Win Tickets To the Celebrity Food Show!

Five So-Cal Sipsters Are Invited to Rub Shoulders with Food TV Stars, and taste the latest in tea trends...

Are you are a Food Network junkie like me? Do you love sampling the latest in new gourmet food and drink? Then the Celebrity Food Show is an event you don't want to miss!

I am very excited to be presenting tasty Lipton PureLeaf beverages at the show this Friday, August 15 in Anaheim, CA. Come by to say hello (I love to meet you Sipsters in person!) and taste what Lipton's tea gurus have scoured from all points around the globe.

In addition to all the yummy samples at the show (yes, wine, too) you will also get to see TV celebrity chefs such as David Rosengarten and the cast of Food Network’s Ace of Cakes in action!

Best of all, I have 5 complimentary tickets to give to The Liquid Muse readers!

If you want to be ahead of the "gourmet curve" and taste trendsetting products, just send me an email or leave a comment below with a compelling reason why YOU want to check out the "next big things" in food and drink. The best / funniest /most intriguing / most deserving / hungriest or thirstiest readers will get to go for FREE!

TLM Goes Mute!

During the Tiki Block Party at Tales of the Cocktail, I was asked to interview Rob Bryans, VP of 10 Cane Rum. See that video here and learn why he thinks it is the best rum in the world.

But, please know that I did ask him a million questions that were edited out so the video wouldn't be 20 minutes long... (Trust me - my big mouth is rarely at a loss for words!)

And, if you haven't already tried 10 Cane, you don't know what you're missing. It is delish!

Pure as Rain

As you may have gathered from The Liquid Muse Sustainable Sips cocktail classes, I am always excited to try out an organic and / or sustainable product. Recently, there seems to be a trend toward bringing flavors to organic spirits, and they actually taste good!

Unlike some artificial flavorings and colors, the natural aromas and tastes used in organic spirits leave the palate feeling fresh. For example, the four flavors being launched this summer by Rain Organic vodka not only sound delicious but taste fabulous.

The Cucumber Lime would be welcome in any vodka mojito I’m making (one of The Liquid Muse Sustainable Sips Signature Cocktails for summer).

The Lavender Lemonade makes a gorgeous vodka martini when garnished with a sprig of fresh lavender across the top (I often use aromatic garnishes to enhance an already delicious drink).

The Red Grape Hibiscus is a surprising burst of flavor. (This would be the one I’d use for an organic Cosmo!)

And, the Honey Mango Melon is dripping with indulgence. It is my new BFF in the way of flavored vodkas.

Rain is USDA Certified Organic and don’t be surprised if you see it popping up from time to time in The Liquid Muse Mixology. I can never get enough of a good thing.

Get Crowned in Monthly Cocktail Competition

Social networking and a cocktail competition have come together in the Christiania Crowns.

Pros and amateurs, alike, have the chance to win a mixology session, Christiania vodka for your next birthday bash and $100 Amex gift card (or Shell gas card). Each month, a different flavor or ingredient is featured (this month is blackberry). You can log in and upload your profile and recipe entry here. From what I can gather, you can enter several times and save up your crowns to redeem them for bigger and better prizes along the way.

Now, ain’t that a prince of a deal for playing around in your home bar!

Clean Up Your Filthy Martini

We all love a dirty martini, now and again. However, an unhygienic martini is something we can certainly live without.

Think about it. You go to your favorite joint. You order a dirty martini, with an olive (or two). The bartender digs his or her fingers into the jar (which could have been hanging around the bar for a week or so), skewers the olives and pours a little of that juice into your drink. Have you ever asked yourself how many times any number of bartenders have dipped their hands into that same jar?

This is why martini lovers everywhere are thanking God for Dirty Sue!

The L.A.-based company was started by a couple of our very own local bartenders Eric Tecosky & Terry Fradet. During a shift at the stylishly casual Jones Hollywood the pair pondered why no one had thought of bottling quality olive brine before. Here we are a year later and the duo are impressing the swizzle sticks off of cocktail lovers and bartenders, everywhere. (They even got picked up by BevMo – the Disneyland of liquor shopping!)

You can also buy it directly off their website, and while you’re there pick up an adorable Dirty Sue t-shirt for the lady in your life. Who wouldn’t want to wear the Dirty Sue pin up girl across their knockers? Other than martinis, “dirty” is but a state of mind…

The Dirty Sue Martini
3 ounces vodka
3/4 ounces Dirty Sue

Shake over ice and strain into a chilled martini glass

Kentucky Bourbon Trail “Mancations”

Vegas is so 5-years ago for a bachelor party or weekend with the guys. Sure, they have strip clubs where you can give a girl $20 to be nice to you for the duration of a 3 1/2 minute-long song. (Yes, they’re timed). You may also hit a dance bar and writhe your sweaty man-boobs against club-goers half your age (who only want you to buy them drinks, anyway). But, you may also wake up in a cheap motel with a pounding head, an empty wallet and a poker chip up your butt.

