Elsewhere in the Liquiverse...

 

• September is Bourbon Heritage Month (complete with these NYC events and the Kentucky Bourbon Festival Sept. 14-19), and naturally, this is cause for celebration. Kick off the brown spirit-soaked festivities tomorrow night at Brooklyn Bowl, where Maker's Mark is hosting the first Brooklyn Bourbon Bowl. You can count on two reserved lanes of free bowling, live music, and $5 Maker's Mark drinks, Brooklyn Pilsner and Maker's Mark frozen slushies from 8 p.m. to midnight. Don't miss Brothers among the rock 'n' roll lineup, featuring actual twin brothers Dylan and (Prime Meats bartender) Damon Boelte. 61 Wythe Ave., Brooklyn. Free; Maker's Mark drink specials.
• Audrey Saunders' iconic NYC cocktail bar Pegu Club recently turned 5; check out Sonya Moore's recap here. Meanwhile, Alphabet City mainstay Louis 649 turns 6 tomorrow, with a happy hour from 6 to 9 p.m. featuring half-priced bottles of wine and beer and $9 cocktails.
• Autumn is the season for new bar openings in New York, and Metromix has a long list of watering holes on the horizon. And you can add Whiskey Brooklyn, Peels (from the Freemans team) and Lambs Club at The Chatwal Hotel (bar program by Sasha Petraske) to the list of just-now-open bars--go warm up those fresh bar stools!

Breaking: Experimental Cocktail Club Expanding to London in December

 

Super! Last night at Dram in Williamsburg, I had the good fortune to bump into Romée De Goriainoff, co-founder of Paris' Experimental Cocktail Club, who was there to visit Nicolas de Soto, a former ECC bartender, behind the stick. Opened at 37 Rue Saint Sauveur in  2007, the ECC is Paris' premiere cocktail speakeasy and is one of the few bars in the city open after 2 a.m. on weekends. The clandestine 40-seat lounge oozes with 1920s charm and features tipples such as the Experience #1 (Hendrick's gin, elderflower liqueur, lemongrass, lemon juice and basil) for 10 to 12 euros.  Following the success of ECC, its owners opened Left Bank outposts Curio Parlor Cocktail Club, at 16 Rue des Bernadins, and Le Prescription Cocktail Club at 23 Rue Mazarine in the sixth.

Romée said the Experimental Cocktail Club London is expected to open in the SoHo district (about a quarter of a mile from Milk & Honey London in Soho) this December, and the bar will be open until 3 a.m.

On Tap: NYC Distilleries Now Pouring

 

 "When I sell liquor, it's called bootlegging; when my patrons serve it on Lake Shore Drive, it's called hospitality."--Al Capone

On Sunday, August 1st, I nearly shed a tear as I witnessed a historic moment in NYC drinking culture--the first spirits distilled here since the days of Prohibition were served to the general public at two Brooklyn locations. Kings County Distillery, the little moonshine makers that could, poured their unaged corn whiskey--which also features malted Scottish barley for added complexity--at UVA Wines & Spirits in Williamsburg, while Breuckelen Distilling Co. flung open its Sunset Park doors to a thirsty crowd for tastings of its wheat-based gin and tours of its small factory centered around a 400-liter German copper still.

I visited both distilleries last month before they opened, and the yeast-scented anticipation hanging in the air was nothing short of infectious. Hard at work on a daily basis since spring, Brad Estabrooke of Breuckelen and Kings County's Colin Spoelman and David Haskell--all in their early 30s--represent the new generation of distillers pioneering the artisanal spirits renaissance. Recent changes to state law have made microdistilling easier and more affordable. But unlike their rural New York counterparts, these guys face the unique challenges of their urban environs.

"I don’t think there’s any distillery in the country doing what we’re doing," said Colin, who works by day as an architect before spending up to 8 hours a night at Kings County's 325 square-foot warehouse in East Williamsburg. "Our stills are 8 gallons each. We’re essentially doing what a home distiller is doing, but times four. It offers certain taste advantages, certain integrity advantages."

Colin, a Kentucky native, has been a moonshine hobbyist for years, while David, a magazine editor, had a bootlegging great-grandfather. Along with their three apprentices, they continuously monitor the cooking of organic New York corn and malted Scottish barley into their fermented mash before sending it through their small pot stills.

Due to the limited size of the operation, David and Colin bottle their moonshine in 200ml flasks selling for $20. Kings County is also placing its white dog in 5-gallon oak barrels, to eventually be bottled as bourbon. And they recently purchased another space within their building on Meadow Street that will be turned into a tasting room.

With a production output of about three times the size of Kings County's, Breuckelen Distilling Co. at 77 19th St. is a dream come true for Brad, who came up with the idea to start a distillery with his girlfriend, Liz O'Connell.

"We were sitting around having drinks one day, discussing how we don’t like our jobs," said Brad, a former bond trader who grew up in Maine. "We thought it would be rewarding to produce something. Then I was reading an in-flight magazine article that mentioned that the federal rules for distilling had changed, and that there was a revolution in micro-distilling. I immediately knew that was what I wanted to do."

At Breuckelen, organic New York wheat is milled and fermented before going into the 16-foot still with eight plates which can be adjusted to result in a stronger or lighter wheat flavor. Brad then returns the wheat spirit to the still with juniper berries, lemon peel, grapefruit peel, rosemary and ginger to produce his gin. The nutty wheat grounds the botanical notes of the gin, offering a unique product for $35 per 750ml bottle. Brad said he is considering bottling the wheat spirit on its own, and is already planning a winter edition of his gin.

"I think people who are interested in trying different spirits, not just the mass-marketed big brands, will want to try our gin," said Brad.  "People who appreciate local and artisan crafted, not assembly line.  Anyone who wants to see where and how their spirits are made."

Kings County's moonshine can be purchased at UVA and Thirst Wine Merchants in Brooklyn and at Astor Wines & Spirits and Park Avenue Liquor Shop in Manhattan.

And click here for all of the locations to buy Breuckelen Gin in addition to their Sunset Park tasting room.

Dizzy Recap: Tales of the Cocktail 2010

Finally, the Sazerac-tinged haze has cleared and I can somewhat recall what happened between the dates of July 21-25, 2010, for what was the 8th Annual (and my first) Tales of the Cocktail in New Orleans. And what tales I have returned with! Although, I'm afraid, dear readers, about half of those tales I will either keep to myself or have simply lost to the foggy grip of intoxication. I was warned not to overschedule myself, and now I know why--I didn't go to anywhere near as many seminars and events as I had planned. I learned a few hard lessons (Drink more water!), and will certainly try to do better next year, but as my friend and hotel roommate Carmen Operetta Carroll said, "You'll never be able to train for Tales." All I can say is, expect the unexpected! 

