The Modern Mixologist

Tony Abou Ganim

I first learned about Tony Abou-Ganim at my favorite Hollywood sushi spot, Katana when I asked Tom (one of the head honchos there) about their drinks. He put me in touch with The Modern Mixologist who designed the cocktail programs for Katana and sister restaurants, Sushi Roku, Balboa and Boa.

As luck would have it, not long after that, I arrived in Arizona and Tony was doing a cocktail seminar for the Tucson Culinary Festival. The first thing that struck me about Tony is that his charisma just about bowls people over. His smile, high-energy and genuine niceness enhance his ability to speak comfortably in front of a group, share cheeky anecdotes and impart behind-the-bar know-how. I took a million notes on his version of the “perfect cocktail” (which includes using fresh ingredients, double-freezing the ice and creating balance in the drink).

The most fun part about his presentation, though, was watching the crowd react to him. Tony says that is his favorite part, “I get excited getting a positive reaction. That makes me feel really good, like I’m contributing something.” Tony’s theatrical background surely helps, however his passion for Mixology is what shines through. (btw – I asked him to define that much tossed-around word. Tony describes Mixology as “anything to do with cocktails, spirits and bartending.” Fair enough. If anyone would know, it would be The Modern Mixologist!)

After meeting him in Tucson, I was even happier to attend Finlandia Vodka’s Finnishing School seminar in Scottsdale, two days later, taught by Tony and Dale DeGroff (ie: The Cocktail King, and another of my cocktail idols). For me, The Liquid Muse, rubbing shoulders with these Sipster-style celebrities was inspirational, indeed!

Abou-Ganim says he loves the cocktail’s “glamorous, glorious past” and enjoys showing people that there is more to the cocktail world than “Tom Cruise flipping bottles.” As far as cocktail trends, Tony notes, “As things progress, some stuff gets a little too far ‘out there.’ I like to get creative but I don’t know if people really need a lavender-infused-foam with gold-dust to have a good drink. The trend I’m excited about is re-discovering forgotten drinks.”

Tony’s track record is long when it comes to liquid libations. He started out at Jack Slick’s Balboa Café in San Francisco, after graduating college. In 1990, he helped open the legendary Harry Denton’s. In 1993, Tony headed to New York and worked at Po in the West Village. 1995 saw his return to San Fran to open Harry Denton’s Starlight Room atop the Sir Francis Drake Hotel. There, Tony created his first “Specialty Drink Menu” which included classics such as the Sazarac, Negroni and Between the Sheets. He also came up with original recipes for the Starlight and Cable Car. In 1998, Tony lit up the Las Vegas strip when hand-picked by Steve Wynn to design the cocktail program for the Bellagio. He currently resides in Vegas and is still very hands-on with the beverage line up.

Abou-Ganim has won numerous Mixology awards and his specialty drinks have been featured in several publications including Playboy, Vanity Fair, Wine Spectator and Santé. He has been mentioned in cocktail books such as New Classic Cocktails, The Elegant Martini and Champagne Cocktails. (Imagine how incredibly excited I am that Tony will contribute a recipe to my upcoming cocktail book, as well!)

Tony’s star-quality has sparkled on CNBC, the Food Network and on the Fine Living Network’s “Raising the Bar: America’s Best Bar Chefs.” He is also working on his own cocktail book called The Modern Mixologist, due next year. I encourage you to check out his site. And, keep an eye out for his line of cocktail tools using his initials T.A.G.

Next time you’re in Vegas, belly up to the Bellagio and order a cocktail. The high-roller with the dazzling smile and year-round tan on the barstool next to you might just be Tony, himself! And, for the record, I'm sure he has many faves but one of them, for sure, is the Negroni.

"Sweet Escape" at the Grammy Awards

I always love giving a shout out to my first mentor, Tony Abou-Ganim, aka: The Modern Mixologist. He has already had his own TV show and is one of the busiest men in the bar industry.

So, it wasn’t surprising to hear that he was tapped to create this drink for the 2008 Grammy Awards. He named it “Sweet Escape” after Gwen Stefani’s song with Akon (produced by Interscope Records), and rumor has it that it will be served at tonight’s after party.

Pop Gossip Sidenote: I’m a total Gwen Stefani fan … but rather less impressed by “Akon the Molester of a 14-year old girl” (according to several angry reports such as this one). Well, let’s face it, taking advantage of inebriated young girls is nothing new where rockstars are concerned. Thank goodness bartenders are always on the up-and-up. ;-)

I whipped up the "Sweet Escape" for myself while watching the Grammy’s tonight. The only adjustment I made was a 1/2 ounce less simple syrup than this recipe calls for because I prefer my ‘sweet cocktailian escape’ a little less sweet.
And, I actually like lime with mango more than lemon... But I digress. Give it a shake and rock on witchor bad self!

