For a comprehensive list of dining options on December 31st, be sure to visit our friends at dineLA for the Mother of All New Year’s Eve Restaurant Round Ups.

Wherever you end up on New Year’s Eve, please celebrate responsibly. You can Go Metro with special overnight 24-hour rail service on December 31st and January 1st, and of course a taxi is just a phone call away.

Cheers to a fantastic 2012!

Photo by Bar | Kitchen via Facebook

Bar | Kitchen
Located in the lobby of the O Hotel in Downtown LA, Bar | Kitchen is offering a three-course New Year’s Eve dinner menu for $45. To pair with Chef Vahan Tokmadjian’s seared sea scallops, beef short rib pot roast, and almond & pear upside down cake, B|K is featuring a unique selection of small production bubbly and craft champagne cocktails. Reservations: 213.784.3048.

Big Bar – Countdown Across the World
At Big Bar, nine is your lucky number for the second annual New Year’s Eve Countdown Across the World: nine time zones, nine countdowns, nine cocktails and nine playlists. The countdowns start at 3pm with the Hüsker Dü (Kanon Organic Vodka, Aperol, lemon, bitters) and travels all the way across the map every hour until midnight, when Los Angeles welcomes 2012 with a champagne toast and the Historic Core: Rittenhouse 100, Lairds Bonded Applejack, Green Chartreuse, Dolin Rouge, Angostura. To tempt thirsty Angelenos, Big Bar is posting pics of the NYE cocktails on its Facebook page every day until New Year’s Eve.

• Special cocktail menu featuring house favorites from Don Q, Leblon, and Zaya
• DJ Phys-Ed; DJ kill-devil kicks things off with dancehall vibes at 8pm and hosts an East Coast Toast at 9pm
• Breakfast for the surviving revelers
• “We only ask that you bring your best spirits and finest evening attire or favorite party pants.”

Photo by The Edison

The Edison – Bootlegger’s Ball
On New Year’s Eve, The Edison presents the Bootlegger’s Ball, featuring Lyndsay and the All-Nighters, aerialists, dancers and “a host of gifted eccentriques to accompany you on a unique and unforgettable journey into 2012.” Tickets include The Edison’s legendary Midnight Toast. Tables include desserts and special New Years favors. Tickets start at $75. Doors at 7pm. Table reservations and pricing: 213.613.0000.

Eveleigh – Roaring 20s Soirée
The Wayback Machine will be in effect at Eveleigh, which is not only presenting a Roaring Twenties Soirée, but is also thoughtfully serving an all-day brunch on January 1, 2012. Both dinner options include a 5-course Prix Fixe Menu; the Late Seating includes a champagne toast at midnight and access to The Uptown Five jazz quintet and NYE festivities starting at 9:30pm.
Early Bird Seating: $75. Late Seating: $95. Reservations at OpenTable or call 424.239.1630.

The Cocktail Party features a 1920s-inspired cocktail menu created by head barman Dave Kupchinsky, an open bar from 10-11pm, live jazz quintet entertainment and piano, countdown to 2012 and complimentary champagne toast. 1920′s cocktail attire suggested.
$50 per person. 9:30pm-2am. Tickets: www.eventbrite.com/event/2669132447?ref=ebtn

On New Year’s Day, Eveleigh is serving an All Day Brunch with classics from the dinner menu to help with recovery from the night before, as well as REHAB with the best hangover remedies from the bar.
11am-10pm. Reservations at OpenTable or call 424.239.1630.

The Golden Stag
Take the Wayback Machine to the historic Park Plaza Hotel, where LACMA Muse and Sypher Art Studios present The Golden Stag, a Roaring Twenties style party.
Featuring:

• Performances by Brent Canter, Elliot Deutsch Big Band, Astra Dance Company, Alice Underground, and more
• Midnight champagne toast and fireworks display
• Absinthe bar
• 18-piece orchestra

Fellas and Flappers: $50 (includes champagne toast); Big Daddies and Leading Ladies: $150 (includes reserved table service with hosted bar). 8pm. Tickets: 323.857.6010.

Harvard & Stone
Harvard & Stone is throwing its first New Year’s Eve party with special performances by Lil’ Jenny and Molly D’Amour, accompanied by the H&S band and DJ Aaron Castle’s rock’n'roll oldies. Your all-inclusive ticket features an all-night open bar with craft cocktails, punches, American microbrews and bottomless champagne. Tickets $100 per person. 8pm-2am. Use promo code “harvardandstone” and get a 20% discount: www.eventbrite.com/event/2650177753?discount=harvardandstone

La Descarga – Havana Nocturne
Four words: gangsters, dames, booze and gambling. That’s what La Descarga has in store for guests at its Havana Nocturne, a 1920’s-themed night that includes premium open bar, Latin orchestra, burlesque dancers, passed apps, and a Havana-inspired casino. The three biggest chip holders at the end of the night will receive some great prizes. The dress code is formal and the theme is gangsters and dames of the 20′s. Tickets are $200 per person, includes gratuity, and are limited to 150 guests. To purchase tickets, email nye@ladescargala.com.

Neat – New York New Year’s Eve
On New Year’s Eve, Aidan Demarest is keeping it simple at his Glendale bar Neat: no cover or reservations, live music, champagne toasts at 9pm and midnight, and Chinese takeout to soak up all the spirits (served neat, of course). What’s the over-under on how many times Don’t Stop Believin’ gets played that night?

Next Door Lounge
Looks like the Wayback Machine will be in overdrive this New Year’s Eve as Next Door Lounge transports guests to a glamorous Masquerade Party set in 1920’s Hollywood. Live jazz and classic black and white films provide the backdrop as you enjoy cocktails by Joseph Brooke and bites from the Next Door staff kitchen. Tickets are $75 per person and include a welcome drink, masquerade mask, party favors, and a midnight champagne toast. Ticket reservations: reserve@nextdoorhollywood.com.

From 10:30pm to 1:30am, Picca is hosting a Late Night Industry Party with open bar (beer, wine, pisco shots, punch) and bites for friends, family and industry patrons for just $40 per person. Space is limited and pre-paid reservations are required.

Providence
At Providence, Chef Michael Cimarusti ushers in 2012 with a sumptuous Market Menu that rings in the new year with delicious style. Market Menu items include wild Japanese buri, wild New Zealand John Dory, and American Wagyu style beef. Early seating is 5:30 and 6pm, late seating at 8:30 and 9pm. $195 per person, $260 with wine pairing. 323.460.4170.

• Luxury Tequila Flight ($100) – John Rivera Sedlar’s 6 Year Aged Anejo, Milagro Romance & Herradura Suprema
• Mezcal Flight ($25) – Vida, Chichicapa, Joven Ilegal

Other NYE specialty flights include single malt Scotch, rum and American whiskey. Reservations after 9pm will receive a complimentary glass of cava. Reservations suggested, walk-ins are welcome: 323.933.5300.

