All cocktails are regularly priced at $12 unless otherwise noted.

Luau Old Fashioned

The session began with one of the big guns, the Luau Old Fashioned ($13): Franklin’s ’cue-infused Old Granddad 114° and Balcones Brimstone, roasted pineapple syrup, smoked espresso-cherry bitters. The menu notes that “Allan went down to Austin to get the nation’s greatest ribs into your drink. From there we layer on everything you’d find at a luau except the volcano.” Crouch explained that this latest iteration of the cocktail ups the meat and smoke factor; vegetarians are urged to try something else on the menu.

The Original Fog-Killer ($14): Old New Orleans Cajun Spiced Rum, Plantation Overproof Rum, Plymouth Gin, St. Vivant Armagnac, a spoonful of bitters, fresh pineapple and citrus, house coconut cream and orgeat, “evil.”

Apparently imitation isn’t the sincerest form of flattery, at least according to the Caña menu: “Our Frankenstein-ing of two tiki classics inspired theft!” An epic mashup of the classic Fog Cutter and Painkiller tiki drinks, the Original Fog-Killer first made its Caña debut as a punch. Though it’s now in a more manageable single-serving size, it’s still dangerously good and loses none of its firepower.

Angela Gomez

Rope Burn: Smith & Cross, Aperol, Bonal Gentiane.

One of the standouts of the spring menu, the Rope Burn by Dave Shenaut Ron Dollete is a riff on a drink created by Justin Pike (The Tasting Kitchen). As Dollete wrote in his blog post, the Smith & Cross “takes the bitter elements away and replaces it with funky and sweet notes.”

Coffee & Cigarettes

We moved on to the Pistols, drink-for-drink the best section of the new menu. First up was the delicious Coffee & Cigarettes, a Crouch creation made with Vietnamese-style coffee, Jamaican Rum, dashes of Campari and Cedilla Açai liqueur, finished with a spray of Cohiba tincture. While there’s no literal “cigarette” paired with the cocktail (as in the 1886 cocktail of the same name), the subtle hint of smoke comes through in the finish. The cocktail’s name alone seems to be a draw; several were ordered during the tasting.

Snake Eyes, a Pistol by Milan de la Rocha made with Banks Rum, fresh lime, pasilla pepper, eucalyptus syrup, Yellow Chartreuse and two drops of absinthe.

Burmese Madam

Most people would describe the Burmese Madam as a Pegu Club variation, an excellent sipper made with Plymouth Gin, lime, house-made grenache curacao and orange-rose bitters. Of course, Katz isn’t most people, so the menu lists the Burmese Madam thusly: “If there existed a secret brothel beneath the original Pegu Club this would be its house specialty.”

Spring Street Cobbler

Katz describes Spring Street in Downtown LA as the “Talladega Speedway for walks of shame.” For those unfortunate “squirrels” who are (hopefully) making their way home, he’s thoughtfully created the low-proof Spring Street Cobbler: Vino de Verdejo, Citadelle Gin, fresh lime, canela syrup, elderflower.

St. Raphael Sour: Don Q Añejo, fresh lime, Farigoule, pineapple, crème de cacao.

With her St. Raphael Sour, Gomez pays tribute to F. Scott Fitzgerald, who is credited with the first published record of the daiquiri. Farigoule, a thyme liqueur from the Provence region of France, was popular in St. Raphael, where Fitzgerald wrote The Great Gatsby. Who says drinking isn’t educational?

Gostosa: Novo Fogo Aged Cachaça, rye whiskey, citrus, spiced passionfruit syrup, orange flower water.

A sample of Erbin Garcia’s Erb & Rye punch, made with Old Overholt Rye, fresh lemon, black tea, ginger, pomegranate, blueberry.

Arms Race

We went back to the Cannons and finished the tasting with a bang. The Arms Race ($13) was inspired by a visit to New York’s Amor y Amargo, where Sother Teague introduced Katz and Dollete to the Eight Amaro Sazerac. Never one to back down from a challenge, Katz fortifies the Arms Race with nine kinds of bitters, an absinthe rinse and a dash of Peychaud’s. Over to you, NYC!

There’s also a raffle, with prizes including Bar Keeper items, “forbidden rums” and a date with Caña bartender Milan de la Rocha. Proceeds from the raffle benefit charity: water, a non-profit organization that brings clean, safe drinking water to people in developing nations.

