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xo Natalie (The Liquid Muse)

In Episode 2 of The Liquid Muse's Little Black Book, Natalie takes you to BarKeeper, a funky, hipster vintage barware store in trendy Silverlake in Los Angeles. Joe Keeper, the store's owner shares some history and educational tidbits about cocktails and the vessels which contain them. They even demonstrate the proper way to serve absinthe to your guests! Take a peek into the pages of The Liquid Muse's Little Black Book...

Treat Mom to my Strawberries & Cream Cocktail

Girl Friday Happy Hour: Fat Fish

Because A Skinny Fish Looks Suspicious!
by Kylee Van Dillen, The Liquid Muse Girl Friday

Fat Fish's happy hour menu is the perfect catch, offering delicious deals for everyone from the serious eater to casual drinker, daily 5-7pm and 10-11pm Sunday-Wednesday.

The hip lounge features candlelit couches and corner booths. The bar has a plasma TV for sports lovers, yet retains enough intimacy to still work for date night. Beer drinkers should come thirsty because a large Asahi is a steal at $5 and sake lovers reel in a carafe for $5.

Those with a fancy-and-fruity side revel in premium Saketinis (sake and fresh fruit) for around $6. We love the Mango martini shaken up with rum and fresh mango puree—a frou-frou-yet-fiesty combo. Off the sauce? Bartender Josh offers refreshing iced green tea garnished with an aromatic orange zest—super healthy and super yummy!

Small plates include traditional favorites like “Q-cumber” salad ($4) or spicy tuna tartar ($6) and the list of specialty rolls won’t leave you hungry. (All can be made with multi-grain brown rice.) The Albacore roll (Albacore tuna, green onion, cilantro, avocado and jalapeño) or for Philly Roll (Salmon, cream cheese and avocado) are great to share.

If your fins are feeling a little flabby, don’t worry, we won’t judge. Dive into Fat Fish during happy hour and we promise you’ll swim home happy.

Making New Bartender Friends at Hotel Palomar

I love staying at the Hotel Palomar in Washington DC. In addition to being part of the eco-friendly Kimpton Group, Palomar is spacious and stylishly decorated, and rooms have jacuzzi bathtubs and leopard print fuzzy robes, giving it hipster spa appeal. (Some even have treadmills right in the room! No more excuses!) They also have free coffee / tea in the lobby each morning and wine hour in the evenings. Just like home but cooler.

However, the main attraction at the Palomar, as far as I'm concerned is its restaurant / lounge, Urbana. Sleek and inviting, the food is kissed with Mediterranean inspiration. (Try the white asparagus wrapped in proscuitto off the "small plates" menu!) And, the cocktail menu is filled with fun must-try's. I really enjoyed the Pampero Venezuelan rum cocktail made with orange flavored modifiers. My new pal Roberto made it - and it was delicious!

Roberto is orginially from Mexico DF and he has lived in DC for about 10 years. He finished his ESL (English as a Second Language) courses and is now considering college. I admire someone who has the guts to go to another country, work his butt off and sets goals for himself. And, I appreciate that kind of person having such a great, friendly attitude behind the bar - and make a fantastic drink, to boot. Salud, Roberto!

Toast Mother Nature!

In honor of Earth Day, here are a couple of recipes from The Liquid Muse Sustainable Sips(R) eco-friendly cocktail program. Eco-Tip: Save water - drink naked so you don't have to do laundry!

Detox America Cocktail
(c) 2008 Natalie Bovis-Nelsen, The Liquid Muse
pinch freshly grated ginger
1/2 ounce lime juice
3/4 ounce raw sugar simple syrup
2 ounces organic pomegranate juice
1 1/2 ounces Bluecoat gin
3/4 ounce Veev acai liqueur

Pour all ingredients into a cocktail shaker. Add ice and shake well. Strain into a martini glass. Grate a little extra fresh ginger over the top of the cocktail, if desired. Garnish with a lime wedge.

Earthy Margarita Martini
(c) 2008 Natalie Bovis-Nelsen, The Liquid Muse
1 slice jalapeno
3/4 ounce 4 Copas agave nectar
3/4 ounce lime juice
11/2 ounces freshly squeezed grapefruit juice
1 1/2 ounces 4 Copas organic tequila
course sea salt

Rub half of a martini glass rim with lime, and dip that half into course sea salt. Set aside. Muddle jalapeno, lime juice and agave nectar in the bottom of a mixing glass. Add lime and grapefruit juices and tequila. Shake well and gently strain into glass.

Food Bloggers Invade STK

Abby from Pleasure Palate had a wonderful idea to gather a gaggle of food bloggers for dinner and drinks at Hollywood hotspot STK. I’m already a fan – so I was excited to go. One of the fun elements of the evening was putting faces with (blog) names. For example, I finally got to meet the Teenage Gluster with whom I’ve been corresponding for a few years, and remain impressed that a high-schooler (back when he started his blog) could have such passion for all things culinary. You may wonder why I used this blurry photo of the group... Some bloggers prefer to remain "incognito" so I didn't want to expose anyone's "secret identity."

Food bloggers and cocktail bloggers obviously have a lot in common. (How many other people at a dinner whip out a camera as each course arrives - to take photos of the food and drinks instead of the people?) It was also interesting to me, as the only "official" cocktail blogger in the group, to see how people outside the liquor industry relate to alcoholic libations.

Food writers, in general, are not always schooled in mixology, so to say that writer likes or dislikes a drink is fair enough. However, when someone is comparing Classic Cocktails (ala The Varnish, Cole’s, Doheny, Seven Grand and other downtown classic cocktail spots) with Pablo’s self-proclaimed “California Fresh” style --- they are comparing apples and oranges. Maybe one prefers apples or oranges – and that’s fine. But, I don’t think its fair for someone outside the spirits profession to simply not like a drink and deem it a bad drink. (They are also not allowed to make “bans” on terms like "mixology" or "mixologist"… But I digress.)

Our STK dinner menu was carefully thought out by Chef Todd Mark Miller, and paired with cocktails by Pablo Moix, a head mixologist for the One Group. Pable paired some of the drinks ‘on the fly’ which speaks to his talent behind the bar. The dozen or so bloggers piled into side-by-side tables – and the dishes began rolling in like a gorgeous Southern California tidal wave of food.

My favorite starter dishes were the Tomato 4 Ways and the Roasted Beets with coriander, micro mint, yogurt and curry. We also had a Jumbo Lump Salad and a simple Arugula salad with apples.

The La Cienega cocktail (corzo silver, lime juice, cucumber slices, mint leaves) came with the above starters, which was a great choice because a blanco (silver) tequila opens the appetite and the fresh lime and mint get the stomach juices moving.

That was a good move because next up were succulent Lil’ Big Macs (Japanese Wagyu beef) and a buttery, fresh California standard: Tuna Tartare.

With this course came the Capsicum Mojito (bacardi, lime juice, mint leaves, bell pepper rings). Bell pepper is becoming a popular ingredient in cocktails these days and I like the freshness with both the tuna and to cut through the fat of the beef in the Lil’ Big Macs.

Of course, STK is all about the meat. The Cowboy Steak was to-die-for (pink yet slightly charred) even without the 8+ accompanying sauces. I skipped the Organic Chicken (why eat chicken when steak is on the table?) but I did try a sliver of the Red Snapper topped with ponzu and shitake brown butter.

I loved Pablo’s Great Gatsby – essentially, his version of a Sidecar featuring Hennessy, cointreau, lemon juice, orange juice. I thought the cognac and steak were a natural combination, and the drink wasn’t overpoweringly sweet. This would have also been fantastic with the chicken, had I tried it. I wouldn’t put it with the fish… but then I rarely have anything other than white wine with fish…

I found the Mac&Cheese rather bland – but the Sweet Corn Pudding is pure, sinful, food-porn ecstasy at its finest. It could easily be on a dessert, its so good (and fattening). Do I have to say anything about the thickly cut, crisp yet juicy Parmesan Truffle Fries? I didn’t think so.

Pablo’s dessert drink was the STK's Delicious (patron xo, raspberries, mint leaves, lime juice). Of the cocktails, this one was my least favorite, only because I found the coffee flavor in the Patron XO a little overpowering. I believe this could be remedied by pulling back on the quantity of the coffee tequila liqueur, or by adding more mint and lime, perhaps. Either way, I found it very creative, and I am always willing to try something new.

Of course, all of this leaves me with baited breath (and a hearty appetite) for next week’s dinner at One Sunset. I haven’t been there for a while and really enjoyed it when it first opened. It will be interesting to see if it continues to live up to the hype… If its anything like STK, we are in for another little bite of blogger paradise.

B.A.R. Comes to LA, Tequila Flows

In addition to being some of the coolest cats in the biz, the B.A.R. team is also one of the most knowledgeable assemblies of spirits aficionados imaginable. So, the excitement among the 40 attendees at an all day tequila immersion at the Viceroy Hotel in Santa Monica, sponsored by Partida Tequila, was palpable. Some of us have already taken the B.A.R. course and had an idea of what to expect. The uninitiated seemed unaware of just how much we would learn over the next 8-hours.

After mingling over a continental breakfast, Steve Olsen began the journey through tequila history, Mexican tequila-growing regions’ topography and geography. He ran through types of agave plants (there are literally hundreds) and showed photos of burros laden with 6 – 8 agave “pinas” sometimes weighing 200 kilos (over 400 pounds) each. Steve ran through methods of distillation and aging, and Paul Pacult also likened tequila to wine in that its “terroire” and the altitude at which the plants grow directly affects the final flavor of the product.

We launched into the tasting, starting with the unaged or “blanco” tequilas first. Words such as “green pepper,” “cilantro” and “lime rind” were used as adjectives. As we moved through the next 7 blancos and into the 8 reposados, descriptors such as “creamy,” “white pepper,” “earthy,” “licorice,” and “rosemary” came into play. When we hit a bad tequila (the team threw in a couple so that we could pick one out of a line up) aromas such as “plastic,” “medicinal” and “methanol” were descriptors.

Once we ran through 16 blancos and reposados, out came three spicy sangritas. The one they called “traditional” was made with pomegranate juice, orange juice, lime juice and habanero sauce. The next blended Cholula sauce, lime, grapefruit, tomato and orange juices, slat and jalapeno. Finally the Green Sangrita (from Green & Red in London) was my favorite of the three, made with pineapple, mint, coriander, lime juice, cane sugar syrup and sea salt.

David Wondrich and His Highness Dale DeGroff ran through some historic tequila cocktails and how to make them. The old-school and new-school Tequila Daisies (or traditional margarita) and the original Tequila Sunrise, which in a fancy Tijuana resort made popular during prohibition touted the drink as the “sure cure for colds.” After all that, well, we had lunch.

If you haven’t already had lunch at Whist, you should know that you’re missing out. And, in this case, the 4-course, tequila cocktail pairing lunch blows the 1950’s style 3-martini lunch out of the proverbial water:

Luscious scallops were paired with the Spicy Abbey (Partida Reposado, Lillet, fresh OJ, angostura orange bitters and pepper jelly). The St. Rosemary (Partida Blanco, St. Germain, apple and lime juice and fresh rosemary) was perfect alongside zucchini blossom with bellwether ricotta and charred tomatoes. The braised leg of duck with artisan chocolate mole and corn tamale came alongside a Holy Mole (Partida Anejo, Aperol, Madeira, crème de cocoa, barrel aged bitters with a Gentleman Jack rinse with a flamed orange peel.) Dessert featured a crisp plantain with chipotle ice cream and caramel.

How do you top a lunch like that? You go back in to the conference room and taste about 16 more tequilas. Only this time anejos and extra anejos. To be anejo, the tequila is aged in wood for 1-2 years. The “extra anejo” category kicks in after 2 years and lasts until 5 years in the barrel. It seems a crime to sip-and-spit them but, lets face it, if we drank them all, we’d have died from alcohol poisoning. And, that would mean we’d never get to enjoy another tequila cocktail again. That would be a shame.

Andy Seymour, Willy Shine, Aisha Sharpe, Leo DeGroff, Jacques Bezuidenhout and Damian Windsor prepared and demo'd cocktails for the group, as well. Even Gary Shansby, the President of Partida tequila was on-hand to share enthusiasm about the tequila category, in general. It was an amazing array of old-and-new-school talent, and we were all damn lucky to have been part of a wonderful and educational day. B.A.R. may be the most prestigious spirits training in the U.S. but one thing is for sure. These guys know how to have a good time.

And, isn’t that what cocktails are all about?

The Liquid Muse's Little Black Book!

I am very excited to share the first episode of my new online show "The Liquid Muse's Little Black Book," sponsored by Pinky Vodka. Over the coming months, I will share some of my favorite places to raise a glass in Los Angeles, as well as easy-to-follow cocktail tips for you to try at home.

In Episode 1, you are invited for a sneak peek inside downtown LA's hottest new "old-time" speakeasy style bar, The Varnish, tucked inside the back of the historic Cole's French Dip. Eric Alperin shows us his classic bartending techniques as he makes (the perfect!) Manhattan and shares insight into the "ice trend" sweeping high-end cocktail bars. Eric came to LA from NYC, where he worked at the legendary Milk & Honey and Little Branch. We are thrilled that he has teamed with his former boss, cocktail bar mogul Sasha Petraske, to bring this style bar to Southern California.

Big "ups" to Ané Vecchione who filmed and edited hours of footage into an easily digestible 3-minute segment for your viewing pleasure. And, without further ado, step inside the pages of my Little Black Book...

Casa Noble In Da House

A regal drink in a stylish atmosphere is among my favorite indulgences. So, this week’s tasting with Casa Noble’s own David Ravandi at Maison 140 in Beverly Hills made my hot-list of to-do’s. One of the unique aspects of this tequila event was the pairing of Mexico’s beloved export with luscious European cheeses.

Casa Noble has been a family-owned distillery since the 1700’s in the town of Tequila, Mexico. The blue agave spirit is triple-distilled and the reposado (rested) and añejo (aged) versions are aged in slightly charred new white French oak casks. Ravandi calls his unaged tequila “crystal” rather than blanco, and feels that it shows off the integrity of the Casa Noble brand. In his opinion, the quality of a tequila should be judged by the least aged tequila.

Our tasting began with the cleanly distilled crystal paired with a creamy goat cheese. The flavorful reposado (aged 364 days) was lovely with a Roquefort, and the layered nuances of the newly released 2-year aged añjeo were wonderful with the Stilton. After the pairing, we sampled the Single Barrel Reposado and Single Barrel Añejo – which we sampled on their own so as not to interrupt the purity of each sip.

In a few weeks, Casa Noble will celebrate its official status (by the USDA) as a Certified Organic product. And, at the 2009 San Francisco World Spirits Competition, Casa Noble’s Single Barrel Añejo was awarded with a “Double Gold” medal in the Best Extra-Añejo Tequila category. While this tequila is lovely on its own, these signature cocktail recipes served at Maison 140 will help you sip dignified Casa Noble tequila drinks in your maison.

Nobelita
2 parts Casa Noble Organic Crystal
3 parts Fresh Pomegranate Juice
1 part Organic Orange Juice
1 lemon wedge

Shake with ice, strain into a champagne flute or martini glass.

Casa 140 (The CN version of a tequila mojito)
1 oz. Casa Noble Organic Crystal
Fresh Mint (plucked from Maison 140’s back garden)
Lime Juice
1 sugar cube

Muddle mint, sugar and mint in the bottom of a wine or Rocks glass. Fill the remainder of the glass with ice cubes and a dash of Sprite

Girl Friday Happy Hour: Riva Bene!
by Kylee Van Dillen, The Liquid Muse Girl Friday

Two blocks from the beach and only a few steps from the Third Street Promenade, Riva brings a little Italian charm to Santa Monica.

The urban-rustic interior features with high ceilings, exposed beams, and Tuscany stone walls. Young business sophisticates chill out on couches in front lounge area, or sip cocktails at the candle-lit bar. The vibrant Latin music adds an upbeat energy throughout the space, and the extensive “Bar Bailout” happy hour menu—served all week from 5-6pm, and 10pm-12am - provides a little taste of la dolce vita.

“Aperitivi” include draft beers at $3, and Italian wines “Bianchi o Rossi”—red or white—are $4. Three specialty cocktails from their full menu, normally $11-14, are available for $4 as well. Our favorite is Sois Sage: a refreshing cooler of muddled sage, Sagatiba Cachaca, lime and soda.

And what would Italy be without the food? For $3-10 you can mangia with the best of them. The Eggplant Parmesan Pizza ($8) has a crispy-soft perfect crust and a sweet marinara sauce that pairs perfectly with the Mozzarella and Gruyere melted on top. For a savory treat the trio of Warm Olives ($3) is a perfect light bite.

If your sweet tooth needs some attention, take a glance at the amazing dessert menu. The “Ricotta Fritters” should not be passed up; hot donut-like balls coated in cinnamon sugar, served with balsamic strawberries and whipped cream. Although Riva’s food and drinks may inspire you to sing a song of Amore while strolling down 3rd street, we encourage you to try your best not to dance in the fountains too!

Toasting Prohibition with Templeton Rye Whiskey

There was a moment in the history of our fair land, when liquor was outlawed. It now seems inconceivable that the minority of “moral-wielding, self-righteous” extremists could inflict their small-minded views on the rest of the country. (Or does it…? Hmm… Ok, let’s leave that topic for another time). In any case, today, whiskey - along with all of our other distilled friends - is readily available and widely enjoyed from coast-to-coast. But that doesn’t mean we can’t pay tribute to that little period between 1920-1933 when the extreme right had their way.

The resurgence of classic cocktails, speak-easy style bars and the glamorization of Prohibition-era drinking has had an impact on cocktail culture for the last few years. Old-style recipes and how we drink them (carving chunks of ice from frozen blocks in perfectly modern bars, for example) has been at fever pitch among cocktailians and mixologists for a while now. Meanwhile, drinks like the Sazerac and Manhattan are being demanded with rye whiskey at bars – not bourbon or other types of corn whiskey. In turn, these trends influence the spirit companies to return to their old-skool recipes when thinking about new products. This is happening in all kinds of spirits such as genever, and so on. And, it isn’t only popular only among the trendy big-city folk, either.

Templeton Rye whiskey was made in Iowa in small batches when “hooch” went underground. In those days, it sold for the modern-day equivalent of $70 per gallon! The Templeton website attributes Al Capone’s bootlegging gang as helping to distribute the whiskey in cities like Chicago and San Francisco, where it is rumored to have even been smuggled into his cell on Alcactraz.

Today, Templeton is attempting to infiltrate bars everywhere with the return of its old style bottle and cork closure, recalling days of yore. The label boasts “Prohibition Era Recipe,” and the back of the bottle has a hand-written bottling date on it. (Mine was bottled “05-07-2008.” How cool is that?)

Crack it open and take a whiff of the strong and spicy aroma, then prepare your tastebuds for a journey to yesteryear. I have a feeling that what was drunk in the 20’s was as smooth as today’s version, despite the hearkening to authenticity. Templeton Rye is aged in charred oak barrels, and has a rich amber color. It is smooth on its own and would lend itself nicely to a short, chilled whiskey cocktail.

They say that every dark cloud has its silver lining. If Templeton Rye is something good that came from the gloomy Prohibition era, I’ll raise a glass to the law-avoiding citizens who didn’t let Uncle Sam (and the conservative regime of the day) dictate their simple life pleasures.

Eating Bacon Underground

If you missed the latest underground dining experience from Amy's Culinary Adventures, you will be sorely bummed out. When Amy first mentioned a 5-course bacon dinner, I knew I'd want to go... but would a city full of health-conscious, figure-obsessed Angelenos feel the same way? The answer was an astounding "Hell Yes!" Not only was the word-of-mouth private affair sold out... it had a waiting list 30 people long!

The secret location was disclosed only a few days before the dinner, and in this case it was a swanky penthouse apartment on the top floor of the La Fontaine building in West Hollywood. The airy, all-white space has amazing views, and a terrace (perfect for entertaining). It also happens to be available for rent. The Futas Design Group filled the space with stylish furnishings for the dinner party.

