The Bartender Diaries - Lu Brow

“It was just much, much bigger than I thought it would be,” reflects renown New Orleans Mixologist Lu Brow. No, she is not talking about “that little weather incident” (the way most Orleanians now refer to the disastrous Hurricane Katrina). She is referencing the Big Easy’s annual cocktail convention, Tales of the Cocktail, which drew 12,000 people to Louisiana this past July. Brow says, “Its so nice to be surrounded by people who love a great cocktail.”

To call New Orleans a “cocktail town” is an understatement. The city is the birthplace of the cocktail, and overflowing with not only bars, but cocktail lore lingering in the dark corners and crevices of ominously shadowed alleyways, and behind the wrought-iron gates of regal plantation homes. Nearly every dwelling - large or small - has a home bar, and just about every granny has her own family cocktail recipes to pass down to the next generations.

Lu stirs things up at the Swizzle Stick Bar at Cafe Adelaide inside the elegant Loews hotel, in downtown New Orleans. Although Brow describes bartending as “sometimes hard and physically demanding,” she finds camaraderie with fellow female barkeeps and restaurateurs. “When you meet other women in the business, they know what you do… they understand.”

She also collaborated with Ti Adelaide and Lally Brennan on their book IN THE LAND OF COCKTAILS, a delightful collection of stories and cocktail recipes from New Orleans. “It became our Sunday afternoon project, after the hurricane,” says Brow, and describes it as: “a great book about drinking, and comes from a great respect for the cocktail.”

When it comes to defining her own identity behind the bar, she explains: “I like the word Mixologist… [which Lu defines as someone who uses fresh juices, and builds hand-crafted drinks] but I’m most comfortable with Bartender, or someone who works toward creativity. A Bar Chef is on a different level, and works on pairing cocktails with foods, and takes the cooking part a little further. That is an appropriate title for me, too, because I like to cook my own syrups.”

Brow loves to work with food, and first got behind her mother’s stove when she was six years old. She also attributes her understanding of flavor and taste balance to working with acclaimed chefs throughout her hospitality career.

Before Katrina, Lu was a Beverage Manager, and only spent about 10% of her time behind the bar. After the storm, she went to be with her family in Shreveport, not knowing if she’d have a job to return to in NoLa. In the first year after the storm, Brow says that the city cleaned up 26 years worth of trash which had been strewn about. She explains, “200,000 homes were destroyed. It took four months just to get the trash out.”

Right after the storm, a mayor from South Carolina came in to the bar, and shared his experience with hurricane devastation. “He asked if I was committed to staying in New Orleans, explaining it would take at least five years for things to get back on track,” Brow remembers. “If he hadn’t told me that, I would have lost it.”

While in Shreveport - and not able to watch another second of CNN hurricane coverage - a friend offered Lu a job bartending in a gay bar, which catered to men aged 30 – 70. She recalls never having felt more loved in her life: “They even carried the beer for me. I knew after three nights that I wasn’t going back to the dining room floor.”

Back in New Orleans, where she considers brass bands and New Orleans Funk her “heart and soul,” Lu considers the best praise from the old-timers praises her renditions of cocktails originally created in New Orleans itself. She recalls, “About three years ago an elderly gentleman asked. ‘Young lady, do you know how to make a Ramos Gin Fizz? If so, I’d like one.’ Upon tasting it, the man declared, ‘Its perfect. Light as an angel’s wings.’ Beaming pride, Brow shares, “That just made me want to cry!”

Lu is one of the most delightful bartenders (and people) I’ve had the pleasure of meeting while interviewing people for The Liquid Muse. She loves to brighten someone’s day, and it shows. As she describes: “We all work way too hard. Life is hard. [People] come in at the end of the day to enjoy a nice cocktail and get away from it all – a cocktail and a nice conversation.” With a burst of joy, she adds: “I’m so happy to be doing what I do.”

