Dizzy Recap: Nirvino & Bols Genever

Earlier this week, Nirvino, a social networking site (and mobile application) that encourages users to recommend and review drinks, hosted a Bols Genever cocktail party at Beekman Bar & Books. Created in Holland during the 16th century, Genever is the original recipe for gin, although the white spirit tastes very different from the London Dry style of gin. Made with maltwine (distilled from corn, rye, and wheat), and various botanicals (including ginger, coriander, and, of course, juniper berries), Bols Genever has a rich, slightly floral, malty flavor and is very smooth and neutral. Relaunched last year, the spirit has been a hit with NYC mixologists and won the Best New Spirit award at this summer's Tales of the Cocktail. It's especially relevant to the classic cocktail revolution since Genever was one of four main ingredients called for in many cocktails created by the pioneer of American bartending, Jerry Thomas.

For the Nirvino event, Ben Scorah, mixologist and managing partner of Bar & Books, mixed cocktails that would normally feature scotch whisky and used the Bols Genever instead. Guests were encouraged to sample three different concoctions--a Green Apple-Infused Old Fashioned, a Dutch Blood & Sand, and a Holland Razorblade (Bols Genever, lemon juice, simple syrup, and cayenne pepper).  A laptop was connected to a large flatscreen TV that scrolled live reviews by Nirvino users of the cocktails, so everyone could see that the Blood & Sand was clearly the crowd favorite.  Tal Nadari and Katie Darling of Lucas Bols Spirits were on hand to share more information about Bols Genever, and at the end of the event, two Nirvino users were chosen at random to win bottles of Bols Genever and cocktail shakers. Tomas Delos Reyes, the NYC representative for Nirvino, says these cocktail events will be happening monthly, so if you want to join in, just sign up as a member at Nirvino.com.

Elsewhere in the Liquiverse...

 

• Mixology icon and salty storyteller Gaz (aka Gary) Regan dishes wisdom on all things gin in his new 354-page book, The Bartender's Gin Compendium, available for online purchase now.
• Bearded James Beard Foundation award-winner David Wondrich poured Pre-Prohibition cocktails for Stephen Colbert and invented the Colbert Bump.
• Jonathan Pogash is reportedly working on the cocktail menu for the Empire Room, a new cocktail lounge set to open on the ground floor of the Empire State Building this fall.
• As of July 29, NYC has its own chapter of LUPEC (Ladies United for the Preservation of Endangered Cocktails). Lynnette Marrero of cocktail consulting and catering firm Drinks at 6, Eryn Reece of Louis 649, Meaghan Dorman of Raines Law Room, and Katie Darling of White Star are among the founding members.
• And if you are in the NYC area, the Fine Living Network is currently shooting a new reality series, "Bartender Wars," at a bar on the Lower East Side throughout the month. Want to be an extra and drink for free during the tapings? Email patroncasting@gmail.com with your name, age, number, recent photo, and desired meeting time.

Dizzy Recap: The Dalmore Tasting

Like a rockstar on summer tour, The Dalmore's Master Distiller Richard Paterson swept through New York yesterday to pour some delicious drams of the Highland single malt whisky for those in-the-know before heading off to Chicago, Dallas, and Florida. I was in-the-know thanks to Twitter (it was my first "tweetup," actually), and I was pleasantly surprised to see several friends at the tasting at Keen's Steakhouse. Sadly, I missed the tasting of an extremely rare Dalmore 62-year-old (one of the most expensive single malts in the world), but I did enjoy a few drams of Dalmore 15-year, which was exquisitely smooth. Richard recommends just adding a few splashes of water (no ice!) to lower the alcohol content a bit, and let the whisky roll over the top of the tongue. Aged in Spanish oak sherry casks, the 15-year has notes of Seville orange, toffee, and vanilla, with a prominent orange aroma. Richard suggested pairing a taste of The Dalmore with bittersweet dark chocolate, and I have to say, this was the highlight of the evening. The third generation of his family to serve as Master Blender of the 170-year-old distillery in Alness, Richard really is a master of his craft, and it's easy to see why he has achieved such a rockstar status. Now if I can just get myself to Scotland in the near future to drink scotch by the sea with the wind whipping my face. Slainte!

