Thirsty in LA » marcos tello

A Smoking Winter Cocktail Menu at 1886

thirstyinla — Sun, 18 Dec 2011 17:53:12 +0000

A cocktail that comes with a Surgeon General’s Warning is just one of the surprises waiting to be sipped from the ambitious new Winter Cocktail Menu from 1886 Bar at The Raymond. For the fifth iteration of 1886′s series of seasonal cocktail menus, the bar team is focusing on the theme of “smoke and beers.” Separated as always into Regional, Seasonal, Shaken and Stirred categories, many of the menu’s ten cocktails feature some aspect of either smoke or beer (and in some cases, both). Marcos Tello said, “The team really wanted to create a list of drinks that tasted delicious even before they hit your lips, firing on all cylinders, we wanted to offer an incredible visual presentation in addition to the taste.”

The menu kicks off with the Con Abuelita, a Seasonal deconstructed version of traditional Mexican hot chocolate made with ancho chile-infused reposado tequila, 1886 hot chocolate mix and an ancho chile marshmallow created by The Raymond’s pastry chef, Jeffrey Haines. Probably not how grandma (abuelita) used to make it, but no doubt just as comforting. The Chic(ory) Flip honors the original recipe from the 1700’s, but with a caffeinated twist. Served cold, the Chic(ory) Flip is made with chicory coffee-infused rye whiskey, Yeti Stout, one whole egg and caramelized chicory coffee sugar.

Variations on the classic Manhattan are legion, and New York native Danny Cymbal offers a Regional version with a nod to Pasadena. His Oak Knoll Manhattan (pictured at top) uses housemade mulled wine vermouth crafted with locally grown spices and botanicals, bonded bourbon, dry vermouth, and dried sugar garnish.

In the Shaken section, the 1886 crew continues its tradition of saluting bartenders near and far with the Holland Daze by Kate Grutman (Sotto), made with Bols Genever, housemade pistachio orgeat, Maraschino Liqueur, lemon and housemade sambuca bitters. 1886 head bartender Garrett McKechnie offers the Per-Sin-Amen Cocktail: mezcal, fresh persimmons, housemade cinnamon bark syrup, with lime and Chocolate Creole Bitters.

The Smoking Jacket and a "cigarette."

Of the Stirred section, Tello said: “The two I’m really big on are The Smoking Jacket and Coffee and Cigarettes; there’s definitely a theatrical presentation for each.” 1886′s Lacey Murillo created The Smoking Jacket, made with Pot Still Irish Whiskey, 1886 tobacco bitters, Maplewood smoke and edible “ash” made with vanilla, orange and cream. Tello said that Murillo was inspired by this childhood scene: “You’re peeking in on your grandfather having a cigar and drinking his whiskey…[then] he puts his cigar out in his drink, and you sneak in to have a sip.” Because The Smoking Jacket features bitters made out of tobacco, the drink comes with a Surgeon General’s Warning. To serve The Smoking Jacket, Maplewood smoke is trapped in a snifter, a napkin holding the smoke is removed, the drink is poured, and the “ash” is added to the cocktail.

Brady Weise’s Coffee & Cigarettes is made with vodka, Dark Crème de Cacao, Yeti Stout, hand-whipped cream and an edible vanilla paper rolled cigarette. Tello describes the Coffee & Cigarettes as essentially a “chocolate version of a White Russian, but it’s lengthened with stout, so it has this heavy chocolate coffee note and looks like coffee.” To go with the “coffee,” chef Tim Guiltinan has created a hand-rolled, vanilla paper “cigarette” that’s presented inside a small metal ashtray.

And last but not least, Cymbal unveils the final version of his Vintage Caprice barrel-aged cocktail. Made with Beefeater Gin, dry vermouth, Benedictine and orange bitters, the Vintage Caprice was aged for eight months in a bourbon barrel. The previous version was aged for four months.

