tag:blogger.com,1999:blog-18095935655215244982024-03-14T06:35:43.150-07:0052 martinisForesthttp://www.blogger.com/profile/00982757666919848355noreply@blogger.comBlogger125125tag:blogger.com,1999:blog-1809593565521524498.post-5793709523370215702012-03-03T04:18:00.002-08:002012-03-03T04:24:47.583-08:00Blog ChangesHello Everyone!<div><br /></div><div>I'm working on bigger and better things for the blog, so I've made the switch from blogspot to wordpress. So if you're following 52 Martinis in your RSS feed, you'll want to update your feeds from the new site 52martinis.com</div><div><br /></div><div>A big thanks out to all of you lovely readers!</div><div><br /></div><div><br /></div><div><br /></div>Foresthttp://www.blogger.com/profile/00982757666919848355noreply@blogger.com1tag:blogger.com,1999:blog-1809593565521524498.post-42365490049916608962012-01-19T07:36:00.000-08:002012-01-20T02:18:30.181-08:00Tiki Cocktail Adventures: Tiki Lounge<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd32sLbn9Ht6n18-2V43OGU-9jdYW8pRmyGkML23GAC3SDOzi6p6mXsaFF-INdoCLhcSVCYLop6TMphspkjoyop208wrOam8256ruBb6akHgkux7pZi9aB3w48Qvwaxagw2VXwQDLnjJY/s1600/snake+569.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd32sLbn9Ht6n18-2V43OGU-9jdYW8pRmyGkML23GAC3SDOzi6p6mXsaFF-INdoCLhcSVCYLop6TMphspkjoyop208wrOam8256ruBb6akHgkux7pZi9aB3w48Qvwaxagw2VXwQDLnjJY/s320/snake+569.jpg" alt="" id="BLOGGER_PHOTO_ID_5699396509057329442" border="0" /></a><a href="https://www.facebook.com/pages/Le-Tiki-Lounge/185701458195176?sk=info">Le Tiki Lounge</a><br />26 bis rue de la Fontaine au Roi<br />75011 Paris<p class="MsoNormal">Since 1931 when Ernest Raymond Beaumont Gantt aka <a href="http://www.diffordsguide.com/class-magazine/read-online/en/2011-11-22/page-6/bar-icon">Don the Beachcomber set up the first tiny tiki joint in Hollywood</a>, this kitschy culture has been injecting a bit of South Pacific fun into cocktails and given birth to some of world’s most notorious rum based drinks like the mai tai and the Zombie.<span style="mso-spacerun:yes"> </span>Tiki style bars and drinks have experienced a resurgence over the past several years with hotspots like <a href="http://www.pk-ny.com/">PKNY</a> (New York) and - my favorite - <a href="http://smugglerscovesf.com/trapdoor/">Smugglers Cove</a> (San Francisco) garnering international attention for their transcendent tiki drinks. This month Paris has finally taken to the trend with its first dedicated tiki bar: Tiki Lounge.</p> <p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPyT8RG8wdeALoeKN6wdG85kuK6ZhjbCVhfZGVUHSifGdngjDt_Ope9Ixy7a3wKjDgYfl_OyA0gAeA8ZNIrsW1uxjtju8nmUt4uT80ZI5pM2KS0LfZR4bvf8LYB2kBF_Ktunr3lY9Nirc/s1600/snake+571.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPyT8RG8wdeALoeKN6wdG85kuK6ZhjbCVhfZGVUHSifGdngjDt_Ope9Ixy7a3wKjDgYfl_OyA0gAeA8ZNIrsW1uxjtju8nmUt4uT80ZI5pM2KS0LfZR4bvf8LYB2kBF_Ktunr3lY9Nirc/s200/snake+571.jpg" alt="" id="BLOGGER_PHOTO_ID_5699396675689459042" border="0" /></a>Tiki Lounge is kitted out with all the appropriate decor details: masks and carvings, creaky rattan furniture, and ceramic mugs. Blowfish lamps hang from the ceiling alongside glass floats.<span style="mso-spacerun:yes"> </span>On the night of my visit, a few customers sat at the small thatched bar chatting with the friendly owners while south seas sounding music - with a bit of Tom Waits thrown into the mix - played in the background.</p> <p class="MsoNormal">Thanks to the tiki theme, the menu diverges from the usual multiple vodka-based choices and features mainly rum.<span style="mso-spacerun:yes"> </span>While they do offer a few things like caipis, mojitos and cosmos, the nine tiki options are front and center. All but two are rum-based, with the exceptions being a Waikiki Breeze with tequila and an Eastern Sour with whisky.<span style="mso-spacerun:yes"> </span>Most of their classic tiki cocktails like the <a href="http://www.diffordsguide.com/cocktail-results.jsp?id=1219">mai tai</a>, <a href="http://www.diffordsguide.com/cocktail-results.jsp?id=1334">missionary's downfall</a> and <a href="http://www.diffordsguide.com/cocktail-results.jsp?id=1526">pina colada</a> mainly adhere to simplified standard recipes. Drink prices are 8 Euros and drop to 5.5 Euros during the 18h - 20h30 happy hour.<br /></p> <p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_zwyFP_vtR0-UtZa_OOLWZw-F8yyNz5eAuRLjYmZOAYpWLLDo4YdpCT33tmssBqHMXcggwQr-HoKu0j5BRwui0l5QyS6eCZzcuU2OaX1mRTGQLNqGgBlSNVbwGluG9dxxFcdu9n-rLAo/s1600/snake+568.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_zwyFP_vtR0-UtZa_OOLWZw-F8yyNz5eAuRLjYmZOAYpWLLDo4YdpCT33tmssBqHMXcggwQr-HoKu0j5BRwui0l5QyS6eCZzcuU2OaX1mRTGQLNqGgBlSNVbwGluG9dxxFcdu9n-rLAo/s200/snake+568.jpg" alt="" id="BLOGGER_PHOTO_ID_5699396844138118786" border="0" /></a>I started with one of tiki's <a href="http://rumdood.com/2009/01/07/mai-tai-the-butchered-beverage/">most familiar and debated drinks: the mai tai</a> (theirs contains two types of rum, orgeat and 'citrus.') While this isn't the exact recipe I might use, I was pleasantly surprised.<span style="mso-spacerun:yes"> </span>Based on experience I was preparing for an overly sweet alcohol masking mix.<span style="mso-spacerun:yes"> </span>But, you could taste the rum through the light touch of orgeat and citrus and I enjoyed it (espeically at happy hour price). They also offer their own "Tiki Lounge Mai Tai" which includes pineapple juice and grenadine. I was less impressed with the tequila based Waikiki Breeze and I was really hoping one of my drinks would have come in a coconut shell or tiki mug. While we were sampling, the crowd was growing and an hour or so later, the place was busy with a hipstamatic young crowd who were probably grooving on the themed vibe as much as (or more than?) the drinks.</p> <p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggKNV9SOtAKx8K_QBxpNjIyk-2rkppB4IeT54UR5NxGxAnnfAe6NRchcOLdeMViGgovQUP80RWulX4kA6cBhRFlFC_NE-Wy5wVn8tKasdgoy19meIkqAJYHwYNQekXnTHRav_g_k5V3oU/s1600/snake+570.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggKNV9SOtAKx8K_QBxpNjIyk-2rkppB4IeT54UR5NxGxAnnfAe6NRchcOLdeMViGgovQUP80RWulX4kA6cBhRFlFC_NE-Wy5wVn8tKasdgoy19meIkqAJYHwYNQekXnTHRav_g_k5V3oU/s200/snake+570.jpg" alt="" id="BLOGGER_PHOTO_ID_5699397067435835282" border="0" /></a>Thanks to the friendly atmosphere and novel (to Paris) ambience, I enjoyed my visit.<span style="mso-spacerun:yes"> </span>However, I think there are some areas where they could amp things up the drinks front.<span style="mso-spacerun:yes"> </span>I'd like to see their current offering of 5 rums bumped up.<span style="mso-spacerun:yes"> </span>I think a more extensive offering of tiki drinks diverging from just the most popular ones could be interesting.<span style="mso-spacerun:yes"> </span>And, just for fun, I’d like to see their bar munchies move from crisps, carrots and dip to something more theme-appropriate.</p> <p class="MsoNormal">From a strictly drinks perspective, the Tiki Lounge can't compete with some of the internationally known big boys of tikidom or even some of the bars in town like <a href="http://52martinis.blogspot.com/search/label/Prescription">Prescription </a>or <a href="http://52martinis.blogspot.com/search/label/curio%20parlor">Curio </a>who occasionally feature a tiki option on menu and have the range of rums and necessary ingredients to pull them off with aplomb. But for nightcrawlers seeking the whole tiki experience – deco and all - this is currently the only place in town to get it.<span style="mso-spacerun:yes"> </span>It may be just baby steps, but it is a valid start to the tiki trend in Paris.</p>Foresthttp://www.blogger.com/profile/00982757666919848355noreply@blogger.com14tag:blogger.com,1999:blog-1809593565521524498.post-76730478408013114812012-01-13T12:08:00.000-08:002012-01-14T00:26:49.440-08:00Gentlemen's Club Cocktail Adventures: Jefrey's<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdA4WMjL2G4WZLwlQJObOCNU27UuQ5Fdi9yBPVFVq-I-50YD202Ti7niZOrtWkt1mLenGOa-tfs3PPa8mKYumkkua1eLXAuz5fedQ7kIcc-qhFkA9KUHCwkB1L4mWJEk-QnaOxxmOa5HE/s1600/Alcooth%25C3%25A8que+%25282%2529.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 229px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdA4WMjL2G4WZLwlQJObOCNU27UuQ5Fdi9yBPVFVq-I-50YD202Ti7niZOrtWkt1mLenGOa-tfs3PPa8mKYumkkua1eLXAuz5fedQ7kIcc-qhFkA9KUHCwkB1L4mWJEk-QnaOxxmOa5HE/s320/Alcooth%25C3%25A8que+%25282%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5697211714412561074" border="0" /></a>Jefrey's<br />14, Rue St Sauveur<br />75002 Paris<p class="MsoNormal" style="text-autospace:none"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> <w:usefelayout/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><!--[if !mso]><object classid="clsid:38481807-CA0E-42D2-BF39-B33AF135CC4D" id="ieooui"></object> <style> st1\:*{behavior:url(#ieooui) } </style> <![endif]--><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> </p><p class="MsoNormal">Even though Jefrey’s was freshly opened when I stopped in, I’ve been sitting on the post for awhile because I wasn’t immediately inspired. Since I've written about it for other sites it’s time to get inspired to give the full rundown with the nit-picking reign that only having my own blog allows.<br /></p> <p class="MsoNormal">Boldly placed just steps away from the well-established <a href="http://52martinis.blogspot.com/search/label/experimental%20cocktail%20club">Experimental Cocktail Club</a>, Jefrey’s touts itself as a speakeasy type gentlemen’s club. <span style="mso-spacerun:yes"> </span>The interior looks promising: dim and sexy, small and intimate with deep purple velour sofas, comfortable arm chairs and elegant touches like the vintage seltzer bottles and cut-glass decanters.<span style="mso-spacerun:yes"> </span>However, it does seem to be a gentlemen’s club that wants no fatties at the bar as the bar chairs are the tightest I’ve ever squeezed my bum into. <span style="mso-spacerun:yes"> </span>An inch more ass and I would have needed the assistance of the pretty hostess plus a barman or two to pry my butt out of it.</p> <p class="MsoNormal">At the time of my visit the menu featured a selection of cocktails in the mid-teens price range, including standards like the obligatory cosmo and house creations that feature a lot of fresh fruit and flavored syrups.<span style="mso-spacerun:yes"> </span>Some are divided into ‘for him’ and those ‘for her.’<span style="mso-spacerun:yes"> </span>My martini was competently made, yet slightly warm, and came with simple savory cracker bites.<span style="mso-spacerun:yes"> </span>I followed up with a margarita, which if memory serves, was nice enough. <span style="mso-spacerun:yes"> </span>The spirits selection is somewhat small but with a few nice choices. <span style="mso-spacerun:yes"> </span>While I take issue with the vodka heavy selection, I have no real gripe with the way the drinks are made.<br /></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGsNfzt0JXYDzitkyftVmMGbCodORWx273eHdSMx-Lev8g7JAwkkUR-XHpmIUuq9TXR6SduTWN7AHP5tFRQwI3pMm9j5wfMfJP8G9kn6SRKgtFidk9ef11hl5-ftwl26dPEH93WM7W6aU/s1600/Gram+%25282%2529.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 143px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGsNfzt0JXYDzitkyftVmMGbCodORWx273eHdSMx-Lev8g7JAwkkUR-XHpmIUuq9TXR6SduTWN7AHP5tFRQwI3pMm9j5wfMfJP8G9kn6SRKgtFidk9ef11hl5-ftwl26dPEH93WM7W6aU/s200/Gram+%25282%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5697211790494033058" border="0" /></a></p> <p class="MsoNormal">My main issue is that the whole operation feels a bit superficial. <span style="mso-spacerun:yes"> </span>My understanding is that the owner(s) is a finance guy from London who wanted to open a ‘speakeasy’ in Paris. <span style="mso-spacerun:yes"> </span>An external agency was brought in to temporarily staff the bar and get things running. <span style="mso-spacerun:yes"> </span>And, I think that shows through.<span style="mso-spacerun:yes"> </span>They’re doing business as usual with nice enough drinks that will appeal to a wider audience who are looking for ‘classy’ cocktails rather than more challenging fare.<span style="mso-spacerun:yes"> </span>They’re not going any deeper than making accessible drinks cleverly disguised as something more innovative.</p> <p class="MsoNormal">This is the type of bar where you can buy your booze by the bottle. <span style="mso-spacerun:yes"> </span>One thing I really like is the gorgeous display case where customers can store their purchased bottles.<span style="mso-spacerun:yes"> </span>These little touches dress the place up and it will definitely appeal to a large portion of the drinking population in Paris looking for a sexy stop to sip. <span style="mso-spacerun:yes"> </span>If you’re not a highly demanding quaffer, you’ll enjoy a visit. <span style="mso-spacerun:yes"></span>But, I personally find it a little soulless.</p>Foresthttp://www.blogger.com/profile/00982757666919848355noreply@blogger.com7tag:blogger.com,1999:blog-1809593565521524498.post-64620840012087741732011-12-24T11:52:00.000-08:002011-12-24T12:28:39.422-08:00Cocktail Shopping Adventures: LMDW Fine Spirits<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglmuJfrO9h7dhYnKEPR2JVJoQR_PSYzxTArV0yA6gTaI5hD0LHhntSNF-MzysoJ4NrpRtWlU9U2sfdQBVzkAV7JSmqz5JagOjmKrMeIxRu03_Nlbcf1SuZvUBPIwgqdgroPw2sku1ZwrY/s1600/lmdw+014.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglmuJfrO9h7dhYnKEPR2JVJoQR_PSYzxTArV0yA6gTaI5hD0LHhntSNF-MzysoJ4NrpRtWlU9U2sfdQBVzkAV7JSmqz5JagOjmKrMeIxRu03_Nlbcf1SuZvUBPIwgqdgroPw2sku1ZwrY/s320/lmdw+014.jpg" alt="" id="BLOGGER_PHOTO_ID_5689787186484004594" border="0" /></a><a href="http://www.finespirits.fr/">LMDW Fine Spirits</a><br />6 carrefour de l'Odéon<br />75006 Paris<br /><br />Since opening its doors a little over a year ago, the LMDW Fine Spirits has established itself as the premier spirits shop in Paris. Always a good bet for hard to find alcohols; this is one of my favorite stops for a bit of boozy shopping. And, now they’ve got something new to boast about with their recent foray into aged cocktails.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFLGSuIbw99lYiwAjM0ip_idel3otFfVW-pSr1ihOops3mheRHQDcTIICrbGAJg5wSXyFN9nN9r55PFCIDhQswK1IqQ9Vr7tWxauyMVq54gU1Kdxj_FBbk8zP4RgCMk6MoDknDiKGEl4U/s1600/lmdw+011.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFLGSuIbw99lYiwAjM0ip_idel3otFfVW-pSr1ihOops3mheRHQDcTIICrbGAJg5wSXyFN9nN9r55PFCIDhQswK1IqQ9Vr7tWxauyMVq54gU1Kdxj_FBbk8zP4RgCMk6MoDknDiKGEl4U/s200/lmdw+011.jpg" alt="" id="BLOGGER_PHOTO_ID_5689787893679536002" border="0" /></a>LMDW Fine Spirits is a slick and modern three level bottle shop run by a knowledgeable team of spirits experts and enthusiasts. With a range of over 1,500 different offerings (including a large selection of bitters), capable staff and sampling opportunities, it’s hard to get out of here without dropping a bit of cash.<br /><br />More than just a high-end boutique, LMDW Fine Spirits actively engages with their clientele through both <a href="https://www.facebook.com/pages/LMDW-Fine-Spirits/152559068123652?sk=events">paid and free events and tastings for new or unusual spirits</a>. Their Cocktail Corners – <a href="http://52martinis.blogspot.com/search/label/St%20Germain%20Cocktail%20Corner">brand-sponsored ephemeral bars</a> – give customers a chance not just to discover different products, but see how they might be used in cocktails.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0XCYRWUXJWSAW5eEk99amhrFuNxDcyD0WFlM2L9AZojikJQKdRQzmJThV2DO1saR_PEwOIgOaywu6s1wIs-CP0aHRXso9wdwsleuNZnfZPdSDI4DnSPlOc4Zf6ZCmhKGLDPK3C1QjzJo/s1600/barrels3.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0XCYRWUXJWSAW5eEk99amhrFuNxDcyD0WFlM2L9AZojikJQKdRQzmJThV2DO1saR_PEwOIgOaywu6s1wIs-CP0aHRXso9wdwsleuNZnfZPdSDI4DnSPlOc4Zf6ZCmhKGLDPK3C1QjzJo/s200/barrels3.jpg" alt="" id="BLOGGER_PHOTO_ID_5689789004533300434" border="0" /></a>And in keeping with recent cocktail trends to hit Paris, they are now offering aged cocktails. Although this is not the first we’ve seen of aged cocktails in Paris – newcomer <a href="http://52martinis.blogspot.com/search/label/l%27Entree%20des%20Artistes">L’Entree des Artistes is doing it as well</a> – this is the first time we’re seeing them for sale by the bottle or barrel.<br /><br />They’ve just tapped the first batch of various cocktails which <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr8-LiIKFfKW_6tzyT8IKxwBHrvUWpo93y9AeJJZh9691Rl-VJX2TqnzVT7aZvmx5o73DRzmN5ZeTAUU4JpHdB_EsVjYVq0z3Inn2SWokFUfXke31k_sZ36TN0JioronidGVSeVY1Rc2Q/s1600/lmdw+018.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr8-LiIKFfKW_6tzyT8IKxwBHrvUWpo93y9AeJJZh9691Rl-VJX2TqnzVT7aZvmx5o73DRzmN5ZeTAUU4JpHdB_EsVjYVq0z3Inn2SWokFUfXke31k_sZ36TN0JioronidGVSeVY1Rc2Q/s200/lmdw+018.jpg" alt="" id="BLOGGER_PHOTO_ID_5689789461715199330" border="0" /></a>includes classics such as Martinez, Manhattans and Negronis as well as new creations like the Harvard and Botzaris. The five liter rum and cognac barrels come from <a href="http://www.cognacferrand.com/#/en">Pierre Ferrand</a>. The finished product can be purchased by the bottle or barrel – which I think would be a fun way to go for a classy cocktail party at home. For those who want to try their hand at aged cocktails, I believe you can purchase the barrel and get enough input to give it a serious go.<br /><br />Overall LMDW Fine Spirits is my go to for when I’m looking for the whole cocktail shopping experience: large selection, dependable advice and excellent service all wrapped up in a pretty package.Foresthttp://www.blogger.com/profile/00982757666919848355noreply@blogger.com4tag:blogger.com,1999:blog-1809593565521524498.post-25287743311241734452011-12-08T01:53:00.000-08:002011-12-08T03:29:04.293-08:00Snow Globe Cocktail Adventures: Hilton Bubble Bar<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPKaXYBcI6RIRBe96TN12Zo48ZEILGlJC1hJYotO-Y96yedr3Rn92lO4l5dDAtk8EnvWYa2PbrND3XcXmJdCUBzA4BO0N04bdrVjT3aJiPlv_nCz-xUlxHbnTIys1m2oUFYeDq5Lm_QY0/s1600/outside.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPKaXYBcI6RIRBe96TN12Zo48ZEILGlJC1hJYotO-Y96yedr3Rn92lO4l5dDAtk8EnvWYa2PbrND3XcXmJdCUBzA4BO0N04bdrVjT3aJiPlv_nCz-xUlxHbnTIys1m2oUFYeDq5Lm_QY0/s320/outside.jpg" alt="" id="BLOGGER_PHOTO_ID_5683713911600522610" border="0" /></a><a href="http://www.hiltonarcdetriomphe.com/">Hilton Arc de Triomphe Bubble Bar</a><br />51 rue de Courcelles<br />75008 Paris<br /><br />For some festive fun, the Hilton Arc de Triomphe has installed a <a href="http://www.taittinger.fr/">Tattinger </a>sponsored ephemeral champagne bar in their courtyard. From 1 December to 15 January guests can enjoy swank sipping inside a snow globe.<br /><br />In this unseasonably warm winter, faux snow and Christmas trees add a welcome holiday feel. Within, it's a white, light, bright winter wonderland. Fake fur throws cover ample sofas and warming rugs are tucked beneath each table in case you need something extra cozy under which to snuggle.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD0LPkvPiyz48tjObepso9hVCmk5_yyxR47WfRekzrVYl-uP8MmlGVhVVtnc4U5Q5FT-l7dSRlbMaKIjRjS0cyBzPXFQxJHDwgwk0VfQZ1I4iDBQvR5lAsG4JbTsDdW01TDftukUg_bDA/s1600/food.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD0LPkvPiyz48tjObepso9hVCmk5_yyxR47WfRekzrVYl-uP8MmlGVhVVtnc4U5Q5FT-l7dSRlbMaKIjRjS0cyBzPXFQxJHDwgwk0VfQZ1I4iDBQvR5lAsG4JbTsDdW01TDftukUg_bDA/s200/food.jpg" alt="" id="BLOGGER_PHOTO_ID_5683714264824203106" border="0" /></a>For this type of operation, I appreciate the simplicity of the one and only drinking option: Champagne. There are three choices: Tattinger Brut Reserve (20 Euros), Tattinger Rose (21 Euros) or Tattinger Brut Millesime (28 Euros). For a few Euros extra, add on the "bulle fraicheur" (barsnack in a ball.) On my visit the bulle was a bread stick wrapped in a thin slice of duck breast on a generous mound of mascarpone dip.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYSxRFBTHsEtdfDMaDMiPN3P6bh_l1qDrlJsEeADU6RwMY7SeA83mE99kNAklI7_B4UlIfpO0Z2prFOP3T_Td6edY3slXsZs0e5eIOWBUA1TGwn7s2WA3v1yas00xONdxB1NTi8JIS89k/s1600/entrance.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYSxRFBTHsEtdfDMaDMiPN3P6bh_l1qDrlJsEeADU6RwMY7SeA83mE99kNAklI7_B4UlIfpO0Z2prFOP3T_Td6edY3slXsZs0e5eIOWBUA1TGwn7s2WA3v1yas00xONdxB1NTi8JIS89k/s200/entrance.jpg" alt="" id="BLOGGER_PHOTO_ID_5683714870017752770" border="0" /></a>The space holds a maximum of 35 guests at a time and has a no-reservations policy. Going at opening (18h00) means you'll enjoy the place in relative peace. Later it gets livelier with larger groups - and more fun with sound. The acoustics of the bubble are those of a whispering gallery: every conversation is amplified and sounds moves about the space in strange ways. Friendly doormen carefully monitor entries and exits via the two door system to make sure one door remains closed at all times. Apparently if both doors are open at once, the dome deflates!<br /><br />So, if you need a holiday spirit hit, this is it.Foresthttp://www.blogger.com/profile/00982757666919848355noreply@blogger.com11tag:blogger.com,1999:blog-1809593565521524498.post-83432436808687862372011-12-02T15:01:00.000-08:002011-12-05T05:34:23.933-08:00Old Fav Cocktail Adventures: Prescription Cocktail Club<span style="font-size:100%;"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="font-family: arial;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvkr33ihSBnu4v-f-930EKYX1_kqW4EEMM9zO-C_oz3AfDTtvXtVFyKggIUcbxatbe4gP9K9Q5wM6SPW-LNIxaYVV3XG_xl7BPVdhQm1-MDXoHcsAgONEE8y8Uf7HSnA_8NaMg2QJ5btI/s1600/IMG_3849.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvkr33ihSBnu4v-f-930EKYX1_kqW4EEMM9zO-C_oz3AfDTtvXtVFyKggIUcbxatbe4gP9K9Q5wM6SPW-LNIxaYVV3XG_xl7BPVdhQm1-MDXoHcsAgONEE8y8Uf7HSnA_8NaMg2QJ5btI/s320/IMG_3849.JPG" alt="" id="BLOGGER_PHOTO_ID_5681671377373731586" border="0" /></a><a style="font-family: arial;" href="https://www.facebook.com/pages/Prescription-Cocktail-Club/198121943593"><span class="Apple-style-span">Prescription Cocktail Club</span></a></span> <p style="margin: 0px; font: 12px arial;"><span class="Apple-style-span" style="font-size:100%;">23 rue Mazarine </span></p> <p style="margin: 0px; font: 12px arial;"><span class="Apple-style-span" style="font-size:100%;">75006 Paris </span></p> <p style="margin: 0px; font: 12px arial;"><span class="Apple-style-span" style="font-size:100%;">Tel: 01 46 34 67 73</span></p> <p style="margin: 0px; font: 12px arial; min-height: 15px;"><span class="Apple-style-span" style="font-size:100%;"><br /></span></p> <p style="margin: 0px; font: 12px arial;"><span class="Apple-style-span" style="font-size:100%;">One of the reasons I write about nearly every place I visit - whether good or bad - is that I don’t want readers to assume that if a bar is not on the blog it's bad by default. But there's been an omission on my blog for much too long, which I must rectify because 52 martinis is not complete without it: Prescription Cocktail Club. </span></p> <p style="margin: 0px; font: 12px arial; min-height: 14px;"><span class="Apple-style-span" style="font-size:100%;"><br /></span></p> <p style="margin: 0px; font: 12px arial;"><span class="Apple-style-span" style="font-size:100%;">I visited Paris’ third ECC bar shortly after it opened and was pleased to see they maintained the same level of quality and service as their first two ventures (<a href="http://52martinis.blogspot.com/search/label/experimental%20cocktail%20club">Experimental Cocktail Club</a> and <a href="http://52martinis.blogspot.com/search/label/curio%20parlor">Curio Parlor</a>.) I sidled up to the bar often and chatted with charming and capable bar staff - frequently staying much later than I had initially planned. So how could it be that after so many visits I hadn't garnered material for a post? The fact is I kept it as a go-to spot where I could kick back with a cocktail and leave the notes and picture taking behind. </span></p> <p style="margin: 0px; font: 12px arial; min-height: 14px;"><span class="Apple-style-span" style="font-size:100%;"><br /></span></p> <span class="Apple-style-span" style="color: rgb(0, 0, 238); font-family:arial;font-size:100%;" ><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqjQNEszwaxOv1V6uX1fRkbkfQAnbWSvXghFyEmR60iVncrG6Ta6uOREp-HczeYaBZ5hs20heCU5VTK5xIiuOY5MFP2qqzL3B0X5cJQwzLAvZarzUhYlntwQ-BJlTfSaQ2k9sCCiKf17g/s200/IMG_3845.JPG" alt="" id="BLOGGER_PHOTO_ID_5681672283263182034" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 200px; height: 150px; " border="0" /></span><p style="margin: 0px; font: 12px arial;"><span class="Apple-style-span" style="font-size:100%;">And that's what makes Prescription so enjoyable. The trio behind this bar has long-established their cocktail cred so there's no need to constantly survey the service - all you need to do is sit back and trust that your drink will be well-executed whether a classic <a href="http://www.diffordsguide.com/cocktail-results.jsp?id=2048">vieux carré</a> made with Rittenhouse or a new creation. The menu also gives a nod to well-established cocktail notables with drinks like the <a href="http://www.epicurious.com/recipes/drink/views/Gin-Gin-Mule-232358">Gin Gin Mule</a> à la <a href="http://www.foodandwine.com/articles/mixing-it-up-with-a-cocktail-purist">Audrey Saunders</a> as well as offering up a selection of finger foods.