Dizzy Recap: Chartreuse/LUPEC Tweetup & Beam Luxury Spirits Launch

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Nothing like an Autumn goddess to serve you punch. Photo by Leo Borovskiy of Lush Life Productions.

November in the NYC cocktail circuit got off to a good start this week, with Monday’s Chartreuse/LUPEC NYC (Ladies United for the Protection of Endangered Cocktails) tweetup at Astor Centor and Beam Spirits Luxury tasting at the penthouse of the Hotel on Rivington. Although I was drastically late to the Chartreuse/LUPEC party and missed out on meeting Chartreuse President Jean Marc Roget, I did get to sample four delicious chartreuse cocktails–a champagne cocktail with Green Chartreuse, Yellow Chartreuse, grapefruit juice, and champagne; a Hendrick’s Gin and chartreuse cocktail with sage; a cognac cocktail with chartreuse, lemon juice, and bitters; and “The Equinox:” Yellow Chartreuse, Famous Grouse Whisky, cloves, lemon juice, and simple syrup. If you don’t know by now, Chartreuse is an herbal liqueur created by the Carthusian monks in 1605. Both the yellow and green varieties each contain 130 botanicals, and only three monks hold the secret to the recipe. Forgetting how potent Chartreuse is–the yellow is 86 proof while the green is 110 proof–I probably should have slowed my roll before jetting to the Beam event, alas, the drinks were just too good to put down.

Contemporary Cocktails and Handcrafted PR joined forces to throw a spirited bash at the Hotel on Rivington penthouse to celebrate Beam’s luxury line featuring Laphroaig Single Malt Whisky, Ri(1) Rye Whiskey, Courvoisier Exclusif Cognac, and El Tesoro Tequila. The three-story, glass-enclosed space was full of off-duty bartenderati, and drinks included the “Brooklyn Cocktail:” Ri(1) whiskey, maraschino liqueur, and Italian vermouth; “Original Sazerac:” Courvoisier Exclusif, absinthe rinse, sugar cube, and Peychaud’s bitters; and “Bobby Burns:” Laphroaig scotch, Punt e Mes Vermouth, Benedictine liqueur, dry vermouth, and Angostura bitters. There was also a gold body-painted lass serving a Laphroaig-laced punch, which was smoky and sweet. I wouldn’t necessarily add peaty Islay scotch to my holiday punch–I did not find the combination seamless–but for the acquired palate, this was a memorable treat. Thanks to all for a great night!

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