black mourning dress. Sadly, the long queue was enough to deter me from sampling the libations.

Highland Park Treacle, comin' right up!

Then, cutting through the noise of the crowd and music, came the magic words: “WHO WANTS SCOTCH?” I followed the voice and found myself at the Rémy Cointreau station, where four bartenders in pink vests and top hats were slinging drinks. In no time the carnival barker presented me with a Highland Park Treacle: Highland Park, Angostura, demerara sugar, cloudy apple juice, and an orange twist.

Guests could detox and decompress in The Virgin Room.

Around the corner and down a hall, the Periodicals Room had been converted into The Virgin Room, a quiet refuge where guests could detox with water or rejuvenate with energy drinks. Other than the Virgin Room, water was in short supply at the Gala. Considering the oceans of booze that were easily available, a few extra water stations here and there on each floor would have been invaluable. And depending on where you were in the Gala, it could be sweltering, yet another reason for more water stations.

There was plenty of food...if you could get to it. | Photo: Nikola Tamindzic

Food was just as scarce if you weren’t one of the lucky ones who made it past security into the Fatty ‘Cue feast on the Second Floor. A few perfunctory amuse stations could be found elsewhere, but not nearly enough for what was needed for the hungry masses.

The Experience Cognac gallery.

Upstairs, you could walk through a gallery for Experience Cognac, which included a timeline displaying the spirit’s history from 1800 to the present. Tastes were offered and questions answered as you made your way down the exhibit, a hallway of relative calm amid the frenzy of the Gala.

DonQ mixologist Ramsey Pimentel chills out.

Adjacent to the gallery, DonQ Rum had taken over a room to host a lively party-within-the-party. The multimedia experience offered dance grooves, video displays, ambient blue lighting, and iPads for people to check in on foursquare and enter to win one.

DonQ Parcha

Three mixologists were stationed throughout, including Ramsey Pimentel, who used liquid nitrogen to create a frozen DonQ Parcha, made with DonQ Pasión, lime juice, and cherry-basil.

Danny Valdez (L) and Sean Kenyon (R) | Photo: Lush Life Productions

Outside the DonQ room and at the end of the hall, the dynamic duo of Sean Kenyon (Steuben’s) and Danny Valdez (Cure) was shaking things up. At this point in my odyssey I was joined by Stephanie Jerzy (Cocktail Culture), my liaison to all things Beefeater. As we waited for our drinks, I turned around and realized that Robert Hess was standing behind us. I told him how much I enjoy The Cocktail Spirit with Robert Hess before he moved on to the next station. I’m fairly certain I scared him away.

The Belvedere Room | Photo: Eric Strauss

At the other end of the hall, the Michter’s crew offered various Manhattans and Old Fashioneds. With all the new and exclusive cocktails on offer I probably didn’t need to add a Michter’s Rye Manhattan to my tally, but the Belvedere room was just ahead, so I needed the fuel. Once inside, we found one of the Gala’s few comfortably cool spaces, a violet-hued room with white leather furniture and another DJ-driven dance floor.

T.J. Lynch serves up a Summer Gin Punch.

Stephanie then led the way to the Beefeater station on the First Floor, which I’d somehow missed earlier. At the underlit bar, T.J. Lynch (The Breslin) was serving a Summer Gin Punch, made with Beefeater Summer Edition, chilled green tea, St. Germain, maraschino liqueur, topped with Prosecco. The Summer Edition limited release is not yet on sale, so this cocktail was a special treat indeed.

Cocktail girls at the Stork Club. | Photo: Nikola Tamindzic

Downstairs on the Ground Floor, Diageo had turned the spacious Celeste Bartos Forum into the Stork Club, complete with Sherman Billingsley portrait. Perhaps because it was a little harder to find, the Stork Club was cool and comfortable. Among the cocktails being served were a Bulleit Mint Julep and a Mary Pickford, a 40s classic made with Ron Zacapa Centenario 23, pineapple juice, grenadine, and maraschino liqueur.

The Budos Band gives the Stork Club some Afro-Soul. | Photo: Eric Strauss

With room to move and The Budos Band laying down the Afro-Soul, the joint was jumpin’. The Stork Club was easily the consensus favorite part of the Gala for MCC attendees I spoke with later. After finishing on this high note, it was time to stop by the Virgin Room for some much-needed water before heading home.

“Lady Gaga called – she wants her wedding reception back.” ~Comment on the MCC Facebook page

Photo: Nikola Tamindzic

It’s been a week since the Gala, and my synapses are still misfiring. The grand location, audio-visual overload, eclectic touches, beautiful people, and of course the cocktails, made the Gala a spectacular success. Let’s do this again next year, shall we?

For a comprehensive list of Gala coverage, visit the MCC News page.

Additional photos provided by:

• Eric Strauss
• Lush Life Productions
• Nikola Tamindzic

NEXT: STORIES FROM BEHIND THE BAR – CLOVER CLUB