Bar Room Brawl main room. | Photo: Jennifer Mitchell for Tales of the Cocktail (TOTC)

Five bars from around the country entered Generations Hall to do battle last Friday night, but in the end, only one was crowned the 2011 Bar Room Brawl World Champion: Boston’s Eastern Standard Kitchen & Drinks. It’s the second year in a row that Boston has won the Bar Room Brawl, one of the highlights of this year’s Tales of the Cocktail. LA’s Roger Room punched its way into a three-way tie for the People’s Choice Award, along with Portland’s Teardrop Cocktail Lounge, and Sable Kitchen & Bar from Chicago. That left New York’s Little Branch as the lone bar without an award, but the Big Apple would make a big comeback the next night.

The judges observe the action from their vantage point above the Eastern Standard bar. | Photo: TOTC

Stations were set up for attendees to vote for the Peoples' Choice Award.

Each of the teams had to recreate their respective bar’s look and serve original cocktails using one of four ingredients from sponsor Moët Hennessy’s portfolio: Grand Marnier, Hennessy, Belvedere Vodka and 10 Cane Rum. The judges had already tasted the cocktails by the time the thirsty masses had begun to fill the venue; they subsequently observed the competitors under fire to see how their quality of service would hold up under the pressure. The People’s Choice award would be decided by popular vote. For attendees, it was a great way to experience several of the best craft cocktail bars in the country all under one roof.

Kevin Martin of Eastern Standard

By Jove! by Eastern Standard

Perhaps because Boston was the defending champ, Eastern Standard had a prime location in the first room, just inside the entrance. Roger Room and Sable were across from each other in the main area, while Teardrop was off to the side. Little Branch had an unfortunate spot in the transition area between the two areas; it took me several passes before I realized they were a competing bar and not just another one of the service bars.

Ready to brawl: Jared Meisler, Jason Bran, Damian Windsor and Eric Tecosky. (L to R) | Photo: TOTC

The Roger Room team consisted of Damian Windsor, Jason Bran, and Eric “ET” Tecosky (of sister bar Jones), plus one of Roger Room’s owners, Jared Meisler.

Spiced Mule

Two of the competition drinks were modified from the current Roger Room menu: the Four Aces (Belvedere Vodka, crushed grapes, basil, lime juice, Canton Ginger Liqueur) and the Spiced Mule (10 Cane Rum, fresh ginger juice, vanilla, cinnamon, nutmeg, lime juice).

Montesor & Fortunato

The other two drinks were lesser known cocktails from supplemental menus: the King of the Road (Hennessy VS, Beefeater Gin, Dolin Vermouth Blanc, Creme Yvette) and the Montesor & Fortunato (Grand Marnier Cordon Rouge, Amontillado Sherry, Carpano Antica, Angostura Bitters).

Roger Room in the heat of battle.

Hometown pride aside, the Roger Room team did a tremendous job of recreating the bar’s experience inside Generations Hall. The wall of framed pictures, the laminated menus, and the signature plastic monkey garnish holders were just a few of the touches that evoked Roger Room’s interior. Contributing to the familial vibe was the great show of force from the LA bar scene.

The Eastern Standard team with Boston's second trophy and championship belt. | Photo: TOTC

When the results were about to be announced, raucous supporters gathered in the main room to voice their opinions about who should win. But after all the shouting was over, Eastern Standard had emerged victorious. It was a well-earned victory, given the quality of their drinks and the impressive speed and skill each team member demonstrated in making several drinks at once.

Jared Meisler gives his thanks as Damian Windsor looks on. | Photo: TOTC

Jared Meisler and Andy Seymour hold the People's Choice belt. | Photo: TOTC

Emcee Steve Olson then explained that even after three recounts, the People’s Choice Award was a three-way tie. Maybe there should have been some kind of sudden death “mix-off,” but at the end of the night congratulations all around were in order.

