Buvare: The Tart in Tartan

I've never spent a winter in Scotland, though I imagine it would be spent fireside sipping something strong. This smoky and tart holiday cocktail is all about the pull. Best to give in and let it do its thing.

The Tart in Tartan

1 oz Laphroaig Islay Scotch whisky
1 oz Irish whisky
1 oz Cranberry Shrub (recipe here)
1/2 oz lemon juice

Combine ingredients over ice and shake. Strain into a tumbler over one large fresh ice cube. Express oil from a lemon peel and garnish. Sit back and enjoy slowly.

Buvare: Mixing it Up at Seven Grand

Downtown LA's Seven Grand is your go-to for every whiskey, rye, bourbon, and whisky under the sun. But with a newly revamped menu chockfull of boiler makers, flights, old-fashioneds, sours and original cocktails (even a tiki drink, pictured), lead barsmith Dustin Newsome and company are out to prove the extent of their dexterous talents.

Read my rundown of Seven Grand's newest original cocktails on the 213 Nightlife blog by clicking below:

Buvare: Distillery Row

Portland is pretty sly.
Disguised as a sleepy town, the artisans there are often, sneakily, a few steps ahead. Especially in the booze department.
Let's not forget the liquid treasure produced by the vineyard-filled Oregon valleys surrounding Portland that shook up the American wine world, or where the craft beer movement established a formidable foundation.
Several years back, I visited Clear Creek Distillery in industrial NW Portland, at the time a refreshingly anomalous producer of eaux de vie, grappa and wine brandy. Nowadays, Portland has so many craft distilleries that they have their own district deemed Distillery Row and a passport to guide you through it. Clearly this is not something I would pass by. Listen up.

Aware that intoxication was a fair prediction for the afternoon, I opted for the distilleries within walking distance of each other. Unfortunately, due to tasting hours as well, that ruled out Stone Barn Brandyworks in SE's Brooklyn neighborhood. (Alas, something to look forward to for next time.)
And so we started out at Integrity Spirits, ready for the first stamp in our adorable passport (which cost $20, and waives tasting fees at all distilleries on the self-guided tour).

I was familiar with Integrity's Lovejoy Vodka, a beautifully designed bottle housing a lightly viscous vodka with hints of chamomile. Yummy.

The 12 Bridges Gin was my favorite, with a bright blend of herbs and spices reminiscent of Hendrick's (light juniper and that hint of cucumber).

The Hazelnut Vodka was a nutty punch to the palate, super tasty and roasty. Almost Nutella-like with cocoa character.

Next we sampled two batches of infused vodkas under the Sub Rosa label. The Tarragon was fresh and vegetal with licorice and pepper notes (a fun booze for cooking). The bright yellow Saffron was complex with lemony coriander, cumin, and pepper notes.

Integrity is famous for their Trillium Absinthe Supèrieure, Oregon’s first absinthe and one of the first in the US after it became legal. The 120 proof absinthe is intended to be diluted and sweetened per traditional ritual, which we prepared during the tasting. The result was one of the smoothest, most palatable absinthes I've enjoyed.

Next up was New Deal Distillery down the street. Known for their vodka, I was most impressed with the range of product New Deal presented. All exceptionally well-executed.

I was startled by the drinkability of New Deal Vodka. Smooth "sipping vodka" with clean botanicals and an easy finish. Even the 88, a traditional vodka distilled in copper stills, bottled at 88 proof. A piece of cake! A delicious piece of cake.

I got really excited when we moved to the handsome Gin No. 1 and Gin No. 3. A study for purists, these are two very different gins using juniper as the sole botanical. The first is a less-refined early-Dutch-style gin, cloudy, lightly yellow, and viscous. This is not a mixing gin, it is meant to be sipped neat and enjoyed. The latter, Gin No. 3 is bright and complex, shocking such a melange of flavors (pine, mint, citrus) could come purely from juniper berries. Absolutely delectable. This was a gin I needed to own (and do).

We tasted a lovely coffee liqueur and new ginger liqueur, but both were eclipsed by the Mud Puddle. Unlike most cloying chocolate-flavored liqueurs, here cacao is added to this spirit prior to distillation for a dry and subtle, rich after-dinner treat.
The brave of us finished off the tasting with a fiery shot of Hot Monkey, a piquant blend of five Southwestern chili peppers, lending just enough heat to keep you wanting more. Forget the bloody mary, this stuff is great on its own or with a splash of tropical fruit juice.

