Dizzy Recap: Classic & Vintage Artisanal Spirits Launch

Aware that the Tippling Bros. would be in charge of the drink offerings, I was revved up to attend last week's Classic & Vintage Artisanal Spirits launch party at the Classic Car Club of Manhattan hosted by Domaine Select Wine Estates. The Classic & Vintage collection is a line of boutique products including: Averna, G'vine, Death's Door, Tuthilltown, Benromach, Ransom Old Tom Gin, Rhum J.M., and The Bitter Truth Bitters, plus many more. This is an unprecedented collection of rare small-batch gems made available to the masses, greatly due to the increasing interest in classic cocktails.

This event was one of the better-organized cocktail parties I have seen in a while, and the Tippling Bros' (Tad Carducci and Paul Tanguay) event planning skills really shined, as did the stunning collection of classic cars. Tad and Paul are brand ambassadors for the Classic & Vintage collection, and they gathered top mixologists to mix drinks for the event: Danny Valdez (New Orleans), Sean Kenyon (Denver), Misty Kalkofen (Boston), Justin Noel (NYC), Jason Littrell (NYC), Tonia Guffey (NYC), Frank Cisneros (NYC), and Gianfranco Verga (NYC).

One highlight for me was that I got to try Ransom Old Tom Gin for the first time. Created by Sheridan, Ore. winemaker/distiller Tad Seestedt with the input of cocktail historian David Wondrich, Ransom has yet to launch on the shelves of NYC. The gin manages to marry maltiness and herbaceous sweetness (orange, cardamom, juniper) magnificently.

Ransom is based on 18th century distillation and aging methods, and Tad has sought to make the most historically-accurate Old Tom Gin in the world. The base wort uses malted barley to impart a subtle malty sweetness, and the final distillation is run through an alembic pot-still for maximum aromatics. Then the whole batch rests in neutral Pinot Noir barrels for texture and color. The gin has a warm golden tinge to it, and I have to say, I love the apothecary-style bottle design. Sipping it neat was pure pleasure, and I could also imagine it working perfectly in a Martinez.

Last Summer Rooftop Party: Veev at A60

Even though it's 80 degrees and sunny today, according to the calendar, summer has said adios for now. Gratefully, the weather was also slammin' for last week's "end of summer" cocktail gathering thrown by Veev at A60, the rooftop lounge of 60 Thompson Hotel. As I'm sure you know by now (or see here and here), Veev is a wheat grain spirit flavored with acai, prickly pear, and acerola cherry. Naturally, the drinks on hand at the party were lightly sweet and refreshing, such as the VeeViolette (Veev, Creme de Violette, lemon juice, mint), the Brazilian Silent Night (Veev, St-Germain elderflower liqueur, pear puree, prosecco), and the  Cran-Acai Crush (Veev, cranberry juice, peach liqueur, lemon juice, prosecco). The cocktails went down easy and were a great way to toast the end of the season, and I look forward to seeing what Veev has in store for fall. Many thanks to Killy Smith of Veev for the invite!

Dizzy Recap: Bärenjäger Throwdown

Perhaps you have already heard that congratulations are in order to Kevin Diedrich of Clover Club for taking the grand prize at the first-ever Bärenjäger Honey Liqueur New York bärtending competition held earlier this week. His winning drink, "The Bottom Line," featured Bärenjäger with Highland Park 18, Manzilla Sherry, Cio Ciaro, orange bitters, and Angostura bitters. NoHo special-events-only speakeasy Woodson & Ford (643 Broadway) was host to the throwdown, where the vintage parlor decor was upstaged by a life-sized taxidermied black bear. The prop was in reference to the honey liqueur's heritage as a 15th century aid for hunters to lure bears from their dwellings. Made in Germany, the 70 proof vodka-based honey liqueur is made with honey sourced from the Mexican province of Yucatan.

Six New York bartenders competed in two rounds--first up was Neil Grosscup of Country Club, Meaghan Dorman of Raines Law Room, and Kevin. Neil offered "The Limburg," with Bärenjäger, Bols Genever, pressed apple juice, mint, and lemon juice, while Meaghan mixed the honey liqueur with Pimm's No. 1, Rittenhouse Rye, Angostura bitters, and lemon juice for the "Five in the Hive." The second round included Jonathan Pogash of Hospitality Holdings, Bradley Farran of Clover Club, and the people's choice winner, Gerry Corcoran of PDT. Jonathan made "The Bee Sting" with Bärenjäger, Laphroaig, Fernet-Branca, egg white, tangerine juice, and Peychaud's bitters; Bradley mixed the honey liqueur with tequila reposado, lemon juice, Cynar, and crème de cacao for "El Oso Agridulce;" and Gerry whipped up the “Bäre Fizz" with Bärenjäger, Famous Grouse scotch, fig preserves, lemon juice, and egg white, topped with Toasted Lager beer.

The judges for the event certainly knew what they were doing:  mixologist and spirits aficionado Allen Katz of Southern Wine & Spirits; mixology icon Gary Regan of ArdentSpirits.com; cocktail maven Julie Reiner of Clover Club and Flatiron Lounge; one of the foremost spirits trade writers, Jack Robertiello; and Aisha Sharpe of Contemporary Cocktails, Inc. Judges based scores on taste, appearance, creativity, and overall delivery.