1886 at The Raymond
1250 S. Fair Oaks Ave. (at Columbia)
Pasadena, CA 91105
(626) 441-3136
www.theraymond.com

Photos courtesy 1886/The Raymond.

Boxing Day Social at The Spare Room

thirstyinla — Fri, 16 Dec 2011 23:39:37 +0000

On Monday, December 26th, Naomi Schimek is helping to spread some holiday cheer by hosting a special Boxing Day Social at The Spare Room in the Hollywood Roosevelt Hotel. All proceeds from the event go to the Hospitality Kitchen (aka the “Hippie Kitchen”), a soup kitchen operated by Los Angeles Catholic Worker in Downtown LA’s Skid Row. A suggested donation of $10 at the door gets you into the event. If you’re low on funds, you can bring blankets, sleeping bags or warm clothes to donate instead. Bottomless punch, bites and a Jenga tournament are all included with admission.

Click to view.

To help raise funds, The Spare Room is presenting the First Annual Bartenders with Bar Tabs Auction. Several of the city’s finest are donating their time along with bar tabs from their home bars. The Spare Room will mix and match the tabs and auction off these pre-paid drinking dates. Already confirmed for the auction block: Aidan Demarest, Kate Grutman, Dave Kupchinsky, Lacey Murillo, Lauran September, Alex Straus and Marcos Tello, with more to be announced. Dan “The Imbiber” Dunn will be the emcee and auctioneer.

Added 12/21: Kenny Arbuckle and Bayardo De Murguia.

Boxing Day Social at The Spare Room
Monday, December 26, 2011
7pm-11pm
Suggested donation: $10
Featuring:

Bottomless punch
Bar bites
Jenga tournament
Live music by Hobo Jazz
DJ Miss Diana

Sponsored by Wild Geese Irish Whiskey and Akvinta Vodka

The Spare Room
Hollywood Roosevelt Hotel (Mezzanine Level)
7000 Hollywood Blvd. (at Orange)
(323) 769-7296
www.spareroomhollywood.com

Hospitality Kitchen
821 E. 6th Street (at the corner of 6th and Gladys)
Downtown LA
House: (323) 267-8789
Kitchen: (213) 614-9615
Days: Tuesday, Thursday, and Saturday (Closed on Thanksgiving, Christmas, New Years and 4th of July.)
Time: 7:45am – 12:45pm

For more information about the Hospitality Kitchen, please visit lacatholicworker.org/visiting-and-volunteering/soup-kitchen.

Ticket Giveaway: LA’s Best Bartender Competition

thirstyinla — Thu, 06 Oct 2011 02:53:46 +0000

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

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

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

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

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

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

The judges for the LA’s Best Bartender finals:

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

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

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

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

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

Featuring:

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

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

Get Pickled with The Spare Room’s Fall Happy Hour Special

thirstyinla — Tue, 04 Oct 2011 17:58:57 +0000

After taking guests on a summer vacation to Nantucket, The Spare Room travels to Manhattan’s Lower East Side for its Fall Happy Hour Special, courtesy of new Beverage Director Naomi Schimek:

Schimek said the weekly special is a tribute to Katz’s Deli, located on the street that gives the Ludlow Street Collins its name. If you’re not a fan of pickles, this drink probably won’t make your must-try list. But if you are, there’s no finer tip of the hat to the Old Pickle District than this tall drink, which pairs especially well with the Pastrami Reuben.

Fall Happy Hour at The Spare Room
Wednesdays from 6-9pm
Featuring:

$7 Ludlow Street Collins
$6 Pastrami Reubens or Turkey Rachels
$3 Beer
Half price bowling

Ludlow Street Collins

"I'll have what she's having."

If you’re thinking of checking out the fall special, you may want to mark Wednesday, October 5th on your calendar. Besides the happy hour, it’s also Aidan Demarest’s last night as Beverage Director before he hands the reins to Schimek, who will be in New York for the StarChefs International Chefs Congress.