Thanks to Roger Room’s superb showing, Los Angeles is two-for-two in People’s Choice Awards, following last year’s victory by The Varnish. Who will take the LA bar baton at next year’s Bar Room Brawl? Can Los Angeles finally win over the judges and take the crown from Boston? Stay tuned, friends.

For more pictures from the Bar Room Brawl, visit the Thirsty in LA Facebook page.

Related posts:

1. Thirsty in NOLA: Tales of the Cocktail 2011
2. 2011 Tales of the Cocktail Spirited Awards Nominees Announced
3. Debbi Peek Wins USBG Piña Colada Competition at 2011 Tales of the Cocktail

Jackie Patterson has some good advice for first timers like yours truly.

This will be my first time at the annual festival, which gathers top bartenders, spirits brands, cocktail enthusiasts, and sturdy livers from around the world for several days of education, networking, culture, and oh-by-the-way drinking. The massive schedule of events, combined with all the things that New Orleans has to offer, is pretty overwhelming to a Tales newbie like myself. Thankfully, there’s plenty of online advice from the well-organized Tales crew, as well as helpful posts such as A First Timer’s Guide to Tales (fave tip, from Lillet and Solerno Ambassador Jackie Patterson: “Pace yourself, and remember what happens at Tales stays on Facebook forever”); Chuck Taggart’s fourth annual Tales dining guide (which goes to eleven); and Miss Charming’s amazing Guide to Eating & Drinking Well in New Orleans.

Prior commitments prevent me from arriving until late Wednesday night, so I’ll essentially be missing the first day of Tales. Fortunately, I’ve made up for that by packing my schedule for the rest of the week with more seminars and events than any one person should be able to attend.

"Three Rums I Will Most Likely Taste Again" doesn't sound quite as exciting as Ed Hamilton's seminar.

Here’s a sampling of what I’ll be checking out this week:

THURSDAY, JULY 21
My first-ever day at Tales begins with a seminar called 6 Rums You’ll Probably Never Taste Again, moderated by Ed Hamilton (Ministry of Rum). Hamilton leveraged his status as one of the world’s foremost experts on sugar cane spirits to procure beyond-rare samples from distilleries in Venezuela, Tennessee, Panama, Martinique, Guatemala and Nicaragua. How rare are these rums? According to the Tales program, “Most of these rums have never been bottled, much less sold or made available to the public. These are those special rums savored by the distillers to be shared with special guests on special occasions.” (And some lucky ticket holders!)

Hidetsugu Ueno | Photo: TOTC

After that sublime morning seminar, there’s a special mid-day event that promises to be just as enlightening: Non-stop to Tokyo, featuring the legendary Japanese bartender Hidetsugu Ueno, master of the “hard shake” and the owner of Bar High Five in the Ginza. The intimate hour-long sessions were among the first Tales events to sell out, and with a description like this, it’s no wonder:

“Reserve a seat on Suntory Air flight #1923, non-stop from Downtown New Orleans to Ginza and hop on the Tokyo Metro bullet train to the legendary Bar High Five…Once adjusted to Japan-time, we will escort you to the bar where you will be cared for by master Hidetsugu Ueno, one of the most respected barmen in Tokyo. This an experience that very few outside of Tokyo can ever hope to have and a drink that is guaranteed to be one of the most memorable of your life.”

The global cocktail journey continues with the Diageo Happy Hour, featuring cocktails from each of the continents created by 40 of the world’s most acclaimed mixologists. The event will feature a mix of classic and contemporary gin, tequila, whisk(e)y, vodka and rum cocktails.

Then it’s time for a sold out Spirited Dinner at GW Fins , an event I’ve been excited about ever since I first heard about it. Left Coast vs. East Coast Libations is the brainchild of Ted Munat (author of Left Coast Libations) with support from Lush Life Productions. The battle of the cocktail coasts features two half-sized cocktails paired with each dinner course, with one cocktail created by a top West Coast bartender and one from the East Coast.

