Tag Archives: bourbon

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

 The Avenue Cocktail

  • 1 oz Calvados (Henry Querville)
  • 1 oz Bourbon (Woodford reserve)
  • 1 oz Passion fruit juice
  • 1 dash real Pomegranate grenadine
  • 1 dash Orange flower water

Shake with ice and strain into a chilled cocktail glass.

I heard about this drink through The Lonsdale, a fantastic UK bar in Nottinghill, London.  They got the recipe themselves from a very rare but classic cocktail book called ‘The Café Royal Bar Book’, which became a particularly popular edition during the American prohibition period when the London cocktail scene really came to life.

Originally published in 1937, The Café Royal Cocktail Book was compiled by William Tarling, Head Bartender at the famous Café Royal in London. I haven’t seen it myself but I hear this is a great little vintage cocktail book that goes over a vast array of drinks during the early 20th Century in London. It not only has classic recipes but gives details of the history and culture of the London bar scene at the time it was printed.  This book has become somewhat of a collectors item because it only has one edition that was then reprinted in 2008 when the actual Cafe Royal Bar closed down.

The brand choices I have used in the above recipe are simply the ones that The Lonsdale selected, but other options will work nicely…feel free to experiment! The important thing to note is the fact that the book was pretty specific that the recipe uses Orange flower water (not Orange blossom water) and passion fruit juice as opposed to puree, syrup or nectar.

You get so many flavors when you try this drink. The passion fruit, orange blossom and Calvados slightly compete on the tongue but somehow work together at the end with the bourbon. The orange flower is certainly the most obvious aroma and the drink has been described by many as being intriguing due to the constant changing of flavors on the tongue. I have to admit I agree, there is a lot going on in this cocktail but it is a really tasty drink that comes together at the end. If you have the ingredients at home, I would certainly give it a go.


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Drink of the Week

The Ponchartrain

  • 1 1/2 oz Bourbon Whiskey
  • 1 oz 10 yr Tawny Port
  • 1/2 oz Real Grenadine (see below)
  • Bar spoon of lemon juice (2.5ml)
  • 2 dashes Peychauds Bitters

Stir ingredients for 2 minutes in ice, then strain into a coupe glass that has been pre rinsed in Absinthe.

Garnish: Lemon peel

This is a cocktail I tried on Sunday at the event Art Beyond the Glass (review coming soon), and I thoroughly enjoyed it.  It was created by Giovanni Martinez in 2009 at The Buffalo Club, Santa Monica and is named after Lake Ponchartrain in New Orleans.

This drink is full of interesting flavors, has a lovely sweetness and the port and bourbon work beautifully together. (The above recipe also works well with Rye Whisky.)

You can currently have it made for you at Sadie in Hollywood, however if you’re feeling adventurous or don’t live near Hollywood, have a go making it yourself!

If you’re going to make the above recipe at home, you can (and should), make the grenadine also.  It is fairly easy, and is well worth the extra effort.  All you need is good pomegranate juice, sugar and orange blossom water.  Making your own will be a vast improvement on any options you can currently buy in the stores, and you will notice when it’s done that it doesn’t have a ghastly bright red color or taste like cherries, like the famous Rose’s version. If you click HERE it will direct you to a pretty easy recipe for home made grenadine.  Give it a go, it is well worth the extra steps.

I really enjoy this drink and will certainly be ordering it again when next at Sadie.

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Drink of the Week

Mint Julep (Jerry Thomas Recipe)

4oz Cognac
1 tbl Sugar
1 tbl Water
2 Sprigs of Mint
FIll with crushed ice. Serve in a Julep Cup

Garnish: Mint sprigs

The weather here in Los Angeles has been gorgeous this week and makes me feel the need to put up a nice Spring drink. The Kentucky Derby last Saturday had people drinking this all across the country, however most people think the original recipe uses Bourbon as the base.