Overall I was most excited for our visit to House Spirits, which was the perfect place to finish off the increasingly galvanizing day.

Known for their Aviation Gin, the owners at House Spirits were more like hosts, and us their guests. They offered Aviation and Fever Tree tonics as we perused the shop before diving into the tasting. Their famous full-bodied, Dutch-style recipe blends juniper, cardamom, coriander, lavender, anise seed, sarsaparilla and dried sweet orange peel. This stuff is major.

A growing star among the ranks at House Spirits is their Krogstad Aquavit, an invigorating take on the traditional Scandinavian spirit lightly spiced with star anise and caraway seed. A chilled glass will warm even your winteriest nights!

We quickly moved to the big guns, the Limited Release Line. These small-batch specialty stunners range in production from a few cases to a few pallets, each apothecary bottle numbered.

We got to check out Gammal Krogstad, a barrel-aged version of the previous Aquavit, rested for 10 month in 3 barrels (a 53 gallon House Spirits whiskey barrel and two 30 gallon used House Spirits rum barrels). The blend of the three produced a honeyed grandfather to the crisp Aquavit, with deep amber resonant notes.

Then we tried the White Dog.
House Spirits White Dog un-aged whiskey (50% abv) is made from 100% malted barley and Oregon Bull Run water. Unlike moonshine, White Dog starts big and rich, with a malty nose, chewy mouthfeel, and insanely disparate flavors from white pepper to lemon peel, flower petal to Halloween candy. I shouted "WHOA" when I took my first taste, and "more?" after my second. This was my trophy bottle of the day, and if you can find it, recommend you buy it at once. You won't be sorry.

So yeah, we were pretty tanked by the end of the day. But all the better for wandering into random rose garden picnics.
I love you, Portland. Thank you for being so good to me. Until next time...

distilleryrowpdx.com

Buvare: The Varnish

The first time I went to the Association, I thought it was the rumored bar to be opening in "the back of" Cole's French Dip (A recent reopening of the old LA Landmark and sole contender with Phillipe for prestigious title of Originator of the French Dipped Sandwich), as it is tucked, unmarked, next to the Cole's restaurant. The bar in question however is NOT the Association, but freshly opened the Varnish - Yes, literally "in the back of" Cole's dining room.
But plan to do some searching like me. There is no immediately apparent swinging bar inside Cole's. I poked by the bathrooms and then the kitchen before turning to a wooden panel, sans doorknob and only a set deadbolt holding a crack open for me to hear activity behind. The sinker was a small framed drawing of a coupe glass on the door. To my guests' surprise, I pried the mystery door open to find a lovely dim speakeasy on the other side. I use the term speakeasy loosely of course, as the Varnish is a bona fide bar, opened by Sasha Petraske of Milk & Honey in New York; mixologist Eric Alperin of Mozza and the Doheny; and Cedd Moses, owner of Cole’s and downtown bar scene kingpins Golden Gopher, Seven Grand, and Broadway Bar.
Given these weighty ties, the Varnish was remarkably down-to-earth and pleasant (then I did say that about the Edison after its soft opening as well). The room consists of a handful of booths - one of which we were lucky to score - a couple of small tables and a modest bar covered with chemistry glassware full of high-end mixers (Violette anyone?).
The cocktail menu is simple and classic, with a few twists.
My friend got the top drink on the list, called "the Business" (gin, lime, honey). It was light, fresh and slightly reminiscent of a Luden's natural honey-lemon cough drops (in a good way) - perfect for a summer day or a night out, with a cold. I opted for their amalgamation of two of my favorite whiskey classics, called "Remember the Maine"
(rye, vermouth, heering - a Danish cherry liqueur, and absinthe) - a cross between a Manhattan and a Sazerac (while everyone's claiming dibs, the Sazerac is often called the FIRST cocktail).
And after several other classics on the list like a Hot Buttered Rum and a Stinger (Brandy, Creme de Menthe, crushed ice) is the option for Bartender's Choice ("Allow us"). One of my friends went this route and after a short interview with her, the bartender started whipping up something far more special than what we had ordered (birthing slight envy). She ended up with a tall frothy glass of what he was calling a Bonded Apple Brandy Fizz. Now, Laird's Applejack (the more household sibling of Laird's Bonded Apple Brandy) is one of my favorite liquors, and a true [eggwhite] fizz is a pastime I could use a little more of in my life. So yes, I did taste this drink, and boy did it floor me. Frou frou done oh so right.
Thus, the next time you want to impress an out of town guest (this is no "LA" a visitor would ever expect), or just get a sexy nightcap to seal the deal, swing by the Varnish for a couple of mugs of fancy-ass moonshine.