Seven Grand – World Whiskey Flight
Like Big Bar, Seven Grand is also going global on NYE with its World Whiskey Flight, a private tasting featuring eight of the best whiskies in the world as chosen by members of the Seven Grand bar staff:

• Parker’s Heritage Collection Kentucky Straight Bourbon ’Barrel Finished’ (10 Years Old)
• Thomas H. Handy Sazerac Kentucky Straight Rye
• Hakushu 12 Year Old Japanese Whisky
• Scott’s Selection Littlemill 1984 (distillery closed)
• Connemara Peated Cask Strength
• Lark Single Cask
• Talisker Distiller’s Edition (11 Years Old)
• Scott’s Selection North of Scotland 1964 (45 Years Old)

Punch reception at 5:30pm, World Whiskey Flight at 6pm, event opens to the public at 8pm. Tickets are $120, includes gratuity and appetizers: http://7grandnye.eventbrite.com.

Photo by Tasting Kitchen via Facebook

The Tasting Kitchen
At The Tasting Kitchen on Abbot Kinney, Chef Casey Lane is offering three five-course menu options with French, Italian, Moroccan, and Spanish inspired flavors that will appeal to meat lovers, seafood fans, and vegetarians alike. The “All” Menu features Apicius Duck Confit with kumquat preserve, and puntarella; the Pescatarian Menu features Tagliarini Nero with squid and serrano chile; and the Vegetarian Menu features Truffled Egg with polenta and fall vegetable salad. Wine pairings for each menu are also available. $90 per person, $45 for wine pairings. 310.392.6644.

Click to view.

The Varnish – Soul Shakedown Party
From its location in the back of Cole’s, The Varnish will be dancing to its singular beat on New Year’s Eve with a Soul Shakedown Party that features unlimited craft cocktails, bottomless Bols Genever punch and the 2nd Annual Varnish Twist Contest, hosted by Varnish GM Chris Bostick. Rare groove and soul classics will provide the imbibing soundtrack to the event, which will take place from 9pm-2am. Tables in the intimate venue are available for parties of two, four and six. Seating for New Year’s Eve is limited, reservations are a must.
$125 per person (gratuity included). For reservations contact Chris Bostick at 213.622.9999, or email thevarnish@thevarnishbar.com.

Photo by Wood & Vine

Wood & Vine
Wood & Vine is presenting a five-course or seven-course prix fixe and two seating options for its New Year’s Eve menu. First seating is 6-7pm and includes a Celery Root Shooter, Dungeness Crab Salad, House-Made Spaghetti, Seared Branzino, Paso Prime Rib Eye, and Butterscotch Pot de Crème. The second seating is 9-10pm and includes the previous plus Roasted Scallop, Roasted Venison Saddle, and a complimentary champagne toast at midnight. First seating $55; second seating $75. 323.334.3360.

Related posts:

1. So Long 2010, and Thanks for All the Fish!
2. So Long Aughts, and Thanks for All the Fish!
3. Food & Wine Cocktails 2011: Twelve Los Angeles Bars in the Top 100 American Bars

Free French Dips: get 'em while you can.

Cole’s is joining in the festivities with a New Year’s Eve-style bash counting down to midnight that includes:

• Free French Dip sandwiches for the first 200 guests in honor of Cole’s anniversary.
• Free Bathtub Gin Punch by Plymouth Gin, served from a bathtub ice sculpture from 9pm to midnight (or until it runs out).
• Midnight champagne toast to start Repeal Day.

2010 Jimmy Barela Award winner Oliver Jones makes his Myrtle Berry Flip.

Jimmy Barela Award
Before the stroke of midnight, two of LA’s top bartenders will go head-to-head and vie for the Jimmy Barela Award, which honors the legendary bartender who held court at the Red Car Bar for 65 years, from 1918 to 1983. In 2009, the inaugural award went to Julian Cox (for his G.T. Foam Home) and last year’s winner was Oliver Jones with his Myrtle Berry Flip. Both barmen had their winning cocktails featured on the Red Car bar menu.

This year’s finalists will be selected from a pool of eight bartenders competing earlier on Sunday at The Varnish, in an invitation-only tournament hosted by Eric Alperin and judged by industry peers. The 2011 Jimmy Barela Award winner will be announced at midnight, and the victor will have the honor of pouring the champagne down the pyramid of glasses set up for the occasion.

For more Repeal Day specials and recipes, be sure to check out Caroline on Crack’s LA Weekly round up.

Click to view.

Cole’s 103rd Anniversary and Repeal Day Celebration
Sunday, December 4, 2011
Starting at 9pm
Featuring:

• Free Cole’s French Dips for the first 200 guests
• Free Bathtub Gin Punch (while it lasts)
• Jimmy Barela Award competition
• Midnight champagne toast
• Live 3-piece jazz band
• Prohibition-era attire encouraged

Cole’s
118 E. 6th St.
Los Angeles, CA 90014
(213) 622-4090
www.colesfrenchdip.com

Related posts:

1. Dec. 5: Jimmy Barela Award and Cocktail Competition, Seven Grand Repeal Day Celebration
2. It's Your Patriotic Duty: Celebrate Repeal Day December 5th
3. Dec. 6-8: Cole's 101st Birthday Celebration

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

The Varnish rings up another Spirited Award nomination. | Photo: 213 Nightlife

The nominees for the 2011 Tales of the Cocktail Spirited Awards have been announced, and once again the Los Angeles cocktail banner is being carried by The Varnish (nominated for Best American Cocktail Bar) and its co-owner, Eric Alperin (an American Bartender of the Year nominee). Now in its ninth year, Tales of the Cocktail is an internationally acclaimed festival of cocktails, cuisine and culture taking place in New Orleans July 20-24.

From the Tales of the Cocktail press release:

Through its annual Spirited Awards, Tales of the Cocktail provides recognition to those individuals and establishments that have shown an outstanding talent for advancing the craft of the cocktail. To embody the ideals with which Tales of the Cocktail was originally founded, these awards will recognize both national and international honorees who will receive exclusive Riedel Crystal awards.

Employees Only is nominated for Best American Cocktail Bar, World’s Best Drink Selection and World’s Best Cocktail Bar. | Photo: Employees Only

New York’s Employees Only leads the field this year with nominations for Best American Cocktail Bar, World’s Best Drink Selection and World’s Best Cocktail Bar. Employees Only owners Jason Kosmas and Dushan Zaric are nominated in the Best New Cocktail/Bartending Book category for Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined. Zaric is also nominated for Best Bar Mentor and International Bartender of the Year.

Two new categories have been added his year, while a third one has been split into two subcategories. The Best High Volume Cocktail Bar award celebrates bars that efficiently deliver cocktail culture to the masses. Nominees have at least 100 seats, with cocktails, lists, bartending, and service all taken into consideration. The Best Restaurant Bar nominees are dedicated to creating a great cocktail experience for their dining guests. Factored into the nomination are the bar’s approach to aperitifs and digestifs, how well it works with the kitchen to pair cocktails with food, as well as general bartending and mixing excellence. The award for Best Cocktail Writing has been divided into two subcategories: Non-Book Publication and Author. The Non-Book category honors publications as a whole for excellence in overall writing. The Author category recognizes individual writers for contributions to furthering information, knowledge and interest in cocktail culture.

The winners will be announced at the Fifth Annual Tales of the Cocktail Spirited Awards, taking place in New Orleans at the Mahalia Jackson Theater on Saturday, July 23rd.

For information and tickets, visit www.talesofthecocktail.com.

The Drawing Room is nominated for Best Restaurant Bar. | Photo: The Drawing Room

Following is the complete list of the 2011 Spirited Awards nominees.

