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Tag Archive: Cocktails

January 30, 2012

Roy Choi’s Sunny Spot: It’s Always Sunny on Washington Blvd

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).

Sunny Spot's Diablo Prawns by Caroline on Crack

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.

Sunny Spot's We Be Yammin by Caroline on Crack

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

Categories: Cocktails, Dining, Los Angeles

3 Comments

January 19, 2012

Sadie’s Cocktail Menu Sneak Peek, Debuts January 24

Nautilus cocktail: rum, cognac, Rabarbaro Zucca, heavy cream (Photo by acuna-hansen)

Sadie, the new Hollywood gastropub which opens its doors January 24, is taking over the spot previously known as Les Deux (or Les Douche in snarky circles). And, no, it’s not your imagination, just in 2010 Les Deux did go through a remodel, mellowing out from celebutard nightclub to a low-key neighborhoodie spot called Les Deux Estate. But apparently that didn’t work out because here it is again, refreshed with LD’s same chef David Schmit and beverage director Giovanni Martinez, both previously from Buffalo Club.

Hopefully the name change to Sadie (after the owner’s grandmother) will be the move away from Les Douche that it needs to open people’s eyes to this new bar/restaurant. I got a quick glimpse of Sadie during a Bols Genever Hollywood Cocktail Punch Crawl and it definitely was working the chill vibe; its glowy green bar chairs were gone. It was an easy transition for our crawl to hop from Sadie to our next stop on the crawl, Wood & Vine, which shares a similar grownup pub atmosphere.

Perfect stop during a Hollywood cocktail bar crawl.

Thanks to Giovanni’s cocktail menu, Sadie will slot in nicely with the growing population of handcrafted cocktail bars lining Hollywood Boulevard, from Spare Room and Library Bar at the Hollywood Roosevelt to Hemingway’s Lounge, The Writers Room and Wood & Vine. Here you’ll find unusual infusions like lychee black tea-infused tequila and a white pepper and cardamom-infused Dolin Blanc Vermouth, as well as lots of housemade syrups.

Giovanni said that when creating the bar program for Sadie, he wanted to keep the food center stage. “As with the food, most items on our drink menu hope to reflect the bounty as well as diversity of America through each ingredient. It is with this in mind that we structured our menu, full of rich complex flavors and ordered in such a way as to create an entire culinary experience from the very start,” he said.

Some of the more eye-catching concoctions? A couple of beer cocktails like the Gran Prix which is made with a chrysanthemum-infused Beefeater gin, honey syrup, lemon juice and topped with Racer 5 IPA. And the Double Black Diamond by The Varnish mixologist Daniel Eun with Green Flash Double Stout, Blackwell Jamaican Rum, cream, sugar, whole egg and fresh grated nutmeg.

Here’s a sneak peek of the opening cocktail menu for your consideration. Prices are the standard Hollywood tier of $12 to $14.

But I’ve got my eye on that Velvet winter cocktail with aged Guatemalan rum, raisin-infused balsamic and housemade lemon clove syrup. Intriguing.

For beer lovers there’s a small selection of bottle and tap ($8-$10) featuring the likes of Stone Levitation and Alesmith Nautical Nut.

Doors open next Tuesday, but I plan to get my lips on these cocktails at the preview party tonight. Stay tune!

Sadie
1638 N Las Palmas Avenue
Los Angeles, California 90028 (map)
(323) 467-0200
Facebook: Sadie

Categories: Cocktails, Los Angeles, Nightlife

The New Tom Bergin’s Tavern: Shamrocks Saved, Largest Irish Whiskey Collection, Irish Whiskey Only Cocktail Menu

Marcos Tello will build the world's largest Irish whiskey collection at Tom Bergin's.

Nobody panic. The Tom Bergin’s shamrocks aren’t going anywhere. Mixologist Marcos Tello assures me that if anything they will only suffer a light dusting. And Marcos would know. He’s the one who has been brought on by Tom Bergin’s Tavern‘s new owners, Warner Ebbink and Executive Chef Brendan Boudet (Little Dom’s, Dominick’s), to do the cocktail menu and Irish whiskey list for the redone Fairfax Avenue bar.

