As Creative Bar Director for Soho House, Chris Ojeda oversees everything from the cocktails to the ice and the glasses at the members-only Houses around the world. Here in Los Angeles, even if you’re not among those with access to the exclusive West Hollywood club, you can still enjoy Ojeda’s creations at Cecconi’s, located on the former site of the legendary Morton’s. Cecconi’s recently hosted a tasting of Ojeda’s spring cocktails in anticipation of their April 16th debut. Following are the new cocktails, with Ojeda’s notes.

Cecconi's Negroni

Cecconi’s Negroni: Bombay London Dry Gin, Campari, and house sweet vermouth (blended and rebottled mix of Martini Rossi and Carpano Antica). “This classic cocktail is prepared in a unique method where we throw the drink from tin to tin. By using this method it gives the drink a little aeration that would give to shaking a drink like the Daiquiri. The juniper and other citrus botanicals of the gin shine through and the bitters in the Campari make this cocktail refreshing. Served in our cut crystal rocks glasses over ice and garnished with an orange slice.”

Aperol Punch

Aperol Punch: Aperol is the dominant spirit mixed with gin, lemon, house made rose petal tea syrup, chamomile bitters and topped with prosecco. Served in a Collins glass with a grapefruit peel, this “light, refreshing, sparkling cocktail is in the fashion of an Aperol Spritz.”

50/50

50/50: Bombay London Dry Gin and Martini Bianco vermouth stirred and served in a cocktail glass with a lemon twist. “A classic cocktail that mixes equal parts gin and vermouth. In this case we decided to use bianco vermouth which is great for its sweetness and light vanilla flavor. Vermouth is a beverage that has been long forgotten and is something so delicious that it can be consumed on its own. For this we think this cocktail fits great in our setting of food, wine, and cocktails.”

Ojeda also presented a few House Tonics, cocktails from Soho House that are available at Cecconi’s.

Piña Colada

Piña Colada: “Our style of cocktails are really built on classic philosophies and bartender technique. This cocktail is a prime example of a drink we would feature as most or any other cocktail bars aren’t really featuring a Piña Colada due to its background and customer perception. We’ve taken this drink and made it our own, first blending our own coconut cream to our liking and mixing fresh pineapple juice, muddling a few pineapple cubes and adding a generous pour of Zaya rum. The drink is shaken (not blended) and served over our crushed ice in a brandy snifter and garnished with a pineapple leaf. I believe it’s the perfect summer cocktail and a way for people to fall back in love with an old favorite. It’s a really fresh pineapple cocktail with fresh coconut and the aged rum gives the drink flavors of vanilla, toffee, and coffee notes.”

Eastern Standard

Eastern Standard: Grey Goose vodka, fresh lime, muddled cucumber and mint, shaken and served up. “Born out of Prohibition and re-imagined for the new golden age of cocktails.”

Picante de la Casa

Picante de la Casa: Cazadores Tequila with muddled red fresno chilies and cilantro, balanced with fresh lime and agave nectar, shaken hard and served over rocks. “The internationally popular Margarita with a nod to Tommy’s tequila bar, infused with heat and spice.”

Cecconi’s
8764 Melrose Avenue
West Hollywood, CA 90069
www.cecconiswesthollywood.com

Since launching the Guest Bartender Series at Eveleigh last fall, Bar Manager Dave Kupchinsky has cultivated the Monday night events into one of the city’s best regular gatherings for cocktail aficionados and industry insiders alike. He’s accomplished this by hosting some of the top bartenders in town in Eveleigh’s gorgeous back bar.

Lindsay Nader's Thirsty in LA: High West OMG Pure Rye Silver Whiskey, lemongrass infused Bianco Vermouth, Aperol, Nonino, Peychaud's, sparkling white wine.

The series really hit its stride last month: among the highlights were an impromptu Fidencio Mezcal tasting during Jason Bran’s guest night; #bestbirthdayever with Lindsay Nader’s LA-themed High West menu; an edible cocktail trio from Zahra Bates; and poetry readings that were rewarded with Bowmore and oysters, courtesy of Johnnie Mundell.

