San Francisco Cocktail Week 2008

The second annual San Francisco Cocktail Week just wrapped up – and if you missed it, you will be sorry! I journeyed up the coast, last year, to cover the very first SF Cocktail Week 2007 and was impressed with what the boys from the Bay Area are doing to rally the tippling troops, so I had to show my solidarity again. (Gosh, darn, twist my arm.)

Starlight and Cable Cars

The first event kicked off last Tuesday (May 13) at Harry Denton’s Starlight Room, where Tony Abou-Ganim was honored. With decades of mixology under his belt, and boundless passion behind the stick, Tony’s nod was well deserved. The crowd toasted him with the now legendary Cable Car cocktails, which Tony created years ago while working at the Starlight Room, atop the Sir Francis Drake Hotel. The famous drink is proudly still served by today’s barmen.

Another well-respected mixologist, Jacques Bezuidenhout also worked at the Starlight Room and I was excited to share a Cable Car with him, as well, while interviewing him on-camera for an upcoming video for The Liquid Muse Cocktail Show!

Save the Sazerac!

Elixir Saloon stirred up support for Tales of the Cocktail - what a preview of what's to come in New Orleans! H. Joseph Ehrmann owns the historic saloon (which celebrates its 150th anniversary this year!) and is one of the three founders of San Francisco Cocktail Week.

He, along with Jeff Hollinger (GM of Absinthe and author of Art of the Bar) and Duggan McDonnel (of Cantina fame), decided to organize the citywide event with an eye toward unifying San Francisco’s finest bartenders. H told me that San Francisco was the first to organize a whole week around World Cocktail Day.

Proceeds from Friday’s ‘Save the Sazerac’ event at Elixir raised awareness and money for our brethren in New Orleans, and support for Tales of the Cocktail. The Grand Dame of the Crescent City herself, Ann R. Tunnerman, flew in for the party and energized the crowd for the upcoming biggest cocktailian love-fest of the year, Tales of the Cocktail, which runs July 16-20. (Be there or be a sad little puppy!)

H also prepared his version of the Sazerac, the Shirazerac, and the crowd around the bar was no fewer than 5 deep at any given moment. Jeff Hollinger jumped behind the bar to help out, and even with the boys mixing 10 drinks at a time, everyone had to elbow our way in to secure a drink, and still wait at least half an hour between rounds!

Shirazerac (by H of Elixir)

1 barspoon of Shiraz syrup*
2oz of Sazerac Rye
1/2 barspoon Pastis Herbsaint
2 dashes Peychaud’s bitters
1 Star Anise
1 quarter size round of lemon rind

Fill an Old Fashioned glass with ice and set aside to chill. Cut the lemon rind to a circle about the size of a quarter, without pith. Stick a toothpick through the star anise and into the lemon rind until only a small bit of the toothpick shows from the top, breaking off the extra beneath the lemon. Set garnish aside. In a separate glass, put shiraz syrup at the bottom of the glass and cover with the rye whiskey and the bitters. Stir to dissolve the syrup. Stir briefly. Empty the chilled glass and add the Absinthe substitute to it, swirling around to coat it and leaving a small pool of what is left at the bottom. Strain the cocktail into that glass and add the Star Anise as a floating garnish.

New (Cool) Kid in Town: Beretta

I also made a point of getting down to the very new, hip and PACKED Beretta for drinks and pizza fired to crisp perfection. The risotto kicks serious bootie, too, and the cocktails…

Well, with SF Chapter President of the USBG Jon Santer shaking and stirring, would you expect less than outstanding drinks? He created an apple and cherry drink especially for cocktail week. It was de-li-cious!

A mass exodus from Bourbon & Branch has lured several of the city’s finest bartenders to enjoy flocks of thirsty San Franciscans at their new home at Beretta. All’s fair in love and mixology, I suppose.

A Tribute to a Founding Father in Cocktail History

Saturday started off with an amazing surprise. Diego Loret de Mola (most known to us as the Barsol Pisco king) organized a very special trek out to Cypress Lawn Cemetery. We were on a mission to honor Duncan Nicol, who ran the Bank Exchange bar in the early 20th Century and created the Pisco Punch.

John Burton and David Wondrich aided Diego in digging up history on the Nicol, who lays to rest in a magnificent setting. Diego also presented John Burton with a special plaque as recognition for his deep knowledge of cocktail lore and contributions to our field.

