The Dizzy Fizz’s Top 10 NYC Cocktail Bars to Open in 2011: Reader’s Choice!

Theo Lieberman, bartender at Lantern's Keep, voted best cocktail bar to open in 2011.

The results are in–thanks to the hundreds of readers who took the time to cast a vote! It was a tight race ’til the finish, and I’m glad it wasn’t up to me this time–so many fantastic cocktail bars made their debut this year and it was a tough field to narrow down. Have you sipped your way through all of these bars? If not, make it your New Year’s resolution to, and enjoy some of the best cocktails in the world. Salut!

1. Lantern’s Keep at Iroquois Hotel, 49 W. 44th St.
2. The Vault at Pfaff’s, 643 Broadway
3. Rum House, 228 W. 47th St.
4. Maison Premiere, 298 Bedford Ave., Brooklyn
5. Amor y Amargo, 443 E. 6th St.
6. Mulberry Project, 149 Mulberry St.
7. Silver Lining, 75 Murray St.
8. The Tippler, 425 W. 15th St.
9. Mother’s Ruin, 18 Spring St.
10. Bathtub Gin, 132 9th Ave.

Honorable mentions: The Beagle, 162 Ave. A; JBird, 251 W. 48th St.; and Prima, 58 E. 1st St.

The restored bar at Rum House, one of the top bars to open in 2011.

Dizzy Gifts 2011

‘Tis the season for spreading holiday cheer–and no, that doesn’t necessarily mean spending money–but if you’re in the market for some last-minute gifts for your favorite cocktailians, check out this Dizzy-approved shopping guide:

Do you have a tiki drinker on your list? Hook them up with the B.G. Reynolds Sampler Pack, featuring 5 oz. bottles of passion fruit syrup, orgeat, falernum and Don’s Mix, as well as a recipe booklet and swizzle sticks, all for$18. And if you want to add tiki mugs, B.G.’s got those too.

Royal Rose Syrups make perfect gifts for imbibers and teetotalers alike–add them to your next cocktail, homemade soda, or drizzle on top of your favorite dessert. Make locally in small batches, flavors include rose, lavender-lemon, raspberry, three chiles or tamarind, while cardamom-clove is especially useful for holiday drink-making. Purchase 8-oz. bottles for $11 each or go for a four-pack sampler for $44.

Cocktail geeks and history buffs alike will be thrilled to unwrap their own copy of “Prohibition” by Ken Burns and Lynn Novick ($30), a documentary aired on PBS earlier this year chronicling America’s noble-yet-disastrous experiment. Captivating, educational, and at times, sobering, the film digs deep to reveal America’s political and moral struggle with its own alcoholic tendencies.

Mr. Boston’s Official Bartender’s Guide: 75th Anniversary Edition, edited by Jonathan Pogash, aka the Cocktail Guru, is a classic drink-mixing guide featuring more than 1,500 recipes including nearly 200 new recipes from today’s best bartenders. Order yours for $10 on Amazon.com or get a signed copy for $20 here.

Nothing classes up a home bar quite like a Mad Men-style ice bucket, and this Crate & Barrel version delivers ($50). Of course, you’ll want to toss in a pair of tongs ($9) too.

Although on back-order until late January, The PDT Cocktail Book ($17) is a must-have for any serious bartender. Jim Meehan, head bartender at the infamous hot dog shop/speakeasy, spills his secrets of the trade along with more than 300 recipes, all charmingly illustrated by Chris Gall. Note that many of the recipes call for ingredients that are hard to find outside of NYC and other major cities, but the culinary prowess behind them should keep readers inspired to try their own variations.

Hand-cracked ice is not only an impressive start to any cocktail (such as juleps, swizzles and shrubs), it also dilutes the acidity. This handsome ice pick from Williams-Sonoma ($60) should satisfy any ice geek’s desire to crush it.

For the cocktailian who has everything, this stag head pourer ($26) from Pottery Barn should turn heads. Toss the standard plastic pourers and easily measure drinks by the ounce with this charming reindeer version.