Out & About: Upcoming Events

• Friday, July 24: Today is National Tequila Day! Mad Dog & Beans in the Financial District is handing out the agave spirit for free if you RSVP here, although if you have the dough, also check out Mayahuel for well-made tequila and mezcal cocktails.
• Sunday, July 26: In celebration of July Good Beer Month, Bike to the Bars encourages cyclists to roll together from one crafty beer bar to the next. Meet at d.b.a. Brooklyn at 2 p.m.
• Sunday, July 26: ...And You Will Know Us by the Trail of Dead, an epically melodic Texas band, performs on the Williamsburg waterfront. Show starts at 2 p.m. with Black Lips, HEALTH, and Grupo Fantasma, at East River State Park, 90 Kent Ave. (at N. 8th St.) Free.
• Sunday, July 26: 3rd Ward is turning 200 pounds of hog into pork tacos for all at its 2nd Annual Pig Roast and Dance Party. A $9 plate will get you two tacos and two sides, and there will be drink specials at well. The event goes from 4 to 9 p.m. at 195 Morgan Ave., Bushwick. RSVP events@3rdward.com

Introducing: The Manhattan Cocktail Classic

"The problem with the world is that everyone is a few drinks behind."--Humphrey Bogart

Positive repercussions from Tales are already spilling over as New York cocktail enthusiasts rejoice over today's launch of The Manhattan Cocktail Classic. Spearheaded by Lesley Townsend (formerly of Astor Center), the event is officially planned for May to coincide with World Cocktail Week, but a preview event will be held Oct. 3-4 as well. Historical seminars, tastings, and parties are planned, and expected participants include the city's top cocktail and culinary talent. The announcement was quickly snatched up by the Diner's Journal in The New York Times, so it's clear this event will garner the attention it deserves. The idea of New York hosting its own cocktail fete apart from the ill-fitted New York Bar Show is really exciting!

New York Sweeps Spirit Awards at Tales

It will still be a few days before I get the muddled recap on what went down at this year's Tales of the Cocktail. To get an idea of how big of an event this 5-day celebration of the cocktail in New Orleans is, here are some stats: 15,000 people, 288 recipes, 6,000 pounds of ice, 85 pounds of mint leaves, 40 pounds of super-fine sugar, 15 dozen eggs, 280 liters of lime juice, 350 liters of lemon juice... You get the idea.

One thing I can report for you is that New York fared very well at this year's Spirit Awards, honoring the most influential bars and people in the cocktail industry. And a special congratulations goes out to Jim Meehan of PDT, named the American Bartender of the Year. (Other nominees were Audrey Saunders of Pegu Club and Phil Ward of Death & Co. and Mayahuel.) At last year's awards, the winners were spread out across the world (although Milk & Honey won both Best Classic Cocktail Bar and World's Best Cocktail Bar), but this year, New York was on top. Clearly, New York is the destination for classic and quality cocktails. The winners that pertain to New York are highlighted in bold:

Best American Bar: Pegu Club, NY

Best Hotel Bar in the World: The Merchant Hotel Belfast

Best Cocktail Writing 2009: David Wondrich

Best New Product: Bols Genever

Best American Brand Ambassador: Simon Ford, Plymouth Gin

World's Best Drinks Selection: The Merchant Hotel Belfast

American Bartender of the Year: James Meehan, PDT, NY

Best New Cocktail/Bartending Book: Dale de Groff, The Essential Cocktail

World's Best Cocktail Menu - The Merchant Hotel Belfast

International Bartender of the Year: Tony Conigliaro, UK

World's Best New Cocktail Bar: Clover Club, NY

World's Best Cocktail Bar: PDT, NY

Tales of the Cocktails Helen David Life Achievement Award: Peter Dorelli, London

Source: Good Spirits News

Tales of the Cocktail 2009

If you are looking for an expertly crafted cocktail in NYC this week, be warned that your drink might be hit-or-miss. Most of the best bartenders, mixologists, brand ambassadors, and cocktail historians across the city—and the country—are in New Orleans for the seventh annual Tales of the Cocktail, kicking off today. Of course, not everyone is there—but if you had the chance to go, you would be crazy not to. Tales (July 8-12), founded by Ann Tuennerman, is a rallying convention for those who find mixing libations to be their calling. It's the boozy equivalent of  summer camp, with tons of seminars, tastings, Creole dinners paired with spirits, jazzy merrymaking, lounging at the Hotel Monteleone pool—in short, it's a wet, wet dream. As you can imagine, I'm bummed not to be able to attend (hoping to go next year), but I have a few insiders on the scene who will attempt to report back to me, assuming they can recall what exactly went down besides a bunch of Sazeracs and Ramos Gin Fizzes. In the meantime, those of us not there can get a taste of what we're missing by mixing up the official cocktail of Tales 2009:

