Dizzy Recap: Beefeater Summer Launch, St. Germain Can-Can Classic, Zagat's Preview of Theater and Absolut Brooklyn Launch!

 

So many parties, so little time! June officially kicked off summer party season in NYC, and so far it's been quite the bender:

Beefeater Gin launched its limited-edition Beefeater Summer  featuring hibiscus, elderflower and black currant at the Ace Hotel. This gin has balanced sweetness and can be sipped straight--clearly Master Distiller Desmond Payne knows what he's doing. Refreshing summer cocktails by Jamie Gordon, fish and chips, and a live twitter screen made this event a hit among the bartender, blogger and cocktailian crowd.

St. Germain's Third Annual Can-Can Classic brought 13 bartenders from across the states to compete in a cocktail competition judged by Dave Wondrich, Andy Seymour, Lynnette Marrero, Toby Maloney and Phil Ward. The top $5,000 prize went to of Bobby McCoy of the Eastern Standard in Boston (winning cocktail recipe below). Afterwards, St. Germain kicked off its 1920s-themed Harvest Fair Party at the Bowery Hotel, complete with sword swallowers, carnival games and a live band.

Zagat Survey hosted this week's much-anticipated reveal of Theater, the new Tribeca cabaret-themed cavern from Apotheke's Albert Trummer. Also billed as a celebration of Internet Week New York, Trummer opened the doors to his not-yet-officially-open space at 114 Franklin St. featuring a bar designed to look like a stage, a VIP room behind the stage, and an upstairs balcony and DJ booth. Zacapa rum cocktails and Sigmund Pretzelshop pretzels kept this party going strong.

And just last night, hordes of Brooklynites packed into the PowerHouse Arena in DUMBO to celebrate the launch of Absolut Brooklyn, featuring a red apple and ginger flavor (although more like a hint of ginger). With special guest Spike Lee, DJ Spinna keeping the crowd bumping, professional dancers and a steady supply of refreshing cocktails, this party was off the heeze and further proof that Absolut throws some of the best parties in NYC! For more pics, check out Ucwhateyec.com.

Whew! Off to drink more water and take a nap... until the next!

Elixir Alpestre by Bobby McCoy, Boston, Eastern Standard

2 oz. Bols Genever 3/4 oz. St-Germain 1/4 oz. Becherovka 1 Dash Angostura Orange Bitters 6 Drops Pernod Absinthe

Combine all ingredients in a shaker tin over ice and shake.  Strain into a large coupe glass.  Garnish with a lemon twist.

Dizzy Recap: ¡Gracias! At The Summit Bar

Summer solstice may be around the corner, but the hot party season is here! Lots of recaps in the pipeline, but first I have to give you the word on ¡Gracias! at The Summit Bar, held Sunday night. I hosted my first punch party there in December, and then threw the big punch affair at Ramscale Gallery during Manhattan Cocktail Classic, so naturally, third time around was quite the charm. The turbulent storms that were forecasted held off, and by sunset the bar was full of bartending industry insiders, writers and cocktail enthusiasts from NYC and beyond.

The Summit Bar's Hamid Rashidzada and Greg Seider wanted to thank the cocktail community for their support since opening in the fall of last year, so of course I agreed to join in the showing of gratitude--The Dizzy Fizz has had phenomenal launch as well! And since the party fell during the same weekend as the Gourmet Latino Festival (recap to come), we decided to offer Latin-themed punches created by Seider. The punches featured Corralejo Tequila, Ilegal Mezcal, Leblon Cachaca, Ron Zacapa Rum, Pisco 100 and a myriad of Latin spices and flavors. The invite-only event also featured tacos, Latin dance music spun by DJ Kimiko and a piñata full of fun surprises. (Which I wholeheartedly busted open!)

A big fat gracias to all who came and made the night a sizzling fiesta!! Special thanks to: Carmen Operetta, Abigail Gullo, Leo Borovskiy of Lush Life Productions, and the entire staff from The Summit Bar!

Gracias! Punch Recipes by Greg Seider at The Summit Bar

Multiply proportions by number of servings:

Cinnamon Girl

1 ½ oz. Leblon Cachaca ¾ oz. Mexican cinnamon-infused agave nectar ¾ oz. fresh lime juice Dash grapefruit bitters 2 oz. ginger beer

Ilegal Activity

 1 ¼ oz. Ilegal Mezcal Reposado ¾ oz. Pisco 100 1 ½ oz grapefruit, cilantro and jalapeno pepper puree ½ oz. Dimmi liqueur Splash soda water

Succulent Senorita

2 oz. Corralejo Blanco Tequila 1 oz. fresh lime juice ¾ oz. agave nectar ¾ oz red pepper puree Dash orange bitters Slice muddled cucumber

 From Dusk ‘Til Diablo

1 oz. Zacapa 23 year Rum 1 oz. Chilean Cabernet ½ oz. black pepper and clove-infused agave nectar ½ oz. lemon juice 1 oz. coconut water Dash Fee Bros’ whiskey barrel-aged bitters

Peruvian Passion

2 oz. Pisco 100 2 oz. pineapple and Serrano chili pepper puree ¾ oz. agave nectar ½ oz. fresh lime juice Dash orange bitters Splash soda water

Dizzy Recap: Pre-Tales Blogger Brunch

I can't tell you how much of a treat it was to recently host another edition of Blogger Brunch, this time with Ann Tuennerman, founder of Tales of the Cocktail, while getting schooled on New Orleans' Herbsaint Original. Fifty of NYC's most skilled cocktail, food and lifestyle bloggers gathered at Rye House, where we imbibed Herbsaint cocktails along with a savory New Orleans-influenced brunch. Although this brunch group was a bit larger than the last one at Clover Club, the stellar team at Rye House made serving us look like a breeze--especially with Jim Kearns and Jane Elkins behind the bar (both adorable in suspenders, by the way).

Ann led us through a traditional absinthe drip service with Herbsaint Original, which is not absinthe, but rather, an absinthe-like substitute introduced in 1933 by J. Marion Legendre to get through the absinthe ban. (By the way, fun fact:  Legendre Herbsaint loosely translates as "holy herb.") Earlier this year, the Sazerac Company released the original recipe for Herbsaint, which is 100 proof rather than the earlier version's 90 proof, offering a more substantial botanical  flavor. I was most impressed with how drinkable the Herbsaint Original was with just a bit of water drizzled over an ice cube nestled in the lovely glass drippers we were provided--absolutely no sugar cube required.

Then came the Herbsaint frappes--2 parts Herbsaint and 1 part simple syrup poured over crushed ice--followed by Herbsaint fizzes (recipe below). I think everyone left with a new appreciation of the Herbsaint flavor--herbaceous, gentle anise flavor, lightly sweet with a hint of sea salt--and knowing that it retails for just $35, it's a fun ingredient to make Sazeracs with at home, especially considering that real absinthe goes for $50-$80.

Ann also revved us up for Tales of the Cocktail, happening July 21-25 in New Orleans--the premiere cocktail event of the year. A handful of lucky bloggers won cocktail books, tickets to various spirited events during Tales, and talented cocktail scene reporter Sonya Moore won a three-night stay at Hotel Monteleone! I look forward to making it down to cover Tales for the first time this summer--say a prayer for my liver now.

Thanks everyone for coming despite the rain, and a special thanks to Lynnette Marrero, Jim Kearns, Jane Elkins, the rest of the Rye House crew, and the Tales belles. Can't wait for the next brunch!