These ‘perils of party’ are much less likely along the Kentucky Bourbon Trail.

September is National Bourbon Heritage Month and there is no better time to tour a distillery, learn how American whiskey is made and sample your favorite brands than now. Similar to wine tasting in Napa, the Kentucky Bourbon Trail winds through picturesque landscapes and delivers you to the origins of such brands as Knob Creek, Maker’s Mark, Woodford Reserve, Jim Beam, Buffalo Trace, and so on. You can often speak directly with the Master Distillers and learn why your favorite bourbon tastes so damn good, and what differentiates bourbon from other whiskeys. Learn more about in my post "What Makes Bourbon Bourbon?"

Plan your trip around the 2008 Kentucky Bourbon Festival which takes place from September 16-21. In addition to festivities in various barrel rooms along the trail, the annual Great Kentucky Bourbon Tasting and Gala is a swanky to-do featuring a gymnasium-sized tasting room where some of the most prestigious bourbon makers sample their prized batches of hooch. (I went last year and loved it - although I learned my lesson when it comes to the overproof hooch!)

And, don’t forget to plan a night on the town in Louisville itself. Yes, there is down-home barbeque (which you must try) but don’t be surprised by some higher end dining. My favorite was local hotspot Bourbons Bistro. In addition to a hopping bar scene and fine fare, it offers 125+ kinds of bourbon. Best of all, you can sample several by ordering a flight of three local whiskeys to pair with your slab of beef, pan-roasted salmon or bourbon-glazed duck breast. Top it off with a cigar and a round of poker and I think you’ve just entered Man-Heaven.

So, if your lady is driving you nuts, or the daily grind is getting you down, grab a few of your buddies and head to Kentucky. You may still wake up with a pounding head but there’s a pretty good chance the rest of you will remain in tact.

Fast Food with A Conscience – and Beer!

If you have never eaten at Chipotle, let me tell you that it is one of the few “fast food” restaurants where you can get a very tasty meal, maintain a healthy eating regimen and know you are not contributing to animal cruelty. And, you can even wash it down with an adult beverage.

In general, fast food is unhealthy (filled with trans fats, sodium and “fake” cheese, etc.) and it is widely known that the animals raised to supply many large chains are treated inhumanely. (I won’t go near KFC after hearing how cruelly the chickens were treated. Even if it has been corrected now, the fact that they let it happen once has turned me away for-e-ver.)

Chipotle takes a different approach, and its customers are responding favorably. Since 1993, it has opened more than 730 restaurants – with one of its newest in Culver City. That location is committed to serving pork and poultry from animals raised in a humane way, never given antibiotics or added hormones, and fed a pure vegetarian diet with no animal by-products. In June, Chipotle also announced a commitment to serving local produce whenever possible as part of its “Food With Integrity” pledge.

Another cool thing about Chipotle is that it allows grown-ups be free thinkers and enjoy a brew with their burrito. It also has some of the best prices in town! In L.A, Chipotle’s domestic beer is $2.75 and import (Pacifico & Corona) is $3.25. A casual dinner for two can be had for about $20. With everyone on a budget, these days, this is great news.

Yes, Chipotle was once owned by McDonald’s – but became independent in 2006. Still, I'd say it is the one with truly happy meals.

uWink

Playful High Tech Eatery Flirts With Hollywood

We have become accustomed to the digitalized specification of ordering what we want online. Be it dating, searching for a new job or building a social network – we use the computer screen as the porthole to getting what we want. So, what about eating?

Located on the top floor at Hollywood & Highland, uWink’s D.I.Y. ordering system puts the power of picking your meal right in front of your eyes, bypassing the need to wait for a server. And, it is fun! You touch the screen, scroll through the choices and a few minutes later, someone delivers it to you.

In addition to using uWink’s technology for drinks and grub, guests can play individual or group games at the terminal on their table. They can also participate in restaurant-wide trivia games, word games – even Truth or Dare - conducted on large flat screens around the venue, encouraging lively inter-activity between diners.

The food is straightforward American fare ranging from BBQ Bacon Burger to salads to seafood and pasta. There are mounds of popular appetizers and desserts for sharing, and specialty cocktails such as a tasty Razzberry Mojito. Accessible and fun, uWink is equally suitable for families and young professionals.

uWink’s founder, Nolan Bushnell, is the brain behind both the Atari Corporation and Chuck E. Cheese. His proven track record demonstrates an innate talent for both digital entertainment and mass appeal restaurants. uWink brings both together and puts the power of technology into your hungry hands!

Kabuki Sets the Stage for Sake-and-Sushi Pairings

Kabuki is a dramatic form of Japanese theatre. Although it has been around for centuries, it is still thought of as being an avant-garde entertainment. Something out of the ordinary. I wondered if the restaurant hold up to its name...