The Varnish, 118 E. 6th St., Los Angeles, (213) 622-9999

[Top photos via mattatouille]

Gala Parfait: Holiday Party Libations

I love entertaining, I love the holidays, and I love good drinks. So naturally holiday punchbowl concoctions are of my most favoritest things! Egg nog, Gluhwein, you name it, I'll drink it!
Here are several recipes, some traditional, others offering new ideas, or a contemporary update of a classic.

Nathan's Christmas Champagne Punch
I made this impromptu punch for a holiday party last weekend. It was a hit! Not too sweet, with robust dark red fruit. (And I was able to get all of it with one stop).
Serves a lot

Many bottles of inexpensive sparkling wine, 6-10..
One bottle citrus vodka
One bottle cherry cider
One bottle raspberry dessert wine
1-2 bottles sparkling pomegranate or cranberry juice
Two bottles seltzer water
1-2 bottles Lambrusco or other "soft" (semi-sparkling) Italian red wine
One bottle Triple sec
One can frozen lemonade
2 large oranges, sliced into wheels
3 lemons, sliced into wheels
Frozen black cherries
Fresh cranberries

First (4 hours to a day ahead), make an ice float (or two) in a jello mold, or tupperware lined with plastic wrap using the frozen lemonade concentrate, water, and some of the craberries and lemon wheels. Freeze.
I prepared the punch to taste, starting with the frozen cherries, the entire bottle of vodka, about 1/3 of the triple sec, 1/3 of the cider, 1/3 of the dessert wine, 1/2 of the soft red wine, 1/2 the pom juice, one whole bottle of seltzer, and about 3 bottles of sparkling wine (added last just before serving). Add an ice float and garnish the surface with more citrus wheels and cranberries.
As the punch level went down, I added the rest of the ingredients throughout the evening.
Note: There is never too much sparkling wine.... (I asked all of my guests to each bring one bottle).


Farmer’s Bishop
adapted from The Holiday Drink Book, Peter Pauper Press, 1951
Serves 24

6 oranges
around 4 dozen whole cloves
1 bottle apple brandy
2 tablespoons sugar
1/2 gallon cider
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
and if you have any pimento dram kicking around, an ounce or so would work wonders here

Stick each orange with 8 cloves, and bake them whole in a slow oven (300F) for 1 hour. Place them in a heated punch bowl and prick them well with a fork. Heat the apple brandy in a saucepan until warm — CAREFUL, especially if you’re using a gas stove — and pour over the oranges; sprinkle with the sugar. While warming the brandy, heat the cider to almost boiling. Take 1/2 cup of the cider and mix the remaining spices in it, then set it aside. Carefully light the brandy — I like to use a sugar cube soaked with a bit of the brandy, place it in the bowl of a long-handled spoon, light it and then stand back while placing the burning cube in the boozy punch. Let it burn for a few seconds, then add the hot cider to extinguish the flames; stir in the cup of spiced cider. You can keep it warm in a chafing dish or on the stove.

Jeffrey Morgenthaler's Perfect Egg Nog
"I love egg nog, but I can’t stand the thick, gelatinous goop they sell at the grocery store. Even if you were to cut it with alcohol, it’s still so overly-pasteurized and full of preservatives that it would be anything but enjoyable to slug down at a Christmas party. So I set about concocting the simplest, tastiest Egg Nog recipe I could, and here’s what I came up with.
"This recipe can be made in just about any home or bar, since the ingredients are fairly simple. It can be done entirely in a blender, so there are no whisks or beaters or rubber spatulas or stovetops needed. It yields two healthy servings, so you can easily multiply it to serve more. It doesn’t use a ton of heavy cream, so it’s fairly light. In other words, it’s practically perfect."

2 large eggs
3 oz (by volume) granulated sugar
½ tsp freshly-grated nutmeg
2 oz brandy
2 oz spiced rum (I use Sailor Jerry’s)
6 oz whole milk
4 oz heavy cream

Beat eggs in blender for one minute on medium speed. Slowly add sugar and blend for one additional minute. With blender still running, add nutmeg, brandy, rum, milk and cream until combined. Chill thoroughly to allow flavors to combine and serve in chilled wine glasses or champagne coupes, grating additional nutmeg on top immediately before serving.
One note about blenders. This recipe works great in home blenders, but the commercial models are designed to heat whatever they’re blending, which can result in scrambled eggs by the time you get around to the sugar. If you’re using a Vita-Mix or similar commercial blender, cut that initial blend time down to a quarter minute or so.