</span></p> <p style="margin: 0px; font: 12px arial; min-height: 14px;"><span class="Apple-style-span" style="font-size:100%;"><br /></span></p> <span class="Apple-style-span" style="color: rgb(0, 0, 238); font-family:arial;font-size:100%;" ><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiks4ADSl_3pSJXbkHWwkaL39p9xX3DLVPIJVTE8VXM__ap_DtIgsObyTkdKF6owM1zq6fEzKyRYvCZ7PNThYTsX3jezLjrVHj7jWD2TZ87xGj8loivSmSo9L_HdYPEhjC4mz30nuwSkis/s200/IMG_3860.jpg" alt="" id="BLOGGER_PHOTO_ID_5681673377569983906" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 150px; height: 200px; " border="0" /></span><p style="margin: 0px; font: 12px arial;"><span class="Apple-style-span" style="font-size:100%;">In fact, the group behind this bar has so successfully established their cocktail credibility that they've branched out into other highly competitive drinking markets with a <a href="http://experimentalcocktailclublondon.com/">cocktail bar in London</a>, <a href="http://nymag.com/listings/bar/experimental-cocktail-cl/">another in New York</a> and, recently, a fourth <a href="http://www.compagniedesvinssurnaturels.com/">Paris venue exclusively for wine</a>.</span></p> <p style="margin: 0px; font: 12px arial; min-height: 14px;"><span class="Apple-style-span" style="font-size:100%;"><br /></span></p> <p style="margin: 0px; font: 12px arial;"><span class="Apple-style-span" style="font-size:100%;">Prescription oozes the same lounge lover style as their other spots. While the downstairs bar is the perfect place to pull up a stool and watch the bartenders work, the upstairs holds a second bar hidden behind a bookshelf to cater to the bigger crowds on busier nights (and things do get much busier late night and weekends.) Dim lighting and cool decor transport patrons to a clandestine hideaway where it's easy to forget the outside world and responsibilities - even enjoyable ones like writing about said cocktail bar. </span></p> <p style="margin: 0px; font: 12px arial; min-height: 14px;"><span class="Apple-style-span" style="font-size:100%;"><br /></span></p> <p style="margin: 0px; font: 12px arial;"><span class="Apple-style-span" style="font-size:100%;">So, although there are plenty of pretty fresh faces turning heads on the Paris cocktail scene at the moment, that doesn't mean that a faithful old companion doesn't deserve some attention.</span></p>Foresthttp://www.blogger.com/profile/00982757666919848355noreply@blogger.com2tag:blogger.com,1999:blog-1809593565521524498.post-77745425783333082072011-11-29T10:58:00.000-08:002011-11-29T16:42:19.574-08:00Gin Bar Cocktail Adventures: Le Parc Trocadero Hotel<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrSZNvt_dIJ-ulQ9bGM68BjvD5m461iMnYnHk69p0FPvg3C_QQRdKyvGT2sA28pPCe1p4D4N24UJ2Tt1EszXfsjN2mWFwvUxGyJoKNwM4-Lu1honcAqlQbkH2BcN1mKfI6WkJMYpdOcII/s1600/IMG_4544.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><span class="Apple-style-span" style="font-size:130%;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcbAre5te4KWdf63qQGQZseuOgD_aSfERnqoL5MknuRqFFg4CsSyEJvA0yAI-nYsEShs4juDhekuRgKBI1XKC_xhvv5a7Cnhq003TELUR-QQ07qZ5IjegYSqCyzJF7UIeeG0qLBASg-zU/s1600/IMG_4543.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcbAre5te4KWdf63qQGQZseuOgD_aSfERnqoL5MknuRqFFg4CsSyEJvA0yAI-nYsEShs4juDhekuRgKBI1XKC_xhvv5a7Cnhq003TELUR-QQ07qZ5IjegYSqCyzJF7UIeeG0qLBASg-zU/s320/IMG_4543.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5680496702917034674" /></a></span><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria"><span class="Apple-style-span" style="font-size:130%;"><span class="Apple-style-span" style="font-family:arial;"><a href="http://www.marriott.com/hotels/travel/parsp-renaissance-paris-le-parc-trocadero-hotel/">Renai</a></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria"><span class="Apple-style-span" style="font-size:130%;"><span class="Apple-style-span" style="font-family:arial;"><a href="http://www.marriott.com/hotels/travel/parsp-renaissance-paris-le-parc-trocadero-hotel/">ssance</a></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria"><span class="Apple-style-span" style="font-size:130%;"><span class="Apple-style-span" style="font-family:arial;"> </span><span class="Apple-style-span" style="font-family:arial;"><a href="http://www.marriott.com/hotels/travel/parsp-renaissance-paris-le-parc-trocadero-hotel/">Paris</a></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria"><span class="Apple-style-span" style="font-size:130%;"><span class="Apple-style-span" style="font-family:arial;"><a href="http://www.marriott.com/hotels/travel/parsp-renaissance-paris-le-parc-trocadero-hotel/">Le Parc</a></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria"><span class="Apple-style-span" style="font-size:130%;"><span class="Apple-style-span" style="font-family:arial;"> </span><span class="Apple-style-span" style="font-family:arial;"><a href="http://www.marriott.com/hotels/travel/parsp-renaissance-paris-le-parc-trocadero-hotel/">Trocad</a></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria"><span class="Apple-style-span" style="font-size:130%;"><span class="Apple-style-span" style="font-family:arial;"><a href="http://www.marriott.com/hotels/travel/parsp-renaissance-paris-le-parc-trocadero-hotel/">ero</a> </span><span class="Apple-style-span" style="font-family:arial;"><a href="http://www.marriott.com/hotels/travel/parsp-renaissance-paris-le-parc-trocadero-hotel/">Hotel</a></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria"><span class="Apple-style-span" style="font-size:130%;"><span class="Apple-style-span" style="font-family:arial;"><a href="http://www.marriott.com/hotels/travel/parsp-renaissance-paris-le-parc-trocadero-hotel/">Gin Bar</a></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria"><span class="Apple-style-span" style="font-size:130%;"><span class="Apple-style-span" style=" ;font-family:arial;">55-57 </span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria"><span class="Apple-style-span" style="font-size:130%;"><span class="Apple-style-span" style=" ;font-family:arial;">Avenue </span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria"><span class="Apple-style-span" style="font-size:130%;"><span class="Apple-style-span" style=" ;font-family:arial;">Raymond </span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria"><span class="Apple-style-span" style="font-size:130%;"><span class="Apple-style-span" style=" ;font-family:arial;">Poincare</span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria"><span class="Apple-style-span" style=" ;font-family:arial;font-size:130%;">75016 France</span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria"><span class="Apple-style-span" style="font-family:arial;font-size:130%;"><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria"><span class="Apple-style-span" style=" ;font-family:arial;font-size:130%;">When I began my martini-fueled adventures there was no serious cocktail culture to speak of in Paris. Having long given up hope of finding a decent mixed drink, I subsisted on French wine when out and mixing my own when at home. My first recorded foray into serious spirits imbibing began – fittingly - with the <a href="http://52martinis.blogspot.com/search/label/experimental%20cocktail%20club">Experimental Cocktail Club</a>. Having recently opened at the time, these boys were at the forefront of the capital’s cocktail culture revival. Several years later, both 52 martinis and the Paris cocktail scene have evolved (for the better in both cases, I hope!) </span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;font-size:130%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria"><span class="Apple-style-span" style="font-family:arial;font-size:130%;">Now, there are more worthy cocktail bars than I can visit on a regular basis. And I’m seeing additions that wouldn’t have been considered four years ago such as bars not only stocking but also showcasing spirits like gin. The Renaissance Paris Le Parc Trocadero Hotel has recently undergone a remodel and unveiled the first and only self-proclaimed gin bar in Paris. Of course I had to check it out.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;font-size:130%;"><br /></span></p> <span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:130%;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhof2AbF7vL1qy7bOC4MfJIAAVv_67vOEEsmRQc4asl8rQhiF6AQZDJR_KqJtcOCQ_8LOwFc1m4N990bD8pVUTv0M1tCL1loXy4L4nh_GNjWf1Ld6vhfWV2yOBA5eRx9DXlo-_akBo5FO4/s200/IMG_4546.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5680497036052750594" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 200px; height: 150px; " /></span><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria"><span class="Apple-style-span" style="font-family:arial;font-size:130%;">The hotel reopened its doors last April after 4 months of renovation that resulted in the award of a fifth star. On entering the lobby bar, one does feel as if it’s just been revamped. It’s clean, modern and non-fussy but still manages to flirt with a bit of fun. Cheeky green armchairs and shiny surfaces offset more traditional paintings and low-key sofas. As with many hotel bars, lighting is bright. But, those looking for something more relaxed or romantic can move to the lovely leafy courtyard terrace year-round with its heat lamps and charming ambience.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;font-size:130%;"><br /></span></p> <span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:130%;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsGXQqq8xNOcMBlPtHtWcNfBb4ruWXw_-nhcXCZlpIleT7qhEhe0yqrseAqgxEjYBfeFUpyxjLSnykIUR2bUNbHGzXBAaB6Q1sskMzx6i4RvpY4n3aXb0uo1gpvBk9NnE0ohHWF1no_Ac/s200/IMG_4542.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5680497436050251602" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 200px; height: 150px; " /></span><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria"><span class="Apple-style-span" style="font-family:arial;font-size:130%;">I don’t know if it’s intentional, but the featured gin, G’Vine, reflects the décor with its green and grey tinged bottles of G’Vine Floraison and Nouassin. Oversized bottles of both sit center stage on the back bar and empties decorate various corners. A closer look at the other bottles at the bar indicates a definite bent towards the juniper with 20+ brands on offer. They’ve got the usual suspects (Gordon’s, Tanqueray, Bombay), the latest darlings (Monkey 47, Gin Mare) as well as one I don’t know (Topfergeist Peket.) Is that a gin or genever? The bottle looks like genever, but when I look it up it says gin. I’ll look into that more later. Anyway…</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;font-size:130%;"><br /></span></p> <span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:130%;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRnvxRb8JVusbmGbANW5WpFvQ4jfHoy-RRf-hmtnEAErPiEf_8g1U4YtZpKQwUXtuotAZORTlDMk495jV8gu3EYAARh5pOKKBz7b-95JBCjusGJHHczbdqraYexykwhxhfhKxxY4uFaHQ/s200/IMG_4537.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5680497880331751090" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 150px; height: 200px; " /></span><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria"><span class="Apple-style-span" style="font-family:arial;font-size:130%;">Prices range from 14 to 16 Euros. The standard cocktail menu features four classics based on a range of spirits and a suggested alternative for each. The classic dry martini has a recommended variation of the cucumber gin martini (Hendrick’s, cucumber juice and lemon juice.) I think this is a fun idea but I only got it from paying close attention to the cocktail list. I wonder if the regular costumer would even notice and might need more of a “If you like this, try this…” approach on the menu.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;font-size:130%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria"><span class="Apple-style-span" style="font-family:arial;font-size:130%;">Next up are the ‘signature drinks’ which all feature French gins (either <a href="http://www.g-vine.com/">G’Vine</a>, <a href="http://www.citadellegin.com/#/fr/spiritueux/gin/citadelle">Citadelle</a> or <a href="http://magellangin.com/">Magellan</a>.) Teacher’s pet seems to be the Flower Power @ le Parc (jasmine infused G’Vine Flourison, Saint Germain, rose syrup and lemon.) Once again, I don’t know if this is intentional but the name is very similar to the already established <a href="http://www.cocktailchronicles.com/2007/07/31/love-the-drink-the-name-not-so-much/">Flower Power cocktail from Simon Difford</a> (also gin and St Germain based). </span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;font-size:130%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria"><span class="Apple-style-span" style="font-family:arial;font-size:130%;">In short, it’s a good start for a gin bar. However if I were really angling to corner the <a href="http://www.history.co.uk/explore-history/history-of-london/mothers-ruin.html">mothers’ ruin</a> market, I’d put more gin-based drinks on the menu. But, the staff tells me there are plans to expand both the menu and the gin selection. It should be noted that bar manager, Axel Ginepro, was not in-house when I made my visit and I think that fact made some of the teething pains more evident. </span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;font-size:130%;"><br /></span></p> <span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:130%;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeksENmZcZ1Mjsp-QaP8xIM1X83Sc5jU62Kh16MKECmp4EJPvVQV0kAi2x37uQHnJd9QuEZkwicH7IbPnX3uilKLgSLf_Apg19sP52EvgbfN6iKHVMoelOuOdKl5f-zgoL-fowrylRHT8/s200/IMG_4545.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5680498754850778226" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 200px; height: 150px; " /></span><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria"><span class="Apple-style-span" style="font-family:arial;font-size:130%;">For example, I ordered the Dry Martini (listed on the menu) and initially got a margarita (which was immediately changed when I pointed this out). Also, the dry martini on the menu is listed with “French gin” but no specification of brand. When asked which brand I wanted, I assumed it was made with the featured gin and requested G’Vine. I was then told there would be a supplement for this French gin in my martini. Considering my micro-management of the mixed drink, the bartender was exceedingly friendly. While most likely annoyed by my multiple questions, she never once showed it and gave me the G’Vine martini at the standard price. I was apologetic for being so persnickety and I meant it. I imagine most guests order drinks, take what they’re given and appreciate the attentive service </span></p><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrSZNvt_dIJ-ulQ9bGM68BjvD5m461iMnYnHk69p0FPvg3C_QQRdKyvGT2sA28pPCe1p4D4N24UJ2Tt1EszXfsjN2mWFwvUxGyJoKNwM4-Lu1honcAqlQbkH2BcN1mKfI6WkJMYpdOcII/s200/IMG_4544.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5680499184635035954" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 150px; height: 200px; " /><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria"><span class="Apple-style-span" style="font-family:arial;font-size:130%;">over dishes of truffled cashews. But from an admittedly attentive customer’s perspective: if you’re going to call yourself a gin bar, step up!</span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria"><span class="Apple-style-span" style="font-family:arial;font-size:130%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria; min-height: 14.0px"><span class="Apple-style-span" style=" ;font-family:arial;font-size:130%;">Notwithstanding, I do think this an interesting and exciting project. But in order to capitalize on that, more staff training and expansion are in order. Otherwise, it’s just a nice hotel bar with excellent service that just happens to have a lot of gin on hand. I get it. We all have to start somewhere. And, just as hopefully both this blog and the Paris cocktail scene have grown into something more substantial with time, so will le Parc’s gin bar.</span></p>Foresthttp://www.blogger.com/profile/00982757666919848355noreply@blogger.com3tag:blogger.com,1999:blog-1809593565521524498.post-12374006095580075102011-11-26T06:40:00.000-08:002011-11-26T08:02:45.602-08:00Cocktail Shopping Adventures: Sipeasy<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB2A9WMvRLRUloPleuMOBNW3d6LIeWAbFa6hQlJXizKhoVEMip4ZGpndU_xWOOnEVk5A90OCXmPHzVCrPjIuerYWLsKSvzfCqRbI9oq22cSorIkzcHSMxZMODDx2pzjXGfeWgkLQHcx9g/s1600/IMG_4591.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiglRhZnlrFSjaqCz76kTPXbZTBkUhnXHHpE06ypb930dUaebmt5EvrNbIYTYFWvVks9p6RnAk5fTWgeFSHqNQWblGDpfrZp6r4sStK5KlHBq_q6IC2lEpOiNgcaBxmk4IAlHtZ-T1GDoE/s1600/IMG_4589.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiglRhZnlrFSjaqCz76kTPXbZTBkUhnXHHpE06ypb930dUaebmt5EvrNbIYTYFWvVks9p6RnAk5fTWgeFSHqNQWblGDpfrZp6r4sStK5KlHBq_q6IC2lEpOiNgcaBxmk4IAlHtZ-T1GDoE/s320/IMG_4589.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5679317099400584338" /></a></span><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria"><span class="Apple-style-span" style="font-family:arial;font-size:130%;"><a href="http://sipeasy.fr/blog/">Sipeasy</a> </span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria"><span class="Apple-style-span" style="font-family:arial;font-size:130%;">50 rue de </span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria"><span class="Apple-style-span" style="font-family:arial;font-size:130%;">Roche-</span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria"><span class="Apple-style-span" style="font-family:arial;font-size:130%;">chouart</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria"><span class="Apple-style-span" style="font-family:arial;font-size:130%;">Paris 75009</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;font-size:130%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria"><span class="Apple-style-span" style="font-family:arial;font-size:130%;">I often get asked where to buy certain spirits and cocktail-related items. So, in addition to my usual thoughts on cocktail bars and classes in town, I’m adding a third category to the blog for spirits shops. And the first post on shopping goes to a well-deserving little spot that’s newly (and conveniently!) opened in my hood: Sipeasy.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;font-size:130%;"><br /></span></p> <span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:arial;font-size:130%;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNJCvO_2cuJ2C26X2hmJ9BZnBvLy5ZH9BAa944H_GBDZHwRVvzlJ6yGsrpcAtUBTIcfnZ9wN-83fLV0r3vYVD3T53b10NyfCjzJCGV2EqfOG9NAX-8fvYShseeiuadrfoTLoEKpSJJ0-w/s200/IMG_4590.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5679318622628088370" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 200px; height: 150px; " /></span><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria"><span class="Apple-style-span" style="font-family:arial;font-size:130%;">Sipeasy is based on a concept that goes beyond just the standard cavist. Owner, Paul-Eric, stocks the usual suspects: wine, bubbly and booze. You’ll also find a wide range of high-quality nibbles and bar equipment. But Sipeasy takes the art of apero shopping one step further with the Sipbox: a boxed set of ingredients to create a particular cocktail at home.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;font-size:130%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria"><span class="Apple-style-span" style="font-family:arial;font-size:130%;">So, what makes this different from just buying all the necessary ingredients separately? The Sipbox is based on three elements that make it stand out:</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;font-size:130%;"><br /></span></p> <span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:arial;font-size:130%;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIvmHOPhus7Sxj-AklRpUnFwVlR7rehS3xDSXOgbFMXqpdxMCMX-UKdWHs59MGodOF-iPuHuIjWTpcPSjcp6ayl91DX_NrxTvuSEvGPmwUQbFzHGRoJDT6RSCpuzuE9VlU-K2tAGDDJGY/s200/IMG_4586.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5679320830728665906" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 150px; height: 200px; " /></span><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria"><b><span class="Apple-style-span" style="font-family:arial;font-size:130%;">Quality Ingredients:</span></b></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria"><span class="Apple-style-span" style="font-family:arial;font-size:130%;">Whether it’s the citrus, syrups or spirits, Paul-Eric is selecting the good stuff. He’s been working closely with a producer who develops a range of liqueurs and syrups then bottled under the Sipeasy name. Not content with the standard triple secs on the market, he also convinced the distillery to revive their original triple sec recipe (from the 20’s), which is also bottled and sold under the Sipeasy name. Sipeasy offers a good selection of spirits from the standards to some which are more difficult to find in Paris.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;font-size:130%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria"><b><span class="Apple-style-span" style="font-family:arial;font-size:130%;">Proper Proportions:</span></b></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria"><span class="Apple-style-span" style="font-family:arial;font-size:130%;">Sipboxes include smaller-sized bottles scaled to the number of drinks in each set. For example, if you wanted to make a martini at home, you’d have to buy an entire full sized bottle of both gin and vermouth, even though the vermouth will only make up a small portion of the drink. If you’re, say, me, this poses no problem as you will eventually make it through both. But, the numbers of times I’ve seen a dusty bottle of some obscure spirit sitting in the corner of someone’s kitchen, I realize that not everyone wants or needs a fully stocked bar at home. The sets come in three sizes and include the proper amount of ingredients to create 4 to 8 cocktails.