ZEN-out!

The Tea Trend Hits the Bottle...

If you’ve been paying attention, you know that Tea-tinis are becoming the latest cocktail craze, coast-to-coast. Later this week I will be highlighting places you can find some of those exciting libations…

In the meantime, I want to share this fab new product: ZEN Green Tea Liqueur. Known for healing and protective qualities, green tea is one of the most popular new health crazes in America. ZEN liqueur takes the battle for enlightenment to the bar!

ZEN has the taste of green tea (but yummier). It is a little herby, rather sweet and absolutely unique. It is a tiny bit reminiscent of Midori (melon liqueur) but not as fruity. It has the slightest hint of wheatgrass juice (but without the nasty aftertaste). If you like mate, green tea or other herbal flavors, and if you like being on the edge of ‘what’s hot now,” it’s a must try!

Here is a recipe, courtesy of ZEN:

ZENTINI
1 part ZEN Green Tea Liqueur
2 parts SKYY Citrus
Splash of Lime juice
Shake and serve in a martini glass

The Bartender Diaries – Dr. Tea

I arrive at the Tea Garden at 11:15 am. I was supposed to be there at 11:00. I hate being late. I take a deep breath and put on my “professional face,” which was just contorted into my “stressed out LA driver face,” 25 seconds earlier. I walk in with a big smile, shake Dr. Tea’s hand, note the orange lab coat, pull out my notebook and get my pen poised for action.

“Let’s sit down and have some tea,” he says. I’m ready to start scribbling interview notes when I look up to see he’s calmly peering down at me, with a little smirk. I’ve barely had a chance to focus my eyeballs after speeding along the 101, tearing down La Cienega and fumbling through my purse for bottom-feeder change to stuff in the meter. I only came up with a nickel and three dimes. Crap.

“A lot of the passion is centered around reading my clients,” Dr. Tea explains, knowingly. “Ninety percent of the time, I’m right.”

Yeah, he’s right. I could use some tea, and a minute to “center.” I take a cool sip of a pomegranate-strawberry-raspberry-hibiscus-rooibus blend placed in front of me, and the muscles between my shoulders and neck drop down about an inch.

He steps behind the counter to begin the demonstrations and asks, “Have you tried a Capa-tea-no?” I shake my head. It’s still a little groggy. If a capa-tea-no is anything like a cappuccino, I want one.

Dr. Tea eyes me as if he’s heard my mind’s grumbling. “I was a 15-cups a day coffee drinker,” he says, buzzing between the cupboards and hot water machine and tea canisters lining the walls. “Drinking ‘coffee-tea’ will change you -mentally, physically, spiritually.”

My defenses go up and I inwardly assure myself that I’m not seeking to change. Apart from losing 20 pounds, sleeping though the night and re-connecting to inner-peace-loving-Goddess, I have no aspirations to change a thing.

“Roasted oolong is the closest to a coffee bean. Instead of coffee every day, people could have “coffee-tea,” he says and goes on to explain that unlike our favorite Starbucks or Coffee Bean drinks, the Tea Garden’s “Capa-tea-no” has only 45 calories, 0 grams of fat. Ok, he’s got a point.

Dr. Tea’s "real" name is Mark Ukra. He claims that his family has been in the tea business for more than 240 years - specifically in the area around Baghdad, until the 1930’s. His personal goal is to take tea from being the 6th most popular drink in the U.S. to the 2nd most popular, as it is in the rest of the world.

Ukra first opened the Tea Garden in Venice Beach in the late 80’s, then expanded to Brentwood in 1993. Less than two months ago, he opened doors to its current location on Melrose (former site of Elixir). Watching him behind his "bar," pouring, swirling, blending, stirring, concocting liquid delights, the similarities between what he does at Tea Garden and what a skilled bartender do are very similar: charm, entertain, satisfy. Dr. Tea has become a "Teatender" in my notes.

Referring to himself as a “nose and palate man,” Ukra says he’s enjoyed cooking since childhood and considers himself somewhat of an expert in champagnes, wines and scotches. He’s also got a romantic streak, which comes out when he sings the praises of his favorite beverage:

“Little did I know how sexy tea is! I found that when I ordered a pot of tea on a date, instead of an espresso, women saw me as kind, gentle, a listener.” His smirk returns, with a hint of mischief, “Tea became my secret ‘sexy’ weapon.”

Speaking of sexy, how about the faux-desserts Dr. Tea whips up in his blender? His Chocolate Mint Ice Cream (made from chocolate mint tea, soy milk and ice) has only 60 calories. And, his Orange Sherbet has only 50.

