Bottlerocker of the Week: Maxwell Britten

"If you really want to hear about it, the first thing you'll probably want to know is where I was born and what my lousy childhood was like, and how my parents were occupied and all before they had me, and all that David Copperfield kind of crap, but I don't feel like going into it, if you want to know the truth."--Holden Caulfield, "The Catcher in the Rye"

I recently sat down at Freemans, and Maxwell Britten, a 2009 Star Chefs Rising Stars-winning mixologist, was behind the stick. Unlike Holden Caulfiend, Maxwell, a creative writing student who has lived in NYC since 2005, certainly has not had a lousy childhood. Growing up with a passionate epicurean and food & beverage professional for a father (Eric S. Britten), Maxwell has been surrounded by food and spirits since he was old enough to handle a fork and a knife.

Despite what sounds like silver spoon-fed beginnings, he started out as a busboy at Jack the Horse Tavern in Brooklyn Heights in 2006 and pulled through the ranks to become head bartender and beverage director within a year--all while finally turning of legal drinking age. Craft bartending became Maxwell's passion when a copy of "The Gentlemen's Companion, V.1 & 2 Around the World with a Fork, Knife and Spoon; Around the World with a Jigger, Beaker, and Flask" by Charles H. Baker Jr., was handed to him by St. John Frizzell (now owner of Fort Defiance in Red Hook) in the fall of 2007. Maxwell also studied with Damon Dyer of Flatiron Lounge, took the BarSmarts course, and has twice been a cocktail apprentice at Tales of the Cocktail--so he's more than done his homework. Now running a food and drink consulting firm, Jigger, Beaker & Flask, with his older brother, Jeremy Osslund, Maxwell is a notable bottlerocker in NYC's cocktailian scene, but he's not letting it go to his head, he says.

"The Dizzy Dozen: The Same 12 Questions We Always Ask" With Maxwell Britten

Q: What is the first thing you drink after you wake up?

A: A big, HUGE cup of nice cold water, occasionally (depends on what I was up to before bedtime), or a Coke over hand cracked ice with a lime wedge. Or an iced Americano from the coffee shop around the corner of my apartment, Glass Shop, shout out to Francesco!

Q: What is the first thing you drink after a hard day's work?

A: An ice cold brewsky. I might have a nip of Rittenhouse depending on how hard my night was.

Q: What is the most delicious ingredient in your liquor cabinet?

A: Probably the Lasanta by Glenmorangie. I recently finished a bottle of the Cuvée Homére by Rhum Clément with some world-class scumbags (bartenders) just before moving into my new apartment. I think I have a Budweiser or Brooklyn Lager in the fridge, those are pretty delicious too.

Q: If you could sit at the bar between any two people (alive or deceased), who would they be?

A: Charles H. Baker Jr., and my Dad.

Q: Three favorite NYC bars:

• Prime Meats: Styled after a German beer hall, excellent beers on draught, good bartenders, great eats, and the kitchen stays open until 2 a.m., which is a rarity in Brooklyn.

• Fort Defiance: Counter-culture coffee, St. John Frizell, great bites, in the heart of Red Hook, great menu—just a classic, check it out!

• Milk & Honey: Too easy, right?

Q: Three favorite non-alcoholic hangouts:

• Prospect Park at sunset

• The Met

• Fairway in Red Hook. I swear I don't live in Red Hook—there is just some great stuff down there.

Q: Average night's sleep:

A: Lately, 6 1/2-7 hours, and I have been in bed before 2 a.m. most nights these days.

Q: What is your favorite place to shop for your bar?

A: It was once Lenelle's (in Red Hook!), which is no longer open. Astor Wines is pretty good. Sometimes doing a gig is good shopping—then again, I can't remember the last time I actually had to buy the booze myself.

Q: Where do you find inspiration?

A: The kitchen, text books, bar manuals, characters in novels, movies, music, fashion, food, and most importantly, the ass-kicking bartenders you can find around the world these days.

Q: If you woke up on a desert island, what bottle would you hope to have wash ashore?

