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!

Travel Buzz: Feijoa Bar, Amsterdam

No Sweeter Fruit than Feijoa

I’ve eaten feijoada (the national dish of Brazil) in Rio de Janeiro on various visits to that city… so when I listed Sergej Fokke’s Feijoa Bar my first bar stop in Amsterdam, I guessed that it might specialize in Latin-inspired cocktails with a possible emphasis on cachaça. Silly me.

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.”

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.

In addition to enjoying a fine drink, Id’ encourage visitors to head to Feijoa to take in the superb bartenders. 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.

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.

Feijoa is also very close to its sister bar, the famed speak-easy style Door 74, which is co-owned Sergej and Philip Duff. 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.

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.

The Bartender Diaries: Derek Brown

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 Firefly, 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, The Liquid Muse, 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 Bartender Diaries!

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.”

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.

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.”

When it comes to mixology, Derek is largely self-taught although he has completed the B.A.R. training course, 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.

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.”

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.”

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.”

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.

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 ….

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.”

Photo credit: Jim Webb

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 Bartender Diaries: Pablo Moix

Pablo shares his thoughts on being a bartender and bringing “fun” back into mixology:

“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.

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.

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, STK NY & Los Angeles, One Little west 12th, One Sunset, Tenjune, Kiss and Fly, Bagatelle, and Coco De Ville.

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.

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.

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!!!!!!

A historical figure I would love to serve a cocktail would be Simon Bolivar "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.

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!!!”

Welcome Drink Me Magazine!

En Vogue Vino: Voga

How would you spend an extra 50 thousand or so frequent flyer miles? How do cutting edge couture, mouth-watering cuisine and a whole country full of sexy people sound? And, don’t even get me started on the wine… Luckily, even if you can’t get away right now, you can still savor the flavor of Bella Italia.

Pinot Grigio, mostly from the Veneto region in Northern Italy, is the most widely exported Italian white wine. Voga wine brings cultural elements together with its sleekly designed bottle, crisp fruit notes and dressing up the buffet table at your next party. Voga’s versatility also makes it an easy choice to pair with global delights such as seafood pasta, fresh Asian spring rolls or even a green or yellow Indian curry – convincing your amici that you’re the most sophisticated donna around.

At the very least, sipping Voga will send your taste buds to Italy – even if your stilettos remain firmly on the ground back home.

The Bartender Diaries: Jeffrey Morgenthaler

I first became pals with blogger / bartender Jeffrey Morgenthaler when I was in Thailand about 2 years ago. I was on vacation with my husband, and when I checked my blog, I saw that some guy in Oregon referred to me as the “Cocktail Goddess to the Rich and Famous.” Needless to say, I snapped him up as my new male BFF that very moment, and have held him in fond esteem ever since. Not only is he one of the few professional bartenders who has a way with the written word, but his sharp wit and biting humor will leave you laughing, crying, somewhat bewildered -and you’ll come away from it having learned something, too.

Jeffrey has been bartending since 1996 after tossing a coin between being a dishwasher or a bartender, and drunk chicks at bars all around the Northwest are thanking their lucky stars ole’ Morgenthaler ain’t stuck in the back of the kitchen. The other interesting sidenote of Jeffrey’s story is that he chose bartending to get over his “shyness and difficulty speaking in public,” which made me laugh so hard I peed a little. Anyone who’s met the guy (and seen him work his magic on the ladies) wouldn’t buy that line if it were on sale in the blue light special.

While many people look to Jeffrey as a mentor behind the bar, he says that he didn’t really “get into” the kind of bartending he does today until the late 90’s. He was turned onto mixology via San Francisco Paul Harrington’s now defunct Hotwired Cocktail site. Jeffery points out, “His passion for bartending as a craft, understanding of its history, and elegant prosaic writing style inspired me to delve deeper into the profession I'd already been a part of for several years.”

Morgenthaler says he got kicked out of, I mean worked at, just about every bar in Eugene, Oregon before recently moving to Portland, to work at Clyde Common which he calls “a big, busy, urban gastropub,” and says he loves.