Here are my highlights (and yes, I had to look at my Foursquare history to remember a few things): 

• The Beefeater Welcome Party: Not long after landing in Nawlins, I got gussied up and headed straight to the New Orleans Contemporary Arts Center for a scene outfitted in British flags, citrus chandeliers and whimsical characters straight out of a Lewis Carroll acid trip. Carmen and I had fun posing in a Queen of Hearts garden-themed photoshoot before the cocktails took over. With some of the best bartenders in the biz behind the stick--Audrey Saunders, Kimberly Patton-Bragg, Kenta Goto, and Erick Castro, to name a few--I knew I was in for some decent gin-bibing.
• The William Grant House Party: Following the Beefeater bash, buses took everyone to the Elms Mansion for this grown-up version of a frat party. The elegant setting maintained a casual feel with a vintage Sailor Jerry Rum photo backdrop, and a sprawling backyard featured a live jazz band and endless cocktails from other spirits within the William Grant portfolio. Thankfully there were buses to take us back to the Monteleone, as I was a little "dizzy" at this point. 
• After-hours drinks at d.b.a., Old Absinthe House, and Alibi: Just about every night/early morning during Tales, I could be found knocking back pints at one, two, or all three of these cozy enclaves. Lets just say these were special moments...
• "Summer in Paris" Spirited Lunch: What do Chartreuse, Benedictine, Tennyson Absinthe, Dubbonet, Pierre Ferrand Cognac and Citadelle Gin have in common? Oui, all made in France, and all quite délicieux, I might add. These and other spirits were served in abundance along with a French-Creole meal that ended with flaming Baked Alaska at Antoine's, built in 1840.
• Domaine Select's Classic & Vintage Pool Parlour: Retro pool attire was in order at this sunset bash hosted by Domaine Select's Classic & Vintage portfolio at the Hotel Monteleone rooftop pool. The Tippling Bros. and their startender team turned out refreshments such as the "Lightning Collins" (Death's Door White Whiskey, Dimmi liqueur, lemon juice, simple syrup and club soda) and the "Top Cat" (Averna Amaro, muddled strawberries, lemon juice and Fanta orange soda). I was hoping for a swim-up bar, but I still managed to sip and dip at the same time. 
• Unofficial Spirited Dinner at Elizabeth's: While many Tales attendees shelled out $85-$100 a head for the luxury of impeccable dining at some of the most reknowned restaurants in NOLA--with cocktail pairings, natch--I joined a group of about 18 for a layman's version at Elizabeth's. I got to know a bunch of fun Bostonians and had some killer fried chicken paired with beers and shots--all for the cool price of about $40 a head.
• The History, Science and Creativity of Essential Oils and Extracts: Ah yes, the one seminar I managed to attend. Although I had a wretched hangover at this point, I enjoyed learning from Darcy O'Neil and Andrew Nicholls about the chemical breakdown of essential oils and phosphated sodas in cocktails. Be sure to use food-grade essential oils in your cocktails, and use them sparingly, such as a spray of lavender oil, so the aromas don't overpower the drink. Fun fact--Coca-Cola is made with the following essential oils: orange, lemon, nutmeg, cassia, coriander, neroli, lime and lavender.
• Dinner at Cochon: Finger-licking-good! From the fried alligator to the rabbit livers to the cochon with pickled turnips to the forking-tender smoked beef brisket with horseradish potato salad, this place is hog heaven.
• Don Q and Esquire party at Restaurant August: Don Q Rum's mixologists James Menite and Esteban Ordonez kicked off another night of cocktailing with Puerto Rican-themed crowd-pleasers such as the "El Viejo San Juan" (Don Q Anejo, Dolin Dry Vermouth, Luxardo Amaro, Luxardo Maraschino liqueur, and orange peel scent). Being an Esquire bash, everyone was smartly dressed with drink in hand.
• French 75s at Arnaud's French 75 Bar: In-between events, I joined a couple of New York imbibers at this classic bar just far enough from the brouhaha of Bourbon Street. We sipped Cognac French 75s, admired the antique decor, and chatted up a local, however, our Ramos Gin Fizz left much to be desired--mainly, citrus.
• Latenight pool party with Belvedere and U'Luvka vodka: I don't want to give away the location of this pool party because I want to stay at this hotel next year at Tales. No photos were taken, but imagine a lush garden scene, throw in a full moon, and let your perverted mind wander from there!
• The Gran Marnier Bar Room Brawl: This massive throwdown at Generations Hall featured teams of bartenders from six of the country's top cocktail bars: Dutch Kills in NYC, Florida Room in Miami, Rickhouse in San Francisco, Drink in Boston, The Drawing Room in Chicago, and Varnish in L.A. Hosted by aka Wine Geek, this was one of the most well-executed competitions I have ever witnessed--with stellar mixology to match. Congrats to Drink for taking home top honors!
• Breakfast at Coop's Place: Nothing like a plate of blackened redfish, a cup of coffee, and a shot of Ardbeg Scotch to get the blood flowing again. It took me about 20 minutes into breakfast to take my sunglasses off--yeah, Tales hangovers are like that.
• Pig & Punch fundraiser at Washington Square Park: Hosted by San Francisco bartenders The Bon Vivants, this perfectly laid-back, free outdoor gathering featured two whole spit-roasted pigs from Cochon, all sorts of fixings such as Cajun cole slaw, barrels of punch, kegs of cold beer, and live jazz from the Smokin Time Jazz Club. T-shirts were sold at the event to raise money for the arts program at a local NOLA high school where a group of bartenders donated their time before Tales began.
• Pre-awards drinks at Don Q's hotel suite: From a balcony at the Royal Sonesta Hotel overlooking Bourbon Street, a handful of friends of Don Q Rum toasted (water and Diet Coke for me) in advance of the glamorous Spirited Awards. I would like to personally thank John Eason for the invite!
• The Spirited Awards: See the winning results below...
• The Plymouth Gin Bartender's Breakfast: Nothing to do with breakfast, everything to do with debauchery. One of the most anticipated--and deservedly so--events at Tales.
• Beignets at Cafe Du Monde: Believe the hype! Even at 7:30 a.m., we had to wait in line for these hot, pillowy doughnuts doused in powdered sugar, with chicory coffee to boot--post-boozing indulgence at its finest.
• Brunch at Brennan's: White tablecloths, Southern hospitality, perfect Bloody Marys, rich eggs Benedict... I'm so glad Emily Cavalier took me here--always trust your food blogger friends.
• Dinner at Bacchanal Wine Bar: The Sunday night gathering spot for all of the bar industry folk left to finish out the weekend, Bacchanal in the Ninth Ward was a purely magical experience. Everyone took over tables in the backyard where bottles of wine flowed under a picturesque moon, a live band played, and food was eaten faster than it could be prepared. T'was a perfectly chill way to close out a wild week.
• After-hours drinks at Cure: Not ones to let a party end early, most everyone moved onto Cure, one of NOLA's premiere cocktail dens. Seasonal- and classic-inspired tipples on par with NYC's made for a smooth liquid transition back to the Big Apple.