Kevin, whose drink the judges said was "an instant classic," won an all-expense trip paid for two to Oktoberfest 2009 in Munich, Germany. Kevin’s previous bartending experience includes Bourbon and Branch, Michael Mina’s Clock Bar, CASK, Beverage Academy, The Ritz Carleton and Bourbon Steak. Gerry received tickets to the Yankees.   " The Bottom Line" by Kevin Diedrich: ¾ parts Bärenjäger Honey Liqueur 1 ½ parts Highland Park 18 1 part Manzanilla Sherry ¼ parts Cio Ciaro 1 dash orange bitters 1 dash Angostura bitters   Add all ingredients to mixing glass, ice and stir strain into chilled cocktail glass.    “Bäre Fizz" by Gerry Corcoran: .5 parts Bärenjäger Honey Liqueur 2 parts Famous Grouse Scotch 1 part fresh lemon juice 2-3 parts Toasted Lager beer 1 egg white 1 barspoon fig preserves 1 slice of fig for garnish

Dry shake all the ingredients except the lager, add ice, and shake again. Double strain into a chilled highball glass, top with the toasted lager beer and garnish with a slice of fig.

Elsewhere in the Liquiverse...

• Following the success of this summer's Jazz Age Lawn Party, Michael Arenella and his Dreamland Orchestra are throwing one last 1920's-themed bash for the year on Governor's Island, featuring St-Germain cocktails. Sunday, Sept. 27, 11 a.m.-6 p.m. $5.
• Red Hook's Fort Defiance is temporarily closed due to some technical difficulties. Keep an eye on the website for the reopening, which will involve a new food menu.
• Domain de Canton is accepting recipes using its ginger liqueur for its 2010 Bartender of the Year competition, which holds its final round in St. Martin and awards $10,000. The 2009 winner was John Lermayer of The Florida Room in Miami. Deadline is Sept. 30.
• New iPhone Apps for Drinkers: F. Paul Pacult’s iWhiskey puts 600-plus whiskey reviews in your pocket for only $10.99, and Nirvino's Wine Ratings Guide offers 1 million wine reviews for $1.99.

Bottlerocker of the Week: Meaghan Dorman

"Because I am a woman, I must make unusual efforts to succeed.  If I fail, no one will say, 'She doesn't have what it takes.'  They will say, 'Women don't have what it takes.' --Clare Boothe Luce, playwright and one of the first women in Congress

There are plenty of talented female mixologists in NYC, but do you know who they are? Thanks to mentors such as Audrey Saunders of Pegu Club, Julie Reiner of Clover Club, Charlotte Voisey of Hendrick's Gin, and Aisha Sharpe of Contemporary Cocktails, there's a slew of bartenders shaking things up in the boy's club. Since the days when women were not allowed in bars to more recent times when bartending involved more bouncer-type duties and heavy lifting, female bartenders have had to work hard to be taken seriously as mixologists. Now that mixing drinks is more about flavor combinations and individual style, there's no reason why a female bartender can't make a cocktail that tastes just as good (if not better) as one a man would make.

So last week it was great to visit Meaghan Dorman, head bartender of Raines Law Room and a founding member of the brand new New York City chapter of LUPEC (Ladies United for the Preservation of Endangered Cocktails). Meaghan said it became apparent that New York should have its own chapter of LUPEC because the Boston chapter, founded by Misty Kalkofen in 2007, does such a good job of promoting female-oriented cocktail culture. Meaghan said LUPEC NYC, led by Zacapa rum ambassador Lynette Marrero, plans to enhance the community of local women in the spirits/cocktail industry through charity work, education, and events.

When she is not mixing cocktails, Meaghan contributes to several publications as a spirits journalist, and she's even a fellow blogger, with SpiritMeAway.com, and a fellow Examiner. Formerly the spirits/leisure editor of KING magazine, she has also contributed to Penthouse, XXL and Vain magazines. Meaghan began bartending in New Haven, Conn., while attending Southern Connecticut State University.  She moved to New York six years ago and has juggled bar gigs with stints in the music and media industries. If you want to visit Meaghan at Raines Law Room (48 W. 17th St.), keep in mind that the lounge has 45 seats, so call ahead and make a reservation, 212.242.0600.

"The Dizzy Dozen: The Same 12 Questions We Always Ask" With Meaghan Dorman   Q: What is the first thing you drink after you wake up? A: A big glass of water immediately followed by a bigger cup of coffee. On a hangover day, for some reason I crave Pepsi in a can.

Q: What is the first thing you drink after a hard day's work? A: After a long night I like a stiff, sipping drink. Lately I've been drinking an Old-Fashioned variation that is equal parts Zacapa 23 and Elijah Craig 18 with some peach and angostura bitters.  We call it an "Amber Old-Fashioned," after the cocktail server I first made it for.

Q: What is the most delicious ingredient in your liquor cabinet? A: I love Martin Miller's Westbourne, and it's great for making simple but tasty drinks at home.

Q: If you could sit at the bar between any two people (alive or deceased), who would they be? A: Ada Coleman (former leading lady of The American Bar at the Savoy Hotel) and my lovely twin because she is always a good time and I don't get to see her enough.

Q: Three favorite NYC bars: • Milk & Honey: Because I always enjoy the Mickey and Sammy show.

• Death & Co: Love a place with great drinks and food. Even my friends that don't care much about cocktails are always impressed and have a great time.

• King Cole Bar at the St Regis: I love old hotel bars and this one has a lot of history and class.

Q: Three favorite non-alcoholic hangouts: • Branford, Connecticut, with my family

• Fort Tryon dog park with my pug

• Strolling the tiny side streets in the village and daydreaming about real estate

Q: Average night's sleep: A: A lady needs her beauty rest! I always try to get 6-8 hours of sleep.

Q: What is your favorite place to shop for your bar? A: We are lucky to be so close to the Union Square Farmer's Market. We had a lot of fun buying local fruit and syrups this summer.

