Tag Archive: Recipes

June 17, 2010

The New Parlour Room of Hollywood’s Cocktail Menu and Recipes

Written by Caroline on Crack in Cocktails, Nightlife, Recipes
2 Comments
Bar at Parlour Room of Hollywood by Vintage Bar Group

Bar at Parlour Room of Hollywood by Vintage Bar Group

A brand-new bar opens in a really old space in Hollywood tonight. Some of you may remember Red Buddha Lounge (one of my first CoC blog posts ever!), Play or even Goldfinger. Well, now Craig Trager — the man behind The Well and NoBar, both long-standing establishments — has transformed it into the Parlour Room of Hollywood.

True, its name may not be all that compelling but maybe the thought of enjoying classic style cocktails ($5 house martini to $10 specialty cocktails) in a swanky room with antique chandeliers, gold mirrors, puffy green seats, marble-topped tables and lots o’ booths will entice you. The bar will serve up old faves like Blood and Sand, Southside and Pimm’s Cup in addition to a few of their own concoctions. I’ve included the recipes here in case you want to try them at home before you commit.

The Paddy Cocktail, $10

  • 2 ounces Powers
  • 1 ounce Sweet Vermouth
  • ½ ounce Grand Marnier
  • 2 dashes Angostura bitters

Stir and strain into martini glass. Garnish with a cherry.

The Maple Julep, $10

  • 3 ounces Woodford Reserve
  • 6-8 mint leaves
  • ¾ ounce maple syrup

Muddle maple syrup and mint leaves in a bucket glass.  Add ice and bourbon.  Shake and serve on the rocks with a sprig of mint for garnish.

The Metropolitan, $10

  • 3 ounces Absolut
  • 3 sugar cubes
  • Lemon wedge
  • 4 raspberries
  • Splash of lemonade

Muddle raspberries with sugar cubes, lemon wedge and splash of lemonade.  Add ice and vodka.  Shake and strain into martini glass and garnish with a raspberry on the rim.

Cucumber Cooler, $10

  • 2 ounces Bombay Sapphire
  • 3 sugar cubes
  • 3 slices cucumber
  • Lemon and lime wedge
  • Splash of soda

Muddle cucumber slices, sugar cubes, and squeeze of lime and lemon wedge in a bucket glass.  Add ice and gin.  Shake and serve on the rocks with a splash of soda and a slice of cucumber garnish on the rim.

The Parlour Trick $10

  • 2 ounces Ciroc Coconut Vodka
  • Lime juice
  • 2 sugar cubes

Muddled ingredients with fresh kiwi, shaken and served in a martini glass garnished with a kiwi.

Don’t feel put off by the Parlour Room’s lux-looking interior, though; this place is for the neighborhoodies, a cool place to chill and get your drink on. Any place that’s serving Schlitz and Old Speckled Hen in cans and has a jukebox can’t be too uppity. Trager said his goal is ”to make everyone who walks into my establishments feel like a celebrity the minute they walk through the door, and to provide those customers a place where the staff not only knows its customers by name but their drink as well.” Nice! I’ll drink to that. I might give that Maple Julep a go.

The Parlour Room of Hollywood
6423 Yucca Street
Los Angeles, California 90028 (map)
(323) 463-0609

Tags: , , , ,

Share|

June 9, 2010

Eat My Blog Summer 2010 Charity Bake Sale Plus 3 Recipes

Written by Caroline on Crack in Dining, Los Angeles, Recipes, Sweets
5 Comments
Cathy Dahn of Eat My Blog by Caroline on Crack

Cathy Danh of Eat My Blog.

Last year’s blogger charity bake sale, Eat My Blog, was such a huge success that it just makes sense to make it a biannual thing. Not only is it for a good cause, Los Angeles Regional Food Bank, but I can only go so long without such yummy fare. This summer’s bake sale will feature over 2,000 baked goods, priced between $1 to $4, from over 70 bakers which include some of your favorite bloggers like Lindsay from LAist, Jo of My Last Bite, and Evelina of Two Hungry Pandas as well as KCRW’s Good Food host Evan Kleiman, Drago Centro and Scoops Ice Cream. This must-do event will take place next Saturday, June 19 on Tender Greens West Hollywood‘s outdoor patio.

