Auchentoshan Single Malt Scotch Whisky is taking the guest bartender concept to another level with the Auchentoshan Switch, a unique competition that will give two bartenders (one from the US and the other from the UK) the chance to switch countries and get behind the stick in a top bar on the other side of the Pond.

Video Entry
To enter the contest, bartenders must submit a video of themselves creating a lemonade from scratch (using raw ingredients) and making an Old Fashioned with the Auchentoshan Three Wood. The video should of course showcase the bartender’s cocktail-making skills, but Auchentoshan asks that “most of all, make it entertaining.” Videos must be received by August 31, 2011 via www.auchentoshan.com/switch.

Once the entry period is over, judges in both countries will review all the video entries and choose 20 semi-finalists from each country. In October, twenty semi-finalists will compete in a one-day showdown in Las Vegas, hosted by the United States Bartenders’ Guild (USBG). Twenty counterparts in London will likewise compete in a one-day series of challenges. One winner from each city will be chosen to participate in the Auchentoshan Switch.

The Switch
The Switch will take place in early 2012, when the winning American bartender will spend two weeks at London’s 69 Colebrooke Row, while the top British barkeep will be at Apothéke in New York City.

69 Colebrooke Row | Photo: 69 Colebrooke Row

They may be an ocean apart, but the two participating bars share a similar approach in their cocktail creation. 69 Colebrooke Row was the original home of Drink Factory, one of the only bar-related cocktail labs in the world. Drink Factory recently expanded and relocated to Britannia Row.

Apothéke | Photo: Apothéke

At the pharmaceutical-themed Apothéke, bartenders in lab coats “cook up individually prescribed concoctions according to their customer’s mood. Here the presentation of the cocktail is as dramatic as the cocktail itself. The winner will be part of both a theater of performance and a chemistry lab at the same time.”

Each winning bartender will learn the signature drinks and techniques of the bar they will call home for a fortnight. They will experiment with unique creations and fusions in the labs, and visit the source of the high quality ingredients that are so integral to the success of a final cocktail. According to the contest site, the schedules for both bartenders will allow time for sightseeing as well.

“As Auchentoshan Three Wood continues to grow in popularity with bartenders, it’s great to be able to give something back to this community,” says Hannah Fisher, brand manager for Auchentoshan. “This once in a lifetime experience is a first and we’re excited to see the results and proud to be working with two of the best bars in the world.”

The Auchentoshan Switch is open to all licensed bartenders in the US and the UK. For more information, terms and conditions, and to enter the Auchentoshan Switch, visit www.auchentoshan.com/switch.

Related posts:

1. What Would LA Bartenders Do with 24 Hours?

Your $20.11 special awaits at Employees Only. | Photo: EO

Beginning Wednesday, June 15th, our friends at Liquor.com are presenting the inaugural NYC Cocktail Week, billed as “a spirited celebration of the city’s amazing bars and their talented mixologists.” This fortnight celebration of the Big Apple’s cocktail culture will take place from June 15 to June 29 at seventeen of New York’s top craft cocktail destinations. NYC Cocktail Week features acclaimed bars like Death & Company, named the World’s Best Cocktail bar at the 2010 Spirited Awards, as well as Employees Only, one of the nominees for the same award this year.

During NYC Cocktail Week, guests will be able to choose from a selection of two cocktails and an appetizer for just $20.11. To make it even easier to take advantage of this deal, all you have to do is ask for the NYC Cocktail Week menu at the participating venue. That’s right, no reservations, passwords, codes or vouchers are needed!

Best of all, proceeds from NYC Cocktail Week will help support two very worthy causes: City Harvest and The Museum of the American Cocktail (MOTAC). City Harvest is the world’s first food rescue organization, dedicated to ending hunger in communities throughout New York City. MOTAC is a 501(c)(3) nonprofit organization dedicated to providing education in mixology and celebrating the rich history of the cocktail.

For more info and a complete list of participating bars, visit liquor.com/nyc-cocktail-week.

NYC Cocktail Week
Presented by Liquor.com
Wednesday, June 15 to Wednesday, June 29, 2011
Featuring: two cocktails and an appetizer for $20.11

• Guests must be 21 or older
• Limit one offer per customer per visit
• Offer not available between 8pm and 10pm
• Offer subject to availability

No Mames

To give you a taste of what NYC Cocktail Week has to offer, here are a couple of cocktail recipes from two of the participating venues, Employees Only and Macao Trading Company.