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;font-size:130%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria"><b><span class="Apple-style-span" style="font-family:arial;font-size:130%;">Interesting Prices</span></b></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria"><span class="Apple-style-span" style="font-family:arial;font-size:130%;">Sipbox prices vary depending on the drink, but the range stays between 2.50 to 4 Euros per drink.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;font-size:130%;"><br /></span></p> <span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:arial;font-size:130%;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMJSj_1pzx00qlYZXungJ68XHXfqEpokwH8yzIVdWzu7XJ-BDFHnZ8xTECmpxc4smjMc5dIAi_5NKzjuQY0NKD-CROvUqHp-qGJRWw9lT2sx58ukGQIHdddXqVLHz-Ig4Ge00kLPwY1II/s200/AennWIkCAAAQVxV.jpg-large.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5679318135588737858" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 150px; height: 200px; " /></span><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria"><span class="Apple-style-span" style="font-family:arial;font-size:130%;">I had the pleasure of sampling the Caipirumski Sipbox last weekend and can report back that he’s effectively united these three elements into a successful concept. My box contained:</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;font-size:130%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria"><span class="Apple-style-span" style="font-family:arial;font-size:130%;">-20cl of Très vieux Rhum Agricole réserve Spéciale HSE Saint-Etienne</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria"><span class="Apple-style-span" style="font-family:arial;font-size:130%;">-10 cl of sugar cane syrup</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria"><span class="Apple-style-span" style="font-family:arial;font-size:130%;">-two very nice limes</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria"><span class="Apple-style-span" style="font-family:arial;font-size:130%;">-4 straws</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria"><span class="Apple-style-span" style="font-family:arial;font-size:130%;">-recipe card</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;font-size:130%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria"><span class="Apple-style-span" style="font-family:arial;font-size:130%;">Following the recipe exactly, I mixed up the drinks and was happy with the result. Having had some spectacularly bad rhum agricoles in the past, I tend to shy away from it. So I was particularly pleased with the choice of this one with the aged aspect enhancing the flavor and giving the cocktail overall a more interesting aspect.</span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria"><span class="Apple-style-span" style="font-family:arial;font-size:130%;"><br /></span></p> <span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:arial;font-size:130%;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1f-pAqPQ4fnfYSYX98TodYEQcUU6Wlrj2JR0Admz0q5LAys6I33seLpiPur32LLbFp_gJZded9g3N607AWwCtzogpsn93S8r2yx2nKdHdzxKUdQnbhvGJdlDTjdiBhHVlpjR-2iTWuNw/s200/IMG_4592.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5679321998893168082" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 200px; height: 150px; " /></span><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria; min-height: 14.0px"><span class="Apple-style-span" style=" ;font-family:arial;font-size:130%;" >While Paul-Eric does develop some drinks, he’s very forthcoming about the fact that he is not a professional bartender and relies on inspiration from well-respected cocktail books such as Larousse, Imbibe or Vintage Spirits and Forgotten Cocktails. And I believe the fact that he doesn’t come from a bar background works in his favor for this type of venture. He approaches his project as a consumer would, resulting in a very customer-conscious level of service.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;font-size:130%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria"><span class="Apple-style-span" style="font-family:arial;font-size:130%;">The Sipbox is a fun and easy way for the cocktail curious to try their hand at home mixing without having to rely on premade mixers and bagged or boxed ready-mades. Thus, the customer is better able to appreciate the individual ingredients and can more easily experiment with various drinks on a small scale without stocking up on ingredients that might go unused.</span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria"><span class="Apple-style-span" style="font-family:arial;font-size:130%;"><br /></span></p> <span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:arial;font-size:130%;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB2A9WMvRLRUloPleuMOBNW3d6LIeWAbFa6hQlJXizKhoVEMip4ZGpndU_xWOOnEVk5A90OCXmPHzVCrPjIuerYWLsKSvzfCqRbI9oq22cSorIkzcHSMxZMODDx2pzjXGfeWgkLQHcx9g/s200/IMG_4591.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5679324211376389378" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 150px; height: 200px; " /></span><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria; min-height: 14.0px"><span class="Apple-style-span" style=" ;font-family:arial;font-size:130%;" >For me personally, the Sipbox is less of a necessity because I generally either already have or am happy to buy the needed ingredients for any given cocktail. However, what I will use the Sipboxes for is as a fun alternative to bringing a bottle of wine to someone’s home. And for those of you like me who don’t shy away from full-size, the Sipeasy shop of course offers everything in standard bottles as well. So stop in next time you’re in the market for something interesting or some spirits advice from the perpetually pleasant Paul-Eric. Or check out his <a href="http://sipeasy.fr/blog/">blog</a> that features drinks recipes, cocktail news and information on the store.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;font-size:130%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Cambria"><span class="Apple-style-span" style="font-family:arial;font-size:130%;">Congratulations to Sipeasy for a successful start. And, I just happen to know that tonight is the inaugural party, which seems a particularly fitting day to put up my inaugural post on cocktail shopping.</span></p><div><br /></div>Foresthttp://www.blogger.com/profile/00982757666919848355noreply@blogger.com8tag:blogger.com,1999:blog-1809593565521524498.post-21905572886016776872011-11-21T14:53:00.000-08:002011-11-21T15:27:01.257-08:00Opera Cocktail Adventures: Martini Bar at Garnier<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2U7gMzU1OJ5pqZDODzgKDdoCxTh-RCKFt7qcSCyMa-rF3Z5hMRmgZXcZZh6D8x9Z0rEjgODwWNuBkxRts87F8YOVQx1sdXBMpysWOtbnqehwVgr_BOoBwuaA94VsPm9D7l5SsB4Vjwwo/s1600/IMG_4231.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeaf3HX2snt5pqAnjLhJtM6_jaFMq5Ccip_wcUDz17WYuY6kMW2XxYi5tcAoXYvlN9QXP3_3JhUBNXgT3V5nTF2wzm1WLt40H3UOjf-cyRFllCza9RWyTLaEwSTNAO8tBhxYBREctzveQ/s1600/IMG_4228.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeaf3HX2snt5pqAnjLhJtM6_jaFMq5Ccip_wcUDz17WYuY6kMW2XxYi5tcAoXYvlN9QXP3_3JhUBNXgT3V5nTF2wzm1WLt40H3UOjf-cyRFllCza9RWyTLaEwSTNAO8tBhxYBREctzveQ/s320/IMG_4228.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5677589583720835858" /></a><a href="http://www.opera-restaurant.fr/">Opera Garnier Martini Bar</a><div>Place Jacques Rouche</div><div>75009 Paris</div><div><br /></div><div><span class="Apple-style-span" style=" ;font-family:Arial;font-size:100%;">With its impressive exterior, grand staircase and Chagall-ceilinged auditorium, Opera Garnier has always had plenty to offer beyond just the performances. And, now the previously underutilized backside of one of Paris' most beautiful buildings also boasts a Martini bar and immense restaurant. </span></div><div> <span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzjPT0EHbPxeH-Pm6w8epgfHL78wAQxMt5qQPJQfff-aFC2N7jxpYZ9i-Fm67eHuv4IKf2648WeHU9z-gB9ogHVCbPZI4ZaV9knWVKxJwPNRUB8pB8LMvAaEuBkm1z0znx2TE3AX7MRjI/s200/IMG_4215.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5677590163950295938" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 200px; height: 150px; " /></span><p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none; text-autospace:none"><span style="font-family:Arial;font-size:100%;">The <a href="http://www.martini.com/">Martini</a> sponsored bar features three types of Martini vermouth and cocktails, which draw heavily on them. Many options also include prosecco like the Royal Opera (Martini Bianco, prosecco, peach and grapefruit juice).<span style="mso-spacerun:yes"> </span></span></p> <span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpy9kP9hnJr4tfX-Gp1OSBslz7ufV60ngxEGP_eoTl_3_AUtbtttesCmYxchE0I2Mp3hHyFDg2vYNuUimRoZNxxHXGHwOeK9nbCA5nLMTKWlwoVT0KiWl7eNgt2LKfE8G5ErxANsI47s0/s200/IMG_4226.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5677591361166978146" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 200px; height: 150px; " /></span><p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none; text-autospace:none"><span style="font-family:Arial;font-size:100%;">Although the spirits selection is small, my martini was made with Bombay Original (not Sapphire, which is a surprising choice to find in Paris bars) and a twist. It was well made - as it should have been at 14 E.</span></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none; text-autospace:none"><span style="font-family:Arial;font-size:100%;">Matt, Vio, Thibault and Opal joined and we tried a few other drinks with the caipi being the best of the bunch. Somewhat stale popcorn came on the side, which was a bit damp due to the dishes it was served in - still wet from washing.</span></p> <span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6bleB4TUU2beFjchDwurcckOzVIO_1Cv9maK08iUNjo2o09Fmb04eWdUsPjDuM3rcIiCudlJ1mFktDtkpPdxCERqVHBmyFJcQ3y6VFvQRH1YMv5Cfk8DKX0cHg4Ozcj8YZ6oehl8gmxY/s200/IMG_4232.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5677592174915929682" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 150px; height: 200px; " /></span><p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none; text-autospace:none"><span style="font-family:Arial;font-size:100%;">Being an historical monument, this addition had to be done in such a way that no permanent structural changes were made to the environment. So the multilevel restaurant is built up on a groovy 60’s inspired structure that </span></p><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2U7gMzU1OJ5pqZDODzgKDdoCxTh-RCKFt7qcSCyMa-rF3Z5hMRmgZXcZZh6D8x9Z0rEjgODwWNuBkxRts87F8YOVQx1sdXBMpysWOtbnqehwVgr_BOoBwuaA94VsPm9D7l5SsB4Vjwwo/s200/IMG_4231.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5677592572956100290" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 150px; height: 200px; " /></span><p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none; text-autospace:none"><span style="font-family:Arial;font-size:100%;">rests on the ground. As a result the martini bar itself has a bit of a cold and temporal feeling.</span><span class="Apple-style-span" style=" ;font-family:Arial;font-size:100%;" >The entire operation seems as if it's cheekily squatting in a much more inspired setting. The temporary and incongruous bar and restau feel rickety and soulless. While the drinks were nice and the barman attentive, I wouldn’t make a trip back to imbibe. <span> </span>But, what might be more interesting is the large terrace off the back in summer months when weather warms and opera patrons are looking for a pleasing place for a post-show drink.</span></p></div>Foresthttp://www.blogger.com/profile/00982757666919848355noreply@blogger.com5tag:blogger.com,1999:blog-1809593565521524498.post-53511950205243873232011-10-29T13:47:00.000-07:002011-10-30T05:38:00.415-07:00Big Buddha Cocktail Adventures: Buddha Bar<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCeCe0N_TKgl2BgMNQ0-Iy32Sbtiv3lBHYyjbBIsGW96N5Ex3b7K-0Zievph0w9sN1DyVGmM0ehDq4DDMmLGtwy7V48V7pxoRA9RIOaTFIMuqS7ON2uxnetIm7PBv14pqjsiYZE7-t09A/s1600/IMG_3014.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMSC4EeyyBAOZC27n9C-pHByRXmQitSjc8XyclIGoPo1CtIKfHotRgSnAyL9YlF2hAe6mUtmalpP7NJLGR5Mhaqc55tparil9oWmv7JM5d6xlSeLYnXGZu1XKhfTgnwXJIODtrz6VpO7I/s1600/IMG_3009.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMSC4EeyyBAOZC27n9C-pHByRXmQitSjc8XyclIGoPo1CtIKfHotRgSnAyL9YlF2hAe6mUtmalpP7NJLGR5Mhaqc55tparil9oWmv7JM5d6xlSeLYnXGZu1XKhfTgnwXJIODtrz6VpO7I/s320/IMG_3009.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5669022624730713634" /></a><span class="Apple-style-span" style=" ;font-family:arial;font-size:small;"><div><a href="http://www.buddha-bar.com/">Buddha Bar</a></div></span><span class="Apple-style-span" style=" ;font-family:arial;font-size:small;"><div>8/12 rue Boissy d'Anglas</div><div>75008 Paris</div><div>Tel: 33 1 53 05 90 00</div><div><br /></div></span><span class="Apple-style-span" style=" ;font-family:arial;font-size:small;"><div>It's time to address the big Buddha in the room. For a good part of the past decade the Buddha bar has barely bleeped my radar. I considered it a past its sell-by date hub for expense account-wielding wanna-be hipsters more interested in where they are drinking than what (with a bit of electro mood music in the background.) However, over the past couple of years, I began to suspect that just maybe the Buddha was going to have a renewal of cocktail cred. Cocktail acquaintances were mentioning the Buddha Bar, they showed up at the Bar Rouge at this year's <a href="http://cocktailspirits.com/">Cocktails Spirit</a> and I heard talk of talent behind the bar. I thought, maybe I should give this place another look.</div><div><br /></div><div>So I dragged one of my besties, <a href="http://luggagetag.blogspot.com/">Wendy</a>, along to try it. She's a girl <a href="http://luggagetag.blogspot.com/2011/01/2011-new-decade.html" target="_blank">with whom I've clinked many a glass</a> and who deserves some cocktail cred of her own, having recently written the <a href="https://www.facebook.com/pages/Seattle-Cocktail-Culture-iPhone-App/209427599070594">Seattle Cocktail Culture iPhone application</a> and heading up the <a href="https://www.facebook.com/groups/LUPECSeattle/">Seattle LUPEC chapter</a>. She was with us ten years ago - probably the last time I had gone to the Buddha - when we were denied entry because someone in our party was in trainers. So, she seemed a good - albeit not totally convinced - person to go with.</div><div><br /></div><div>Buddha belongs to the George V Eatertainment Group, along with other hyper-designed Paris venues like Barlotti, Barrio Latino and Bound. All of their ventures are bold, conceptual spaces that can only be kitted out like that with loads of cash. And, for me, that pays off with the Buddha. I am admittedly smitten with the decor, which many might consider a bit out-of-date in a been-there-done-that kind of way. My attraction has to do with the (hyperbolically) world's largest Buddha that literally fills the room. That Buddha is fantastically huge. I am both fascinated and frightened by the big Buddha.</div><div><br /></div></span><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo6FzpQ79PDgL1alos2q3akA9hojoUO2HQFAM9EsNeM3xXYDZmUo488P6PZKP9oIYBSqOSg5XVny12FrfRaIutQceogzeXIn3LWL4ctLfTZP_0W17XRHQW1xGfJSxnvoV79Ez1M796m_E/s320/IMG_3012.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5669023011783781698" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 240px; height: 320px; " /></span><span class="Apple-style-span" style=" ;font-family:arial;font-size:small;">We arrived on a Monday in August, an ordinarily quiet month for Paris, but the bar was bursting. Notwithstanding the heaving crowds, the cute, qipao-attired waitress seated and served us very quickly. My Martini was fine, but Wendy found her Last Word too tart. Nice job that the waitress came through the throngs to ask me if I wanted an olive or twist before placing the final order with the bar. The place was so busy I couldn't see the bar, bartenders or booze, and had nothing to observe but the menu. Amongst copious sake choices, the menu offers a couple of pages of 17+ E cocktails and my observations on each section are such:<div><br /></div><div><b>Tiki</b>: You don't see a lot of Paris bars doing a range of tiki, including some of the more convivial options like the group-intended (200 Euros!) 3 litre Tresor Secret du Temple. </div><div><br /></div><div><b>Classics</b>: I'm kind of perplexed by their choice of these four: Icebreaker (?), Pineapple Julep, Last Word, Pisco Sour. </div><div><br /></div><div><b>Modern Classics</b>: a mix of some sure-fire Stoli-based sellers, alongside a few more interesting and unusual choices, involving eucalyptus-infused <a href="http://en.wikipedia.org/wiki/Sh%C5%8Dch%C5%AB">shochu</a>. There could be something interesting here.</div><div><br /></div><div><b>World BB creations</b>: various drinks, including one "by Marie Claire" which I don't really understand the reasoning behind.</div><div><br /></div><div><b>Voyage in Asia</b>: all involving either shochu, some form of sake or Japanese whisky. Makes sense given the venue.</div><div><br /></div><div><b>Goody</b>! three creations from cocktail and spirits notables, which could be considered more challenging than usual for Paris palettes with spicy chili infusions or bitter campari. </div><div><br /></div><div><b>Shooters</b>: Three choices. The standard tequila and vodka shots, as well as one diluted with a cordial. Meh. </div><div><br /></div></span><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCeCe0N_TKgl2BgMNQ0-Iy32Sbtiv3lBHYyjbBIsGW96N5Ex3b7K-0Zievph0w9sN1DyVGmM0ehDq4DDMmLGtwy7V48V7pxoRA9RIOaTFIMuqS7ON2uxnetIm7PBv14pqjsiYZE7-t09A/s200/IMG_3014.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5669023447487812050" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 150px; height: 200px; " /></span><span class="Apple-style-span" style=" ;font-family:arial;font-size:small;"><div>So, in general it's a menu with both a few redeemable cocktails qualities as well as obvious profitable choices. I can't really knock a business for trying to make cash - you gotta bankroll those ginormous Buddhas somehow. Plus perhaps we would have stayed to explore the more interesting potentials, but it was so incredibly hot that I could hardly finish my first drink. And at those prices, with those massive crowds, I'd say a bit of aircon is in order.</div><div><br /></div><div>So Buddha Bar: has-been or come-back? Anybody's guess. It will remain in limbo-land for me until I get back in to explore the bar action more seriously. And, given the crowds, I'm not sure that's going to happen anytime soon. So, got an opinion on the Buddha? Feel free to share. I've been getting mails from Buddha-curious readers who want to know. </div></span>Foresthttp://www.blogger.com/profile/00982757666919848355noreply@blogger.com7tag:blogger.com,1999:blog-1809593565521524498.post-61307972045896667072011-10-06T13:51:00.000-07:002011-10-07T03:55:55.199-07:00Salacious-glam Cocktail Adventures: le 29<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg49tuW2f7Fgdst2S0Cjtvgfk9bFzpo2JtMsbiLB89AW0H45Ljtj0Zd6VYHKqn3OvScXZoCo-6afUkiv7QV-w8ChwFzB9zUOQuXNoj6EBAV3mRpxuaeR4QEet-ux4iw38HjS60D_uaKtbo/s1600/IMG_3711.JPG"></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz_dz1sQPYyb1gusXURTBQMlswLF8v2jI2tBYaSKpvJGVZDSvw2lFO0ndWLCcJpH-hBOrjZXATRjKsmzPUikF1wJ6nkzJNHpiP-tGBU3bMVcjVYIFi78WK8Hx3GCxQvvv-onIQ3ZVZ2zk/s1600/IMG_3700.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz_dz1sQPYyb1gusXURTBQMlswLF8v2jI2tBYaSKpvJGVZDSvw2lFO0ndWLCcJpH-hBOrjZXATRjKsmzPUikF1wJ6nkzJNHpiP-tGBU3bMVcjVYIFi78WK8Hx3GCxQvvv-onIQ3ZVZ2zk/s320/IMG_3700.JPG" alt="" id="BLOGGER_PHOTO_ID_5660488357772366450" border="0" /></a><span class="Apple-style-span" style="font-size:100%;">le 29</span><div><span class="Apple-style-span" style="font-size:100%;">29 rue Vineuse</span></div><div><span class="Apple-style-span" style="font-size:100%;">Paris 75016</span></div><div><span class="Apple-style-span" style="font-size:100%;">06 18 40 89 93</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;" ><span class="Apple-style-span" style="font-size:100%;">I've said it before, but I have a fascination with the seedier side of Paris. I live near Pigalle, so I get daily doses of kinky sex shops, working ladies in action and the famous museum of erotica. So when i heard that Greg (formerly of Costes, le Secret and Royal Monceau) was opening a spot in a former girlie-type club in the relatively quiet neighborhood near Trocadero, I was clearly intrigued. <div><br /></div></span></span><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2h4AzRq9K_dOXW1hzFPHrOM9h1NOwoY_XdPMBTFxg6FaCIAxGCRtkj4Kq_oiCI3LFQBIawu10jWKYkiDrNhaVkKB2qII0WwJdPYGuzZYhYg5Fw0Ehn0Zw4GohavvJVjwRQPe_i3AlKxQ/s200/IMG_3693.JPG" alt="" id="BLOGGER_PHOTO_ID_5660488712173840754" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 200px; height: 150px; " border="0" /></span><span class="Apple-style-span" style=" ;font-family:arial;" ><span class="Apple-style-span" style="font-size:100%;"><div><span class="Apple-style-span">Still sporting the sign of the prior establishment, le 29 is somewhat sketchy (in a good way) and unassuming from the outside. With no windows, red lights to signal they're open and an imposing heavy closed door, you've little idea what you're in for when you buzz for entry. But when I slipped into this modern day den of sin, I was completely enamoured by the decor. I'd heard that they'd done little in terms of remodel when taking the place over and fortunately </span></div></span></span><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisIXJrhtg74FGQBSdZFejt-KgOzf2Tp6UBDRoRw_LGc-p9-478Sg9cSFHwzooOH276-eHy1HW69NbI-Ny-KUH0SEj9luyP2-jdu3cw6PUDy9sjHFKH8-ZTGWQCL0hKizGGtDFf5qV06KY/s200/IMG_3718.JPG" alt="" id="BLOGGER_PHOTO_ID_5660489262840324754" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 200px; height: 150px; " border="0" /></span><span class="Apple-style-span" style=" ;font-family:arial;" ><span class="Apple-style-span" style="font-size:100%;"><div><span class="Apple-style-span">that's true. Instead of having eradicated all traces of its prior existence, they play it up. It retains a slightly naughty and underground feel with its red walls and cushy red armchairs and lounges and the remaining shiny dance poles (check it out - you can see one in the pic). Yet elegant touches like the silver bar accessories, cocktails picks and gorgeous mixing glasses elevate it to something more luxurious and classy. I'd call it glamorous salacious boudoir chic at its best.