American Bartender of the Year

• Eric Alperin, Los Angeles, California
• Kenta Goto, New York City, New York
• Misty Kalkofen, Boston, Massachusetts
• Sam Ross, New York City, New York
• Joaquin Simo, New York City, New York

Best American Brand Ambassador

• Colin Asare-Appiah, U’luvka Vodka
• Jacques Bezuidenhout, Partida Tequila
• Jamie Gordon, Absolut Vodka
• Jim Ryan, Hendrick’s Gin

Best American Cocktail Bar

• Clover Club, New York City, New York
• Drink, Boston, Massachusetts
• Employees Only, New York City, New York
• The Varnish, Los Angeles, California

Best Bar Mentor

• Wayne Collins, London, England
• Steve Olson, New York City, New York
• Audrey Saunders, New York City, New York
• Dushan Zaric, New York City, New York

Best High Volume Cocktail Bar

• Eastern Standard, Boston, Massachusetts
• Flatiron Lounge, New York City, New York
• Florida Room, Miami, Florida
• Rickhouse, San Francisco, California

Best Cocktail Writing – Non Book

• BarLifeUK.com
• Imbibe USA
• Liquor.com
• The Tasting Panel

Best Cocktail Writing – Author

• Toby Cecchini, New York City, New York
• Camper English, San Francisco, Francisco
• Darcy O’Neil, London, Ontario
• Naren Young, New York City, New York

Best International Brand Ambassador

• Ian Burrell
• Claire Smith, Belvedere Vodka
• Dan Warner, Beefeater Gin
• Angus Winchester, Tanqueray Gin

Best New Cocktail/Bartending Book

• Fix the Pumps by Darcy O’Neill
• Left Coast Libations by Ted Munat & Michael Lazar*
• Punch by David Wondrich
• Speakeasy by Dushan Zaric and Jay Kosmas

Best New Product

• Banks Rum
• Cocchi Americano**
• Smith & Cross Rum
• Tequila Calle 23

Best Restaurant Bar

• The Drawing Room, Chicago, Illinois
• Eleven Madison Park, New York City, New York
• Hawksmoor Seven Dials, London, England
• Hix, London, England

International Bartender of the Year

• Erik Lorincz, London, England
• Dre Masso, London, England
• Sam Ross, New York City, New York
• Dushan Zaric, New York City, New York

World’s Best Cocktail Bar

• 69 Colebrooke Row, London, England
• Dry Martini, Barcelona, Spain
• Employees Only, New York City, New York
• High Five, Tokyo, Japan

World’s Best Cocktail Menu

• Artesian Bar at The Langham, London, England
• Eau de Vie, Sydney, Australia
• Mayahuel, New York City, New York
• Sanctuaria, St. Louis, Missouri

World’s Best Drinks Selection

• Artesian Bar at The Langham, London, England
• Cure, New Orleans, Louisiana
• Eau de Vie, Sydney, Australia
• Employees Only, New York City, New York

World’s Best Hotel Bar

• Artesian Bar at The Langham, London, England
• Clive’s Classic Lounge at Chateau Victoria Hotel, Victoria, British Columbia
• Clyde Common at The Ace Hotel, Portland, Oregon
• The Savoy, London, England

World’s Best New Cocktail Bar

• 1534, New York City, New York
• Dram, New York City, New York
• Eau de Vie, Sydney, Australia
• Painkiller, New York City, New York

*Left Coast Libations is the hard back version.
**Cocchi Americano is new to the US Market.

Related posts:

1. 2010 Tales of the Cocktail Spirited Awards Nominees Announced
2. Employees Only Named World’s Best Cocktail Bar at the 2011 Tales of the Cocktail Spirited Awards
3. Winners of the 2010 Tales of the Cocktail Spirited Awards 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!

Erik Lorincz

The current Head Bartender of the American Bar is Erik Lorincz, a 31-year-old native of Slovakia who began his tenure when The Savoy reopened on October 10, 2010 after a three-year, $300 million renovation. Lorincz will be adding to The Savoy legacy with some cocktail recipes of his own, when a new edition of The Savoy Cocktail Book is released this summer. Prior to his Savoy gig, Lorincz was the Senior Mixologist at The Connaught Bar, named World’s Best Hotel Bar at the 2010 Tales of the Cocktail Spirited Awards.

It was during his stint at The Connaught that Lorincz won the title of the Diageo Reserve World Class Bartender of the Year 2010, the culmination of a year-long global challenge that began with 9000 bartenders from around the world competing in regional heats. The final took place in Athens, where Lorincz went up against 23 other bartenders in head-to-head competition over four days of challenges. This year, 10,000 bartenders will be competing to get to the Diageo final in Delhi, India. Lorincz will be there to advise and support the finalists.

Lorincz was in Los Angeles recently for an event that celebrated the Condé Nast Traveler 2011 Hot List, the magazine’s 15th annual guide to the world’s best new hotels, spas, and restaurants. For the first time, the special issue names individuals who made an impact on the hospitality industry in the past year. Lorincz was chosen as Hot Bartender, while other honorees include José Andrés (Hot Restaurateur) and Nick Jones of Soho House Group (Hot Hotelier).

As part of a media tour, Lorincz taught a Cocktail Master Class at the Fairmont Santa Monica, The Savoy’s sister property. During this hands-on session, a small group would learn how to make two Savoy classics and one of Lorincz’s own creations. The class began with Lorincz introducing himself and giving some insight into the path that has led him to the top of his profession. The seeds for Lorincz’s globe-trotting career were planted at an early age by his grandmother, an herbalist who taught him how to make tinctures, oils and herbal teas. His father, a winemaker who likes to make his own eaux de vie, was similarly influential in showing his techniques to the young Erik.

While still a teenager, Lorincz moved to Prague to immerse himself in a bartender educational program and learn the craft of the cocktail. Armed with his new knowledge and skills, Lorincz returned to Slovakia and eventually became a bar manager in Bratislava, the capital of Slovakia. When he wanted to learn English, Lorincz relocated to London and ended up at Attica, a now-defunct nightclub in Soho. Since he couldn’t speak English, Lorincz had to start at the bottom, sweeping the floor and emptying ashtrays.

A bartending job in a Japanese restaurant piqued his interest in Japan, where he would go to learn from master bartender Kazuo Uyeda, owner of the Tender Bar and author of Cocktail Techniques. Uyeda is best known for inventing the “hard shake,” an intense, much-debated technique that is said to produce a more chilled, subtle and textured cocktail. Lorincz still marvels at the refined cocktail culture in Japan, where he said “everything is a ceremony” and even a tiny, 8-seat bar will treat customers as if they are five-star hotel guests.

Lorincz gracefully demonstrates his mastery of a simple technique.

From Uyeda, Lorincz learned that even the simplest technique can make a huge difference. To demonstrate, he asked us to fill our mixing glasses with ice and some water, and stir with our barspoon. A simple request, or so we thought. Balancing the spoon between his third and fourth finger and using what he described as a “push-pull” technique, Lorincz quietly stirred. His arm never moved as his wrist flicked quickly in a fluid motion. Our clumsiness was evident in the noisy clinking of ice and glass, especially when compared to Lorincz’s nearly silent, whirling ice.

Lorincz learned ice carving from the Japanese master, Kazuo Uyeda.

