Tom Bergin's Irish Coffee of Dreams

Tom Bergin's reopened in May after a long closure to revamp the space, the cocktails and the food menu.  The classic Irish pub still exudes its traditional vibe, only cleaner and with better drinks and bites.  The cocktail menu was created by Marcos Tello and Aidan Demarest of Liquid Assets, who included Irish whiskey in each of their signature beverages.

I stopped by when the renovation was first complete but was recently invited back to see Bergin's now that it has settled into its current comfortable form.

Not to be missed are two versions of Irish Coffee: Irish Coffee and the Sheridan Special.  The Irish Coffee is made with Bushmill's Irish Whiskey, hot coffee, demerara sugar and a generous serving of cream.  The Sheridan's Special, named after Joe Sheridan who created Irish Coffee at the local airport in Dublin in 1942 to warm up fliers, is a cold version of the signature Irish Coffee.  Their house coffee is combined with Bushmill's and Galliano Ristretto, stirred over ice and then poured into a glass and topped with hand whipped cream.  Decadent and dessert-like.  You can't go wrong with either.

Irish Coffee

When I first sampled the Cooper Union in May, I found it to be too sweet.  Either the recipe has been tweeked or the bartender is now making it properly as the current version is quite pleasing. Red Breast, St. Germain, Orange Bitters and Islay Scotch come together in this this cocktail served in an old fashioned glass.  Nicely potent without overpowering, this stirred cocktail is a pleasing aperitif.

Cooper Union

The Mascushla Manhattan, made with Black Bush stirred with Benedictine, Lillet and Angostura bitters, is a very mellow Manhattan variant.  Garnished with a lemon peel, this drink will relax quietly at the table rather than assert itself.

Macushla Manhattan

Bushmill's Whiskey, Blended Scotch, orgeat and lemon juice come together in the Cameron's Kick, a classic recipe straight from the 1930 Savoy Cocktail Book.  The almond syrup stands in for sugar in this take on the Whiskey Sour.  This shaken cocktail is frothy and on the lighter side.

Cameron's Kick

The Irish Maid is the Emerald Isle's answer to the mojito with Bushmill's, sugar, lime juice, mint and cucumber joining forces in an easy sipping cocktail.

Irish Maid

The Peeled Irish Buck is garnished with candied ginger and made with Bushmill's, apple juice, ginger syrup, lime juice and soda water.  Bucks are a category of cocktail made with ginger ale, ginger beer, or in this case ginger syrup and soda water, and mixed with citrus and alcohol and served in a collins glass.  If you'd like to learn more, this excellent piece by Camper English goes into detail.

Peeled Irish Buck

The makeover did not end at the bar, but continued into the kitchen, as the menu consists of classic Irish dishes, executed well.  My favorite items were the lamb stew, the fish & chips, the fried chicken skin and the fried cooleeney cheese.  The Fried Spicy Chicken Skin (below) was crunchy and lightly spiced and was served with a Cashel Blue cheese sauce.  Fried chicken skin should be on more menus around town.  It isn't the most visually appealing dish, but it is delicious.

Chicken Skin

The French Fries in the Fish & Chips were among the best I have eaten lately, with enough crunch but not too soft.  The fish is also lightly battered, and not too oily.

Fish & Chips

The Fried Cooleeney Cheese with Irish curry apple salad is an unusual dish and is recommended.

Fried Cheese

The Irish Stew is a hearty stew with lamb, potatoes, carrots and onions.  I enjoyed it very much, but wish that there had been more lamb in it.  This dish would not fill you up by itself.

Lamb stew

The corned beef and cabbage is fine but not worth crossing town for.  Langer's this is not.

Corned Beef

The Cottage Pie is another well executed potato dish, made with braised beef, so a cut above a Shepard's Pie.

Pot Pie

All in all Tom Bergins is now a winner, whether you want to get a pint or a cocktail in the main bar area or retreat to the calm of the dining room.  The prices are reasonable (entrees above were $13 - $18) and the establishment is literally an LA classic.  As Tello and Demarest trained the bar staff, they can execute the classics as well as the cocktail list, but this isn't the place to ask for an esoteric libation.

If you come often enough, you may merit a shamrock on the crowded ceiling of the bar room.  An achievement worth striving for.

