Dizzy Recap: The Summit Bar's First Anniversary Party

 

Since opening last September at 133 Avenue C, The Summit Bar, helmed by Hamid Rashidzada and Greg Seider, has received a flurry of acclaim for its crafty drinks and effortlessly cool vibe. Named "Best Cocktail Bar" by New York Magazine and "Most Democratic Cocktail Bar" by Time Out New York, it's clear the boys (yes, the bar sports an all-male staff) are doing something right. After hosting two successful events there (the Holiday Puncheon and the Gracias party), I was delighted to assist* with the arrangements for Summit's first birthday.

Greg took on the Herculean task of creating 18 different punches, which were available for self-service all night. To keep everyone on an even keel, barbecued treats such as pulled pork sliders and mini hot dogs were served along with sliced watermelon enhanced with tequila, lime juice and dashes of salt. Base spirits for the punches included: Beefeater Gin, Yamazaki Whiskey, Leblon Cachaca, Corralejo Tequila, Santa Teresa Rum, Ilegal Mezcal, Chartreuse, Russian Standard Vodka, and Agwa Coca Liqueur. And for those not in the mood to get punched, Estrella Damm pilsner was served all night as well.

DJs DSol, Kenny Rodriguez, Ryan Taylor and Nounz NYC kept the good times flowing, and Lush Life Productions was on hand to capture photos of the rollicking celebration, which lasted until dawn. Congrats to The Summit Bar and thanks to everyone who joined in the festivities! Extra special thanks to The Summit Bar's staff and catering team!

* Disclosure: The Dizzy Fizz was paid by The Summit Bar for event planning services.

Dizzy Recap: ¡Gracias! At The Summit Bar

Summer solstice may be around the corner, but the hot party season is here! Lots of recaps in the pipeline, but first I have to give you the word on ¡Gracias! at The Summit Bar, held Sunday night. I hosted my first punch party there in December, and then threw the big punch affair at Ramscale Gallery during Manhattan Cocktail Classic, so naturally, third time around was quite the charm. The turbulent storms that were forecasted held off, and by sunset the bar was full of bartending industry insiders, writers and cocktail enthusiasts from NYC and beyond.

The Summit Bar's Hamid Rashidzada and Greg Seider wanted to thank the cocktail community for their support since opening in the fall of last year, so of course I agreed to join in the showing of gratitude--The Dizzy Fizz has had phenomenal launch as well! And since the party fell during the same weekend as the Gourmet Latino Festival (recap to come), we decided to offer Latin-themed punches created by Seider. The punches featured Corralejo Tequila, Ilegal Mezcal, Leblon Cachaca, Ron Zacapa Rum, Pisco 100 and a myriad of Latin spices and flavors. The invite-only event also featured tacos, Latin dance music spun by DJ Kimiko and a piñata full of fun surprises. (Which I wholeheartedly busted open!)

A big fat gracias to all who came and made the night a sizzling fiesta!! Special thanks to: Carmen Operetta, Abigail Gullo, Leo Borovskiy of Lush Life Productions, and the entire staff from The Summit Bar!

Gracias! Punch Recipes by Greg Seider at The Summit Bar

Multiply proportions by number of servings:

Cinnamon Girl

1 ½ oz. Leblon Cachaca ¾ oz. Mexican cinnamon-infused agave nectar ¾ oz. fresh lime juice Dash grapefruit bitters 2 oz. ginger beer

Ilegal Activity

 1 ¼ oz. Ilegal Mezcal Reposado ¾ oz. Pisco 100 1 ½ oz grapefruit, cilantro and jalapeno pepper puree ½ oz. Dimmi liqueur Splash soda water

Succulent Senorita

2 oz. Corralejo Blanco Tequila 1 oz. fresh lime juice ¾ oz. agave nectar ¾ oz red pepper puree Dash orange bitters Slice muddled cucumber

 From Dusk ‘Til Diablo

1 oz. Zacapa 23 year Rum 1 oz. Chilean Cabernet ½ oz. black pepper and clove-infused agave nectar ½ oz. lemon juice 1 oz. coconut water Dash Fee Bros’ whiskey barrel-aged bitters

Peruvian Passion

2 oz. Pisco 100 2 oz. pineapple and Serrano chili pepper puree ¾ oz. agave nectar ½ oz. fresh lime juice Dash orange bitters Splash soda water

