tag:blogger.com,1999:blog-258757732024-03-19T10:59:36.789-07:00The Liquid MuseCocktails, Places and Faces That Make Our Swizzlers Sizzle!natalie@theliquidmuse.comhttp://www.blogger.com/profile/05723331076451425503noreply@blogger.comBlogger794125tag:blogger.com,1999:blog-25875773.post-5474711985644385812009-06-12T04:32:00.001-07:002009-06-12T04:32:34.554-07:00<div style="text-align: center;"><span style="font-weight: bold;"><br /><br /><br /><span style="font-size:180%;">The Liquid Muse Blog Has MOVED!</span></span><br /><br /><span style="font-weight: bold;font-size:130%;" >Please visit: <a href="http://www.theliquidmuse.com/">www.theliquidmuse.com</a> - and join the online Cocktail Club, get recipes, read articles, watch videos and interact with other cocktail lovers.<br /><br /><span style="font-style: italic;font-size:130%;" >See you there...<br /><br />xo Natalie (The Liquid Muse)<br /><br /></span></span></div><span style="font-weight: bold;"><br /></span><div class="blogger-post-footer">Visit The Liquid Muse Website at www.theliquidmuse.com!</div>natalie@theliquidmuse.comhttp://www.blogger.com/profile/05723331076451425503noreply@blogger.com0tag:blogger.com,1999:blog-25875773.post-55744408785127458222009-06-12T04:30:00.000-07:002009-06-12T04:31:20.913-07:00<span>In Episode 2 of <span style="font-weight: bold;">The Liquid Muse's Little Black Book</span>, Natalie takes you to BarKeeper, a funky, hipster vintage barware store in trendy Silverlake in Los Angeles. Joe Keeper, the store's owner shares some history and educational tidbits about cocktails and the vessels which contain them. They even demonstrate the proper way to serve absinthe to your guests! Take a peek into the pages of The Liquid Muse's Little Black Book... </span><br /><br /><object height="344" width="425"><param name="movie" value="http://www.youtube.com/v/TVxRPMvzmB0&hl=en&fs=1&"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/TVxRPMvzmB0&hl=en&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" height="344" width="425"></embed></object><div class="blogger-post-footer">Visit The Liquid Muse Website at www.theliquidmuse.com!</div>natalie@theliquidmuse.comhttp://www.blogger.com/profile/05723331076451425503noreply@blogger.com1tag:blogger.com,1999:blog-25875773.post-88183092861199175032009-05-02T03:05:00.001-07:002009-05-02T03:05:55.909-07:00<span style="font-size:180%;"><span style="font-weight: bold;">Treat Mom to my Strawberries & Cream Cocktail</span></span><br /><br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/jvPka1zS4cA&hl=en&fs=1&rel=0"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/jvPka1zS4cA&hl=en&fs=1&rel=0" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object><div class="blogger-post-footer">Visit The Liquid Muse Website at www.theliquidmuse.com!</div>natalie@theliquidmuse.comhttp://www.blogger.com/profile/05723331076451425503noreply@blogger.com1tag:blogger.com,1999:blog-25875773.post-11273764572304250742009-04-24T13:07:00.000-07:002009-04-24T13:14:26.336-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi91km-rr4Z5dTI_pttA35Mk0_bBMpojFK0mZMiEGjkwCaqedNyC6fs06wutPa3I8brPgvRYf_WPLCWB2dzFRjvvt4dEWMydptg2yeJBCs57pGMJfhuIiyG2qEI8G-wGCbP2JJTHQ/s1600-h/fatfish-drink1.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 112px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi91km-rr4Z5dTI_pttA35Mk0_bBMpojFK0mZMiEGjkwCaqedNyC6fs06wutPa3I8brPgvRYf_WPLCWB2dzFRjvvt4dEWMydptg2yeJBCs57pGMJfhuIiyG2qEI8G-wGCbP2JJTHQ/s200/fatfish-drink1.jpg" alt="" id="BLOGGER_PHOTO_ID_5328353556107693250" border="0" /></a><span style="font-size:180%;"><span style="font-weight: bold;">Girl Friday Happy Hour: Fat Fish</span></span><span style="font-size:85%;"><br /><br /><span style="font-size:130%;"><span style="font-style: italic; font-weight: bold;">Because A Skinny Fish Looks Suspicious!</span></span><br /></span><span style="font-size:85%;">by Kylee Van Dillen, The Liquid Muse Girl Friday<br /><br /></span><span style="font-size:85%;"><a href="http://www.fatfishla.com/">Fat Fish's</a> happy hour menu is the perfect catch, offering delicious deals for everyone from the serious eater to casual drinker, <span style="font-weight: bold;">daily 5-7pm</span> and <span style="font-weight: bold;">10-11pm Sunday-Wednesday</span>.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMgTf-eqgERZBDyZO-aw8VhcrluxvwI2Y-Y6wGPQh5F2V9p5o1WA6VeOmZV8omDB2A3uYQHgw4R8Px8u-BBfqOLNy-P6UHRqgaTBPpuGrwXG_37WLvW6o7hYWjAqbCxrPNhmmPug/s1600-h/fatfish-sushi3.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 112px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMgTf-eqgERZBDyZO-aw8VhcrluxvwI2Y-Y6wGPQh5F2V9p5o1WA6VeOmZV8omDB2A3uYQHgw4R8Px8u-BBfqOLNy-P6UHRqgaTBPpuGrwXG_37WLvW6o7hYWjAqbCxrPNhmmPug/s200/fatfish-sushi3.jpg" alt="" id="BLOGGER_PHOTO_ID_5328353636456143906" border="0" /></a><span style="font-size:85%;">The hip lounge features candlelit couches and corner booths. The bar has a plasma TV for sports lovers, yet </span><span style="font-size:85%;">retains enough intimacy to still work for date night. Beer drinkers should come thirsty because a large Asahi is a steal at $5 and sake lovers reel in a carafe for $5.<br /></span><br /><span style="font-size:85%;">Those with a fancy-and-fruity side revel in premium <span style="font-weight: bold;">Saketinis </span>(sake and fresh fruit) for around <span style="font-weight: bold;">$6</span>. We love the Mango martini shaken up with rum and fresh mango puree—a frou-frou-yet-fiesty combo. Off the sauce? Bartender Josh offers refreshing iced green tea garnished with an aromatic orange zest—super healthy and super yummy!<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPFYrZqhKCx2HDagQAKYNrX1DoUqR03hFS53S9XhztBLmZHF7ui8JFYRqVLLcMNK8XrbwQtTanHZD47BKEMyxkwd3mSOqylRDMkl7MVQxte_maIYrtIwcfP4nIMUp4EWgO7_ZFYA/s1600-h/fatfish-tuna.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 112px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPFYrZqhKCx2HDagQAKYNrX1DoUqR03hFS53S9XhztBLmZHF7ui8JFYRqVLLcMNK8XrbwQtTanHZD47BKEMyxkwd3mSOqylRDMkl7MVQxte_maIYrtIwcfP4nIMUp4EWgO7_ZFYA/s200/fatfish-tuna.jpg" alt="" id="BLOGGER_PHOTO_ID_5328353781606947522" border="0" /></a><span style="font-size:85%;">Small plates include traditional favorites like <span style="font-weight: bold;">“Q-cumber” salad</span> ($4) or <span style="font-weight: bold;">spicy tuna tartar</span> ($6) and the list of specialty rolls won’t leave you hungry. (All can be made with multi-grain brown rice.) T<span style="font-weight: bold;">he Albacore roll</span> (Albacore tuna, green onion, cilantro, avocado and jalapeño) or for <span style="font-weight: bold;">Philly Roll</span> (Salmon, cream cheese and avocado) are great to share.<br /><br />If your fins are feeling a little flabby, don’t worry, we won’t judge. Dive into Fat Fish during happy hour and we promise you’ll swim home happy. </span><div class="blogger-post-footer">Visit The Liquid Muse Website at www.theliquidmuse.com!</div>natalie@theliquidmuse.comhttp://www.blogger.com/profile/05723331076451425503noreply@blogger.com1tag:blogger.com,1999:blog-25875773.post-30126285988268159002009-04-23T21:12:00.000-07:002009-04-28T16:11:02.753-07:00<span style="font-size:180%;"><span style="font-weight: bold;">Making New Bartender Friends at Hotel Palomar</span></span><br /><br /><span style="font-size:85%;">I love staying at the <a href="http://www.hotelpalomar-dc.com/">Hotel Palomar</a> in Washington DC. In addition to being part of the eco-friendly Kimpton Group, Palomar is spacious and stylishly decorated, and rooms have jacuzzi bathtubs and leopard print fuzzy robes, giving it hipster spa appeal. (Some even have treadmills right in the room! No more excuses!) They also have free coffee / tea in the lobby each morning and wine hour in the evenings. Just like home but cooler.<br /><br />However, the main attraction at the Palomar, as far as I'm concerned is its restaurant / lounge, Urbana. Sleek and inviting, the food is kissed with Mediterranean inspiration. (Try the <span style="font-weight: bold;">white asparagus wrapped in proscuitto</span> off the "small plates" menu!) And, the cocktail menu is filled with fun must-try's. I really enjoyed the <a href="http://www.pampero.com/">Pampero Venezuelan rum</a> cocktail made with orange flavored modifiers. My new pal <span style="font-weight: bold;">Roberto</span> made it - and it was delicious!<br /><br />Roberto is orginially from Mexico DF and he has lived in DC for about 10 years. He finished his ESL (English as a Second Language) courses and is now considering college. I admire someone who has the guts to go to another country, work his butt off and sets goals for himself. And, I appreciate that kind of person having such a great, friendly attitude behind the bar - and make a fantastic drink, to boot. Salud, Roberto!<br /></span><div class="blogger-post-footer">Visit The Liquid Muse Website at www.theliquidmuse.com!</div>natalie@theliquidmuse.comhttp://www.blogger.com/profile/05723331076451425503noreply@blogger.com0tag:blogger.com,1999:blog-25875773.post-84162987155437344902009-04-22T06:02:00.000-07:002009-04-22T06:08:50.755-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDkUum8oam5hY_7FeaaHRGtHFEjeNqsZlUYameGTergFBuJw3_PA53RZsv_Q9oXz7fiXkrYoAPjjXqaZOt_8wbd-owqsBqwnwxyY6GT0IZAobiIy16SO4Vxg_VClKY5hTBmM-JnQ/s1600-h/Detox+AmericaHi.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 134px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDkUum8oam5hY_7FeaaHRGtHFEjeNqsZlUYameGTergFBuJw3_PA53RZsv_Q9oXz7fiXkrYoAPjjXqaZOt_8wbd-owqsBqwnwxyY6GT0IZAobiIy16SO4Vxg_VClKY5hTBmM-JnQ/s200/Detox+AmericaHi.jpg" alt="" id="BLOGGER_PHOTO_ID_5327502002583796898" border="0" /></a><span style="font-size:180%;"><span style="font-weight: bold;">Toast Mother Nature!</span></span><br /><br /><span style="font-size:85%;">In honor of Earth Day, here are a couple of recipes from The Liquid Muse Sustainable Sips(R) eco-friendly cocktail program. <span style="font-weight: bold;">Eco-Tip</span>: Save water - drink naked so you don't have to do laundry!<br /><br /></span><span style="font-size:85%;"><span style="font-size:100%;"><span style="font-weight: bold;">Detox America Cocktail</span></span><br /></span><span style="font-size:85%;"><span style="font-size:78%;">(c) 2008 Natalie Bovis-Nelsen, The Liquid Muse</span></span><br /><span style="font-size:85%;">pinch freshly grated ginger<br />1/2 ounce lime juice<br />3/4 ounce raw sugar simple syrup<br />2 ounces organic pomegranate juice<br />1 1/2 ounces Bluecoat gin<br />3/4 ounce Veev acai liqueur<br /><br />Pour all ingredients into a cocktail shaker. Add ice and shake well. Strain into a martini glass. Grate a little extra fresh ginger over the top of the cocktail, if desired. Garnish with a lime wedge.<br /><br /></span><span style="font-size:85%;"><span style="font-size:100%;"><span style="font-weight: bold;">Earthy Margarita Martini</span></span><br /><span style="font-size:78%;">(c) 2008 Natalie Bovis-Nelsen, The Liquid Muse</span><br />1 slice jalapeno<br />3/4 ounce 4 Copas agave nectar<br />3/4 ounce lime juice<br />11/2 ounces freshly squeezed grapefruit juice<br />1 1/2 ounces 4 Copas organic tequila<br />course sea salt<br /><br />Rub half of a martini glass rim with lime, and dip that half into course sea salt. Set aside. Muddle jalapeno, lime juice and agave nectar in the bottom of a mixing glass. Add lime and grapefruit juices and tequila. Shake well and gently strain into glass.<br /><span style="font-size:100%;"><span style="font-weight: bold;"></span></span></span><div class="blogger-post-footer">Visit The Liquid Muse Website at www.theliquidmuse.com!</div>natalie@theliquidmuse.comhttp://www.blogger.com/profile/05723331076451425503noreply@blogger.com0tag:blogger.com,1999:blog-25875773.post-62336010934432409962009-04-18T16:17:00.000-07:002009-04-19T20:37:43.932-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijGbLHKHNgl8xUSs3cur_p6ZzxJLVfkvU_hKPuQEPEyAsV3R7-L_lepCaMTpA2HJuUkWf_lbqgHxdczD08p-KeNy3oej347ROSgnklZ6fbvtuuaqbfMINlkZJ_Wg0SYNYkUQjHZQ/s1600-h/stk-blogger"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 108px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijGbLHKHNgl8xUSs3cur_p6ZzxJLVfkvU_hKPuQEPEyAsV3R7-L_lepCaMTpA2HJuUkWf_lbqgHxdczD08p-KeNy3oej347ROSgnklZ6fbvtuuaqbfMINlkZJ_Wg0SYNYkUQjHZQ/s200/stk-blogger" alt="" id="BLOGGER_PHOTO_ID_5326183882813113554" border="0" /></a><span style="font-size:180%;"><span style="font-weight: bold;">Food Bloggers Invade STK</span></span><br /><span style="font-size:85%;"><br />Abby from <a href="http://www.meetup.com/pleasurepalate/">Pleasure Palate</a> had a wonderful idea to gather a gaggle of food bloggers for dinner and drinks at Hollywood hotspot <a href="http://theliquidmuse.blogspot.com/search?q=Hot+chicks+and+a+hunk+your">STK</a>. I’m <a href="http://theliquidmuse.blogspot.com/search?q=Hot+chicks+and+a+hunk+your">already a fan</a> – so I was excited to go. One of the fun elements of the evening was putting faces with (blog) names. For example, I finally got to meet the <a href="http://teenageglutster.blogspot.com/">Teenage Gluster</a> with whom I’ve been corresponding for a few years, and remain impressed that a high-schooler </span><span style="font-size:85%;">(back when he started his blog) could have such passion for all things culinary. You may wonder why I used this blurry photo of the group... Some bloggers prefer to remain "incognito" so I didn't want to expose anyone's "secret identity."</span><br /><span style="font-size:85%;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizPdDExkaoG8N6koGPXwp8cTXbdLQSv3OlZPsYBkuNUj5qLxpvzQkU-0XS0cK96f5qUAXJUwkLJHpCoSALaL_mMVZmEvo6mFbyRYlspdcZLvKKP0XJcpUgaCWznB59b9bi5A67HA/s1600-h/STK-cocktails"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 161px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizPdDExkaoG8N6koGPXwp8cTXbdLQSv3OlZPsYBkuNUj5qLxpvzQkU-0XS0cK96f5qUAXJUwkLJHpCoSALaL_mMVZmEvo6mFbyRYlspdcZLvKKP0XJcpUgaCWznB59b9bi5A67HA/s200/STK-cocktails" alt="" id="BLOGGER_PHOTO_ID_5326184065698618066" border="0" /></a><span style="font-size:85%;"><span style="font-weight: bold;">Food bloggers</span> and <span style="font-weight: bold;">cocktai</span></span><span style="font-size:85%;"><span style="font-weight: bold;">l bloggers</span> obviously have a lot in common. (How many other people at a dinner whip out a camera as each course arrives - to take photos of the food and drinks instead of the people?) It was also interesting to me, as the only "official" cocktail blogger in the group, to see how people outside the liquor industry relate to alcoholic libations.<br /><br />Food writers, in general, are not always schooled in mixology, so to say that writer likes or dislikes a drink is fair enough. However, when someone is comparing <span style="font-weight: bold;">Classic Cocktails</span> (ala <a href="http://theliquidmuse.blogspot.com/search?q=The+Varnish">The Varnish</a>, Cole’s, Doheny, Seven Grand and other downtown classic cocktail spots) with Pablo’s self-proclaimed “<span style="font-weight: bold;">Calif</span></span><span style="font-weight: bold;font-size:85%;" >ornia Fres</span><span style="font-size:85%;"><span style="font-weight: bold;">h</span>” style --- they are comparin</span><span style="font-size:85%;">g apples and oranges. Maybe one prefers apples or oranges – and that’s fine. But, I don’t think its fair for someone outside the spirits profession to simply not like a drink and deem it a bad drink. (They are also not allowed to make “bans” on terms like "mixology" or "mixologist"… But I digress.)<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNMBY55kleNXiSbHyXGZnT2qrNL86g0kkBlihQmEE-4sRhLm5PtiMN7xys0etXTXD4PqDgLh4Q3bKDl_YN4pdCms1DHUIPi4qWXEOlN4pA-jI-rbk287gGw-OGNYSNpNZd0Ftkeg/s1600-h/stk-pablo"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 178px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNMBY55kleNXiSbHyXGZnT2qrNL86g0kkBlihQmEE-4sRhLm5PtiMN7xys0etXTXD4PqDgLh4Q3bKDl_YN4pdCms1DHUIPi4qWXEOlN4pA-jI-rbk287gGw-OGNYSNpNZd0Ftkeg/s200/stk-pablo" alt="" id="BLOGGER_PHOTO_ID_5326184225531917522" border="0" /></a><span style="font-size:85%;">Our STK dinner menu was carefully thought out by <span style="font-weight: bold;">Chef Todd Mark Miller</span>, and paired with cocktails by <a href="http://theliquidmuse.blogspot.com/search?q=the+bartender+diaries%3A+pablo+moix">Pablo Moix</a>, a head mixologist for the <a href="http://www.theonerestaurants.com/">One Group</a>. Pable paired some of the drinks ‘on the fly’ which speaks to his talent behind the bar. The dozen or so bloggers piled into side-by-side tables – and the dishes began rolling in like a gorge</span><span style="font-size:85%;">ous Southern California tidal wave of food.