The Bartender Diaries – Vincenzo Marianella

Do I sound like a crazed fan to refer to Vincenzo Marianella as the “cocktailian deity of Los Angeles?” Luckily, I would be in good company if I do. He has been named Best Bar Chef (2006) by Starchefs.com and L.A.’s Best Bartender (2006) by Anthony Dias Blue of The Tasting Panel Magazine.

A forerunner in the movement toward quality cocktails in Southern California, Marianella’s drinks are made with nothing less than juiced-before-your-eyes ingredients, nothing bottled or pre-mixed. Perfectly balanced sweet, and spirit, and tart, and bitter. My new favorite cocktail of his doesn’t even have a name, yet. It is made with marmalade, rum - some other stuff - and is garnised with a floating slice of jalapeno. It is soft yet spicy, with just enough kick to grab your attention.

With a desire for adventure and keen to see the world, Vincenzo left his native Italy for New York City, in 1999, and worked at 7 MOMA. However, it was during a trip to Australia that he found deeper inspiration within the wide world of high-end cocktails. While “down under,” he attended Sydney’s Australian Bartending Academy, and showcased his talents at exclusive events.

With his passion for Mixology ignited, Marianella collected and studied antique and modern cocktail books, and returned to his native Italy where he added the Dimensione Bar School in Cerviniano Del Friuli to his growing resume.

Armed with drink knowledge and bartending experience in Europe, America and Australia, Vincenzo felt ready to take on England, where he would hone his craft. Marianella tended bar at Smollensky’s, in the heart of London, and kept an eye on drinks presented in reputable cocktail establishments such as LAB, The Player, Match Bar and AKA.

While in London, Vincenzo also became acquainted with fellow Italian, Master Mixologist Salvatore Calabrese, who is considered one of the best bartenders in the world. Calabrese (then at Library Bar) became a sort of mentor to Marianella, who has brought some of those bartending secrets Stateside.

Upon return to Los Angeles, Marianella spent months searching for the right place to settle and practice the true art of Mixology. At the first informal interview with Donato Poto, owner of Providence, Vincenzo explained his philosophy toward fine bartending. During their second meeting, less than a week later, where they were joined by Michael Cimarusti (Co-Owner/Chef of Providence and former Head Chef at The Watergrill) the chemistry among the trio was electrifying, and Marianella joined the team.

Providence opened its doors in June, 2005. By the end of 2006, Vincenzo had been recognized and awarded in publications such as Los Angeles Magazine, L.A. Times, Variety Magazine and was invited to collaborate with Food and Wine Magazine for a "Cocktail Clinic."

(Portions of this piece are taken directly from the bio I wrote for Vincenzo’s website.)

The Grand Dame of Penn Quarter

Some people are just good eggs. They always put their best foot foward, they make everyone feel welcome and people love them for it. When those good eggs also happen to be talented, generous and modest, they get a special little gold star in my personal book of favorite folks.

I’ve been wanting to highlight Gina Chersevani on The Liquid Muse since I launched the blog, in April 2006. In fact, Gina was one of the first people I told about my “cocktail blog idea” months before I actually sat my butt down and got myself a blogger account.

I first marveled at Gina’s talent with libations and fabulous personality when she was a bartender at Poste. I was still a restaurant publicist back in 2005, and Gina was one of those people who made my job easy. Her great attitude wooed the clients into regulars and many of her original drink recipes are still popular sellers on Poste’s menu, two years later. (Ahead of the trend, she and Chef Robert Weyland planted Poste’s herb garden more than two years ago, using them in food and drinks, and pairing cocktails with cuisine…)

So, when I arrived in DC last Thursday evening, I was at Rasika’s bar within two hours. It is one of my absolute faves in DC. I could eat there just about everyday.

Ashok Bajaj’s successful restaurant has all the ingredients for success: good locations, eye-pleasing décor, memorable food and a great team. While regaling in Chef Vikram Sunderam’s delectable lamb, Minced Chicken, Crispy Spinach and Ginger Scallops, I was really looking forward to trying a couple of Gina’s latest creations: The Spicy Queen and Coconutz. (recipes below)

The next afternoon, I was finally interviewing Gina at the Starbucks on the corner of 7th and E (boo! - Juan Valdez is gone!). But, more than anything we gossiped about the latest haps in the neighborhood. She asked if I’d visited the new drinking spots in the area, and when I said that I hadn’t - boom! - we were out the door.

