Lacey

Women bartenders have heard every pick-up line and have seen every flirtatious move in their bars. So it’s no wonder it can be a little intimidating to try and romance them. But I asked some of our gorgeous lady bartenders in Los Angeles what’s the best way to woo them and consequently, every woman boozewise. Turns out that basically they (we) want a man with no pretensions. It’s as simple as that. Read on for their answers, including some cocktail recipes that you can make for your special someone this Valentine’s Day.

Danielle Crouch of Cana Rum Bar: I am smitten by a roaring fire, good whiskey, and a man who always toasts before the first sip.

Kiowa Bryan of The Eveleigh: While the movie wasn’t great, the scene in Crazy, Stupid, Love where Ryan Gosling busted out correctly made Old Fashioneds* from his home bar was the hottest thing I could possibly imagine…..if you’re not that crafty, busting out a bottle of Fernet would do the trick.

Kylee Van Dillen of Westside Tavern: The most romantic drink I can think of is a boy buying me a scotch old enough to drink itself.

Lacey Murillo of 1886 and Black Market Liquor Bar: A guy impresses me through his confidence and adaptability  — especially in this industry. If a guy can hold his own at an industry event like Boxing Day at the Spare Room and also hang with my hectic schedule and family. I’m a lot more than impressed. I’m a sucker for sipping on a nice scotch or rye too…I take it neat please.

Lindsay Nader of Harvard & Stone and Pour Vous: Boozewise there isn’t much a guy can do except not be a know-it-all douchebag when ordering a drink or drinking a drink. Otherwise, the element of surprise mixed with humor always gets me. Like little notes left on my car or around my house telling me how amazing my butt is, etc.

Naomi Schimek of Spare Room: I must say, to me, two Miller High Lifes and two good sized slugs of Rittenhouse Rye with Tom Waits playing on the jukebox is just about the most romantic damn thing I’ve ever seen.

Zahra Bates of Providence: I know we bar ladies tend to order spirits neat, not because we are hard-core but rather because we don’t care for pretension. I may flirt with a cocktail or two throughout the evening but the drink that takes me home is a shot of the straight stuff. I love to have a drink that is pure, unadulterated and unabashedly itself and that is what I want from my fella.

* The Varnish’s Eric Alperin actually taught Ryan Gosling how to make a couple of cocktails for the movie!

Hit the jump for boozy woos (cocktail recipes) with which to seduce your Valentine.

The Birds & The Bees
By Lindsay Nader

• 1.5 oz Blanco Tequila
• 1 oz Strong brewed Hibiscus tea (chill before mixing into cocktail) (Suggest using Republic of Tea Hibiscus Superflower Tea, all natural, caffeine-free)
• 0.75 oz Lemon juice
• 0.5 oz  Yellow Chartreuse
• 0.5 oz  Agave syrup

Combine all ingredients in a shaker, shake, strain into a chilled cocktail glass. Garnish with an edible orchid.

Cansei De Ser Sexy
by Lindsay Nader

• 1.5 oz Hendrick’s Gin
• 0.75 oz Rose syrup *recipe below
• 0.5 oz Plymouth Sloe Gin
• 0.5 oz Lemon juice
• 1 barspoon Gran Classico Bitter

Shake, strain over fresh ice in a rocks glass. Garnish with a spritz of rose water and a rose petal.

* Rose syrup

• In a saucepan combine 2 cups sugar with 2 cups water, stir over heat until uniform
• Stir in 2 tablespoons of rose water, or as much to fit your taste (Available at Whole Foods, spice stored or specialty stores)

Barmaid Rumbullion
by Lacey Murillo

[The cocktail I came up with at Black Market is] something for the ladies — something strong, stirred, a rich deep sweetness from booze, and a hint of chocolate. I named it “Barmaid Rumbullion.” Rumbullion means “a great tumult or uproar,” and is said to be where rum got its name. Also a little mix of Fighting Cock and rum can get any barmaid in the spirit of Valentines Day (for or against it!).

