Male Order Bride aka 320 White Russian (photo by LA/OC Foodie)

When I first started drinking booze, my first favorite cocktail was the White Russian. Creamy, sweet and coffee-flavored, it was the perfect entry-level drink for someone with a sweettooth who was big into coffee. It was the first cocktail that made me feel like a grownup, like I knew what I was doing ordering a drink by its name instead of just something like a rum and Coke.

But as I “matured” and moved on to whiskies, I left that desserty drink behind. That is until last year when I finally saw The Big Lebowski at a Lebowski party screening. Watching the Dude go from house to house making White Russians made me really thirsty. (By the way, isn’t it amazing that everyone in that movie seemed to always have the White Russian fixings at the ready?)

Coffee bean grated on top. (photo by LA/OC Foodie)

And yet whenever I ordered that drink anywhere it just wasn’t the creamy milkshake of sin I had remembered. The version I got at bars was just like a coffee with too much milk. I’m drinking my coffee black these days so this cocktail just wasn’t doing it for me. Oh well, I told myself, I was fine sticking to my Negronis and Manhattans.

However, Sunday during a long eight-hour brunch in Seal Beach at 320 Main, where I got to talking with its owner Jason Schiffer, he mentioned he had developed his own White Russian. But one with gin! Skeptical of how the juniper of the gin would work in such a concoction, I begged to try it. And…

Best fricken White Russian I’ve ever had. It didn’t possess that uber sticky sweetness where you’d feel it in your hangover the next morning nor was the cream so heavy you’d feel it in your gut. Twas the perfect balance of coffee, sweet, creamy. I didn’t feel robbed of flavor, booze or an experience. And oh my gawd, that cream. Jason dry shook the shit out of it in the cocktail shaker til it was nice and frothy.

This is the White Russian realized and all grown up. David Wondrich, Esquire‘s cocktail historian, had called the White Russian “something that real alcoholics drank, or beginners.” 320 Main’s version is the one for those who have developed their taste for cocktails and drink to not get drunk but for the enjoyment of a well-made libation.

It’s not currently on the menu but I’m hoping it’ll pop up in the spring/summer version that Jason is currently working on. If it does make it on the list, I begged that he call it Male Order Bride (LA/OC Foodventures‘ HC, my drinking buddy that night, changed it from “Mail” to “Male” since I said it was MY White Russian.) It’s the White Russian but even better so it really should have its own name.

And here’s the recipe for you to make at home if you can’t get down to Seal Beach.

Male Order Bride (320 White Russian)
By Jason Schiffer, 320 Main

• 1 1/2 ounce Firelit coffee liqueur syrup (2:1 Firelit to granulated sugar)
• 1 ounce Beefeater gin
• 1 1/2 ounce handwhipped cream

Shake with ice and strain into a coupe. Grate coffee bean to top.

320 Main
320 Main Street
Seal Beach, California 90740 (map)
(562) 799-6246
Facebook: 320 Main
Twitter: @320Main

The sophisticated working man's Manhattan: Colletti's Manhattan.

Who isn’t on the hunt for the perfect Manhattan? Last night I attended the hosted cocktail tasting for the winter cocktail menu at Ray’s and Stark Bar in Miracle Mile. Since mixology consultant Michel Dozois is no longer in the picture sommelier/mixologist Paul Sanguinetti took over the cocktail program. For the season he created nine new concoctions, one of which I included in my winter cocktail roundup, the Oaxacan Holiday. But that was before I got to taste the (Far) East of Manhattan.

Now usually I shy away from variations on the Manhattan cocktail as they tend to be disappointing. But this one made me open my eyes a little to the possibilities. Here was something delicious with warm, exotic flavors. Made with housemade masala-infused rye, Amaro Nonino, Sweet Vermouth and bitters it’s a spicy (not hot) elixir.

(Far) East of Manhattan: housemade masala-infused rye, Amaro Nonino, Sweet Vermouth and bitters

Paul created the cocktail after having been inspired by a dish that Ray’s Chef Kris Morningstar put together last year for the Tim Burton exhibit. “White Rabbit with Tea in a Mushroom Forest” was a rabbit dish accompanied with a masala chai sauce.

