On Tuesday, The Tar Pit posted an announcement on its Facebook page about The Guilded Hour, its new daily happy hour. Grub Street has the details in this post, which confirms that the new specials are scheduled to debut later today.

Here’s The Guilded Hour menu:

Cocktails ($6)

• Bees Knees – Gin, honey, lemon
• Brown Derby – Bourbon, honey, grapefruit
• Tennessee Trilogy – Tennessee Whiskey, Applejack, sugar, Orange Bitters
• Weekly Aperitivo – Cocktail changes weekly

Wine – Weekly Selection of Red and White by the glass ($6)

Snacks ($2.50) – Fries with Spicy Lemon Salt, Garlic Aioli

Snacks ($5)

• Pickled Deviled Eggs with Shaved Prosciutto
• Calamari with Lemon Wheels, Shallot Rings, Fried Parsley Rouille
• Mini Mac with Gruyere, Cheddar, Mozzarella, Parmesan

The Guilded Hour
Beginning Thursday, May 20, 2010
Daily from 5:00-6:30pm

The Tar Pit
609 N. La Brea Ave.
Los Angeles, CA 90036
(323) 965-1300
www.tarpitbar.com

Ah, Tax Day. Thanks to Benjamin Franklin it will forever be linked with death, but oddly enough it also inspired the creation of an excellent classic cocktail: the Income Tax. According to diffordsguide, the Income Tax cocktail is a variation of the Bronx (a Perfect Martini with orange juice), with the addition of a dash of Angostura bitters. And if you’re like me, it will be more than just a dash. Whether you’re toasting a nice refund, or lamenting another pound of flesh that Uncle Sam has extracted from you, the Income Tax is a perfect drink for the spring. Or summer, for you late filers.

The Income Tax

INGREDIENTS:

• 2 oz gin
• .25 oz sweet vermouth
• .25 oz dry vermouth
• 1 oz orange juice
• Dash(es) Angostura bitters

Pour ingredients into a shaker filled with ice.
Shake and strain into a chilled cocktail glass.
Garnish with an orange twist.

I used Death’s Door Gin (see review) for my Income Tax, and it worked really well. That’s right, Death and Taxes, together again for the first time. I’m eager to try an Income Tax with the upcoming Beefeater Summer Gin (see tasting notes); I imagine its sweet, floral profile would add an entirely new dimension to this cocktail.

For a how-to demo, check out the Small Screen Network for a video of Robert Hess mixing an Income Tax Cocktail.

If you want to enjoy an Income Tax with your fellow imbibers, The Tar Pit has it on special today:

A Cure for Your Income Taxes
Thursday, April 15, 2010
5-7pm
$6 Income Tax cocktail

The Tar Pit
609 N. La Brea Ave.
Los Angeles, CA 90036
(323) 965-1300
www.tarpitbar.com

More Tax Day Relief Specials:

• The Rundown
• Squid Ink Part I
• Squid Ink Part II
• UrbanDaddy

An occasional roundup of L.A. cocktail culture in various media.

Just in time for Super Bowl Sunday, LA Times Magazine featured recipes for four classic tiki cocktails, “reimagined for a new generation.” Love the retro-style artwork, too.

On February 11, an LA Times Food article included a profile of Modern Spirits (TRU Vodka, found at some of LA’s best cocktail bars) and the ups and downs of being an artisan distillery.

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Two articles in the much-discussed Los Angeles issue of Saveur (#127, Feb) focused on LA’s cocktail culture:

Drink City is a solid list of cocktail destinations that includes The Edison, Seven Grand, Rivera, Roger Room, and Copa d’Oro. The Varnish wasn’t listed, but was instead mentioned in a sidebar on the Cole’s-Philippe’s French Dip rivalry.

In Spirits of Polynesia, Jeff Berry takes a look at the wonderful Tiki-Ti, affectionately calling the owners “textbook examples of how not to succeed in the bar business.”

Also in the Saveur issue are cocktail recipes for Rivera’s Barbacoa and Tiki-Ti’s Cuba Kola and Puka Punch.

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On Fat Tuesday, The Edison announced that Joe Brooke (named America’s Best Bartender and formerly at Copa d’Oro) would assume the role of Director of Spirits, a position formerly held by Aidan Demerest, now consulting for the cocktail program at the upcoming First & Hope.