ROSELLE
Served at Employees Only
Ingredients:

• 1 1/2 ounces Tanqueray 10 gin
• 1 ounce EO Homemade Hibiscus Cordial
• 3/4 ounce freshly squeezed lime juice
• 1/2 ounce freshly squeezed grapefruit juice

Directions:

• Pour all ingredients into a mixing glass.
• Add large cold ice and shake vigorously.
• Strain into a chilled cocktail glass.

NO MAMES
Served at Macao Trading Company
Ingredients:

• 1½ ounces Don Julio Reposado Tequila
• 1 ounce Bärenjäger Honey Liqueur
• 3/4 ounce Fresh Lime Juice
• ½ ounce Pink Grapefruit Juice
• 3 sprays of St. Elizabeth Allspice Dram

Directions:

• Take a chilled cocktail glass and apply the chipotle salt on half of the rim and spray the allspice dram inside.
• Put the rest of the ingredients into a mixing glass. Add large, cold ice and shake vigorously for 6 seconds.
• Strain into the prepared cocktail glass.

Related posts:

1. September 7-12: A Mysterious Week of Giveaways at First & Hope
2. June 27-28: The Pátron Tequila Epicurean Express Arrives in LA
3. dineLA Welcomes Hungry Cat to Winter 2011 Restaurant Week

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 7:49 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

Related posts:

1. An Epic Night at the 2010 Manhattan Cocktail Classic Gala
2. Debbi Peek Wins USBG Piña Colada Competition at 2011 Tales of the Cocktail
3. Thirsty in NOLA: Tales of the Cocktail 2011

Scott Harrison, Founder and CEO of charity: water, after the record-breaking sale of The Macallan in Lalique decanter.

Last night, The Macallan in Lalique: Cire Perdue sold for $460,000 to an unnamed buyer at Sotheby’s in New York City, setting a world record for a bottle of whisky sold at auction. The Cire Perdue decanter contains 1.5 liters of 64-year-old Macallan, the oldest and rarest Macallan ever bottled by the renowned Speyside distillery. Earlier this year, The Macallan and Lalique partnered to produce the bespoke decanter, made using the ancient cire perdue (“lost wax”) method and created in conjunction with the 150th anniversary of René Lalique’s birth.

All proceeds from the sale of the Cire Perdue decanter benefit charity: water, an organization that provides access to clean, safe drinking water to people in developing nations. charity: water CEO Scott Harrison was elated after the lively auction and record-breaking sale. “We are delighted that the proceeds from this historic auction of The Macallan 64 Years Old in Lalique: Cire Perdue will help fund our efforts,” said Harrison. “Clean water is foundational to communities, and I’m proud to be working with these two esteemed brands to foster thriving and healthy populations worldwide.” The proceeds from last night’s sale will give 23,000 people around the world access to clean, safe drinking water.

Jamie Ritchie, Head of Sotheby's Wine in the US and Asia, presides over the lively auction.

The Cire Perdue decanter has been on a 12-city “tour du monde” since April 2010. At events in each city, 10 cl tastes from very limited reserves of The Macallan 64 Year Old were auctioned, with proceeds benefiting charity: water.

David Cox, director of fine and rare whiskies for The Macallan said: “We are absolutely thrilled with the result of last night’s auction, which has smashed the world record for the most expensive whisky ever sold. It was wonderful to experience the culmination of this incredible project which has made its way around the world to raise $600,000 for charity.”

Since April, The Macallan and Lalique have raised approximately $605,000 to benefit charity: water, a sum that will change the lives of 30,250 people.

• Sotheby’s NYC – $460,000 on November 15, 2010
• Beverly Hills – $16,000 on Nov. 3, 2010
• Osaka – ¥1,100,000 (approximately US $13,600) on Oct. 22, 2010
• Singapore – Sg $15,000 (approximately US $11,470) on Oct. 7, 2010
• Shanghai – ¥101,888 (approximately US $15,200) on Sept. 24, 2010
• Taipei – NT $1,300,000 (approximately US $41,000) on Sept. 9, 2010
• Seoul – KRW 7,000,000 (approximately US $5,900) on Aug. 11, 2010
• Hong Kong – HK $135,000 (approximately US $17,300) on July 17, 2010
• Moscow – R180,000 (approximately US $5,650) on May 26, 2010
• London – ₤6,000 (approximately US $8,880) on May 10, 2010
• Paris – €3,800 (approximately US $5,000) on April 6, 2010

To view the record-breaking auction, visit: www.blog.themacallan.com/2010/11/cire-perdue-stream.