After taking a one-week hiatus, Eveleigh’s Guest Bartender Series returns with Round 4 on Monday, April 16th, featuring the dynamic duo of Rich Andreoli and Mia Sarazen, who are currently wowing them at Areal in Santa Monica. After Andreoli and Sarazen, it’s three consecutive weeks of awesomeness, as follows.

• April 16: Rich Andreoli & Mia Sarazen (Areal)
• April 23: Kenny Arbuckle (La Descarga, St. Vincent Syrups)
• April 30: Ryan Magarian (Liquid Relations)
• May 7: Francois Vera (Harvard & Stone)

As if all that weren’t enough, Eveleigh’s Industry Night also takes place every Monday, beginning at 7pm. Industry Night features bar bites and specials like a $4 Fernet shot, a shot of Wild Turkey and Session Lager for $5, and classics like $7 Negronis and $8 Manhattans and Old Fashioneds.

For more photos of Eveleigh’s Guest Bartender Series Round 3, visit the Thirsty in LA Facebook page.

Guest Bartender Series Round 4
Beginning Monday, April 16, 2012
7pm
Featuring: Rich Andreoli & Mia Sarazen
Sponsored by Tequila Ocho

Eveleigh
8752 Sunset Blvd
West Hollywood, CA 90069
(424) 239-1630
www.theeveleigh.com

Tucked away behind a lush front garden, Eveleigh offers a respite from the bustling Sunset Strip with a design that uses reclaimed materials to create a neighborhood spot that evokes a country retreat in the middle of the city. Eveleigh’s Executive Chef Jordan Toft matches the warm, rustic setting with his seasonal Old World and American comfort fare.

Got a case of the Mondays? Not to worry, Bar Manager David Kupchinsky has you covered with Eveleigh’s Industry Night, taking place every Monday beginning at 7pm. Industry Night features “greasy bites” and specials like a $4 Fernet shot, a shot of Wild Turkey and Session Lager for $5, and classic cocktails like Negronis, Manhattans and Old Fashioneds for $7-8.

Neyah White

Kupchinsky launched a Guest Bartender Series last fall, hosting fellow bartenders like Naomi Schimek and Marcos Tello in the back bar. The series kicked off Round 2 in January with Yamazaki brand ambassador Neyah White, who was followed in subsequent weeks by Alie & Georgia, Alex Straus and Julian Cox.

Round 3 of Eveleigh’s Guest Bartender Series begins on Monday, March 5th and features another stellar lineup:

• March 5: Jason Bran (Roger Room)
• March 12: Lindsay Nader (Pour Vous, N.A.D.E.R.)
• March 19: Zahra Bates (Providence)
• March 26: Johnnie Mundell (Skyy Spirits)

Bran’s cocktail menu will showcase Fidencio Mezcal. Sponsors for the remaining nights are to be announced, but for his session I’m guessing that Mundell will be dipping into a portfolio that includes the Glenrothes, Auchentoshan, Glen Grant, Bowmore, and Glen Garioch single malts.

Guest Bartender Series Round 3
Monday, March 5, 2012
And every Monday in March thereafter
7pm
Featuring: Jason Bran and Fidencio Mezcal

Eveleigh
8752 Sunset Blvd
West Hollywood, CA 90069
(424) 239-1630
www.theeveleigh.com

What’s that you say? You don’t have anything to do on Sunday, October 2nd? Well, now you do! Or, you will have something to do if you win our giveaway, which grants you entry to the Sunday City Sprawl, an exclusive Sunday brunch taking place from 12pm-3pm on the rooftop of the Petit Ermitage in West Hollywood. The event is sponsored by Cointreau, hosted by the one and only Aidan Demarest, and features cocktails by Harvard & Stone’s Rich Andreoli.

The guest list of 25 spots is already closed. But we’ve managed to find two more seats, which will go to one lucky winner. And it couldn’t be easier to enter: all you have to do is join Aidan’s Cointreau Sunday group on Facebook, and tell us your favorite Sunday brunch item in the comments. (Yes friends, that includes booze.)