The Good Neighbor
Created by: Toby Maloney (Alchemy Consulting, Freeman's)

2 cups Laird's Applejack (or Calvados)
2 cups rye whiskey
3/4 cup fresh squeezed ginger juice (from any fresh juice purveyor)
3/4 cup sugar
1.5 cups fresh lemon juice
7 dashes of bitters
1 bottle hard cider (dry's best)
Large, cold ice cubes

Combine everything but ice/cider in a large bowl. Stir until sugar is dissolved. Put in fridge for a couple of hours. Add ice/cider at last minute. Garnish with apple slices and lemon wheels.

Gluhwein (Hot Mulled Wine)
Serves 12-15

4 quarts dry red wine (zinfandel, Côtes du Rhône, burgundy, etc.)
1 pint brandy
1 1/4 cups sugar
1 1/2 cups water
5 cinnamon sticks
5 cardamom pods
5 black peppercorns
10 cloves, whole
1/8 tsp allspice
1/8 tsp mace
1 vanilla bean, halved lengthwise
2 oranges, sliced
1 lemon, sliced
Special equipment: a 6- by 4-inch piece of cheesecloth; kitchen string

Wrap cinnamon sticks, cardamom pods, peppercorns, and cloves in cheesecloth and tie with string. Bring sugar and water to a boil in a 5-quart heavy pot, stirring until sugar is dissolved, then add the wine and begin heating over low heat. As it begins to warm, add brandy, vanilla bean, allspice, mace and spice bag. Heat thoroughly, but do not allow to boil! Add the lemon and orange. Steep for about 1 hour over low heat. You may add more sugar during this time if desired, stirring well so it disolves. Serve hot and garnish with orange slices. A stick cinnamon could also be used.

Negroni Punch
Serves 8

4 cups assorted fresh fruit (such as cranberries, pitted cherries, sliced apricots and oranges)
2 to 4 tablespoons sugar (optional)
1 cup Campari
1 cup sweet vermouth
1 cup gin
2 750-ml bottles chilled Prosecco
Ice cubes

Place fruit in large punch bowl. Sprinkle with sugar to taste, if desired; stir and let stand 10 minutes for sugar to dissolve and juices to form. Add all remaining ingredients except ice cubes. Divide punch among 8 tall ice-filled glasses and serve.

Empire City Punch
from “Bartender’s Guide by Trader Vic” 1947
serves 50

2 oz. maraschino liqueur
2 oz. Curacao liqueur
2 oz. Benedictine liqueur
1 qt. Jamaican rum
1 bottle cognac
4 bottles Tokay wine
2 bottles Madeira wine
4 bottles claret
4 lemons
2 oranges
½ pound sugar cubes
2 bottles club soda
Large block of ice
1 pineapple, diced
12 oranges, thinly sliced
1 box strawberries, sliced
6 bottles champagne, chilled

Mix together all liquids except champagne and club soda and chill.
Rub the lemons and oranges with cubes of sugar until all color has been absorbed by the sugar. Dissolve sugar in a punch bowl with club soda.
Add ice, fruit, and liquid mixture.
Just before guests arrive, add chilled champagne. Serve in punch glasses or champagne goblets.

English Christmas Punch
This recipe makes 27 individual drinks when served in white wine glasses. As with any drink that is flamed, caution should be taken when making English Christmas Punch and igniting the ladle filled with rum.

750 mL bottle dark rum
750 mL bottle dry red wine
3 cups strong tea
1 lb superfine sugar
juice of 1 large orange
juice of 1 lemon

Heat, but do not allow to boil, the wine, tea, lemon and orange juices in a saucepan or chafing dish. Pour the heated mix into a heat proof punch bowl. Place as much sugar as possible into a large ladle and any excess sugar into the punch bowl.
Saturate the sugar in the ladle with rum. Ignite the rum and sugar in the ladle and pour it while still aflame into the punch. Stir well and extinguish the flames.
Pour the remainder of the rum into the punch. Stir well.
Serve in white wine glasses.

