That’s right! Casey’s Irish Pub is home to the biggest St. Patrick’s Day celebration in Los Angeles. Come celebrate with us and honor your patron saint on March 17th starting at 6AM till 2AM when Casey’s takes over two city blocks that will attract 20,000+ thirsty revelers! Green Beer, Bushmill’s, Food and a live musical line up that will make you want to drink more. This year on the outdoor stage we welcome the Young Dubliners 2pm-3pm, Hollywood U2 (tribute to U2) 4pm-6pm, TNT (tribute to AC/DC) 7pm-8:30pm and Led Zepplica (tribute to Led Zeppelin) 9pm-10:30pm. It will be the biggest, best, St. Patrick’s Day event of the year! Tell all your friends! Did I mention admission is free? ***Also, if you are worried about getting wet, we will be tenting the whole street to shield the festivities from the rain to keep you all dry. No big deal! The entrance is located on the east side of Wilshire Blvd. and S. Hope St.
Irish Coffee, American Ingenuity – New York Times
For a holiday that has come to involve so much alcohol, St. Patrick’s Day is badly in need of a good drink. Beer, even tinted green, is too workaday. Stout is too stolid. Sweet liqueurs like Irish Mist and Baileys Irish Cream are just too everything.
But Irish coffee — there’s something worth a toast: the boggy funk of whiskey rising through an equatorial brew to meet a cool cloud of whipped cream.
For a Shamrock Toast, Drinks With Irish Ties – New York Times
The lineage of Innis & Gunn beers is complicated. They are brewed and bottled in Scotland, but their claim to fame is the time they spend in whisky and rum casks, giving them rich, alluring depth. The latest, Irish Whiskey Cask Scottish Stout, with a shamrock-green label, is aged in Irish whiskey barrels. This brown beer, with 7.4 percent alcohol, evokes coffee and ginger in its aromas and tastes toasty, with a refreshing, bitter chocolate finish. In an odd way, it suggests Irish coffee.
The Rye Time for a New Beer Style – Wall Street Journal
The grain of breads and whiskies finally makes its way into your brew.
THE RYE REVIVAL IS HERE. Bakers are returning to the hearty grain for rich, dark breads. Cocktail heads demand rye whiskey in their Manhattans. And now, a growing band of brewers is turning to the complex, earthy spice of rye for a new take on the strong flavors craft-beer drinkers have grown to love.
Rye whiskey may be old—America’s first, they say, was distilled at Mount Vernon in the 1790s—but rye beer, at least in this country, is a new idea. In the European rye belt, above the 50th parallel, give or take, where the rugged grass flourishes, rye beers are more common. Germany has its roggenbier (imagine a muskier hefeweizen); Russia has weak, beer-like kvass, made from stale rye bread (look for it peddled in soda bottles in Russian enclaves like Brooklyn’s Brighton Beach).
We don’t have such history here. In American brewing’s early days, a barrel of whiskey brought more at market than the same of beer, so for farmers liquefying their assets, so to speak, stronger stuff made more sense. Plus, as any baker knows, rye makes a soupy dough. The grain has no husk, unlike barley, and it has plenty of oily proteins. It’s a chore to brew. Bear Republic’s Hop Rod Rye takes about a quarter more time to make than their other beers. “It’s a labor of love,” said the company’s head brewer Peter Kruger.
Thankfully, a little rye goes a long way. Nutty and spicy, with undertones of light but juicy fruit—some taste apples, or even Calvados—rye works best as an accent, a dash of spice to add kick to standard styles. Great Divide uses it to punch up a classic German märzen. Upright’s Six and the Bruery’s Rugbrød are brown-bread dark. Jolly Pumpkin used rye to give a tannic bite to a Belgian tripel; Devil’s Canyon dosed a saison.
But more often, rye hones the edge of hoppy IPAs. So-called “rye-p-a-s” are a burgeoning category. Bear Republic’s brewers thought up Hop Rod Rye over post-work shots of Wild Turkey Rye. It was one of the first of its kind when it came out in 2000—rye beer wasn’t even an official category yet at the Great American Beer Festival, the country’s major beer competition. “We were going off the grid,” said Mr. Kruger. Now beer store shelves are stocked with rye beers, and their all-too-easy puns (Bear Republic’s Ryevalry comes out this fall), as this stalwart grain, makes a new tradition of its own.
Chase The Green Fairy With Absinthe Cocktails – Huffington Post / Liquor.com
Absinthe is perhaps the world’s most misunderstood spirit.
The anise-flavored, herb-infused liquor was banned in countries around the world soon after the turn of the 20th century, due to the supposedly hallucinogenic effects of wormwood, one of its ingredients.
While the elixir may not actually be psychotropic, we do find it quite delicious. And five years ago this week, it once again became legal to sell in the United States.
Honor that momentous occasion by enjoying some absinthe this weekend. While you can drink it with just water and sugar in a traditional Absinthe Drip, it also makes an intriguing cocktail ingredient. Check out the gallery below for some of our favorite absinthe tipples.
Sod Off, Scotch – New York Times
Irish Whiskey, an Unfussy, Constant Companion
Twenty years ago, I was an undergrad smitten with Joyce, Wilde and Yeats. My plan was to spend that summer in Dublin studying Irish literature — and falling in love with a cozy, back-street pub, where I’d settle in every evening to drink a few pints and tinker with the terrible poems in my notebook. Maybe I’d meet a real Irish poet and fall for him too. It was an eventful summer. I met my poet at the pub I dreamed about, where I quickly acquired a taste for Irish whiskey.