Next, Diego took our busload to Fresca, a Peruvian-style ceviche bar for tastes of his native food and more cocktails! In addition to delicious raw fish delights, we tried Coca Pisco cocktails, garnished with coca leaves. (Don’t you just love uppers and downers in one easy sip?) The day was a treat and I definitely felt privileged to be part of the excursion.

Booze and Books

San Francisco magazine’s Scott Hocker moderated a panel of several knowledgeable cocktail history experts including David Wondrich, John Burton, Jim Jarvis and Jordan Mackay just off the lobby of Hotel Rex. Keeping in the Pisco ‘spirit,’ Duggan McDonnel treated the audience to glasses of Pisco Punch. (Now that’s the kind of lecture I can get behind!) The after-party continued at Cantina, where Mr. Mojito stepped behind the bar to shake up more fun.

Final Call at Absinthe

Once again, SF Cocktail Week had its closing party at Absinthe, hosted by Jeff Hollinger. I left town the day before so I don’t have pix from there but if it was anything like last year, I’m sure it was a who’s who of mixology enthusiasts from up and down the West Coast.

So, it was a successful sophomore year for SF Cocktail Week, and With World Cocktail Week wrapped up, all eyes are on New Orleans for an even bigger cocktail extravaganza. See you at Tales in July!

"Sustainable Sips" Hits the Kansas City Star

While teaching my classes in Boston, in April, I was interviewed by Vidya Rao who wrote this piece about organic sinful pleasures, which recently ran in the Kansas City Star.

Drink up, folks - and feel good about it!

Who’s Got Spirit?

The Doheny Leads Los Angeles Through Three Cheers for World Cocktail Week

Down in LA, we don’t get a lot of cocktailian recognition. And, frankly, a lot of that is our own damn fault! While New Orleans has Tales of the Cocktail and San Francisco created the first “cocktail week” in the country, we’ve sat on our butts while Britney, Lindsay and Paris get all the drinking-related publicity.

Well, that’s all changing…

Cheer One: The Doheny was the only establishment to celebrate not once but THRICE. Cocktail week kicked off on May 8 in LA at Cedd Moses’ exclusive hideaway with a specially-created cocktail menu for the first (invite-only) event for cocktail aficionados. Two of my favorite barmen in the world, Vincenzo Marianella and Eric Alperin, were shaking, stirring and sweating (oh-so-discretely) behind the bar for suited and dolled-up patrons of the members-only club on opening day of World Cocktail Week.

The menu featured drinks from: Sagatiba cachaca, Plymouth gin, Marker’s Mark whiskey and Barsol Pisco. The cocktails were divided between classic and Vincenzo’s new creations. Brand Ambassadors Simon Ford (Plymouth) and Jamie Terrell (Sagatiba) flew in for the special event and to buy us all gin and cachaca drinks – woo hoo!

Cheer Two! On Saturday, May 10, Cedd donned a dazzling pin-striped suit and celebrated his birthday at Doheny and invited another round of pals down to sample his swanky spot and sip the special sauce. (In addition to giving Cedd a big birthday hug, I was also happy to get another of Vincenzo’s original cocktails called the Rio, which was still on my mind from Thursday…)

Cheer Three!!! On Monday, May12, Damian Windsor (Tequila Ambassador for Partida, pictured center, right) threw a bash for the real stars of this week-long celebration: LA bartenders! Damian is Head Barman at Seven Grand, which is also owned by Moses, and just a few blocks away from The Doheny.

Beautiful drink slingers from all over the metropolis headed downtown to raise a glass with Damian during a toast coordinated between bars in New York, San Francisco and London. Although, as Windsor puts it, “by the time the toast rolled around the person on the other end of the phone on the east coast was smashed.” (Would one really expect any different?)

Bravo to The Doheny for leading the way for the LA-contingency of World Cocktail Week enthusiasts, proving the commercial right: membership does indeed have its privileges.

Bukowski's Tavern

Boston's Homage to a Tinsel Town's Rebel Poet

While in Boston, every day, for a week, I walked past a tiny, red, hole in the wall bar nestled between a parking lot and perched on the edge of a bridge over a freeway. Yes, the strange locale caught my attention but the real clincher was the bar’s name. How could I not be drawn in by a rebel writer with a penchant for the sauce, and fellow Angeleno, at that!