“[The new owners] were very, very interested in keeping all the old folklore, that actual feel of the bar, everything. They literally preserved everything,” Marcos said. “The bar is still the same, they just refinished it. The ceiling and the shamrocks will all be in the same place. They just dusted it off and kind of restored it. They preserved all the historic items but just upgraded things like you want upgraded like the bathrooms, the kitchen, the plumbing. In that aspect, yeah, it’s better.”

Owner Warner Ebbink on how to earn a shamrock in the redone Bergin’s (Los Angeles Magazine, October 2011):

With us you’ll have to be a super regular, but when you earn it, we’ll celebrate your shamrocking and present you with a certificate. It will be a big deal.

For fans of the iconic L.A. bar, this is great news indeed. Not to say that change is a bad thing. Consider that the new cocktail menu Marcos is creating will offer about six to 10 Irish whiskey-centric cocktails. And it’s not going to be the hand-crafted masterpieces that the master mixologist is known for at his previous projects 1886 and First & Hope.

Chris Doyle from Tom Bergin's Facebook Page

Bergin's bartender Chris Doyle inspired Coach on TV's Cheers.

“We have a fast program. No-nonsense program but at the same time it’s going to be very thoughtful of how they’re tasting to the customers and turning them on because 1) we want to keep our old customers. We’re going to honor them first. And 2) we want to bring in new people and celebrate Irish whiskey,” he said. Every drink on that list will be a celebration of the Irish spirit; Irish whiskey in a Manhattan, a Daiquiri, a Sour. Yes, they’re not just for picklebacks anymore.

Fortunately Bergin’s will have a slew of Irish whiskies at its disposal, especially since Marcos proclaims that it will be “one of the biggest if not THE biggest Irish whiskey selections in the U.S.” Currently West L.A. bar Bar Food claims to hold this title, what with its special whiskies in stock that you can only get in Ireland. But with Marcos’ connections and his knowhow Bar Food may have to share the honors. But then everybody wins.

Although there will be this new cocktail list, Marcos said that they will retain some of the original staff and they will all be trained on the classics. So, yes, you can get a Martinez or a Negroni if you want one. But sounds like everyone will be flocking to Bergin’s for the Irish whiskey.

Tom Bergin’s Tavern is projected to open mid to late February this year, just in time for St. Patrick’s Day.

Fun fact: Tom Bergin’s actually inspired the show Cheers and its bartender Chris Doyle inspired the Coach character. Marcos wanted to become a bartender because Sam Malone made it look so fun. So it all comes full circle.

Tom Bergin’s Tavern
840 South Fairfax Avenue
Los Angeles, California 90036 (map)
Facebook: Tom Bergin’s Tavern
Twitter: @TomBergins

Categories: Cocktails, Featured, Los Angeles, Nightlife

The Roof on Wilshire: Keeping the Chill Out With a New Hot Cocktail Program

Candy Striper hot chocolate by Caroline on Crack

Naughty, delicious Candy Striper.

The Roof on Wilshire atop the eighth floor of a Mid-Wilshire hotel seems an unlikely place to spend a winter evening, but thanks to a few well-placed heaters and a new hot cocktail program, it’s pretty cozy up there. The al fresco bar/restaurant’s new drink menu, created by the Foundry on Melrose’s Mark Blackhart and the Roof’s San San Tran, consists of a variety of spiked hot chocolates, coffee and Art of Tea tea.”We’re convinced that December and January are going to be our busiest months,” Chef Eric Greenspan joked. “We wanted to highlight that it is cold and how do we celebrate that and keep it fun?”

The hot coffee and chocolate drinks which are topped with special whipped cream created by Chef Liz Garret certainly help. And Greenspan says that they’re going to tray-pass fresh baked cookies from 9:30 to close every 15 minutes. Other cozy-fying ideas in the works to help warm your bones on the roof? Designer shawl blankets that guests can borrow and tableside campfires featuring yogurt flavored marshmallows that will be accompanied with a variety of dipping sauces and a brulee torch. Chef is still working out the details but stay tuned.

Now before you dismiss the hot cocktails here as typical winter drinks with too much syrup or whipped cream, I’ll have you know I went ahead and checked it out for you and they’re not.