As he guided us in making the cocktails, Lorincz came around to inspect our drinks and offer taste comparisons of the results. We were all using the same ingredients, tools and measurements, but the level of Lorincz’s craft elevated his cocktails above ours. Lorincz said that in Japan, Uyeda spent 45 minutes talking to him just about orange peels. When Lorincz garnished his Hanky-Panky cocktail with an orange peel (see recipe below), he did so with a flourish, squeezing the peel and tracing graceful arcs in the air before dropping it in the glass. Tasting his cocktail against mine, it was remarkable how much more citrus oil Lorincz was able to infuse into his drink from roughly the same sized disk.

Asked what it means to be crowned the best bartender in the world, Lorincz said that to be the best at anything is to always be learning, which in his case includes stopping by bars wherever his travels take him. Lorincz had done his L.A. research well: among the bars he wanted to visit were the Library Bar, Roger Room and 1886. At the top of his list was The Varnish, where we met later on for cocktails.

Although a booth was available, Lorincz preferred to stand at the bar, and we put ourselves in Varnish GM Chris Bostick’s skilled hands. As he enjoyed his cocktails, Lorincz became just another out-of-town visitor (albeit one wearing a tailored suit and cocktail lapel pin), asking about unfamiliar bottles on the back bar, admiring the design and discreetly taking photos. When they weren’t geeking out on cocktails and spirits, Bostick and Lorincz shared stories about their mutual friend Stanislav Vadrna (like Lorincz a Slovakian-born bartender who apprenticed under Uyeda), who is regarded as the leading advocate of Japanese bartending in the West.

It sounds like the opening to a bad joke, but you’d be hard-pressed to find a better snapshot of the global cocktail community than a night when a Slovakian, a native Texan, and a Chinese-American were in a downtown bar talking about mindful bartending and Zen Buddhism while sipping Bulleit Rye Whiskey.

American Bar at The Savoy
Strand
London
United Kingdom
WC2R 0EU
+44 (0)20 7836 4343
www.fairmont.com/savoy

For more about Erik Lorincz, check out Josh Lurie’s Q&A with Lorincz and a Wall St. Journal article that features Lorincz’s recipes for his five favorite cocktails.

"By Jove! That is the real hanky-panky!"

Hanky-Panky
The first cocktail of the Master Class was the Hanky-Panky, created in 1925 by Ada Coleman, the first Head Bartender of the American Bar. Among the regulars who sipped her cocktails were Mark Twain, the Prince of Wales, and Sir Charles Hawtrey, the Edwardian actor for whom “Coley” (as Coleman was affectionately known) created the Hanky-Panky. In this excerpt, Coleman tells the story behind the cocktail’s creation to The People newspaper in 1925:

“The late Charles Hawtrey…was one of the best judges of cocktails that I knew. Some years ago, when he was overworking, he used to come into the bar and say, ‘Coley, I am tired. Give me something with a bit of punch in it.’ It was for him that I spent hours experimenting until I had invented a new cocktail. The next time he came in, I told him I had a new drink for him. He sipped it, and, draining the glass, he said, ‘By Jove! That is the real hanky-panky!’ And Hanky-Panky it has been called ever since.”

Lorincz said that he’s currently barrel aging the Hanky-Panky with four gins, four vermouths and two bitters, which sounds fantastic.

HANKY-PANKY
Ingredients:

• 1½ oz gin
• 1½ oz sweet vermouth
• ½ oz Fernet-Branca

Preparation:

• Stir ingredients with ice in a mixing glass.
• Strain into a chilled martini glass.
• Garnish by squeezing an orange peel over the top.

White Lady

White Lady
Next was the White Lady, a Sidecar variation made with gin instead of the usual brandy. According to cocktail historian David Wondrich, the White Lady was created in 1919 by Harry MacElhone at Ciro’s Club in London. MacElhone originally used crème de menthe, but replaced it with gin in 1929 at his eponymous Harry’s New York Bar in Paris.

But this White Lady has another suitor in Harry Craddock, who included its recipe when The Savoy Cocktail Book was first published in 1930. The White Lady became the American Bar’s signature cocktail, and 80 years later it’s still on the menu. The White Lady was the first cocktail that Lorincz made when the American Bar reopened, according to CNBC.

WHITE LADY
Ingredients:

• 1.5 oz gin
• 0.75 oz Cointreau
• 0.75 oz lemon juice
• Dash of egg white

Preparation:

• Add all ingredients to a shaker tin.
• Shake well with ice and strain into a martini glass.

Restoration Celebration

Restoration Celebration
Our final cocktail was the bright and refreshing Restoration Celebration, which Lorincz created for the reopening of The Savoy on 10/10/10. The Restoration Celebration follows the American Bar’s tradition of creating cocktails to commemorate important events, such as the Wedding Bells (for Princess Elizabeth’s 1947 wedding to Prince Philip) and the Moonwalk in 1969, to honor the astronauts of Apollo 11.

RESTORATION CELEBRATION
Created by Erik Lorincz
Ingredients:

• 1 oz London dry gin
• 0.75 oz fresh lemon juice
• 0.75 oz pineapple juice
• 0.75 oz cherry puree
• 2 barspoons of cinnamon sugar
• Champagne
• Fresh mint

Preparation:

• Mix all ingredients except Champagne in a mixing tin two thirds full of ice.
• Shake vigorously for 10 seconds.
• Fill a highball glass with ice, and add a quarter glass of champagne.
• Strain the mixture from the tin over the champagne.
• To garnish, slap the mint sprig to release its essence, and place it on top of the ice, supported by the rim of the glass.

Related posts:

1. World Cocktail Day & 2-Year Blogiversary: Classics, and Brugal, and Zwack! Oh, My!
2. Cognac Cocktail Class at The Varnish (UPDATED)
3. May 12: Thirsty in LA 2-Year Blogiversary & World Cocktail Day Celebration at Caña

Founded in 1987 and first released in 1999, Bulleit Bourbon is the go-to bourbon for fans who enjoy its signature spicy profile, derived from a distinctive mash bill (grain mixture) with a rye content of 28%, among the highest of any bourbon on the market. Tom Bulleit based his modern bourbon on the 150 year old recipe developed by his great-great-grandfather Augustus Bulleit, who mysteriously disappeared in 1860 while transporting his bourbon from Kentucky to New Orleans.

A Bulleit rye whiskey had been in development for seven years, a logical step considering the bourbon’s high rye content. Noting industry and consumer demand for rye whiskey, Tom Bulleit decided the time was right to launch his company’s second release. Bulleit Rye Whiskey made its national debut earlier this month, and it looks poised to garner the same devotion and acclaim as its predecessor.

The Booze Fairy recently dropped off a sample bottle of the Bulleit Rye (aka Bulleit “95” Rye), but in the days before its arrival, online posts and reviews had my mouth watering, such as this Facebook comment from Gary Regan: “Had a fabulous Manhattan made with Bulleit Rye Last night. A new contender has been born, methinks.” Chuck Taggart’s blog post had the same effect on my palate, describing the Bulleit Rye as “big and complex and spicy and absolutely delicious.”