<br /></span><br /><span style="font-size:85%;">My favorite starter dishes were the <span style="font-weight: bold;">Tomato 4 Ways</span> and the <span style="font-weight: bold;">Roasted Beets</span> with coriander, micro mint, yogurt and curry. We also had a <span style="font-weight: bold;">Jumbo Lump Salad</span> and a simple <span style="font-weight: bold;">Arugula</span> salad with apples.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo51_s8jkW76vh1EZbwoam_FFA0SPyTqvy6U3usWdf5w0RvWr1ZCrg4RGkW361vjllRnMOep2-b_H80yAK5miqTK0hPtFyqTAdTLvfjT8Z_4Lwxvhz8GM00Ggmq9fp-rBtA1Eolg/s1600-h/stk-tomato"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 143px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo51_s8jkW76vh1EZbwoam_FFA0SPyTqvy6U3usWdf5w0RvWr1ZCrg4RGkW361vjllRnMOep2-b_H80yAK5miqTK0hPtFyqTAdTLvfjT8Z_4Lwxvhz8GM00Ggmq9fp-rBtA1Eolg/s200/stk-tomato" alt="" id="BLOGGER_PHOTO_ID_5326184448665216930" border="0" /></a><span style="font-size:85%;">The <span style="font-weight: bold;">La Cienega cocktail</span> (corzo silver, lime juice, cucumber slices, mint leaves) came with the above starters, which was a great choice because a blanco (silver) tequila opens the appetite and the fresh lime and mint get the stomach juices moving.<br /><br /></span><span style="font-size:85%;">That was a good move because next up were succulent <span style="font-weight: bold;">Lil’ Big Macs</span> (Japanese Wagyu beef) and a buttery, fresh California standard: <span style="font-weight: bold;">Tuna Tartare</span>.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKUgZqUtmP421hzrCcZRZYJnTHMXmrshyphenhyphen_MfMItrFOUXJwMnrKMv1j021lB_GbEXexNh29-2TYpYvt1LxsoHgQ_zSilInpv56WBUU911J04WB1zPKEl2GXVZos5HoKB4x_O02z7Q/s1600-h/stk-lil"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 143px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKUgZqUtmP421hzrCcZRZYJnTHMXmrshyphenhyphen_MfMItrFOUXJwMnrKMv1j021lB_GbEXexNh29-2TYpYvt1LxsoHgQ_zSilInpv56WBUU911J04WB1zPKEl2GXVZos5HoKB4x_O02z7Q/s200/stk-lil" alt="" id="BLOGGER_PHOTO_ID_5326186619687733106" border="0" /></a><span style="font-size:85%;">With this course came the <span style="font-weight: bold;">Capsicum Mojito</span> (bacardi, lime juice, mint leaves, bell pepper rings). Bell pepper is becoming a popular ingredient in cocktails these days and I like the freshness with both the tuna and to cut through the fat of the beef in the Lil’ Big Macs.<br /><br /></span><span style="font-size:85%;">Of course, STK is all about the meat. <span style="font-weight: bold;">The Cowboy Steak</span> was to-die-for (pink yet slightly charred) even without the 8+ accompanying sauces. I skipped the <span style="font-weight: bold;">Organic Chicken</span> (why eat chicken when steak is on the table?) but I did try a sliver of the <span style="font-weight: bold;">Red Snapper</span> topped with ponzu and shitake brown butter.<br /></span><br /><span style="font-size:85%;">I loved Pablo’s <span style="font-weight: bold;">Great Gatsby</span> – essentially, his version of a Sidecar featuring Hennessy, cointreau, lemon juice, orange juice. I thought the cognac and steak were a natural combination, and the drink wasn’t overpoweringly sweet. This would have also been fantastic with the chicken, had I tried it. I wouldn’t put it with the fish… but then I rarely have anything other than white wine with fish…<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQM8VrcG9KiBfKJkMH0MF1sCqaUaILj2AROyqM7Umu0itCoXC1HUEMN5Ot5mFR2iiCKoFnfvnpyTh6SI3IMopPyYmicDD8zS_H9f9A0A8ivkGCwzVAVQikDUtEsvi2UOHism9heA/s1600-h/stk-food"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 128px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQM8VrcG9KiBfKJkMH0MF1sCqaUaILj2AROyqM7Umu0itCoXC1HUEMN5Ot5mFR2iiCKoFnfvnpyTh6SI3IMopPyYmicDD8zS_H9f9A0A8ivkGCwzVAVQikDUtEsvi2UOHism9heA/s200/stk-food" alt="" id="BLOGGER_PHOTO_ID_5326184634385775570" border="0" /></a><span style="font-size:85%;">I found the <span style="font-weight: bold;">Mac&Cheese</span> rather bland – but the <span style="font-weight: bold;">Sweet Corn Pudding</span> is pure, sinful, food-porn ecstasy at its finest. It could easily be on a dessert, its so good (and fattening). Do I have to say anything about the thickly cut, crisp yet juicy <span style="font-weight: bold;">Parmesan Truffle Fries</span>? I didn’t think so.<br /><br />Pablo’s dessert drink was the <span style="font-weight: bold;">STK's Delicious</span> (patron xo, raspberries, mint leaves, lime juice). Of the cocktails, this one was my least favorite, only because I found the coffee flavor in the Patron XO a little overpowering. I believe this could be remedied by pulling back on the quantity of the coffee tequila liqueur, or by adding more mint and lime, perhaps. Either way, I found it very creative, and I am always willing to try something new.<br /><br />Of course, all of this leaves me with baited breath (and a hearty appetite) for next week’s dinner at <a href="http://theliquidmuse.blogspot.com/search?q=%22Question+%231%22">One Sunset</a>. I haven’t been there for a while and really enjoyed it when it first opened. It will be interesting to see if it continues to live up to the hype… If its anything like STK, we are in for another little bite of blogger paradise.<br /></span><div class="blogger-post-footer">Visit The Liquid Muse Website at www.theliquidmuse.com!</div>natalie@theliquidmuse.comhttp://www.blogger.com/profile/05723331076451425503noreply@blogger.com2tag:blogger.com,1999:blog-25875773.post-70127211722607798982009-04-16T23:11:00.000-07:002009-04-16T23:28:10.208-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxVELI7-Y9imWPEzptFPPnBpIfy9kiVoR0Iu425rkg2T_W9DePLX3AWXQAvD8wMibUCBweLtgKygBlObNMck2EbfAchv7riolew5E9e-yUxhb5fRFN4nHtcYZAOtVWvOFfguFMfA/s1600-h/partida-team"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 102px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxVELI7-Y9imWPEzptFPPnBpIfy9kiVoR0Iu425rkg2T_W9DePLX3AWXQAvD8wMibUCBweLtgKygBlObNMck2EbfAchv7riolew5E9e-yUxhb5fRFN4nHtcYZAOtVWvOFfguFMfA/s200/partida-team" alt="" id="BLOGGER_PHOTO_ID_5325539500234244354" border="0" /></a><span style="font-size:180%;"><span style="font-weight: bold;">B.A.R. Comes to LA, Tequila Flows</span></span><br /><br /><span style="font-size:85%;">In addition to being some of the coolest cats in the biz, the B.A.R. team is also one of the most knowledgeable assemblies of spirits afi</span><span style="font-size:85%;">cionados imaginable. So, the excitement among the 40 attendees at an all day tequila immersion at the Viceroy Hotel in Santa Monica, sponsored by <a href="http://theliquidmuse.blogspot.com/search?q=Partida+Tequila">Partida Tequila</a>, was palpable. Some of us have already taken the B.A.R. course and had an idea of what to expect. The uninitiated seemed unaware of just how much we would learn over the next 8-hours.<br /><br /></span><span style="font-size:85%;">After mingling over a continental breakfast, <span style="font-weight: bold;">Steve Olsen</span> began the journey through teq</span><span style="font-size:85%;">uila history, Mexican tequila-growing regions’ topography and geography. He ran through types of agave plants (there are literally hundreds) and showed photos of burros laden with 6 – 8 agave “pinas” sometimes weighing 200 kilos (</span><span style="font-size:85%;">over 400 pounds) each. Steve ran through methods of </span><span style="font-size:85%;">distillation and aging, and <span style="font-weight: bold;">Paul Pacult</span> also likened tequila to wine in that its “terroire” and the altitude at which the plants g</span><span style="font-size:85%;">row directly affects the final flavor of the product.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiXAWv4a0Vl9lDt9IiuPpgzTMTXRodbuSM9qWVtYk5j3l2E84cePSSxl48rZVyuZgPN6O03OQX2XhBSvFEB-fx44IFoHoyoOqFPg9cQkwBiWELceoRu1mDSETeVfZIwrA17qo3Vg/s1600-h/partida-tasting"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiXAWv4a0Vl9lDt9IiuPpgzTMTXRodbuSM9qWVtYk5j3l2E84cePSSxl48rZVyuZgPN6O03OQX2XhBSvFEB-fx44IFoHoyoOqFPg9cQkwBiWELceoRu1mDSETeVfZIwrA17qo3Vg/s200/partida-tasting" alt="" id="BLOGGER_PHOTO_ID_5325541086400402178" border="0" /></a><span style="font-size:85%;">We launched into the tasting, starting with the unaged or “blanco” tequilas first. Words such as “green peppe</span><span style="font-size:85%;">r,” “cilantro” and “lime rind” were used as adjectives. As we moved through the next 7 blancos and into the 8 reposados, descriptors such as “creamy,” “white pepper,” “earthy,” “licorice,” and “rosemary” came into play. When we hit a bad tequila (the team threw in a couple so that we could pic</span><span style="font-size:85%;">k one out of a line up) aromas such as “plastic,” “medicinal” and “methanol” were descriptors.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiwYyFsKjA_qo2ASiHYCm4_F-U7zryh9HFhvtq94ixxbz2Gad7WZttV6ViAptN7FSnvA6hd14GYkeDPDIyQvUmLzt8qnEvLWyJAkSKYVIym6mhoHXS0FeIfxq-Q3DDbRZfOdcEgw/s1600-h/partida-sangrita"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiwYyFsKjA_qo2ASiHYCm4_F-U7zryh9HFhvtq94ixxbz2Gad7WZttV6ViAptN7FSnvA6hd14GYkeDPDIyQvUmLzt8qnEvLWyJAkSKYVIym6mhoHXS0FeIfxq-Q3DDbRZfOdcEgw/s200/partida-sangrita" alt="" id="BLOGGER_PHOTO_ID_5325541236362366754" border="0" /></a><span style="font-size:85%;">Once we ran through 16 blancos and reposados, out came three spicy sangritas. The one they called “traditional” was made with pomegranate juice, orange juice, lime juice and habanero sauce. The next blended Cholula sauce, lime, grapef</span><span style="font-size:85%;">ruit, tomato and orange juices, slat and jalapeno. Finally the Green Sangrita (from Green & Red in London) was my favorite of the three, made with pineapple, mint, coriander, lime juice, cane sugar syrup and sea salt.<br /></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUxmWfnVlWetmZElDsWeqXW52ZGK07WGnZ1rC54t_8K277MVogSfIEydL7YuoZRBHSb06_9drwGv7PxpwdiS1fKj5V6wXszp-WmDzqmxEhA8ufTGmqa2jPQlbMd-HMisJL_qwryg/s1600-h/partida-drink.jpeg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 112px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUxmWfnVlWetmZElDsWeqXW52ZGK07WGnZ1rC54t_8K277MVogSfIEydL7YuoZRBHSb06_9drwGv7PxpwdiS1fKj5V6wXszp-WmDzqmxEhA8ufTGmqa2jPQlbMd-HMisJL_qwryg/s200/partida-drink.jpeg" alt="" id="BLOGGER_PHOTO_ID_5325541624460986194" border="0" /></a><span style="font-size:85%;"><span style="font-weight: bold;">David Wondrich</span> and His Highness <span style="font-weight: bold;">Dale DeGroff</span> ran through some histori</span><span style="font-size:85%;">c tequila cocktails and how to make them. The old-school and new-school Tequila Daisies (or traditional margarita) and the original Tequila Sunrise, which in a fancy Tijuana resort made popular during prohibition touted the drink as the “sure cure for colds.” After all that, well, we had lunch.</span><br /><span style="font-size:85%;"><br /></span><span style="font-size:85%;">If you haven’t already had lunch at <a href="http://theliquidmuse.blogspot.com/search?q=Improve+your+taste+on+tuesdays">Whist</a>, you should know that you’re missing out. And, in this case, the 4-course, tequila cocktail pairing lunch blows the 1950’s style 3-martini lunch out of the proverbial water:<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUugQfyA2yhQXB4Pml-YLdvI4qOGIkma8I82WDIKtB2tW2qlYDEBu8qx6w07hiOiiq7zdMcyDve3IWpzTr05YE8ZhLATFpmUmPrLMIF1XQCWIakbsPLV9BIEYqNRr-9XY3IhDQeQ/s1600-h/partida-lunch"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 112px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUugQfyA2yhQXB4Pml-YLdvI4qOGIkma8I82WDIKtB2tW2qlYDEBu8qx6w07hiOiiq7zdMcyDve3IWpzTr05YE8ZhLATFpmUmPrLMIF1XQCWIakbsPLV9BIEYqNRr-9XY3IhDQeQ/s200/partida-lunch" alt="" id="BLOGGER_PHOTO_ID_5325541941272425298" border="0" /></a><span style="font-size:85%;">Luscious scallops were paired with the <span style="font-weight: bold;">Spicy Abbey</span> (Partida Reposado, Lillet, fresh OJ, angostura orange bitters and pepper jelly). The <span style="font-weight: bold;">St. Rosemary</span> (Partida Blanco, St. Germain, apple and lime juice and fresh rosemary) was perfect alongside zucchini blossom with bellwether ricotta and charred tomatoes. The braised leg of duck with artisan chocolate mole and corn tamale came alongside a <span style="font-weight: bold;">Holy Mole</span> (Partida Anejo, Aperol, Madeira, crème de cocoa, barrel aged bitters with a Gentleman Jack rinse with a flamed orange peel.) Dessert featured a crisp plantain with chipotle ice cream and caramel.</span><br /><span style="font-size:85%;"><br />How do you top a lunch like that? You go back in to the conference room and taste about 16 more tequilas. Only this time anejos and extra anejos. To be anejo, the tequila is aged in wood for 1-2 years. The “extra anejo” category kicks in after 2 years and lasts until 5 years in the barrel. It seems a crime to sip-and-spit them but, lets face it, if we drank them all, we’d have died from alcohol poisoning. And, that would mean we’d never get to enjoy another tequila cocktail again. That would be a shame.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzmKlVNpleFcXt-JDqLXhFfdMnqCGm7jUOdYmw-qJ84ZqGAaxnuU2eJBKrkgbNdGEA9PtrRgjlXng53LbbwBsAx5sFUhb4eiaU5E7Ejkn1_Y-b1Ys1Aa5csNG6TJpnvEKrHhQsIg/s1600-h/partida-jacques"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzmKlVNpleFcXt-JDqLXhFfdMnqCGm7jUOdYmw-qJ84ZqGAaxnuU2eJBKrkgbNdGEA9PtrRgjlXng53LbbwBsAx5sFUhb4eiaU5E7Ejkn1_Y-b1Ys1Aa5csNG6TJpnvEKrHhQsIg/s200/partida-jacques" alt="" id="BLOGGER_PHOTO_ID_5325542121329204226" border="0" /></a><span style="font-size:85%;"><span style="font-weight: bold;">Andy Seymour</span>, <span style="font-weight: bold;">Willy Shine</span>, <span style="font-weight: bold;">Aisha Sharpe</span>, <span style="font-weight: bold;">Leo DeGroff</span>, <span style="font-weight: bold;">Jacques Bezuidenhout </span>and <span style="font-weight: bold;">Damian Windsor</span> prepared and demo'd cocktails for the group, as well. Even <span style="font-weight: bold;">Gary Shansby</span>, the President of Partida tequila was on-hand to share enthusiasm about the tequila category, in general. It was an amazing array of old-and-new-school talent, and we were all damn lucky to have been part of a wonderful and educational day. B.A.R. may be the most prestigious spirits training in the U.S. but one thing is for sure. These guys know how to have a good time. <br /><br />And, isn’t that what cocktails are all about?<br /></span><div class="blogger-post-footer">Visit The Liquid Muse Website at www.theliquidmuse.com!</div>natalie@theliquidmuse.comhttp://www.blogger.com/profile/05723331076451425503noreply@blogger.com0tag:blogger.com,1999:blog-25875773.post-72855646174344452382009-04-15T18:35:00.000-07:002009-04-16T09:38:46.938-07:00<div style="text-align: left;"><span style="font-size:130%;"><span style="font-weight: bold;">The Liquid Muse's Little Black Book!</span></span><br /></div><br /><span style="font-size:85%;">I am very excited to share the first episode of my new online show "<span style="font-weight: bold; font-style: italic;">The Liquid Muse's Little Black Book</span>," sponsored by <a href="http://www.pinkyvodka.com/">Pinky Vodka</a>. Over the coming months, I will share some of my favorite places to raise a glass in Los Angeles, as well as easy-to-follow cocktail tips for you to try at home.<br /><br /></span><span style="font-size:85%;">In Episode 1, you are invited for a sneak peek inside downtown LA's hottest new "old-time" speakeasy style bar, <span style="font-weight: bold;">The Varnish</span>, tucked inside the back of the historic <a href="http://www.colesfrenchdip.com/">Cole's French Dip</a>.