Jeffrey says that he’s not the most prolific bartender in terms of new creations, but likes to rediscover the drinks he’s made a thousand times before, pointing out, “One of the best philosophies I've heard on cooking is that to learn how to cook, you must first perfect the egg.”

We all know that behind every great man, there is a woman, and Jeffrey credits a lady named Nancy Bertini as having who trained him. He refers to her as, “Firm yet hospitable with the rough-and-tumble clientele, Nancy knew how to command a room.” Later, when he started got into spirits and cocktails, he’d watch the better bartenders work, while simultaneously soaking up cocktailian wisdom from Paul Harrington, Trader Vic, Charles H. Baker, among others.

When Jeffrey started his blog around 2004, the original intention was to keep a portfolio of architectural and web design work, and show off the occasional pictures of pets, vacations, etc. However, he noticed that people were particularly interested in his cocktail posts, so he took it that direction. Because he works behind a bar, his blog appeals to both bartenders and enthusiasts who appreciate a professional perspective.

Jeffrey particularly likes drinking what he calls “very feminine cocktails,” which doesn’t mean he wants "girlie" drinks, but rather a delicate balance of flavors with depth and sophistication. In his words, “Order a Cosmopolitan, and then order a Negroni. It's like discovering the difference between a young girl and a woman. And I think that's where the beauty of the cocktail lies.” (Do you see what I mean about making the ladies swoon?)

While he considers a bar “a sacred social place,” he likes to spend his time off walking, swimming, reading and cooking. Jeffrey explains, “Nothing beats being barefoot in the kitchen, listening to music and sipping wine while I cook. And at least once a week, I like to have someone cook for me - going to a restaurant and trying something new with good company is one of life's great pleasures.”

So, how does a guy who’s charming, cooks and makes a mean cocktail stay single? “The hours and the lifestyle can be tough on a relationship,” explains Jeff. “I make a point of spending as much time outside of bars as I can…but the words of Willie Nelson always ring in my ears: ‘The nightlife ain't a good life, but it's my life.’”

Jeffrey’s latest role model is a German bartender named Gonçalo De Souza Monteiro whom he met while delivering a presentation at the BCB in Berlin this past fall, “We have similar career arcs - both exploring architecture before falling in love with bartending - and a very similar set of bartending philosophies,” he says. “I think he's one of the best practicing bartenders out there right now, and sadly very few people in the United States know who he is. I hope to help change that.”

Jeffrey’s dream is: “to help restore the profession of bartending to its rightful place as the original American contribution to the culinary arts” and to travel the world doing just that. His favorite drinks are many: Manhattan, the perfect Old Fashioned and Mint Julep, and refers to the Sidecar as his “first love.” Jeff shares, “ Right now I often find myself thirsty for a Daiquiri made with aged rum (I love using El Dorado 15 for this), 2:1 simple syrup and fresh lime. When the proportions are spot on, few things are better.”

Indeed, just as with people, the perfect cocktail is all about the balance. Cheers, Mr. Morgenthaler.
Xo Your pal, The Cocktail Goddess to the Rich and Famous

Join the LIVE Online Cocktail Party TODAY at Sleepover 2.0

I met some really cool people in Chicago when I was out there teaching The Liquid Muse Sustainable Sips(R) eco-friendly cocktail classes. One night, the class was a group of super-hip, forward thinking, environmentally-friendly, tech-savvy bloggers, and the like. Among that group of friends was Amy Guth, who runs all sorts of cool online stuff - among them her own site: Guth A Gogo.

I was honored when Amy & crew asked me to create a signature cocktail for this weekend's Sleepover 2.0. We are going to do a live call and make the drink together over the net - why don't you join us? Here is the recipe so you can be prepared to share in the fun!

This drink is a modern twist on an old classic called the “Dark & Stormy.” The sweet-n-spicy of the Kilo Kai rum plays nicely with the cherry liqueur, lime juice and ginger beer. Rock-on, ladies!