</span></div><div><br /></div></span></span><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDmTn6dSuckFCZGQjjer_iM_66AMYboxdmIaqKemPMeaNkUHB3oJU_NRexyi1AZxMb0QRT80VZpFZW54hmtm7dvbpYZSYl9LDRlwCAWnQArUxSkBHokEyocm5nTTT65gHFw6t07UvdibE/s200/IMG_3695.JPG" alt="" id="BLOGGER_PHOTO_ID_5660489627524669602" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 200px; height: 150px; " border="0" /></span><span class="Apple-style-span" style=" ;font-family:arial;" ><span class="Apple-style-span" style="font-size:100%;"><div>I stopped in early evening around 19:30 when mellow jazz and soul music played and I was joined by one of my usual cohorts, Matt, as well as <a href="http://whatsaarysays.blogspot.com/">Susie</a> and visiting Seattle <a href="http://lupecseattle.blogspot.com/">LUPEC</a> ladies <a href="http://cocktailquest.blogspot.com/">Courtney</a> and Tracy. Similar to a few other spots like <a href="http://52martinis.blogspot.com/search/label/le%20Carmen">le Carmen</a> and <a href="http://52martinis.blogspot.com/search/label/Un%20Dimanche%20a%20Paris">un Dimanche a Paris</a>, le 29 doesn't have a printed cocktail menu. Options vary depending on what's fresh and what kind of new syrups are lined up behind the bar. So, Greg chatted with us to get an idea of what we might want to get in our gullets. I started with my usual and had a very nice No. 3/Noilly Prat martini, stirred with olives. Matt started with a side car variation that included lemon grass and the girls had some well-made Manhattans. </div><div><br /></div></span></span><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzU0gmAdORm102nGaLJ_nqKXlMj6f3Sn1TAXf2teobIMEVwc1BsJxWsLZpQWu2oEPdNH4U5nsSm5wkWPcA2AtaJ3lSjZtP38VZRwAHsLjglRJjWCpVCKpp2UMoxR0OdLnnqauUch3WZUs/s200/IMG_3704.jpg" alt="" id="BLOGGER_PHOTO_ID_5660490029333451042" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 150px; height: 200px; " border="0" /></span><span class="Apple-style-span" style=" ;font-family:arial;" ><span class="Apple-style-span" style="font-size:100%;"><div>Thus began a couple of hours of tasting and sampling and general conviviality. My next drink was a margarita with thyme and salt infused syrup. I lost track of what everyone else was sampling and sipping for each one. But I do recall an Armagnac, red vermouth and bitters combo as well as another with gin, Thai basil, green chartreuse, absinthe and syrup. The booze selection, while not huge, is very respectable. Gins available were Tanqueray, Monkey 47, Junipero, Gordons, No. 3 and Hendrick's.</div><div><br /></div><div>I've also said before, I think it can be intimidating for customers faced with no cocktail menu to order without knowing the prices. In this case, they run about 14 Euros a cocktail (similar to any other bar in Paris going <i>sans carte</i>) which are prices I'd be happy to pay here. </div><div><br /></div></span></span><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg49tuW2f7Fgdst2S0Cjtvgfk9bFzpo2JtMsbiLB89AW0H45Ljtj0Zd6VYHKqn3OvScXZoCo-6afUkiv7QV-w8ChwFzB9zUOQuXNoj6EBAV3mRpxuaeR4QEet-ux4iw38HjS60D_uaKtbo/s200/IMG_3711.JPG" alt="" id="BLOGGER_PHOTO_ID_5660490438833515490" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 200px; height: 150px; " border="0" /></span><span class="Apple-style-span" style=" ;font-family:arial;" ><span class="Apple-style-span" style="font-size:100%;"><div>I love seeing a worthwhile bar arrive in this area, which previously had nothing cocktail-worthy to boast. Other things of note: For night owls, this is a spot that stays open until 4am (sometimes as late as 6am). It looks like they'll hopefully be bringing in some finger foods come October or so. Smokers will appreciate the discrete and comfortable fumoir in the back with more cushy red armchairs and elegant lamps. Also, for the moment they don't have a card machine, so take cash. Lots of it, because you can easily get sucked into the underbelly elegance of the place and not want to give up your bar stool for awhile.</div></span></span></div>Foresthttp://www.blogger.com/profile/00982757666919848355noreply@blogger.com13tag:blogger.com,1999:blog-1809593565521524498.post-88607416663704464262011-09-28T03:33:00.000-07:002011-09-29T07:44:50.742-07:00Vintage Cocktail Adventures: l'Entree des Artistes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnuOF-RqRbinRlmk7nqL2CNFch6dy_e4SziIA5UFdtL80OdatAE3Cm65gcVJlo8841zKBdEIYHteljBWKchRx10u_nGddYLDr6thTqaaDYCJSXgk1deY1oxXqA77UrnDWcivFD7GvDMVg/s1600/register.jpg"></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNZvzEKYKDZoWDEEm1LTOcDtCof2QqQqib2qaE6kDlYKsuUW_scoPFVrXDJDCUor_v8noTL6KgXqXYsMQWcareqCJyGkha5SdOp6o4gffI6CARfkEokE1_Ew4hWGD__8gD9wudbjc0Dj0/s1600/place.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNZvzEKYKDZoWDEEm1LTOcDtCof2QqQqib2qaE6kDlYKsuUW_scoPFVrXDJDCUor_v8noTL6KgXqXYsMQWcareqCJyGkha5SdOp6o4gffI6CARfkEokE1_Ew4hWGD__8gD9wudbjc0Dj0/s320/place.jpg" alt="" id="BLOGGER_PHOTO_ID_5657359693257923010" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT6VdMwO0Fjv6093c-sj3TuNPDCdvmUa3bHCbZWWtXotifHjynlFWAF5eNsVHQdG8DXzfMbd4DMyqJsOrqjIITSSxbxekquUNoI0lLCx3ycSddGkj0txnI1KMp9d0DsjriD75Shfi4BzY/s1600/place.jpg"></a><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" ;font-family:arial;" >l'Entree des Artistes</span><br /><span class="Apple-style-span" style=" ;font-family:arial;" ><div><span class="Apple-style-span" style=" ;font-family:arial;" >8 rue de Crussol</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;" >75011 Paris</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;" ><br /></span></div></span><span class="Apple-style-span" style=" ;font-family:arial;" >The Paris cocktail scene has<br />done a lot of growing up over the past 4 years. We've gone from a handful of successful forerunners to a nicely growing network of drinking options. Paris bar talent is expanding internationally with the <a href="http://52martinis.blogspot.com/search/label/experimental%20cocktail%20club">ECC</a> setting up shop in both the UK and the US. And we're seeing international cocktail trends showing up in bars here locally - the latest of which is <a href="http://www.tastingtable.com/entry_detail/national/1660/Barrel_aged_cocktails_are_the_latest_bartending_craze.htm">aged cocktails</a>. The first mixology maostro to experiment with bottling a premixed cocktail and leaving it to age was Tony Conigliaro at <a href="http://www.69colebrookerow.com/">69 Colebrook Rowe </a>in London. <a href="http://www.jeffreymorgenthaler.com/">Jeffrey Morgenthaler</a> followed up with more barrel aged cocktail trials in Portland, Oregon. And now, Paris l</span><span class="Apple-style-span" style=" ;font-family:arial;" >ocals can weigh in on whether or not a few weeks of storage can improve the taste of their tipples at the newly opened l'Entree des Artistes.</span></span><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:small;" ><span><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:small;" ><span><br /></span></span></div></span></span><span class="Apple-style-span" style=" ;font-family:arial;" ><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioQz72_vMHeqwYvlD7roZFEvWV-udLePiRRvBYbaF7rCi9_yvAGrsn8ClqRFFdH5SJJQ3jBFafPpGuBG6pSlVAMUIqs6ORkwr98RywyBfJObPne9iIEO0WiDYi7-gzgC78v2iKbTLQJuM/s200/register.jpg" alt="" id="BLOGGER_PHOTO_ID_5657358958151535442" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 200px; height: 134px; " border="0" /></span><span class="Apple-style-span" style=" ;font-family:arial;" ><span style="font-size:100%;">The team behind this laid-back locale, hit the ground running with pre-opening anticipation on the part of Paris cocktillians. Fabien, having honed his skills at Prescription Cocktail Club, teams his bar skills with Edouard, who handles the wine side. The result: a relaxed, low key, pint-sized cocktail bar with a significant food and wine list as well. </span><div><br /></div></span><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAKLiKtndJCcuBwYNJhQ9Yju8u-_eufSSTdbEFHbDu6TZ8GvdijQh3Vr_4ksI_FT4hA6Ndf1NtBHZJdS8OmJa2kbRLRUT1Fx-wW4Fw9scukizZIlX3KqzNVxfmPkBS6jmJFn2E4dOIxYk/s200/food2.jpg" alt="" id="BLOGGER_PHOTO_ID_5657359839405236338" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 200px; height: 134px; " border="0" /></span><span class="Apple-style-span" style=" ;font-family:arial;" ><div><div><span class="Apple-style-span" style="font-size:100%;">I stopped in last week with a few friends to form my own opinions on the 'vintage' drinks. My friends were surprized when i led them to the place telling me it used to be a 'divey' bar where'd they'd hang out for cheep beers. It's been renovated, but not so much that it's lost the laid-back local frenchie feel. The casual space is enhanced with well chosen touches like the antique cash register and swank bar accoutrements. Also, on my visit, I ran into Thierry Daniel of <a href="http://www.liquidliquid.com/">Liquid Liquid</a>/<a href="http://www.cocktailspirits.com/">Cocktail Spirits</a> doing his own sampling, which is a good sign that the drinks are worth trying. </span></div></div></span><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" ;font-family:arial;" ><div><span class="Apple-style-span" style=" ;font-family:arial;" ><br /></span></div>I tried a negroni and a vieux carre, both of which had been aged in barrels for 6 weeks. </span><span class="Apple-style-span" style=" ;font-family:arial;" > The</span><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color:#0000ee;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL6LjHRxUVxz-OzLuprzwvNJS0NabEAySNYelNqMK4vqS9gVDMMgVJXr0id9eNqo5ybjwcmfqfHw-f07Vodbd4DSnUujot0MbJEoOwdXx7y0rrjIds_9FuN9yTpOdzISJ_RRhPrCmdxMc/s200/eduard.jpg" alt="" id="BLOGGER_PHOTO_ID_5657360833635046706" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 200px; height: 134px; " border="0" /> </span><span class="Apple-style-span" style="font-family:arial;color:#ffffff;"> aging brings a mellow and interesting melange of flavors that i think make them worth the 14 - 15 Euros price tag. However, patrons looking for something a little less invasive on the pocketbook, can play with their impressive menu of cocktails at 10 - 11 Euros each. And the standard cocktail menu offerings are no less interesting with options like the Mon Vieux Tabac (Peychaud's bitters, Bob's Bitters licorice, tabacco liqueur, Carpano Anica Formula, Cognan Grosperrin and Rittenhouse Rye 100). Clearly this is no mojito mecca. Given the care that's going into these drinks, l'Entree des Artistes currently rates as one of Paris' best values for money in cocktail options.</span></span></span><span class="Apple-style-span" style=" ;font-family:arial;" ><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:100%;" ><br /></span></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnuOF-RqRbinRlmk7nqL2CNFch6dy_e4SziIA5UFdtL80OdatAE3Cm65gcVJlo8841zKBdEIYHteljBWKchRx10u_nGddYLDr6thTqaaDYCJSXgk1deY1oxXqA77UrnDWcivFD7GvDMVg/s200/register.jpg" alt="" id="BLOGGER_PHOTO_ID_5657363833629934530" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 200px; height: 134px; " border="0" /></span><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:100%;" >I see a bright future for these boys amongst the serious cocktail crowd as well as residents looking for a refreshing change of pace from the so many just so-so bars in the Oberkampf area. And, while I like to see local bars bringing in already established cocktail practices, I'm also looking forward to spending more time there to explore what they can bring to the cocktail trends themselves.</span><span class="Apple-style-span" style=" ;font-family:arial;font-size:small;" ><div><div><br /></div></div></span></div>Foresthttp://www.blogger.com/profile/00982757666919848355noreply@blogger.com5tag:blogger.com,1999:blog-1809593565521524498.post-63064320277433951882011-09-23T10:00:00.000-07:002011-09-24T01:16:14.346-07:00Drugstore Cocktail Adventures: Drugstore Publicis<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUNF5KyBUIiHpdg6FVziifWRyVsN4OJJQs_9HDJdGJEdHN5Ny0aKxO8O8WeKI9H3WGT0JCnr1kwiFB4JriP0kO2fKObT6zVEjOUoQbhAZg_JTegMxeTycjylrUBIgl_GURhuZ5_8hOTso/s1600/IMG_2756.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhvUmlW_mVbb-L2p9i-wf0pxN3KpikjTTSGQbB3eadwG0_76Vh-P_nrUBjOSnfffmVH107oBJVLtfnUdd4ses88GDpZgacQBb3loQ1oW7r_c5-t91lnT9WAagHA9U1d9D4NUCE4yi7c2k/s1600/IMG_2747.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhvUmlW_mVbb-L2p9i-wf0pxN3KpikjTTSGQbB3eadwG0_76Vh-P_nrUBjOSnfffmVH107oBJVLtfnUdd4ses88GDpZgacQBb3loQ1oW7r_c5-t91lnT9WAagHA9U1d9D4NUCE4yi7c2k/s320/IMG_2747.JPG" alt="" id="BLOGGER_PHOTO_ID_5647508822770576130" border="0" /><span class="Apple-style-span" style=" color: rgb(0, 0, 0); -webkit-text-decorations-in-effect: none; font-family:Helvetica;"></span></a><a href="http://www.publicisdrugstore.com/Website/site/fra_accueil.htm">Drugstore Publicis</a><span class="Apple-style-span" style="font-family:Helvetica;"><p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none; text-autospace:none"><span style="font-family:Helvetica;mso-bidi-font-family:Helvetica;">133 avenue des Champs-Elysées</span></p><p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none; text-autospace:none"><span style="font-family:Helvetica;mso-bidi-font-family:Helvetica;">75008 Paris</span></p> </span><span class="Apple-style-span" style=" ;font-family:Helvetica;">This ain't your granny's drugstore. The shiny Drugstore Publicis sits in the shadow of the Arc de Triomphe and serves as a one-stop upscale shop for books, food (both sit down and to go), drinks, cigarettes, movies, magazines and more. I’ve passed this place countless times and never been moved to try any of its offerings, assuming – given the locale - it would be overpriced and pretentious.<span style="mso-spacerun:yes"> </span>Recently, <a href="http://unlockparis.blogspot.com/">Kim</a> and I found ourselves stumped for a nightcap spot in the area and stopped onto their airy terrace expecting nothing more than a mediocre drink and a bit of girlie gossip.</span><span class="Apple-style-span" style=" ;font-family:Helvetica;"> </span><span class="Apple-style-span" style="font-family:Helvetica;"> </span><span class="Apple-style-span" style=" ;font-family:Helvetica;"> </span><span class="Apple-style-span" style="font-family:Helvetica;"><span class="Apple-style-span" style=" ;font-family:Georgia, serif;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5X1Hzu_WXnN336USli09Qut4ZBT_BG5Om2H_i48_qsEZ97YC2HC_nXLbGRFtwzrA1cMrloJLAT1HDcg3r_RhDpLLI_0jCED7sAmwNqFbaTa_SLSiSR2dvafWQxCUQ9sH8gO83StC1vJM/s200/IMG_2749.jpg" alt="" id="BLOGGER_PHOTO_ID_5647509541304590834" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 150px; height: 200px; " border="0" /></span><p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none; text-autospace:none"><span style="font-family:Helvetica;mso-bidi-font-family:Helvetica;">Once we looked at the menu, we realized that this might be an unexpected hidden cocktail gem. First off, they have a long list of martinis on offer – including a classic dry.<span style="mso-spacerun:yes"> </span>Cocktails, at 14 Euros each, fall under several categories: shorts, longs, champagne based, and after or before dinners.<span style="mso-spacerun:yes"> </span>Alongside the typical bloody mary’s and ti punch, some in particular that caught my eye as more unusual for Paris were the negroni, Pimm’s cups, mint juleps and a <a href="http://www.drinkboy.com/cocktails/Recipe.aspx?itemid=130">pink gin</a>, which I don’t think I’ve ever seen on a Paris cocktail menu. Finally, their list of 15 different gins (including a genever and without a Gordon’s in sight) sealed the deal and we decamped from the terrace and headed in for a front row seat at the bar.</span></p><p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none; text-autospace:none"></p></span><span class="Apple-style-span" style="font-family:Helvetica;"><p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none; text-autospace:none"><span style="font-family:Helvetica;mso-bidi-font-family:Helvetica;">While the outdoor area is nice, in a rather nondescript way, the inside is brightly lit, clean and modern with its sleek white counter tops, neon light touches and flashing screens.<span style="mso-spacerun:yes"> </span>Surprisingly it feels slightly dated even though it was remodeled not long ago.<span style="mso-spacerun:yes"> </span>But I’m cool to ironically do the 80’s deal if it comes with a good drink.<span style="mso-spacerun:yes"> </span>And, it did.</span></p></span><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBbwtCVioW7jUucaJtC3ltyzYzDijptAJnuM-IonWVgs-RDoHKvg9Awapk9Im-Rr9L1HUvOjbRpp7YCmCSUa1JxXb78fvii5c_C2MFH4V1jTh7M6aOWwaRBvzKPB-VuQTt6XG0VcwfVF0/s200/IMG_2753.jpg" alt="" id="BLOGGER_PHOTO_ID_5647509906262870338" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 150px; height: 200px; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; " border="0" /><span class="Apple-style-span" style="font-family:Helvetica;"><p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none; text-autospace:none"><span style="font-family:Helvetica;mso-bidi-font-family:Helvetica;">My Bombay Sapphire (although not my preferred it is the house gin) martini was stirred and served in a chilled glass with an olive.<span style="mso-spacerun:yes"> </span>More attention to cocktail detail followed.<span style="mso-spacerun:yes"> </span>Kim’s French martini came with freshly crushed pineapple, all glasses were chilled and double straining was happening.<span style="mso-spacerun:yes"> </span>As we watched them make others’ drinks it was clear that a lot of consideration was going into each one. Although one thing I'm unsure on is that he uses a milkshake blender instead of shaking. I think this might work well for certain cocktails to really whip them up to a froth, but for others, I'm not sure it's appropriate.</span></p><p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none; text-autospace:none"><span style="font-family:Helvetica;mso-bidi-font-family:Helvetica;">We were both taken by the approachable barman who chatted with us without being overly intrusive.<span style="mso-spacerun:yes"> </span>In between building drinks, he refilled our water glasses and offered up bowls of salty crisps.</span></p></span><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjemoKNB4HBWGLl6D7HZUHKzVXDZ_GDWYnRDBnA7SEGc9GNglwtcelOfAVQYxAj8o9k34IBeYWiu4IpguJP9AHnBxNY-_ZurjNXGk-FhsiEUg3cFH4GHnrMgV343Gark2s_9kjQihuG5E/s200/IMG_2754.jpg" alt="" id="BLOGGER_PHOTO_ID_5647510925721945666" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 150px; height: 200px; " border="0" /></span><span class="Apple-style-span" style="font-family:Helvetica;"><p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none; text-autospace:none"><span style="font-family:Helvetica;mso-bidi-font-family:Helvetica;">The clientele is a mixed bag of tourists taking in a rowdy meal, awkward dates sharing fishbowl-sized Movenpick ice cream dishes and even more awkward business associates (?) who stare blankly into the center of the room neither speaking to each other nor appearing to enjoy themselves as their large servings of ice-cream melt away.<span style="mso-spacerun:yes"> </span>But, to offset the somewhat odd vibe, they had yet more surprises in store for us.<span style="mso-spacerun:yes"> </span>They are open 365 days a year.<span style="mso-spacerun:yes"> </span>So, if you need a cocktail on Christmas day, this is your stop.<span style="mso-spacerun:yes"> </span>And, unlike so many bars in this area, they have a happy hour. From 6 to 8, cocktails are a reasonable 9 Euros. Glasses of wine range from 6 to 13 Euros, which is also a decent pricetag for the Champs. </span></p></span><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUNF5KyBUIiHpdg6FVziifWRyVsN4OJJQs_9HDJdGJEdHN5Ny0aKxO8O8WeKI9H3WGT0JCnr1kwiFB4JriP0kO2fKObT6zVEjOUoQbhAZg_JTegMxeTycjylrUBIgl_GURhuZ5_8hOTso/s200/IMG_2756.JPG" alt="" id="BLOGGER_PHOTO_ID_5647511348972783938" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 200px; height: 150px; " border="0" /></span><span class="Apple-style-span" style="font-family:Helvetica;"><p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none; text-autospace:none"><span style="font-family:Helvetica;mso-bidi-font-family:Helvetica;">However, I’d personally save the wine sipping for the terrace since the place isn’t busting with dimly lit vino-inspiring ambience.<span style="mso-spacerun:yes"> </span>But mostly, I’d either hit this place for a nooner cocktail or keep it up my sleeve as an unexpectedly good spot for a happy hour cocktail after a day of shopping (or more realistically, in this area, window-shopping).<span style="mso-spacerun:yes"> </span>So, I was wrong.<span style="mso-spacerun:yes"> </span>It’s not just about watery, overpriced Champs-Elysees tourist trap cocktails here.<span style="mso-spacerun:yes"> </span>They’re actually putting some TLC into their drinks and at a pocket-friendly price. And, I’m okay with being wrong.... because it’s a lot easier to eat crow when you can wash it down with a decent drink.</span></p> <!--EndFragment--></span><p></p> <!--EndFragment-->Foresthttp://www.blogger.com/profile/00982757666919848355noreply@blogger.com2tag:blogger.com,1999:blog-1809593565521524498.post-85273153259283835002011-09-15T06:33:00.000-07:002011-09-16T02:39:03.324-07:00Groupon Fail Cocktail Adventures: Will et Cie Cocktail Classes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiT1dbdeo6CDqWn1GLLOjYxAjXmimchIcHcOOuFPcXmosvN5GqjbZILPv4pU4PLRFSI9K_pvzHF0j_4QGGKZltuo7d7ZYp8gdaiJ9HkpNbYsm1-rXrbMvzy3Hbs8Y5N-Y-BPiOgcy9kwk/s1600/IMG_2622.jpg"></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSSJdZlwb-sjwKAAakHen0EALJFpi2TefQQfNYllOoChef6Jq2xn_jxFtu93wwJBxysQUcp1kiVDOXtXsBlSlRIdrBx_tbw_74QOzGEwtDy0pqMdFu-tDwzTV-NzsRsE_7QFsJS_3yu3k/s1600/IMG_2617.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSSJdZlwb-sjwKAAakHen0EALJFpi2TefQQfNYllOoChef6Jq2xn_jxFtu93wwJBxysQUcp1kiVDOXtXsBlSlRIdrBx_tbw_74QOzGEwtDy0pqMdFu-tDwzTV-NzsRsE_7QFsJS_3yu3k/s320/IMG_2617.JPG" alt="" id="BLOGGER_PHOTO_ID_5648127378642517234" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSSJdZlwb-sjwKAAakHen0EALJFpi2TefQQfNYllOoChef6Jq2xn_jxFtu93wwJBxysQUcp1kiVDOXtXsBlSlRIdrBx_tbw_74QOzGEwtDy0pqMdFu-tDwzTV-NzsRsE_7QFsJS_3yu3k/s1600/IMG_2617.JPG"><span class="Apple-style-span" style=" color: rgb(0, 0, 0); font-family:arial;" ></span></a><a href="http://www.willcuisine.com/">Will et Cie</a><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:small;" ><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:small;" >10 Place du Colonel Bourgoin</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:small;" >75012 Paris</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:small;" >Tel: 06 59 92 10 57</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:small;" ><br /></span></div></span><span class="Apple-style-span" style=" ;font-family:arial;" ><span class="Apple-style-span" style="font-size:100%;">Recently, I took a full day off the computer. When I logged on the following morning I had close to 50 mails. I deleted every single one without reading. Being online most of the time, I bin things as they come in so I never realized just how much junk comes into my box on a daily basis. A large portion of these mails are <a href="http://www.groupon.fr/">Groupons</a>, which come so frequently, I've stopped reading them. Unless...the word 'cocktail' catches my eye. And, that's how I ended up buying a Groupon for a cocktail class at Will et Cie. For 45 Euros (instead of 119 Euros) I got a pass for two to learn to shake "two or three" cocktails, bake goodies to go with them, and partake in a 'warm and convivial' tasting after - all in one hour!