</span><span style="font-size:85%;"><span style="font-weight: bold;"> Eric Alperin</span> shows us his classic bartending techniques as he makes (the perfect!) <span style="font-weight: bold;">Manhattan</span> and shares insight into the "ice trend" sweeping high-end cocktail bars. Eric came to LA from NYC, where he worked at the legendary Milk & Honey and Little Branch. We are thrilled that he has teamed with his former boss, cocktail bar mogul <span style="font-weight: bold;">Sasha Petraske</span>, to bring this style bar to Southern California.<br /><br />Big "ups" to<span style="font-weight: bold;"> </span><span style="font-weight: bold;">Ané Vecchione</span> who filmed and edited hours of footage into an easily digestible 3-minute segment for your viewing pleasure. And, without further ado, step inside the pages of my <span style="font-style: italic; font-weight: bold;">Little Black Book</span>...</span><br /><br /><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='340' height='283' src='https://www.blogger.com/video.g?token=AD6v5dyvHF-_7LjJlnwzZ3CTzg5Y_T9m4hRoH9hklei1khj2EEWeJaUt-Hq3_ZNv4Q5IjzZ-sW_A62xkkbE' class='b-hbp-video b-uploaded' frameborder='0'></iframe><br /><br /><span style="font-size:85%;"><br /></span><span style="font-size:130%;"><span style="font-weight: bold;"></span></span><div class="blogger-post-footer">Visit The Liquid Muse Website at www.theliquidmuse.com!</div>natalie@theliquidmuse.comhttp://www.blogger.com/profile/05723331076451425503noreply@blogger.com1tag:blogger.com,1999:blog-25875773.post-90105114072633809872009-04-10T17:00:00.000-07:002009-04-10T17:06:19.654-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDmfshKe-uprWKY1iscdsVMfzpXICbue5sLo00ox4lf3CdyYaL-nt6_oUt_-jhOdfalUv90wi-1Y-Bp1Surci2FjEgo_witp9nMtMBo2_i5fkja-W2v5pHQ09cA9X1XVn329TBkg/s1600-h/CN-smelling"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 161px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDmfshKe-uprWKY1iscdsVMfzpXICbue5sLo00ox4lf3CdyYaL-nt6_oUt_-jhOdfalUv90wi-1Y-Bp1Surci2FjEgo_witp9nMtMBo2_i5fkja-W2v5pHQ09cA9X1XVn329TBkg/s200/CN-smelling" alt="" id="BLOGGER_PHOTO_ID_5323218092027667490" border="0" /></a><span style="font-size:180%;"><span style="font-weight: bold;">Casa Noble In Da House</span></span><span style="font-size:85%;"><br /><br />A regal drink in a stylish atmosphere is among my favorite indulgences. So, this week’s tasting with <a href="http://www.casanoble.com/">Casa Noble</a>’s own <span style="font-weight: bold;">David Ravandi</span> at <a href="http://www.maison140beverlyhills.com/">Maison 140</a> in Beverly Hills </span><span style="font-size:85%;">made my hot-list of to-do’s. One of the unique aspects of this tequila event was the </span><span style="font-size:85%;">pairing of Mexico’s </span><span style="font-size:85%;">beloved export with luscious European cheeses.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1WQTR7iTOxqTNvhnWYfWtOG3sq_5uovz5rRVCTKghvC9kRBwTs7ccHAtfzzAKZbBVQsFHbDL8zKx9Iol3FLzYSVErGyMSfH88s7wNNmetq5xp3JkWJ85car-IW8hOj792Pk6oHA/s1600-h/CN-products"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 128px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1WQTR7iTOxqTNvhnWYfWtOG3sq_5uovz5rRVCTKghvC9kRBwTs7ccHAtfzzAKZbBVQsFHbDL8zKx9Iol3FLzYSVErGyMSfH88s7wNNmetq5xp3JkWJ85car-IW8hOj792Pk6oHA/s200/CN-products" alt="" id="BLOGGER_PHOTO_ID_5323217919041287474" border="0" /></a><span style="font-size:85%;">Casa Noble has been a family-owned distillery since the 1700’s in the town of Tequila, Mexico. The blue agave spirit is triple-distilled and the reposado (rested) and añejo </span><span style="font-size:85%;">(aged) versions are aged in slightly charred new white French oak casks. Ravandi calls his unaged tequila “crystal” rather than blanco, and feels that it shows off the integrity of the Casa Noble brand. In his opinion, the quality of a tequila should be judged by the least aged tequila.<br /></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioHZEEwdEwX1dI9hE7LUVqkpPpJ57VU6wOQ3eQucFj_E4fMhEPcOgg615xIShgmGdqYxDMYUadmA9pLFXo1CB3NMOY8sq4BOINtRll0Qe2El33QI7hZMqJmMtBnnUCDKOEGFgn7A/s1600-h/CN-Cheese"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioHZEEwdEwX1dI9hE7LUVqkpPpJ57VU6wOQ3eQucFj_E4fMhEPcOgg615xIShgmGdqYxDMYUadmA9pLFXo1CB3NMOY8sq4BOINtRll0Qe2El33QI7hZMqJmMtBnnUCDKOEGFgn7A/s200/CN-Cheese" alt="" id="BLOGGER_PHOTO_ID_5323217793925006898" border="0" /></a><span style="font-size:85%;">Our tasting began with the cleanly distilled crystal paired with a creamy goat cheese. The flavorful reposado (aged 364 days) was</span><span style="font-size:85%;"> lovely with a Roquefort, and the layered nuances of the newly released 2-year aged añjeo were wonderful wi</span><span style="font-size:85%;">th the Stilton. After the pairing, we sampled the Single Barrel Reposado and Single Barrel Añejo – which we sampled on their own so as not to interrupt</span><span style="font-size:85%;"> the purity of each sip.<br /><br />In a few weeks, Casa Noble will celebrate its official status (by the USDA) as a Certified Organic product. And, at the 2009 <a href="http://www.sfspiritscomp.com/">San Francisco World Spirits Competition</a>, Casa Noble’s Single Barrel Añejo was awarded with a “Double Gold” medal in the Best Extra-Añejo Tequila category. While this tequila is lovely on its own, these signature cocktail recipes served at Maison 140 will help you sip dignified Casa Noble tequila drinks in your maison.<br /><br /><span style="font-weight: bold;">Nobelita</span><br />2 parts Casa Noble Organic Crystal<br />3 parts Fresh Pomegranate Juice<br />1 part Organic Orange Juice<br />1 lemon wedge<br /><br />Shake with ice, strain into a champagne flute or martini glass.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinig01ABJOn7rxp4sAjACXNU-mKI_RKA73dzdtMu1tOnTDR-SC0Vj2CiADYmiAuDeuSZrx3Kq23KF1sSEN2Hiw37_OcQfAqm_NvhVRqgUhZGp8EEL02U9ULrYTA-RNhgOSnba25g/s1600-h/cn-cocktail"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinig01ABJOn7rxp4sAjACXNU-mKI_RKA73dzdtMu1tOnTDR-SC0Vj2CiADYmiAuDeuSZrx3Kq23KF1sSEN2Hiw37_OcQfAqm_NvhVRqgUhZGp8EEL02U9ULrYTA-RNhgOSnba25g/s200/cn-cocktail" alt="" id="BLOGGER_PHOTO_ID_5323218313726237474" border="0" /></a><span style="font-size:85%;"><span style="font-weight: bold;">Casa 140</span> (The CN version of a tequila mojito)</span><br /><span style="font-size:85%;">1 oz. Casa Noble Organic Crystal<br />Fresh Mint (plucked from Maison 140’s back garden)<br />Lime Juice<br />1 sugar cube<br /><br />Muddle mint, sugar and mint in the bottom of a wine or Rocks glass. Fill the remainder of the glass with ice cubes and a dash of Sprite</span><div class="blogger-post-footer">Visit The Liquid Muse Website at www.theliquidmuse.com!</div>natalie@theliquidmuse.comhttp://www.blogger.com/profile/05723331076451425503noreply@blogger.com1tag:blogger.com,1999:blog-25875773.post-1631745814989593122009-04-10T10:58:00.000-07:002009-04-10T11:04:25.477-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfIFXmXxXQkoTXi9LTSl7aehKdHf6vEYlaId_IMSHsl-LcNMTU9sKp2OQT-FzY80tVt3DTNVX-1JtKweUio2zvUhk7bJSZXE6bj62O0qIXI0OB3F5XLTq9irCgqkO9vw1XJzSaiQ/s1600-h/riva-bailout.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 112px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfIFXmXxXQkoTXi9LTSl7aehKdHf6vEYlaId_IMSHsl-LcNMTU9sKp2OQT-FzY80tVt3DTNVX-1JtKweUio2zvUhk7bJSZXE6bj62O0qIXI0OB3F5XLTq9irCgqkO9vw1XJzSaiQ/s200/riva-bailout.jpg" alt="" id="BLOGGER_PHOTO_ID_5323124629268960002" border="0" /></a><span style="font-size:180%;"><span style="font-weight: bold;">Girl Friday Happy Hour: Riva Bene!</span></span><br /><span style="font-size:85%;">by <a href="http://www.theliquidmuse.com/bio_kylee.html">Kylee Van Dillen</a>, <span style="font-weight: bold;">The Liquid Muse Girl Friday</span><br /><br />Two blocks from the beach and only a few steps from the Third Street Promenade, <a href="http://www.rivarestaurantla.com/">Riva</a> brings a little Italian charm to Santa Monica.<br /><br />The urban-rustic interior features with high ceilings, exposed beams, and Tuscany stone walls. Young business sophisticates chill out on couches in front lounge area, or sip cocktails at the candle-lit bar</span><span style="font-size:85%;">. The vibrant Latin music adds an upbeat energy throughout the space, and the extensive “<span style="font-weight: bold;">Bar Bailout</span>” happy hour menu—served <span style="font-weight: bold;">all week from 5-6pm, and 10pm-12am</span> - provides a little taste of la dolce vita.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgceFnI5frx9QuuNYSXQ8ZjW8bp80O3G-Xfv7I-pUY6KJLIWb026Xs7blfuhYLk5ULrAMkWXsfDE2YCejE5Ns89miHnaycxoRWrxAq9TxX9JQ9DhjU7d_yeqTHcqJWXqsTHJb4-JA/s1600-h/rivadrink1.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 112px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgceFnI5frx9QuuNYSXQ8ZjW8bp80O3G-Xfv7I-pUY6KJLIWb026Xs7blfuhYLk5ULrAMkWXsfDE2YCejE5Ns89miHnaycxoRWrxAq9TxX9JQ9DhjU7d_yeqTHcqJWXqsTHJb4-JA/s200/rivadrink1.jpg" alt="" id="BLOGGER_PHOTO_ID_5323124756432049026" border="0" /></a><span style="font-size:85%;">“Aperitivi” include draft beers</span><span style="font-size:85%;"> at $3, and Italian wines “<span style="font-style: italic;">Bianchi o Rossi</span>”—red or white—are $4. Three specialty cocktails from their full menu, normally $11-14, are available for $4 as well. Our favorite is <span style="font-weight: bold;">Sois Sage</span>: a refreshing cooler of muddled sage, Sagatiba Cachaca, lime and soda.<br /><br />And what would Italy be without the food? For $3-10 you can mangia with the best of them. The Eggplant Parmesan Pizza ($8) has a crispy-soft perfect crust and a sweet marinara sauce that pairs perfectly with the Mozzarella and Gruyere melted on top. For a savory treat the trio of Warm Olives ($3) is a perfect light bite.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLAwqyRvyM9rgZsCF45koFmb-DXrCDg_-jRtHEat7AYJV9-xAsCIEN3UdXA6M8E7ojjMVVxW8oziaCDYH5z95ZRxVwAhBT1Q1WAey60GPtngoH4o7vSSeK6qP6ii74FrYjIsWC6g/s1600-h/riva-dessert.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 112px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLAwqyRvyM9rgZsCF45koFmb-DXrCDg_-jRtHEat7AYJV9-xAsCIEN3UdXA6M8E7ojjMVVxW8oziaCDYH5z95ZRxVwAhBT1Q1WAey60GPtngoH4o7vSSeK6qP6ii74FrYjIsWC6g/s200/riva-dessert.jpg" alt="" id="BLOGGER_PHOTO_ID_5323124889882354898" border="0" /></a><span style="font-size:85%;">If your sweet tooth needs some attention, take a glance at the amazing dessert menu. The “<span style="font-weight: bold;">Ricotta Fritters</span>” should not be passed up; hot donut-like balls coated in cinnamon sugar, served with balsamic strawberries and whipped cream. Although Riva’s food and drinks may inspire you to sing a song of Amore while strolling down 3rd street, we encourage you to try your best not to dance in the fountains too!<br /></span><div class="blogger-post-footer">Visit The Liquid Muse Website at www.theliquidmuse.com!</div>natalie@theliquidmuse.comhttp://www.blogger.com/profile/05723331076451425503noreply@blogger.com0tag:blogger.com,1999:blog-25875773.post-55439946920292173952009-04-07T11:37:00.000-07:002009-04-07T11:39:20.087-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS-qH57rCz9071x7du6YTbhx5OhXce0OgUAhtlGayB7bfKUm8P-ljpgONcD2NDvu3NshhMU3YxV9FrOfd1XW_RQUxd1dGX1qsp0PdtyxSVdGlj8fjUqaUCPusfepxCkm6_NpNxGA/s1600-h/product_shot.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 190px; height: 136px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS-qH57rCz9071x7du6YTbhx5OhXce0OgUAhtlGayB7bfKUm8P-ljpgONcD2NDvu3NshhMU3YxV9FrOfd1XW_RQUxd1dGX1qsp0PdtyxSVdGlj8fjUqaUCPusfepxCkm6_NpNxGA/s200/product_shot.jpg" alt="" id="BLOGGER_PHOTO_ID_5322020878938495922" border="0" /></a><span style="font-size:180%;"><span style="font-weight: bold;">Toasting Prohibition with Templeton Rye Whiskey</span></span><br /><br />T<span style="font-size:85%;">here was a moment in the history of our fair land, when liquor was outlawed. It now seems inconceivable that the minority of “moral-wielding, self-righteous” extremists could inflict their small-minded views on the rest of the country. (Or does it…? Hmm… Ok, let’s leave that topic for another time). In any case, today, whiskey - along with all of our other distilled friends - is readily available and widely enjoyed from coast-to-coast. But that doesn’t mean we can’t pay tribute to that little period between 1920-1933 when the extreme right had their way.<br /><br />The resurgence of classic cocktails, speak-easy style bars and the glamorization of Prohibition-era drinking has had an impact on cocktail culture for the last few years. Old-style recipes and how we drink them (carving chunks of ice from frozen blocks in perfectly modern bars, for example) has been at fever pitch among cocktailians and mixologists for a while now. Meanwhile, drinks like the <span style="font-weight: bold;">Sazerac</span> and <span style="font-weight: bold;">Manhattan</span> are being demanded with rye whiskey at bars – not bourbon or other types of corn whiskey. In turn, these trends influence the spirit companies to return to their old-skool recipes when thinking about new products. This is happening in all kinds of spirits such as genever, and so on. And, it isn’t only popular only among the trendy big-city folk, either.<br /><br /><a href="http://www.templetonrye.com/">Templeton Rye whiske</a>y was made in Iowa in small batches when “hooch” went underground. In those days, it sold for the modern-day equivalent of $70 per gallon! The Templeton website attributes Al Capone’s bootlegging gang as helping to distribute the whiskey in cities like Chicago and San Francisco, where it is rumored to have even been smuggled into his cell on Alcactraz.<br /><br />Today, Templeton is attempting to infiltrate bars everywhere with the return of its old style bottle and cork closure, recalling days of yore. The label boasts “Prohibition Era Recipe,” and the back of the bottle has a hand-written bottling date on it. (Mine was bottled “05-07-2008.” How cool is that?)<br /><br />Crack it open and take a whiff of the strong and spicy aroma, then prepare your tastebuds for a journey to yesteryear. I have a feeling that what was drunk in the 20’s was as smooth as today’s version, despite the hearkening to authenticity. Templeton Rye is aged in charred oak barrels, and has a rich amber color. It is smooth on its own and would lend itself nicely to a short, chilled whiskey cocktail.<br /><br />They say that every dark cloud has its silver lining. If Templeton Rye is something good that came from the gloomy Prohibition era, I’ll raise a glass to the law-avoiding citizens who didn’t let Uncle Sam (and the conservative regime of the day) dictate their simple life pleasures.<br /></span><div class="blogger-post-footer">Visit The Liquid Muse Website at www.theliquidmuse.com!</div>natalie@theliquidmuse.comhttp://www.blogger.com/profile/05723331076451425503noreply@blogger.com1tag:blogger.com,1999:blog-25875773.post-66652751110295183192009-04-06T20:57:00.000-07:002009-04-07T07:43:29.828-07:00<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dwX4P1o7tnsY9NKcRJjGEsJMnrFQJe2752m6B0B0oigUuZwmgjDkfdjH8dCkjVI1N-1I76kwfEz2m0' class='b-hbp-video b-uploaded' frameborder='0'></iframe><div class="blogger-post-footer">Visit The Liquid Muse Website at www.theliquidmuse.com!</div>natalie@theliquidmuse.comhttp://www.blogger.com/profile/05723331076451425503noreply@blogger.com0tag:blogger.com,1999:blog-25875773.post-87253833507983184072009-04-05T13:16:00.000-07:002009-04-06T17:14:33.038-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM9rInIYDQkhcKrhMnnKnaShZVPsxKyNMS3pFiVKE5-3QUqS7N2fGXnSCiqN_Brcx6tLtJi1IRSwDt71EzdQY-xYjvZKt6aVi03IUOkncxGz7yKV4_WBemJDWhIpqmgGp75vfhdA/s1600-h/bacon-pig"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM9rInIYDQkhcKrhMnnKnaShZVPsxKyNMS3pFiVKE5-3QUqS7N2fGXnSCiqN_Brcx6tLtJi1IRSwDt71EzdQY-xYjvZKt6aVi03IUOkncxGz7yKV4_WBemJDWhIpqmgGp75vfhdA/s200/bacon-pig" alt="" id="BLOGGER_PHOTO_ID_5321603636002433362" border="0" /></a><span style="font-size:180%;"><span style="font-weight: bold;">Eating Bacon Underground</span></span><br /><br /><span style="font-size:85%;">If you missed the latest underground dining experience from <a href="http://www.amysculinaryadventures.com/">Amy's Culinary Adventures</a>, you will be sorely bummed out. When Amy first mentioned a 5-course bacon dinner, I knew I'd want to go... but would a city full of health-con</span><span style="font-size:85%;">scious, figure-obsessed Angelenos feel the same way? The answer was an astounding "Hell Yes!" Not only was the word-of-mouth private affair sold out... it had a waiting list 30 people long!