January 4th, 2013 — 10:00am
January 5th is the 2013 New Years Race (1/2 marathon & 5K) which takes place pretty much through the middle of Downtown. You could let this affect your night out, or you could utilize other options of getting down here and/or parking. The only 213 bars this race should affect are Seven Grand, Cole’s, Las Perlas and The Varnish. See below for some tips.
First off, your best option is not driving at all! The Metro now runs late on weekends (till 2am) so you can take the train Downtown and come home while still hitting the bars in between. You can take the train from pretty much anywhere in LA, unless you live in Santa Monica. If that’s the case you will have to drive or take a bus to a Culver City station and park. For more details click HERE to view the Metro website so you can plan your route.
If you plan on driving there are plenty of parking lots available for parking. The streets will be closed along the route (http://www.newyearsrace.com/course) so you will be shit out of luck if you plan on parking on the street. I also foresee a ton of people and tents and such along the route so it could be a huge mess. However, Joe’s Parking has a ton of lots all around Downtown where you should be able to park off the race route. See their website for all options Downtown http://www.joesautopark.com/main/map.html. If you plan on going to Seven Grand I believe the lots located between 8th and 9th on Grand or Olive should be clear. If you are hoping to go to Cole’s/The Varnish/Las Perlas then getting there going eastbound might be a little tricky as the race runs from 7th St. to 1st St. straight up Broadway so you will no be able to cross on 6th St. My suggestion would be to take 12th St. eastbound and take a left on San Pedro St. Take San Pedro St. up to 8th St. and hang a left. Then hang a right on Main St. which will put you at the corner of 6th St. of Main St., which is where Cole’s/The Varnish/Las Perlas are located. There are a couple Joe’s Parking Lots located on the southwest and northwest corner of that intersection.
Good Luck! Hope to see you out!
January 3rd, 2013 — 5:23pm
“Nightlife impresario meets rum distiller. Super-premium rum is born.”
That sentence is in no way appealing to me. I’m a guy on a mission to have rum accepted by all manner of alcohol enthusiasts as a noble spirit and not just tiki-fuel. So I was thrilled when I first tasted Caliché and thought, “This is the best white rum Serralles has ever distilled.” If you actually keep tabs on this column you’ll remember I was also in love with Caña Brava at first sip. What can I say? It’s been a great year for white rum.
While Caña Brava is a Cuban-style rum distilled in Panama, Caliché is a genre-defining rum for Puerto Rico. Puerto Rican rum is dry, light, and crisp. It doesn’t go over the top with any one characteristic. In a word, it’s balanced. And the same goes for Caliché. There’s hints of stonefruit, caramel, and condensed milk that flit about on the mid-palate, but they’re reigned in tight by the finish. And just in case you were wondering, yes, it makes an awesome daiquiri.
Caña’s Natural Daiquiri
- 2 ozCaliché
- 1 oz fresh lime
- ¾ oz raw sugar simple syrup
- shake–strain to cocktail glass –drop a thin lime wheel in it
Allan Katz, Caña Rum Bar, GM
December 28th, 2012 — 5:36pm
NYE is always a hard thing to commit to, especially early. Well, if you are still looking for something better than your initial options take a look at what we have to offer. Below is a list of venues celebrating NYE in style. Choose one, or two, or three and bring all your friends. It is sure to be a great time. Also, don’t forget that the Metro runs until 2am now so don’t drive, take the train.
Seven Grand DTLA
Seven Grand’s NYE party will feature a 9pm Maker’s Manhattan Toast, a Bubbly Toast at Midnight, and a special on Kilbeggan Irish Whiskey all night long.
Dustin has come up with a unique cocktail menu just for New Year’s Eve, and DJ/Selector Slique Rick will be providing the dance jams. The new Boilermaker Bar in the Jackalope Room will be up and running, and we will be stocked-up on the Mumm’s and Perrier-Jouet, so come ring in the New Year with us. As always, there’s no cover charge!
This party is open to the public. Feel free to invite anyone you want, we open at 5pm, just RSVP so we know how many people to expect for our complimentary toasts.
Will be having a special seasonal cocktail list ($6 – $11), a discounted punch called “Dream Rooibos Punch” – Gingerbread Dream Rooibos Tea, Bourbon, Orange/Lemon Juice, simple syrup with a Champagne top ($8). As well as a champagne bitter bar (choose from 15 bitters, $11). Free Champagne Toast at Midnight. No cover.
Hosted by DJ HM Soundsystem, plus special guest DJs. Complimentary hats and noisemakers, $5 per person cover before 10pm, $10 per person after 10pm; Doors open at 8pm; we recommend arriving early to avoid waiting in line.
No cover, opening at 8pm, $5 drink specials.
