Food Bloggers Invade STK

Abby from Pleasure Palate had a wonderful idea to gather a gaggle of food bloggers for dinner and drinks at Hollywood hotspot STK. I’m already a fan – 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 Teenage Gluster with whom I’ve been corresponding for a few years, and remain impressed that a high-schooler (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."

Food bloggers and cocktail bloggers 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.

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 Classic Cocktails (ala The Varnish, Cole’s, Doheny, Seven Grand and other downtown classic cocktail spots) with Pablo’s self-proclaimed “California Fresh” style --- they are comparing 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.)

Our STK dinner menu was carefully thought out by Chef Todd Mark Miller, and paired with cocktails by Pablo Moix, a head mixologist for the One Group. 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 gorgeous Southern California tidal wave of food.

My favorite starter dishes were the Tomato 4 Ways and the Roasted Beets with coriander, micro mint, yogurt and curry. We also had a Jumbo Lump Salad and a simple Arugula salad with apples.

The La Cienega cocktail (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.

That was a good move because next up were succulent Lil’ Big Macs (Japanese Wagyu beef) and a buttery, fresh California standard: Tuna Tartare.

With this course came the Capsicum Mojito (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.

Of course, STK is all about the meat. The Cowboy Steak was to-die-for (pink yet slightly charred) even without the 8+ accompanying sauces. I skipped the Organic Chicken (why eat chicken when steak is on the table?) but I did try a sliver of the Red Snapper topped with ponzu and shitake brown butter.

I loved Pablo’s Great Gatsby – 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…

I found the Mac&Cheese rather bland – but the Sweet Corn Pudding 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 Parmesan Truffle Fries? I didn’t think so.

Pablo’s dessert drink was the STK's Delicious (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.

Of course, all of this leaves me with baited breath (and a hearty appetite) for next week’s dinner at One Sunset. 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.

B.A.R. Comes to LA, Tequila Flows

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 aficionados imaginable. So, the excitement among the 40 attendees at an all day tequila immersion at the Viceroy Hotel in Santa Monica, sponsored by Partida Tequila, 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.

After mingling over a continental breakfast, Steve Olsen began the journey through tequila 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 (over 400 pounds) each. Steve ran through methods of distillation and aging, and Paul Pacult also likened tequila to wine in that its “terroire” and the altitude at which the plants grow directly affects the final flavor of the product.

We launched into the tasting, starting with the unaged or “blanco” tequilas first. Words such as “green pepper,” “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 pick one out of a line up) aromas such as “plastic,” “medicinal” and “methanol” were descriptors.

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, grapefruit, 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.

David Wondrich and His Highness Dale DeGroff ran through some historic 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.

If you haven’t already had lunch at Whist, 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:

Luscious scallops were paired with the Spicy Abbey (Partida Reposado, Lillet, fresh OJ, angostura orange bitters and pepper jelly). The St. Rosemary (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 Holy Mole (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.

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.

Andy Seymour, Willy Shine, Aisha Sharpe, Leo DeGroff, Jacques Bezuidenhout and Damian Windsor prepared and demo'd cocktails for the group, as well. Even Gary Shansby, 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.

And, isn’t that what cocktails are all about?

Eating Bacon Underground

If you missed the latest underground dining experience from Amy's Culinary Adventures, 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-conscious, 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!

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 La Fontaine building in West Hollywood. The airy, all-white 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 party.

Amy teamed with Tim Coles from Grateful Palate 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...

The Bacon Affair

Cocktail Hour: 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.

Soup & Salad: 2004 Paringa Sparkling Shiraz (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.

Entree: 2005 Boarding Pass Shiraz paired with bowtie pasta topped with carmelized onions, peas, crimini mushrooms and bacon crumbles.

Dessert: Burge Family Old Sweet Wine 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!)

Needless to say, we were happy little piggies who went "wheee, wheee, wheee!" all the way home.

Flor de Maria Cocktail

My Gran Centenario Rosangel Drink's Name and Recipe (for those who asked...)