Amy teamed with Tim Coles from Grateful Palate for this dinner, as he runs the Bacon of the Month club as well as a business specializing in Australian wines. As you'll see below, each course was paired with an appropriate Ozzy vintage. Here is the menu - so you can not only eat your heart out - but also get on Amy's email list for the next one! See you there...

The Bacon Affair

Cocktail Hour: Amy's homemade bacon vodka in the "Bacon Mary" and tray-passed amuse bouche - 'Apple Wood Smoked Bacon' with goat cheese and balsamic drizzle and 'Inside Out Potato Skins' featuring a bacon cup stuffed wtih crispy potatoes, gruyere, fried onions, sour cream and chives.

Soup & Salad: 2004 Paringa Sparkling Shiraz (yes, that's bubbly red wine) alongside a bacon & blue cheese mousse napoleon upon baby spinach, avocado, tomatoes and bacon dressing. Followed by a bacon-potato-onion-cream chowder.

Entree: 2005 Boarding Pass Shiraz paired with bowtie pasta topped with carmelized onions, peas, crimini mushrooms and bacon crumbles.

Dessert: Burge Family Old Sweet Wine came with the most memorable course of the meal... candied bacon chip ice cream with chocolate covered bacon sprinkles & Plush Puffs Maple Pecan Bacon marshmallows. (Everyone wished for seconds!)

Needless to say, we were happy little piggies who went "wheee, wheee, wheee!" all the way home.

Travel Buzz: Door 74, Amsterdam

Spring Has Sprung Behind Door 74

While much of Northern Europe remains shrouded in grey skies and chilly temperatures, the sun is spilling out into a small street from behind a nondescript entryway, in Amsterdam. Door 74, one of the continent’s newest – and one of its most notable – cocktailian watering holes has just unveiled its new spring menu.

The worldwide trend of intimate, dimly-lit, “reservations-only-please,” speak easy-style drinking establishments has made its way from London and New York (ie: Milk & Honey) to Washington DC (PX) to San Francisco (Bourbon & Branch) to Chicago (Violet Hour) to Amsterdam (Door 74) to Los Angeles (The Varnish), just to name a handful. I’ve had the pleasure of visiting nearly all of the venues mentioned above – with Door 74 being the latest notch on my belt.

Irish-born Philip Duff, a dapper globe-trotter with a reputation for enjoying fine liquor - and all the perks that come with it - has teamed with Sergej Fokke of Feijoa fame, to establish the newest spot on the ‘style-and-substance’ driven drinking map. Duff has maintained residence in Amsterdam over the last several years, and has an arsenal of bartender training and consulting gigs behind him. He has also won awards in Flair Bartending and led seminars on Molecular Mixology.

Admittedly, I do find the whole “make reservations to pop in for a drink” a bit of an inconvenience, in any city in the world. (Do I really have to structure my leisure time that much?) However, if it is a hoop one must jump through to sample a fine tipple, it is worth playing along, from time to time.

The cocktails at Door 74 are worth that extra step in merrymaking, if you are a person who appreciates a fine drink. There is not a bottled juice to be found and the elegant spectacle happening while each cocktail is created is a sight to behold. Timeless bartending techniques, by friendly (yes, friendly) bar staff make the extra 30 seconds or so per drink well worth the wait. The all-stars behind the bar include Timo Janse, Anthony Pullen and Andrew Nicholls. These boys know their stuff and serve it with a smile.

My timing in Amsterdam was impeccable, as it turns out, because our own lovely LeNell Smothers has been exploring her inner-mixologist in Amsterdam. Not only is she under the tutelage of Mr. Duff, himself, but she has been educating the crowds on whiskey. Who better than a cool-as-heck chick from the Southern US to do such a thing? LeNell had run her immensely popular bar store, “LeNells” in New York until recently … but don’t despair NYC, I have a feeling she will be back and better than ever before too long.

A few other cocktailians also happened to be in the neighborhood, during my visit: John Lermayer, (fresh from his Domaine de Canton cocktail contest win); Christian (another Miami-based bartender/ mixologist) and Angus Winchester. Although I apparently traumatized Angus and Philip with my view on revisiting the vodka ban in many high-end cocktail bars, we were a happy crew of traveling sipsters. Most happy because Door 74’s new spring cocktails launched that very night – and we got to try them first!

Door 74 prides itself on “classic cocktails, champagne and proper late night drinking.” It also lists ‘do’s’ and ‘don’ts’ in the very menu, so no one is confused as to the comportment expected in such an establishment. Gentlemanly behaviour (with a ‘u,’ of course) is encouraged as are “high heels” and a mouthwatering array of spirits and drinks. Things banned include: “non-alcoholic cocktails, cocktails with childish names, “bar chefs,” talking on the cell phone, or being overly nerdy about cocktails.” Nevermind that the people behind Door 74 can be as nerdy as they come with regard to cocktail snobbery. Not in a bad way, mind you. I quite enjoy a passionate professional in our field.

I also got a special, pirvate tour of the back room by Mr. Duff. (Minds out of the gutters, folks, it was all ice-related!) Like a proud papa, Philip showed off the amazingly crystal clear cubes (ie: top quality) coming out of his state of the art machine and the plastic molds in which the staff makes the spherical rocks glass ice. (A great drink is but the sum of its parts, after all!)

On the topic of drinks, if you make it to Amsterdam’s upcoming bar show, here are a few of my recommendations off the spring menu at the Door:

Jack Sees Stars: This wonderful concoction, created by Timo, features calvados, dry vermouth, violette, pomegranate and lemon is fantastic. (I had 2 of them.)

William & Mary: This tribute to Prince William of Orange to Princess Mary Stuart is one of Philip’s creations using genever, elderflower (syrup – NOT St. Germain), mint, lemon and “oranjebitter”

The Heavenly Daisy: Created by Andrew, this drink sneaks a little yellow chartreuse in with Rittenhouse Rye whiskey, citrus, sugar and soda.

There are many more fantabulous drinks on the menu and I truly hate to make you green-as-absinthe-fairies with envy, so I encourage you to hustle on over to Door 74 for yourselves. Amid the trendy speak-easy pomp-and-circumstance, the drinks are enlightening, the service sublime and set in happy Amsterdam, the experience is a breath of fresh Spring air.

Flor de Maria Cocktail

My Gran Centenario Rosangel Drink's Name and Recipe (for those who asked...)

Last night, our own "Chick Behind the Stick" Christine D'Abrosca hosted a wonderful tequila event with Gran Centenario Rosangel at Malo, in Silverlake. There were four featured female mixologists taking turns at the bar: myself, Kim Hassarud, Kylee Van Dillen and Tina Brandelli for an hour at a time. Our friend, Marleigh Riggins was supposed to be on, as well, but due to an injury, she couldn't make it. (We missed you, Marleigh!)

Meanwhile, the five finalists in the cocktail competition made their concoctions for guests and judges to vote on: Matty Eggleston won the judges vote. ( One of our judges even came in drag to support the "females in the industry" angle - guess who that might have been...?)

The Peoples' Choice award went to Silamith Weir, brand manager for Martin Miller's gin. Her tequila cocktail was an exotic pineapple, basil, condensed milk mixture. Definitely a decadent way to enjoy the last sip of the evening.

Way to go everyone!

Finally, although I was honored to be part of this event, I got my recipe in just under the deadline, and hadn't yet decided on a name. So for those who were asking for both the name of my drink and the recipe, here is for my featured cocktail, which I served from 7-8 pm.

Salud!

Flor de Maria
Natalie Bovis-Nelsen, The Liquid Muse

1/4 ounce Luxardo maraschino liqueur
1/2 ounce homemade hibiscus cabernet syrup (hibiscus tea syrup with a cabernet reduction)
3/4 ounce lemon juice
1 1/2 ounces Gran Centenario Rosangel Tequila
Spritz orange flower water
lemon zest for garnish
1 - 2" piece orange zest

Muddle orange zest in the bottom of a cocktail glass. Add maraschino liqueur, syrup, lemon juice and tequila. Shake, with ice. Strain into a cocktail glass. Spritz with orange flower water. Garnish with a sliver of lemon zest.

*Thanks to Caroline On Crack for this photo of me shaking it up!

Juleps Are Better Than None

Maybe Tales of the Cocktail has started a new craze with their Julep Competition, which is sure to bring many variations on the traditional mint, sugar, bourbon. And, maybe its a good thing. Standardized recipes are important - but so is creativity. Cocktails are about good times, not stressing over every last historic detail. That's why I want to share this interesting recipe from Ben Jones of Rhum Clement. Life without tasty variations gets quite boring...

Bitter Orange Julep
2 ½ oz. Clément V.S.O.P. Rum
1 oz. Clément Créole Shrubb
¾ oz. Dry Sack Especial 15 year old Oloroso Sherry
½ oz. fresh lemon juice
5 dashes of vanilla extract
3 dashes of Fee's West Indian Orange Bitters
1 teaspoon of orange marmalade
One large orange wheel cut in half
6-8 mint leaves

Muddle one large orange wheel cut in ½ with 5 dashes of vanilla extract and ¾ oz. of Dry Sack 15 Year Old Oloroso. Add 1 oz. of Clément Créole Shrubb, 2 ½ oz. of Clément V.S.O.P., ½ oz. of fresh lemon juice, 1 teaspoon of orange marmalade, 3 dashes of Fee's West Indian Orange Bitters and 6- 8 large mint leaves to the mixing glass along with several large ice cubes. Shake vigorously for a minimum 15 to 20 seconds and strain into a Julep Cup filled with fresh crushed ice. Garnish with mint and orange peel.

My New Favorite : Red Stag

Ok, all your whiskey snobs out there, get ready to sneer, scoff and fall down in convulsions… yes, there is a flavor-infused bourbon on the market. Black cherry, in fact. It is called Red Stag by Jim Beam. And, I'm diggin' it.

Excuse me while I get a bit sexist on you for a minute… but I have to say that the marketing is quite clever with this one. The label smacks of masculine pastimes: A pair of red antlers (as if they’ve just be carved of some poor buck’s head), bold lettering, no pretty pictures of animals or fruits. The bottle looks true to the Southern Good Old Boys’ bourbon, made at Jim Beam. However, the luscious black cherry-infused, slightly candy-esque elixir might be strong enough for a man (at 80 proof) but it is oh-so made for a woman. If there are any ladies out there who are still too intimidated to cross over to the “dark” side and try the brown spirits, this is your gateway drug.

Red Stag is a no-brainer option for Manhattans and Muddled Old Fashioneds. (Yes, rye-lovers, I said it. Black cherry bourbon in your drink. Open your minds.) Its flavor profile also opens up a million avenues for new bourbon cocktails, considering its high mixability factor. I, personally, cannot wait to start serving some of my new concoctions to friends. Oh screw the friends, I’m making one for myself, this afternoon. Why wait?

The name is a tribute to the red stag elk who were hunted to extinction in the wilds of Kentucky (and surrounding areas) over the last two centuries. However, in 1997 conservationists (otherwise known in the South as freedom-hating liberals from the North) re-introduced the native mammals to the region. The Jim Beam company pays homage to the majestic animal with their fine, new product.

Fight me to the end, whiskey purists everywhere, but I’m giving Red Stag black cherry-infused bourbon 'thumbs up.'

LA Celebrates One Year of The Sporting Life

Now, let me ask you a question, and think about an honest answer...

Los Angeles is known as the center of the entertainment industry. It is full of beautiful, trendy people who want to be part of the latest cool thing. Angelenos expect to have the best of everything – weather, restaurants, high-profile glamour. Did you really expect this town to settle for sub-par cocktails?

Long ridiculed as the “vodka / redbull” city by cocktail snobs everywhere, our fair City of Angels is making the world stand up and take notice. Not only do we have an incredibly talent crew of bartenders / mixologists / enthusiasts / writers / what-have-you in our midst, we also have the people who do it with style.

Oh yeah, I’m bias. Ridiculously so. But, I also know LA deserves to be a little cocky when it comes to cocktails. And, I’m not alone.

I first met Marcos Tello at Tales of the Cocktail in 2007, and immediately recognized that we shared a passion for both mixology, and highlighting the people in LA who do it best. I’ve been presenting some of my favorite bars and bartenders on this blog for the past 3 years so my readers can know where to find them. Meanwhile, last year, Marcos went right out and rallied our local bartenders into action.

Tello says that after returning from the “Cocktails in the Country” (Gary Regan’s former bartending academy in New York state), he felt “heartbroken” at not finding the kind of “secret underground” society of mixology enthusiasts that NYC has. In his words, “I vowed to at least start a society of bartenders who loved cocktails, so when someone like me came along, they would have a community to belong to.”

A year ago, Marcos founded “The Sporting Life.” The 7 or 8 of us at the initial meeting (in the back garden of BarKeeper) are still active in the group. However, the monthly meeting are now sponsored by liquor companies, and anywhere from 30 – 60 people show up, which is saying a lot for a Sunday afternoon when many bartenders (and drinkers) are usually sleeping, chilling on the beach, or waking up next to a sexy somebody from the night before. Tello also points out that because we don't have the advantage of all living right next to each other like in other cities, individuals have to make a concerted effort to attend "community" functions and competitions in order to connect. In his words, “We have to want it more!”

Marcos attributes The Sporting Life’s popularity to the great cocktail culture here, which had been long dormant. He points out, “If [New York and San Francisco] could resurrect their communities, I knew we could do the same with ours. Plus, LA is such a great vast market, that it was received with a huge amount of support.”

He thinks that having a ‘bartender club,’ if you will, gives Angeleno bartenders a sense of identity and elevates the awareness of good cocktails, which has a trickle-down effect into bars all over town. Marcos also believes that the LA cocktail scene is just beginning to define itself, declaring , “In the next few years there will be a definite "LA Style" when it comes to the bartending world.”

It was only fitting to have The Sporting Life’s One Year Anniversary Party back at Bar Keeper. Afterall, Joe is a good friend to the bartending community, and he is one of the heartiest enthusiasts to be found. Not only was the afternoon-long event filled with happy cocktail-swigging revelers, but some of our top talent took turns manning the bars set up for the party, showing off to each other (upping the ante for awesome cocktails for all of us!)

Marcos aims to keep expanding the group in an effort to support cocktail culture in LA. He has been pushing hard for bartenders to join the USBG (the national bartender union) and he would also like to bring in a Los Angeles Cocktail Community Board that will put on The Sporting Life from now on. He says, “This way, the group builds a community that supports itself and continues to do so for many years to come.

Raise a glass to Los Angeles, and three cheers for The Sporting Life!

Westside Tavern Opens

Once upon a time, on the sprawling streets of West L.A., it was difficult to find a decent cocktail – and the last place one would look was (gasp!) the mall. Well, its time to throw out the history books and start living the fairy tale – Westside Tavern has changed the way we think of drinking on the Westside.


Tucked inside the annex of Westside Pavillion (on street level, just below the movie theaters) is the sleek-yet-accessible, cavernous-yet-cozy, softly-lit-yet-not-too-dark Westside Tavern. Smiling faces greet patrons at the door; patrons sip and nibble happily at the long bar; friends gather around high-top tables in the lounge; and couples canoodle pre- or post- movie watching in the dining area. A more formal dining room, with a second bar, is just around a corner and available for private parties.

One of the most exciting reasons to visit Westside Tavern is the high-quality cocktail program. Respected Mixologist / Bar Consultant Ryan Magarian designed the program which highlight unique choices such as the Pepper Smash (spearmint, red bell pepper, dry gin and honey syrup) and the Blood Orange & Sage Gimlet (pressed sage & blood oranges, dry gin, lime juice and egg white). The menu also boasts classic cocktails such as the Sazerac, Blackberry Julep (served in proper pewter julep cups), Corpse Reviver No. 2, and the Martinez, among others. Most surprisingly each of the fresh-ingredient, mixology-driven cocktails are only $9! These drinks blow away many of the $16 cocktails found around town.

Admittedly, one of my biggest motivations to rush down on the first night to sample a few of these wonderful concoctions is Kylee Van Dillen – our very own “Girl Friday Happy Hour” columnist – who can be found behind the bar. Kylee is an expert at both making drinks, and explaining the fresh mixology concepts to guests, enhancing the experience for the professional cocktailian and the novice, alike. Ask for her, and treat her well.

And, speaking of “professional cocktailians,” I had the pleasure of pulling up a barstool next to fellow LA-blogger Caroline on Crack, who was also eager to be among the first Angelenos experiencing this new landmark on our culinary landscape. Caroline and I are birds of a feather – photographing everything before we take a bite or sip – so she didn’t mind when I asked for a shot of her scrumptious Cantaloupe Sour (dry gin, lemon & cantaloupe juices, Gary Regan’s No. 6 orange bitters and clover honey syrup), a must-try.

Just when things couldn’t get any better, another familiar face emerged – Chef Warren Schwartz – formerly at the helm of Whist in Santa Monica. Chef Schwartz is a master at taking simple comfort food and giving it some high-brow polish, or does he take high-end food and make it comfortable? Either way you look at it, he is renown for his eye toward sustainability and his skill in the kitchen. Warren also believes that quality can come at an affordable price. He explained that when eating at a new hotspot means shelling out $10 for valet, $15 per cocktail, then meal, wine and tip, the average person might go once to be able to say that they’ve eaten at “X” place, but they probably won’t go back. Chef says, “We want people to return to us again and again.”

On that note, I could not resist sampling an order of mussels, topped with chorizo and smothered in garlic ($13). The grilled ciabata bread and drizzle of flavorful creamy sauce made this appetizer a meal in itself. Caroline and her pal ordered the Grilled Portabella, Tomato & Burrata Sandwich ($14) as well as the copious Lamb French Dip ($16). For dessert, we indulged in a luscious Brown Butter Apple Pie ($9) large enough to share with the table next door!

I’m sure Angelenos will also appreciate another benefit of Westside Tavern - the free parking garage! So, friends, put away the fantasy book. Whether looking for the perfect dinner-and-movie date spot, or a fun night out with pals – the Westside Tavern is a dream come true.

Hendrick's Gin Limerick Safari 2009
coverage, photos and limericks by Kylee Van Dillen, The Liquid Muse Girl Friday

Everyone really loves Gin
To drink it is never a sin
Hearing limericks all night
On a tour bus packed tight
Is how a perfect event should begin!

The fun-loving folks behind Hendrick’s Gin are never without a whimsical event for their loyal gin lovers, and the “Limerick Competition” of 2009 was no exception! Last Fall, cities around the country hosted individual limerick competitions where contestants would deck themselves out in full Victorian “Steampunk” garb and make an original Hendrick’s cocktail…while reciting a limerick, of course. February 15th, the winners flew to Los Angeles for the finals. On "Competition Eve," these talented mixologists were treated to a “Cocktail Safari” tour of fine LA’s bars—each serving up delicious libations made with Hendricks’s Gin!

The night began at THE STANDARD HOTEL in Downtown LA, lead by delightful Hendrick’s Grand Ambassador Charlotte Voisey, the charming Jim Ryan of William Grant USA, and hosted by the ever-present MC Billy Harris. Upon boarding a glamorous tour bus filled with eager drinkers, several decorative cucumbers and a stripper pole to boot, the crew set out to their first destination, the BEVERLY HILLS HOTEL, and so the boozing and schmoozing began!

Billy was Safari leader during the long drive from Downtown to Sunset Boulevard, leading the expedition into the “wilds” of Los Angeles as he described all the locations and scenery they were about to encounter on the tour. Introductions were made, and the crowd marched into the hotel ready for fun! The classy was décor, the music was refine—and everyone dressed to impress, notably local bartenders Marcos Tello and Eric Alperin of The Varnish (who’s “Pickled Pig” cocktail made it into the finals!) in their shiny shoes, strapping suspenders and fedoras who shook up a round of Classic Hendrick’s Cocktails—Hendrick’s Gin served straight up, in a martini glass with a cucumber garnish, of course.