Q: Where do you find inspiration? A: Really anywhere, but especially seeing what people drink in old movies and books. I like reading old recipes and adjusting measurements and ingredients to make it something I really love.

Q: If you woke up on a desert island, what bottle would you hope to have wash ashore? A: It would have be something easy to drink neat, and I think a nice aged rum would fit the bill.  I love aged rums that a have coffee/chocolate profile like Zacapa XO and Diplomatico Reserva Exclusiva.

Q: Do you have any bar-related good luck charms? A: I'm not superstitious about anything, but I do have a habit of collecting way more cocktail glasses than I'll ever use.

Q: Do you have a nickname for yourself when you've had too many? A: Not so much for when I'm out (I'm lucky to have Irish drinking genes), but my friend has a saying I've adopted about the day after a night of alcoholic indulgence being a "Hologram Day" because you're barely there.

Bottlerocker of the Week: Maxwell Britten

"If you really want to hear about it, the first thing you'll probably want to know is where I was born and what my lousy childhood was like, and how my parents were occupied and all before they had me, and all that David Copperfield kind of crap, but I don't feel like going into it, if you want to know the truth."--Holden Caulfield, "The Catcher in the Rye"

I recently sat down at Freemans, and Maxwell Britten, a 2009 Star Chefs Rising Stars-winning mixologist, was behind the stick. Unlike Holden Caulfiend, Maxwell, a creative writing student who has lived in NYC since 2005, certainly has not had a lousy childhood. Growing up with a passionate epicurean and food & beverage professional for a father (Eric S. Britten), Maxwell has been surrounded by food and spirits since he was old enough to handle a fork and a knife.

Despite what sounds like silver spoon-fed beginnings, he started out as a busboy at Jack the Horse Tavern in Brooklyn Heights in 2006 and pulled through the ranks to become head bartender and beverage director within a year--all while finally turning of legal drinking age. Craft bartending became Maxwell's passion when a copy of "The Gentlemen's Companion, V.1 & 2 Around the World with a Fork, Knife and Spoon; Around the World with a Jigger, Beaker, and Flask" by Charles H. Baker Jr., was handed to him by St. John Frizzell (now owner of Fort Defiance in Red Hook) in the fall of 2007. Maxwell also studied with Damon Dyer of Flatiron Lounge, took the BarSmarts course, and has twice been a cocktail apprentice at Tales of the Cocktail--so he's more than done his homework. Now running a food and drink consulting firm, Jigger, Beaker & Flask, with his older brother, Jeremy Osslund, Maxwell is a notable bottlerocker in NYC's cocktailian scene, but he's not letting it go to his head, he says.

"The Dizzy Dozen: The Same 12 Questions We Always Ask" With Maxwell Britten

Q: What is the first thing you drink after you wake up?

A: A big, HUGE cup of nice cold water, occasionally (depends on what I was up to before bedtime), or a Coke over hand cracked ice with a lime wedge. Or an iced Americano from the coffee shop around the corner of my apartment, Glass Shop, shout out to Francesco!

Q: What is the first thing you drink after a hard day's work?

A: An ice cold brewsky. I might have a nip of Rittenhouse depending on how hard my night was.

Q: What is the most delicious ingredient in your liquor cabinet?

A: Probably the Lasanta by Glenmorangie. I recently finished a bottle of the Cuvée Homére by Rhum Clément with some world-class scumbags (bartenders) just before moving into my new apartment. I think I have a Budweiser or Brooklyn Lager in the fridge, those are pretty delicious too.

Q: If you could sit at the bar between any two people (alive or deceased), who would they be?

A: Charles H. Baker Jr., and my Dad.

Q: Three favorite NYC bars:

• Prime Meats: Styled after a German beer hall, excellent beers on draught, good bartenders, great eats, and the kitchen stays open until 2 a.m., which is a rarity in Brooklyn.

• Fort Defiance: Counter-culture coffee, St. John Frizell, great bites, in the heart of Red Hook, great menu—just a classic, check it out!

• Milk & Honey: Too easy, right?

Q: Three favorite non-alcoholic hangouts:

• Prospect Park at sunset

• The Met

• Fairway in Red Hook. I swear I don't live in Red Hook—there is just some great stuff down there.

Q: Average night's sleep:

A: Lately, 6 1/2-7 hours, and I have been in bed before 2 a.m. most nights these days.

Q: What is your favorite place to shop for your bar?

A: It was once Lenelle's (in Red Hook!), which is no longer open. Astor Wines is pretty good. Sometimes doing a gig is good shopping—then again, I can't remember the last time I actually had to buy the booze myself.

Q: Where do you find inspiration?

A: The kitchen, text books, bar manuals, characters in novels, movies, music, fashion, food, and most importantly, the ass-kicking bartenders you can find around the world these days.

Q: If you woke up on a desert island, what bottle would you hope to have wash ashore?

A: A gallon of chilled water. If you were hoping for a bottle of booze, then I guess I would hope for some rum, maybe Appleton VX? Jamaican rum calls for the occasion, and it's just really easy on the palate. If there is no ice and I am on a desert island, I might not want to be sippin’ on warm/hot hooch.

Q: Do you have any bar-related good luck charms?

A: No, but from time to time I might put a dash of aromatic bitters behind the ears when I am feeling like I want to impress the ladies. Some barkeeps I know say it's good luck in competitions, I just like the way it makes me smell. It's almost like really great-smelling cologne. People will be like, "You smell magnificent," and I'll say, "Thanks, just a little limited-edition Repeal Day Bitters by The Bitter Truth, no biggee."