Demarest (currently gearing up for this weekend’s opening of Neat in Glendale) will be going out in style with a Tiki-themed blowout, featuring Kraken Rum cocktails and guest bartenders Marcos Tello and John Lermayer (The Florida Room). Hopefully there will still be a bar left for Schimek to manage after the Robert Evans of the LA cocktail scene meets the 2011 Simon Ford Uh Oh Award winner.

A Night of Tiki at The Spare Room
Wednesday, October 5, 2011
10pm to close
Featuring:

Guest bartenders John Lermayer and Marcos Tello
Island-inspired Kraken Rum cocktails and music

The Spare Room
Hollywood Roosevelt Hotel (Mezzanine Level)
7000 Hollywood Blvd. (at Orange)
(323) 769-7296
www.thompsonhotels.com

Sampling the 1886 Summer Cocktail Menu

thirstyinla — Sat, 20 Aug 2011 17:13:36 +0000

Danny Cymbal behind the stick at 1886.

Pasadena’s 1886 Bar at The Raymond recently debuted its Summer Cocktail Menu, featuring 16 drinks divided into four categories of cocktails: Regional, Seasonal, Shaken and Stirred. Marcos Tello and the 1886 team have created a menu that includes signature summer cocktails, Tiki drinks, unearthed classics, and salutes to bartenders from LA and New York. Bartender Danny Cymbal was behind the stick when I stopped by 1886 recently for a hosted tasting.

Vintage Caprice

I started with Cymbal’s Vintage Caprice ($18): Beefeater Gin, Dry Vermouth, Benedictine, and orange bitters. Cymbal aged the Vintage Caprice for four months in a bourbon barrel rinsed with sherry. For comparison, Cymbal made a new, unaged Vintage Caprice to help me get a better sense of the effects of the barrel aging. The original cocktail is bright and sharp, while the aged version is softer and rounded, with a slightly darker hue. It’s not a night-and-day difference, but the cocktail definitely benefited from its time in the barrel. The current version of the Vintage Caprice comes from the first half of the barrel; the second half is continuing to age another four months.

Pork Belly

The tasting included selections from Chef Tim Guiltinan’s modern American menu, which matches the creativity of the 1886 cocktails. Cymbal offered a few spot-on suggestions for items from the Bar Menu, including the superb Pork Belly ($9): cured, pressed and crisped, served with bourbon barrel-aged maple, apple, celery and chili. Each bite yielded new flavors and textures, from the crispy and savory pork belly, to the sweet maple, and the crunch of the apple and celery.

Twice Cooked Squid

Another winner was the Twice Cooked Squid ($12) with marinated olives, artichokes and oranges. A more subtle dish compared to the pork belly, the squid was firm but not rubbery, offset by the piquant olives and the tangy artichoke.

Crispy Szechuan Fish

Of the three apps, the Crispy Szechuan Fish ($10), made with Vietnamese Basa and served with a spicy sweet and sour sauce, was my least favorite. Which is to say it was merely very good. I thought it could have used more heat, but this minor quibble didn’t stop me from eating the whole dish.

Media Park Swizzle

Next was a Regional cocktail, the Media Park Swizzle ($14): Bols Genever, sherry, ginger, falernum and lime. Matt Wallace originally called this cocktail the Highland Park Swizzle, but apparently there’s already a drink with that name, hence the tribute to the small park in Culver City. A labor-intensive cocktail that’s well worth the wait for the layers of flavor that slowly coalesce as the crushed ice melts.

Hand Harvested Scallops

For the main, I opted for the Hand Harvested Scallops ($33), served with king trumpet mushrooms, white asparagus and cilantro. The plump scallops were perfectly cooked, with the ideal smoky sear on the outside and buttery flesh on the inside. The vegetables were equally enjoyable, especially the grilled mushrooms. Tiny, clear cubes of champagne solidified with agar add a whimsical touch.