The Creole Julep by Maksym Pazuniak, Rambla/Cure

2 1/4 oz. Cruzan Single Barrel Estate Rum 1/2 oz. Clement Creole Shrubb 1/4 oz. Captain Morgan 100 Rum 2 dashes Fee Bros. Peach bitters 2 dashes Angostura bitters 8-10 mint leaves 1 Demerara Sugar Cube

Dizzy Recap: Tanteo Celebrates Mexican Art

Last week, Tanteo Tequila held an event at Milk Studios in Chelsea to announce the winners of its Mexican-inspired art competition as well as educate drinkers about the brand. Tanteo, founded by former financier Jonathan Rojewski in 2006, offers three varities of infused tequila: jalapeno, tropical, and chocolate.

Before I made my way to the bar, I was taken aback by the stunning views that the eighth floor of Milk Studios offers. The sun was close to setting over a picturesque Hudson River, people were milling about on the Highline below, and I could even see into the hot pink salon of Diane Von Furstenberg's penthouse. I decided to start with a tasting led by Rojewski. He said after spending several years traveling and surfing in Mexico, he wanted to indulge his culinary passion with an artisan tequila. It took him a year and a half to perfect the flavors, infusing 100 percent agave blanco tequila with raw, natural ingredients.

On its own, I found the tropical version (mango, pineapple, and guanabana) best suited for sipping straight. I could imagine drinking it with ice and a splash of soda water. The fruit flavors were authentic, and there was just a slight hint of jalapeno. Rojewski said the recipe was based on the fruit sold at traditional Mexican carts, which is often sprinkled with chili powder or sliced jalapenoes. The other two flavors, jalapeno and chocolate, worked better in mixed drinks, in my opinion. The jalapeno worked especially well in a margarita that was served, providing just the right bite to balance the lime and agave flavors. The chocolate flavor is not as sweet as you would think—it's inspired by mole sauce and has more of a raw cocoa taste, making it appropriate in a dessert cocktail.

Speakeasy Cocktail Consultants worked the bar while La Esquina provided nibbles. Artwork by Michael Pribich, Martha Clippinger, and Doraelia Ruiz stirred conversation, and each artist was awarded $500. Guests were rewarded too, with stylish Tanteo tote bags filled with t-shirts, flash drives, and Tanteo minis in each flavor. I think a lot of people left this event with a great impression of this emerging brand, and hopefully, of Mexican culture as well.

Dizzy Recap: Compass Box Dinner at Parlor Steakhouse

If you had told me a year ago that I would be drinking scotch whisky every now and then, I probably would have scoffed and continued slurping my dirty vodka martini--boy, am I glad those days are over. To me, scotch was always an old man drink, something only hardcore drinkers and Wall Streeters turned to. Well, at some point in the past year I grew some cojones, thanks in part to having a roommate who specializes in Japanese single malt. I started dabbling in scotch, usually either sipping a small amount neat, or having it mixed in a cocktail (yes, this is possible, if done right). I think it's been essential in expanding my taste for classic drinks and fine spirits. But until a Compass Box whisky pairing dinner at Parlor Steakhouse (90th St. & 3rd Ave.) earlier this week, I was not getting the most out of my tasting of scotch whisky. Thanks to brand ambassador Robin Robinson, I learned that scotch is best with a few splashes of bottled water, which helps open the aromas and flavors, as well as dilute the potency a bit. Robin took us through Compass Box's custom blending and aging process, as well as giving us a general introduction to what scotch is and which regions it comes from. Compass Box was founded in 2000 by John Glaser, who approaches whisky-making from a wine-maker's angle. Casks from different Scotland distilleries, such as those in the Speyside and Islay regions, are handpicked by Glaser, leading to an array of handcrafted, non-chill-filtered blended whiskies. Even the bottles are designed like wine bottles, signaling that Compass Box is offering something different. Following a cocktail reception featuring Gilles Bensabeur of St. Germain (I had a delicious Peat Monster scotch, St. Germain, and muddled pineapple cocktail), here's a rundown of what we tasted:

