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Breaking Rumor: Jason Littrell to Bartend Louis 649's Tuesday Night Tastings

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Ok, so normally I wouldn't dare post a rumor--what kind of hack do you think I am, people? But this one's too good to wait for something as paltry as a press release. So, off the record, I have received word from trustworthy but unnamed sources that Death & Co.'s Jason Littrell (aka Commander-in-Chief of the Drunken Army, aka brand ambassador of the pickle back, aka "The Ringleader") will be bartending the Tuesday Night Tastings at Louis 649 beginning Feb. 2. Not that you needed another reason to indulge in free alcohol during the TNT series, but now you have that much more encouragement (i.e., Drunken Army orders) to stick around and imbibe after the tasting seminars--or risk demotion! Stay tuned for the "official" announcement...

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File Under: Hot Dates

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  • Tomorrow night, don't miss an exhibit by saloon artist Jill DeGroff featuring caricatures from her book, "Lush Life: Portraits from the Bar." There will be live music, and Jill's husband, Dale "King Cocktail" DeGroff, and son, Leo, will be mixing up drinks. 8 p.m., Jan. 15, Sunny's Bar, 253 Conover St., Redhook, Brooklyn. RSVP: JD2design@aol.com
  • Yellowtail Wines is looking for the best wine-tail recipe. Submit yours before Jan. 22 for a chance to win $1,000.
  • NYC Cuban restaurant Havana Central is looking for love potions for a Valentine's Day-themed cocktail throwdown using aphrodisiac ingredients with Bacardi Rum. The winning drink, chosen by Dale DeGroff, goes on the menu at all three Havana Central locations for the month of February, plus the winner gets dinner for two. Submit entries to LovePotion@havanacentral.com by Feb. 5. (*Extended deadline.)
  • Time is running out for Pernod Absinthe's "Creator Of" art contest. Create an original work of art including the date 1805, the year the absinthe was created, and submit a copy before Jan. 31. First prize is $1,805, second place gets $500, and third place gets $250.
  • Speaking of time running out, tomorrow is the deadline for the G'Vine Gin Connoisseur's Program, which will award the winner with a year's supply of G'Vine, $3,000, and a trip through Amsterdam, Paris, and London to explore the history of gin (if you win, bring me, will ya?). Even the 12 finalists get to go to Paris and Cognac, France--enter here if you haven't already.
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Elsewhere in the Liquiverse...

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  • Aisha Sharpe of Contemporary Cocktails unleashes a new cocktail menu at The Breslin at the Ace Hotel tonight. See the full menu below.
  • My prediction of "all-tiki-everything" is already coming true--NYC is finally getting a tiki cocktail bar! Food & Wine reports that Painkiller (from Dutch Kills' Richard Boccato and Giuseppe Gonzales!) will open at the former site of the East Side Company Bar on Essex Street in March. The bar will combine the vibe of 1970s New York with 1940s tiki culture. Stay tuned!
  • If you haven't seen it yet, PDT's Jim Meehan was a guest on Late Night With Jimmy Fallon last night, mixing gin tonics and tequila highballs.
  • On Wednesday Jan. 13, Benedictine is hosting the finals for it's "Alchemist of Our Age" cocktail competition celebrating the liqueur's 500th anniversary. The throwdown takes place at the Hearst Tower in NYC, with Dave Wondrich selecting the winner. First place prize is a stand-alone profile in Esquire's March issue. Finalists are: Jackson Cannon (Boston), Damon Dyer (NYC), Brandon Clements (San Francisco), Lynn House (Chicago), and Daniel Victory (New Orleans).
  • The cocktail industry was in a tizzy this week over the sudden shortage of Angostura Bitters, a staple product at most bars. Reportedly the plant that makes the secret-formula bitters in Trinidad and Tobago had a brief shutdown.  Many bar managers are either paying exorbitant prices (such as $65 for a 20-oz. bottle) for the bitters, or they have been told it will be weeks before their orders arrive. Expect to see different brands of bitters dashed in your next Manhattan.
  • One more reason for cocktail bars to use bottled soda: an International Journal of Microbiology study found half of soda fountains analyzed contained fecal bacteria. Now you know.