The very next day, cocktail enthusiasts were a-Twitter over a Daily Dish post that said that Audrey Saunders had ended her Tar Pit partnership with Mark Peel. According to the LA Times, Peel said that Saunders “did all the training and designing for the original menu, and I think she did a great job. We just came to a parting of the ways.” It was announced that Marcos Tello would head the Tar Pit bar, until word came later that day that he was also leaving. Squid Ink followed up with a confirmation that Marcos had indeed resigned from the Tar Pit to return to The Varnish as well as consult on the aforementioned First & Hope.

Speaking of Squid Ink and First & Hope, Caroline on Crack posted a sneak preview of the forthcoming supper club, scheduled to open in mid-March. The preview also includes a recipe for the Champagne Julep, an upscale take on the classic mint julep.

A week after the dust had settled at the Tar Pit, the LA Times published a review by S. Irene Virbila. Tar Pit got two stars from Miss Irene, who gave it props for the cocktails but thought the kitchen was inconsistent.

On Thursday, February 25th, Alex Day worked his last shift at New York’s renowned Death & Company. What does this have to do with L.A. cocktail culture you ask? Well, according to his interview with the Village Voice, Alex is heading to Los Angeles to open a bar with Death & Co. owner David Kaplan. New York’s loss is L.A.’s gain; stay tuned, friends.

Last week, the LA Weekly published Jonathan Gold’s 99 Things to Eat in L.A. Before You Die, a list that covers everything from “fugu to foie gras, pizza to panuchos.” Best of all, you can also have a great cocktail when you check off a few of these must-eat dishes:

• Rivera’s tortillas
• Musso & Frank’s Welsh rarebit
• Cole’s French Dip
• Akasha’s quinoa with edamame
• Comme Ca’s cheeseburger
• Michael Cimarusti’s squid with piquillo peppers and pig’s ear
• Hungry Cat’s lobster roll

Mezcal and tequila fans have been eagerly anticipating the debut of 213 Downtown’s Las Perlas, and according to blogdowntown, the opening could happen as early as today. The post describes the interior in detail, noting that Ricki Kline is especially happy with how his latest design for 213 turned out.

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.

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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).

Cheers to a fantastic 2010!

NEW YEAR’S EVE 2009
Thursday, December 31, 2009

8 oz. Burger Bar
Govind Armstrong’s Melrose eatery closes its doors to throw a private New Year’s Eve Party, and you’re invited.

• Passed appetizers, dessert buffet, Champagne toast at midnight, and a DJ
• $35 pre-sale, $45 at the door

8 oz. Burger Bar
9pm-2am
7661 Melrose Ave.
Los Angeles, CA 90046
www.8ozburgerbar.com
Reservations: (323) 852-0008

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Comme Ça
“Les Années Folles”
Take the Wayback Machine to 1920′s Paris with Comme Ça’s prix fixe menu, featuring Amuse, Relevés, Supplement, Entrées, Pièces de Resistance, and Le Dessert courses.

• Five-course tasting menu: $95
• Wine pairings: $35 (standard) or $60 (premium)
• Champagne toast
• Period attire encouraged but not required

Comme Ça
Seatings begin at 5pm
8479 Melrose Ave.
West Hollywood, CA 90069
www.commecarestaurant.com
Reservations: (323) 782-1104 or maria@commecarestaurant.com

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Copa d’Oro
Just in time to ring in the new year, Copa d’Oro recently debuted four punches, including the appropriately-named 2010 (Sazerac Rye, Sweet Sherry, Elderflower Liqueur, fresh lemon juice, organic pear juice, Prosecco). No cover, two price points for table reservations.

Premium Tables

• $50/person (minimum four guests)
• Includes 1 bottle of Louis Roederer

Standard Tables

• $25/person (minimum four guests)
• Includes 1 bottle of Prosecco

Copa d’Oro
Featuring: DJ Kid Japer
8pm-2am
217 Broadway
Santa Monica, CA 90401
www.copadoro.com
Reservations: (310) 576-3030
NOTE: Copa d’Oro mailing list members who reserve a NYE table receive an additional complimentary bottle of Prosecco. RSVP: events@copadoro.com

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The Doheny
“Divine Lang Syne”
Cedd Moses’ private cocktail den opens its doors to non-members on NYE, with reserved table dinner packages and luxe amenities.