Q: Do you have a nickname for yourself when you've had too many?

A: Yeah, it's "French Exit"—that’s when you peace out without saying anything to anyone you're with and in some occasions, not paying your bill—I swear the only person I do that to is Jason Littrell [of The Randolph] and that’s because he is the mad man behind the most debaucherous bar in Manhattan.  Sometimes it's safer just to leave before he tries to give you another pickle back. In a conversation with him last week about my most recent "French Exit," I go, "I am sorry man, I REALLY needed to go home, I could barely talk." He says, "Well, you could still drink, so that’s not good enough for me.”

Ben Scorah, GQ's New York Bartender of the Year, Places in Vegas Finals

We're a bit spoiled here in NYC--we have many of the best bartenders in the country serving many of the best cocktails in the country. So although New York really has nothing to prove, it's always nice to see one of our own go head to head with the top slingers in the land.

Earlier this week, Ben Scorah, mixologist and managing partner of Bar & Books, was sent to The Palms at Las Vegas to compete in the "Most Inspired Bartender" competition sponsored by Bombay Sapphire Gin and GQ. Ben took the New York title at STK two weeks prior, where his "Vienna Cocktail" beat more than a dozen competitors. He will appear in GQ's November issue, along with 40 others from across the U.S. who were selected to go to Vegas. There, Ben made it to the top 10 final found, meaning that he will also appear in GQ's December issue. However, the top prize went to Christian Sanders of The Living Room at the W Hotel in Miami. Christian's "Green Sour Hour," containing celery juice, dill paste, and Himalayan black salt won over the judges:  Bacardi’s Giles Woodyer; Bombay Sapphire's Global Mixologist, Merlin Griffiths; Style Correspondent Brett Fahlgren, for GQ magazine; and world-renowned mixologist, Tony Abou-Ganim.

Nonetheless, I tried Ben's "Vienna Cocktail" at Beekman last week, and I found it a "most inspiring" take on the Negroni, so cheers to him for taking it all the way to Vegas. Here's the recipe:

1 1/2 oz. Bombay Sapphire Gin 1/2 oz. blood orange juice 3/4 oz. Aperol 1/2 oz. sweet vermouth (Carpano Antica) 1/2 oz. simple syrup

Shake and serve up in a chilled cocktail glass with a flamed blood orange zest and a spritz of Zirbenz Stone Pine liqueur.

File Under: Label Porn

Let's see, Diddy has Ciroc, Lil' Wayne has Halo Champagne, so why wouldn't Ludacris get in on the hip hop-spirits brand love affair? Launching this month, Conjure Cognac is a collaboration between Chris "Ludacris" Bridges and renowned cognac house, Birkedal Hartmann. Reportedly, Ludacris is a connoisseur of fine cognac and he tasted more than 40 blends before deciding on a cognac that would appeal to the urban market.

Who knows how it will taste, but what's interesting is that the bottle designed by Margot Hallac for Barker DZP manages to marry both the sophisticated allure of classic spirits and the bootylicious world of hip hop. I'm sure it won't be long before someone requests this as their wallpaper.

"Woke up the next morning and all I can remember Was taking shots and tippin the bartender Surrender to the women end up bringin me home Cause she started lookin better every shot a Patron"

--Ludacris, "One More Drink" (2008)

Benedictine Battle: Alchemists of Our Age

 

Alchemists, bartenders, mixologists, whatever you are calling yourselves these days--you have exactly one week to submit your best recipes for the "Alchemists of Our Age" competition sponsored by Benedictine and Esquire. In celebration of the spirit's 500th anniversary, cocktail slingers are being asked to step up and create a signature Benedictine drink that will honor the past and future of this liqueur created to revive Benedictine monks in 1510.

Cognac-based and created from 27 herbs and spices from around the globe (including angelica, hyssop, lemon balm, myrrh, saffron, aloe, arnica, and cinnamon), Benedictine's full recipe is a closely-guarded secret. Competitors are asked to submit recipes that use local ingredients yet are cost-effective, balanced yet intriguing, and the drink should tell a story, too.

The mixologist who creates the most exciting and unique cocktail will be chosen by renowned author and mixologist Dave Wondrich. Regional favorites will be featured in an Esquire recipe booklet with the overall winner appearing in a stand-alone Esquire profile in March 2010.

Submit your cocktail to alchemists@nikecomm.com by September 8th, and good luck!

UK's Cold-Distilled Oxley Gin Hits NYC

“The proper union of gin and vermouth is a great and sudden glory; it is one of the happiest marriages on earth, and one of the shortest lived.”--Bernard De Voto

There's a new premium gin in town, but for now, you'll only find it at a select few NYC bars. All three Bar & Books (Hudson, Lexington, and Beekman) plus Double Crown are now carrying Oxley Gin from the makers of Bacardi and Bombay Sapphire. A limited-batch London Dry Gin (although the label says "Classic English Dry Gin"), the 47% abv gin is made in the Thames Distillery in Clapham, London, and uses sub-zero temperatures to preserve the natural essences of its 14 different botanical ingredients. It's the first cold-distilled spirit.

Macerated grains are spooned by hand into a kettle, but instead of being heated, the alcohol is made to vaporize at -5ºC by a vacuum that removes pressure within the still. The vapor then passes through a colder probe at -100ºC, where it turns back into a liquid. Only 240 bottles are being produced per day, four days per week, and each bottle includes a batch number and comes with a galvanized tin bucket.