Sign

Tom Bergin's: 840 S. Fairfax Ave, Mid City | 323.936.7151 | http://tombergins.com/

Summer Fun @ 1886

I have been a fan and advocate of 1886 Bar at the Raymond since it opened in November of 2010 in South Pasadena.  Marcos Tello & Aidan Demarest built a strong program by hiring talented bartenders, a thorough training, and encouraging innovation.  Garrett McKechnie, the head bartender, has continued to helm the program and all the bartenders have the opportunity to create cocktails on the seasonal menus.  At this point, 1886 is unquestionably among the top 5 cocktail bars in the Los Angeles area.  There is deep bench strength among the bartending staff, so that regardless of who is on shift, customers are guaranteed a quality craft cocktail experience.

I was recently invited to try the current seasonal menu focusing on summer cocktails.  Highlights are below.  I encourage you to check it out for yourself:

After Hours is a summer spiced rum swizzler that is a collaboration between bartenders Lacey Murillo and Brady Weise.  Weise is known for his beer cocktails, so there is no surprise that this drink is topped with hazelnut porter.  Spiced rum, passion fruit, pineapple, and a touch of bitters are the other ingredients.  This tiki drink walks on the wild side, and as the menu notes includes Rosanna Arquette and Griffin Dunne.  Marcos Tello, the godfather of the 1886 bartending clan, is a huge advocate of swizzles, so this drink fits well within that tradition, yet takes it to a new tropical destination.

The Kai Lani was originally conceived by Brian Miller (ex Death & Company) of Manhattan and head bartender Garrett McKenchnie has put his own spin on this modern tiki classic.  In true tiki style this cocktail includes two rums: an aged rum and Wray & Nephew overproof Jamaican rum, as well as peach liqueur, fresh lemon juice and Garrett's Spice Mix #1. Adhering to another tiki tradition, McKechnie would not divulge the secret ingredients of his spice mix.  The Kai Lani  looks festive and the peach liqueur comes through loud and clear.  It is shaken, which gives it a cool frothy element.

The Tranquilizer is described as "a tropical delight that will knock you on your ass" and that description is accurate.  Wray & Nephew overproof rum and Batavia Arrack provide the kick, while coconut and pineapple juice provide the mellow disguise.  This drink is one of the tastiest on the list, each sip takes you one step closer to the islands, and to having your butt on the floor as this is indeed a powerful beverage.  Get a designated driver and drink these til the hula girls come home.

The Rosebud is an unusual flavor combination as it is made with house-made hibiscus liqueur, Benedictine, lime juice, Reposade tequila, and topped with Fever Free lite tonic water.  The flower garnish matches the hue of the cocktail, which is lightly fizzy due to the tonic water.  The flavor is tart and berry and light.  If you like the Mexican drink Jamaica, you will enjoy this, if not, steer clear because despite its color, this is no Cosmo.

La Brigada is another Murillo creation, this one inspired by her family trips to Baja California.  It includes mezcal, homemade agave liqueur, fresh pineapple and lime juices served over crushed ice with a shard of frozen coconut water.  It is also garnished with a chicharron (unpictured) garnish.  The mezcal provides a smoky element and takes what could have been a sweet drink into more complex territory.  The use of the chicharron is a whimsical touch, that showcases Murillo's creativity and her reputation as one to watch.

The Southern Belle Whistle is a collaboration from Greg Gertmenian and pastry chef Jeff  Haines. The whistle is a bottled soda pop made with with fresh yellow peaches, floral sweet black tea, and 1886 Buffalo Trace bourbon.  It is fun to open up a bottle and smell the sweet scent of peaches as they bring old fashioned soda pop into the 21st century in a playful way.  As Weise has developed expertise in beer cocktails, Gertmenian may be the premiere bottled cocktail mixologist in town.

The Strawberry Paleta created by McKechnie is my favorite cocktail on the menu.  Despite its appearance, this is no kiddie treat, but an adult popsicle that is nothing short of extraordinary.  Garrett has taken a traditional Latin summer dessert and innovated it by putting  fresh strawberries, cream and "a healthy dose of rum" in -300 degree Farenheit liquid nitrogen, creating something very special.  Served in a glass with a fresh strawberry, the creamy popsicle is boozy and refreshing at the same time.  As this is the first of their rotating summer paleta "pop shop", I can't wait to see what they have in store next.