• Asyla: A blend of scotch and malt whisky, this was a really nice place to start--lightly fruity and oaky with prominent vanilla. This was by far my favorite, being a novice whisky drinker. I recommend this to anyone--be sure to let it swish over the top of your tongue and enjoy the delicate, spicy finish. Paired with mushroom risotto.
• Oak Cross: Whiskies aged in American and French oak casks offer a subtly spiced medium weight. There's hints of vanilla and clove, and it's soft and rich. Paired with a pile of deliciously rare prime porterhouse and sides.
• The Peat Monster: As the name insinuates, this a heavy, peaty Islay malt blended with Speyside malt. Smoky and bold, it's almost spicy. With a 46 percent ABV, this packs a punch. It paired with cheeses perfectly, but was a little too strong for me--I was definitely splashing in that water. Paired with Quickes Cheddar and Pyrenee Brebis.
• Hedonism: A rare style of 100 percent grain whisky, sweet toasty notes of toffee and vanilla. Considering this goes for about $80 a bottle, this was a treat. Paired with molten chocolate cake and butterscotch ice cream--pure heaven.

Following dinner, we dashed to Lexington Bar & Books (73rd St. & Lexington Ave.) to drink Plymouth Gin cocktails mixed by Jake Sher. I had a refreshing Southside (gin, mint, lime juice), a French 75 (gin, lemon juice, simple syrup, champagne), and a Ginger Cobbler (Domain de Canton, gin, muddled ginger, lemon juice). Ben's variation on the Martinez also went over well. Hell, I even puffed on a cigar for the first time--what can I say, the environment beckoned it. I must mention that I drank water constantly throughout the night. I was in bed by 1 a.m. and only slightly dizzy.

File Under: Sipping & Swinging

File Under: Sipping & Swinging

This recession is causing many of us to make touch choices, and unfortunately, that often means less money is patronizing the arts these days. One way to raise money for a good cause is to throw a damn good party--after all, who doesn't want to take their mind off this economy? This Sunday night (May 24), if you have $30 to spare and you're in the city for the holiday, you should make a hop, skip, and jump over to the Dreamland Gala fundraiser in Carroll Gardens. Starting at 9 p.m., Michael Arenella and his 12-piece Dreamland Orchestra will perform during this speakeasy-themed night of music, dancing, cocktails, and treats. Don your best Roaring Twenties getup, sip from an open bar with top mixologists courtesy of Hendrick's Gin and D.O.C. wine shop, and nibble complimentary gourmet charcuterie from Stinky Brooklyn. Oh, and should you have the luxury of a few more dollars to spare, there will be a silent auction featuring delights such as vintage items, cigars, and custom hats. All of the money raised will go toward the Jazz Age Lawn Party on Governors Island June 6-7, which will feature daylong jazz performances for a mere $5 admission.

Dreamland Gala, 9 p.m. Sunday at The Green Building, 450 Union St., Brooklyn.

Literati Libations

There's a great article on NPR's website right now detailing Hemingway & Bailey's Bartender's Guide, which covers famous writers and their favorite drinks. Not only does the book by Mark Bailey feature charming caricatures by Edward Hemingway, but there's also cocktail recipes, excerpts of writing material, and best of all, anecdotes from the literati on drinking, like:

"First you take a drink, then the drink takes a drink, then the drink takes you."--F. Scott Fitzgerald, who fancied himself some gin.

Fitzgerald's Gin Rickey:

2 oz. gin

3/4 oz. lime juice

club soda

lime wheel

Pour gin and lime juice into a chilled highball glass filled with cracked ice. Top with club soda and gently stir; garnish with lime wheel.

Dizzy Recap: World Cocktail Day

Between birthdays and my first road race, it's taken me a hot minute to recap last week's World Cocktail Day fundraiser at Pranna, and I think my liver's still quaking. About 20 star mixologists and hundreds of thirsty followers celebrated the grand bittered sling in style. Invitees were ensured a dandy buzz as teams of five bottle-rockers served drinks each hour of the event. Some planned ahead and brought their own syrups, while others mixed drinks impromptu.