This giveaway is only open to new members who join the group after 6pm today (Saturday, October 1st). The contest closes at 11:59pm tonight. Limit one entry per group member. After the contest closes, we’ll put the names of new members in the Randomizer and pick a winner. The winner will be announced on Sunday morning in this blog post and in the Facebook group.

Good luck!

Image of Petit Ermitage pool courtesy of Petit Ermitage.

Beginning Wednesday, May 25th, guests of Fig & Olive Melrose Place can stimulate their appetites in the European pre-dinner tradition with the restaurant’s new Aperitivo menu, featuring craft cocktails, wine, and imported beer paired with complimentary hors d’oeuvres. The Aperitivo menu will be available every day from 5pm to 7pm in Fig & Olive’s bar and lounge area, as well as the outdoor patio.

The Aperitivo menu features an assortment of complimentary house-cured olives, crudités, bruschetta, dips, roasted vegetables, and seasonal focaccia. The free bites are available with the purchase of any cocktail, glass of wine, or beer (minimum one drink per person).

The Blood Orange Rossellini, one of the signature Aperitivo cocktails.

In addition to beer and wines by the glass from the South of France, Italy and Spain ($7-$10), the Aperitivo menu features twelve signature and classic cocktails for $10 each, including:

• Piscine: Sparking Wine, served on ice with Fresh Strawberries
• Blood Orange Rossellini: Passion Fruit Vodka, Blood Orange Purée, and fresh citrus juices, served up with an orange twist
• Fraises Sauvages: Gin with muddled strawberries, orgeat, freshly squeezed lemon juice, topped with sparking wine

For more substantial offerings, guests can order from an accompanying Cicchetti menu of small plates: a $19 assortment of cheese including Fromage de Chèvre, Gorgonzola Dolce, and Pierre Robert; a selection of Crostini ($9.50-$18); and Mixed Olives ($5.50).

To celebrate the Aperitivo menu launch, Fig & Olive is offering a special complimentary tasting of Chateau Léoube Rosés from Wednesday, May 25th to Friday, May 27th.

Fig & Olive Aperitivo Menu
Beginning Wednesday, May 25, 2011
Daily 5pm-7pm
Featuring:

• Cocktails ($10), beer and wines by the glass ($7-$10)
• Complimentary small bites (with one drink minimum purchase per person)
• Cicchetti small plates ($5.50-$19)
• May 25-27: Complimentary Chateau Léoube Rosé tasting (5-7pm)

*Aperitivo menu available in the bar and lounge area, as well as the outdoor patio.

Fig & Olive
8490 Melrose Place
West Hollywood, CA 90069
(310) 360-9100
figandolive.com/locations-reservation/melrose-place
facebook.com/FIGandOLIVEMelrosePlace
@FIGandOLIVE_MP

Images courtesy Fig & Olive.

On Tuesday, April 26th, Umamimart, Yamazaki Whisky and Eveleigh present The Gift of Food for Japan, a benefit for the Tokyo-based Second Harvest Japan, the country’s first food bank. In the wake of the recent disasters, Second Harvest Japan has been delivering truckloads of food, water and vital necessities into northern Japan on a daily basis. With over 220,000 survivors still in emergency housing, Second Harvest Japan is currently in Phase Two of its relief efforts, aiming to set up soup kitchens and food banks as affected residents begin to transition into long-term housing and children prepare for the new school year.

The Gift of Food for Japan starts at 6pm with an intimate rooftop cocktail gathering at PRISM gallery, hosted by Yamazaki and featuring Yamazaki highballs, bites by Eveleigh, and desserts by Fruit & Flour. At 9pm, the party heads next door to Eveleigh, where guests will enjoy a back patio reception featuring a hosted bar donated by SKYY, Partida Tequila, and Combier. From 10pm onward, the patio bar opens to the public for a cash bar, with all proceeds going directly to support Second Harvest Japan.

Exclusive limited edition posters and t-shirts designed by artist Clare Rojas (her solo exhibition Inside Bleak is currently at PRISM) will be available for additional donations.

