Seven Grand Whiskey Society: Samaroli Rare Bottle Sampling 3/26

March 22nd, 2012 — 6:14pm

Monday, March 26th, 7PM, we will have Michelle De La Cruz from Samaroli coming in with Partner & CEO Antonio Samaroli. We will be tasting and learning about some amazing and extremely rare whiskies (Linkwood 1983 & Glenburgie 1989, just to name a couple- we will be tasting several.) There will be a $30 participation fee, which can be used toward purchase of a Limited Edition bottle. Try before you buy- these are unique whiskies. We will be taking orders at the event. Don’t miss this oppurtunity.

Attendance will be capped at 25 people, so RSVP on the red link below NOW! You can pay when you get to the Jackalope Room.

Register Here!

For more information on the the Seven Grand Whiskey Society, check the links below my signature.

Pass them on to a friend.

Pedro, currently sipping Bowmore 18, and feeling very grateful.

Pedro Shanahan
Spirit Guide, Seven Grand Whiskey Bar
Co-Curator, Seven Grand Whiskey Society

What We’re Reading: Craft Beer, The Old Fashioned, Bitter Cocktails, Gin

March 22nd, 2012 — 8:00am

The Craft Beer Craze Hits LA – LA Confidential
Drive around Los Angeles on any given day, and you’re sure to spot a long line of people clamoring for something: the latest Hollywood club opening, the Downtown art gallery du jour, or even a Pink’s hot dog. But there’s a new hot commodity in town, and it’s of the liquid variety: craft beer.

“I see a trend toward more interesting flavors and innovation,” says [Christina] Perozzi [of The Beer Chicks]. “I think that’s what LA’s mark on the craft-beer world will be.”

LA bars and restaurants are listening. Inside Downtown’s Golden Gopher, Perozzi and partner Hallie Beaune have launched the 8th Street Bottle Shop for visitors to buy craft beers. Read More

Old-Fashioned or Newfangled, the Old-Fashioned Is Back – New York Times
The arrival of “Mad Men” dovetailed with the resurgence of this grand old cocktail, as mixologists and laymen alike reclaimed the potion and held it aloft like an artifact from a lost, great civilization. “The old-fashioned has been a touchstone of the cocktail movement the last 10 years,” said Robert Hess, a drinks author and old-fashioned fanatic whose Web site, DrinkBoy, helped to generate turn-of-the-21st-century online discussions about the drink. Read More

Looking Back to the 1800s for a Properly Bitter Cocktail – New York Times
In today’s ramped-up bar culture, the sweetness of Curaçao or Triple Sec, the orange liqueurs used in many classic cocktails, did not satisfy David Wondrich, the drinks historian and expert. So he worked with Alexandre Gabriel, the president of Cognac Ferrand in France, to develop a drier bitter orange Curaçao, like the kind made back in the 1800s. Read More

Spring Into New Craft Beer Experiences – Huffington Post
Spring is nearly here and it is a time for renewal, growth, cleaning, and warmer weather. It’s the perfect opportunity to renew your ideas about beer and to clean out old misconceptions by exploring craft beer in new, different and creative ways. If you want to make this Spring the season to seek out new craft beer experiences, I have outlined 10 different ways below. Read More

A Bathtub’s Worth. Gin gets compartmentalized. – Tasting Table
This year belongs to gin. Sure, the last few years have been about stretching the genre of whiskey, during which time we saw innovative takes on white, rye, and Scotch. Now, distillers are blowing open various subcategories of botanical-rich gin, from the recently resurrected navy-strength variety to plum-kissed Damson gin. None so much as the new Greenhook Ginsmiths , though, based in Brooklyn. Most distilleries have taken on only one gin niche, but Greenhook is aiming at all of them. Read More

Mix This: The Puro

March 21st, 2012 — 4:57pm

The puro cocktail is the cocktail of choice of our staff here at Las Perlas. We call it “a big boy cocktail”.

We prefer that you use one of the two suggested brands of mezcal for this cocktail.

Del Maguey Minero Mezcal
This forgotten mezcal from Del Maguey is amazing and its style is unique to others made outside of the area of Minas.  While other Mezcals use a still made of copper and use rubber tubing, Minero uses a clay still with bamboo tubing to extract the mezcal from the still. The clay and bamboo help create a mezcal with a wonderful fruitiness to go a long with the slight smoke in the background. Minero™ has a nose full of flower essence, vanilla, figs, with a burnt honey flavor and a bit of lemon. Minero is deep and warm, sweet all the way to the finish.


Fidencio Madrecuixe Mezcal
Is a low yield, wild agave, foraged in the mountains of San Baltazar Guelavila. The agave is harvested after 12 years, and roasted five days in the ground with black oak. Double distilled and bottled undiluted, Joven (unaged). The nose is mineral and floral. The smoke is bold which is balanced with firm, mouthwatering acidity with notes of toffee and stone. The mouth feel is unctuous and leathery. The finish is long and dry. This is a full bodied, complex sipper.

- 2oz Del Maguey Minero
- 2oz Fidencio Madrecuixe
- 1 Old Fashion Glass
- Muddle 1 Bitter Truth Chocolate Mole bitters soaked sugar cube w/ a small splash of water
- Ice (preferably a single large cube that fits the glassware)
- Stir until cold and to taste
- 1 grapefruit twist (do not stir into cocktail, just twist to extract oil and lay down the inside of cocktail)
- Garnish with a mezcal infused (optional) Luxardo cheery or just a regualr Luxardo Cherry


Raul Yrastorza
Las Perlas- Mezcal and Tequila
General Manager