I wondered why the watering hole was called Bukowski. Did the controversial mid-20th century poet / novelist / ne’er-do-well own it at one time? Did he drink there? We don’t have a Bukowski bar in L.A.… so why was there one in Bean Town?

Finally, one evening, walking back over the bridge from Newbury Street where I taught The Liquid Muse Sustainable Sips Cocktail Classes to the Hilton, where I was staying, I could no longer resist my curiosity. I’d just pop my head in the crowded wisp of a bar, snap a photo and be on my way… unless incredibly tempted.

Well, as it turned out, there happened to one lone available seat at the bar. I suppose one could call it destiny. Or one could just call it an empty chair. Either way, I decided to try a cocktail.

Until I learned they did not serve cocktails. Only beer and wine. And, if there’s one thing I know about dive bars without a full liquor license, the wine is usually something to avoid. So, I asked the bartender for a beer brewed in good, old Massachusetts.

The native Bostonian on the stool next to mine suggested a Harpoon, which I tried, cuz I never doubt a local. Founded in 1986, it claims to be New England's largest brewery. The beer I had hit the spot - a bit of a bite, plenty of froth and went down smooth.

I also learned that Charles Bukowski has nothing to do with the bar at all. The name is an homage to the writer simply because the bar’s owner is a fan. The bar’s walls are painted by a local artist, and unfortunately I was not allowed to photograph them because the bar’s manager was concerned about them not being copyrighted. This struck me as a bit ironic considering they ripped off someone else’s name for their establishment … but whatever.

With my curiosity (and thirst) quenched, I headed back to my solitary hotel room with visions of vagabond literati running through my mind. If you make it to Boston, take a minute out of sight-seeing and high-end cocktailing to wax poetic with the locals over a long, cold brew. As Bukowski himself would agree, you never know you’ll find on the side of a freeway ramp.

World Cocktail Week Continues in Los Angeles

Living The Sporting Life

The third meeting of The Sporting Life (ie: Los Angeles-based barmen and other cocktail enthusiasts) took place this last Sunday. It was pushed back from the usual ‘first Sunday of the month’ slot because three or our LA-bartenders were doing the B.A.R. training in New York.

(Congrats to Marcos Tello of Comme Ca, Eric Alperin of The Doheny and Christine D'Abrosca of Seven Grand for completing the challenging course and bringing a little more know-how back to the West Coast.) Our May meeting turned out to be great timing, as it coincided with World Cocktail Week!

We met in the “overflow” bar in the back of Bar Marmont, and its 6-month old newly opened back room. I think I’d define the incredibly cool back room as “homey-hip,” given that it is a former studio apartment, and once inhabited by one of the Monkeys. The pad, which sits right along Sunset Boulevard was featured in the second edition of Rolling Stone Magazine, according to Chateau Marmont General Manager Alain Jeu.

The Sporting Life's founder, Marcos Tello led the festivities by way of welcome and introductions, then turned the floor over to this month’s hosts, Tara Everhart and Joe Brooke who both tend bar in the swanky Hollywood glitterati magnet. Joe also explained his lip-smacking creation, “Brass Flower Cocktail,” which he said is adapted from the Brass Button cocktail.

Joe’s tasty concoction mixed grapefruit juice, gin, St. Germain, grapefruit bitters and topped with champagne. As a regular user of each of those ingredients, I loved his drink - and indulged myself with not one but two before the meeting was over.

This month’s liquor sponsor was St. Germain, and Chad Wiltgen who is the Vice President of the Western U.S at Cooper Spirits. I was an early fan of the liqueur as reflected in this blog post from last Spring, and keep a bottle of the elderflower cordial chilling in my refrigerator at all times, to this day.

Chad addressed the controversial “bike story” propagated by Cooper Spirits when St. Germain first hit the scene. The romantic tale of medieval-looking French bumpkins on bicycles huffing through the hills collecting elderflowers in their caps seemed a big gulp for some to swallow. Robert Cooper took it upon himself to address non-believers and make some clarifications.

