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

How many tipples are you tipplin'?

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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.

Back From Va-Cain-tion

New York is a funny place. When I first moved here five years ago, I had a hard time landing a steady writing job despite having five years of newspaper experience. Fast-forward and, following a stint as a nightlife editor, I know a lot more people in both the media and liquor industries than I ever could have imagined.

I just attended the 2-year anniversary of Cain at the Atlantis Resort in the Bahamas, a balmy, seductive affair that included lots of time in the pool and ocean and a few too many rum drinks. I never would have expected to be mingling in a cabana with some of NYC nightlife's most influential people, but that is just the sort of crazy opportunity that comes with city life. Apparently, Carmen Electra, Miss USA, and Miss Universe were in attendance, but I was snorkeling while they made their appearance—and frankly, I didn't care. If you ever get the chance to travel to Atlantis, be sure to check out Cain at the Cove—they have the best pina coladas.

Dizzy Recap: The New York Bar Show

If you ever wanted proof of the clash between the crafty cocktail world and the superficial land of clubdom, it was at last week's New York Bar Show, an annual food and beverage trade show. Nonetheless, buzzing through aisles of drink samples and girls in bikinis at Jacob Javits Convention Center certainly isn't the worst way to spend an afternoon. I had hopes of bringing you some news of hot-off-the-presses, must-try spirits or fancy bar gadgets, but alas, I really didn't learn anything new. What I did absorb (besides several sippy cups of tequila, gin, pisco, absinthe, beer, and vodka) is that the mixology side of the bar business has a long way to go to educate mainstream consumers that it's worthy of as much attention as the pretty girls who pour your shots. Leading the cocktail teach-in at the Bar Show was the non-stop presentation by the New York chapter of the U.S. Bartender's Guild. When I strolled by, I found mixologist (and talented photographer) Elba S. Giron mixing the Joie de Veev cocktail, of all things, while mixologists Jonathan Pogash and Jason Littrell handed out information and chatted with passersby. Other highlights included: Mekhong Spirit of Thailand cocktails, Pisco Sours with Gran Sierpe, and Daiquiris with Don Q Rum courtesy of James Menite of Porter House. Workshop sessions (which I didn't attend) featured mixologists such as Gary Regan, Charlotte Voisey, Junior Merino, Tad Carducci, Brian Van Flandern, and Martin Miller's brand ambassador Jon Santer. Entertainment came in the form of ice luges, beer pong, Hustlers Club girls, and an inflatable bull (which was just for display, I think). Whether or not this show was the right place to spread the good word of fresh-ingredient cocktails or not, props must be given to the USBGNY for putting in the effort. I would love to see more of a cocktail culture presence next year, or perhaps a separate event will emerge. Check out this video of Jason Littrell at the Bar Show making a Southside using Bols Genever.

Out & About: Upcoming Events

 

• Tuesday, June 9: Museum Mile, 6 to 9 p.m., Fifth Ave. between 82nd St. & 105th St. This year's 31st annual festival kicks off on the steps of the Solomon R. Guggenheim Museum with an opening ceremony at 5:45 p.m. at 89th St. & 5th Ave. Free.
• Tuesday, June 9: Yamazaki Single Malt tasting from 7 to 9 p.m. at Louis 649, 649 9th St. Grand Ambassador Gardner Dunn will be pouring the 12 year, 18 year, and a special rare bottling not yet available. Free.
• Thursday, June 11: Happy Hour from 5 to 6 p.m. at Hudson Terrace, 621 W. 46th St. Free well drinks, Bud, and Bud Light. Hosted by Metromix every Thursday this month, rsvp to metromix@hudsonterracenyc.com before 3 p.m. the day of. Free.
• Sunday, June 14 & Monday, June 15: The New York Bar Show, from noon to 6 p.m. both days at Jacob Javits Center, 38th St. & 11th Ave. More than 300 bar, nightclub, wine, and spirit exhibitors, as well as flair bartenders, cocktail contests, and demos by top mixologists will be on view. Tickets are $40 for the exhibition; $100 to attend world-class seminars.  
• The Highline is open!
• Also, if you were curious as to what went down at the Jazz Age Lawn Party (sadly, I didn't make it), Metromix has a stunning photo gallery of all the lovely vintage garb--sartorialists, indeed!

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

Elsewhere in the Liquiverse...

 

• In case you haven't seen it by now, The New York Times just caught on that speakeasy fever has swept the nation.
• David Wondrich offers his seven tips for not turning into a falling-down-drunk in Esquire.
• Eric Felten delves into The Gibson Martini's Western roots in The Wall Street Journal.
• And in the San Francisco Chronicle, Gary Regan finds the manliest rum drinks must be the strongest rum drinks.