</span><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">So, Mel and I rocked up to the tiny studio that serves as their classroom. This space is adorable as a studio apartment. But, as a professional classroom, not so much. The large flat screen TV played old Buffy reruns, the frisky house pup jumped about licking classmates' fingers and the fridge was stocked with, well, the same things mine's stocked with: half of last night's dinner, bits and bobs. But, then again, I'm not running a cooking class out of my house. </span></div><div><br /></div></span><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOMGXNSiNwgYeiSMpjbZR_RTIxjs5gv0JWO1sLBGxJhn2b8rZEqycDLyROZumcwIWJnhC6rFN6ad-N-3_jL8Gvp1FMQL6VrvFN3w1gyIJs02qoYTWNAu9K4CN1H_QVs5Qvk2tvIhWs0Rw/s200/IMG_2623.jpg" alt="" id="BLOGGER_PHOTO_ID_5648127942967520258" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 150px; height: 200px; " border="0" /></span><span class="Apple-style-span" style=" ;font-family:arial;" ><div><span class="Apple-style-span" style="font-size:100%;">A friendly and pleasant instructor broke us into three groups of two and set us each to a different baking project. I was assigned the savory <a href="http://chocolateandzucchini.com/archives/2005/10/yogurt_cake.php">gateaux au yaourt</a> while the others worked on cookie type things and mini-muffins. I was slightly surprised by the simplicity of what we were learning. I was mixing up something that children learn to bake at an early age in France. But, it's not like they were teaching me to put Cheezewhiz on Ritz crackers, so I rolled with it. As she instructed, she periodically called up to a man lounging in the little loft just above the kitchen (Will, I presume?) to ask how much of what ingredient went into which dish. I wasn't expecting Alain Ducass, but I was hoping the person teaching would actually know how to do it themselves. </span></div><div><br /></div><div><span class="Apple-style-span" style="font-size:100%;">Once the baked goods were in the oven, the cocktails commenced. And rather than "two or three" we were to learn one: the Cosmo. A shaker, Smirnoff, lime syrup, triple sec and Oceanspray were set out and she instructed Mel on how to make it. She had her pour the ingredients into the shaker (without ice) and while I don't remember her proportions, I do remember thinking at the time that they were surprisingly accurate. Given what I had seen up to this point, I had expected some bastardized version of the Cosmo calling for copious amounts of cranberry and a drop of vodka. Then she gave us the 'secret' to making a good cosmopolitan: use just two ice cubes and shakes it until they melt. Sigh....</span></div><div><br /></div></span><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiT1dbdeo6CDqWn1GLLOjYxAjXmimchIcHcOOuFPcXmosvN5GqjbZILPv4pU4PLRFSI9K_pvzHF0j_4QGGKZltuo7d7ZYp8gdaiJ9HkpNbYsm1-rXrbMvzy3Hbs8Y5N-Y-BPiOgcy9kwk/s200/IMG_2622.jpg" alt="" id="BLOGGER_PHOTO_ID_5648128332638070642" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 150px; height: 200px; " border="0" /></span><span class="Apple-style-span" style=" ;font-family:arial;" ><div><span class="Apple-style-span" style="font-size:100%;">After Mel did so, she asked us which glasses we'd like to use. Our choices: tumblers or wine balloons. Call me an overdemanding traditionalist, but if you're going to charge people to come to a class to learn about a specific cocktail, wouldn't you maybe splash out a tenner at Ikea to get the proper style of glass? We went for the wine balloons. And, the cosmo tasted pretty much as I expected a watery and too warm mixture of the above ingredients. </span></div><div><br /></div><div><span class="Apple-style-span" style="font-size:100%;">About this time the finger foods were coming out of the oven and tasting began. But, the strange thing was we were all just tasting what we made. There was no instruction or suggestion to share with the group. Having a wealth of mini-savory cakes, Mel and I offered ours up to the class. But, no one else did, rather boxing them up in the provided to go containers to gorge on them all alone later. If we aren't all going to taste everything, what was the point of us all being there at the same class or making different things? </span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">And there's more. After Mel made our drinks, the instructor cleared away the ingredients. The other four students neither made nor at the very least tasted the cocktail of the "cocktail workshop." In fact, she pleasantly shuffled them along once they filled their boxes while offering us the opportunity to make a second one if we wished. She was so cheerful and friendly, but this whole thing just seems wrong on so many levels that I'm really just shaking my head here.</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">Their website is cute and looks professional enough. They seem to be partnered with other professional-type businesses. I even noticed that some of my acquaintances in the cocktail world like their page on Facebook. It was the twilight zone of cocktail courses. All external indicators point to something useful and fun, but the reality is entirely different. If I were Will, I would completely change my marketing on this one. Rather than presenting it as an <a style="font-style: italic;" href="http://forum.wordreference.com/showthread.php?t=1275179">apero dinatoire</a> and cocktails workshop I'd play it as a class on "Entertaining on a shoestring" or "Entertaining with an empty fridge" because we weren't learning gastronomically interesting things. We were working with minimum, cheap ingredients and very simple recipes.</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">I debated on posting this for awhile because our instructor was so nice and they seem so woefully out of their league that it feels almost cruel. But, I got to thinking: we get enough junk mail and junk experiences in life that clog up our time. So, I decided to post so you know you can just delete that mail on the Will et Cie Cocktail Workshop Groupon immediately when it pops into the inbox.</span></div></span></div>Foresthttp://www.blogger.com/profile/00982757666919848355noreply@blogger.com8tag:blogger.com,1999:blog-1809593565521524498.post-15825919643796281282011-09-08T07:25:00.000-07:002011-09-08T10:29:13.998-07:00Club Sandwich Cocktail Adventures: The Club<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifcr2c6B5gwvMLlilHGYPIp8g7wS-Ep1UjeLLhT5BuagZhBM5rIN0yi6wCQBUK-WYtnWRDn__Y1cRtpI9XDa91Mnqm5g3esQdTYry_P1SWelfFgX_jmlwRhIeR6YogcDVJ_V-53MR1MLo/s1600/IMG_3251.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXytYL1uJ_h4itZH23CKcZ69lQMnKssL8F85qhsG173u-wpBe9NcXECnPGjjo9_32fbWafk5hy8hxUqUgjEoKn0MA2vx8Xe0NSeJtosz6opKyMvaQFPFslEpE6oqDhcYiTlzEs5vqiuts/s1600/IMG_3247.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXytYL1uJ_h4itZH23CKcZ69lQMnKssL8F85qhsG173u-wpBe9NcXECnPGjjo9_32fbWafk5hy8hxUqUgjEoKn0MA2vx8Xe0NSeJtosz6opKyMvaQFPFslEpE6oqDhcYiTlzEs5vqiuts/s320/IMG_3247.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5650038301096117602" /></a><div><a href="http://www.theclub-paris.com/">The Club</a></div><div><div>24 rue Sourcouff<br />75007 Paris<br /><br />One of the fun aspects of writing a cocktail blog is getting invites for launch parties and the like. Last night, I made a stop into an event organized for press and interested parties by newly opened The Club. Antoni Pascual and Stephane Bilard have paired cocktails with club sandwiches in this 'chaotic chic' two floor space designed by master milliner turned shoe maker, <a href="http://www.philippemodel.com/">Philippe Model</a>.<br /><br /><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEZKZfJwGDZLaDeGcK50ActCr3HEyOrM7hRoNZHZt6HpB-77NxkxrCn_791ZmazQO_FdpZlZwxknvSCqo3GkMNLklvp76ia5pni9hZbqKSVZGdC9ekiC4uzw03lv39eBoLywuVD9YOOCg/s200/IMG_3236.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5650038859305037618" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 200px; height: 150px; " /></span>Two specific cocktails were planned for the event, so I forwent my usual martini order and let Stephane (who previously has worked such big names as <a href="http://52martinis.blogspot.com/search/label/Pershing%20Hall">Pershing Hall</a>, <a href="http://52martinis.blogspot.com/search/label/le%20Meurice">le Meurice</a> and <a href="http://52martinis.blogspot.com/search/label/Hotel%20Plaza%20Athenee">Plaza Athenee</a>) mix me up The Club (42 Below vodka, lime, Fever Tree ginger beer and Angostura bitters) With its vodka base, this wouldn't be a typical order for me, but it does highlight something they're doing right: fresh and well chosen, good quality ingredients. [I'm a fan of <a href="http://www.fever-tree.com/">Fever Tree</a>] Downstairs, Stephane Verga of <a href="http://www.whisky.fr/">la Maison du Whisky</a> was mixing up a St Germain cocktail (St Germain, <a href="http://www.bottlegreendrinks.com/">Bottle Green </a>cordial & champagne) which is an interesting choice considering St Germain is not in any of their cocktails listed on the menu. But, I'm a <a href="http://www.stgermain.fr/">St Germain</a> fan as well, so I shan't complain.<br /><br /><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPu_EDqc68ONiDRgt5QyvEl_qDcEqKm8QxwFcBEm1EVs7fT1Gi9OxSmNAUnAmDoLazK0_t047RYrnjnHoY_uSot8PrS94HgVtxuf2kPOhQc-KkBE7AVBIi7j3aSXHvZa12UIQ9EbpAGKs/s200/IMG_3250.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5650039209714551650" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 200px; height: 150px; " /></span>Reasonably priced at 10 Euros a drink, their regular cocktail menu features 14 choices based on a range of spirits, only three of which are vodka based, which is a good sign that they are avoiding the lazy route of a mainly vodka menu. I predict that their more easily accessible options like the Red Mojito or the Berrie Breeze will be their biggest sellers - which is a shame because they've got some respectably better options on offer like manhattans, old fashioneds or a white lady with egg white.<br /><br /><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixA1tQdytewXysVsLoNcXTuP_6WijgzXJzn-ePrkTmYoCtpw8VVXegd8AYP3EpGZb90DYCQXj6mRxgBZ2P5cnTcP73RF2yKYiG3cj971AyAOLO1eKBiRyG4YbOMFstgcB1irbMWyIq2tA/s200/IMG_3237.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5650039579898550594" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 200px; height: 150px; " /></span>As for the stock, they're working with la Maison du Whisky, and take pride in the fact that it's a small but well thought out selection. Hendrick's and Tanqueray are the listed gins and seem to be good choices if you're going with just two. And, although not listed on the menu, I also saw a bottle of Bombay Sapphire on the shelves.<br /><br /><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIrkFjqpBK2VCRc1Xy3U5R1mufNlyZS_odXFcRAji5I0uKgPLwV_xuMTrpC1Et_pFMI4D2P0dA4wXH4VCfd7tdszxOsBTamvAkf0PjTbYFuWo3FEEIoJ0Cpe1SWxSDrj6skV5Bu97mboI/s200/IMG_3256.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5650040271183189266" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 200px; height: 150px; " /></span>While cocktails were being shaken and stirred, plates of grilled cheese and club sandwiches were circulating. Their 9 clubs on offer (15 to 18 Euros and served with veggies or potatoes) range from the classic to the luxe (roast beef, foie gras maison, roquette and piment d'Espelette) I tried their salmon (from Petrossian) version and also the magret de canard/dried tomato sandwich. And for the Berko fans, that's who's providing the cheesecakes on their menu.<br /><br /><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifcr2c6B5gwvMLlilHGYPIp8g7wS-Ep1UjeLLhT5BuagZhBM5rIN0yi6wCQBUK-WYtnWRDn__Y1cRtpI9XDa91Mnqm5g3esQdTYry_P1SWelfFgX_jmlwRhIeR6YogcDVJ_V-53MR1MLo/s200/IMG_3251.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5650040832243973090" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 150px; height: 200px; " /></span>While cocktal bars like the ECC trio, la Conserverie and le Forum are now Paris standards in superior cocktails, the Club belongs to what I consider Paris' second wave of noteable cocktail activity. After a taste for a better crafted cocktail has been instilled by the forerunners on the cocktail scene, we're beginning to see existing or new bars who are reaching for something more than just a basic mojito and giving more thought to ingredients and methods. No bones about it: the Club is not another craft cocktail lounge or haven for hardcore cocktail geeks - but they're not trying to be. Their aim seems to be a focus on a smaller and simpler selection and injecting a bit of fun with food and cocktails into an area that is a notorious cocktail dead zone. If the service remains as accommodating and friendly as it was last night and they maintain the quality of their ingredients, I'd say this will be a valid option for a decent drink in the area with a good price/quality ratio.<br /><br /></div>Admittedly, it's difficult to objectively review a place when you attend an event that removes you from the normal customer experience. So, readers, I encourage you to report back on your own experiences there. And that reminds me of another fun aspect of writing a cocktail blog: great readers. You ask good questions, give good information and are generally just pleasant to interact with. So, I'll take this opportunity to say "Thank you, Readers. You're a good lot!"</div>Foresthttp://www.blogger.com/profile/00982757666919848355noreply@blogger.com1tag:blogger.com,1999:blog-1809593565521524498.post-18165368796465417172011-09-04T01:32:00.000-07:002011-09-05T06:34:46.648-07:00Spodie Cocktail Adventures: Speakeasy<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3G1tNvasbQOlVk8FS8KiuP7TKq_OpAprqvUt_zq_Y9L_brTSuiZE1VoQC8cRQytgPVgK9wqQgsB0VZMFFvV5z-fCuapiLM0eC0p2VImyLFc_X4QzDwSReg0PWAzTPPl1qYUa0UClluyI/s1600/IMG_1658.JPG"></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvTa8U5-Vw6bFsva3XjizYZIe29eEb0uxoknrBI1rTi_VxPI9y-m-g8FiknGLrbF7pY0OUTvJzvoNtix91P_ONuZXyWiBaxabzDATUsmSBXNqv8__TKZlTSQd3S06tUDGutY8c8vcMyC0/s1600/IMG_1664.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvTa8U5-Vw6bFsva3XjizYZIe29eEb0uxoknrBI1rTi_VxPI9y-m-g8FiknGLrbF7pY0OUTvJzvoNtix91P_ONuZXyWiBaxabzDATUsmSBXNqv8__TKZlTSQd3S06tUDGutY8c8vcMyC0/s320/IMG_1664.jpg" alt="" id="BLOGGER_PHOTO_ID_5648543249524822690" border="0" /></a><div><span class="Apple-style-span" style="font-size:100%;"><a href="http://www.lespeakeasy.com/">Speakeasy</a><br />25 Rue Jean Giraudoux<br />75016 Paris, France<br />01 47 23 47 22<br /><br />Articles abound on the 'speakeasy' bar trend; some <a href="http://www.ginmonkey.co.uk/top-5/londons-coolest-speakeasies/">proclaimings it's in</a>, others <a href="http://drinks.seriouseats.com/2009/11/serious-cocktails-speakeasy-bars-trend-getting-old.html">proclaiming it's over</a>. I think it's over. That's not to say I don't highly enjoy many of the places touted as modern day speakeasies. But, a little variety is good and I don't think a bar need necessarily employ faux-prohibition tactics to prove their cocktail cred. However, a bar with the name 'Speakeasy' is going to catch my attention.</span></div> <div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">With red velour stools, dark leather sofas, nightly jazz and a discreet fumoir, the Speakeasy attempts to transport clients back in time to the smoky, jazz-filled Chicagoan dens of iniquity of the twenties. The menu features over 20 cocktails, including the usuals like margaritas and mojitos and more unique house creations at 14 Euros each. Nothing looked exceptional and some were hovering suspiciously close to <a href="http://en.wikipedia.org/wiki/Jungle_juice">spodie </a>territory such as the Gin Imperial (Bombay, Malibu, grenadine, pineapple juice, mandarin imperial, raspberry juice and tonic water.) Although what was exceptional for this generally expensive area was a happy hour (17h30 - 19h30, all cocktails 8 Euros)<br /></span></div> <div><span style="font-size:85%;"><br /></span></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn3XgYAI1sZo5zOAuUKftWAZ6G2OE4QoJPKJBh5Vq1lgwrK1aMeuqHCpdz30KGuhnFBt7SZwrAU_52vHDJCa7EvX96AXZH9oYqhyphenhyphenQ1XfIH1ImQ8Iu1XhKzOMj7-R71yxhVWV917yq7oG4/s200/IMG_1657.JPG" alt="" id="BLOGGER_PHOTO_ID_5648546676196669682" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 200px; height: 150px; " border="0" /></span><div><span class="Apple-style-span" style="font-size:100%;">I was very early and set off solo for my first drink. Cheerful besuited staff set out dishes of chips and jarred salsa. I don't like jarred salsa. It simply does't taste good. I ate some anyway and washed it down with the glass of ice water the barman had thoughtfully put in front of me. I've been living here long enough to know better. It wasn't water. This was my martini: sweet vermouth over ice with a big lemon chunk in it. I think he may have dropped in a few drops of gin because I had asked for a 'dry gin martini.' It's is a shame because there are more than a few gins I would happily put in my mouth from those listed on their menu (</span><span><span class="Apple-style-span" style="font-size:100%;">Gordon's, Tanqueray, Beefeater, Tanqueray 10, Bombay Sapphire, Pink 47 and Hendricks.) However there is one gin they list which has me a baffled. I have never heard of (and find no information on) "Cavendish" which they also have listed on the menu as a gin. [note: Paul-Eric of <a href="http://sipeasy.fr/blog/">Sipeasy </a>just notified me that this is the private label gin of France Boisson]</span><br /><br /></span></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6jtPpIZw4S21iq5k5EaZLfs89GiDZ8_HpMjzi0gY9l4-m616ksbmzMs2Xk6pB4TBcvwqa5pq-DG_s2ua992FRwUWK9kRmcujvUVVbp2DMfu9YorkSXhPHZ75Txj4ly1ntJElNWTXTtz0/s200/IMG_1660.jpg" alt="" id="BLOGGER_PHOTO_ID_5648548972304224626" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 150px; height: 200px; " border="0" /></span><div><span class="Apple-style-span" style="font-size:100%;">Mel and Vio arrived and took two drinks whose names and don't recall and which left them nonplussed. Unable to find anything imbibe-inspiring on the menu I went the when-in-Rome route with the amicably votre, a crazy concoction of <span>whisky, light rum, Malibu, pineapple juice, blue curacao & strawberry juice. I was hoping to be pleasantly surprised. I wasn't. And the color. Anyone ever see the modern day freak show that is the Jim rose circus? The color recalls <span style="line-height: 19px;">Matt "The Tube" Crowley's act. I'll leave you to look the <a href="http://en.wikipedia.org/wiki/Jim_Rose_Circus">description of that one up at your leisure</a> in case you're having lunch right now. </span></span></span></div><div><span><span style="line-height: 19px;font-size:100%;" ><br /></span></span></div><div><span style="line-height: 19px;font-size:100%;" >A fellow blogger <a href="http://littlemisscupcakeparis.blogspot.com/">Cat </a>- who hits some nice bars - reported a very good experience there. And with the friendly staff, good tunes and relaxed atmoshphere, I have no doubt that one could pass an enjoyable evening here with the right drink orders. (wine? Whisky?) So perhaps it's hit and miss here. </span></div><div><span style="font-size:85%;"><span style="line-height: 19px;"><br /></span></span></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3G1tNvasbQOlVk8FS8KiuP7TKq_OpAprqvUt_zq_Y9L_brTSuiZE1VoQC8cRQytgPVgK9wqQgsB0VZMFFvV5z-fCuapiLM0eC0p2VImyLFc_X4QzDwSReg0PWAzTPPl1qYUa0UClluyI/s200/IMG_1658.JPG" alt="" id="BLOGGER_PHOTO_ID_5648550028446818818" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 200px; height: 150px; " border="0" /></span><div><span style="line-height: 19px; font-size:100%;" >And, I imagine speakeasies during prohibition had that same range in quality. In some cases, the liquor restrictions forced a flourish of creativity as bartenders invented new recipes with limited resources. But those with less cash or connections were unlikely to be celebrating this new bout of cocktail creativity and probably ended up in sketchy speakeasies with even sketchier spirits. At this Speakeasy: Cat had a good experience and I had a bad one. At Prohibition era speakeasies: Sometimes you get a <a href="http://www.finecooking.com/item/33700/hardly-the-last-word-about-the-last-word-cocktail">legendary Last Word cocktail</a>. But then sometimes you get <a href="http://blogs.plos.org/speakeasyscience/2010/12/31/at-the-prohibition-bar/">bathtub gin related deaths</a>. So perhaps this place - with its bads as well as goods - is actually more representative of real speakeasies than I initially thought.</span></div>Foresthttp://www.blogger.com/profile/00982757666919848355noreply@blogger.com9tag:blogger.com,1999:blog-1809593565521524498.post-21224448449076677152011-09-01T04:56:00.000-07:002011-09-01T05:40:01.955-07:00Romantic Cocktail Adventures: Hotel Saint James<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiomsjt8cKxX_KDTsrF3sXqPZ1Z6RWsTQnh0BF_BT6l4XfKQqhP565OGjeV7ac5VGSm3MOGTKgPlobAbO6GTv0KfrWCp5LhKIEAgV0oumajQzHJpL2Zpb0QoajBHUcmCgAsZL4UvCFfG0/s1600/stjames+terrace.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiomsjt8cKxX_KDTsrF3sXqPZ1Z6RWsTQnh0BF_BT6l4XfKQqhP565OGjeV7ac5VGSm3MOGTKgPlobAbO6GTv0KfrWCp5LhKIEAgV0oumajQzHJpL2Zpb0QoajBHUcmCgAsZL4UvCFfG0/s320/stjames+terrace.jpg" alt="" id="BLOGGER_PHOTO_ID_5647359362425313490" border="0" /></a><a href="http://www.saint-james-paris.com/#/index/">Hotel Saint James</a>
<br />43 avenue Bugeaud
<br />75116 Paris
<br />Tel: 01 44 05 81 81
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<br />Tucked discretely away in the quiet 16th, the insouciantly elegant Hotel Saint James radiates cheeky chic thanks to a <a href="http://blog.saint-james-paris.com/wp-content/uploads/2011/04/Tir%C3%A9-%C3%A0-part-Elle-D%C3%A9co-anglais.pdf" target="_blank">makeover a la Bambi Sloan</a> who manages to marry the traditional with the trendy in its bold and breathtaking decor. In addition to being a dreamy spot to lay your head for a night or two, this hotel and private club features two very different and drop dead gorge drinking spaces: the library and the terrace. This summer has been a bit hit and miss weather-wise in Paris, so when the blue skies broke through, I made a beeline for the fairytale-like terrace for a bit of al fresco imbibing.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaCqq5p-ty6BBKmjkM6H58l_hw3nVJJkW9-qaTZOlaJ4Tn7dgfmeicnRB-LsH56k-XW_F3p-u7n6QMe2Hh-SGsoa3-O6VVHx1EbnwMgf5bvSg94n1iqjpb5o7krEUFRu7Qgb87jE0Yyz0/s1600/stjames+013.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaCqq5p-ty6BBKmjkM6H58l_hw3nVJJkW9-qaTZOlaJ4Tn7dgfmeicnRB-LsH56k-XW_F3p-u7n6QMe2Hh-SGsoa3-O6VVHx1EbnwMgf5bvSg94n1iqjpb5o7krEUFRu7Qgb87jE0Yyz0/s200/stjames+013.jpg" alt="" id="BLOGGER_PHOTO_ID_5647359584532977090" border="0" /></a>
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<br />While waiting for Matt, Vio, Mel and Thibault, I gave the drinks menu the once over. It begins with 15 mojito variations including a USA mojito made with bourbon. Otherwise, one can choose from somewhat pedestrian 'classics' like cosmos and sex on the beach or - possibly more appropriate in this setting - a dozen or so champagne cocktails. They also invite you to 'ask the barman for your classic cocktail of choice', which I did. Unfortunately, my martini was a wash. It was served warm, with sweet vermouth and over-enthusiastically boasting a twist, an olive and a straw.