While the jury is still out on the powers of four-leaf clovers and the existence of leprechauns, we can assure you that the rebirth of Irish whiskey is very real. Over the last decade, the Emerald Isle’s distillers have flourished, and Americans have rekindled their love affair with the quaffable spirit. We suggest you pick up these new bottlings for your St. Patrick’s Day celebrations. Sláinte!
New Rum Makes a Splash – Wall Street Journal
Late last week, Rande Gerber, the night-life impresario perhaps better known as Cindy Crawford’s husband, introduced his first alcohol, an aged white rum called Caliche, with a party at the Stone Rose at the Sofitel in Los Angeles. Leonardo DiCaprio, Gerard Butler and Wayne Gretzky came to toast Mr. Gerber’s latest endeavor.
Mr. Gerber said the product, made with Roberto Serralles, whose family owns a distillery in Puerto Rico, has been six years in the making. “I wasn’t in a rush,” he said. “I’m a perfectionist.” Designing the bottle took three years alone, he explained. “It’s a really unique taste that is super smooth,” said Mr. Gerber. “It’s got hints of oak, caramel and vanilla.”
Caliche is almost like a limestone or sediment rock, Mr. Gerber added. “The real meaning of caliche is ‘foundation,’” he said. “But I wanted everyone to call it ‘Cali,’ to order a ‘Cali on the Rocks’ or a ‘Cali and Coke.’”
The rum will start hitting shelves in the next few weeks. Mr. Gerber and his good friend George Clooney also plan to bring to market a tequila they’ve been drinking for the last few years. That will be called Casamigos, named after the homes they own in Mexico. Messrs. Clooney and Gerber hope to keep the tequila (and the rum) at a reasonable price point. “I don’t think we’re going to be following all the rules,” Mr. Gerber said of his endeavors. “We know we have a product we love and we drink, and other people will enjoy. The product speaks for itself.”
Diageo Bets on China’s Homegrown Baijiu – Wall Street Journal
No matter where you are in the world, drinks conglomerate Diageo hopes that when you take your next celebratory shot, you’ll skip the tequila or scotch and order the baijiu instead. Diageo, which owns Smirnoff vodka and Johnnie Walker whiskey, thinks that its newest brand, Shui Jing Fang baijiu, can conquer the globe just like some of its other famous brands have in the past. “White liquor” in Chinese, baijiu is a strong, clear-colored spirit distilled from grains including sorghum and rice.
“This is a brand with a lot of potential,” said Gilbert Ghostine, the Singapore-based chief executive for the Asia-Pacific region at Diageo.
The company took control of the traditional baijiu brand – upping its stake to 53% from 49% — last year and has since launched it in select markets around the world. Currently selling in seven countries and 40 airports, Shiu Jing Fang is the first baijiu brand in Diageo’s portfolio.
“We’re starting to take it internationally,” said Mr. Ghostine. Sales outside of China increased 68% in the past year, he added, though he admitted that the figure started from a low base.
Whether the world’s non-Chinese drinkers will take to baijiu is another question. To many who are not familiar with the drink, baijiu is an acquired taste: it has strong aromas, a powerful flavor and a signature burn thanks to its more than 50% alcohol content.
While the company hasn’t created a program of cocktails to introduce the liquor to the uninitiated, it has started introducing it in the way that Chinese people are most likely to drink it: over a multi-course Chinese banquet meal. He said the company has so far focused its international promotions on airport duty-free stores and high-end Chinese restaurants.
Meanwhile, in China, Diageo will have to convince drinkers that Shui Jing Fang is the tipple of choice. According to a 2011 survey of China’s luxury consumers conducted by Hurun Report, Moutai ranked No. 1 as the preferred baijiu brand, with Wuliangye coming in second. Shui Jing Fang didn’t appear among the top five.
So, if not baijiu, what does Diageo sell a lot of in China?
Whiskey, thanks to its Johnnie Walker label, according to Mr. Ghostine. He said that he hopes to expand market share – Johnnie Walker products already make up 36% of all whiskey sold in China – especially in what he calls the “super luxury” categories.
Last year in Shanghai, the company opened its first Johnnie Walker House, a members-only clubhouse mansion, as part of its bid to promote whiskey — and the brand — as an aspirational drink among young, wealthy Chinese. Its marketing efforts seem to be paying off: Last quarter, Johnnie Walker Blue Label, which sells for 1,400 yuan (US$222) per bottle, grew 52%, making it the sixth consecutive quarter of growth that exceeded 40%.
“There’s more interest in whiskey in China than in the U.S. right now, and the consumers are both female and male,” he said.
Happillon, Master Ecailler from the Oyster Gourmet. Prepare to be educated and enjoy some incredible Whiskey and Oyster pairings. And Poetry!
This event has a cost: You MUST bring a poem to share. This event will be capped at 30 people, to the first 30 people to RSVP on the link below. BUT YOU MUST BRING A POEM TO SHARE! If you’re too shy to read in public, we’ll find someone to read it for you.
The event will start at 7pm SHARP, in the Jackalope Room. Latecomers will not be seated, but can hang at the bar to meet the gents after the meeting.
Don’t forget about the Spring Menu Tasting on Monday, the St. Patty’s Street Festival Saturday and Samaroli on the 27th. Lots of fun to be had this month.
RSVP on the link below for the Bowmore/Oyster Pairing only.
You don’t want to miss this. Johnnie and I met with Christophe this week, the pairings we tried were mind-blowing. Sublime and wonderful.
For more information on the Seven Grand Whiskey Society, check the links below my signature. First meeting is on us.
Memberships can be purchased at the bar.
Big love and thanks to Angus and all the Seven Grand Bar Staff for making these events happen.
We hope to see you soon.
Pedro, currently sipping Negro Modelo (gold foil in teeth.)
Spirit Guide, Seven Grand Whiskey Bar
Co-Curator Whiskey Society