Let’s face it - there is no shortage of sushi restaurants in Los Angeles, which – for a sushi-a-holic such as myself - is totally fine by me. I could eat sushi for breakfast, lunch and dinner for about 4 months in a row and not get tired of it. If I were getting a jolt in the “electric chair,” sushi would be my last meal request. Finding sushi in L.A. is not difficult. Wading through the tides of mediocre restaurants is the hard part.

I went with an open mind – and rumbling tummy – to Kabuki Japanese Restaurant’s Hollywood location. Fair or not, when a reasonably priced restaurant has 12 locations, it is sometimes easy to let one’s mind slip into thinking that it is some kind of fast food chain. This, however, is not the case with Kabuki.

The sushi is good. Have I had “better?” Yeah. Have I had sushi in a more “exclusive” environment? Sure. But, what I like about Kabuki is that it does not merely rest on its ever-expanding laurels. The doors only recently opened to its latest Las Vegas venue, but the restaurant group continues to strive to give guests better and more intriguing choices. However, there was one element that really took Kabuki from “very adequate” to “outstanding,” for me, and that is Yuji Matsumoto, the Sake Sommelier.

Matsumoto oversees the sake list and creates Asian-inspired cocktails employing both Japanese sake (rice wine) and Korean soju (distilled rice wine) for all of the restaurants across Southern California, Arizona and Nevada. And, what I enjoyed the most was trying his suggestions for pairing Executive Chef Masa Kurihara’s newest creations with selected flights from the sake menu.

For example,Yuji suggested tasting Chef Kurihara’s spicy new “Lotus on Fire Roll” (Spicy Tuna, Lotus Root, and Jalapeño) with a slightly floral sake. The innate sweetness of the Japanese elixir cooled the tongue, balancing the chili’s “heat.” I also particularly liked the unfiltered (cloudy looking) sake alongside another new roll, the “Hamachi Sake Box Sushi.” The dish gets its name from its square shape and made from layers of rice, salmon, crab and yellowtail, and the sake rounded out each tasty bite.

The cocktails were quite nice, as well, although I prefer them either before the food or after. I find that even sake cocktails overpower the delicate taste of raw fish because of the various juices and other sugary ingredients. When dining and drinking at Kabuki, my suggestions are as follows:

Before dinner: The Lychee Tokyo Mojito, made with both sake and soju, is a refreshing apetite opener.

During dinner: if you are lucky enough to have Yuji in the house, ask his suggestions for pairing sake with the food. If he is not there, try a flight of three and let your tastebuds help you discover which combinations you like.

For dessert: Indulge in a Creamy Peach Saketini. It is like an alcoholic Asian creamsicle in a glass.

I am definitely heading back to Kabuki – particularly if I know that Yuji will be present. I found the idea of a sake sommelier a rather cutting edge even here in Tinsel Town, which has everything one could wish for. And, like watching a Kabuki theatre performance, isn’t a little razzle dazzle what we seek when dining out?

Green Bloody Mary in Santa Monica

Whist at The Viceroy Brings a New Hue to Sunday Morning

No, for once I don't mean "green" as in organic, I mean green as in the actual color. Just think - now your drink can match your liver after a big night out! Pair that with Sourdough Pancakes topped with organic plum butter and Tahitian vanilla whipped cream, and you'll be feeling rosy in no time!

What's in a Green Bloody Mary? Absolut Vodka, Green Tomatoes, Cucumber, Tomatillos, Garlic, Cilantro, Parsley, Green Onion, Jalapenos, Salt

The Perfect Garnish

Grey Goose Cocktails Gussied Up By Bentley of Beverly Hills

I just love a party featuring multiple layers of luxury. The “coming out party” for Bentley’s new Continental Flying Spur and its revved up twin, the Continental Flying Spur Speed was exactly that. Who knew that the parking lot of a car dealership could become a fancy affair?

The never-ending flow of tray-passed hors d’oeuvres didn’t let up for a minute. Little skewers of steak, chicken and shrimp, each with their own dipping sauces; smoked gouda and apple pizza; spring rolls; Thai cups; spicy Mexican bites; and more, floated under our noses by a fleet of models-for-hire. Massages were given in one corner of the party, and makeovers in another. And, we were offered more hand-rolled cigars than we could smoke in a lifetime.

And, don’t get me started on the eye-candy. No, I’m not talking about the monstrous disasters just back from the plastic surgeon. I’m talking about the cars. Sparkling hunks of polished metal with chrome and shiny wood stood proudly peering out at us, mere mortals, mocking our desirous stares.

However, I’ll be honest about my main motivation for driving my little American-made, 5 year old chariot into the 90210… I went to check out the cocktails. I was interested to see what would be served at the launch party for the most luxurious new car gracing our streets.

Cars are a big deal in L.A. Angelenos spend a lot of time in them, measure one another by them, and buy ones they can’t afford. With valets at banks, gyms, shopping malls and, oh yeah, restaurants, our cars are our most obtrusive accessory. They say something about the way we see ourselves. And, nothing yells, “Hey everyone, I’m really well-to-do!” louder than a Bentley.