Tickets to the event are available in limited quantities for $50 in advance, and $75 the day of the event. All donations are made directly to Second Harvest Japan, and receipts will be issued immediately via email. Two weeks ago, a similar benefit in San Francisco raised over $10,000. Organizers hope to raise $20,000 on Tuesday night in Los Angeles.

The Gift of Food for Japan
Presented by Umamimart, Yamazaki and Eveleigh
Tuesday, April 26, 2011
Event starts at 6pm
Featuring:

• Rooftop cocktail party hosted by Yamazaki (PRISM)
• Appetizers by Eveleigh, desserts by Fruit & Flour (PRISM)
• Patio reception hosted by SKYY, Partida and Combier (Eveleigh)

Tickets: $50 advance, $75 at the door
Purchase tickets at umamimart.com/lajapanbenefit.
100% of ticket sales and donations will go to Second Harvest Japan to support its earthquake and tsunami relief efforts.

PRISM
8746 W. Sunset Blvd.
West Hollywood, CA 90069
(310) 289-1301
www.prismla.com

Eveleigh
8752 Sunset Blvd
West Hollywood, CA 90069
(424) 239-1630
www.theeveleigh.com

The Fig & Olive dining room, viewed from the Champagne Bar & Lounge.

On Saturday night, March 5th, Los Angeles officially became the first West Coast location for Fig & Olive, the New York-based temples of olive oil that feature the flavors of the French Riviera and coastal regions of the Mediterranean. In April 2005, Laurent Halasz opened the first Fig & Olive on Lexington Ave. and 62nd Street, which led to its flagship Meatpacking District location in 2006, and then its Fifth Avenue and Westchester locations. Executive Chef Pascal Lorange oversees menus that highlight Fig & Olive’s “core ingredient of olive oil,” which Halasz says is used “in place of butter in our dishes — ranging from a sweet and delicate olive oil from the French Riviera that pairs well with a Steamed Lemon Sole Papillote, to a green-fruit Provence olive oil that we serve with a Green Apple Sorbet.”

To celebrate its launch, Fig & Olive Melrose Place threw an opening party so big it took place over three consecutive themed nights: An Evening in Italy, An Evening in Spain and An Evening in the South of France. At An Evening in Spain, guests walked the red carpet off Melrose Place and into the massive space on La Cienega that formerly housed Republic. Once inside Fig & Olive, guests are greeted by the two-section, 50-foot white marble bar and communal table running the length of the west side of the restaurant. Located just past a retail wall of 30-plus olive oils, the bar and communal table will accommodate walk-ins and serve olive oil tastings, small plates, and 30 different wines by the glass.

Summer in Barcelona

Giovanni Martinez (Les Deux Estate) is consulting on the cocktail menu for Fig & Olive, and once Melrose Place is up and running he’ll train the F&O crews in New York on his drinks. Three cocktails from the opening menu were served at the event. I began with the Summer in Barcelona: 10 Cane Rum, house made rosemary thyme syrup, muddled blackberries, fresh lime juice. On the regular F&O cocktail menu, Old Tom Gin replaces the rum and the drink is called the Summer in Provence. The Summer in Barcelona was bright, balanced and aromatic; a cocktail well-suited to the Mediterranean-inspired setting.

The two other cocktails served were the Fig & Olive Dirty Martini (Belvedere Vodka, house made Verdial Thyme olives and brine) and the Sangria Roja (freshly muddled berries, cloves, vanilla, orange peel with a splash of Cognac). Going forward, F&O guests can order Dirty Martinis with a choice of three olive varieties and brines (Black Niçoise, Green Verdial, and Purple Sweet Arbequina). With my Summer in Barcelona in hand, I joined Martinez as he walked me through the sprawling, 8,000 square foot venue, which has a capacity of 300 guests.

