Dizzy Recap: Winter is for Whisky

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

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

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

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

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

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

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

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

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

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

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

Ultimate Spirits Challenge Winners Announced

I'm currently having a blast as a featured blogger at SXSW in Austin, Tex., but I must take a quick break to share yesterday's announcement of the winners from the first-ever Ultimate Spirits Challenge spearheaded by F. Paul Pacult. Congrats to the winners! Here's the press release:

March 15, 2010 (New York, NY): Ultimate Beverage Challenge’s (UBC) first Ultimate Spirits Challenge was held at Astor Center on March 1-3, 2010. The inaugural Ultimate Spirits Challenge proved that integrity, method, and credibility can flourish and be the driving forces in a competitive beverage alcohol environment. More than 520 entries from scores of companies and nations were entered, but only a dozen distillates were awarded the esteemed USC Chairman’s Trophy as the highest scoring spirits of their category.

Following four stages of competitive judging over the course of three days, Ultimate Spirits Challenge Chairman’s Trophy winners were arrived at based on their aggregate score on the 100-point scale. Panels of carefully selected spirits authorities (such as Assistant Judging Chairman Sean Ludford, Dale DeGroff, Andy Seymour, Jacques Bezuidenhout), educators (Steve Olson, Doug Frost), buyers (James Conley, Ethan Kelley, Audrey Saunders), and author-journalists (David Wondrich, gaz regan) employed UBC’s innovative multi-stage scoring system that determined the best of the best entries.

Said UBC Judging Chairman and Managing Partner F. Paul Pacult, “It’s clear that a perfect storm of superbly qualified judges, meticulous and innovative methodology, the state-of-the-art clinical environment of Astor Center, and a gifted operational staff helped usher in a new era of beverage alcohol competitive evaluation. I’m looking forward to 2011 already.”

The Chairman Trophy winners and Semifinalists for the 2010 Ultimate Spirits Challenge are:

Ultimate Spirits Challenge Chairman’s Trophy Winners & Semifinalists 2010

Vodka & Aquavit Chairman’s Trophy Winner: Orzel Vodka (Poland) Semifinalists: Skyy Vodka (USA) Vermont White Vodka (USA) Finlandia Grapefruit Vodka (Finland)   Gin & Genever Chairman’s Trophy Winner: Broker’s London Dry Gin (England) Semifinalists: Beefeater 24 Gin (England) Citadelle 2009 Reserve Gin (France) Tanqueray London Dry Gin (England)   Tequila & Mezcal Chairman’s Trophy Winner: Tres Agaves Anejo Tequila (Mexico) Semifinalists: Sambra Mezcal, (Mexico) Don Pilar Anejo Tequila (Mexico) Del Maguey Tobala Single Village Mezcal (Mexico)   Rum & Cachaça Chairman’s Trophy Winner: Mount Gay Rum 1703 (Barbados) Semifinalists: Zafra 21 Year Old Rum (Panama) J. Wray & Nephew Overproof Rum (Jamaica) Bacardi 8 Years Old Rum (Puerto Rico)   Ireland & Wales Whiskey Chairman’s Trophy Winner: Midleton Very Rare 2008 Blended Irish Whiskey (Ireland) Semifinalists: Connemara 12 Year Old Peated Single Malt Whiskey (Ireland) Bushmills 1608 Single Malt Whiskey (Ireland) Redbreast 12 Years Old Pure Pot Still Whiskey (Ireland)   Scotland Whisky Chairman’s Trophy Winner: The Macallan Fine Oak 21 Year Old Malt Whisky (Scotland) Semifinalists: Johnnie Walker Gold 18 Year Old Blended Whisky (Scotland) Royal Salute 21 Year Old Blended Whisky (Scotland) Glenmorangie Signet Single Malt Whisky (Scotland)   US & Canada Whiskey Chairman’s Trophy Winner: George Dickel No. 12 Tennessee Sour Mash Whiskey (USA) Semifinalists: Sazerac 18 Year Old Kentucky Straight Rye Whiskey (USA) Crown Royal XR Blended Canadian Whisky (Canada) Woodford Reserve Distiller’s Select Kentucky Straight Bourbon Whiskey (USA)   World Brandy, Grappa & Eau-de-Vie Chairman’s Trophy Winner: Nonino Grappa Il Merlot (Italy) Semifinalists: Macchu Pisco (Peru) Bartlett Spirits of Maine Apple Brandy (USA) Giovi Clear Brandy of Cactus Pear (Italy)   Cognac Chairman’s Trophy Winner: Frapin Chateau Fontpinot XO Grande Champagne Cognac (France) Semifinalists: Landy XO Cognac (France) Pierre Ferrand Selection des Anges Grande Champagne Cognac (France) Hennessy XO Cognac (France)   Armagnac Chairman’s Trophy Winner: Chateau du Busca-Maniban Hors d’Age Tenareze-Armagnac (France) Semifinalists: Chateau de Laubade 1960 Bas-Armagnac (France) Marie Duffau Hors d’Age Bas-Armagnac (France) Cles des Ducs VSOP Armagnac (France)   Calvados Chairman’s Trophy Winner: Boulard Grand Solage Pays d’Auge Calvados (France) Semifinalists: Coeur de Lion Hors d’Age Pays d’Auge Calvados (France) Roger Groult 8 Year Old Pays d’Auge Calvados (France)   World Liqueurs, Absinthes & Other Chairman’s Trophy Winner: St Germain Elderflower Liqueur (France) Semifinalists: Herbsaint Original Liqueur d’Anis (France) Bauchant Orange Liqueur (France) Mathilde Raspberry Frambroise (France)   For a complete list of all results and scores please go to: www.ultimate-beverage.com/USCresults2010/    ABOUT ULTIMATE BEVERAGE CHALLENGE Founded by award-winning journalist, author, educator and critic F. Paul Pacult, wine and spirits publishing industry veteran David Talbot, and Spirit Journal managing editor Sue Woodley, Ultimate Beverage Challenge is now providing both the industry and consumers with a clear and unassailable indication of beverage alcohol quality, in terms that are readily accessible.