Storm on the Horizon
© Natalie Bovis-Nelsen, of The Liquid Muse.com. May not be printed, sold or otherwise distributed without permission.

1 1/2 ounces Kilo Kai spiced rum
1/4 ounce maraschino liqueur
1/2 ounce freshly squeezed lime juice
1/2 ounce - 1 ounce ginger beer

Pour Kilo Kai, maraschino liqueur and lime juice into a cocktail shaker. Fill with ice, shake, then strain into either: a chilled martini glass; or an ice filled rocks glass. Top with ginger beer (to taste). Raise a glass to the girls!

Bar Keeper Bliss in Sunset Junction

Wander along Sunset Junction some sunny afternoon, and try to find the coolest store on the street. Yep, the Cheese Store of Silverlake is pretty rad, and Intelligentsia will boost both your caffeinated energy level and your java street cred. The vintage clothing stores are fab and the bohemian café at the corner of Hyperion is a great spot for writing your next award-winning screenplay. Tucked in among all that, however, is the coolest of the cool places – according to top-notch tippling standards, anyway…

I’ve often referred to Bar Keeper as the “awesomest bar store in Southern California” and few could argue with that statement. The owners, Joe and Anna Keeper, are pillars in the cocktail-lovers community. They are major supporters of all who work in and around L.A.’s finest drinking establishments as well as staunch protectors of the Silverlake community where the store is based. While studying at USC in the mid-80’s, Joe moved into the neighborhood. After buying a house there in the early 90’s, he’s never left.

Joe opened Bar Keeper in what is now known as Sunset Junction three years ago. He describes his store as “a head shop for people who drink,” adding, “ergo, everything for drinking alcohol except the booze.”

Personally, I call it “the ultimate destination for the hipster sipster,” with the Bar Keeper inventory being split about 60% vintage home bar ware to 40% new. Clients obsessed with making authentic classic cocktails can find a range of specialty bitters ranging from the classic Peychaud’s for a true Sazerac; Gary Regan’s famous orange bitters; or peach, rhubarb or grapefruit-flavored bitters from Fee Brothers. His is also now the only spot to find the whole line from The Bitter Truth: celery, lemon and ‘Jerry Thomas “Own Decanter Bitters.” Yowza. Sign me up, NOW!

In addition to cocktail glasses, shakers and his mind-boggling array of bitters, Joe also sells specialty gourmet ice from Neve Ice. At $30 per pag, this is for the hard-core cocktail enthusiast who understands that the $3 bag from 7-11 just ain’t gonna fly. Now that its once again legal to search for ‘the little green fairy,’ the absinthe-curious can select from a wide variety of absinthe spoons and fountains. And, those taking home decorating to the extreme can pick up an old neon beer signs. (After all, nothing screams “party” like a “miller time” sign buzzing on the living room wall…)

Speaking of parties, Joe and Anna host at least 6 cocktail parties per year for their customers and Silverlake residents in the garden patio behind their store. They bring in mixologists and bartenders (I did it once – loved it) and provide drinks for free. Why? Joe explains, “The idea is that most people drink what they are familiar with. Barkeeper tries to educate.”

Prior to opening Barkeeper, Joe worked in the entertainment industry in reality-based programming. He remembers, “Television had a way of sucking the life out of me. I typically worked 80-hour days, sleeping in my office at least once a week and vomiting in the editing bay often. Ultimately I discovered that I really hated my job, and more importantly, I was embarrassed that this was the best I could do with my life. I fretted over what was next for me...”

He says that he reached out to his father for advice. Joe’s dad explained that providing for his eight children had never felt like work because he loved being an architect, and found his bliss in it. Joe exclaims, “This was the catalyst for my change of careers! I had to prepare for trading Financial Bliss for Spiritual Bliss!”

Inspired by an article in the Wall Street Journal about young people currently coming of age and missing out on the cocktail resurgence of the 90's (ala indie film "Swingers”), Joe says, “I took my wife out to our favorite places on earth - Death Valley - woke her early in the morning, poured her a shot of Tequila, and told her of my plans!”