The recipe above is from the classic book How to mix drinks by Jerry Thomas, published in 1862. The Whiskey recipe, as most bartenders know it today, is also listed in Thomas’ book however it comes under the title of a ‘Whiskey Julep’ instead.  According to Jerry Thomas this is an American drink that was introduced to England by Captain Marryatt.

In my opinion this drink is like an ‘adult slushy’ due to the copious amounts of ice and how  sweet and refreshing the drink is.  It is a member of the ‘Smash’ family, which are a genre of drinks served over crushed ice and is supposed to be served in a julep cup (a metal cup made of silver or pewter), designed to keep the drink icy cold.

The picture Jerry Thomas drew of a julep in his book shows an extravagant garnish, which I believe to be an important part of the drink and makes every sip smell of minty freshness. A perfect choice for a hot sunny day.

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Wood & Vine

Wood & Vine

6280 Hollywood Blvd

Los Angeles,

323 334 3360

Monday date night with the boyfriend (FG) last week led us to Hollywood and the Bar/Restaurant ‘Wood & Vine’, named appropriately for its location on the corner of Hollywood Blvd and Vine Street.  The restaurant is located in the historic Taft building (Just across from the Pantages theater and home to the first offices of Charlie Chaplin and the Academy of Motion Picture Arts and Sciences) I loved the decor as soon as we entered the building.  I have noticed a lot of restaurants in LA are placing random objects and antique looking items around their rooms as decoration.  Wood and Vine follows this trend.

A somewhat strange selection of items were on display behind the bar. There were jars filled with bizarre looking brown fluids, old books, pictures and statues.  The funny thing is, there was probably someone hired with the sole purpose of thinking up and finding all the objects in that cabinet and then making it appear random.

The restaurant area was larger than I expected and continued upstairs with a balcony overlooking the bar below, the courtyard was actually in amongst the buildings and it felt very urban but a little claustrophobic when looking up at them towering above you.  We decided to sit at the bar, as we tend to enjoy talking to the bartenders anyway.  We got Justin who was really friendly and started us off with two cocktails from the winter drinks list (which will change as it becomes spring).

FG got the Kentucky Cashmere and I got a classic Aviation.  I do like this as a drink, and although it was made well it wasn’t quite sweet enough for me (we all know my sweet tooth). When I asked Justin if he could make it a little sweeter for me, I was thoroughly impressed that he didn’t just dunk simple syrup in it, like most other bartenders would. Instead he increased the Creme de Violette and Maraschino liqueur which meant the drink was certainly sweeter but still maintained it’s balance.

The Kentucky Cashmere drink was interesting.  FG loved it because of the bitterness of the fernet, but I liked the undertones of cocoa I could taste from the chocolate bitters.  The Chai tea flavors were subtle but certainly noticeable.

Kentucky Cashmere- Chai & Vanilla infused bourbon, Jelinek Fernet, Chocolate chili bitters

Aviation- Gin, Maraschino, Creme de violette, lemon juice

Justin gave us food menus and I was pleasantly surprised by the pricing, totally reasonable if not on the lower cost scale. They had a Monday Menu special which is a 3 course set menu for $18 (which I am told changes weekly).  The deal sounded amazing but we decided we’d rather mix and match off the main menu instead.

The menu wasn’t huge but there were so many good entrees to choose from and such a range of styles I couldn’t quite work out what kind of restaurant it was trying to be… American, Italian, Asian Inspired, French…dishes included Chicken & Waffles, Pork Belly, Gnocchi and Mussels.  As a mix of genres however, it seemed to work well and was certainly popular. The place was pretty busy on a Monday night, but then again it is Hollywood.

We decided to split the Beet Salad to start. Small portion but really tasty. Goats cheese and candied nuts are my favorite items on a salad, and lucky for me this had both.  They were candied pistachios this time (which is a nut I have never tried candied before) which were very tasty, with a slight salty sweetness to them.  I tried Beets for the first time this night too! They were much sweeter and juicier than I imagined so naturally I enjoyed them.