Peter Lloyd Jones and McKechnie worked together to create the Summer Shrub Fizz.  Fizzes seem to be everywhere this year; they are alcoholic beverages with a vinegar base. With the egg white froth, the texture of this cocktail is key as is the contrast between the strawberry shrub and the meyer lemon essence.  The kick comes from both demerara rum and London Dry Gin.  It is a smooth and attractive addition to the menu.

For those looking for a classic stirred cocktail, look no further than the Dutch Kills, created by Eveleigh head barman Dave Kupchinsky.  This cocktail is especially apropos for 1886 as it includes Bols Genever, which Tello has evangelized.  Barrel Aged Bols Genever, Italian vermouth, bitters and a dash of apricot liqueur are all stirred together with ice in a shaker before being poured into a cocktail glass.  The barrel aging of the Genever gives this cocktail extra depth.

BBC aka Bols Genever Basil Collins is a simple drink of Bols Genever with lemon juice, basil, sugar and carbonated water.  Light and easy sipping, this Marcos Tello cocktail is just right for sitting on the 1886 patio and enjoying the sun go down on a warm Pasadena day.

The perfect snack to munch on while sipping on the summer cockails are the house-made potato chips, which are crunchy and unlike some chips, not oily at all.  The signature 1886 spicy ketchup is served with it to keep things interesting.

If you are hungrier for a more substantial meal, the best choice is the Roasted Lamb Necks & Afghan Bread.  The lamb is spiced with vadouvan and roasted til tender.  No knife is necessary to cut through the meat.  The afghan bread is similar to a lavash and with three dips, you can season the dish to your liking.

My favorites on the list are the Strawberry Paleta and the Tranquilizer but you can't go wrong with this menu.  Get to 1886 while you can.  Fall is rapidly approaching, and with it more exciting cocktails.

1886 at the Raymond

1250 S. Fair Oaks Avenue, Pasadena | 626.441.3136 | www.theraymond.com

Bow & Truss Brings Cocktails to NoHo

Bow and Truss opened last month in the NoHo Arts District in North Hollywood, bringing the second notable beverage spot to the neighborhood following the opening of the Federalist Bar last year.  The owners brought on the team of Aidan Demarest, Marcos Tello and Garrett McKechnie of Tello Demarest Liquid Assets to develop the cocktail program, including creating the list and training the staff.  The trio, who collaborated most notably at 1886 and who have had a hand in many of the top cocktail programs around the city, have developed a pleasing menu, heavy on sherry cocktails, to pair with the Spanish food.  Bow & Truss describes itself as a Spanish Taverna and serves a menu of Spanish cheeses, tapas and paellas.

The Bow & Truss take on the Fog Cutter, a tiki classic that originated at Trader Vic's is not to be missed.  The cocktail is refreshing, and as with many tiki drinks, quite potent.  The base spirit is Zaya Rum, and brandy, orgeat, citrus juice and cream sherry and garnished with fresh mint round out the ingredients and make for a bit of the tropics.  Perfect if you are fortunate to be sitting outside on the spacious patio.

Fog Cutter

Another highlight on the cocktail menu is the Dolores Park Swizzle, which was created by Thomas Waugh of Death & Co in New York, when he worked at The Alembic in San Francisco.  It is named after the popular park in the Mission neighborhood of San Francisco and is made with Milagro Anejo Tequila, Amontillado Sherry, ginger and lime juice, and garnished with fresh mint.  The cocktail is made using a swizzle stick to get the wonderful melding of flavors.  The Amontillado Sherry reminded me of the Edgar Allan Poe short story the Cask of Amontillado, although unlike the poor nobleman Fortunato, you will fare far better after sipping on this delight.

Dolores Park Swizzle

A proprietary cocktail, the Amestoy Swizzle, is named after the last family of Basque ranchers to farm the Encino Rancho, and is a true tribute to Spain with Spanish Brandy, Amontillado Sherry, Velvet Falernum and apple juice and is served in a tall ice filled glass and garnished with a slice of apple.  The cocktail is food friendly and the apple notes play well with the brandy and sherry.
 