A few days later, Varnish GM Chris Bostick posted this pic and caption:

“Whipped up a proper Sazerac tonight for Fat Tuesday using the new Bulleit Rye. Kudos to Bulleit for a job well done.” | Photo: Chris Bostick

Spurred on by Bostick’s post, I stopped by The Varnish and asked Eric Alperin to make me something with the Bulleit Rye. He mixed a Manhattan variation called the Manhattan Transfer: Bulleit Rye, dry vermouth, Ramazzotti Amaro, and bitters. Needless to say, it was an excellent introduction to the new Bulleit. And as luck would have it, the Booze Fairy had already paid a visit and my 100ml sample was waiting for me at home.

The Bulleit Rye Whiskey clocks in at 90 proof (45% ABV) and has a mash bill of 95% rye and 5% malted barley, a mix well above the legal requirement of 51% rye for rye whiskey. According to the press materials, the grains are sourced from Germany, Sweden and Canada, while the water comes from “an ancient glacier aquifier that maintains an ideal temperature of 56 degrees.” The Bulleit Rye is aged a minimum of four years in new white oak barrels that are charred to level 4 (the highest level). As reported by Chuck Cowdery, Bulleit Rye is produced by Lawrenceburg Distillers Indiana (LDI), a name that should ring a bell for fans of Templeton Rye and Redemption Rye.

On the nose, the golden-amber Bulleit Rye begins with cherry, oak and spice, and develops with caramel, honey and white pepper notes. The palate is smoothly balanced and complex, with more of the cherry and oak, as well as sweeter notes of maple syrup and dried fruit. The expected rye spiciness is present, but considering the Bulleit’s mix, not overpowering. The velvety, spicy finish lingers with a subtle warmth that belies its 90-proof heat.

Mmm...Manhattan...

The Bulleit is wonderful sipped neat, so how does it perform in my beloved Manhattan? Two ounces of the Bulleit, stirred with an ounce of Dolin Rouge and a couple of dashes of Angostura, makes for an outstanding Manhattan. I’m definitely looking forward to picking up a bottle (or two) and taking the Bulleit Rye for many more spins around the cocktail block.

Speaking of which, as this post goes live the Bulleit Rye is in stock at K&L Hollywood ($21.99), Mel & Rose and Wally’s ($27.99), as well as Hi-Time ($18.99) for our friends in the OC.

Bulleit “95” Rye Whiskey

• 90 proof (45% ABV)
• Suggested retail price: $27.99 (750ml)

Related posts:

1. May 7: Kentucky Derby Viewing Party and Japan Fundraiser with Hollis Bulleit
2. WhistlePig Straight Rye Whiskey Launches at Seven Grand
3. Bigfoot Lodge West Steps It Up with New Cocktail and Whiskey Menus

Photo: Jack Wittbold for Liquor.com

Pick any spirit, and even a cursory search will reveal a long and fascinating narrative populated with the famous and the infamous. Case in point is the 300-year history of cognac: a legendary spirit sipped by kings and aristocrats, decimated by a parasite in the 19th century, favored by Asian VIPs, its praises extolled in hip hop culture. Thanks to the global cocktail renaissance, cognac is also being re-discovered as a key ingredient in classic recipes and modern interpretations alike.

Angelenos interested in learning about cognac and its role in cocktail culture recently attended a Cognac Cocktail Class at The Varnish, presented by Liquor.com and hosted by Varnish co-owner Eric Alperin and GM Chris Bostick. During the sold out two-hour session, attendees were educated about the luxury spirit, tasted expressions from the premium Pierre Ferrand line, and learned how to make four cognac cocktails.

100 Rue Marguerite (Photo: Jack Wittbold)

Guests were welcomed with glasses of 100 Rue Marguerite, a punch bowl version of a cocktail that Bostick created for the Grand Marnier Bar Room Brawl at last year’s Tales of the Cocktail. The key to the 100 Rue Marguerite (or any great punch for that matter) is oleo-saccharum, the first of the Four Pillars of Punch described by author David Wondrich in his latest book, Punch: The Delights (And Dangers) of the Flowing Bowl. The oleo-saccharum (Latin for “oil-sugar”) is extracted from lemon peels with sugar; legendary bartender Jerry Thomas called the resulting lemon oil the “ambrosial essence.”

100 RUE MARGUERITE
Ingredients (scaled x17 for the punch bowl):

• 1.5 oz. Pierre Ferrance Ambre (one 750ml bottle plus splash)
• 0.5 oz. Grand Marnier (8.5 oz.)
• 0.5 oz. lemon juice (8.5 oz.)
• 0.5 oz. simple syrup (8.5 oz.)
• 2 dashes Angostura Bitters (34 dashes, or scant 3 teaspoons)
• Lemon peel garnish

Oleo-saccharum for punch:

• Peel of 4 lemons, muddled with 4 tablespoons superfine sugar
• Let sit for 20-30 minutes

After we were seated, Liquor.com’s Chris Archibald welcomed us and did the introductions. Pierre Ferrand’s Jennifer Linsky then began the class with an introduction to cognac and an overview of the Pierre Ferrand production process before leading the cognac tasting.

Photo: Jack Wittbold

Cognac 101
Cognac is a type of brandy, distilled from white wine produced in the delimited region surrounding the southwest French town from which it takes its name. The region is divided into six areas, or crus: Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bon Bois and Bois Ordinaire.

As an Appellation d’Origine Contrôlée (AOC, or “controlled designation of origin”), to legally bear the name “cognac” the brandy must adhere to 300-year-old production standards:

• The wine to be distilled must be produced in the delimited region and made from at least 90 percent Ugni Blanc, Folle Blanche or Colombard grapes.
• The wine must be distilled twice in copper pot stills.
• The resulting eau-de-vie (“water of life”) must be aged at least two years in French oak barrels.

The Art of the Blend
The Master Blender of a cognac house is responsible for selecting eaux-de-vie of varying ages and crus for blending and then fine-tuning the aging process; dozens of eaux-de-vie can go into a single cognac. Every cognac has a house “style” of taste and quality that is entrusted with the Master Blender. Ideally, a 20-year-old cognac produced fifty years ago will taste the same as a 20-year-old cognac released this year or fifty years from now. According to the Bureau National Interprofessionnel du Cognac (BNIC), the official cognac designations are based on the age of the youngest eau-de-vie in the blend:

• VS (Very Special) or ✯✯✯ (3 stars) – Cognacs whose youngest eau-de-vie is at least two years old.
• VSOP (Very Special Old Pale) – Cognacs whose youngest eau-de-vie is at least four years old.
• XO (Extra Old) – Cognacs whose youngest eau-de-vie is at least six years old.

Cognac Master Blenders will generally use eaux-de-vie that are much older than the minimum requirement for their blends. The most prestigious designations may have aged for dozens of years before blending.

Pierre Ferrand Ambre (Photo: Jack Wittbold)

Pierre Ferrand
Even if you’re not a connoisseur of cognac, you’re likely familiar with the Big Four cognac houses that dominate the global market: Courvoisier, Hennessy, Martell and Rémy Martin. While many of these cognacs blend Grande Champagne with lesser quality grapes, the Pierre Ferrand range is made exclusively from Grand Champagne grapes, which are often reserved for much more expensive releases.

The New York Times offers this comparison between the Big Four and a small, independent house like Pierre Ferrand: “If the Big Four Cognacs are the rough equivalent of blended Scotches, single-grape Cognacs are the equivalent of single-malt Scotches.”