A: A gallon of chilled water. If you were hoping for a bottle of booze, then I guess I would hope for some rum, maybe Appleton VX? Jamaican rum calls for the occasion, and it's just really easy on the palate. If there is no ice and I am on a desert island, I might not want to be sippin’ on warm/hot hooch.

Q: Do you have any bar-related good luck charms?

A: No, but from time to time I might put a dash of aromatic bitters behind the ears when I am feeling like I want to impress the ladies. Some barkeeps I know say it's good luck in competitions, I just like the way it makes me smell. It's almost like really great-smelling cologne. People will be like, "You smell magnificent," and I'll say, "Thanks, just a little limited-edition Repeal Day Bitters by The Bitter Truth, no biggee."

Q: Do you have a nickname for yourself when you've had too many?

A: Yeah, it's "French Exit"—that’s when you peace out without saying anything to anyone you're with and in some occasions, not paying your bill—I swear the only person I do that to is Jason Littrell [of The Randolph] and that’s because he is the mad man behind the most debaucherous bar in Manhattan.  Sometimes it's safer just to leave before he tries to give you another pickle back. In a conversation with him last week about my most recent "French Exit," I go, "I am sorry man, I REALLY needed to go home, I could barely talk." He says, "Well, you could still drink, so that’s not good enough for me.”

Ben Scorah, GQ's New York Bartender of the Year, Places in Vegas Finals

We're a bit spoiled here in NYC--we have many of the best bartenders in the country serving many of the best cocktails in the country. So although New York really has nothing to prove, it's always nice to see one of our own go head to head with the top slingers in the land.

Earlier this week, Ben Scorah, mixologist and managing partner of Bar & Books, was sent to The Palms at Las Vegas to compete in the "Most Inspired Bartender" competition sponsored by Bombay Sapphire Gin and GQ. Ben took the New York title at STK two weeks prior, where his "Vienna Cocktail" beat more than a dozen competitors. He will appear in GQ's November issue, along with 40 others from across the U.S. who were selected to go to Vegas. There, Ben made it to the top 10 final found, meaning that he will also appear in GQ's December issue. However, the top prize went to Christian Sanders of The Living Room at the W Hotel in Miami. Christian's "Green Sour Hour," containing celery juice, dill paste, and Himalayan black salt won over the judges:  Bacardi’s Giles Woodyer; Bombay Sapphire's Global Mixologist, Merlin Griffiths; Style Correspondent Brett Fahlgren, for GQ magazine; and world-renowned mixologist, Tony Abou-Ganim.

Nonetheless, I tried Ben's "Vienna Cocktail" at Beekman last week, and I found it a "most inspiring" take on the Negroni, so cheers to him for taking it all the way to Vegas. Here's the recipe:

1 1/2 oz. Bombay Sapphire Gin 1/2 oz. blood orange juice 3/4 oz. Aperol 1/2 oz. sweet vermouth (Carpano Antica) 1/2 oz. simple syrup

Shake and serve up in a chilled cocktail glass with a flamed blood orange zest and a spritz of Zirbenz Stone Pine liqueur.

File Under: Label Porn

Let's see, Diddy has Ciroc, Lil' Wayne has Halo Champagne, so why wouldn't Ludacris get in on the hip hop-spirits brand love affair? Launching this month, Conjure Cognac is a collaboration between Chris "Ludacris" Bridges and renowned cognac house, Birkedal Hartmann. Reportedly, Ludacris is a connoisseur of fine cognac and he tasted more than 40 blends before deciding on a cognac that would appeal to the urban market.

Who knows how it will taste, but what's interesting is that the bottle designed by Margot Hallac for Barker DZP manages to marry both the sophisticated allure of classic spirits and the bootylicious world of hip hop. I'm sure it won't be long before someone requests this as their wallpaper.