• Ultimate Cocktail Challenge, in which spirits and wines will be judged on how well they perform in classic cocktails, occurs on April 12-14, 2010. • The inaugural Ultimate Wine Challenge, for the evaluation of fine still, sparkling, and fortified wines, will be held on June 7-11, 2010.

For more information on all three 2010 UBC competitions, for help with entry forms, for complete Ultimate Spirits Challenge scores, please go to www.ultimate-beverage.com or call 1-347-878-6551.

Saloon Stakeouts: Opening Season

The snow's a-meltin' and the birds are a-flutter--could it be that spring is about to, you know, spring? Considering all of the hot new cocktail bars looking to open in the next month or two, I'd say NYC is going to have quite the warm awakening:

• Dram: On the cusp of "officially" opening after two years of being in the works, this Williamsburg cocktail den from Thomas Chadwick will add to the budding excitement of South 4th Street, where Pies 'n Thighs recently relocated nearby (and just two blocks from Bar Celona). Although the menu will rotate constantly, bartender Nick Jarrett has a stirred drink on the menu called "The Devil's Pocket" (aged rum, Armagnac, Amaro del Capo, and Rainwater Madeira) that I hope to try soon. Dram's also offering a Mai Tai with housemade toasted orgeat. 177 S. 4th St., Brooklyn.
• Painkiller: Dutch Kills' Richard Boccato and Giuseppe Gonzales are mixing scorpion bowls, pina coladas and a more laid-back way of drinking with the gritty style of NYC's Lower East Side--sounds like paradise to me. Keep your eyes peeled for an opening by the end of the month. 49 Essex St.
• Zengo: Richard Sandoval's forthcoming Latin-Asian restaurant, to feature former Elettaria chef/owner Akhtar Nawab as chef de cuisine, will offer a tequila library--I for one am looking forward to getting schooled. Near Grand Central.
• Empire Room: On the ground level of the Empire State Building, this latest gem in the Hospitality Holdings' line of upscale bars is expected to open soon. Look for an Art Deco theme and a cocktail menu by Jonathan "Cocktail Guru" Pogash, president of the USBGNY. 350 5th Ave.
• Lighthouse: From the owners of Macao Trading Co./Employees Only, this Williamsburg restaurant will feature a Mediterranean menu, oyster bar, and pickles--no word on the cocktail plans just yet. Construction is now underway. 145 Borinquen Pl.
• Freemans Upstairs: Last month, Freemans was finally granted approval to move forward with plans for a second bar upstairs. With Star Chefs' Rising Star Mixologist Maxwell Britten behind the stick, this is one Lower East Side addition to keep an eye on. End of Freeman Alley.

Red-hot, fresh-off-the-mill rumors:

• Albert Trummer, owner of Apotheke, is working on opening a new bar in Tribeca.
• A rum-centric bar in Lower Manhattan may be in the works from the owners of Mayahuel.
• A whiskey-centric bar may be coming to Williamsburg soon.
• Sasha Petraske, owner of Milk & Honey and other fine tippling establishments, is working on opening a new jazz and cocktail bar called Hi-Note on 39th St. & Lexington Ave., if the funding comes together.