Sweet Escape

(Created by Tony Abou-Ganim)
1 oz fresh mango puree 1 oz freshly squeezed lemon juice 1 oz simple syrup 1 1/2 oz Ultimate Vodka Chilled Seltzer Water Shake puree, juices and vodka. Pour into a cocktail glass and top with seltzer.

Is $100,000 Lunch Too Rich For Your Tastebuds?

Magic, Martinis and Mario doesn't think so...

The celebrated "Modern Mixologist" (and my cocktail hero) Tony Abou-Ganim is one third of the entertainment-foodie-cocktailian wet-dream-team. Tony designs cocktails for high-end restaurants, liquor brands and his own cocktail videos. (Volume 1 of his new Modern Mixology series focuses on "Mixing the Classics," and Abou-Ganim's charisma drives home my theory that personality is 50% of cocktail presentation!)

Billy Harris calls his act "part laughter, part illusion and part motivation." Billy oozes glitzy Vegas showmanship, and stirs up fun for corporate gigs, serves as an MC-for-hire and, when not on the road, kicks it with the wife and baby.

One of America's most-loved celebrity chefs, Mario Batali, provides the grub for this over-the-top culinary experience, rolling out course after course of customized delicacies to suit the tastes of each client (each complemented by Tony's libations, of course). Who knows - with a good tip, Batali may even let you try on his famous orange clogs!

In this CNBC clip, the Tantalizing Trio demonstrate how the ultimate cocktail and food pairing sprinkles a little magic to your life...

*Photo borrowed from Money.CNN.com

Harry Denton’s Starlight Lounge

A San Francisco Legend

An infamous den of cocktailian lore, Harry Denton’s Starlight Room (atop the Sir Francis Drake Hotel) has attracted such acclaimed Mixologists as Tony Abou-Ganim and Jacques Bezuidenhout to leave a lingering libational imprint. The vibe is swanky and glammy with a hint of kitschy Vegas glitz. In other words, it’s the kind of place I love to have a cocktail with friends, warming up for a fabulous night, or ending one…

It has been on my list for ages, and I was very excited to finally get up there and try Abou-Ganim’s Cable Car. Of course, I had to pose in one of the famed plush red-velvet booths with said drink. (What can I say – I was a starry-eyed cocktail tourist!) I did not try one of Bezuidenhout's Million-Dollar Cocktails (which actually cost a few hundred per glass...) but I guess I'll put that on my "I've Been A Good Girl Santa" scroll.

I love that the swishy waitresses wear elegant long, black dresses (with a sexy side slit)… however, I would have felt slightly warmer toward mine had she given my friend Claire and I as timely and efficient service that she gave the table of men, nearby. Between waiting for our drinks to be ordered, then delivered, then having to finally bring our payment up to the cashier as we sat for 10, 15, 20 minutes waiting to pay… well, we wasted far too much valuable Cocktail Week tasting time!

On our way out, we learned a bit about Tom Sweeny, the hotel’s infamous and heroic bellman. About 15 year ago, the 30-year veteran bellman, chased down purse-snatchers who had nabbed a female guest’s bag. As a reward, the hotel sent him on a vacation to Mexico, where he saved a child from drowning.

He has since been featured in TV shows and movies, a part of Union Square history. (Who says all the celebrities are in LA!)

*Photos courtesy of Claire Barrett Photography

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!

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

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

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

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

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

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

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

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

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

Toast National Hot Buttered Rum Day!

Melt the “winter blues” at the timeless San Francisco watering hole, Elixir, on January 17. Sample $6 Gosling’s Hot buttered Rum Cocktails from 6 pm to closing, which just might make your toes tingle and warm the cockles of your heart!

If staying “cozy en casa” is your game plan, try your hand at whipping up one of Tony Abou-Ganim’s favorite cold-weather recipes. (See more of Tony’s drinks on his newly rennovated website: The Modern Mixologist.)

Tony’s Hot Buttered Rum Batter

1 lb light brown sugar
1/2 lb unsalted butter (softened)
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1/2 teaspoon ground allspice
2 teaspoons vanilla extract

In a mixing bowl, beat together softened butter, brown sugar, vanilla extract and spices until well combined. Refrigerate in an airtight reusable container for up to a month, or place in your freezer until ready to use.

To make Hot Buttered Rum – In a pre-heated coffee mug combine 2 heaping tablespoons of batter with 1 _ oz. Gosling’s Rum. Top with boiling water and stir well to mix. Serve with a spoon.