Herbsaint Fizz by Rye House's Jim Kearns 3/4 oz lemon juice 3/4 oz simple syrup 1-1/2 oz Herbsaint 1 egg white

Preshake egg white, lemon, simple,  and spirit to emulsify, add ice, shake, serve in a tall glass, top with soda.

Dizzy Recap: Spice & Ice at Casa Dizzy Fizz

 What's cool, hot, and a total crowd-pleaser? [If you answered "I am," props to you for being so confident. But no, sweetie, I'm not talking about you.] I'm talking about none other than the spicy cucumber margarita, a drink that I've enjoyed variations of for several years at bars in NYC like Los Dados. Any fresh-ingredient bar should be offering this cocktail for this time of year--cool, fresh muddled cucumber paired with a slice of jalapeno, your sweetener of choice, lime juice, and your favorite agave spirit--it's a simple-yet-invigorating drink that you can have all night.

So when Kara Newman asked me last month to participate in her virtual cocktail party celebrating her spicy cocktail book, Spice & Ice, choosing to make Kara's Spicy Cucumber Margarita was a no-brainer. Cocktail bloggers from all over joined in making recipes from the book, altering them as desired, and then posting pictures and recipes for all to enjoy, at least virtually. And seeing that I love hosting parties anyway, I quickly decided to have a small group of friends over to my Brooklyn crib for an impromptu cocktail jam featuring Ilegal Mezcal Reposado, Partida Blanco, and Tequila Ocho Anejo.

I changed Kara's recipe slightly by using agave nectar instead of Gran Marnier or Cointreau. Although orange liqueur is lovely in this drink, agave nectar allows the essence of the agave spirit to play a strong note--and I was playing with some amazing agave spirits. My friends and I shook up spicy cucumber margaritas using both jalapeno and habanero chiles, and variations using the mezcal and the tequilas. Needless to say, the shakers were rattling all night--my friends, whether cocktail buffs or newbies, couldn't get enough of the pale green rascals. I offered quick and easy quesadillas stuffed with vegetarian chili and cheese, and the margaritas paired perfectly. It all made for a lovely night, I didn't have to spend that much, and they were nice enough not to wreck the place.

Here's my take on the spicy cucumber margarita:

1/2 small cucumber, peeled and minced into chunks 1 slice jalapeno pepper, seeds intact 2 ounces Ilegal Mezcal Reposado/Tequila Ocho Anejo/Partida Blanco 1/2 ounce lime juice 1/2 ounce agave nectar cucumber wheel for garnish

Muddle cucumber and jalapeno slice in a shaker. Add liquids and ice, shake vigorously for at least 30 seconds, double-strain into a chilled glass, and garnish.

Dizzy Recap: Winter is for Whisky

Now that it's officially spring [despite the fact that I'm still wearing a sweater], I can say there was an overarching theme to my drink of choice this winter--a spicy, amber-hued theme. Considering that the winter of 2009-2010 has been more tenacious than in years past, I don't think it's too surprising that I've turned to Scotch whisky to keep warm and stay sane.

What is it about whisky that makes it so warming? All alcohol is warming--although in reality, alcohol increases bloodflow to the extremities, which lowers the core body temperature--but whisky/whiskey and bourbon in particular seem to heat the tongue and the body much faster than other spirits.  Curious, I posed this question to a few whisky enthusiasts, and got some interesting theories:

"It's a perception due to the complexity of the spirit," said Robin Robinson, brand ambassador for Compass Box Whisky. "The congeners present are full of fatty lipids. Our senses interpret these as we do all fats, essential to the energy engine of the body, translating to a sense of well-being. It's why we like comfort foods. We interpret that as 'warmth.'"

Dr. Bill Lumsden of Glenmorangie attributes the warming effect to the amount of time the whisky sits in wood casks, which he believes creates a chemical reaction in the body.

And then there were the more cryptic answers from Richard "The Nose" Paterson of The Dalmore: "only whisky is distilled with warmth and love;" and Sam "Dr. Whisky" Simmons of Balvenie: "Why does butter make life better? Why does music played on records sound better than on CDs or (eek!) MP3s? Why is the heart-warming feeling you get from receiving 100 birthday emails equivalent to receiving just one letter in the mail any other day of the year? Why can Nina Simone send more shivers than a bucket of ice water? If whisky be the water of life, drink on."

Hey, I'm with you there, Dr. Whisky, but if there's any reason to have a little whisky science experiment, I'll be a happy lab rat. If anyone wants to dig deeper into this "hot" mystery, let me know.

Earlier this year, I veered from a 10-day veggie detox straight into the arms of The Macallan at "Flight Through the Decades" at SoHo House. Graeme Russell, East Coast Brand Ambassador for The Macallan Single Malt Scotch, led a room packed with discerning bloggers (tweeting all the while) through drams ranging from fresh-off-the still new make spirit to 50- and 52-year old vintages. Each dish paired with the aged Scotch beautifully, and I had the added bonus of meeting NotCot, immaculate infatuation, cool hunting, and photographer cwhateyec (check out more photos from the event here). It was definitely a luscious (or is it lush-ous?) way to ring in a new year of drinking!

Then to kick off February, I sat in on "For Peat's Sake," a roundtable discussion at Beekman Bar & Books, listening to some whisky scholars (aka fanatics) discuss the finer points of peaty Scotch. Peat - dried bricks of decayed bog vegetation, historically used as fuel in Scotland, is roasted during the distillation process, leaving a smoky, spicy essence unique to the region. John Henry of Pipeline Brands moderated the meeting of minds, and speakers included Sam "Dr. Whisky" Simmons (brand ambassador for Balvenie), Jeffery Karlovich (Whisky Life magazine, Whisky Guild social network), Robin Robinson (brand ambassador for Compass Box), Peter Silver (Malt Maniacs), and Simon Brooking (brand ambassador, Ardmore and Laphroaig). It was a treat to sit by the fire and learn about peat's earthy flavors and hear how China and India are flooding the demand for peaty Scotch. To learn more about what we drank, head over to Teleport City  - Keith Allison took way better notes than I did.

And I can't believe I tasted $4,000 Scotch during the launch of Highland Park's limited edition 1968. Please show my Examiner page some love for the details on that one - let's just say it was one elegant evening that quickly took my mind off that evening's monsoon.

And just when it seemed like seasonal affective disorder might kick in, Glenmorangie came to the rescue with an "Inside the Whiskey Maker's Lab" tasting at Apotheke. Signet, Nectar D'Or, a fire show by Albert Trummer - if that doesn't take the edge off during winter in NYC, well I don't know what will. And unfortunately I missed the lovely "Women & Whisky" fundraiser earlier this month sponsored by Compass Box Whisky and LUPEC NYC at Astor Center, but I heard it was a smashing success. Check out Wine Mag for a roundup the drool-inducing whisky cocktails I missed out on - sad I couldn't make it.

So long as this cool weather lingers, I'll be reaching for that aged, amber dram... and I'm not complaining! Looking for a dram? Here's a list of some of the best whisky/whiskey bars in NYC.

Dizzy Recap: Good Deeds

“If I am not for myself, who will be for me? If I am not for others, what am I? And if not now, when?” -- Rabbi Hillel

It goes without saying that we have all been profoundly touched by the earthquake crisis in Haiti and have desired a way to send help to the impoverished country. Initially, many of us sent text messages that allowed us to immediately give $5 or $10 to Yele or the American Red Cross, but we all knew that more could be done. So it was with great pride that I attended two fundraisers for Haiti relief put on by the spirits industry last week.