Here's a rundown of the tipples I tasted: Gary Regan's Plymouth Pull (Plymouth Gin, Gran Marnier, Navan Vanilla Cognac, Angostura bitters), Simon Ford's blueberry cocktail (Plymouth Gin, Domaine de Canton ginger liqueur, muddled blueberries, lemon juice, simple syrup, sparkling sake), Jason Kosmas' Tom Collins (Plymouth Gin, lemon juice, aloe juice, simple syrup, soda water), John Lermayer's gin cocktail (Plymouth gin, muddled cucumber, ginger juice, lemongrass syrup, lime juice), Leo DeGroff's Jezebel (muddled strawberries, raspberries, and blueberries, Sagatiba cachaca, lemongrass syrup, honey, lime juice), Erin Williams' Cointreau Cup (Cointreau, muddled mint, cucumber and strawberries, Hendrick's gin, lime juice), Charlotte Voisey's Hendrick's Smash (Hendrick's Gin, Angostura bitters, mint, agave nectar, lime juice), Aisha Sharpe's tequila cocktail (El Tesoro Reposado Tequila, muddled pink peppercorns, Navan Vanilla Cognac, grapefruit juice, lemon juice), Misty Kalkofen's Tap Treasure (El Tesoro Reposado Tequila, maple syrup, Navan Vanilla Cognac, Angostura bitters, lemon juice), Julie Reiner's Clover Club (Hendrick's Gin, homemade raspberry syrup, dry vermouth, egg white, lemon juice), Audrey Saunder's Plymouth Mojito (Plymouth Gin, muddled mint, simple syrup, Pernod), Dale DeGroff's louched Pernod Absinthe, David Wondrich's adapted Old Fashioned (made with choice of Hennessy Black or 10 Cane Rum, Angostura bitters, dash simple syrup, lemon twist), Allen Katz's whiskey cocktail (Yamazaki 12 Year Single Malt, Domaine de Canton, Gary Regan's Orange Bitters, simple syrup, lime juice, sparkling sake), Gardner Dunn's whiskey cocktail (Yamazaki 12 Year Single Malt, tamarind syrup, agave nectar, lemon juice, ginger ale), Naren Young's Pisco Punch (Pisco, pineapple gum syrup, lime juice, lemon juice), and several others, including drinks by Ben Clemons, Andy Seymour, and Jamie Gordon, although my notes got a little illegible at that point. It was a fantastic evening in honor of the artistry and talent responsible for the cocktail renaissance. Check out my Flickr page for more photos by Bobbi Misick.

Hello World, and Happy Cocktail Day!

It's World Cocktail Day! What better day to get this blog on NYC cocktails and culture up and running? Today is the 203rd Anniversary of the Great American Cocktail. On this day in 1806, the cocktail was defined in a Hudson, N.Y., newspaper as a "stimulating liquor, composed of spirits of any kind, sugar, water and bitters it is vulgarly called a bittered sling, and is supposed to be an excellent electioneering potion inasmuch as it renders the heart stout and bold, at the same time that it fuddles the head. It is said also, to be of great use to a democratic candidate: because, a person having swallowed a glass of it, is ready to swallow anything else." Fuddle away!

Tonight I will be attending the World Cocktail Day Fundraiser at Pranna, and I'll get you all of the dizzying post-event details. Nineteen of the top mixologists (in the country, let alone NYC) will be slinging all sorts of libations to help raise money for the Museum of the American Cocktail in New Orleans. I'm expecting to see Dale DeGroff, David Wondrich, Gary Regan, Audrey Saunders, Julie Reiner, Allen Katz, Charlotte Voisey, and Aisha Sharpe, among others (including my very own roommate, Gardner Dunn!) This event wraps up World Cocktail Week, although for many in the cocktail world, that doesn't mean much--this is one of the busiest months as bars and brands get ready for a spirited summer.

This is just the beginning for The Dizzy Fizz (call it the beta stage, if you will). Be sure to check back often as I add more features, bells, and whistles. For now, click on my page listing the best NYC Cocktail Bars and let me know if there are any bars missing that you think deserve to be there. Although there are plenty of establishments in this city serving tantalizing drinks, I wanted to recommend those with serious cocktail programs. At the bottom of the page you'll see my email address; feel free to say hello.