The group finished their cocktails down to the very last drop and buzzed with anticipation for their next liquid treat. Popular STK restaurant on La Cienega hosted a fancy sit down dinner and of course, more Hendrick’s cocktails! The long table was adorned with many mini-cucumbers, pink roses and candles, glowing in a fun, sexy and totally Hendrick’s spirit.

STK's head mixologist Pablo Moix served his own “Roses and Yellow Jackets," a refreshing martini made with Hendrick's Gin, freshly squeezed lemon juice, homemade Clover honey syrup, egg whites, and topped with Angostura bitters. Like a table of excited children, everyone tippled about, sharing personal introductions, reciting limericks from the big book and engaging in classic cocktail conversations with 'The Modern Mixologist' Tony Abou-Ganim and Milagro Tequila Ambassador Gaston Martinez. The eager sippers enjoyed a second round of cocktails during dinner and dessert (a delicious trio of chocolate sweets!) The aptly named “755 La Cienega” after the locations address, was a cool combination of Hendrick's Gin, Aperol, Fresh Mint, Freshly Squeezed Grapefruit Juice, Freshly Squeezed Lime Juice, and just a little touch of Peychaud's Bitters—the perfect after dinner drink.

After the belly-filling meal and palate-teasing drinks, the crowd was thirsty for more! The tour bus took a short drive down the street to COMME ÇA, a French inspired restaurant famous for its gourmet charcuterie and classic cocktails. Head bartender Joel Black conjured up the perfect liquid intermezzo with his “Remembrance of Jerry Thomas” cocktail, a bright combination of Hendrick’s Gin, St. Germain, Bitter Truth Bitters and a dash of juniper/fennel red wine vinegar. For those in need of a second round Joel shook up a special “Coriander Collins” featuring Hendrick’s Gin, lemon juice, soda water and homemade toasted coriander syrup.

The bus ride from West Hollywood back to Downtown LA was just long enough for everyone to catch enjoy their fuzzy feelings before an after dinner delight at THE DOHENY. Monday nights are “Secret Mondays” at this private venue—a DJ was spinning great music and the Hendrick’s crew mingled amongst the full bar while GM Steve Livigni and head bartender Daniel Nelson batched up an “Eastside Fizz” for everyone made with Hendrick’s Gin, cucumber (of course!) mint, lime juice, simple syrup and just enough soda for the “fizz.” The visit was brief because time flies when the Gin is flowing and there was one spot left on the Safari to explore before bedtime...

After a long night of limericks and libations, (and swinging on the stripper pole) there was no better way to unwind than 7 GRAND while resident Whisky wiz kid John Coltharp took action. An expert on the malted spirits, his Gin skills were just as impressive! The night ended with a perfectly crafted trilogy: “Bee’s Knee’s” made with Hendrick’s Gin, fresh lemon juice and Clover honey syrup, an “Alaska” stirred up with Hendrick’s, Yellow Chartreuse, and orange bitters, and the go-to classic “Martinez” with Hendricks Gin, Sweet Vermouth, Maraschino Liqueur and bitters.

It was a long and Gin-charged night
But the Hendrick’s crew sure slept tight
Feeling so warm and fuzzy
With a Hendrick’s Gin buzzy
Tomorrow they would compete just right!

Travel Buzz: Feijoa Bar, Amsterdam

No Sweeter Fruit than Feijoa

I’ve eaten feijoada (the national dish of Brazil) in Rio de Janeiro on various visits to that city… so when I listed Sergej Fokke’s Feijoa Bar my first bar stop in Amsterdam, I guessed that it might specialize in Latin-inspired cocktails with a possible emphasis on cachaça. Silly me.

While there is cachaça behind the bar, as well as quite a good overall selection of spirits, the bar isn’t so much “Latin”-centric, as it is cocktail-centric. There is a drink list but the barmen are open to creating something on-the-spot to suit individual tastes. As one bartender put it, as he motioned to the wall of bottles behind him: “This is our menu.”

The Dutch bar is named after the fruit “feijoa” which, although native to South America, also flourishes in New Zealand, so much so that New Zealand-based 42 Below vodka has a feijoa-infused spirit among its flavors. Naturally, I had to see what all the fuss is about, so I ordered Feijoa’s namesake cocktail. While the fruit has a slight medicinal flavor, or at least the infused vodka does, it is not unpleasant. And, when presented in a cocktail made with muddled fresh kiwi and limejuice, its quite refreshing.

In addition to enjoying a fine drink, Id’ encourage visitors to head to Feijoa to take in the superb bartenders. They are skilled in the craft of making guests feel welcome, and also have obvious training in mixology: citrus presses are used on limes and lemons in each individual drink; muddling is a regular occurrence; and double strained fresh strawberry daiquiris put anything less to shame. We talked spirits non-stop (discussed whether the new antique Galliano should replace the current popular version, as well as how to introduce the general public to higher quality cocktails in easily digested sips), and it felt like a ‘corner cocktail bar’ home away from home.

The 2-level space is small enough to feel cozy but not cramped. I’d call the décor “eclectic avant garde.” I loved the giant black and white photo, and the overhead light fixture is an antique operating room lamp - a bit macabre yet intriguing to imagine the many bodies carved up beneath it. I appreciate a touch of Vegas-y kitch about the place.

Feijoa is also very close to its sister bar, the famed speak-easy style Door 74, which is co-owned Sergej and Philip Duff. Although Door 74’s address is not loosely given out, if you are a cocktail lover, you might be able to convince the guys at Feijoa to get you into ‘the door’ for a peek.

However, under no circumstances should you saunter past Feijoa on your way to Door 74 without stopping in for a quick drink. In the words of Mr. Duff: “Fejoia [is] the tiny bartender's bar of the Netherlands and one of the three or four finest cocktail bars in Holland, full-stop.” In cocktailian terms, that means there is not a sweeter fruit to be found.

The Bartender Diaries: Derek Brown

I first met Derek brown in 2005 when I was working at a small restaurant PR firm in Washington DC, and Derek was the sommelier / mixologist at Firefly, one of our clients. I was more than impressed with his talents, and when I quit public relations at the end of that year to start my blog, The Liquid Muse, I was heavily inspired by the DC bartenders, and Derek was one of the best among them. He is still one of the top people in the area, and I am pleased to (finally) feature him in The Bartender Diaries!

Derek stepped behind the bar about 7 years ago, and one of the first requests the bar owner made was if he knew how to make a rum punch. Brown remembers, “I hadn't the foggiest idea. So I grabbed a couple rums, all the fruit juices (sour mix, cranberry, OJ, whatever was in the fridge), and stuck a lime, lemon and orange slice on the rim of the glass with a cherry on top. She liked it and I was in.” Brown laughingly adds, “Now, I wouldn't thrust the same drink on my worst enemy.”

He liked the admiration and control a bartender had, but admits that once there he realized there was a lot more to it than I thought. I've been learning on the job ever since. A few years later, he became a restaurant manager and asked the owner to pay for a sommelier course so he could better assist guests.

Brown doesn’t see the jobs as vastly different citing, “If you look at early bar books they have sections on wine. Bartenders have often doubled as sommeliers.” He goes on to explain, “There's a lot in common between the two jobs but, honestly, as a sommelier you're in less control of the product. You can get to know the vineyards, vintners and even the grapes but you don’t make the product. As a bartender you're selecting from spirits (and even wines) that someone else has made but you're also manipulating them in a way as to change the final product.”

When it comes to mixology, Derek is largely self-taught although he has completed the B.A.R. training course, which he calls “an astounding amount of information and an amazing course.” He is currently the head bartender at the Gibson and the cocktail instructor for Culinaerie Cooking School. He also consults on various beverage programs and for liquor companies and he his the Museum of the American Cocktail’s Washington, D.C. Ambassador running seminars on the history of cocktails with one of the Museum founders, Phil Greene.

Despite his creativity (he even has a passion for tea and coffee) Brown says he still loves the classics. “I love scouring old cocktail books. I'm especially fond of the Fifty-Fifty cocktail, which I make with equal parts Tanqueray 10 Gin and Dolin Dry Vermouth. I then spray the top with the zest from an orange peel and discard the peel. It has to be stirred and it has to be cold. I think it epitomizes a simple, elegant cocktail. It's really just two ingredients but it sings.”

He describes the perfect bar as “warm and welcoming where the bartenders are knowledgeable and well-prepared.” He quotes an Arabic saying: “the heart doesn't desire cocktails and bars, it desires friendship,” and explains, “Cocktails and bars are just the vehicle, but a bartender must take care in perfecting his or her craft so that they are capable of enhancing that experience.”

When Derek isn’t working you might see him at Bourbon in Adams Morgan, Bar Pilar or Tabard Inn and Cork. He is also engaged to be married to fellow bartender Chantal …. And says that the only challenge he has found so far being engaged to a fellow bartender is: “it's damn hard to impress her with my bartending skills.”

Brown’s mentors include his brother Tom Brown, whom he calls one of DC’s best bartenders, Phil Greene, fellow DC mixologist Todd Thrasher and all of the guys from the B.A.R. program, especially Doug Frost, whom he knew as a sommelier before I was back behind the stick. The DC folks have also recently organized their own association called the D.C. Craft Bartenders' Guild, and Derek finds inspiration among his peers.

Those of us on the cocktail blogging scene a few years back have long lamented the dissolution of Derek’s cocktail blog “DC Drinks,” and are thrilled to welcome Derek back into the fold with his new blog ….

Derek’s goals include: “Working with bartenders in D.C. to work toward being the best city for bar hospitality in the country. I love promoting my city. I'd also like to work with bartenders nationally to make sure they're getting health insurance and are being taken seriously as a profession. Overall, I just think bartending is the greatest profession on the planet and I want to share that enthusiasm and passion for the craft.”

Photo credit: Jim Webb

Preggatini Party™ and Book Signing – L.A.

There is so much to learn when writing a book. Writing the book proposal, finding the right literary agent, teaming with the best publisher for your project… and then actually writing the manuscript are all important things to navigate. But, the real challenge is what to do once that book is a living breathing entity. (ok, it doesn’t breathe, but its my baby nonetheless) That's when the question arises: "Its finally here, now what?"

Well, in the land of The Liquid Muse, getting that bundle of paper and ink into my hot little hands only meant one thing… promote, promote, promote! I did my first book signing at the Sutter Home Winery tasting room in Napa. That was so cool, and even some people who had seen my appearance on KRON 4, TV in San Francisco drove up to get an autographed book. How amazing is that?!

My next book signing took place in Los Angeles, and there was no better place to hold such a party than at my favorite bar store in the whole wide world, Bar Keeper. Joe and Anna Keeper were incredibly generous and gave me the run of the place, and even came in to open it up on their day off. Talk about friendship and support.

I admit that I was a little nervous when I first announced my book signing party. Some people had warned me not to get my hopes up for a big turn out, so I wouldn’t be disappointed. I sent out the emails, and nervously hoped that I could wrangle at least 20 friends to come. Low-and-behold, by the time I had over 80 RSVP’s I was thrilled, excited – and immediately quadrupled my drink and appetizer plans.

The whole of Bar Keeper was packed! I moved to L.A. in 1993, and I was truly touched to see so many friends and colleagues from the last 16 years coming in to clink (nonalcoholic) glasses, pick up copies of my book, and show their general support. Talk about a warm-and-fuzzy feeling.

Tray passed hors d’oeuvres and Sparkling Pomegranate Snowflake Preggatinis™ circulated around the room, and everyone seemed to have a good time. Laughter, chatting, mingling and happiness filled the store and the back patio, as I sent a prayer of gratitude for the good fortune to have such wonderful people in my life.

It is important to keep learning more about my business, and writing, and promoting my projects – but the most important thing I keep learning through this process is that I am a truly lucky person to have such wonderful people who are there to celebrate the little triumphs.

Cheers to you all!

Event Photo Credit: Paul Cantillon

The Bartender Diaries: Pablo Moix

Pablo shares his thoughts on being a bartender and bringing “fun” back into mixology:

“I’m born and raised in Queens, NY. My mother is from Barranquilla, Colombia and my father is from Caracas, Venezuela. I have been bartending now almost 16 years. I always did it as an in between job til I figured out what I want to do with my life. It allowed me to have my days free while I tried things like being a stock-brocker or starting my own T-shirt company. None of these things panned out so I'm still behind the bar.

Today, I think maybe I have been doing what I really want to do - I just never realized it ‘til now. I find bartending to be a selfless job - it is about "making people happy.” Regardless of a mood someone is in, when you hand them an amazing, or as my mentor taught me a "life changing beverage experience,” it puts a smile on their face. I love that. Nowadays, luxury is important and everywhere - even in cocktails - everyone is looking for a luxury experience both in alcohol delivery and fresh ingredients. I find that people are focused on being healthy as well so fresh ingredients brings to for cocktails.

I received formal training in Cocktail History, Recipe Execution, and Cocktail Bar Management from noted beverage consultant Ryan Thomas Magarian. Together we opened for The SBE Restaurant and Nightlife Group Katsuya by Stark Hollywood and Glendale, Foxtail Supper-club, and S Bar. Now I am the Mixologist for the One Group who has some of the most successful restaurants, lounges, nightclubs and hotels in the country that include Gansevoot Ny & Miami, STK NY & Los Angeles, One Little west 12th, One Sunset, Tenjune, Kiss and Fly, Bagatelle, and Coco De Ville.

One of my biggest challenges is [bartenders] who think cocktail bars should be super serious places, guys in suspenders and 1920's mustaches, spirits no one has ever heard of but them and the 2 people in the room, super serious. I like provide a similar, if not identical experience, in a fun environment. There are people and music and, well, fun. Somewhere in this cocktail revolution it became cocktails first and fun is non existent. I'm trying to remedy that.

Its funny because Downtown LA trying to be NY, and that is not a good representation of what I believe California style cocktails are. I describe my style as “California Fresh,” balancing complex spirits and bitters with fresh, straight-forward fruit flavors that appeal to both the connoisseur and newcomer alike. In the future, I see myself consulting on a larger scale, internationally. Los Angeles is a small pond in the grand scheme of things I would like to spread my passion around the world.

When I'm not behind the stick or doing development I send all my time with my girlfriend and her son. They are the most important people in my life. Bartending is hard because it consumes so many hours of the day. I have considered walking away and getting a 9-5 but I love what I do. The thing I like least about bartending is people that don't respect us as professionals. I don't have a favorite cocktail per se. Currently, I'm really into rum and Tiki style cocktails. They are fun and extremely approachable and when made right, they are DELICIOUS!!!!!!

A historical figure I would love to serve a cocktail would be Simon Bolivar "the liberator" as he is known he freed 5 countries in South America from Spanish rule. That guy is awesome! My earliest memories is being in Colombia and seeing a statue of a guy on a horse with a sword in hand he looked bad ass, I asked my uncle who he was he said that is Simon Bolivar. He told me his whole story I have admired him ever since. I'm still waiting for someone to make the movie.

As far as mentors or looking up to people aside for what was taught to me by Ryan who I respect tremendously, honestly it is my staff or the people I have trained that now are not only being creative themselves but now have so much respect for what they do and treat it as a craft or and art. They are the people I admire today my staff at STK and One Sunset they don;t get the credit they deserve but they are awesome!!!”

Welcome Drink Me Magazine!

En Vogue Vino: Voga

How would you spend an extra 50 thousand or so frequent flyer miles? How do cutting edge couture, mouth-watering cuisine and a whole country full of sexy people sound? And, don’t even get me started on the wine… Luckily, even if you can’t get away right now, you can still savor the flavor of Bella Italia.

Pinot Grigio, mostly from the Veneto region in Northern Italy, is the most widely exported Italian white wine. Voga wine brings cultural elements together with its sleekly designed bottle, crisp fruit notes and dressing up the buffet table at your next party. Voga’s versatility also makes it an easy choice to pair with global delights such as seafood pasta, fresh Asian spring rolls or even a green or yellow Indian curry – convincing your amici that you’re the most sophisticated donna around.

At the very least, sipping Voga will send your taste buds to Italy – even if your stilettos remain firmly on the ground back home.

The Bartender Diaries: Jeffrey Morgenthaler

I first became pals with blogger / bartender Jeffrey Morgenthaler when I was in Thailand about 2 years ago. I was on vacation with my husband, and when I checked my blog, I saw that some guy in Oregon referred to me as the “Cocktail Goddess to the Rich and Famous.” Needless to say, I snapped him up as my new male BFF that very moment, and have held him in fond esteem ever since. Not only is he one of the few professional bartenders who has a way with the written word, but his sharp wit and biting humor will leave you laughing, crying, somewhat bewildered -and you’ll come away from it having learned something, too.

Jeffrey has been bartending since 1996 after tossing a coin between being a dishwasher or a bartender, and drunk chicks at bars all around the Northwest are thanking their lucky stars ole’ Morgenthaler ain’t stuck in the back of the kitchen. The other interesting sidenote of Jeffrey’s story is that he chose bartending to get over his “shyness and difficulty speaking in public,” which made me laugh so hard I peed a little. Anyone who’s met the guy (and seen him work his magic on the ladies) wouldn’t buy that line if it were on sale in the blue light special.

While many people look to Jeffrey as a mentor behind the bar, he says that he didn’t really “get into” the kind of bartending he does today until the late 90’s. He was turned onto mixology via San Francisco Paul Harrington’s now defunct Hotwired Cocktail site. Jeffery points out, “His passion for bartending as a craft, understanding of its history, and elegant prosaic writing style inspired me to delve deeper into the profession I'd already been a part of for several years.”

Morgenthaler says he got kicked out of, I mean worked at, just about every bar in Eugene, Oregon before recently moving to Portland, to work at Clyde Common which he calls “a big, busy, urban gastropub,” and says he loves.

Jeffrey says that he’s not the most prolific bartender in terms of new creations, but likes to rediscover the drinks he’s made a thousand times before, pointing out, “One of the best philosophies I've heard on cooking is that to learn how to cook, you must first perfect the egg.”

We all know that behind every great man, there is a woman, and Jeffrey credits a lady named Nancy Bertini as having who trained him. He refers to her as, “Firm yet hospitable with the rough-and-tumble clientele, Nancy knew how to command a room.” Later, when he started got into spirits and cocktails, he’d watch the better bartenders work, while simultaneously soaking up cocktailian wisdom from Paul Harrington, Trader Vic, Charles H. Baker, among others.

When Jeffrey started his blog around 2004, the original intention was to keep a portfolio of architectural and web design work, and show off the occasional pictures of pets, vacations, etc. However, he noticed that people were particularly interested in his cocktail posts, so he took it that direction. Because he works behind a bar, his blog appeals to both bartenders and enthusiasts who appreciate a professional perspective.

Jeffrey particularly likes drinking what he calls “very feminine cocktails,” which doesn’t mean he wants "girlie" drinks, but rather a delicate balance of flavors with depth and sophistication. In his words, “Order a Cosmopolitan, and then order a Negroni. It's like discovering the difference between a young girl and a woman. And I think that's where the beauty of the cocktail lies.” (Do you see what I mean about making the ladies swoon?)

While he considers a bar “a sacred social place,” he likes to spend his time off walking, swimming, reading and cooking. Jeffrey explains, “Nothing beats being barefoot in the kitchen, listening to music and sipping wine while I cook. And at least once a week, I like to have someone cook for me - going to a restaurant and trying something new with good company is one of life's great pleasures.”

So, how does a guy who’s charming, cooks and makes a mean cocktail stay single? “The hours and the lifestyle can be tough on a relationship,” explains Jeff. “I make a point of spending as much time outside of bars as I can…but the words of Willie Nelson always ring in my ears: ‘The nightlife ain't a good life, but it's my life.’”

Jeffrey’s latest role model is a German bartender named Gonçalo De Souza Monteiro whom he met while delivering a presentation at the BCB in Berlin this past fall, “We have similar career arcs - both exploring architecture before falling in love with bartending - and a very similar set of bartending philosophies,” he says. “I think he's one of the best practicing bartenders out there right now, and sadly very few people in the United States know who he is. I hope to help change that.”