There are SO many goodies to look forward to but I have to say that of the many making their brief appearance on the table (as I’m sure all will quickly sell out) my instant faves are Eating LA‘s chocolate Guinness cupcakes with maple syrup frosting, Domestic Divas‘ bacon brownies with bourbon caramel sauce and the Ube cupcakes of Let Me Eat Cake blogger/Manila Machine food truck mastermind Nastassia Johnson. Fortunately, the blogger bakers were good enough to share their recipes so if they sell out at the event I can at least go home and try to make ‘em myself. Hee! Hit the jump for the recipes.

Hope you can make it! I’ll be volunteering at the sale so come by and say hi. I’ll be the girl stuffing her face.

EVENT: SATURDAY, JUNE 19 from 10am to 4PM

Tender Greens West Hollywood
8759 Santa Monica Boulevard
West Hollywood, California 90069 (map)
(310) 358-1919

Tags: , , , , , , , ,

Share|

May 17, 2010

Domaine de Canton Cocktail Competition at First & Hope

Written by Caroline on Crack in Cocktails, Los Angeles, Recipes
6 Comments
Domaine de Canton's Silamith Weir with The Edison's Joseph Brooke by Caroline on Crack

Domaine de Canton's Silamith Weir with The Edison's Joseph Brooke

Last week I was fortunate enough to be invited to be one of the judges at the Domaine de Canton cocktail competition held at downtown’s First & Hope Supper Club. I know. Squeeee! Along with renowned mixologist Alex Day (formerly of Death & Co., now cocktail consultant with Proprietors, LLC), Dan “The Imbiber” Dunn and Domaine de Canton founder, John Cooper, I was charged with picking one winning Domaine de Canton cocktail out of the nine created by some of the best mixologists in L.A. Boy, what a tough gig. Heh.

Each cocktail was judged based on its appearance, aroma, creativity and taste. We also had to award points for whether the cocktail showcased the contest theme and the Canton flavor, as well as our overall impression of the drink.

The Contestants

Malo‘s Rachel Shaw brought forth a honeyed El Wood of Barenjager honey liqueur and Yellow Chartreuse. Gus, formerly of Copa d’Oro and now at the Edison, went with Ginger Pastis Sour while Palihouse‘s Grady Purdell had a Maison Sour of cognac. Patrick Kelly at Bar Keeper created an unusual drink he dubbed Rhythm or Rhyme which employed a chocolate chili bitters, tequila reposado and a unique garnish of grapefruit rind string wrapped around a bundle of sage. Juan Sevilla of Soho House made the French Oaxacan with crema and cru and Daniel Eun of The Varnish ended the night with a Triple Double using Laird’s Apple Jack and Antica.

The Runners-Up

Out of all the lovely drinks, the judges and I were able to narrow it down to the top three. The second and third runners-up cocktails were impressive showings but only missed the top slot by mere points. Still both were very deelish. I’ve included the recipes should you want to try them at home.

Tricia Alley of Providence and First & Hope created her Granny Smith & Wesson, a cocktail with Old Overholt Rye as its backbone and fennel seed and muddled Granny Smith apples. This one was a beautiful peachy color with a single baby basil leaf floating on its surface. The flavor combination of basil and apples was just gorgeous, and the rye and ginger with that was a natural fit.

Granny Smith and Wesson
By Tricia Alley of First & Hope

  • 1.5 oz Domaine de Canton
  • 1.5 oz Old Overholt Rye Whisky
  • .75 oz fresh squeezed lime
  • 3 dashes Peychaud’s Bitters
  • 1/2 Granny Smith apple
  • Barspoon fennel seed

Muddle Granny Smith Apple, Fennel Seed and Peychaud’s Bitters in mixing glass. Add the rest of the ingredients, shake, fine strain into cocktail glass. Float Basil leaf garnish on liquid.

Joseph Brooke of The Edison created a tasty and refreshing Appleseed Cooler. He wanted to focus on the Canton so used that as his main spirit. The cocktail was so simple and yet made a strong impression, successfully highlighting the ginger flavor. The drink was sweet but not overly so. I liked how, even though his apple garnish went missing, he was able to improvise by butterflying a grapefruit which ended up looking like jewelry.