Please join us as we ring in the New Year with a night of vintage parlour games and competitive bacchanalia. We will have tables available for purchase for the night ($125 per person, gratuity included). These will be available 9pm of later for parties of 2,4 or 6. It will include endless cocktails and Champagne punch, plus savory & sweet snacks from MikkiBites. If you don’t really feel like making the commitment in reserving a table we will be allowing walk ins for $45 per person (gratuity included). Walk ins will be standing room only after 9pm so get there early. We will only be allowing parties of 4 people or fewer and the $45 entrance fee will included 2 cocktails per person plus endless Champagne punch. Additional drinks will be menu price. Don’t forget about the Champagne toast at Midnight! If interested please contact Max Seaman @ 213.622.9999 or email him at firstname.lastname@example.org.
$3 Carta Blanca cerveza $5 Pueblo Viejo shots all night. Table for 4 one premium tequila w/ Paloma mixers, round of Carta Blanca and total admission for 8 $ 350. Table for 8 one premium tequila w/ Paloma mixers, round of Carta Blanca and total admission for 12 $ 550. Choice of bottles include: Siete Leguas Reposado – Fortaleza Reposado – Tequila Ocho 2011 “El Puertecito” Plata – Del Maguey Chichicapa Mezcal. DJ Darren Revell and Natasha Chaney 8pm – 2am.
Casey’s Irish Pub
Two bands: The Janks and Planets. Janks will go on at 10pm, we will then have a midnight Champagne toast, followed by the Planets.
No cover, free Champagne Toast at Midnight.
Free Photobooth (provided you give us one of your two photo strips for our photo wall). $3 Miller High life on Tap instead of a champagne special because, well, its the “champagne of beers”. No cover.
December 28th, 2012 — 4:40pm
Getting To Know Oyster Stout, A Beer Made With Oysters – Food Republic
Oyster stouts could easily play the part of just another wild concoction stewed up in the modern heights of craft brewing madness. However, they’ve actually got honest, time-tested roots going back more than a century to Victorian England, when many pub-goers ate oysters on the half shell while sipping their favorite beers. Often, these were stouts, whose bittersweet toasty flavors happened to complement the briny, juicy flesh of the mollusks quite well. For a time, in fact, “oyster stout” was simply a term that referred to a pub session at which oysters were slurped between sips of beer. Read more!
Brettanomyces, a Funky Yeast, Makes Flavorful Beers – New York Times
Mr. Yakobson, 28, who studied winemaking before founding his brewery, Crooked Stave Artisan Beer Project, in 2010, treats Brett like an old friend, pointing out that it was common in beer before the advent of modern sanitation in the late 19th century. He prizes the hints of tropical fruit, earthiness, spiciness and, yes, funkiness that it lends to his beers, which include an herbal India pale ale, Belgian-inspired saisons and sour ales reminiscent of Belgian lambics. “It’s an entire new category of beers,” often called wild or Brett beers, Mr. Yakobson said one afternoon as he stood among old wine and spirits casks and elephant-size barrels called foudres. Read more!
Highlight Reel: December – Liquor.com
So before start ringing in 2013, make sure you haven’t missed any of our recent articles. Here are five of the best cocktails-and-spirits features from the past month. Cheers! Highlights include, leftover libations, how to mix spirits and chocolate, punch up the holidays, spirited cooking and piping hot cocktails. Read more!
Peeled and Delivered: We’re finally getting the hang of orange liqueurs – Tasting Table
We avoided orange liqueur for a long time. Save for the occasional batch of Margaritas, our bottles languished on the shelf, held hostage to a reputation tarnished by overly sweet snifters and neon-blue drinks. But our feelings are changing, thanks to bartenders who are thoughtfully incorporating orange-flavored products–both new and classic–into drinks. We’ve come to love newer-to-the-market products like Combier Liqueur d’Orange ($32) and Pierre Ferrand’s curacao, both of which are calibrated for mixing. (Try the former in a Sidecar and the latter in a Rum Crusta.) The real darling of the cocktail menu, however, is Licor 43 ($40), a Spanish import that has recently risen from obscurity to heavy rotation at all of our favorite bars. Read more!
Brooks: Beer Cocktails – Bay Area News Group
Many people reach for Champagne or sparkling wine to celebrate New Year’s Eve, but there’s a growing trend in another bubbly direction: beer cocktails. Originally, a cocktail was just one type of mixed drink, a subset of the genre, such as a julep, flip, swizzle, fizz or toddy. Several cocktail recipes were included in the 1862 “Bar-Tender’s Guide,” and the term took on its more modern meaning over the next few decades. But it was Prohibition that really led to a surge in popularity of the cocktail. With no legal alcohol to serve, speak-easies had to make do with illegal hooch. Mixing bathtub gin with sweeter, more flavorful additions made the booze more palatable — and probably more profitable. Scarcities during World War II nearly killed off the grander cocktails, making way for simpler mixed drinks — gin and tonic, for example, and rum and cola. By the 1980s, classic cocktails were nearly as dead as good beer. But, like many artisan revivals of recent decades, the cocktail has undergone a major renaissance. One of the many innovations of this resurgence is the beer cocktail. Here are just a few examples, both traditional and modern, to whet your appetite. Read more!