Jeffrey’s dream is: “to help restore the profession of bartending to its rightful place as the original American contribution to the culinary arts” and to travel the world doing just that. His favorite drinks are many: Manhattan, the perfect Old Fashioned and Mint Julep, and refers to the Sidecar as his “first love.” Jeff shares, “ Right now I often find myself thirsty for a Daiquiri made with aged rum (I love using El Dorado 15 for this), 2:1 simple syrup and fresh lime. When the proportions are spot on, few things are better.”

Indeed, just as with people, the perfect cocktail is all about the balance. Cheers, Mr. Morgenthaler.
Xo Your pal, The Cocktail Goddess to the Rich and Famous

Join the LIVE Online Cocktail Party TODAY at Sleepover 2.0

I met some really cool people in Chicago when I was out there teaching The Liquid Muse Sustainable Sips(R) eco-friendly cocktail classes. One night, the class was a group of super-hip, forward thinking, environmentally-friendly, tech-savvy bloggers, and the like. Among that group of friends was Amy Guth, who runs all sorts of cool online stuff - among them her own site: Guth A Gogo.

I was honored when Amy & crew asked me to create a signature cocktail for this weekend's Sleepover 2.0. We are going to do a live call and make the drink together over the net - why don't you join us? Here is the recipe so you can be prepared to share in the fun!

This drink is a modern twist on an old classic called the “Dark & Stormy.” The sweet-n-spicy of the Kilo Kai rum plays nicely with the cherry liqueur, lime juice and ginger beer. Rock-on, ladies!

Storm on the Horizon
© Natalie Bovis-Nelsen, of The Liquid Muse.com. May not be printed, sold or otherwise distributed without permission.

1 1/2 ounces Kilo Kai spiced rum
1/4 ounce maraschino liqueur
1/2 ounce freshly squeezed lime juice
1/2 ounce - 1 ounce ginger beer

Pour Kilo Kai, maraschino liqueur and lime juice into a cocktail shaker. Fill with ice, shake, then strain into either: a chilled martini glass; or an ice filled rocks glass. Top with ginger beer (to taste). Raise a glass to the girls!

Bar Keeper Bliss in Sunset Junction

Wander along Sunset Junction some sunny afternoon, and try to find the coolest store on the street. Yep, the Cheese Store of Silverlake is pretty rad, and Intelligentsia will boost both your caffeinated energy level and your java street cred. The vintage clothing stores are fab and the bohemian café at the corner of Hyperion is a great spot for writing your next award-winning screenplay. Tucked in among all that, however, is the coolest of the cool places – according to top-notch tippling standards, anyway…

I’ve often referred to Bar Keeper as the “awesomest bar store in Southern California” and few could argue with that statement. The owners, Joe and Anna Keeper, are pillars in the cocktail-lovers community. They are major supporters of all who work in and around L.A.’s finest drinking establishments as well as staunch protectors of the Silverlake community where the store is based. While studying at USC in the mid-80’s, Joe moved into the neighborhood. After buying a house there in the early 90’s, he’s never left.

Joe opened Bar Keeper in what is now known as Sunset Junction three years ago. He describes his store as “a head shop for people who drink,” adding, “ergo, everything for drinking alcohol except the booze.”

Personally, I call it “the ultimate destination for the hipster sipster,” with the Bar Keeper inventory being split about 60% vintage home bar ware to 40% new. Clients obsessed with making authentic classic cocktails can find a range of specialty bitters ranging from the classic Peychaud’s for a true Sazerac; Gary Regan’s famous orange bitters; or peach, rhubarb or grapefruit-flavored bitters from Fee Brothers. His is also now the only spot to find the whole line from The Bitter Truth: celery, lemon and ‘Jerry Thomas “Own Decanter Bitters.” Yowza. Sign me up, NOW!

In addition to cocktail glasses, shakers and his mind-boggling array of bitters, Joe also sells specialty gourmet ice from Neve Ice. At $30 per pag, this is for the hard-core cocktail enthusiast who understands that the $3 bag from 7-11 just ain’t gonna fly. Now that its once again legal to search for ‘the little green fairy,’ the absinthe-curious can select from a wide variety of absinthe spoons and fountains. And, those taking home decorating to the extreme can pick up an old neon beer signs. (After all, nothing screams “party” like a “miller time” sign buzzing on the living room wall…)

Speaking of parties, Joe and Anna host at least 6 cocktail parties per year for their customers and Silverlake residents in the garden patio behind their store. They bring in mixologists and bartenders (I did it once – loved it) and provide drinks for free. Why? Joe explains, “The idea is that most people drink what they are familiar with. Barkeeper tries to educate.”

Prior to opening Barkeeper, Joe worked in the entertainment industry in reality-based programming. He remembers, “Television had a way of sucking the life out of me. I typically worked 80-hour days, sleeping in my office at least once a week and vomiting in the editing bay often. Ultimately I discovered that I really hated my job, and more importantly, I was embarrassed that this was the best I could do with my life. I fretted over what was next for me...”

He says that he reached out to his father for advice. Joe’s dad explained that providing for his eight children had never felt like work because he loved being an architect, and found his bliss in it. Joe exclaims, “This was the catalyst for my change of careers! I had to prepare for trading Financial Bliss for Spiritual Bliss!”

Inspired by an article in the Wall Street Journal about young people currently coming of age and missing out on the cocktail resurgence of the 90's (ala indie film "Swingers”), Joe says, “I took my wife out to our favorite places on earth - Death Valley - woke her early in the morning, poured her a shot of Tequila, and told her of my plans!”

Not only was Anna supportive of Joe’s bliss but for his 40th birthday, she wrote to the (now) Tony Award winning artist Stew, who once called Silver Lake home, and explained that Joe was a big fan and owned a shop in the ‘hood. She asked if he would compose and record a song for him. Joe says, “The song explains my spiritual journey towards Bar Keeper.” Listen to it on the Barkeeper website and remember Joe’s words of wisdom:

“I believe it was Frank Lloyd Wright who said that to be extraordinary one must first find an environment where they are comfortable. Otherwise, the best a person can be is ordinary. I love my neighborhood. I am passionate about ritual and tradition. I am extraordinary.”

Indeed, you are Joe, and so is your store.

The Varnish Shines in Downtown LA

Polish up your spats and spiffy up your moll, our very own speakeasy-style cocktail bar has arrived in Los Angeles!

Tucked into the back of Cole’s (home of the French Dip sandwich), there is a non-descript wooden door. It almost looks like its part of the wood paneling, except for the dim light coming from behind the cracked doorway. There is a bronze cocktail glass emblem - and that’s about all indicating that within are some of the best drinks Los Angeles has to offer.

I – like many of you – have been waiting with baited breath for Eric Alperin and Sasha Petraske (of NYC’s Milk & Honey and Little Branch fame) to finally crack some ice and shake up L.A. with The Varnish. Anyone in the hospitality biz knows that if a restaurant or bar is due to open in, say, November, we should plan on the opening party in, oh, March, at best. So it goes with this one.

Last night, the first rounds of cocktails were served to guests, and I just had to be among those christening our coolest drinking hole to date. Who else was sipping drinkies and slapping the proud papas on the back? Mainly a gathering of friends and fellow Angeleno cocktailians, among them - John Colthorp (recently featured on The Bartender Diaries) and his lovely lady Maria; Vincenzo Marianella and wife Stephanie, also a Bartender Diaries feature a couple of years back and currently proud papa of Copa D’oro in Santa Monica; Silamith Weir of Martin Miller’s gin and Rachel Shaw, a bartender at Silverlake's Malo.

Another fun surprise was seeing Marcos Tello (yep, past Bartender Diaries too) and Chris Ojeda behind the bar! Where don’t those two pop up? Seriously, Marcos – do you work at every cool bar in Los Angeles? (The boy doesn’t sleep!)

I walked in with the best of intentions – one drink – oh, ok, two max, then home early. However, once I saw the cocktail list, I came to my senses, and knew I’d be around for a while. The first drink I had is called Remembering the Maine, made with some of my favorite things: vermouth, heering, absinthe and rye. It was oh-my-God-good,… and I wound up having 1 1/2 of them. (I shared the second with Silamith.) We also couldn’t resist a round of Pink Ladies. (Our glasses were garnished with red apples but Sasha said that by the next time we come the garnish would be a tart green apple…I leave it in your hands, maestro.)

The décor is dark, wood, red, vintage – everything we would want, need and expect in this style bar. The guys dress in ‘period barman chic’ (suspenders and white shirts). Meanwhile 20’s and 30’s music swoons the crowd. I love a theatrical feel in a very real, high-quality experience.

Finally, after some nice tippling and girly chats, I was heading out the door when I ran into the mack-daddy of the downtown cocktail revival, Cedd Moses. While he was waiting for a pork French Dip sandwich (things that make you go mmm), we chatted about his upcoming ventures (Did you know he has two more downtown bars already on the horizon?)

I also decided I could manage one more fabulous drinkie, this time from Cole’s outstanding classic cocktail list, and the skilled Brazilian barman, Francois, made me a pretty damn perfect Sazerac. (Yesterday was Mardi Gras, after all!) Cedd also tempted me with a piece of ridiculously good bourbon pecan pie ala mode. (Worth a drive into the 213 all on its own.)

It is exciting to see L.A. blossom into one of our country’s premiere drinking cities, and the people mentioned above are major forces in the movement to make that happen. Spruce yourself up, City of Angels, and pull up a barstool. The cocktailians are here to stay.

Sipster Submission: Le Tapis Rouge

My good friend and DC blogger Jeff Surprenant and his partner Ray sent over this fabulous drink they created for their Oscar celebration. They are kind enough to share it with us (see below) and don't forget to check out his blog District Chatter to see what is going on inside the beltway of our Nation's Capital!

Le Tapis Rouge (The Red Carpet)

1 Ounce of Surreal Red Berry Creme Vodka.

Fill 3/4 of the way with Champagne.

1/2 Ounce of Acai Juice.

1 Raspberry for garnish.

Drinking Oscar

The most glamorous award show of the season calls for celebrity-worthy sips to enhance your viewing delight. As you’re A-List friends arrive to your red carpet event, greet them at the door with this Oscalicious libation (fyi – this recipe is a sneak peek from my next book due out Fall 2009…)

Oscalisiousness
1/2 ounce Chambord
1/2 ounce St. Germain elderflower liqueur
1 edible hibiscus flower in syrup (could be bought at Whole Foods)
3 ounces very chilled dry sparkling wine

Pour champagne into a chilled champagne flute. Slowly add St. Germain, then gently drizzle in Chambord. Drop in edible hibiscus. (a raspberry could be substituted if edible hibiscus can’t be found)

Also check out Moët & Hennessey’s signature cocktail:

Red Carpet Fizz
1/2 ounce Pomegranate Juice
1/3 ounce Crème de Peche
1/4 ounce Fresh Lemon Juice
Dash of Campari
Top with Moët & Chandon White Star

And, be sure to have some sumptuous hors d’oeuvres for your guests. Avoid the usual hummus-and-pita chips or salsa-and-tortilla chips. This is the Oscars – not the Superbowl! “Class it up” but stick to a budget at Trader Joe’s (for example) with some easy-to-prepare puff pastry chicken bites; steamed vegetarian dumplings with sweet-n-sour dipping sauce; and a platter of shrimp with cocktail sauce. To me, a perfect cheese platter has at least 3 cheeses: one goat cheese (I like the kind rolled in herbs), a creamy blue cheese (a blend of brie and Roquefort) and a Spanish Manchego with a drizzle of honey. Serve that along with a basket full of mixed crackers – wheat, multi grain, poppy seed – and a thinly sliced baguette.

Next, its time to break out some wine. Last year, I received a fabulous bottle of Sterling Vineyard’s Red Carpet Reserve numbered, limited edition wine. I had my own little Oscar celebration and reveled in the decadence of watching the Oscars in fuzzy slippers with a special glass in my hand. This year, they sent me the Gold Standard Reserve Chardonnay, the fourth vintage of a limited edition white wine. The stars will be sipping these wines paired with Wolfgang Puck's famous cuisines. Meanwhile, I look forward to opening up my bottle in time for the show – and toasting my top Oscar picks... (Go Kate Winslet!)

'Blow Me Up, Tom' Blows Up

Love him or hate him, Tom Leykis is one of those radio personalities who leaves you talking. His show gives advice to men, largely centered around the following topics:

- Don’t get married
- Don’t commit to one woman
- Don’t take a woman out on expensive dates to get laid
- Feel free to try to manipulate women at every opportunity

These are the hallmarks of the Tom Leykis show and the reasons women call him a misogynist, some men call him “dad” (I know, kinda weird but they do look to him as the man with all the hard-and-true advice, like the father figure those lost souls wish they had.)

Thanks to my friend Adam The Wine Guy, and to Tom’s producer Gary Zabaranski, I have been a guest once on his nationally syndicated daily drive home talk show “Blow Me Up, Tom” (not really my audience) and several times on his other weekend show called “The Tasting Room with Tom Leykis.” Tom has always been very courteous and kind to me. He plugs my website and book like crazy. (This could possibly endear me to an ax murderer more than likely, but I digress…)

Most people base their opinion of Leykis off of his (now defunct) daily show which, granted, is very male based and somewhat sexist. While the bulk multitude of Blow Me Up’s listeners are dumb-ass buffoons who actually take all the dating tips seriously, Tom dishes out some hard-core life lessons, as well. He gives advice how to get out of debt, he encourages condom use and he is a no-nonsense-take responsibility-for-yourself kind of fellow. I like that, and have found myself nodding in agreement on many-a-drive along the 101 Fwy with the radio tuned 97.1.

As far as that ridiculous dating advice is concerned, I also think that if a woman has such little self worth that she’d date a guy who treats her like crap… well, she should probably start looking within and figure out why she’d choose losers to begin with…

The Tasting Room with Tom Leykis – the weekend show – shows a different side of the radio host’s personality. The side that appreciates fine wine, fancy cigars, good bourbon and tequilas – and even great cocktails. Just like reality TV, radio jockeys are public figures who play a role to talk to their target audience. And judging by the millions of people who listen to Tom Leykis, he has a big one.

97.1 changed its format today from all-talk, all day to yet another bubble gum sell out playing the same 40 or 50 songs we hear everywhere else. Yawn. With 103.1 recently going off the air, too, I pose the question – how can a city like L.A. the “center of the entertainment universe” have such crappy, bland, one-dimensional, sell-out radio stations – and take away the only ones with something interesting to listen to. These days, all I want to blow up is my radio.

Will Work For Booze?

I'm just sayin'...

I was taking inventory of my liquor the other day and felt a mixture of pride over a healthy collection, and worry that people would wonder why I have so much liquor in my home office!

(The Liquid Muse goes Mad Men or something like that.)

And, this isn't all of it... I have more in boxes waiting to be opened, sampled, blogged and put away. (And, don't forget, in another part of the house, there's wine.)

I simply had to take a step back and ponder what ever got me into this crazy, wonderful business - then smile with contentment at the "liquid" commodities I've acquired!

Get Lucky in Beverly Hills

Ever had one of those days where it seems like you can’t catch a break? Like, you get caught in a sudden downpour as you’re leaving the hairdresser (good bye smooth-n-silky blow dry, hello frizzy mess). Or, some jerk cuts you off and snags the only available parking spot in sight? Life’s little frustrations can take a lot out of a person. It may be time to refuel at the most stylish sushi spot to hit town in recent memory.

I have to admit that when I imagined a Kaiten restaurant (self-serve sushi on a conveyor belt) smack dab in the middle of our ritziest sip code, I was a bit wary. I’d had mediocre experiences with the ‘sushi go ‘round’ in a London airport between planes, and in a shopping mall restaurant in Washington DC. Somehow it felt like ‘fast food sushi,’ and I wondered how fresh the fish was given that it could have been rotating there for who-knows-how-long. Luckyfish changed my mind forever.

Now, let me start by telling you that Luckyfish is part of the Innovative Dining Group (Katana, Sushi Roku, Boa) so I was immediately reassured as to the quality of the sushi. A restaurant group with that kind of buying power gets the pick of the litter when it comes to fresh fish purveyors. And, upon taking one step into snazzy Luckyfish, you can feel your luck take an upturn.

The pristine white rotating sushi belt is loaded with delicacies (such as spicy tuna atop crispy rice) against a backdrop of cherry blossoms in a breezy open space typifying Southern California. More than 80 color coded ($3.50 - $7.50) specialty dishes waft past the tables, and guests can simply pick out the ones they like. No waiting for a server, no need to ask questions – just see, grab and eat. Additionally, each plate has a RFID tag embedded into it, so that once it has rotated for 60 minutes, it is automatically discharged from the belt, ensuring freshness.

There are cocktails, too, of course. I had the soju Strawberry Fizz martini. The ginger lychee is also worth a try, and Luckyfish also serves those fruit infusions we got to know and love at Katana. Sake is served by the glass or bottle, and there is a decent variety of Japanese beer and standard red, wine and sparkling wine.

Dining at Luckyfsh is like hanging out with Katana or Sushi Roku’s “mini me” with a more accessible appeal – its simple, fun, light and unpretentious. A playful flirt with no strings attached. A great place to stop in with the girls after work, grab a bite at lunch or a cool place for a hot date. On your way over, pick up a lottery ticket. You’re about to get lucky!

Girl Friday Happy Hour Feature
by Kylee Van Dillen, The Liquid Muse Girl Friday

There are many fans of the number 8: the octopus, the spider, and the octuplet mother. And while the folks behind 8 oz Burger Bar can't make like The Beatles and deliver "Eight days a week," their Happy Hour proves that 8 is the new "7" when it comes to lucky numbers.

Monday-Friday from 4-6pm, 8 oz the classic Aviation and Gimlet are a friendly $5, as are creative originals such as the Lavender Mojito or Blackberry Collins. Beer drinkers get Pabst Blue Ribbon for a cool $2 and selected micro brew bottles like Anderson Valley Oatmeal Stout and Victory Prima Pils are only $4 each. Select quality wines such as 4 Bears Chardonnay or Cline Zinfandel are $4 as well which means, (you guessed it!) you can have one of each for a total of $8!

If drinking whets your appetite, $3-5 gets you Mini Kobe Corn Dogs or Fried Olives off the “Happy Bites" menu. The regular menu features a "killer" Tuna Melt; the "Melrose" burger dressed garlic roasted tomatoes and red onion marmalade; or (for a warm salty treat) a basketful of their famous fried pickles dipped in the house made ranch or spicy BBQ sauce! All for, (you guessed it,again!) an economically delicious $8 each! Looks like Friday is your lucky day.

Happy Valentine's Day!

My latest creation for Pinky Vodka is a little bitter, a little sweet... just like love. (And if you're a Campari nut, too, this is a the perfect Valentine for you!)

Sipster Submission - Skittles(R) Vodka

Every once in a while, I deviate from "high-end" mixology to bring you something just plain fun. I'm particularly prone to doing this if it comes from one of YOU! A sipster submission means that you are taking the time to send in something you find interesting... so that means more of you out there in cocktail-loving-land might find it a good read, too.

This Sipster Submission comes from Ben G. in Los Angeles. He came across these directions to infuse vodka with skittles candy. I personally suggest that this "candied vodka" only be used in the same proportions you would use a liqueur (about 3/4 of an ounce, tops). And, for crissakes, don't as 7-up as suggested in this post. I'd be inclined to shake it with an ounce of plain vodka, and a swirl of cream, maybe... or use it to make jello shots.

At the end of the day, bringing whimsy to alcoholic beverages never hurt anybody. Drinking is fun, remember?

*photo and skittles(R) vodka come from Mix That Drink

The Bartender Diaries

Barman John Coltharp Piques Our Curiosity

Whether you are a whiskey aficionado or merely whiskey-curious, get yourself down to Seven Grand, and sidle up to John Cotharp at the bar, if you are lucky enough to catch him on a slow night. He carries around an encyclopedia of whiskey knowledge in his head, which he’s willing share with a brown-spirits enthusiast, and he’ll mix you up a damn fine drink. (Personal Aside: John made the best Blood & Sand I’ve ever had!)