The Breslin Cocktails, all $12:

Liquid Swords (rye whiskey, orange curacao, Aperol, Green Chartreuse, with an orange zest)

Lust for Life (gin with lavender syrup, mint, fresh lemon juice, topped with soda water)

Rush of Blood to the Head (prosecco with blood orange liqueur, hibiscus syrup, and lemon zest)

London Calling (vodka with Ribena-Blackcurrant Syrup, fresh lemon juice, topped with prosecco)

Kingdom Come (blended scotch whisky, orange essence, black tea syrup, fresh lemon juice, egg white)

Pablo Honey (blanco tequila with spiced agave nectar and fresh lime juice)

Beggar’s Banquet (bourbon whiskey with maple syrup, fresh lemon juice, aromatic bitters, topped with ale)

Rattle and Hum (rum with spices, brown sugar and butter and hot water)

The Breslin Gin & Tonics:

The Classic (Tanqueray Gin with tonic and a lime)

The Garden Tonic (Hendrick’s Gin with cucumber, celery bitters and tonic)

The Tonic and Grapefruit (Beefeater 24 with grapefruit bitters, tonic and grapefruit zest)

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Dizzy Days Ahead: Trendcasting 2010

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After closing the chapter on a decade that saw cocktail culture rise from one that knocks back Cosmos on crowded dancefloors to one that sips Corpse Revivers in speakeasies,  the alcohol world is a-buzz with predictions for what's next. Since NYC is ahead of the curve (i.e., we're already over bacon infusions), cocktails made here could very well have an impact on what the nation will be drinking in the "twenty-teens." The National Restaurant Association recognizes that organic cocktails will be a key element for menus next year, and you should also check out cocktail writer Paul Clarke's trends to watch on Serious Eats. Here's the view from my crystal ball:

  1. Creme Yvette: Rumors are swirling that this highly anticipated liqueur from the makers of St-Germain elderflower liqueur will finally be released in the first quarter of this year. Featuring notes of berries, spices, honey, vanilla, and a hint of violet petals, Creme Yvette disappeared in 1969, but Robert Cooper's family has the rights to the recipe and has been fine-tuning the relaunch. Considering how well Creme de Violette went over with mixologists seeking the missing link to a proper Aviation, expect to see the reddish-purple Yvette make a splash.
  2. Terroir in spirits: One great trend to come out of microdistilling is that I'm tasting more terroir, or sense of place, in spirits. I think more and more spirit brands, such as Finger Lakes Distilling and Harvest Spirit's Core Vodka, are looking to be an homage to their terroir.
  3. Japanese tools and techniques: The art of Japanese bartending, inspired by the Japanese tea ceremony's attention to detail, is sweeping cocktail culture--at least for those with the luxury of making slow drinks. From handcarved ice balls to the hard shake, these skills are quickly becoming an expected part of the mixologist's showmanship. Tools can be found on Cocktail Kingdom.
  4. Mezcal for the masses: Mezcal was a hit here in NYC among cocktail lovers who embraced Mayahuel last year, so don't be surprised to see the smoky agave spirit go even more mainstream this year. Hot new brands include Sombra, Benesin, and Métl.
  5. Tiki everything: The end of 2009 saw the highly-publicized opening of tiki mecca Smuggler's Cove in San Francisco, and suddenly, cocktail culture got way less serious.
  6. Sipping rums: On a related note, everyone from The New York Times to the Village Voice seems to recognize the appeal of sipping premium rum for the Winter of '09-'10. This lines up perfectly for the classic daiquiri to be the drink of the Summer of 2010.
  7. Bitters on blast: Later this month, German-made The Bitter Truth Bitters--until now hard to get unless ordered online via Cocktail Kingdom--will be distributed on store shelves stateside thanks to DSWE Classic & Vintage Artisanal Spirits. Aromatic flavors such as the Xocolatl Mole and Celery will first be launched in 16 states.
  8. Cognac and Armagnac: Despite being hit hard by the recession, the global Cognac market is expected to resurge over the next few years. On Jan. 17-20, mixologists from around the world will gather in Cognac, France, for the third annual International Cognac Summit to create drink recipes using Cognac. It will be interesting to see what they come up with this year.
  9. Sherry and wine cocktails: Dry or sweet, mixologists got familiar with sherry and other fortified wines last year, so expect to see even more of that this year. Also, Bon Appetit is predicting that vermouth will be all the rage in 2010.
  10. Moonshine: Small-batch corn whiskey modeled after the homemade version synonymous with the South is finding its way into cocktails. Brand-name moonshine such as CatDaddy Carolina Moonshine--sweet, high-proof, and aromatic--could be an ingredient in your next punch.

New Year, New Me: A Dose of Detox

"It's not you; it's me."

Well, who hasn't heard that one before?! But there often comes a time when a break from something you love is necessary in order to move forward in life, and right now, I'm taking a brief pause from drinking alcohol to focus on the non-boozy aspects of my life and jumpstart a health kick. While studies seem to come out every week saying booze is either good for you or bad for you, there's no doubt that all of the congeners (impurities caused by the fermentation process) in alcohol give the liver a workout. Choosing to treat your body well is a personal choice, and I'm not here to preach, but I think the liquor industry should be more proactive about promoting health and drinking in moderation.