Candy Striper: Peppermint Schnapps, rum, chocolate, pink peppermint whipped cream. I thought for sure I wouldn’t like this one. Sounds uber sweet but it’s surprisingly not. Do not confuse it with Starbucks’ Peppermint Mocha. The cocktail is made not with actual creamy hot chocolate but just chocolate syrup and hot water in addition to all the other ingredients. The idea behind this is so that customers will still have the appetite to drink more cocktails. But if you, like me, are really picky about your hot chocolate, you can request this be made with steamed milk instead of water for a richer, creamier experience.

Blossom Toddy: Bourbon, honey, orange bitters, black tea. This is a basic hot toddy which comes complete with a little jar of honey. If you’re feeling under the weather and are suffering from that bug that’s been going around, this will cure what ails you, or at the very least comfort you the only way a tasty toddy can. Its aroma is so strong, it’ll penetrate your stuffed-up nose.

Choc Full O’ Nuts: Amaretto, creme de cacao, coffee, Irish whipped cream. Warning, this delicious nutty spiked creamy coffee drink is dangerous because it doesn’t taste boozy at all. So if you have friends in your entourage who are opposed to the taste of alcohol, this would be the cocktail for them. By the way, don’t dismiss the flavored whipped cream as a thin frou-frou topping of Reddi-wip. It’s actually creamy, rich and substantial.

Earl the Pearl: Dark rum, Earl Grey vanilla cream tea. The vanilla notes of this really great tea are enhanced by the dark rum. This is actually my favorite out of all the drinks on the Roof. Every friend I’ve introduced it to has loved it as well. Bonus is that it comes with a mini teapot so even when you drink all the booze in that first glass, afterward you end up with leftovers of a nommy cup of tea.

Porcel: Tequila, hot cocoa, chili spiced whipped cream. Chef Greenspan said this drink is named after some “big fat guy” who’s always surrounded by hot bikini’d girls on a late night Mexican TV show called “A La Cama Con Porcel” (“Going to bed with Porcell). The spicy whipped cream adds a nice unexpected finish to this drink which I certainly wouldn’t mind capping my night with.

By the way, with regard to the food, my absolute favorite was the Nori Nachos, a fresh and light alternative to any nachos dish you ever encountered, what with its crispy rice crackers in lieu of tortilla chips topped with tartare, spicy salmon roe and sauce. And you can’t hit up a Greenspan restaurant without getting his grilled cheese sandwich. The Wilshire Grilled Cheese is made with Gruyere, date marmalade and roasted peppers.

Prices here aren’t crazy expensive, ranging from $8 curry-apple risotto balls to the $12 Wilshire Burger and $24 seared tuna a la carte. But there’s definitely something for everyone. I brought my bf who is a picky and healthy eater and he loved the mushroom risotto while blogger friend H.C.of LA/OC Foodventures indulged in the baked potato fries.

The only thing I wasn’t too crazy about, though, were the desserts. The market fruit cobbler and apple-cinnamon bread pudding just weren’t as satisfying or flavorful as their names had lead me to believe. A bit disappointing, especially after everything else was exceptional. Oh well.

Surprisingly despite its flamboyant celebrity chef and its catbird seat boasting a unique perspective of Downtown, Hollywood and Beverly Hills, the Roof still feels like a secret spot. But I’m relishing that quiet as I’m sure it won’t last too long. Right now I can just go up to the roof and grab a seat at the bar, a cabana, or one down by the firepit. Bonus is that the bar completes the very short string of great cocktail bars on Wilshire as it’s bookended by Red Medicine and the Stark Bar at LACMA!

More photos after the jump…

The Roof on Wilshire
6317 Wilshire Boulevard
Los Angeles, California 90048 (map)
(323) 852-6002
Bar Hours: 6pm-11pm weekdays; til 1am weekends
Facebook: The Roof on Wilshire
Twitter: @RoofonWilshire

Categories: Cocktails, Featured, Los Angeles, Nightlife

2 Comments

December 26, 2011

Cold Comfort Cocktails: Roundup of Winter Cocktails in L.A.

Ponche en Nogada from Playa

Nothing says cozy winter nights like a hot toddy or Irish coffee. But in L.A. thanks to our industrious and highly skilled bartenders, we’ve got so many new favorite winter cocktails to choose from. Will it be 1886′s spicy hot chocolate, Playa’s mescal nog, the Roof on Wilshire’s Earl Grey hot toddy? Here’s the roundup of some of the tastiest drinks off winter cocktail menus around town. Any one is perfect for enjoying on a balmy December afternoon or a chilly night.