Not only was Anna supportive of Joe’s bliss but for his 40th birthday, she wrote to the (now) Tony Award winning artist Stew, who once called Silver Lake home, and explained that Joe was a big fan and owned a shop in the ‘hood. She asked if he would compose and record a song for him. Joe says, “The song explains my spiritual journey towards Bar Keeper.” Listen to it on the Barkeeper website and remember Joe’s words of wisdom:

“I believe it was Frank Lloyd Wright who said that to be extraordinary one must first find an environment where they are comfortable. Otherwise, the best a person can be is ordinary. I love my neighborhood. I am passionate about ritual and tradition. I am extraordinary.”

Indeed, you are Joe, and so is your store.

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.

Sipster Submission: Le Tapis Rouge

My good friend and DC blogger Jeff Surprenant and his partner Ray sent over this fabulous drink they created for their Oscar celebration. They are kind enough to share it with us (see below) and don't forget to check out his blog District Chatter to see what is going on inside the beltway of our Nation's Capital!

Le Tapis Rouge (The Red Carpet)

1 Ounce of Surreal Red Berry Creme Vodka.

Fill 3/4 of the way with Champagne.

1/2 Ounce of Acai Juice.

1 Raspberry for garnish.

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!)

'Blow Me Up, Tom' Blows Up

Love him or hate him, Tom Leykis is one of those radio personalities who leaves you talking. His show gives advice to men, largely centered around the following topics:

- Don’t get married
- Don’t commit to one woman
- Don’t take a woman out on expensive dates to get laid
- Feel free to try to manipulate women at every opportunity

These are the hallmarks of the Tom Leykis show and the reasons women call him a misogynist, some men call him “dad” (I know, kinda weird but they do look to him as the man with all the hard-and-true advice, like the father figure those lost souls wish they had.)

Thanks to my friend Adam The Wine Guy, and to Tom’s producer Gary Zabaranski, I have been a guest once on his nationally syndicated daily drive home talk show “Blow Me Up, Tom” (not really my audience) and several times on his other weekend show called “The Tasting Room with Tom Leykis.” Tom has always been very courteous and kind to me. He plugs my website and book like crazy. (This could possibly endear me to an ax murderer more than likely, but I digress…)

Most people base their opinion of Leykis off of his (now defunct) daily show which, granted, is very male based and somewhat sexist. While the bulk multitude of Blow Me Up’s listeners are dumb-ass buffoons who actually take all the dating tips seriously, Tom dishes out some hard-core life lessons, as well. He gives advice how to get out of debt, he encourages condom use and he is a no-nonsense-take responsibility-for-yourself kind of fellow. I like that, and have found myself nodding in agreement on many-a-drive along the 101 Fwy with the radio tuned 97.1.

As far as that ridiculous dating advice is concerned, I also think that if a woman has such little self worth that she’d date a guy who treats her like crap… well, she should probably start looking within and figure out why she’d choose losers to begin with…

The Tasting Room with Tom Leykis – the weekend show – shows a different side of the radio host’s personality. The side that appreciates fine wine, fancy cigars, good bourbon and tequilas – and even great cocktails. Just like reality TV, radio jockeys are public figures who play a role to talk to their target audience. And judging by the millions of people who listen to Tom Leykis, he has a big one.

97.1 changed its format today from all-talk, all day to yet another bubble gum sell out playing the same 40 or 50 songs we hear everywhere else. Yawn. With 103.1 recently going off the air, too, I pose the question – how can a city like L.A. the “center of the entertainment universe” have such crappy, bland, one-dimensional, sell-out radio stations – and take away the only ones with something interesting to listen to. These days, all I want to blow up is my radio.

Will Work For Booze?

I'm just sayin'...

I was taking inventory of my liquor the other day and felt a mixture of pride over a healthy collection, and worry that people would wonder why I have so much liquor in my home office!

(The Liquid Muse goes Mad Men or something like that.)