I’m not necessarily a fan of “new money.” Gaudy, rude, unsophisticated spoiled brats with chips on their shoulders are a-plenty in this town. They usually travel the Gucci- and Prada-lined streets in Hummers, tool through Santa Monica in bright yellow Ferraris, speed around the hills in a red Maserati or hit Hollywood in a black, tinted-window Escalade with spinning rims. Occasionally, one may try to “make a statement” with an eco-friendly, affordable Prius, or some such nonsense, which is the worst because there’s nothing worse than a self-righteous “nouveau riche.”

I do, however, enjoy seeing “old money” roll by in a Rolls Royce – or even better – sitting in the back of one as the chauffeur maneuvers the road. L.A. is a sun-shiny, youth-oriented, pop-culture bubble. It’s nice to see flickers of the glamour of yesteryear.

So, when I got an invitation to this exclusive Bentley event, I admit that I was curious. What kind of people would be there – and what would they drink to toast their favorite new set of wheels?

Christophe Namer, the charming Frenchman who oversees Grey Goose vodka on the West Coast answered that question quite deliciously. There were four signature cocktails presented at the event, and everybody had a drink in their hand. Of those presented, my favorite was the delightful Pear Flower. Slightly sweet, citrusy enough to be refreshing – it had some zip and zing and a soft finish. And, I’m going to share it with you:

2 1/2 ounces GREY GOOSE® La Poire
1/2 ounce premium elderflower liqueur
2 1/2 ounces fresh squeezed ruby red grapefruit juice
1/2 ounce fresh squeezed lemon juice
1/2 ounce simple syrup
Garnish with an edible flower

Mix all ingredients in a cocktail shaker filled with ice. Shake vigorously and strain cocktail into martini glass. Garnish with an edible flower.

Christophe also pulled a little Molecular Mixology out of his beret and presented four kinds of Grey Goose jellies on a silver tray. One of them featured caviar embedded within and another had chocolate and truffle. Truly French… totally gourmet.

A cool evening breeze blew as stilettos clicked across the parking lot beneath a din of satisfied party guests’ chattering. Claire and I gaily popped alcohol-laced jellies into our mouths and hob-nobbed with the upper crust, and it almost didn’t seem odd that we were lounging on plush sofas upon asphalt.

We felt quite at home until it was time to leave, and nearly every car retrieved at the valets stand was, indeed, a Bentley. Or, an Aston Martin. Hell, the crappiest one was a 2-year old Mercedes. Claire called it “character building” as my lil’ Dodge made its way toward the nappy crowd, and we had to laugh. For some guests, the Grey Goose drinks were mere enhancements for the party. For me, the party, and their beautiful Bentleys, were the perfect garnish for the cocktails.

Either I'm drunk ... or we just had an Earthquake!

Considering its only 11:45 am and I have not had a single sip of alcohol in 3 days, I think it was the latter...

Esh. Now, I think I need to come up with an Earthquake Cocktail! (Definitely shaken, not stirred.)

Update: Here's the AP report for those who didn't hear about it. It hit 5.4 on the Richter scale, which is definitely enough to rattle your windows, doors, wall hangings and nerves. However, having been through the 6.7 Northridge quake back in 1994, and also felt the 7.1 magnitude So-Cal shake up all the way in Las Vegas in 1999, this wasn't too bad. Cell phone service got knocked out for a while - but was reinstalled just in time for my 1:30 conference call. And - not a single one of my liquor bottles fell off the shelf! So, all is good in my little Musey world.

I did, however, decide to add a few mini liquor samples to my Earthquake Survival Kit. If there is any time I'd need a drink, it would be if my house fell down!!

Thank you to those friends who emailed or sent texts to see if I was OK. That was very sweet. Rumbles are just par for the course out here in La-La-Land.

Photo from Reuters

Marketing Ploy or Benevolent Donor?

And, Does it Matter When Raising A Glass to Beating Breast Cancer?

There is a new label called Pink Ribbon Wines which depicts the symbol of hope for breast cancer. I like the idea that they bring more attention to the cause, and encourage millions of women to join together on October 30 and toast to their health. But, do you sometimes feel like supporting a charity feels like jumping on a bandwagon to turn a profit?

Whether its being "eco-friendly" or donating money to a cause, it seems that aligning with a charity is part of building a brand. I'm not saying it is necessarily a bad thing. It can have a very positive impact. I've been advised to align The Liquid Muse with a cause -- and frankly, I'd love to be able to use my work to help save abused animals or give a homeless person a safe place to sleep. At the same time, I sometimes find myself rolling my eyes at Dell hocking its (red) computers and celebrities sporting their plastic yellow "Live Strong" bracelets.

Pink Ribbon Wine, which is owned by Wade Kerr Wines, promises to give 50 cents from each $13 dollar bottle of wine sold to the Breast Cancer Research Foundation. John Kerr explains their position:

"Each bottle features a list of the women who have had a positive influence in our lives, including wives, mothers, grandmothers, daughters, sisters, aunts, teachers and friends, and this wine collection is dedicated to them. We encourage everyone to participate in this awareness-building event."