The Appleseed Cooler
By Joseph Brooke of The Edison

  • 2 oz Domaine de Canton
  • 1 oz lemon juice
  • 1 oz fresh-pressed Granny Smith apple juice
  • 2 dashes celery bitters

Shake all and pour over rocks. Apple fan garnish.

But there could only be one winner of the title for best Domaine de Canton cocktail whose mixologist would also score $500. And that winner was…

Tags: , , , , , , , ,

Share|

April 30, 2010

La Descarga’s New Cocktail Menu Debuts Tonight + Recipes

Written by Caroline on Crack in Cocktails, Recipes
3 Comments
Pablo Moix making a cocktail by Caroline on Crack

Mixologist Pablo Moix will take it to the next level tonight.

So tonight is the launch of La Descarga‘s much talked-about cocktail, The Next Level. Mixologist Pablo Moix had hinted at its arrival when the East Hollywood bar first opened back in February. But since Josh Lurie of NBC LA’s Feast already did such a great job of covering this cocktail made of hollowed-out ice spheres, I’ll just list the brand-new cocktails’ recipes which also debut tonight. Thanks to Steve Livigni, general manager and mixologist, for sending them over.

Bonus is that one of the cocktails, the Brisa de Oaxaca, is actually named after Bricia Lopez of Oaxacan restaurants, Pal Cabron and La Guelaguetza. Funny thing is that I just met her for the first time this week and she IS adorable and worthy of being commemorated in cocktail. And some of you may remember the tasty Bad Spaniard that was mentioned on LA Times‘ Daily Dish blog when the bar first opened but never made it on the menu. Well, it’s there now so yay!

Anyway, here are the recipes if you’d like to try them at home…should you have pineapple gum syrup or tres leches liqueur lying around:

Bad Spaniard:

  • 1 oz Cruzan Blackstrap Rum
  • 1 oz Averna Amaro
  • 1 oz Tres Leches liqueur
  • 1 egg yolk

Shake and strain into a coupe glass.

Barbados Buck:

  • 2 oz Cockspur fine rum
  • .75 oz lime juice
  • .25 oz simple syrup
  • Dash of old fashioned bitters

1) Shake and strain into a Collins glass filled with cubed ice.

2) Fill with ginger beer.

3) Garnish with a lime wedge.

Brisa de Oaxaca:

  • 1 oz La Vida Mezcal
  • 1 oz Yellow Chartreuse
  • .75 oz lime juice
  • .25 orange juice
  • 1 barspoon of sugar

1) Shake and strain into a coupe glass.

2) Garnish with a lime wheel.

La Aurora:

  • 2 oz Herradura Tequila
  • .75 oz Port
  • 1 oz Lime Juice
  • .5 oz Cane Syrup

Top with Soda Water

Poco de Pina:

  • 1 oz Gran Sierpe Pisco
  • 1 oz Benedictine
  • 1 oz pineapple gum syrup
  • .75 oz lemon juice

1) Shake and strain into a coupe glass.

2) Garnish with a lemon wheel.

Tags: , , , ,

Share|

February 19, 2010

A Closer Peek at First & Hope Supper Club

Written by Caroline on Crack in Cocktails, Dining, Los Angeles
6 Comments
Trio of absinthe cocktails at First & Hope

Trio of absinthe cocktails at First & Hope.

Earlier this week I had a chance to check out the not-yet-opened First & Hope Supper Club thanks to Aidan Demarest, its cocktail consultant, who was hosting a Pernod absinthe event for a bunch of journalists. Apparently the party guests started off at the Varnish and then were taken via horse-drawn carriages up the long hill to the new bar/restaurant. Poor horses. Unfortunately I wasn’t part of that group, but I did get to hang out at First & Hope with a few close friends of the bar before they arrived.

Fried oyster

Fried oyster with bbq sauce and blue cheese.

The main restaurant wasn’t opened yet, or even completely constructed as the table tops were still missing, but the back room was up and swinging complete with a jazz band and chanteuse. Appetizers offering a sneak preview of what we can expect from Memphis native and executive chef Shelley Cooper were being passed around.