• 1 oz Fighting Cock Bourbon ( I figured why the hell not 103 Proof and all)
• 1oz Dos Maderas PX 5×5 Rum (A Caribbean rum shipped to Spain and aged in Pedro Jimenez Sherry Casks)
• 0.25 oz Demerera syrup
• 1 dash Fee Brothers Aztec Chocolate Bitters

Stir with a large rock in an old fashion glass. Express the oils of one lemon peel and enjoy.

Chilcano Bay cocktail at Sunny Spot.

It’s been a long time since I’ve been somewhere that’s made me downright giddy. And leave it to a restaurant called Sunny Spot to do just that. Chef Roy Choi of Chego and A-Frame opened his Caribbean eatery last November, taking over the old Beechwood spot on Washington Boulevard in Venice. And everything about the colorful Shabby Chic venue evokes a smile. From its whimsical floral patterned bar stools to its gold place settings to its rum list to its Rum Den.

I stopped in on a lazy Saturday evening for an early dinner. At 5pm the place just opened so we had our pick of seating in the front room and patio and chose the latter which, although it was a bit chilly out thanks to the setting sun, was sufficiently warmed up by overhead heaters. Note: The restaurant also has a back dining room, the Rum Den, which seats 56 people and is reservation only and also features a standing room-only bar.

Sunny Spot's Sunfire salad

I had meant to visit Sunny Spot ever since it opened but not so much for Chef Choi’s cuisine as for mixologist Brian Butler’s cocktail menu. I’ve liked his flavorful and straightforward concoctions at A-Frame and was looking forward to seeing what he’d do with West Indies-inspired rum cocktails. And the man did not disappoint.

He has 10 drinks ($12 each) listed on the menu, most made with different types of rum like a Nicaraguan 12-year in the Sunny Old-Fashioned and pot still rum in the Dry Harbour. But there’s also the Westfall with tequila, mezcal, lime, falernum and apricot and the Fleur-de-Lis with gin, hibiscus, honey, chartreuse and lime. Since it was still early in the evening and I had an errand to run afterward, I, unfortunately, had to go for something light, even though I had craved my usual of something “stirred, aromatic, served up and not too sweet.”

Our server recommended the Chilcano Bay made with pisco, lime, ginger, lemongrass and Fernet Branca. Now, usually I have a thing against drinks with lime in it. They most often tend to be overpowered by the tart fruit and I can never get past it. But in the Chilcano, amazingly it starts off with that telltale tartness and then finishes with the heat of the ginger. Couldn’t really pick up on the Fernet but still a great drink that I can see myself enjoying on a hot summer’s day. This drink also worked really well with the crazy-hot Diablo rum-glazed prawns ($13).

Attack of the Diablo Prawns.

If, for some reason, you don’t see anything you like on the cocktail menu, check out the accompanying rum guide which not only features Sunny Spot’s rum collection but suggestions on which rummy cocktails would best showcase your rum pick. For instance the El Dorado 15-year Demerara Rum was cited as being “glorious in a Queens Park Swizzle” ($13) and the Wray & Nephew Overproof mixed with Ting grapefruit soda and lime was listed as a Jamaican favorite. Love that!

For beer and wine drinkers, the bar has three beers on tap ($7-$9) and three bottled ($6) as well as a small selection of reds, whites, roses and bubbles ($9-$18 a glass). There’s also a $15 corkage fee if you want to BYOB.

From Sunny Spot’s FAQ:
What is the dress code at Sunny Spot?
As long as you cover your private areas, it’s all good.

As for the food, initially I was afraid that being a pescatarian, I wouldn’t be able to find anything I’d be crazy about on the menu. After all, in other reviews, it seems people can’t stop talking about the restaurant’s Two-Fisted burger or slow-roasted GOAT (“Greatest of All Time”). And based on my past experiences with Chego and A-Frame, the veg-friendly dishes tended to be rich and too saucy for my tastes. But here, Choi hit all the marks with his Sunfire Salad ($11) made with charred cauliflower, pomelo, goat cheese, butter lettuce, radicchio and arugula in chili vinaigrette. Not only was the portion satisfying as either one person’s entree or the main dish split between two people, but it wasn’t overly dressed, it tasted fresh and all the ingredients came together beautifully.

We Be Yammin: Do NOT share.