File Under: Hot Dates

• On Sunday night, March 7, the top U.S. finalists in 42 Below's World Cup cocktail competition will throw down at the Ace Hotel in NYC. Special guest judges include Dale Degroff, Chef Sam Talbot, and founder of the Bartender’s Academy of New York, Charles Ohlbaum. Ten countries, including the United States, United Kingdom, China, Australia, Ireland, Germany, France and Italy are sending finalists to an extreme cocktail competition in New Zealand from March 23 to 28. This event is invite-only.
• In honor of International Women's Day, the NYC chapter of LUPEC (Ladies United for the Preservation of Endangered Cocktails) will get behind the stick at Astor Center to mix up crafty cocktails featuring Compass Box Whisky. Five dollars from each $30 ticket will benefit Dress for Success, which provides professional work attire to disadvantaged women. Organized by Laren Spirer of Sweet Blog o' Mine, expect lots of #WomenWhisky tweeting to go with your tippling--also, men are more than welcome. Monday, March 8, 6:30 to 8:30 p.m. Purchase tickets here.
• LUPEC NYC is also celebrating Rosie the Riveter's 90th birthday with cocktails featuring PAMA Pomegranate Liqueur at Rye House. Founding LUPEC members Lynnette Marrero and Eryn Reece will be slinging drinks, and LeNell Smothers is expected to make an appearance via Skype. RSVP here and tweet #rosietheriveter if you're cool like that.  Tuesday, March 9, from 6 to 8 p.m.
• And not that you need an excuse, but it's currently Martini Week in NYC through March 14, brought to you by Thrillist and Tasting Table. Specialty gin and vodka martinis are $10 at participating restaurants from 5:30 to 8:30 p.m. nightly.
• Need suggestions on where to get a warming winter cocktail or meet someone new to raise your temperature? Check out some of my latest round-ups: The Best NYC Bars for Singles, NYC Bars to Warm Your Spirits, and the Seven Scotch Bars in NYC.

Breaking: Creme Yvette on Shelves in NYC!

She's finally here! Although she's more of a reincarnate than a newborn, Creme Yvette, the highly anticipated liqueur from the makers of St-Germain elderflower liqueur, is now on sale at Astor Wines & Spirits for $41.99. I'm still finding out which other liquor shops are stocking it--Park Avenue Liquor expects to have it soon and there is already a customer waiting list! Featuring notes of berries, spices, honey, vanilla, and a hint of violet petals, Creme Yvette disappeared in 1969, but Robert Cooper’s family has the rights to the recipe and has been fine-tuning it for relaunch.

Over the past two years, Creme de Violette has been a hit with mixologists seeking the missing link to a proper Aviation. Classic cocktails that include Yvette are the Blue Moon (2 oz. gin, 3/4 oz. lemon, 1/2 oz. Creme Yvette) and the Union Jack (1 1/2 oz. gin, 1/2 oz. Creme Yvette).

I'm excited to see the reddish-purple Yvette make a splash on NYC cocktail menus. Have an idea for a cocktail recipe featuring Creme Yvette? Comment below, and I'll experiment with some of them--the best recipe will win something cool, I promise!

*Correction: I originally said the original recipe for the Aviation, as found in Hugo Ensslin's 1917 book, "Recipes for Mixed Drinks," included Creme Yvette--it did not, it calls for Creme de Violette--my apologies.

Breaking: Jane Ballroom to Reopen Super Soon! For Reals!

Back in November, I broke the news that the Jane Hotel's Ballroom was reopening after being shut down in October due to neighbor complaints and pesky legal issues--turned out, just the Lobby Bar was able to reopen at that time. Now, my trusty sources tell me that Sean MacPherson's Ballroom is guaranteed to be back in business by Monday, March 1st in early March. Reportedly, the Ballroom has undergone renovations to ensure that it is 100 percent up to city code. You heard it here!

Xplore the Wines of Chile? Yes, Please!

Ever since my first sip of Carmenere a few years ago--low in tannins, bold, spicy--I have a special affection for wines from Chile. Like Malbec from Argentina, Carmenere is the flagship wine of Chile--although I recently learned at a tasting at Louis 649 that other varietals, such as Sauvignon Blanc and Cabernet Sauvignon, benefit from Chile's diverse climates.