In honor of last year’s Thirsty in LA 2-Year Blogiversary bash at Caña, Katz composed an ode to bartenders, bloggers and enthusiasts the world over. Remember these verses as we stretch our livers and prepare to celebrate Caña’s second birthday:

~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!

Caña Two-Year Anniversary
Sunday, April 22, 2012
Doors at 8pm
No cover
Featuring:

• Jeremy Sole (KCRW, 10pm to close)
• Raffle
• No Jodas Cuban Kitchen food truck

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

After an extended buildout that continued to generate anticipation over the last several months, Pour Vous is now open at long last. Mark and Johnny Houston (owners of Harvard & Stone, La Descarga et al.) have transformed the former Forty Deuce space into a Salon de Champagne, with Steve Livigni and Pablo Moix heading an all-star team that includes bar manager Dave Fernie, Adrian Biggs, Devon Espinosa and Lindsay Nader. Pour Vous warmed up for its Thursday night debut by hosting a couple of preview nights earlier this week, and on Tuesday “sexy” seemed to be the word on every guest’s lips.

While La Descarga evokes crumbling Old Havana and Harvard & Stone has the aged patina of a World War II-era factory, Pour Vous exudes a classy, underground Parisian vibe. The bar is the first thing that greets guests when they enter from Melrose, and it’s a looker indeed. The centerpiece is a gleaming copper cappuccino machine that’s been repurposed to house beer taps. Marble is a prominent element throughout Pour Vous, from the bar to the table tops. Plush banquettes offer cozy and comfortable seating, perfectly suited to the sultry Gallic atmosphere. An outside patio and smoking area features a refurbished trolley (not available during the preview) that Moix said people can sit inside. Can you say rendezvous?

Various mirrors reflect light from chandeliers, table lamps and candles.

With a golden, domed skylight above and a crackling fireplace, the most coveted seats are sure to be at the cocktail tables in the lower lounge.

Ménage à Trois

Moix said that his role in creating the Pour Vous cocktail menu was like that of a conductor, offering suggestions and opinions while Fernie did the heavy lifting. The opening drink list of 25 cocktails is a collaborative effort, featuring contributions from each of the bartenders.

You know you’re in for a good time when your night starts with a Ménage à Trois: Roger Groult Reserve Calvados, Bache Cognac, Angostura Bitters, Regan’s Orange Bitters and evaporated cane syrup. Served over a big cube in an Old Fashioned glass, this was the perfect sipper to check out the intimate space as it quickly filled up with well-wishers.

Le Dance Diable: Bache Cognac, Grenadine, Fernet, Maraschino, lemon bitters, lemon twist.

Le Catacomber: lemon, orgeat, Floc de Gascogne, Citadelle Gin, Angostura Bitters, orange twist.

Le Lapin Fou: c’est magnifique!

Then came Nader’s superb Lapin Fou (“Silly Rabbit”): eau de vie de poire (pear brandy), fresh carrot juice, fresh lemon juice, yellow chartreuse, ginger syrup, cane syrup, garnished with a cucumber ribbon. Though I have a ways to go before I get through the entire opening list, it’s going to be hard to top Le Lapin Fou, a wonderfully balanced and nuanced cocktail that actually gets even better as it opens up. Fellow imbibers seemed to agree; the bright orange cocktails were flying out of the bar at a rapid clip.

Steve Livigni

Music is an integral part of all the Houston-owned venues, and as the night went on DJs (including Livigni) stepped behind the decks to lay down a thumping house groove. A fellow bar patron commented that the loud beats didn’t seem to match the decor. I was about to agree, when as if on cue a lovely lady behind us told her friend, “I LOVE this music!” (This is why I don’t own a bar, I only drink at them.)

While there isn’t a dress code per se, like La Descarga this is a place where you’ll want to look sharp. Because of the venue’s limited capacity, Moix noted that there will be a “tight door.” That said, Pour Vous is accepting reservations for groups of eight or more. It shouldn’t be hard to find seven friends to join you in spending a midnight in Paris. But if you still need help convincing them, beginning next week, Pour Vous will be serving oysters, chocolate and cheese. Ooh la la!

Pour Vous
5574 Melrose Ave.
Los Angeles, CA 90004
323.871.8699
www.pourvousla.com

More photos of Pour Vous at the Thirsty in LA Facebook page.