Carbonated Watermelon

Dessert was the wonderful Carbonated Watermelon ($12): yuzu curd, liquid cucumber, compressed melons, olive oil cake and spearmint ice cream. For the olive oil cake, Guiltinan uses olive oil instead of butter and malto dextrin to make an olive oil “crumble” for the topping. A perfect seasonal ending to an excellent meal, with all of Guiltinan’s inventive playfulness on display in one dish.

Bourbon Peach Smash

Last but not least was the Bourbon Peach Smash, a Seasonal take on the category made with bourbon, peach, mint and lemon. Even if Cymbal hadn’t told me the Bourbon Peach Smash has been the best seller of the new menu, I probably could have guessed; several guests ordered it during my tasting session. A cocktail well-suited for the 1886 patio, which I intend to use next time.

It’s been a relatively mild summer here in LA, but don’t let that stop you from checking out the new 1886 menu, which is chock full of drinks that are perfect for the Dog Days of summer. Don’t slack, though; the fall will be here before you know it, and with it an all-new menu. I know that I have a few more visits ahead of me; despite lingering at 1886 for several hours, I’ve only scratched the surface of the summer cocktail menu.

1886 at The Raymond
1250 S. Fair Oaks Ave. (at Columbia)
Pasadena, CA 91105
(626) 441-3136
www.theraymond.com

July 26: 1886 at the Raymond Launches New Summer Cocktail Menu

thirstyinla — Tue, 26 Jul 2011 20:47:22 +0000

On Tuesday, July 26th, the 1886 Bar at The Raymond debuts its Summer Cocktail Menu, featuring 16 new drinks by Marcos Tello and the 1886 team. Like the previous Spring Menu, the all-new Summer Menu is once again divided into four categories: Regional, Seasonal, Shaken and Stirred. Head Bartender Garrett McKechnie says that everyone is “very excited” about the new menu, noting they “had a lot of fun” creating a menu with signature summer cocktails, Tiki drinks, unearthed classics, and salutes to bartenders from LA and New York. Guests will no doubt have as much fun drinking the cocktails as the 1886 crew did in creating them.

The Regional section features the Zombie and the QB Cooler (created by Tiki legends Don the Beachcomber and Trader Vic, respectively), as well as the new Media Park Swizzle, its name inspired by the Culver City park: Bols Genever, sherry, ginger, Falernum syrup and lime.

Cherry Daiquiri

The Piña Colada (pictured at top) is a surefire summer hit from the Seasonal section, which also features the Cherry Daiquiri (fresh cherries, rum, lime, sugar) and Lacey Murillo’s Fields of Aberdine, a Planter’s-style punch featuring 1886’s “house blended malt” of Macallan Fine Oak, Highland Park 18 and Laphroaig.

Tribute cocktails are the highlight of the Shaken section, starting with the Barbacoa (a modern classic by LA’s own Julian Cox), and then traveling to New York for Phil Ward’s Loop Tonic and Julie Reiner’s special version of the classic Pisco Punch.

The highlight of the Stirred drinks (for me, at least) is the Vintage Caprice, Danny Cymbal’s barrel-aged cocktail originally slated to debut in the spring and ready for imbibing at last. Other tasty-looking drinks include a Negroni variation called the Gardoni, as well as McKechnie’s Thai Iced Tea, a cooler made with Thai Tea infused Cachaca, Demerara Syrup and hand-whipped cream.

1886 at The Raymond opens at 5pm every Tuesday through Sunday evening. 1886 is also open from 11:30am to 3pm on Friday, and 9am to 3pm every Saturday and Sunday. The new Parlor Hour takes place Tuesday-Friday from 5pm to 7pm.

1886 at The Raymond
1250 S. Fair Oaks Ave. (at Columbia)
Pasadena, CA 91105
(626) 441-3136
www.theraymond.com

Images courtesy 1886 / The Raymond.