Hint: It is best to make the batter in advance so the spices have an opportunity to mingle. And, be sure to remove batter from the refrigerator at least 6 hours prior to serving to allow it to soften.

Just Say “No” To The Cosmo!

Ladies, this is a plea to you. The Cosmo is dead. Done. Buried. Forget it. Sex in the City has been in reruns for like, four years or so. It is time to pick up your Manolos, and move on. There is a whole exciting world of libations to explore! (And, to the guys who actually order Cosmos in public, which is alarming unto itself… just stop. Don’t believe me? Maybe the Modern Drunkard will convince you.)

Being a “girl” is not always easy when it comes to ordering drinks. Seriously. I come across an enormous amount of kickin’ cool cocktails and for some reason, at the moment I find myself in front of a fully stocked bar – hundreds of bottles and combinations at my disposal, sometimes, I choke. Freeze. Go blank. I have actually heard myself stammer, “A… a… Cosmo?” (Ok, truthfully, I haven’t actually ordered a Cosmo for a couple of years - but you get my point.)

My default drink these days in the Negroni, which I highly recommend. It is both classic and rejuvenatedly swank. I make it at home mostly because, unfortunately, many bartenders have no f-ing clue how to make a good one. (I was severely disappointed with the sludge served at LA’s Formosa Café, normally a place I like. It, too, is a classic. But, that bartender had no business making a Negroni. They need to either teach the staff the art of that drink, or take it off the menu!)

To try a Negroni at home, check out this LM post featuring San Fran Mixologist, Jacques Bezuidenhout’s recipe. Another Negroni-phile is the Modern Mixologist himself, Tony Abou Ganim. (My profile on Tony is coming soon…)

There are a zillion cool cocktails to discover so I am going to make a point of sharing more on The Liquid Muse. Drinks using gin, bourbon, whiskey and tequila are often overlooked by us, ladies. My theory is that we don’t order them because we are not generally exposed to “manly” drinks. And, I’m about to change all that…

I’ve been planning to implement Liquid Muse Events for a while now. Among those events, will be liquor presentations, especially for women, called Booze for Broads (tm). These educational (and fun!) seminars will take place on both coasts, and often feature guest mixologists.

I’ll post them here, of course, but if you want to be “in the know” please send me an email and I’ll add you to my mailing list. (btw – I will never share your addresses. I hate being spammed, too.)

In the meantime, try a little experiment. When you’re out this weekend, think of something your dad drinks, and order that. Chances are it is in fashion now, anyway. Let me know how it went, and I’ll post it here. (Especially if you have pix!)

Holiday Shopping Made Easy

The Liquid Muse 'Lucky Seven' Holiday Picks!

With Christmas only a couple of weeks away, it is time to whip out the plastic and let your fingers do the walking across that great shopping expanse otherwise referred to as the Internet. From the worldly wine connoisseur to the creative-type “between careers,” there’s a little something for every alcohol-enthusiast on your list. So, pour yourself a stiff one, and lean back in that easy chair. I’ve practically done the shopping for you!

1. Learn from the King of Cocktails himself with Dale DeGroff’s Craft of the Cocktail Deck

2. Become a Cocktail Cassanova with Tony Abou Ganim's Modern Mixology DVD

3. Think you know about wine? Prove it with Trinchero's World Wine Challenge computer game!

4. Want to give a gentle nudge to a financially-challenged special someone? Miss Charming’s Bartender Resume Service is a loving way to say, "Get off my couch!"

5. Mixing New Orleans is the go-to book for drinking in the Big Easy, and beyond... Buy it here.

6. Give the Rockstar in your life a one-of-a-kind present... their own customized Signature Cocktail from The Liquid Muse!

7. And, if you're in the LA-area, make like a celebutante and head down to Robertson Boulevard. Hipster designer Lisa Kline has created some limited edition Jack Daniel’s T-shirts. (This one's mine... and, no, you can't have it!) For those of you outside La-La-Land, here's the link.

Let the Thanksgiving Cocktail Coverage Begin!

Wondering how to wash down the big bird on T-day? Give your guests one more reason to be grateful with a holiday-themed libation!

Stephen Beaumont of Nation's Restaurant News just wrote a fun round up of suggestions from Dale DeGroff, Tony Abou-Ganim, Jeffrey Morgenthaler and myself. Read the article here.*

Two Mixology legends - The King of Cocktails and The Modern Mixologist - give cocktail tips, the talented Mr. Morgenthaler has a great Wassail recipe featured, and I give suggestions on making low-cal cocktails.

*(You may need to register to read NRN's articles - which is free. And, if you're a food / drink lover, it behooves you to do so, anyway.)