Wiltgen explained that, in fact, 8-10 hobbyists do indeed collect elderflowers the traditional way, which Chad likened to those who hunt truffles for pleasure. Otherwise, the small white flowers are harvested by truck during the 3-week period per year when they bloom. They are then macerated and blended with a spirit made from a blend of Gamay, Chardonnay and Pinot Noir groups, and distilled in Dijon.

Though he wouldn’t go into detail, Wiltgen also announced that an exciting new product will be in our glasses within a year. It will be the second antique-style liqueur (I’m guessing) for the company in three years, but as Chad explains, “We’re not looking for volume, we’re looking for quality.” And, when it comes to a killer cocktail, we cocktail enthusiasts know that those are words to live by.

Martin Miller’s Gin Rocks the Golden Trailer

What do you get when you hand-pick botanicals in England, blend them with spring water from Iceland and drop the resulting elixir into a red carpet event in downtown Los Angeles?

A smoothly aromatic Gimlet served at an award show at the newly restored Orpheum Theatre, might be one answer.

Coinciding with the first day of World Cocktail Week, the Golden Trailer Awards celebrated digital, design, audio, video, effects and editing experts who put produce the best movie trailers. (Yes, in L.A., every aspect of the film industry is revered, star-studded, drenched with alcohol and dressed up in a sparkling gown.)

This was the 9th year the Golden Trailer was handed out, and this year’s show was hosted by comedian / actor Sinbad. The winners included the trailers for: The Dark Knight, Enchanted, No Country for Old Men and I am Legend.

Of course, I love movies (the film industry is what first brought me to L.A. back in 1993). However, I have to admit that the real reason I donned a dress and grabbed the hubby for this award show was to check out Martin Miller’s Gin, which served tart-n-tasty Gimlets to honor the nominees.

The last time I had a Gimlet in Los Angeles was at Bar Lubitsch, and they made them with vodka. Needless to say, I was relieved to see that some not all of La-La-Land has succumbed to vodka’s sneaky little takeover . This, of course, may have had something to do with Mixologist Jon Santer on hand for the Golden Trailer party, who tends bar at Beretta is Martin Miller’s Brand Specialist, and knows a thing or two about a quality drink. (Oh yeah, did I mention that he is also the President of this little, old chapter of the US Bartender Guild up in San Francisco…)

Chris Slade (drummer of AC DC) is pictured here holding a Martin Miller’s Gimlet in hand at this year’s trailer awards, proving that even classic rock appreciates a classic cocktail.

The Orpheum Theatre first raised its curtain in 1926 when Vaudevillian stunners such as Sally Rand (see film below) took the stage. Later, Golden Era giants like Judy Garland and modern day divas, namely Aretha Franklin, have graced the intricately ornate theatre.

Like most of our landmarks in downtown L.A., the Orpheum fell into a state of despair but was revived once the 213-area code started to be trendy (and profitable) again. In recent years, it even hosted the epitome of exploitation of the illusion that ‘anyone can be a star’ as backdrop to a taping of American Idol.

The new media people filing down the red carpet and into the recently renovated historic theatre with a recently resurged classic cocktail in their bellies is a great metaphor for LA, itself – where everything old becomes new again, only just a little more glamorous than it was before.

World Cocktail Week Begins Today

If ever there was a time to raise a glass in honor of raising a glass, its now!

As decribed by The Museum of the American Cocktail, "World Cocktail Week was established to celebrate the rich history of the cocktail and recognize the craftsmanship and skill of the bartenders who have been mixing them for over 200 years." Bartenders, Mixologists, and otherwise described Cocktail-Enthusiasts around the world kick off celebrations over the next couple of weeks to pay homage to their profession and passion.

San Francisco
San Francisco Cocktail Week is back for its second year. I went up north with my photographer pal, Claire Barrett, last year, and covered the parties at Rye, Jardiniere, and the wrap up party at Absinthe (the site of this year's grand finale, too).

Also in San Fran, this year, Tony Abou Ganim is going to be honored for his contributions to local Mixology, namely his infamous Cable Car cocktail which he created at Harry Denton's Starlight Lounge.

Washington DC
Meanwhile, in our Nation's Capital, the city's top bartenders are gathering at Proof on May 12. Tickets cost $135 with some proceeds going to support The Museum of the American Cocktail. The swanky soiree includes passed hors d'oeuvres and five specialty cocktails created by each of the mixologists involved.