<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWsurU2dcAMHPpwWymN_cdmkjbkNHqT4EOGRaJCjF0AgDTS7vEqp2CGEQEe43wNQBhO6Ka2D8sf9fEUhRWHuxLadgZvetf2ga_LOs57vrYgqY72BSYx-YIw9voNy7AtBfQp8zm9Q/s1600-h/bacon-apt"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWsurU2dcAMHPpwWymN_cdmkjbkNHqT4EOGRaJCjF0AgDTS7vEqp2CGEQEe43wNQBhO6Ka2D8sf9fEUhRWHuxLadgZvetf2ga_LOs57vrYgqY72BSYx-YIw9voNy7AtBfQp8zm9Q/s200/bacon-apt" alt="" id="BLOGGER_PHOTO_ID_5321603802415361378" border="0" /></a><span style="font-size:85%;">The secret location was disclosed only a few days before the dinner, and in this case it was a swanky penthouse apartment on the top floor of the <span style="font-weight: bold;">La Fontaine</span> building in West Hollywood. The airy, all-white</span><span style="font-size:85%;"> space has amazing views, and a terrace (perfect for entertaining). It also happens to be available for rent. The Futas Design Group filled the space with stylish furnishings for the dinner par</span><span style="font-size:85%;">ty.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnYdLEhNWKA9ijMrFFnhyphenhyphen6p8wZrPpyxcgnd9sdxMkp0DIqF6Cf4iCsf-FcdgKw8SVccgTmd4cbTxgBeeasPXnk3f4gLleq3ZWDUZm5J15QZTDJAuFeFMQDdpW0dOCgnUPKVURQcg/s1600-h/bacon-amy"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 137px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnYdLEhNWKA9ijMrFFnhyphenhyphen6p8wZrPpyxcgnd9sdxMkp0DIqF6Cf4iCsf-FcdgKw8SVccgTmd4cbTxgBeeasPXnk3f4gLleq3ZWDUZm5J15QZTDJAuFeFMQDdpW0dOCgnUPKVURQcg/s200/bacon-amy" alt="" id="BLOGGER_PHOTO_ID_5321603930761815474" border="0" /></a><span style="font-size:85%;">Amy teamed with Tim Coles from<span style="text-decoration: underline;"> </span><a href="http://www.gratefulpalate.com/">Grateful Palate</a> for this dinner, as he runs the Bacon of the Month club as well as a business specializing in Australian wines. As you'll see below, each course was paired with an appropriate Ozzy vintage. Here is the menu - so you can not only eat your heart out - but also get on Amy's email list for the next one! See you there...<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqG1HRJBYedYqUHcpIxppEtLbtQ0N1winhQUhmA2FZOV9xv02tUYWkKG3hz0kwmUQqwWyyT9rbCvhIhweSHsfpUNnMbQk7q6vHrxB5LI0AabTS9p8U0XaAJh_WMaCzyelXoHuh6A/s1600-h/bacon-vodka"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 131px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqG1HRJBYedYqUHcpIxppEtLbtQ0N1winhQUhmA2FZOV9xv02tUYWkKG3hz0kwmUQqwWyyT9rbCvhIhweSHsfpUNnMbQk7q6vHrxB5LI0AabTS9p8U0XaAJh_WMaCzyelXoHuh6A/s200/bacon-vodka" alt="" id="BLOGGER_PHOTO_ID_5321604108091036578" border="0" /></a><span style="font-size:85%;"><span style="font-size:100%;"><span style="font-weight: bold;">The Bacon Affair</span></span><br /></span><br /><span style="font-size:85%;"><span style="font-weight: bold;">Cocktail Hour</span>: Amy's homemade bacon vodka in the "Bacon Mary" and tray-passed amuse bouche - 'Apple Wood Smoked Bacon' with goat cheese and balsamic drizzle and 'Inside Out Potato Skins' featuring a bacon cup stuffed wtih crispy potatoes, gruyere, fried onions, sour cream and chives.<br /><br /><span style="font-weight: bold;">Soup & Salad</span>: <span style="font-style: italic;">2004 Paringa Sparkling Shiraz</span> (yes, that's bubbly red wine) alongside a bacon & blue cheese mousse napoleon upon baby spinach, avocado, tomatoes and bacon dressing. Followed by a bacon-potato-onion-cream chowder.<br /><br /><span style="font-weight: bold;">Entree</span>: <span style="font-style: italic;">2005 Boarding Pass Shiraz</span> paired with bowtie pasta topped with carmelized onions, peas, crimini mushrooms and bacon crumbles.<br /></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUX1odzAD65fRWfN_kJrraETsnvnCRHvg0Fgzzm-NPfxLvgvG1YGO4Ht8eI6Tj4pFmfRa-F4CMQvFFiuV9QV1enHDsqAqZYhIvCartqB69aWM3LtmoGhDAy1D7pR1Scxmc25QruQ/s1600-h/bacon-dessert"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 145px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUX1odzAD65fRWfN_kJrraETsnvnCRHvg0Fgzzm-NPfxLvgvG1YGO4Ht8eI6Tj4pFmfRa-F4CMQvFFiuV9QV1enHDsqAqZYhIvCartqB69aWM3LtmoGhDAy1D7pR1Scxmc25QruQ/s200/bacon-dessert" alt="" id="BLOGGER_PHOTO_ID_5321604390277349138" border="0" /></a><span style="font-size:85%;"><span style="font-weight: bold;">Dessert</span>: <span style="font-style: italic;">Burge Family Old Sweet Wine</span> came with the most memorable course of the meal... candied bacon chip ice cream with chocolate covered bacon sprinkles & Plush Puffs Maple Pecan Bacon marshmallows. (Everyone wished for seconds!)<br /><br />Needless to say, we were happy little piggies who went "wheee, wheee, wheee!" all the way home.<br /></span><div class="blogger-post-footer">Visit The Liquid Muse Website at www.theliquidmuse.com!</div>natalie@theliquidmuse.comhttp://www.blogger.com/profile/05723331076451425503noreply@blogger.com3tag:blogger.com,1999:blog-25875773.post-61939659191506161522009-04-03T11:36:00.000-07:002009-04-03T12:23:47.009-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5uO1bg76Vf6JGY40o1aahYrkR8CHsVuSCHGyuFGuWK3KJmavrVzvL3YDUenqDmaXaCxzSogKY5M1EmG5afMPsbyTBwdu14xjxn_tVIDKTDjDU16Y-21e9Hv_oVi6xcfBBr7PsEg/s1600-h/d74-ambiance"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5uO1bg76Vf6JGY40o1aahYrkR8CHsVuSCHGyuFGuWK3KJmavrVzvL3YDUenqDmaXaCxzSogKY5M1EmG5afMPsbyTBwdu14xjxn_tVIDKTDjDU16Y-21e9Hv_oVi6xcfBBr7PsEg/s200/d74-ambiance" alt="" id="BLOGGER_PHOTO_ID_5320540483405110082" border="0" /></a><span style="font-size:180%;"><span style="font-weight: bold;">Travel Buzz: Door 74, Amsterdam</span></span><br /><br /><span style="font-weight: bold; font-style: italic;">Spring Has Sprung Behind Door 74</span><br /><span style="font-size:85%;"><br />While much of Northern Europe remains shrouded in grey skies and chilly temperatures, </span><span style="font-size:85%;">the sun is spill</span><span style="font-size:85%;">ing out into a small street from behind a nondescript entryway, in Amsterdam. <a href="http://www.door74.nl/">Door 74</a>, one of the continent’s newest </span><span style="font-size:85%;">– and one of its most notable – cocktailian watering holes has just unveiled its new spring menu.</span><br /><span style="font-size:85%;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaoR7BTfZfk7YPUvNXDRNZhEuryuOLHBH8eHenzsktKBC1Y62Bo_tStaIFYAvHFRMjaCtO7lyUyZiigT6nC3Q6BKNLRV07EbovwnX3we9Ka9tm8gYl6QrQhfzrmISwhgAr1i-5EQ/s1600-h/d74-drink"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 137px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaoR7BTfZfk7YPUvNXDRNZhEuryuOLHBH8eHenzsktKBC1Y62Bo_tStaIFYAvHFRMjaCtO7lyUyZiigT6nC3Q6BKNLRV07EbovwnX3we9Ka9tm8gYl6QrQhfzrmISwhgAr1i-5EQ/s200/d74-drink" alt="" id="BLOGGER_PHOTO_ID_5320540598653693874" border="0" /></a><span style="font-size:85%;">The worldwide trend of intimate, dimly-lit, “reservations-only-please,” speak easy-style drinking establishment</span><span style="font-size:85%;">s has made its way from London and New York (ie: Milk & Honey) to Washington DC (PX) to S</span><span style="font-size:85%;">an Francisco (Bourbon & Branch) to Chicago (Violet Hour) to </span><span style="font-size:85%;">Amsterdam (Door 74) to Los Angeles (<a href="http://theliquidmuse.blogspot.com/search?q=the+varnish+shines">The Varnish</a>), just to name a handful. I’ve had the pleasure of visiting nearly all of the venues mentioned above – with Door 74 being the lates</span><span style="font-size:85%;">t notch on my belt.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGtRqjB3FQRP9u0p9lZ9GexDEdY7ftC4QwFDXF2ak8uGNUvgCxG_YH3lrL7zqN1GrxLVFFBM_OlSX2AkF04oyS2PTRAToxrEqFm7HuNF_eSLUr3wFx7ctGYRsN_yHCng6EvU5iOg/s1600-h/d74-angusphilip"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 167px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGtRqjB3FQRP9u0p9lZ9GexDEdY7ftC4QwFDXF2ak8uGNUvgCxG_YH3lrL7zqN1GrxLVFFBM_OlSX2AkF04oyS2PTRAToxrEqFm7HuNF_eSLUr3wFx7ctGYRsN_yHCng6EvU5iOg/s200/d74-angusphilip" alt="" id="BLOGGER_PHOTO_ID_5320541851360585026" border="0" /></a><span style="font-size:85%;">I</span><span style="font-size:85%;">rish-born <span style="font-weight: bold;">Philip Duff</span>, a dapper globe-trotter with a reputat</span><span style="font-size:85%;">ion for enjoying fine liquor - and all the perks that come with it - has </span><span style="font-size:85%;">teamed with <span style="font-weight: bold;">Sergej Fokke</span> of <a href="http://theliquidmuse.blogspot.com/search?q=Feijoa+bar">Feijoa</a> fame, to establish the newest spot on the ‘style-and-substance’ driven drinking map. Duff has maintained residence in Amsterdam over the last several years, and has an arsenal of bartender training and consulting gig</span><span style="font-size:85%;">s</span><span style="font-size:85%;"> behind him. He has al</span><span style="font-size:85%;">so won awards in Flair Bartending and led seminars on Molecular Mixology.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYpTIF_Nj_7XfdJIxJe3bLj-PMJsLefCIgSm7lqw1rJ-8q-YXdmgdjvmJ1RZTrmmyA59454mnP-81vPya-8wmG88BAzATJvihyphenhyphen6evBA7NgRewituTWw7kMjBF3AgpqPUZU3p6reg/s1600-h/d74-drink_2"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYpTIF_Nj_7XfdJIxJe3bLj-PMJsLefCIgSm7lqw1rJ-8q-YXdmgdjvmJ1RZTrmmyA59454mnP-81vPya-8wmG88BAzATJvihyphenhyphen6evBA7NgRewituTWw7kMjBF3AgpqPUZU3p6reg/s200/d74-drink_2" alt="" id="BLOGGER_PHOTO_ID_5320542363681509298" border="0" /></a><span style="font-size:85%;">Admittedly, I do find the whole “make reservations to pop in for a drink” a bit of an inconvenience, in any city in the world. (Do I really have to structure my leisure time that much?) However, if it is a hoop one must jump through to sample a fine tipple, it is worth playing along, from time to time.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVWEylyjLJf_dpu5kQe1t02NpGr8Rgjtf6o_OcCvZ9fHiaHZbCxrCG8YknPCAPQwcasc5BHMh7w6PO7mMWj0fZQc2YfJHnPsADvYgyAOvK7cknZ9DdOuIahrzHVcfjrbwr-YRcLQ/s1600-h/d74-timo"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 161px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVWEylyjLJf_dpu5kQe1t02NpGr8Rgjtf6o_OcCvZ9fHiaHZbCxrCG8YknPCAPQwcasc5BHMh7w6PO7mMWj0fZQc2YfJHnPsADvYgyAOvK7cknZ9DdOuIahrzHVcfjrbwr-YRcLQ/s200/d74-timo" alt="" id="BLOGGER_PHOTO_ID_5320541660281637282" border="0" /></a><span style="font-size:85%;">The cocktails at Door 74 are worth that extra step in merrymaking, if you are a person who appreciates a fine drink. There is not a bottled juice to be found and the elegant spectacle happening while each</span><span style="font-size:85%;"> cocktail is created is a sight to behold. Timeless bartending techniques, by friendly (yes, friendly) bar staff make the extra 30 seconds or so per drink well worth the wait. The </span><span style="font-size:85%;">all-stars behind the bar include Timo Janse, Anthony P</span><span style="font-size:85%;">ullen and Andrew Nicholls. These boys know their stuff and serve it with a smile.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRBpG8v2dzkTpV4SHIjOQ3B5xbKTVZW62U_fUOyvT_Uk6L0l-tWoOwM29YFoON4tac44z3xlpyWWBul83LtPwwRi4ecoVSzyPxAZRP9tzCiPYQKvCEmn9p7uhiQlJqcHTHBZg_eA/s1600-h/d74-chrislenell"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 135px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRBpG8v2dzkTpV4SHIjOQ3B5xbKTVZW62U_fUOyvT_Uk6L0l-tWoOwM29YFoON4tac44z3xlpyWWBul83LtPwwRi4ecoVSzyPxAZRP9tzCiPYQKvCEmn9p7uhiQlJqcHTHBZg_eA/s200/d74-chrislenell" alt="" id="BLOGGER_PHOTO_ID_5320541484751983970" border="0" /></a><span style="font-size:85%;">My timing in Amsterdam was impeccable, as it turns out, because our own lovely <span style="font-weight: bold;">LeNell Smothe</span></span><span style="font-size:85%;"><span style="font-weight: bold;">rs</span> has been exploring her inner-mixologist in Amsterdam. Not only is she under the tutelage of Mr. Duff, himself, but sh</span><span style="font-size:85%;">e has been educating the crowds on whiskey. Who better than a cool-as-heck chick from the Southern US to do such a thing? LeNell had run her immensely popular bar store, “LeNells” in New York u</span><span style="font-size:85%;">ntil recently … but don’t despair NYC, I have a feeling she will be back and better than ever before too long.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikzGD6-ZHfZbUwhsAd4R3MG8nhaR0D7J32945qTkbMb5wZAJ2C6p7MQbwGOrdILwyCOrP3qvGBg5Nb9WQvSiL6k4KKvV9_cIkOYDDAUQtMbv6ZzXzuiu4FMu7nwqFkPzlEoVggIQ/s1600-h/d74-johnlenell"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 189px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikzGD6-ZHfZbUwhsAd4R3MG8nhaR0D7J32945qTkbMb5wZAJ2C6p7MQbwGOrdILwyCOrP3qvGBg5Nb9WQvSiL6k4KKvV9_cIkOYDDAUQtMbv6ZzXzuiu4FMu7nwqFkPzlEoVggIQ/s200/d74-johnlenell" alt="" id="BLOGGER_PHOTO_ID_5320542052801729826" border="0" /></a><span style="font-size:85%;">A few other coc</span><span style="font-size:85%;">ktailians also happened to be in the neighborhood, during my visit: <span style="font-weight: bold;">John Lermayer</span>, (fresh from his Domaine de Canton cocktail contest win); <span style="font-weight: bold;">Christian</span> (another Miami-based bartender/ mixologist) and <span style="font-weight: bold;">Angus Winchester</span>. Although I apparently traumatized Angus and Philip with my view on revisiting the vodka ban in many high-end cocktail bars, we were a happy crew of traveling sipsters. Most happy because Door 74’s new spring cocktails launched that very night – and we got to try them first!<br /><br />Door 74 prides itself on “classic cocktails, champagne </span><span style="font-size:85%;">and proper late night drinking.” It also lists ‘do’s’ and ‘don’ts’ in the very menu, so no one is confused as to the comportment expected in such an establishment. Gentlemanly behaviour (with a ‘u,’ of course) is encouraged as are “high heels” and a mouthwatering array of spirits and drinks. Things banned include: “non-alcoholic cocktails, cocktails with childish names, “bar chefs,” talking on the cell phone, or being overly nerdy about cocktails.” Nevermind that the people behind Door 74 can be as nerdy as they come with regard to cocktail snobbery. Not in a bad way, mind you. I quite enjoy a passionate professional in our field.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiCXUHq90A6K3LLw39J4e3bJmp2ELR-P_FFa7sLXL2sr-om8IZktUNQWpadJL-btyQh1Ssm-5BMio9v4ZkbvSbg-Txec65YHQi1Uprv1ydew4sGogWwGIUW73ixsglWcJfu536fQ/s1600-h/d74-ice"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 165px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiCXUHq90A6K3LLw39J4e3bJmp2ELR-P_FFa7sLXL2sr-om8IZktUNQWpadJL-btyQh1Ssm-5BMio9v4ZkbvSbg-Txec65YHQi1Uprv1ydew4sGogWwGIUW73ixsglWcJfu536fQ/s200/d74-ice" alt="" id="BLOGGER_PHOTO_ID_5320542625596738146" border="0" /></a><span style="font-size:85%;">I also got a special, pirvate tour of the back room by Mr. Duff. (Minds out of the gutters, folks, it was all ice-related!) Like a proud papa, Philip showed off the amazingly crystal clear cubes (ie: to</span><span style="font-size:85%;">p quality) coming out of his state of the art machine and the plastic molds in which the staff makes the spherical rocks glass ice. (A great drink is but the sum of its parts, after all!)<br /><br />On the topic of drinks, if you make it to Amsterdam’s upcoming bar show, here are a few of my recommendations off the spring menu at the Door:<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwXsv03jyn2C59TBUdyBfgtA2vNFLs20f0rSnk98o-K_C5nx7Q75vI_8vZbRNYYIvLWZMvhH0UmeMZ7JdMbslTjR3y8Z4JTKYKGsiECD4HiwdcA-OeD9FWcdI8EUPJrQ_L0MQmRw/s1600-h/d74-w&m"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 170px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwXsv03jyn2C59TBUdyBfgtA2vNFLs20f0rSnk98o-K_C5nx7Q75vI_8vZbRNYYIvLWZMvhH0UmeMZ7JdMbslTjR3y8Z4JTKYKGsiECD4HiwdcA-OeD9FWcdI8EUPJrQ_L0MQmRw/s200/d74-w&m" alt="" id="BLOGGER_PHOTO_ID_5320542867612020642" border="0" /></a><span style="font-size:85%;"><span style="font-weight: bold;">Jack Sees Stars</span>: This wonderful concoction, created by Timo, features calvados, dry vermouth, violette, pomegranate and lemon is fantastic. (I had 2 of them.)