Last Thursday, Park Avenue Liquor Shop teamed up with Davidoff of Geneva Madison Avenue to host a "Help Haiti Now" benefit. The event featured a wide array of sipping rums, single malts, and cocktails shaken up by Jonathan Pogash and Justin Noel. Sponsors included Appleton Rum, Plantation Rum, Tuthilltown Distillery rums, Goslings Rum, Classic Malts, Rothmann's Steakhouse and Cigar Aficionado magazine. One hundred percent of the $50 ticket price went to the American Red Cross Haiti Relief Fund. They netted close to $3,000 and plan to host another fundraiser soon, so stay tuned!

And last Sunday, what seemed like virtually everyone in the NYC cocktail community turned out to Bar Celona in Williamsburg for "Hearts and Cocktails for Haiti" spearheaded by Ray Raymond and Dave Catania. The event asked for $40 per person at the door, offering guests access to a four-hour open bar of punches, cocktails, and shots made by the city's best mixologists. In total, $5,283 was raised for the American Red Cross Haiti fund. Food, clothing, and supplies were also collected for Haiti's Edeyo Foundation.

Participants/volunteers included: Members of USBGNY and LUPEC NYC, Contemporary Cocktails, Leo DeGroff, Abigail Gullo, Cary "Kerry" Shouest, Aisha Sharpe, Willy Shine, Brian Van Flandern, Charlotte Voisey, Lisa Hare, Erin Williams, Bek Allen, Hal Wolin, Candice Coy, Esteban Ordonez, Trevor Schnider, T. J. Lynch, Justin Noel, Edwin Nadina, Tim Cooper, Jim Meehan, Stephan Meyers, Dale DeGroff, Miguel Aranda, Bryce Jones, Tom Chadwick, Joe and Nicole Desmond, Naren Young, Lynette Marrero, Javier Rey, Francine Cohen, DJ Kimiko, and Lush Life Productions' Leo Borovskiy and Lindsey Johnson.

Bar Celona owner Cynthia Diaz and bar manager Clif Travers helped organize everything, and the staff at Bar Celona donated their time both in the front and the back of the house.

Brands that generously donated product included: Appleton Rum, Atlantico Rum, Averna Amaro, Beefeater Gin, Bacardi Rum, Bulleit Bourbon, Chairman’s Reserve Rum, Combier, Compass Box Whiskey, Domaine de Canton, Domaine Select, Don Julio, Don Q Rum, Double Cross Vodka, Fidencio Mezcal, G’Vine Floraison, Hendrick’s Gin, Ilegal Mezcal, Leblon Cachaça, Lillet, Luna Sueno Tequila, Maker’s Mark, Michter’s Rye, Milagro Tequila, Orange V, Palm Bay Imports, Partida Tequila, Pernod Ricard, Pipeline Brands, Plymouth Gin, Regatta Ginger Beer, Rhum J.M., Sailor Jerry Rum, Scorpion Mezcal, St. Germain, Tom’s Tonic, Tuthilltown, VeeV, Vision Brands Wines, William Grant & Sons, and Zacapa Rum. (Whew!)

Jill DeGroff donated proceeds of her book sales for the evening. Also, Park Avenue Wine and Spirits, The Blue Note, Drinkupny.com, Porterhouse, Havana Central, Calle Ocho, Cocktail Kingdom, Brian Van Flandern, Bar and Books, and others donated prizes to the raffle for the evening.

Ray and Dave deserve a huge thanks for putting together an amazing event in a short period of time! I'm sure there will be more Haiti benefits to come, and I think they set the tone for future events.

On a similarly charitable note, Veev Açaí Spirit recently presented a check for $10,400 to Southern Wine & Spirits to honor the amount of money VeeV donated to the Sustainable Acai Project in 2009 as a result of New York area sales. VeeV donates $1 for every bottle sold straight back to The Sustainable Açaí Project, which ensures the sustainable harvesting of açai in the Amazon. Nationwide, Veev raised $74,400 in 2009.

“VeeV is passionately committed to ensuring the sustainable harvesting of acai for generations to come," said Carter Reum, co-founder of Veev. "It is great to see New York’s cocktail drinkers playing their part in our pledge.”

VeeV is continuing to give New Yorkers  ways to help Mother Earth while enjoying a cocktail. In April, order a VeeV "Treetini" at any participating New York bar in the month of April – including Spring Street Natural, Cookshop and Yerba Buena Perry – and VeeV will plant a tree in flood-ravaged Tamil Nadui, India. More info at veevlife.com.

Dizzy Recap: The First Dizzy Fizz Blogger Brunch!

"I exercise extreme self-control. I never drink anything stronger than gin before breakfast." --W.C. Fields

How about mezcal and tequila with brunch? Something tells me W.C. Fields would have approved. On Sunday, January 24, I had the pleasure of hosting nearly 30 of NYC's best cocktail, food, and lifestyle bloggers at Clover Club in Brooklyn for a "blogger brunch" in praise of agave spirits. My vision was pretty simple--I know enough writers via Twitter and through blogging who love to network and love to brunch, so why not gather them together so we can do that at the same time? Fortunately, Sombra Mezcal, Partida Tequila, and Clover Club's owner, Julie Reiner, all agreed to help make the idea a reality.

Clover Club's private parlor room, complete with a real fireplace, was the perfect setting for the rainy day occasion, and both the liquid and food offerings were tantalizing enough to satisfy even the pickiest foodies in the crowd. We began with a large bowl of punch that included Partida tequila, Chartreuse, muddled mint, and lime juice. This was an instant ice-breaker and refreshed everyone's palates as we settled down to learn about Sombra from Jen Craig of Domaine Select Wine Estates, which represents Sombra as part of their Classic & Vintage boutique spirits line.

Jen told us how Sombra is made from organically-harvested agave in Oaxaca, Mexico, and then the pinas (agave hearts) are mesquite-roasted to give them an earthy smokiness. Other than 10 percent water used during the fermentation process, nothing is added to Sombra, which is double-distilled in copper pots. Jen led us through a tasting of Sombra on its own (retails for about $45 per bottle), giving us an opportunity to discover the subtle citrus tasting notes. Then we were given Julie's original "Oaxacan Daisy" (Sombra, CioCiaro Amaro, raspberry syrup, blood orange juice, and lemon juice, served over crushed ice). I had asked for a Valentine's Day-themed cocktail [I know, cheesiest holiday ever], and this ruby red concoction delivered--the mezcal added a sexy smokiness to balance the sweetness of the raspberry.

Before we delved into the Partida, plates of deliciousness were served to help us soak up the aforementioned booze: family-style tastings of bacon (maple bacon, black pepper bacon, and duck bacon), deviled eggs four ways, and baguettes with jam. For our main course, we had a choice of baked eggs with truffle and leeks, pork 'n' grits, or a decadent lamb burger with goat cheese. This was paired with a "Bloody Maria"--a spicy Partida tequila bloody mary.

We then heard from Partida brand manager Dave Singh about Partida's efforts to stand out among the other premium tequilas on the market. We were fortunate to have a straight tasting of Partida Reposado (retails for about $55 per bottle), which renowned spirits reviewer F. Paul Pacult gives five stars (the highest rating). Aged for six months in Jack Daniels barrels, Partida Reposado has an amber hue and a peppery, yet subtly sweet flavor, with a smooth finish.