In addition to health benefits from its anti-oxidants, Dr. Tea sees tea as a useful culinary and cocktail ingredient. “Tea brings out the flavor in everything,” he declares. “It is the single most perfect plant nature created.”

He explains that people seek stimulation from unhealthy sources such as caffeine, nicotine, marijuana and cocaine may want to consider tea’s pleasure enhancing qualities. “Tea has L-Theanine which enters the body from the small intestine and stimulates a feeling of happiness and bliss.”

Which brings us to cocktails. Dr. Tea’s version of a Pina Colada (pineapple and coconut teas) would be a more healthful (and lower calorie) version of a traditional drink. Just blend the tea, soymilk and a little rum, garnish with a pineapple wedge and pink umbrella - and voila!

Basically, any of his teas can be incorporated into tea cocktails, and several bars around LA have been taking heed. I’ve developed a few for recent events – both alcoholic and non-alcoholic. In fact, the tea trend has been going strong around the country for a while now, as you’ll see in the May issue of my monthly cocktail column in Northern Virginia Magazine, and this Liquid Muse Blog write up on Zen Green Tea liqueur, from February.

“Everything here is a mirage,” says Dr. Tea, spreading out his orange arms, gesturing toward the four walls of his tea store, and the beautiful Zen garden in the back. “The Tea Garden about teaching and guiding. It’s not about selling.”

“Yeah, suuure,” I think, as I walk out of the Tea Garden with 2 free samples of tea, a bunch of new drink ideas and a joyful heart. (Doh! His point is well made, again!)

I reluctantly admit to myself that by the end of this interview with Dr. Tea, I’ve become a believer. I didn’t even cuss (too loudly) when I peeled the parking ticket for an expired meter off my windshield.

Tea may have already changed my life.

*Want to recommend a subject for The Bartender Diaries? E-me at: natalie-at-theliquidmuse.com

** Keep an eye out for The Liquid Muse Cocktail Show’s upcoming Webisode, featuring this visit with Dr. Tea, filmed by Margaret Howell.

Ask The Liquid Muse

Following my review of the herb-a-licious Zen Green Tea Liqueur, Sipster, David Manowitz, from Washington DC emailed this request:

"Do you know of any place around DC that sells Zen? I had a little bit of it in San Diego a year or so ago, but I haven't been able to find it around here."

After a bit of digging around, I am pleased to let David, and you other DC Sipsters, know that you can Zen-out at the following establishments (and, please report back to dish about their Zen cocktails!):

Halo - 1435 P Street NW
Maggiano's - 5333 Wisconsin Ave. NW
Kaz - 1915 I Street NW

Zen-Out at the Mandarin

Another wonderful highlight from my last trip to Washington was the Mandarin Oriental Hotel. I went to check out the Empress Lounge cocktails, yet marveled at so much more!

Obviously, any Mandarin Oriental, worldwide, is expected to feel stunningly opulent and luxurious, and DC's is no exception. As I whisked through the front doors and into the Mandarin’s tranquil elegance, it was like being slowly submerged into a warm, jasmine-scented bubble bath, a parallel reality on the Potomac. The dreary cloak of heavy energy (which occasionally envelops me while in the Nations Capital) melted away. Marbled floors, exotic floral arrangements bursting with color and fragrance, and the sprawling depiction of a Chinese goddess swinging over the city immediately transport the visitor from the first step into the lobby.

My fun little jaunt around the hotel included popping into the AAA five-diamond award-winning featured restaurant, CityZen. The luscious surroundings where Executive Chef Eric Ziebold (formerly of Napa’s French Laundry, LA’s Spago and NY’s Per Se) treats diners to his internationally recognized cuisine was immediately added to my husband’s list of “Suggested Holiday Treats For Wifey…”.

Being a sushi addict, I was excited to meet Master Sushi Chef Minoru Ogawa of the Mandarin’s sophisticated yet accessible other culinary hot-spot, Café Mozu. Featuring Asian specialties for power lunches and relaxing dinners, it also has a private dining area (for holiday parties or business meetings) and views of the tidal basin.

Then, there’s the Mandarin Oriental’s 10,000 square foot, four-star spa... I didn’t see actual treatment rooms but judging from the greeting area, I feel confident in saying that it would be well worth spending the time (and $) to indulge. Clients experiencing a full day of pampering also get nourished on the inside with a healthy bento box lunch.