"Woke up the next morning and all I can remember Was taking shots and tippin the bartender Surrender to the women end up bringin me home Cause she started lookin better every shot a Patron"

--Ludacris, "One More Drink" (2008)

Benedictine Battle: Alchemists of Our Age

 

Alchemists, bartenders, mixologists, whatever you are calling yourselves these days--you have exactly one week to submit your best recipes for the "Alchemists of Our Age" competition sponsored by Benedictine and Esquire. In celebration of the spirit's 500th anniversary, cocktail slingers are being asked to step up and create a signature Benedictine drink that will honor the past and future of this liqueur created to revive Benedictine monks in 1510.

Cognac-based and created from 27 herbs and spices from around the globe (including angelica, hyssop, lemon balm, myrrh, saffron, aloe, arnica, and cinnamon), Benedictine's full recipe is a closely-guarded secret. Competitors are asked to submit recipes that use local ingredients yet are cost-effective, balanced yet intriguing, and the drink should tell a story, too.

The mixologist who creates the most exciting and unique cocktail will be chosen by renowned author and mixologist Dave Wondrich. Regional favorites will be featured in an Esquire recipe booklet with the overall winner appearing in a stand-alone Esquire profile in March 2010.

Submit your cocktail to alchemists@nikecomm.com by September 8th, and good luck!

UK's Cold-Distilled Oxley Gin Hits NYC

“The proper union of gin and vermouth is a great and sudden glory; it is one of the happiest marriages on earth, and one of the shortest lived.”--Bernard De Voto

There's a new premium gin in town, but for now, you'll only find it at a select few NYC bars. All three Bar & Books (Hudson, Lexington, and Beekman) plus Double Crown are now carrying Oxley Gin from the makers of Bacardi and Bombay Sapphire. A limited-batch London Dry Gin (although the label says "Classic English Dry Gin"), the 47% abv gin is made in the Thames Distillery in Clapham, London, and uses sub-zero temperatures to preserve the natural essences of its 14 different botanical ingredients. It's the first cold-distilled spirit.

Macerated grains are spooned by hand into a kettle, but instead of being heated, the alcohol is made to vaporize at -5ºC by a vacuum that removes pressure within the still. The vapor then passes through a colder probe at -100ºC, where it turns back into a liquid. Only 240 bottles are being produced per day, four days per week, and each bottle includes a batch number and comes with a galvanized tin bucket.

I was fortunate to try Oxley on its own and as a martini at Beekman Bar & Books last night, and it's really a lovely spirit with a mild juniper and grapefruit bouquet that finishes smooth. In a martini, Oxley is an excellent choice--just a dash of sweet vermouth, a twist of lemon or grapefruit, and all will be right in no time. Oxley launched in L.A. in June where it's retailing for $53.99, so I'm not sure whether I missed the NYC launch or it hasn't happened yet. Either way, stay tuned, and I hope you get to try this unique spirit soon!

Dizzy Recap: Yerba Buena Perry Opening

 

What is it about Latin food that makes it so broadly appealing? Is it the spicy flavors, the warmth of the people preparing the food, or perhaps the cultural pride that shines through? In NYC, there are some muy bueno standouts (Mercadito on Avenue B comes to mind), but one definite success story to emerge in the past year is Yerba Buena, which has received accolades for both its food and cocktails attracting crowds on Avenue A. While other restaurants are struggling to stay open in this economy, Yerba Buena is launching a second location, Yerba Buena Perry, opening to the public tomorrow night.

Taking over the old Matador space in Greenwich Village, Yerba Buena Perry stands to be a gem in the neighborhood's cluster of Italian eateries. Chef/Partner Julian Medina (also the chef at Toloache and at Yerba Buena’s L.E.S. location) and Christopher Gilman have put together a Pan-Latin menu that includes a selection of ceviches and panko fries (including watermelon, which is succulent and crispy at once) as well as dry aged steaks.