Amestoy Swizzle

My final recommendation is the Sherry Cobbler, made with East India Sherry, Curacao, and berries of the season.  Curacao stands in for sugar in this version and it is easy to see how this was the most popular cocktail in America in the latter part of the 19th century.  The light cocktail highlights the sherry and the fruit mellows it out.  This would make a wonderful aperitif.

Sherry Cobbler

Bow & Truss should be commended for including sherry in every single signature cocktail on the menu.  Sherry is an under-appreciated ingredient in cocktails, and thanks to pioneers like Alex Day it is making a resurgence.  Marcos and Aidan have another winner on their hands and have brought quality cocktails to another neighborhood that needed their assistance.  McKechnie, of 1886, brings a strong element of service and a notable palate to the venture as well.

With the recent heatwave, cocktails outdoors at Bow & Truss are a great way to end the summer and continue into fall.  North Hollywood lucked out with this one.

Bow & Truss: 11122 Magnolia Blvd, North Hollywood | 818.985.8787 | www.bowandtruss.com

Derby Day Is Upon Us: Seersucker & Hats Welcome

This Saturday is the first leg of the Triple Crown of horse racing, better known as the Kentucky Derby.  At 3:23 on Saturday afternoon, the field of horses will begin their one and one quarter mile race to win the prize at Churchill Downs in Louisville, Kentucky.  Fortunately you do not need to be in Louisville to experience the pagentry and excitement of this legendary race.  Several venues here in Los Angeles will be hosting viewing parties, two of which are of particular note:

Hollis Bulleit, the heiress to the Bulleitt bourbon empire, will be hosting her annual derby party at Seven Grand Whiskey Bar in Downtown LA.  Admission is $20 and attendees will get to munch on barbeque and sip on mint juleps crafted with Bulleit bourbon.  The event is a benefit for Speed Rack, which supports female bartenders with breast cancer.  The first hundred folks through the door will receive a special glass and prizes will be awarded for best hat and best bow tie and seersucker.  I have attended this event in the past and can vouch that it is a good time.  Nobody has better hats than Hollis.

For those whom one type of julep is not enough, Marcos Tello will be mixing a variety of cocktails at the Los Angeles Athletic Club's 2nd Annual "Hold Your Horses" Kentucky Derby viewing party.  Entry to this fest includes an extensive Kentucky Derby inspired buffet (think Kentucky hot brown sandwiches, pecan tarts etc), a Marcos Tello handcrafted mint julep, live music from the Bastards of Belleville (a gypsy jazz quartet), and games.  As a bonus, attendees will receive a free drink at Seven Grand following their Hold Your Horses fest attendance.  In addition to his trifecta of juleps (Gin, Georgia and Kentucky), Tello will also be pouring whiskey flights.  Tickets are $35 and reservations can be made by calling (213) 630-5255.

Tello's juleps include a Gin Julep with inspired by Harry Johnson's 1882 bar manual that includes Bols Genever as its base, a Georgia Julep with Remy Martin VSOP Cognac and a Kentucky Mint Julep with the classic bourbon base.  All the juleps will include the traditional mint leaves and if you haven't had one from Marcos, then this is an opportunity not to be missed.

Either way you can't go wrong as you get to sip on mint juleps, eat some rather tasty Kentucky cooking, dress in your finest hats and seersucker and turn two minutes of race viewing into a whole afternoon's worth of adventure.

Seven Grand: 515 W. 7th Street, DTLA | 213.614.0736 | http://213nightlife.com/sevengrand

LA Athletic Club: 431 W. 7th Street, DTLA | 213.630.5255 | LAAC event website

Warm Up with the Winter Cocktail Menu at 1886

1886 only gets better and better.  Pasadena's premiere cocktail spot has settled into a comfortable groove of innovation in its just over one year of existence.  Cocktail consultant Marcos Tello still provides guidance but now the team led by talented head barman Garrett McKechnie has been allowed to shine.  The new winter menu, which is smoke and beers themed, has cocktails created by many of the staff members.  This collective approach which highlights the deep bench, rather than focusing on a single wizard, is a telling sign of the 1886 ethos: unpretentious quality and comfortable fun.