Re-accustomed to driving in LA, instead of using my feet for transportation in a city like Washington, I had worn some really cute but incredibly painful heels on my way down to meet Gina. So, by this time, out of sheer blistered and bloody desperation, I found sweet relief in a pair of $6 Chinese house slippers from a tourist shop, figuring that after our chat Starbucks, I’d go straight back to my hotel to freshen up before heading out for the evening.

As I padded up 7th Street with Gina, I worried aloud that this ‘casual wear’ might not be appropriate, even if we were just popping our heads at 3:30 in the afternoon. “They’ll think its the new fashion,” she exclaimed with a chortle and a wave of her hand. I didn’t believe her but loved her for lying to make me feel better. That’s what a good egg does, once in a while.

“Have you been to Proof?,” she asked? Sebastian Zutant, former som at Rasika moved over there, and the new spot had been on my Must Do list since I hit the tarmac at Dulles. We walked up before it was open but as luck would have it, Gina ran into a manager on the sidewalk who knew her (of course) and asked if we could take a peek inside.

There were several people milling about, so Gina marched me right up to one of the owners and announced, “This is Natalie from The Liquid Muse.” He peered down at me, unimpressed, took in my Chinese slippers and snickered, “Do you have a pet, or did you just hug someone in a cashmere sweater?” Considering it was like 78 degrees outside, I determined he was trying his hand at humor while simultaneously realizing that I did have a few white cat hairs clinging to my black shirt. I stammered something about traveling and not bringing my lint roller. He excused himself and went back to speaking with some guy in a suit. Proof was checked off my Must Do list, and we left for friendlier pastures.

Around the corner, we passed Rocket Bar, which remains on my Must Do list for when I return in October. Gina clued me in to the fact that all the venues the group owns are underground. (There’s a story in that somewhere…)

Next we hit PS7. I’ve been dying to check this place out since I got the opening press release. Gina waltzed us up to the bar and introduced me to Tiffany, who is currently developing a few new drinks for the fall menu. Tiffany also showed me their wine room, where the chef has hung legs of ham, and sausages he stuffs himself. Yum.

Gina grabbed my arm and we rushed off past a gorgeous dining area into the black marble bathrooms which feature live goldfish encased in bowls mounted on the walls. I couldn’t help but wonder about their well-being in there but Gina assued me that they take them out at night.

Finally, it was time for Gina to prepare Rasika for the Friday-night onslaught of thirsty cocktail-lovers, and her personal throng of admirers. We hugged goodbye at the Arch and I flip-flopped my way up the sidewalk through midtown traffic in my Chinese slippers and cat-fur encrusted blouse, already looking forward to returning to Penn Quarter for more extensive cocktail coverage in October.

Spicy Queen Martini
2 oz of Snow Queen Infused vodka*
1 1/2 oz of Cointreau
1 oz Pom Juice
1 oz freshly squeezed lemon juice
1 tsp powdered sugar
1 egg white

Shake 10 times as hard as you can, then strain into a 6 oz martini glass. Garnish with an edible Orchid and/or a kasmiri chili. Enjoy!

*Infuse 6 star fruit and 2 kasmiri chili's and one (1) liter bottle Snow Queen Vodka for about 24 hours.

Coconutz Cocktail
2 oz of Bombay Sapphire
1 oz of Cointreau
1 1/2 of fresh lime juice
1 tsp of powdered sugar
Dash of soda
1/2 of whipped coconut*

Pour the Bombay Sapphire, Cointreau, and lime juice, and sugar, in a mixing glass, stir about 20 times. Strain into a 7 oz, ice packed, rocks glass. Add a dash soda water. Top the drink with whipped coconut from the middle to the rim on the entire cocktail. No straw should be served with this cocktail, the beauty is in how it coats your lips. Garnish with toasted coconut!