Los Angeles
We're no shlumps down here in So-Cal, either, although being part of our celebration may cost more than the price of a drink. This evening, uber-hip members-only drinking club The Doheny in downtown LA is featuring Brand Ambassador/Mixologist, Jamie Terrell, who will showcase Sagatiba cachaca and several Brazilian cocktails. Additionally, The Doheny's Head Barman Vincenzo Marianella will present his own cachaca creation, the Rio. Plymouth Gin Brand Ambassador/Mixologist, Simon Ford, will also be on hand highlighting classic cocktails such as the Corpse Reviver #2, Hanky-Panky, Positano, and Vincenzo’s Spring Collins. (I know where I'm drinking tonight...)

Where Else?

Please let me know if your bar / city / country is doing something unusual and fun for cocktail week. I'd love to post it here!

Continue the Party in New Orleans!

And if all this hullabaloo feels like a warm up for Tales of the Cocktail in New Orleans, July 16-20... it is. The Museum of the American Cocktail is also re-opening its doors in the Big Easy around the same time. There is just so much dang cocktailian fun down there, you won't be able to contain yourself! Buy your tickets for that before they are gone, like the last sip of the last drink at last call. Boo-hoo.


Happy Cocktail Week, Everyone!

My Big Fat Mouth on Mediabistro

Doling Out Blogging Advice, One Article At A Time...

If you've been reading The Liquid Muse Blog for any length of time, you know that I have little filter between my brain and my mouth. I spout my opinions (why else have a blog?) and hope that something of interest to others may be imparted in the process. Given that the backbone of my career as The Liquid Muse began with my blog, some consider my 2-cents worth a listen.

Therefore, I'm quite proud that mediabistro.com is running my second blog-related article today. I'm a major mediabistro fan, and consider it a valuable resource for all writers and PR folks - amateur and professional.

Last year, I wrote this article for them called: "Blog Your Way to Freelance Work," which lends a few pointers to freelancers looking to use their blog as a tool for freelance journalism. Today's piece is called "PR Perfected: Pitching Bloggers." It provides helpful advice for those wishing to hock their wares or services to bloggers... and some simple guidelines to help that be as effective as possible.

Happy reading and I look forward to hearing your pitches and / or your feedback!

*The cool 'Blog' image above is borrowed from mediabistro.com, on the page where my article is running.

Free Hugs in Hong Kong
A “Call To Arms!”

Just in case you’re feeling a little down today, consider yourself hugged.

I met these adorable chaps on a morning walk around Hong Kong, today. They decided to ‘throw their arms around the world’ in order to reduce their stress while preparing for exams. Hailing from Lebanon, the U.K. and Hungary, these fine fellows prove that global peace spreads around the planet, one pair of arms at a time.

The Manic Mommies and The Liquid Muse

"Sustainable Sips" Earth Day Podcast

While in Boston, I taught several eco-minded groups how to make organic / sustainable cocktails! "Eat Organic? Drink Organic!" is my slogan, and we had a ball!

Listen to this podcast to hear more about my class with the awesome Manic Mommies (who, btw, are super hip, savvy and amazing! They make being a mom seem sooooo cool). Our interview kicks in about halfway through the podcast. And, don't forget to check out their website!

What's the Deal with Absinthe?

Check out this article at LiveScience.com which has some interesting insights into what does - and doesn't - make the Green Fairy dance...

Meat Pies and Pinot Noir

A Foodie Fantasy in the Australian Blue Mountains

Whoever says that the English have no “cuisine” has obviously not learned to appreciate a meat pie. Maybe its nostalgia, maybe its in my genes given that my Mom is a Londoner … all I can say is that I’m mad for them.

My first immersion into Australian meat pies was back in 2000, when I spent a month in Byron Bay - a funky, alternative seaside community. I was on a skydiving holiday with a friend from Spain in celebration of the Millennium. We lived in a tent for a month out at the drop zone, and hitchhiked into town for food and beer, or to the beach for a swim and a soak in the natural tea-tree oil pond. When we didn’t make it into town, we sustained ourselves on the $1 beef or lamb-filled pastries out of the deep freeze at the droppie. Trust me – when you’re famished and there’s nothing around for several miles – nothing is more wonderful than chomping a microwaved, frozen meat pie.