I have not tasted the wine, so I cannot recommend it or not... however, the intention to celebrate breast cancer survivors is a noble one. Pink Ribbon Wines joins many other companies sporting the pink ribbon and selling their wares in support of breast cancer research including: Ann Taylor, Bath & Body Works, Macy's, Sephora, and many more.

What do YOU think about combining marketing products tied and charitable causes? Does it make you feel more inclined to buy the product because some money is going toward a cause you want to support? Or, do you feel like it is one more company exploiting consumers' pocketbooks through their emotions?

BBQ Bloody Mary

I wish I had come up with this clever drink idea... but I got it off "Down Home With the Neely's," the new Food Network show. (Yes, I'm catching up on some Food Network, this week!)

Gina Neely likes her tipples, which is one more reason why I enjoy this show. I don't know how the married couple cooks in the kitchen together without squabbling even once (I'm not sure Jason and I would be quite so harmonious...) but it is nice to see... kind of like one of those chick flick romantic comedies where everyone is funny and attractive and winds up in love. Its also nice to see a little more cultural diversity in the televised celebrity chef realm.

Read this interview with the couple on YumSugar. They manage to make you believe they actually are that ga-ga over each other in real life.

Gina's Bloody Mary has lots of horseradish, pepper and Tabasco - so it is super spicy - just the way I like it. However, she also adds a good dollop of BBQ sauce. I am definitely going to try this out...

What do you think?

Can Somebody Please Teach Bobby Flay To Make Simple Syrup?

While watching Grill It! with Bobby Flay on the Food Network, I was aghast when the infamous Mr. Flay, during his demonstration of how to make "Limeade Margaritas," said that simple syrup is made of equal parts sugar and water.

Dude?!!?

The SYRUP in Simple Syrup comes from its viscosity, which comes from using 2 parts sugar to 1 part water.

Geez. Can somebody please give this multi-million-dollar-earing Food Network Star a crash course in basic Mixology?

MOTAC Presents...

If you missed the grand opening and ribbon cutting of the Museum of the American Cocktail in New Orleans, never fear! The fun is only just beginning. (These events are even called Mixology Mondays, echoing the MxMo's Paul Clarke starting amongst the cocktail blogging community.)

Starting this November, the museum will offer monthly bartender presentations by noteworthy mixologists from around the world. Mixology Mondays begins on November 3rd, with Dale DeGroff, founding president of the Museum. On December 1st: Tony Abou-Ganim the Modern Mixologist, and on January 12th: Bobby Gleason.

In addition to these exciting presentations, you'll be able to view the permanent collection and new rotating exhibits, plus the museum gift shop offers a terrific variety of bar tools and cocktail related publications. And, its only $20 when you register online, in advance.

The Museum of the American Cocktail is located in the Southern Food & Beverage Museum at the Riverwalk Marketplace:
1 Poydras Street Su 169 (Julia Street entrance)
New Orleans, LA 70130
504-569-0405

How the Parties Party

Does your political affiliation affect your tastebuds? Do Michelle and Barack Obama clink glasses filled with white wine? Do Cindy and John toast with red? Are Independents 'switch hitters?'

Where do YOU fall in the spectrum?

Take this survey and become part of history in the making...

Vintage Cocktail Books Now Available to All!

My only truly old vintage cocktail book is called “Burke’s Complete Cocktail & Drinking Recipe,”published in 1936. I love it. I have it on a special shelf. I take it down just to look at it when I’m having a bad day. Yes, it brings out my inner “cocktail geek.”

So, when I got an email telling me about Mud Puddle / Cocktail Kingdom’s vintage cocktail book reproductions, I began to salivate and quiver with pleasure. My geek-o-meter went on overdrive and I couldn’t type fast enough to tell them that – YES – of course I’d love to cover this on The Liquid Muse.

And, much to my delight, I received 2 sample books in the mail upon returning from Tales of the Cocktail. Great timing since the week after Tales is a bit like the week after New Year’s. You’re tired, full of toxins, and feel a bit like “now what?”

They are both beautiful. One is called “The Mixicologist, or How to Mix All Kinds of Fancy Drinks” by C.F. Lawlor. How kewl. And the original copyright is 1895!! And, get a load of this Dedication. Makes me woozy with delight:

“This book has been prepared for the benefit of those who patronize the best bar-rooms, wine-rooms, and club-rooms, so that they may know what is really good, and when and where they can get it. If that class shall be benefited, then the writer will feel amply repaid for the time and trouble he has expended and feel that a life spent in the service of good taste has not been in vain.”

Is that not just absolutely, fantastically AWESOME!?! Ooooh, I love this book.

The other sample Cocktail Kingdom sent me is called “Harry Johnson’s New and Improved Illustrated Bartender’s Manual, or How to Mix Drinks of the Present Style, and a Guide for Hotels and Restaurants.” Harry Johnson calls himself: “Publisher and Professional Bartender, and Instructor in the Art How to Attend a Bar.” Fa-bu-lous, n’est ce pas?