Last night, our own "Chick Behind the Stick" Christine D'Abrosca hosted a wonderful tequila event with Gran Centenario Rosangel at Malo, in Silverlake. There were four featured female mixologists taking turns at the bar: myself, Kim Hassarud, Kylee Van Dillen and Tina Brandelli for an hour at a time. Our friend, Marleigh Riggins was supposed to be on, as well, but due to an injury, she couldn't make it. (We missed you, Marleigh!)

Meanwhile, the five finalists in the cocktail competition made their concoctions for guests and judges to vote on: Matty Eggleston won the judges vote. ( One of our judges even came in drag to support the "females in the industry" angle - guess who that might have been...?)

The Peoples' Choice award went to Silamith Weir, brand manager for Martin Miller's gin. Her tequila cocktail was an exotic pineapple, basil, condensed milk mixture. Definitely a decadent way to enjoy the last sip of the evening.

Way to go everyone!

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.

Salud!

Flor de Maria
Natalie Bovis-Nelsen, The Liquid Muse

1/4 ounce Luxardo maraschino liqueur
1/2 ounce homemade hibiscus cabernet syrup (hibiscus tea syrup with a cabernet reduction)
3/4 ounce lemon juice
1 1/2 ounces Gran Centenario Rosangel Tequila
Spritz orange flower water
lemon zest for garnish
1 - 2" piece orange zest

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.

*Thanks to Caroline On Crack for this photo of me shaking it up!

LA Celebrates One Year of The Sporting Life

Now, let me ask you a question, and think about an honest answer...

Los Angeles is known as the center of the entertainment industry. It 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?

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.

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.

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.

Tello says that after returning from the “Cocktails in the Country” (Gary Regan’s former bartending academy in New York state), he felt “heartbroken” at not finding the kind of “secret underground” society of mixology enthusiasts that NYC has. In his words, “I vowed to at least start a society of bartenders who loved cocktails, so when someone like me came along, they would have a community to belong to.”

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 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!”

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 the same with ours. Plus, LA is such a great vast market, that it was received with a huge amount of support.”

He 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.”

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!)

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.

Raise a glass to Los Angeles, and three cheers for The Sporting Life!

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

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

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

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

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

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

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

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

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

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

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

Preggatini Party™ and Book Signing – L.A.

There is so much to learn when writing a book. Writing the book proposal, finding the right literary agent, teaming with the best 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: "Its finally here, now what?"

Well, in the land of The Liquid Muse, 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 drove up to get an autographed book. How amazing is that?!

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, Bar Keeper. 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.

I admit that I was a little nervous when I first announced my book signing party. Some people had warned me not to get my hopes 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.

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.

Tray passed hors d’oeuvres and Sparkling Pomegranate Snowflake Preggatinis™ 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.

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.

Cheers to you all!

Event Photo Credit: Paul Cantillon

The Varnish Shines in Downtown LA

Polish up your spats and spiffy up your moll, our very own speakeasy-style cocktail bar has arrived in Los Angeles!

Tucked into the back of Cole’s (home of the French Dip sandwich), there is a non-descript wooden door. It almost looks like its part of the wood paneling, except for the dim light coming from behind the cracked doorway. There is a bronze cocktail glass emblem - and that’s about all indicating that within are some of the best drinks Los Angeles has to offer.

I – like many of you – have been waiting with baited breath for Eric Alperin and Sasha Petraske (of NYC’s Milk & Honey and Little Branch fame) to finally crack some ice and shake up L.A. with The Varnish. Anyone in the hospitality biz knows that if a restaurant or bar is due to open in, say, November, we should plan on the opening party in, oh, March, at best. So it goes with this one.

Last night, the first rounds of cocktails were served to guests, and I just had to be among those christening our coolest drinking hole to date. Who else was sipping drinkies and slapping the proud papas on the back? Mainly a gathering of friends and fellow Angeleno cocktailians, among them - John Colthorp (recently featured on The Bartender Diaries) and his lovely lady Maria; Vincenzo Marianella and wife Stephanie, also a Bartender Diaries feature a couple of years back and currently proud papa of Copa D’oro in Santa Monica; Silamith Weir of Martin Miller’s gin and Rachel Shaw, a bartender at Silverlake's Malo.