The most dramatic cocktail on the menu is undoubtedly The Smoking Jacket, a Lacey Murillo cocktail served in a brandy snifter.  The base is Pot Still Irish Whiskey with house-made 1886 tobacco bitters, maplewood smoke and orange-vanilla ash.  As the smoke fills up and rises out of the glass, other patrons will inevitably look at your cocktail with curiousity and perhaps a twinge of jealously.  The cocktail is completed with the addition of the orange-vanilla ash, which adds a sweet and smoky element.  With such strong visual and olfactory elements there is a danger that the flavor might not live up to the other senses, melting away like the smoke into the night air.  Fortunately the taste delivers, enabling this take on an Old Fashioned to be a feast for all of your senses.

Marcos Tello descrived Brady Weise's Coffee and Cigarettes as "a chocolate version of a White Russian, but it's lengthened with stout, so it has this heavy chocolate coffee note and looks like coffee.  So when you drink this cocktail, you get the chocolate and coffee notes, and then you eat the cigarette and the vanilla flavor comes in. From afar, it actually looks like someone drinking their coffee and eating their cigarette."
The cocktail is made with Vodka, Dark Crème de Cacao, Yeti Stout, Hand Whipped Cream, & Vanilla Paper Rolled Cigarette.  The coffee notes from the Stout Beer come through loud and clear as this cocktail embodies both themes of smoke and beer.

On a cold night the warming effect of a Grog Logged, a creation of Greg Gertmenian, is just what the doctor ordered.  The cocktail is made with Black Rum and 1886's own proprietary grog recipe which includes ale, sugar and lime.  The drink name is a tribute to Jeff "Beachbum" Berry.  The cocktail is served in a jar wrapped in a koozie made out of rope.  This beverage is as potent as it is warm.

Another noteworthy addition to the 1886 repertoire is Danny Cymbal's Oak Knoll Manhattan, which is a twist on the classic incorporating housemade mulled wine vermouth.  It incorporates Bonded Bourbon with dry vermouth, mulled vermouth and garnished with dried sugar (the snowflake in the cocktail above).   The vermouth is housemade mulled wine vermouth utilizing several locally grown spices and botanicals.  Now Pasadena has its own Manhattan variation.  Who knows, perhaps soon bartenders will name their versions after neighborhoods in the area instead of those in Brooklyn.

Whether it is house-mulled vermouth, house-made bitters or creating their own grog, 1886 is focusing on putting their own touches on their cocktails by making their own ingredients.  The other new additions to the Winter Menu are:

Con Abuelita: Ancho-Chile infused Reposado Tequila, 1886 Hot Chocolate Mix, & Ancho-Chile Marshmallow
Chic(ory) Flip: Chicory-Coffee infused Rye Whiskey, Yeti Stout, One Whole Egg, & Carmelized Chicory-Coffee Sugar
Pimm’s Cup No. 2: Scotch based Pimm’s No. 2, citrus juices, ginger, mint, cucumber, & soda water Holland Daze: Bols Genever, Housemade Pistachio Orgeat, Maraschino Liqueur, Lemon & Housmade Sambuca Bitters
Per-Sin-Amen: Mescal, Fresh Persimmons, Housemade Cinnamon Bark Syrup, Lime, & Chocolate-Creole Bitters

1886 at the Raymond: 1250 South Fair Oaks Avenue, Pasadena.  Phone: 626.441.3136 | theraymond.com

Recharge After Christmas at the Boxing Day Social

Christmas is such a tiring day of the year.  So much preparation. So many dishes to cook, presents to wrap and stockings to stuff.  The day after you need to recharge after one last helping of Cousin Florence's fruitcake.  What better way than at the Boxing Day Social at the Spare Room at the Hollywood Roosevelt Hotel?

A $10 minimum suggested donation gains you entry to the "Social" event of the year on Monday the 26th.  The event is a fundraiser for the Hospitality Kitchen, which feeds and cares for the homeless.  Live music will be provided by Hobo Jazz, who contrary to expectations are not homeless clients of the Hospitality Kitchen.  In addition to the live music, your donation gets you a bottomless glass of punch (which puts any bottomless cup of coffee to shame), bar bites and entry to the legendary Jenga Tournament.  If you strapped for cash after being guilt tripped into buying too many presents for friends and relatives, blankets, sleeping bags or warm clothes will also be accepted as entry donations in lieu of cash.