I was fortunate to try Oxley on its own and as a martini at Beekman Bar & Books last night, and it's really a lovely spirit with a mild juniper and grapefruit bouquet that finishes smooth. In a martini, Oxley is an excellent choice--just a dash of sweet vermouth, a twist of lemon or grapefruit, and all will be right in no time. Oxley launched in L.A. in June where it's retailing for $53.99, so I'm not sure whether I missed the NYC launch or it hasn't happened yet. Either way, stay tuned, and I hope you get to try this unique spirit soon!

Dizzy Recap: Yerba Buena Perry Opening

 

What is it about Latin food that makes it so broadly appealing? Is it the spicy flavors, the warmth of the people preparing the food, or perhaps the cultural pride that shines through? In NYC, there are some muy bueno standouts (Mercadito on Avenue B comes to mind), but one definite success story to emerge in the past year is Yerba Buena, which has received accolades for both its food and cocktails attracting crowds on Avenue A. While other restaurants are struggling to stay open in this economy, Yerba Buena is launching a second location, Yerba Buena Perry, opening to the public tomorrow night.

Taking over the old Matador space in Greenwich Village, Yerba Buena Perry stands to be a gem in the neighborhood's cluster of Italian eateries. Chef/Partner Julian Medina (also the chef at Toloache and at Yerba Buena’s L.E.S. location) and Christopher Gilman have put together a Pan-Latin menu that includes a selection of ceviches and panko fries (including watermelon, which is succulent and crispy at once) as well as dry aged steaks.

At the media opening party earlier this week, the new restaurant had the lively feeling of a Cuban-inspired nightspot, complete with live Latin music and a professional cigar roller on premise. Avocado green walls, dim Edison bulbs, a black-and-white checkered floor, and a sleek dark wood bar all added up to "date night vibe." Behind the bar, Cervantes, previously of PDT and Little Branch, offered a handful of selections from his cocktail menu, all $12. The Pisco Mojito was a tri-colored treat. Muddled yerba buena (a species of mint) and lime were topped with crushed ice, Macchu Pisco, and bitters. Equally delicious were the Mezcal Maid (Scorpion Mezcal, muddled cucumber, lime, and yerba buena) and the Blackberry Gimlet (Tito's Vodka, muddled blackberries, and lime). The hors d'oeuvres served were, as Robert Palmer would say, simply irresistable. In addition to the watermelon fries, highlights included avocado fries, manchego cheese croquettes with pickled jalapeno salsa, and yellowtail Baja style tacos that included pineapple, red onion, habanero peppers, and some sort of magical aioli type of sauce.

Yerba Buena Perry also offers a range of piscos, tequilas, mezcals, and rums served neat, and an affordable wine list spanning Spain, Argentina, Chile, and Uruguay. Be sure to check out Yerba Buena Perry on your next Greenwich Village crawl!

Yerba Buena Perry is located at 1 Perry Street (212.620.0808).

Dizzy Recap: Coalition Against Hunger Rooftop Soiree

"Summer's lease hath all too short a date."--William Shakespeare

Steamy August night, West Village rooftop--it doesn't get much more magical, does it? Living in NYC or any vibrant city, you could be having the worst day, and a sudden change of scenery can just transform the mood immediately--of course, a few cocktails won't hurt, either. Last week I found myself fortunate to attend a summer soiree hosted by Choice Productions to benefit the NYC Coalition Against Hunger. Held at Ramscale, a sprawling penthouse gallery with two terraces overlooking the Hudson River, the view, the crowd, and the Choice Productions staff were all easy on the eyes. The cocktails, created by Choice Productions founders (and former models) Jarred Sper and Matt Rachocki, were well-done summertime crowd-pleasers, and the food by Zoe "Brown Betty" Howell was an absolute treat. Looming, ominous dark clouds abstained from unleashing the soaking rain that we have all grown accustomed to this summer, and the event went off without a hitch.

Cocktails served:

Absolut Currant with muddled black grapes, lemon juice, and sweetened iced tea

Cherry puree, white wine, prosecco, St-Germaine elderflower liqueur, and cherry garnish

Absolut Peppar mixed with homemade lemonade and garnished with a hot pepper spear

Dizzy Recap: Gordon & MacPhail Whisky Tasting at Louis 649

For months now, I've been meaning to make it to the Free Tuesday Night Tastings at Louis 649--after all, how many bars dole out fine spirits for absolutely nothing! I finally made it earlier this week for a sampling of malt whiskies by independent bottlers Gordon & MacPhail, and boy, it was a doozy. Gary Keimach, Senior Vice President of Business Solutions for Martignetti companies, led the packed crowd through the tasting of nine different whiskies--that's right, nine--including a 35-year-old Macallan Speymalt. Since I hadn't yet eaten dinner, I sipped lots of water throughout this tasting, and sadly, I had to refrain from finishing most of the samples--but I definitely tried!

Gary started us with the most palatable whisky of the evening, the Benromach Traditional Single Speyside Malt. Gordon & MacPhail purchased the Benromach Distillery in 1993, and their first release was in 1998. Mellow with subtle citrus, honey, and smoky peat flavors, the Traditional is a really enjoyable scotch for a novice like me. (If you are looking for an expert's viewpoint on this tasting, click over to Whiskey Apostle. They are much more versed in this sort of thing than I am.) Next we tasted the Benromach Organic, which I also found very lovely. The first single malt whisky to be fully certified organic, it's made from organically sourced barley and aged in virgin oak, which offers a toffee, sweet vanilla, and earthy oakiness. Other highlights included a 21-year-old Glen Grant, a 21-year-old Benromach, the 35-year-old Macallan, and, saving the peaty-est for last, the Caol Ila.