Dizzy Recap: Anchor Distilling Whisky Tasting

Black Bull 12 Year, a unique 100-proof blend of 50% malt and 50% grain.

From guest blogger Carmen Operetta:

It’s that time of year again when it gets cooler as the wintery months approach–the perfect time to wrap ourselves in the warmth of the dram. Recently, I had the honor to attend an Anchor Distilling whisky portfolio tasting that my dear friend and colleague Mrs. Selena Ricks-Good invited me to experience. I am guest writing this article for The Dizzy Fizz, because I guess my pal thinks I know a thing or two about whisky and will gladly share it with the Dizzy Fizz audience.

The whisky pairing dinner was held at St. Andrews restaurant, where I chose the haggis with neeps and tatties to start and then I moved on to the grilled New Zealand rack of lamb as the main course. To finish off this proper Scottish meal, I enjoyed the St. Andrews Cranachan, which is a tasty dessert oatmeal made with whisky, raspberries, Scottish heather honey and double cream. Now that’s what I call dessert–or maybe breakfast!

Three flights were presented by Euan Shand (Duncan Taylor), Allistair Walker (BenRiach/GlenDronach Distillery) and Ranald Watson (Springbank/Longrow/Kilkerran Distillers). The flight selection was created by Steve Fox, the category director at Anchor Distilling Co.

Now sit back and take a look at some fantastic whiskies that I think you should add to your collection and/or enjoy this season:

Flight 1:

Kilkerran 7 year old, Glengyle distillery
Color: light-medium golden honey
Nose: citrus and sweet spice with  lingering sweet toffee
Palate: salty sweet vanilla

Linkwood 19 year old Cask #10221, Duncan Taylor
Color: vibrant light honey
Nose: woody with a light aroma of plums
Palate: dark chocolate and raspberries with a light honey sweetness finishing it off.
*A  top pick

Springbank 12 year old cask strength
Color: rich medium-dark brown
Nose: wet grass and wood, a touch of peat smoke, sweet butterscotch
Palate: powerful sweet spices, sea spray, chocolate, with a silky texture

Note: I added a few drops of water and experienced a beautiful bouquet of roses on the nose.

Lonach Glendarroch 1966 42 year old
Color: medium brown
Nose: soft, supple, and creamy
Palate: cream brulee, apples, pears, and bananas

Note: A few words on this special dram: Lonach in gaeilc means “gathering.” Every year, the Strathdon area in the Highlands of Scotland is home to a clan gathering, normally held the last week of August.
* A top pick

Flight 2:

Springbank 14 year old Manzanilla Cask #305
Color: beautiful dark cherry
Nose: honey, raisins, sweet, buttery, brown sugar, and dry
Palate: oaky, dry, and floral

Note: This is a very complex whisky that is exclusively created for the USA. It is distilled 2 ½ times.

Black Bull 12 year old
Color: dark golden brown
Nose: spicy with burnt sugar
Palate: rich, slightly hot, and sweet

Note: This is the first ever 100% proof blend, which consists of 50% malted barley and 50% grain.

GlenDronach 15 year old
Color: dark rich brown
Nose: big sherry and sweet
Palate: melon, moderately hot, with vanilla

Note: I like to add a few drops of water to this dram. A lavish honeycomb sweetness shines through!

GlenDronach 1995 Pedro Ximenez
Color: golden honey comb
Nose: vanilla bean and molasses
Palate: dates, raisins, and oranges

Flight 3:

BenRiach Curiositas Single Malt 10 year old
Color: light golden brown
Nose: grassy, peat smoke, and salty
Palate:peaty, mixed nuts and fruits, oak, and wood

Note: The first 6 weeks of production at BenRiach are strictly for peated production and the average age in this 10 year is 16 years old.
*A top pick

BenRiach 1995 Pedro Ximenez 15 year old Cask #7165
Color: light-medium rich brown
Nose: light smoke and citrus
Palate: spicy, lemon, and tropical fruits
*A top pick

Duncan Taylor NC2 1997 Bunnahabhain 12 year old peated
Color: medium- dark brown
Nose: bacon, butter, oranges, and leather
Palate: meaty, jammy, fruity, oily

Note: NC2 means non-chill filtered and this sophisticated dram has 40 ppm
*A top pick

Longrow CV
Color: light brown
Nose: sweet honey, brine, and peat
Palate: lemon, spice, sweet, oak, bark, ginger

Note: This dram has been matured in multiple casks and has the average of about 6, 10, and 14 years in this beauty.