2010 Spirited Awards Winners:

World’s Best Drink Selection: Bar Lebensstern in Café Einstein, Berlin

Best American Cocktail Bar: Death & Co., New York City

World’s Best Cocktail Bar: Death & Co., New York City

World’s Best New Cocktail Bar: Mayahuel, New York City

World’s Best Hotel Bar: The Connaught Bar, The Connaught Hotel, London

American Bartender of the Year: Murray Stenson, Zig Zag, Seattle

International Bartender of the Year: Agostino Perrone, The Connaught Bar, The Connaught Hotel, London

Best New Cocktail/Bartending Book: Vintage Spirits and Forgotten Cocktails by Ted Haigh

Best Cocktail Writing: CLASS magazine

Best New Product: Celery Bitters, The Bitter Truth

World’s Best Cocktail Menu: Death & Co, New York City

Best Bar Mentor: Dale DeGroff

Best American Brand Ambassador: Charlotte Voisey, William Grant & Sons Portfolio

Best International Brand Ambassador: John Gakuru, Sagatiba

Helen David Lifetime Achievement Award: Brian Rea 

For many more photos, be sure to check out The Dizzy Fizz on Facebook. Thanks to Ann Tuennerman and the Tales crew, to my friends old and new, and to the city of New Orleans for being so welcoming--I'll be back!

File Under: Prepping for Tales

"The heat's no so bad if you stop on every corner for a Sazerac."

This time next week, I'll be packing up and shipping out for my virgin excursion to Tales of the Cocktail in New Orleans, the premiere liquor industry gathering for bartenders, brand reps, cocktail historians, writers and enthusiasts from across the country and around the world. Most of the events at Tales take place at the French Quarter's Hotel Monteleone (which features a Carousel Bar), and from what I've heard, everyone ends up congregating by the pool. I'm hoping to avoid paralyzing hangovers so that I can keep up with a slew of seminars, tastings, and parties, and still be coherent enough to report all of the juicy recaps for you here.

Fortunately, veteran bloggers such as Camper English of Alcademics, Tiare Olsen of A Mountain of Crushed Ice, and Kaiser Penguin have posted a number of informative articles on how best to prepare for Tales and what to bring. Read Camper's tips on what to expect and what to pack, Tiare's lessons, and Kaiser Penguin's 10 Rules to Follow at Tales. Is it your first time going to Tales too? In addition to Camper's advice, here are some pointers from bartenders that I've spoken with, as well as my own packing essentials:

• Bringing bar tools to Tales? You may want to ship your tool kit to your hotel in advance of your arrival so that you won't have to deal with the TSA confiscating your citrus knives and ice picks.
• If you are bringing liquor with you to Tales (this really only applies to those with exciting new spirits that others will want to taste), pack large bottles with your checked luggage. You may not carry any bottle or container of liquid on to a commercial flight that holds more than 100 ml, or 3.4 ounces of liquid, except if: the bottle was purchased in the security zone of the airport you are departing from; the liquid is baby formula, milk, or juice for an infant and you are travelling with an infant; or the liquid is a prescription medication and the the name of the patient on the prescription label matches the name of the traveller.
• Leave extra room in your suitcase or bring an extra bag for all of the awesome swag you'll be bringing home. Or, if you end up with a number of bottles of booze and heavy items, FedEx them home from the Monteleone's business center.
• Going to the seminars? Be sure to give yourself an extra 30 minutes to get to any that are on the upper floors of the Monteleone.
• Speaking of timing, try not to over-schedule yourself--just like visiting the Louvre, you can't possibly do it all. Pick what interests you most.
• Every day of Tales, there are four tasting rooms at the Monteleone, and brands are switched every two hours. According to Cheryl Charming, this is the best place for networking and meeting new people during Tales.
• Whether or not you have tickets to events, there are plenty of free things to do. Check out this schedule for complimentary events, including happy hours, bicycle tours, and Tales After Dark.
• Stay hydrated. I plan on carrying a water bottle (I hear they are provided at Tales) and stocking my hotel room with coconut water, Gatorade, and perhaps even Pedialyte.
• Stay sunscreened--sunburns and intense heat are a recipe for illness, add a hangover and you are destined for misery.
• Just because you can drink for free doesn't mean you have to slurp every cocktail. Tasting and spitting might save you from embarrassment, nausea, or worse, a blackout.
• And for all of those unavoidable hangovers, bring plenty of aspirin, milk thistle supplement, and Alka-Seltzer Morning Relief.
• Bring business cards, and lots of them. Or if you're fully ensconced in the digital age, have a business card app on your phone such as Dub or Bump.
• If you have long hair, bring plenty of hair ties. I'm bringing all forms of frizz-fighting ammo.
• As crazy as it sounds, I've been told not to forget to eat or sleep--although I can't imagine forgetting either. A big breakfast is important to buffer daytime drinking, and I've been told to expect to sleep 5 hours or less each night--which means finding time to sneak a nap.
• Be careful when traveling outside the French Quarter and always have a taxi buddy.
• Don't forget your bathing suit and flip flops for the pool!

Food tips:

• Shrimp and grits at The Old Coffee Pot
• Breakfast at Mother's or Antoine's Annex
• I'm allergic, but Acme Oyster House is a New Orleans institution
• Pecan praline ice cream sundae with bacon caramel sauce at The Green Goddess
• Make a reservation for a cajun dinner at Cochon
• Eat French-Italian fare at Lilette
• Po'boys
• Beignets

Other tips:

• Be sure to visit the Museum of the American Cocktail and The Old Absinthe House
• Catch live jazz at venues such as Vaughn's Lounge in the Bywater
• The Alibi is the unofficial bartender's bar during Tales
• If you meet Chris McMillian (which I hope to!), you won't find him at his post at Bar UnCommon during Tales, but you can ask him about his mint julep. Dale DeGroff says McMillian's juleps are "made with poem and mallet."

Looking forward to arriving in New Orleans the night of the 21st! If we haven't met yet, look me up and let's toast a Ramos Gin Fizz!