Following is the GW Fins Spirited Dinner menu, including the paired cocktails:

Amuse
Crudo Trio

• Jackie Patterson – Lillet Blanc, compressed heirloom melon ball wrapped in prosciutto and spicy arugula
• Anu Apte – Lillet, Gran Classico, Angostura Orange, Fever-Tree Bitter Lemon

First Course
Wood Grilled Octopus – Grapefruit, fennel, avocado

• Richard Boccato – Water Lily: lemon juice, creme de violette, Cointreau, Hendrick’s Gin
• Jon Santer – Negroni: Hendrick’s Gin, Gran Classico, Dolin Rouge

Second Course
Spicy Vietnamese Glazed Pork Belly – Jicama relish, Cilantro coulis

• Jason Littrell – Behind God’s Back: sugar cane syrup, cinnamon syrup, orgeat, Pineapple Juice, lime juice, Chairman’s Reserve Rum
• Dave Shenaut – Put a Bird on It: Chairman’s Reserve Rum, Punt e Mes, Rancho de Philo Tripple Creme Sherry, lemon juice, Fentimans tonic, Regan’s Orange bitters

Third Course
Sumac Crusted Grouper – Melted heirloom tomato, Kalamata olives, pesto gnocchi

• Marcos Tello – Green Dragon Tea: Bols Genever, Maraschino, Green Chartreuse, Lustau Amontillado Sherry, lemon juice, carbonated green tea
• John Lermayer: Bols Genever

Fourth Course
Warm Roasted Pineapple
Coconut sorbet

• Keith Waldbauer – Oaxacan Flip:Brown Butter infused Fendencio Mezcal, Benedictine, Grilled Pineapple Gomme syrup, lemon juice, Bitterman’s Mole Bitters, Whole Egg
• Don Lee – Cocktail sprayed into the air

Rumor has it there will be PowerPoint presentations, puppets, costumes and skits. Some parting words by Munat, from the dinner invite: “One day, you will tell your grandchildren about this event. Your children will at some point intervene and take the grandchildren away while glaring their disapproval at you. You will chuckle as you revel in the simple truth that it is very, very good to be insane.”

Naomi Schimek

FRIDAY, JULY 22
After a full day of seminars, Friday night comes on strong with back-to-back competitions that feature Los Angeles in the mix. First up is the USBG Bacardi Piña Colada Competition, hosted by Dan “The Imbiber” Dunn. Eighteen competitors from USBG chapters across the country will face off with their original Bacardi Piña Colada recipes. Cocktails will be reviewed by an esteemed panel of judges who will select one “judges’ choice” champion, while attendees will vote for the “people’s choice” winner. Naomi Schimek of The Spare Room will represent the LA chapter with her Havana Au Go Go.

Then it’s time for the Bar Room Brawl, in which teams from around the country will recreate the design of their respective bars and serve original cocktails using Grand Marnier, Hennessy, Belvedere Vodka and 10 Cane Rum. Judges will crown one team as the Bar Room Brawl Champions of the World, and attendees will name the People’s Champion. Last year, The Varnish won the People’s Choice Award (see Savory Hunter’s recap). This year, the LA bar baton has been passed to the Roger Room team of Damian Windsor, Jason Bran and Eric Tecosky.

SATURDAY, JULY 23
Tales of the Cocktail culminates with the 5th Annual Spirited Award Ceremony, featuring a 1920s Atlantic City theme and Boardwalk Empire attire, big band music and a plethora of libations. Among this year’s Spirited Award nominees are The Varnish (Best American Cocktail Bar) and Varnish co-owner Eric Alperin (American Bartender of the Year).

There’s a minute or so after the Spirited Awards to catch your breath (and hopefully do a quick costume change) before heading to the Plymouth Gin Bartenders Breakfast, which Simon Ford and Audrey Saunders started five years ago as an homage to the bartender way of life. Now it’s known as the “official unofficial wrap party” for Tales, featuring live music by Space Capone, DJ Gruners, “incredible cocktails from some of the finest in the business, Pink Gins poured through ice and, of course, some bacon and eggs.”