In addition to all proceeds from entry benefiting the Hospitality Kitchen, there will be the First Annual Bartenders with Bar Tabs Auction.  You can bid on drinks with one of the top bartenders in LA at one of the best bars in the city.  Each bartender is generously donating their time and a bar tab at their establishment; the tabs will be mixed and matched and you can bid on an evening with folks such as Kate Grutman, Aidan Demarest, Marcos Tello, Dave Kupchinsky, Lacey Murillo, Lauren Osbourne and more.

This Social will be hosted by Naomi Schimek, so you know it will be legit.

Monday December 26th, 7 - 11 pm @ the Spare Room at the Roosevelt.
7000 Hollywood Blvd, Hollywood.  Phone: 323.769.7296 | Website: http://www.thompsonhotels.com/hotels/la/hollywood-roosevelt/drink/the-spare-room

Justin Pike is LA's Best Bartender

In the second annual Table 20 LA's Best Bartender competition, The Tasting Kitchen head bartender Justin Pike was named the champion.  The finals were held at Elevate Lounge in Downtown LA and a panel of notable judges including King Cocktail Dale DeGroff, last year's winner Matt Biancaniello of Library Bar, pastry chef and Top Chef Just Desserts judge Johnny Iuzinni, Bricia Lopez of Guelaguetza, Marcos Tello of the Varnish and president of the LA chapter of the USBG, and Jessica Gelt of the LA Times decided the winner.

LA's Best Bartender winner Justin Pike (left) with Devon Tarby

The results were:

1st Place: Justin Pike, The Tasting Kitchen
2nd Place: Joe Brooke, Next Door Lounge
3rd Place: Devon Tarby, The Varnish
4th Place: Brian Summers, Harvard & Stone
5th Place: Daniel Zacharczuk, Bar Kitchen

In addition to the ceremonial crown, which was passed from Biancaniello, Pike won a trip to Tales of the Cocktail and a billboard with his picture announcing his championship will go up on Monday October 24th at the intersection of Wilshire & Sweetzer.

The Judges Panel, from left: DeGroff, Tello, Iuzinni, Gelt, Lopez

The competition, now in its second year, was organized by Table 20 and sponsored by Karlsson's Gold Vodka.  Each finalist had to prepare six cocktails for the judges in only twenty minutes.  Three of the cocktails had to be classics, two were up to the bartender and one had to incorporate Karlsson's.  Attendance was high and several hundred spectators crowded Elevate Lounge to watch the competition and try the cocktails.  The attendees voted on their favorite cocktail and the winner was Brian Summers's Blues in Orbit, with Karlsson's Gold Vodka, fresh lemon juice, mango juice, chipotle syrup, and a celery salt rim.

Judges Lopez & Biancaniello

The only drawback to the event was the long lines for the drinks from the public bar (the competitors were making drinks for the judges only, not attendees) and the rapidly diminishing quality of those cocktails at the public bar.  Master of Ceremonies Dan Dunn kept the event moving smoothly and once the winner was announced, the attendees decamped to the Varnish for an unofficial after party.  If you didn't come to this year, plan on it for next year.

Blogger Bar Hop: I Lived to Tell the Tale

It all started so innocently with an emailed invitation from Caroline on Crack: a blogger bar hop organized by Aidan Demarest and sponsored by our host Erick Castro from San Francisco, the West Coast Brand Ambassador for Plymouth and Beefeater Gins. What could possibly go wrong with such a delightful plan?

On the night in question I met up with our crew of esteemed cocktail writers and aficionados at the Spare Room, the new bar and bowling alley on the second floor of the Hollywood Roosevelt Hotel, where Aidan is the General Manager. My fellow passengers on the bar hop included Caroline on Crack, Daniel from Thirsty in LA, Esther from E*starLA, Lindsay William-Ross, the editor of LAist, Josh Lurie from FoodGPS, Elina Shatkin of Squid Ink and Toque, HC from L.A. and O.C. Foodventures and Aaron Vanek from the Examiner.