Elsewhere in the Liquiverse...

• In reponse to the Gulf oil spill crisis, The New Orleans Culinary and Cultural Preservation Society will be selling a limited-edition bar towel during Tales of the Cocktail at the Tales Gift Shop. With a suggested price of $5, 100 percent of proceeds from the sale of this bar towel will go directly to oyster shuckers who have recently been laid off due to the heartbreaking spill.
• Also in response to the oil spill, Don Q Rum will host the Louisiana Coastal Rehab Benefit Party featuring Cowboy Mouth and ReBirth Brass Band at 10:30 p.m. on July 22 at Tipitina's in the French Quarter. Tickets are $10 and cocktails will be sold for $4 each, with 100 percent of proceeds going to the Greater New Orleans Foundation Gulf Coast Restoration Fund. Star mixologists are even expected to jump behind the stick!
• And while we're on the subject of New Orleans, The Bitter Truth's Creole bitters ($15) will be arriving on U.S. store shelves soon. Described as bitter, sweet and spicy, the bitters include notes of anise, caraway and fennel. [I can't wait to try it!]
• Don't snuff out those vuvuzelas just yet--the World Cup comes to a hot international climax this Sunday, and you can catch all the action at a massive block party hosted by Brass Monkey. The tri-level bar has secured a permit to take over the block of Little West 12th in front of the bar, where they’ll convert a parking lot into a beer garden with picnic tables, two movie screens, and refrigerated beer trucks filled with 200 kegs of Blue Moon, Coors Light and Spaten for $6 (that’s per cup, not per keg, homeslice). You can also expect a variety of sandwiches and bar fare available for purchase. The outdoor beer-soaked festivities start at 11 a.m. and go ‘til 6 p.m., while inside the bar, flatscreens on both floors plus a screen on the rooftop will keep things kicking ‘til 4 a.m. Brass Monkey, 55 Little West 12th St. (10th Ave. and Washington)
• New Yorkers looking for plans on Sunday night, look no further--hereby consider yourselves invited to the July edition of LES Salonnieres, a monthly artists' salon, supperclub and speakeasy held in an abandoned rooftop tenement. In addition to a potluck BBQ, burlesque, live painting, live butchering (and cooking) of a chicken, yours truly will be mixing up cocktails and punches using Maker's Mark and Bluecoat Gin for $6 a pop. This event, organized by the luminary Adam Aleksander, is not to be missed! The revelry goes from 7 to 11:30 p.m. 124 Ridge St. (Stanton and Rivington Sts.)

File Under: Hot Dates

• File under sipping & swinging: Just a few mere hours left to purchase advance tickets for the Liberty Belle Spectacular, a real treat of a Fourth of July showcase channeling the roaring '20s--complete with a view of the fireworks. Hosted by Dances of Vice, The Champagne Riot, The Salon, and Wit's End, the rooftop swing party will feature Brooklyn vaudeville duo Gelber & Manning and the Star Spangled Orchestra, rockabilly ballads, boogies and blues by SIT & Die Co, bugle boy extraordinaire Bob Leive, performances by tap sensations The Minsky Sisters, mesmerizing burlesque by Jezebel Express and Perle Noire with special guests The Rhinestone Follies, cocktails by mixologist Fredo Ceraso from Loungerati, and the dapper MC Dandy Wellington! Hurry, tickets are $20 in advance and $25 at the door. 7 p.m. to 3 a.m. July 4, Empire Hotel Rooftop, 44 W. 63rd St.
• You have not one, but two upcoming opportunities to taste Maker's 46, the first new product from Maker's Mark in more than 50 years, for free: a tasting party from 8 to 10 p.m. Monday at Rye House featuring Maker's 46 cocktails as well as food, and a more education-oriented session from 7 to 9 p.m. on Tuesday at Louis 649's Tuesday Night Tastings. To make the 46, original Maker's Mark ages for several more months in casks lined with seared French oak staves, giving the signature Kentucky bourbon a more prominent toasted spice profile. Rye House, 3 W. 17th St.; Louis 649, 649 E. 9th St.
• Also on Tuesday, Justin Noel and Martim Ake Smith-Mattsson bring a taste of Jamaica to the Bowery with a night of specially-priced Appleton Estate Rum cocktails from 7 to 10 p.m. Madame Geneva, 4 Bleecker St.
• Harlem's 5 & Diamond is joining with Domaine Select Wine Estates to host a summer cocktail tasting from 5:30 to 7:30 p.m. on Wednesday. Expect farm-to-table nibbles from chef David Santos and Jonathan Pogash behind the stick. Five and Diamond, 2072 Frederick Douglass Blvd. (Corner of 112th St. and 8th Ave.)

Elsewhere in the Liquiverse...

• Casa Mezcal, a ground-level mezcal bar within a three-story property that will soon include a Oaxacan gallery and a basement-level bar/cinema, opened at 86 Orchard St. in early June. Featuring a wide variety of sipping mezcals, including some obscure varieties, the bar also offers a cocktail menu designed by Junior Merino. A Mexican food menu will be added as soon as the gas is turned on, until then complimentary bites include fried grasshoppers and pico de gallo. The mezcaleria is within stumbling distance of two of NYC's most rambunctious cocktail bars--Painkiller and The Randolph--creating a "Cocktailian Bermuda Triangle," if you dare.
• Legislation that could have a severe impact on NYC nightlife is on the table. Eater reports that State Senator Daniel Squadron has submitted a bill that would revoke a bar's liquor license if police receive six or more noise or disorder complaints within a 60-day period. This comes on the heels of a bill from Brooklyn Assemblywoman Joan Millman that would impose an 11 p.m. curfew on rooftop and backyard bars on weekends and 10 p.m. on weeknights, as reported in the Wall Street Journal. Let's hope both of these bills go nowhere--NYC nightlife generates renevue that the city can't afford to lose.
• Tribeca cocktail den Ward III celebrates its first anniversary this weekend, offering specially-priced cocktails, as reported by NY Barfly. Check out Hendrick's Gin drinks tonight and Maker's Mark tipples tomorrow night.
• Speaking of Maker's Mark, the Kentucky distillers will be launching their first new bourbon in 50 years, Maker's 46, next month. Check out blogger DrinkBoston.com's report from Louisville on how the special edition bourbon is made--the secret lies in the seared French oak staves. Retailing for $35, the 46 (named for the fact that it was simply the 46th recipe) will be a toasty addition to any Maker's lover's liquor cabinet.
• Tales of the Cocktail in New Orleans is just around the corner--July 21-25, and the 2010 Spirited Awards nominees were recently announced. New York swept the awards last year, and based on the high number of talented bartenders and bars up for honors this year, the city could see another coup--good luck!
• Sam Mason, formerly chef at now-shuttered SoHo restaurant/cocktail den Tailor, has opened a no-frills dive bar, Lady Jay's, at 633 Grand St. in Williamsburg next to Bushwick Country Club. The bar, which Eater reports is across the street from his apartment, has neither fancy cocktails nor food--just whiskey, beer, shuffle bowling, a jukebox and standard hipster decor--antlers on the walls. 