*WHEW* I’m exhausted looking at that list, and that’s only a few of the events I’ve signed up for! Not shown are more seminars, tasting rooms, meetings, tweetups and various gatherings like Steve Livigni’s birthday party. Thankfully, the LA contingent has Aidan Demarest, acting in his annual role as the unofficial den mother / cat herder, making sure everyone is accounted for and where they’re supposed to be.

You can follow my Tales of the Cocktail adventures via my Twitter feed and Facebook page. For the bigger picture of what’s happening on the ground from several Tales veterans, check out the links from Darcy O’Neil at Art of Drink.

Cheers!

Related posts:

1. Debbi Peek Wins USBG Piña Colada Competition at 2011 Tales of the Cocktail
2. A Knockout of a Party: The 2011 Bar Room Brawl at Tales of the Cocktail
3. 2011 Tales of the Cocktail Spirited Awards Nominees Announced

Food & Wine Cocktails 2011

The cocktail recipes are once again organized into chapters focused on a particular spirit. John Coltharp (The Tasting Kitchen) heads the Whiskey chapter, dipping into a few recipes from his Seven Grand repertoire as well as more recent creations. Standouts include the Scotch-based August Collins, the Presbyterian’s Aversion (with rye, Averna amaro and ginger syrup), and the Descanso Beach Smash, inspired by a 2008 trip to Catalina Island.

The book opens with a “Cocktail Clinic,” which includes how-to’s, a list of Essential Spirits, a glassware and bar tools guide, and new features like the Beginner’s Cocktail Guide and Cocktail Trends (in: salted cocktails, vinegar; out: housemade bitters and meaty drinks). Also new for 2011 is a collection of Chef’s Cocktails, a nod to the increasingly blurry line between chefs and bartenders in high end restaurants. David Lentz (The Hungry Cat Hollywood) and mixologist Jeremy Allen contribute the Four on the Floor, so named for its four equally-proportioned ingredients and the duo’s love of muscle cars.

As always, F&W features Party Food recipes to serve with the cocktails. Look for the Sichuan chile-fueled Numb Nuts by Lukshon chef Sang Yoon, and the Creamy Onion Dip from Vinny Dotolo and Jon Shook of Animal.

In the book’s directory of the Top 100 American Bars, New York leads the way with seventeen bars, followed by Los Angeles and San Francisco with twelve bars each. Unlike some of the L.A. bars listed in Esquire magazine’s latest compilation of the Best Bars in America, I can recommend all of F&W’s picks:

• 1886
• Copa d’Oro
• The Edison
• La Descarga
• Las Perlas
• Musso & Frank Grill
• Rivera
• Roger Room
• Seven Grand
• The Tasting Kitchen
• Tiki-Ti
• The Varnish

To its credit, Cocktails 2011 travels down the 5 to include a few bars from San Diego: Craft & Commerce, El Dorado and Noble Experiment. On the downside, F&W (like Esquire) neglected to list Seal Beach’s beloved 320 Main. It’s time to start the campaign for 2012 right now, who’s with me?

Food & Wine Cocktails 2011

• Paperback: 224 pages
• Publisher: Food & Wine
• Retail price: $14.95
• www.foodandwine.com

Related posts:

1. 10 Los Angeles Bars in Food & Wine's Top 100
2. Los Angeles Magazine – Best New Bars 2009
3. So Long 2011, and Thanks for All the Fish!

Before recapping a busy January 2010 (see below) let’s take one last look at December 2009 and the decade that was.