At the media opening party earlier this week, the new restaurant had the lively feeling of a Cuban-inspired nightspot, complete with live Latin music and a professional cigar roller on premise. Avocado green walls, dim Edison bulbs, a black-and-white checkered floor, and a sleek dark wood bar all added up to "date night vibe." Behind the bar, Cervantes, previously of PDT and Little Branch, offered a handful of selections from his cocktail menu, all $12. The Pisco Mojito was a tri-colored treat. Muddled yerba buena (a species of mint) and lime were topped with crushed ice, Macchu Pisco, and bitters. Equally delicious were the Mezcal Maid (Scorpion Mezcal, muddled cucumber, lime, and yerba buena) and the Blackberry Gimlet (Tito's Vodka, muddled blackberries, and lime). The hors d'oeuvres served were, as Robert Palmer would say, simply irresistable. In addition to the watermelon fries, highlights included avocado fries, manchego cheese croquettes with pickled jalapeno salsa, and yellowtail Baja style tacos that included pineapple, red onion, habanero peppers, and some sort of magical aioli type of sauce.

Yerba Buena Perry also offers a range of piscos, tequilas, mezcals, and rums served neat, and an affordable wine list spanning Spain, Argentina, Chile, and Uruguay. Be sure to check out Yerba Buena Perry on your next Greenwich Village crawl!

Yerba Buena Perry is located at 1 Perry Street (212.620.0808).

Dizzy Recap: Coalition Against Hunger Rooftop Soiree

"Summer's lease hath all too short a date."--William Shakespeare

Steamy August night, West Village rooftop--it doesn't get much more magical, does it? Living in NYC or any vibrant city, you could be having the worst day, and a sudden change of scenery can just transform the mood immediately--of course, a few cocktails won't hurt, either. Last week I found myself fortunate to attend a summer soiree hosted by Choice Productions to benefit the NYC Coalition Against Hunger. Held at Ramscale, a sprawling penthouse gallery with two terraces overlooking the Hudson River, the view, the crowd, and the Choice Productions staff were all easy on the eyes. The cocktails, created by Choice Productions founders (and former models) Jarred Sper and Matt Rachocki, were well-done summertime crowd-pleasers, and the food by Zoe "Brown Betty" Howell was an absolute treat. Looming, ominous dark clouds abstained from unleashing the soaking rain that we have all grown accustomed to this summer, and the event went off without a hitch.

Cocktails served:

Absolut Currant with muddled black grapes, lemon juice, and sweetened iced tea

Cherry puree, white wine, prosecco, St-Germaine elderflower liqueur, and cherry garnish

Absolut Peppar mixed with homemade lemonade and garnished with a hot pepper spear

Dizzy Recap: Gordon & MacPhail Whisky Tasting at Louis 649

For months now, I've been meaning to make it to the Free Tuesday Night Tastings at Louis 649--after all, how many bars dole out fine spirits for absolutely nothing! I finally made it earlier this week for a sampling of malt whiskies by independent bottlers Gordon & MacPhail, and boy, it was a doozy. Gary Keimach, Senior Vice President of Business Solutions for Martignetti companies, led the packed crowd through the tasting of nine different whiskies--that's right, nine--including a 35-year-old Macallan Speymalt. Since I hadn't yet eaten dinner, I sipped lots of water throughout this tasting, and sadly, I had to refrain from finishing most of the samples--but I definitely tried!

Gary started us with the most palatable whisky of the evening, the Benromach Traditional Single Speyside Malt. Gordon & MacPhail purchased the Benromach Distillery in 1993, and their first release was in 1998. Mellow with subtle citrus, honey, and smoky peat flavors, the Traditional is a really enjoyable scotch for a novice like me. (If you are looking for an expert's viewpoint on this tasting, click over to Whiskey Apostle. They are much more versed in this sort of thing than I am.) Next we tasted the Benromach Organic, which I also found very lovely. The first single malt whisky to be fully certified organic, it's made from organically sourced barley and aged in virgin oak, which offers a toffee, sweet vanilla, and earthy oakiness. Other highlights included a 21-year-old Glen Grant, a 21-year-old Benromach, the 35-year-old Macallan, and, saving the peaty-est for last, the Caol Ila.