Special thanks to: Katie Darling (our lovely mixologist for the brunch), Chef Craig Rivard, Jen Craig, Dave Singh, Julie Reiner, and Leo Borovskiy from Lush Life Productions for taking amazing photos as always. And thanks to all of the bloggers who made it out despite the drizzle and the beginning of what was the final Jets game of the season. It was great to see so many new and familiar faces, and I think everyone agreed that there needs to be more blogger brunches in the near future--I look forward to the next one!

"Oaxacan Daisy" by Julie Reiner

1 1/2 oz. Sombra Mezcal

1/2 oz. CioCiaro Amaro

3/4 oz. raspberry syrup

1/2 oz. blood orange juice (fresh-squeezed)

1/2 oz. lemon juice (fresh-squeezed)

Shake and strain into a cocktail glass, add pellet ice, and swizzle to combine.

Dizzy Recap: Benedictine Smackdown

Last week, after 10 days of self-induced sobriety, I fell back off the wagon, and oh, what a good fall it was. I headed to the finals of the Benedictine "Alchemists of Our Age" cocktail competition held in partnership with Esquire magazine at the Hearst Tower. Walking into Hearst is like walking into a scene from "The Devil Wears Prada"--the cascading waterfall sculptures and escalators are as awe-inspiring as the leggy editors and models teetering about. For a journo type like me, it was an electrifying experience just to be at the publishing group. This feeling was magnified when I reached the Benedictine event on the 44th floor and saw the view of Midtown from the tower's triangular windows--how can you not love New York?!

The five finalists were stationed throughout the room, accompanied by barbacks and other staff dressed in brown robes in honor of Benedictine's monastic history. Created 500 years ago by Dom Bernardo Vincelli, a member of the mysterious Benedictine Order in France, the unique elixir combines 27 herbs and spices gathered from around the world. The competition asked bartenders to create cocktails that were creative, balanced, and highlighted the warm spice of Benedictine.

It turned out that the first drink I tried was the winning ticket--supporting the hometown contestant, I headed straight to where Louis 649's Damon Dyer was stationed to try his "Monte Cassino." A modern twist on the classic "Last Word" cocktail, Damon's drink included equal parts of Rittenhouse Rye, Yellow Chartreuse, Benedictine, and lemon juice. Simply garnished with a lemon peel, the drink was a harmonious burst of herbaceous spice, whiskey, and citrus--I was happy to have it as my first post-detox tipple.

Damon's drink was selected for first place by Benedictine Global Brand Ambassador, Ludovic Miazga, and famed cocktail historian and Esquire Drinks Correspondent David Wondrich, who was most impressed by “the way the Monte Cassino had of just sliding down the throat.” He added, “It was a tough field, though, and all the drinks were truly excellent.”

Excellent indeed, and the crowd favorite was the "Greyhound's Tooth" from San Francisco’s Brandon Clements (Benedictine, vodka, fresh grapefruit juice, house-made grapefruit bitters and sugar). Other finalists included Boston’s Jackson Cannon, New Orleans' Daniel Victory, and Chicago's Lynn House. Personally, I thought Jackson's drink was Damon's closest competition--a simple but delicious combination, the "Vincelli Fizz" (Benedictine, egg white, rose vermouth, and lemon juice).

In addition to bragging rights, Damon will receive a full-page advertorial feature in Esquire’s April 2010 issue--congrats!

"Monte Cassino" by Damon Dyer:

3/4 part Benedictine Liqueur 3/4 part Yellow Chartreuse 3/4 part fresh lemon juice 3/4 part Rittenhouse Rye

Shake, fine strain into a chilled coupe (or small cocktail glass). Lemon twist garnish.

Dizzy Recap: The Six Dizziest Moments of 2009

So really, this recap only reflects the past seven months of 2009 since I started this blog in May, but so much radness went down that I thought the time period deserved some pause--including one event I haven't even recapped until now because life and too many cocktails got in the way (it happens to the best of us).

• Junior Merino's Liquid Lab (November): Holy hole in a lotus root, if you have been to Junior's lab you have truly tasted the rainbow.  Primarily for bartenders, this free, day-long experience at Junior's offices in the Bronx (sorry, no photos allowed) is a mix of mad cocktail science and blind tastings. On the day I attended, we tasted five different kinds of vodka, cachaca, rum, pisco, tequila, and mezcal, and we tasted everything twice. Tasting spirits twice (after lots of water and spitting) allowed my palate and brain to register more intense flavors. We then mixed cocktails using each type of spirit and pulled ingredients from Junior's seemingly endless supply of liquor, liqueurs, juices, syrups, bitters, fresh produce and herbs, garnishes, spices, salts--really anything you could imagine, it was there. Each cocktail we made included at least one sponsored ingredient--Combier Orange Liqueur, Domaine de Canton Ginger Liqueur, and Castries Peanut Rum. Being an amateur mixologist, this was a real treat for me, as was tasting the more experienced bartender's concoctions. My best drink (in my opinion) included: muddled pepquinos (tiny melons) and starfruit, habanero-infused Siembra Azul Tequila, Combier, The Liquid Chef Agave Nectar, lemon juice, and garnished with rock chives, starfruit, and The Liquid Chef Cactus & Lemongrass Salt on the rim. Some bartenders toyed with the liquid nitrogen, dry ice, and liquid smoke for more molecular experiments. A highlight for me was tasting the not-yet-released Creme Yvette, which offers a brilliant mix of berry and vanilla flavors. Another major highlight was the amazing lunch spread provided by Junior's wife, chef Heidi. If you are in the NYC area and are a working bartender, this is an opportunity not to be missed.
• World Cocktail Day (May): The day I got this blog up and running, and what a day it was! More than 20 of the country's top mixologists threw down at Pranna in celebration of the birthday of the cocktail.
• The Manhattan Cocktail Classic, Day 1 & Day 2 (October): Two days of expert sessions and tastings, followed by a blowout gala. This is one weekend that will probably be remembered as the event of the year for NYC cocktailians.
• WhiskyFest New York (November): Where I learned that there is no such thing as too much whisk(e)y. Why can't every day be WhiskyFest?
• 2nd Annual D.C. Repeal Day Ball (December): No better reason to put on a black-tie outfit than to celebrate the anniversary of Prohibition's end--and no better place to celebrate than the D.C. cocktail hub.
• The Dizzy Fizz Holiday Puncheon (December): C'mon, you know I had to put the puncheon on here! If you were there, you know; if you weren't, I'm sorry but you missed a damn fine time.

*Glaring omission: No, I was not at Tales of the Cocktail. Hopefully next year!

The Dizzy Fizz's Top 10 NYC Cocktail Bars to Open in 2009

This was really tough to narrow down, but in no particular order (not to sound like a kindergarten teacher, but they're all Number 1!), I found that these amazing new cocktail bars made NYC a better place to drink in 2009:

• Dutch Kills, 27-24 Jackson Ave., Long Island City.
• Prime Meats, 465 Court St., Brooklyn.
• Fort Defiance, 365 Van Brunt St., Brooklyn.
• Rye House, 11 W. 17th St.
• The Summit Bar, 133 Ave. C.
• Mayahuel, 304 E. 6th St.
• Raines Law Room, 48 W. 17th St.
• Roneria Caracas, 291 Grand St., Brooklyn.
• Highlands, 150 W. 10th St.
• Ward III, 111 Reade St.