So when I heard Xplorador Wines was on the hunt for "xploradors" to travel to Chile and witness the 2010 wine harvest, I knew I had to take this opportunity before time runs out. I've traveled as far as South Africa, where the Shiraz is lovely, but South America is a rich, luscious land that I dream of seeing. I have been curious about wine ever since I got serious about writing about food and fine beverages (check out a "wine 101" article and video I did in 2008), and I have covered the New York Food and Wine Festival as well as countless wine tastings. I would jump at the chance to learn more--wouldn't you?

Elsewhere in the Liquiverse

• BarSmarts Wired is now open for registration through March 31. Created by Beverage Alcohol Resource and Pernod Ricard USA, the online bartender training program is available for two-month intervals twice a year. While BarSmarts Advanced is invitation-only, the Wired version is open to any bar enthusiast 21 and older. The $45 course fee includes a messenger bag packed with essential bar tools, shipped to you whether you pass the course or not.
• For reasons yet unknown, Audrey Saunders has left her helm at the Tar Pit in L.A. She told The New York Times that she and the other bar owners disagreed over the swanky retro bar's promotion: "It’s not our style to promote our beverage program through cable programs, etc — and that became a stumbling block for us."
• New York sales of Fernet Branca jumped 50 percent in 2009, undoubtedly thanks to NYC's cocktail community--but the saturation here still doesn't match San Francisco, which drinks more than half of the Fernet sold in the entire U.S.!
• Save the dates for the first-ever Ultimate Beverage Challenge series, starting with the Ultimate Spirits Challenge at Astor Center on March 1-3, followed by the Ultimate Cocktail Challenge on April 12-14. For the cocktail challenge, spirit and wine categories will be meticulously mixed in classic cocktails to determine which ones work best, such as the best gin in a dry martini. The judging panel will include founder F. Paul Pacult, Jacques Bezuidenhout, Dale DeGroff, Steve Olson, Julie Reiner, Audrey Saunders, Jim Meehan, Doug Frost, Andy Seymour, David Wondrich and more.
• Liquor industry giant Diageo is leading efforts to stop New York grocery stores from selling wine, as proposed in a current bill from Gov. Paterson.
• Today is National Margarita Day! I like mine spicy:

Spicy Cucumber Margarita by Kara Newman, author of "Spice & Ice":

1/2 small cucumber, peeled and cubed 1 slice jalapeno pepper, minced 1 ounce reposado tequila 1/2 ounce freshly squeezed lime juice 1/2 ounce Cointreau or Grand Marnier Ice 1 small jalapeno or cucumber or lime wheel for garnish

In a shaker, muddle the cucumber and jalapeno. Add all liquid ingredients, and fill halfway with ice. Shake well, for at least 30 seconds or more, then strain twice into a chilled cocktail glass. Garnish with the small chili pepper or cucumber or lime wheel.

Kiss the Bottle: Seven Sultry Spirits for Valentine's Day

"I kissed the bottle/I should've been kissing you/You wake up to an empty night/With tears for two"--Jawbreaker, "Kiss the Bottle"

Who says you need a date for Valentine's Day? Love and lust are fleeting, but a good bottle of liquor will never let you down. Everyone's sharing Valentine's Day cocktail recipes, but here are seven spirits that can be sipped on their own, no mixing required. Pour one out with your sweetie or a friend, or with your fine-lookin' self, on February 14 or, honestly, any other time of the year:

