Tag Archives: Bartender

Drink of the Week: Morning Sex

Not sure what kind of “spam” messages I am likely to get posting this drink name, but it’s too darn delicious NOT to put on the site!

Morning SexMorning Sex

  •  2oz Bourbon
  • 3/4oz Lemon juice
  • 3/4oz Passion Fruit Puree
  • 1/2oz Masala Chai Syrup
  • 3 dash Peychauds Bitters

Shake and serve over a large ice cube.

Garnish: Orange twist or pansy flower

You can find this drink, among other greats, on the drink menu at The Wallace, Los Angeles- A fantastic new spot in the heart of Culver City. The food there is nothing short of exceptional (so much so, that I am coming out of my writing drought to discuss it!) and the drinks, although great already, will be getting a fresh spin in coming weeks from their new beverage director- Greg Bryson.

The drink listed above  is currently my favorite drink in Culver City.  From it’s memorable fun name to it’s accessible flavor profile, this drink has everything I could love in it.

The bourbon is subtle enough that any type of drinker can enjoy its flavor, no matter what their usual base alcohol preference is. It  has a delicious tropical sweetness coming from the fresh passionfruit juice, with no unnatural flavors to it (that tend to come from sweeter/fruity drinks.) It is refreshing, summery and makes me feel like i’m on vacation in Hawaii or the Caribbean when sipped on a hot day!

The presentation at The Wallace over a large ice cube also makes it an accessible ‘not too girly’ looking drink option for both men and women., which I think is very smart. In past few visits they have started to garnish it with a pansy (flower), which looks really pretty and a nice alternative to the orange peel.

I admit this recipe will be hard to reproduce at home, in particular the ‘chai syrup’ but it’s definitely worth heading in to The Wallace to try it on its home turf.  Whilst you’re there, try some of the food too…it’s all fantastic. I would write a review on the whole place right now, but I plan to go back for a 4th visit (in 2 weeks) to try even more food before I write about it. It’s just that good.

Delicious, Delicious, Delicious.

 

Advertisements

Leave a comment

Filed under Drink of the Week

The ART of drinking!

Today I feel compelled to talk about a wonderful  member of the drinking industry in Los Angeles.

No, he is not a bartender, beverage director or blogger… he is an artist. One I have mentioned in the past, but have reason to bring up again today. I am talking about Matt Talbert.

Matt is an artist from Southern California who currently resides in LA with his lovely wife Ashley and gorgeous new baby Luke.

I have always loved art, both viewing the works of others and also creating my own. My mother is an artist, and most of my family is creative in one way or another.  It’s because of this I feel I have an appreciation for artistic skill that not everyone seems to share and seeing as truly great artists are few and far between these days, I believe the great ones need to be acknowledged because they are a vital part of any community.

Jason Schiffer

Matt Talbert is an exceptionally talented artist, in his own right, but he has made it to my food and drink blog because of his incredible skills in being able to capture bar images. He has painted a number of relevant bartenders in the LA scene, including Aidan Demarest, Mindy Kucan and Jason Schiffer…. to name a few.  The detail in which he captures facial expressions is wonderful, but his works of glassware and alcohol are my particular favorites.  I love how he captures glass and fluids so realistically. Flaming Mai Tai

I bought one of his pieces last year entitled “Double Strained” (which is the pink drink in the series of images below) I still adore this painting, however I wanted to show off my most recent purchase of his work.

Matt's work

Matt created the oil painting (below) of my boyfriend, Beverage director and bar man Greg Bryson, and myself (complete with the FussyOne Clover Club) in April this year. I love it so much that I felt the need to show all my followers too! For those who know him, he has captured Greg perfectly (the intense concentration when shaking is a definite Greg feature) and my loving gaze as I watch the love of my life work, many would say is pretty accurate too!Futuregreg and the fussy one

Matt is an artist I am always willing to talk about. The more works he creates the more impressed I am. Check out his other paintings (not just cocktail themed) at his website www.talbertart.com.

I believe Matt is on his way to being a World wide success and if you have the opportunity to buy one of his works whilst they’re still affordable… I say, do it!

Matt with his work!

2 Comments

Filed under Fussy News

Drink of the Week

Between the sheets

  • 1 oz Rum
  • 1 oz Brandy
  • 3/4oz Cointreau
  • 3/4oz Lemon Juice

Garnish: Lemon Twist

Shake and strain in to a Martini glass.

I love the name of this drink just as much as I enjoy the flavors.  It’s basically a Side Car with the addition of Rum, which is probably why I prefer this version.  It is a very easy-to-drink, balanced and tasty beverage.

I had assumed this drink was a pretty recent creation, but from what i’ve been able to find out it was actually invented by Harry MacElhone, bartender at Harry’s New York Bar in Paris, in the 1930’s.  There is some debate that it originated before this in 1920s London, but the name ‘Between the sheets’ appears first in the Paris bar, so this is the one i’m sticking with! If someone believes this to be incorrect, please get in touch because i’d be interested to hear other thoughts on the matter…this is one of the first drinks i’ve tried to research and not been able to find that much information on.