Scot's Jasmine by Big Bar

1886: Con Abuelita — Described as a grown-up Mexican hot chocolate it’s made with Ancho-chile infused Reposado Tequila, 1886 hot chocolate mix and an ancho chile marshmallow.

Bar at Cliff’s Edge: Bitter Pill — This bitter pill will go down easy with its mixture of Zaya Rum, Fernet Branca, lime, brown sugar syrup and egg whites.

Big Bar: Scot’s Jasmine — An even cozier twist on a hot toddy which will make you want to curl up at the bar. Dewar’s, jasmine tea, honey, ginger, steamed milk.

Caulfield’s: 23 Yr Old Fashion — Ron Zacapa 23 yr., housemade chocolate tincture, sugar, Luxardo cherry.

Copa d’Oro: TT of Man — Famous Grouse Black Scotch, walnut liqueur, housemade maple-ginger syrup, fresh lemon & organic apple juices & pasteurized egg whites.

Dominick’s: Pixie Goldrush — Bulleit Bourbon, Pixi tangerines, clover honey and lemon juice

Drago Centro: Rode Duivel — Bols Genever, St. Maria Al Monte Amaro, Miracle Mile Sour Cherry Bitters. Try this and the rest of the new winter cocktail menu which debut this Wednesday. They’ll be specially priced at just $8 for the night.

Earl the Pearl from the Roof on Wilshire

Playa: Ponche en Nogada — This nog created by Julian Cox for an L.A. Times Magazine piece evokes the coziness of a fireplace thanks to the smokey Poblano infused mescal and add to that double cream, whole egg, amontillado sherry, holiday-spiced piloncillo, nocino, and garnish with pomegranate arils and nutmeg.

Ray’s and Stark Bar: Oaxacan Holiday — Cocoa infused dark rum, Crème de cacao, chocolate chili bitters, freshly whipped cream, grated nutmeg.

Soho House: Cider House Rules — apple jack, fresh pressed apple cider, lemon, honey syrup, hot water, cinnamon. An apple hot toddy that’s more effective than a Snuggie. But if you’re not a Soho House member, you can make this cocktail at home. Here’s the recipe.

Spare Room: Hot Buttered Bourbon — smoked salt caramel syrup, blood orange essence, bitters. “I like the idea of being able to get a hot buttered bourbon in February when its rainy and colder than it is now,” said Spare Room beverage director Naomi Schimek. Couldn’t agree more, but I suspect our 50-degree L.A. nights work just fine, too.

Tasting Kitchen: Duke of Hazzard — bourbon, dates, allspice.

Lady Percy at Villains Tavern

The Roof on Wilshire: Earl the Pearl — Gosling Dark Rum, Earl Grey Vanilla Cream Tea and lemon twist and cinnamon stick garnish. Something comforting about the vanilla and maple notes of this hot toddy. Enjoy it by the firepit on the roof while looking out at the city.

Villains Tavern: Lady Percy — Tullamore Dew, stewed pear cider, honey, dried apricots and bitters. One of my favorites off Villains winter list. Nicely balanced hot cider cocktail, not too much booze or too much sweet apple/pear-ness.

The Writers Room: Dead Man Oaxacan — mescal, mole-orange liqueur, Mexican oregano, Chapulin garnish.

Categories: Cocktails, Featured, Lists, Los Angeles

3 Comments

December 8, 2011

Playa’s New Winter Cocktail Menu Debuts Tonight: Mescal Nog, Playa Flip and the Return of Old Favorites

Julian Cox, Mixologist and Magic Man

Tonight at Playa (Best New Restaurant 2011, Esquire) on Beverly Boulevard, renowned mixologist Julian Cox (Rivera, Picca, Sotto, Short Order and Eater LA’s Bartender of the Year 2011) will not only debut a fresh batch of seasonal cocktails but “The Best of Playa 2011” — the most requested cocktails in the restaurant’s 11-month existence. So yes, you can look forward to the return of the beloved A Oaxacan the Clouds and Up and Atom. Woo!

But the new ones are going to be instant favorites as well. I got a sneaky peek of some of them last night and they made me realize that I don’t come to Playa nearly enough. Always awesome food and mind-blowing cocktails.

