For decades, Downtown has been the dark center of L.A.: a wasteland of half-empty office buildings and fully empty streets. But amid the glittering towers and crumbly Art Deco facades, a new generation of adventurous chefs, bartenders, loft dwellers, artists, and developers are creating a neighborhood as electrifying and gritty as New York in the ’70s. Brett Martin navigates his way through the coolest new downtown in America
Music Monday: Hobart W. fink with Hi Ho Silver, Black Belt Karate and Girlpool Saturday January 11th @ Casey’s Irish Pub!
Hobart W. Fink are back in The Back Room at Casey’s and this time it’s gonna get rowdy. Those indie rock punkers from Silver Lake know how to throw a party and they are bringing along Hi Ho SIlver, Black Belt Karate andy Girlpool to get down with. Show starts at 10pm and is free!
Hobart W. Fink Official Video
Last winter we had a really great version of a Warm Milk Punch on the menu. This is adapted from a 1711 recipe by Mary Rockett, which was published in the wonderful book Punch, by David Wondrich (2010). According to Wondrich, it is “the oldest extant recipe for Milk Punch.” The story goes: punch was the mixed drink of choice in the 17th and 18th century. People drank so much of it that the sour nature started causing problems. Adding milk was probably an attempt to “smooth” out the citrus. Since this recipe originated in England, it stands to reason that the hot temperature of the drink helped them through cold winter nights. According to a conversation with Mr. Wondrich, Mary Rockett also happens to be the first commercially published author in Great Britain.
We have significantly modified the original recipe: we call for 2 parts demerara rum and one part cognac rather than all “brandy;” we make an “oleo-saccharum” rather than infusing the liquor with lemon peel; we modify the ratio of sweet and sour; and we increase the amount of milk rather than also adding a lot of water.
The Varnish Warm Milk Punch
-peel 6 lemons. Set aside the fruit for juicing and place the peels in a non-reactive bowl or container. Add 6 teaspoons of superfine sugar and muddle until the sugar starts to pull out the essential oil in the peels. Cover and refrigerate at least 3 hours, preferably overnight. After it sits the peels will shrivel and the oils and sugar will combine into a fragrant syrup which in historical punch jargon is called an oleo-saccharum.
In the container with the oleo-saccharum, add:
- 333ml freshly squeezed lemon juice
- 425ml turbinado simple syrup*
- 500ml Pierre Ferrand 1840 cognac or other good FULL BODIED cognac, preferably 86-94 proof
- 1 liter El Dorado 5yr rum, or other dark, rich DEMERRARA rum
Stir to combine. Then add 1850ml of scalding whole milk. Preferably raw milk, but it HAS to be whole milk. If you are finicky about raw milk, scalding it will have the same effect as pasteurization.
Once you have added the scalding milk to the mixture, stir vigorously until the curds and whey have separated. Strain the whole mixture through cheesecloth or a very fine mesh strainer such as a “chinois.”
Taste for richness and intensity of alcohol. You may want to add a little bit of filtered water if it is too rich or boozy. You may also want to add more simple syrup if the punch is too tart, or to add richness. The amount of sugar the punch needs depends on the richness and sweetness of the milk.
At this point you can serve immediate while warm – just ladle into teacups and top with a bit of freshly grated nutmeg. If you’d like to bottle it, let it sit covered in the refrigerator for at least 6 hours or overnight, until the remaining curds settle to the bottom. Siphon the liquid off the top and bottle. It can sit on the shelf at cellar temperature for a few months. From the bottle, pour into a saucepan, heat, and serve in teacups topped with nutmeg. Don’t over-heat, you will boil off the alcohol. (you can also serve it cold and it’s quite good) Refrigerate after opening.
*for turbinado simple syrup, dissolve 500g turbinado sugar (“sugar in the raw”) into 750ml hot water
Max Seaman, The Varnish, General Manager
Still trying to plan something for NYE? Don’t worry 213 has plenty options at all your favorite DTLA watering holes. See the list below and make your choice wisely. Or hit as many up as you can. Though I would recommend the later. Check it!
New Years = Cocktails + Dancing + Champagne! $119 includes open bar all evening, food truck for late night snacks and a champagne toast at Midnight! Tickets are extremely limited and available only at www.honeycut.eventbrite.com
Featuring a free photo-booth (provided you give us one of your two photo strips for our photo wall). $3 Miller High Life on tap and a High Life toast instead of a champagne because, well, it’s the “champagne of beers”. No cover.
The New Year’s Eve Party of the Century! DJ’s Moski and John Blaza mix Electronic Dance, Disco, Funk and Fat Beats. Complimentary hats and noise makers (while supplies last), drink specials all night. Arrive early to assure rapid entry and to avoid the line. Bar will open at 8pm so hurry in and get your groove on!
Seven Grand DTLA
Bring in the New Year at Seven Grand’s Masquerade Ball! Not only will all the bartenders/barbacks be dressed in tuxedos but there will be no line for those with a Masquerade mask. We will be featuring mobile champagne cocktail bar carts with shot bar, free New Years hear and masquerades if you add your resolution to our Resolution Wall, a 9pm New York Manhattan dropping of the ball toast, Midnight champagne toast, special New Years Cocktail Menu, confetti and ribbon decorations and seating for those who are Cabinet Members of Bar Jackalope. Come celebrate with your favorite Whiskey bar!
Seven Grand SD
San Diego is partying in style with two local legend bands Wild Wild Wets and Barbarian and DJ Barry Thomas. No cover, a Midnight Whiskey toast and Wild Turkey Whiskey specials all night! https://www.facebook.com/events/236741539835136/
Celebrate New Year’s Eve Oaxaca style with Las Perlas featuring $3 Tecate, $5 Pueblo Viejo shots and table service! You heard right, we’ll be offering table service with two table options. Option #1: a table for 4 with one premium bottle (choice of Cabeza Tequila or Del Maguey Chichicapa Mezcal), Paloma mixers, round of Tecate and total admission for 8 – $350. Option#2: a table for 8 with one premium bottle (choice of Cabeza Tequila or Del Maguey Chichicapa Mezcal), Paloma mixers, round of Tecate and total admission for 12 – $550. Did I mention DJ Darren Revell will be spinning the night away? Well he will be! Tickets available at www.lasperlasnye2014.eventbrite.com
Naughty New Year’s Eve! Please join us as we ring in the New Year with a vintage set of risque songs from Naughty Niki and the All Nighters. Reserve a table (parties of 2, 4, or 6 after 9pm) which include endless cocktails, champagne punch and delectable bites from The Marinated Tart – $130 per person (gratuity included). Or walk in (parties of 4 or fewer after 9pm) which includes 2 cocktails plus endless champagne punch. Additional drinks menu price – $55 per person (gratuity included). Plus the 4th Annual Varnish Limbo Contest and champagne toast at Midnight! Please contact Max Seaman at 213.622.9999 or at firstname.lastname@example.org
$5 drink specials, free champagne toast at Midnight. No cover!
$5 drink specials, free champagne toast at Midnight. No cover!
Will be having a special seasonal cocktail list two Gin based punches & a Liqueur Bar. Free Champagne Toast at Midnight. No cover.
Casey’s Irish Pub
Featuring the all female Black Sabbath cover band Black Sabbitch playing three sets throughout the night starting at 9:30pm and a Midnight champagne toast.