Finally, this brings me to the original excuse for poking around the lavish lodging… the cocktails! In addition to alcoholic libations (a couple of highlights, below) the Empress Lounge offers non-alcoholic, health-conscious Elixirs. Every bit as fun and fancy as liquor drinks, a few colorful Elixirs to try are: Virtual Buddha (enhances awareness, bestows serenity), Depth Re-charger (replenishes, re-hydrates, helps with jetlag), and Tame the Elements (strengthens immunity, eliminates toxins). The lounge also features live entertainment 5 nights a week.

Now for the booze:

Gillespie Chocolate Martini
2 oz. Godiva Chocolate liqueur
1 oz. Pomegranete Juice
1/2 oz. Lime Juice
splash Cointreau

Shake ingredients and pour into chilled martini glass. (This drink is soooo delicious. It has a nice blend of sweet and tart. It tastes just like an éclair hard candy with the creamy chocolate center.)

The Monk
1 oz. Raspberry Vodka
5 fresh basil leaves
4 fresh raspberries
3 fresh Black Berries
Splash Simple Syrup
Splash Sour Mix
Sprite

Muddle basil and berries in a rocks glass. Shake vodka, simple syrup and sour mix, then pour over muddled mixture. Top with Sprite and garnish with lemon, strawberry, and grape.

Take A Sip of Summer

I wrote this cocktail round up for Valley Life Magazine, a regional publication, here in LA. I created or put my own twist on the recipes below, with the excpetion of the White Sapphire Ginger Martini, which is created by Bombay Sapphire's James Moreland. Since many of you "sipsters" live outside the LA area, I wanted to share these refreshing drinks with you!
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Whether chilling out with a steamy novel, planning a sophisticated dinner party al-fresco or slapping some meat on the barbeque, the perfect accompaniments to summer’s favorite pastimes are only a sip away… Enhance longer days and lazy afternoons with these lip-licking libations..

Relax By the Pool:
Zen Green Tea Liqueur takes the “tea-ni” cocktail trend one step further by infusing the herby, unique flavor of green tea with alcohol. (Caution: This refreshing iced tea for grown ups puts yoga to shame!)

Zen Time Cooler
1 ounce Zen Green Tea liqueur
1 ounce vodka
1 ounce lemon juice
2 kumquats
2 teaspoons, sugar
freshly-brewed green tea

Muddle 2 kumquats, sugar and lemon juice in a cocktail shaker. Add ice, Zen Green Tea Liqueur and vodka, then shake. Strain into tall glass filled with fresh ice (never serve a drink on used ice). Garnish with the third kumquat on a drink pick.

Whet Someone’s Appetite:
Bitter liqueurs (rather than sweet ones) and dry spirits are believed to open the appetite, and prepare the body for the nourishment to come. From Capri to Cannes, Campari is the quintessential summer ingredient for a Mediterranean “Aperitif.”

Invented in the 1800’s by Italian “Mixologist” Gaspare Campari, the aromatic bitter liqueur became a main ingredient in the Negroni, first concocted a hundred years later. Named for Count Camillo Negroni, a Florentine aristocrat, the classic Negroni is made with gin, Campari and sweet vermouth. This version features a citrus twist:

Summer Negroni
1 1/2 ounces gin
1 ounce Campari
2 ounces freshly squeezed grapefruit juice
generous dash of blood orange bitters
1/2 ounce freshly squeezed lime juice

Shake gin, Campari, juices and bitters, with ice. Strain into a rocks glass, filled with fresh ice. Garnish with an orange twist across the top of the glass.

Plan A Pairing:
A popular trend in restaurants (and homes) is pairing cocktails with food, rather than wine. Whereas one bottle of wine may not suit each person’s meal or preference, a mixed drink can be customized. (And, don’t we all love that kind of personalized attention!)

James Moreland, formerly a bartender at Manhattan’s infamous Town, is now the head Mixologist for Bombay Sapphire gin. “Perfect Pairings” are collaborations between Moreland and top chefs around the country, whereby specialized cocktails complement high-end cuisine. This White Sapphire Ginger Martini was created to accompany Personal Chef Tara Weaver’s ‘crab cake in sweet pepper and lime vinaigrette’ for a private party aboard a luxury train dining car, between San Diego and Los Angeles.

White Sapphire Ginger Martini (courtesy of James Moreland, Bombay Sapphire)
1 part Bombay Sapphire
Slither of Fresh Ginger
8 White Grapes
1/2 part Fresh Apple Juice

Muddle ginger and grapes at the bottom of a cocktail shaker. Add remaining ingredients, along with lots of ice. Shake, then strain into chilled martini glass.
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A Little Bubbly:
Prior to St. Germain Elderflower Liqueur, the only thing available to barkeepers was elderflower syrup. The fragile elderflowers bloom for a mere two weeks per year in the mountains above Provence, and distilling them proved to be challenging. According to Robert Cooper, a third generation spirits maker, it took three seasons before he perfected the recipe and method used to create this exquisite liqueur. The result is lightly floral and decadently bohemian, and presented in an art-deco style, Italian-made bottle. This creation is a nod to the sweet aroma of the south of France.

