Recently, a team from Woodford Reserve Distillery traveled from Kentucky to Los Angeles to host what they called a “Bourbon Breakdown.” Nestled amid the horse farms of Central Kentucky, Woodford is the oldest operating distillery in the U.S. Whiskey was first produced here in 1812, and Woodford still uses copper pot stills and ages its bourbon in a limestone warehouse.
This classic cocktail, frothy and balanced, is a drink-anytime quaff that’s especially well suited for daytime. With only five ingredients in a Sloe Gin Fizz, the quality of the spirit—a liqueur made by steeping tart sloe berries—is everything. Spirit Works Distillery, located in Sebastopol, is producing the first American-made traditional sloe gin and the quality is stellar. Spirit Works’ head distiller Ashby Marshall is committed to the “grain-to-grass” philosophy for all their spirits.
A Security Snafu Leaves Glamour Guests Stranded
The globally inspired cuisine at Hinoki & the Bird, in LA’s Century City neighborhood, is refined, eclectic and vibrant. That describes this cocktail, too. “We use seasonal fruits and herbs in our cocktails just like our culinary team does in the kitchen,” says General Manager Nick Moore. “The shiso leaves are uniquely herbaceous and are balanced by the kumquats’ sweet and tart flavors. The bourbon really rounds out the flavor profile nicely with warm notes of caramel.”
The goblins have been put away, the skeletons stored and the best of the trick or treat stash is long gone. But one thing will endure from Halloween this year, and that’s the cocktail that acclaimed Los Angeles Chef Ari Taymor created in collaboration with BACARDI Gran Reserva Rum.
Fall is a great time of year to experiment with different floral designs. Here are our three favorite trends for autumn 2015.
1. Textured Pieces: Unusual elements such as succulents, feathers and staves make floral arrangements more linear and dynamic. Foliage is also an important factor in creating more textured bouquets, while incorporating more stems adds a fun and contemporary flair.
This year, mescal—the smoky, mysterious agave-based cousin to tequila—is hot, hot, hot, popping up on cognoscenti cocktail lists throughout California. At the hip new Santa Monica restaurant Tacoteca, mixologist Gilbert Marquez (who is also brand ambassador for Ilegal Mezcal, and heads up the bar program for SoCal’s annual Taste of Mexico event) creates the restaurant’s most talked-about mescal cocktail, the Aguacatero. It’s also the venue’s most Instagrammed and shared drink on social media.
All planners know the importance of looking ahead—the earlier the details fall into place, the less stress one has to deal with as the event nears.
A smattering of event venues have started holding receptions decorated for holiday parties to give planners an idea of what a holiday event would look like there and to have soirees booked far in advance. We know Christmas in July sounds crazy, but it really is a planner’s dream. With all the heat and sunshine, winter feels light-years away.
Redbird, located in a downtown LA space that used to be the rectory of a former cathedral (which also houses the stunning event venue Vibiana), offers a cocktail program inspired by vintage cocktail books. The Bird of Paradise is a close play on a recipe from the 1939 compendium A Gentleman’s Companion by Charles H. Baker Jr.
—1.5 oz. gin
—.75 oz. fresh-squeezed lime juice
—.75 oz. raspberry syrup
—one egg white
—.5 oz. cream
—dash of orange blossom water
Life in the meetings and events industry means constantly being on the go. Whether it’s dashing to a remote location for a site visit or travelling across states for a conference, planners and suppliers are regularly away from their desks. We’ve rounded up some of the handiest portable technology tools for when you’re away.