Carmen Operetta is the CEO/Founder/Writer of Planet Operetta Productions, a primarily whisky-based production company which consults, presents events/seminars, and creates programming for the whisky category. She is currently researching whisky between NYC and the UK in order to distill the first American Scottish style whisky.

Top 10 NYC Cocktail Bars to Open in 2011: Reader’s Choice!

Photo by John Walder.

Since starting this blog more than two years ago, I have made an end-of-year list of the top 10 cocktail bars to open in NYC each year, recognizing the best new additions to our drinking scene. See 2010′s picks here and 2009′s picks here. Since I have abstained from drinking alcohol for most of this year (yes, if you haven’t heard by now, I’m pregnant and due in January), I am looking to you, dear readers, to help me compile the 2011 list. This year is especially difficult since so many fantastic bars (and restaurants with stellar bar programs) have opened. I’m hoping you can help me narrow down the favorites! Voting will end December 15.

Dizzy Recap: Macchu Pisco Nusta Pisco Tasting

Sparkling sake and pisco cocktail with a grape garnish at Zengo.

From guest blogger Stephanie Moreno:

I was recently invited to a tasting highlighting piscos from the Peruvian company, Macchu Pisco at Richard Sandoval’s restaurant, Zengo in New York City.  The occasion was to showcase a special pisco called Nusta Pisco.  The special menu was entitled “Lima to Tokyo,” a menu combining Japanese and Peruvian cuisines which was both complex and focused at the same time. By the end of the evening, we had tasted three piscos neat and several cocktails made with ingredients such as sake, rum and Japanese whisky.

As my expertise is more on fermented and distilled products, I’ll turn my attention to the pisco.  As a distillate from fruit, grapes in this case, pisco is a brandy.  I am not going to get into the Chile vs. Peru debate regarding whose pisco reigns supreme, but for those of you who know me, you can probably guess my preference. What I find most impressive about Peruvian pisco is, on top of not being allowed to age in barrel, it must be distilled to proof.  This means no water can be added to bring it down.  What you distill is what you get.

Peruvian Pisco 101:  Ok, so it’s distilled from wine made from grapes.  What grapes are we talking about here? There are eight varietals which can be used:  Quebranta, Negra Criolla, Mollar, Italia, Muscat, Albilla, Torontel and Uvina.  There are also four different styles:  Acholado (literally meaning half breed, but we can remember this as a mixture), Aromatics (as the name suggests it’s a style intensely aromatic with a grapey profile), Puro (a single varietal most typically made using the Querbranta grape or another non-aromatic), Green Must aka Mosto Verde (the must or grape juice is not fully fermented).

Macchu Pisco’s namesake pisco is a Puro produced using the non-aromatic Quebranta grape. I find the nose to be very subtle with fresh green grape skin aromas along with a touch of an earthy minerality.  Their La Diablada Pisco is produced in an Acholado style from Quebranta, Muscat and Italia.  This is a mix of aromatic and non aromatic varietals and creates an intense grapey fragrance with a slightly slick mouth feel.  I also got a taste memory of red hot cinnamon candies upon exhalation, so the name, La Diablada, fits.

We tasted those two piscos neat to kick off our dinner.  Our dessert was their latest product called Nusta Pisco, which is produced in a Mosto Verde style. This can be produced from a variety of grapes, but they have chosen to only use the aromatic Italia grape.  In this style, the fermentation is stopped leaving sugars that have not been converted to alcohol.  Despite this, it is still bottled at 80 proof.  What I found in the glass was an orange and grape profile with a touch of green herbaceousness playing along.