Compass Box Hedonism

Ilegal Mezcal

Pierre Ferrand Ambre

Glenmorangie Signet

Santa Teresa 1796

Carpano Antica Sweet Vermouth

Martini Rossi Sparkling Rosé Minis

File Under: Hot Dates

• My apologies for not getting out the word sooner, but this is one of those events that was booked just as fast as it was announced: Eben Freeman's Cocktail All-Stars kicks off tonight at the Monday Room at Public. Good luck getting in if you don't already have a reservation, but those who have a table will enjoy "Things Eurasian: An Exploration of Ancient Flavors and Modern Science." Dave Arnold, FCI's directory of culinary technology, Tony Conigliaro of London's 69 Colebroke Row, Eben, and Michelin-starred chef Brad Farmerie will create the drinks. Tomorrow night, the series hits Madam Geneva from 8 pm to midnight for "Old Shanghai on Bowery." Featuring cocktails by Eben, Jackie Patterson of Heaven's Dog in San Francisco, Jim Meehan of PDT, Alex Day of Death & Co., Ryan Magarian of Portland, Ore., and Misty Kalkofen of Drink in Boston, as well as passed canapes. Tickets are $58.88, contact Liz Boothroyd at 212-254-0350 to see if this event is sold out or not. And on Wednesday, Feb. 10, the series closes at PDT with "Old-Timers Night: An Old-Fashioned Experience." Look for old-school sipping and stirring: only bartenders over 40, and no drink is allowed to include anything more than a base spirit, a sweetener, and one flavoring agent. All-Stars include: Gary Regan, Dave Wondrich, Dale DeGroff, James Menite, Tony Conigliaro, Toby Cecchini, and Eben. Tickets are $78.88 for food and drink, email cocktailallstars@gmail.com for tickets.
• Also on Wednesday, Feb. 10, Brugal Rum is hosting a love-themed cocktail competition at Clover Club in Brooklyn from 1 to 4 p.m. I'd give you all the details but new food and beverage site, InsideFandB.com, has done a great job already. Check it out!
• Whether you're hooked up or single, The Summit Bar is looking to get you hot and bothered this Valentine's Day, Feb. 14. Leave it to mixologist Greg Seider to mix up three stimulating elixirs for the bar's "Love Punch Party" from 6 p.m. to 3 a.m. Aphrodisiac cocktails will be $7 all night--one for him, one for her, and one for those who want to swing both ways!
• And you won't want to miss the Dining & Libation Society's Fat Tuesday celebration at Rye House on Feb. 16. Tickets are $55 and will get you unlimited Sazeracs, French 75s, Stella Artois, and Red Hook beer while you dine on New Orleans-style hors d'oeuvres such as oyster bienville, crab ravigote, jambalaya, fried okra, crawfish po' boys, turducken, fried pickles, and beignets, among other delicious eats. From 7 to 10 p.m.

Dizzy Recap: Good Deeds

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

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

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

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

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

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

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

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

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

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

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

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

File Under: Hot Dates

• This Sunday, Jan. 31, NYC's cocktail community is coming together to raise money for the crisis in Haiti: "Hearts and Cocktails for Haiti" is asking for $40 (100% proceeds to American Red Cross' Haiti Relief) at the door. Attendees will enjoy a four-hour open bar from 6 to 10 p.m. with cocktails mixed by the USBGNY, LUPEC NYC, Jim Meehan of PDT, and Dale DeGroff, among others. Jill DeGroff will be donating sales of her book, "Lush Life: Portraits from the Bar," to the Haiti fund. This event, organized by Leblon Cachaca's Ray Raymond (of Haitian descent) and Dave Catania of Team Spirits Imports, takes place at Bar Celona. 104 S. 4th St., Brooklyn.
• On Feb. 2 from 6 to 8 p.m., The Summit Bar is hosting a special tasting event, "Shaken, Stirred, and Straight," featuring Compass Box whiskey's Robin Robinson and St-Germain's Phil Pepperdine. Tastings will be free and featured cocktails will be just $6. 133 Ave. C.
• Also on Feb. 2, don't miss Jason Littrell's initial run as bartender at Louis 649's Tuesday Night Tastings. While the tasting goes from 7 to 9 p.m., Jason will start shaking from from 10 p.m. 'til lord-knows-when. Already dubbed "Groundhog Day Massacre," this is guaranteed to be a scene not for the weak of liver.
• NYC cocktail enthusiasts have until Feb. 5 to submit aphrodisiac cocktail recipes featuring Bacardi Rum for the "Love Potion Cocktail Challenge" taking place from 7 to 9 p.m. on Feb. 9. In case you missed the memo, the first place winner (judged by Dale DeGroff) wins $250 smackers, and the event has been moved to Havana Central Times Square, 151 W. 46th St. Send entries to: LovePotion@havanacentral.com
• Quite possibly the most awesome cocktail competition ever, the 6th Annual "Cocktail World Cup," presented by 42 Below and the U.S. Bartending Guild, is accepting entries through Feb. 8. The top three bartenders chosen for the U.S. team will join finalists in New Zealand for challenges such as mixing drinks while bungee jumping and riding in jet boats [looking forward to seeing video of that!]. Oh, and Dale DeGroff and Jim Meehan will be judging in New Zealand, too--those guys have all the fun! Enter the contest here.
• And it's already time to start thinking about the most spirited event of the summer, Tales  of the Cocktail--find instructions for entering the official Tales cocktail contest here. Entrants are challenged to create a drink inspired by the famous "Planter's Punch" that will impress judge Jeff "Beachbum" Berry. The drink must include at least one sponsored ingredient, and should consist of at least a rum, citrus, and sweetener. The deadline is Feb. 22.

Dizzy Recap: The First Dizzy Fizz Blogger Brunch!