For more information, visit: www.charitywater.org/themacallan.

Photos courtesy of Business Wire.

Related posts:

1. The Macallan in Lalique: Cire Perdue Global Fundraising Exhibition
2. A Taste of The Macallan 64 Years Old Sells for $16,000 to Benefit charity: water
3. July 31: Cocktails, Scotch and Hot Dogs for a Cause at the Fairmont Miramar

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

Related posts:

1. Stories from Behind the Bar: Clover Club
2. LA in NY: The City of Angels at the 2011 Manhattan Cocktail Classic
3. Death and Pain on World Cocktail Day 2010

The Parlor at Clover Club | Photo: PAPERMAG

Third in a series recapping the 2010 Manhattan Cocktail Classic.

After the overindulgence of the Manhattan Cocktail Classic Gala on Friday night, it was time get a little more serious on Day Two of the MCC with…well, more drinking. Fortunately, the day’s seminars were toned down from the Gala’s massive scale; many of them were intimate experiences in which proprietors opened their doors, poured a few drinks, and shared their expertise.

On this beautiful Saturday I made my way from the East Village to Brooklyn for Stories from Behind the Bar: Clover Club, a two hour session hosted by Clover Club Beverage Director Julie Reiner. As co-owner of the acclaimed Flatiron Lounge, Pegu Club, and Clover Club, Reiner has been an influential figure in the New York cocktail scene for the last decade. The Clover Club cocktail program is focused on classics, featuring Reiner’s signature style of high quality and fresh, seasonal ingredients. The voluminous menu features dozens of cocktails, divided into Families such as Sours & Daisies, Collins & Fizzes, Swizzles, Royales, and Juleps & Smashes.

L to R: Damon Dyer, Brad Farran, and Nick Jarrett

“Who enters here leaves care behind, leaves sorrow behind, leaves petty envies and jealousies behind.”

~Motto of the original Clover Club, Philadelphia.

After entering from Smith Street, I was led through the main room and bar, past a velvet curtain and into The Parlor, Clover Club’s elegantly appointed back room. With its marble fireplace, mirrored ceiling, and vintage furniture, The Parlor is more akin to a comfortable Victorian living room than a renowned cocktail lounge.

Clover Club

No sooner had we arrived than we were presented with a Clover Club cocktail: Plymouth Gin, dry vermouth, house-made raspberry syrup, lemon juice, egg white, and a raspberry garnish. As Reiner welcomed us, she explained that she thought that the Clover Club would be an appropriately bright, refreshing drink to get the day started after a long night at the Gala. Appreciative murmurs were heard around the bar as we sipped the signature cocktail. Reiner then introduced Sean Harrison, Master Distiller for Plymouth Gin, which was sponsoring the event. Reiner extolled Plymouth’s versatility, noting that its subtle flavor profile makes it her go-to gin, and the featured spirit of the cocktails throughout the session.

Gin Blossom

Next, Reiner demoed the Gin Blossom, a crystal-clear and aromatic cocktail, while she looked back on how Clover Club came to be.

GIN BLOSSOM

• 1 1/2 oz Plymouth Gin
• 1 1/2 oz Martini Bianco
• 3/4 oz Blume Marillen Apricot Eau-de-Vie
• Dash of orange bitters*
• Stir with ice. Strain into a chilled coupe and garnish with an orange twist.

*At Clover Club the housemade orange bitters combines Regan’s and Fee Brothers.

Julie Reiner

Reiner began by comparing Clover Club to her first bar, the Flatiron Lounge, which reflected the person she was when it opened in 2003. Where the sophisticated, Art Deco-inspired Flatiron was strictly about cocktails, Reiner thought her new bar should have food, as well. While her previous two ventures were located in Manhattan, Reiner lived in Brooklyn, where many top bartenders and fellow bar owners (e.g. Phil Ward of Mayahuel and Death & Co.) also lived.

She was considering opening a bar in Brooklyn with her business partners, but sought advice before committing. Among those she asked was cocktail historian David Wondrich, who encouraged her to open in Brooklyn. The fact that Wondrich lived two blocks from where Clover Club would open had everything to do with his recommendation; he wanted a local hang.