This was a real treat for anyone who attended to taste some luxury whiskies that would otherwise be enjoyed during a special occasion. Thanks to Gary for an informative tasting and to Louis 649 for being gracious hosts--I think I'll be a regular Tuesday night fixture, so long as my schedule allows.

Tickets & Details Announced for The Manhattan Cocktail Classic

I just received the press release announcing the schedule for The Manhattan Cocktail Classic:

NEW YORK, August 20, 2009—The Manhattan Cocktail Classic, New York City’s first-ever multi-day celebration of all things cocktail-related, today announced the details of its Fall Preview seminar series, which will take place during the day on October 3-4, 2009, at Astor Center in New York City. The seminars will be led by members of the Manhattan Cocktail Classic Advisory Board, which includes legendary mixologists, cocktail historians, spirits critics and writers, and speak-easy impresarios. Each seminar will be individually ticketed for $50, available through the website at www.manhattancocktailclassic.com beginning on September 7, 2009.

“I am very excited about the topics we have lined up for the Fall Preview,” said Lesley Townsend, Founder and Director of the Manhattan Cocktail Classic. “It’s an unbelievable honor to have our Advisory Board members kicking off our event in this regard. Our hope is that this series will inspire the rest of the spirits and cocktail community to come forth with their own ideas for presentations for the first annual event in May of 2010.”

The seminar schedule is as follows:

Saturday, October 3, 2009

“Have Cocktail Shaker, Will Travel” with Charlotte Voisey & Simon Ford: Once the last legal cocktail was served on the eve of Prohibition in New York City, things would never be the same again. ‘Have cocktail shaker, will travel’ was the mindset of many a passionate barkeep in the 1920s when their craftsmanship turned criminal. Join Charlotte Voisey, Simon Ford, and other assorted friends for a jovial discussion on how New York has been influencing cocktail culture around the world for many years. Liquid refreshments will be served.

“Cocktails for Your Home Cocktail Party” with Sasha Petraske: Famed (and oft-elusive) owner and proprietor of Milk and Honey, Sasha Petraske will demonstrate the basics of creating cocktails in the home. He will go over how to set up and stock home bars of varying degrees of seriousness, as well as cover different scenarios of cocktail entertaining – from temporarily taking over your friend’s kitchen for a house party, to grabbing the reins at a fully-equipped bar. And of course, Sasha will teach you how to prepare some basic, ever-pleasing libations for these occasions. Participants will leave armed with a no-fail recipe list and a short set of directions for preparing basic cocktails with block ice and fresh juices.

“The Agave Session: The Magical Elixirs of Mexico” with Steve Olson and Special Guests: There is a heritage and culture associated with Tequila and Mezcal that dates back well over a thousand years, when the agave plant – also known as the maguey – was utilized by Mexico’s native peoples for virtually everything: from food and drink, to sugar, to shoes, soap, building supplies, and even medicine. Join us for an exciting tasting of this exotic elixir, each by artisan producers, as we pay homage to the heritage, history and culture of Mexico’s national spirit. It is also likely that agave-based libations will be consumed.

“The Many Faces of Cognac & Armagnac” with Julie Reiner, Charlotte Voisey & F. Paul Pacult: This one-time-only, comprehensive seminar joins celebrated master mixologists Julie Reiner and Charlotte Voisey with America’s spirits guru F. Paul Pacult on an extraordinary excursion deep into France's legendary AOC grape brandies, Cognac and Armagnac. Participants will first be taken on a guided tour of tasting a half-dozen remarkable brandies to see how these distilled and oak-matured cousins compare and contrast. Then, they will be treated to a Cognac cocktail, made by Julie, and an Armagnac cocktail, made by Charlotte. A rare opportunity to spend 90 minutes with three of America's most engaging spirits and cocktail personalities.

“History of the Cocktail in New York, 1810-1920” with Dave Wondrich: Among all the classes of American mixed drinks—the Cobblers, Sours, Fizzes, Coolers, Juleps and all the rest—the Cocktail stands as first among equals. If there’s something about a quick jolt of ice-cold, mixed-up boozy deliciousness that’s essentially American, then it’s quintessentially New York. And indeed, while many other cities have made key contributions to the Cocktail’s development, none has done so much as to shape it as Gotham. This seminar will attempt to track the interventions the city’s mixologists made in the idea of the Cocktail during the 110-odd years between its first documented appearance here and Prohibition. Liquid exhibits will be served.