Saloon Stakeouts: Idle Hands

Bourbon, beer and rock--what's not to love? Not a thing, am I right people?! Get ready for Idle Hands, a bar promising those three things, coming to the East Village next month. A labor of love from music-biz friends Rob Morton, Marc Schapiro and Dave Ciancio, the bourbon- and craft beer-focused bar will be on the basement level of 25 Avenue B while Billy Hurricane's, a Mardi Gras-themed "speak-loudly," will be opening up around the same time on the ground level. Billy Hurricane's, owned by Roland Jabbour, Kyle Radzyminski and Billy Bishop (also owners of Point Break and Thunder Jackson's), will feature Hurricanes, obviously, and other party favorites like wheels of shots, along with Cajun food and Top 40 music. With nearby New Orleans-themed bar Ninth Ward about to open as well, NYC seems to have a hankering for a taste of the Big Easy.

Downstairs, however, expect an atmosphere of understated cool complete with cozy booths and an ample selection of 50 to 70 bourbons, on par with Brooklyn's Char No. 4 and Tribeca's brown spirits haven, Brandy Library. Although Idle Hands won't feature live music, there's sure to be a meticulously-curated rock soundtrack and the bar may even host music industry parties. Rob says the bar is about 2-3 weeks out, so in the meantime, keep track of their progress here.

Idle Hands and Billy Hurricane's, 25 Ave. B (2nd & 3rd Sts.)

Elsewhere in the Liquiverse...

 

• Hot on the heels of news that William Grant & Sons has purchased Philly's Art in the Age of Mechanical Reproduction brand, including its ROOT liqueur, AITA is now bottling its next organic spirit, SNAP, based on a Pennsylvanian Dutch black strap molasses ginger snap recipe. The bottles will be on Pennsylvania shelves later this summer; widespread distribution of both SNAP and ROOT to be announced.
• Craft beer fans (like myself) will sate their thirst and then some at this Saturday's Fourth Annual New York Brew Fest on Governor's Island. More than 300 styles of beer from more than 100 breweries from New York and beyond will be sampled from 3:30 to 8 p.m. Tickets are $55 and include water taxi to and from the island.
• It's that time again--the New York Bar Show is this Sunday and Monday at Javits Convention Center. Although last year's show seemed to highlight the clash between nightclub-style bartending and cocktailian bartending, it will be interesting to see if this year's show will take itself a little more seriously. The agenda includes Le Cognac's cocktail competition awarding $3,000 in prizes, USBGNY mixology demonstrations, and a cognac seminar led by Dale DeGroff, Dave Wondrich, and F. Paul Pacult. Tickets are $50 for the floor show and $150 for all-access to seminars.
• And on June 23, the Indy Spirits Expo rolls into town from 6:30 to 9 p.m. at Touch nightclub. [Odd venue for this, but the club is centrally-located.] The expo will feature tastings and presentations from some of the best artisanal spirits producers around. Tickets are $55.
• Earlier this week, the team behind Scottish gastropub Highlands got approval to turn the former Allen & Delancey space into their next concept, Mary Queen of Scots. Billed as "Highlands meets Vivienne Westwood and the Sex Pistols," the brasserie will feature whiskey cocktails and is slated to open in the fall.
• Scientists are getting closer to growing livers, which is good news for those of us who may be beating them up more often than we'd like to admit. [No need to worry Mom, I take my milk thistle!]
• Summer cocktail season is upon us, and I was honored to contribute a write-up of the best summer cocktails in town for this week's issue of Time Out New York. It was hard to choose from so many delicious drinks at so many of my favorite bars, but for you, dear readers, this is the kind of research I go to great lengths to do.
• In case you haven't heard already, Albert Trummer, proprietor of Apotheke and the recently-unveiled Theater, was arrested Saturday night after undercover fire marshals witnessed his signature fire show at Apotheke. The Apotheke bartenders I've spoken with say given the size of the bar, it's doubtful that the flames were six feet wide, and the bar also does not have curtains, as The New York Times reported. The bar, which does not have an open flame permit, reopened the following night. Trummer is facing charges of reckless endangerment and criminal nuisance, both misdemeanors.

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

Elsewhere in the Liquiverse...

 

• Summer is the season of gin, so it was a nice surprise to take home the first place prize recently for New Amsterdam Gin's "Next Gin-eration" Cocktail Challenge. Set up Iron Chef-style, I was among a dozen or so bloggers and cocktail enthusiasts (no professional bartenders allowed) asked to create a tasty drink within 10 minutes using ingredients onsite at The Back Room. My winning number, as judged by Alex Ott and the New Amsterdam team? The "Greenmarket Smash," featuring 1 1/2 oz. New Amsterdam gin, 1/2 oz. liquified honey, 1/2 oz. elderflower liqueur, 1 oz. fresh orange juice, 1 oz. cranberry juice, and muddled basil. I won a catered dinner for 10 and bragging rights, woot!
• Harlem gets another cocktail den next to 67 Orange with the opening of Five and Diamond, featuring a fresh-ingredient cocktail menu created by Jonathan Pogash of The Cocktail Guru. With top bartenders like Moses Laboy behind the stick, this sounds like another uptown destination worth the trip. See the full cocktail menu below! 2072 Frederick Douglass Blvd.
• Ready for another rumor to get  The Jane Hotel's neighbors in a tizzy? [The Ballroom is finally open again, BTW.] Word on the street is the owners are designing an even more exclusive enclave within the landmark building--a penthouse bar.
• This weekend's first annual Gourmet Latino Festival is shaping up to be a star-studded affair of not only chefs inspired by flavors from Latin America, but renowned mixologists too. Check out the full schedule of educational seminars and tastings featuring the likes of Dale DeGroff, Steve Olson and Junior Merino.
• According to this whiskey blog, Tuthilltown's Hudson Whiskey has been bought by William Grant & Sons, which would mean worldwide distribution of the whiskey created in 2003 by Brian Lee and Gable Erenzo. According to the article, Tuthilltown will remain its ownership of its non-whiskey brands.
• And if you haven't caught the latest viral video series featuring mixologists, head over to Combier's "Shaker Faces" campaign, which will award the bartender with the best shake $500. Hurry up and check out the four-way shake by the Edison's (LA) Joseph Brooke--the ladies will not want to miss that one!