* Pour 14oz of fresh coconut milk, pour into a whip cream canister (with NO2), screw on charger, shake vigorously and let rest for about an hour, refrigerated.

The Bartender Diaries

Beth Scherr: Bartender at Katana, and Funny Mother Fucker

“Yes, I’m the cliché!” says Beth Scherr who moved to Los Angeles from the Midwest to pursue a career in Entertainment. Eight years ago, she left St. Louis to seek fame and fortune. After considering the Windy City, she settled in Los Angeles, enticed by the great weather.

Scherr, who has been behind Katana’s bar for two years, likes the fast pace of her job. “I couldn’t imagine going to a cubicle,” she explains, “and just thinking…’now its Monday, now its Tuesday, now Wednesday...’” Beth says she also prefers slinging drinks to sushi because, “There’s a lighter dialogue between a bartender and a customer than with a server.”

Despite working at a Hollywood hotspot, right down stairs from a major movie studio, Beth doesn't actually see many of the celebrities who dine at the restaurant because they usually sneak by the crowds, and go right to their table. As she puts it, “They’d get swamped at the bar!”

When not mixing up good times on Sunset Boulevard, Scherr devotes time to her sketch comedy troupe of four years, FMF (otherwise known as – you guessed it – Funny Mother Fuckers). The group writes and performs everything themselves, and squeeze in short runs of shows in between their hectic schedules filled with side jobs and auditions.

Katana’s fruit-and-vodka fusions are popular, as are their fancy mixed drinks. However, Beth is proud of her skill with the tried and true classic cocktails. “I’ve had older people give me that (doubtful) look and ask if I can make a real Manhattan. I like to prove them wrong,” she quips, with a smile.

She also likes to create her own special recipes, which sometimes end up on the drink menu. Here is one of her latest (and tastiest) inventions:

Pomegranate Saketini
1 ounce Pama
Extra dry sake
Splash sweet & sour
Splash triple sec

Shake with ice and strain into a chilled martini glass. Garnish with a lemon twist.

Join The Liquid Muse Cocktail Club, and Katana's Liquid Muse Cocktail of the Week will be sent to you, later this month!

*Photo credit: Claire Barrett

Elixir of the Night...

You knew it was only a matter of time before the two biggest passions in liquid dining came together... wine & cocktails. H Joseph Ehrmann at San Fran's first "green" saloon, Elixir, has teamed up with winemaker Night Harvest to create these amazing sounding drinks:

The Star Gazer - Summer Cocktail (Night Harvest Chardonnay)
2 ounces Night Harvest Chardonnay
1 ounce dark rum
½ ounce vanilla bean syrup
½ ounce pineapple juice
1 lime wedge

In a Boston shaker, add all ingredients and shake vigorously for 10 seconds. Fill a 10.5 ounce highball glass with ice and strain the cocktail over the fresh ice. Squeeze the lime over the top of the drink, and drop the lime in to finish the drink.

Mixologist’s Notes:
The Night Harvest Chardonnay has bright, crisp, apple and pear notes with a hint of pineapple on the nose. I chose to build on the pineapple and create a summery, tall cocktail. The dark rum highlights the tropical flavors and brings out the oak. To further highlight the oaky vanilla, I used vanilla bean syrup as the sweetener. Shaking the drink hard creates a frothy head, and the addition of a tiny bit of lime juice on top brightens it all.

Yuletide Moon - Holiday Cocktail (Night Harvest Merlot)
4 pitted bing cherries
¼ ounce of simple syrup
1½ ounce Night Harvest Merlot
1 ounce Bourbon
one wheel slice of lemon
fresh nutmeg to grind

In a 16 ounce mixing glass, muddle the cherries (if not pitted, just remove pits after muddling). Add simple syrup, merlot, bourbon and lemon slice. Top with ice to 2/3 full and shake lightly. Empty entire contents into a 10.5 ounce Old Fashioned glass. Top with grated nutmeg and enjoy!