Sunday, October 4, 2009

“Audrey and Gary’s Unparalleled Gin Palaver” with Audrey Saunders & Gary Regan: Audrey Saunders, Libation Goddess from New York’s Pegu Club, and perhaps the bartender most responsible for the resurgence of gin in the 21st century, will join Gary “gaz” Regan, author of The Joy of Mixology (2003) and The Bartender’s Gin Compendium (Fall 2009), to present gin-based cocktails, old, new, borrowed, and, well, you get the picture. They will wax lyrical on all things juniper; they will pontificate endlessly about the attributes of the Martini and of the MarTEAni, and they will display the splendor of cocktails made with dry gin, genever, Plymouth gin, and a most peculiar Old Tom. It’s probable that Saunders and Regan will flirt shamelessly throughout the workshop. The throwing of rotting fruit or vegetables will not be permitted.

“Glasses & Tools: How Do You Choose the Right Glass for a Drink?” with Dale DeGroff:  The choice of glass can mean the difference between a successful and elegant drink, or a glass of booze. In a commercial operation, the choice of glass can impact dramatically on the bottom line. At the home bar, the choice of glass can have an impact on the success of your cocktail party, and the well-being of your guests. Explore the classics with Dale DeGroff as he culls his glass collection to find the perfect glass for well-known classics and the tools to make them successfully.

“Call of the Rye” with Allen Katz: Ryes, Ryes my beloved, Meet me down by The Bowery. There will I give you my love. By history and culture, With song, per chance dance, A Savor to be kissed by kisses. O, my dear, come… Ryes at the day break. As the shadows enter over Astor. Awake. Inhale. O friends, drink, yea, drink abundantly, O, beloved.

“Sherry: The Cobbler and Beyond” with Andy Seymour: Sherry has long played an important role in the world of mixology and has emerged in this new age of the cocktail more popular than ever. Join Master Mixologist and U.S. Sherry Ambassador Andy Seymour for a fascinating look at one of the world’s most cocktail (and food) friendly wines. Taste five of the finest Sherry, representing its many styles, and sample cocktails that show off Sherry’s traditional side and what it is up to today. Come ready to shake, as Andy will lead the group in building their own version of the Sherry cobbler!

About the Manhattan Cocktail Classic:

The Manhattan Cocktail Classic is New York City’s first ever multi-day event celebrating the history, contemporary culture, and artful craft of the cocktail. Part festival, part fête, part conference, part cocktail party, the Manhattan Cocktail Classic brings together the unparalleled talents and opportunities of the bars, bartenders, and restaurants of our great city for two days of activities, both educational and celebratory in nature, championing the common ideals of authenticity, equality, sustainability, service, and pleasure. (There will be some drinking involved, too.) For additional information, kindly visit http://www.manhattancocktailclassic.com .

And there you have it!

Ingredient of the Day: Haamonii Smooth Shochu

Shochu, which surpassed sake consumption in Japan in 2003, is a clear spirit distilled from grain, rice, barley, sweet potato, and/or buckwheat. Low in calories (about 35 calories in 2 ounces) and alcohol content (typically 25 percent), shochu is a delicate spirit that works best in uncomplicated cocktails, infusions, or served neat. It's also known as "soju" in Korea. The spirit can be traced back to 13th century China.

Last week, Haamonii Smooth, a shochu brand based in San Francisco, held an NYC launch event at Irving Mill. Guests, invited via Haamonii's twitter, were asked to tweet live reviews during the tasting, which appear on the homepage of the brand's website. Two cocktails were served, a shochu Arnold Palmer (tea and lemonade) and a shochu, pomegranate, and blueberry concoction. Both were so light and refreshing that the alcohol was barely noticeable. Sipped neat, I found the Haamonii truly lived up to its name--it's so incredibly smooth, that the words "liquid cashmere" came to mind. It's faintly sweet and bright with virtually no alcohol burn. Haamonii also offers a lemon-flavored variety made with natural lemon juice, which is also lovely on its own. Haamonii, or "Harmony," encourages drinkers to pour for others and not the self, so that you'll never drink alone.