Pierre Ferrand cognac is twice-distilled in small copper pot stills from wine aged on its lees (aged unfiltered with dead/residual yeast and other particles) for added flavor and complexity. The eau-de-vie is then aged in French Limousin oak casks before blending.

The tasting began with the Pierre Ferrand Ambre, at ten years old the youngest expression in the range. The Ambre has, appropriately enough, an amber-golden color. On the nose, a subtle vanilla leads to floral notes of roses and violets, as well as prunes and apricots, and finally baked apple and pear. The full-bodied palate is nuanced and complex, with pears and apples, as well as vanilla and cinnamon notes, and a hint of oak. The finish is warm and lingering. At a retail price of $45 (750ml), the Ambre is a superb entry-level cognac.

Our second sample was the Pierre Ferrand Sélection des Anges, a 30 year old cognac named for the “angel’s share,” the portion of the cognac that evaporates through the barrel during the aging process. Linsky noted that the industry loses the equivalent of more than twenty million bottles of cognac every year due to evaporation. The effect of those decades of aging in the barrel can be appreciated in the cognac’s deep mahogany color. The initial nose of jasmine and honeysuckle develops into walnut, caramel and spices. The full-bodied, velvety palate is rich with vanilla and chocolate, with notes of saffron and ginger, as well as honey and oak. The warm finish is long and luxurious, a satiny aftertaste of spice, fruit and oak. Priced at $145 (750ml), the Sélection des Anges is an exceptional spirit. The angels taketh, but what they leave behind is, dare I say it, heavenly.

Vieux Carré

Cognac Cocktails
Then it was on to the cocktails, beginning with the Vieux Carré. Named after the French Quarter in New Orleans, the Vieux Carré (“Old Square” in French) was invented in 1938 by Walter Bergeron, head bartender at the Hotel Monteleone. It’s always a pleasure to watch Alperin at work, even more so when he’s explaining each step: filling the empty glass with crushed ice to chill it before adding a bit of benedictine; using Japanese bitters bottles for portion control; starting with less expensive ingredients in the mixing glass in case of a spill.

The Vieux Carré is a wonderful sipper, with a complex, aromatic profile of spice and light sweetness. As guests enjoyed their drinks, Bostick shared his appreciation of the Vieux Carré, one of his favorite cocktails: “When it starts to open up, I have to fight the urge to chug the son of a bitch.”

VIEUX CARRÉ
Ingredients:

• 1 oz. rye (Old Overholt)
• 1 oz. Pierre Ferrand Ambre
• .75 oz. sweet vermouth (Carpano Antica)
• 2 dashes Peychaud’s Bitters
• 2 dashes Angostura Bitters
• Benedictine

Note: Dolin rouge (sweet) vermouth was used for the Vieux Carrés served during the class.
Preparation:

• Rinse an Old Fashioned glass with the Benedictine.
• Add remaining ingredients and a large ice cube.
• Stir and finish with a lemon twist.

Sidecar

Next was the Sidecar, created some time around the end of World War I in either London or Paris. The true story of the Sidecar’s origin is unknown, but author David A. Embury offers one version in his classic The Fine Art of Mixing Drinks, crediting the invention of the drink to an American Army captain in Paris during WWI. According to Embury, the Sidecar’s name referred to the motorcycle sidecar “in which the good captain was driven to and from the little bistro where the drink was born and christened.”

Imbibe magazine describes the Sidecar as “possibly the most alluring — and approachable — brandy-based cocktail of the last century.” Imbibe further notes that a low-quality brandy or orange liqueur “will doom this regal cocktail to mediocrity.” The familiar sugar rim, first mentioned years after the Sidecar’s invention, is omitted in this version.

SIDECAR
Ingredients:

• 1.5 oz. Pierre Ferrand
• 0.5 oz. lemon juice
• 1 oz. Combier

Preparation:

• Shake ingredients with ice.
• Strain into a chilled coupe and garnish with a lemon wedge.

Stingers à trois

Although the layout of The Varnish isn’t exactly ideal for a class, attendees had remained attentive and craned their necks or stood up to get a better view of the demos. At this point the group was invited to gather around the bar and learn about our final cocktail of the afternoon, the Stinger. With everyone three drinks in and liberated from the confines of the booths, the “classroom” suddenly became a lively cocktail party.

At one time a favorite tipple of the upper class, the Stinger is a Duo cocktail traditionally made with brandy and crème de menthe. In his entry for the Esquire Drinks Database, Wondrich writes: “Of all the indispensable cocktails, the Stinger’s origins are the most obscure…its conception is tied to no bartender, no grand hotel, no long-dead barfly.” Classic movie buffs may recognize the Stinger from movies such as The Apartment and Kiss Them for Me, while Mad Men fans watched Peggy Olson enjoying a Stinger in the Season Three episode Love Among the Ruins.

STINGER

• 2 oz. Pierre Ferrand
• .75 oz. crème de menthe
• Toss and strain over crushed ice in a double Old Fashioned glass.
• Garnish with a fresh mint sprig.

The two hour session had gone by quickly, and as Alperin and Bostick answered questions and chatted with guests afterwards, it was apparent that the Cognac Cocktail Class was a success. Learning about one of the world’s great spirits, sampling two excellent expressions from an acclaimed cognac house, and sipping top notch cocktails at one of the country’s best craft cocktail bars; not a bad way to spend a Saturday afternoon.

Related posts:

1. Cognac Cocktail Class at The Varnish (UPDATED)
2. Pierre Ferrand Launches 1840 Original Formula Cognac at Tales of the Cocktail
3. February 24: The Varnish Two Year Anniversary

Photo: ZagatBuzz - Flickr

It feels like it’s been there forever, but that’s part of the magic of The Varnish: everything about the intimate space transports you to another era, from the perfectly executed cocktails to the live jazz piano. Adding to its allure is its low lighting and speakeasy-esque location inside Cole’s.

Never one to announce itself, The Varnish is quietly celebrating its Two Year Anniversary on Thursday, February 24th. Eric Alperin and Marcos Tello will be behind the bar, and guests can start the celebration with a complimentary glass of punch, made with Plantation Grand Reserve 5 Year Old Rum and Pierre Ferrand Ambre Cognac. The punch will be served until it runs out, which may not be long if word gets out, so early arrival is suggested.

And for a bit of hometown pride for one of the finest craft cocktail bars in the country, here are just a few of the accolades The Varnish has received since its debut:

• A.I.A. (American Institute of Architects), Winner, Best Bar/Lounge Design,  People’s Choice, 2010
• Tales of the Cocktail Spirit Award Winner, Bar Room Brawl, People’s Choice, 2010
• Tales of the Cocktail Spirit Award Finalist, Best American Cocktail Bar, 2010
• Tales of the Cocktail Spirit Award Finalist, Eric Alperin, American Bartender of the Year, 2010
• Food & Wine, Top 100 Cocktail Bars, 2010, 2009
• Esquire Magazine’s Best Bars in America, 2010, 2009
• 2010 Hot List, 30 Hippest Bars Worldwide, Conde Nast Traveler
• Top 20 Retro Revival Bars, Travel & Leisure, 2010
• Best Los Angeles Bars & Cocktails, Imbibe Magazine, 2010
• Best Cocktails, City’s Best/Los Angeles, AOL.com, 2010
• Best of LA, Best Speakeasy,  LA Weekly, 2010
• Los Angeles Magazine, Best of LA, Gourmet Ice, 2010
• Los Angeles Magazine, Best of LA, Speakeasy Style Bar, 2009
• Food & Wine, Best New Bars, 2009
• Los Angeles Magazine, Best New Bars, the Cocktail Bar, 2009
• Best Bar in Los Angeles, Angeleno Magazine, 2009
• Jonathan Gold – The New Cocktailians, LA Weekly, 2009

Happy Anniversary to The Varnish, and cheers to many more years of great cocktails!