Dizzy Recap: Veev Taste, Test, Tally

"Work is the curse of the drinking class."--Oscar Wilde

I just started a new day job, so it's taken me a bit longer to post updates here than I would like, but the good news is, I will be able to afford more drinks now. In the meantime, I'll keep covering all of the events I don't necessarily have to pay for, like last week's Veev tasting at Delicatessen. I brought a couple of friends to the atrium lounge at Deli, which made for a lovely after-work setting with its wraparound green leather sofa and abstract mural. Four different cocktails were passed around for a popular vote on which gets to be on Deli's menu for the month: Order of the Amazon, Brazilian Elixir, Toast of the Amazon, and, the winner, Joie de Veev (Veev, muddled ginger, orange liqueur, lemon juice, simple syrup). The cocktails all provided that "summer cooler" taste without being overly sweet, and the added antioxidants somehow took the guilt out of imbibing. Naturally, the brown paper gift bags handed out were filled with eco-goodies such as a mini of Veev, biodegradable plates by VerTerra, and all-natural PopChips. If you swing through Deli this month, be sure to check out the Joie de Veev:

1 1/2 oz. Veev

3/4 oz. orange liqueur

1 oz. fresh lemon juice

3/4 oz. simple syrup

1 large slice of ginger, diced

crystallized ginger, for garnish

Muddle the ginger and simple syrup in the bottom of a mixing glass. Add Veev, orange liqueur, lemon juice, simple syrup, and shake well with ice. Double strain into a chilled cocktail glass and garnish with crystallized ginger.

Ingredient of the Day: Veev Acai Spirit

Although acai's reputation as a cure-all superfood has been questioned lately, there's no denying that the Brazilian berry that became a media darling in recent years is very high in antioxidants--reportedly 57 percent higher than pomegranate. Acai (pronounced ah-sigh-EE) tastes like a cross between blueberry and blackberry with a chocolate finish. Bringing these sweet health benefits to your cocktail glass is Veev, a 60-proof white grain spirit flavored with acai, as well as prickly pear and acerola cherry. Not only can you feel good about counteracting your liver damage when you drink Veev, but the company is progressively green. For every bottle sold, $1 goes toward efforts to restore the Amazon rainforests, and to ensure that harvesting of acai is sustainable. Veev also prides itself on being the only carbon-neutral spirit--the distillery is powered by wind. Distilled from wheat, Veev liqueur mixes like vodka, but its ad campaign hails it as "The End of Vodka," probably to better appeal to mixologists. Brothers Courtney and Carter Reum, both former Wall Streeters, launched Veev in 2007 after encountering acai on a 2003 surfing trip to Brazil. Really, what's not to like? I attended a Veev event last night at Delicatessen, and I'll have details up here soon. In the meantime, try this at the next bar you see Veev in:

Spa Cooler by Veev

2 oz. Veev

4 sprigs of fresh mint

1 oz. fresh lime juice

1/2 oz. simple syrup

4 slices of cucumber

Muddle mint, lime juice, and simple syrup in a mixing glass. Add Veev, cucumber slices, and ice; shake well. Strain into an ice-filled rocks glass or double-strain into a chilled cocktail glass. Garnish with a slice of cucumber.

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.

Ingredient of the Day: Creme de Violette

This sun-kissed start to Memorial Day weekend has my mind buzzing with visions of a blossoming summer garden--I can't wait to get herbs, tomatoes, and flowers a-sproutin'. Memorial Day, originally called 'Decoration Day,' was first observed May 30, 1868, when flowers were placed on the graves of Union and Confederate soldiers at Arlington National Cemetery. So when thinking of a cocktail to observe (or celebrate) the long weekend, a natural choice is the Aviation, which delicately blends gin, lemon juice, maraschino liqueur (which has nothing to do with those syrupy cherries), and Creme de Violette.

Over the past two years, Creme de Violette has come back into production after being unavailable for decades. Rothman & Winter's version is most likely to be available here in NYC--try specialty liquor stores like Astor Wines and Spirits. It's a floral, herbaceous deep purple liqueur made from (you guessed it) violet petals. On its own it will probably hit you as too perfume-y, but a spoonful in the right cocktail adds a certain joie de vivre. Since my roommate, Gardner, is the brand ambassador for Suntory Yamazaki Single Malt Whisky, he was fortunate to receive a bottle of the extremely-hard-to-find Hermes Violet by Suntory. As you can tell by the photo, we still have yet to open our bottle (still waiting for the right occasion), but we have cracked the Rothman & Winter violette, and it's as elegant as a spring evening.