Reserved Table Seating:

Divine Deluxe – $525

• Bottle of Perrier-Jouët La Fleur Brut Champagne
• Dinner for two at Rivera
• One night stay at the O Hotel

Platinum Reserve – $450

• Bottle of Perrier-Jouët La Fleur Brut Champagne
• Dinner for two at Rivera

Gold Reserve – $350

• Bottle of Perrier-Jouët La Fleur Brut Champagne
• One night stay at the O Hotel

Silver Reserve – $200

• Bottle of Perrier-Jouët La Fleur Brut Champagne

Amenities:

• Tableside punch service
• Flights of luxury scotches and cognacs
• Complimentary artisinal cheese plate
• Handmade French chocolates

The Doheny
Featuring: DJ busbus
8pm-2am
714 W. Olympic Blvd.
Los Angeles, CA 90015
thedoheny.com
Reservations: joel@thedoheny.com

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The Edison
“The Nautilist’s Ball”
The Edison’s second annual NYE bash features live music, performers, dining, and of course the Green Fairy.

• Individual tickets: $75
• Limited table reservations start at $300/table
• Entry includes Champagne Toast and Desserts at Midnight.
• All table reservations include a bottle of Champagne, midnight toast, desserts and entrance.

The Edison
Featuring: DJ Imagika, Gifted Performers, and Abney Park
Doors at 8pm
108 W. 2nd St.
Los Angeles, CA 90012
www.edisondowntown.com
Table reservations: (213) 613-0000

NOTE: Pre-sale tickets for NYE are sold out! Tickets will be available at the door and space will become available as guests exit the venue. Tickets purchased at the door are $75.

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The Foundry on Melrose
“Hello 2010″
The Foundry is offering two seatings for Eric Greenspan’s special tasting menus, as well as a cocktail party in the lounge with passed apps and live jazz.

• First seating, 6-7:15pm – $95 ($135 with wine pairing)
• Second seating, 9-10:15pm – $150 ($200 with wine pairing)

Lounge Cocktail Party – $35

• 10pm-2am
• All you can eat passed hors d’oeuvres
• Complimentary champagne toast at midnight
• Live jazz all night

The Foundry on Melrose
7465 Melrose Ave.
Los Angeles, CA 90046
www.thefoundryonmelrose.com
Reservations: (323) 651-0915

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The Hungry Cat
“la nochevieja”
Hollywood’s Gato Hambriento is saying adios to the Aughts with an Iberian-influenced menu and an open bar.

• Spanish-influenced, multi-course feast
• Open bar featuring Hungry Cat Cocktails, Spanish wines, draft/bottled beers
• $135/person

The Hungry Cat
1535 Vine St.
Los Angeles, CA 90028
www.thehungrycat.com
Reservations: (323) 462-2155

Rivera
If you’ve ever thought about tasting Julian Cox’s entire top notch cocktail menu, NYE is your chance to do so…in ninety minutes. Oh, and there’s John Sedlar’s wonderful food, too.

Bottomless Cocktail Party

• 11pm-12:30am
• Unlimited cocktails from the Rivera Specialty Cocktails menu, plus “special punches”
• $50 pre-sale for a seat at the bar or lounge

Dinner options

• 6:30-7:30pm: 6-course menu ($75/guest)
• 9-10pm: 7-course menu ($110/guest)
• Wine pairings: $50 & $75
• Luis Roederer Brut Premier: $18/glass & $75/bottle

Rivera
1050 S. Flower St, #102
Los Angeles, CA 90015
www.riverarestaurant.com
Reservations: (213) 749-1460

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Seven Grand
Get warmed up at downtown’s Whiskey Wonderland with $8 Manhattans til 9pm, then choose from three party options.