The Varnish
Two Year Anniversary
Thursday, February 24, 2011
Doors at 7pm
Complimentary punch while it lasts

The Varnish
118 E. Sixth St.
Los Angeles, CA 90014
(213) 622-9999
www.thevarnishbar.com

Related posts:

1. December 18: The Tar Pit One Year Anniversary Party
2. December 4: Cole’s 103rd Anniversary and Repeal Day Celebration
3. Cognac Cocktail Class at The Varnish (UPDATED)

Traveling on the trolley of death #bloggerbarhop

February 1, 2011 12:18 am via Twitter for AndroidReplyRetweetFavorite

@SavoryHunter

Aaron Tell

This dispatch from the Death Trolley was sent on the final leg of the Blogger Bar Hop, a night of revelry with a motley crew of gin-soaked bloggers, bartenders and random passers-by who were shanghaied along the way.

The idea for the bar hop was hatched a couple of months ago, during a holiday party at Musso & Frank. Caroline on Crack and I were talking about a bar crawl organized by Simon Ford, who had taken a group of L.A. bartenders for a night on the town that is now the stuff of legend. Caroline thought there should be a similar event for bloggers, and broached the idea to Aidan Demarest, who in turn talked to Erick Castro. A few sips of our Gibsons later, and Plymouth Gin was on board as the sponsor. Demarest would curate the hit list of bars and book the transportation, while Caroline would coordinate the blogger invites.

A couple of weeks later, an email was sent out to recruit a team to storm the gates of some of the best drinking establishments in the city. Answering Caroline’s call to action were me, Aaron, e*star LA, Food GPS, L.A. Cocktails Examiner, L.A.-O.C. Foodventures, Elina Shatkin (Squid Ink, Toque), and LAist Editor Lindsay William-Ross. The Blogger Bar Hop would be the ultimate test of our cocktailing abilities; only the strong would survive this mission and weak livers need not apply. Who would be found wanting? If the Blogger Bar Hop was a war movie, who would be that one guy showing everyone photos of his sweetheart back home? Who was going to be the redshirt of this landing party?

On the itinerary were some of Demarest’s favorite bars, including a few familiar names from his CV: “To me these bars represent a broad range of styles and atmosphere. And you can be sure at all of them that any time you go you’re getting a great drink.”

Plymouth Gin punch bowl at The Spare Room.

FIRST STOP: THE SPARE ROOM

The team assembled last Monday night at The Spare Room, Demarest’s new bar and gaming salon in the Hollywood Roosevelt Hotel. To help identify us (as if we weren’t going to be noticeable), I brought some supplies left over from our Burning Man luau, including a box of leis and a special accessory for Demarest:

We haven't had a drink yet and Aidan has used his coconut bra for a cup #bloggerbarhop (@ Spare Room at The Roosevelt) http://4sq.com/i8n0SY

January 31, 2011 7:11 pm via foursquareReplyRetweetFavorite

@ThirstyInLA

Thirsty in LA

Aidan Demarest prepares a scorecard for the bar hop.

Demarest told us to fill out scorecards to track our drink tally; the winning blogger would get a free game of bowling at The Spare Room. To keep us honest, each cocktail on the card had to be initialed by a bartender.

Our welcome cocktail was Castro’s dangerously good Blogger’s Brew: Plymouth Gin, pineapple gomme, velvet falernum, fresh lemon, Earl Grey tea and spices. Castro nicknamed his drink the “L.A. Christmas,” after the spices that call to mind those bone-chilling, 50-degree Los Angeles winter nights.

The bar's signature cocktail, the Spare Room Snap.

Next up was one of Demarest’s creations, the Spare Room Snap: rye whiskey, SNAP, lemon juice and freshly grated nutmeg. As I mentioned in my opening night review, the bar’s namesake cocktail is a great drink; well-balanced between spice, gingery bite, and the tart lemon.

You Drink Our Milkshake

Then came a White Russian variation called the You Drink Our Milkshake, made with vodka, coffee liqueur, crème de cacao and cream. Another winner that was rich, velvety, and so very drinkable.

Some of the bar hoppers loosened up with a few frames of bowling, while others gave the photo booth a try. In the meantime, a punch bowl appeared by the bowling lanes. We were still at our first stop and we were already three or four drinks in.

Fortunately, it was time to leave and we headed downstairs to our chariot. Joining us for the epic journey were Castro, Spare Room bartender Naomi Schimek, and Lindsey Nader, the former PDT bartender who is creating the cocktail menu at the upcoming Son of a Gun.

According to Demarest’s plan, we would spend about 45 minutes at each bar, then hit the road. With such a tight schedule, there was no time to look for stragglers; once Demarest said it was time to go, if you weren’t on the trolley you’d be cabbing it back. To make sure this didn’t happen, we were each assigned a number to sound off each time we were ready to leave a bar. (No joke, more than one bar hopper was saved from getting left behind this way.)

We board the Trolley of Death!

Demarest had stocked the trolley with beer, champagne and a bottle of bacon-washed bourbon he dubbed “Figgie Smalls.” (Naturally, none of these items would count towards our scorecards.) As we turned onto Hollywood Blvd., Demarest skillfully served the champagne; when he said that he could pour champagne “while driving the Indy 500,” you had to believe him:

Aidan pouring champagne on a moving trolley without spilling a drop, he's a pro! #bloggerbarhop

January 31, 2011 8:12 pm via TweetDeckReplyRetweetFavorite

@ThirstyInLA

Thirsty in LA

Like any proper tour guide, Demarest would occasionally grab the microphone to point out landmarks, offer safety tips (“If you fall off, tuck and roll”) and keep us in line, with mixed results. As we continued east, rowdy passengers began haranguing pedestrians. Considering half the trolley was open and exposed, Lindsay summed up our somewhat vulnerable situation:

On a sightseeing trolley getting sloshed rolling thru east Hollywood. We might get shot at tonight. #bloggerbarhop

January 31, 2011 8:21 pm via Twitter for iPhoneReplyRetweetFavorite

@SquashBlossom

Lindsay William-Ross

We made it through the gauntlet and pulled up to Big Bar in Los Feliz. Our arrival instantly turned the intimate bar’s vibe up to eleven; my sympathies to anyone who was there for a quiet Monday night drink. The consensus favorite cocktail seemed to be Bar Manager Juan Sevilla‘s excellent Merry Widow:

At @bigbarlosfeliz loving Juan Sevilla's Merry Widow: #PlymouthGin dry vermouth, benedictine, bitters & absinthe rinse #bloggerbarhop

January 31, 2011 8:56 pm via TweetDeckReplyRetweetFavorite

@ThirstyInLA

Thirsty in LA

Another standout was a Clover Club that Elina let me sample. Sevilla and Alcove Cafe owner Tom Trellis sent out plates of delicious bar bites, which were devoured faster than chum during Shark Week:

#BloggerBarHop Stop #2: @bigbarlosfeliz Merry Widow cocktail, and why have I not had the bacon wrapped, goat cheese filled dates before?