This was a real treat for anyone who attended to taste some luxury whiskies that would otherwise be enjoyed during a special occasion. Thanks to Gary for an informative tasting and to Louis 649 for being gracious hosts--I think I'll be a regular Tuesday night fixture, so long as my schedule allows.

Tickets & Details Announced for The Manhattan Cocktail Classic

I just received the press release announcing the schedule for The Manhattan Cocktail Classic:

NEW YORK, August 20, 2009—The Manhattan Cocktail Classic, New York City’s first-ever multi-day celebration of all things cocktail-related, today announced the details of its Fall Preview seminar series, which will take place during the day on October 3-4, 2009, at Astor Center in New York City. The seminars will be led by members of the Manhattan Cocktail Classic Advisory Board, which includes legendary mixologists, cocktail historians, spirits critics and writers, and speak-easy impresarios. Each seminar will be individually ticketed for $50, available through the website at www.manhattancocktailclassic.com beginning on September 7, 2009.

“I am very excited about the topics we have lined up for the Fall Preview,” said Lesley Townsend, Founder and Director of the Manhattan Cocktail Classic. “It’s an unbelievable honor to have our Advisory Board members kicking off our event in this regard. Our hope is that this series will inspire the rest of the spirits and cocktail community to come forth with their own ideas for presentations for the first annual event in May of 2010.”

The seminar schedule is as follows:

Saturday, October 3, 2009

“Have Cocktail Shaker, Will Travel” with Charlotte Voisey & Simon Ford: Once the last legal cocktail was served on the eve of Prohibition in New York City, things would never be the same again. ‘Have cocktail shaker, will travel’ was the mindset of many a passionate barkeep in the 1920s when their craftsmanship turned criminal. Join Charlotte Voisey, Simon Ford, and other assorted friends for a jovial discussion on how New York has been influencing cocktail culture around the world for many years. Liquid refreshments will be served.

“Cocktails for Your Home Cocktail Party” with Sasha Petraske: Famed (and oft-elusive) owner and proprietor of Milk and Honey, Sasha Petraske will demonstrate the basics of creating cocktails in the home. He will go over how to set up and stock home bars of varying degrees of seriousness, as well as cover different scenarios of cocktail entertaining – from temporarily taking over your friend’s kitchen for a house party, to grabbing the reins at a fully-equipped bar. And of course, Sasha will teach you how to prepare some basic, ever-pleasing libations for these occasions. Participants will leave armed with a no-fail recipe list and a short set of directions for preparing basic cocktails with block ice and fresh juices.

“The Agave Session: The Magical Elixirs of Mexico” with Steve Olson and Special Guests: There is a heritage and culture associated with Tequila and Mezcal that dates back well over a thousand years, when the agave plant – also known as the maguey – was utilized by Mexico’s native peoples for virtually everything: from food and drink, to sugar, to shoes, soap, building supplies, and even medicine. Join us for an exciting tasting of this exotic elixir, each by artisan producers, as we pay homage to the heritage, history and culture of Mexico’s national spirit. It is also likely that agave-based libations will be consumed.

“The Many Faces of Cognac & Armagnac” with Julie Reiner, Charlotte Voisey & F. Paul Pacult: This one-time-only, comprehensive seminar joins celebrated master mixologists Julie Reiner and Charlotte Voisey with America’s spirits guru F. Paul Pacult on an extraordinary excursion deep into France's legendary AOC grape brandies, Cognac and Armagnac. Participants will first be taken on a guided tour of tasting a half-dozen remarkable brandies to see how these distilled and oak-matured cousins compare and contrast. Then, they will be treated to a Cognac cocktail, made by Julie, and an Armagnac cocktail, made by Charlotte. A rare opportunity to spend 90 minutes with three of America's most engaging spirits and cocktail personalities.

“History of the Cocktail in New York, 1810-1920” with Dave Wondrich: Among all the classes of American mixed drinks—the Cobblers, Sours, Fizzes, Coolers, Juleps and all the rest—the Cocktail stands as first among equals. If there’s something about a quick jolt of ice-cold, mixed-up boozy deliciousness that’s essentially American, then it’s quintessentially New York. And indeed, while many other cities have made key contributions to the Cocktail’s development, none has done so much as to shape it as Gotham. This seminar will attempt to track the interventions the city’s mixologists made in the idea of the Cocktail during the 110-odd years between its first documented appearance here and Prohibition. Liquid exhibits will be served.

Sunday, October 4, 2009

“Audrey and Gary’s Unparalleled Gin Palaver” with Audrey Saunders & Gary Regan: Audrey Saunders, Libation Goddess from New York’s Pegu Club, and perhaps the bartender most responsible for the resurgence of gin in the 21st century, will join Gary “gaz” Regan, author of The Joy of Mixology (2003) and The Bartender’s Gin Compendium (Fall 2009), to present gin-based cocktails, old, new, borrowed, and, well, you get the picture. They will wax lyrical on all things juniper; they will pontificate endlessly about the attributes of the Martini and of the MarTEAni, and they will display the splendor of cocktails made with dry gin, genever, Plymouth gin, and a most peculiar Old Tom. It’s probable that Saunders and Regan will flirt shamelessly throughout the workshop. The throwing of rotting fruit or vegetables will not be permitted.

“Glasses & Tools: How Do You Choose the Right Glass for a Drink?” with Dale DeGroff:  The choice of glass can mean the difference between a successful and elegant drink, or a glass of booze. In a commercial operation, the choice of glass can impact dramatically on the bottom line. At the home bar, the choice of glass can have an impact on the success of your cocktail party, and the well-being of your guests. Explore the classics with Dale DeGroff as he culls his glass collection to find the perfect glass for well-known classics and the tools to make them successfully.