Don vs. Vic at 320 Main: Everybody Wins!

thirstyinla — Fri, 15 Jul 2011 19:48:22 +0000

Last month, 320 Main was the setting for a tiki showdown of epic proportions: Don vs. Vic, a head-to-head battle between the cocktails of Don the Beachcomber and Trader Vic. The clash of tiki titans was the second edition of 320 Main’s Tiki Night series, which is taking place at the Seal Beach restaurant on the last Monday of every month.

Don vs. Vic was packed with thirsty tiki enthusiasts and cocktailians, including Eric Alperin (The Varnish), Allan Katz and Danielle Crouch of Caña, Dave Stolte (Home Bar Basics), Joby Bednar (TikiGeeki.com) and Ereich Empey (Musings on Cocktails).

Jason Schiffer

Marcos Tello

Service with a smile: RumDood at the punch station. | Photo: Dave Stolte

The tiki battle would pit Don against Vic in three cocktail rounds, as well as a punch round. 320 Main proprietor Jason Schiffer and LA’s own Marcos Tello (1886) were behind the main bar, while Matt Robold (RumDood) was manning the punch station. Guests could vote for their favorites in each round by dropping tickets in bowls, which entered them in a raffle for various prizes at the end of the night. In order to sample every cocktail, most people teamed up and tasted each other’s drinks. The setup made for a fun, interactive session; debates could be heard throughout 320 Main as the evening progressed and the rum started to work its magic.

And now, a sip from our sponsor.

Following is a list of the four Don vs. Vic rounds, including the winner of each round as chosen by popular vote.

Mai Tai | Photo: Ereich Empey

ROUND ONE

Q.B. Cooler – Appleton Reserve Jamaican Rum, DonQ Anejo Rum, El Dorado 12yr Rum, Lime Juice, Orange Juice, Honey Syrup, Falernum, Ginger Syrup, Angostura
Mai Tai – Appleton 12yr Jamaican Rum, Clement VSOP Rum, Creole Shrubb,Lime Juice, Orgeat, Rich Simple Syrup
WINNER: Mai Tai (Trader Vic)

L to R: Tortuga vs. Dr. Funk

ROUND TWO

Dr. Funk – Coruba Dark Jamaican Rum, Lime Juice, Pernod Absinthe, Grenadine
Tortuga – Lemonhart 151 Rum, Ron Matusalem Platino Rum, Italian Vermouth, Crème de Cacao, Orange Curacao, Lemon Juice, Lime Juice, Orange Juice, Grenadine
WINNER: Dr. Funk (Don the Beachcomber)

Fogcutter

ROUND THREE

Zombie – Appleton Reserve Jamaican Rum, Ron Matusalem Platino Rum, Lemonhart 151 Rum, Lime Juice, Lemon Juice, Pineapple Juice, Demerara, Angostura
Fogcutter – Appleton Reserve Jamaican Rum, Barsol Pisco, Plymouth Gin, Orgeat, Lime Juice, Lemon Juice, Sherry Float
WINNER: Zombie (Don)

Mmm...punch... | Photo: Joby Bednar

PUNCHES

Cinerama Luau Punch – Appleton Reserve Jamaican Rum, White Wine, Orange Curacao, Pineapple Juice, Orange Juice, Lime Juice, Lemon Juice
Scorpion Bowl – Ron Matusalem Platino Rum, Brandy, Orgeat, Lemon Juice, Orange Juice
WINNER: Scorpion Bowl (Vic)

The people had spoken, and the results were in: Don vs. Vic ended in a tie! But really, everyone who was at 320 Main that night was a winner. Tasting legendary tiki cocktails with friends old and new, is there a better way to spend a summer night?

Tiki Night wasn’t quite over yet, however. Some of us indulged in a round of bowling:

Scratch this off the Bucket List: drinking a Scorpion Bowl out of the bowl

June 27, 2011 10:28 pm via TweetDeck ReplyRetweetFavorite

@ThirstyInLA

Thirsty in LA

Mmm...bowling...