Five and Diamond's Cocktail Menu

The Five and Diamond: Hangar One Buddha’s Hand Vodka, Grand Marnier, honey syrup, fresh lime, cranberry juice, fresh pineapples and Jarritos lìmon soda. ($12)

Spiced Raspberry Bellini: Fresh raspberries, spice syrup, rhubarb bitters and Cava. ($12)

Hold Me, Ransom: Ransom Old Tom Gin, St. Germain elderflower liqueur, fresh lemon juice, egg white, Jarritos tamarindo soda and Angostura bitters. ($13)

Blackberry Sage: Fresh blackberries and sage, vodka, Grand Marnier and fresh lemon juice ($12)

Replenish: Chamomile-infused Plymouth Gin, Domaine de Canton ginger liqueur, Fever-Tree ginger beer, Vita-Coco coconut water and fresh lemon juice. ($12)

Diamond Daiquiri: Rhum Clement Premierre Canne Rum, demerara syrup, fresh lime juice and fresh strawberries. ($12)

Raspberry Tarragon Margarita: Siembra Azul Blanco Tequila, Cointreau, fresh lime juice, agave nectar, fresh raspberries and tarragon. ($12)

Smokey Sour: Sombra Mezcal, Benromach single malt scotch, fresh lemon juice, orange marmalade, and egg white. ($12)

Dizzy Recap: Manhattan Cocktail Classic and Tastemaker's Punch!

"Alcohol is a misunderstood vitamin." --P.G. Wodehouse Well hot damn--the Manhattan Cocktail Classic flew by like a bat out of Eyjafjallajökull. I had the wild idea to put on an art exhibit/punch party so I only attended the Gala at New York Public Library and the Three Hour Tour around Manhattan Island--smashing good times all around involving well-dressed cocktailians from all over and addictive libations. I'll be looking to other bloggers to tell me what I missed at the seminars, Behind the Bars, and other events.

Speaking of other bloggers, MCC just happened to kick off the night after World Cocktail Day, aka my first blogiversary, which coincidentally is the same for LA cocktail culture blogger Daniel Djang, aka Thirsty in LA. I've been reading Daniel's watch on the budding LA cocktail scene and only recently realized that we shared the same blog bornday. I was stoked when I heard Daniel would be visiting for MCC. He met a bunch of us at Death & Co. right after landing in NYC to share a toast with me, and then we rolled to Painkiller where we had a few too many sips of Scorpion bowls, Mai Tais and Singapore Slings. I'm not sure this was necessary the night before MCC, but it was a blast. It also didn't hurt that Tony Abou-Ganim, Eric Alperin, Mindy Kucan, and Johnny Iuzzini were among the crowd at Painkiller that night.

I don't even know where to begin with the Gala--event of the year?! Lesley Townsend, Georgia Tan, and their production team all deserve a collective bow from the cocktail community for pulling off such a massive, glamorous affair. All four floors of the New York Public Library were transformed into an endless open bar full of random wonders--you know, Oompa Loompas and the like. Towards the end of the night, most everyone made their way to the air conditioned basment which Diageo turned into the "Stork Club," named for the historic New York nightclub run by ex-bootlegger Sherman Billingsly from 1929 to 1965.

In between spouts of event planning, I managed to make it onto the Royal Princess for the Tippling Point's inaugural event, the "Around the World in Five Cocktails" sunset cruise. The weather couldn't have been more perfect as we sipped cocktails from Moet Hennessy's line of fine spirits--Hennessy, Belvedere Vodka, Ardbeg, 10 Cane Rum, and Grand Marnier, all mixed by world-class mixologists: Jacqueline Patterson of Heaven’s Dog (San Francisco), Thomas Waugh of Death & Co., John Lermayer of The Florida Room (Miami), Richard Boccato of Dutch Kills and Painkiller, Sean Kenyon of Steuben's (Denver), H. Joseph Ehrmann of Elixir (San Francisco), and Danny Valdez of Cure (New Orleans). At sunset, the cruise ship paused in front of the Statue of Liberty next to a vintage sailboat for a patriotic and picturesque moment, reminding me of our freedom to imbibe.

And on the fourth night of MCC, my big night finally came to fruition -- Tastemaker's Punch! I can't express how thrilled I was to see artwork from Jill DeGroff, Claw Money, Nicole Desmond, Charles Hardwick, Elba Giron, Jackie Neale Chadwick, Vanessa Bahmani, and Leo Borovskiy on the walls of Ramscale Gallery. And of course there were the punches (recipes below) by Enzo Lim, Maxwell Britten, Abigail Gullo, Orson Salicetti, Frank Cisneros, Erick Castro (of San Francisco), Payman Bahmani, Aaron Doherty, The Cocktail Guru's Hal Wolin, and The Tippling Point's Jason Littrell. DJs from the monthly Discovery party at Santos Party House, VDRK and Free Magic, kept the good times flowing, and sushi and ceviche from Richard Sandoval's ZENGO was devoured just as fast as we could pass it out.

Dave Wondrich led us through a long list of historical figures whom we have to thank for the wonderful gift of punch, starting with British sailors who discovered the five-ingredient concoction in India in the 16th century. Dave announced that his book on all things punch, "Punch, or the Delights and Dangers of the Flowing Bowl," will be out this November. And yes, it also just happened to be my birthday that night (along with Eryn Reece and Meredith Modzelewski!), so thanks Jason for taking over the mic to have everyone sing happy birthday while I blushed in the corner. How many people get to say that they had Dave Wondrich, Jill DeGroff and Claw Money at their birthday party? Even Gary "Gaz" Regan made a latenight appearance, helping himself to some punch.

So many to thank: Bols Genever, Pierre Ferrand Cognac, Mathilde Fruit Liqueurs, Leblon Cachaca, Laird's Bonded Applejack, Plymouth Gin, Tuthilltown Spirits, Catdaddy Moonshine, Milagro Tequila, Sailor Jerry Rum, A.B. Smeby Bittering Co., Vita Coco Coconut Water, Mana Fine Arts, and the MCC team: Lesley, Georgia, and Don Lee. I also want to personally thank Kerry Hoffman, Lincoln Chinnery, Russell Davis, Gail Schoenberg, Nosa Garrick, Erin Garcia, Amy Kelly, Olga Boyko, Mark Garcia, Iman Kedir, Ashley Klanac and Nora Worthington.

Note: the silent auction to benefit the Museum of the American Cocktail, planned to take place during the punch party, will be rescheduled for the near future.