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

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

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

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

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

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

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

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

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

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

Dale DeGroff and John Pisano (L to R)

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

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

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

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

“My mojito in La Bodeguita, My daiquiri in El Floridita.” ~ Ernest Hemingway

Hemingway’s handwritten tribute to his favorite cocktails can be found at La Bodeguita del Medio, one of his regular haunts in Havana. Papa would no doubt feel right at home at La Descarga, the East Hollywood bar that opened last Tuesday to great acclaim. La Descarga is a collaboration between brothers Mark and Johnnie Houston, Steve Livigni (former GM at the Doheny), and Pablo Moix (Bacardi portfolio mixologist, previously at STK). Having missed the opening night bash, I was eager to visit the rum-centric bar for myself. Thankfully, fellow Drunken Army officer Caroline on Crack was way ahead of me and invited me to meet her at La Descarga last Friday.

I arrived early for Caroline’s reservation time, but rather than make me wait, the friendly doorman promptly waved me in. Once inside, I was greeted by the lovely hostess, who showed me to the entrance of the bar proper. I crossed the threshold and suddenly I was in the Old Havana of pre-Castro Cuba. Gazing down on the main room, it’s instantly apparent that La Descarga is a looker: a handmade, double-height bar dominates one wall, while wrought iron railings, antique sconces, and imported Cuban tile add to the authentic, immersive experience. Touches of beautiful decay give the space an aged look of bygone glory, from the dilapidated ceiling to faded wall paint.

Tapping the Admiral

I sat down at the bar and ordered a Tapping the Admiral ($13): Zaya rum, Carpano Antica, Cherry Heering and bitters. My cocktail was mixed by Deborah Stoll (Squid Ink), who told me the Admiral was her favorite on the menu. It’s easy to see why: the vanilla and coffee notes of the Zaya (distilled from molasses and aged 12 years), the sweet vermouth and black cherries, and a hint of smoke at the finish were a potent combination. It was a delicious cocktail and a promising start to a great evening.

Although the specialty cocktail menu only has rum-based drinks, plans call for non-rum cocktails to be featured as well. You can also choose from a list of 70 rums, or a smaller selection of whiskies and other spirits if rum doesn’t do it for you. Rum flights will be available shortly, but for now you can sip your spirits neat in the cigar lounge, a more intimate space located down a hallway from the main room.

By this time, Caroline and her boyfriend had arrived. Caroline suggested we grab a few seats opposite the bar, which turned out to be an excellent idea as the bar quickly filled up. For her first cocktail, Caroline ordered the Honey Swizzle ($12), featuring the anise-flavored Aguardiente Cristal. The anise was present, but it didn’t dominate; the cocktail was a nice balance between sweet and citrus.

Pappa's Daquiri

Next up for me was Pappa’s Daquiri ($10), made with Bacardi Carta Blanca, Maraschino Liqueur and grapefruit. The flavor profile was surprising: initially strong with citrus and tartness, which then segued into an unexpected smokiness. Very enjoyable and a nice way to follow the Tapping the Admiral. Caroline’s second drink was the signature La Descarga Daquiri ($9), made with Diplomatico Anejo Rum, lime and sugar. Smooth and dangerously drinkable. Like the El Floridita daiquiris Hemingway wrote about in Islands in the Stream, our second round cocktails ”had no taste of alcohol and felt, as you drank them, the way downhill glacier skiing feels running through powder snow.”

On separate occasions, Steve and Pablo sat with us to share the thought processes that went into the cocktail menu and interior design, the happy circumstances that brought the team together, and their ambitious plans for the future. We’re very interested to find out what they’re going to do with an adjacent 2,000 sq.ft. space, which nearly doubles the bar’s overall capacity.

Steve especially wanted to set the matter straight on a couple of points about La Descarga:

• Reservations – are not required, but encouraged. Walk-ins are welcome, but if they’re at capacity they don’t want to keep guests waiting outside on Western. Don’t be flaky, though; if you break a couple of reservations without letting them know, your number goes on the blackball list. Just plan ahead, friends.
• Dress code – though not explicitly stated, it’s the usual no shorts, flip-flops, or baseball caps policy found at upscale establishments. In fact, they’re encouraging guests to really dress up. On Friday we saw a few couples who did just that; hopefully more will follow as word gets out.

Pablo mentioned an upcoming creation called the Next Level: a cocktail made from a hollowed-out ice ball, resting on a bed of crushed ice, with straws for imbibing. If you think that sounds amazing, check out an image of the Next Level in this slideshow from LA Times Magazine. Pablo also told us that, besides the rum flights, punch bowls will be on the menu soon.