In the double height main dining room, a backlit wall of olive oil bottles frames the open kitchen, while wrought iron fig sconces splash candlelight across another wall. The dining tables had been cleared to open up the floor, which rapidly filled with fashionably-attired guests. The centerpiece of the room is an olive tree, surrounded by sectional seating and rosemary plants. Martinez said that during the day, the space is flooded with natural light from the 20-foot windows that span the south side of the restaurant. The dining room leads to an enclosed garden terrace, which was closed off to party guests. Like the main room, a skylight fills the terrace with natural light.

Upstairs is the Champagne Bar & Lounge, an exclusive space where guests can look down at the main dining room while sipping F&O cocktails or a selection of champagnes. DJs, candles, and wrought-iron olive branches add to the atmosphere of the intimate lounge, which will be active Thursdays to Saturdays. Still to come is an outdoor terrace on Melrose Place, where guests will be able to enjoy Fig & Olive’s offerings under the shade of olive trees and rosemary plants.

La Conquista

As the event continued, Martinez was kind enough to serve a couple of sneak previews from the full cocktail menu:

• La Conquista – Atlantico Rum, house made lemon and clove syrup, fig balsamic vinegar, garnished with vanilla foam. Dangerously good tall drink.
• Pompelmino – Aperol, Cocchi Americano, fresh lemon juice. The sample was served in a taster glass, but normally it’s served up and topped with grapefruit foam. I’d enjoy it as an amuse bouche as well; the taster made for a wonderful aperitif, with bitter and herbaceous notes rounded off by citrus and lemon.

Other cocktails on the Fig & Olive menu, which features a mix of signatures and classics:

• Piscine – sparkling wine served on ice with fresh strawberries.
• Piscine Imperial – Moët Ice Imperial Champagne, served on ice with or without berries.
• The Matador – Zapopan Blanco Tequila, Sagatiba Cachaça, house made cilantro syrup, fresh lime juice, muddled jalapeño.
• 10 Cane Raspberry Mojito “Fig & Olive Style” – 10 Cane Rum, raspberries, fresh mint leaves, fresh lime juice, club soda.
• Negroni – Beefeater Gin, Campari, Carpano Antica, garnished with orange twist.
• French 75 – Martin Miller’s Gin, fresh lemon juice, simple syrup, topped with house champagne.
• The Scofflaw – Whiskey, Dolin Dry Vermouth, fresh lemon juice, house made grenadine.

With Fig & Olive’s sound system in full effect and a capacity crowd in attendance, it felt more like a Late Night in Ibiza than an Evening in Spain. The cocktails were top notch, but the passed trays of food were uneven and not representative of Fig & Olive’s full menu. The striped bass with fingerling potatoes was fine, while the crostinis varied from enjoyable to overloaded and soggy. With the dining tables removed and the regular dinner menu unavailable, assessing Fig & Olive as an actual restaurant will have to take place during future visits.

That said, Fig & Olive is a handsomely designed venue, and service throughout the event was friendly and attentive. With so many spaces to explore, from the casual tasting bar to the elegant dining room and the Champagne Bar & Lounge, Fig & Olive will appeal to a wide spectrum of L.A. diners. Halasz certainly seems to think so; the final opening party had yet to take place, and Eater LA reported that Fig & Olive would be opening a location in Brentwood.

Fig & Olive Melrose Place is now open for dinner. Lunch service and the outdoor terrace are scheduled to begin on Monday, March 21st.

Fig & Olive
8490 Melrose Place
West Hollywood, CA 90069
(310) 360-9100
www.figandolive.com

Dom's Manhattan and Pink Elephant. | Photo: Caroline on Crack

Me: “How’s Dominick’s?”
Caroline: “Lovely. They set me up at the back bar that I have to myself. On 2nd cocktail.”
Then she texted me the above pic.
Me: “On my way!”

Joining me on the impromptu bar crawl (which would include a final stop at Roger Room) were my friends Amy and Lena, plus fellow bloggers Savory Hunter and e*star LA. Walking into the Rat Pack-approved Italian restaurant was like visiting an old friend; the warm and inviting atmosphere is the same as it was when Dominick’s first opened in 1948. We walked past the main bar and sat with Caroline at the smaller back bar, tucked inside the recently updated and expanded patio.