“Call of the Rye” with Allen Katz: Ryes, Ryes my beloved, Meet me down by The Bowery. There will I give you my love. By history and culture, With song, per chance dance, A Savor to be kissed by kisses. O, my dear, come… Ryes at the day break. As the shadows enter over Astor. Awake. Inhale. O friends, drink, yea, drink abundantly, O, beloved.

“Sherry: The Cobbler and Beyond” with Andy Seymour: Sherry has long played an important role in the world of mixology and has emerged in this new age of the cocktail more popular than ever. Join Master Mixologist and U.S. Sherry Ambassador Andy Seymour for a fascinating look at one of the world’s most cocktail (and food) friendly wines. Taste five of the finest Sherry, representing its many styles, and sample cocktails that show off Sherry’s traditional side and what it is up to today. Come ready to shake, as Andy will lead the group in building their own version of the Sherry cobbler!

About the Manhattan Cocktail Classic:

The Manhattan Cocktail Classic is New York City’s first ever multi-day event celebrating the history, contemporary culture, and artful craft of the cocktail. Part festival, part fête, part conference, part cocktail party, the Manhattan Cocktail Classic brings together the unparalleled talents and opportunities of the bars, bartenders, and restaurants of our great city for two days of activities, both educational and celebratory in nature, championing the common ideals of authenticity, equality, sustainability, service, and pleasure. (There will be some drinking involved, too.) For additional information, kindly visit http://www.manhattancocktailclassic.com .

And there you have it!

Ingredient of the Day: Haamonii Smooth Shochu

Shochu, which surpassed sake consumption in Japan in 2003, is a clear spirit distilled from grain, rice, barley, sweet potato, and/or buckwheat. Low in calories (about 35 calories in 2 ounces) and alcohol content (typically 25 percent), shochu is a delicate spirit that works best in uncomplicated cocktails, infusions, or served neat. It's also known as "soju" in Korea. The spirit can be traced back to 13th century China.

Last week, Haamonii Smooth, a shochu brand based in San Francisco, held an NYC launch event at Irving Mill. Guests, invited via Haamonii's twitter, were asked to tweet live reviews during the tasting, which appear on the homepage of the brand's website. Two cocktails were served, a shochu Arnold Palmer (tea and lemonade) and a shochu, pomegranate, and blueberry concoction. Both were so light and refreshing that the alcohol was barely noticeable. Sipped neat, I found the Haamonii truly lived up to its name--it's so incredibly smooth, that the words "liquid cashmere" came to mind. It's faintly sweet and bright with virtually no alcohol burn. Haamonii also offers a lemon-flavored variety made with natural lemon juice, which is also lovely on its own. Haamonii, or "Harmony," encourages drinkers to pour for others and not the self, so that you'll never drink alone.

Stirreth, Shaketh, Bring it!

Hear ye, hear ye! All mixologists of experience long and short are being asked to submit recipes for their most palate-tingling concoctions for several competitions happening this month, some with deadlines fast approaching. The question is, do you have the skills to pay the bills?

• We Shoot Cocktails' Cocktail & Tweet contest: mixologists, brand ambassadors, and spirit consultants are invited to follow cocktail photographers We Shoot Cocktails on Twitter, tweet about the contest, and submit a recipe. The winning cocktail will be chosen at random to be professionally photographed. Deadline: Aug. 17.
• Bärenjäger Honey Liqueur is holding its first-ever cocktail throwdown at an undisclosed location in NoHo on Sept. 15. To get there, you must be one of five New York bartender/mixologists whose recipe containing Bärenjäger is invited to compete in the final round. Bärenjäger, a sweet honey liqueur from the 15th century, is made in Germany with honey sourced from the Mexican province of Yucatan. The judges who will decide the final five are author/guru Gary Regan, Allen Katz of Southern Wine & Spirits, Julie Reiner of Clover Club, and spirits writer Jack Robertiello. The grand prize winner will receive an all-expense paid trip for two to Oktoberfest 2009 in Munich, Germany. Recipes can be submitted through Bärenjäger's website. Deadline: Aug. 25.
• The Ultimate Cocktail for a Cure competition is inviting both amateur drink-makers and professionals in the bar industry to submit recipes containing SENCE rose nectar and at least one other sponsored ingredient. No more than seven ingredients may be used, including spirits. Judges include U.S. Bartender's Guild National Ambassador Tony Abou-Ganim, Tobin Ellis of BarMagic Las Vegas, and Steve Olson of Aka Wine Geek and B.A.R. Entries can be submitted through the competition website. The finals are going to be held in Las Vegas on Oct. 26 at Springs Preserve. Deadline: Aug. 31.

The Sartorialist in Print

Fashion might not seem correlated to cocktails, but when you appreciate refinery, a tailored look seems appropriate when you're holding a polished glass filled with aged spirits. Trends will come and go, but those who are truly style-savvy know that looking good is more instinctive than anything. If you have been to some of NYC's better-known cocktail bars you've surely seen a few mixologists sporting vests, suspenders, bespoke hats, and such, and whether or not you are a fan of the look, vintage wear is having a renaissance and has added an interesting note into the oeuvre of modern fashion. So it's exciting to see fashion photographer Scott Schuman, best known for his photoblog The Sartorialist, release his photos in print today. Available from Penguin in paperback ($25), or a special hardcover edition ($175, really?), the book will appeal to anyone who appreciates real-life style as captured on the streets of cities such as New York, Paris, Milan, and Bejing. Schuman is credited with turning photoblogging into an art form, and his keen eye for genuine good taste should be inspiring to anyone with an eye for the nuances of everyday handsomeness. If you don't care to buy the book, you should still check out Schuman's blog if you haven't already. If anything, his photos prove that New York is indeed not the most fashionable city in the world!