Clover Club’s interior design developed organically after an 1890s mahogany bar was sourced from the coal mining town of Sugar Notch, Pennsylvania. For cocktail service, Reiner would use pieces from her vintage glassware collection to match the dark wood, antique sconces, and luxe wallpaper. Once Chef Craig Rivard was on board, the dynamic evolved such that his food would become an integral part of Clover Club.

Within the year after Clover Club opened in 2008, other Brooklynites followed Reiner’s lead with local cocktail dens of their own, such as St. John Frizell and his Fort Defiance cafe-bar in Red Hook.

The Cloister Cocktail

Reiner then handed off to her team, introducing each of the bartenders before they demoed cocktails and told their own stories of how they ended up at Clover Club. First up was head bartender Brad Farran, who also sang the praises of Plymouth Gin before talking about some of the thought processes behind the Clover Club cocktail program. Farran then prepared The Cloister Cocktail, a classic that he was once told originated in Jones Complete Bar Guide (1977). Farran employed his trademark attention to detail and obsession with cocktail archeology to support his contention that The Cloister had, in fact, been mentioned decades earlier. His research led him to discover The Cloister (albeit with a different recipe) in Ted Saucier’s Bottoms Up (1951).

THE CLOISTER COCKTAIL

• 2 oz Plymouth Gin
• 3/4 oz Yellow Chartreuse
• 3/4 oz fresh grapefruit juice
• 1/4 oz fresh lemon juice
• Shake with ice and strain into a coupe or cocktail glass. Garnish with a grapefruit twist.

The Adams Street Shuffle, aka "The Panty Dropper"

Up next was Damon Dyer, who immediately threw down the gauntlet by declaring that “the best cocktails in Manhattan…are made right here in Brooklyn,” to rousing applause. Dyer, who was recently named the Bénédictine “Alchemist of Our Age,” then proceeded to back up his claim with the outstanding Adams Street Shuffle, aka “The Panty Dropper.”

ADAMS STREET SHUFFLE

• 1 1/2 oz Plymouth Gin
• 3/4 oz fresh lemon juice
• 3/4 oz St. Germain
• 1/2 oz Aperol
• 1/4 oz simple syrup
• 1 dash orange bitters
• 1 dash absinthe
• “Shake (with ice), strain into coupe or cocktail glass, garnish with orange twist, enjoy the effects of gravity on panties within a 10 foot radius.”

Franky Marshall

Of the backstories told that day, perhaps the most appealing was that of Franky Marshall, who was initially hired as a cocktail server after answering a Craigslist ad. Reiner, who is passionate about promoting women behind the bar, encouraged Marshall to take on her first-ever bartending gig at Clover Club. The rest, as they say, is history.

And speaking of history, for her cocktail Marshall presented the French 75, the classic World War I champagne cocktail named for the French 75mm field gun. As Harry Craddock wrote in The Savoy Cocktail Book, the French 75 “hits with remarkable precision.”

FRENCH 75

• 1 oz Plymouth Gin
• 1/2 oz lemon juice
• 1/2 oz simple syrup
• Shake and strain into a champagne flute. Top with champagne. Garnish with a lemon twist.

The Bijou

To conclude the session, Nick Jarrett (who also tends bar at Dram in Williamsburg) offered The Bijou, or “jewel” in French. While the Bijou is traditionally made with equal parts gin, vermouth, and Chartreuse, Jarrett takes it up a notch with the addition of the brawny (57% ABV) Plymouth Navy Strength. The Bijou somewhat resembles a Negroni, which it predates; the use of Chartreuse rather than Campari softens the Negroni’s bolder profile.

THE BIJOU

• Equal parts Plymouth Navy Strength Gin and Plymouth Gin
• Sweet Vermouth
• Green Chartreuse
• Dash orange bitters
• Stir with ice and strain into a cocktail glass.

And with that, our Clover Club session was over. As we left The Parlor, servers brought in some fantastic-looking Liquid Brunch items, which alas were not part of the event. Chef Rivard’s Savory Bites are something I look forward to exploring another day. Mr. Wondrich, you’re a lucky man.

Many thanks to Katty Biscone for sharing her notes, and to Damon Dyer for sending his Adams Street Shuffle recipe!