Beginning at 10pm, and hourly throughout the night, a brief show takes over the venue. As the percussion set the rhythm, a dancer and sax player performed a sensual duet. The dancer made her way to the floor, interacting with seducing guests before returning to the mezzanine. According to Steve, the show gets more risqué as the night progresses. By the time the band returned for its second set, couples were dancing to the piped-in music, raising the energy and noise to higher and higher levels.

A dip will do ya at La Descarga.

My final cocktail of the night was the Tropical Holiday ($12), made with Rhum JM Blanc, Velvet Falernum, lime, sugar, soda and bitters. Unfortunately, this was the only sour (or should I say bitter?) note of the night. We couldn’t figure out where the mix went wrong, only that something about it was funky. (And don’t get me wrong, I like the funk; I may be the only blogger in town that likes The Tar Pit’s Trident.) Two palates I trust, Food GPS and e*star LA, raved about the Tropical Holiday in their reviews, so I know I’ll give it another go next time.

Missing from that night’s cocktail menu was the Bad Spaniard, which the LA Times calls “a guilty pleasure made with Cruzan Blackstrap Rum, Amaro Averna, sweetened condensed milk, one whole egg yolk and cinnamon.” It should be available this week, as good a reason as any to pay a return visit.

As we left La Descarga and stepped into a light rain, my thoughts returned to Hemingway’s note; what would he jot down if he were in 21st century Los Angeles? I have a feeling it would be something like this: “My mojito and my daiquiri in La Descarga.”

La Descarga
1159 N. Western Ave.
Los Angeles, CA 90029
(323) 466-1324
www.ladescargala.com

8pm-2am
Tuesday-Saturday
Reservations encouraged.

Be sure to check out Caroline on Crack’s recap of the night at La Descarga (with video!).

More reviews and impressions of La Descarga:

• Food GPS
• e*star LA
• LA Times

Extra Credit
For more on Hemingway in Cuba, you can read “The Old Man and the Daiquiri” by Wayne Curtis (author of And a Bottle of Rum: A History of the New World in Ten Cocktails) and the Havana chapter of Michael Palin’s Hemingway Adventure.

Lunes Latinos will feature Executive Chef / Owner Eric Greenspan’s spin on Latin cuisine. Menu offerings will include Greenspan’s Gorditas, three different gorditas priced at $3 each: Orange Glazed Chicken with Pinto Beans, Smokey Mole; Tamarind Garlic Steak with Cilantro Lime Sauce, Pico de Gallo;  Dr. Pepper Marinated Pork with Pickled Cabbage, Horchata/Cheese Sauce. Other menu items include Chorizo Smothered Tots and Mini Churro Bites. The Lunes Latinos menu items will be available in the lounge and restaurant along with the Foundry’s regular dinner and lounge menus.

As with the Foundry’s other weeknights, Monday features a happy hour in the lounge from 6-9pm. Monday Happy Hour will feature a Latin-inspired free cocktail flight: the Laranja (Leblon Cachaça, Blood Orange Bitters, orange juice), a Cilantro Mojito (Starr Rum, muddled lime, Tamarind Syrup) and the Explosivo (Bacardi Limon, Pama Pomegranate Liqueur, chili). These Latin libations are half-priced during happy hour. And finally, to add to the spicy mix of food and drink, the lounge will feature Brazilian Jazz, Bossa Nova, Samba and Latin Fling.

Greenspan's Gorditas

September 14 is also the launch of the Foundry’s Monday Industry Night. On Monday nights, restaurant workers will receive 25% off their check in the lounge or dining room. To receive the discount, a pay stub must be presented to Foundry staff.

Lunes Latinos
Mondays, beginning Sep. 14
The Foundry on Melrose
7465 Melrose Ave.
Los Angeles, CA 90046
(323) 651-0915
www.thefoundryonmelrose.com

For the last several months, Uncompromised LA has booked some of LA’s best DJs to provide the grooves while guests imbibe the Doheny’s top notch cocktails. This Saturday, June 27, two of my favorite DJs, John Do and Justin Gourley of Basic, make a return visit. I was there for their previous Doheny gig in February, and the lively crowd, excellent libations, and intimate setting made for a potent combination.