Coltharp has chosen the hospitality industry since he was 13, and spent the last 4 years behind the bar. Prior to Seven Grand, John worked at respected spots such as Sona and La Frite, and explains that he’s unable to get away from restaurants: “Every time I did something else for work, I always wanted back in the service industry.”

In addition to honing his skills on the job, he credits Sammy Ross with kick-starting his education on classic drinks and bartending style. He also recently graduated from the prestigious B.A.R. Ready training program led by some of John’s other mentors: Dale DeGroff, Paul Pacult, Steve Olsen and David Wondrich.

We all know that its take more than a good cocktail to make a great bartender. What is John’s secret? “Make your guest feel comfortable. Not everyone knows a lot about spirits or cocktails. Some people want to learn. Some people just want a drink. Don't get on a high horse.”

So what does a great bartender want when he’s the one on the barstool?

In his opinion, the ideal bar “looks old, and is well stocked with well trained staff.” Some of his current faves include Cole's and The Association, in downtown, and he also adds an unexpected hotspot: “One of my of all time favorites is The Pineapple Hill Saloon and Grill in Sherman Oaks. Just a regular bar, but a good place to get some well needed drinking done.”

His describes his perfect night off as hanging with his girlfriend Maria sipping cocktails made by his buddy Matty Eggleston at The Hungry Cat. (Personal aside, again: I concur, Matty rocks and will soon be a Bartender Diary feature, too.)

How does working night and weekends affect a devoted bartender’s personal relationship? “It strains some while improving others,” John explains. “I've made a lot of good friends, that's for sure.”

What keeps a guy like John up at night? “How to make my bar better,” he says. “I'm not kidding. It's sad.”

If he could meet one historical figure, Coltharp would choose Carrie Nation, (in his words): “So I could sit her down and tell her what was going to happen during and because of prohibition.”

Although his ideal drink is “ice cold, balanced, and made in under ten minutes,” he says that his favorite cocktail is the one in his hand, waxing poetic and citing the wise turtle in Kung Fu Panda: "Everyday is a gift, that's why they call it the present.”

Preggatinis... Under Examination

If you like to stay on top of the food scene in Los Angeles, you surely take a peek at LA Food Examiner, penned by columnist Dee Long. She covers all sorts of insider tips from around our fair city, and today she decided to include a review of Preggatinis! Read below to find out her thoughts:

LA Food Examiner: Preggatinis offers healthy refreshment for expectant moms

Posted using ShareThis

Raise A Glass To A True Good Time Broad...

We Have A Winner!

This was hard to judge!! Not only because sipping-n-spitting 42 cocktails leaves a little alcoholic residue in the body... but because we had many worthy entries. We were looking for 4 seasonal highlights and one overall winner. Big congrats to all who submitted drinks and especially to the top rung:

Pink Vesper: Overall winner, John Valorsi of Luna Park, San Francisco
Velvet Violet: Spring Cocktail, Sean Serino of Bar Lubitsch, West Hollywood
Jamaican Rose: Summer Cocktail, Gabriela de Luma of Organic Panificio, Marina del Rey
Pinky Couture: Fall Cocktail, Mike Rose of Ma'Kai, Santa Monica
Pinky Palmer: Winter Cocktail, Chuck Meyer of Luna Park, San Francisco

Are You Multi-Functional?

Vital Action Performance Water burst on the scene late last summer touting itself as a multi-functional beverage. Equipped with herbal-based supplements such to boost Energy (Panax ginseng), Stamina (Arginine), Immunity (Echinacea) and Recovery (N-Acetyl-L-Cysteine), it also claims to have 100% of recommended daily intake of B3, B5, B6, B12, otherwise known as the “feel good” vitamins.

VAPW comes in a rainbow of fruit flavors (cherry, tropical, strawberry, etc.) and has only 45 calories per serving. Although bright, not-so-natural colors aren’t usually my first choice, this vitamin-enhanced water actually tastes pretty good. It is not sweet or tart but rather refreshing and lightly flavored making it a good take-along for hikes, the gym, road trips, picnics or pack lunches, or any combination thereof… keeping you functioning at optimum level.

Have you been drinking in the dark? If not, check out my article on Grey Goose's "Blind Tasting" at SLS Hotel, as featured in the February issue of The Tasting Panel Magazine:

Twinkle Twinkle Little Spud

They say not to judge a book by its cover. So, is it fair to judge a person by their astrological sign? Are Leos really more egotistical? Will a Scorpio lover love you and leave you after an amazing roll in the hay? Are Geminis two-faced? The next time you ponder the stars, or their influence on the people in your life, why not do it over drinks… made with Zodiac Vodka, for example?

Made from Idaho potatoes, and distilled in-state, Zodiac is only one of a few potato vodkas made in the U.S. This makes a great gift for someone who reads her daily horoscope (or refuses to walk under ladders) because you can choose the bottle which correlates to each sign. (While we’re talking about astrology, don’t forget to check out my pal Gwen Kaiser’s website “Intoxicated Zodiac.” She has a whole slew of cool “star” studded gifts for the cocktail lover.)

If you’re not into all this mumbo-jumbo, you don’t have be a potato head and ruin it for the rest of us believers. We Aquarians, for example, are open minded enough to love you anyway, and maybe even mix you up a vodka cocktail to prove it.

Mystery Dining
by Kylee Van Dillen, Editorial Assistant, The Liquid Muse

The term, “underground” has always piqued curiosity. A secret society conjures up a mysterious air of intrigue... exclusivity... for only a chosen few. So, it comes as no surprise that underground “dinner parties” are all the rage amongst a subculture of foodies.

But what exactly is an “underground dinner party?” They certainly have the mystique of an underground movement; usually one has to “know someone to get invited.” LA-based chef Amy Jurist describes them this way: "I like to say that Underground dinner parties are like food raves. Bootleg ‘restaurants’ in apartments, houses and other private spaces, where you get to dine with other fellow foodies, at locations you don’t find out about until after you’ve paid the entrance price."

Like any great chef, Amy finds inspiration from the ingredients on hand. Texture and flavor, “sauces and crunchy things” and all “decadent unctuous foods” have kept her experimenting in the kitchen since she was five years old, and spending last ten years honing her skills in culinary school, catering fancy private parties and whipping up delivered meals as a private chef for an exclusive clientele.

Along with a certain sense of pride for being a member of a club most people have never even heard of, these underground dinners offer some interesting perks. Unlike typical restaurants, “talking to your fellow diners—most of whom you usually don’t know—is encouraged.” They are also run by chefs whose true passion comes from the food—not the business, and do not generally aspire to become traditional restaurateurs. Without the overhead or investors for which an established restaurant would be responsible, these chefs are given free reign to use their imaginations and ultimately, have fun. They’re not in it “for the money,” they're in it, “for the community and the creative freedom, the opportunity to showcase our food to people who appreciate it,” in a mysterious and unique setting.

So, how does one actually get invited to an underground dining event? Just like when job hunting or trying to score tickets to a sold out show, knowing someone helps. If not, there are a few websites accessible to those who spend most of their time “above ground.” The Ghetto Gourmet, for one, lists local underground restaurants all over the country.

Amy's next event is on January 31st and features a mix of dishes (and drinks) from Thailand, Japan, the Philippines and China, for $65 per person. Chances are this one may already be booked, so email Amy for confirmation, and to pry out when the next dinners might occur. You could be among the first to know. And, you may even be eligible for special tips and discounts via The Liquid Muse. (Welcome to the club.)

Epicurean Cultures Collide Outside Downtown Hotspot

We all like a meal to move us somehow, but how about a meal that literally moves? The Kogi Taco Truck brings new meaning to eating-on-the-go. Now, every Wednesday around 9pm, there is a golden opportunity to try it for yourself in downtown LA. Yep, a spicy little bite of Asian-Mexican fusion in a mini tortilla rolls up outside the loungey Golden Gopher, offering Sipsters® simple-yet-sophisticated snacks streetside, each week.

The Kogi Taco Truck is a collaboration between LA natives Mark Manguera (a former F & B director with bountiful experience in some of LA’s most prestigious establishments) and Chef Roy Choi (a C.I.A. graduate who has manned the kitchens of Le Bernardin in New York, and Trader Vic’s and Rock Sugar Pan Asian Kitchen in the City of Angels.)

Choi, who is said to have “flavor in his finger tips” pulls from both Korean BBQ and Mexican street fare to design the traveling late-night menu. Start working off the next morning’s hangover while you’re still partying over a steaming cup of Burnt Rice Porridge with Kimchi. Or, satisfy a snack craving with Korean Shortib, Spicy Chicken or Tofu Tacos.

Set the Tivo so you can watch the new season of Lost when you get home, suck down a cocktail or two at the Golden Gopher (while you’re there, buy a top shelf bottle to take home for later) and pull up your own little piece of sidewalk in front of Kogi. Sounds like the golden ticket to a completely satisfying Wednesday night to me.

Sparkling Recognition for Prosecco

While attending Italian Wine Week, I ran into New York-based writer pal Amy Cortese who wrote an informative piece on Prosecco (Italian bubbly) for the New York Times. Given that I've spent the last few days learning about and tasting Italian oenological delights, I wanted to share Amy's article with TLM readers. Cin-cin!

Italian Makers of Prosecco Seek Recognition
by Amy Cortese

IN 1984, Fabio Zardetto, chief winemaker at his family-run vineyard in northern Italy, leapt at the chance to become one of the first bottlers to export prosecco, the sparkling wine, to the United States. The Bisol family’s vineyards, where prosecco grapes are grown. The grape has been grown for 300 years in northern Italy, originally for still wines.

At first, his efforts on behalf of his bubbly fizzled. “I had to push people to taste the prosecco,” recalled Mr. Zardetto, now 50. “I would run behind them with a glass saying, ‘Please, taste this.’ ” Read more here...

*Photo and article come from this NYT Article.

On the GoGo

It is costing me $12.95 to write this blog post. But, the novelty of blogging from 38,000 feet on an American Airlines flight between NYC and LA is worth it. (We're currently somewhere over upstate New York.)

Sure, in- flight internet is probably not a surprise to some. I first saw the GoGo In-Flight Internet stands in airports about 5 or 6 months ago. I picked up a flyer and thought "Gee, I'll have to blog about that sometime." And, as these things go, time slips by... I get backed up on work... and the topic gets buried in my "to blog" folder.

However, today, I am compelled to finally take the plunge, sign on to GoGo and tell you all about it! Here are my pros and cons:

Pros:

• Quick & easy enrollment
• Although I'm loathe to pay for internet, particularly at a fancy hotel or sitting in an airline seat that cost several hundred dollars, the $12.95 price tag to have Internet access all the way across the U.S. airspace doesn't seem out of line.
• I can use this time to catch up on emails without other distractions

Cons:

• Being on trapped on an airplane is a wonderful excuse to "disconnect" from the world for a while. I'm forced to "step away from the compter," watch a movie, read a book or write something in a Word document, rather than get caught in the usual whirlwind of nonstop email conversations on as many as 5 topics at once. (I call it my "technological schitzophrenia.") Having Go-Go at my fingertips, I am consciously aware that I CAN catch up on emails, am 'contactable,' and am once again glued to my computer.
• While I can retrieve my messages from my mail application, I am not able to connect to my inbox on Yahoo.
  

I believe that GoGo is not yet available on all airlines, but it is on my U.S. carrier of choice, American... so now a travel day doesn't have to cost me precious 'business time' and I am relieved to know that I won't have to work double-time to catch up on all the correspondence I missed while en route to or from a far-flung destination. Not to mention, that being a member of the 'mile high club' now has an additional meaning. Have YOU GoGo'd? C'mon, join the club of uninterrupted global connection.

But, a word to the wise, I will be watching the online movie and enjoying my $6 mini bottle of Pinot Grigio for the next couple of hours. So, if Idon't get back to you right away, you'll have to catch me on the ground. Once in a while, I need to step of the Merry GoGo Round.

W Hotel, NYC = WTF at the Bar?

I’ve been to W Hotels in many cities around the U.S. and have generally enjoyed them. Rande Gerber, the force behind the W’s cocktail program makes a nod to quality mixology with muddled herbs, fresh juices and the like. My usual drink at the W Hotel chain is made with Bombay Sapphire gin, muddled basil and fresh grapefruit juice.

Noticing some new drinks on the menu while at the W on Lexington Ave, last night, I asked the bartender for the Green Dream (or something like that) made with Right gin, basil, lime juice and simple syrup. The gal behind the bar said looked confused and read the ingredients off the menu. I don’t judge that – I don’t even mind a bartender consulting a bar manual. If someone cares enough to look up a drink to make it the right way, I’m all for it.

First, last night’s bartender asked if I’d like it on the rocks or in a martini glass. I said I’d like it up, and she chilled a martini glass with ice, which I noted as a good sign. However, what she did next is where the cocktail it went horribly wrong.

After filling a large shaker tin with ice, she poured in what seemed to be an extraordinary amount of gin for one cocktail, without measuring. Then she grabbed the simple syrup and poured in about as much simple syrup as gin. As she answered the ringing phone, she reached for a stem of basil - a day or two past its prime - then tore off a few leaves – and stems – and casually chucked them into the melting ice-and-liquid filled shaker. Next, she added lime juice from a bottle and closed the lid of the tin.

“Isn’t the basil muddled?,” I asked. She looked at me like I was a pain in the butt, opened the tin, hung up the phone, snatched a bar spoon and fished out the soggy bits of basil which she proceeded to put into a rocks glass, douse with yellow liquid from a big plastic bottle marked “sour,” gave it a quick once-over with the muddler. That glob was then dumped back into the watery gin mix in the cocktail tin. Her shake was a half-hearted, limp-armed toss of the hand (for about 1 or 2 seconds) and strained it into a martini glass.

“Did you want to start a tab?” she asked as she placed the sorry-looking giant martini glass in front of me. I coughed up $15 for the drink, added a minimal tip, and took a sip of the worst cocktail I’ve had in years. It was sickly sweet, there was no hint of basil at all, the gin was completely overpowered by the sugar and citrus, and it left a worse aftertaste than a sugary soft drink.

As much as I wanted to drink it (get my money’s worth and kill 20 minutes before my evening appointment) I could only choke down about half the glass.

I partly blame the bartender for her lack of skill and technique but I mostly blame the bar. Training is essential to quality control. The W Hotel enjoys a reputation as a hip hangout and better-than-average cocktails, but anyone in hospitality knows that as soon as a restaurant or bar starts resting on its laurels and quality slips, its hard to earn back its good reputation.

Snag Snazzy New Real Estate (Cheap!)

If you've visited TheLiquidMuse.com lately, you may have noticed something new...

Yep, I'm referring to those flashing banner ads for Fre Alcohol-Removed wine in the left column, and Cherry Heering snuggled right beneath their Cocktail of the Week feature. (Previous features on the new Cocktail of the Week have included Cabana Cachaca, Boca Loca and Pinky Vodka.)

And, given today's economic climate, you'll be getting a steal of a deal. Just have your people call my people and we'll tawk...

Dispatch from the LUPEC Boston “USO SHOW”
by Pink Lady, LUPEC Boston

To my left, a tuxedoed man tips his fedora back on his head and slides an arm around a blonde in a birdcage-veiled hat. A flash illuminates their pearly white camera-ready smiles. To my right, a gentleman in a three-piece suit pulls the seat out for his wife as they settle at a round cocktail table to wait for the “USO Show” to begin. A dame in cat’s eye glasses weaves through the dense crowd on roller skates offering chocolates. In the center of the room a legion of swing dancers lindy hop in acrobatic time with ‘40s-era swing spun by cocktail historian and Boston legend, DJ Brother Cleve.

One step across the threshold into the grand ballroom of the Jorge Hernandez Cultural Center feels like a leap several decades back to a USO Officer’s Club, circa World War II. This is the LUPEC Boston “USO Show”, the centerpiece of our fall fundraising campaign to benefit women at the New England Shelter for Homeless Veterans. I never imagined we’d reach the venue’s 450-person capacity, but now the room seems almost full. And every single guest is dressed to impress.

Doors to the event opened at 7 p.m. with a free swing dance lesson kicking off the night. Then emcees Cathleen Carr and Daiva Deupree of the critically acclaimed New York-based sketch comedy burlesque Two Girls for Five Bucks took the stage. Burlesque dancers from Thru the Keyhole turned up the heat with pink balloons and feathers, followed by a short break to cool off and grab a drink before act two featuring Boston-based actor, improviser and stand-up comedian Harry Gordon as Bob Hope and a rowdy prize raffle.

The wait for the bar is long from 8 o’clock on but the vibe remains positive. Perhaps it’s because the swing dancers are dancing in the hallway to lighten the mood? A sailor twirls a tall, slender brunette: the top of her stocking peeks ever-so-slightly from below her hemline as she dips. Distracting in the best possible way.

When the clock strikes 11 p.m. the crowd is in no rush to leave. I can’t blame them. The LUPEC ladies spend lots of time talking about the cocktails: the ingredients, the preferred recipes, the obscure bitters, syrups and liqueurs making their way back to market after many dormant decades. But it’s all born of a shared love: for the romantic feeling that steals over us when sipping drinks from a bygone era, cocktails our grandmothers may have sipped, with a story and social significance bigger than our own. Imbibing such drinks in a room full of guys and dolls in period dress? Somehow, it’s extra intoxicating.

We can’t wait to do it again next fall.

Cin-cin,

PARTY LIKE IT’S 1944 AT THE LUPEC BOSTON “USO SHOW” WITH ANY OF THESE FINE COCKTAILS:

Rosita
1 oz tequila
1 oz Campari
.5 oz Italian vermouth
.5 oz French vermouth

Stir with ice in a mixing glass. Strain into a chilled cocktail glass or serve over rocks in an old fashioned glass. Garnish with orange oil.

Hearst
2 oz gin
1 oz sweet vermouth
1 dash Angostura Bitters
1 dash Orange Bitters

Stir in a mixing glass with ice. Strain into a chilled cocktail glass. Garnish with lemon oil.

Daiquiri
1.5 oz white rum
.75 oz Lime Juice
.25 oz simple syrup

Shake with ice. Strain into a chilled cocktail glass and garnish with a lime wheel.

Scoff Law
1 oz Rye
1 oz French Vermouth
.5 oz Green Chartreuse
.5 oz Fresh Lemon
1 dash Orange Bitters

Shake with ice. Strain into a chilled cocktail glass.

Moscow Mule
Squeeze .5 lime into a Collins glass (or traditional copper mug) and drop in the skin, Add ice and:
2 oz vodka
1 shot fresh lime
Top with cold ginger beer and garnish with a lime wedge.

The Most Beautiful Latte in the World

We've had a revolution in cocktails. Respected modern mixology is marked by not only the taste and presentation of the drink but also the process: quality ingredients, bartender knowledge and masterful technique are all part of the "well-rounded cocktail." And, we in the world of spirited beverages are not alone...

Intelligentsia Coffee & Tea originated in that sometimes-under-the-radar hipster city whose friendly residents are also on the cutting edge of culinary and lifestyle trends. Yes, I know when we hear "coffee" our Pavlovian reaction brings "Seattle" to mind. However, in this case, I'm talking about Chicago.

Founded in 1995, Intelligentsia aims to pour environmentally- and socially- responsible coffee into our cups. Once the beans are sourced from respected importers (or sometimes the growers, themselves) they are roasted in "vintage German roasters," and infused with an abundance of focused attention to not only the outcome but the process.

Just as our mixologists and high-end bartenders seek out professional training courses and seminars (such as B.A.R. and Tales of the Cocktail), barristas looking to move into the sphere of craftsman rather than simply 'part time coffee slinger' can take part in Intelligentsia's Training Lab.