“I wanted cocktails that you can actually pair with the food, ” said Paul. “So I was just playing with chai and as soon as I smelled it it made me think of rye whiskey…and one of my favorite drinks is the Manhattan. And I just thought the aromatics, you know the Angostura bitters, that with the chai and the rye all went beautifully together and I threw in the Amaro Nonino to give it that exotic quality, that citrus peel. Split that with Carpano Antica which has a bitterness, kind of gives that depth, too. Instead of doing an ounce of Vermouth I did half Amaro and half Carpano.”

The result is one that stood out from the list of other winter cocktails and one of my favorite Manhattans.

But for the Manhattan purist, there is another option. My friend John Colletti (Social Domain), who has popped up in a few of my posts before as a drinking buddy and co-cocktail reviewer, is a downright Nazi about how his Manhattans should be made.

Suffice it to say, even though I loved the chai Manhattan, he in fact did not. “It’s got no midpalate,” he complained. Whatevs. Anyway, he asked Paul to make him a special Manhattan. So the mixologist decided to combine Old Overholt Rye with Michter’s Rye — “a sacrilege,” he winced as he poured one into the other.

I was in awe as he built this “Working Man’s Manhattan”– carefully measuring, waiting for the ice to chill the glass til it frosted, stirring for a long while, and then letting the mixed concoction sit for many minutes. “It’s all about the waiting,” John assured me as I whined, impatient about getting to taste it. FINALLY, Paul strained the drink into the chilled cocktail glass.

Colletti’s Manhattan

• 1 1/2 ounces Old Overholt Rye
• 1 ounce Michter’s Rye
• 1/2 ounce Carpano Antica
• 1/2 ounce Amaro Nonino
• 2 dashes of Angostura bitters

Combine ingredients in a mixing glass. Add some cracked ice. Stir but not too vigorously. Stir some more. Let sit for several minutes. Strain into a chilled cocktail glass.

And I don’t know if it was the anticipation or the buildup but this was truly one delicious Manhattan. “I think this may be the best Manhattan. The perfect balance of spice and caramel,” said Colletti who then gave Paul his blessing to dub it Colletti’s Manhattan. Jealous, after both my friends Mike Prasad (MXLGY) and now Colletti got cocktails named after them, I asked Paul when I was gonna get one. “Only one named cocktail a day,” he replied. Bah. Anyway, Manhattan fans, you gotta try these and then tell me if you agree.

Ray’s and Stark Bar
5905 Wilshire Boulevard
Los Angeles, California 90036 (map)
Reservations: (323) 857-6180
Hours: Closed Wednesdays; Ray’s — 12-3p (11:30am on weekends), 5-10p; Stark Bar — 11a-11p
Facebook: Ray’s and Stark Bar
Twitter: @raysandstarkbar

Madame Chocolate Hasty Torres presenting her hot chocolate.

Renowned chocolatier Jacques Torres, aka Mr. Chocolate, makes one of the most amazing hot chocolate mixes I’ve ever had: Wicked Chocolate. The spiciness of ancho chili, allspice, cinnamon and chipotle chili peppers with that rich chocolate. The perfect mid-afternoon pick-me-up when mixed with steamed vanilla soy. Um. Yum!

When I was visiting New York years ago I had set foot into his Brooklyn store for the first time and instantly fell in love. With the chocolate chip cookies, the cookie mix (yes, cookie mix which makes these amazing cookies with huge chocolate chips) and the Wicked Chocolate mix.

Beverly Hills Wicked Chocolate stash.

Unfortunately, Jacques Torres isn’t on the West Coast so I had to restock by either ordering online and paying the $25 shipping or have my sister who lives in NY mail me a box.

But for the holidays, Mr. Chocolate is available in L.A.! His wife, chocolatress Hasty Torres, is selling some of his chocolates, chocolate boxes AND most importantly Wicked Chocolate mix at her store Madame Chocolat in Beverly Hills as well as at her pop-up store at the Americana and cart at the Grove. The Grove cart closes up shop tonight but you can always swing by her chocolate heaven on Canon Drive.

And if you’re dying for some hot chocolate on the spot, at the BH store Hasty has her own mix which she makes with steamed milk and serves with a chocolate spoon!

Yeah, at first I thought the addition of the spoon was just craziness — chocolate overload. (Yeah, I guess there is no such thing.) But Madame Chocolat’s hot cocoa was actually all creamy chocolate without the cloying sweetness. The chocolate spoon added just the right amount of sugar and even more chocolate. Win win!

Madame Chocolat’s mix and her husband’s go for $20 each. There are still tins available so snap ‘em up!