The Grail: Tempranillo, bonded apple brandy, fresh pressed apple, fresh citrus, Don’s mix, red apple foam, dehydrated apple chip

If you love apple, you’ll love the Grail. It’s light and very approachable for those who don’t like drinks that are “too alcohol-y” (weirdos). But it reminds me of fall. A huge basket of apples just picked from the tree. A nice juicy flavor which is evened out by the foam.

Julian had made this preview drink with a straw but then said it’s actually best enjoyed by sipping. Of course he’s completely right because then otherwise you get too much apple juice. So ladies, don’t help yourselves to the canister of straws behind the bar. Just wipe off your lipstick and dive in. It’s worth reapplying after.

Andalusian Palomino by Caroline on Crack

An Andalusian (3 ways): Reposado tequila, cocchi Americano, Spanish bianco vermouth, your choice sherry. Paso fino: Fino; Palomino: Amontillado; Furioso: East India

An Andalusian (3 ways) sherry-focused cocktail offers a choose-your-own-adventure type of approach where you decide which sherry to have in your drink. The point is to create a dialogue about sherry and also it’s “very Spanish, to try and make John [Rivera Sedlar] proud,” Julian said. So the difference between each version is that each can be had with different parts of the meal, from appetizer light to dessert sweet.

The Paso Fino is “light and has a grapefruit feel” according to Julian. The Palomino is “more nutty, more luscious, it’s got a Meyer lemon peel so it’s got that citrus kick.” And Furioso with East India is a “sweeter style of sherry and is finished off with a lemon peel and it’s darker.”

What I loved about this drink was not just getting choices but that it was also a really drinkable tequila cocktail. None of that bite you get from tequila and you could taste the cocktail starting from the back of your palate to the last tingle on the tip of your tongue. It definitely is for someone who can handle the more potent cocktails though.

Ponche en Nogada: Poblano infused mescal, double cream, whole egg, Amontillado sherry, holiday-spiced piloncillo, nocino, garnished with pomegranate arils and nutmeg

Ponche en Nogada, a lovely, festive nog-inspired cocktail, was created for an L.A. Times Magazine story (recipe here) and is based on the traditional Mexican dish, Chile en Nogada. Suffice it to say it tastes like Christmas by the fireplace. When I told that to Julian, he chuckled but it’s true. The creamy cocktail’s smokiness is thanks to its use of mescal, a very unusual choice for a holiday cocktail but I’m not complaining. Here it works perfectly, lifting that sticky, sweet stigma left by most nogs you may encounter this holiday season. But careful, it’s really easy going down.

Cognac West: Cognac, barley wine, dry sac, egg yolk, acacia honey, crushed juniper. A version of a classic flip.

The rest of the new menu is filled out by the cocktails that customers kept clamoring for to bring back. Hit the jump to see what made the cut. And if you don’t see a favorite of yours on the list, it’s because its ingredients are currently out of season. You know they only roll with the fresh stuff at Playa.

You can check out these cocktails for yourself tonight as they debut for the special price of $11.

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

Categories: Cocktails, Los Angeles, Nightlife

3 Comments

November 30, 2011

How To Entertain Like a Soho House Member: DIY Truffles and Grey Goose Cocktails

Bartender Jason Winter by Caroline on Crack

Bartender Justin Winter teaches Soho members how to make cocktails for their fancy friends.

Not many Average Joes and Janes make it past the model-gorgeous front desk girls of the Soho House in West Hollywood. This international clubhouse (there are 16 clubs around the world) is strictly members only. And even then you have to be a certain caliber of celebrity and cha-ching to make it onto their roster. Knowing this I was a bit nervous checking out the private club’s Cookhouse holiday entertaining seminar which featured the likes of Grey Goose and Crumbs Cupcakes.

Soho House truffles you can make at home.

I figured for sure all the employees at the club would look down their noses at me with that you-don’t-belong-here disdain but fortunately I was completely wrong. Everyone was so accommodating, even after I answered their “Are you a member?” in the negatory. The question seemed like more of a way for them to gauge whether I’ve been there before and needed some guidance, not an opening for condescension. Pfew!