<br /><br /><span style="font-weight: bold;">William & Mary</span>: This tribute to Prince William of Orange to Princess Mary Stuart is one of Philip’s creations using genever, elderflower (syrup – NOT St. Germain), mint, lemon and “oranjebitter”<br /><br /><span style="font-weight: bold;">The Heavenly Daisy</span>: Created by Andrew, this drink sneaks a little yellow chartreuse in with Rittenhouse Rye whiskey, citrus, sugar and soda.<br /><br />There are many more fantabulous drinks on the menu and I truly hate to make you green-as-absinthe-fairies with envy, so I encourage you to hustle on over to Door 74 for yourselves. Amid the trendy speak-easy pomp-and-circumstance, the drinks are enlightening, the service sublime and set in happy Amsterdam, the experience is a breath of fresh Spring air.<br /></span><div class="blogger-post-footer">Visit The Liquid Muse Website at www.theliquidmuse.com!</div>natalie@theliquidmuse.comhttp://www.blogger.com/profile/05723331076451425503noreply@blogger.com0tag:blogger.com,1999:blog-25875773.post-7249418630263972222009-04-02T09:01:00.000-07:002009-04-02T10:42:09.320-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiVIk4DEtVc7bvTU2px0B32SwhA_7ANKbIqQpEEYK_bd3yP5MVZLmq2c2PFFGI1xicRnunl39ML2OV-jAcQ120tdJAfMirh97nroE4wQxUkpK99781LolJ7Ne_OAjcyL2EKdCiFg/s1600-h/Rosangel-girls"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 147px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiVIk4DEtVc7bvTU2px0B32SwhA_7ANKbIqQpEEYK_bd3yP5MVZLmq2c2PFFGI1xicRnunl39ML2OV-jAcQ120tdJAfMirh97nroE4wQxUkpK99781LolJ7Ne_OAjcyL2EKdCiFg/s200/Rosangel-girls" alt="" id="BLOGGER_PHOTO_ID_5320138055190254050" border="0" /></a><span style="font-size:180%;"><span style="font-weight: bold;">Flor de Maria Cocktail</span></span><br /><br /><span style="font-style: italic;font-size:100%;" >My Gran Centenario Rosangel Drink's Name and Recipe</span><span style="font-style: italic;font-size:100%;" > (for those who asked...)</span><br /><br /><span style="font-size:85%;">Last night, our own "<span style="font-style: italic;">Chick Behind the Stick</span>" <span style="font-weight: bold;">Christine D'Abrosca</span> hosted a wonderful tequila event with <a href="http://www.rosangel.com/main.php">Gran Centenario Rosangel</a> at <a href="http://www.malorestaurant.com/">Malo</a>, in Silverlake.</span><span style="font-size:85%;"> There were </span><span style="font-size:85%;">four featured female mixologists taking turns at the bar: <a href="http://www.theliquidmuse.com/bio.html"><span style="font-weight: bold;">myself</span></a>, <span style="font-weight: bold;">Kim Hassarud</span>, </span><span style="font-size:85%;"><a style="font-weight: bold;" href="http://www.theliquidmuse.com/bio_kylee.html">Kylee Van Dillen</a> and <span style="font-weight: bold;">Tina Brandelli</span> for an hour at a time. Our friend, <span style="font-weight: bold;">Marleigh Ri</span></span><span style="font-size:85%;"><span style="font-weight: bold;">ggins</span> was supposed to be on, as well, but </span><span style="font-size:85%;">due to an injury, she couldn't make it. (We missed you, Marleigh!)<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc1rUCMfMY8mLRmUy69wHBEp_h0cXQd_NnlpAg2bINvcgfKU1O6tddQV19LiBXkY1Mz9CwZplEJnVkklTLSvobduR9KhpLJWL48d-u2RX7svlbK5IyTlv8mjiFFbQ0M0n9XKL-OA/s1600-h/Rosangel-marcos"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc1rUCMfMY8mLRmUy69wHBEp_h0cXQd_NnlpAg2bINvcgfKU1O6tddQV19LiBXkY1Mz9CwZplEJnVkklTLSvobduR9KhpLJWL48d-u2RX7svlbK5IyTlv8mjiFFbQ0M0n9XKL-OA/s200/Rosangel-marcos" alt="" id="BLOGGER_PHOTO_ID_5320140269947632402" border="0" /></a><span style="font-size:85%;">Meanwhile, the five finalists in the cocktail competition made their concoctions for guests and judges to vote on: <span style="font-weight: bold;">Matty Eggleston</span> won the judges vote. ( One of our judges even came in drag to support the </span><span style="font-size:85%;">"females in the industry" angle - guess who that might have been...?)<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMkmZSouW4-ZsySrxOwzql_YdtiowWCmZVOQ1FTgl0s0FG34NRgdOzJOfUl4fa23AD6G0hObbP_yfiqbyAA4vFGwZcGiHqozCEHe31lKnRWjbEaWw-0lp3WvqsZIW5GceK3MvYow/s1600-h/Rosangel-sil"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 126px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMkmZSouW4-ZsySrxOwzql_YdtiowWCmZVOQ1FTgl0s0FG34NRgdOzJOfUl4fa23AD6G0hObbP_yfiqbyAA4vFGwZcGiHqozCEHe31lKnRWjbEaWw-0lp3WvqsZIW5GceK3MvYow/s200/Rosangel-sil" alt="" id="BLOGGER_PHOTO_ID_5320140557524554978" border="0" /></a><span style="font-size:85%;">The Peoples' Choice award went to <span style="font-weight: bold;">Silamith Weir</span>, </span><span style="font-size:85%;">brand manager for Martin Miller's gin. He</span><span style="font-size:85%;">r tequila cocktail was an exotic pineapple, basil, condensed milk mixture. Definitely a decadent way to enjoy the last sip of the evening.<br /><br />Way to go </span><span style="font-size:85%;">everyone!<br /><br />Finally, although I was honored to be part of this event, I got my recipe in just under the deadline, and hadn't yet decided on a name. So for those who were asking for both the name of my drink and the recipe, here is for my featured cocktail, which I served from 7-8 pm.<br /><br />Salud!<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqVItUabZjvEMrJUwR4Ylb2Syz57NAwufpKIJKuM6Rvy0oOdz0bOJx84GZrVT2x3m2q4FecMeGDcnAFDg0VUDNlYYg40VRgeekGrmfgVOBsZWcq2-cwCXR1-KFdhU00XQd8dOuTg/s1600-h/rosangel-me"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 164px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqVItUabZjvEMrJUwR4Ylb2Syz57NAwufpKIJKuM6Rvy0oOdz0bOJx84GZrVT2x3m2q4FecMeGDcnAFDg0VUDNlYYg40VRgeekGrmfgVOBsZWcq2-cwCXR1-KFdhU00XQd8dOuTg/s200/rosangel-me" alt="" id="BLOGGER_PHOTO_ID_5320149330935125026" border="0" /></a><span style="font-size:85%;"><span style="font-size:100%;"><span style="font-weight: bold;">Flor de Maria</span></span><br />Natalie Bovis-Nelsen, <a href="http://www.theliquidmuse.com/">The Liquid Muse</a><br /><br />1/4 ounce Luxardo maraschino liqueur<br />1/2 ounce homemade hibiscus cabernet syrup (hibiscus tea syrup with a cabernet reduction)<br />3/4 ounce lemon juice<br />1 1/2 ounces Gran Centenario Rosangel Tequila<br />Spritz orange flower water<br />lemon zest for garnish<br />1 - 2" piece orange zest<br /><br />Muddle orange zest in the bottom of a cocktail glass. Add maraschino liqueur, syrup, lemon juice and tequila. Shake, with ice. Strain into a cocktail glass. Spritz with orange flower water. Garnish with a sliver of lemon zest.<br /><br />*Thanks to <a href="http://www.carolineoncrack.com/">Caroline On Crack</a> for this photo of me shaking it up!<br /><br /></span><div class="blogger-post-footer">Visit The Liquid Muse Website at www.theliquidmuse.com!</div>natalie@theliquidmuse.comhttp://www.blogger.com/profile/05723331076451425503noreply@blogger.com1tag:blogger.com,1999:blog-25875773.post-39265846274223793722009-04-01T12:09:00.000-07:002009-04-01T12:18:28.182-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEI9kNpyiduJjKnkyQ1kcf9EdaITY7yFlu_aCcWN82cfY2KbwNul-vVtLveEuSJ7TlsTd3Bw_lbpAc2HxTYvS50mA4lqFxYeSHmXqS6_76DfhjeP50ll2Z0f0729sotbsSrBQwbg/s1600-h/Dry+Sack+Julep.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 137px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEI9kNpyiduJjKnkyQ1kcf9EdaITY7yFlu_aCcWN82cfY2KbwNul-vVtLveEuSJ7TlsTd3Bw_lbpAc2HxTYvS50mA4lqFxYeSHmXqS6_76DfhjeP50ll2Z0f0729sotbsSrBQwbg/s200/Dry+Sack+Julep.jpg" alt="" id="BLOGGER_PHOTO_ID_5319803633705586386" border="0" /></a><span style="font-size:180%;"><span style="font-weight: bold;">Juleps Are Better Than None</span></span><br /><span style="font-size:85%;"><br />Maybe <a href="http://www.talesofthecocktail.com">Tales of the Cocktail</a> has started a new craze with their Julep Competition, which is sure to bring many variations on the traditional mint, sugar, bourbon. And, maybe its a good thing. Standardized recipes are important - but so is creativity. Cocktails are about good times, not stressing over every last historic detail. That's why I want to share this interesting recipe from <span style="font-weight: bold;">Ben Jones</span> of <a href="http://www.rhum-clement.com/">Rhum Clement</a>. Life without tasty variations gets quite boring...</span><br /><br /><span style="font-weight: bold;">Bitter Orange Julep</span><span style="font-size:85%;"><br />2 ½ oz. Clément V.S.O.P. Rum<br />1 oz. Clément Créole Shrubb<br />¾ oz. Dry Sack Especial 15 year old Oloroso Sherry<br />½ oz. fresh lemon juice<br />5 dashes of vanilla extract<br />3 dashes of Fee's West Indian Orange Bitters<br />1 teaspoon of orange marmalade<br />One large orange wheel cut in half<br />6-8 mint leaves<br /><br />Muddle one large orange wheel cut in ½ with 5 dashes of vanilla extract and ¾ oz. of Dry Sack 15 Year Old Oloroso. Add 1 oz. of Clément Créole Shrubb, 2 ½ oz. of Clément V.S.O.P., ½ oz. of fresh lemon juice, 1 teaspoon of orange marmalade, 3 dashes of Fee's West Indian Orange Bitters and 6- 8 large mint leaves to the mixing glass along with several large ice cubes. Shake vigorously for a minimum 15 to 20 seconds and strain into a Julep Cup filled with fresh crushed ice. Garnish with mint and orange peel.<br /><br /></span><div class="blogger-post-footer">Visit The Liquid Muse Website at www.theliquidmuse.com!</div>natalie@theliquidmuse.comhttp://www.blogger.com/profile/05723331076451425503noreply@blogger.com0tag:blogger.com,1999:blog-25875773.post-15921211780150861122009-04-01T11:23:00.000-07:002009-04-01T11:46:44.334-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ngNQIXdJ1R3s3n3VzvhMt3GGiry1dRUBtt-Mx97kvbcWW_o4lZfigaWNl1vjerLWIDyWARc_RBDkoS3UtSu4GB7RqBukTT-scH7YId3D6JxWX8vZe7zRLSvm-h3Z0PHFCzIj7Q/s1600-h/red+stag"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 70px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ngNQIXdJ1R3s3n3VzvhMt3GGiry1dRUBtt-Mx97kvbcWW_o4lZfigaWNl1vjerLWIDyWARc_RBDkoS3UtSu4GB7RqBukTT-scH7YId3D6JxWX8vZe7zRLSvm-h3Z0PHFCzIj7Q/s200/red+stag" alt="" id="BLOGGER_PHOTO_ID_5319794474746458546" border="0" /></a><span style="font-size:180%;"><span style="font-weight: bold;">My New Favorite : Red Stag</span></span><br /><br /><span style="font-size:85%;">Ok, all your whiskey snobs out there, get ready to sneer, scoff and fall down in convulsions… yes, there is a flavor-infused bourbon on the market. Black cherry, in fact. It is called <span style="font-weight: bold;">Red Stag</span> by <a href="http://theliquidmuse.blogspot.com/search?q=bourbon+ball">Jim Beam</a>. And, I'm diggin' it.<br /><br />Excuse me while I get a bit sexist on you for a minute… but I have to say that the marketing is quite clever with this one. The label smacks of masculine pastimes: A pair of red antlers (as if they’ve just be carved of some poor buck’s head), bold lettering, no pretty pictures of animals or fruits. The bottle looks true to the Southern Good Old Boys’ bourbon, made at Jim Beam. However, the luscious black cherry-infused, slightly candy-esque elixir might be strong enough for a man (at 80 proof) but it is oh-so made for a woman. If there are any ladies out there who are still too intimidated to cross over to the “dark” side and try the brown spirits, this is your gateway drug.<br /><br />Red Stag is a no-brainer option for Manhattans and Muddled Old Fashioneds. (Yes, rye-lovers, I said it. Black cherry bourbon in your drink. Open your minds.) Its flavor profile also opens up a million avenues for new bourbon cocktails, considering its high mixability factor. I, personally, cannot wait to start serving some of my new concoctions to friends. Oh screw the friends, I’m making one for myself, this afternoon. Why wait?<br /><br />The name is a tribute to the red stag elk who were hunted to extinction in the wilds of Kentucky (and surrounding areas) over the last two centuries. However, in 1997 conservationists (otherwise known in the South as freedom-hating liberals from the North) re-introduced the native mammals to the region. The <a href="http://www.jimbeam.com/Legal.aspx?redirectUrl=%2fDefault.aspx">Jim Beam</a> company pays homage to the majestic animal with their fine, new product.<br /><br />Fight me to the end, whiskey purists everywhere, but I’m giving Red Stag black cherry-infused bourbon 'thumbs up.'<br /></span><div class="blogger-post-footer">Visit The Liquid Muse Website at www.theliquidmuse.com!</div>natalie@theliquidmuse.comhttp://www.blogger.com/profile/05723331076451425503noreply@blogger.com1tag:blogger.com,1999:blog-25875773.post-10334650086539995372009-03-30T16:52:00.000-07:002009-03-31T08:56:46.305-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkXeDIREIxt0NQlOEuYty7OwqEzGV6a_7GGP1ySA3B69yTe1fr0cws6t1c5RX2xlz1qpQbvPQYIpzi654MJIZrA8px9VkWIIYOYKmvo1BnneB64wehp_MVGXiU__vYCdcVkh24XQ/s1600-h/Steampunk+Marcos.jpeg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 143px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkXeDIREIxt0NQlOEuYty7OwqEzGV6a_7GGP1ySA3B69yTe1fr0cws6t1c5RX2xlz1qpQbvPQYIpzi654MJIZrA8px9VkWIIYOYKmvo1BnneB64wehp_MVGXiU__vYCdcVkh24XQ/s200/Steampunk+Marcos.jpeg" alt="" id="BLOGGER_PHOTO_ID_5319134214822624834" border="0" /></a><span style="font-size:85%;"><span style="font-size:180%;"><span style="font-weight: bold;">LA Celebrates One Year of The Sporting Life</span></span><br /><br />Now, let me ask you a question, and think </span><span style="font-size:85%;">about an honest answer...<br /><br />Los Angeles is known as the center of the entertainment industry. It </span><span style="font-size:85%;">is full of beautiful, trendy people who want to be part of the latest cool thing. Angelenos expect to have the best of everything – weather, restaurants, high-profile glamour. Did you really expect this town to settle for sub-par cocktails?<br /></span><br /><span style="font-size:85%;">Long ridiculed as the “vodka / redbull” city by cocktail snobs everywhere, our fair City of Angels is making the world stand up and take notice. Not only do we have an incredibly talent crew of bartenders / mixologists / enthusiasts / writers / what-have-you in our midst, we also have the people who do it with style.<br /><br />Oh yeah, I’m bias. Ridiculously so. But, I also know LA deserves to be a little cocky when it comes to cocktails. And, I’m not alone.<br /><br /></span><span style="font-size:85%;">I first met Marcos Tello at Tales of the Cocktail in 2007, and immediately recognized that we shared a passion for both mixology, and highlighting the people in LA who do it best. I’ve been presenting some of my favorite bars and bartenders on this blog for the past 3 years so my readers can know where to find them. Meanwhile, last year, Marcos went right out and rallied our local bartenders into action.<br /><br />Tello says that after returning from the “Cocktails in the Country” (Gary Regan’s former bartending academ</span><span style="font-size:85%;">y in New York state), he felt “heartbroken” at not finding the kind of “secret underground” society of mixology enthusiasts that NYC has. In his wo</span><span style="font-size:85%;">rds, “I vowed to at least start a society of bartenders who loved </span><span style="font-size:85%;">cocktails, so when someone like me came along, they would have a community to belong to.”<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKxxcWv-XRqyR0asdrxBHrTGWTYJeUdPhECgAFhRDLk8tYWzoqpY9_mdNDCUNUqzkND_Cz5w5qGDOpeVW3_YKsOhq2YhugEw7SWHXAxknTdlIsoTMsi3kfjNglWi5kIKI1DDQLhA/s1600-h/SL-crowd"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKxxcWv-XRqyR0asdrxBHrTGWTYJeUdPhECgAFhRDLk8tYWzoqpY9_mdNDCUNUqzkND_Cz5w5qGDOpeVW3_YKsOhq2YhugEw7SWHXAxknTdlIsoTMsi3kfjNglWi5kIKI1DDQLhA/s200/SL-crowd" alt="" id="BLOGGER_PHOTO_ID_5319135008640406050" border="0" /></a><span style="font-size:85%;">A year ago, Marcos founded “The Sporting Life.” The 7 or 8 of us at the initial meeting (in the back garden of BarKeeper) are still active in the group. However, the monthly meeting are now sponsored by liquor companies, and anywhere from 30 – 60 people show up, which is saying a lot for a Sunday afternoon when many bartenders (and drinkers) are usually sleeping, chilling on the beach, or waking up next to</span><span style="font-size:85%;"> a sexy somebody from the night before. Tello also points out that because we don't have the advantage of all living right next to each other like in other cities, individuals have to make a concerted effort to attend "community" functions and competitions in order to connect. In his words, “We have to want it more!”