(Photo on left was taken on my 30th birthday, during that trip, and a meat pie kicked off the best decade of my life, thus far...)

Fast forward eight years, and I’m sitting on the charming terrace of Café Bon Ton in Leura. Wild white cockatoos flutter in the canopy of branches overhead, letting loose the occasional wet bomb splattering onto the red brick patio as diners and protectively cover their dishes with their hands. I’m charmed, nonetheless, and attempt to photograph the exotic air dwellers nuzzling in pairs, and marvel at tiny, native green and red parakeets twittering in song, a few boughs away.

Jeffrey Wilkinson, CEO of Cumulus Wine, and Rob Geddes, Master of Wine and author of “A Good Nose and Great Legs,” fetched me in Sydney, where my plane from Los Angeles touched down a few hours earlier. My dining companions were a far cry from the tie-dyed hippies, wanderers and adrenalin junkies with whom I kept company in Byron, but share a common thread… our tummies are grumbling for meat pies! Only this was served on an actual plate, had never been near a freezer or microwave, and was utterly unlike any meat pie I’d ever encountered…

The chunks of meat were tender, and flaked at the touch of an eating utensil. The brown gravy sauce could top a filet mignon. The buttery house-made crust was at once doughy and flaky, and the whole thing rested on a cloud of green pea puree, which still had a few whole peas tucked within. Garnished with fresh parsley and a side of house-made tomato “ketchup,” this momentary pause on the three-hour drive to Orange was a little bite of Heaven after a 14-hour flight across the Pacific.

In choosing adjectives to describe this meat pie, rather than use the word “gourmet,” which sounds both pretentious and cliché, I’d like to simply cite it as an example of real, good old-fashioned comfort food made from wholesome, locally raised ingredients – chock full of natural color, flavor and bursting with vitality. In other words, it was the perfect prelude to what would come over the coming days during the Orange F.O.O.D. (Food of the Orange District) Week.

Ralph Potter, the Executive Chef and Bon Ton owner, is one of many who made the exodus from bustling Sydney to a tranquil town closer to the food source of Orange. He came to Leura about a decade ago to open another hotel restaurant, and later launched out with his own place featuring ‘Modern Australian’ cuisine (which pulls from British, Asian and European influences) focusing on local, seasonal components.

Ralph drove home the point that the people of this region are very supportive of the local producers and expresses an interesting perspective on labeling cuisine, “The word ‘regional’ loses its meaning if its experienced elsewhere." As an example of maintaining a regional focus at his café, he recalls, “I would plan my menu around what was available. [A local purveyor] known as ‘The Market Cat’- could show up with a truck full of chestnuts and river trout, and I’d take it from there.” The restaurant also proudly serves locally roasted coffee, carrying its philosophy through to the end of the meal.

Visit the website to get a sense of the full menu – and in the meantime, here’s are some excerpts from their homepage of what is seasonal now (remember, its currently Autumn, down under):

“…earthy Roast Vegetable Salad… Haricot Bean Soup…Braised Pork Cheeks with Star Anise…Veal Shanks with Quince …a wonderfully tender braised Wagyu Beef Brisket with Horseradish Aoili.”

Upscale-yet-simple food, made from local products – comforting and luxurious at once… exactly that which makes my Musey heart dance.

Just when things seemed perfect, Jeffrey upped-the-ante by whipping out some Philip Shaw Number 8 Pinot Noir to accompany our highly anticipated meat pies. Until January of this year, Philip Shaw was Head Winemaker at Cumulus but has since shifted his focus to his namesake vintages, which will continue to be distributed by Jeffrey Wilkinson.

The respected Shaw is considered eccentric by some and exercises that freedom by naming his wines after random numbers which hold personal meaning for him. For example, ‘8’ is his lucky number and, as the wine was released from the bottle to the decanter, I couldn’t help but feel - for that moment - it might be mine as well.

The swirling fruit coming off the glass made for a heady aroma of cherries with zingy little whispers of raspberry, and I had to pause a moment to appreciate that I was about to take a sip of a wine made by a renowned winemaker – a short ride from where the grapes were grown on his Koomooloo vineyard – while dining with two of the most recognized personalities in the Australian wine industry.

The pies arrived, and we tucked in, savoring the expression of the local terroir in both the food and the wine. Once there was neither a morsel nor a sip remaining, I set off to see the dining rooms inside century old building housing Café Bon Ton.