The Diablo prawns, as I mentioned, were crazy hot and uber saucy but an order of the yellow salty rice soothed the burn a bit. “They should have just made the rice come with it for free,” my bf said. That would have been awesome but then would be more of an actual dish than a small plate item, but I like the way he thinks all the same. To round out our meal we also got the fat fingered Yucca fries accompanied with a banana Thai basil ketchup. I was pleasantly surprised to find these non-greasy, unlike most fries, with a crisp baked exterior and tender interior.

Then we finished off our meal with the We Be Yammin (hee!) dessert ($6) of sweet potato tart with a walnut crust and a scoop of marshmallow ice cream. Oh mon! This actually made me do a little dance in my chair; the Cabbage Patch, to be specific. The marshmallow ice cream didn’t taste all that marshmallowy but I didn’t really care. Its slight sweet flavor and texture complemented the sweet potato tart. Word to the wise: I DO NOT recommend sharing this dessert. You must have it all to yourself else to truly be happy. As it was, bf and I were playing fork hockey over the last bite. It’s amazing that didn’t turn into an all-out brawl.

After the meal, I could not stop grinning, even when the check arrived (not too shabby at $57, not including gratuity). This was the best genuine restaurant experience I had in awhile. The service was friendly, attentive and well timed, and it wasn’t even a media dinner. Everything was excellent. I so can’t wait until my next visit to Sunny Spot. A well-crafted cocktail list, nomlicious cuisine, superb service PLUS ample street parking, how could I stay away?

Best seat in the house: The Bird Cage booth in the Rum Den (date or small group of friends) or hold court at the picnic bench on the patio.

Sunny Spot
822 Washington Boulevard
Venice, California 90292 (map)
(310) 448-8884

Other coverage:
Daily Beast’s Street Food Guru Roy Choi on Sunny Spot
Kevin Eats: Sunny Spot
Thirsty in LA’s Blue Skies Ahead for Roy Choi’s Sunny Spot

Saturday, January 28

Devil’s Drive-In: Sixteen Candles
Jake Ryan! This was the movie that the teenage me wished happen in real life: Where your high school crush actually likes you back. Le sigh. Since this drive-in is happily BYOB, relive your teen years by toting wine coolers, heh. Or bring the good stuff and make a drinking game out of it. Take a shot every time someone says “Jake,” or pass the bottle every time Anthony Michael Hall’s voice cracks.

• 6pm doors open. $12 at gate. 240 W. 4th Street, 2nd Floor, Downtown (map).

Eagle Rock Brewery’s 2nd Anniversary at Verdugo Bar
Celebrate local Eagle Rock Brewery’s 2nd anniversary with select ERB beers on draft in the outdoor beer garden. Food trucks Grill Em’ All and Mandoline Grill will be on hand for nosh with your brew. And the $12 admission gets you a commemorative taster glass to take home, while supplies last.

• 12-4pm. $12. 3408 Verdugo Road, Los Angeles (map). (323) 257-3408.

Monday, January 30

Duggan McDonnell & Encanto Pisco at Harvard & Stone R&D
Duggan of Cantina in SF is going to be behind the stick at Harvard & Stone’s R&D bar creating Encanto cocktails as well as giving samples of the newly released Distiller’s Reserve Quebranta.

• 9pm. Harvard & Stone, 5221 Hollywood Boulevard, Hollywood (map). (323) 466-6061

Alie & Georgia Guest Bartend at The Eveleigh
Adorable duo Alie & Georgia of Cooking Channel will be making their fun and crazy concoctions at The Eveleigh as part of the bar’s weekly guest bartending series. These girls are always good for a laugh and unusual cocktail. Love ‘em! By the way, next week’s featured bartender will be Alex Straus of Hemingway’s Lounge followed by the omnipresent Julian Cox on February 13. For industry folks, most drinks and bites are $3.

• 7pm. The Eveleigh, 8752 Sunset Boulevard, West Hollywood (map). (424) 239-1630.

Tuesday, January 31

Ammo West Hollywood Cocktail Program Re-Launch Party
Ammo’s cocktail program has been redone all farm-to-glass thanks to Jason Robey, same guy who did that with Michael’s in Santa Monica. Guests can enjoy free food and drinks until they run out. Afterward, partake of the happy hour specials like endless Bloody Marys and $6 Powers + PBR.