Seven Grand Private Reserve Seating

• Jackalope Drawing Room
• Choice of bottle: Perrier-Jouët La Fleur or Blanton’s Single Barrel Bourbon
• $180 for two guests

Seven Grand Top Shelf Seating

• Choice of bottle: Perrier-Jouët Champagne or Sazerac Rye
• $140 for two guests

General Admittance

• $20 after 9:30pm
• Complimentary East Coast Toast at 9pm, L.A. Toast at Midnight

Seven Grand
7pm-2am
Featuring: Deacon Jones Blues Review, DJ Slick Rick
515 W. 7th St., 2nd Floor
Los Angeles, CA 90014
www.sevengrand.la
Reservations: (213) 614-0737

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The Tar Pit
The new venture from Mark Peel and Audrey Saunders is hosting what promises to be a classy evening of food, cocktails, and music. There’s no cover, instead Tar Pit is requiring food and beverage minimums per person.

• First seating, 6:30pm – $75 (dining room) / $60 (bar) food & beverage minimum per person
• Second seating, 9:30pm – $95 (dining room) / $75 (bar) minimum per person
• Live entertainment starting at 9:30pm
• Champagne midnight toast, party hats, and “festive sundries”

The Tar Pit
609 N. La Brea Ave.
Los Angeles, CA 90036
www.tarpitbar.com
Reservations: (323) 965-1300

The Varnish
Downtown’s preeminent cocktail bar is offering a two-part New Year’s Eve.

Part One, 7-9:30pm – $9 Champagne Cocktails designed by the Varnish
-or-
Part Two, 10pm-close

• Open Bar with Varnish Cocktail List drinks
• Bottomless punch bowl with Grand Marnier Centenaire
• Champagne toast
• Limbo!
• Tables for parties of two, four, & six, or standing room at the bar
• $125/person

A portion of the proceeds will be donated to the Southern California USBG.

The Varnish
118 E. Sixth St.
Los Angeles, CA 90014
www.thevarnishbar.com
Reservations: Eric at (213) 622-9999, or thevarnish@thevarnishbar.com

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New Year’s Eve Guides

• Citysearch
• e*star LA
• LAist Parts I, II, III
• LA Times
• Los Angeles Magazine

It all started with a text message from Rivera‘s Julian Cox: “You, me, Thursday Friends and Family, Tar Pit. You down?” Hmm…go to a sneak preview of the most talked-about bar in town? Gosh, tough call! After carefully pulling my car over to text my reply, plans were arranged and we headed out to a superb evening of cocktails.

The Tar Pit is a collaboration between a truly stellar group of restaurant and mixology heavyweights. Food, wine, and operations are overseen by the Campanile team of Executive Chef Mark Peel, Managing Partner Jay Perrin, and Wine Director Taylor Parson. The cocktail menu was created by Audrey Saunders (Pegu Club) and Chad Solomon and Christy Pope (Cuff & Buttons).

Walking into the Tar Pit is like stepping into a supper club from Hollywood’s Golden Age, exactly as the creative team intended. Taking its cues from the legendary Cocoanut Grove and My Man Godfrey, Tar Pit’s design oozes class and sophistication, a place where you’d imagine Nick and Nora Charles would have a drink (or three).

We commandeered one of the booths set against the back wall. Cut out panels separate the booths to ensure privacy without closing off groups, allowing guests to discreetly peek at adjoining tables’ orders. Even the coat racks (a nice touch) were designed to the period.

The mood was set by a jazz trio playing holiday standards from a stage that will (hopefully) see plenty of use in the days ahead. Mark Peel chatted with guests while also checking in on the kitchen. Due to an injury, Audrey Saunders wasn’t able to mingle, but instead held court in a corner of the bar. Servers were nattily attired in black, dishing out passed trays of sample-sized cocktails and bites.

Cucumber-Mint Creole

Guests were treated to half a dozen cocktails from the Tar Pit’s full Specialty Cocktails menu, including these Neo-Classics:

Cucumber-Mint Creole – gin, aquavit, sherry, muddled cucumbers, muddled mint, fresh lemon juice. The herbal notes of the gin and aquavit were offset by the cucumber and mint, with the sherry adding a perfect touch of sweetness. Our first-ever drink at the Tar Pit, and a great start to our evening.

Jamaican Firefly – dark rum, housemade ginger beer, lime juice, simple syrup. Probably our favorite of the samples we had, Tar Pit’s take on the classic Dark and Stormy is a wonderful combination of flavors.