We were introduced to Dominick’s Manager Chris Newcomer, who graciously comped us several of the cocktails from the fall menu, which features a mix of classics and Dominick’s originals.

As she mentioned in her text, Caroline was on to her second round when we arrived. Her first cocktail was a Dom’s Manhattan, made with Old Overholt Rye, Carpano Antica Formula, Angostura Bitters and Amarena cherry. The menu calls for Rittenhouse Rye 100 Proof (a personal fave), but since we’re in the midst of one of its periodic shortages the bartender substituted with the lighter, less spicy Old Overholt.

The second cocktail was a Pink Elephant, made with Plymouth Gin, lime, simple syrup, triple sec and raspberry, served in a highball and garnished with a lime wheel. The little plastic pink elephant hanging off the glass adds a touch of whimsy to the nicely balanced, colorful cocktail.

Next was the consensus favorite of the night, the Scotch Leaf: Famous Grouse Scotch, Maple Bitters, maple, egg white and lemon, garnished with an orange peel. The blended whisky and sweet maple were offset by the lemon and enhanced by the foamy texture of the egg white.

Southside

Then came the Southside, made with Damrak Amsterdam Gin, cucumber, basil, simple syrup and lemon, served up and garnished with a cucumber slice and basil leaf. The Southside was another enjoyable sipper, though the ingredients are perhaps more akin to the Eastside, as in this recipe from Imbibe.

El Matador was another favorite, made with El Jimador Silver Tequila, Crème Yvette, ginger, simple syrup, lemon and Orange Bitters, served with crushed ice and garnished with a flamed orange zest. With its subtle, balanced flavor profile, El Matador is an excellent “gateway” tequila cocktail.

Last but not least was the Italian 75, a variation on the French 75 made with Plymouth Gin, Dimmi Liquore di Milano, lemon, simple syrup, topped with prosecco. The Italian 75, served in a flute and garnished with a grapefruit peel, is an herbaceous and floral version of the classic champagne cocktail.

There were two more classics on the menu that we didn’t try: the Mint Julep (Buffalo Trace Bourbon, fresh spearmint, raw sugar) and the Moscow Mule (Russian Standard Vodka, fresh ginger and lime). Based on the drinks we sampled, these last two cocktails will no doubt be of a similar high quality.

Newcomer told us that Dominick’s is (as it’s always been) a neighborhood restaurant and bar that offers a quiet and comfortable alternative to the trendy scenes of other spots. It’s always nice to re-discover a place like Dominick’s, and thanks to a top notch new cocktail menu it won’t be so long between visits.

Dominick’s
8715 Beverly Blvd.
West Hollywood, CA 90048
(310) 652-2335
www.dominicksrestaurant.com

If you find yourself on the other side of town and craving a Scotch Leaf, not to worry. Dominick’s younger sibling, Little Dom’s in Los Feliz, is featuring the same cocktail menu for the first time. Which makes sense, since the cocktail menu was created by Little Dom’s Manager Nikki Sunseri.

Little Dom’s
2128 Hillhurst Ave.
Los Angeles, CA 90027
(323) 661-0055
www.littledoms.com

More coverage and much better photos of Dominick’s new fall cocktail menu from my fellow bar crawlers:

• Caroline on Crack
• e*star LA
• The Savory Hunter

The Macallan in Lalique: Cire Perdue at Sotheby's Los Angeles. | Photo: M Booth

A remarkable crystal decanter, containing some of the rarest single malt Scotch whisky in the world, arrived in Los Angeles yesterday for the penultimate stop of its global fundraising journey. Earlier this year, The Macallan and Lalique partnered to produce the one-of-a-kind decanter, made using the ancient cire perdue (“lost wax”) method. Created in conjunction with the 150th anniversary of René Lalique’s birth, this decanter holds the oldest and rarest Macallan ever bottled by the renowned Speyside distillery. The Macallan in Lalique: Cire Perdue decanter contains 1.5 liters of 64-year-old Macallan that has been vatted together from three casks, all built from sherry-seasoned Spanish oak. The first was filled in 1942, the second in 1945 and the third in January 1946, from which the age of this special Macallan has been taken.