Anyway, this is certainly a strong (has 3 different liquors) but refreshing option for hot summer days. As the heat wave continues here in Los Angeles I will continue to order this until the Autumn arrives! 🙂

2 Comments

Filed under Drink of the Week

Interview with a Bartender: Jaymee Mandeville

This week I am pleased to be putting up an interview with one of the successful female Bartenders here in Los Angeles.  If you find yourself in Downtown LA any time soon, I recommend you head in to Drago Centro (Review coming soon) and check out the bar program put together by Jaymee Mandeville. This vibrant and talented lady has created an interesting and well executed drinks list with unusual ingredients such as Dill Meringue and Squid Ink Syrup.  Head in any night other than Tuesday or Sunday and you can enjoy a drink made by Jaymee herself.

Jaymee Mandeville

Official Job Title: Bar Manager
Born: South Korea, adopted at 16 mos. Grew up in Orange County, CA
Currently Resides:  Los Angeles, CA
Current Work locations:  Drago Centro Mon, Wed, Thurs, Fri & Sat nights
Touring 2012 with Cari Hah (Neat Bar) “Lil’ Twisted Sangrita Tour”
May 29 Las Perlas
June 24 City Tavern
 

 *****

Q & A

Where was the first bar you worked at, and what was your position there?
At age 19 I worked as a beverage cart girl in college….(they thought I was 21) so I made Manhattans at 6 am with mini-bottles of Martini Rossi and Jim Beam on the golf course.
 
Who is/was your mentor? Who do you feel trained you in your area of expertise?
Michael Shearin has been a huge inspiration to me in wine and spirits, and continues to be a close friend.
 
Are you a fussy eater or picky drinker? If so, what WON’T you try?
I don’t think so.  I think I am open to trying anything. I just dislike all creamy salad dressings, most white condiments (i.e. mayonnaise, aioli,  Alfredo sauce, hollandaise (to name a few)…..actually we should open it up to most condiments, ketchup, mustard, relish.  1000 dressing is my worst nightmare. Oh and I don’t like sweets…I don’t hate them, but I could definitely live without them.
 
What is the most unusual dish or ingredient you’ve ever tasted?
Worm salt  (so weird, but surprisingly good, it tastes like sea salt and pepper combined.) I think Cari and I will be using it in one of our upcoming sangritas.
 
What is your favorite “Classic” Drink/Cocktail?
Negroni
 
As a female bartender have you ever felt like you’re not being taken as seriously by the male dominating Cocktail community?
Honestly, no, but I always welcome any challenge. I think the females in this city are very strong.  We just started a LUPEC chapter here in LA and it has given me the opportunity to meet some amazing and talented females in our industry.
 
What is the best thing about what you do? 
Making drinks…..I love it….I love creating, imbibing, and sharing the love with others
 
What is the Worst thing about what you do?
Evenings…I feel like I never really have an evening off to do silly things like take a sunset hike or cook a normal dinner
 
If you couldn’t do what you do now, what would you do instead?
I really wanted to be a super model and travel the world….unfortunately my height topped out at 5’2
 
Do you see yourself bartending forever or are there other career avenues you plan to explore?
I feel that bartending is a great creative and social outlet, I don’t see myself doing it forever, but I do see myself using this skill set in many ways moving forward.  I love traveling…if I could be like the jet-setter Angus Winchester, that would be amazing.
 

*****

If you would like to be considered for this segment of my site please send an email to pickydrinker@gmail.com with a little info on who you are and where you work.  If you don’t sound like a crazy person, I will happily send you a questionnaire to fill out.  If you work in Los Angeles I will almost certainly come in to see how good you are!Please note: I am looking for enthusiastic bartenders with a real passion for ‘Tending Bar”, Mixology or Classic drink making.  Those of you who think ‘Sweet and Sour Mix’ is a great product, bartend only for the joy of extra cash and have no interest in the cocktail community itself, need not apply!

Leave a comment

Filed under Interview with a bartender!

Interview with a Bartender: Gregory Westcott

Today my bartender of choice can be found, more often than not, in the South Bay area at the highly acclaimed ‘Manhattan Beach Post.’  

I went to MB Post when it first opened and liked everything about it.  I loved the decor, the innovative exciting dishes and the creative drinks list. The talented and knowledgeable Chef David LeFevre visited us during our meal there and impressed me not only with the glorious food but with his extremely hospitable attitude and friendly interaction with customers.