And, this isn't all of it... I have more in boxes waiting to be opened, sampled, blogged and put away. (And, don't forget, in another part of the house, there's wine.)

I simply had to take a step back and ponder what ever got me into this crazy, wonderful business - then smile with contentment at the "liquid" commodities I've acquired!

Get Lucky in Beverly Hills

Ever had one of those days where it seems like you can’t catch a break? Like, you get caught in a sudden downpour as you’re leaving the hairdresser (good bye smooth-n-silky blow dry, hello frizzy mess). Or, some jerk cuts you off and snags the only available parking spot in sight? Life’s little frustrations can take a lot out of a person. It may be time to refuel at the most stylish sushi spot to hit town in recent memory.

I have to admit that when I imagined a Kaiten restaurant (self-serve sushi on a conveyor belt) smack dab in the middle of our ritziest sip code, I was a bit wary. I’d had mediocre experiences with the ‘sushi go ‘round’ in a London airport between planes, and in a shopping mall restaurant in Washington DC. Somehow it felt like ‘fast food sushi,’ and I wondered how fresh the fish was given that it could have been rotating there for who-knows-how-long. Luckyfish changed my mind forever.

Now, let me start by telling you that Luckyfish is part of the Innovative Dining Group (Katana, Sushi Roku, Boa) so I was immediately reassured as to the quality of the sushi. A restaurant group with that kind of buying power gets the pick of the litter when it comes to fresh fish purveyors. And, upon taking one step into snazzy Luckyfish, you can feel your luck take an upturn.

The pristine white rotating sushi belt is loaded with delicacies (such as spicy tuna atop crispy rice) against a backdrop of cherry blossoms in a breezy open space typifying Southern California. More than 80 color coded ($3.50 - $7.50) specialty dishes waft past the tables, and guests can simply pick out the ones they like. No waiting for a server, no need to ask questions – just see, grab and eat. Additionally, each plate has a RFID tag embedded into it, so that once it has rotated for 60 minutes, it is automatically discharged from the belt, ensuring freshness.

There are cocktails, too, of course. I had the soju Strawberry Fizz martini. The ginger lychee is also worth a try, and Luckyfish also serves those fruit infusions we got to know and love at Katana. Sake is served by the glass or bottle, and there is a decent variety of Japanese beer and standard red, wine and sparkling wine.

Dining at Luckyfsh is like hanging out with Katana or Sushi Roku’s “mini me” with a more accessible appeal – its simple, fun, light and unpretentious. A playful flirt with no strings attached. A great place to stop in with the girls after work, grab a bite at lunch or a cool place for a hot date. On your way over, pick up a lottery ticket. You’re about to get lucky!

Girl Friday Happy Hour Feature
by Kylee Van Dillen, The Liquid Muse Girl Friday

There are many fans of the number 8: the octopus, the spider, and the octuplet mother. And while the folks behind 8 oz Burger Bar can't make like The Beatles and deliver "Eight days a week," their Happy Hour proves that 8 is the new "7" when it comes to lucky numbers.

Monday-Friday from 4-6pm, 8 oz the classic Aviation and Gimlet are a friendly $5, as are creative originals such as the Lavender Mojito or Blackberry Collins. Beer drinkers get Pabst Blue Ribbon for a cool $2 and selected micro brew bottles like Anderson Valley Oatmeal Stout and Victory Prima Pils are only $4 each. Select quality wines such as 4 Bears Chardonnay or Cline Zinfandel are $4 as well which means, (you guessed it!) you can have one of each for a total of $8!

If drinking whets your appetite, $3-5 gets you Mini Kobe Corn Dogs or Fried Olives off the “Happy Bites" menu. The regular menu features a "killer" Tuna Melt; the "Melrose" burger dressed garlic roasted tomatoes and red onion marmalade; or (for a warm salty treat) a basketful of their famous fried pickles dipped in the house made ranch or spicy BBQ sauce! All for, (you guessed it,again!) an economically delicious $8 each! Looks like Friday is your lucky day.