Stirreth, Shaketh, Bring it!

Hear ye, hear ye! All mixologists of experience long and short are being asked to submit recipes for their most palate-tingling concoctions for several competitions happening this month, some with deadlines fast approaching. The question is, do you have the skills to pay the bills?

• We Shoot Cocktails' Cocktail & Tweet contest: mixologists, brand ambassadors, and spirit consultants are invited to follow cocktail photographers We Shoot Cocktails on Twitter, tweet about the contest, and submit a recipe. The winning cocktail will be chosen at random to be professionally photographed. Deadline: Aug. 17.
• Bärenjäger Honey Liqueur is holding its first-ever cocktail throwdown at an undisclosed location in NoHo on Sept. 15. To get there, you must be one of five New York bartender/mixologists whose recipe containing Bärenjäger is invited to compete in the final round. Bärenjäger, a sweet honey liqueur from the 15th century, is made in Germany with honey sourced from the Mexican province of Yucatan. The judges who will decide the final five are author/guru Gary Regan, Allen Katz of Southern Wine & Spirits, Julie Reiner of Clover Club, and spirits writer Jack Robertiello. The grand prize winner will receive an all-expense paid trip for two to Oktoberfest 2009 in Munich, Germany. Recipes can be submitted through Bärenjäger's website. Deadline: Aug. 25.
• The Ultimate Cocktail for a Cure competition is inviting both amateur drink-makers and professionals in the bar industry to submit recipes containing SENCE rose nectar and at least one other sponsored ingredient. No more than seven ingredients may be used, including spirits. Judges include U.S. Bartender's Guild National Ambassador Tony Abou-Ganim, Tobin Ellis of BarMagic Las Vegas, and Steve Olson of Aka Wine Geek and B.A.R. Entries can be submitted through the competition website. The finals are going to be held in Las Vegas on Oct. 26 at Springs Preserve. Deadline: Aug. 31.

The Sartorialist in Print

Fashion might not seem correlated to cocktails, but when you appreciate refinery, a tailored look seems appropriate when you're holding a polished glass filled with aged spirits. Trends will come and go, but those who are truly style-savvy know that looking good is more instinctive than anything. If you have been to some of NYC's better-known cocktail bars you've surely seen a few mixologists sporting vests, suspenders, bespoke hats, and such, and whether or not you are a fan of the look, vintage wear is having a renaissance and has added an interesting note into the oeuvre of modern fashion. So it's exciting to see fashion photographer Scott Schuman, best known for his photoblog The Sartorialist, release his photos in print today. Available from Penguin in paperback ($25), or a special hardcover edition ($175, really?), the book will appeal to anyone who appreciates real-life style as captured on the streets of cities such as New York, Paris, Milan, and Bejing. Schuman is credited with turning photoblogging into an art form, and his keen eye for genuine good taste should be inspiring to anyone with an eye for the nuances of everyday handsomeness. If you don't care to buy the book, you should still check out Schuman's blog if you haven't already. If anything, his photos prove that New York is indeed not the most fashionable city in the world!

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.

Ingredient of the Day: ROOT

 

Philly's love for all things antiquated is really exploding right now, which isn't too surprising given the City of Brotherly Love's rich history as the centerpiece of early America. The classic cocktail scene is thriving at bars such as Franklin Mortgage & Investment Co., Southwark, and APO Bar & Lounge (formerly Apothecary). There's also interesting non-alcoholic concoctions (such as orgeat, grape, and bitters phosphate) to be found at Franklin Fountain, a classic ice cream and homemade soda shop. So it's not too surprising to see ROOT, an organic root tea liqueur based on a Pre-Prohibition recipe that was a predecessor to root beer, sprout up in Pennsylvania. Only available for online purchase ($38.99) in 28 other states, ROOT was released in May as a small-batch spirit by crafty collective Art in the Age of Mechanical Reproduction in collaboration with the producers of Hendrick's Gin and Sailor Jerry Rum.