Unfortunately, unless you are willing to rack up some air miles by taking a trip to the UK, you won’t be able to taste this rare product–for the foreseeable future, the Nusta Pisco is not being released in the US.  Only 100 bottles are produced each year, retailing for $100 each.

Macchu Pisco's rare Nusta Pisco.

Dizzy Recap: The 2011 Holiday Spirits Bazaar!

Burlesque scenesters Anne Louis Marquis, Lefty Lucy and Callie Peck (L-R). All photos by John Walder.

The 2nd Annual Holiday Spirits Bazaar was a roaring success–Astor Center was packed with a thirsty crowd ready for some festive imbibing! From vodka cocktails mixed with pumpkin puree to whiskey milk punch to hot apple cider laced with herbaceous Becherovka, there were so many tantalizing holiday drinks to choose from–we think a few guests may have left a little dizzy. Get the full list of party recipes here, check out additional photos on Metromix and The Dizzy Fizz Facebook, and by all means–be sure to subscribe to this blog so you don’t miss next year’s big bash!

Special thanks to: Damien Good, Dave Wondrich, Jill DeGroff, Adam Albert, Emily Cavalier, Carmen Operetta, Elle Dalberg, Emily Elliott, Dani Shanberg, Kimiko Masuda, John Walder, Lionel King, Simone Morgan, Katie Barger, Callie Peck, Anne Louise Marquis, Lefty Lucy, Slantshack Jerky, SCRATCHbread, Thrillist and the folks at Astor Center.

And of course a huge thanks to our amazing sponsors: Hudson Whiskey, Bulleit Bourbon, Pierre Ferrand Cognac, Russian Standard Vodka, Becherovka, Catdaddy Moonshine, Midnight Moon Apple Pie, Philadelphia Distilling, Cockspur Rum, Iceberg Vodka, Plymouth Gin, Beefeater Gin, Cointreau, Denizen Rum, Scorpion Mezcal, Redemption Rye, Bootlegger 21 NY Vodka, Innis & Gunn Beer and MAVEA Water.

Special guest Dave Wondrich made an enormous batch of "Blow My Skull" punch.

Emily Cavalier of Midnight Brunch served up small bites of yummy comfort food.

Yours truly with my husband Damien. And if you have read this far and noticed my bump - yes, we are expecting - January 2012!

Announcing: The 2011 Holiday Spirits Bazaar!

The Holiday Spirits Bazaar is back! Yes, Halloween just ended and Thanksgiving is a few weeks away, but you have a lot of holiday parties to plan, don’t you? Ring in the season of entertaining at the 2011 Holiday Spirits Bazaar, swinging into NYC on Saturday, November 12, 2011 from 6:30 – 10 p.m. at Astor Center. Cocktails and punches from both vintage and modern traditions will be served in abundance by some of the best bartenders in the city at this spirited tasting hosted by NYC cocktail event producer The Dizzy Fizz.

Following the success of last year’s spectacular bash at The Green Building in Brooklyn, the Bazaar moves to Manhattan this year for festivities on an even bigger scale. Sip a seemingly endless array of libations perfect for your next holiday party, such as whiskey milk punch, mezcal hot chocolate, hot apple cider spiked with rye whiskey and an authentic vintage punch recipe from holidays of yore unearthed by cocktail historian David Wondrich. To stay refreshed, guests can snack on artisan bread by SCRATCHbread and grass-fed beef jerky by Slantshack as well as sip filtered water by MAVEA. Andaz Hotel’s DJ Kimiko will keep the party beats flowing all night long.

A limited number of discount tickets are now on sale  through Thrillist Rewards. For VIP entry at 6:30 p.m., which includes an hour of small bites by Emily Cavalier of the Midnight Brunch supper club, tickets are $55. For general entry at 7:30 p.m., tickets are $45. The first 200 ticket-buyers will receive a giftbag full of lushy goodies such as mini liquor bottles and bar tools. The first 30 ticket-buyers will receive a free copy of Jill DeGroff’s newest book, “Lush Life: Portraits from the Bar, Series 2.” A portion of ticket proceeds will benefit the Children’s Aid Society.