Here are the punch recipes, all using fresh-squeezed juices:

Pacquiao's Punch by Enzo Lim of Painkiller:

33.8 oz Sailor Jerry Rum 11.3 oz pineapple juice 11.3 oz lemon juice 11.3 oz Domaine de Canton ginger liqueur 5.6 oz demerara syrup .5 oz Smeby's Buddha's Hand Lemon and Kaffir Lime Bitters .5 oz Bitter Truth Lemon Bitters (serves 20, scale accordingly)

Gin Lane Royale Punch by Maxwell Britten of Freemans

150 oz Plymouth Gin 75 oz lavender-infused Dolin Blanc Dry Vermouth 75 oz lime juice 75 oz grapefruit-nutmeg syrup 75 oz Moet Imperial Champagne

Don't Shoot the Messenger by Hal Wolin of The Cocktail Guru & Jason Littrell of The Tippling Point

1 1/2 oz Laird's Bonded Applejack 1/2 oz Mathilde Pear 1/4 oz orgeat syrup 1/2 tsp Don's Spices 1/2 oz pineapple juice 3/4 oz lemon juice 1 dash Fee Brothers Whiskey Barrel Aged Bitters (multiply by number of servings)

Chinese Bootlegger Punch by Payman Bahmani of Umamimart.com

5 cups Catdaddy Carolina Moonshine 5 cups brewed Oolong tea (less than boiling water, steeped 5-6 min) 3.75 cups grapefruit juice 1 cup lemon juice 1 cup agave nectar syrup .75 cup cinnamon syrup .5 cup A.B. Smeby Forbidden Bitters .5 cup A.B. Smeby Spiced Grapefruit Bitters (serves 20, scale accordingly)

Spring Fever Punch by Erick Castro of Rickhouse, San Francisco

150 scoops of Caipirinha Sorbet 50 cups Leblon Cachaca 12.5 cups Mathilde Pear 18.75 cups lime juice 12.5 cups honey syrup (1 to 1) 12.5 cups cucumber juice 25 cups sparkling water 200 pinches of salt

Goblin Punch by Orson Salicetti of Covet

12 bottles of Bols Genever 2 honeydew melons, juiced 8 green bell peppers, juiced 2 lb fresh celery, juiced 2 lb green seedless grapes, juiced 2 lb kiwis, juiced 2 lb green apples, juiced agave nectar lime juice dash of mixed peppercorns

Halfmoon Mountain Jam by Abigail Gullo of RyeGirlNYC and Bar Celona

12 bottles Spirit of the Hudson Apple Vodka (Tuthilltown Spirits) 2 bottles Mathilde Orange 1 gallon lemon juice 4 750-ml bottles sparkling cider Thyme-infused maple syrup Forest berry jam Blackberries Raspberries

Raspberry Beret Punch by Frank Cisneros of Dram

125 oz Pierre Ferrand Cognac 50 oz grapefruit juice 25 oz Mathilde Raspberry 50 oz vanilla syrup 100 oz lemon juice 50 oz raspberry syrup 100 oz soda water "secret amount" homemade Chamomile bitters

Madre Sazonada (Spicy Mother) by Aaron Doherty of Jack the Horse Tavern

10 bottles Milagro Reposado Tequila 65 oz lime juice 65 oz habanero demerara syrup 50 oz pineapple juice 50 oz Mexican lager, roughly 1 six pack 12 sprigs Rosemary 1 tbsp toasted curry salt

Everyone should feel proud for helping make the first Manhattan Cocktail Classic a huge success! Can't wait to do it again next year, only bigger and better!

Elsewhere in the Liquiverse...

• Ultra-exclusive "tavern" The Lion, helmed by The Waverly's executive chef John DeLucie, hosted its friends and family last night. The Greenwich Village restaurant, once a '60s hotspot, officially opens tonight--for the well-connected, anyway. In addition to the burger and beer offerings, expect a sophisticated cocktail program. 62 W. 9th St. (6th Ave.)
• Another anticipated opening is expected by the end of the week with the unveiling of Teatro, a jazz-inspired cocktail lounge from Apotheke's Albert Trummer. Word is the bar is the stage--and knowing Trummer's taste for fiery entertainment, this makes perfect sense. 114 Franklin St. (West Broadway)
• Still no word on NYC's plans for World Cocktail Day, May 13--my guess is everyone is gearing up for the Manhattan Cocktail Classic, May 14-18. If you procrastinated buying tickets for the kickoff gala, you are out of luck--all 2,500 have sold out. Still want to rock your stylish cocktail threads? There's a handful of tickets available for The Dizzy Fizz Tastemaker's Punch--use the code "THRILLIST" to save 25%!
• Also, The Hideout in Fort Greene is going to reopen soon--just in time for summery Brooklyn bar crawls!

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.

Saloon Stakeouts: Painkiller

Just in time for a tropical heatwave and many of the country's best Japanese training-seeking bartenders sweeping into NYC, one of the most exciting bar openings of the year is scheduled for this week, and it just so happens to be tiki-themed. Painkiller, from Dutch Kills' Richie Boccato and Giuseppe Gonzales, has flipped the former Sasha Petraske-owned East Side Company Bar into a bamboo-walled underground lair that feels miles from the city and yet all at once very New York. The bar celebrates Manhattan as "the best island," said Giuseppe, surrounded by images of topless, tan island ladies.

I don't want to give too much away about Painkiller just yet--the Chinatown bar officially opens Thursday night--but I can tell you to expect: fresh-cut fruit, house-made syrups and orgeat,  industrial blenders, a cooler full of shaved ice, grafitti artwork by "Style Wars" legends, and badass light effects. The menu will be of the choose-your-own-adventure variety (simply tell the bartenders how you like your drink) but based on the recipes of Trader Vic's and Don the Beachcomber. Expect incredibly strong drinks and wild garnishes--you've been warned!

Giuseppe said he and Richie got the idea for bar over free hot dogs at Rudy's, the Hell's Kitchen dive, so naturally, Painkiller will have free hot dogs too. Which will surely come in handy after all that frothy tiki-ness with shots of flaming 151.

Painkiller, 49 Essex St.

Announcing: Beefeater Summer Gin

With 80-degree weather coming our way for Derby Day tomorrow, everyone's thinking about seersucker suits and mint juleps served over crushed ice. As summer nears, I also start to dream of crisp, refreshing gin. And wouldn't you know it, Beefeater London Dry Gin is launching a limited-edition Summer Gin on June 2. Following the success of Beefeater 24, Master Distiller Desmond Payne created Beefeater Summer Gin to celebrate the season with prominent floral notes including elderflower, blackcurrant, and hibiscus.