In addition to the patio, there is one dining room on the ground floor, lined with bottles of wine along the walls and a homey fireplace. A more intimate private upstairs dining room seats 30, and retains its vintage personality via antique wallpaper and glass chandeliers.

Finally, it was time to get back on the road so we could make it to Orange in time to check into our hotel rooms and head over to the opening night of F.O.O.D. Week – the night market! (more on that in a future post)

We bid adieu to Ralph, Leura and Café Bon Ton and, already looking forward to the next meal, I got the feeling that this was going to be one hellova trip.

Its lemoncello time again...

Whether you spell it with "limoncello" or "lemoncello," you have one more reason to get excited! Summer is here which means that sweetly refreshing citrus cocktails made with that tangy Italian liqueur abound.

Back in 2006, I shared a recipe for Chef Vikram Garg's (formerly of DC's Indebleu) own home-brewed lemoncello - and I have sworn to myself that I'm finally gonna make it, this summer! Back yard hooch... yee ha!

For those of you too civilized (or impatient) to brew your own cauldron of tart-n-tasty fun, you can use Limonce. It is a bit on the sweet side, which means you don't need additional sugar / simple syrup, in my opinion. And, you can taste a ready-made cocktail Charlie Palmer's Aureole Restaurant.

Head mixologist, Ektoras Binikos, has created a concoction to cool the sticky heat as the temperature rises - and I can't wait to try one when I go to the Big Apple, next month! Salutti!

THE AMALFI

1 1/2 oz Citron Vodka

1/2 oz Limoncé Limoncello

1/2 oz Fresh Lime Juice

2 sprigs Lemon Thyme

Splash of Yuzu Juice (optional)

Put vodka, Limoncé, lime juice and leaves from a sprig of lemon thyme in a shaker with ice. Shake well to extract flavor from the thyme. Strain and pour into chilled martini glass. Garnish with a sprig of lemon thyme.

"Tea Tips" with Dr. Tea

If you've read this piece you already know that I'm a Dr. Tea fan. The orange lab coat, the outrageous passion for all things tea-riffic (I had to do it...) and his vast knowledge make Dr. Tea an entertaining and informative expert on this ancient beverage.

He has recently launched podcasts called "Tea Tips." Wanna watch? Click here!

Detox Seattle: Still A Fond Memory...

Wandering around the web, today, I came across this post by Nate at Method Lust with a couple of recipes from my "Sustainable Sips" class in Seattle, last fall, which are not featured in my 2008 tour.

Cheers, Nate. (Who doesn't love a "green," booze-guzzling, clean freak?)

Cocktails Are Fun!

Stop Stressing - and Start Shaking

One of the things I emphasize in The Liquid Muse Cocktail Classes is that Mixology is not brain surgery! You’re making a drink, not creating an atom bomb. Most likely, you’re mixing one up at the end of the day; to relax, enjoy with a loved one, sip as the sun goes down and the stress rolls off your mind and body. It’s a moment to wear a smile and have a chat. In a word – cocktails are fun!

Now, don’t get me wrong – a well-heeled bartender making historic cocktails and quality drinks is a thing to treasure, praise and throw money at. But, the average person doesn’t want to feel intimidated when opening a bottle. “Am I doing it right?” Or worse – “Am I doing it wrong?,” is not something someone should be thinking when pouring him/herself a drink.

I encourage people in my classes to “make the drink your own.” If someone likes it sweeter than the recipe calls for, or if they prefer it more tart --- by all means, add more sugar / simple syrup / agave nectar or lime juice / lemon juice or whatever. It is YOUR drink, after all.

For example, I hate wine tastings where some guy in a suit “talks down” to the crowd, or talks over the average person’s level of knowledge. It is pretentious and counter-productive. It is equally unfortunate in a Mixology seminar. Cocktails are something to enjoy. The history is fascinating, the lore is intriguing, the 'good old' recipes, spirits, liqueurs and traditions are something to uphold. But, not everyone who loves a quality cocktail is a bartender, mixologist or industry professional.

I also don’t believe in strictly “following the rules" when it comes to food, wine or cocktails. As long as you start with quality ingredients, and absorb a few basic guidelines, I believe in following your own palate. If you like red wine with fish – who cares? It’s nobody’s business but your own.