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

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

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

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

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

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

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

"Oaxacan Daisy" by Julie Reiner

1 1/2 oz. Sombra Mezcal

1/2 oz. CioCiaro Amaro

3/4 oz. raspberry syrup

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

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

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

Dizzy Recap: Benedictine Smackdown

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

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

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

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

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

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

"Monte Cassino" by Damon Dyer:

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

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

Anything-but-Dizzy Recap: Detox

Well, good news, I successfully took 10 days off from drinking! Bad news--life was a little more uneventful than I would like to admit. So even though my social life suffered a bit--no, I wasn't singing kumbaya in a drum circle, but I did do a lot of yoga and reading--I definitely felt cleaner, more energetic, and lighter on my feet. I also felt like I reset my palate to zero--nothing like lots of carrot juice and brown rice to make you appreciate flavor again.

I stuck to a mainly vegetarian diet--raw juices and smoothies for breakfast, salad or other raw veggies for lunch, and cooked vegetarian for dinner. Other than fruit I had no sugar, and other than a few bites of cheese and cream in my coffee (yes, coffee, although I had less than normal), no dairy. I did have one egg and a minimal amount of fish. Snacks included handfuls of raisins or other dried fruits, raw walnuts, celery with peanut butter, and sliced roasted beets. I referred to Victoria Boutenko's "Green for Life," which explains the connection between alkalinity, health, and fresh raw greens. I think more than anything I proved to myself that my mind is stronger than my temptations, although there were days when a waft of bacon or the sight of a chilled gin martini sent me into dangerous territory. I'm already back off the wagon--hey, there's work to be done--but I do plan on keeping up with my newfound appreciation for healthier eating habits. After, of course, I finish digesting tonight's mac 'n' cheese and fried chicken.

Breaking Rumor: Jason Littrell to Bartend Louis 649's Tuesday Night Tastings

Ok, so normally I wouldn't dare post a rumor--what kind of hack do you think I am, people? But this one's too good to wait for something as paltry as a press release. So, off the record, I have received word from trustworthy but unnamed sources that Death & Co.'s Jason Littrell (aka Commander-in-Chief of the Drunken Army, aka brand ambassador of the pickle back, aka "The Ringleader") will be bartending the Tuesday Night Tastings at Louis 649 beginning Feb. 2. Not that you needed another reason to indulge in free alcohol during the TNT series, but now you have that much more encouragement (i.e., Drunken Army orders) to stick around and imbibe after the tasting seminars--or risk demotion! Stay tuned for the "official" announcement...

File Under: Hot Dates

• Tomorrow night, don't miss an exhibit by saloon artist Jill DeGroff featuring caricatures from her book, "Lush Life: Portraits from the Bar." There will be live music, and Jill's husband, Dale "King Cocktail" DeGroff, and son, Leo, will be mixing up drinks. 8 p.m., Jan. 15, Sunny's Bar, 253 Conover St., Redhook, Brooklyn. RSVP: JD2design@aol.com
• Yellowtail Wines is looking for the best wine-tail recipe. Submit yours before Jan. 22 for a chance to win $1,000.
• NYC Cuban restaurant Havana Central is looking for love potions for a Valentine's Day-themed cocktail throwdown using aphrodisiac ingredients with Bacardi Rum. The winning drink, chosen by Dale DeGroff, goes on the menu at all three Havana Central locations for the month of February, plus the winner gets dinner for two. Submit entries to LovePotion@havanacentral.com by Feb. 5. (*Extended deadline.)
• Time is running out for Pernod Absinthe's "Creator Of" art contest. Create an original work of art including the date 1805, the year the absinthe was created, and submit a copy before Jan. 31. First prize is $1,805, second place gets $500, and third place gets $250.
• Speaking of time running out, tomorrow is the deadline for the G'Vine Gin Connoisseur's Program, which will award the winner with a year's supply of G'Vine, $3,000, and a trip through Amsterdam, Paris, and London to explore the history of gin (if you win, bring me, will ya?). Even the 12 finalists get to go to Paris and Cognac, France--enter here if you haven't already.

Elsewhere in the Liquiverse...