<br /><br />Marcos attributes The Sporting Life’s popularity to the great cocktail culture here, which had been long dormant. He points out, “If [New York and San Francisco] could resurrect their communities, I knew we could do </span><span style="font-size:85%;">the same with ours. P</span><span style="font-size:85%;">lus, LA is such a great vast market, that it was received with a huge amount of support.”<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOmRT1REJeTPPHOWN5ZxdQF9CFiTOPMa0GuQoO6s3Nz0wauLXLNijvdDhGh67t4oJ8Xf3r-5SbNXw5r9U4RZ4neZRI-_WEyPe8ByYuHv3xrIleTiaiU2bfIJNAQVYREVHLOgy1cQ/s1600-h/SL-bartenders"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOmRT1REJeTPPHOWN5ZxdQF9CFiTOPMa0GuQoO6s3Nz0wauLXLNijvdDhGh67t4oJ8Xf3r-5SbNXw5r9U4RZ4neZRI-_WEyPe8ByYuHv3xrIleTiaiU2bfIJNAQVYREVHLOgy1cQ/s200/SL-bartenders" alt="" id="BLOGGER_PHOTO_ID_5319135279186371234" border="0" /></a><span style="font-size:85%;">H</span><span style="font-size:85%;">e thinks that having a ‘bartender club,’ if you will, gives Angeleno bartenders a sense of identity and elevates the awareness of good cocktails, which has a trickle-down effect into bars all over town. Marcos also believes that the LA cocktail scene is just beginning to define itself, declaring , “In the next few years there will be a definite "LA Style" when it comes to the bartending world.”<br /></span><br /><span style="font-size:85%;">It was only fitting to have The Sporting Life’s One Year Anniversary Party back at Bar Keeper. Afterall, Joe is a good friend to the bartending community, and he is one of the heartiest enthusiasts to be found. Not only was the afternoon-long event filled with happy cocktail-swigging revelers, but some of our top talent took turns manning the bars set up for the party, showing off to each other (upping the ante for awesome cocktails for all of us!)</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqve8or64Hi6ES1SKpdCrlUkoSgmU4Tw5zvjhyphenhyphenMxOyISLLOCh_DKFF4goowA55_Y0Bw9ZRYvKMWFiKcPBeDXUrQQJwhkVsGbROQs7xXi1T91_aAXEP8C0U_Gc1YnnYxx0M8KHn0Q/s1600-h/SL-Marcos&Amy"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqve8or64Hi6ES1SKpdCrlUkoSgmU4Tw5zvjhyphenhyphenMxOyISLLOCh_DKFF4goowA55_Y0Bw9ZRYvKMWFiKcPBeDXUrQQJwhkVsGbROQs7xXi1T91_aAXEP8C0U_Gc1YnnYxx0M8KHn0Q/s200/SL-Marcos&Amy" alt="" id="BLOGGER_PHOTO_ID_5319134774675289730" border="0" /></a><span style="font-size:85%;">Marcos aims to keep expanding the group in an effort to support cocktail culture in LA. He has been pushing hard for bartenders to join the USBG (the national bartender union) and he would also like to bring in a Los Angeles Cocktail Community Board that will put on The Sporting Life from now on. He says, “This way, the group builds a community that supports itself and continues to do so for many years to come.<br /><br />Raise a glass to Los Angeles, and three cheers for The Sporting Life!<br /></span><div class="blogger-post-footer">Visit The Liquid Muse Website at www.theliquidmuse.com!</div>natalie@theliquidmuse.comhttp://www.blogger.com/profile/05723331076451425503noreply@blogger.com0tag:blogger.com,1999:blog-25875773.post-57788598842449255492009-03-27T08:19:00.000-07:002009-03-27T08:36:26.683-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4TP62g9_3xwvqaVpo7VudZ2S-tCVfxhPhm-iFHhJ0n419R2aL8hwiS7ta1sNnoVZJmYA4BU6dVJ8gzDTw9mXoabRFFy_TI6ta83mWXrzOYJjw3NEmQpAha5qz5LBCsX61ElN-6w/s1600-h/WT-dining"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4TP62g9_3xwvqaVpo7VudZ2S-tCVfxhPhm-iFHhJ0n419R2aL8hwiS7ta1sNnoVZJmYA4BU6dVJ8gzDTw9mXoabRFFy_TI6ta83mWXrzOYJjw3NEmQpAha5qz5LBCsX61ElN-6w/s200/WT-dining" alt="" id="BLOGGER_PHOTO_ID_5317891549149552514" border="0" /></a><span style="font-size:180%;"><span style="font-weight: bold;">Westside Tavern Opens</span></span><br /><br /><span style="font-size:85%;">Once upon a time, on the sprawling streets of West L.A., it was difficult to find a decent cockt</span><span style="font-size:85%;">ail – and the last place one would look was (gasp!) the mall. Well, its time to throw out the history books and start living the fairy </span><span style="font-size:85%;">tale – <a href="http://www.westsidetavernla.com/">Westside Tavern</a> has cha</span><span style="font-size:85%;">nged the wa</span><span style="font-size:85%;">y we think of drinking on the Westside.<br /></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkpm8zRMXWiX-zm6Vm5chuqVSYpRKNC6DbTc4RYhSZV4EazwW0Or7v2f2uglNq75Huq8v5vQjuecnLb_ciamS1oXZ0_1_RdgMacTUcH6PcXL9LEeGjRwR7qmhJt0SBAX4ljvEZZg/s1600-h/WT-mainroom"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkpm8zRMXWiX-zm6Vm5chuqVSYpRKNC6DbTc4RYhSZV4EazwW0Or7v2f2uglNq75Huq8v5vQjuecnLb_ciamS1oXZ0_1_RdgMacTUcH6PcXL9LEeGjRwR7qmhJt0SBAX4ljvEZZg/s200/WT-mainroom" alt="" id="BLOGGER_PHOTO_ID_5317890552845922450" border="0" /></a><br /><span style="font-size:85%;">Tucked inside the annex of Westside Pavillion (on street </span><span style="font-size:85%;">level, just below the movie theaters) is the sleek-yet-accessible, cavernous-yet-cozy, softly-lit-yet-not-too-dark Westside Tavern. Smiling faces greet patrons at the door; patrons sip and nibble happily at the long bar; friends gather around high-top tables in the lounge; and couples canoodle pre- or post- movie watching in the dining area. A more formal dining room, with a second bar, is just around a corner and available for private parties.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiznx5NDGcqDt6x6ROfAxsZcNxYX3GzLsoMgsCr1p0Cv_4HwQ_evsxnHs5fB69Yb4mZ4AO0vSAjg3shkvsTK8-OCLX-kjD2IOrDRILEX3JpS3G66FuwaOasOgNYMiMz6x5XZpvsNg/s1600-h/WT-sage"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiznx5NDGcqDt6x6ROfAxsZcNxYX3GzLsoMgsCr1p0Cv_4HwQ_evsxnHs5fB69Yb4mZ4AO0vSAjg3shkvsTK8-OCLX-kjD2IOrDRILEX3JpS3G66FuwaOasOgNYMiMz6x5XZpvsNg/s200/WT-sage" alt="" id="BLOGGER_PHOTO_ID_5317890728156818418" border="0" /></a><span style="font-size:85%;">One of the most exciting reasons to visit Westside Tavern is the high-quality cocktail program. Respected Mixologist / Bar Consultant <span style="font-weight: bold;">Ryan Magarian</span> designed the program which highlight unique choices such as the <span style="font-weight: bold;">Pepper Smash</span> (spearmint, red bell pepper, dry gin and honey syrup) and the <span style="font-weight: bold;">Blood Orange & Sage Gimlet</span> (pressed sage & blood oranges, dry gin, lime juice an</span><span style="font-size:85%;">d egg white). The menu also boasts classic cocktail</span><span style="font-size:85%;">s such as the <span style="font-weight: bold;">Sazerac</span>, <span style="font-weight: bold;">Blackberry Jule</span></span><span style="font-size:85%;"><span style="font-weight: bold;">p</span> (served in proper pewter julep cups), <span style="font-weight: bold;">Corpse Reviver No. 2</span>, and the <span style="font-weight: bold;">Martinez</span>, among others. Most surprisingly each of the fresh-ingredient, mixology-driven cocktails are only <span style="font-weight: bold;">$9</span>! These drinks blow away many of the $16 cocktails found around town.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhipqheSRhL6ijf-akE3sqoLquKiYQaKkbP7O4Yzw5OTK4pRj0RGHgbgTOy5LXUpL9IA2vIKb12qs3Sxg2PYOMkDR5K_FY8_JtaB_Qcy4Axj5D3bk5_OM-Y-trvNHlIvh3rHygYkA/s1600-h/WT-Kylee"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 140px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhipqheSRhL6ijf-akE3sqoLquKiYQaKkbP7O4Yzw5OTK4pRj0RGHgbgTOy5LXUpL9IA2vIKb12qs3Sxg2PYOMkDR5K_FY8_JtaB_Qcy4Axj5D3bk5_OM-Y-trvNHlIvh3rHygYkA/s200/WT-Kylee" alt="" id="BLOGGER_PHOTO_ID_5317890834938115138" border="0" /></a><span style="font-size:85%;">Admittedly, one of my biggest motivations to rush down on th</span><span style="font-size:85%;">e first night to sample</span><span style="font-size:85%;"> a few </span><span style="font-size:85%;">of these wonderful concoctions is <a href="http://www.theliquidmuse.com/bio_kylee.html">Kylee Van Dillen</a> – our very own “<a href="http://theliquidmuse.blogspot.com/search?q=Girl+Friday+Happy+Hour">Girl Friday Happy Hour</a>” columnist – who can be found behind the bar. Kylee is an expert at both making drinks, and explaining the fresh mixology concepts to guests, enhancing the experience for the professional cocktailian and the novice, alike. Ask for her, and treat her well.<br /></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBKxW3Yx6idCy7gg-PnLFyVxPYEYBHq7Bhn__G9cbYukdC_QY60e9fX5vU7Fx66yXw3Jpc1-S5J6-FX3bPCtLo1JlITr_TQKLRQkIZ6lhEQQ8i6AwHpfEr-c7ch1QrzgdaTKJoLA/s1600-h/WT-Caroline&Nat"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 145px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBKxW3Yx6idCy7gg-PnLFyVxPYEYBHq7Bhn__G9cbYukdC_QY60e9fX5vU7Fx66yXw3Jpc1-S5J6-FX3bPCtLo1JlITr_TQKLRQkIZ6lhEQQ8i6AwHpfEr-c7ch1QrzgdaTKJoLA/s200/WT-Caroline&Nat" alt="" id="BLOGGER_PHOTO_ID_5317891023119287810" border="0" /></a><span style="font-size:85%;">And, speaking of “professional cocktailians,” I had the pleasure of pulling up a barstool </span><span style="font-size:85%;">next to fellow LA-blogger <a href="http://www.carolineoncrack.com/">Caroline on Crack</a>, who was also eager to be among the first Angelenos experiencing this new landmark on our culinary landscape. Caroline and I are birds of a feather – photographing everything before we take a bite or sip – so she didn’t mind when I asked for a shot of her scrumptious <span style="font-weight: bold;">Cantaloupe Sour</span> (dry gin, lemon & cantaloupe juices, Gary Regan’s No. 6 orange bitters and clover honey syrup)</span><span style="font-size:85%;">, a must-try.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-1u9UWaO6vENiW3oHaHa58zQcKEAnXHkCUt-UqTT5Jo-riErvPa-t9TMd4VW3uZutenD1s8gWwGHC4Xp9mSpv0i8zWJVk5D3_UO7FQ7XeMatp8ED7dVLb0ywZRnaGfuzJWj8MAg/s1600-h/WT-chef"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 149px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-1u9UWaO6vENiW3oHaHa58zQcKEAnXHkCUt-UqTT5Jo-riErvPa-t9TMd4VW3uZutenD1s8gWwGHC4Xp9mSpv0i8zWJVk5D3_UO7FQ7XeMatp8ED7dVLb0ywZRnaGfuzJWj8MAg/s200/WT-chef" alt="" id="BLOGGER_PHOTO_ID_5317891167916362674" border="0" /></a><span style="font-size:85%;">Just when things couldn’t get any better, another familiar face emerged – <a href="http://theliquidmuse.blogspot.com/search?q=Chef+Warren+Schwartz">Chef Warren Schwartz</a> – formerly at the helm of Whist in Santa Monica. Chef Schwartz is a master at taking simple comfort food and giving it some high-brow polish, or does he take high-end food and make it comfortable? Either way you look at it, he is renown for his eye toward sustainability and his skill in the kitchen. Warren also believes that quality can come at an affordable price. He explained that when eating at a new hotspot means shelling out $10 for valet, $15 per cocktail, then meal, wine and tip, the average person might go once to be able to say that they’ve eaten at “X” place, but they probably won’t go back. Chef says, “We want pe</span><span style="font-size:85%;">ople to return to us again and again.”<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK-ki8xQsz_QTT1jhQ6dniqTwpcXSe-EkBwclyBf9Dk3R4l6BYIT2NihZZ2pqVd8lDDOq6XUGEY8TEPVrguRiIF_Rg47K9lXF8Ml6eHE6M55D5gWpvIO4LBCtthGe0D71zHqqhyphenhyphenQ/s1600-h/WT-mussels"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 162px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK-ki8xQsz_QTT1jhQ6dniqTwpcXSe-EkBwclyBf9Dk3R4l6BYIT2NihZZ2pqVd8lDDOq6XUGEY8TEPVrguRiIF_Rg47K9lXF8Ml6eHE6M55D5gWpvIO4LBCtthGe0D71zHqqhyphenhyphenQ/s200/WT-mussels" alt="" id="BLOGGER_PHOTO_ID_5317891335317398034" border="0" /></a><span style="font-size:85%;">On that note, I could not resist sampling an order of <span style="font-weight: bold;">mussels, topped with chorizo and smothered in garlic</span> ($13). The grilled ciabata bread and drizzle of flavorful creamy sauce made this appetizer a meal in itself. Caroline and her pal ordered the <span style="font-weight: bold;">Grilled Portabella, Tomato & Burrata Sandwich</span> ($14) as well as the copious <span style="font-weight: bold;">Lamb French Di</span>p ($16). For dessert, we indulged in a luscious <span style="font-weight: bold;">Brown Butter Apple Pie</span> ($9) large enough to share with the table next door!</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Qct_zHh31qRHKr632sDNrKImzcpOILG3EnNyWrCuvmRq4R8iioJkCo6ohAGOAcW47MvhkIPvRacYVXlNToEpHeRW6Y-7rx2Ckh423FZDdwVwki3es8lVnrbSgEoGvMz5X3ysdg/s1600-h/WT-pie"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 185px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Qct_zHh31qRHKr632sDNrKImzcpOILG3EnNyWrCuvmRq4R8iioJkCo6ohAGOAcW47MvhkIPvRacYVXlNToEpHeRW6Y-7rx2Ckh423FZDdwVwki3es8lVnrbSgEoGvMz5X3ysdg/s200/WT-pie" alt="" id="BLOGGER_PHOTO_ID_5317891651166176386" border="0" /></a><span style="font-size:85%;">I’m sure Angelenos will also appreciate another benefit of Westside Tavern - the<span style="font-style: italic; font-weight: bold;"> free </span>parking garage! So, friends, put away the fantasy book. Whether looking for the perfect dinner-and-movie date spot, or a fun night out with pals – the Westside Tavern is a dream come true.<br /></span><div class="blogger-post-footer">Visit The Liquid Muse Website at www.theliquidmuse.com!</div>natalie@theliquidmuse.comhttp://www.blogger.com/profile/05723331076451425503noreply@blogger.com3tag:blogger.com,1999:blog-25875773.post-13177867932344908992009-03-22T13:50:00.001-07:002009-03-23T12:11:37.677-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq4fjyxn0CHWAJjqjibMg49Tns5unPZK4UQjhZx2NGtMkejdhF1R7-tudfu2NOuDphApIRc7BkINuFf8KAyoE0z2o9DXVyMV2IwXvgFV686LzUSP_ikUWfCl9UkeV9ub-HAElLzw/s1600-h/ht-toast.jpeg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 112px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq4fjyxn0CHWAJjqjibMg49Tns5unPZK4UQjhZx2NGtMkejdhF1R7-tudfu2NOuDphApIRc7BkINuFf8KAyoE0z2o9DXVyMV2IwXvgFV686LzUSP_ikUWfCl9UkeV9ub-HAElLzw/s200/ht-toast.jpeg" alt="" id="BLOGGER_PHOTO_ID_5316457578044298690" border="0" /></a><span style="font-size:180%;"><span style="font-weight: bold;">Hendrick's Gin Limerick Safari 2009</span></span><br /><span style="font-size:85%;">coverage, photos and limericks by Kylee Van Dillen, <a href="http://www.theliquidmuse.com/bio_kylee.html">The Liquid Muse Girl Friday</a></span><br /><br /><div style="text-align: center;"><span style="font-style: italic;font-size:85%;" >Everyone really loves Gin</span> <span style="font-style: italic;font-size:85%;" ><br />To drink it is never a sin</span> <span style="font-style: italic;font-size:85%;" ><br /></span><span style="font-style: italic;font-size:85%;" >Hearing limericks all night</span><br /><span style="font-style: italic;font-size:85%;" >On a tour bus packed tight</span><br /><span style="font-style: italic;font-size:85%;" >Is how a perfect event should begin!</span><br /></div><span style="font-size:85%;"><br />The fun-loving folks behind <a href="http://www.hendricksgin.com/">Hendrick’s Gin</a> 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 “<span style="font-weight: bold;">Cocktail Safari</span>” tour of fine LA’s bars—each serving up delicious libations made with Hendricks’s Gin!<br /></span><br /><span style="font-size:85%;">The night began at <a href="http://www.standardhotels.com/los-angeles/">THE STANDARD HOTEL</a> in Downtown LA, lead by delightful Hendrick’s Grand Ambassador <span style="font-weight: bold;">Charlotte Voisey</span>, the charming <span style="font-weight: bold;">Jim Ryan</span> of <a href="http://www.grantusa.com/">William Grant USA</a>, and hosted by the ever-present MC <span style="font-weight: bold;">Billy Harris</span>. 