Mixologist’s Notes:
The Night Harvest Merlot has delicious cherry flavors and slight oak to it, so I focused on those cherry and oak notes as the building blocks of the cocktail – a riff on a classic Sangaree. Cherry and Bourbon are a natural pairing for me, so I decided to cut the drink with Bourbon, which blends superbly with the Merlot. The lemon brightens the drink and makes it surprisingly refreshing and light, while the nutmeg provides a wonderful nose on every sip.

Sunset on Dunnigan - Valentine’s Cocktail (Night Harvest Sauvignon Blanc)
2 ounces Night Harvest Sauvignon Blanc
1 ounce citrus forward, light juniper gin
½ ounce elderflower cordial
Grapefruit zest to garnish (either thin strips or a simple round slice without pith)

Pour all ingredients over ice and stir for 15 seconds. Julep strain, and serve up in a cocktail glass. Garnish with a 2” pass of a bar zester over a fresh grapefruit rind, directly over the cocktail so as to spray the oils over the surface of the cocktail. Drop the zest into the drink.

Mixologist’s Notes:
A romantic cocktail that will brighten your evening, the Sunset on Dunnigan complements the citrusy herbal qualities of the Night Harvest Sauvignon Blanc with the same notes in the spirit, while simultaneously adding the botanical dryness of a crisp gin. Elderflower cordial lends a summery, floral aspect that balances the drink nicely with its light sweetness. The slight bitterness of a spritz of grapefruit zest ties it all together.

And, the other big news... H has also started a blog! Behind My Mahogany features "sips and tips from the Elixir stick."

TLM Interviews Guinness Brew Master, Fergal Murray

”Considering it took 248 years to get it so wonderful, we do a few secret things,” confides Guinness Brew Master, Fergal Murray who fell in love with brewing beer nearly 24 years ago. He explains that to become a Master Brewer incorporates both science and art, and can take 10 years of experience to successfully pass the standardized exams at the Institute of Brewery in the UK.

Accomplished in his field, the company sent Murray to Nigeria, to oversee the first Guinness brewery outside the Emerald Isle. He says that the people there came to regard the stout as their own and even asked Fergal why the main brewery is in Ireland, instead of Africa. That sort of brand loyalty has helped Guinness grow to have breweries in 49 countries, and distribute its products to 147 nations. Top markets include the UK, Ireland, Nigeria, US and Ghana.

Fergal still enjoys “dabbling” in the brewing itself, though most of his time these days is spent traveling around the world, talking about products and teaching bar professionals to achieve the “Perfect Pint.” He says that the Guinness experience is as much visual as it is flavorful, claiming, “People drink with their eyes, first.”

According to Fergal, the perfect beer begins with its environment. Guinness should be stored at 38 – 42 degrees Fahrenheit. The bar equipment should be set up with the right amount of gas to push the rich nectar through the draft spout and, of course, clean lines and glasses are integral.

The bartender can then craft "the perfect pint” via 6 steps:

• start with a 20 ounce tulip glass. (Fergal says this design is optimum for the aerodynamic flow of the bubbles.)
• hold it at a 45 degree angle, under the beer faucet
• allow a smooth flow until glass is 3/4 filled
• allow the extra bubbles to settle and the creamy head to form
• top up, creating a domed effect, a “proud head”
• present to the customer

With Spring approaching, and St. Patty’s Day this weekend, I was particularly interested getting to the bottom of rumors that Guinness is less fattening than many paler ales and lagers. Fergal confirmed that Guinness has roughly the calorie equivalent of orange juice. It is also lighter in alcohol than Smithwicks, brewed by the same company but geared toward the taste for higher alcohol content in the American market.

This weekend, no doubt, the Irish brews will flood US streets, from coast to coast. Irish people in the US have celebrated their heritage since early immigrants first held parties in Boston. Fergal is celebrating the feast day of Ireland’s Patron Saint in the Big Apple, enjoying its famous parade.