January 31, 2011 8:47 pm via TwitterrificReplyRetweetFavorite

@foodgps

foodgps

Demarest decided to kidnap bartenders at each stop, so as we left Big Bar we were joined by Sevilla, Mia Sarazen and Rich Andreoli. We attempted to do a quick stop at Tiki-Ti, but sadly it was closed; the Trolley of Death pushed on. Esther and others braved the biting wind as we traveled north on the 110 towards our next stop:

If your hand touches mine and it's frozen, it's bc I chose to stay in the rear, open aired part of the trolley on the 110. #bloggerbarhop

January 31, 2011 9:44 pm via ÜberSocialOrigReplyRetweetFavorite

@estarLA

estarLA

Marcos Tello and Erick Castro

THIRD STOP: 1886

As we walked into a busy 1886, we were welcomed with coupes of Rose Parade Punch: gin, roses, cucumber and soda. Marcos Tello (who would ride the Death Trolley as well) gave a brief welcome speech before we enjoyed more libations from Garrett McKechnie and Danny Cymbal:

Drinks @1886bar during #bloggerbarhop; I got the gin gin mule http://twitpic.com/3vdjxx

January 31, 2011 10:03 pm via TwitpicReplyRetweetFavorite

@LAOCfoodie

H.C.

For the trip out of Pasadena, I joined the hardy group seated in the open part of the trolley, warming myself with occasional swigs of Figgie Smalls. There may have been PBRs and Edison beer involved, too.

The Death Trolley rolled into downtown L.A. and our next stop, The Varnish. Logistically, it made sense to go downtown after the other bars, but of course this meant that the later stops on the itinerary would have to deal with a group that was on the far side of a dozen drinks. Varnish GM Chris Bostick told me later he was following our bar hop tweets and, like a captain preparing for an approaching storm, was able to batten down the hatches before we arrived.

#BloggerBarHop Stop #4: The Varnish (@213nightlife) a quick but effective stop. Devon Tarby makes a good Death and Taxes.

January 31, 2011 11:47 pm via TwitterrificReplyRetweetFavorite

@foodgps

foodgps

Devon Tarby was a rock star, handling regular customers and ginned-up bar hoppers with equal aplomb. Caroline asked Tello to make her a Manhattan, “for old time’s sake.” I was dancing with Schimek when it was suddenly time to leave; all those drinks must have had the cumulative effect of compressing time, because it felt like we had just walked in.

The wheels had really started to come off the rails by the time we hit Seven Grand:

What round is this? (@ Seven Grand w/ @estarla @carolineoncrack) http://4sq.com/eYR5Xc

January 31, 2011 11:31 pm via foursquareReplyRetweetFavorite

@ThirstyInLA

Thirsty in LA

Memories are scattered and fuzzy at this point, but the bar was definitely two or three deep and the clock was ticking on our stay (not that any of us were in dire need of more liquor). I’m pretty sure I ordered a WhistlePig Manhattan. I may have even drank some of it before a quick departure order was given.

Then it was back on the road, as we headed into the homestretch of the bar hop. Friends like Dan Cox were continuing to track our progress, and it seemed like they were having a good time drinking vicariously through us:

Reading #bloggerbarhop is even more entertaining than Justin Beiber on Letterman! BRING IT!!!

February 1, 2011 12:13 am via Twitter for iPhoneReplyRetweetFavorite

@DanCoxPR

Dan Cox

Our penultimate stop on the bar hop was the Original Tommy’s in Hollywood, where Demarest loaded the trolley with a massive to-go order to help us soak up some of the gallons of booze. There’s a vague memory of Food GPS taking his leave at this point, burger in hand.

Pitstop for burgers and fries #bloggerbarhop (@ Original Tommy's Hamburgers) http://4sq.com/h96NHX

February 1, 2011 12:39 am via foursquareReplyRetweetFavorite

@LAOCfoodie

H.C.

Then we were back where it had all started. Only this time, we had to navigate a packed Roosevelt lobby and the queue to enter The Spare Room. We were all a bit gin crazed at this point, so copious amounts of water were all we could handle. Well, maybe a bit of dancing, too.

When the dust had settled, most of the bar hoppers had acquitted themselves admirably. Sure, there was sloppiness in abundance, but fear not, dear reader; we watched out for each other. No one was left behind and collateral damage was confined to a few (thousand) brain cells. And who had the winning scorecard? It was a tie between Esther and Lindsay, who both logged 22 drinks:

@SquashBlossom Oh we certainly didn't drink the most but we were coherent/nerdy enuf to keep score + ride OPENAIRTROLLEY @carolineoncrack

February 2, 2011 10:57 am via ÜberSocialOrigReplyRetweetFavorite

@estarLA

estarLA

The chicken scratches on my own mangled scorecard got progressively worse with each stop, so I’m impressed they were even able to write anything towards the end of the night. Free bowling and props to both Esther and Lindsey for riding in the open section of the Death Trolley all night!

Esther was kind enough to let me and Caroline crash at her place, and the morning arrived rather abruptly with the sound of her smoke alarm going off. (Naturally, no one moved.) As I sat up on the couch, I went through the usual post-boozing checklist: phone, wallet, camera; everything seemed to survive the crawl intact. Well, almost everything:

OH @ThirstyInLA: "Did I sit on a burger?" #bloggerbarhop #hangover

February 1, 2011 10:09 am via EchofonReplyRetweetFavorite

@Carolineoncrack

Caroline on Crack

Fortunately, I had a change of clothes with me and didn’t have to wear the jeans with the Tommy’s chili patch on the back pocket. For brunch, Esther suggested we meet Lindsay at The Hollywood Corner for some much-needed sustenance and Blogger Bar Hop debriefing. Unfortunately the Bloody Marys weren’t available, but Caroline and I managed:

Beer, it's what's for breakfast. (@ The Hollywood Corner w/ @estarla @carolineoncrack) http://4sq.com/dEKEPb

February 1, 2011 10:56 am via foursquareReplyRetweetFavorite

@ThirstyInLA

Thirsty in LA

No doubt about it, Caroline is a pro. Not only did she jumpstart and help organize the Blogger Bar Hop, she consistently tweeted throughout the night and also documented the shenanigans in an awesome Flickr album:

For the curious, pics from last night's @drinkenglishgin #bloggerbarhop http://bit.ly/dFZ13l

February 1, 2011 8:02 pm via webReplyRetweetFavorite

@Carolineoncrack

Caroline on Crack

Many thanks to Aidan Demarest, Caroline on Crack, Erick Castro, Plymouth Gin, our trolley driver, and of course all the bartenders who helped make the Blogger Bar Hop a night that none of us will soon forget. Or remember, for that matter. Cheers!

More coverage of the Blogger Bar Hop:

• Caroline on Crack – And Then It Was All a Blur
• e*star LA – All Aboard: Blogger Bar Hop on the Trolley of Death
• L.A. Cocktails Examiner – Drunkocalypse Now

Related posts:

1. Oliver Jones Named Winner of the 2010 Jimmy Barela Award
2. So Long 2011, and Thanks for All the Fish!
3. A Hot Time at Jonathan Gold’s Second Annual Union Station Cocktail Party