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmXed_QVlHR8xYu6tl27Fo8IWv5WqBJ_3OZAkzGuemEjT4Woh-klQZW9stT9IJIjbsMrYG3-mfTroq0bLaL-MoRKC6TFZI7yPZ20jqb9atufPyu4wk5yxYA6c9q1Dsr2672rasWTXb-XY/s1600/stjames+009.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmXed_QVlHR8xYu6tl27Fo8IWv5WqBJ_3OZAkzGuemEjT4Woh-klQZW9stT9IJIjbsMrYG3-mfTroq0bLaL-MoRKC6TFZI7yPZ20jqb9atufPyu4wk5yxYA6c9q1Dsr2672rasWTXb-XY/s200/stjames+009.jpg" alt="" id="BLOGGER_PHOTO_ID_5647359886249124034" border="0" /></a>
<br />The others were more successful in their orders of caipis or mojito variations which were iced up and refreshing and a good choice for some summer sipping if that type of drink is your thing. Based on their limited spirits selection and uninspired 'classics' offerings, they seem to sway towards the fruity summer drinks and focus on pleasing the mojito crowd, but fall a bit short when it comes to the classic cocktail capabilities.
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<br />Service was friendly enough, cocktail nibbles were replenished regularly and the surroundings <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpBaaiAQRH95J5lVxzsARgSrPedskR54rD6STPt0W6zxSCJeqLeYjLcPzutfTUGyt4eOUV1-CuJH3hiT5oD4SWHp44Ue0lxCfLinzvIr7-SjolqHU9U02vXL37Ka_7UAS8kyjlyo52GZQ/s1600/stjames+017.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpBaaiAQRH95J5lVxzsARgSrPedskR54rD6STPt0W6zxSCJeqLeYjLcPzutfTUGyt4eOUV1-CuJH3hiT5oD4SWHp44Ue0lxCfLinzvIr7-SjolqHU9U02vXL37Ka_7UAS8kyjlyo52GZQ/s200/stjames+017.jpg" alt="" id="BLOGGER_PHOTO_ID_5647360073142368818" border="0" /></a>are undoubtedly luxe. Yet, even so, at 18 - 25 Euros a drink, I'd love to see a tiny bit more attention paid to the classics and ingredients. That said, I am quite simply enamoured with this place. So much so that I briefly flirted with becoming a member. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM9eiJgjlGNdNtARDh8t0yP28mWmVQbN-HPve9dLrhpIbIl68nz2YNDVbiq__V6XTrKGX44HXLKqnF91yceyM4b4lTLMFLGH3LjD6gST52C6RYwge2Xnd6Yf-5vuZdu3DQMur9ij-Ovf4/s1600/st+jame+library.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 134px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM9eiJgjlGNdNtARDh8t0yP28mWmVQbN-HPve9dLrhpIbIl68nz2YNDVbiq__V6XTrKGX44HXLKqnF91yceyM4b4lTLMFLGH3LjD6gST52C6RYwge2Xnd6Yf-5vuZdu3DQMur9ij-Ovf4/s200/st+jame+library.jpg" alt="" id="BLOGGER_PHOTO_ID_5647360226028224658" border="0" /></a>Apparently, benefits include preferential booking policies, exclusive access to club events and entry to a network of some 200+ private clubs worldwide...for a price. But, if you're not flush enough to enjoy the privileges of membership, non-members can still stop into both the bar or restaurant from 19h00 onwards in the evenings.
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<br />While it's unlikely I'll order another martini at the Saint James, I will surely return. In summer months, I'll partake in its delicately feminine side on the terrace with a girlfriend or two, a (surprisingly reasonably priced) bottle of wine and a cheese plate. When winter rolls around I'll indluge in its more masculine side and while away a chilly evening in the splendid library bar with something straight and strong (and I am still talking about the drinks.)
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<br />*Note: First and last pics are from the <a href="https://www.facebook.com/saintjamesparis?sk=wall">Saint James facebook page</a>. Want to know more about the Hotel Saint James? Check out Not Just Another Milla's <a href="http://notjustanothermilla.com/2011/08/07/millas-paris-hotel-saint-james-paris/">post on her wedding there</a>.
<br />Foresthttp://www.blogger.com/profile/00982757666919848355noreply@blogger.com6tag:blogger.com,1999:blog-1809593565521524498.post-30379472894403603642011-07-20T16:05:00.000-07:002011-07-21T02:13:38.889-07:00Science Cocktail Adventures: MMCevents<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4PmaFsMUe4Ol2qNNBdboHUtOSqvDUlhs_oDq7p_PKl7h6ZdhwifqPL27zafHrFVqxzDQ48I9rt_RPx5RnGgwTq8dJ8bZsMWVcwLkuGSPb4I6hMHNfP765A3oQ6lNPdLZT1iCXkPbGQBM/s1600/IMG_1202.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4PmaFsMUe4Ol2qNNBdboHUtOSqvDUlhs_oDq7p_PKl7h6ZdhwifqPL27zafHrFVqxzDQ48I9rt_RPx5RnGgwTq8dJ8bZsMWVcwLkuGSPb4I6hMHNfP765A3oQ6lNPdLZT1iCXkPbGQBM/s320/IMG_1202.JPG" alt="" id="BLOGGER_PHOTO_ID_5631579404529460626" border="0" /></a><a href="http://www.mmcevents.com/">MMCevents</a><div><!--StartFragment--> <p class="MsoNormal"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">I often wish I were a quantum physicist. Clearly I'm not. But science rocks. So, sometimes I like to pretend a</span></span><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">nd I'll do things </span></span><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">like slog </span></span><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">through an issue of Scientific Am</span></span><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">erican </span></span><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">or take a tour of </span></span><span class="Apple-style-span" style="font-family:Arial;"><a href="http://public.web.cern.ch/public/"><span class="Apple-style-span" style="font-size:small;">CERN</span></a><span class="Apple-style-span" style="font-size:small;">. And, give</span></span><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">n my interest in food and drink, I'm </span></span><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">naturally curious about food science - or </span><a href="http://en.wikipedia.org/wiki/Molecular_gastronomy"><span class="Apple-style-span" style="font-size:small;">molecular gastronomy</span></a><span class="Apple-style-span" style="font-size:small;"> (I know some of you get tetchy about that word, but that's another topic). I've sampled the food at </span><a href="http://luggagetag.blogspot.com/search/label/Tapas%20Molecular%20Bar"><span class="Apple-style-span" style="font-size:small;">Tapas Molecular Bar</span></a><span class="Apple-style-span" style="font-size:small;">, Tokyo, and put back a few cocktails à la Tony C at the impressive </span><a href="http://69colebrookerow.com/"><span class="Apple-style-span" style="font-size:small;">69 Colebrooke Row</span></a><span class="Apple-style-span" style="font-size:small;">, London. But when it comes to mo</span></span><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">lecular, Paris is pretty barren.</span></span></p> <img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbn_K07moxY16-bfKfYw6TbUzLHwM9wQ4Qw0cL7kBdzPRaX4WTKF3fyxuhVM1AJzbTuF9QwoC754wwtNlGosEy2quozm589lXNmuc33997aRv1np0fxlhGv7g3lD47B2a0XNGVlG3xhjY/s200/IMG_1209.jpg" alt="" id="BLOGGER_PHOTO_ID_5631580033903310402" border="0" /><p class="MsoNormal"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">About two ye</span></span><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">ars ago, MMCevents (Mixologie Moléculaire </span></span><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">Consulting) stepped up to try and add a bit of molecular cred to the Paris sc</span></span><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">ene. Their services include training, consulting, events and - coming soon </span></span><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">- an online boutique. So, I stopped by one of their molecular </span></span><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">mixology classes to indulge both my inner scientist and outer cocktaillian.</span></span></p> <p class="MsoNormal"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">The course is </span></span><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">held in the small </span></span><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">basement of their office and on arrival the table is already tricked out with scales, beakers, powders and the like. I was joined by four other participants and we paired up </span></span><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">into three groups of two (I came solo so I was paired with Benjamin, our instructor.) After handing out papers describing the scientific properties of the materials we would be using and talking a bit in general about the course, Benjamin got down to business with the first of our two 'sci</span></span><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">ence projects.'</span></span></p><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaJoH0aFSVF8p67NBvRTGj0OceezcekwwIsFm6tGgubFymLe7OXcCgtIAayH5kARXUbzUShxXLihjBHi0tlrAzA6DEQgtdicPxW1HK8fd-OEnKpW-AtoIxdXpFk9j31Dwkzua7m4tiWyo/s200/IMG_1219.jpg" alt="" id="BLOGGER_PHOTO_ID_5631582727302019170" border="0" /> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">We started with a lesson in caviar made </span></span><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">with sodium alginate. For readers who aren't familiar with the term 'cavi</span></span><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">ar' beyond fish eggs, my quick molecular gastronomy definition i</span></span><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">s: tiny bits of liquid flavor solidified into gel-like balls (I </span></span><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">believe this is also the same process used to make faux caviar with fish juice </span></span><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">and for a bit more information on how to do this at home using store-</span></span><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">bought products you can check out Jamie Boudreau's video</span></span><span class="Apple-style-span" style="font-family:Arial;"><a href="http://www.smallscreennetwork.com/video/26/molecular_mixology_aviation/"><span class="Apple-style-span" style="font-size:small;"> here</span></a><span class="Apple-style-span" style="font-size:small;">.) Benjam</span></span><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">in had us measuring, pouring, whirling, watching, dropping, dipping - until we ended up with our own (if not perfect) well-intentoned little blue balls of mandarin essence. Once finished, we dropped a few into flutes, topped with champa</span></span><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">gne and drank our first assignment.</span></span></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFytfJEpJt989bZQMdOcloqfhbsDiJVZdjfy_0mrpLOWpAxFGyL8MqKvTkhJ80HgOU4-Hk-zGlh8cdhdJP-m8GOZ09UIRslKVrTsZbpxhJvhrnRV4hNFx2GXXClIQgrpSDtBrSMHTKuHk/s1600/misc+052.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFytfJEpJt989bZQMdOcloqfhbsDiJVZdjfy_0mrpLOWpAxFGyL8MqKvTkhJ80HgOU4-Hk-zGlh8cdhdJP-m8GOZ09UIRslKVrTsZbpxhJvhrnRV4hNFx2GXXClIQgrpSDtBrSMHTKuHk/s200/misc+052.jpg" alt="" id="BLOGGER_PHOTO_ID_5631720991020582450" border="0" /></a><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">Our next project </span></span><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">r</span></span><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">equired gloves and goggles as we used liquid nitrous to freeze up a cosmo mix into a sorbet. We suited up and watched Benjamin pour out the liquid nitrous while the burning cold smoke oozed across the floor. I kind of dig liquid </span></span><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">nitrous for its theatrical qualities. The finished product here is a smoking cold cosmo ice c</span></span><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">ream with a serious alcohol kick due to the absence of dilution that y</span></span><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">ou get with a shaken one.</span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">Benjamin has a background with reputable establishments in Paris </span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT2FhADGZjHXpIucSpBaaraIuywUIfYhiq6VKQj-T-Z5BtrMlVdISsaRSmTNjhXo7se84P5Sz-khQle6z_YgvMkkYmXJ54f3ytnqQrMWo3KbbSTcJDv7lOd2cJl0azpHWSFyAxEgBCxhE/s1600/misc+058.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT2FhADGZjHXpIucSpBaaraIuywUIfYhiq6VKQj-T-Z5BtrMlVdISsaRSmTNjhXo7se84P5Sz-khQle6z_YgvMkkYmXJ54f3ytnqQrMWo3KbbSTcJDv7lOd2cJl0azpHWSFyAxEgBCxhE/s200/misc+058.jpg" alt="" id="BLOGGER_PHOTO_ID_5631721205680257586" border="0" /></a><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">and has a solid grasp on what he's doing and teaching. He's a helpful instructor and the small classes allow for one on one attention. You don't just get to play w</span></span><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">ith their equ</span></span><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">ipment, but he gives really useful tips. For example: Sodium </span></span><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">alginate won't gel with something that's too high in alco</span></span><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">hol </span></span><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">content. Liquid nitrous should be stirred with a wooden spoon. Some of th</span></span><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">e students in our class had clearly already tried d</span></span><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">oing some of these things at home and he gave them the lowdown o</span></span><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">n why their balls hadn't gelled.</span></span></p><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGquoSW7tfWB4p4_nIC1JqPQ0QeuwHlsUQYz5co1mOZNcB_w8cOJnav3xqOG65_r0V9Bbb0ZehPfj7N8q7r0Ge9uqN31ZvDfReKBhZ3nOs_dxh_52hvzs0pKiF43HkrSDyZY75Wo02_N4/s200/IMG_1238.JPG" alt="" id="BLOGGER_PHOTO_ID_5631586247184719858" border="0" /><p class="MsoNormal"><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">A few weeks after</span></span><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">the class, I made a stop back into MMC with uber-cool foodie couple </span><a href="https://plus.google.com/117258852234034509690/posts"><span class="Apple-style-span" style="font-size:small;">David</span></a><span class="Apple-style-span" style="font-size:small;"> & </span><a href="http://mathildescuisine.wordpress.com/"><span class="Apple-style-span" style="font-size:small;">Mathilde</span></a><span class="Apple-style-span" style="font-size:small;"> as they g</span></span><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">ot a rundown on how to use the liquid </span></span><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">nitrous prior to her appearance on </span><a href="http://undinerpresqueparfait.m6.fr/"><span class="Apple-style-span" style="font-size:small;">Un Diner Presque P</span></a></span><span class="Apple-style-span" style="font-family:Arial;"><a href="http://undinerpresqueparfait.m6.fr/"><span class="Apple-style-span" style="font-size:small;">arfa</span></a></span><span class="Apple-style-span" style="font-family:Arial;"><a href="http://undinerpresqueparfait.m6.fr/"><span class="Apple-style-span" style="font-size:small;">it</span></a><span class="Apple-style-span" style="font-size:small;">. In follow up I asked them what it was like to play with this stuff at home. David tells me th</span></span><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">at it's easy to get (if you have a SIRET number) and efficiently deli</span></span><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">vered. It's initially a bit frightening, but you become comfortable with it. If you’re a fan of the show, you’ll see them putting it to use in the next few months as Mathilde puts together her own fabulous dinner.</span></span></p><p class="MsoNormal"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">At 100+ per class, it's not a course for cocktail newbies who just want to mix a G&T. Neither is it a class for those alre</span></span><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">ady schooled in molecular ways. It's geared towards those who are already somewhat knowledgeable and willing to commit to</span></span><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;"> doing more than just mixing up a martini. As for me, I w</span></span><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">as happy to play scientist for a couple or hours and also get to </span></span><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">drink the results. Yeah....I'm no quantum physicist...but I can make a mean mandarin caviar now.</span></span></p></div><div><p class="MsoNormal"><o:p></o:p></p> <!--EndFragment--> </div>Foresthttp://www.blogger.com/profile/00982757666919848355noreply@blogger.com1tag:blogger.com,1999:blog-1809593565521524498.post-77090829235405003552011-07-01T08:28:00.000-07:002011-07-04T12:00:42.181-07:00Oriental Express Cocktail Adventures: Wagon Bleu<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-VMthyphenhyphen3iAKg6ZLIkZPaRESStlDj69jHuBd8E3Ozi36PsC_ii_XdnyL0-HzavCnIljw5-76AuAC2OT_oCkrJSoAnzujkohZX0tZw-timrkUVF00ll41V28r03vAImsfV5EDO4eA-rCHUQ/s1600/IMG_0966.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5624408659160631122" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-VMthyphenhyphen3iAKg6ZLIkZPaRESStlDj69jHuBd8E3Ozi36PsC_ii_XdnyL0-HzavCnIljw5-76AuAC2OT_oCkrJSoAnzujkohZX0tZw-timrkUVF00ll41V28r03vAImsfV5EDO4eA-rCHUQ/s320/IMG_0966.jpg" /></a> <a href="http://www.wagonbleu.fr/">Wagon Bleu<br /></a>7 rue Boursault<br />75017 Paris<br />01 45 22 35 25<br /><br />In the course of 52 Martinis research, I frequent a lot of bars that get good buzz. But sometimes I like to try a wild card in hopes I'll find an undiscovered treasure. I hadn't heard anything drinks-wise about the Wagon Bleu. In fact, I hadn't heard anything about it at all. But, when I stumbled across it online, two things drew me to it: 1. It's partially housed in a restored train car from the Orient Express circa 1925. 2. It boasts the 'longest happy hour in Paris!</div><div><br />It turns out that the romantic train car portion is tucked away in the back of the establishment <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtKygHFGugCjgK1gPIfT4cl6sOrkh6LtUO00bOjoljAluld04rtBaflR4awWCN3JxGJSM4pYDLDuVUaicpdXRO7cGo5vmaEmz-zq9tIcqsgsnrrialVDfowbwuZTUvkFJUdx-13wUeEiQ/s1600/wagon.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 139px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5624407839601978418" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtKygHFGugCjgK1gPIfT4cl6sOrkh6LtUO00bOjoljAluld04rtBaflR4awWCN3JxGJSM4pYDLDuVUaicpdXRO7cGo5vmaEmz-zq9tIcqsgsnrrialVDfowbwuZTUvkFJUdx-13wUeEiQ/s200/wagon.jpg" /></a>for dinner only. So Matt, Vio, Mel and I settled into the pretty standard cafe/bar front area where Hall & Oates music sets the mood. So, the closest we got to experiencing train-themed drinking was feeling the rumble through the floor of trains passing by on the tracks situated just below the bar/restaurant.</div><div><br />The drinks menu features 11 uninspired "classics" that put me in broken-record mode ["caipis, <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNhhsuZDyFeLvQ0NUc8efRbGlY3PlVGmENE-ygyWkGUWRWwey2uhfG4l7EK6dqv_QdbfoKgAQz5ChEfaTknZ62Wibg0UVIqyVBx6Tx5srFzWtSyK6wI7qOx7t0nVzPwIk7V9lWwVNDF6o/s1600/IMG_0970.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 150px; FLOAT: right; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5624408026978600610" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNhhsuZDyFeLvQ0NUc8efRbGlY3PlVGmENE-ygyWkGUWRWwey2uhfG4l7EK6dqv_QdbfoKgAQz5ChEfaTknZ62Wibg0UVIqyVBx6Tx5srFzWtSyK6wI7qOx7t0nVzPwIk7V9lWwVNDF6o/s200/IMG_0970.jpg" /></a>mojitos, cosmos, sex on the beach, etc., etc.] as well as 5 "specials" that are mojito riffs with a lone Long Island icetea to break up the monotony. Each section features a mystery drink with the Crazy Wagon, which is whatever the barman feels like, and L'Omerta with its claims that "you'll never know" what's in it - and with a <a href="http://www.corsica-bella.com/omerta.php">name like that might just be a subtle nod to the Corsican slant to their menu</a>. Cocktails range from 8 to 9.50 Euros and they also feature a selection of rhum and vodka arrange at 4 Euros a shot or for the bargain price of 35 Euros for 10. </div><br /><div>There is no dry vermouth behind the bar, so I went straight for a margarita instead of the usual. Notwithstanding the gummy-gator garnish, it was better than I expected. For <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTqYZn2e8lYRKJnYjOlzeNqjGo7CPRwjMJpTaY8bvLFOHbEhNKRmAmBZN6jlFMgHGec0lc-smjUaoG0zdgRG5gPGQLspN7F2G91I7ucTo__RQsSbGnjUwIAkU3uhXEwUEuFcPkfIA5N4g/s1600/IMG_0971.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5624408298388160226" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTqYZn2e8lYRKJnYjOlzeNqjGo7CPRwjMJpTaY8bvLFOHbEhNKRmAmBZN6jlFMgHGec0lc-smjUaoG0zdgRG5gPGQLspN7F2G91I7ucTo__RQsSbGnjUwIAkU3uhXEwUEuFcPkfIA5N4g/s200/IMG_0971.jpg" /></a>the rest of the evening, we ordered up tapas of tapanade and buglidicci (fried bits of corsican cheese, brocciu) and dabbled with the happy hour menu. From 16h00 to 21h00, prices drop to 4.80€ for a pint of blonde, 5,80€ for a pint of Abbaye and 5€ for a mojito, caipirinha or ti-punch. While nothing exciting, all were acceptable for the price and fueled a fun few hours of over fried cheese.