*Honorable Mentions: Bar Celona, 118 S. 4th St., Brooklyn.; Minetta Tavern, 113 MacDougal St.; The Jane Hotel, 113 Jane St.

Dizzy Recap: The Dizzy Fizz Holiday Puncheon!

“If you'd know when you've enough - Of the punch and the claret cup - It's time to quit the blessed stuff - When you fall down and can't get up”--Unknown

Blessed stuff indeed, and thanks to all who made The Dizzy Fizz Holiday Puncheon an unforgettable evening!

On Sunday December 20, 2009, I was pleased as punch to ring in the holidays in style with a plaid-fashioned punch party at The Summit Bar, 133 Avenue C. This invite-only event gathered more than 100 of the city’s top mixologists and bar industry professionals, cocktail bloggers, lovely friends, as well as some internationally-recognized master mixologists. The Puncheon not only celebrated the holiday season, but was also  my way of toasting the six-month mark for TheDizzyFizz.com as I approached 20,000 views--thanks for your support!

The Puncheon, named for the speakeasy that preceded the '21' Club some 80 years ago, featured seven punches created by members of the USBGNY (United States Bartending Guild of New York), LUPECNYC (NYC Chapter of the Ladies United for the Preservation of Endangered Cocktails), and The Summit Bar’s staff. Punches featured sponsored ingredients including: Plymouth Gin, Bols Genever, Ron Zacapa 23 Aged Rum, Bulleit Bourbon, Partida Tequila, Yamazaki Single Malt Whisky, 10 Cane Rum, Martini & Rossi Prosecco, Gran Marnier Liqueur, Bärenjäger Honey Liqueur, Benedictine Liqueur, Chartreuse, and Averna Sambuca Agrumi.

Author/illustrator Jill DeGroff, and her husband, master mixologist Dale “King Cocktail” DeGroff, were featured guests. Jill DeGroff signed copies of her new book, “Lush Life: Portraits from Behind the Bar,” for party guests, courtesy of Chartreuse. Brian Van Flandern, a Michelin three-star mixologist, consultant to Chef Thomas Keller of Per Se, and author of “Vintage Cocktails,” and John Myers, cocktail historian, mixologist, and author of the upcoming "What Would Jesus Drink: Cocktails for the Second Coming" were also in attendance.

LUPEC bartender Jane Elkins’ punch, “The Redhead,” won the most applause and bragging rights as the crowd favorite. The punch included sage-infused Barenjager Honey Liqueur, Yamazaki 12 Year Whisky, Bulleit Bourbon, rooibos tea, ginger syrup, grapefruit juice, lemon juice, and Fee Bros. Whiskey Barrel-Aged Bitters.

For the complete list of recipes, see the "Events" page. I can't thank the participating bartenders enough: Greg Seider of The Summit Bar, Frank Cisneros of Bar Celona and Prime Meats (USBGNY), John Pomeroy of The Hideout (USBGNY), Jane Elkins of Rye House (LUPEC), Lynnette Marrero of Rye House (LUPEC), Elayne Duke, mixologist for Diageo (LUPEC), Kelley Slagle of Hearth (LUPEC), and Katie Darling of White Star (LUPEC).

Special thanks to Jill and Dale DeGroff for driving through the snow to make the event, to Katie Darling and Tal Nadari of Bols Genever for letting us use their gorgeous punch bowls, to Lush Life Productions for their amazing photography (see the full reel here!) and for providing the yummy cheese and fruit platters, to Hamid Rashidzada of The Summit Bar for organizing an extremely professional staff, to my lovely door host, Chaya Wilkins, and to everyone who made it out on a cold Sunday night--I know you all could have just stayed home in your PJs. Thanks for getting punched in the mouth with me, let's do it again soon!

(Click on the photos to enlarge:)

Dizzy Recap: Absolut Exceptional Experiences

With all of the hubbub [brouhaha? hullabaloo?] reverberating from last week's Repeal Day Ball, I didn't have time to report on the Absolut Exceptional Experiences bash held in NYC earlier this month. Hundreds of [highly attractive, I must say] guests packed into a warehouse event space at 508 W. 37th St. to witness Absolut's launch of its new ad campaign photographed by Ellen Von Unwerth and featuring celebs such as Kate Beckinsale and Zooey Deschanel.

Drinks included Absolut and tonic, the Absolut Citron cosmo, the Absolut bloody mary, and the Absolut Mandarin crush. There was no lack of entertainment, as scantilly-clad ladies danced on stages designed to look like live versions of the new ads while intermittent performances (woman on stilts, for instance) went on throughout the evening.

Giuseppe Gonzalez and Richard Boccato of Dutch Kills were featured at a satellite bar, mixing drinks with Absolut Citron, Mandarin, and Peppar for a sizable crowd. Contemporary Cocktails managed the bar service and staffing, and everyone seemed to be having a blast.

According to The New York Times, Absolut, sold under the umbrella of Pernod Ricard USA, is planning to introduce ads in collaboration with director Spike Jonze next year. Let's hope there's a party for that, too!

Dizzy Recap: 2nd Annual Repeal Day Ball in D.C.

 

"One cannot have too large a party. "--Jane Austen

Lately, I have had an amazing stroke of good fortune when it comes to attending events and traveling new places.  [Well, there I go, I've probably jinxed myself now.] I'll ask the universe to make something happen, and what do you know, at the last possible minute, an invite magically arrives. [Maybe next I should ask for a raise!] Such was the case this past weekend, when it was suddenly posed on Friday afternoon that I help the Lush Life Productions crew with their video and photo coverage of the D.C. Repeal Day Ball held Saturday night. I was planning on spending the weekend volunteering with kids in Harlem and otherwise bundling up on my couch. [It's ok, there's lots of NY Cares volunteers willing to play dodgeball with 9-year-olds.]

I scrambled to find the right dress for the swank black-tie affair, hopped into the LushLifeMobile with Lindsey Johnson, Leo Borovskiy, and Jason Littrell, and away we were, braving the first blizzard of the season to get to our nation's capital in time so that we could document it for the Museum of the American Cocktail. Being part of the press crew meant that we got to attend the event from the pre-opening stage, watching as the PS7's crew impressively pulled together all of the necessary details for the gala, all the way to the after-party at brand new bar The Passenger. Let's just say I got a little *dizzy* towards the end, although it was nothing too serious or worth calling my parents about.

PS7's bar manager, Gina Chersevani, chef/owner Peter Smith, along with the D.C. Craft Bartender's Guild, showed all of us New Yorkers who made the trip that the District truly knows how to let loose 1933-style. From the magnificent punches, egg nogs, and classic cocktails served by all-star bartenders, to the red-and-black sequined ladies in pearls and feathers and the gents in suits, bowties, and a few sporting real (and some costume) mustaches, to the swingin' jazz band, Red Hot Rhythm Chiefs, D.C.'s 76th anniversary of the end of Prohibition was a knockout soiree.

The "toastmaster" of the ball, mixologist and blogger Jeffrey Morgenthaler, bar manager at Clyde Common in Portland, Ore., has made it his ongoing mission to have Repeal Day recognized as a national holiday for years now, so he was the choice host. He kept us all entertained with drinking quotes from renowned cocktailians who couldn't make it, such as Dave Wondrich and Gaz Regan, as well as historical quotes and more tawdry quips from the crowd. Derek Brown, Dan Searing, and Owen Thompson of the D.C. Craft Bartender's Guild dressed up as the Founding Fathers, which added some revolutionary spirit to the occasion (as in, "Spirit of '76").