I will be back to review this restaurant in coming weeks, but for now here is an informal interview with Gregory Westcott, who is one of the great men behind the bar at MB Post and was featured on NBC’s Television Show (Season 1) of ‘Americas Next Great Restaurant.’ (Please note the photo used below was sent directly from Gregory but is copyright to NBC)

Gregory Westcott

Official Job Title: Mixologist/Bartender
Born: San Dimas, California
Currently resides: Manhattan Beach, California
Current Work locations:
Tuesday-Saturday 5-10.30pm
 

*****

Q & A


What is your favorite “Classic” Drink?
 
Old Fashioned closely followed by a Sazerac, and when I say Old Fashioned, I mean the pre-prohibition cocktail…not the 1970’s ‘Whiskey Sangria” recipe.
 
What is your ‘Go-to’ liquor of choice?
Bourbon or Rye. I just love the complexity of the heat with the caramel and toffee notes meeting a nice barrel char. My mouth is watering just thinking about it. And I just feel like a man when I drink it. I don’t think you can feel that way with vodka.
 
Who is your mentor? or Who do you feel trained you in your area of expertise?
I learned this craft from every bartender who has ever made me a cocktail. I’m obsessive  so I do all the research I can on the cocktails that I enjoy and even the ones I don’t.  The team at the Post also heavily influences my cocktail progression; Sal Roses, Beau du Bois, GM Jerry Garbus and Chef David LeFevre. Every drink idea that we toss around has a little bit of each person in it by the time it reaches the menu…not literally though.
 
Are you a fussy eater or picky drinker? If so, what WON’T you try?
I’m fussy when it comes to eating on a daily basis; I try to eat pretty healthy, but when I go out all restrictions are off and there isn’t something I won’t try at least once…except Rocky Mnt. Oysters…I won’t try those!
 
What is the most unusual dish or food item you’ve ever tasted?
There have been a few at the Post but the Lamb’s Tongue Salad stands out (it was amazing). I also tried a raw pig’s ear once (not so amazing). I love the Rattlesnake and Rabbit sausage at Wurstküche, which doesn’t sound unusual at all anymore.
 
What is the name of your favorite (current) Mixology bar in LA? and Why?
Oldfields in Culver City. They do everything right there. The bartenders are humble and the product they give you is always inventive yet approachable. It feels good to be able to put the responsibility of your good time in a bartender’s hand and have them achieve that with consistency.
 
What is the best thing about what you do? 
There’s a moment when you are engaging someone at your bar and it transcends from the act of putting liquid in a glass to an understanding of my passion for making cocktails. People deserve to have the best drinks I can make and I strive for the connection we share when they appreciate that.
 
What is the Worst thing about what you do?
When someone asks if I’m a bartender or a mixologist and I have to justify a title. If I say Mixologist then I’m pretentious but if I say Bartender then I might not be qualified to design a cocktail menu and might lose some credibility in their eyes.  I’m trying to coin the term “Mixie” but you have to say it with a 1920’s accent.
 
If you were stuck on a desert island and could have a barrel of just one spirit, what would you want it to be?
Pappy Van Winkle’s Family Reserve 23 yr old bourbon and hopefully Lindsay Nader would be stuck there too…only to make us cocktails of course.
 
If you couldn’t do what you do now, what would you do instead?
I moved to LA to be a writer and the only writing I’ve been paid for are cocktail recipes but I really can’t complain about that.
 

*****

If you would like to be considered for this new segment send an email to pickydrinker@gmail.com with a little info on who you are and where you work.  If you don’t sound like a crazy person, I will happily send you a questionnaire to fill out.  If you work in Los Angeles I will almost certainly come in to see how good you are!

Please note: I am looking for enthusiastic bartenders with a real passion for ‘Tending Bar”, Mixology or Classic drink making.  Those of you who think ‘Sweet and Sour Mix’ is a great product, bartend only for the joy of extra cash and have no interest in the cocktail community, need not apply!

Leave a comment

Filed under Interview with a bartender!

Drink of the Week

The Leap Year Cocktail

  • 2oz Gin
  • 1/2oz Grand Marnier
  • 1/2oz Sweet Vermouth
  • Dash lemon juice

Add Ice, Shake and Strain in to a cocktail glass

Garnish: Lemon twist

Next Wednesday is the 29th February…and what does that mean?…You guessed it, it’s a Leap Year!!! I thought you all might want something fun and different to order/try over the week-end with this upcoming theme in mind.

This classic drink was created by Harry Craddock for the Leap Year celebrations at The Savoy Hotel, London on 29th February 1928. If you’re a Gin drinker you’re bound to enjoy it. I personally like it with Hendricks Gin (as Hess suggests in the video clip below) but a London dry Gin will also work, and is slightly more appropriate considering the drink itself originated in London.

You can order this classic at Bar Chloe in Santa Monica starting today (Friday 24th)  I urge you to head down there and get the Leap Year festivites rolling early!

You can watch this drink being made by Robert Hess below;

Happy Leap Year!

2 Comments

Filed under Drink of the Week