• Aisha Sharpe of Contemporary Cocktails unleashes a new cocktail menu at The Breslin at the Ace Hotel tonight. See the full menu below.
• My prediction of "all-tiki-everything" is already coming true--NYC is finally getting a tiki cocktail bar! Food & Wine reports that Painkiller (from Dutch Kills' Richard Boccato and Giuseppe Gonzales!) will open at the former site of the East Side Company Bar on Essex Street in March. The bar will combine the vibe of 1970s New York with 1940s tiki culture. Stay tuned!
• If you haven't seen it yet, PDT's Jim Meehan was a guest on Late Night With Jimmy Fallon last night, mixing gin tonics and tequila highballs.
• On Wednesday Jan. 13, Benedictine is hosting the finals for it's "Alchemist of Our Age" cocktail competition celebrating the liqueur's 500th anniversary. The throwdown takes place at the Hearst Tower in NYC, with Dave Wondrich selecting the winner. First place prize is a stand-alone profile in Esquire's March issue. Finalists are: Jackson Cannon (Boston), Damon Dyer (NYC), Brandon Clements (San Francisco), Lynn House (Chicago), and Daniel Victory (New Orleans).
• The cocktail industry was in a tizzy this week over the sudden shortage of Angostura Bitters, a staple product at most bars. Reportedly the plant that makes the secret-formula bitters in Trinidad and Tobago had a brief shutdown.  Many bar managers are either paying exorbitant prices (such as $65 for a 20-oz. bottle) for the bitters, or they have been told it will be weeks before their orders arrive. Expect to see different brands of bitters dashed in your next Manhattan.
• One more reason for cocktail bars to use bottled soda: an International Journal of Microbiology study found half of soda fountains analyzed contained fecal bacteria. Now you know.

The Breslin Cocktails, all $12:

Liquid Swords (rye whiskey, orange curacao, Aperol, Green Chartreuse, with an orange zest)

Lust for Life (gin with lavender syrup, mint, fresh lemon juice, topped with soda water)

Rush of Blood to the Head (prosecco with blood orange liqueur, hibiscus syrup, and lemon zest)

London Calling (vodka with Ribena-Blackcurrant Syrup, fresh lemon juice, topped with prosecco)

Kingdom Come (blended scotch whisky, orange essence, black tea syrup, fresh lemon juice, egg white)

Pablo Honey (blanco tequila with spiced agave nectar and fresh lime juice)

Beggar’s Banquet (bourbon whiskey with maple syrup, fresh lemon juice, aromatic bitters, topped with ale)

Rattle and Hum (rum with spices, brown sugar and butter and hot water)

The Breslin Gin & Tonics:

The Classic (Tanqueray Gin with tonic and a lime)

The Garden Tonic (Hendrick’s Gin with cucumber, celery bitters and tonic)

The Tonic and Grapefruit (Beefeater 24 with grapefruit bitters, tonic and grapefruit zest)

Dizzy Days Ahead: Trendcasting 2010

After closing the chapter on a decade that saw cocktail culture rise from one that knocks back Cosmos on crowded dancefloors to one that sips Corpse Revivers in speakeasies,  the alcohol world is a-buzz with predictions for what's next. Since NYC is ahead of the curve (i.e., we're already over bacon infusions), cocktails made here could very well have an impact on what the nation will be drinking in the "twenty-teens." The National Restaurant Association recognizes that organic cocktails will be a key element for menus next year, and you should also check out cocktail writer Paul Clarke's trends to watch on Serious Eats. Here's the view from my crystal ball:

1. Creme Yvette: Rumors are swirling that this highly anticipated liqueur from the makers of St-Germain elderflower liqueur will finally be released in the first quarter of this year. Featuring notes of berries, spices, honey, vanilla, and a hint of violet petals, Creme Yvette disappeared in 1969, but Robert Cooper's family has the rights to the recipe and has been fine-tuning the relaunch. Considering how well Creme de Violette went over with mixologists seeking the missing link to a proper Aviation, expect to see the reddish-purple Yvette make a splash.
2. Terroir in spirits: One great trend to come out of microdistilling is that I'm tasting more terroir, or sense of place, in spirits. I think more and more spirit brands, such as Finger Lakes Distilling and Harvest Spirit's Core Vodka, are looking to be an homage to their terroir.
3. Japanese tools and techniques: The art of Japanese bartending, inspired by the Japanese tea ceremony's attention to detail, is sweeping cocktail culture--at least for those with the luxury of making slow drinks. From handcarved ice balls to the hard shake, these skills are quickly becoming an expected part of the mixologist's showmanship. Tools can be found on Cocktail Kingdom.
4. Mezcal for the masses: Mezcal was a hit here in NYC among cocktail lovers who embraced Mayahuel last year, so don't be surprised to see the smoky agave spirit go even more mainstream this year. Hot new brands include Sombra, Benesin, and Métl.
5. Tiki everything: The end of 2009 saw the highly-publicized opening of tiki mecca Smuggler's Cove in San Francisco, and suddenly, cocktail culture got way less serious.
6. Sipping rums: On a related note, everyone from The New York Times to the Village Voice seems to recognize the appeal of sipping premium rum for the Winter of '09-'10. This lines up perfectly for the classic daiquiri to be the drink of the Summer of 2010.
7. Bitters on blast: Later this month, German-made The Bitter Truth Bitters--until now hard to get unless ordered online via Cocktail Kingdom--will be distributed on store shelves stateside thanks to DSWE Classic & Vintage Artisanal Spirits. Aromatic flavors such as the Xocolatl Mole and Celery will first be launched in 16 states.
8. Cognac and Armagnac: Despite being hit hard by the recession, the global Cognac market is expected to resurge over the next few years. On Jan. 17-20, mixologists from around the world will gather in Cognac, France, for the third annual International Cognac Summit to create drink recipes using Cognac. It will be interesting to see what they come up with this year.
9. Sherry and wine cocktails: Dry or sweet, mixologists got familiar with sherry and other fortified wines last year, so expect to see even more of that this year. Also, Bon Appetit is predicting that vermouth will be all the rage in 2010.
10. Moonshine: Small-batch corn whiskey modeled after the homemade version synonymous with the South is finding its way into cocktails. Brand-name moonshine such as CatDaddy Carolina Moonshine--sweet, high-proof, and aromatic--could be an ingredient in your next punch.