Bohemiana
1 1/2 ounces St. Germain Elderflower liqueur
champagne
lavender sprig

Pour elderflower liqueur into a chilled, sugar-rimmed champagne flute. Gently top with champagne. Garnish with lavender sprig across the rim of the glass. Breathe in Provence.

Party Like A Brazilian:
Named after one of Rio de Janeiro’s chic districts, Leblon Cachaça conveys the spirit of Brazil. With a slogan like “Live, Love, Leblon,” what else would you expect? This earthy cocktail sambas its way into any celebratory occasion, especially this time of year!

Acai Caipirinha
2 1/2 ounces Leblon Cachaça
2 ounces Acai juice
1/2 ounce lime juice
6-7 mint leaves, torn
1 teaspoon raw brown sugar
club soda

Muddle mint, lime juice and sugar, in cocktail shaker. Add Leblon Cachaça and acai juice, then shake with ice, and strain into Collins glass. Top with club soda.

Fire Up the Grill:

Nothing says “barbeque” like beer. This version of a south-of-the-border favorite is great with ribs and burgers, or the next day as the ultimate “pelo del perro,” or hair of the dog!

Mexican Michelada
5 ounces pale Mexican beer
2 ounces Clamato juice
Dash each: Tabasco and Worcestershire sauces
1/2 ounce freshly squeezed lemon
1 ounce tequila
Leafy sprig of Cilantro

Pour beer, juices and condiments into a tall, chilled beer mug. Garnish with cilantro.

Tea-Tottling in Tinseltown!

Find out where to find soothing and refreshing tea cocktails around Los Angeles in my article featured in this week's Metro Mix LA!

Dr. Tea—A.K.A. Mark Ukra of Tea Garden—believes that when a man orders tea instead of coffee on a dinner date, the lady is more likely to see him as sensitive. "Tea has become my secret sexy weapon," he says. "It is the single most perfect plant nature has created.” Bartenders all across town must agree because these days, you're as likely to find tea steeped in a martini glass as you are in a tea cup.

X bar marks the spot for creative cocktails in Century City. Their aromatic Green Tea Martini blends high-quality Japanese green tea leaves and premium herbs infused with neutral spirits.

The brand new Hollywood hotspot One Sunset refreshes the “in” crowd with a herby-lemon Green MarTEAni made with Skyy Citrus, Zen Green Tea Liquor, and Fresh Lemon Juice.

Santa Monica’s Abode Restaurant & Lounge has the ladies swooning over its nectar-like Elderflower Green Tea martini made with organic green tea-infused vodka, elderflower liqueur garnished with edible Flowers.

At blue on blue in Beverly Hills, the bartenders blend two cocktail trends into one delicious drink with this twist on a classic. The boldly flavorful Earl Grey Negroni is made with Earl Grey-infused gin, Campari and sweet vermouth shaken, not stirred, and served on the rocks.

Blue Velvet soothes downtown hipsters with a kiss of sweetness in its Chamomile Martini. Tanqueray gin and chamomile-infused simple syrup are served in a sugar-rimmed martini glass with a chamomile flower as garnish.

And stylish Cameo Bar at the Viceroy Santa Monica serves a floral and fruity Jasmine Lychee Tea Tini, which is made with an organic jasmine and green tea blend and mixed with vodka and a splash of lychee juice. The garnish? Whole, succulent lychees. Yum.

Try this at home: Zen Green Tea Liqueur is the first tea-infused spirit on the market and it makes for this very refreshing Cooler, courtesy of The Liquid Muse.

1 ounce Zen Green Tea liqueur
1 ounce vodka
1 ounce lemon juice
2 kumquats
2 teaspoons, sugar
Freshly-brewed green tea

Muddle 2 kumquats, sugar and lemon juice in a cocktail shaker. Add ice, Zen Green Tea Liqueur and vodka, then shake. Strain into tall glass filled with fresh ice. Garnish with the third kumquat on a drink pick.

Question #1: What do you get when you cross two cool New York chicks with a hot location on Sunset Boulevard, toss in a talented chef (who happens to be easy on the eyes) and a slick-n-sexy restaurant interior?

Answer: One Sunset.