Of course, it would hurt the bar industry if every imbiber decided to detox at the same time, but something about the new year seems an appropriate time. So beginning today, I'm taking 10 days off from the sauce, which to a lot of people probably doesn't sound like a big deal, but considering that this past year I drank approximately four cocktails per bar visit and attended several spirits tastings per week, not to mention bar and restaurant openings, seminars, and special events involving booze--let's just say it's time I slowed my roll. Fortunately, I have a decent amount of features and news lined up to keep this blog active, so hopefully you won't even notice my short break (unless you're used to seeing me on the barstools of NYC's cocktail bars Mondays-Thursdays).

In addition to going on the wagon, I'll be eating mostly raw veggies and fruits, vegetarian foods, and juicing to cleanse my body. It's not that I feel the need to lose weight; it's just that one of the downsides to indulging in alcohol is that I often crave greasy, carb-heavy foods the next day, causing an unhealthy cycle. I refuse to give up coffee (although I will have less than normal), and I'm sure I'll have a tiny amount of dairy and some fish within the 10 days. In fact, I have a scotch tasting scheduled for Jan. 14, so I'll have to ease back into drinking a little before then so I don't make myself sick. I'm not following any specific method, and I'm certainly not fasting--although I am consulting several books, such as "Food As Medicine" by Dr. Dharma Singh Khalsa. If you would like to follow my progress, you can check up on my Twitter feed. If you are interested in doing a detox of your own, here are some juices Dr. Khalsa recommends for regenerating your digestive system and for promoting a healthier, longer life (choose organic produce for maximum nutrients):

  • Carrot juice: Carrots are rich in phytonutrients, especially beta-carotene and vitamin A. Carrot juice benefits the immune system, respiratory, and heart health.
  • Carrot-beet juice: Excellent for the liver, flushing out toxins, and for strengthening the immune system.
  • Carrot-celery juice: A great combination for supplying vitamin A and many important minerals. Great for the heart, respiratory, and immune systems.
  • Cucumber juice: The best for balancing your emotions and helping you ease off addictions such as alcohol, drugs, or nicotine. Cucumber is also good for hair, skin, and nails, and it helps eliminate bloating.
  • Parsley-carrot-beet-spinach-apple juice: Very energizing and healing; good to have once a week.
  • Orange-carrot juice: Deliciously sweet and rich in folic acid, vitamin C, vitamin A, and potassium. Excellent for the immune and respiratory systems.

"Don't chase after the past, Don't seek the future. The past is gone. The future hasn't come yet. See clearly on the spot That object which is now." --Buddha

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Dizzy Recap: The Six Dizziest Moments of 2009

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So really, this recap only reflects the past seven months of 2009 since I started this blog in May, but so much radness went down that I thought the time period deserved some pause--including one event I haven't even recapped until now because life and too many cocktails got in the way (it happens to the best of us).

  • Junior Merino's Liquid Lab (November): Holy hole in a lotus root, if you have been to Junior's lab you have truly tasted the rainbow.  Primarily for bartenders, this free, day-long experience at Junior's offices in the Bronx (sorry, no photos allowed) is a mix of mad cocktail science and blind tastings. On the day I attended, we tasted five different kinds of vodka, cachaca, rum, pisco, tequila, and mezcal, and we tasted everything twice. Tasting spirits twice (after lots of water and spitting) allowed my palate and brain to register more intense flavors. We then mixed cocktails using each type of spirit and pulled ingredients from Junior's seemingly endless supply of liquor, liqueurs, juices, syrups, bitters, fresh produce and herbs, garnishes, spices, salts--really anything you could imagine, it was there. Each cocktail we made included at least one sponsored ingredient--Combier Orange Liqueur, Domaine de Canton Ginger Liqueur, and Castries Peanut Rum. Being an amateur mixologist, this was a real treat for me, as was tasting the more experienced bartender's concoctions. My best drink (in my opinion) included: muddled pepquinos (tiny melons) and starfruit, habanero-infused Siembra Azul Tequila, Combier, The Liquid Chef Agave Nectar, lemon juice, and garnished with rock chives, starfruit, and The Liquid Chef Cactus & Lemongrass Salt on the rim. Some bartenders toyed with the liquid nitrogen, dry ice, and liquid smoke for more molecular experiments. A highlight for me was tasting the not-yet-released Creme Yvette, which offers a brilliant mix of berry and vanilla flavors. Another major highlight was the amazing lunch spread provided by Junior's wife, chef Heidi. If you are in the NYC area and are a working bartender, this is an opportunity not to be missed.
  • World Cocktail Day (May): The day I got this blog up and running, and what a day it was! More than 20 of the country's top mixologists threw down at Pranna in celebration of the birthday of the cocktail.
  • The Manhattan Cocktail Classic, Day 1 & Day 2 (October): Two days of expert sessions and tastings, followed by a blowout gala. This is one weekend that will probably be remembered as the event of the year for NYC cocktailians.
  • WhiskyFest New York (November): Where I learned that there is no such thing as too much whisk(e)y. Why can't every day be WhiskyFest?
  • 2nd Annual D.C. Repeal Day Ball (December): No better reason to put on a black-tie outfit than to celebrate the anniversary of Prohibition's end--and no better place to celebrate than the D.C. cocktail hub.
  • The Dizzy Fizz Holiday Puncheon (December): C'mon, you know I had to put the puncheon on here! If you were there, you know; if you weren't, I'm sorry but you missed a damn fine time.