"It has a slightly lighter characteristic," said Payne, who took a moment to speak with me by phone recently. "Beefeater 24 is aimed more at bartenders and for mixing in more high-end cocktails, while the Summer Gin is more for the consumer. Think summer parties and BBQs, and with pomegranate or cranberry juice, it makes a lovely long drink."

Payne, who has been making gin for 42 years, said he is "having a great time" experimenting with new varieties of Beefeater while upholding the classic method of distilling. "It's a chance to spread out a little bit, but very much in the Beefeater way," he said. "This is an interesting and exciting time for gin."

Elsewhere in the Liquiverse...

• Results of the groundbreaking Ultimate Cocktail Challenge are in, determining which gin works best in extra dry martinis (Tanqueray London Dry!), which rum makes the best mojitos (Don Q Cristal!), which cognac makes slammin' Sidecars (Remy Martin VSOP!), etc. Expert judges included mixology superstars Dale DeGroff, David Wondrich, Jacques Bezuidenhout, Julie Reiner, Steve Olson, Audrey Saunders, Tad Carducci, Doug Frost, Andy Seymour, Don Lee, Jim Meehan, Sean Ludford, and F. Paul Pacult. Judges blind-tasted the spirits in cocktails mixed meticulously by Willy Shine, Aisha Sharpe, Sean Hoard and Lindsay Nader. Congrats to the winners!
• The Lucky Rice Festival, kicking off with a cocktail bash at Bowery Hotel tomorrow and running through May 2, is a celebration of Asian food and drink. Star chefs lined up for the festival include Jean-Georges Vongerichten, Daniel Boulud, David Chang, Anita Lo, Floyd Cardoz, Zak Pelaccio, Eric Ripert, and Pichet Ong.
• This Saturday, May 1, Derby Day parties are planned at Rye House, Bell House, and perhaps, your house? Exclusive invite-only racing day parties also take place at Eleven Madison Park and Clover Club.
• While the rest of us attend Cinco de Mayo fiestas, lots of lucky rum aficonados will head south for the Miami Rum Renaissance Festival, May 5-9. Sugarcane spirits get all the attention with events including a tiki cocktail competition, sipping seminars, and pool parties--can you tell I'm jealous?!
• Speaking of rum, NYC has a brand-new Cuban rum bar, Cienfuegos, from Ravi DeRossi, an owner of nearby Death & Co. and Mayahuel. The punch-heavy cocktail program by Charlotte Voisey includes tipples such as the Hemingway-inspired "A Moveable Feast" (Mount Gay Eclipse Silver, Dolin Blanc Vermouth, lime juice, dry French cider, Regan's bitters, and nutmeg). The ornate decor, reminiscent of a jewelry box, is sure to attract stylish characters to 95 Avenue A. 
• And you have until May 10 to create the best Catdaddy Carolina Moonshine cocktail for a contest that will send three finalists to Tales of the Cocktail!

The "56" Julep from Wild Turkey

2.5 oz Wild Turkey 101 3 sprigs of mint (six to eight mature-sized leaves) 1.5 tsp brown sugar .5 cup crushed ice

In a traditional silver julep cup or double-old fashioned glass, muddle two sprigs of mint with the brown sugar and one ounce of Wild Turkey 101 for a few minutes, crushing the mint leaves with a spoon. Add the crushed ice, the remaining bourbon, and garnish with sprig of mint. Enjoy!

File Under: Hot Dates

 

• Just when you thought the Manhattan Cocktail Classic couldn't get soaked with any more liquids, hometown heroes The Tippling Point have gone and put together an event that actually floats--on New York Harbor, specifically. Tickets for "The Three Hour Tour," as it's been dubbed, went on sale today, and they are moving fast. The booze cruise aboard the Royal Princess Cruise Liner at sunset on May 16 will feature a live band and DJ, live ice carving by Shintaro Okamoto, and five cocktails by some of the best bartenders in the states:  Jacqueline Patterson of Heaven’s Dog (San Francisco), Thomas Waugh of Death & Co. (NYC), John Lermayer of The Florida Room (Miami), Richard Boccato of Dutch Kills & Painkiller (NYC) and Danny Valdez of Cure (New Orleans).  Moet Hennessy USA is sponsoring (10 Cane Rum, Ardbeg Scotch, Grand Marnier, Belvedere Vodka, and Hennessy), so you might as well be screaming "I'm a boat" the entire time. To make this happen, Jason Littrell teamed up with Gianfranco Verga, Tad Carducci, and Paul Tanguay to form the company The Tippling Point. Come through for this, the Gala, and of course, the Tastemaker's Punch, and you'll have your party points for the year--not to be missed! Use code TONY for 25 percent off on all Manhattan Cocktail Classic events!
• May 1 means Derby Day, the quintessential day to sip a mint julep and wear a hat for at least two minutes. This year is the 135th Kentucky Derby at Churchill Downs, and with the resurgence in brown spirits it seems like a lovely reason to celebrate. Most recipes call for bourbon, but Harry Johnson's 1888 recipe with brandy and a dash of Jamaican rum, copied below, sounds equally as delicious.
• On May 3 and 4, bartenders from all over will converge in NYC to take a master class in Japanese cocktail technique from Kazuo Uyeda.  The most famous bartender in Japan, Kazuo is author of "Japanese Cocktail Technique," which is being released for the first time in English by Cocktail Kingdom/Mud Puddle Books, sponsors of the event. Two days of rigorous education (including hard shake demonstrations) take place at Hiro Ballroom in Chelsea, where everyone will also let off steam with Suntory cocktails the night of May 4. Contact christina@cocktailkingdom.com for ticket requests.
• And wow, what a difference a year makes--on May 13, we celebrate World Cocktail Day! The day marking the first public mention of the word "cocktail," this date also commemorates the first full year of The Dizzy Fizz! Coincidentally, I have the same birthday as one of the best cocktail culture blogs on the West Coast, Thirsty in LA. Since NYC is the place to be this month, Thirsty in LA's Daniel Djang will actually be here and we're going to celebrate our "blogiversary" together! Deets to come!

Mint Julep, adapted from Harry Johnson, "New & Improved Illustrated Bartender's Manual:"

Serving vessel: a glass.

1/2 oz. sugar 2 oz. water or seltzer 3 to 4 sprigs of mint

Muddle mint in the sugar and water to extract the flavor of the mint, then remove and discard the mint.

Add:

6 oz. brandy

Fill with shaved ice, stir. Garnish with a mint leaf, berry, pineapple and orange.

Add:

1 dash Jamaican rum.

Sprinkle with sugar, serve with a straw.