Setting the B.A.R.

We went over so many cool things at B.A.R., yesterday. I don't have time to go into it all but let it suffice to say that at 9 in the morning, Steve Olson and David Wondrich walked us through a quick demonstration in at-home pot-stilling. (It's not legal to do this at home, kids... and they certainly did not sugest we do it. They were showing us how liquor is made. However, you may want to try it anyway... Just don't hold me responsible for suggesting it if you poison yourself with methanol and such.)

A quick recap of yesterday's highlights from the gin and vodka tastings:

Gin tasting - You may be surprised which gin came out (unanimously) at the bottom of the pile. Let's just say its very popular and quite expensive. (I won't name the brand in this post, though.) Other gin news: Martin Miller's got dissed as "the cartoon version of Hendrick's," which is a shame cuz I quite like it. Old Raj got lots of love. And we tried the Bols Genever... slightly yellow color, slightly sweet... not even on the U.S. market yet. But, look for it. This is a big gin trend coming down the pipeline...

Vodka tasting - Finlandia got big props from both Paul Pacult and Dale DeGroff. (Yes, Dale works with Finlandia. He and Tony Abou Ganim teach the Finnishing School - which I took 2 years ago. Great crash-course in mixology, fyi. Still, both Paul and Dale tout Finlandia as the best 'bang for the buck' on the market today. Paul gutted the goose, having dropped it from 4 stars back in 1999 to 2 stars today. They heavily touted Van Gogh chocolate as a good flavored vodka. And, Paul's favorite vodka du jour... Xcellent from Switzerland. Who knew?

I have so much more to tell you but will leave it here for now... and remind me to tell you how great it was to end the day at P.D.T. (Please Don't Tell) sitting around the table with fellow students from Boston, Philly, Connecticut and New Orleans, with a few L.A. pals at the bar. Uniting the country through cocktails.

Where the Boys Are…

I hear a lot of women complaining about men. Where are the good ones? Why don’t they meet any?

Well, I’ll tell you why. Because the cool guys are online writing about cocktails!

As one of the (relatively) few females impassioned enough about spirits, wine and cocktails to write about them like, oh, every freakin’ day, I can tell you, from personal experience, there are a whole bunch of boys over here. Fun-loving, knowledgeable and for Chrissakes, they make a mean margarita. Or martini. And, please, don’t insult them by asking for a hum-drum blended daquiri or Cosmo. These guys are on the cutting edge of what’s new and exciting in cocktail culture. Don’t be controlling. Leave it in their hands. (It’s a turn-on to be able to do that, ladies. Trust me on that one.)

So, forget hanging out on a late-night barstool. Cancel your subscription to match.com. Mosey on over to The Liquid Muse, and I’ll share the 411 on some of the most fascinating gentlemen on the web.

And, if you don’t connect with an actual man, you’ll definitely pick up some good drink recipes along the way. Nothing heals a lonely heart like a good, stiff cocktail. And, once you’ve mastered the art of mixing a killer drink, you may lure a good, stiff man over to enjoy one with you…

Let’s kick this off with my adopted mentor in the cocktail world. Tony Abou-Ganim lives in Vegas, travels the world shaking up the classics, had a show on Lifetime and recently released a new line of how-to-mix DVD’s. Join the fan club (I’m the President) and check out the Modern Mixologist, himself.

The King of Cocktails, Dale Degroff, has been slinging booze since before many of the folks on this list were old enough to drink. He ran the bar at the top of Manhattan’s World Trade Center and now teaches cocktail antics around the globe.

Darcy has mastered both the Art of Drink and the entrepreneurial spirit. Are you a potential advertiser? Email Darcy. He heads up a cocktail bloggers advertising co-op.

If I were constructing an online family, Jeffrey Morgenthaler is the one I’d choose to be my big brother. Or, kid brother. Behind the bar, or behind the scenes he’s the kind of guy who’s got your back. For a great attitude with a side of booze visit his Oregon-based blog.

Paul from the Cocktail Chronicles kicked off Mixologist Mondays. And, I feel like such an ass not to have jumped on board that wagon, yet. Perhpas I'll host one in the not-too-distant future.

Dr. Bamboo comes up with cocktail recipes and awesome graphics to accompany them. Check out his site for the artwork as much as for the cocktails. (And, congrats are in order as Baby Bamboo is on the way!)

Shawn, a lawyer by day, Mixologist by night, is the cocktail world’s Clark Kent. Armed with both a sense of justice and a killer cocktail, his original recipes are featured on his blog, Rejiggered.

Grandiose Blog’s barman, Mondiu is a newcomer to the Blogosphere so a hearty welcome from TLM. His first several posts (bar tools and classic cocktails) are definitely worth a gander.