The next Tiki Night is on Monday, July 18th and the theme is the Tropical Drinks of Cuba. All drinks will feature Bacardi 1909 and will be priced at $8.

Following is the cocktail menu for Tiki Night 3:

Mojito
Daiquiri
Hemingway Daiquiri
Pina Colada
El Presidente
Bacardi Cocktail
Mary Pickford

As with previous Tiki Nights, $4 hot dogs will be available and DJ Ken Caldretti will be providing the grooves.

Tiki Night: Tropical Drinks of Cuba
Monday, July 18, 2011
7pm-11pm
Featuring:

Jason Schiffer, Matt Robold and Marcos Tello
Classic tiki drinks with Bacardi 1909 ($8)
LA and Chicago-style hot dogs ($4)

320 Main
320 Main Street
Seal Beach, CA 90740
(562) 799-6246
www.320mainsealbeach.com

Tiki Nights at 320 Main Are Some Enchanted Evenings

thirstyinla — Mon, 20 Jun 2011 19:25:09 +0000

320 Main proprietor Jason Schiffer.

A few weeks ago, 320 Main became an enchanting Tiki room for several hours when the popular Seal Beach restaurant hosted its first Tiki Night on Memorial Day. Inspired by Blair Reynolds’ Tiki Nights at the Teardrop Lounge, 320 Main proprietor Jason Schiffer, Matt Robold (RumDood) and LA’s own Marcos Tello (1886) are teaming up to present a SoCal series of Tiki Nights on the last Monday of every month.

RumDood is in the zone.

As the Dood notes in his Tiki Night announcement: “We’ll be spending the evenings exploring different facets of Tiki history with menus that capture different eras of Tiki or its progenitors – from classic Mai Tais and Zombies to Planter’s Punches and Hurricanes and new Tiki drinks being created by the cocktail cognoscenti today.”

Marcos Tello

Tiki aficionados and cocktail enthusiasts from parts north and south convened at 320 Main for the debut Tiki Night, including Chuck Taggart (Looka!), celebrity barback Tatsu Oiye, TikiGeeki and Dave Stolte (Home Bar Basics). A steady flow of guests throughout the night ensured that the trio behind the bar was kept busy mixing drinks, no small task given the complexity of some of the cocktails.

Three Dots and a Dash

To kick off the Tiki Night series, 320 Main featured a menu of selected Tiki classics. Since it was Memorial Day, I naturally started with the Three Dots and a Dash (“Victory” in morse code): DonQ Gold Rum, Rhum Agricole, lime juice, orange juice, honey syrup, falernum, Allspice Dram and Angostura bitters. As fine a version as I’ve ever had, no surprise considering it was Tello who made it.

PKNY

Next was a Painkiller PKNY, made with DonQ Añejo, Cream de Coconut, pineapple juice, orange juice and freshly grated nutmeg. A refreshing take on the Caribbean original, created by Daphne Henderson at the Soggy Dollar Bar.

Nui Nui: Dark Jamaican Rum, Allspice Dram, vanilla syrup, cinnamon syrup, lime juice, orange juice, Angostura.

Rum Barrel: DonQ Cristal, DonQ Gold, Demerara 12-Year, Falernum, Allspice Dram, honey mix, lime juice, grapefruit juice, orange juice, pineapple juice, Pernod Absinthe, grenadine, Angostura.

Jamaican Planter's Punch: Jamaican Rum, Falernum, grenadine, lime juice, simple syrup, mint and nutmeg.

Volcano Bowl

It wouldn’t be a night in Polynesia without a fiery Volcano Bowl: DonQ Gold, Demerara 12-Year Rum, Jamaican 12-Year Rum, grapefruit juice, lime juice, maple syrup, simple syrup and a float of Overproof Demerara. Of course this was a single-serving version of the classic, which is usually shared by a few thirsty imbibers.