I couldn’t bring myself to complete a whole strip of the chicken-fried bacon but did take a tentative bite. Shudder! Now, I love bacon but that was too much friedness for even me. But the fried oyster with barbecue sauce and blue cheese was a tasty mix of salty sweet and the oxtail bone marrow bread pudding tea sandwich was a scrumptious, rich bite o’ meatiness.

And naturally there were the cocktails. Absinthe isn’t going to be a big thing at First & Hope which will offer a more champagne-intensive 20-drink cocktail menu but for this night Marcos Tello (Aidan’s partner in their new cocktail consultation firm Tello/Demarest Liquid Assets) was serving a trio of drinks made from the green stuff. These cocktails aren’t going to be on First & Hope’s cocktail menu but here they are anyway for your perusal, complete with links to their recipes.

  • 21st Century: Created by Jim Meehan, mixologist of PDT and Pegu Club in New York, this baby is made with absinthe, creme de cacao, lemon juice and tequila.
  • Doctor Funk: Created by Don the Beachcomber, this one has absinthe, black rum, pomegranate syrup, lemon/lime and a splash of soda for effervescence.
  • Death in the Afternoon: Created by Ernest Hemingway. Of course you can’t have an absinthe party without this classic cocktail of absinthe topped with champagne.
Absinthe bottles

Absinthe bottles.

The great thing about First & Hope is that even though there will be shows, there won’t be cover charges. And although the food has been described as sophisticated Southern fare, it’ll be moderately priced. “It’s a five-star restaurant with two-star prices,” Aidan said. We’re talking a massive beer can chicken — a whole chicken cooked on a beer can — that can serve four, according to Aidan, priced at $26. He also said the 24-ounce steak will be $40 but most entrees will range in price from $14 to $24.

Normally, I’d be intimidated by a supper club. What if I don’t want a show with my meal? Well, First & Hope will also be open for lunch and for brunch, and will also serve a variety of portions for the theater-goer who’s trying to catch their curtain to the cocktailer who just wants a snack to the hungry diners. Can’t wait for this to open up on March 15…or let’s just say, mid-March.

First & Hope Supper Club
710 W. 1st Street
Los Angeles, California 90012 (map)
(213) 617-8555

Tags: , , , , , ,

Share|

February 12, 2010

What’s the Most Romantic Cocktail?

Written by Caroline on Crack in Cocktails, Los Angeles, Recipes
2 Comments

Lambrusco Rosemary Gin Fizz photo by Claire Barrett

Lambrusco Rosemary Gin Fizz photo by Claire Barrett

Ferget chocolates. I don’t know about you but nothing says “olive juice”(mouth it) like a custom-made cocktail. But out of curiosity, I asked some of L.A.’s top mixologists/bartenders what they consider to be the most romantic cocktail; specifically what would they serve their luh-vuh. I got some interesting answers, all seem to involve bubbly, and even a couple of recipes for you to try on your own special someone, be it for yourself or your SO.

For Natalie Bovis-Nelsen, The Liquid Muse and cocktail book author (Preggatinis), it’s all about her Lambrusco Rosemary Fizz, which is actually cited in her new cocktail book, The Bubbly Bride. “Originality is the key to a creative girl’s heart, so rather than the same old hum-drum champagne, surprise your sweetie with a red sparkling cocktail. I love Lambrusco, which is an Italian sparkling red wine – and I especially like it with the earthy rosemary nuances in this drink. Whether you’re getting married or having a simple romantic occasion, this is a drink to remember!”

Lambrusco Rosemary Fizz
by Natalie Bovis-Nelsen, The Bubbly Bride

  • 1 orange wheel
  • 3-4 fresh rosemary leaves
  • 3/4 ounce Grand Marnier
  • 4 ounces sparkling Lambrusco
  • 1 sprig fresh rosemary

Muddle orange wheel and rosemary leaves in the bottom of mixing glass. Add Grand Marnier and shake with ice. Strain into a champagne coupe. Top with Lambrusco. Garnish with the sprig of fresh rosemary.

Aidan Demarest, The Edison and First and Hope: “Champagne. Girls think it’s harmless because it’s all bubbly but then it hits them. It’s a real panty dropper.”

Steve Livigni, of new rum bar La Descarga, offered a short and sweet: “A giant glass of Veuve Clicquot Rose with my girlfriend in it.”