Fergal says that enjoying a pint of Guinness with friends is well-suited to the social atmosphere of Ireland. “Over the years, I look at the people enjoying our beer, and I feel like their expectation becomes my responsibility to make it perfect.” This weekend, he’ll no doubt get validation that he succeeds in meeting those expectations.

The Bartender Diaries

Tom Roe, Ford’s Filling Station, Culver City

“Every cocktail tells a story,” says Tom Roe, Bar Manager and Head Bartender at Ford’s Filling Station, "and my cocktail menu was created to pair with the food menu at Ford's." Chef Ben Ford (son of actor, Harrison) incorporates seasonal, and often organic, produce into his cuisine at the sleek-yet-comfy “American Regional gastro-pub.” Tom follows suit, using fresh ingredients in all his cocktails.

Tom first stepped behind a bar in his home state of Hawaii, and has continued slingin' sips throughout the dozen years he has lived in LA. Since FFS opened, last year, Tom says the bar has developed its own following. He refers to the bar crowd as “very savvy” when it comes to going out, and "more foodie-oriented then the barflies of yester-year.”

Like any good barman-cum-psychologist, Tom seems to genuinely enjoy the folks who belly up to his trendy watering hole. “As a bartender you see it all, and now after 15 years in the trade I can see a first/blind date, an affair, a break-up and a bad or good pick-up line from a mile away.” A master at guiding the masses, he makes food suggestions, teases the ladies and whips up creative concoctions explaining that “staying ahead of trends and creating a new experience for every patron” gives him job- satisfaction.

When not behind the bar, Tom enjoys checking out new restaurants, sampling what other bartenders and chefs are doing. In his ‘alone time,’ he also relishes a good book, running or brushing up on his wine knowledge. His favorite drink? Stoli Vanil Martini (no vermouth, no garnish).

Tom shares a few cocktails with you Sipsters. I’ve tried them – they are lovely. (In fact, maybe a little too lovely… let’s just say that the night I went in, it was hard to put them down! Hiccup!)

Margatini
2oz. Corzo Silver/blanco Tequila
3/4oz. Cointreau
2 lime wedges squeeze
2 lemon wedges squeeze and drop
1/2oz. simple syrup

Pour tequila, Cointreau and simple syrup into martini shaker. Sqeeze and drop the lemon and lime wedges into the mixture. Shake and strain into cocktail glass.

Culver City Martini
1oz. Malibu Rum
1oz. Belevedre Vodka
1 1/2oz. pineapple juice
1/4oz Grenadine

Shake rum, vodka and juice, then pour into cocktail glass. Drizzle the grenadine into the center of the drink, to settle in bottom of glass.

Desert Margarita
1 1/2oz Corzo Silver/blanco Tequila,
1/4oz. Chambord
1/4oz. Sweet/Sour
1oz. cranberry juice

Shake Tequila, Chambord, juice and sweet and sour. Serve, over ice, in a rocks glass.

Photos courtesy of Claire Barrett Photography

Poland Gets the Gold!

Leszek Kraszewski is the Head Honcho, Number One, International Champion in Finlandia Vodka's 9th Annual Vodka Cup.

In a blind tasting, his drinks won as overall best. They were judged by not only their taste but also aromatic and aesthetic qualities.

Leszak tends bar in Warszawa's swanky lounge, THE Cinnamon. He, like all the bartenders there, attended a 2-week intensive bartender school. Kraszewski looks at bartending as a long-time career.

In Lapland, his cocktails got him not only a gold medal, special plaque but also some hugs from the Finlandia Hostesses (whom I affectionately refer to as the Finnish Snow Princesses).

Here are his winning drinks:

ButterFly
4 cl Finlandia Vodka
2 cl De Kuyper Butterscotch
Ginger Ale
cinnamon syrup

Shake vodka and butterscotch and cinnamon syrup. Top with Ginger Ale. Garnish with a rose petal.