The first line of Mr. Johnson’s book reads:

“Early in my childhood, I developed a fascination with cocktails in general, and bartending in specific. It wasn’t the alcohol that caught my attention, but the craftsmanship, the skill and the art.”

Doesn’t that just make your skin all tingly? If you are a true Sipster, it should.

I don’t have to tell you what to get the cocktail lover in your life for the next gift-giving holiday. (You better believe this post will end up in my husband’s inbox, too…) Visit Cocktail Kingdom and brighten someone’s day. Maybe they’ll whip you up a little history in a glass as thanks.

What Did YOU Think About this year’s Tales of the Cocktail?

I heard feedback from a range of mixologists and bartenders who attended seminars at Tales of the Cocktail, all week. A few sentiments were repeated again, and again. Here are the things I heard, and some of my suggested solutions. What are yours?

Complaint #1: The content of the seminars. Overall, attendees love the topics covered. However, some experienced bartenders were hoping to be more challenged but found the information presented redundant and elementary.

Suggested Solution: Tales of the Cocktail is a wonderful gathering because the general public (ie: novices) are welcome to learn alongside experts in the field. It would be a shame to lose this aspect because it is part of what makes Tales so special. I suggest dividing the seminars into: “Enthusiast” and “Expert” categories, and let the attendees choose according to their own experience level.

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Complaint #2: Overcrowding. As a member of the “media” covering the 5-day event who got a free pass to any seminar of my choosing, I hate to shoot myself in the foot with this one. However, it is understandable that people who paid between $40 - $85 to attend – and found themselves without a seat and NO cocktail samples – would be upset by the overcrowding.

Suggested Solution: Limit the number of “free” entrants to each seminar and make presenters, Vip’s and press RSVP. Set aside a certain number of seats for them, and make sure that there are enough seats for paying attendees. Most importantly – have a qualified person standing at the door to check people off the list as they arrive. It is more work when organizing these seminars – but keeping people happy will keep them coming back year after year.

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Complaint #3: Piggyback events. It is pretty sad that some liquor companies would set up parties around New Orleans during the Tales week - but not support Tales of the Cocktail. I mean, that's low. Yeah, yeah, its “business” and they want to put out the least amount of money to take advantage of all the cocktail industry in one place --- but, seriously, it just make you look like cheapskates. (You know who you are.)

Suggested Solution: Give liquor companies sponsoring Tales of the Cocktail a special “Tales ;09 Approved” rating to place on their invitations, websites and other marketing material leading up to our annual festival. That way, we know who is truly has the ‘Tales spirit’ and who is merely a tacky imitation.

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What are YOUR complaints and suggestions? Post them in the "comments" at the bottom of this post.

Mixology Manifesto

Rejiggered did a great post recently... very helpful to the home bartender.

If you want to create high-end drinks and emulate your favorite mixologist, here is a good set of rules to live by.

Bols Video Cocktail Competition

If you have itchy feet and want to win the chance to participate in a 'bartender exchange' in an exotic locale of your choice, then this is the competition for you!

Bols invites you to submit a 3-minute video of yourself making your drink and submit it to their website. The winner gets sent to the country of their choice. Details here.

Miss Charming's Cocktail Cinema at Tales of the Cocktail

I want to give a big, huge, shout-out and hug to Cheryl Charming, aka: Miss Charming. At the last minute, she could not attend Tales of the Cocktail but as they say on Broadway: "the show must go on."

And it did!

Cheryl chose "Auntie Mame" as the movie, and people piled in to watch it. There were Side Cars a-flowing and both Jeffrey Morgenthaler and Darcy O'Neill showed up to help out.

See a bit more in my Daily Recap Webisode #5. I gave Cheryl a big "hello" from New Orleans which didn't make it into the final cut (once it was filmed, it was out of my hands in the editing room...).

But, I'm sure we all agree that Miss Charming was there in spirit! We missed you, Cheryl!

Tickled Pink Over Yellow Tail Bubbly

Like many cool Australian things we’ve embraced (Nicole Kidman, Men at Work, the blooming onion at Outback) the family of [Yellow Tail] wines has been giving us ‘cheap thrills’ for about a decade.

We can't turn on the radio, TV or Internet without hearing words like "economy," "crisis" and "recession" ... which is kind of a 'buzz kill' when you fork over anywhere from $12 – 18 for a single sparkling cocktail. Therefore, join me in jumping for joy over the newly launched Yellow Tail Sparkling Rosé. A whole bottle runs barely over $10 - and it tastes quite yummy.

I first noted rose petals tickling the tip of my tongue, followed by a tinge of grapefruit. This sparkling rosé is sweet enough to be served after dinner or at a girly brunch (such as a bridal shower). However, it is not sickly sweet. It is dry enough to be palatable. Being affordable is merely a pleasant side effect.