<br /><br />For the time we spent there, the place started buzzing with local regulars who chatted with the friendly staff. So, while there were no undiscovered treasures in the cocktails or food, the happy hour could be interesting for those in the neighborhood looking to throw back some reasonably priced pints over a lengthy happy hour. </div>Foresthttp://www.blogger.com/profile/00982757666919848355noreply@blogger.com6tag:blogger.com,1999:blog-1809593565521524498.post-40554568155328390232011-06-30T01:22:00.001-07:002011-07-02T01:46:45.831-07:00Traditional Cocktal Adventures: le Meurice<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitxVHzbOSfSeBR2G0SuZwRmTHT9k8u1T_UKLEXtuoWJRizV5MSm5fj9hp9Udl4EcuBRRmXtFFQOZtPrs662kTTYedvf1mti0BeSLInaft8GyFsPY4wyhvuQNFzi8lCeaDtgLfpBncfa8M/s1600/misc+007.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5623926972377440594" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitxVHzbOSfSeBR2G0SuZwRmTHT9k8u1T_UKLEXtuoWJRizV5MSm5fj9hp9Udl4EcuBRRmXtFFQOZtPrs662kTTYedvf1mti0BeSLInaft8GyFsPY4wyhvuQNFzi8lCeaDtgLfpBncfa8M/s320/misc+007.jpg" /></a> <a href="http://www.meuricehotel.fr/hotel-paris">Le Meurice</a><br />228 rue de Rivoli<br />Paris 75001<br />Tel: +33 1 44 58 10 10<br /><br />While spontaneity is good, I also have a thing for establishing tradition (most of mine involve food, drink or travel.) For example, for the past several years, Kate comes up from Geneva for our annual Easter weekend visit. The itinerary always includes: indulgent restaurant meals, cocktail explorations, pampering pedicures, downtime with popcorn and scary movies, and a typical Easter Sunday lunch. Last year we added a new tradition to these long weekends: <a href="http://52martinis.blogspot.com/2010/04/mini-shout-out-park-hyatt-vendome.html">a swish pre-Easter lunch cocktail.</a> For this one I thought: what better place to practice a new tradition than at a long-standing Paris institution? So, Kate and I stopped into the beautiful Bar 228 of the 200+ year old le Meurice Hotel.<br /><br />My last visit to the elegantly posh Meurice was a few years back for <a href="http://luggagetag.blogspot.com/search/label/Le%20Meurice">dinner with my good </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHDQ3IxblcC8boY8HwcYeLn-eAfA_BndwzVKUEYHPfGIL951oqKsrSzfVZxQfqoXYlBK5faJILlNFGU1DECgZlIZPvCBZKqfgeXJ9guwO5klCAhYKOj6u32ob8mqnKnbPSlCD-LrRcuhM/s1600/misc+006.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 150px; FLOAT: right; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5623925682617845282" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHDQ3IxblcC8boY8HwcYeLn-eAfA_BndwzVKUEYHPfGIL951oqKsrSzfVZxQfqoXYlBK5faJILlNFGU1DECgZlIZPvCBZKqfgeXJ9guwO5klCAhYKOj6u32ob8mqnKnbPSlCD-LrRcuhM/s200/misc+006.jpg" /></a><a href="http://luggagetag.blogspot.com/search/label/Le%20Meurice">friends, Wendy and Dayne</a>. But, this was my first visit to the bar area and - as might be expected at noon on Easter Sunday - we had the place to ourselves. Warm tones, dark wood accents, deep leather chairs, lovely lamps, and a hushed atmosphere recall a lux library worthy of elbow patches, cigars and cognac. But, there's also a clean, updated feel (perhaps thanks to the Starck revamp in 2007?) that saves it from too-stuffy territory.<br /><br />Barstaff maintain the same level of polished, professional, perfected service found throughout the rest of the hotel and bring out bowls of nuts, olives and creamy, garlicky dip with delicate bread sticks while guests peruse the extensive cocktail menu. Clientele can choose from dozens of long and short classics, champagne cocktails and a smaller selection of house creations ranging in price from 24 - 28 Euros. Of particular note is the warm cocktail selection which seems especially appropriate in this cozy environment just perfect for escape from biting winter nights.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaU8OPBD6heoDHjyDtpDB7oOszrxMskTBDiaFSvgt65sWaSj6ClGU0yVK_N_Qh_GvZhKWNZcnMPx4ovTIyeddjstcltISJGLQRs-7wD7bve26prbexi362PkiILn2nRHgR4AeRvxsviCE/s1600/misc+020.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5623925953021263074" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaU8OPBD6heoDHjyDtpDB7oOszrxMskTBDiaFSvgt65sWaSj6ClGU0yVK_N_Qh_GvZhKWNZcnMPx4ovTIyeddjstcltISJGLQRs-7wD7bve26prbexi362PkiILn2nRHgR4AeRvxsviCE/s200/misc+020.jpg" /></a><br />I was initially confused by my martini and couldn't guess which of their brands (Gordon's, Tanqueray, Tanqueray Ten, Bombay Sapphire, Beefeater, Hendrick's and Magellan) was used. I was getting conflicting messages from the flavor and what I perceived as a higher ABV than I would have expected. It happens that le Meurice serves their martinis the same way as a few other old school Parisian establishments: poured directly from a freezer-chilled bottle of gin rather than stirred or shaken with ice. According to the barman this ensured that "nothing was lost" and it also ensured that my Bombay Sapphire martini tasted stronger than it normally would to me. I personally feel that a bit of dilution is a good thing. Kate's choice was a house creation with red fruit, that was refreshing and fruity without being too sweet.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdx7shTo8pDIhv0h0JUOwXKKSFjMZ3x_005tkkQLLuiMPnjUOcC86QB1RM05Sm4LDjTl4eYXPcYx-5YpcY4wzinvuGr7lykNPcWrxCrsHtKfyxyYYScuHcGLO67aG65GeyR9KTprz7MjM/s1600/misc+021.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 150px; FLOAT: left; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5623926474780943682" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdx7shTo8pDIhv0h0JUOwXKKSFjMZ3x_005tkkQLLuiMPnjUOcC86QB1RM05Sm4LDjTl4eYXPcYx-5YpcY4wzinvuGr7lykNPcWrxCrsHtKfyxyYYScuHcGLO67aG65GeyR9KTprz7MjM/s200/misc+021.jpg" /></a><br />Le Meurice is more than just the cocktails. It's an entire experience. And if this is the kind of experience that does it for you stop in early evening when you can enjoy it with the light sounds of live jazz in the background. Or take it a step further with the <em><a href="http://www.meuricehotel.fr/uploads/documents/Le%20Meurice%20Menus/Bar%20228/Les%20Nocturnes%20du%20228.pdf">228 Nocturnes</a></em> when the head sommelier takes participants through an "apéritif dînatoire"with a wine tasting paired with canapés. (90€)<br /><br />While the high-end hotel bars of <a href="http://52martinis.blogspot.com/search/label/George%20V">Georges V</a>, <a href="http://52martinis.blogspot.com/search/label/Royal%20Monceau">Royal Monceau</a> or <a href="http://52martinis.blogspot.com/search/label/Park%20Hyatt%20Vendome">Park Hyatt</a> might be better prepared for my personal cocktail preferences, there is no denying that le Meurice is a class act. This establishment excels in all the elegant extras one should expect from a five star. So I may not stop back in for a martini but I will definitely stop back in for a bit of traditionally posh pampering and further research.Foresthttp://www.blogger.com/profile/00982757666919848355noreply@blogger.com15tag:blogger.com,1999:blog-1809593565521524498.post-44131810137236592252011-05-22T18:51:00.000-07:002011-05-22T19:10:20.221-07:00Napoleonic post-Egyptian Cocktail Adventures: Shangri La<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmODaNssqAobkQiKzRbfS533p6k60HCdCmToSySPhm8B2jcKR1zB24YUyOXGDxqfbZny6vd_VJOsA1U-Zzq_wpx9cVycaSNcfxEzhghqd2_hUHXcudhvv9YHq_7JF-1WQ1HwUZCaBgOz8/s1600/IMG_1336.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmODaNssqAobkQiKzRbfS533p6k60HCdCmToSySPhm8B2jcKR1zB24YUyOXGDxqfbZny6vd_VJOsA1U-Zzq_wpx9cVycaSNcfxEzhghqd2_hUHXcudhvv9YHq_7JF-1WQ1HwUZCaBgOz8/s320/IMG_1336.jpg" alt="" id="BLOGGER_PHOTO_ID_5609724483438476450" border="0" /></a><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> <w:usefelayout/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><!--[if !mso]><object classid="clsid:38481807-CA0E-42D2-BF39-B33AF135CC4D" id="ieooui"></object> <style> st1\:*{behavior:url(#ieooui) } </style> <![endif]--><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--><a href="http://www.shangri-la.com/fr/property/paris/shangrila">Shangri La</a><br />10 Avenue d'Iéna<br />75116 Paris, France<br />01 53 67 19 98<br /><br />I know can be demanding.<span style=""> </span>And, I can be especially demanding when it comes to high end hotel bars with their promises of perfection and accompanying pumped up prices.<span style=""> </span>Expensive doesn’t always mean better – but I do like to indulge in a bit of lux from time to time.<span style=""> </span>So, I’m always up for a taste test at the latest of swank spots. <p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVJj4Y9OCp8PswfHuAkf5dfvOJQZuPLi4YvQmnTLTnVoO9mUKmoyWHN_hXkQ8JknjALOYFQWF8uOwCyzIs_ZOtiYghh4j5YagkPeKPUioRpCIB3WsvzpH-Bb8cjlA6sAVky4RyO-pdbS4/s1600/IMG_1331.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVJj4Y9OCp8PswfHuAkf5dfvOJQZuPLi4YvQmnTLTnVoO9mUKmoyWHN_hXkQ8JknjALOYFQWF8uOwCyzIs_ZOtiYghh4j5YagkPeKPUioRpCIB3WsvzpH-Bb8cjlA6sAVky4RyO-pdbS4/s200/IMG_1331.jpg" alt="" id="BLOGGER_PHOTO_ID_5609725058423387298" border="0" /></a>Opening its doors early this year, the Shangri La is the most recent of highly anticipated hotel revamps to hit Paris.<span style=""> </span>I stopped in with Wednesday usuals, Matt, Vio and Mel to see if the cocktails live up to the buzz. We began the evening in one of the relaxed front lounges of calm sophistication where artfully mismatched furniture arrangements lure couples and confidents into whispered conversation.<span style=""> </span></p> <p class="MsoNormal">The lengthy menu includes house creations and classics for shorts, longs and champagne cocktails.<span style=""> </span>Classics include Horse’s Neck, Bellini and Bloody Mary.<span style=""> </span>An “Asian Touch” section proposes drinks with coriander, wasabi, ginger or soy sauce.<span style=""> </span>The martini selection – while not including a classic dry – suggests libations like the Garden Martini (Gin, Scallion and Roquefort).<span style=""> </span>But the headliner is the glamorous Pink Lady and her variations.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIf66VjHIuMsZn1quujf1hRrCu1AlGG7UleLIEKRyIZnWg6GvYBcuBBvO_FMhZjZ1e_vFOjyCiGBXst4tXRNN9gVDK30VmFe7dQ_mHZfaRkDIrcTtyIXh7k3MPi-5wPIdEgXZQUOwhbdQ/s1600/IMG_1328.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIf66VjHIuMsZn1quujf1hRrCu1AlGG7UleLIEKRyIZnWg6GvYBcuBBvO_FMhZjZ1e_vFOjyCiGBXst4tXRNN9gVDK30VmFe7dQ_mHZfaRkDIrcTtyIXh7k3MPi-5wPIdEgXZQUOwhbdQ/s200/IMG_1328.jpg" alt="" id="BLOGGER_PHOTO_ID_5609725723754913634" border="0" /></a></p> <p class="MsoNormal">The Pink Lady, created in 1932 and named after song from a Broadway play popular at the time, was purportedly inspired by Lady Mendl, avant garde actress, socialite and former resident of the Shangri La property back when it was the home of Prince Roland, Napoleon Bonaparte's nephew.<span style=""> </span>If you’re unfamiliar with this cocktail, watch one of my classy cocktail cohorts the Pink Lady herself, Kirsten Amann of LUPEC Boston, <a href="http://www.undercoverblonde.com/search/label/Pink%20Lady">shake one up</a><i>.</i></p> <p class="MsoNormal">Back to the lounge….while discretely attentive staff replenished bowls of olives, and seasoned nuts, we sipped our first round: Dry Martini, Exotic (a Pink Lady variation), Red Flag, and a mojito.<span style=""> </span>In this area, you don’t see drink preparation, but we were all satisfied with our cocktails.<span style=""> </span>My martini seemed to have been stirred.<span style=""> </span>My only (personal) issue was that I thought it was made with Bombay Sapphire which wouldn’t have been my first choice of gin from their selection of Plymouth, Hendricks, <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidMbzBoSd8sI7tLiwBbEhEu8uDgGcv0scJLCEqvBY605Am5eynSB0jAgYhThJ0cDGI-dlIbqkEzSh1sig2ifg_nyFik6EbpFHZA1zupwS8m8yIge9BXhFvXpTuW75Lsc5Ove-zgEKcMeg/s1600/IMG_1330.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidMbzBoSd8sI7tLiwBbEhEu8uDgGcv0scJLCEqvBY605Am5eynSB0jAgYhThJ0cDGI-dlIbqkEzSh1sig2ifg_nyFik6EbpFHZA1zupwS8m8yIge9BXhFvXpTuW75Lsc5Ove-zgEKcMeg/s200/IMG_1330.jpg" alt="" id="BLOGGER_PHOTO_ID_5609726083393422754" border="0" /></a>Tanqueray Ten, Brokers, Hayman’s Sloe and Hayman’s Old Tom.</p> <p class="MsoNormal">Mel and I stayed on for a second round and made our way through the delightfully fragrant lobby (where a signature scent is pumped into the air) to Le Bar in back where we could watch the cocktail work from a closer perspective.<span style=""> </span>The bar decor diverges from that in the front lounges to what I would describe as Ralph Lauren does British colonial. But I guess I would be mistaken, as the press packet calls it Napoleonic post-Egyptian.</p> <p class="MsoNormal">Mel asked the affable bar manager for suggestions and his drinks of choice were whiskey and Coke or Campari and soda.<span style=""> </span>With a bit more pressing we got a vodka/pear based suggestion out of him, which turned out to be really enjoyable and much more interesting than I had expected.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlcdKKa-ALcF5B7mWVt7E9rjAHSWgadYgntQFSX7jkZEXUqCVlXEK9xJ3Bmd2ts29KfW2BF1aIw8uboGvrjQKie0Jmk3zyCjfIZvpWJpJR_oXztekv5xBOUXq2NOb3tyhXjC1cL20atFQ/s1600/IMG_1323.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlcdKKa-ALcF5B7mWVt7E9rjAHSWgadYgntQFSX7jkZEXUqCVlXEK9xJ3Bmd2ts29KfW2BF1aIw8uboGvrjQKie0Jmk3zyCjfIZvpWJpJR_oXztekv5xBOUXq2NOb3tyhXjC1cL20atFQ/s200/IMG_1323.jpg" alt="" id="BLOGGER_PHOTO_ID_5609726730163130002" border="0" /></a></p> <p class="MsoNormal">The Pink Lady is listed on their menu with Plymouth, but when I ordered, he asked “With Bombay Sapphire?”<span style=""> </span>From a cocktail perspective this seemingly random ingredient swap gives me pause.<span style=""> </span>However, I believe this is indicative of 5 star service. I had previously asked if there was Bombay Sapphire in my martini.<span style=""> </span>My hunch is that - based on my recognition of the brand - the staff assumed it was my preference.<span style=""> </span>As high end hotel staff should, they were anticipating needs and preferences, which is the level of service that normally sets them apart from lesser hotels.</p> <p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_9vyBdvexfwA7I9HqZgfOnCezNKdiu5v5xu3H1tXVqao4fCSkOHy_UdLIQvSlKYu3oOmCY3gBzrvwI2ag5cz-wOWzxfdV6mH9bOEbtbubvYZ9y5Ffx0A9p1YkS4hrPdNvMZBZgHV0bd0/s1600/IMG_1334.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_9vyBdvexfwA7I9HqZgfOnCezNKdiu5v5xu3H1tXVqao4fCSkOHy_UdLIQvSlKYu3oOmCY3gBzrvwI2ag5cz-wOWzxfdV6mH9bOEbtbubvYZ9y5Ffx0A9p1YkS4hrPdNvMZBZgHV0bd0/s200/IMG_1334.jpg" alt="" id="BLOGGER_PHOTO_ID_5609726943066929314" border="0" /></a>However, even with Plymouth, the Lady disappointed.<span style=""> </span>She was one dimensional, flat.<span style=""> </span>Their original recipe is missing a crucial ingredient of Applejack.<span style=""> </span>Additionally, my guess is that the there was no egg white in the mix (or if so, poorly shaken) and that the grenadine isn’t fresh. Homemade grenadine is relatively easy to make and produces a drink so much richer in flavor and feel that it’s worth the extra effort.<span style=""> </span><span style=""> </span>While I can’t really forgive, I’m coming to begrudgingly acknowledge the fact that most hotels use bottled syrups and sweeteners.<span style=""> </span><span style=""> </span>But, when your signature drink depends on grenadine, I can’t really justify using bottled – especially at 25 € a cocktail.</p> <p class="MsoNormal">I love the understated grandeur of the Shangri La’s drinking areas, so I’ll be back to try out their extensive green tea selection in the laidback front lounge or sample one of the Asian influenced cocktails in the bar.<br /></p> <p class="MsoNormal">And, in the meantime, buzz is already building for the next hot hotel openings, which I will surely be tempted to try…</p>Foresthttp://www.blogger.com/profile/00982757666919848355noreply@blogger.com11tag:blogger.com,1999:blog-1809593565521524498.post-77305265022521170072011-05-11T08:00:00.000-07:002011-12-08T05:03:20.053-08:00Rooftop Cocktail Adventures: le 7th<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTXn-OURcDjgbvmn1qkZTRjXNSYN_pzi2rNbgQ2dkXCnQaJy1De4A1hfcTGu-aHrZpDIe_CKEU_Q396s9PjhOGX1VtEH5OIvjoCJI8PEB5qniNLchLAqI9JXl1zDxarXAL1SVSyeBWGFY/s1600/misc+087.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTXn-OURcDjgbvmn1qkZTRjXNSYN_pzi2rNbgQ2dkXCnQaJy1De4A1hfcTGu-aHrZpDIe_CKEU_Q396s9PjhOGX1VtEH5OIvjoCJI8PEB5qniNLchLAqI9JXl1zDxarXAL1SVSyeBWGFY/s320/misc+087.jpg" alt="" id="BLOGGER_PHOTO_ID_5604843593594969106" border="0" /></a><a href="http://www.terrass-hotel.com/e/restaurant-le-diapason/">le 7th, Terrass Hotel</a><br /><div bgcolor="#FFFFFF"><div><div>12-14 rue Joseph-de-Maistre<br />75018 Paris<br />Tél. : +33 1.46.06.72.85<br /><br />I think it's important to (at least try to) be aware of our faults and to correct them. One of my current personal fault projects: I'm a little bit of a grudge holder. So, when the restaurant atop the Terrass Hotel started fluctuating too much in service and quality for the price, I stopped indulging in their rooftop dining and mentally crossed them off my list of possible eats. That doesn't mean I wasn't longing for a bit of terrace time with them, but I was loath to pay full whack for a meal or talk my way into one of the very few spots for a drink to get it. And, then like an ex strolling back into my life with promise of change, they came up with their latest summer scheme.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEixFfR1D91VZhkgDBCNUDWS3n3mGNJSI-wfGmyhXNu45jIC9w_U_hKlJeS9mzEfFDNcz2ta_eUvDIgtapDbqckq42lddID4zbbSHXXO_KbkN7MJVVnhAPXChs2w8SgVy2dB1jjc9vyhc/s1600/misc+098.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEixFfR1D91VZhkgDBCNUDWS3n3mGNJSI-wfGmyhXNu45jIC9w_U_hKlJeS9mzEfFDNcz2ta_eUvDIgtapDbqckq42lddID4zbbSHXXO_KbkN7MJVVnhAPXChs2w8SgVy2dB1jjc9vyhc/s200/misc+098.jpg" alt="" id="BLOGGER_PHOTO_ID_5604849228058734978" border="0" /></a>No longer are reservations or long meal commitments necessary to enjoy the expansive view. The Terrass Hotel was now teasing me back with its latest rooftop transformation: le 7th. All summer, the rooftop terrace serves exclusively as a no reservations cocktail bar and lounge with the option of finger foods, burgers, salads and pasta should you feel peckish. Maybe we could get back together after all? I met up there with Wednesday regulars Matt, Vio and Mel as well as visiting style-meister cocktillians (and <a href="http://hscactor.posterous.com/">more</a>)<a href="http://www.thomashamptonreviews.com/"> </a><a href="http://pluginamp.com/network/blog/141">Howie </a>and <a href="https://www.facebook.com/pages/Tawny-Featherston/121119854601190">Tawny</a>, to find out.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_sxu-WfZjUrtYPmv0AcF7RAn8FNmbQBJ0PowJa3SQA_qSTaKWbmMfmA1wXog1FERNyvSMlN1TscKQCVb65geBH6y4vvI7lDicCVz8fQdYP4Ik4CERY928AUBSG5ZAO67Kqb1UN52M6GU/s1600/misc+084.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_sxu-WfZjUrtYPmv0AcF7RAn8FNmbQBJ0PowJa3SQA_qSTaKWbmMfmA1wXog1FERNyvSMlN1TscKQCVb65geBH6y4vvI7lDicCVz8fQdYP4Ik4CERY928AUBSG5ZAO67Kqb1UN52M6GU/s200/misc+084.jpg" alt="" id="BLOGGER_PHOTO_ID_5604850325041498370" border="0" /></a>Once I made it past the multiple lobby staff and onto the roof, I immediately remembered what brought us together in the first place. The view is special. The faux-grass green matting gives the impression of stepping onto a healthy (but well manicured) lawn and the space is open, airy and relaxed. And, clearly this place has caught more than just my eye. The night of our reunion was a busy one with an abundance of the suit and earpiece crowd.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgey1R1NiGGNxyftsVUPIpXuLlNfJ4RyFIUtR1r95bsTPQPtjXc7ILBWZtNlZGypnAdeAtJm7FpkchAN6VPXwftFREUZu12s_mWAn8Dj94XnH6rzxdPyjBsxKLf4s9OWpHph76ccLZuNnE/s1600/misc+088.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgey1R1NiGGNxyftsVUPIpXuLlNfJ4RyFIUtR1r95bsTPQPtjXc7ILBWZtNlZGypnAdeAtJm7FpkchAN6VPXwftFREUZu12s_mWAn8Dj94XnH6rzxdPyjBsxKLf4s9OWpHph76ccLZuNnE/s200/misc+088.jpg" alt="" id="BLOGGER_PHOTO_ID_5604850598040467730" border="0" /></a><br /><br />The drinks menu features 17 classics such as martini, manhattan and negroni and 9 house creations including three mojito riffs, all at 14 Euros each. My usual first order was a disappointment of proportions. While, I like a bit of vermouth in my martini, this was too much. Of the three gins on offer (Bombay, Gordon's and Tanqueray) my guess is they're using Gordon's for the martinis. Opinions varied on the other drinks. In the surprisingly good category were the gin fizz, manhattan and strawberry basil mojito. The caipi was another overly sweet disappointment and the plant<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheSgbLIclrQF6RHfkRDW34F06bwUFkGK75tp9L3EwBMi5DA27t1B6RQVtocNFzpfmm5BRTEo0Z-ZuCe1fyLdxOIxaDDfMIler2JsEEfKlQKzghmq5Dh_oho-PdEmMc92qhVecfmW7JOPA/s1600/misc+102.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheSgbLIclrQF6RHfkRDW34F06bwUFkGK75tp9L3EwBMi5DA27t1B6RQVtocNFzpfmm5BRTEo0Z-ZuCe1fyLdxOIxaDDfMIler2JsEEfKlQKzghmq5Dh_oho-PdEmMc92qhVecfmW7JOPA/s200/misc+102.jpg" alt="" id="BLOGGER_PHOTO_ID_5604855591514365890" border="0" /></a>er's punch tasted of spiked juicebox.<br /><br />Like many places, pretty garnishes can initially distract from the actual quality of the drink. The attention to visual details and fluctuation in cocktail quality says to me that there are some good intentions behind the bar, but maybe a lack of range and/or knowledge when it comes to serious cocktail skills. Warm weather clients looking for a bit of summer fun without high end cocktail expectations, will enjoy perching above Paris with something cold in hand. But, I would personally love to see a bit more consistency and attention to some of the mixers.