Sponsors include: Hudson Whiskey, Bulleit Bourbon, Cointreau, Beefeater 24, Plymouth Gin, Pierre Ferrand Cognac, Chairman’s Reserve Rum, Russian Standard Vodka, Catdaddy Moonshine, Denizen Rum, Becherovka, Bluecoat Gin, Vieux Carré Absinthe, Penn 1681 Rye Vodka, XXX Shine Whiskey, Iceberg Vodka, Cockspur Rum, Redemption Rye, Redemption High Rye Bourbon, Scorpion Mezcal, Midnight Moon Apple Pie Moonshine and Innis & Gunn Cask-Aged Beer.

Take a sneak peek at the festive cocktails planned for the Holiday Spirits Bazaar here. This is an event not to be missed–not only will you get inspired to throw a bash of your own, you’ll taste delicious spirits that make great gifts and are the perfect remedy to holiday stress!

Must be 21-plus to attend. Please drink responsibly.

Image from the 2010 Holiday Spirits Bazaar by John Walder.

Dizzy Recap: Kahlua Cinnamon Spice Launch

Photo by Kyle Dean Reinford.

When a major spirits company launches a new product, the event is usually a flashy affair featuring an exclusive Manhattan locale and maybe even DJs, models and B-list celebrities. To introduce Kahlua Cinnamon Spice Liqueur, a blend of rum, arabica coffee, cinnamon, and piloncillo (a traditional Mexican spice), I was invited on a press trip to the Hudson Valley for apple picking and an autumn-inspired dinner at the scenic Bedford Post Inn. Let me tell you, this was a brilliant way to get NYC writers’ attention–pull us out of the cold gray city and bus us an hour north where fresh air, foliage and seasonal scents awaited us. LUPEC NYC president and mixology maven Lynnette Marrero whipped up the cocktails for the evening (recipes below), highlighting the liqueur’s surprising versatility by using aquavit, Cognac and tequila as base ingredients.

Hayride!

Photo of Lynnette Marrero by Kyle Dean Reinford.

Durango Royale
3/4 oz. Kahlúa Cinnamon Spice
1 oz. aquavit
1/2 oz. lemon juice

Top with dry french fermented sparkling apple cider (Cidre Doux Eric bordelet). In a shaker, add all ingredients except sparkling cider.  Strain into a flute and top with dry fermented cider.

Zócalo Sidra (cider)
1 oz. Kahlúa Cinnamon Spice
3/4 oz. lemon juice
1 1/2 oz. Martell VS Cognac
2 barspoons apple butter
2 dashes Angostura bitters

Place all ingredients in a shaker. Shake and strain into a couple glass and garnish with cinnamon stick

Montanya Mermalada
1 oz. Kahlúa Cinnamon Spice
1 oz. Avión Tequila Blanco
1 oz. lemon juice
6-8 concord grapes

Muddle Grapes. Add rest of the ingredients. Shake and strain over fresh ice in a rocks glass.

Dizzy Recap: Blogger Brunch at Yotel

Since the summer weather doesn’t appear to be fading anytime soon, you still have time to soak up the rooftop brunch experience at Yotel New York, where The Dizzy Fizz hosted an end-of-summer Blogger Brunch last month. Each weekend, the indoor/outdoor Terrace restaurant on the ultra-modern hotel’s fourth floor offers a $35 all-you-can-eat-and-drink two-hour special–essentially, a boozy feast worthy of epic brunching. The Asian- inspired tapas menu by chef Richard Sandoval offers a refreshing take on brunch standards such as bacon fried rice with kimchi and fried egg, fruit and granola with yuzu yogurt and grilled salmon with achiote ponzu, spinach and bacon. Order as many small plates as you want during the two-hour time frame, but take note that if you arrive during peak brunch hours, you may have to order a bunch of dishes at once in order to get your fill in time.