In its Dec. 29th edition, the NY Times published A Decade of Invention and Reinvention, its look at mixology trends of the decade. Topping the list is the Gin-Gin Mule, the gin-based take on the Moscow Mule created by Audrey Saunders (Pegu Club). It’s now on cocktail menus across the country, and here in L.A. you can get the definitive version at Saunders’ Tar Pit. Another new classic is PDT’s Benton Old-Fashioned, created in 2007 by Don Lee. New York Magazine posted the PDT recipe in its April 14, 2008 issue. LAist recently posted the recipe for a local version, Little Dom’s Bacon Old Fashioned. Finally, The Varnish is name-checked in the “Bartender’s Choice” trend, a cocktail menu option that’s resulted from bartenders raising “their level of skill and scholarship” and customers having “an increased sense of adventure” and a willingness to put their drink choices in bartenders’ hands.

Trident - The Tar Pit

In his Best Dishes of 2009, Jonathan Gold says an Aviation is always his first drink of the evening at The Varnish, “a civilized temple of spirits where bliss is measured out by the dram.” Mr. Gold also lists the beer float at Golden State, a “mind-blowing way to complete a meal, all cold creaminess and explosive fizz, innocent sweetness and a blast of pungent, hoppy bitterness.”

Just in time for New Year’s Eve, the LA Times published an article on sherry cocktails, including recipes for the Montresor & Fortunato (the Roger Room), the Golden Boy (the Bazaar), and the Trident (the Tar Pit).

Speaking of December 31st, if you want to relive some of the downtown festivities (or just need help remembering), the LA Weekly posted a NYE Downtown Crawl slideshow that includes images from The Varnish, Cole’s, and Seven Grand.

~

And, now…on to 2010!

The January 2010 issue of LA Times Magazine features several versions of sangrita to pair with high-end tequila, including recipes from Julian Cox and Jennifer Stockley.

“I travel the whole U.S. right now with what I’m doing, and probably the most exciting (cocktail) scene at the moment is in Los Angeles.” ~ Charlotte Voisey

Mutineer #9

The preceding quote can be found in the current issue of Mutineer Magazine (#9, Jan-Feb), in an interview with Portfolio Ambassador Charlotte Voisey (William Grant & Sons). She also says Los Angeles is “just on fire” and notes the city’s “great history during Prohibition.” Also in the issue, blogger Marvin Gapultos (Burnt Lumpia) offers an in-depth look at at The Pharmacie, the roving underground cocktail party. The article is accompanied by original paintings from Brent Estabrook.

Musso & Frank recently celebrated its 90th birthday, and to mark the occasion NPR’s Weekend Edition Sunday aired this story on January 3rd. Later that week, the LA Times published an interview with Musso & Frank owner Jordan Jones, who discusses some of the changes coming to the venerable Hollywood restaurant now that his family has sole control of the business. Not to be missed is a related article that profiles Musso’s bartender Ruben Rueda.

On January 10, the NY Times posted a review of the Roger Room, describing it as “a place of reverse snobbery, where you go to avoid running into celebrities and their ear-pierced bodyguards.” The article then notes that Cameron Diaz and Fiona Apple are regulars, which is not only contradictory but, frankly, somewhat disappointing.

Each year, the online magazine StarChefs names its Rising Stars, up-and-coming chefs and culinary professionals who “represent the vanguard of the contemporary American dining scene.” On January 11, StarChefs announced its 2010 Los Angeles-San Diego Rising Stars, including mixologists Eric Alperin (The Varnish) and Julian Cox (Rivera).

Also this month, StarChefs posted its overview of the Los Angeles mixology scene, with cocktail recipes:

• Gin Fix by Eric Alperin (The Varnish)
• Fields of Gold by Joel Black (The Doheny)
• Whisky Smash by Tristan Price (Café Pierre)
• Four Aces by Damian Windsor (The Roger Room)

Given the amount of praise he’s received in the last several months, Matthew Biancaniello (the Roosevelt Hotel) might have to start preparing his own Rising Star speech. On January 15, the Daily Dish posted a feature on his latest creations for the Library Bar: cocktails served in eggshells. To go with the article, the Times includes his Indian Summer cocktail recipe.