For Pablo Moix, also of La Descarga, his idea of a “romantic cocktail” also involves effervescence. “Bubbles and strawberries have been a romantic staple for years but, I think that if you make it delicious and with a twist, raise the ABV of your cocktail just a little, it will get the romance started a little sooner.”

  • 1 ounce Cazadores Blanco Tequila
  • 1/2 ounce Lemon juice
  • 1/2 ounce Lillet rouge
  • 1/2 ounce simple syrup
  • Top with Martini & Rossi Prosecco

Served in a flute and garnish with a strawberry.

Rhachel Shaw of Malo: “My barback made a Ramos Gin Fizz for his girlfriend once. Now she loves them so he makes them all the time despite the fact that they are a pain in the ass to make. I think it’s pretty romantic that he shakes his little arms off to make his lady happy.”

Rhachel also shared a V Day cocktail special they’re serving up at Malo: “Maybe it’s because I’m having a contrarian streak about Valentine’s Day but in addition to the other cocktail specials we’re having just for this weekend, I have one called the Lover’s Dare Margarita. It’s Ocho Tequila Reposado, Grand Marnier Centenaire, lime and agave. You also have the option of added salt which is Velvet De Guerande Sea Salt from France, which tastes like butter. It’s a $25 margarita. I don’t know if I’m looking to start couples a fightin’ [over its cost]. I might be. I like to think of it as the ‘Do these jeans make me look fat?’ of cocktails.”

Damian Windsor of Roger Room: “How about ‘the Pash,’ common slang in commonwealth countries  for French kissing? Not to be confused with an Australian kiss which is a French kiss down under…. [My wife] loves passionfruit, it’s very exotic, and just like love it is sweet and sour at the same time, a reminder that relationships are work.”

  • 1 ounce passionfruit juice
  • 1/2 ounce Aperol
  • 3 ounces prosecco

Add ingredients to a mixing tin and stir before serving in a champagne flute.

http://www.carolineoncrack.com/2010/02/06/la-descarga-a-little-bit-of-havana-with-rum-cigars-dancing-girls/
Tags: , , , , , ,

Share|

February 12, 2010

The Nommiest Dessert: Joan’s on Third’s Nutella Poundcake

Written by Caroline on Crack in Dining, Los Angeles, Recipes, Sweets
8 Comments
Nutella Poundcake by Joan's on Third

Nutella Poundcake by Joan's on Third

For World Nutella Day last week, Joan’s on Third made the yummiest poundcake I ever heard of: Nutella poundcake. Why didn’t anyone tell me that such a thing of beauty existed? Luckily I found out from Nastassia of Let Me Eat Cake, who happens to work at Joan’s and who was good enough to save me a loaf! Huzzah! I braved a torrential rainstorm and cross-town traffic during rush hour to pick it up. And twas sooo worth it.

Once I got it home I dug into it, nearly eating the whole thing in one sitting. Fortunately (or
unfortunately) I was able to remember to save some for my bf since I had been going on and on about it and he was good enough to drive me through a torrential rainstorm in rush-hour traffic to get it. Would have been rude if I didn’t at least save him…a sliver.

Hitting the Nutella motherload.

Hitting the Nutella motherload.

Anyway, the cake was so moist and OMG the ribbons of Nutella that ran through the cake were like crack, making it difficult to stop eating. Just when I was about to store the cake away, I’d bite into a motherload of that chocolate-hazelnut goodness and continued to nom away. I call this the Ben & Jerry’s effect. And the top of the loaf was a little denser than the rest of the cake, so I could break if off to enjoy like you would the edge of pie crusts.

I have no doubt that I could polish off a whole loaf all by myself.

In any case, you’ll be happy to know that this isn’t a once-a-year thing. Joan’s on Third will be making more Nutella poundcake for this Saturday but they’ll be sold as slices at $1.95 a slice.

However, if you’d like to make one for yourself, unfortunately and understandably, Joan is keeping that recipe to herself but Nastassia has some behind-the-scene coverage of the making of the cake. And I found this Food & Wine recipe for a Nutella Swirl Poundcake that you can take a stab at.

Tags: , , , ,

Share|

« Older Posts