The Cire Perdue decanter is the latest in a series of Macallan in Lalique decanters that began in 2004. These acclaimed decanters, which hold Macallan whiskies of 50, 55 and 57 years old, have become highly sought after by whisky aficionados and Lalique collectors alike.

After a Paris launch event in April 2010, the Cire Perdue decanter embarked on a 10-city traveling exhibit and fundraising tour around the world. At events in each city, 10 cl tastes from very limited reserves of The Macallan 64 Years Old were auctioned, with proceeds benefiting charity: water. The non-profit organization has funded over 2,900 water projects in 17 countries, bringing clean and safe drinking water to over a million people in developing nations.

Last night, The Macallan in Lalique: Cire Perdue decanter made its U.S. debut at Sotheby’s Los Angeles, where the final 10 cl of the 64-year Macallan was sold for a winning bid of $16,000. Prior to the auction, guests enjoyed drams of The Macallan, cocktails featuring various Macallan expressions, and passed trays of bites from Bouchon Beverly Hills. Besides two classics (the Rob Roy and the Blood & Sand), guests could choose from one of two Nouvelle Cocktails created by Bouchon mixologist Jason Navasartian: the Mac N’ Mary and the Golden Promise (recipes below).

Mmm...Macallan pork belly...

For my first cocktail I opted for the Blood & Sand (The Macallan Fine Oak 10 Years Old, Cherry Heering, Carpano Antica, orange juice) and went to look at the Cire Perdue decanter up close. Pictures can capture some of its beauty, but seeing the decanter on display in person brought an entirely new level of appreciation for the skill and craftsmanship that went into its creation.

The Cire Perdue decanter evokes The Macallan's 150 hectare estate by the river Spey.

Next was the Mac N’ Mary: The Macallan Sherry Oak 12 Years Old, Green Chartreuse, lemon juice, rosemary and ginger-infused honey, tea, topped with ginger beer. With the temperature rising in the crowded room this tall cocktail was especially refreshing. Some guests congregated outside to escape the heat, but it wasn’t long before we were called back in for the auction to begin.

This 10 cl taste of The Macallan 64 Years Old sold for $16,000.

After a brief video and message from charity: water founder Scott Harrison, The Macallan’s US Brand Ambassador Eden Algie (resplendent in jacket and tartan pants) opened the bidding. In no time the bid had reached $4000. After a bit of goading from Algie, someone shouted a bid of $5000 if Algie would “lose the pants.” Thankfully, Algie stopped after taking off his belt.

Eden Algie fuels the bidding by offering tastes of the entire Macallan range and a home-cooked Bouchon dinner.

To up the ante, Algie included a tasting of the ENTIRE Macallan range for the winning bidder and twenty friends. He sweetened the offer even further when he said the winner would also get a Thomas Keller-designed dinner at home, cooked by Bouchon Beverly Hills. Bouchon’s Chef de Cuisine Rory Herrmann encouraged the final bids by noting that he and his team “are never out of the kitchen” and this was truly a unique opportunity. With two bids at $7500 and $8000, Algie offered to kick in $500 of his own to seal the deal. And with that, the 10 cl of The Macallan 64 Years Old was sold for $16,000.

Bouchon's Leslie Lopez serves drams of The Macallan 25 Years Old.

To celebrate the winning bid, guests were served drams of The Macallan 25 Years Old. (Don’t tell anyone, but I double-fisted mine.) To go with the 25-year-old Macallan, Bouchon Pastry Chef Sharon Wang made an incredible caramel with The Macallan 18-year, a standout from an evening filled with remarkable food and high end whisky.

The Golden Promise, featuring The Macallan Fine Oak 10 Years Old.

The evening concluded with the Golden Promise, made with The Macallan Fine Oak 10 Years Old, Drambuie, Carpano Antica, and Cinnamon Caramel Syrup. All of the cocktails were very good, but the Golden Promise was the winner of the night.