*Glaring omission: No, I was not at Tales of the Cocktail. Hopefully next year!

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New Year's Eve in NYC is for Cocktail Lovers

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"New Year's Day:  Now is the accepted time to make your regular annual good resolutions.  Next week you can begin paving hell with them as usual."--Mark Twain

How was your 2009? Mine was half crap, half amazing. I'm ok with that--discomfort breeds growth, and let's just say I had a lot of growth over the past decade. I'll be ringing in New Year's Eve 2010 with a Moroccan-inspired dinner and cocktail party at home with friends, followed by a few rounds at some of these cocktailian fêtes for a tip of the arm or two (or three):

  • What's a new decade without a pre-party? Swing in 2010 a night early with "The Salon" at The Players Club featuring guest bartenders Eryn Reece (Rye House, Louis 649) and Loungerati's Fredo Ceraso as well as free Dewar's cocktails to the first 125 paying guests. Entertainment includes George Gee's Jump, Jivin' Wailers (10-piece band); Gelber and Manning vaudeville; burlesque tap dancing by Helen Pontani; burlesque by Pandora; and DJ Rikomatic. Tickets are $25 cash at the door. 8 p.m. to 2 a.m.
  • Death & Co. is not only celebrating the New Year but also its three-year anniversary. Tickets are $125 per person (not including tax and tip) and include cocktails, champagne toast, bites, and dessert. 8 p.m. to 2 a.m. RSVP: nicole@deathandcompany.com (Tickets are almost gone!)
  • Lexington Bar & Books is hosting an exclusive New Year's bash with a midnight champagne toast, hors d'oeuvres, and party favors for all. Plus you get to light up cigars inside, if that's your thing. Tickets are $25 in advance; $30 at the door. RSVP: (212) 717-3902. Proper attire requested. 9 p.m. to 5 a.m.
  • Louis 649 is hosting a "No Bullsh*t" New Year's Eve with no cover, no doorman, no tickets, no pre-fixe--just bring your smiling faces. 8 p.m. to 7 a.m.
  • The Summit Bar is throwing two parties in one--a "Disco 2010" party from 10 p.m. to 3 a.m. with DJ Kimiko, followed by a bar industry party from 3 a.m. to 8 a.m. with DJ D Sol. Head mixologist Greg Seider will be whipping up a spiced cranberry champagne drink and a New Year's punch. No cover, drinks are pay-as-you-go, and you can bring non-industry friends. RSVP: Hamid@thesummitbar.net

Also, if you're looking for food with your drink on New Year's, here's some restaurant suggestions. Cheers!

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The Dizzy Fizz's Top 10 NYC Cocktail Bars to Open in 2009

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This was really tough to narrow down, but in no particular order (not to sound like a kindergarten teacher, but they're all Number 1!), I found that these amazing new cocktail bars made NYC a better place to drink in 2009:

*Honorable Mentions: Bar Celona, 118 S. 4th St., Brooklyn.; Minetta Tavern, 113 MacDougal St.; The Jane Hotel, 113 Jane St.

Dizzy Gifts, Part 3: Tools & Accessories Under $50

Hopefully by now you're doing better than I am and you're already done with your holiday shopping. If like me, you were busy with too many pre-holiday events and are now shopping last-minute, here are a few handy ideas for those cocktail lovers on your list--good luck!
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Dizzy Recap: The Dizzy Fizz Holiday Puncheon!

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“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:)

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Elsewhere in the Liquiverse...

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Dizzy Gifts, Part 2: Education

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"Study as if you were going to live forever; live as if you were going to die tomorrow."--Maria Mitchell, American astronomer

If you're anything like me, once you become passionate about something, you have a strong desire to learn as much about that something as you can. Some people might call me a nerd. Sure, there is something to be said for artistic intuition and natural talent, and there isn't a field of study for everything--abstract expressionist painting or a sense of humor, for instance--but when it comes to having a craft, such as writing or making cocktails, well, I come from the school of thought that you can never have too much school for your thoughts (although we should all get outside more and learn from nature, too).