And this Monday, June 29, Thrillist presents Secret Monday, featuring free Le Tourment Vert absinthe (from 9pm to 11pm) and DJs Pony vs. Tiger.

Both events require RSVPs for entry, so make sure to check their respective websites for guestlist and info.

Uncompromised LA
Saturday, June 27
10pm-2:30am
www.uncompromisedla.com

Secret Monday
Monday, June 29
9pm-close
www.thrillist.com

The Doheny
714 W. Olympic Blvd.
Downtown L.A.

For an in-depth look at The Doheny, check out the Dig Lounge review.

Patio Season Mai Tai

For the Patio Season Happy Hour, the Foundry pairs themed cocktails with lounge menu appetizers, plus a selection of specialty cocktails. Best of all, with your first cocktail order (half price from 6-9pm), you get a FREE cocktail flight of three samples of that night’s themed cocktails. Each night will be a different theme and spirit (bourbon, whiskey, or absinthe), and the lounge menu pairings will change as well. There’s also live music in the lounge; it’s jazz most nights, but last night was Bluesy Tuesday, featuring the marvelous Barry “Big B” Brenner. How Delta heavy were Barry’s blues? As Chef Eric put it, Barry’s beard has got blues songs in it.

To kick things off, I ordered the Patio Season Mai Tai from the Specialty Cocktails list. Made with Gosling’s Rum, Amaretto, and tropical juices, the refreshing cocktail was a great way to begin a relaxing evening. The Mai Tai even came with a paper umbrella, much to Greenspan’s teasing delight and Dan’s bemusement.

The flight, L to R: the Ramblin' Rose, the Debutante, and the Tennessee Peach.

For the flight, Dan put together three 2 oz. pours of the Bluesy Cocktails: the Ramblin’ Rose (Woodchuck Amber Cider, gin, bitters, watermelon), the Tennessee Peach (Jack Daniels, peach nectar, ginger), and the Debutante (Chambord, champagne, raspberries, lemonade). Since I was his first Patio Season customer, Dan gave me an extra sample, the Bourbon St. Trollop (Southern Comfort, Chambord, ginger, citrus). They all have their strengths, but if I had to pick just one, I’d go with the Ramblin’ Rose; it’s the cocktail that will evoke many a memory of BBQs back home.

Bluesy Food: fried chicken & waffles.

This being Bluesy Tuesday, the lounge menu featured Greenspan’s outstanding comfort food with his modern American twist: I had the buttermilk fried chicken with goat cheese waffles, and fried green tomatoes with cornmeal crust. Chef also plated up the chorizo chili; it’s an off-menu item, but do ask for it, it’s amazing. Other Bluesy Food items included a pork belly sandwich, grits, greens, and cornbread pudding. The cocktail flight threesome and three food items made for lots of possible food/drink combinations. Should I try the Trollop with the chili? Or maybe the Debutante with the fried chicken? Discovering what goes with what made for a fun, leisurely experience that solo diners and groups alike will enjoy.

The Billy Parks

I revisited the Specialty Cocktails menu and ordered a Billy Parks: Hendrick’s Gin, fresh cucumber, chili, and Lillet Blanc. It’s an excellent cocktail: the Hendrick’s unique flavor profile (it’s made from cucumbers, rose petals and juniper) is enhanced by the cucumber juice, the citrus of the Lillet Blanc, and a hint of spicy finish. Quite different from the Mai Tai, but just as ready-made for the summertime.

At this point, my barmate (a member of the Foundry team, hanging out) insisted I try a bite of the Patio Season Burger, a fantastic creation done with cheddar, Hawaiian bread, and summer condiments. Friends, if (like me) you are on a perpetual Great Burger Hunt, this is a must-try. My White Castle-sized sample only hinted at its greatness, and don’t even get me started on how tasty the onion rings looked.

With Barry’s first set over, I took that as my cue and reluctantly headed out. As I said earlier, everyone at the Foundry made me feel like I’ve been going there from Day One; without a doubt, consider me a Patio Season regular.

Patio Season Happy Hour
6-9pm
Tuesday-Friday
The Foundry on Melrose
7465 Melrose Ave.
(323) 651-0915
www.thefoundryonmelrose.com

I would be remiss if I didn’t mention the Wavemaker rope bracelets that Dan was giving out. Made for Oceana by Nautica, the bracelets celebrate World Oceans Day, which takes place on June 8. For more info, please visit the Oceana website.