Dizzy Recap: Nirvino & Bols Genever

Earlier this week, Nirvino, a social networking site (and mobile application) that encourages users to recommend and review drinks, hosted a Bols Genever cocktail party at Beekman Bar & Books. Created in Holland during the 16th century, Genever is the original recipe for gin, although the white spirit tastes very different from the London Dry style of gin. Made with maltwine (distilled from corn, rye, and wheat), and various botanicals (including ginger, coriander, and, of course, juniper berries), Bols Genever has a rich, slightly floral, malty flavor and is very smooth and neutral. Relaunched last year, the spirit has been a hit with NYC mixologists and won the Best New Spirit award at this summer's Tales of the Cocktail. It's especially relevant to the classic cocktail revolution since Genever was one of four main ingredients called for in many cocktails created by the pioneer of American bartending, Jerry Thomas.

For the Nirvino event, Ben Scorah, mixologist and managing partner of Bar & Books, mixed cocktails that would normally feature scotch whisky and used the Bols Genever instead. Guests were encouraged to sample three different concoctions--a Green Apple-Infused Old Fashioned, a Dutch Blood & Sand, and a Holland Razorblade (Bols Genever, lemon juice, simple syrup, and cayenne pepper).  A laptop was connected to a large flatscreen TV that scrolled live reviews by Nirvino users of the cocktails, so everyone could see that the Blood & Sand was clearly the crowd favorite.  Tal Nadari and Katie Darling of Lucas Bols Spirits were on hand to share more information about Bols Genever, and at the end of the event, two Nirvino users were chosen at random to win bottles of Bols Genever and cocktail shakers. Tomas Delos Reyes, the NYC representative for Nirvino, says these cocktail events will be happening monthly, so if you want to join in, just sign up as a member at Nirvino.com.

Elsewhere in the Liquiverse...

 

• Mixology icon and salty storyteller Gaz (aka Gary) Regan dishes wisdom on all things gin in his new 354-page book, The Bartender's Gin Compendium, available for online purchase now.
• Bearded James Beard Foundation award-winner David Wondrich poured Pre-Prohibition cocktails for Stephen Colbert and invented the Colbert Bump.
• Jonathan Pogash is reportedly working on the cocktail menu for the Empire Room, a new cocktail lounge set to open on the ground floor of the Empire State Building this fall.
• As of July 29, NYC has its own chapter of LUPEC (Ladies United for the Preservation of Endangered Cocktails). Lynnette Marrero of cocktail consulting and catering firm Drinks at 6, Eryn Reece of Louis 649, Meaghan Dorman of Raines Law Room, and Katie Darling of White Star are among the founding members.
• And if you are in the NYC area, the Fine Living Network is currently shooting a new reality series, "Bartender Wars," at a bar on the Lower East Side throughout the month. Want to be an extra and drink for free during the tapings? Email patroncasting@gmail.com with your name, age, number, recent photo, and desired meeting time.

Ingredient of the Day: ROOT

 

Philly's love for all things antiquated is really exploding right now, which isn't too surprising given the City of Brotherly Love's rich history as the centerpiece of early America. The classic cocktail scene is thriving at bars such as Franklin Mortgage & Investment Co., Southwark, and APO Bar & Lounge (formerly Apothecary). There's also interesting non-alcoholic concoctions (such as orgeat, grape, and bitters phosphate) to be found at Franklin Fountain, a classic ice cream and homemade soda shop. So it's not too surprising to see ROOT, an organic root tea liqueur based on a Pre-Prohibition recipe that was a predecessor to root beer, sprout up in Pennsylvania. Only available for online purchase ($38.99) in 28 other states, ROOT was released in May as a small-batch spirit by crafty collective Art in the Age of Mechanical Reproduction in collaboration with the producers of Hendrick's Gin and Sailor Jerry Rum.

Long before the Pilgrims breezed into Plymouth Rock, Native Americans were sipping root tea as an herbal remedy. As colonial settlers handed the recipe down from generation to generation, the drink grew in potency and complexity. During the Temperance Movement, a Philadelphia pharmacist removed the alcohol and mixed the tea with soda water, renaming it (ironically) as "root beer" to folly hard-drinking coal miners and steelworkers. Turning back the clock to the colonial era, ROOT is an 80-proof sugarcane spirit containing birch bark, smoked black tea, essence of sassafrass, orange and lemon peel, anise, allspice, cloves, cardamom, cinnamon, and nutmeg. The essence of sassafrass is a mix of citrus, spearmint, and wintergreen since actual sassafrass root was banned by the FDA in 1960 because the root bark contains a mildly toxic oil.

I can't tell you what ROOT tastes like because I haven't ordered it just yet, but I thought you all should know about this exciting new spirit which is getting added to many cocktail menus in Philly. Hopefully NYC will catch up soon! Just this week, the makers of ROOT held a cocktail competition at Silk City in Philly. Here's the winning recipe by Kate Loeb of Oyster House:

Dr. Hadley’s Root Restorative

.5oz Demerara simple syrup 6 large mint leaves 1.25 oz. Lairds Bonded (100 proof) Applejack 1.0 oz ROOT Liqueur .5 oz. Benedictine .5 oz. fresh lime juice 2 dashes Fee Brother’s Aztec Chocolate Bitters 2 dashes Angostura Bitters Garnish: Mint sprig

Muddle mint in simple syrup. Add ice and other ingredients. Shake vigorously and strain into a cocktail glass. Top with a spanked mint sprig.