I'll never forget the time I met Anistatia Miller and Jared Brown a year and a half ago at a Sagatiba tasting at Brandy Library. Spirits and drinks historians whose books include "Shaken Not Stirred: A Celebration of the Martini," "The Soul of Brasil," and "Cuba: The Legend of Rum," the couple travels the world to uncover the secrets behind the history of drinking. They are also the directors of Exposition Universelle des Vins et Spiritueux in Southern France. [In short, they are my idols.] Dave Wondrich, author of "Imbibe! From Absinthe Cocktail to Whiskey Smash," also made a similar impression on me last year. These writers have managed to make a living by constantly seeking to quench their thirst for knowledge of drink-making of the past, present, and future.

Most cocktail enthusiasts consider themselves geeks and are in a constant state of study. So if you have a few of those types on your holiday shopping list, why not drop some knowledge on them and give them a gift that will last a lifetime? Here are some suggestions:

"The Bartender’s Gin Compendium" by Gaz Regan navigates the world of gin, from its roots as genever to the prominent brands of today.

"The Prohibition Hangover: Alcohol in American from Demon Rum to Cult Cabernet" by Garrett Peck charts the shift in social attitiudes towards drinking since the days of Prohibition and includes lots of facts on how we drink today.

Spirituous Journey: Book One" by Jared Brown and Anistatia Miller is one of the most thoroughly-researched looks at the birth of spirits and the distillation process, from China, to India, to Persia, through Europe and onto the New World.

"Lush Life: Portraits from the Bar" by author/illustrator Jill DeGroff is not only a stunning collection of her caricatures of who's who in the world of bartending, but the book also includes colorful stories and classic recipes.

Imbibe Magazine is the premiere publication on liquid culture and the art of drinking, and is must-have for anyone in the cocktail industry.

Astor Center's classes on cocktail-making and spirits history are an excellent resource for cocktailians in NYC. Gift certificates are available to cover the cost of the sessions.

And last but not least, BarSmarts Wired is an online version of the B.A.R. (Beverage Alcohol Resource) program developed by the leading mixologists in the industry. For $45, students receive educational DVDs, a workbook, and a bar tool kit, and earn certification once they pass the class, which takes about four weeks.

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Dizzy Recap: Absolut Exceptional Experiences

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With all of the hubbub [brouhaha? hullabaloo?] reverberating from last week's Repeal Day Ball, I didn't have time to report on the Absolut Exceptional Experiences bash held in NYC earlier this month. Hundreds of [highly attractive, I must say] guests packed into a warehouse event space at 508 W. 37th St. to witness Absolut's launch of its new ad campaign photographed by Ellen Von Unwerth and featuring celebs such as Kate Beckinsale and Zooey Deschanel.

Drinks included Absolut and tonic, the Absolut Citron cosmo, the Absolut bloody mary, and the Absolut Mandarin crush. There was no lack of entertainment, as scantilly-clad ladies danced on stages designed to look like live versions of the new ads while intermittent performances (woman on stilts, for instance) went on throughout the evening.

Giuseppe Gonzalez and Richard Boccato of Dutch Kills were featured at a satellite bar, mixing drinks with Absolut Citron, Mandarin, and Peppar for a sizable crowd. Contemporary Cocktails managed the bar service and staffing, and everyone seemed to be having a blast.

According to The New York Times, Absolut, sold under the umbrella of Pernod Ricard USA, is planning to introduce ads in collaboration with director Spike Jonze next year. Let's hope there's a party for that, too!

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Dizzy Recap: 2nd Annual Repeal Day Ball in D.C.

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"One cannot have too large a party. "--Jane Austen

Lately, I have had an amazing stroke of good fortune when it comes to attending events and traveling new places.  [Well, there I go, I've probably jinxed myself now.] I'll ask the universe to make something happen, and what do you know, at the last possible minute, an invite magically arrives. [Maybe next I should ask for a raise!] Such was the case this past weekend, when it was suddenly posed on Friday afternoon that I help the Lush Life Productions crew with their video and photo coverage of the D.C. Repeal Day Ball held Saturday night. I was planning on spending the weekend volunteering with kids in Harlem and otherwise bundling up on my couch. [It's ok, there's lots of NY Cares volunteers willing to play dodgeball with 9-year-olds.]

I scrambled to find the right dress for the swank black-tie affair, hopped into the LushLifeMobile with Lindsey Johnson, Leo Borovskiy, and Jason Littrell, and away we were, braving the first blizzard of the season to get to our nation's capital in time so that we could document it for the Museum of the American Cocktail. Being part of the press crew meant that we got to attend the event from the pre-opening stage, watching as the PS7's crew impressively pulled together all of the necessary details for the gala, all the way to the after-party at brand new bar The Passenger. Let's just say I got a little *dizzy* towards the end, although it was nothing too serious or worth calling my parents about.

