Tag Archives: Beverage director

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.

 

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Drink of the Week

Falls GoldFalls Gold

  • 2oz Rye Whisky (Templeton Rye)
  • 1/2oz Amaro Meletti
  • 1/2oz Organic Grade B Maple Syrup
  • 3/4oz Lemon juice
  • 1 Egg white

Shake once without ice, then shake with ice and strain in to a glass.

Garnish: Sprinkle of pumpkin spice (available at Whole Foods)

I can’t believe it, but it’s already that time again. ‘Fall’, ‘Autumn’, ‘The Golden Season’..whatever you want to call it, it’s here! It’s not so visually obvious in Los Angeles of course, seeing as we really don’t get a seasonal change with the leaves here, but at the end of October there is a definite change in the air.  Girls start wearing boots and scarves, snuggling by the fire sounds like fun and everywhere starts to smell like pumpkin spice and cinnamon!

This drink of the week is one of my new favorites, because it’s got that ‘Whisky sour vibe’ with a suitable Autumnal twist. The Pumpkin spice and maple syrup give it just the right feeling for the season, without being over bearing.  I have to say, I am the brilliant mind who came up with the name for this drink haha but the drink honestly tastes amazing too. The Amaro gives a hint of saffron that balances out the sweet and the egg white gives the fluffy texture I always enjoy in sours.

It is currently on the drink list at both locations for Hostaria Del Piccolo and was created by their beverage director Greg Bryson.

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The Fussy Bride

Yeah yeah, I know….I haven’t written in a really long time!

Life may have been getting in the way of my blogging, but that doesn’t mean I haven’t been out and about eating and drinking to my hearts content. Trust me, I definitely have!  There will be posts coming shortly on these places, but bare with me in the next few months.

For those fussy readers who don’t know me personally, I should let you know that I recently got engaged (YAY!) to my Beverage Director fiance who is usually mentioned on here as FutureGreg.

Wedding planning is extremely time consuming, but I am having the most incredible fun with it all.  To keep my readers in the loop, I thought it would be nice to put up the two Punch recipes that we provided at our recent Engagement party.  They were such a success, we intend on having them again at the wedding itself. Greg came up with both recipes, although I take credit for their wonderful names. 🙂

Image from stylemewhimsy.com

Image from stylemewhimsy.com

The Drunken Bride

  • 750ml No.3 Gin
  • 300ml fresh lemon juice
  • 300ml simple syrup
  • 100ml strawberry juice
  • 100ml cucumber juice
  • 200ml soda water

Serve in a Punch bowl over large ice cube.

Serves approx 14. Double ingredients (like we did) to serve more, obviously!

This punch was a HUGE success at the party. It’s refreshing, fruity and delightful as a summer drink. Greg made this on the sweeter side for me, and was designed with the girls in mind. Beautifully balanced and reminded me of a Strawberry lemonade. Easy to drink and even easier to get tipsy on!

Oaxocan Down the Aisle

  • 750ml Yorkshire Tea infused Mezcal Ilegal    (20 minute cold brew with 4 tea bags)
  • 300ml lemon juice
  • 300ml runny honey (2parts colver honey: 1 part filtered water)

Served over large ice cube. Serves 14

For those who don’t understand the humor in this name, Oaxacan is pronounced (wa-ha-ken) and is the name of the people from Oaxaca, Mexico.  It was created to pair my ‘British side’ (the English Tea infusion) with Greg’s Mexican side (Mezcal). 

Yorkshire Tea Bags +ilegal_mezcal_joven

This Punch was deliciously smoky with an interesting twist from the yorkshire tea, that I felt gave an almost creamy element to the drink and softened the Mezcal. I originally didn’t think the flavor pairings would work when FutureGreg suggested it, but it came out perfectly. Really delicious and original flavors.

Anyway, that’s all for now! Here is a photo of us at our Engagement party with delicious Sprinkles cupcakes.

Sprinkles

Enjoy!

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Drink of the Week

Negroni

  • 1oz Gin
  • 1oz Italian Sweet Vermouth
  • 1oz Campari

Garnish: Orange peel

Shake and strain over ice.

Today is my boyfriend FutureGregs (FG) birthday, so it only seemed fitting that I put up one of his all time favorite drinks.  The Negroni cocktail is made of equal parts gin, vermouth (Italian, semi-sweet), and bitters, traditionally Campari. It is considered an apéritif and has a bitter sweet flavor profile.

I admit, this is not a personal favorite of mine, in fact it’s quite the contrary!  This is a very strong and particularly bitter drink, one that I feel you really have to become acustomed to.  FG loves the bitterness of any amaro (after dinner digestif) in a drink, so this is a great option for him. He often chooses to use Cynar (an Italian bitter apéritif liqueur made from herbs, plants and artichoke) instead of the traditional Campari, which I believe makes it taste even more bitter!