Beet Salad- Market greens, Candied pistachios, goat cheese, sherry vinaigrette $10

FG went for the Baked Gnocchi and I went for the Flat Iron Steak.  My Steak was cooked correctly to my medium/rare specifications and the asparagus was just the right amount of grilled. The carrot puree was creamy, sweet and delicate against the meat. A fine addition, I only wish they had given me more puree because it was just a small drizzle. The compound butter on top was excessive (size wise) and not really necessary in my opinion, I barely touched it because the meat and vegetables had enough flavor without the need for the overpowering taste of butter.

Flat Iron Steak- carrot puree, grilled asparagus, compound butter $21

FG was loving his Baked Gnocchi so I decided to try a bite even though I really dislike the texture of braised meat. The dish reminded me of a meal my mum made me back in England called ‘Meat and Dumplings’, it was like a stew and I almost wanted a slice of bread to dip in the gravy like sauce. It had a definite comfort food taste to it and the Gnocchi were cooked perfectly-not too soft and not too hard. Gnocchi is often made with semolina, flour, egg, potato, water and salt.  For those who’ve never had it, the best description comes from my old room mate Bryan;

“If potato and pasta had a baby, it would taste like Gnocchi”

Baked Gnocchi- Braised pork, goats cheese $16

The meal portions weren’t huge so we ordered the scallops also.   In my opinion Scallops are really hard to get perfect, and although they did a decent job of this dish, they were only good and not excellent (not like the ones I had at Piccolo).  The grits were an interesting addition to the dish and were creamy with less of a cornmeal taste than usual, which I prefer.  They worked surprisingly well along side the seafood. FG liked the grilled squash it came with and said it was perfectly juicy, I didn’t care for it myself though and didn’t really feel it was needed.

Pan-Seared Diver Scallops- Grilled squash, creamy grits, market greens $18

Wood & Vine has a fairly extensive list (over 50 different kinds) of Whisk(e)y, arranged in the menu by Bourbon, Rye, Scotch, Irish and American.  This was extremely appealing to FG but seeing as we had to drive we decided to share a second drink and ordered the ‘Hunter’. I found this drink to be ridiculously delicious and so simple, just two main ingredients in fact.  I’m sure FG would have preferred the Whiskey straight, but I really liked the light cherry sweetness coming through the Rye, it took away any burn there might have been. It is a drink I will remember to order elsewhere in future. I liked it that much.

Hunter- Redemption rye, Heering cherry liqueur, lemon peel

We decided to finish off with something sweet and Justin convinced us to go for the ‘Pot de creme’.  Wow! A lot of places are doing a salted caramel flavor combination but not many i’ve tasted have done it quite as well as this.

The salty ice cream and the intense sweetness of the butterscotch complimented each other perfectly, and it was so rich, creamy and smooth.  We had a similar dish at Bottega Louie a few weeks back (review coming soon) but this one may actually have been slightly better.  We ordered a scoop of Whiskey Ice Cream to try too, which tasted like baileys to me but was also very good.

Butterscotch Pot de Creme-  salted caramel ice cream $6

Drinks get 4 out of 5 Coupes. (Ratings)

All the drinks were executed correctly (I witnessed all the bartenders stirring Manhattans for a good 2 minutes or more which always gets bonus points from me. I am impressed when a bartender takes the time to make a drink correctly instead of rushing, especially in Hollywood.) Our drinks were all balanced, and Justin gets extra points for the way in which he increased the sweetness of my drink.

Food gets a good 3.5 out of 5 Platters.

All in all this place had great food too. Service was timely, and even when they got a little rush at around 10pm they still made sure everyone was served or acknowledged without a crazy wait time.  The food was incredibly affordable and there was a nice range of dishes to choose from.  It loses a platter purely because none of the dishes (except maybe dessert) jumped out as being exceptional, they were just very good.

We will certainly be back however to see new additions to the menu and try the drinks list for summer when it comes out. If you’re in Hollywood and like a good drink and food without a huge price tag, then be sure to check this place out. You certainly won’t be disappointed.

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