• 6pm. Ammo Restaurant, 1155 N Highland Avenue, Hollywood (map). (323) 467-3293.

Whitman's Old Fashioned

I really like Freddy Smalls Bar and Kitchen. I really do. The new gastropub by Jeff Weinstein (founder of The Counter) boasts a menu by Chef Charlie Parker (formerly of San Francisco’s Plum) and its cocktail program was created by a Seven Grand pedigreed mixologist, David Fleisher. Its location on Pico Boulevard fills a hole as the much needed craft cocktail bar in West L.A. Except for one thing…

I don’t really like the cocktails here. And I’m really bummed that I don’t. Otherwise this is the perfect apres-work spot for me as it’s on my way home and just a hop, skip, and jump from the 10 East entrance. Plus the food is excellent, more on that later. But I’ve already been here several times, chipping away at the cocktail list in an effort to find a drink that I like.

• Whitman’s Old Fashioned — Maker’s Mark, Earl Grey syrup, cherry, bitters, splash soda — was wayy too sweet in that Nutrasweet kind of way.
• Harvey Penick — vodka, hibiscus tea, alfalfa honey lemonade, bitters — consequently, was over-the-top bitter, just like drinking straight cranberry juice.
• House G&T — Plymouth Gin 92pf, celery bitters, bartender’s tonic — had a not-good bitter after taste thanks to its celery bitters.
• Alice’s Afternoon — Grants Scotch, wildflower honey, splash soda, special bitters — was wayyy too watered down for me, although it might be great for teetotalers.
• Rum Papa — Flor de Cana Silver, lime, maraschino liqueur, demerara dandelion syrup — had an after taste reminiscent of your favorite Crabtree & Evelyn soap and too lime-y to boot.
• Pico Sour — Pisco, lemon, egg white, orange blossom simple — OK, this was all right. Very light and frothy. Casual drinkers will be happy with this one. But if I’m going to pay $12 for a cocktail, I’d like it to kick my ass a little.

Since none of the drinks on the specialty cocktail list, which is categorized in two price tiers of $10 and $12 cocktails, did it for me, I went to the classics, ordering a Negroni followed by a Bobby Burns. The Negroni was just OK and thankfully it was no #cockfail. That balance of the sweet Vermouth and bitter Campari that I love, however, was lacking. The drink itself was kind of thin. While the Bobby Burns suffered from too much herbaceousness.

And I know what you’re going to say, “Caroline, are you sure this is not just a case of sour grapes because the bartender was from Seven Grand, where you were banned from?” And to that I say, “Bollocks.” I’ve since developed a healthy cocktail groupie relationship with past 7G bartenders like Damian Windsor, Marcos Tello, Joe Brooke and Aidan Demarest. I appreciate what that downtown whiskey bar has taught my favorite bartenders. So that ain’t it.

Looking at the list, the cocktail ingredients seem to follow a template of what makes a blockbuster-hit cocktail menu: housemade sodas, seasonal produce, unusual syrups and liqueurs, the use of bitters. But then something gets lost in the translation when you actually taste the cocktails. They’re either too sweet or too bitter. Not very balanced.

Ah well, at least the beer list is Freddy Smalls’ saving grace with its selection of craft beer ($6-$9) like Stone Smoked Porter, Eel River Amber and Poleeko Golden Ale. Plus they have a decent list of spirits like Willett 7 yr, Plymouth Gin, Del Maguey Mezcal. So you can order the good stuff neat.

And the food itself will warrant many repeat visits. My bf and I found that splitting three veg dishes, an app (from the left side of the menu) and a dessert will fill us up nicely. Nom-worthy mentions include the fried brussels sprouts with the smoked goat cheese, the savory mushroom and farro stew and the Belgian waffle dessert with bacon butter and bourbon-maple syrup.

Plus there’s that late night crispy pig’s ear and fried egg sandwich….

Freddy Smalls Bar and Kitchen
11520 Pico Boulevard
West LA, California 90064 (map)
Facebook: Freddy Smalls
Twitter: @FreddySmallsbar

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