Clover Club
210 Smith Street
Brooklyn, NY 11201
(718) 855-7939
www.cloverclubny.com

NEXT: THE MAGIC OF MEZCAL

Related posts:

1. Stories from Behind the Bar: PDT
2. Liquid Fridays at the Buffalo Club
3. An Epic Night at the 2010 Manhattan Cocktail Classic Gala

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

Related posts:

1. LA in NY: The City of Angels at the 2011 Manhattan Cocktail Classic
2. Death and Pain on World Cocktail Day 2010
3. All Roads Lead to Classic & Vintage Spirits

Death and Company | photo: Grub Street

First in a series recapping the 2010 Manhattan Cocktail Classic.

Fear not, dear reader. Despite the grim title of this post, I had a great night out with friends old and new on the eve of the Manhattan Cocktail Classic. I had flown to New York a day early to celebrate World Cocktail Day as well as toast my First Blogiversary, a date I happened to share with Selena Ricks, author of The Dizzy Fizz. Tweets and texts were exchanged, and plans were made to convene at Death and Company, in the East Village. My first stop was the Waldorf=Astoria, where my friend Scot (The Red Bearded Hipster) was staying while he was in town for a few days on business. After I got settled in, we kicked off the festivities with Manhattans at Peacock Alley, the Waldorf’s lobby bar and restaurant. After a long flight (and what seemed like an even longer shuttle ride), it was exactly what I needed. Then we were off to Death & Co. Once we arrived in the East Village, we were met by Tom, a longtime friend of mine who had moved from LA to New York several years back. Tom was letting me crash at his East Village pad during the MCC, and his central location would prove to be a lifesaver more than once in the days ahead. There was a queue outside Death & Co. as we walked up, but fortunately our friends already had a booth and we were allowed entry through the bar’s trademark wooden door.

We sat down with quite the illustrious group: Lindsey Johnson and Ceci Norman from Lush Life Productions, Mindy Kucan (Anvil), and my blogger twin Selena. And behind the stick? None other than the CIC of the Drunken Army himself, Jason Littrell! My first time at Death & Co., and it already felt like home. The long and narrow space was appointed with sleek tables and a cherry wood ceiling, accented by kerosene lamps and custom chandeliers that added to the warm, intimate vibe.

A quick scan of the detailed menu, and my eye drifted to the Honshu Punch: Yamazaki 12 Year Old Single Malt Whisky, fresh lemon juice, fresh pineapple juice, sugar cane syrup, Deragon’s Bitters, Fee Brothers Whiskey Barrel Aged Bitters, and club soda. It’s a cocktail right up my alley, wonderfully balanced between the medium-bodied whisky, fruit juices and bitters.

Scot and Tom left it up to me to order our next round, so I went with Old Ironsides, made with Scarlet Ibis Rum, Cruzan Black Strap Rum, Dolin Sweet Vermouth, Lazzaroni Amaretto, and Fee Brothers Whiskey Barrel Aged Bitters. As many of you know, I like drinks that are bitter and funky, and this one is exactly that. The rums provide a wicked one-two punch, offset by the sweetness of the vermouth and the amaretto. Nice and funky, definitely bitter, very tasty. Or so I thought. Scot and Tom preferred to call Old Ironsides “syrupy.” They also preferred not to finish their drinks, as I recall. Ah, well. Can’t pick winners every time. And there were many, many cocktails yet to come…

Death and Company
433 East 6th Street
New York, NY 10009
(212) 388-0882
www.deathandcompany.com

Painkiller

After a short walk and a much-needed slice at Ray’s, we arrived at Painkiller, the newly-opened tiki bar from Dutch Kills partners Richard Boccato and Giuseppe Gonzalez. Stepping into the bar, it’s immediately apparent that this is not your father’s tiki. The decor reflects the team’s mantra, their belief that “Manhattan is the greatest island on Earth.” As such, Painkiller’s interior is a mash-up between Polynesian culture and 1970s Manhattan: bamboo covers the ceiling and lines the bar, walls, and shelves; in the back room, graffiti tags of “MAHALO” and “OHANA” cover one wall, while tiki masks line the other. The lighting cycles through colors periodically, occasionally lending a garish quality to the space. We noticed that this is not your modern New York cocktail den, either; as it got crowded later, people were actually allowed to stand at the bar.