Last night’s winning bid of $16,000 brings the total funds raised by The Macallan and Lalique to approximately $145,000. The proceeds will fund more than 29 specific, long-term charity: water projects and will serve more than 7,250 people with potable water. The final stop will be New York, where the decanter (and its precious contents) will be auctioned by Sotheby’s on November 15, 2010. All proceeds from the sale of the Cire Perdue decanter will be donated to charity: water.

Jason Navasartian

Following is a list of the winning bids from the decanter’s Tour du Monde:

• Los Angeles, Nov. 3: $16,000 USD
• Osaka, Oct. 22: ¥1,100,000 (about $13,600)
• Singapore, Oct. 7: Sg$15,000 (about $11,470)
• Shanghai, Sep. 24: ¥101,888 (about $15,200)
• Taipei, Sep. 9: NT$1,300,000 (about $41,000)
• Seoul, Aug. 11: KRW 7,000,000 (about $5,900)
• Hong Kong, Jul. 17:  HK$135,000 (about $17,300)
• Moscow, May 26: R180,000 (about $5,650)
• London, May 10: ₤6,000 (about $8,880)
• Paris, Apr. 6: €3,800 (about $5,000)

The question that comes to mind: if 10 cl tastes of the Macallan 64-year have sold for up to five figures, what price will 1.5 liters of the 64 and the exquisite Lalique decanter command? Consider that The Macallan is one of the most sought-after single malt whiskies in the rare whiskies auction market: a 60-year-old Macallan, distilled in 1926, sold for $75,000 to a South Korean buyer in 2005. The Cire Perdue decanter contains an even older expression, so there is a strong possibility that the sale price for the 60-year will be surpassed.

Lalique is also highly sought after by collectors around the world, with recent sales prices significantly exceeding pre-sale estimates. “Chardons,” a 1903 René Lalique jewel, sold for US$363,000 in October 2006 in New York. In October 2009, an Art Nouveau multi-gem and enamel pendant necklace by René Lalique was auctioned in New York for a world record US$554,500 (against an estimate of US$400,000).

The New York auction of The Macallan in Lalique: Cire Perdue promises to be an historic event. For more information and to register for the auction, visit: themacallan.com/the-partnerships/cire-perdue.

For images of other auctions around the world, the Cire Perdue decanter and more, visit The Macallan on Flickr.

Eden Algie shows his appreciation for Rory Herrmann's wonderful appetizers.

Mac N' Mary

Mac N’ Mary by Jason Navasartian
Ingredients

• 1 3/4 oz The Macallan Sherry Oak 12 Years Old
• 1/4 oz Green Chartreuse
• 1/2 oz Lemon juice
• 1/2 oz Rosemary and ginger-infused honey
• Tea

Preparation

• Shake and strain into a highball glass filled with ice.
• Top with ginger beer and garnish with a rosemary sprig.

Golden Promise by Jason Navasartian
Ingredients

• 2 oz The Macallan Fine Oak 10 Years Old
• 1/4 oz Drambuie
• 1/2 oz Carpano Antica Formula
• 1/4 oz Cinnamon Caramel Syrup

Preparation

• Stir and strain into a coupe.
• Garnish with an orange peel.

Wines by the glass or beer are half price, while the following signature 18A cocktails are $6 each:

• Vodka Daisy – vodka, lemon, house-made curaçao
• Mojito – rum, lime, simple syrup, mint
• Rye Smash – rye, lemon wedges, honey, mint

The Hourglass Menu also features dishes available exclusively at the bar, including: fried oysters with sauce gribiche ($9), pulled pork sliders with pickled shallots and arugula ($8), and Poutine made with pomme frites, topped with Vermont white cheddar curds, sausage gravy and sunny side egg ($8).

You can view the Hourglass Menu here. Just make sure you’re at Comme Ça before time runs out!

Hourglass Menu at Comme Ça
Nightly from 5-7pm
8479 Melrose Ave.
West Hollywood, CA 90069
(323) 782-1104
www.commecarestaurant.com