When I first came across Intelligentsia coffee shop at Sunset Junction in Silverlake, I was immediately struck by the ridiculously long line of people patiently waiting for their cuppa joe, and next by the seriousness with which the barristas executed the orders. It brought to mind the bartender / mixologist types who toil behind the bar in our most revered drinking establishments, the ones who are intent on exploiting every ounce of their knowledge and training for every drink they make. I was both surprised and delighted.

The Silverlake location is the only store outside Chicago (where they have three locations) and I feel quite lucky that we are the chosen city for Inteligentsia's expansion. I see it as less-than-ironic that it sits next to the Cheese Store of Silverlake (an emporium for world-class cheeses and small batch olive oils) and only a few doors down from our beloved Bar Keeper, a mind-boggling cocktailian fantasy land filled with vintage bar ware and the most extensive collection of bitters-for-sale on our coast.

We've come to understand that quality ain't cheap, so coffee for two can set you back almost 8-bucks. But, when we're willing to fork over $15 for a muddled, hand-shaken cocktail, does it seem so strange to pony up for a cup of coffee made with the same level of attention? In our economic crunch, we may eat and drink out less often, but when we do, it should be worth the effort and price. It should be special and it should be good quality. Aren't those the pillar principles of the beautiful revolution at hand?

The Lavender Pisco Daisy

Pisco is one of my little darlings. The distilled grape spirit native to both Peru and Chile has blasted its way onto worldwide cocktail menus, stirring up a few fans along the way. Yes, I’m a lover of all things Latin including cachaca, tango, salsa, flamenco, tapas, carnival, the running of the bulls – you name it, I probably love it and devour it whenever possible. So, when the lovely sisters (Lizzie and Melanie Asher) behind Macchu Pisco sent me a bottle of their Diablada pisco, I was excited to crack it open.

I was going to make a Pisco Sour – and then a wave of creativity hit me. Ok, a little wave… I just changed a couple of things from the Pisco Sour recipe and left out the egg white. What a wonderful result. I just had to share it with you Sipsters!

1 1/2 ounces pisco

3/4 ounce freshly squeezed lemon juice
1 ounce Sonoma lavender syrup
Dash peach bitters Edible flower (garnish)

Shake all liquid ingredients with ice. Strain into a cocktail glass. Float an edible flower on the surface of the drink.

My second round of this drink included the egg white, and excuse me for saying that it was pretty freakin' fantastic.

Salud!

Rub The One You're With

Remember the old adage: “Give a man a fish and he eats for a day. Teach a man to fish and he eats for a lifetime.”

Well, the artsy and sophisticated Hotel Palomar has put a romantic slant on that philosophy and created a special DIY escape for you and your main squeeze for Valentine’s Day. You not only get a hotel stay package but also a private massage class for two. Their hands-on romance escape lathers up as of February 1 and runs through March 31, 2009. The “Rub the One You’re With” getaway package at Hotel Palomar in Westwood (Los Angeles) includes:

• Deluxe overnight accommodations
• Private one-hour massage instruction class with a personal massage therapist
• Take-home massage kit featuring Kerstin Florian organic lavender massage oil, lavender & lemon aromatherapy candle and aromatherapy bath salts
• Welcome bottle of champagne
• Complimentary overnight parking

While at the Palomar, don’t forget to indulge in a delicious, healthy meal made with herbs from the chef’s personal rooftop garden, and a well crafted cocktail or two at its restaurant, BLVD, which I reviewed on The Liquid Muse Blog in December.

Reserve the "Rub the One You're With" package on the Hotel Palomar website and enter RLS in the rate code box, or call 800.472.8556 and request the “Rub the One You’re With” package. Package rates start at $399 per night. For more information on the Kimpton Hotel Group, visit their site.

The Aviator of Hope Cocktail

I created this drink in honor of President Barack Obama during the elections. Luxaholics ran it again as a suggestion for your Inauguration Party!

Here's to the dawning of a new era of optimism and, yes, hope for a better world.

Cheers, Mr. President!

Where to Get a Mojito in Miami?

Why not go glam at the newly re-opened Fontainbleau Hotel? I remember staying there on a family trip to Florida when I was a kid. I can assure you, it was nothing like this!

Preggie Provençe(C) Satisfies Reviewer

When you throw a party, you spend time making drinks you hope your guests will love. When you write a drink book, you are really crossing your fingers! So, today's post on about.com hailing the Preggie Provence nonalcohlic cocktail from my book "Preggatinis: Mixology for the Mom-To-Be" made my day! See why they liked it ... and here's the recipe for you to try!

Preggie Provençe

• 5-6 rosemary leaves
• 3-4 white grapes, halved
• 1/2 oz simple syrup
• 1/4 tsp fresh lavender flower petals
• 1/2 tsp grated lemon peel
• 2 oz lemonade
• 3 oz DRY Soda Co. Lavender soda
• 1 lemon wheel
• 1 sprig rosemary

1. Muddle rosemary leaves with the cut grapes, simple syrup, lavender flower petals, and grated lemon peel in the bottom of a mixing glass.
2. Add lemonade, then shake well with ice.
3. Strain into a cocktail glass.
4. Top with lavender soda, and garnish with a lemon wheel and a sprig of rosemary.

Celebrity Sips - Counting Down the Days...

Maybe you can relate to actress Erinn Hayes if you are currently "with child!"

While visiting the Ferrari Sparkling Wine gifting suite prior to this past weekend's Golden Globes, she jokingly held up this bottle of Ferrari sparkling wine and looks forward to toasting her new baby with a glass of bubbly...

Catch Erinn every Monday night in the hilarious sitcom "Worst Week" ... in which she plays a pregnant lady. Would you call that "type casting?"

Organica? Totally!

Most people start out gung-ho with their New Year’s resolutions. Work out more. Eat healthily. Drink less alcohol. Blah, blah, blah. Luckily, a few new beverage products help make that a little easier.

Since the release of “Preggatinis,” my book offering nonalcoholic cocktail alternatives for pregnant women and other non-boozers, I’ve had more liquor-free products submitted to The Liquid Muse Blog. And, I have to admit that it’s a nice change of pace. For one thing, I can ‘get to work’ first thing in the morning and sample the new beverages without feeling like I have to pull down the shades. (Swiging bourbon – even for professional purposes – before my morning coffee could raise a few eyebrows among my neighbors.)

Totally Organica ™ calls itself “a line of organically infused beverages…with zero sugars, carbs, calories, sodium or artificial flavorings, sweeteners or color.” Essentially, its flavored sparkling water dressed up in colorful packaging and spruced up with organic essences such as lemon lime, cranberry, berry, green apple, raspberry, pomegranate, melon and mint.

I am particularly enjoying them because one of my New Year’s Resolutions is to (surprise) shape up, and that means cutting my calorie intake. But, I am cocktail and wine lover, and have gotten into the habit of having a little tipple after dinner while watching TV or relaxing with the hubby. So, now when I’ve hit my caloric max for the day, a champagne flute filled with Totally Organica is a tasty treat, which won’t undo my butt-busting workouts, when I actually make it to the gym.

So, if you’re looking to work a little more water into your daily routine, cut down on ‘the sauce,’ and ‘go organic,’ this might be something for you to try. At least for the first few weeks of the year. And, if you fall off the wagon by March, feel free to come ‘round to my place for 9 am happy hour…

Ben's Chili Bowl Benefits from Obama's Visit

Anyone who has partied in DC (no its not an oxymoron) has made a late-night stop at Ben's Chili Bowl. Its a hole-in-the-wall filled with an eclectic clientele. One person could be in a suit-and-tie while munching on chili-smothered fries, and next to him a person you'd likely avoid in a dark alley might be tucking into a chili dog with onions. At the counter, a tipsy college girl on a date teetering alongside her preppie blueblood boyfriend might be in need of a little sustainance after seeing Ben Harper play at the nearby 9:30 Club. Its a great cross-section of DC society at any time of the day. And, apparently, now it even has Presidential street cred.

This article showing our soon-to-be President Barack Obama sharing some lip-smacking chili goodness with DC Mayor Adrian Fenty gave me a tickle. And, I can only imagine that the already shoulder-to-shoulder hotdog joint is only going to become more packed! Yay Obama - helping the economy one chili-laden sausage sandwich at a time!

*Photo: AP Press, from this article

Naughty Noel

The coolest holiday card I got this year was from (you guessed it) a fellow cocktail blogger. On top of actually sending out real paper snail-mail cards (something I lament not having time to do) he custom designed both the drawing on the front and the recipe on the back.

Craig Mrusek, known as Dr. Bamboo in these parts of the blogosphere, is well known for blending both his art with the “pen” and his art with the cocktail shaker. His holiday card featured a saucy lass seductively looking over her shoulder, and the drink on the other side proved equally tempting. So, today’s blog-a-day post is in tribute to the talents of one of my favorite cyber drinking buddies.

And, can I tell you, Naughty Noel is not just good, its “OMG” good. Spicy, a little sweet, rich with mahogany. (Ok, I know there isn’t mahogany in it anywhere but, to me, it tastes silky, dark, a little rustic yet very elegant.) Bravo, Doctore.

His actual recipe calls for 2 ounces dark rum, 1/4 ounce maraschino liqueur and 1/2 ounce Torani ginger spice syrup. I followed Craigs advice on the rum and used Bacardi 8 (see below), and I pulled out my good ole Luxardo Maraschino liqueur. (See the holidays aren’t so bad, after all!)

A tip about rum from Craig himself, if you decide to create this drink at home: "Something like Cruzan aged/single barrel, Bacardi 8, or any dark Virgin Islands or Puerto Rican-style rum would be a good fit. I originally made the drink with (Cruzan Estate Diamond 5-year-old) but its no longer available, otherwise I would have specified it. Such are the travails of the booze nerd *sigh*"

ONE Delicious & Healthy Drink

Every once in a while, even the most ardent cocktail lover reaches for a thirst quenching, healthy, nonalcoholic beverage. Water is great but can be a bit, well, dull. Ice tea is fine but kind of blah. Sodas don’t hold much interest to a more refined adult palate. What to do?

Why not pack an 11-ounce single serving of Coconut Water in your gym bag? Or add a carton of Cashew Juice to your lunch? Perhaps, some antioxidant-rich Açai Juice, or a little sip of Coffee Berry will tickle your fancy? Each of these is available to you from ONE beverages, a healthful alternative for the thirsty-yet- environmentally-conscious consumer.

ONE was started in 2005, and has a lot of things going for it. Besides intriguing (and tasty) pre-packaged drinks, ONE supports the Brazil Foundation (committed to preserving the Rain Forest) and Healthy Child Healthy World (dedicated to protecting children from harmful environmental exposures).

Additionally, ONE has an eye toward renewability and conserving fossil fuels by packaging the drinks in paperboard, whose wood fibers (accounting for about 70% of the Tetra Pak carton) come from responsibly managed forests. (Each tree cut down for use is replaced with a new one.) And, of course, they are recyclable.

I was especially excited to try the Coconut Water and Açai Juice as one of the recipes in my new book “Preggatinis: Mixology for the Mom-To-Be” calls for them. This Preggatini™comes from the section on CelebriBaby Preggatinis®:

Kingston Krush
(© 2008 Natalie Bovis-Nelsen, excerpted from “Preggatinis: Mixology for the Mom-To-Be,” Globe Pequot Press)

Ska/pop star and designer diva Gwen Stefani and her hunky hubby Gavin Rossdale rock more than the music studio, as proven by their expanding family. With baby Zuma stealing the spotlight, this drink was created in honor of big brother Kingston, one of the coolest little kiddos in the public eye.

3 ounces coconut water (or 2 ounces coconut milk)
2 ounces açaí juice (or pomegranate juice)
1/2 ounce ginger-infused simple syrup
1/4 ounce lime juice
1/2 teaspoon coconut flakes

Pour all liquid ingredients into a mixing glass, shake with ice, then strain into a cocktail glass. Sprinkle with coconut flakes.

*Photo of Kingston: Flynet

Zesty Black Bean Soup

So, I have this idea for 2009... I want to try more new things. And, what better resource than other lifestyle blogs? Topics ranging from spirits, wine & cocktails to travel, fashion, restaurants, home cooking, spirituality, exercise, and more, will be covered and the inspiring blog will be linked to.

While on Twitter, today, I saw that The Hungry Mouse had posted a recipe for Black Bean Soup with Orange and Cilantro. Kismet was at work as I had just soaked dried black beans overnight with the idea of making a soup. (Under 60 degrees is chilly for us Angelenos!) I made some adjustments to her recipe to make it work for our tastes / dietary needs and served it to Jason as the first course of a three course dinner:

Zesty Black Bean Soup
by The Liquid Muse, inspired by The Hungry Mouse

1/2 lb. dried black beans
2 chicken andouille sausages, diced
2 tablespoons olive oil
1 large red onion, diced
1/2 white onion, diced
15 baby carrots, diced
1 cup freshly squeezed orange juice (from the tree in my backyard)
2 heaping tablespoons ground New Mexico red chili powder
4 cloves garlic, diced
2 cups chicken broth
5 cups water
1 bay leaf
4 tablespoons minced cilantro
1 orange, juice + zest
1 tablespoon garlic salt splash of red wine

Soak dried beans overnight. Drain, rinse, refresh water. Make soup base following these steps:
1) saute onions, garlic and sausages on high heat
2) add carrots, lower heat
3) allow carrots to brown slightly and onions to become translucent. Add orange juice and red wine to deglaze, stir. 4) add garlic powder, chili powder, stir.
5) strain beans, add to pot, stir.
6) add chicken broth and water, stir, bring to boil, then reduce heat, cover and simmer for 2 hours
7) add 3 tablespoons cilantro, orange zest as well as juice from orange
8) simmer for another half hour, add more water if necessary

Ladle into bowls, top with grated parmesan cheese and cilantro. Serve as a first course or a main dish.

I served it as a first course followed by a second course of baked salmon (marinated in lemon juice, a splash of soy sauce, a drizzle of olive oil and a sprinkle of red chili). We paired the meal with Estancia Pinot Noir and had chocolate cake for dessert.

Guest Writer, Karen Loftus, Does Seattle

I'm excited to bring you all another guest writer, my friend in foodie and cocktailian fantasies Karen Loftus. An international comedian, Karen took a break from touring the world on the funny front and now globetrots as an LA-based travel and lifestyle writer and contributes to: The Gulf News, NY Times About.com, Zink Magazine, Arizona Foothills, Nuvo, Curve, Lucire, Grazia, New Woman, Food and Beverage, Wedding Vow, Travel Age West and Travel Mole. She recently visited the Pacific Northwest and shares a few of her favorites with The Liquid Muse readers!

The Best in the Pacific Northwest: Seattle's fresh cocktail and culinary culture and award winning wines by Karen Loftus

Seattle, like it’s Pacific Northwest neighbors Portland and Vancouver, has a thriving wine, cocktail and culinary culture. It’s no surprise as each region is producing some of the world’s best wines. Washington has more than doubled its production in the past five years and is second nationally with more than 500 wineries. Like the world-renowned regions in Italy and France, great pours naturally lead to some great plates.

Here’s a small sampling, two of Seattle’s top spots where chefs are pushing the culinary envelope, pouring new world wines while adhering to the old world ways of daily shopping, locally sourcing and if and when they can, growing it on their own.

A City Slicker
BoKa – in downtown Seattle is perfect for tech sexy tipplers and diners alike, and a great place to experience all Seattle has to offer from the culinary to cocktails and the Pacific Northwest’s best wines.

Inspired cocktails: The Ginger Thai made with muddled ginger, shaken with vodka, lime sour and sugar, is a perfect way to awaken the palette. My friend had the White Peach Cosmo with peach puree and fresh rosemary. We argued over whose drink was better. Seduced by his Cosmo; he continued on course with cocktails opting for The Retreat made with Martin’s gin, sweet vermouth, Campari, lemon sour and Tazo passion tea.

Executive Chef Angie Roberts is committed to organically grown, sustainably produced and locally grown products. Her talent came across from "bite one" with the bread plate, served with her own balsamic jam and olive oil butter. We had to remind ourselves it was just the beginning. Next up were the Sugar Cane Skewered Crab Cakes and the Ahi Tuna Poke with ponzu dressing. Each dish was pitch perfect, rich with flavor, yet wildly light. The Grilled Tenderloin Steak served alongside fingerling potatoes with bacon, tempura fried blue cheese and red wine au jus was lovely, but the standout was the succulent Scallops with Spiced Carrot Mouse and veal glace. Our server steered us in all the right wine directions with a Wilamette Valley Adelsheim Pinot Noir (2006), a Novelty Hill Cab (2005) and a Gifford Hirlinger red blend (2005). Bliss!

A Fine Time to Wine
The Barking Frog - at Willows Lodge in Woodinville’s Wine Country is next door to the famed Herbfarm Restaurant. That’s a lot to live up to, but the Frog isn’t fazed, as it’s a super star in it’s own right. It’s no wonder wine director Jeffrey Dorgan and his list have won many awards, as the nineteen page list is an enlightened tour of the forty local Woodinville wineries and makers, the nine Washington wine regions, other local stars (Oregon, California and Canada) as well as offers of both new (Argentina and Australia) and old world wines (Italy and France), to name but a few of the eono-features. Executive chef Bobby Moore and sous chef Jonathon James together with precise pairings of Dorgan make for a complete culinary adventure. With many Wine Spectator Awards adorning the walls, safe to say they knew their way around their menu and wines.

The Hudson Valley Fois Gras Terrine complemented with apricot and sultana agrodolce was divine, as is another chef specialty: mouth-watering Grand Marnier Prawns. The warm Dungenesse Crab Timbale with lightly butter-braised leeks was heavenly, but the Olive Oil fresh Poached Walu, another signature and direction I was lead in, was one of my best fish dishes to date, carefully prepared with Finnochiona Salami and Leek Foam. In a truly celestial setting, it was by far the star. The mix of flavors was seductive to the palette. There was little room for the Braised Kobe Beef Cheeks, yet I managed a taste of the rich dish.

The many wines were equally divine from the 2006 Riesling Chateau Ste Michelle Eroica (Columbia Valley) the 2007 Viognier Alexandria Hill Crawford (Columbia Valley) to 2005 Red Wine Baer Ursa Columbia Winery, a 2004 Syrah Des Viogne Cellars. It was a well-told culinary tale I will not soon forget.

When Crack Ain't Whack...

If you live in LA and don't already follow Caroline On Crack, its about time you get with the program, bubs! Hipster-in-the-know, Caroline spills the beans on coffee, fashion, food, drinks et al. She's a cool gal with a penchant for sharing. (Awww.)

I am also giving her a warm 'thank you' for helping to spread the word about my "Preggatinis" both on her website and on LAist, to which she regularly contributes.

Thanks, chickie. After all, what's a cocktail without a little crack on-the-side?

My Hometown Gets Quality Mixology!

One of the many things I was looking forward to doing while Jason and I visited our families and friends in Santa Fe, NM was stop in at La Casa Sena. There are many reasons why I like it. It is one of those "special" restaurants I got taken to for special occasions growing up, including my 20th birthday.

It is also where Jason and I had our first date after randomly running into each other during Thanksgiving weekend 2003. I remember sitting in Casa Sena's cantina and thinking... "Wow, this could be THE one!" as we talked, over a bottle of wine, about all the things we had done since we'd last seen each other around town 12 years earlier.

So, when my BFF Kristin and her husband Mark were celebrating their wedding anniversary during Christmas week, I suggested we head to La Casa Sena for drinks in the bar, followed by dinner in the Catina where servers double as show tune singers. One of my motivations was to meet Chris Milligan, a bartender with whom I'd been corresponding on Facebook. He seemed to know a thing or two about mixology (a rarity in a tourist town like Santa Fe) and was a nice guy to boot.

Not only did we have a great time, yummy dinner and run into our old high school friend Joe Ray Sandoval - another Santa Fe native who is a poet, filmmaker and part time bartender in the City Different) but we also had some of Chris' amazing drinks! Here are the recipes and a big bravo to our new friend. Check out his new blog here.