Now Cochones
3 cl Finlandia Redberry (this flavor is not available in the US)
2 cl De Kuyper Peach Tree
3 cl Grapefruit juice
3 cl Orange juice
3 cl Lychee juice
Shake, strain and pour into glass. Garnish with a lychee and one berry.

Passion of Cinnamon
4 cl Finlandia Grapefruit (will be available in the US in April)
2 cl DK Watermelon
1 cl Sour
4 cl Cranberry juice
Shake and garnish with a blackberry.

Mexican Spirit

If Cesar Hernandez did not win the Bronze Medal (third place) in the Vodka Cup, I would have bestowed him with Mr. Congeniality. His unending enthusiasm was contagious!

Even when most of us were dragging our asses around (after parting 'til the wee hours, then waking at 6:30 am to brace the freezing cold and resume relentless - though fun - activities) Cesar was smiling, joking and always wearing the Mexican flag pinned to his snowsuit. The night of the award dinner and ceremony, he went around to every person in the room and offered them a sip of tequila in celebration. Gotta love it.

Rumor has it he has already been offered a job bartending in Romania for a season... A long way from home but an experience to be sure.

Cesar's home bar is in Playa del Carmen, outside Cancun, Mexico. His drinks for the vodka cup are:


Cranberry Breeze
1 oz. Finlandia Cranberry Fusion
3 oz. Cranberry juice
3 oz. Orange juice
1 splash Amaretto
Shake, with ice. Pour into cocktail glass, garnish with orange peel twist and cranberries.

QQ Lime
1 oz. Finlandia Lime Fusion
1/2 oz. Roses lime
4 oz. Cucumber juice
Brown sugar
Shake all ingredients with ice, served in hollowed-out cucumber.

Finland Rocher
1 1/2 oz. Finlandia Vodka
1 oz. Frangelico
4 oz. Condensed milk
3 Ferrero Rocher chocolates
Sweet cream
Blend or shake very vigorously. Serve over crushed ice in a tall wine glass.

US Shake Off Winner, Aaron Specht

Ok, Sipsters! Has the anticipation been killin' ya? The winner of the US Shake Off, in Finland, was Aaron Specht of Denver.

Specht, bar manager at Prime 121, won the regional cocktail shake off, in Colorado, earlier this fall. And, like a true red-blooded American male, Aaron showed up in Finland intent to become the champion. Confident, cocky, shit-talkin' and ready to 'shake down' the competition, Aaron's tasty cocktails won him a spot in the International Shake Off, later that day. (The top three winners in that competition will be featured this week on The Liquid Muse...)

Here is the recipe for Aaron's dessert drink:

Key To Finland
1 oz. Finlandia vodka
1 oz. lime juice
2 oz. whipped cream
1/8 slice key lime pie

Shake all ingredients, vigorously. Serve up, in a pie crust-rimmed cocktail glass.

The Shake Down

The Vodka Cup was divided into two competitions. First, the five US champions participated in the US Shake Off. The winner from this event went on to represent the USA in the International finals, a few hours later.

Both competitions took place at this bar, made entirely of ICE, in the Ice Hotel, in Lapland, Finland.

In both competitions, the bartenders made three rounds of drinks; an aperitif, a long drink and a dessert drink. Each round was timed, so the bartenders had 7 minutes to create their cocktails, consisting of up to 5 ingredients and a garnish. When the buzzer went off, the compeleted cocktails were taken back to the judges who sat in a separate (heated) building.

The main room, in which the competition took place, was well below zero (as was the whole ice construction) and the bartenders hands shook (from nerves and the cold), while the rest of us sipped warm beverages in our full-body snowsuits (my favorite was the Finlandia Mango with Hot Chocolate... YUM!) God bless the bartenders!