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 <a href="http://www.thebeverlyhillshotel.com/">BEVERLY HILLS HOTEL</a>, and so the boozing and schmoozing began!</span><br /><span style="font-size:85%;"><br />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 </span><span style="font-size:85%;">décor</span><span style="font-size:85%;">, the music was refine—and everyone dressed to impress, notably local bartenders <span style="font-weight: bold;">Marcos Tello</span> and <span style="font-weight: bold;">Eric Alperin</span> of <a href="http://theliquidmuse.blogspot.com/search?q=the+varnish+shines">The Varnish</a> (who’s “<span style="font-weight: bold;">Pickled Pig</span>” 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.</span><br /><span style="font-size:85%;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim4r53B5ftNkCMUjWQkHl6fDJ6zfFuBynMRDBl9iWfTj8uCTMAi-7hM5_XYL3tW-x9jh8mm2qiAtrvZDStvK0HXiqHqdYdW9SI48gGissUXMSNdhiGqL79tsF5ZN0gvGwyyo4ayA/s1600-h/ht-cucumber.jpeg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 112px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim4r53B5ftNkCMUjWQkHl6fDJ6zfFuBynMRDBl9iWfTj8uCTMAi-7hM5_XYL3tW-x9jh8mm2qiAtrvZDStvK0HXiqHqdYdW9SI48gGissUXMSNdhiGqL79tsF5ZN0gvGwyyo4ayA/s200/ht-cucumber.jpeg" alt="" id="BLOGGER_PHOTO_ID_5316460057243224338" border="0" /></a><span style="font-size:85%;">The group finished their cocktails down to the very last drop and buzzed with anticipation for their next liquid treat. Popular <a href="http://www.stkhouse.com/">STK</a> 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.<br /><br />STK's head mixologist <a href="http://theliquidmuse.blogspot.com/search?q=Pablo+Moix"><span style="font-weight: bold;">Pablo Moix</span></a> served his own “<span style="font-weight: bold;">Roses and Yellow Jackets</span>," 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 en</span><span style="font-size:85%;">gaging in classic cocktail conversations with <span style="font-weight: bold;">'The Modern Mixologist' Tony Abou-Ganim</span> and Milagro Tequila Ambassador <span style="font-weight: bold;">Gaston Martinez</span>. The eager sippers enjoyed a second round of cocktails during dinner and dessert (a delicious trio of chocolate sweets!) The aptly named “<span style="font-weight: bold;">755 La Cienega</span>” 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.</span><br /><span style="font-size:85%;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEEBxBflbO4ciADK4AxzQ8qLMpv_FfOW8yDKnt_f8eWd-ObMVbC7DTqxYX1wX_f31qtH8x_i4BAS0QItrF5DJhPlckw6xKikredfRtLm4c0MNolD7qaPF84hmYCoEd-gyeant12Q/s1600-h/ht-double.jpeg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 112px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEEBxBflbO4ciADK4AxzQ8qLMpv_FfOW8yDKnt_f8eWd-ObMVbC7DTqxYX1wX_f31qtH8x_i4BAS0QItrF5DJhPlckw6xKikredfRtLm4c0MNolD7qaPF84hmYCoEd-gyeant12Q/s200/ht-double.jpeg" alt="" id="BLOGGER_PHOTO_ID_5316460249229432578" border="0" /></a><span style="font-size:85%;">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 <a href="http://www.commecarestaurant.com/">COMME ÇA</a>, a French inspired restaurant famous for its gourmet charcuterie and classic cocktails. Head bartender <span style="font-weight: bold;">Joel Black</span> conjured up the perfect liquid intermezzo with his “<span style="font-weight: bold;">Remembrance of Jerry Thomas</span>” 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 “<span style="font-weight: bold;">Coriander Collins</span>” featuring Hendrick’s Gin, lemon juice, soda water and homemade toasted coriander syrup.<br /><br />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 <a href="http://theliquidmuse.blogspot.com/search?q=the+doheny"><span style="font-weight: bold;">THE DOHENY</span></a>. 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 <span style="font-weight: bold;">Steve Livigni</span> and head bartender <span style="font-weight: bold;">Daniel Nelson</span> batched up an “<span style="font-weight: bold;">Eastside Fizz</span>” 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...<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDS04o3fZaYWcL7f4_aUSFSGEB04SESF1wbvJF6HTEQDQP-JVZYRs4tPSXlXln7Jhn8H9y5rAC-sFdir2om6i_5p3q-BqbatmBLKC5zNj8WkgZR4XzSVtdXJfdru2bh-xnrVVdwg/s1600-h/ht-pole"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 112px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDS04o3fZaYWcL7f4_aUSFSGEB04SESF1wbvJF6HTEQDQP-JVZYRs4tPSXlXln7Jhn8H9y5rAC-sFdir2om6i_5p3q-BqbatmBLKC5zNj8WkgZR4XzSVtdXJfdru2bh-xnrVVdwg/s200/ht-pole" alt="" id="BLOGGER_PHOTO_ID_5316460440528465250" border="0" /></a><span style="font-size:85%;">After a long night of limericks and libations, (and swinging on the stripper pole) there was no better way to unwind than <a href="http://theliquidmuse.blogspot.com/search?q=seven+grand%2C+los+angeles">7 GRAND</a> while resident Whisky wiz kid <a href="http://www.theliquidmuse.com/bardiaries/bd_johncalthorp.html"><span style="font-weight: bold;">John Coltharp</span></a> took action. An expert on the malted spirits, his Gin skills were just as impressive! The night ended with a perfectly crafted trilogy: “<span style="font-weight: bold;">Bee’s Knee’s</span>” made with Hendri</span><span style="font-size:85%;">ck’s Gin, fresh lemon juice and Clover honey syrup, an “<span style="font-weight: bold;">Alaska</span>” stirred up with Hendrick’s, Yellow Chartreuse, and orange bitters, and the go-to classic “<span style="font-weight: bold;">Martinez</span>” with Hendricks Gin, Sweet Vermouth, Maraschino Liqueur and bitters.<br /><br /></span><div style="text-align: center;"><span style="font-style: italic;font-size:85%;" >It was a long and Gin-charged night</span> <span style="font-style: italic;font-size:85%;" ><br />But the Hendrick’s crew sure slept tight</span> <span style="font-style: italic;font-size:85%;" ><br />Feeling so warm and fuzzy</span> <span style="font-style: italic;font-size:85%;" ><br />With a Hendrick’s Gin buzzy</span> <span style="font-style: italic;font-size:85%;" ><br />Tomorrow they would compete just right!</span><br /><br /></div><div class="blogger-post-footer">Visit The Liquid Muse Website at www.theliquidmuse.com!</div>natalie@theliquidmuse.comhttp://www.blogger.com/profile/05723331076451425503noreply@blogger.com0tag:blogger.com,1999:blog-25875773.post-40535529697417740042009-03-18T01:54:00.000-07:002009-03-18T05:20:14.134-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4r8NuJzJ8MKD7wVeQnFi5vMOv0moobIBhvvbzj9MIsG29eeoeJ_uNukfRC_05a_H6ZrlZogDKQjty09Ci7Am7qVqLWGR6_OcOQ-GfmfD-O551HZ4fvIVmbrHMzOzHfNjbj3eJhg/s1600-h/Feijoa2"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 127px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4r8NuJzJ8MKD7wVeQnFi5vMOv0moobIBhvvbzj9MIsG29eeoeJ_uNukfRC_05a_H6ZrlZogDKQjty09Ci7Am7qVqLWGR6_OcOQ-GfmfD-O551HZ4fvIVmbrHMzOzHfNjbj3eJhg/s200/Feijoa2" alt="" id="BLOGGER_PHOTO_ID_5314450799504711378" border="0" /></a><span style="font-size:180%;"><span style="font-weight: bold;">Travel Buzz: Feijoa Bar, Amsterdam</span></span><br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">No Sweeter Fruit than Feijoa</span></span><br /><br /><span style="font-size:85%;">I’ve eaten <span style="font-weight: bold;">feijoada</span> (<a href="http://www.brazilbrazil.com/feijoada.html">the national dish of Brazil</a>) in Rio de Janeiro on various visits to that city… so when I </span><span style="font-size:85%;">listed <span style="font-weight: bold;">Sergej Fokke</span>’s <a href="http://www.amsterdam-spoke.com/index.php?option=com_content&task=view&id=51&Itemid=43">Feijoa Bar</a> my first bar stop in Amsterdam, I guessed that it might specialize in Latin-inspired cocktails with a possible emphasis on cachaça. Silly me.<br /></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtDEPMCIlp-kSZAASpCEnM2O010iX3jEdw89Er5wdsivAW_3KgHhuKgrR_IVz8Emh5bGUT_PQ_JmYE0YsrzigHTjk-4tUgAKVTY4bIzSbEQHeK2c0-1j5f-BnePI_FlRdcPJ43ag/s1600-h/Feijoa3"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtDEPMCIlp-kSZAASpCEnM2O010iX3jEdw89Er5wdsivAW_3KgHhuKgrR_IVz8Emh5bGUT_PQ_JmYE0YsrzigHTjk-4tUgAKVTY4bIzSbEQHeK2c0-1j5f-BnePI_FlRdcPJ43ag/s200/Feijoa3" alt="" id="BLOGGER_PHOTO_ID_5314450882286438082" border="0" /></a><span style="font-size:85%;">While there is cachaça behind the bar, as well as quite a good overall selection of spirits, the bar isn’t so much “Latin”-centric, as it is cocktail-centric. There is a drink list but the barmen are open to creating something on-the-spot to suit individual tastes. As one bartender put it, as he motioned to the wall of bottles behind him: “This is our menu.”</span><br /><span style="font-size:85%;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSl73nt5_97oLz79X567dgjbkeiRCO5ZxEfIHr9ZW1UQtnhIqMl3GsRgqDfeLu73141QCa0C4fHxuCV3BHJMkSO_pk699DHU0dT5W3iRQGiW_OlmRLj9QhjGuPSY6U-2_31X-DJA/s1600-h/Feijoa-drink"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSl73nt5_97oLz79X567dgjbkeiRCO5ZxEfIHr9ZW1UQtnhIqMl3GsRgqDfeLu73141QCa0C4fHxuCV3BHJMkSO_pk699DHU0dT5W3iRQGiW_OlmRLj9QhjGuPSY6U-2_31X-DJA/s200/Feijoa-drink" alt="" id="BLOGGER_PHOTO_ID_5314451753519285042" border="0" /></a><span style="font-size:85%;">The Dutch bar is named after the fruit “feijoa” which, although native to South America, also flourishes in New Zealand, so much so that New Zealand-based 42 Below vodka has a feijoa-infused spirit among its flavors. Naturally, I had to see what all the fuss is about, so I ordered Feijoa’s namesake cocktail. While the fruit has a slight medicinal flavor, or at least the infused vodka does, it is not unpleasant. And, when presented in a cocktail made with muddled fresh kiwi and limejuice, its quite refreshing.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmpSvnBlPfkrpqXwSC6Dq8m3u9TkhlO8eSTxHHMpxcxgrxr3X5CdUpAC_Ssf0vWNcKE_DNAWdPdOhMwiMJsHqe4S783c87iQ_cV5dixdUShccbvuU1njdmNX4VdgQo8HOyoXhzJg/s1600-h/Feijoa1"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmpSvnBlPfkrpqXwSC6Dq8m3u9TkhlO8eSTxHHMpxcxgrxr3X5CdUpAC_Ssf0vWNcKE_DNAWdPdOhMwiMJsHqe4S783c87iQ_cV5dixdUShccbvuU1njdmNX4VdgQo8HOyoXhzJg/s200/Feijoa1" alt="" id="BLOGGER_PHOTO_ID_5314451894475795410" border="0" /></a><span style="font-size:85%;">In addition to enjoying a fine drink, Id’ encourage visitors to head to Feijoa to take in the superb bartend</span><span style="font-size:85%;">ers. They are skilled in the craft of making guests feel welcome, and also have obvious training in mixology: citrus presses are used on limes and lemons in each individual drink; muddling is a regular occurrence; and double strained fresh strawberry daiquiris put anything less to shame. We talked spirits non-stop (discussed whether the new antique Galliano should replace the current popular version, as well as how to introduce the general public to higher quality cocktails in easily digested sips), and it felt like a ‘corner cocktail bar’ home away from home.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ4sViX_UpBJPHak47V85LQm2tiYqa1b-Dwee1v3qixkCovMB549xxI5z68gY4B59owyujDWnp3Zl6iUjTWtWP68GlxX34Mu4Hqwya4kxSiRy7fDrtx40d4VOSKrVAZIehyr-sig/s1600-h/Feijoa-strain"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ4sViX_UpBJPHak47V85LQm2tiYqa1b-Dwee1v3qixkCovMB549xxI5z68gY4B59owyujDWnp3Zl6iUjTWtWP68GlxX34Mu4Hqwya4kxSiRy7fDrtx40d4VOSKrVAZIehyr-sig/s200/Feijoa-strain" alt="" id="BLOGGER_PHOTO_ID_5314452049616435858" border="0" /></a><span style="font-size:85%;">The 2-level space is small enough to feel cozy but not cramped. I’d call the décor “eclectic avant garde.” I loved the giant black and white photo, and the overhead light fixture is an antique operating room lamp - a bit macabre yet intriguing to imagine the many bodies carved up beneath it. I appreciate a touch of Vegas-y kitch about the place.<br /><br />Feijoa is also very close to its sister bar, the famed speak-easy style <span style="font-weight: bold;">Door 74</span>, which is co-owned Sergej and <span style="font-weight: bold;">Philip Duff</span>. Although Door 74’s address is not loosely given out, if you are a cocktail lover, you might be able to convince the guys at Feijoa to get you into ‘the door’ for a peek.<br /><br />However, under no circumstances should you saunter past Feijoa on your way to Door 74 without stopping in for a quick drink. In the words of Mr. Duff: “Fejoia [is] the tiny bartender's bar of the Netherlands and one of the three or four finest cocktail bars in Holland, full-stop.” In cocktailian terms, that means there is not a sweeter fruit to be found.</span><div class="blogger-post-footer">Visit The Liquid Muse Website at www.theliquidmuse.com!</div>natalie@theliquidmuse.comhttp://www.blogger.com/profile/05723331076451425503noreply@blogger.com0tag:blogger.com,1999:blog-25875773.post-58771956145696264322009-03-17T06:44:00.000-07:002009-03-17T06:53:17.430-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXcpAOscJpU1qB7hX5Nxk4QOPPkX1Yf9tGeltKWJNb02D6AZkO6L5Y903nf8Gt0R8fxF56rbzx-7Wm7nuL9ZAbLv6aCA2Gr6HMqLpnyL1kHUXW3Fi7n_SAVTV-Bp7nuur9OpQ2rg/s1600-h/portrait-twist.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 134px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXcpAOscJpU1qB7hX5Nxk4QOPPkX1Yf9tGeltKWJNb02D6AZkO6L5Y903nf8Gt0R8fxF56rbzx-7Wm7nuL9ZAbLv6aCA2Gr6HMqLpnyL1kHUXW3Fi7n_SAVTV-Bp7nuur9OpQ2rg/s200/portrait-twist.jpg" alt="" id="BLOGGER_PHOTO_ID_5314152558130576642" border="0" /></a><span style="font-size:180%;"><span style="font-weight: bold;">The Bartender Diaries: Derek Brown</span></span><br /><br /><span style="font-size:85%;">I first met Derek brown in 2005 when I was working at a small restaurant PR firm in Washington DC, and Derek was the sommelier / mixologist at <a href="http://theliquidmuse.blogspot.com/search?q=cozy+up+at+firefly">Firefly</a>, one of our clients. I was more than impressed with his talents, and when I quit public relations at the end of that year to start my blog, <span style="font-weight: bold;">The Liquid Muse</span>, I was heavily inspired by the DC bartenders, and Derek was one of the best among them. He is still one of the top people in the area, and I am pleased to (finally) feature him in The Bar</span><span style="font-size:85%;">tender Diaries!<br /><br />Derek stepped behind the bar about 7 years ago, and one of the first requests the bar owner made was if he knew how to make a rum punch. Brown remembers, “I hadn't the foggiest idea. So I grabbed a couple rums, all the fruit juices (sour mix, cranberry, OJ, whatever was in the fridge), and stuck a lime, lemon and orange slice on the rim of the glass with a cherry on top. She liked it and I was in.” Brown laughingly adds, “Now, I wouldn't thrust the same drink on my worst enemy.”<br /><br />He liked the admiration and control a bartender had, but admits that once there he realized there was a lot more to it than I thought. I've been learning on the job ever since. A few years later, he became a restaurant manager and asked the owner to pay for a sommelier course so he could better assist guests.<br /><br />Brown doesn’t see the jobs as vastly different citing, “If you look at early bar books they have sections on wine. Bartenders have often doubled as sommeliers.” He goes on to explain, “There's a lot in common between the two jobs but, honestly, as a sommelier you're in less control of the product. You can get to know the vineyards, vintners and even the grapes but you don’t make the product. As a bartender you're selecting from spirits (and even wines) that someone else has made but you're also manipulating them in a way as to change the final product.”<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAQF3A2ZmlkD9K45JT3Ifl6IH18OKw7PmIOO-5NzD1US3IAJ3AdeJqIEXPWMOsTQ8WnBONumEqYKvc6ONtv4yMSG7GdyZlkCslPJfaz0caGX0DXYMaTkEcXPo37P6CAfkYIYWdag/s1600-h/portrait-stir.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAQF3A2ZmlkD9K45JT3Ifl6IH18OKw7PmIOO-5NzD1US3IAJ3AdeJqIEXPWMOsTQ8WnBONumEqYKvc6ONtv4yMSG7GdyZlkCslPJfaz0caGX0DXYMaTkEcXPo37P6CAfkYIYWdag/s200/portrait-stir.jpg" alt="" id="BLOGGER_PHOTO_ID_5314154240934437026" border="0" /></a><span style="font-size:85%;">When it comes to mixology, Derek is largely self-taught although he has completed the B.A.R. training course, </span><span style="font-size:85%;">which he calls “an astounding amount of information and an amazing course.” He is currently the head bartender at the Gibson and the cocktail instructor for Culinaerie Cooking School. He also consults on various beverage programs and for liquor companies and he his the Museum of the American Cocktail’s Washington, D.C. Ambassador running seminars on the history of cocktails with one of the Museum founders, Phil Greene.