Ruby Slipper
2 oz Hendrick’s Gin
1oz Dry Vermouth
1 oz Lucien Jacob Creme De Cassis

Combine in a mixing tin with ice, Stir, then strain into cocktail glass. Garnish with Lemon Twist.

Manhattan in Autumn
2 1/2 oz Knob Creek Bourbon
3/4 oz Sweet Vermouth
Autumn Tincture

Combine bourbon and vermouth in a mixing tin with ice, stir. Spray inside of a cocktail glass with Autumn Tincture, then strain bourbon/vermouth into the glass. Garnish with orange peel.

Autumn Tincture: in a 5 oz jar (old spice jars are great for this), place 4 cinnamon sticks, 1 T each of clove and nutmeg, add 4 drops of pure vanilla, then fill jar with 100 proof vodka. Leave at room temperature for 2 weeks, shaking the jar twice a day. After two weeks, strain out liquid into a small spray bottle or atomizer (a mesh strainer and coffee filter work great). *This drink will also be a part of an article in Chilled Magazine in the first part of 2009. Keep you posted!

Get 'In The Know' in 2009!

Remember when we had to subscribe to newspapers to stay informed? Well, today, the web makes it easy - and FREE - to stay on top of fun things going on in the cocktail and foodie spheres. Below are a few of my favorite online newsletters. If I've missed some that you love, feel free to leave them in the comments section!

The Liquid Muse Mixology Museletter: Just in case you aren't arleady signed up, I want to let you know about my monthly Museletter which highlights liquor reviews, cocktail recipes, fancy-schmancy events and other fun cocktailian tid-bits.

Charming Cocktails: My gal-pal and fellow cocktail mover-and-shaker, Cheryl Charming, has written numerous books and has been circulating a newsletter for a decade. Sign up and see why!

Tablehopper: This Bay Area-based newsletter written by Marica Gagliardi keeps San Franciscans up to date as to where to eat, drink and savor the good life.

Alcademics: Blogger / journo Camper English offers great give-aways when you sign up on his mailing list.

Intoxicated Zodiac: Gwen Kaiser is one of the nicest cocktail bloggers on the web and has a very cool concept of blending what's in the stars with what's in the glass. Intrigued? Get it here!

Ardent Spirits: If you're a bartender or cocktail enthusiast, you probably already get Gary Regan's newsletter. But, if you don't, get it now!

Bling in the New Year with Luxaholics and The Liquid Muse

Is your 2009 all about luxury? Are you on a crusade to the cush-life? Will you be living la vida loca? Well, then, be sure to check out The Liquid Muse Luxury Cocktails on Luxaholics - that fabulous website dedicated to all things luxurious and lovely... Here's to 2009!

Have Your Cake And Drink It, Too!

My mom makes her infamous rum cake for every holiday. It is everyone's favorite and we just don't have a true celebration without it. This year, Bacardi sent out their own rum cake recipe and I have to say that it looks like it comes pretty close to my 'dear ole mom's.' Whether it is or not, their rum cake recipe might just tempt you to take a sip, I mean, a bite. Oh heck - both!

BACARDI® Rum and Nut Cake with Glaze

CAKE: ½ cup BACARDI® Gold Rum
1 cup chopped pecans or walnuts
1 – 18 ½ oz. pkg. yellow cake mix
1 – 3 ½ oz. pkg. vanilla instant pudding mix
4 eggs
½ cup vegetable oil
½ cup cold water

Preheat oven to 325º˚F. Grease and flour a 12-cup bundt pan or 10-cup tube pan. Sprinkle nuts over bottom of pan. In a large mixing bowl, combine cake mix, pudding mix, eggs, BACARDI® Gold Rum, oil and water. Using an electric mixer, beat at low speed until moistened. Beat at high speed 2 minutes. Pour batter over nuts. Bake 1 hour or until a skewer inserted into the cake comes out clean. Cool 15 minutes, then invert onto serving plate.

GLAZE: ½ cup BACARDI® Gold Rum
½ stick butter
1 cup sugar
¼ cup water

Melt butter in saucepan. Stir in sugar, water and BACARDI® Gold Rum. Boil 5 minutes, stirring constantly. Remove from heat. Prick top of the cake with a fork. Spoon and brush glaze evenly over the top and sides. Allow cake to absorb glaze. Repeat until all glaze is absorbed.

Take A Hint!

If you want better health this new year, start with the basics… and what is more basic than good old H2O? Now, I know what you’re thinking: “Water is so… blah. I want FLAVOR. But I don’t want sugar, sodium, artificial sweeteners or colorings.” Well, folks, I have just the thing…

Hint Water comes in 13 flavors ranging from watermelon to mint to hibiscus vanilla. My favorite is the pomegranate-tangerine and the mint is refreshing. I was less enthusiastic about the pear but that doesn't mean that you won't like it. Give it a whirl. At only $1.79 per bottle, its worth a try.

If you are looking to reduce your waistline this year but don't want to give up cocktails, mix Hint into a low-cal treat by adding a splash of vodka and citrus juice. It is now available in supermarkets such as Ralph’s – so everyone can get the Hint!

Its Not Too Late for Nogtails!

Didn’t get your fill of eggnog this holiday season? Never fear! These two delicious egg nog cocktails (which I’ve coined “nogtails”) come to us from Mixologist Chris Hannah at the legendary French 75 Bar at Arnaud's restaurant in New Orleans.

These contemporary versions of traditional eggnog recipes use one of my favorite new Spanish brandies Gran Duque de Alba Solera Gran Reserva, from Jerez, the only AOC for brandy in Spain. This brandy is rich and nutty, layered with spice and aged for 12 years in oak casks. It has a long finish and warms the body from inside, out. Gran Duque has won gold medals from both the San Francisco International Spirits Competition and the Beverage Tasting Institute’s International Reivew of Spirits.

Spanish Nog
1/2 ounce Gran Duque de Alba
1/2 ounce Dry Sack sherry
1 whole fresh egg, beatn
1/2 ounce simple syrup
1 ounce Half and Half
1 ounce heavy whipping cream
1/2 teaspoon ground nutmeg

Shake ingredients in cocktail shaker filled with ice. Strain over ice in an old fashioned glass. Top with ground nutmeg.

Velvet Egg Nog
1/2 ounce Gran Duque de Alba
1 ounce Peppermint Schnapps
1 ounce Frangelico
1 whole fresh egg, beaten
1/2 ounce simple syrup
1 ounce Half and Half
1 ounce heavy whipping cream
Dash of nutmeg

Combine ingredients over ice in a rocks glass. Top with ground nutmeg.

Guest Writer – Travel Buzz

Eating Chicago: Windy City Fare by Elyse Glickman

Chicago is changing the way foodies experience dining in the Midwest. In the late 1970s, The Taste of Chicago—mother of all food, wine and entertainment festivals—did more than create a template for foodie celebrations worldwide. It also sparked a transformation that took the Windy City from a beer, hot dog and pizza town into an innovative restaurant capital. Vienna hot dogs and deep dish pizza still delight locals and visitors but, today, the typical Chicago neighborhoods and steakhouses are evolving as residents’ palates become more cosmopolitan:

Upmarket Chic-ago

Aigre Doux: In French, Doux means “sweet,” which not only represents chef/owners Mohammed Islam’s and Malika Ameen’s approach to ingredient-specific dishes and presentation, but also their love affair. While Ameen toiled at Balthazar and Craft in New York City, Islam was at Jean Georges and Mercer Kitchen. Their acclaim brought them both to Los Angeles where they held court at Chateau Marmont. After years in the spotlight on the coasts, they’ve opened their own restaurant in Chicago boasting modern yet romantic décor with an impeccably balanced menu. Diners’ taste buds pick out subtle flavors and unique nuances in dishes such as the Caramelized Cauliflower Soup; White Asparagus with a gently truffled poached egg; and Pan Seared Black Cod (an Asian preparation that nimbly avoids the trap of too much sticky miso). Ameen’s citywide reputation as one of the best bakers and ice cream makers (dairy and non-dairy) shines with The Sticky Toffee Pudding with Devonshire cream sorbet (Christmas on a plate), and the seasonal Rhubarb Oat Crisp is a refreshing treat when topped with simple almond milk ice cream. And if this couple’s shared passion for food weren’t enough, Sommelier Meredith Elliott’s matchmaking with her inspired wine list seals the evening with a kiss.

Dine: While many ambitious urban restaurants across America lay claim to “homestyle cooking with a modern twist,” Dine actually succeeds at reconciling that appealing concept with what comes out of the kitchen. The old-school Chicago diner is punched up with mod furnishings, eclectic art, historic photos and chic lounge areas, and its familiar menu items are far from ordinary - the meatloaf is a velvety, juicy brick of Angus beef-based goodness accented with garlic spinach, potatoes and savory orange gravy, and the Onion Tart stands out as a savory indulgence. Dine’s desserts include lemon (brioche) bread pudding and a crème brule-singed Valrhona-chocolate flourless cake made that much more special with herbal sorbets that taste as if they were just picked from the garden.

N9NE Steakhouse: With its mod-60s decor, and the contemporary accoutrement (courtesy of Chef Michael Shrader), N9NE is not your parents’ steakhouse. While a small selection of traditional cuts of meat, seafood and sides are featured, creativity sprinkles the menu with a sense of fun. How can you not smile when a N9NE-logo-ed popcorn box filled with rock shrimp adorned with two non-traditional sauces (lemon aioli and hot Thai red sauce, oddly wonderful when mixed) or crispy cones brimming with tuna tartare and lobster salad are presented? After dinner enjoy a cocktail at Ghostbar upstairs. Experiencing a bit of deja-vu? It’s probably because you’ve read about the Las Vegas counterparts at the Palms Casino on The Liquid Muse Blog, last year . However, remember this is Chicago, baby, and what you see is the real deal—good taste in its natural state.

Keefer’s: Although many local reviewers (including Playboy) dubbed Keefer’s one of the best steakhouses in America-and it lives up to the hype-owner Rich Keefer himself emphasizes that the fish dishes created by Chef John Hogan are incredible as well. He and his brother conceived the airy, Frank Lloyd-Wright-esque restaurant where diners delight in dishes such as Halibut, with Dijon Mustard, Brioche Breadcrumbs, Wild Mushroom Sauce and Watercress Coulis. The Broccoli Salad is tossed with apple, fennel and podda cheese, while the artisan tomato salad is punched up with pine nuts. Chocolate fans revel in the Orange-Chocolate Crème Brule or the thin-but-rich Triple Chocolate cake adorned with Honey Chocolate ice cream.

Non-Fancy Fare

Tiffin: If it is curry, spice and silks you crave, visit Devon Avenue’s miles of jewelry stores, sari shops and excellent Indian fare. Tiffin stands out with its extraordinary $9 U.S. lunch buffet entices with oven-fresh nan, zesty curries with killer sauces and flawless, juicy Tandoori Chicken. Making it better still are the airy, decorated dining area and superb service.

Tecalitlan: Tecalitlan scores on all fronts—freshness, quality, service and value—making it one of Chicago’s “Best Kept Secrets.” Hungry? Go all the way with a “Suiza”-style burrito (covered with cheese) dressed up with “cebollitas asadas” (grilled onions) and finish with a strawberry liquada or margarita. Ole! A huge meal for two comes out to less than $20.

MetroKlub: A quick, filling meal between downtown business meetings, minus the guilt? Who knew! MetroKlub combines classic Kosher deli fare, contemporary cuisine and healthy ingredients to create the perfect downtown lunch spot. $5-$18.
The (Deep) Dish on Pizza: Downtown institution Pizzaria Uno is said to be the birthplace of Chicago style pizza but check out these for crunchy, cheesy, piled on, deep dish perfection: Giordano’s, Carmen’s, Eduardo’s and Lou Malnati’s are all winners, whether you crave hearty sausage pizzas or vegetarian varieties (most do superb spinach pies). Other local favorites include Leona’s (famous for their decadent “white” Alfredo pizzas and good thin crusts) and Home Run Inn (a South Side tradition).

Elyse Glickman, who recently shared the wonders of Croatia with The Liquid Muse readers, brings us a taste of her hometown, Chicago (which has one of the largest Croatian communities outside Europe!). In addition to serving as Editor-at-Large for Beverage Industry News, Los Angeles-based Glickman contributes to a wide variety of consumer and trade magazines, including From house to HOME, Wedding Vow, Enchanted Bride, LUCIRE, NUVO,J West, Food & Beverage, La Reppubblica and Fresh Cup. Visit her site for more on her writing and travels (now updated!).

FYI - This is NOT Mixology...

Pursuant to my recent post regaling mixology and what it is, I got this pitch from a PR person, which is the perfect of what mixology is NOT.

Just for shits and giggles, read this recipe, gross out, laugh your ass off, then read the pitch which hails the creator of this drink as a "mixologist," laugh some more. Then sigh. This is why so many people still don't get the difference between a hack slinging schlock and a mixologist. Muddling an orange does not make this a balanced cocktail by any stretch of the imagination. I have nothing against this tequila brand - but having nothing but it and peach schnapps... what self-respecting "mixologist" would serve this with a straight face? And charge $38 for it? Are you out of your freakin' mind? Without further ado:

PLATINUM BRUNO JAMAIS MARTINI $38.00
muddle four slices of orange in a Boston shaker add two ounces Patron Platinum Tequila and 3/4 oz peach schnapps
shaken
served up in a double martini glass (chilled)

The PR Pitch for the "sexiest cocktails in the world" ha ha (and I quote): "This cocktail is collaboration between Bruno Jamais and Sommelier Benjamin Maury. Bruno wanted a signature cocktail using his favorite liquor, Patron Platinum. He wanted something strong yet smooth. Bruno liked the way orange flavor is often used to complement tequila using liqueurs such as Cointreau or triple sec but to refine the taste Maury suggested that they use fresh orange instead. The peach schnapps were then added, blending perfectly with the orange while adding a hint of sweetness. Initially this drink was to be served in a glass over crushed ice following the tradition of the Caipirinha but in keeping true to New York style they decided serve it up. Thus, creating the "Platinum Bruno's Martini.""

Yeah, I know. Now that you've laughed, cried, and pulled your jaw off the floor from the audacity of such B.S., go out and make yourself a true cocktail. Or better yet, find yourself a real mixologist to make one for you. xo The Liquid Muse

Little Souse on the Prairie

Remember the TV show “Little House on the Prairie?” They raised their own food, there were no chemical or artificial colorings or flavorings. Everything was organic because it came straight from nature. With today’s renewed interest in living a healthy life ‘close to the earth’ we seek out organic, seasonal food – so why wouldn’t we do the same with our cocktails?

Prairie vodka is distilled from organic #2 yellow corn, and over 900 Minnesota farmers are stakeholders in the brand. In addition to all that home-grown goodness, it is certified both organic and kosher.

What does it mean to be “organic”? In order for a spirit to be deemed “certified organic” by the USDA (United States Department of Agriculture) the entire process, from the growing of the grains to bottling must be free of chemical pesticides, herbicides, genetically modified seeds and artificial fertilizers or enzymes.

What does it mean to be “kosher”? Being kosher means that the sources of all ingredients in a spirit are documented and approved, and that the distillation and bottling facilities are clean and hygienic, and all equipment has been properly sterilized prior to the production of each batch of vodka. This ensures that everything from the ingredients to distillation to bottling meets kosher standards for purity and cleanliness.

The flavor is smooth as corn silk with hints of summer and fall fruits such as cantaloupe and pear. Prairie also received a Gold Medal Spirit Award at the 2008 Los Angeles International Wine & Spirit Awards.

Without actually going to the distillery to witness this for myself, I’m relying on the press release with came with the sample for this information: “Leftover corncobs are converted on-site to biogas energy for powering the stills. In addition, the Distillers Dried Grains with Solubles (DDGS), a co-product of distillation, is returned to farms for reuse as feed. Prairie is packaged in an unfrosted, recyclable glass bottle, packed in a cardboard box produced from sustainable forest wood pulp, employs organic inks on its paper labels and, since it is crafted many thousands of miles closer to home than imported brands, requires significantly less petroleum to bring to market.”

The September 2007 harvest yielded enough corn to craft approximately 29,000 cases. And, the nice thing about not actually living in the little house on the prairie is that we can simply drink the vodka and leave the growing, fermenting and distilling to the people who do it for a living.

"Mixology" and "Mixologists" are Words, Get Over it Already...

Seriously? What is with people from food writers to bar round ups knocking the word "mixology" or "mixologist?"

Let's start with "mixologist." First, I'd like to clear up any confusion about what a mixologist is, and how it is correctly used: A mixologist is someone who practices the art and craft of mixology. Just as a psychologist is someone who practices the art and craft of psychology. Or an optometrist is someone trained in optometry. Or a scientologist regularly practices scientology, for that matter.

I put the "bartender vs. mixologist" question on The Liquid Muse over a year ago, and even within the bar professionals, it opened a can of worms. As far as I'm concerned, "bartender" and "mixologist" are not necessarily synonymous, although they can be, and they are not necessarily different, although they can be.

Some bartenders sling crappy cordials and cheap booze, add a little sweet-n-sour and call it a "cocktail." While many misguided souls may refer to that as mixology, they are incorrect. That is scholcky bartending. Someone who invests the time to educate themselves, train their palate, learn the history and art of classic cocktails and has the know-how to create balanced cocktails with quality products - and makes a career from it - can call themselves a mixologist, in my opinion, whether they work behind a bar or not. They are practicing the art and craft of mixology.

Onto "mixology." The word itself goes back nearly 200 years - and while it may have been used humorously at times ... both back then and today ... I challenge naysayers to produce a better term for the art and craft of designing cocktails. The "mixology" backlash is a bit like the "vodka" backlash. When something becomes mainstream, there will always be some to try to up their own cool quotient by suddenly deciding to diss the term / fashion / trend / insert-cool-thing-here, deserved or not.

My very first mixology mentor is Tony Abou Ganim, who goes by the moniker The Modern Mixologist. Tony is one of the most inpsiring and inspired long-time professionals in the business. Dale DeGroff, aka: King Cocktail heads the Mixology section of the B.A.R. course (the most prestigious spirits training in our industry). Briget Albert's new book Market Fresh Mixology rocks and drives home the marriage of quality ingredients with skilled cocktail making. Yes, even my nonalcoholic book "Preggatinis: Mixology for the Mom-To-Be" strives to bring quality drinks to the world of 'mocktails' (now "mocktail" is a term I hate... but why turn my nose up a those who use it? Everyone relates to something new from their own frame of reference.)

Until the big dogs in our own industry "call a moratorium" on the term and come up with a new word for professional cocktail making, I will continue to use and celebrate the term "mixology," all it stands for, and those who practice it.

Ok, this is the end of my rant. Got a problem with it? Leave a comment. This can be an open discussion...

Santa's Sleigh

If you're wondering what to serve your guests on Christmas Eve while waiting for the jolly man in red velvet, I have got you covered! Santa's Sleigh is my latest creation for Pinky Vodka's Cocktail of the Month. Have one (or two) and feel the chill melt right off...

MxMo - Spice It Up!

I am exited to participate in a Mixology Monday - its been a while! And, this topic is right up my alley. I love a bit of spicy in my cocktail!! Thanks to Craig at Tiki Drinks & Indigo Firmaments for thinking of it. Here are a couple from The Liquid Muse repertoire...

The first is the Nolita Heat, which was featured as the first ever "official nonalcoholic cocktail of Tales of the Cocktail 2008" and the second drink, which comes from my eco-friendly cocktail class, was originally called it Spicy Grapefuit Margarita. Luckily, Ted Haigh (aka: Dr. Cocktail) gave it a far better name, as you'll see below...

NOLitA Heat
(The Liquid Muse Virgin Mixology, 2008)

1-2 jalapeno slices
1/2 ounce limejuice
1 ounce Prickly Pear syrup (or prickly pear puree)
2 ounces mango juice
Fre alcohol-removed Brut sparkling wine
1 skewered whole jalapeño or Thai chili

Muddle jalapeno slices and limejuice in a mixing glass. Add ice and mango juice, then shake vigorously. Strain into a champagne flute. Slowly pour in Prickly Pear syrup, allowing it to settle on the bottom of the glass. Top with Fre Brut, and garnish with a skewered jalapeño or Thai chili on the side of the glass.