Scorpion Bowl

Lindsey and Ceci had to call it a night, but Selena and Mindy were already sipping drinks at the bar by the time we arrived. We were joined by Tom’s friend Sang, who’s in the early stages of a spirits project that I hope to share with my readers in the near future. We bellied up to the bar and dove right into a Scorpion Bowl, made with orange juice, lemon juice, orgeat, light rum and pisco. After the “volcano” is filled with Demerara 151 and lit, the bowl is garnished with gardenias and served. Four long straws were handed out and we sipped; male bonding, tiki-style! We assumed there was a kick to it, but as expected it was hard to tell. A refreshing, communal introduction to the Painkiller concept of New York tiki culture.

Next up, Tom and I ordered the Painkiller Mai Tai, an interpretation of the Trader Vic’s classic: house-made orgeat, house-made curaçao, lime juice, Appleton V/X Jamaican rum, Rhum Agricole, and Lemon Hart Demerara rum (overproof). Served in a glass tiki mug and garnished with mint, a lime wedge and an orchid, it certainly has the look of another winner. Unfortunately that wasn’t the case. We couldn’t tell where it went wrong, but even my preference for the funk couldn’t get my palate around this one.

Dark 'n' Frosty

Meanwhile Scot went with a Dark ‘n’ Frosty, a blended Dark ‘n’ Stormy variation made with Gosling’s Black Seal Rum, lime juice, ginger beer, and demerara syrup. By special request it was served in a pineapple. I missed the upfront ginger you get from a Dark ‘n’ Stormy, but after the Mai Tai a sip from that pineapple was heaven in a straw.

Painkiller's back room

As Selena took her leave, she warned us about how strong the drinks were. Needless to say, we didn’t pay attention and ordered a final round: an excellent Singapore Sling made with gin, lime juice, pineapple juice, grenadine, Cointreau, Bénédictine, Cherry Heering, and Angostura bitters. It’s served in a Collins glass, garnished with an orange slice and a cherry. This was the essence of tiki, a superb cocktail balanced between numerous flavors. And as we’d realize in the morning, as potent as it is enjoyable.

In the wee hours, it hadn’t dawned on me that the Manhattan Cocktail Classic had yet to officially begin. All I knew was that I couldn’t have asked for a better way to spend World Cocktail Day and my First Blogiversary.

Painkiller
49 Essex Street
New York NY 10002
(212) 777-TIKI
www.painkillernyc.com

NEXT: THE MCC GALA

Related posts:

1. Thirsty in LA First Blogiversary & World Cocktail Day 2010
2. World Cocktail Day & 2-Year Blogiversary: Classics, and Brugal, and Zwack! Oh, My!
3. An Epic Night at the 2010 Manhattan Cocktail Classic Gala

World Cocktail Day 2010: in a Manhattan state of mind

Today is May 13th, which means Thirsty in LA is celebrating its One-Year Blogiversary! It seems like so much has happened with the L.A. cocktail scene since I launched this blog, it’s hard to believe that it’s only been a year. Just look at some of the bars and restaurants that have opened in that time span: Bigfoot Lodge West, Caña Rum Bar, First & Hope, Roger Room, La Descarga, Las Perlas, The Tar Pit, The Thirsty Crow, and Tony’s Saloon. Can’t wait to see what the next twelve months have in store for us!

Besides all the great cocktails, there were also some standout nights among many great experiences: a fantastic meal and one-of-a-kind keepsake at The Balvenie Deconstruction Dinner; sipping the fabled Horny Goat Hooch at Bigfoot Lodge West; food from some of L.A.’s finest chefs and cocktails by Eric Alperin and Julian Cox at the StarChefs Rising Stars Revue.

I’ve also been able to meet and hang out with some amazing bloggers, serious cocktailians and just all-around awesome people: Caroline on Crack, Eat Drink & Be Merry, e*starLA, FoodGPS, ShopEatSleep, and The Liquid Muse to name just a few.

Best of all, it’s been great to meet my readers, who have been so gracious and supportive in the comments and emails. It’s always a pleasant surprise when I get introduced to someone and they’ve read or heard of Thirsty in LA. Many thanks to all of you for stopping by and checking out my little corner of the blogosphere.

Now some of you may be wondering, how am I going to celebrate? Funny you should ask…

May 13th is also World Cocktail Day, the culmination of World Cocktail Week and its celebration of the American Cocktail. The date coincides with the earliest uses of the term “Cocktail” in the May 1806 editions of “The Balance and Columbian Repository.” You can download Imbibe magazine’s scans of these historic documents, as well as read notes by Ted Haigh, aka Dr. Cocktail.