I think that some of the appeal of people like Rachael Ray, for example, is that she makes everyone feel like they can whip up a decent meal. Her catch phrases like the somewhat hokey “Yum-o!” and getting the average American housewife in Kentucky to by Extra Virgin Olive Oil (versus Crisco or some other such crap) by calling it the cutsie “E.V.O.O.” gets that housewife to remember the healthier option when she’s walking down the supermarket aisle. And, isn't that the whole idea?

Rachael Ray draws scoffs and sneers from some professional chefs - and even nobodies who have nothing better to do than diss her - but let them laugh. Her books, TV shows and other endorsements prove that she’s on to something… people want to feel like they can make a dinner their friends ad family will enjoy. She gives them some basic skills, tools and ideas – then sets them free.

This is my approach to cocktails. Anyone can do it. Everyone should do it – and feel free to do it his/her own way. Use good ingredients – fresh fruit, herbs, vegetables, juices. Throw away the sweet and sour and pre-bottled lime juice. Chuck out the nasty "bubble gum" vodka, and get some quality spirits. Then squeeze some grapefruits, muddle some cucumber, press an apple … and get creative while having a good time creating a drink that YOU enjoy.

I respect the classics as much as anyone. I admire a maestro who can bang them out so that others can experience what that revered drink should taste like. However, I also am so passionate about cocktails that I want more people to love – and make – cocktails as much as I do.

I say: get out of your head, put down that book, and start shaking and stirring, sister!

*Photo on right courtesy of DPR

Celebrity Sips - "Sarah Marshall"

What better way to heal a broken heart (or celebrate a new hook up) than with bottle after bottle of wine? If you pay attention, you'll notice the cast of "Forgetting Sarah Marshall" (from the creators of "Knocked Up") does just that with some juicy and delicious Clos du Val.

Their vino of choice even made it onto IMDB, and you can catch some bottles in the background if you watch the trailer. Just watch the trailer, anyway. Its good for a giggle, and definitely makes me want to escape into a dark theater... (I may just smuggle in a bottle of wine, too, for that matter...)

Earth Day in Boston

"Sustainable Sips" Take On More Meaning

I am so happy to be teaching The Liquid Muse "Sustainable Sips" cocktail class on Earth Day! If saving the planet and eating for a healthy body aren't enough incentive to "go green," how about a delicious cocktail?

Last night, I kicked off the first of a week-long run in Bean Town - and we had a blast!

Yes, Lance Armstrong ran the Boston Marathon, yesterday. Yes, the Red Sox won (again). But, I seriously challenge other fun-lovers to have had as much fun as we did down at the Method Home store, down on Newbury Street.

Members of the environmental awareness group called Conscious Consuming attended the class, and learned to reduce their "carbon footprint" while sipping a luscious libation. Conscious Consuming focuses on "increasing awareness of the impact of buying decisions on our health, happiness and environment," which can by all means be brought into the glass. Some students jumped behind the bar to try their hand at whipping up - and even creating - their own drinks!

I've invited some wonderful organic and / or sustainably-minded liquor companies to sponsor my series of classes over the coming months (in Boston, NYC and Minneapolis), and I've designed some yummy drinks with those products. Each of the cocktails is inspired by Method Home, which uses appetizing essences such as cucumber, mint, ginger, lavender and berries to make your home smell like a big, organic field of fruits and flowers!

Below, I'm sharing my recipes so you can whip up a little eco-buzz for your Earth Day party!

(All recipes are intellectual property of The Liquid Muse, LLC and may not be reprinted online or in print without permission from Natalie Bovis-Nelsen.)

Method Margarita Martini

1 1/2 ounces 4 Copas organic tequila
1 ounce lime juice
11/2 ounces grapefruit juice
1 slice jalapeno
1 tsp 4 Copas agave nectar
course sea salt

Rim 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.
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Detox America Cocktail

1 1/2 ounces Bluecoat gin
1 ounce Veev acai liqueur
2 ounces organic pomegranate juice
1/2 ounce lime juice
1 teaspoon sugar (or 1/2 ounce simple syrup)
pinch freshly grated ginger

Pour all ingredients, except ginger, into a cocktail shaker. Add ice and shake well. Strain into a martini glass. Grate fresh ginger over the top of the cocktail.
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