They simply directed me to take an express elevator up past many floors to the club and then I had to check in with another desk on the main floor. I was then instructed to walk down a hallway. No one hovered over me to make sure that I wouldn’t wander off and explore. Heh. There’s also a bigger room with a bar which I had accidently-on-purpose walked into and a screening room. I’m sure there were more rooms but I was too much of a scaredy-cat to go exploring.

The Cookhouse seminars occur twice a month and teach Soho members how to do food-related things like make cocktails, prepare poultry and bake mince pies. For WeHo members, there are classes on pizza-making and shucking oysters which take place off campus at Soho’s sister restaurant, Cecconi’s. Fortunately, these are open to the public; the next one takes place on December 28.

But this night’s seminar, “Honing Your Hosting,” focused on how to do up an easy and affordable holiday party with simple Grey Goose La Poire cocktails, wallet-friendly wines, Crumbs holiday cupcakes and DIY chocolate truffles. Yup, surprisingly the rich and famous don’t just throw money at their party planning, like I had thought. So everything was set up like one-stop shopping with stations for the cocktails, cupcakes, etc.

Crumbs holiday cupcakes.

Naturally, I gravitated to where Grey Goose’s mixologist Justin Winter* was demonstrating how to make a couple of cocktails. Now, I usually steer clear of flavored vodka drinks, which tend to be made too sweet for me, but was curious to see what the vodka brand’s idea of simple but festive cocktails was.

The drinks showcased here were pretty straightforward with no sign of DeKuyper. Instead they were made with simple ingredients that you can just pick up anywhere and they still tasted well-crafted and not syrupy sweet.

The first drink up was the Grey Goose La Poire Ginger Joy, which tasted crisp and refreshing enough to be enjoyed during warmer weather. If you want to switch things up, bartender Justin said that the other Grey Goose flavors (Citron or Orange) could be subbed in this recipe. The Citron version would be especially nice poolside.

Grey Goose La Poire Ginger Joy

2 parts Grey Goose La Poire
1/2 part Domaine de Canton ginger liqueur
1 part simple syrup
1 part lemon juice

Add all ingredients to a cocktail shaker filled with ice. Shake vigorously and strain into a martini glass. Present with a pear slice or crystallized ginger.

The second cocktail, although served sans eggs, had an eggnog holiday feel to it what with its brandy and nutmeg. If you want it extra frothy, Justin suggested dry shaking the almond milk first before adding in all the other ingredients.

Grey Goose La Poire Almond Froth.

Grey Goose La Poire Almond Froth

1 1/2 parts Grey Goose La Poire
1/2 part brandy
1 part unsweetened almond milk
3/4 part agave nectar

In a cocktail shaker fill with ice, add all ingredients and shake vigorously until the outside of the shaker is frosted and beaded with sweat. Strain into a glass and garnish with freshly grated nutmeg.

Unfortunately these cocktail recipes are basically single serving since they have to be shaken. So depending on how many guests you have, you might be stuck making drinks all night. But I’m thinking that maybe for the Ginger Joy you could probably substitute lemonade for the simple syrup and lemon juice and make a punch so people can serve themselves while you mingle. Another nice tip from Justin: If you want to fancify your drinks, you can pick up edible flowers for your cocktails at Bristol Farms.

As for the other stations in the room, Crumbs displayed its special holiday cupcakes like a Christmas-y chocolate one topped with crushed candy canes and Hanukkah ones with blue sprinkles. Wine lifestyle company Girl Meets Grape brought six wines which ranged in price from $6 for a Red Diamond Merlot to $14 for a Nino Franco Prosecco. And Soho House’s Michael (proxy for chef Nicky) was demo-ing how to make your own truffles.

Melt 72% cocoa in your double boiler. Add in regular cream (half & half) and fold together until you get a soft, sturdy base. Make your balls the size of a quarter. Then dip it in the melted chocolate (again — melted 72% cocoa) and roll them in toppings like pistachios, crushed graham crackers and edible gold dusting (“for extra fabulousness”), which can be found at Surfas in Culver City by the way. Afterward set them aside to dry for a bit.

More photos after the jump.

* Soho House does have its own mixologist, Chris Ojeda, who used to work at Comme Ca and the Varnish, and now is the West Hollywood clubhouse’s group creative bar director. You can drool over his cocktail menu here.

Categories: Cocktails, Cupcakes, Featured, Los Angeles, Recipes

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