While writers from outlets such as Socially Superlative, The Skinny Pig, Mouth of the Border, The Wandering Foodie and more sipped carafes full of peach and bourbon punch and passion plantation punch, other brunch cocktails include the lychee bellini, mango mimosa and bacon bloody mary.

Although the brouhaha of Times Square is just a few steps away, Yotel’s spacious rooftop has a zen-like quality with its white and purple foam furniture, bamboo trees and cabanas, while still offering Midtown skyline views. For those times when you find yourself in the no man’s land of Times Square West/Hell’s Kitchen, the scene at Yotel is a definite must-visit for any discerning drinker or diner. Brunch on!

Yotel is located at 570 10th Ave. at 42nd Street. 646-449-7790.

Dizzy Recap: Bols Barrel Aged Genever Preview

Bols Barrel Aged Genever, launching in September. Photos by Lush Life Productions.

From guest blogger Stephanie Moreno:

“Genever needs to be courted.”  –Gaz Regan

On a recent rainy, chilly August afternoon, an invitation to a dark, cozy lounge seemed a perfect idea. I was further enticed with the promise of a sneak peek of the new Bols Barrel Aged Genever to be released in September (and expected to retail for about $50).  Held at NoHo’s The Vault at Pfaff’s bar, invited guests were given an opportunity to meet and listen to Piet Van Leijenhorst, Bols’ Master Distiller.  Frank Cisneros, their Brand Ambassador, was on hand to shake and stir cocktails, and I couldn’t wait to learn (and taste) it all.

As we waited for the presentation to begin, we were given an “aperitif” so to speak:  a Genever Collins cocktail.  I loved the bright and sunny lemon drink as it was such a stark difference from the wet and rainy day.  The Genever’s weight added a nice richness with a touch of sweetness that balanced the acidity of the drink.

Subsequently, Van Leijenhorst began his discussion of the product he clearly is proud to make.  He discussed his desire for Americans to think not think of Genever as a gin, but rather more like a whiskey.  He then explained how their Genever is made, and so shall I:

Genever technically is a type of gin, but to all intents and purposes, it is best to think of Genever as its own category.  In fact, in 2007, it was given protected spirit status like Cognac. There are a few types of Genevers out there, but let’s just talk about two:  Oude (old) and Jonge (young). These are types that do not refer to the Genever’s time aging, but rather the amount of “malt wine” that is used in its production. Oude has to use at least 15% malt wine, Jonge is less than 15%. It is easy to remember in the sense of old vs. new school methods.  In Bols’ case, they use over 50%.  But, what is this malt wine?

According to Van Leijenhorst, it is a “critical thing” and “the overwhelming taste comes from the malt wine.”  It consists of rye, wheat and corn that is triple-distilled (once in column and twice in pot stills) and then allowed to marry for six to eight weeks. The juniper and other botanical distillates (which include hops, anise, cinnamon and ginger root, among others) are then added to the malt wine.  This is then aged for at least 18 months in new and used Limousin oak barrels.

As the education continued, we were given the Aged Barrel Genever neat in an Old Fashioned glass, sans ice. Upon nosing the spirit, I found subtle wood spices from the wood aging with the tasting profile leading to a lush and spicy sip.  Notes of juniper, vanilla, pine, mint and cinnamon were some of what I discovered.  Variations of the classic cocktails the Manhattan and the Mint Julep were served to highlight the idea that Genever can be a substitute for American whiskey. I do agree with this sentiment, but as lovely as the cocktails that Frank made for us were, my favorite “cocktail” was just slowly sipping the Genever neat, room temperature.  My hope is that whether you are a gin lover or a whiskey lover, you ease into a relationship with Genever. As Gaz Regan said, Genever “…deserves to be courted and loved for its very distinctive personality.”  Hear, hear, sir!

Bols Master Distiller Piet Van Liejenhorst.

Stephanie Moreno is a professional spirits taster and can be found on Twitter @brooklynwino.