Last week, LA Times Magazine posted a preview of La Descarga, the rum-centric bar set to open on Western this Tuesday, February 2nd. Shortly thereafter, Eater LA and Thrillist had sneak peeks of their own online. The drink menu is overseen by Pablo Moix (Portfolio Mixologist for Bacardi USA) and Steve Livigni (the Doheny), featuring cocktails such as Papa’s Daiquiri, Tapping the Admiral, and the Bad Spaniard. The “secret entrance” and reservations-only policy (made via e-mail) are reminiscent of San Francisco’s Bourbon & Branch; here’s hoping the cocktails justify the comparisons.

Food & Wine Feb. 2010

The January 29th issue of LA Weekly features Steve Julian’s profile of Julian Cox. You can listen to interview excerpts at Offramp on KPCC.

The latest issue of Food & Wine (Feb. 2010) features a “Invent Your Own Cocktail” party, with cocktails by Eric Alperin and food by Jason Travi (Fraiche). Elsewhere in the issue, “The New Cocktail Boutique” rounds up the new breed of cocktail shop, including L.A.’s own Bar Keeper. And don’t miss the Belgian beers paired with Asian dishes from the upcoming Lukshon, courtesy of Sang Yoon (Father’s Office).

Related posts:

1. All the Booze That’s Fit to Print – February 2010
2. All the Booze That’s Fit to Print – March 2011
3. All the Booze That's Fit to Print – Summer 2009

According to Editor Mary Melton, the article is intended to “herald the return of the bar—not the velvet-rope animal of yore but the chummy neighborhood pubs, crowded wine bars, and fanciful cocktail emporiums that now constitute our nightlife.” With that in mind, the story covers 15 bars, divided into three sections: Cocktail Bars, Wine Bars, and Local Bars.

The Cocktail Bar section is spot on, featuring Rivera, Bar Centro, Roger Room, the Varnish, and Copa d’Oro. Other than Bar Centro, they’re all personal faves and places I’d highly recommend to anyone. As interesting and unique as Bar Centro is, I don’t go there regularly and can’t really say it’s a favorite. LA magazine certainly likes Bar Centro; in last month’s Best of LA issue Bar Centro was crowned with the city’s Best Manhattan.

The Local Bars list is great as well, including Tony’s, Laurel Tavern, Wurstküche, and Verdugo Bar. Tony’s and Wurstküche are pretty close to each other and are regular stops on my downtown excursions. The Arts District is very lucky to have them both! Also listed is Simmzy’s, which I haven’t been to but will definitely check out the next time I’m in Manhattan Beach.

Besides the capsule reviews, there are nice sidebars like the Varnish’s Marcos Tello demonstrating how to make a Sazerac, and Musso & Frank’s Manny Aguirre critiquing a few classic cocktails at Seven Grand, the Edison, and Mandrake.

All in all, it’s a fun read and well worth checking out.

Best New Bars
Los Angeles Magazine
September 2009
On sale now
www.lamag.com

Related posts:

1. Food & Wine Cocktails 2011: Twelve Los Angeles Bars in the Top 100 American Bars
2. 10 Los Angeles Bars in Food & Wine's Top 100
3. All the Booze That's Fit to Print – Summer 2009

Not an actual Roger Room monkey.

After a solid cocktail session at 8oz Burger Bar, we were ready for more and headed over to the Roger Room. Located next to Largo in the space formerly occupied by the Coronet Pub, the Roger Room is the latest from the Bar Lubitsch team of Jared Meisler and partner Sean MacPherson. When it opened last month, much ado was made about the Roger Room’s “media embargo” and strict no photography policy. Blogs, Twitter, and Yelp have since posted freely about the Roger Room, though taking photos still isn’t permitted as far as I know.