Long before the Pilgrims breezed into Plymouth Rock, Native Americans were sipping root tea as an herbal remedy. As colonial settlers handed the recipe down from generation to generation, the drink grew in potency and complexity. During the Temperance Movement, a Philadelphia pharmacist removed the alcohol and mixed the tea with soda water, renaming it (ironically) as "root beer" to folly hard-drinking coal miners and steelworkers. Turning back the clock to the colonial era, ROOT is an 80-proof sugarcane spirit containing birch bark, smoked black tea, essence of sassafrass, orange and lemon peel, anise, allspice, cloves, cardamom, cinnamon, and nutmeg. The essence of sassafrass is a mix of citrus, spearmint, and wintergreen since actual sassafrass root was banned by the FDA in 1960 because the root bark contains a mildly toxic oil.

I can't tell you what ROOT tastes like because I haven't ordered it just yet, but I thought you all should know about this exciting new spirit which is getting added to many cocktail menus in Philly. Hopefully NYC will catch up soon! Just this week, the makers of ROOT held a cocktail competition at Silk City in Philly. Here's the winning recipe by Kate Loeb of Oyster House:

Dr. Hadley’s Root Restorative

.5oz Demerara simple syrup 6 large mint leaves 1.25 oz. Lairds Bonded (100 proof) Applejack 1.0 oz ROOT Liqueur .5 oz. Benedictine .5 oz. fresh lime juice 2 dashes Fee Brother’s Aztec Chocolate Bitters 2 dashes Angostura Bitters Garnish: Mint sprig

Muddle mint in simple syrup. Add ice and other ingredients. Shake vigorously and strain into a cocktail glass. Top with a spanked mint sprig.

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

Dizzy Recap: Rosangel Throwdown

Earlier this week I attended a cocktail competition put on by Gran Centenario for their latest product, Rosangel, a hibiscus-infused reposado tequila. Held at Kingswood downstairs in the West Village, the throwdown attracted a packed crowd while eight or nine bartenders battled for cash prizes. In between contestants, Kingswood's house bartenders handed out Rosangel concoctions such as lavender margaritas. Subtly sweet and floral, the Rosangel posed a complex challenge to the competing bartenders, who were allowed to bring their own special ingredients. Each had four minutes to prepare at least two drinks, one to give to the thirsty audience and one to present to the half-dozen judges. It was a more-than-pleasant surprise when Ben Clemons of 33 Libations was awarded first place for his salsa-inspired cocktail featuring Rosangel, muddled watermelon, elderflower and hibiscus tea-infused agave syrup, cilantro, lime juice, and serrano chiles. He inverted a lime wedge to float in the cocktail with an additional shot of Rosangel, a move that seemed to impress the crowd. Second place went to Allan Katz, beverage director of Fatty Crab, who mixed Rosangel with Meyer lemon juice, pomegranate brandy, apricot syrup, a Thai chile-absinthe tincture, and a chile sugar-salt rim. Paolo Votano of On The Rocks NYC came in third with Rosangel and muddled red grapes, ginger and cardamom-infused agavey syrup, cinnamon liqueur, elderflower liqueur, and topped with Veuve Cliquot. The judges had such a hard time deciding that they also awarded a fourth-place prize to Zach Sharaga, owner of Louis 649, who mixed ruby red grapefruit juice, honey syrup, egg white, and sage with Rosangel, garnishing the drink with Peychaud's bitters and a sage leaf. I really don't envy the judges at these sort of things since there were so many delicious drinks to choose from. Other competitors included Jason Littrell of The Randolph, Liz Green of Bar Candy, Javier Rey of La Zarza, and Hal Wolin of A Muddled Thought. If I didn't catch your name, my apologies, I blame it on the tequila.

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