The Negroni has, like many cocktails, an often disputed history.  The most common belief is that it was created and named after Count Cammillo Negroni in 1919 when he ordered an Americano with gin at Cafe Casoni in Florence, Italy.  When discussing this with FG he did point out that there are other accounts that suggest this was already another drink, however Count Negroni was the one who made it famous and therefore has his name attached to it.

Whatever it’s origins, this is a good option before or after a meal as the bitters have medicinal qualities that will help settle your stomach.

PARTY PEOPLE

By the way, for those of you who know and love my boyfriend, we will be celebrating tonight (23rd August) at Bagatelle in Hollywood.  The theme is ‘Black and White’, so make sure you come in those colors and dress to impress!  There will be a punch bowl, a Dj, many beautiful women, lots of handsome men and a special priced drinks list for those prepared to celebrate with us.  Come on down at 9pm. We’ll be there til 2am…or until Greg passes out!

Ps. For those of you who don’t know my boyfriend, please note he is actually a very attractive and intelligent man…not the dumbfounded gormless creature I have portrayed him as on this invite. I simply chose this photo because it is so damn funny! Happy Birthday my darling! xxx

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Drink of the Week

Blueberry Thyme

  • 2 oz Gin
  • 3/4 oz Lemon Juice
  • 3/4 oz Simple Syrup
  • 6 Blueberries
  • 2 sprigs of thyme

Garnish: Thyme Sprig floating on top

Muddle the blueberries and thyme in a glass, add the rest of the ingredients then shake in ice and strain in to a cocktail glass.

This drink was created by Greg Bryson, the new Beverage Director at Hostaria Del Piccolo in Santa Monica.  I tried it last week and found it to be absolutely delicious and perfect for the summer.  It is refreshing, sweet and has a gorgeous pink hue from the muddled blueberries.  The thyme gives an interesting scent and flavor to the drink without overpowering it.

I highly recommend heading in to Hostaria Del Piccolo (review coming soon) where you can get this and many other fresh ingredient concoctions on their new summer menu.  On week days you can have it made by Greg himself. Enjoy!

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Interview with a Bartender: Giovanni Martinez

Today my Bartender of choice is former Chivas Regal Brand Ambassador (2007), Bar Consultant and Spirits Director Giovanni Martinez.  Consultant for both the New York and Los Angeles Fig & Olive Restaurants, as well as Buffalo Club in Santa Monica, he can now be found working on drinks at Sadie in Hollywood.

I have known Gio personally for a couple of years now, due to his close friendship with his work colleague, my boyfriend, Greg Bryson (AKA FutureGreg.)   He is extremely passionate about alcohol and creating drinks, he’s entertaining, friendly and always the life of the party!

Giovanni Martinez

AKA: Gio
Official Job Title: Spirits Director
Born: Los Angeles, California
Currently Resides: Los Angeles, California
Current Work locations: Sadie, Hollywood


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*****

Q & A

What is the best thing about what you do? 
Opening the door for people and watching them step into a new World of drinking which they never expected to be in but now enjoy being a part of.
 
What is the Worst thing about what you do?
Cleaning out clogged floor sinks
 
Who would you say is your mentor? Who do you feel trained you in your area of expertise?
Max Warner and Colin Appiah probably influenced me the most in regards to dealing with having a commitment to  excellence whilst keeping the customer the number one priority.
 
What is the name of your favorite (current) Mixology bar in LA?
I have a great time at Harvard and Stone.
 
Are you a fussy eater or picky drinker? If so, what WON’T you try?
Not much. I won’t eat Domestic animals or Animals of high intelligence (except the occasional pork, they’re just so tasty).
 
What is the most unusual dish or food item you’ve ever tasted?
Unusual is so relative….Crickets.
  
What is your ‘go-to’ liquor of choice?
Umm….. In a Punch or Sour- Gin, in a Cocktail- Rye, Neat- Scotch or Tequila.
  
What is your favorite “Classic” Drink?
I really like Martinez’s and Last Word’s.
  
If you couldn’t do what you do now, what would you do instead?
Teach history.
  
If you could live anywhere in the World where would it be? and Why?
London or Bora Bora.  London because I’ve always had a stupendous time there, and Bora Bora cause, well, duh. But I couldn’t live anywhere but Los Angeles for very long, after all this is, to quote Steve Martin falsely quoting Shakespeare:
 
“This other Eden, demi-paradise,
This precious stone set in the silver sea,
The envy of less happier lands, 
This blessed plot, this earth, this realm, this Los Angeles”
 

*****

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!

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