Although there’s no Roger Room signage (shh…it’s a speakeasy), the Largo’s “THEATRE” sign next door is easy to spot, as are the storefront fortune teller neon signs. You’ll also notice the friendly neighborhood bouncer monitoring the Roger Room’s entrance. A black curtain separates the front door from the main room, and upon entering you actually feel like you’ve stumbled upon a secret watering hole, frozen in time. Throughout the dimly-lit room, circus-themed painted panels, stained glass windows, antique fixtures and yellowed photographs set a playful yet vintage mood. The colorful menus, decorated with whimsical polka dots, also stick with the theme. Thankfully the music breaks out of the circus, opting instead for a nice old school funk/soul vibe.

While Scot ordered our drinks, I snagged one of the small booths lining the wall opposite the bar. Other tables on the far end of the room were continuously occupied. A couple of water tumblers magically appeared, a nice touch and very much appreciated on this night.

Reversing our 8oz plan of attack, I ordered Roger Room signature cocktails (created by Meisler and the ubiquitous Damian Windsor) while Scot mostly stuck to classics. First up for me was the Thug: Maker’s Mark Bourbon, Bärenjäger Honey Liqueur, lemon juice and spicy habanero bitters. It’s aptly named; I was knocked for a loop by the Thug’s wicked mix of smoky, spicy and sweet flavors. While not overpowering, the Thug certainly packs a punch.

Meanwhile, Scot left his cocktail choice in the expert hands of Tai, our knowledgeable and amiable bartender. Tai’s refreshing take on a Bourbon Smash was very close to a Mint Julep (which is technically a Smash, after all), omitting the berries seen in more traditional Bourbon Smashes. For both of us, a great first round.

By now the noise level had risen considerably, to the point where we were shouting across a very small table. After our 8oz experience, we were starting to sense a theme. Considering the Roger Room’s “speakeasy” pretensions, you’d almost expect a “quiet, please” policy, but even if there was one I doubt any of the bartenders could be bothered to enforce it. Not to mention the hipster crowd would probably revolt if there was such a rule.

On to Round Two, and for me that meant an Old Sport: CapRock Organic Dry Gin, black tea-infused SOHO lychee liqueur, cucumber juice, and lime juice, served up. Another great cocktail, with a flavor mix that started with the bitterness of the black tea and moved onto the clean, fruit/floral notes of the CapRock,  balanced with the lychee and juices. Returning to the circus theme, a cucumber slice was playfully hooked onto the glass by a plastic monkey.

Speaking of monkeys, one of the busboys could have been Brad Pitt’s younger brother. Or Pitt himself, circa “12 Monkeys.” These are the things that come to mind after a Thug and an Old Sport. But I digress…

Scot opted for an Old Fashioned, his go-to classic cocktail, for his second round. This time he specified Buffalo Trace, a mutual favorite of ours. Once again, perfectly executed by Tai; we were feeling good and two for two.

For Round Three, I had a Spiced Mule (Saylor Jerry Spiced Rum, ginger juice, lime juice, vanilla, nutmeg, cinnamon, club soda, rocks), an outstanding drink that offers a flavor grab bag of spice and ginger, with a tart finish. This was the consensus drink of the night, and that includes our previous cocktails at 8oz.

Scot finished with a Scarlet Aperol Fizz (Scarlet Ibis Rum, Aperol, lemon juice, egg white, crushed ice), a frothy creation with nuanced floral and caramel flavors, offset by hints of bitter and tart notes. Both Round Three drinks were top notch, a fantastic way to end an excellent session.

The cocktails at the Roger Room are up there with the city’s best, placing it in the top tier of bars alongside The Varnish and Copa d’Oro. Cocktail enthusiasts have already made the Roger Room the worst kept secret in town, but if you plan ahead crowds shouldn’t be an issue. As with the best things in life, it’s worth the effort.

The Roger Room
370 N La Cienega Blvd. (@ Oakwood Ave.)
Los Angeles, CA 90048
(310) 854-1300

Related posts:

1. Cocktails Carry Their Weight at 8oz Burger Bar
2. A Knockout of a Party: The 2011 Bar Room Brawl at Tales of the Cocktail
3. Game On: The Spare Room Opens at the Hollywood Roosevelt