Agave Bravo

Agave Bravo – tequila, mezcal, agave nectar, lemon essence. Although it wasn’t on the printed menu, samples of the Agave Bravo were part of the preview. The smoky mix of tequila and mezcal was tempered by the agave nectar, enhanced by a hint of citrus.

The Flame of Love – bay leaf infused vodka, fino sherry, flamed orange peel. A variation on a drink created for Dean Martin by Chasen’s Pepe Ruiz. There’s a surprising depth of flavor from the simple recipe.

Aperol Sunset – tequila, aperol, demerara syrup, grapefruit syrup, fresh lemon juice. Julian somehow ended up with a full size version of this one; a solid cocktail, though a bit tart for my tastes.

The Flame of Love

Also served last night, but we didn’t get to try:

• Gin Gin Mule – gin, mint, lime simple syrup, housemade ginger beer.
• Lemon Thyme Daiquiri – white rum, muddled lemon thyme, housemade lime syrup, lime juice.
• Old Cuban – aged rum, muddled mint, fresh lime jice, Angostura bitters, topped with champagne.

Neo-Classicals and Tributes are priced at a reasonable $11, while Champagne Opportunities (e.g. the Old Cuban) are $16.

To go with the libations, bites from the Bar Menu (“where food and beverages get to play in the sandbox together”) included:

Cold

• Pickled Deviled Egg – shaved Smithfield ham
• Saffron-Scented Shrimp Cocktail – seville orange remoulade
• Duck Rillette & Stilton – pickled pearl onions, mustard, smoked salt, multigrain toast

Hot

• Fried Oysters – crisp ginger remoulade
• Artichokes Trastevere – cynar aioli, deep-fried lemon

By far our favorite bite was the shrimp cocktail, which was outstanding. The fried oysters were a close second for me, though Julian practically swooned over the pickled deviled eggs. The lone bite from the Dining Menu was the Gnocchi with Escargots (crisp garlic, parsley, butter, olive oil), very good but not something I’d go out of my way to order. Like the cocktails, the food menu is reasonably priced, with entrees topping out at $17 (Lobster & Scallop Newberg, Steak Diane).

Diners can choose from a list of 27 wines, featuring “unique varietals and up-and-coming regions.” All bottles are $38.

Aperol Sunset

During our session we were briefly joined by Wyatt Peabody, author of a series of excellent articles for LA Times Magazine, including a snapshot of our city’s cocktail scene and a profile of Del Maguey founder Ron Cooper. The shop talk between Julian and Wyatt was great to observe; my contribution to the discussion consisted of occasional laughs and nods of agreement.

Head Bartender Marcos Tello (formerly at the Edison) also stopped by, visibly excited and justifiably proud. During the preview he was behind the well, mixing all the sample drinks for the servers to dish out, while the rest of his team helmed the bar. He confirmed that Tar Pit will eventually offer gueridon service for food and cocktails, so expect to see trolleys with servers filleting, carving, flambéing, and mixing tableside.

Dave Kupchinsky makes a couple of Tributes.

As the preview wound down, staff set up tables on the empty main floor and two tops along the back aisle. At 9:30pm, The Tar Pit was officially open for business!

This of course, was cause for celebration, so before heading out to a late dinner, we bellied up to the bar for a final round. We put ourselves in the capable hands of Dave Kupchinsky, who was trained by Julian when they were both at Comme Ça. 

Trident (Robert Hess, 2000)

Coming soon: The Night Marcher.

Dave mixed us a couple of drinks from the Tributes section of the cocktail menu:

Trident (Robert Hess, 2000) – aquavit, fino sherry, cynar aperitif, peach & orange bitters, lemon essence. This one hit hard at first, pungent and bitter. But a few sips in, its profile softened and the drink became something else entirely. It’s not for everyone, but we both really appreciated its complexity and depth. We also loved the long-stemmed glass.

Lil Jig (Phil Ward, 2006) – silver tequila, yellow chartreuse, thai basil, simple syrup. Not as memorable as the Trident, but a fine drink for tequila lovers. Also served in that great glass.