If Rocky Yeh is there, it must be the happiest place on Earth.

Bumbo

The session finished on a particularly tasty note when Schiffer offered up a Bumbo, featured on 320 Main’s special $5 Tuesday cocktail menu: Coruba Dark, 320 Falernum, Allspice Dram, cane syrup and lime. If requests for more sips were any indication, the delicious Bumbo was the unofficial winner of the night; superb at any price, and dangerously good at just $5 on Tuesdays.

The next Tiki Night is on Monday, June 27th and it promises to be a doozy: Don vs. Vic, an epic showdown between the cocktails of Don the Beachcomber and Trader Vic.

Following is the Don vs. Vic cocktail menu:

DRINKS

QB Cooler – Appleton Reserve Jamaican Rum, DonQ Anejo Rum, El Dorado 12yr Rum, Lime Juice, Orange Juice, Honey Syrup, Falernum, Ginger Syrup, Angostura
Mai Tai – Appleton 12yr Jamaican Rum, Clement VSOP Rum, Creole Shrubb,Lime Juice, Orgeat, Rich Simple Syrup
Dr. Funk – Coruba Dark Jamaican Rum, Lime Juice, Pernod Absinthe, Grenadine
Tortuga – Lemonhart 151 Rum, Ron Matusalem Platino Rum, Italian Vermouth, Crème de Cacao, Orange Curacao, Lemon Juice, Lime Juice, Orange Juice, Grenadine
Zombie – Appleton Reserve Jamaican Rum, Ron Matusalem Platino Rum, Lemonhart 151 Rum, Lime Juice, Lemon Juice, Pineapple Juice, Demerara, Angostura
Fogcutter – Appleton Reserve Jamaican Rum, Barsol Pisco, Plymouth Gin, Orgeat, Lime Juice, Lemon Juice, Sherry Float

PUNCHES

Cinerama Luau Punch – Appleton Reserve Jamaican Rum, White Wine, Orange Curacao, Pineapple Juice, Orange Juice, Lime Juice, Lemon Juice
Scorpion Bowl – Ron Matusalem Platino Rum, Brandy, Orgeat, Lemon Juice, Orange Juice

On Tiki Night, 320 Main offers LA (L) and Chicago-style hot dogs.

To pair with the Tiki goodness, the kitchen will once again serve LA and Chicago-style hot dogs for $4 each. And if all of that wasn’t enough, 320 Main is also holding a raffle in conjunction with the voting! Everyone who casts a vote for one of Don or Vic’s drinks has a chance to win a prize, including: a bottle of Appleton 12-Year Rum; an authentic Martinique swizzle stick; a 320 Main $25 Gift Card; a bottle of Lemon Hart 151; or a Tiki mug with $100 worth of 320 Main drink chips. Raffle winners will be announced at 10pm and must be present to win.

Tiki Night: Don vs. Vic
Monday, June 27, 2011
7pm-11pm
Featuring:

Don the Beachcomber vs. Trader Vic
Jason Schiffer, Matt Robold and Marcos Tello
Classic tiki drinks ($10)
Punches by the glass ($6)
LA and Chicago-style hot dogs ($4)
Raffle

320 Main
320 Main Street
Seal Beach, CA 90740
(562) 799-6246
www.320mainsealbeach.com

LA in NY: The City of Angels at the 2011 Manhattan Cocktail Classic

thirstyinla — Fri, 13 May 2011 18:53:31 +0000

Today is May 13th, and on this day last year I was in New York on the eve of the inaugural Manhattan Cocktail Classic to toast World Cocktail Day and celebrate my First Blogiversary with my blogger twin, The Dizzy Fizz. And even though I’ll be in L.A. this year and have to settle for vicariously drinking through everyone’s tweets and posts, I’ll be content in knowing that Los Angeles will be well-represented at MCC.

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.