Super Bon!: Fee Brothers Whiskey Barrel-Aged Bitters

Behold.. The only bitters you will ever need (or desire?) ever again!
I scored the last bottle from Barkeeper the other night, where the staff collectively oooed and ahhed as the glass clinked; the final bottle lifting from the shelf. I turned to see the owner give me the "you know what you're doing, friend" eye. I grinned back.
Why such a fuss?
For starters, this premium bitters is extremely difficult to get - A strictly limited edition item, aged in the Fee Brothers' own front window and only bottled once a year in the spring. Barkeeper said they can only place one order (for only one case) per year.
The Fees age these aromatic bitters in freshly emptied oak whiskey barrels from Tennessee, interiors charred and soaked with aged whiskey. The result of mingling these great flavors is spicy and bold, with cinnamon and clove notes, smoke, mint, sharp bark and citrus oils. This product is interestingly the *only* bitters commercially available in U.S. that contains real angostura bark as a bittering and flavor component (Yep, Angostura bitters does not!). The small addition of this original ingredient makes a huge difference.
So how does one use these special limited edition bitters?
"Use it in anything that your fertile mind comes up with," says Joe Fee, part of the current generation of Fees. Brilliant! But use sparingly, even a drop can shape up a drab Manhattan, or even I am told a Margarita! I have added the product to my drink-o-the-season, the Appalachian which perfected it!

Buvare: Applejack

Last Halloween, saddled up at the cozy bar inside Freemans, I fell in love. My drink contained Applejack, a colonial "cyder spirit" from Laird & Company that Johnny Appleseed himself once taught his congregations along the Ohio River Valley how to produce. Technically an apple brandy, when mixed Applejack can take on more of a caramelly bourbon role. Try it on the rocks with rye whiskey, in place of brandy in your favorite cocktails or on its own. Lately I've been enjoying mine like this..

Appalachian

2 oz Applejack
2 oz Knob Creek Kentucky straight bourbon
2 dashes Fee’s Old Fashioned Aromatic Bitters
¾ oz unpasteurized apple cider

Pour the Applejack and bourbon into an old fashioned glass, add bitters, then two or three ice cubes, and top with apple cider. Stir gently.

Other delicious Applejack cocktails from some inspired mixologists..

New York Trading Company
from William Tigertt, owner of Freemans (NYC)

2 oz Applejack
½ oz simple syrup
¾ oz Velvet Falernum
¾ oz lime juice

Shake together all ingredients and strain over ice into a rocks glass. Garnish with a bitters-soaked apple wedge.
“Applejack is a great fall liquor that blends really well. We mixed it up a bit and added Velvet Falernum, which is a sugarcane liquor that gives it some spiciness and complexity. The bitters on the apple slice soak into the drink as you sip it, adding more complexity.”

Northern Spy
from Josey Packard of Alembic (San Francisco)

2 ounces Applejack
1 ounce fresh apple cider (flash-pasteurized is okay, but no preservatives!)
½ ounce fresh lemon juice
¼ - ½ ounce apricot brandy, to taste, depending on brand*

Shake well with ice, strain into chilled cocktail glass that’s been rimmed with cinnamon sugar. Top with champagne, if you like (be sure to goose up the sweetness a little to compensate for the extra acidity), and for the holiday go ahead and garnish with a cranberry.
* or pimento dram, or ginger liqueur, or ……

Applejack Old Fashioned
from Misty Kalkofen of Green Street (Cambridge, Mass.)

1 tsp (or to taste) real maple syrup
2 dashes Fee Brothers Whiskey Barrel Aged Aromatic Bitters*
2 ounces Applejack

Build in an old fashioned glass. Give a little stir, a big chunk or two of ice, another little stir, then garnish if you like.
* If you can’t find the barrel-aged bitters, then Fee’s Old Fashioned Aromatic Bitters will do (or, Angostura in a pinch). But really the Whisky Barrel Aged Bitters is an exceptionally fine product. If you can’t find it where you live, give the good folks at Fee’s a call and see if you can order some — they’re really worth the effort.

Another delicious apple brandy comes from Clear Creek Distillery in Portland (be sure to stop into their tasting room when in NW Ptown), which my favorite bartender utilized in nailing the perfect Fall cocktail..

Autumn Leaves
from Jeffrey Morgenthaler, head bartender at Bel Ami (Eugene, OR)

¾ oz Wild Turkey rye
¾ oz Clear Creek apple brandy
¾ oz Carpano Antica Formula vermouth
¼ oz Strega
2 dashes cinnamon tincture*
1 large strip orange peel

Stir ingredients over cracked ice. Strain into an ice-filled old fashioned glass and garnish with orange peel.
*To make cinnamon tincture, soak 4 ounces whole cinnamon sticks in 16 oz grain alcohol for three weeks. Strain solids and bottle.