PS7's bar manager, Gina Chersevani, chef/owner Peter Smith, along with the D.C. Craft Bartender's Guild, showed all of us New Yorkers who made the trip that the District truly knows how to let loose 1933-style. From the magnificent punches, egg nogs, and classic cocktails served by all-star bartenders, to the red-and-black sequined ladies in pearls and feathers and the gents in suits, bowties, and a few sporting real (and some costume) mustaches, to the swingin' jazz band, Red Hot Rhythm Chiefs, D.C.'s 76th anniversary of the end of Prohibition was a knockout soiree.

The "toastmaster" of the ball, mixologist and blogger Jeffrey Morgenthaler, bar manager at Clyde Common in Portland, Ore., has made it his ongoing mission to have Repeal Day recognized as a national holiday for years now, so he was the choice host. He kept us all entertained with drinking quotes from renowned cocktailians who couldn't make it, such as Dave Wondrich and Gaz Regan, as well as historical quotes and more tawdry quips from the crowd. Derek Brown, Dan Searing, and Owen Thompson of the D.C. Craft Bartender's Guild dressed up as the Founding Fathers, which added some revolutionary spirit to the occasion (as in, "Spirit of '76").

There was a leading cast of mixology all-stars both behind the stick and in attendance, which was a treat for me since I didn't make it to this past summer's Tales of the Cocktail:

King Cocktail, Dale DeGroff, served the "Cocktel Jerez" (Jameson Irish Whiskey, Lustau PX Sherry, Lustau Dry Oloroso Sherry, Angostura Bitters, flamed orange peel) from the heart of the kitchen, which I found especially charming. His queen, Jill DeGroff, signed copies of her whimsical, soulfully-illustrated tome of bartender and musician caricatures and colorful stories, "The Lush Life: Portraits from the Bar," which was just released in time for the gift-giving season. Ed Hamilton, founder of Ministry of Rum, mixed ti' punches made with 100-proof rum straight from Martinique, sugarcane syrup (which you must try if you haven't yet, and can purchase here), and a small squeeze of lime, mixed with a swizzle stick. The Tippling Bros' Tad Carducci made a cheerfully-garnished "Gussied-Up Bread Line" (Averna Amaro, G'Vine Floraison Gin, fresh lemon, ginger beer, cranberries). Todd Thrasher (how cool is that name), mixologist at PX in Alexandria, Va., crafted a "Veritas" (Benedictine, Laird's Applejack, homemade apple bitters, walnut water, fermented apple, cider air) which I had two of and was as amazing-tasting as it sounds. Adam Bernbach of D.C.'s Proof delivered a unique and impressive hot drink, the "Pisco in Winter" (butter-infused Macchu Pisco, citrus-spice syrup, and hot water, garnished with an Angostura-cinnamon marhsmallow, yum). Rachel Sergi of Againn meticulously strained the "Thank U-Tah," (Tres Generaciones Anejo Tequila, Luxardo Maraschino, Leopold Bros. Three Pins Alpine Herbal Liqueur, fresh lemon, lime, orange, and grapefruit, egg, cinnamon tincture, and Fee Bros. Aztec Chocolate Bitters--whew) into a frothy flip. Philadelphia's Christian Gaal, bartender at Apothecary and Noble American Cookery,  shook up some drinks as well, and there were other punches and nogs and delightful-looking things that I wanted to try, but as you can imagine, water eventually became a necessity.

By the time we sauced revelers arrived at The Passenger, which mixologists and brothers Derek and Tom Brown opened late last month, it was bustling with an already-packed crowd and the scene was in full swing. I had a punch that included dangerously good ingredients I can no longer remember, champagne spiked with rum, and a most refreshing dark beer, the Butternuts Moo Thunder Stout, which had notes of espresso and malty goodness. Oh, and the company was great--met Marshall Fawley of Scofflaw's Den and made lots of new D.C. friends. Let's just say it's a good thing that D.C. bars close at 2 a.m. because I'm not sure some of us (myself included) needed to continue riding the express train to Overindulgence.

I must apologize for not writing down the food menu that was offered, but every hors d'oeuvre and appetizer I tried melted in my mouth, and I hope to check out PS7's dinner menu next time I'm in D.C. After doing a little post-event research, I discovered that PS7's is across from the historic first meeting place of the Anti-Saloon League, which launched the crusade for Prohibition. For more photos, check out The Washingtonian, keep an eye out for We Shoot Cocktails photos coming soon here, and if you're friends with us on Facebook: there will soon be a few extras in my album, be sure to scope the lovely Lush Life Production's album (and video here), and for shots of more NYC-D.C. love and Sunday's bartender brunch, check out Jason's snap-happy album--he stuck around D.C. longer than the rest of us.

Most of all thanks to Lush Life, Dale and Jill DeGroff, and all of the amazing D.C. bottlerockers. Repeal Day is the bartender's holiday, and I was honored to celebrate it with some of the best in the country. Hope to see you again next year!