Hasty loaded me up with some of hers and her husband’s chocolates and a package each of both of their hot chocolate mixes while I visited her store. She literally is a sweet woman. I can’t wait to try making my own winter cocktails with these.

Heads-up: For Valentine’s Day look for Jacques’ chocolates to return to the store. You’ll be able to make a special package combining bon bons from each chocolatier.

Hit the jump for a video of Jacques Torres making hot chocolate.

Madame Chocolat
212 North Canon Drive
Beverly Hills, California 90210 (map)
(310) 247-9990

Blue heaven.

“You want to go to the kitchen with me, Caroline?” Nastassia Johnson (@LetMeEatCake) of Sauce LA asked me with a mischievous glint in her eye. We were standing around waiting for more passed plates at last night’s Esquire Magazine party at Playa. The schmancy party was to celebrate Chef John Sedlar being lauded by the publication as Chef of the Year. Huzzah, indeed!

Nastassia post-muffin glow.

But back to that secret kitchen excursion. Since it was currently buzzing with appetizers being plated and brought out and a flurry of servers, I looked at Nastassia skeptically. But she assured me that Chef de Cuisine Kevin Levande OK’d it saying that I was only allowed in because I was Filipino, too. Hayyy! Turns out he had a batch of blue corn muffins made with Anson Farms Organic Cornmeal for Nastassia.

It’s something that’s only available at weekend brunch which she could never make so here, in the middle of the chaos, he was able to make some for her. And she so very generously asked if she could share them with a friend, me!

The trio of warm muffins sat on a rectangle white tray beside a bowl of almond butter. Yes, actually plated as if we were ordering them for brunch. Since there was nowhere to sit in the kitchen and we didn’t want to out ourselves to the party that we had these awesome treats, we pressed ourselves up against the wall so that the servers could still get by.

And with no knife with which to spread that delicious butter on the muffin we tried dipping them in and then tried spreading it with a fork. Unfortunately the creamy butter was still not soft enough. When I did manage to get some butter on the muffin it melted onto the warm bread. Its silky-sweet almondness complemented the sweetness of the corn.

But the muffin was just fine sans spread. I tore at its bottom first as is my muffin-eating MO so that I’d have the crunchy, firm top for last. The muffin itself was moist and buttery and not at all dense as I’d experience with most other cornbread muffins. Such a lovely treat. I almost wished I had a nice cup of coffee to enjoy with it.

The muffins are only $6 for the trio with butter at weekend brunch. Such a sweet deal.

Playa
7360 Beverly Boulevard
Los Angeles, California 90036 (map)
(323) 933-5300
Twitter: @PlayaRivera
Facebook:  Playa Rivera

How to make your belly happy.

You’ve had a tough day and you really want to treat yourself to make it all better. Best way to indulge? Chow down on the decadent lobster mac and cheese at Blue Palms Brewhouse in Hollywood. Yup, this craft beer bar not only features 24 awesome beers on tap at any given time but it has delicious food to boot! (Click here for their menu.)

Its lobster mac & cheese can be ordered up as a $7 half order or a $12 full serving. But I like to get it as a side (for an additional $2.50) to the veggie burger because, as it turns out, as much as I love the stuff, the side portion is just the right size. The cheese here is so creamy and not too sharp. The cheese-to-pasta ratio is perfect, as there are some places where either the pasta is left swimming in the cheese or, horror of horrors, there’s so little of the good stuff. And naturally, since it’s a sin to have cold melted cheese, it’s best to enjoy your side first. The burger can wait. Arggh, I’m just salivating looking at that picture. The only thing is that the subtle flavor of the lobster is hidden in the cheese. But I still wouldn’t kick this mac n’ cheese out of bed.

In any case, I highly recommend hitting up BPB during its $4 pint night on Tuesdays when you can get ANY beer off the 24-tap list for only $4 through 10pm! That includes the strong Belgian ones that come in tulip glasses! I took advantage of this deal the Tuesday after their 3rd anniversary party when they had a lot of rare and amazing brews left over. Teh awesome! The best beers and delicious mac ‘n cheese? You’ll forget all your worries in no time.

Blue Palms Brewhouse
6124 Hollywood Boulevard
Hollywood, California 90028 (map)
(323) 464-BEER
Facebook: Blue Palms Brewhouse
Twitter: @BluePalms_Brew