The Five US Regional Finalists are:

Lisa Combs
Region: Detroit
Drinks: Mango Tango
Sparkling Berrilicious
Bera Skin Rug

Paul Stern
Region: Chicago
Drinks: Mango Warm Up
Thai Lime Cooler
Fin Berry Brulee

Katriva Riggins
Region: Miami
Drinks: Coy Fin Cocktail
Fin Vine
Mocha FINal

Jason Magers
Region: Arizona
Drinks: Helsinkian Nuclear Wombat
Starlight Margarita
Wildberry Joe

Aaron Specht
Region: Denver
Drinks: Wango Mango
Finnish Fama Mama
Key to Finland

Stay tuned for an upcoming post on the winner of the US Shake Off, who went on to meet 21 international competitors in the finals... (and, yes, I will be providing drink photos and recipes!)

Personality Profile

Agraria’s Lord of the Drink, Derek Brown

“Everyone is pulling for us,” says Derek Brown with a smile, expressing his gratitude toward diners and friends in the restaurant business in Washington. Smash-hit Agraria, owned by the North Dakota Farmers Union, has been the talk of the town since it’s opening earlier this summer. Brown muses that it also re-affiliates him with his roots.

Originally from Ashton, Maryland, Derek was reared on a horse farm. He says, “I grew up with chickens and bulls, and a red-door country store down the road.” However, with no ambitions to take over the family farm he adds, “I was more into punk rock and skateboards.”

Brown, now a certified sommelier, is among the top creative minds in DC’s premiere beverage programs. He calls his journey a typical bartending story. “I started bartending in school, fell in love with it and stopped school to tend bar full-time. I wanted to deal with everything poured out of a bottle or shaker.”

His staff recognize bartending as a ‘noble’ profession. Insisting they be knowledgeable and helpful, not merely into “making a dollar or being part of a scene,” he aims for Agraria’s bar to be “a welcoming place where people can try interesting drinks, and know the bartenders are looking out for them.”

Derek even created a Cocktail Design Assistant position, filled by Kris, a talented young woman nicknamed “Mojito.” He says, “I can’t claim 100% creation here. The beverages are continually improved by the staff.”

Equally important are the ingredients. “There’s not one thing in the bar I wouldn’t drink a whole glass of,” claims Brown. Even among the ‘rail’ liquors are Henessey, Tanquery, Schmirnoff and Vya, a boutique vermouth from California. Known for brewing his own bitters, Derek exclaims, “We have more bitters than any bar in DC. They are a huge component of cocktails. We insist on them.”

“New York has been at the forefront of the resurgence of cocktails but DC is starting to catch up,” claims Brown, who enjoys exploring beverages that “ignite the palatte.” He recalls, “I recently read a poll that said 60% of people drink cocktails, which means, overall, more people drink cocktails than wine. And, I believe it.” He says, “A gin martini is fantastic with certain foods, like charcuterie. It’s up to us to create balanced cocktails that are food-friendly.”

Keeping with the ‘sustainable’ focus on Agraria’s food, the bar is moving toward small batch liquors. Bison Grass Vodka, for example, is already on the shelves and Square One, an organic vodka, is on its way. When possible, Derek supports wineries employing sustainable viticulture.

In the kitchen, Agraria’s new Executive Chef, Ricky Moore takes the reins mid-July. Moore says he was immediately enticed by the restaurant’s farmer-owned concept. Winner of the Chicago Tribune “Good Eating Award” in 2005, his menu showcases the simplicity and richness available from America’s family farms.


The Martini

2 oz. Millers Westbourne Strength Gin
1/2 oz. Vya dry vermouth
1 dash of Fee Brothers orange bitters

Pour gin, dry vermouth and bitters over ice in a shaker. Stir, then strain into a cocktail glass. Serve with a pickle tray.



Blueberry Collins

1 1/2 oz. Millers Gin
1 oz. blueberry sour mix
1 oz. lavender simple syrup
1/2 oz. tonic

Pour gin, sour mix and lavender simple syrup over ice in Collins glass. Top with tonic. Add three blueberries and a lemon wheel.

Agraria: 3000 K Street, NW; 202-298-0003; www.AgrariaRestaurant.com


*All photos in this post are courtesy of Moshe Zusman: www.carish1.com