As for those sparkling cocktails, here's suggestion from The Liquid Muse Mixology: Rim the champagne flute with granulated suger, add a dash of peach bitters to the chilled rosé and garnish with a wild hibiscus flower in syrup. Its thrify and nifty and the crowd will love it.

Daily Recap Webisode #1: Welcome to Tales!

Sponsored by Martin Miller's gin

In this episode:

- Ann Rogers Tunnerman gives the Tales of the Cocktail history
- Kevin Brauch of The Thirsty Traveler flashes his pecs
- Sexy Beefeater gin girls pose for the camera
- Andrea Thornton gives a little Hotel Monteleone history
- Martin Miller's gin co-founder, David Bromige, tells us about his brand

Also meet:

- Diego Loret de Mola from Barsol Pisco
- Robert Hess of DrinkBoy.com and the Cocktail Spirit Show with the Small Screen Network
- Michael Silvers of Uber Bar Tools

The First Ever, Soon-to-be Annual Swag Off!!!

Ok, this was totally under the radar, and you had to kinda hear about it by chance... so don't be offended if you weren't there...

My pal - both online AND now in person, thanks to Tales '08 - the dynamic Mr. Jeffrey Morgenthaler had the brilliant idea to create a cocktail competition using only what was found in his Swag Bag.

He enlisted his other pal, Oregon-based writer Lizzie Caston to report on the event. And, of course, I made sure to get it as a feature presentation in my "Daily Recap Webisodes." There are even three all-star judges from around the country... (two belong to the lovely and talented "Ladies of Lupec Boston."

Read Lizzie's article on Jeff's blog, and catch the video on mine, click on Episode 4.

(Photo is courtesy of Lizzie Caston and Jeffrey Morgenthaler)

Another Lady Cocktail Blogger Hits the Airwaves...

Martini Talk has joined us online. It is a pleasure to sip alongside yet another well-written, female-inspired drinking blog.

So, raise a 'tini' drink with me and welcome Christa Vagnozzi to the blogosphere!

Try the Nolita Heat at the Cocktail Hour

Give your liver a break and try my non-alcoholic cocktail today at Tales of the Cocktail!

NOLitA Heat
(Property of The Liquid Muse Virgin Mixology®)

3-4 jalapeno slices
1/2 ounce limejuice
1/3 ounce Prickly Pear syrup
2 ounces mango juice
Fre alcohol-removed Brut sparkling wine
1 skewered whole jalapeño or Thai chili
1 tablespoon granulated sugar

Rim chilled champagne flute with sugar, set aside. Muddle jalapeno slices, limejuice and a pinch of sugar in a mixing glass. Add ice and mango juice, shake vigorously, and strain into the champagne flute. Slowly pour in Prickly Pear syrup, allowing it to settle on the bottom of the glass. Gently top with Fre Brut, and garnish with a skewered jalapeño or Thai chili on the side of the glass.

All On the Same Page

Green is the new black – and the new brown, and mauve, etc. We’ve known this for a while, now. And, with all the new organic / sustainable / green products on the market, it seems that we are all gravitating toward the same ones!

For example, as seen in this post about The Liquid Muse Sustainable Sips cocktail classes, I feature:

- Bonterra wine
- Square One organic vodka
- Bluecoat gin
- Veev Acai Liqueur
- 4 Copas organic tequila

Each of the above (except for Bonterra) - and only the above - were highlighted at The Green Tasting Room last night at Tales of the Cocktail. Obviously, I’m a fan of each so I’m certainly not complaining – give me more of my favorite eco-friendly booze!

But it got me wondering - are these “the” greenies to be using? Does anyone have other green / sustainable liquors to recommend?

Star Struck!

Hollywood has the Oscars for A-List celebrity sightings, and we have Tales of the Cocktail.

Nearly every industry leader is here and it is just a thrill, an honor and a hoot to rub shoulders with the most respected names in our field. Dave Wondrich described this as our “prom,” which is a great analogy. I’d add an ounce of Academy Awards, garnish it with “summer camp,” and wash it down with a “spring break” chaser. This year seems more glamorous than ever - Cherry Herring even had designer dresses paired with cocktails!

Come on down, next year, and you’ll see what I mean. Just don’t forget your sunglasses and telescopic lens.

Eat, Drink and Raise Money for a fellow Bartender in Crisis!

Bastille Day Becomes "BalshStille Day" to Help A Friend In Need

Join Foodie and Cocktail-Loving Angelenos opening their hearts and wallets this Monday, July 14 at The Foundry on Melrose in honor of Willy Balsh.

Balsh, a recent culinary school graduate, dreamed of one day becoming a restaurateur. Upon proving his skills during an externship at Craft, he was offered a position at the famed eatery, and worked as a waiter at night in another Westwood restaurant to keep on top of his bills.

In late May, while riding his Vespa along busy Olympic Boulevard, he was struck by a car making a left hand turn and immediately rushed to Cedar-Sinai Hospital’s ICU. He suffered swelling of the brain, leg lacerations and a collapsed lung. A piece of his skull had to be removed and after 3 weeks of recovery, he woke up. By sheer force of inner strength, he is recovering and awaiting the next round of surgeries.