Creme de Violette is a close cousin to Creme Yvette, a liqueur that disappeared in the 1960s made from violet petals, berries, vanilla, and other spices. It's been completely obscure, although--that appears to be changing! In researching this post, I was thrilled to discover that none other than Robert Cooper, who created St-Germain elderflower liqueur, is in the process of launching a Creme Yvette. Apparently it was on view at the Wine and Spirits Wholesalers of America conference in Orlando last month. I wonder if it will be available at the New York Bar Show in June? Until then, here are three cocktails using Creme de Violette to get you through the three-day weekend:

Aviation adapted by Robert Hess

2 oz. gin (try Plymouth)

1/2 oz. lemon juice

2 tsp. maraschino liqueur (try Luxardo)

1 tsp. Creme de Violette

Combine the first three ingredients in a cocktail shaker filled with cracked ice. Shake well and strain into a chilled cocktail glass. Drizzle the Creme de Violette into the glass and garnish with a lemon twist.

Atty Cocktail from the Savoy Cocktail Book, adapted by Erik Ellestad

3/4 oz. dry vermouth (try Noilly Prat)

1 1/2 oz. gin (try Beefeater)

1 tsp. Creme de Violette

1 tsp. absinthe (try La Fee)

Add ingredients to a mixing glass filled with cracked ice. Stir well and strain into a chilled cocktail glass. Squeeze a lemon twist on top and drop it into the drink.

Violette Royale

4 oz. Champagne

1/2 oz. Creme de Violette

This one should be self-explanatory. Cheers!

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.

File Under: Label Porn

 

I don't plan on writing too much about wine on here (although I do love it), but I'm a whore for good design, and bottle labels are a great outlet for creativity. One design site I've stumbled across (and you should too) is TheDieline.com, which has a special category for wine and spirits packaging. After fawning over all of the lovely pictures, I thought I would share these amusing wine designs for some graphic art inspiration: R Wines' Luchador Shiraz by Brooklyn-based design duo Morning Breath, Hesperian's Anatomy Cabernet Sauvignon by CF Napa in (duh) Napa, Calif., and the Mollydooker wine series by MASH design in Adelaide, Australia. Art on!

Ingredient of the Day: Zipang Sparkling Sake

At last night's World Cocktail Day party at Pranna, this light and sweet sparkling sake was used to top many of the cocktails in lieu of soda water or champagne. Imported by sake producer Gekkeikan, the naturally carbonated sake is infused with tropical fruits to give it an extra zip, if you will. It comes in single-serving sized bottles (250 ml priced at $6), and should be served cold.

Try it in: 

The Blueberry Collins by Plymouth Gin Ambassador Simon Ford

2 oz. gin (Plymouth)

1 oz. ginger liqueur (Domaine de Canton)

1 oz. lemon juice

1/2 oz. simple syrup

handful of blueberries

Zipang Sparkling Sake

Muddle blueberries in a tall glass. Add other ingredients and ice, top with sparkling sake. Gently stir.

Dizzy Recap: Hendrick's Croquet Tourney

Props must be given to Metromix for their thorough coverage of Tuesday's 2nd Annual Hendrick's Gin Croquet Tournament, which invited top bartenders to compete on a pristine lawn in the Financial District while donning whimsical vintage sportswear. I wasn't there, but Ben and Gardner were, although they were pretty tired from celebrating Ben's birthday the night before. Even so, gin cocktails were had (all in a hard day's work), as were cucumber sandwiches. Congrats to the team from Macao for coming in first place. It's great to see a mainstream site like Metromix digging into the cocktail niche, and they also had a photographer at last night's World Cocktail Day fundraiser, which I will be recapping here as well, as soon as my headache clears and the photos are ready. 

File Under: Sipping & Swinging

If you're looking for an alternative to a sweaty, packed happy hour where you spend more time trying to get the bartender's attention than actually enjoying your drink, mix up your routine with the Night Time jazz and cocktail event at The Night Hotel every Thursday from 6-9 p.m. through June 2. Crooner Marcus Goldhaber and the Jon Davis Trio, featuring: Jon Davis (piano), Pat O'Leary (bass), and Willard Dyson (drums) perform syncopated standards along the lines of Frank Sinatra that will transport you a world away from the bustle of the Theater District. I was there with a friend last week, and we both agreed that the hotel lounge's black-and-white setting paired with the jazz would make for a great date. The cocktail menu is more of the sweet, clubby variety (Sparkling White Grape Cosmo, Chocolate Truffletini), but I had the Citrus-Berry Mojito (Barcardi Limon, fresh raspberries, mint) and was happily sipping away. The performance was stirring and nostalgic, and it was refreshing to see musicians so comfortable in their element.