Another fun surprise was seeing Marcos Tello (yep, past Bartender Diaries too) and Chris Ojeda behind the bar! Where don’t those two pop up? Seriously, Marcos – do you work at every cool bar in Los Angeles? (The boy doesn’t sleep!)

I walked in with the best of intentions – one drink – oh, ok, two max, then home early. However, once I saw the cocktail list, I came to my senses, and knew I’d be around for a while. The first drink I had is called Remembering the Maine, made with some of my favorite things: vermouth, heering, absinthe and rye. It was oh-my-God-good,… and I wound up having 1 1/2 of them. (I shared the second with Silamith.) We also couldn’t resist a round of Pink Ladies. (Our glasses were garnished with red apples but Sasha said that by the next time we come the garnish would be a tart green apple…I leave it in your hands, maestro.)

The décor is dark, wood, red, vintage – everything we would want, need and expect in this style bar. The guys dress in ‘period barman chic’ (suspenders and white shirts). Meanwhile 20’s and 30’s music swoons the crowd. I love a theatrical feel in a very real, high-quality experience.

Finally, after some nice tippling and girly chats, I was heading out the door when I ran into the mack-daddy of the downtown cocktail revival, Cedd Moses. While he was waiting for a pork French Dip sandwich (things that make you go mmm), we chatted about his upcoming ventures (Did you know he has two more downtown bars already on the horizon?)

I also decided I could manage one more fabulous drinkie, this time from Cole’s outstanding classic cocktail list, and the skilled Brazilian barman, Francois, made me a pretty damn perfect Sazerac. (Yesterday was Mardi Gras, after all!) Cedd also tempted me with a piece of ridiculously good bourbon pecan pie ala mode. (Worth a drive into the 213 all on its own.)

It is exciting to see L.A. blossom into one of our country’s premiere drinking cities, and the people mentioned above are major forces in the movement to make that happen. Spruce yourself up, City of Angels, and pull up a barstool. The cocktailians are here to stay.

Drinking Oscar

The most glamorous award show of the season calls for celebrity-worthy sips to enhance your viewing delight. As you’re A-List friends arrive to your red carpet event, greet them at the door with this Oscalicious libation (fyi – this recipe is a sneak peek from my next book due out Fall 2009…)

Oscalisiousness
1/2 ounce Chambord
1/2 ounce St. Germain elderflower liqueur
1 edible hibiscus flower in syrup (could be bought at Whole Foods)
3 ounces very chilled dry sparkling wine

Pour champagne into a chilled champagne flute. Slowly add St. Germain, then gently drizzle in Chambord. Drop in edible hibiscus. (a raspberry could be substituted if edible hibiscus can’t be found)

Also check out Moët & Hennessey’s signature cocktail:

Red Carpet Fizz
1/2 ounce Pomegranate Juice
1/3 ounce Crème de Peche
1/4 ounce Fresh Lemon Juice
Dash of Campari
Top with Moët & Chandon White Star

And, be sure to have some sumptuous hors d’oeuvres for your guests. Avoid the usual hummus-and-pita chips or salsa-and-tortilla chips. This is the Oscars – not the Superbowl! “Class it up” but stick to a budget at Trader Joe’s (for example) with some easy-to-prepare puff pastry chicken bites; steamed vegetarian dumplings with sweet-n-sour dipping sauce; and a platter of shrimp with cocktail sauce. To me, a perfect cheese platter has at least 3 cheeses: one goat cheese (I like the kind rolled in herbs), a creamy blue cheese (a blend of brie and Roquefort) and a Spanish Manchego with a drizzle of honey. Serve that along with a basket full of mixed crackers – wheat, multi grain, poppy seed – and a thinly sliced baguette.

