Tag Archives: infusions

Nancy is THE best

15 Jul

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I almost do not want to tell you about The Copper Still. But I will. It deserves attention. Nancy deserves attention.

Nancy Kwon is Los Angeles’ best bartender AND best mixologist. I stand behind this opinion and anyone who challenges me should pay her a visit. Being a good bartender and a good mixologist are not the same thing. Nancy is also hella hot (and yet told me not to have pictures of her in this post), warm-hearted, brilliant, and prefers her Sazerac heavy on the absinthe rinse which makes her a woman after my own heart.

Oh hell she is not after it. She has it.

Just take a look at what is behind the bar. She has a collection of booze and bitters I could spend a month exploring. And on any given night she is experimenting and having people taste to help her perfect her next drink. For instance last night I saw a plate out with various little piles of salt. She was trying to determine which smoked salt was the best rimming mix for the mescal drink she was developing. I’d be impressed just at the smoked salt. But she gets so detail oriented that she had to choose which type of smoked salt to use.

This tiny lil’ unassuming Koreatown joint is easy to miss. It is attached to Jaragua, which is not. But through a curtain in the bar is indeed the restaurant which serves its creations late. It is a pretty tiny place. It is dark and red and black, and welcoming and not toooooo loud.

And here is a kicker: there is a parking lot. Which is too bad considering I would avoid driving here if I want more than one drink. All the same. Parking! I swoon, I faint, I would knight this bar if I were Queen of England. Which would be weird.
The Copper Still
4485 Beverly Blvd.
Los Angeles, CA 90004

This is a process

19 Dec

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Life is a process. And it is worth it.

As is this cocktail.

And other deep thoughts.

Let us infuse some shit.

But first a shameless plug for my positively adorable in every way improv group:
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This is our sexy face.
Improv is a process. It takes a long long long time to not suck all the time. I have recently been trying to really FOCUS and put the time into doing what I do. I am aiming for quality of activities over quantity.

And that was my segue into saying that this cocktail is a process. I saw it posted on The Table Set podcast and I knew I wanted it. It takes about a week of patience. The creator, Nathan Hazard (great name), calls it the December Dilemma and I am calling my minor adaptation December Do. As in “just do it”. Do. DO.

Normally the minute I see a cocktail that requires an infusion, or making a big batch of some alcohol I can only fathom using in one or two instances, I eschew the idea of making it. But I could not run away from this. It was too perfect for the season.

I adore wine. I adore cranberries. And bourbon. And I am madly, madly in love with Campari. You can run off down darkened alleys with Aperol and claim it is preferable all you want, but Aperol will take your money and run.

Campari will be there. Ready to amuse you with it’s bitter wit and dazzle you with it’s colorful personality.

So even though this recipe involves handmade wine-sugar-infused cranberries in lieu of my adored Luxardo cherries, and cranberry-infused-Campari, I could not resist because I began to imagine the many delights I could make with what I decided to call Lux-erries and Cran-pari.

I had to adapt a bit. I wanted to get cracking the night I saw this and it felt too late to be running to the store so I did not use the Manischewitz wine. Instead I used a lovely Ravenswood Zin. I also did not feel like laying out the funds for the Punt e Mes so I used a slightly smaller amount of Martini and Rossi Rosso vermouth plus a bit of regular Campari.

Heaven can be yours if you wait.

December Do barely adapted from this recipe on The Table Set
Starting a week ahead make your:
Cran-pari:
1 cup cranberries
1/4 cup sugar
2 Tbsp. water
3 cups Campari
Heat the cranberries, sugar, and water over medium until the berries start to pop. Let them cool then add to a jar with the Campari. Store in a cool and dark dungeon like your refrigerator and shake daily for a week. Then strain two times. I strained from the jar into a wide-mouthed glass measuring cup with a spout, then placed the strainer over a funnel and funneled into the original Campari bottle.
Also make:
Lux-erries
1 cup cranberries
1 1/2 cups sugar
3 cups red wine, I used Zinfandel
Heat the red wine until it is reduced by half. Add sugar and heat and stir until it is well dissolved and you have a lovely syrup-y wine. Add cranberries and allow to cool. Allow about a week in a cool dark place, shaking occasionally if the cranberries are rising way over the wine.
For The Drink:
1 1/2 oz. Bulleit Rye
1 oz. Cran-Pari
3/4 oz. Martini & Rossi Rosso
1/4 oz. Campari
Lux-erries
orange zest
Stir the rye, cran-pari, vermouth, and campari in a chilled mixing glass with ice. Strain into a chilled cocktail glass. Add a Lux-erry or so. Run the orange peel around the rim, squeeze it over the drink and discard. Or don’t. Do what ya feel.