Dave then showed us the infamous Night Marcher tiki mug, complete with ball gag. It’s not yet on the menu, but his description of what the cocktail will look like should ensure its renown. The NY Times recently posted the Night Marcher recipe.

Just as we were about to leave, Daniel Eun (The Varnish) handed us an extra Jamaican Firefly that happened to be laying around. It’s almost like the Tar Pit didn’t want us to leave. But leave we finally did, after a brief chat with Audrey and the promise of many return visits to come.

Jamaican Firefly

The Tar Pit
609 N. La Brea Ave.
Los Angeles, California 90036
(323) 965-1300
www.tarpitbar.com

Open daily from 5pm-2am.
Limited bar menu available from 5-7pm, and 11pm-1am. Full menu available from 7-11pm.

Update 12/21: For more impressions and pics from the Tar Pit preview event, be sure to check out these great posts:

• Caroline On Crack
• e*star LA
• Eating LA
• Eater LA
• Food GPS
• Hobson’s Choice
• Los Angeles Magazine
• Los Angeles Times

LA Times Magazine
The monthly Los Angeles Times insert continues its excellent series of articles on the L.A. cocktail scene. Mezcal was the focus in the November issue, which featured an in-depth look at Ron Cooper, the man behind Del Maguey. There are also several mezcal cocktail recipes by Raul Yrastorza (Cole’s Red Car Bar), to be featured at Las Perlas, the upcoming “shrine to mezcal” from Cedd Moses and Mark Verge.

Just in time for the holidays, the December issue featured artisinal punch recipes from Vincenzo Marianella, Eric Alperin, Ted Haigh, and Marcos Tello.

LA Times
During Thanksgiving Week, the LA Times featured a “Culinary SOS” gallery of 47 recipes from readers’ favorite restaurant dishes. One of them was the Chilling with the Coolidge Cocktail, created by Danielle Motor at The Hungry Cat for actress Jennifer Coolidge. It’s no longer on the menu, but here’s the recipe.

Also in the gallery: the “Gin”-ger Basiltini (the Girl & the Fig, Sonoma) and the Stella! Sazerac (Stella!, New Orleans).

America’s Top Bartender
The weekend before Thanksgiving, Copa d’Oro’s Joe Brooke was named America’s Top Bartender and won $100,000. Congrats and way to represent, Joe! You can watch Joe win the Final Challenge at LXTV’s On the Rocks site.

After his victory, Joe made an appearance on the Today Show, mixing a couple of holiday cocktails: The Linus and Single Serve Eggnog.

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NY Times Winter Drinks
On December 1st, the NY Times published its Winter Drinks issue, which went heavy with the rum. One article featured an aged rum taste test, while another made the case for rum being the new gin. Featured prominently in the latter article was the Night Watcher, an insane-looking tiki drink (ball gag anyone?) from The Tar Pit, opening December 18th. Photos and recipes included the Night Watcher and the Top Notch Volcano, from San Francisco’s Smuggler’s Cove.

Also in the Winter Drinks issue, an article focused on day drinks, including the Ramos Gin Fizz at The Hungry Cat.

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The Tar Pit
With opening night (hopefully) just days away, anticipation for The Tar Pit has reached a fever pitch. Audrey Saunders (Pegu Club) and Chad Solomon and Christy Pope (Cuff & Buttons) are collaborating on the cocktail menu, so it’s no wonder that the New York Times has led the way in coverage, beginning with an article that broke the news that Saunders was part of the Tar Pit team. Subsequently, the LA Times, Los Angeles Magazine, LA Weekly, and Eater LA provided additional info and images. Then came the Night Watcher mention in the NY Times, the first cocktail to emerge from the project. Thrillist has just posted a few more Tar Pit cocktails, including:

• The Old Cuban – aged rum mojito, Angostura bitters, topped with champagne
• Flame of Love (invented by Chasen’s Pepe Ruiz for Dean Martin) – bay leaf-infused vodka w/ fino sherry, and a flaming corkscrew orange peel
• Fiddy-Fiddy – gin-vermouth (50/50, natch), orange bitters, and a lemon-twist

A press preview night has been announced for Monday the 14th, so expect a flurry of posts and pics on Tuesday. As for me, I’ll be spending the weekend trying to blag a +1 for Monday. Cheers!