Next, its time to break out some wine. Last year, I received a fabulous bottle of Sterling Vineyard’s Red Carpet Reserve numbered, limited edition wine. I had my own little Oscar celebration and reveled in the decadence of watching the Oscars in fuzzy slippers with a special glass in my hand. This year, they sent me the Gold Standard Reserve Chardonnay, the fourth vintage of a limited edition white wine. The stars will be sipping these wines paired with Wolfgang Puck's famous cuisines. Meanwhile, I look forward to opening up my bottle in time for the show – and toasting my top Oscar picks... (Go Kate Winslet!)

Dispatch from the LUPEC Boston “USO SHOW”
by Pink Lady, LUPEC Boston

To my left, a tuxedoed man tips his fedora back on his head and slides an arm around a blonde in a birdcage-veiled hat. A flash illuminates their pearly white camera-ready smiles. To my right, a gentleman in a three-piece suit pulls the seat out for his wife as they settle at a round cocktail table to wait for the “USO Show” to begin. A dame in cat’s eye glasses weaves through the dense crowd on roller skates offering chocolates. In the center of the room a legion of swing dancers lindy hop in acrobatic time with ‘40s-era swing spun by cocktail historian and Boston legend, DJ Brother Cleve.

One step across the threshold into the grand ballroom of the Jorge Hernandez Cultural Center feels like a leap several decades back to a USO Officer’s Club, circa World War II. This is the LUPEC Boston “USO Show”, the centerpiece of our fall fundraising campaign to benefit women at the New England Shelter for Homeless Veterans. I never imagined we’d reach the venue’s 450-person capacity, but now the room seems almost full. And every single guest is dressed to impress.

Doors to the event opened at 7 p.m. with a free swing dance lesson kicking off the night. Then emcees Cathleen Carr and Daiva Deupree of the critically acclaimed New York-based sketch comedy burlesque Two Girls for Five Bucks took the stage. Burlesque dancers from Thru the Keyhole turned up the heat with pink balloons and feathers, followed by a short break to cool off and grab a drink before act two featuring Boston-based actor, improviser and stand-up comedian Harry Gordon as Bob Hope and a rowdy prize raffle.

The wait for the bar is long from 8 o’clock on but the vibe remains positive. Perhaps it’s because the swing dancers are dancing in the hallway to lighten the mood? A sailor twirls a tall, slender brunette: the top of her stocking peeks ever-so-slightly from below her hemline as she dips. Distracting in the best possible way.

When the clock strikes 11 p.m. the crowd is in no rush to leave. I can’t blame them. The LUPEC ladies spend lots of time talking about the cocktails: the ingredients, the preferred recipes, the obscure bitters, syrups and liqueurs making their way back to market after many dormant decades. But it’s all born of a shared love: for the romantic feeling that steals over us when sipping drinks from a bygone era, cocktails our grandmothers may have sipped, with a story and social significance bigger than our own. Imbibing such drinks in a room full of guys and dolls in period dress? Somehow, it’s extra intoxicating.

We can’t wait to do it again next fall.

Cin-cin,

PARTY LIKE IT’S 1944 AT THE LUPEC BOSTON “USO SHOW” WITH ANY OF THESE FINE COCKTAILS:

Rosita
1 oz tequila
1 oz Campari
.5 oz Italian vermouth
.5 oz French vermouth

Stir with ice in a mixing glass. Strain into a chilled cocktail glass or serve over rocks in an old fashioned glass. Garnish with orange oil.

Hearst
2 oz gin
1 oz sweet vermouth
1 dash Angostura Bitters
1 dash Orange Bitters

Stir in a mixing glass with ice. Strain into a chilled cocktail glass. Garnish with lemon oil.

Daiquiri
1.5 oz white rum
.75 oz Lime Juice
.25 oz simple syrup

Shake with ice. Strain into a chilled cocktail glass and garnish with a lime wheel.

Scoff Law
1 oz Rye
1 oz French Vermouth
.5 oz Green Chartreuse
.5 oz Fresh Lemon
1 dash Orange Bitters

Shake with ice. Strain into a chilled cocktail glass.

Moscow Mule
Squeeze .5 lime into a Collins glass (or traditional copper mug) and drop in the skin, Add ice and:
2 oz vodka
1 shot fresh lime
Top with cold ginger beer and garnish with a lime wedge.