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Elsewhere in the Liquiverse...

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D.C. to Celebrate Repeal Day in Style

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Tomorrow is the 76th anniversary of Repeal Day, the day that Prohibition ended in 1933 with the 36th vote from Utah (yes, Utah) to repeal the 18th Amendment. For cocktailians, it's an actual holiday, a day to raise a glass and toast our freedom to drink  in places other than speakeasies. Many NYC bar industry types are headed to Washington, D.C., where a 2nd Annual Repeal Day Ball is being put on by the D.C. Craft Bartenders Guild at PS7. Tickets for the black-tie event start at $100, and guests will get to clink glasses with Dale DeGroff and Portland, Ore., mixologist Jeffrey Morgenthaler.

If you're going, head down early for author Garrett Peck's Temperance Tour, which visits all of the Prohibition-related sites in the capital. Garrett knows his stuff--his book, The Prohibition Hangover, is a thoroughly-researched look at how America's attitude towards drinking has changed from the days of the Anti-Saloon League to today's $189 billion drinking culture. I sat down with Garrett last month when I was in D.C. for a drink at Bourbon, and we chatted about his writing process.

Garrett got the idea for his book during Christmas of 2003, when he opened a bottle of burgundy to drink with his mother and grandmother. His grandmother, born in 1913, was of a generation that still stigmatized alcohol use, and she refused to have a sip. Meanwhile, Garrett and his mother are both social drinkers and collect wine. This got Garrett thinking about the shift in cultural mores towards acceptance of alcohol following Repeal.

Since all of the alcohol industry lobby groups are in D.C., Garrett was able to interview industry insiders and activists, as well as research historical legal documents. He also traveled across the country, from California wine country to the Kentucky Bourbon Trail to craft beer breweries in Pennsylvania and New England, among other boozy locales. Garrett finds that while two-thirds of Americans drink, the debate over how much to drink and at what age to start drinking is still a hot issue. You'll have to read the book for yourself to hear Garrett's arguments for lowering the drinking age to 18 to combat binge drinking, and make your own conclusions.

Garrett's Temperance Tour starts at noon at the Cogswell Temperance Fountain at the Archives/Navy Memorial Metro station on the green/yellow line, and you'll need a Metro (subway) card. The tour should finish by 3 p.m., so you'll have plenty of time to get dolled up for the ball that evening, or grab an early drink and start celebrating.

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Best Bar to Get You Through the Holidays: Louis 649

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If you're in need of a respite from the nightmare that is holiday shopping in NYC (hands numb from the cold, double-fisted with shopping bags, bumping into throngs of dazed consumers), make your way through the charming boutiques of the East Village to East 9th Street and Avenue C, where cocktail bar Louis 649's welcoming atmosphere and vast cocktail menu should warm you up.

During a season that is increasingly about spending money, Louis 649 understands the value of free. Every Tuesday night from 7 to 9 p.m., the bar opens its doors for imbibers looking to sample fine, free booze doled out for its Tuesday Night Tastings. Sponsored by a different brand of liquor (or wine or beer) each week, these tastings are essentially seminars. The tastings are especially popular among local bartenders who want to improve their palates and spirits knowledge, even though it’s their night off.

“Some of the leading bartenders in our area come to hear our speakers,” said Gianfranco Verga, general manager at Louis 649. “We've built relationships with these great producers and wanted to give our community the chance to benefit from them.”

As if that weren't generous enough, Louis 649 is teaming up with Time Out magazine to offer a special drink deal tonight only--the "Sherry Pie" (sherry, rum, maraschino liqueur, honey syrup, cream, and cinnamon) is $8 tonight instead of $12. Also, the bar now offers food from local purveyors, including cheese from Saxelby Cheese Mongers, charcuterie from The Brooklyn Larder, and empanadas from Barnyard--all perfect for a quick bite before re-entering the madness of the season.

Louis 649, 649 E. 9th St., (212)673-1190.

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Dizzy Gifts, Part 1: DIY

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In case you haven't noticed, the holidays are approaching faster than a speeding balloon boy. Since many of us are pinching pennies this year, I thought I would kick off my cocktailian gift guide series with a list of DIY projects for those looking to do something homemade (and inexpensive). Keep in mind, if you're doing an infusion, you'll want to get started now so those flavors can sink in! Also, be sure to use triple-sanitized, airtight bottles to contain your concoctions. I've linked to the experts for instructions on relatively easy gifts you can make with a quick trip to the supermarket and liquor store:

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Sip & Tell: Brandon Lieb of Ron Atlantico

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Given the recent opening of the city's first rum-centric bar, Roneria Caracas in Williamsburg, rum may very well be the next premium spirit to win over NYC's cocktail crowd. So it was good timing that Brandon Lieb, the Miami-based co-founder of Ron Atlantico, recently made an extended visit here to share his sipping rum and get to know the NYC cocktail scene.