Hot Rod Cadiallac
(The Liquid Muse Sustainable Sips, 2008)

1 1/2 ounces 4 Copas organic tequila
1 ounce lime juice
2 ounces freshly squeezed organic grapefruit juice
1 slice jalapeno
3/4 ounce 4 Copas agave nectar
course sea salt

Rim 1/3 of a martini glass with course sea salt. Muddle jalapeno, lime juice and agave nectar in the bottom of a mixing glass. Add grapefruit juice and tequila. Shake well and gently strain into glass.

"Preggatinis" Takes A Ride On American Airlines...

If you're flying on American Airlines for your holiday travel, you can take home three holiday Preggatinis(TM) featured in Haley Shapley's article in American Way Magazine for your festivities!

Stroll Down to BLVD 16

In Los Angeles, we have many famous streets: Sunset Blvd, Hollywood Blvd, Ocean Avenue, Rodeo Drive. Heck, even Abbott Kinney has become a destination! But there is one BLVD that should be added to your map of LA, if you haven’t ‘taken a spin’ around Westwood, lately.

I’m already a huge fan of the San Francisco-based Kimpton Hotel Group: eco-friendly guest rooms and restaurants, stylish and sleek design (without becoming too pretentious) and the Kimpton hotel bars are always a happening scene, in any city. When I lived in Washington DC, in 2005, I became well acquainted with Kimpton, and particularly with Poste, Hotel Monaco’s restaurant. One of the amazing things Poste’s Executive Chef Robert Weland implemented at that time was an organic herb garden in the restaurant’s courtyard. The herbs were used both in the kitchen - and in Poste’s revolutionary cocktail program. (This is also where I first met one of my favorite DC bartender / mixologists, Gina Chersevani who was creating fab drinks with said herbs.)

So, when I got down to BLVD 16, here in LA's Hotel Palomar, three years later, and found that Executive Chef Simon Dolinky has a rooftop garden (atop the 19-story building with panoramic views sweeping across Westwood, Beverly Hills and Santa Monica), I was thrilled! Chef Dolinky’s eye toward sustainability graces not only the tantalizing treats on his menu in the BLVD 16 restaurant but he also keeps the bar stocked with organic basil, rosemary, thyme, and mint.

(Sneak Peek: Keep your healthy New Year resolutions with three veggie cocktails debuting in January featuring organic produce from the rooftop!)

The bar’s cocktails change seasonally, as any self-respecting bar program should. For the next two weeks, you can still enjoy The Great Pumpkin (rum, frangelico, licor 43, canton ginger liqueur and graham cracker crusted rim), The Apple Jack (teamed Apple Cider, Jack Daniels, Cinnamon Syrup) or the Chamomile Hot Toddy (Aperi-Tea Chamomile-Mango Tuacca and Brandy with a squeeze of Honey and a Cinnamon stick).

In addition to their regular cocktail menu, BLVD is featuring three Red Ribbon Campaign cocktails through December priced at $12 each, with $1 per drink benefiting AIDS Project LA (from left to right)

• Scarlet Night (1.75 oz Bacardi Rum, 1.5 oz White Peach Puree, .25 oz Fresh Lime Juice, Orange Wedge, .5 oz Campari Liqueur)
• Rouge on the Rocks (1.75 oz Milagro Blanco Tequila, 1oz Grand Marnier Liqueur, .5 oz Fresh Lime Juice, .25 oz Simple Syrup, 4 Mint Leaves, 6 Raspberries)
• Ruby Sparkle (1.5 oz Grey Goose Vodka, 1 oz Grand Marnier Liqueur, .5 oz Pomegranate Juice/Pom Wonderful, .25oz Fresh Lime Juice, Sparkling Wine )

I don’t usually include a whole cocktail list from a bar, but I find BLVD’s impressive enough to list, below, in its entirety. Stroll yourself down to the Hotel Palomar for holiday celebrations – maybe New Year’s Eve. There are many streets in LA but only a few boulevards lead to exceptional cocktails.

• BLVD 16 Tarragon infused Vodka, Canton Ginger Liqueur, Citrus Juice $10
• Watermelon Cooler Grey Goose l’Orange, Cointreau, Watermelon, Cranberry Juice $12
• Pacific Breeze Basil Infused Vodka, Cucumber, Lime Juice $10
• The Sunrise Square One Organic Vodka infused with Lemon and Ginger, Mandarin Napoleon, Cranberry Juice, Nigori Sake $14
• Lady in Red Ketel One Citroen, St Germain Elderflower Liqueur, Fresh Strawberries, Lemon Juice $12
• Maggie’s Milagro Blanco Tequila, Cointreau, Lime Juice, Jalapeno $11
• The Sunset Cruzan Pineapple Rum, Fresh Pineapple, Fresh Mint, Lime Juice $10
• Gin Surprise Vanilla Infused Gin, Black Mission Figs, Apple Juice $11
• Raspberry Side Car Hennessy Cognac, Chambord, Cointreau, Lemon Juice $14
• Square One Sensation Square One Organic Vodka, Chambord, Canton Ginger Liquor, Cucumber Simple Syrup $12
• Manhattan Jet Woodford Reserve Bourbon, Licor 43, peychaud Bitters, Honey $12

The Tasting Room Holiday Party!

Listen today (Sunday, Dec. 14) to hear the holiday party panel on The Tasting Room with Tom Leykis radio show.

There is a myriad of fun guests, including a few of my buddies: Adam The Wine Guy, Barrie Lynn aka: The Cheese Empresario, Dan Dunn an LA-based spirits writer and many more exciting people.

I make a nonalcoholic sparkling cocktail with Fre Brut in the first hour from my book, Preggatinis, and I make a fully-leaded sparkling cocktail in the second hour featuring Cointreau Noir.

Tune in today to get lots of holiday cocktail, champagne and wine ideas for gift giving and enjoying with your loved ones...

Cozy Brews for the Holiday Season

Every once in a while, even I – an ardent cocktail lover - need a break from the fancy stuff and want to cuddle up to a brewski. I’m sure there are beer aficionados who may protest but I really enjoy the seasonal beers. For example, I sincerely like the taste of the pumpkin ales and harvest beers. And, I was really excited about this Winter’s Bourbon Cask Ale!

When poured into a tulip glass, it has a deep amber hue and tastes of caramelized vanilla (perhaps due to the infusion of vanilla beans while being aged used bourbon oak barrels). Its rich flavor is smooth on the tongue, and it pairs fabulously with a hot, melty fondue! It is the kind of beer that, though drunk cold, makes you feel all warm and fuzzy, especially next to roaring fire (exactly where I’ll be over Christmas). Forget cookies and milk. I’m leaving one of these for Santa!

Best Cocktail Books of 2008

I thought you'd all like to see Colleen Graham's Top Ten cocktail books of the year on about.com. (Guess what happens to make the list...!)

1. Cocktail Kingdom

While Cocktail Kingdom is not an individual book, it tops my list for the year because it is the home of Mud Puddle and is working on republishing many of the classic bartending guides. While the work of the company is still in progress, titles include essentials like Jerry Thomas' How to Mix Drinks: A Bon Vivant's Companion from 1862 with an introduction by David Wondrich and C.F. Lawlor's The Mixicologist from 1895 with an intro by Ted "Dr. Cocktail" Haigh. The significance of these new editions is that many have been out of print for years or edited beyond belief and the first few editions are hard to find. Cocktail Kingdom's mission is to revive the classic bartending guide - all great additions to the modern library.

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2. The Essential Cocktail: The Art of Mixing Perfect Drinks

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Dale DeGroff (aka King of Cocktails) is back in another essential hardcover that should be in every cocktail enthusiasts' library. DeGroff is one of the masters of modern mixology and his last book, The Craft of the Cocktail was spectacular, but the new book has a twist. In The Essential Cocktail DeGroff dissects 100 cocktails, showing us how to make them perfectly, then throws in a variation of each with an equal amount of valuable mixing advice. Add this to your wish list because it is the best individual books released this year.

3. Artisanal Cocktails: Drinks Inspired by the Seasons from the Bar at Cyrus

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Scott Beattie's book is a big hit, especially among slow food/drink and local ingredient enthusiasts. Artisanal Cocktails includes 50 seasonal recipes from Beattie's experiences at the Cyrus Restaurant in Healdsburg, California (Sonoma County) and uses the plethora of fresh ingredients available there. Although the Californian seasons are prominent in the recipes, there are lessons for mixologists in all regions to utilize fresh and local ingredients available to them in their own market.

4. Market-Fresh Mixology

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The subject of the year is fresh and no other book highlights the universal freshness of ingredients than Bridget Albert's Market-Fresh Mixology. This miniature bartending guide is perfect for anyone who wants to know what produce is in season when and find a few original drinks to impress anyone you're entertaining. Your next trip to the farmer's market will not be the same after reading this book because you'll see a drink in everything from avocado to rhubarb.

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5. The Flavor Bible

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The Flavor Bible is designed for cooks as well as bartenders and is the ultimate thesaurus of taste and pairing for anyone who wants to perfect their flavor matching skills. Written by the authors of What to Drink with What You Eat, Karen Page and Andrew Dornenburg, have included every possible flavor combination in this awesome reference guide including flavors that work with the most popular spirits. If you're planning a full-course meal with a matching cocktail menu or simply trying to create a new drink you need this volume in your library.

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6. Preggatinis

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Mocktails are not limited to the Shirley Temple and "virgin" varieties of this and that and Natalie Bovis-Nelsen has proven that in Preggatinis. This is the most enjoyable and entertaining bartending guide I've seen that is mostly about the non-alcoholic drink and should be the first gift you think of for any woman you know who is trying to get pregnant or already is. Preggatinis is fun and includes non-alcoholic drinks that follow all of the stages of a pregnancy. Ladies, you don't have to feel like a kid just because you're going to have one and guys, there are tips for you to spike the same drinks your wife is having so she doesn't feel left out and everyone is happy.

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7. Kindred Spirits 2

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Anyone interested in finding the best whiskey or exploring the array of tequilas on the market now needs to own Kindred Spirits 2. The value we found in the first edition of this book has not been lost in F. Paul Pacult's newest collection of over 2,400 distilled spirit reviews. This is a welcome addition to the library because the liquor market has increased in so many areas over the last 11 years and Pacult's expertise in tasting is an invaluable guide to navigating this vast world.

8. Frozen Drinks: An A to Z Guide to All Your Frozen Favorites

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Forget those store-bought margarita mixers and learn how to make the best with fresh ingredients that will blow people's minds. Cheryl Charming has created another fun bartending guide, this time filled with frozen drinks of every kind - over 800 of them. Not only will you find Margaritas, Daiquiris and all your favorite frozen treats and more, but Charming also gives her time tested advice for creating the best blended cocktails. This is one of the best frozen drink compilations available yet and she's not stopping because in 2009 Charming's newest book, Knack Bartending Basics will be on the shelves (and you can pre-order it now).

9. Bartending Inside-Out: The Guide to Profession, Profit, & Fun

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The third edition of one of the most valuable professional bartending guides was released in April of this year. Author Lori Marcus has updated Bartending Inside-Out to include information about the newest spirits and beers as well as some of the more recent challenges for bartenders. Not only will the aspiring bartender learn drinks, how to make them efficiently and the myriad of tricks pros use, but there is a wealth of information included about the other parts of the job: managing customers, legal issues, tipping and more.

10. The Pocket Idiot's Guide to Martinis

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This is a handy little book that is filled with nothing but Martinis and it is a great introduction to bartending that anyone can understand. Written by James O. Fraioli (with Vincenzo Marianella), there are a lot of "Martini" drinks including everything from an Apple Streudel Martini to Smoked Salmon Martini and, of course, all the favorites. The Pocket Idiot's Guide to Martinis is like looking at one of those martini lounge menus with 100+ martinis and it's pretty fun.

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Repeal Day

This pretty much sums it up:

Are You Ready for Repeal Day?

Repeal Day is quickly becoming a nation-wide excuse, I mean, reason to raise a quality cocktail with friends from coast to coast, and celebrate our freedom to do so!

December 5, 2008 marks the 75th anniversary of the 21stAmendment… the one which ended Prohibition. That pesky period outlawing liquor began in January 16, of 1919. Although Prohibition wasn’t actually enforced until 1920, the no-drinking law had been in effect for at least 13 long, dry years.

Obviously, people still drank liquor during the roaring ‘20’s and, in fact, cool underground bars and nightclubs sprung up in cities from San Francisco to Chicago to New York. The ‘speakeasy’ got its name because of the secretive nature people used when communicating about them, and used secret passwords to get in.

It was a feisty period of history, as we’ve seen in movies set in that time. Gangsters ruled, women drank alongside men (until Prohibition a “lady” wouldn’t step into a bar) and people set up stills in their own homes. That “bathtub gin” was lethal stuff, though, and many people died of alcohol poisoning, despite using the bathtub to mix the straight stuff with water.

Cocktail culture had been thriving, in the U.S., prior to Prohibition, and many of what we refer to today as “classic cocktails” came from the early 20th Century before the “thirsty years.” Today, our cocktail renaissance includes throwbacks to speakeasy style bars – some of my favorites are Milk & Honey and PDT (Please Don’t Tell) in New York; Bourbon & Branch in San Francisco; PX in the Washington DC area, the Violet Hour in Chicago; the Doheny and the brand new Varnish in Los Angeles. Boston, Seattle, New Orleans and other cities in the U.S. have clusters of bartenders who employ the recipes, techniques skill and passion of the pre- Prohibition cocktailians, and thanks to all of our efforts to promote “cocktail awareness,” there are growing pockets of drinkers who seek them out.

I’m on the road this week - ironically doing nonalcoholic cocktail demos and promoting my new book "Preggatinis." I will likely be in Austin on Repeal Day so if you have anywhere to suggest I go for a Repeal Day blowout, I’m all ears! In the meantime, I thought you’d like to know about some of the sipping celebrations around the country. You can learn more about Repeal Day at repealday.org and prohibitionrepeal.com

I am also offering a GRAND PRIZE for whomever sends in the best photo from their Repeal Day celebration. I will post the top 5 photos on The Liquid Muse Blog, and readers can vote on the one they think best captures the spirit of Repeal Day. The person who sent in that photo wins a bag of goodies, courtesy of Dewar's Scotch Whiskey. Photos must be received by Wednesday, December 10. Winner will be announced on Monday, December 15.

Happy Tippling, everyone!

Washington DC: One of the biggest Repeal Day celebrations, this year, is in our Nation’s Capital. I have a special place in my heart for DC because it is where I was inspired to start The Liquid Muse, nearly 3 years ago. There are some amazing bartenders and mixologists in that area, so if you can get down to City Tavern Club at 8pm, you will not regret it. There will also be visiting mixologists from around the country taking part in the festivities. Tickets are $75 and benefit the Museum of the American Cocktail, the City Tavern Club's Preservation Fund and the D.C. Craft Bartender's Guild. For more information visit dccraftbartendersguild.org


Chicago: A two-fold on Repeal Day sponsored by the Chicago chapter of LUPEC (Ladies United in the Preservation of Endangered Cocktails) and a portion of the proceeds from all purchases of food & drink at these events will be donated to the Greenhouse Shelter in Chicago. From their blog:

Act 1: Clark Street Ale House, Informal Happy Hour, 6.00-9.00 pm
Join us for a cocktail or three and toast the occasion. Just buy your own drinks and you won’t get into trouble.

Act II: The Drawing Room, Come Party Like it’s 1933, 10:00 pm
A 1933-style bash! Try the $33 Prefix Dinner & Drink Pairing Menu, or sip on a Prohibition-era cocktail from our special menu, all while listening to 1930’s tunes by the Ron Mills Orchestra.


Boston: The “Roaring 20’s Party” at Eastern Standard. Mixologist Jackson Cannon has created a year-long specialty cocktail menu in honor of the 75th anniversary of Repeal Day. Repeal Day kicks it off:

Juice Joint 6:30 – 7:30 pm cocktail hour
Puttin on the Ritz 7:30 pm, formal dinner
Tin Can Alley band and dancing starts at 10 pm.
Hittin on all Sixes features a 1:00 am breakfast


New Orleans: Dewer’s Scotch Whiskey is partnering with a whole slew of bars around the country for Repeal Day, including these ones in the Big Easy where you can try The Dewar’s Old Fashioned; Dewar’s Highball; Ward Eight; and the Rob Roy:

• Pat O Brian’s
• Antoine's
• Tujague's
• Napoleon House
• Hotel Monteleone Carousel Bar
• Court of Two Sisters
• Commander's Palace
• Lafitte's Black Smith Shop

Los Angeles:
The brand new Cole’s kicks off its premier party on Repeal Day “Eve” (Dec. 4) with a fundraiser for LAConservancy.org. The home of the French Dip sandwich, revelers will get to sample that classic fare, sip cocktails and view the City Ballet of Los Angeles celebrate Cole’s history through the art of music and dance. 1920’s ere attire encouraged! (Keep an eye out for the Varnish, tucked in the back of Cole’s…)

Members of The Doheny drinking club can sip Dewar's cocktails at a complimentary post-prohibition era party featuring music and sip Sazeracs, Old Fashions, and Blood and Sands from 8pm - 2am. Guests can even get a ‘50 Cent Haircut’ from 10pm-1am.

The Edison is having a VIP reception (which I’m so bummed to miss!!) featuring food and classic punch bowl cocktails, and cracking open a special barrell of Woodford Bourbon which was batched by the Edison’s own Aidan Demarest. The doors open to the public-at-large at 8:30 pm featuring Miles Moseley playing music, 20's flappers dancing, and a tongue-in-cheek midnight toast to the Women’s Temperance League, who bespoke the evil of alcohol and got the whole Prohibition thing going in the first place!


San Franicsco: Jane Tunks from the San Francisco Chronicle did a great round up of SF’s Repeal Day parties, so I am including info from her article here:

• Bourbon & Branch is showing off classics such as the Martinez.
• Cantina is throwing a party from 7 – 10 pm with John Walker & Co. also celebrating its 75th anniversary this year. The JW & Co. store's spirits director Dominic Venegas is putting together a pre-Prohibition cocktail menu that will be sold '20s prices.
• Elixir is the latest incarnation at the corner of 16th and Guerrero Streets, where that has continually been a saloon for the last 150 years. Proprietor H. Joseph Ehrmann is throwing a Prohibition-themed serving a 1933 cocktail menu. $10 donation to the Boys and Girls club is requested, Period Dress is encouraged!
• Forbidden Island pays tribute to Cuba, the drinking destination of choice during Prohibition, with cocktails like the El Presidente, Mary Pickford and daiquiris.
• Swig: DJs spin '30s-era swing and jazz. The Prohibition menu will include highballs, sidecars and Manhattans made with bourbons and ryes that survived Prohibition.
• Alembic’s bar manager Daniel Hyatt will pair classic cocktails with selected menu items at the Haight Street hideaway.
• Neyah White, at Nopa, shines the mixological spotlight on genever, with drinks like a Cranberry Quince Collins and Dutch Courage. The bar will uncork its house single-barrel Redhead Rye.

DIY Nonalcoholic Cocktails for the Holidays!

Watch my appearance on Good Morning New Orleans to pick up some nonalcoholic cocktail tips for your holiday entertaining!!

Travel Buzz – Guest Writer

I’m happy to introduce you Sipsters to Elyse Glickman a new contributor to The Liquid Muse. In addition to serving as Editor-at-Large for Beverage Industry News, Los Angeles-based Elyse Glickman contributes to a wide variety of consumer and trade magazines, including From house to HOME, Wedding Vow, Enchanted Bride, LUCIRE, NUVO, JWest, Food & Beverage, La Reppubblica and Fresh Cup. Visit her site for more on her writing and travels.