There was a leading cast of mixology all-stars both behind the stick and in attendance, which was a treat for me since I didn't make it to this past summer's Tales of the Cocktail:

King Cocktail, Dale DeGroff, served the "Cocktel Jerez" (Jameson Irish Whiskey, Lustau PX Sherry, Lustau Dry Oloroso Sherry, Angostura Bitters, flamed orange peel) from the heart of the kitchen, which I found especially charming. His queen, Jill DeGroff, signed copies of her whimsical, soulfully-illustrated tome of bartender and musician caricatures and colorful stories, "The Lush Life: Portraits from the Bar," which was just released in time for the gift-giving season. Ed Hamilton, founder of Ministry of Rum, mixed ti' punches made with 100-proof rum straight from Martinique, sugarcane syrup (which you must try if you haven't yet, and can purchase here), and a small squeeze of lime, mixed with a swizzle stick. The Tippling Bros' Tad Carducci made a cheerfully-garnished "Gussied-Up Bread Line" (Averna Amaro, G'Vine Floraison Gin, fresh lemon, ginger beer, cranberries). Todd Thrasher (how cool is that name), mixologist at PX in Alexandria, Va., crafted a "Veritas" (Benedictine, Laird's Applejack, homemade apple bitters, walnut water, fermented apple, cider air) which I had two of and was as amazing-tasting as it sounds. Adam Bernbach of D.C.'s Proof delivered a unique and impressive hot drink, the "Pisco in Winter" (butter-infused Macchu Pisco, citrus-spice syrup, and hot water, garnished with an Angostura-cinnamon marhsmallow, yum). Rachel Sergi of Againn meticulously strained the "Thank U-Tah," (Tres Generaciones Anejo Tequila, Luxardo Maraschino, Leopold Bros. Three Pins Alpine Herbal Liqueur, fresh lemon, lime, orange, and grapefruit, egg, cinnamon tincture, and Fee Bros. Aztec Chocolate Bitters--whew) into a frothy flip. Philadelphia's Christian Gaal, bartender at Apothecary and Noble American Cookery,  shook up some drinks as well, and there were other punches and nogs and delightful-looking things that I wanted to try, but as you can imagine, water eventually became a necessity.

By the time we sauced revelers arrived at The Passenger, which mixologists and brothers Derek and Tom Brown opened late last month, it was bustling with an already-packed crowd and the scene was in full swing. I had a punch that included dangerously good ingredients I can no longer remember, champagne spiked with rum, and a most refreshing dark beer, the Butternuts Moo Thunder Stout, which had notes of espresso and malty goodness. Oh, and the company was great--met Marshall Fawley of Scofflaw's Den and made lots of new D.C. friends. Let's just say it's a good thing that D.C. bars close at 2 a.m. because I'm not sure some of us (myself included) needed to continue riding the express train to Overindulgence.

I must apologize for not writing down the food menu that was offered, but every hors d'oeuvre and appetizer I tried melted in my mouth, and I hope to check out PS7's dinner menu next time I'm in D.C. After doing a little post-event research, I discovered that PS7's is across from the historic first meeting place of the Anti-Saloon League, which launched the crusade for Prohibition. For more photos, check out The Washingtonian, keep an eye out for We Shoot Cocktails photos coming soon here, and if you're friends with us on Facebook: there will soon be a few extras in my album, be sure to scope the lovely Lush Life Production's album (and video here), and for shots of more NYC-D.C. love and Sunday's bartender brunch, check out Jason's snap-happy album--he stuck around D.C. longer than the rest of us.

Most of all thanks to Lush Life, Dale and Jill DeGroff, and all of the amazing D.C. bottlerockers. Repeal Day is the bartender's holiday, and I was honored to celebrate it with some of the best in the country. Hope to see you again next year!

Dizzy Recap: Death & Co.'s Fall/Winter Menu Tasting

"Taut nerves relax; taut muscles relax; tired eyes brighten; tongues loosen; friendships deepen; the whole world becomes a better place in which to live."--David A. Embury

Death & Co., which recently rejoiced over its extended hours (now open until 2 a.m. on weekends), rolled out a new cocktail and food menu earlier this week, and I had the pleasure of attending last night's press tasting. The 2 1/2-year-old cocktail den of East 6th Street had a challenging beginning with several legal battles with the SLA/Community Board 3, but this new, inspired menu signals perseverance for the bar and seems to put the past to bed.

Co-owner David Kaplan is especially proud of the new food menu by recently-hired Chef Luis Gonzalez, who trained under renowned chef Jean-Georges Vongerichten at Mercer Kitchen. "For once, I feel like we have a food menu that is on par with the quality of the cocktails," said Kaplan.

And quality cocktails they are--we started with "Pelée's Blood" (Rhum JM Blanc, Don's Mix #2, homemade grenadine, lime juice, dash absinthe), D&C bartender Thomas Waugh's take on a tiki cocktail. It was a delicious punch-type drink with balanced sweetness, and it made for a refreshing start. The drink was paired with a small plate of tuna tartare with crushed avocado and homemade kettle chips as well as a melt-in-your-mouth pan-seared foie gras with corn pancake and quince puree. Clearly, Gonzalez's dishes elevate bar snacking  to a whole new level.

Next, I had the "Daisy Buchanan" (Chamomile-infused Old Overholt Rye, Dolin Dry Vermouth, Aperol, and Yellow Chartreuse), created by D&C bartender Joaquin Simo. Solid, strong cocktail, especially if you like a dry finish. This was a perfect palate-cleanser for the pulled-pork slider and mini-scoop of truffle mac 'n' cheese, which were both highly-satisfying indulgent treats. Then, onto the "Ingenue" (Pierre Ferrand Ambre Cognac, Dolin Sweet Vermouth, Don's Spices), one of D&C bartender Brian Miller's cocktails. The clove-heavy flavors of Don's Spices (a mix of vanilla syrup and allspice dram), made for a rich, autumnal drink that would be perfect for sipping next to a fireplace.  This was paired with a mushroom tart with walnut and onion pesto and the crispy pork belly, served with sauteed kale, braised cranberry beans, and pomegranate seeds.

Last but not least was D&C bartender Alex Day's "Little Engine" (Famous Grouse whisky, tawny port, apple butter, lemon juice, maple syrup). Served over a mountain of crushed ice with a fresh apple garnish, this drink for me was the most "adult" apple cocktail I've ever tried. The port adds depth to the usual apple pie flavors, and the apple butter infusion coats the tongue without being unctuous. Naturally, this was served with apple cobbler.

Special thanks to David for the invite, and to bartenders Jason Littrell and Brian Miller for being so on-point, given all of those new recipes to keep track of. I can't wait to return and try more!

Dizzy Recap: WhiskyFest New York

“Too much of anything is bad, but too much of good whiskey is barely enough.” –Mark Twain

Toasted vanilla, sweet sherry, cedar. Prunes, dark chocolate, charred fruits. Cracked pepper, moss, smoky peat. What is there not to love about the spicy, tongue-tingling world of whisk(e)y? Clearly, not a thing, as the 12th Annual WhiskyFest New York at the Marriott Marquis in Times Square was wall-to-wall packed with whisky drinkers Tuesday night. With more than 200 exhibitors pouring drams of single malts, blended whiskies, bourbon, rum, beer, and other spirits, this was one dizzy affair.