"I'm not here to sell anything," said Brandon, who launched Atlantico in Miami over a year ago. "I want to let people make up their minds about it."

Brandon, who formerly worked for Bacardi, founded Atlantico with Aleco Azqueta, whose family owns the Casa de Campo resort in the Dominican Republic. There, they found a third-generation master blender to produce Atlantico from small-batch, aged rums that are blended and then aged in bourbon casks. Composed of rums between 15 and 25 years old, the additional aging process uses the solera method (typically used for sherry), which allows the flavors to mellow and marry. A true dark rum, Atlantico has gentle vanilla and toffee flavors without the overpowering sweetness of a spiced rum. It's lusciously complex with a smooth finish, and is best sipped neat, on the rocks, or mixed in a daiquiri.

When he first arrived in New York a few months ago, Brandon introduced Atlantico to the Dominican neighborhoods in the Bronx and Washington Heights before hitting Manhattan hotspots such as Rose Bar, Le Cirque, and Philippe. He said the Latin communities of New York and Miami have embraced Atlantico, preferring to sip it neat, although in Miami the daiquiri is approaching the cult status of the mojito.

Today, Brandon is headed back to Miami, just in time to skip the winter chill in NYC. Meanwhile, he'll be watching from afar to see how Atlantico and other sipping rums fare during the dark spirits season here, where rye, scotch, and bourbon are popular methods for keeping warm. He hopes imbibers will notice Atlantico's cigar-inspired label as bars increase their stock of premium rums.

"We're not trying to be the biggest rum, but we're trying to be one that people appreciate," said Brandon.

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Dizzy Recap: Death & Co.'s Fall/Winter Menu Tasting

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"Taut nerves relax; taut muscles relax; tired eyes brighten; tongues loosen; friendships deepen; the whole world becomes a better place in which to live."--David A. Embury

Death & Co., which recently rejoiced over its extended hours (now open until 2 a.m. on weekends), rolled out a new cocktail and food menu earlier this week, and I had the pleasure of attending last night's press tasting. The 2 1/2-year-old cocktail den of East 6th Street had a challenging beginning with several legal battles with the SLA/Community Board 3, but this new, inspired menu signals perseverance for the bar and seems to put the past to bed.

Co-owner David Kaplan is especially proud of the new food menu by recently-hired Chef Luis Gonzalez, who trained under renowned chef Jean-Georges Vongerichten at Mercer Kitchen. "For once, I feel like we have a food menu that is on par with the quality of the cocktails," said Kaplan.

And quality cocktails they are--we started with "Pelée's Blood" (Rhum JM Blanc, Don's Mix #2, homemade grenadine, lime juice, dash absinthe), D&C bartender Thomas Waugh's take on a tiki cocktail. It was a delicious punch-type drink with balanced sweetness, and it made for a refreshing start. The drink was paired with a small plate of tuna tartare with crushed avocado and homemade kettle chips as well as a melt-in-your-mouth pan-seared foie gras with corn pancake and quince puree. Clearly, Gonzalez's dishes elevate bar snacking  to a whole new level.

Next, I had the "Daisy Buchanan" (Chamomile-infused Old Overholt Rye, Dolin Dry Vermouth, Aperol, and Yellow Chartreuse), created by D&C bartender Joaquin Simo. Solid, strong cocktail, especially if you like a dry finish. This was a perfect palate-cleanser for the pulled-pork slider and mini-scoop of truffle mac 'n' cheese, which were both highly-satisfying indulgent treats. Then, onto the "Ingenue" (Pierre Ferrand Ambre Cognac, Dolin Sweet Vermouth, Don's Spices), one of D&C bartender Brian Miller's cocktails. The clove-heavy flavors of Don's Spices (a mix of vanilla syrup and allspice dram), made for a rich, autumnal drink that would be perfect for sipping next to a fireplace.  This was paired with a mushroom tart with walnut and onion pesto and the crispy pork belly, served with sauteed kale, braised cranberry beans, and pomegranate seeds.

Last but not least was D&C bartender Alex Day's "Little Engine" (Famous Grouse whisky, tawny port, apple butter, lemon juice, maple syrup). Served over a mountain of crushed ice with a fresh apple garnish, this drink for me was the most "adult" apple cocktail I've ever tried. The port adds depth to the usual apple pie flavors, and the apple butter infusion coats the tongue without being unctuous. Naturally, this was served with apple cobbler.

Special thanks to David for the invite, and to bartenders Jason Littrell and Brian Miller for being so on-point, given all of those new recipes to keep track of. I can't wait to return and try more!

For more information, find me on LinkedIn.

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