<br /><br />Despite his creativity (he even has a passion for tea and coffee) Brown says he still loves the classics. “I love scouring old cocktail books. I'm especially fond of the Fifty-Fifty cocktail, which I make with equal parts Tanqueray 10 Gin and Dolin Dry Vermouth. I then spray the top with the zest from an orange peel and discard the peel. It has to be stirred and it has to be cold. I think it epitomizes a simple, elegant cocktail. It's really just two ingredients but it sings.”<br /><br />He describes the perfect bar as “warm and welcoming where the bartenders are knowledgeable and well-prepared.” He quotes an Arabic saying: “the heart doesn't desire cocktails and bars, it desires friendship,” and explains, “Cocktails and bars are just the vehicle, but a bartender must take care in perfecting his or her craft so that they are capable of enhancing that experience.”<br /><br />When Derek isn’t working you might see him at Bourbon in Adams Morgan, Bar Pilar or Tabard Inn and Cork. He is also engaged to be married to fellow bartender Chantal …. And says that the only challenge he has found so far being engaged to a fellow bartender is: “it's damn hard to impress her with my bartending skills.”<br /><br />Brown’s mentors include his brother Tom Brown, whom he calls one of DC’s best bartenders, Phil Greene, fellow DC mixologist Todd Thrasher and all of the guys from the B.A.R. program, especially Doug Frost, whom he knew as a sommelier before I was back behind the stick. The DC folks have also recently organized their own association called the D.C. Craft Bartenders' Guild, and Derek finds inspiration among his peers.<br /><br />Those of us on the cocktail blogging scene a few years back have long lamented the dissolution of Derek’s cocktail blog “DC Drinks,” and are thrilled to welcome Derek back into the fold with his new blog ….<br /><br />Derek’s goals include: “Working with bartenders in D.C. to work toward being the best city for bar hospitality in the country. I love promoting my city. I'd also like to work with bartenders nationally to make sure they're getting health insurance and are being taken seriously as a profession. Overall, I just think bartending is the greatest profession on the planet and I want to share that enthusiasm and passion for the craft.”</span><br /><br /><span style="font-weight: bold;font-size:85%;" >Photo credit: Jim Webb</span><div class="blogger-post-footer">Visit The Liquid Muse Website at www.theliquidmuse.com!</div>natalie@theliquidmuse.comhttp://www.blogger.com/profile/05723331076451425503noreply@blogger.com0tag:blogger.com,1999:blog-25875773.post-78571067342140524922009-03-15T11:56:00.000-07:002009-03-17T20:52:54.493-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8ZC7YaxmR74waFMO2PP2_QDcKQfSlKBzLaY2DZMlqFZ4WDGiXmlWvaYP_roN4fDKlXihyxK8rIxJ34IYTb0ojSnjygKSVmAT18zNgwtPGPSrK2Y9DFe69iKG48Jb4oFjC3vDyTg/s1600-h/Preggatinis118"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 148px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8ZC7YaxmR74waFMO2PP2_QDcKQfSlKBzLaY2DZMlqFZ4WDGiXmlWvaYP_roN4fDKlXihyxK8rIxJ34IYTb0ojSnjygKSVmAT18zNgwtPGPSrK2Y9DFe69iKG48Jb4oFjC3vDyTg/s200/Preggatinis118" alt="" id="BLOGGER_PHOTO_ID_5313492349978233218" border="0" /></a><span style="font-size:180%;"><span style="font-weight: bold;">Preggatini Party™ and Book Signing – L.A.</span></span><br /><br /><span style="font-size:85%;">There is so much to learn when writing a </span><span style="font-size:85%;">book. Writing the b</span><span style="font-size:85%;">oo</span><span style="font-size:85%;">k proposal, finding the right literary agent, teaming with the best </span><span style="font-size:85%;">publisher for your project… and then actually writing the manuscript are all important things to navigate. But, the real challenge is what to do once that book is a living breathing entity. (ok, it doesn’t breathe, but its my baby nonetheless) That's when the question arises: "I</span><span style="font-size:85%;">ts finally here, now what</span><span style="font-size:85%;">?"<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKOiKRty6fzGuOJlks4A1_8zqAeBt8q4ODqZv9XOWUt-Zuoqw0ZNaiA4e7C3yGTnv8AxQ4AOw6DnlFxmZGgIpt6mZKm4zM16Kd0n5nRXBNXwABNf_HMzRzFiG7kcPgvv0KNRV4vA/s1600-h/Preggatinis074"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKOiKRty6fzGuOJlks4A1_8zqAeBt8q4ODqZv9XOWUt-Zuoqw0ZNaiA4e7C3yGTnv8AxQ4AOw6DnlFxmZGgIpt6mZKm4zM16Kd0n5nRXBNXwABNf_HMzRzFiG7kcPgvv0KNRV4vA/s200/Preggatinis074" alt="" id="BLOGGER_PHOTO_ID_5313494339592110562" border="0" /></a><span style="font-size:85%;">Well, in the land o</span><span style="font-size:85%;">f <a href="http://www.theliquidmuse.com/">The Liquid Muse</a>, getting that bundle of paper and ink into my hot little hands only meant one thing… promote, promote, promote! I did my first book signing at the Sutter Home Winery tasting room in Napa. That was so cool, and even some people who had seen my appearance on KRON 4, TV in San Francisco </span><span style="font-size:85%;">drove up to get an autographed book. How amazing is that?!<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7b8Ipbx_UQyDkZYgbfo0NTBommw0zHNCdIpfeF6m-YbcEve3smTeSiUJHYLeVduKWb9H0Lq3JbggyCu5OOF7xvwOjyoEShgRpv-QZGBRqL3jIqhX-o6Mo1Qnwv37bfX70DIaYuA/s1600-h/Preggatinis041"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7b8Ipbx_UQyDkZYgbfo0NTBommw0zHNCdIpfeF6m-YbcEve3smTeSiUJHYLeVduKWb9H0Lq3JbggyCu5OOF7xvwOjyoEShgRpv-QZGBRqL3jIqhX-o6Mo1Qnwv37bfX70DIaYuA/s200/Preggatinis041" alt="" id="BLOGGER_PHOTO_ID_5313492791364017570" border="0" /></a><span style="font-size:85%;">My next book signing took place in Los Angeles, and there was no better place to hold such a party than at my favorite bar store in the whole wide world, <a href="http://theliquidmuse.blogspot.com/search?q=joe+keeper">Bar</a></span><span style="font-size:85%;"><a href="http://theliquidmuse.blogspot.com/search?q=joe+keeper"> Keeper</a>. Joe and Anna Keeper were incredibly generous and gave me the run of the place, and even came in to open it up on their day off. Talk about friendship and support.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCGeiFyXLISUFCbcAWpFWNAvgj3s_cZi0cGzXHgwInb01F9b2fLDkLTXAfbcavG3yQEs5UNvZaTu20ajHHAYHAh78NjoOaCd4qPWXWSy_vmTEyIjjGhhBwObLHA7bV6IJsXatYUQ/s1600-h/Preggatinis111"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCGeiFyXLISUFCbcAWpFWNAvgj3s_cZi0cGzXHgwInb01F9b2fLDkLTXAfbcavG3yQEs5UNvZaTu20ajHHAYHAh78NjoOaCd4qPWXWSy_vmTEyIjjGhhBwObLHA7bV6IJsXatYUQ/s200/Preggatinis111" alt="" id="BLOGGER_PHOTO_ID_5313494095202223666" border="0" /></a><span style="font-size:85%;">I admit that I was a little n</span><span style="font-size:85%;">ervous when I first announced my book signing party.</span><span style="font-size:85%;"> Some people had warned me not to get my hopes </span><span style="font-size:85%;">up for a big turn out, so I wouldn’t be disappointed. I sent out the emails, and nervously hoped that I could wrangle at least 20 friends to come. Low-and-behold, by the time I had over 80 RSVP’s I was thrilled, excited – and immediately quadrupled my drink and appetizer plans.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOUCEDAZARxSRZf1v5kaTsLAL9cfZ4GEKfLGpm5ampfDMyHNwAQzYwVJyE5sbpM4slvuazSuhsj4Y9Yb3aBJbrDk4ODpnIb-Equ6u9Ft27bf333IHCRZeCGrDOMMTclY5QVcxcGw/s1600-h/Preggatinis058"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOUCEDAZARxSRZf1v5kaTsLAL9cfZ4GEKfLGpm5ampfDMyHNwAQzYwVJyE5sbpM4slvuazSuhsj4Y9Yb3aBJbrDk4ODpnIb-Equ6u9Ft27bf333IHCRZeCGrDOMMTclY5QVcxcGw/s200/Preggatinis058" alt="" id="BLOGGER_PHOTO_ID_5313493262305182610" border="0" /></a><span style="font-size:85%;">The whole of Bar Keeper was packed! I moved to L.A. in 1993, and I was truly touched to see so many friends and colleagues from the last 16 years coming in to clink (nonalcoholic) glasses, pick up copies of my book, and show their general support. Talk about a warm-and-fuzzy feeling.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihx5m7lEPKr68E6y7qfU3bXJrE8Q5lZw105gY_0WkapzwjToq5hJbFrY3hUVlMa3eNdrGifqFGB2OVNaTW3UtP88S5pDdR2uxZ11YKHKEsENcP94jF3UO8WeFbqjbO3NOrsnRTVQ/s1600-h/Preggatinis006"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihx5m7lEPKr68E6y7qfU3bXJrE8Q5lZw105gY_0WkapzwjToq5hJbFrY3hUVlMa3eNdrGifqFGB2OVNaTW3UtP88S5pDdR2uxZ11YKHKEsENcP94jF3UO8WeFbqjbO3NOrsnRTVQ/s200/Preggatinis006" alt="" id="BLOGGER_PHOTO_ID_5313493824574015410" border="0" /></a><span style="font-size:85%;">Tray passed hor</span><span style="font-size:85%;">s d’oeuvres and <span style="font-weight: bold;">Sparkling Pomegranate Snowflak</span></span><span style="font-size:85%;"><span style="font-weight: bold;">e Preggatinis</span>™ circulated around the room, and everyone seemed to have a good time. Laughter, chatting, mingling and happiness filled the store and the back patio, as I sent a prayer of gratitude for the good fortune to have such wonderful people in my life.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgctha6NNq8OzroVWTlTB_9uX6_0vyiQFDlPGKX6bkyrBkV8U5OtDFMZvWKZLMBLa-W9ccnb0zhFZ2Hv9UDMo_SsbGfUAlbeICNRbuuKc8500612Z6abuAtuy5KM0X1ziPmw3tLFA/s1600-h/Preggatinis052"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 133px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgctha6NNq8OzroVWTlTB_9uX6_0vyiQFDlPGKX6bkyrBkV8U5OtDFMZvWKZLMBLa-W9ccnb0zhFZ2Hv9UDMo_SsbGfUAlbeICNRbuuKc8500612Z6abuAtuy5KM0X1ziPmw3tLFA/s200/Preggatinis052" alt="" id="BLOGGER_PHOTO_ID_5313495969088802242" border="0" /></a><span style="font-size:85%;">It is important to keep learning more about my business, and writing, and promoting my projects – but the most important thing I keep learning through this process is that I am a truly lucky person to have such wonderful people who are there to celebrate the little triumphs.<br /><br />Cheers to you all!<br /><br />Event Photo Credit: <a href="http://www.lidecphoto.com/">Paul Cantillon</a></span><div class="blogger-post-footer">Visit The Liquid Muse Website at www.theliquidmuse.com!</div>natalie@theliquidmuse.comhttp://www.blogger.com/profile/05723331076451425503noreply@blogger.com4tag:blogger.com,1999:blog-25875773.post-11921998616174676852009-03-14T15:42:00.000-07:002009-03-14T15:50:20.417-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6psn0iKyp47mdZ2Gw3F9cXtoZ26CxpzgttbKJjNmevulop0Kch40suknDjxaalYho1FtAWr07EYv3P3TjO81NWvD67IOONWheyjbjGjV1_TGnmrZ0L3HaLrVWZVXwuwILrcvhgg/s1600-h/pablo.jpeg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 134px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6psn0iKyp47mdZ2Gw3F9cXtoZ26CxpzgttbKJjNmevulop0Kch40suknDjxaalYho1FtAWr07EYv3P3TjO81NWvD67IOONWheyjbjGjV1_TGnmrZ0L3HaLrVWZVXwuwILrcvhgg/s200/pablo.jpeg" alt="" id="BLOGGER_PHOTO_ID_5313177944863250050" border="0" /></a><span style="font-size:180%;"><span style="font-weight: bold;">The Bartender Diaries: Pablo Moix</span></span><br /><br /><span style="font-style: italic;font-size:100%;" >Pablo shares his thoughts on being a bartender and bringing “fun” back into mixology:</span><br /><span style="font-size:85%;"><br />“I’m born and raised in Queens, NY. My mother is from Barranquilla, Colombia and my father is from Caracas, Venezuela. I have been bartending now almost 16 years. I always did it as an in between job til I figured out what I want to do with my life. It allowed me to have my days free while I tried things like being a stock-brocker or starting my own T-shirt company. None of these things panned out so I'm still behind the bar.<br /><br />Today, I think maybe I have been doing what I really want to do - I just never realized it ‘til now. I find bartending to be a selfless job - it is about "making people happy.” Regardless of a mood someone is in, when you hand them an amazing, or as my mentor taught me a "life changing beverage experience,” it puts a smile on their face. I love that. Nowadays, luxury is important and everywhere - even in cocktails - everyone is looking for a luxury experience both in alcohol delivery and fresh ingredients. I find that people are focused on being healthy as well so fresh ingredients brings to for cocktails.<br /><br />I received formal training in Cocktail History, Recipe Execution, and Cocktail Bar Management from noted beverage consultant Ryan Thomas Magarian. Together we opened for The SBE Restaurant and Nightlife Group Katsuya by Stark Hollywood and Glendale, Foxtail Supper-club, and S Bar. Now I am the Mixologist for the One Group who has some of the most successful restaurants, lounges, nightclubs and hotels in the country that include Gansevoot Ny & Miami, <a href="http://theliquidmuse.blogspot.com/search?q=STK+may+not+be+%E2%80%9Cyour+daddy%E2%80%99s+steakhouse%E2%80%9D">STK NY & Los Angeles</a>, </span><span style="font-size:85%;">One Little west 12th,</span><span style="font-size:85%;"> <a href="http://theliquidmuse.blogspot.com/search?q=Question+%231%3A++What+do+you+get+when+you+cross+two+cool+New+York+chicks">One Sunset</a>, Tenjune, Kiss and Fly, Bagatelle, and <a href="http://theliquidmuse.blogspot.com/search?q=Hennessey+cognac%27s+cocktail+contest">Coco De Ville</a>.<br /><br />One of my biggest challenges is [bartenders] who think cocktail bars should be super serious places, guys in suspenders and 1920's mustaches, spirits no one has ever heard of but them and the 2 people in the room, super serious. I like provide a similar, if not identical experience, in a fun environment. There are people and music and, well, fun. Somewhere in this cocktail revolution it became cocktails first and fun is non existent. I'm trying to remedy that.<br /><br />Its funny because Downtown LA trying to be NY, and that is not a good representation of what I believe California style cocktails are. I describe my style as “California Fresh,” balancing complex spirits and bitters with fresh, straight-forward fruit flavors that appeal to both the connoisseur and newcomer alike. In the future, I see myself consulting on a larger scale, internationally. Los Angeles is a small pond in the grand scheme of things I would like to spread my passion around the world.<br /><br />When I'm not behind the stick or doing development I send all my time with my girlfriend and her son. They are the most important people in my life. Bartending is hard because it consumes so many hours of the day. I have considered walking away and getting a 9-5 but I love what I do. The thing I like least about bartending is people that don't respect us as professionals. I don't have a favorite cocktail per se. Currently, I'm really into rum and Tiki style cocktails. They are fun and extremely approachable and when made right, they are DELICIOUS!!!!!!<br /><br />A historical figure I would love to serve a cocktail would be <a href="http://en.wikipedia.org/wiki/Sim%C3%B3n_Bol%C3%ADvar">Simon Bolivar</a> "the liberator" as he is known he freed 5 countries in South America from Spanish rule. That guy is awesome! My earliest memories is being in Colombia and seeing a statue of a guy on a horse with a sword in hand he looked bad ass, I asked my uncle who he was he said that is Simon Bolivar. He told me his whole story I have admired him ever since. I'm still waiting for someone to make the movie.<br /><br />As far as mentors or looking up to people aside for what was taught to me by Ryan who I respect tremendously, honestly it is my staff or the people I have trained that now are not only being creative themselves but now have so much respect for what they do and treat it as a craft or and art. They are the people I admire today my staff at STK and One Sunset they don;t get the credit they deserve but they are awesome!!!”</span><div class="blogger-post-footer">Visit The Liquid Muse Website at www.theliquidmuse.com!</div>natalie@theliquidmuse.comhttp://www.blogger.com/profile/05723331076451425503noreply@blogger.com0