File Under: Hot Dates

• My apologies for not getting out the word sooner, but this is one of those events that was booked just as fast as it was announced: Eben Freeman's Cocktail All-Stars kicks off tonight at the Monday Room at Public. Good luck getting in if you don't already have a reservation, but those who have a table will enjoy "Things Eurasian: An Exploration of Ancient Flavors and Modern Science." Dave Arnold, FCI's directory of culinary technology, Tony Conigliaro of London's 69 Colebroke Row, Eben, and Michelin-starred chef Brad Farmerie will create the drinks. Tomorrow night, the series hits Madam Geneva from 8 pm to midnight for "Old Shanghai on Bowery." Featuring cocktails by Eben, Jackie Patterson of Heaven's Dog in San Francisco, Jim Meehan of PDT, Alex Day of Death & Co., Ryan Magarian of Portland, Ore., and Misty Kalkofen of Drink in Boston, as well as passed canapes. Tickets are $58.88, contact Liz Boothroyd at 212-254-0350 to see if this event is sold out or not. And on Wednesday, Feb. 10, the series closes at PDT with "Old-Timers Night: An Old-Fashioned Experience." Look for old-school sipping and stirring: only bartenders over 40, and no drink is allowed to include anything more than a base spirit, a sweetener, and one flavoring agent. All-Stars include: Gary Regan, Dave Wondrich, Dale DeGroff, James Menite, Tony Conigliaro, Toby Cecchini, and Eben. Tickets are $78.88 for food and drink, email cocktailallstars@gmail.com for tickets.
• Also on Wednesday, Feb. 10, Brugal Rum is hosting a love-themed cocktail competition at Clover Club in Brooklyn from 1 to 4 p.m. I'd give you all the details but new food and beverage site, InsideFandB.com, has done a great job already. Check it out!
• Whether you're hooked up or single, The Summit Bar is looking to get you hot and bothered this Valentine's Day, Feb. 14. Leave it to mixologist Greg Seider to mix up three stimulating elixirs for the bar's "Love Punch Party" from 6 p.m. to 3 a.m. Aphrodisiac cocktails will be $7 all night--one for him, one for her, and one for those who want to swing both ways!
• And you won't want to miss the Dining & Libation Society's Fat Tuesday celebration at Rye House on Feb. 16. Tickets are $55 and will get you unlimited Sazeracs, French 75s, Stella Artois, and Red Hook beer while you dine on New Orleans-style hors d'oeuvres such as oyster bienville, crab ravigote, jambalaya, fried okra, crawfish po' boys, turducken, fried pickles, and beignets, among other delicious eats. From 7 to 10 p.m.

Dizzy Recap: The Dizzy Fizz Holiday Puncheon!

“If you'd know when you've enough - Of the punch and the claret cup - It's time to quit the blessed stuff - When you fall down and can't get up”--Unknown

Blessed stuff indeed, and thanks to all who made The Dizzy Fizz Holiday Puncheon an unforgettable evening!

On Sunday December 20, 2009, I was pleased as punch to ring in the holidays in style with a plaid-fashioned punch party at The Summit Bar, 133 Avenue C. This invite-only event gathered more than 100 of the city’s top mixologists and bar industry professionals, cocktail bloggers, lovely friends, as well as some internationally-recognized master mixologists. The Puncheon not only celebrated the holiday season, but was also  my way of toasting the six-month mark for TheDizzyFizz.com as I approached 20,000 views--thanks for your support!

The Puncheon, named for the speakeasy that preceded the '21' Club some 80 years ago, featured seven punches created by members of the USBGNY (United States Bartending Guild of New York), LUPECNYC (NYC Chapter of the Ladies United for the Preservation of Endangered Cocktails), and The Summit Bar’s staff. Punches featured sponsored ingredients including: Plymouth Gin, Bols Genever, Ron Zacapa 23 Aged Rum, Bulleit Bourbon, Partida Tequila, Yamazaki Single Malt Whisky, 10 Cane Rum, Martini & Rossi Prosecco, Gran Marnier Liqueur, Bärenjäger Honey Liqueur, Benedictine Liqueur, Chartreuse, and Averna Sambuca Agrumi.

Author/illustrator Jill DeGroff, and her husband, master mixologist Dale “King Cocktail” DeGroff, were featured guests. Jill DeGroff signed copies of her new book, “Lush Life: Portraits from Behind the Bar,” for party guests, courtesy of Chartreuse. Brian Van Flandern, a Michelin three-star mixologist, consultant to Chef Thomas Keller of Per Se, and author of “Vintage Cocktails,” and John Myers, cocktail historian, mixologist, and author of the upcoming "What Would Jesus Drink: Cocktails for the Second Coming" were also in attendance.

LUPEC bartender Jane Elkins’ punch, “The Redhead,” won the most applause and bragging rights as the crowd favorite. The punch included sage-infused Barenjager Honey Liqueur, Yamazaki 12 Year Whisky, Bulleit Bourbon, rooibos tea, ginger syrup, grapefruit juice, lemon juice, and Fee Bros. Whiskey Barrel-Aged Bitters.

For the complete list of recipes, see the "Events" page. I can't thank the participating bartenders enough: Greg Seider of The Summit Bar, Frank Cisneros of Bar Celona and Prime Meats (USBGNY), John Pomeroy of The Hideout (USBGNY), Jane Elkins of Rye House (LUPEC), Lynnette Marrero of Rye House (LUPEC), Elayne Duke, mixologist for Diageo (LUPEC), Kelley Slagle of Hearth (LUPEC), and Katie Darling of White Star (LUPEC).

Special thanks to Jill and Dale DeGroff for driving through the snow to make the event, to Katie Darling and Tal Nadari of Bols Genever for letting us use their gorgeous punch bowls, to Lush Life Productions for their amazing photography (see the full reel here!) and for providing the yummy cheese and fruit platters, to Hamid Rashidzada of The Summit Bar for organizing an extremely professional staff, to my lovely door host, Chaya Wilkins, and to everyone who made it out on a cold Sunday night--I know you all could have just stayed home in your PJs. Thanks for getting punched in the mouth with me, let's do it again soon!

(Click on the photos to enlarge:)