In one of those happy instances of Great Minds Drink Alike, Selena Ricks also chose World Cocktail Day 2009 as the day to launch her wonderful blog, The Dizzy Fizz. Now, I may cover the cocktail scene here in L.A., but The Dizzy Fizz is part of the scene in New York. Just check out the info for The Dizzy Fizz Tastemaker’s Punch, an event taking place next Monday during the inaugural Manhattan Cocktail Classic, and you’ll see what I mean.

Which brings us to my blogiversary. When the dates for the Manhattan Cocktail Classic were announced, I knew I had to be in New York to celebrate The Dizzy Fizz – Thirsty in LA Blogiversary, World Cocktail Day, and the Manhattan Cocktail Classic. It all seems to have worked out, and with any luck I’ll be sipping a Manhattan in Manhattan not long after I land.

So here’s to World Cocktail Day, blogiversaries, and another year of great cocktails and spirited adventures. Cheers!

http://www.youtube.com/watch?v=4k2_HHrk8Y8

Related posts:

1. May 12: Thirsty in LA 2-Year Blogiversary & World Cocktail Day Celebration at Caña
2. Death and Pain on World Cocktail Day 2010
3. World Cocktail Day & 2-Year Blogiversary: Classics, and Brugal, and Zwack! Oh, My!

Day One may be winding down, but a look at the calendar says there’s a lot going on in the next several months:

Mystery Bar
January 2010
Just before the end of the year, LA Weekly posted a tease about a mysterious new bar set to open at the end of this month. Not much in the way of detail, although there’s this intriguing bit: “the bar has the best entrance, hands down, of any heretofore seen. That includes, hot dog stands, phone booths, and hidden bookcases.” Can’t wait to hear more about this place!

Update Jan. 4: In its look at 2010 nightlife trends, the LA Times notes that the Houston twins (owners of Hollywood’s Piano Bar) are opening a Cuban rum bar in the former Blacklight (2nd St. and Vermont) on January 10. The bar will feature live salsa bands and “a sophisticated cocktail program, care of a superstar (and still off-the-record) bartender.”

Las Perlas
Q1 2010
Located across the street from Cole’s, the newest addition to Cedd Moses’ 213 portfolio aims to do for tequila and mezcal what Seven Grand did for whiskey. For pics of the colorful space, as well as a rundown on the list of mezcals and tequilas, check out Eater LA.

JW Marriott at L.A. Live | Image: Marriott

The Mixing Room, JW Marriott at L.A. Live
February 15, 2010
Back in November, Paul Rossi (Food and Beverage Director for the JW Marriott) said in a blogdowntown interview that the new hotel will feature a classic cocktail lounge called The Mixing Room. The 200-seat bar will also offer a small plates menu. Elsewhere in the property: Glance (a lobby lounge and wine bar) and ION, a poolside bar.

Glendon Kitchen & Cocktails
February 15, 2010
Also opening in mid-February is Glendon Kitchen & Cocktails, taking over the Moustache Cafe space in Westwood Village. According to LA Weekly, Glendon Kitchen “will cater to UCLA students and old-time Westsiders.” While I used to be the former, I am most definitely the latter. A welcome addition to a neighborhood that can use more cocktail destinations.

Radio Room at the Edison
February 23, 2010
After a couple of months off, the Radio Room returns to the Edison. The popular monthly event will feature guest mixologists and music by Portland’s Vagabond Opera.

Thirsty in LA…in New York!
May 2010
After far too long an absence, I’ll be visiting the Big Apple to celebrate World Cocktail Day and my Blogiversary (May 13), as well as attend the first annual Manhattan Cocktail Classic (May 14-18). If I’m not back by June, send a search party.

Bar Keeper

Bar Keeper
June 2010
In his December newsletter, Joe Keeper wrote that his wonderful Bar Keeper store is in the process of acquiring a liquor license for small batch spirits and liquors. If all goes well, he’ll have the license by early summer. In the meantime, you can stop by and show support by signing the petition.

Whew, that’s quite a first half of the year already! I’d better start doing liver stretches, especially with Burning Man only eight months away…

Related posts:

1. Thirsty in LA First Blogiversary & World Cocktail Day 2010
2. Death and Pain on World Cocktail Day 2010
3. Shots for a Cause: Fernet, Tattoos and Good Times at Harvard & Stone