Last month, members of the USBGLA competed in the DonQ Rum 2011 Ultimate Mix-Off Challenge, which took place at Caña Rum Bar. At stake was a trip to MCC to compete in the Mix-Off Final, which is taking place this Saturday, May 14th. I was invited to judge the L.A. regional competition along with Ron Dollete (Lush Angeles) and bartender/barista Chris Owens (The Varnish, Handsome Coffee), who summed up our task thusly:

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

April 17, 2011 7:49 pm via Twitter for iPhone ReplyRetweetFavorite

@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

April 26: 1886 at The Raymond Launches New Spring Cocktail Menu

thirstyinla — Tue, 26 Apr 2011 18:33:45 +0000

On Tuesday, April 26th, the 1886 Bar at The Raymond debuts its new Spring Cocktail Menu, featuring 16 new drinks by Marcos Tello and the 1886 team. The entirely new cocktail menu is divided into four categories: Regional, Seasonal, Shaken and Stirred. The new Spring Menu includes signature creations, a barrel-aged cocktail, an historic punch, and tributes to two of L.A.’s best bartenders. Tello, who has been consulting on 1886 since the project’s inception, says that each of the four sections are inspired by the season: “We focus on strawberries in our Seasonal section and continue to revive and reinvent old Raymond Hotel classics with our Regional set. We kept it pretty light and refreshing for spring in our Shaken section and decided to ‘geek-out’ on coffee and tea infusions for our Stirred cocktails.”

Swedish Crush by Garrett McKechnie

The new menu represents a more collaborative effort, as Tello challenged each of the 1886 bartenders to create a cocktail for spring. Tello said, “As I’ve gotten to know each of them and as they have developed under my program, I’ve also gotten to know their different styles and interests. I challenged them to play within those arenas, and of course we always like to throw in a few cocktails from our friends around town also!”

With the gauntlet thrown, the 1886 team stepped up and created half a dozen cocktails for the Spring Menu. In the Regional section, Brady Weise unearthed one of the original house cocktails from The Raymond Hotel in 1890 and updated it as the Frozen Apple Toddy, made with apple-infused cognac and housemade Lavender Syrup.

Tequila Daisy 2.0 by Greg Gertmenian

The Seasonal section features Greg Gertmenian’s take on the Margarita, the Tequila Daisy 2.0: tequila, Cointreau, lime and “strawberry” foam. Another Seasonal is Garrett McKechnie’s Swedish Crush, which features a lost ingredient from the 18th century “Swedish Punsch,” along with cognac, rum and pomegranate.

My attention was immediately drawn to the Stirred section and Laura Lindsay’s Reunion Island Cocktail, which showcases her skills as a barista and a bartender: Bols Genever, coffee-infused Gran Classico and Carpano Antica. Also in the Stirred section is Lacey Murillo’s Sangre del Agave: añejo tequila infused with Italian blood orange tea, Lillet Blanc, Amaro Lucano and Benedictine. Murillo’s creation is actually “thrown,” meaning it’s tossed with ice from one shaker to another, instead of stirred. Still to come is the Vintage Caprice, which Danny Cymbal is aging in a bourbon cask for two months prior to its debut in mid-May.

Other spring highlights include the Saladito, Tello’s mezcal-fueled ode to his favorite childhood candy; two tributes, the Southern Belle (Vincenzo Marianella of Copa d’Oro) and the Hi-5 (Alex Day, Proprietors LLC); as well as the 1886 Champagne Punch, a version of a recipe served during one of the opening events at The Raymond Hotel.

1886 at The Raymond opens at 4:30pm every Tuesday through Sunday evening. 1886 is also open from 11:30am to 3pm on Friday, and 9am to 3pm every Saturday and Sunday.

1886 at The Raymond
1250 S. Fair Oaks Ave. (at Columbia)
Pasadena, CA 91105
(626) 441-3136
www.theraymond.com

Images courtesy 1886 / The Raymond.