Upon entering the boisterous scene, I made a beeline for the USBGNY booth to sip on some scotch cocktails before diving into straight pours. As expected, the drinks were complex and delish--I sampled Meaghan Dorman's "Bagpipe Dream" (Compass Box Asyla scotch, fresh lemon juice, ginger maple syrup), Jolene Skrzysowski's "Rustic Plums" (Woodford's Reserve bourbon, Domaine de Canton, plum wine, pear nectar), and Hal Wolin's "2009 Scotch Odyssey" (Glenmorangie 10 Year scotch, Laphroaig scotch, mole bitters, demerara syrup). I also had a fantastic Old Fashioned by USBGNY President Jonatha Pogash, but forgot to write down the ingredients.

John Glaser, creator of Compass Box Whisky, said the recent evolution of fine scotch as an ingredient in cocktails has made for a positive addition at WhiskyFest. "You would never have seen this five years ago," he said.

So which whiskies did I try? Let's see, from what I can recall there was Michael Collins Irish Whiskey Single Malt, Compass Box Spice Tree, Glenmorangie Nectar D'Or, Ardberg 10 Year, The Balvenie Portwood 21 Year, Glenrothes 1991 (they were out of 1985),  Tullamore Dew 12 Year, Blanton's Single Barrel bourbon, Highland Park 18 Year, Yamazaki 18 Year, and a most delicious Signatory Glen Grant 1976 from the Bar & Books booth. I also had Zacapa Rum, BrewDog Paradox Smokehead stout aged in Scotch casks, and more scotch cocktails mixed by kilted bartenders from St. Andrews Restaurant & Bar. There were so many more drams I wanted to try, if time and liver capacity were of no concern.

The crowd was, from my approximation, 90 percent male, 40 percent Orthodox Jewish (maybe more), and 70 percent over the age of 40, not that it matters or anyone's counting. Thanks to Malt Advocate for organizing the event and to Kate Laufer for the invite. Slainte!

Dizzy Recap: Amarula Cream at Esquire SoHo Penthouse

Bachelors and cream liqueur might not seem a likely match, but earlier this week, Amarula Cream, Esquire Magazine, and mixologist Alex Ott proved otherwise. Amarula Cream, a South African liqueur made with the fruit of the Marula tree, held a cocktail bash to celebrate its sponsorship of the recently unveiled 2009 Esquire "Ultimate Bachelor Pad" at the SoHo Mews. "Pad" is truly an understatement--this sprawling, block-sized penthouse styled by a dozen top designers is filled with impossibly cool, impossibly pricey decor. I could go on and on about the chic interior (digitally-enhanced billiards table, a $40,000 leather "chopper chair" in the Diesel-sponsored music studio, a luxurious Hugo Boss-sponsored master bedroom with views of the Empire State Building), but I'll leave that to the design bloggers.

To kick off the evening, Alex demonstrated how he created fresh-ingredient cocktails that would bring out Amarula's refreshing fruit flavors. The marula fruit has a guava-like tropical essence, giving Amarula an exotic aftertaste. Alex's most impressive drink was a revelation of masculine flavors--the "Tobacco Vanilla" involved tobacco-infused liquified honey, sandalwood syrup (sandalwood powder-infused simple syrup), Amarula, light rum, and lime juice.

Alex's instructions for making the tobacco-infused liquified honey: dissolve two parts of Manuka honey or acacia honey in one part of hot water, stir until dissolved, and let cool. Store honey in a refrigerator. Burn organic tobacco and guide it through a punctured straw through the honey solution for about one minute.

Other cocktails served included the "Amarula & Eve" (Amarula, citrus vodka, lychee juice, and ruby red grapefruit juice), "Green Tea Wonder" (Amarula, mango nectar, gunpowder green tea, and lemon juice), and the "Pink Elephant" (Amarula, chocolate liqueur, merlot, raspberry puree, heavy cream, sugar, and a garnish of hickory smoke). Alex showed us how to make a quick whipped cream by simply shaking heavy cream and sugar in a cocktail shaker. To make the hickory smoke garnish, Alex lit a piece of wood under an inverted funnel, while his assistant siphoned the smoke into a plastic squueze bottle, thus capturing the smoke. When squeezed over the drink, the whipped cream absorbed the smoke flavor, delivering a campfire effect.

Between the penthouse views, pool table antics, and indulgent cocktails, this was one party that was difficult to leave. Fortunately, I will be back at the Mews for a Woodfords Reserve event next week!

Dizzy Recap: Chartreuse/LUPEC Tweetup & Beam Luxury Spirits Launch

November in the NYC cocktail circuit got off to a good start this week, with Monday's Chartreuse/LUPEC NYC (Ladies United for the Protection of Endangered Cocktails) tweetup at Astor Centor and Beam Spirits Luxury tasting at the penthouse of the Hotel on Rivington. Although I was drastically late to the Chartreuse/LUPEC party and missed out on meeting Chartreuse President Jean Marc Roget, I did get to sample four delicious chartreuse cocktails--a champagne cocktail with Green Chartreuse, Yellow Chartreuse, grapefruit juice, and champagne; a Hendrick's Gin and chartreuse cocktail with sage; a cognac cocktail with chartreuse, lemon juice, and bitters; and "The Equinox:" Yellow Chartreuse, Famous Grouse Whisky, cloves, lemon juice, and simple syrup. If you don't know by now, Chartreuse is an herbal liqueur created by the Carthusian monks in 1605. Both the yellow and green varieties each contain 130 botanicals, and only three monks hold the secret to the recipe. Forgetting how potent Chartreuse is--the yellow is 86 proof while the green is 110 proof--I probably should have slowed my roll before jetting to the Beam event, alas, the drinks were just too good to put down.

Contemporary Cocktails and Handcrafted PR joined forces to throw a spirited bash at the Hotel on Rivington penthouse to celebrate Beam's luxury line featuring Laphroaig Single Malt Whisky, Ri(1) Rye Whiskey, Courvoisier Exclusif Cognac, and El Tesoro Tequila. The three-story, glass-enclosed space was full of off-duty bartenderati, and drinks included the "Brooklyn Cocktail:" Ri(1) whiskey, maraschino liqueur, and Italian vermouth; "Original Sazerac:" Courvoisier Exclusif, absinthe rinse, sugar cube, and Peychaud's bitters; and "Bobby Burns:" Laphroaig scotch, Punt e Mes Vermouth, Benedictine liqueur, dry vermouth, and Angostura bitters. There was also a gold body-painted lass serving a Laphroaig-laced punch, which was smoky and sweet. I wouldn't necessarily add peaty Islay scotch to my holiday punch--I did not find the combination seamless--but for the acquired palate, this was a memorable treat. Thanks to all for a great night!

Dizzy Recap: BlogWorld Expo in Las Vegas

"What happens in Vegas stays on Twitter."--catchphrase of BlogWorld '09

Thanks to my day job in PR and marketing, I recently had the privilege to jet to Las Vegas for BlogWorld Expo '09, a three-day conference on social media. Essentially, it was a wall-to-wall, nerdy lovefest (apparently there are elite bloggers with cult followings--who knew?), but there was a good amount of motivational energy regarding this brave new world of non-traditional media and user-generated content. It was hard to be stuck inside the Las Vegas Convention Center during 80-degree weather (I managed a couple of poolside breaks), but I did make some new connections and Twitter friends (yes, I said Twitter). Oh, and watching bloggers dance at the afterparties was pretty hilarious.