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuwBAB-LLlvDwXVH72FVJ_C6NnU69BeiDBVZ_l7ssouM0AO56jvxO7nk4Zqs7s8Ny0BxtDLEn6l_QE_y-fc5eOdyWpfTmISF_6OP-1QTIfWep24ZdAvTeLcJF6Ubb-iOSxKBeUbs75yVo/s1600/misc+109.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuwBAB-LLlvDwXVH72FVJ_C6NnU69BeiDBVZ_l7ssouM0AO56jvxO7nk4Zqs7s8Ny0BxtDLEn6l_QE_y-fc5eOdyWpfTmISF_6OP-1QTIfWep24ZdAvTeLcJF6Ubb-iOSxKBeUbs75yVo/s200/misc+109.jpg" alt="" id="BLOGGER_PHOTO_ID_5604856151164917154" border="0" /></a>A flute of Lanson Black Label champagne goes for 15 (white) or 16 (Rose), and wines by the glass at 5 to 7 Euros seem a steal when you take into account the view. But, if you want to stick with the cocktails, I'd recommend either a Basil Strawberry Mojito when warm summer evenings call for something with plenty of refreshing crushed ice or a Manhattan once the temp drops with the setting sun.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2a0Ekj7UMgvrX6EE7f2vQZYOmrXfgc9nVzY1fS0L-z23ni8zArNkb1OxLvbtE4I4BbVNbtnSbjLjFEU7dm8Pc6ybimVLzKKMreG9r2YiApOUAEXlHHwfVyO2Qb2gYLmBZlFGSdbaym2o/s1600/misc+108.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2a0Ekj7UMgvrX6EE7f2vQZYOmrXfgc9nVzY1fS0L-z23ni8zArNkb1OxLvbtE4I4BbVNbtnSbjLjFEU7dm8Pc6ybimVLzKKMreG9r2YiApOUAEXlHHwfVyO2Qb2gYLmBZlFGSdbaym2o/s200/misc+108.jpg" alt="" id="BLOGGER_PHOTO_ID_5604856506428280802" border="0" /></a><br />Opinions on service fluctuated as well. I found the servers helpful in getting us all situated around the table with everyone arriving at different times and attentive about taking orders. However, there were a couple of glitches with Matt's final beer order and everyone found the pseudo-seriousness of the downstairs staff a bit daunting. Fluctuations aside, we had - as usual - a great time together testing and tasting. And, while I snapped the usual pics, Howie captured the moments on paper.<br /><br />So, Hotel Terrace, I'm no longer holding a grudge. You seem to be making an effort to change. And, while I don't know what our future together holds, I could maybe be down with a summer fling.<br /></div><div><span></span></div></div><div><span></span></div></div>Foresthttp://www.blogger.com/profile/00982757666919848355noreply@blogger.com9tag:blogger.com,1999:blog-1809593565521524498.post-46313909778468968082011-05-08T08:53:00.000-07:002012-01-23T02:55:28.432-08:00Chocolate Cocktail Adventures: Un Dimanche a Paris<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Gf4NBtDRmEC2-ZGdV9HHYsvxauRj74PSwjrzL8lhba7nK0F6MTRnRHWk-z_Xbfpc4jMUvktMKLSj7I0IW-uEBlK4r_wms6UpfHLyfsR7eFYq61gX1L2GnAtp9isk1s2WmW7CvbdRnPs/s1600/IMG_0959.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Gf4NBtDRmEC2-ZGdV9HHYsvxauRj74PSwjrzL8lhba7nK0F6MTRnRHWk-z_Xbfpc4jMUvktMKLSj7I0IW-uEBlK4r_wms6UpfHLyfsR7eFYq61gX1L2GnAtp9isk1s2WmW7CvbdRnPs/s320/IMG_0959.jpg" alt="" id="BLOGGER_PHOTO_ID_5604374821432806018" border="0" /></a>Un Dimanche a Paris<br />4-6-8 Cour du Commerce Saint André<br />75006 Paris<br />Tél: 01 56 81 18 18<br /><br />Admittedly, I have my vices. However, sweets aren't one of them. I'm by no means a chocoholic and can easily pass up the dessert cart for any cheese plate. So while I wouldn't trek across town to check out a chocolatière, this Pierre Cluizel spot piqued my interest. First, <a href="http://pretemoiparis.com/2011/02/17/un-samedi-a-un-dimanche-a-paris/">blogger buzz</a> brought it to my attention. Then I got an email from the friendly Claire over at <a href="http://pretemoiparis.com/2011/02/17/un-samedi-a-un-dimanche-a-paris/">Cognac Ferrand</a> suggesting I try their cocktails. And, finally I read t<a href="http://www.davidlebovitz.com/2011/02/un-dimanche-a-paris-chocolate-shop/">his post</a> which mentioned (among other pertinent things, of course) the size of the barman's waist. Wouldn't you be curious?<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx8AoQ_9nmIVtuK_LWGEnjAAs9QTu4wxx5NJjp1mtFgx6CWf2qE-RRQSoVYjM38PZHMmxh5BT7S6COxhxbxeFlmN1NgFVgEdMOLaoUFjDuzXHzgUI9cdMQPXfMGdueCcPh40sfyRBUhaA/s1600/IMG_0960.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx8AoQ_9nmIVtuK_LWGEnjAAs9QTu4wxx5NJjp1mtFgx6CWf2qE-RRQSoVYjM38PZHMmxh5BT7S6COxhxbxeFlmN1NgFVgEdMOLaoUFjDuzXHzgUI9cdMQPXfMGdueCcPh40sfyRBUhaA/s200/IMG_0960.jpg" alt="" id="BLOGGER_PHOTO_ID_5604375435508391426" border="0" /></a>I was. So, I set off to un Dimanche a Paris for an early evening drink (the lounge opens at 4pm) to assess both the barman and his skills with <a href="http://www.secretsofparis.com/">Heather </a>and <a href="http://www.davidlebovitz.com/">David </a>as my cohorts. The first floor of this slick, bright chocolate concept store houses the shop, restaurant and tearoom. Upstairs is the laid back lounge with its blond wood floors and comfortable jewel tone sofas and chairs which invite lingering. The highlight in the center is a portion of the over 800 year old <a href="http://www.philippe-auguste.com/">Philippe August</a> tower showcased behind plexiglass.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3-v7FGsSDXBL_nRrPZDpgfA3YXZ-6I02fjzwXqDaUQrC5Pg67JGH3wkCCcJ8vifk_mBZv-vIfa4Hs1ZuqudAD3vW0GDl57bX5D7edUklmtkE4q1UivmQHnJCJ04csK_ftZjiFXXx7gyE/s1600/IMG_0951.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3-v7FGsSDXBL_nRrPZDpgfA3YXZ-6I02fjzwXqDaUQrC5Pg67JGH3wkCCcJ8vifk_mBZv-vIfa4Hs1ZuqudAD3vW0GDl57bX5D7edUklmtkE4q1UivmQHnJCJ04csK_ftZjiFXXx7gyE/s200/IMG_0951.jpg" alt="" id="BLOGGER_PHOTO_ID_5604377719420976162" border="0" /></a>The second highlight was the charmingly good-looking barman, Mikael who greeted us and gave the rundown. All of their cocktails include chocolate and are served slightly warmer than usual to allow appreciation of its flavor in the drink. Instead of offering a set menu, Mikael determines customers' likes and dislikes to create custom cocktails based on their tastes. And, he's more than just an pleasantly animate cocktail menu - he's also got some big names on his C.V. having previously worked abroad for both Alain Ducasse and Joel Robuchon.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmPXLzm-GUBX5_2doQ_2lbQ-deygGNEdFG_laO3wEMKcyvyUqSM0Aewud_l8my5bSFwKC5j-9ktk5VMNvwP-3tVljxYoe5Cs3FauZONUI7uM7vGQw1bNdSG5x24n-Gxhq05-gAznSUBRU/s1600/IMG_0956.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmPXLzm-GUBX5_2doQ_2lbQ-deygGNEdFG_laO3wEMKcyvyUqSM0Aewud_l8my5bSFwKC5j-9ktk5VMNvwP-3tVljxYoe5Cs3FauZONUI7uM7vGQw1bNdSG5x24n-Gxhq05-gAznSUBRU/s200/IMG_0956.jpg" alt="" id="BLOGGER_PHOTO_ID_5604377976610398082" border="0" /></a>My first cocktail was a martini-themed mixture of Potocki vodka, Combier eau de vie de cacao, chocolate and orange bitters and a housemade mixture of cocoa and Sichuan pepper. I don't do chocolate martinis, but this was a step above the overly sweet choc-tails normally served and the peppery addition was a nice touch. Round two was a combo of tequila, grapefruit, Campari, orange and chocolate bitters. Unfortunately, I didn't take notes on the cocktails he made for the others, but if I remember correctly, there was fruit involved. There are some interesting additions to the small bar stock that you won't find in many bars, like the Monkey 47.<br /><br />You definitely won't get a standard martini or Manhattan here. What <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz46qjkw_D7xJPWfYWCTAOKmtIzGrFQJGeJMTfWsW66TIwjigeRekNULymaISpxY7-q5EjR_wCGh6oI0cc5lJFiy6pdc41KKjnoQ9E_w3L7RkM8KHH0vhdwNBBl4r0BuNE9WxzxDOZGmc/s1600/IMG_0958.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz46qjkw_D7xJPWfYWCTAOKmtIzGrFQJGeJMTfWsW66TIwjigeRekNULymaISpxY7-q5EjR_wCGh6oI0cc5lJFiy6pdc41KKjnoQ9E_w3L7RkM8KHH0vhdwNBBl4r0BuNE9WxzxDOZGmc/s200/IMG_0958.jpg" alt="" id="BLOGGER_PHOTO_ID_5604378627579003170" border="0" /></a>makes this bar stand out is the one-on-one interaction. Mikael is clearly enthusiastic about his work and takes pride in creating something unique for the clientele. In response to a few questions about Combier, he brought it out with a bottle of Cointreau alongside for us to taste the difference. David even scored a little bottle of Cointreau Cuisine to take home for a bit of cooking fun. We also got to sample a few of the sweets. Fortunately, the bar is quiet enough to allow for this kind of more personal dialogue with the customer. Although, <a href="http://52martinis.blogspot.com/search/label/le%20Carmen">as I've mentioned before</a>, I do think that bars with no menus should have some indication of pricing, so customers have an idea of what they're in for. In this case, you're in for about 15 Euros a cocktail.<br /><br />So, while I'm more of a cheese than chocolate girl, this is an interesting deviation from the standard cocktail fare for sophisticated sippers with a sweet tooth.<br /><br />*update: Mikael is no longer working the bar here and is currently over at <a href="http://52martinis.blogspot.com/search/label/flute">Flute</a>Foresthttp://www.blogger.com/profile/00982757666919848355noreply@blogger.com3tag:blogger.com,1999:blog-1809593565521524498.post-8601921710146089932011-04-20T16:51:00.000-07:002011-05-16T04:06:10.445-07:00Whisky Cocktail Adventures: Grant's Popup Bar<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpZeD6MD8VOa520ryilP35pvHMiEP-zp83EoLJs0X5AZ8fOpnnWCgZy5bfrUce8c00CzT0z6YhEiLv1WjGNsEIGaSRP71M9gA9flpMeA5K3dUk3dc9CKHtfjwvshZVcpAQxlxfhCaHvi8/s1600/IMG_1134.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpZeD6MD8VOa520ryilP35pvHMiEP-zp83EoLJs0X5AZ8fOpnnWCgZy5bfrUce8c00CzT0z6YhEiLv1WjGNsEIGaSRP71M9gA9flpMeA5K3dUk3dc9CKHtfjwvshZVcpAQxlxfhCaHvi8/s320/IMG_1134.jpg" alt="" id="BLOGGER_PHOTO_ID_5597819999671194194" border="0" /></a>Grant's Afterworks<br />58 avenue Philippe Auguste<br />75011 Paris<br /><br /><div>Change is good. Shaking things up from time to time keeps you from rusting in place and freshens up your perspective on life. So, as someone who knocks back a bit of gin, when I got an invite for the Grant's whisky Afterworks launch party I figured a bit of diverging from my usual course was in order. Plus I never turn down a party invite.</div> <div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9GsDWyiQlWaC_Ggl3dQnRzMA66Av2SdLCT26HlJ24DcI_KTPZdKxOyKP0q1jSx5AQ91srFeP6SWMOX0Q_zMtzgAgRaGrokt0nwgS4PBi_dIWTHGH9JATNm4v5qsST_SStSlEKGKZPGdk/s1600/IMG_1145.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9GsDWyiQlWaC_Ggl3dQnRzMA66Av2SdLCT26HlJ24DcI_KTPZdKxOyKP0q1jSx5AQ91srFeP6SWMOX0Q_zMtzgAgRaGrokt0nwgS4PBi_dIWTHGH9JATNm4v5qsST_SStSlEKGKZPGdk/s200/IMG_1145.jpg" alt="" id="BLOGGER_PHOTO_ID_5597821092160206290" border="0" /></a>For the next two weeks Grant's is sponsoring an early evening, reservations only, (free!) ephemeral bar. So I dragged along a +1, past the eye candy at the entrance and into a space that was actually even better than I had anticipated after seeing the press packet and Facebook page. Lively guests were partaking in tastings, billiards and cocktails while photogs snapped pics. The space is large and open, but the copious comfortable chairs and sofas lend a surprisingly relaxed air and allow for somewhat intimate groupings.<br /><br />We headed to the busy bar to choose from the five featured cocktails. I started with the Old Fashioned (Grant's whiskey, angostura, orange <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWoXAVXESkuFLjjmatBbz98GydWZFvcVJU0mT-tYc395UmpsMDl0fJJcs-6LPw2MAFfYaOXRyQRe447RxO1XvpSYYqttHj3qS4xlL2OjdQkXrFenEXRs3GBsOnAWBoXUGH7h5rZE2FR38/s1600/IMG_1144.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWoXAVXESkuFLjjmatBbz98GydWZFvcVJU0mT-tYc395UmpsMDl0fJJcs-6LPw2MAFfYaOXRyQRe447RxO1XvpSYYqttHj3qS4xlL2OjdQkXrFenEXRs3GBsOnAWBoXUGH7h5rZE2FR38/s200/IMG_1144.jpg" alt="" id="BLOGGER_PHOTO_ID_5597822059973143634" border="0" /></a>bitters, simple syrup) and Luke took the Grant's Sour (whisky, lime juice, honey, simple syrup). Judging by the orders, the sour seems to be a popular choice and also a good option for those who are not die hard whisky fans. The barboys are doing a nice job of it and seemed to be - if not speedy - conscientious about what they were mixing and shaking.<br /><br />We bumped into lovely Sion (of <a href="http://parisimperfect.wordpress.com/">Paris (im)Perfect</a>) and joined her and Ericka on their sofa while the first act of the evening began. A comedian and then a band hit center stage. After a bit of couch-time, we had a visit with the pleasant Ludovic, who was overseeing the <i>degustations</i> for the night. (henceforth, it will be Raphael heading up the tastings) He gave an interesting and concise rundown on Grant's whisky and took us through a sampling of the Family Reserve, Sherry Cask and 12 year. While the 12 <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl7buVDztZCQVL34yqZ5XRivBmr9Rlci2zOoAD9vK0UipxeUGqj27QBkAUs3JUiZWT1G2AHmumfvWFozFM3X8T0owb732IAKFQ7iHRicJ85ytio25syBJOTMkdvi8srVIPc95mdaTGwWk/s1600/IMG_1147.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl7buVDztZCQVL34yqZ5XRivBmr9Rlci2zOoAD9vK0UipxeUGqj27QBkAUs3JUiZWT1G2AHmumfvWFozFM3X8T0owb732IAKFQ7iHRicJ85ytio25syBJOTMkdvi8srVIPc95mdaTGwWk/s200/IMG_1147.jpg" alt="" id="BLOGGER_PHOTO_ID_5597822812755870178" border="0" /></a>year was a crowd pleaser, I preferred the Sherry Cask. The 12 year is a drink with a good smokey, woody touch. But for me, personally, when it comes to scotch, I prefer some serious smoke over a little tease.<br /><br />We finished the evening with a bit more meandering, a few nibbles from the passing waiters and a final stop at the bar. I ended with the Grant's Jazz Club (Grant's, creme de cacao and a vanilla bean). On leaving we got a swag bag with 3 sample bottles and a whisky glass in the triangular shape for which Grant's has been known since they introduced it for their bottles in the 50's.<br /><br />Sound fun? Well, you've got until 30 April to experience it for yourself. Reserve via their <a href="https://www.facebook.com/media/set/fbx/?set=a.434435717860.233172.527722860#%21/grantslive?sk=info">Facebook page</a> and go play a bit of foozball with a whisky cocktail in hand. And, report back! I'm curious to hear about the scene and crowd on regular nights.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBJ4u5BhzqwyEdl9qWMlunLhTUr2XmdL9FZHADvNc__ARWgNm84f9i1LhI4Qp7Z0MRb7WfWuQG5b0J9BPgP2TGshHDNVXTafHxLTNriPx37go3iPo57m2mDxJPRSTn88sCeb7kfZsf7gg/s1600/IMG_1155.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBJ4u5BhzqwyEdl9qWMlunLhTUr2XmdL9FZHADvNc__ARWgNm84f9i1LhI4Qp7Z0MRb7WfWuQG5b0J9BPgP2TGshHDNVXTafHxLTNriPx37go3iPo57m2mDxJPRSTn88sCeb7kfZsf7gg/s200/IMG_1155.jpg" alt="" id="BLOGGER_PHOTO_ID_5597822992487173618" border="0" /></a><br />I've been known to be a bit snarky about heavily brand sponsored events. But, I do think that if you believe in your product, the best advertisement is to give people a taste of it. If it's as good as you say, they'll come back for more. So, kudos to Grant's for sharing their spirits in a fun, informative environment. In short, I like the people and products at Grant's (especially their Hendricks gin - you know I couldn't go a whole blog post without mentioning it!) But taking a tastebud detour for an evening was definitely a nice change of pace.Foresthttp://www.blogger.com/profile/00982757666919848355noreply@blogger.com5tag:blogger.com,1999:blog-1809593565521524498.post-38533283398645195132011-04-18T17:27:00.000-07:002011-05-16T04:07:37.695-07:00Anything's possible cocktail adventures: Echelle de Jacob<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivtiCKBk5D3nKGVS_83YQrcilLTnZeKTnZ2kPTHKI9CBkreLwPpOCI7aO78y_snBK3suwql2KuhLJRN5FcLsDmfXB0xHxHE_H7p25vxUhOt1A0_-cDKjamnkZ_yLuGXvOagH5UeQP9YdE/s1600/IMG_0864.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivtiCKBk5D3nKGVS_83YQrcilLTnZeKTnZ2kPTHKI9CBkreLwPpOCI7aO78y_snBK3suwql2KuhLJRN5FcLsDmfXB0xHxHE_H7p25vxUhOt1A0_-cDKjamnkZ_yLuGXvOagH5UeQP9YdE/s320/IMG_0864.jpg" alt="" id="BLOGGER_PHOTO_ID_5597086358653401506" border="0" /></a><a href="http://www.echelledejacob.com/">Echelle de Jacob </a><i><br /></i>10-12 rue Jacob<br />75006 Paris<br />tel: 01 46 34 00 29<i><span style="font-style: italic;"><br /><br /></span></i><i>Echelle de Jacob </i>means Jacob's Ladder in English. So, what <b>is</b> Jacob's Ladder? It's a <a href="http://en.wikipedia.org/wiki/Jacob%27s_Ladder">biblical stairway to heaven</a>. It's a <a href="http://www.wikihow.com/Make-Jacob%27s-Ladder-out-of-String">children's game played with string</a>. It's a <a href="http://www.imdb.com/title/tt0099871/">disturbing movie</a> circa 1990. And, it's also a cocktail bar found on rue Jacob in Paris' <span style="font-family: georgia;font-family:Times New Roman;font-size:100%;" >Saint-Germain-des-Prés</span> qu<span style="font-family: georgia;">art</span>er where <i>"toutes les nuits deviennent un autre jour où tout est possible</i>."* How to resist the lure of such a romantic claim?<br /><br />In addition to the p<span style="font-family:arial,helvetica,sans-serif;">romise of possibility, </span>Echelle<span style="font-family:arial,helvetica,sans-serif;"> </span>de<span style="font-family:arial,helvetica,sans-serif;"> Jacob is oft referred to as a New York style 'private club' with an impressive cocktail list. Not knowing exactly </span>what was meant by 'private club' I emailed to reserve and was told they'd be happy to receive us at 7pm on the appointed day. Arriving on time, I was surprised to find it closed. Fortunately, the convivial barman allowed me to cozy up in a corner and wait for Matt and Vio while the evening's entertainment did their sound check. Back in the 50's, this locale was a popular cabaret, serving as a starting point for iconic french lyrical talent such as Brel and Brassens. Staying true to their musical beginnings, Echelle de Jacob still pulls in bands and musicians for a night crawling crowd of regulars.<br /><br />The cocktail menu features 12 'martinis' including a chocolate martini, velvet martini and ginger martini. Three drinks veer from the martini theme: cosmo, sex on the beach and the eponymous Jacob (cranberry, citrus, strawberry, mint and your choice of rum, gin or vodka - or virgin). They also note on the menu that you can ask for whatever that suits your fancy. Cocktails are mainly vodka based with a few bubblies thrown into the mix. Spirits are heavily weighted towards whiskies (with 10+ on offer). For gin we have the choice of either Tanqueray or Hayman's Old Tom<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_i0lZlPNvixbsmPPtJYeUgTfYN8rch6Gxd8AmRqNPBwpBAOE01oYmMzvCfHsNYOUr1ks1KEe6r_4Q-gtcVw10XjfKW6y6ZMyQBQ4JxOPViSe8quSePgpSANaE8fKFVYwepOlOy_WYNn4/s1600/IMG_0862.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_i0lZlPNvixbsmPPtJYeUgTfYN8rch6Gxd8AmRqNPBwpBAOE01oYmMzvCfHsNYOUr1ks1KEe6r_4Q-gtcVw10XjfKW6y6ZMyQBQ4JxOPViSe8quSePgpSANaE8fKFVYwepOlOy_WYNn4/s200/IMG_0862.jpg" alt="" id="BLOGGER_PHOTO_ID_5597087216232262786" border="0" /></a>Order any cocktail on the menu and it will set you back 12 Euros. Unless....you order the most expensive drink on the menu (which of course I did) at 15 Euros: a Dry Martini. My Tanqueray martini looked okay on arrival, but on tasting, i realized it was made with sweet rather than dry vermouth. When the barman came around to ask how I liked it, i hesitated. My pause caused him to press. i hate know-it-all customers and i don't want to be one, but at that moment i decided if someone asks your opinion, let's assume they want to hear it. So...<br /><br />I suggested that dry martinis are normally made with dry vermouth. And (not for the first time) i got schooled by a french barman telling me that a dry martini is gin and sweet vermouth. He explained that in America 'where martinis were invented' that's how they drink them. At the end of his explanation on how Americans drink cocktails, he asked me where i was from. Oh, the irony.<br /><br />Cocktails aside, I like this spot. It's dim, dark, candlelit and heavy on the velour. The small space is intimate without being cloying. The service is pleasant without being kiss-ass. In the bigger <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzVjBmOeomecFHLFxD8__tcbXzVkcboel1D1F8yHkwN-wkR_LHXaff4u_-xHLuA97pqUEb3l-oMrxhXEBFpbcIEVJa-a_R9BuMR-IvvntCv9h4v2QXv-PqmvcAqXBtT-93yT9e1y7vqzw/s1600/IMG_0863.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzVjBmOeomecFHLFxD8__tcbXzVkcboel1D1F8yHkwN-wkR_LHXaff4u_-xHLuA97pqUEb3l-oMrxhXEBFpbcIEVJa-a_R9BuMR-IvvntCv9h4v2QXv-PqmvcAqXBtT-93yT9e1y7vqzw/s200/IMG_0863.jpg" alt="" id="BLOGGER_PHOTO_ID_5597087695625887090" border="0" /></a>scheme of things they'll be hard pressed to compete with other bars in the area that either make stand out cocktails (Prescription, L'Hotel) or cater to an American audience (Ralph's).<br /><br />In general, Echelle de Jacob feels like it's past its prime. And, i bet that's a big draw for loyal regulars, whether they realize it or not. With their pseudo strict door policy, unapologetic cocktail list and hints at former glory, there's something appealing here. Not necessarily the cocktails. But, maybe a coupe de champagne at 10 Euros and a bit of fun music. And, i just love the promise of the possibilities that a new day brings.<br /><br /><br />*every night becomes another day and anything is possible.Foresthttp://www.blogger.com/profile/00982757666919848355noreply@blogger.com1