Like many of our brothers and sisters working in the restaurant industry, Willy does not have health insurance. Not only will his physical recovery be a long one but the road to fiscal healing is going to be tough.

I am proud to say that the troops out here in LA-LA-land have rallied and invite you to take part in their dining and drinking fundraiser in honor of their friend. It is going to be a great night filled with our top mixologists, bartenders and chefs. I will have already left for Tales of the Cocktail that morning but I encourage you to please go – especially if you work in this field. Any one of us could wind up in the same situation in the blink of an eye.

Where: The Foundry on Melrose
When: Monday, July 14, 2008
Time: 7-11
Cost: $40.00

Chefs:
Eric Greenspan-Owner and Executive Chef of The Foundry on Melrose
Ray England-Sous Chef at Craft Los Angeles
Lisa Vega- Pastry at Providence Restaurant

Bartenders:
Eric Alperin- The Doheny (formerly of Little Branch NYC & Osteria Mozza)
Christine D'Abrosca- Beverage Manager at Malo Restaurant
Chris Ojeda- Osteria Mozza & For Medicinal Purposes Consulting
Marcos Tello- Comme Ca & The Edison
Damian Windsor- Gordon Ramsey at The London

There will be a handful cocktail extraordinaires coming from NYC and San Francisco to help out!!!

Entertainment Provided by DJ Spider

The event is sure to be packed so get there a bit early to buy your tickets. $40 is a pittance for the best cocktails and food LA has to offer: cooked, baked, shaken and stirred with love. (Be sure to say I sent you!)

Summer Sangrias

A couple of my sangria recipes were recently featured in Simply Wine Magazine and paired with delectable edibles from ZuZu Restaurant of Napa, California.

Why not give these a whirl for your next summer dinner party?

Ask The Liquid Muse...

Larry from Dallas wrote:

I enjoyed your segment on Tom Leykis last night and have a question. I have an outdoor bar/kitchen here in the Dallas area and wonder if the heat and/or direct sunlight can have damaging effects on the liquor I keep out there?

Hi Larry,

Thank you for listening to the show, last night, and thanks for this great question!

While hard liquor will probably be ok (vodka, etc.) I would still suggest keeping your booze in a temperature controlled climate. If your outdoor bar receives a lot of direct sunlight, the garage might be a bit cooler, for example. I would also be inclined to keep “mixers” such as pre-mixed sweet-n-sour out of the heat, too, especially after they’ve been opened. (As you know, I would prefer that you throw pre-mixers away and use fresh fruit juice… but that’s another topic…!)

However, under no circumstances should you keep any wine in a warm environment. Even red wine should be stored in a cooler place. Around 55 degrees Fahrenheit is considered ok for red wine and about 8 degrees less than that for white … no warmer or it will get ruined.

I hope that helps – and thank you for reading The Liquid Muse!

The Sazerac Becomes the Official Cocktail of the Big Easy!

Thanks to the tireless efforts of Ann Rogers Tunnerman, founder of Tales of the Cocktail, the Sazerac has finally been awarded its deserved title of "Official Cocktail of New Orleans!"

If you are headed to Tales, this year, I look forward to clinking (Sazerac) glasses with you. If you are not going, check in on the Tales of the Cocktail Website and The Liquid Muse homepage to see my Daily Recap Webisodes... and cry in your rye whiskey over the fun you wish you were having...

Also, don't forget to check out the TalesBlog. It is a forum where several of us cocktail bloggers are simultaneously keeping you up-to-date with the biggest cocktail convention in the world!

Sazerac Cocktail recipe:

1/2 ounce absinthe
2 ounces rye whiskey
1 sugar cube
healthy dash Peychaud's bitters
lemon peel
big ice cubes (optional)

Pour the absinthe into a rocks glass and swirl it around, coating it well. Pour out remaining liquid. (I keep a tiny bit in...) Place sugar cube in the bottom of the glass, then douse it with Peychaud's bitters. Muddle. Add rye whiskey and garnish with a lemon peel twirl. While most "manly men" tend to prefer this drink 'up,' I like it with big, slow-melting ice cubes.

Tune In Today for Live Radio Show!

I'm heading back in the radio studio, this afternoon, to be a guest on the Tom Leykis show. Adam the Wine Guy and Dan Dunn, a spirits writer, will also be guests and we will be fielding calls from listeners.

How totally fun - and slightly nerve-wracking considering there are (literally) millions of them!

The show airs around the country but in LA can be heard on 97.1 at 6 pm (PST). I'll be making a couple of cocktails on the air and hanging out in the boys' club house for a few hours. Care to join me?

Gearing Up For New Orleans

It's less than a week away - are you coming to New Orleans? I hope to see you at Tales of the Cocktail!

Happy 4th of July with the Yankee Doodle Candy Cocktail!