The evening began with games of bowling on the twin lanes at the Spare Room.  The shoes available with lane rental (1 hr = $100 for up to 6) are more comfortable than any street shoes I own.  Despite ample servings of the Blogger Punch (top picture), I bowled my highest score ever.  This was an auspicious beginning to the night.  We were issued score cards to keep track of the drinks we consumed and were tasked with trying five different cocktails at each of the five bars we were visiting. Thanks to Thirsty in LA, we all got lei'd and were properly attired to hit the town.

Above, Caroline on Crack (center) and Lindsay (right) photograph the punch as it was served by the bowling lane.  Once we had all had our fill of the first round, Aidan herded us like cats downstairs and outside where we boarded what would become known as "The Trolley of Death."  In the photograph below, Aidan is exhorting us slowpoke bloggers to board the trolley.  He was his usual subtle self.

And oh what a trolley it was.  We rode down Hollywood Boulevard as some more excitable members of the group shouted at passersby.  Was there booze consumed on the trolley?  Of course.  We followed the cardinal rule of bar hopping and were never more than fifteen feet from a source of liquor.  In transit, that meant we brought beer and champagne with us.

The evening was amply recorded on many cameras, as HC (below) snaps a shot of me photographing him.  Not only did our merry band of bloggers continue onto the next bar, but we absconded with bartender Naomi Schimek of the Spare Room and somehow managed to persuade her to join us for our next stop at Big Bar.

At Big Bar, my photography began a hiatus that continued until our fourth stop.  When we arrived at Big Bar, thankfully Juan Sevilla, the head bartender, had planned ahead and arranged food as well as Plymouth cocktails to sate our hunger as well as our thirst.  The crowd was impressed by the vittles and Juan mixed some very tasty drinks.  He and Mia Sarazen then each pulled a Naomi and joined us on the trolley.  Smart move!

The next stop was 1886 in Pasadena, where Aidan and Marcos Tello had collaborated on the menu together.  Below, the Rose Parade cocktail, a drink named after one of the signature traditions of Pasadena.  Tello had opened the bar especially for our group, as 1886 is usually closed on Monday nights.

Now we had a quorum of bartenders in our trolley (including Marcos Tello) and we headed downtown to the Varnish to stop number four.  We took the most direct route, the Pasadena Freeway, at a very high rate of speed.  It was cold and wild and one bartender or friend scared me by getting too close to the door.  Luckily everybody stayed in the trolley. Unlike on the way to Pasadena from Hollywood, I figured out that it was warmer inside so rode in greater comfort.  January in California gets cold at night.  One excitable person called some of the people "cats" for riding inside, but he had partaken of too much beverage, a cardinal sin for a cocktail blogger.

As Thirsty in LA noted in his write up, the Varnish stop seemed to go incredibly quickly.  GM Chris Bostick and bartender Devon Tarby made several tasty concoctions, including some Plymouth Gin Fizzes (below) which were out of this world.  I had to drink mine quickly as it was time to go onto the next and final bar, Seven Grand.  As we boarded the trolley, one blogger got into a verbal altercation with a homeless person.  The situation was defused and we left peacefully, but our veneer of sophistication was wearing thin.

Seven Grand was hopping but we had reserved a nook at the 7th Street side of the bar.  The fizzy drinks with gin and lime juice were barely presented to us when we were told we had to leave in a few minutes.  I gulped down as much of mine as I could before we had to head for the exit.

Five bars in one night and then the trolley pulled into what would be my downfall, The Original Tommy's in Hollywood where I had chili fries and a burger. It was my first and last chili fries. We headed back to the Roosevelt minus FoodGPS who insisted on walking home from the burger joint. Back at the Spare Room there was a line to get in, but Aidan ushered us past the line and the paparazzi and we said our goodbyes and headed into the night.

After the evening of excess I was in no condition to drive home and was preparing to take a taxi when Elina Shatkin graciously offered to drive me home in her car. I took her up on this generous offer and before I knew it was home. Next time I see her, I owe her a drink!

So much of the night is a blur and it is remarkable how many bars we hit in such a short time. I was neither the most sober nor the most inebriated and had a great time from start to finish. The night would not have been possible without the organizing skills and energy of Aidan Demarest. A big thanks to Erick Castro and Plymouth Gin, both for sponsoring the evening and for coming along the ride. I'm sure he got more than he bargained for. Lastly, thanks to Caroline for inviting me to join in the festivities. What little I remember of the night, I will never forget.