This Hollywood newbie is not even a month old, and it is already hosting red carpet soirees, routinely packed (even on weeknights) and the latest sweet spot for stylish in-crowders to flaunt their fabulousness.

Co-owners Erica Cohen and Celeste Fierro boast a proven track record with their first endeavors, One Little West 12th and STK in NYC’s trendy Meatpacking District. Cohen, who left her job with Versace in Milan to become a restaurateur says, “Los Angeles was a natural progression. We wanted to come to the West Coast rather than open another location on the East Coast.”

Known to old timers (like me) as the former site of LA’s Barfly, the venue’s transition into the Zen-yet-vibrant One Sunset renders it practically unrecognizable. Thanks to Lionel Ohayon of New York’s ICRAVE Design Studio, masculine leather banquettes are balanced by feminine accents (such as the graceful, candle-lit metal “trees” at either end of the bar). At once powerful and sensual, the restaurant’s “look” contributes to the “feel” of the dining experience.

The restaurant’s concept has a decidedly delightful female touch. Cohen expresses that women, like men, enjoy interacting with new people in a non-threatening environment. One Sunset’s open layout and lack of partitions between tables encourages a communal environment, and social accessibility.

I particularly enjoy the way an evening at One Sunset transitions seamlessly from ‘before dinner bar scene’ to ‘a main-course culinary event’ and, by dessert, it is transformed into a sensuous later-evening lounge. The lighting becomes slightly dimmer, the music becomes slightly louder, and dinner tables can even be adjusted lower to the ground for post-meal drinks and socializing. Groove to a DJ spinning Tuesday – Saturday, until close.

Cohen, who admits battling “order envy” when dining with friends, defines the menu as “New American Shared Plates” - ultimately a fancier way of saying “family style” – which I, for one, truly enjoy. As Erica points out, “People can try 10 dishes without being full.”

Chef Christopher Ennis, also a New Yorker, has been kicking (and cooking) around a number of popular LA eateries, such as the Mondrian Hotel’s Asia de Cuba, Fenix at the Argyle Hotel and The Lounge @Astra and Vibrato Grill. The 33-year old follows the modern “fresh, organic, seasonal” approach to cooking, and presents some mouth-watering dishes like: free-range chicken oysters Rockefeller ($15), seared John Dory ($22), coffee & molasses braised shortrib ‘sopes’ ($17) and some tantalizing desserts.

Celeste and Erica have also left their mark on the menu with Erica’s Bad Ass Cheeseburgers ($15) and the Celestial Sea Food Platter ($72 / $125).

(And, here's an Insider's Tip: Rumor has it that their second LA eatery is only months away...)

Now, you may have noticed that I have not mentioned their cocktails.

I am featuring One Sunset in The Liquid Muse Cocktail Club’s Cocktail of the Week on August 8. I promise you will get the scoop - and a special offer available only that week, and only if you mention The Liquid Muse. Which brings us to…

Question #2: Would you like to know which lip-smacking libation we’re drinking each week, in Los Angeles, and where to find it?

(I’d think the answer to that question is a No-Brainer.)

So, join LA’s Premier Cocktail Club. (It's free and your info won't be sold, etc.) I look forward to drinking with you, soon!

*Cocktail photo credit: Claire Barrett

Ask The Liquid Muse

Sipster, Tzvi from Israel is looking for some unique liqueurs for his bar. Here is his question, and a few of my recommendations. If anyone has any to add, please do so in the comments!

Hi Natalie,
My name is Tzvi. I live in israel and I’m a bartender for the last 5 Years. I got a little bar in my home and now i got a great opertunity to make it bigger my aunt is coming back from NY. Can u recommend some liquers she can bring me? I’m lookin for something special like the St Germain liqueur.
Thanks, Tzvi

Hi Tzvi,
I’m happy to hear you read my post on St. Germain Elderflower Liqueur. It is one of my favorite new discoveries! Other fun new and / or unusual products you may like to try out are:

• Zen Green Tea Liqueur is very unique.
• Amarula is from South Africa and is a delicious creamy liqueur.
• Bailey Irish Cream has a decadent new Mint Chocolate flavor.
• Gran Gala is an orange-flavored liqueur made with VSOP brandy. I used this as an ingredient in the Bodog JetSet Julep I created for bodog.com’s Kentucky Derby promotion.
• G’Vine is a newcomer with a delightfully fragrant and floral bouquet.
• Finlandia Vodka has a new flavor – grapefruit! Personally, I love using grapefruit in cocktails, and this product is really versatile. Fresh and lightly citrus. Yum!

I hope that helps!
Natalie (aka: The Liquid Muse)