New Year, New Me: A Dose of Detox

"It's not you; it's me."

Well, who hasn't heard that one before?! But there often comes a time when a break from something you love is necessary in order to move forward in life, and right now, I'm taking a brief pause from drinking alcohol to focus on the non-boozy aspects of my life and jumpstart a health kick. While studies seem to come out every week saying booze is either good for you or bad for you, there's no doubt that all of the congeners (impurities caused by the fermentation process) in alcohol give the liver a workout. Choosing to treat your body well is a personal choice, and I'm not here to preach, but I think the liquor industry should be more proactive about promoting health and drinking in moderation.

Of course, it would hurt the bar industry if every imbiber decided to detox at the same time, but something about the new year seems an appropriate time. So beginning today, I'm taking 10 days off from the sauce, which to a lot of people probably doesn't sound like a big deal, but considering that this past year I drank approximately four cocktails per bar visit and attended several spirits tastings per week, not to mention bar and restaurant openings, seminars, and special events involving booze--let's just say it's time I slowed my roll. Fortunately, I have a decent amount of features and news lined up to keep this blog active, so hopefully you won't even notice my short break (unless you're used to seeing me on the barstools of NYC's cocktail bars Mondays-Thursdays).

In addition to going on the wagon, I'll be eating mostly raw veggies and fruits, vegetarian foods, and juicing to cleanse my body. It's not that I feel the need to lose weight; it's just that one of the downsides to indulging in alcohol is that I often crave greasy, carb-heavy foods the next day, causing an unhealthy cycle. I refuse to give up coffee (although I will have less than normal), and I'm sure I'll have a tiny amount of dairy and some fish within the 10 days. In fact, I have a scotch tasting scheduled for Jan. 14, so I'll have to ease back into drinking a little before then so I don't make myself sick. I'm not following any specific method, and I'm certainly not fasting--although I am consulting several books, such as "Food As Medicine" by Dr. Dharma Singh Khalsa. If you would like to follow my progress, you can check up on my Twitter feed. If you are interested in doing a detox of your own, here are some juices Dr. Khalsa recommends for regenerating your digestive system and for promoting a healthier, longer life (choose organic produce for maximum nutrients):

• Carrot juice: Carrots are rich in phytonutrients, especially beta-carotene and vitamin A. Carrot juice benefits the immune system, respiratory, and heart health.
• Carrot-beet juice: Excellent for the liver, flushing out toxins, and for strengthening the immune system.
• Carrot-celery juice: A great combination for supplying vitamin A and many important minerals. Great for the heart, respiratory, and immune systems.
• Cucumber juice: The best for balancing your emotions and helping you ease off addictions such as alcohol, drugs, or nicotine. Cucumber is also good for hair, skin, and nails, and it helps eliminate bloating.
• Parsley-carrot-beet-spinach-apple juice: Very energizing and healing; good to have once a week.
• Orange-carrot juice: Deliciously sweet and rich in folic acid, vitamin C, vitamin A, and potassium. Excellent for the immune and respiratory systems.

"Don't chase after the past, Don't seek the future. The past is gone. The future hasn't come yet. See clearly on the spot That object which is now." --Buddha