San Francisco has an incredible cocktail culture. Interactivity, collaboration, passion and knowledge are words that come to my mind after spending a few days up North for the San Francisco Cocktail Week. Camper English is in the City by the Bay, and therefore in tune with all sorts of cool stuff.

Ok, ladies, Chris is taken (wife and child) but his blog Nonjatta devoted to Japanese whisky is available to all the world. Who knew that Japan was one of the biggest whisky-loving countries in the world?

Rick Lyke, of Lyke 2 Drink, reports wine, beer and booze news from North Carolina. He’s also got a very comprehensive drink link list on his blog.

These other guys I have not met or corresponded with personally, but want to make sure they’re included in this round up. Their blogs content (and in some cases the bloggers themselves) provide plenty to drool over: Jimmy’s Cocktail Hour, Drink Boy, Joe Bartender, The Thinking Bartender, Liquor Snob, Martini Lounge.

Into Beer? Knut’s Beer Blog is based in Oslo, and Jeffrey Wells website is on its way!

TLM Becomes A Swag Hag...

Round 2 (ding!)

So, I wrote about the swag I got from the MTV Movie Awards pre-party, a few months ago. Little did I know what was in store at Tales of the Cocktail! Woo-hoo.

Camper at Alcademics wrote about his swag. I, too, was so astounded that I took a photo of some of the goodies in the media bag, upon arrival. Mini bottles of booze, muddlers, keychains, pens (writers always need those, right?), Tony Abou Ganim's new DVD "Modern Mixology," a beer DVD, a jazzy CD from Napa Wine Country and a CD from New Orleans. There was more but those were the highlights. Oh yeah, I also liked the $10 discount card deck and the Martini T-shirt. I'll wear it to the gym if I ever return...

I also enjoyed collecting the cocktail recipe cards.

So, here's my contribution to the swag party. Anyone else want to chime in?

The Art of Mixing

Hennessy Cognac’s Cocktail Contest

Three of L.A.’s finest barmen went cocktail shaker-to-cocktail shaker at the swanky Coco De Ville, a couple of weeks ago. The boutique nightclub is tucked next door to its big sister, STK (which you may remember from my Hot Chicks and a Hunk of Meat post earlier this year). My pal Debbie and I arrived on the early side, which left us plenty of time to settle in with a couple of Sidecars as bartending friends and cocktailian colleagues slowly filed in.

The great Tony Abou Ganim flew in to be Master of Ceremonies, Vincenzo Marianella lent support, and mixology stations were set up around the venue so everyone could get in to try their hand at working with one of the top selling cognacs in the world. Lovely ladies passed around samples of the three competing cocktails, and we, the willing crowd, sipped our way through them, raising glasses and voices for our favorites.

A big congratulations to Joel Black who took home top honors. And, of course, Joe Brooke and Daniel Nelson ain’t no mixology schlumps either. Let’s just say we drank well, that night! Joel now goes on to compete against finalists from New York, Miami and New Orleans. Go Joel!

Joel Black, Comme Ca Restaurant
"Clockwork Orange"
2 oz. Hennessy
3/8 oz. pureed bing cherries
1/2 oz. lemon juice
1/2 oz. simple syrup
1/2 oz. orange juice
4 dashes of orange bitters
5 mint leaves
1 pinch of brown sugar
top with Moët Champagne

Muddle mint with brown sugar and bitters. Add lemon, simple syrup and orange juice and Hennessy. Shake and strain in a cocktail glass. Top with Moët Champagne.

Joseph Brooke, Bar Marmont
"Bel-Air Timeshare"
1 1/2 oz. Hennessy
1/2 oz. lemon juice
1/2 oz. apricot preserves
1/4 oz. yelllow Chartreuse
1/4 oz. clover honey syrup
1 dash peach bitters

Shake and strain all ingredients in a cocktail glass, garnish with a lemon peel.

Daniel Nelson, The Doheny
“The Closer”
2 oz. Hennessy
1 barspoon pumpkin puree
4 to 5 dashes of peach bitters
3/4 oz. Ruby Chai Tea infused Navan

Shake and strain all ingredients in a cocktail glass. Garnish with shaved nutmeg and shaved semi-sweet chocolate.

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

Best Quote from the Nightclub & Bar Show in Las Vegas

This came from a Mixology seminar on the topic of a quality cocktail...

"You can't build a Ferrari out of Ford parts." ~Tony Abou-Ganim, founder of The Modern Mixologist and host of the DVD "Making Great Cocktails at Home."

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

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

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

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

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

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

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

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

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

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

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

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!