While I'll save the nuggets of social media wisdom for my boss (and the future of this here blog), I will let my Vegas photos illustrate the highlights ('cause who really reads blogs anymore, anyway?!):

Dizzy Recap: Days 3 & 4 of the NYC Wine & Food Festival

"Martinis are like breasts: one's not enough, and three's too many--and four's a party."--Simon Ford

While hordes of foodies went to burger bashes and stalked Rocco DiSpirito, my NYC Wine & Food Festival experience was much more liquid-oriented, as I mentioned previously. So in no change of pace I found my weekend booked with two seminars featuring spirits that, just a few years ago, were on opposite ends of the popularity spectrum--gin and tequila.

At "Gin Joint" at 5 Ninth, Plymouth Gin Brand Ambassador Simon Ford admitted that when he first moved to New York from London, gin had a bad rap. "I'm sure many of us had a bad experience and got sick drinking it from our parents' liquor cabinet," he said. But now that less-junipery gins are on the market, gin is finally having a moment again, at least here in New York. After "cleansing" our palettes with French 75s (Beefeater Gin, lemon juice, simple syrup, Perrier Jouet Champagne), Simon took us through a tasting of six gins representing the history of the distilled juiper elixir traced back to monks in the 11th century.

Naturally, we started with Bols Genever, based on the 19th-century recipe for Holland-style gin. Its subtly sweet, malty taste was a hit with British troops fighting in Holland against the Spanish in the Thirty Years' War, who dubbed it "Dutch Courage." So when the British appointed a Dutch king to the throne (King William of Orange) in 1689, the gin craze officially took off. By the mid-1700s, gin was so popular in England that 11 million gallons were being produced a year, and at that time the spirit was known as "mother's ruin" for its detrimental effects. Thankfully, the 1830s brought the invention of the coffee still, leading to the column distillation method for what is known as London dry gin.

Next, we tried Beefeater, a classic London dry gin, which features notes of juniper, citrus, and angelica root, and Plymouth Gin, which is made in the town of Plymouth, England, and manages to balance juniper with citrus, spice, and floral notes. By the 1890s, the gin rage crossed the pond to the U.S., where it was a classic cocktail ingredient until Prohibition. We also tried Boodles, a classic London gin with juniper and coriander notes founded in 1762, Beefeater 24, a new gin released earlier this year with prominent citrus and tea notes, and Magellan Gin, which features a blue tint and floral nose due to its use of iris root. We were also served a dry martini (Plymouth Gin, dry vermouth, orange bitters, and a lemon twist) and a "Breakfast Martini," featuring Beefeater, Le Combier orange liqueur, lemon juice, and orange marmalade.

 The highlight of the session for me was chatting with Simon and Jamie Gordon afterwards and getting a sneak peek at Jill DeGroff's "Lush Life" book, a collection of her stunning caricatures of well-known cocktailians set for release on Nov. 1. Jill, wife of "King Cocktail" Dale DeGroff, has close ties with many of the people she illustrates, and her anthology captures the warmth and spirit of these animated "characters."

For my last day of the NYCWFF, I attended a tequila tasting at Los Dados by Jaime Salas, National Brand Ambassador of Tres Generaciones Tequila, distilled by Sauza. A refreshing cocktail of Tres Generaciones plata, creme de cassis, ruby red grapefruit juice, and Sprite was served to prepare us for straight tastings of tequila, sans lime or salt. Jamie told us how blue agave, "maguey," was fermented and drunk by pre-Hispanic emperors before the Spanish distillation process was introduced in the 16th century. In 1873, Don Cenobio Sauza was the first to call the agave spirit "tequila," named after the region in the Jalisco state of Mexico, and the first to ship it to the U.S.

To be labeled tequila, the spirit must be at least twice-distilled, and it must come from the state of Jalisco and a few other areas. It must also have at least 51 percent of the fermented sugars come from the blue agave; the remainder may include cane or brown sugar, although this is considered less premium. Jamie said tequila is the costliest spirit to produce because agave takes eight to 12 years to ripen and then is harvested manually. Tres Generaciones is 100 percent blue agave and is triple-distilled, leaving smooth and clean agave flavors with a slight pepper finish. We tasted the plata, which is unaged (lightly sweet, citrus and banana notes); the reposado, aged four months in oak (vanilla, light caramel, and smoke); and the anejo, aged at least one year in toasted oak barrels (vanilla, toffee, and white pepper). Needless to say, this was not a bad way to start a Sunday afternoon.

A few facts Jaime shared: chilling tequila suppresses the flavor; in 2007, the U.S. surpassed Mexico for tequila consumption; and the margarita is the most-requested cocktail in the world.

¡Salud!

Dizzy Recap: Day One & Two of the NYC Wine & Food Festival

What's that, you say? The Food Network's NYC Wine & Food Festival ended a week ago? Well, my apologies for the late recap, but I've been busy, mmmkay? (I just returned from a blogging conference in Vegas--blogging on that to come).

After covering just the Grand Tasting last year (which you can read here, if you wish), I was psyched to attend four events this year: Chelsea Market After Dark, the Grand Tasting, a gin clinic, and a tequila clinic. I'll start by telling you about the first two, which were both massive exhibits in wine, spirits, and beer (all courtesy of Southern Wine & Spirits).

Of course, this year, I came with more of a cocktailian perspective, so when I arrived at the After Dark event, which took over Chelsea Market, I was pleasantly surprised to be handed a Sidecar right away. Appropriately enough, Food Network's saccharine Sandra Lee was signing her cocktail party book next to piles of what I can only assume were "semi-homemade" cupcakes. I also caught a glimpse of Guy Fieri posing for pictures with fans in a clubby lounge area. Other than that, the focus for the night was on the food and drink that's available in and around the Chelsea Market (Morimoto's yellowtail pastrami was especially addictive). Throngs of people crammed the winding aisle throughout the building to taste and sip everything in sight, as well as grab shwag like mini bouquets of flowers. After trying some Georges DuBoeuf wines and Palm beer, I stumbled into the Chelsea Market Wine Vault, where I was stoked to see St-Germain reps handing out small cups of the elderflower liqueur mixed with champagne as well as in a white sangria. And who did I meet behind the St-Germain booth? None other than Robert Cooper, creator of the liqueur and a third-generation distiller whose father introduced Chambord liqueur. I asked Rob when he thinks his highly-anticipated Crème Yvette will hit the shelves, and he said that it's still in the production process and will be launched later this year/early next year--so sit tight, kids!

The following day I attended the media preview of the Grand Tasting, which took place in a sprawling tent at Pier 54 along the Hudson River for the second year in a row. Presented by ShopRite, there were nibbles and signature dishes all along the way, and of course, aisles and aisles of premiere wine and spirits. After learning my lesson last year (better to sip and spit than overindulge), I was picky about which spirits and cocktails I tried, but highlights included: Atlantico Rum, Don Q Rum, Tommy Bahama Rum, Partida Tequila, Cabo Wabo Tequila, Yellow and Green Chartreuse, Sagatiba Cachaca, Aperol, Glenlivet 18, and Svedka Vodka. At the Svedka booth, I had a déjà vu moment when I ran into master mixologist Alex Ott, who was handing out artfully-garnished flavored vodka cocktails just like he did last year.

In the end, I still indulged a little more than I should have, especially considering I had plans to drink Maker's Mark later that evening, but it was all in the name of research, I swear!