Cognac: A Warm Beautiful (Cocktail) Memory

warmbeautiful_filtered2

It was a bright summer morning in Victoria. I was sipping coffee in the balcony, and watching planes skim over the water. A text from my brothers said we were meeting later today, after their afternoon of selfies and shopping.

victoriamarina

planeskim.jpg

Until then, I decided to go exploring on my own. A five-minute walk later, I was at the Inner Harbour, wandering in and out of alleys along Government Street. I briefly checked out some trendy bars and cheery pubs, making mental notes of which ones I’ll visit later.

victoriabar baroffgovst

After lunch at Trounce Alley, I ended up chatting with a sous chef from Montreal on his smoke break. He gave me his card and suggested, with his heavy French accent, that we have dinner at his place some evening. “I cook for you, we have some wine and…”, he let the sentence trail off with a nodding smile and a crook of his brow. I kept the card.

Just then. my brother Arthur texted me that he was cocktailing at a bar in Chinatown. He invited me to join him if I was nearby, before meeting up and dining with family in a couple of hours. Past the fruit stands and tea house, I found Fan Tan Alley, which looked almost too narrow for two people to walk through, shoulder to shoulder. I took my time exploring the tiny shops and fragrant varieties of burning incense. It was summer, warm and perfect. And I had no intention of rushing anywhere.

chinatownvictoria2

chinatownvictoria1

I found the bar just a block and a half away. Arthur wasn’t seated at the counter, where I expected him to be. I saw through a glass partition that he was sitting at a table, staring at an oil painting hanging directly in front of him.

paintinginvictoria
I wish I knew the name of the artist who did this painting

He was completely absorbed by that gorgeous painting of what appeared to be a sort of costume party, which took up half the wall. He could barely look away, even as he spoke or took pictures of it with his phone. More interesting to me was the cocktail my brother was sipping. He called it the Warm Beautiful.

The cocktail

The Beautiful is a delicious, potent and citrusy cocktail made of cognac and Grand Marnier orange liqeuer. Arthur preferred it topped with a lemon zest. Having worked part-time as a bartender while in medical school, he knew that cognac’s flavor and aroma deepened when warmed. Cognac lovers would often just cradle the snifter in the palm of their hand, warming the cognac with their body’s heat. My brother wanted something a bit more imaginative.

warmbeautiful_sml2

The cocktail was served in a snifter. He then asked for a “heater”, a small glass half-filled with hot water. Arthur placed the snifter on top of the water-bearing glass. As my brother waited for the cognac cocktail to reach the proper temperature, he rotated the snifter now and again, still gazing in awe at the absurd yet fascinating painting across from us.

thebeautiful

Age of the cognacs

According to the Bureau National Interprofessionnel du Cognac (BNIC), there are three official classifications of cognac, depending on how long the cognac had been stored in casks:
VS (very special) – At least two years
VSOP (very superior old pale) – At least four years
XO (extra old) – At least ten years

Other classifications have also been used by producers when the cognac had been stored beyond official age scales, such as Extra and Hors d’age (beyond age), which can be as much as 100 years old.

“Rules” of enjoyment

Cognac connoisseurs have very strong feelings about cognacs being used in cocktails. One forbes.com article mentioned that, whereas it is acceptable to use a young VS or VSOP cognac as part of a cocktail mix, it is considered a tragedy to do so with an exceptional-tasting, wallet-busting XO or older cognac. Those can cost hundreds or thousands of dollars per bottle.

remymartin_wenglei
My brother’s Warm Beautiful cocktail was created using Hennessey VS, but a Courvoisier VSOP could have also been used, instead. On the other hand, Remy Martin’s $3,000-a-bottle Louis XVIII, which is very popular in China (along with all the other premium cognacs), is an example of one that should be showcased as a solo act.

All drinking aside (for the moment), younger cognacs should also be used for flambe, marinades, sauces, chocolates and fruit preserves.

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And if you’re in the mood to immerse yourself in all things cognac, the French town this liquid luxury was named after hosts the annual La Fete du Cognac , where you can party for three days with cognac cocktails, crowds, cuisine and concerts.

Cheers!

The Beautiful cocktail recipe

1 oz Hennessey or Courvoisier VS/VSOP cognac
1 oz Grand Marnier orange liqueur

Add both ingredients into a brandy snifter, mix and serve. Optional: Top off with a lemon zest, the way my brother and I like it.

Enjoy!


All photos of Victoria BC, Canada by Alexandria Julaton
Remy Martin shop photo by Weng lei – Imaginechina/AP
Still shot of Cognac Festival, courtesy of La Fete du Cognac YouTube video

Cocktails: How to fail at picking up ladies, and the fabulous flavored cube

austinladies_new

There are so many wrong ways to meet women.

On our way to a cocktail adventure downtown, my gal pal and I added a few more to that list. Here’s one: A dark-colored car with tinted windows pulling up alongside us. Then an unseen driver slowly lowering his driver-side window to reveal a hand, palm up, and fingers beckoning in a “Bitches, come here.” gesture.
Nope.

Here’s another: A guy stopping his car on the corner at a green light, angry drivers honking behind him, while he’s shouting lame come-ons at us with a huge, naughty grin on his face.
Really big nope!

wifewanted_1

Yeah, nope again. But kudos for originality!

austinpowers_new
Maybe?
I mean, what woman could resist a suave, fashion-forward icon like Austin Powers, am I right?

After that obstacle course of weirdness, we made it to the bar and grabbed seats in front of the bartender. We like to watch the magic happen.

Luc Lac bar

The Single Knight cocktail at Luc Lac’s bar was a game-changing, Whoa!-inducing twist on the Old Fashioned cocktail that made our tastebuds do a double-take. First, a large cube made of deeply smokey Lapsang Souchong tea was placed in the glass. This was followed with their sigh-inducing blend of bourbon, pho syrup, and angostura orange bitters. But wait, there’s more! The finishing touch was a lemon twist, wrapped around a blowtorched bourbon cherry and cloves! Daaaamn!

manhattan_lapsangice

When I order cocktails that arrive with a large, slow-melting cube, I usually leave it alone for a couple of minutes before I take a sip. This is so a little of the ice will melt into the mix and make it less syrupy. One sip of the Single Knight and MIND BLOWN! The smokiness from the melting tea cube adding to the bourbon, further flavored by zest with burnt cherry and cloves – I was caught up in a swirl of amazingness.

luclacbar_cherrycloves

Citrus with burnt fruit and spice was all kinds of nice (especially in a bourbon), but that giant cube made of smokey Lapsang Souchong tea made me realize flavored ice cubes that bring out another flavor dimension in cocktails is a thing!

Luc Lac single knight cocktail


 

Single Knight Cocktail at the Luc Lac bar

I wish I had the recipe for this cocktail. However, I do have the ingredients list:

Four Roses single barrel bourbon
Pho syrup
Angostura orange bitters
Lapsang Souchong tea ice cube
Bourbon cherry
Cloves
Lemon zest

 

 

Soul Rejuvenation: Life Has More Flavor with Friends

drinks with a friend

I was getting ready to tuck into my favorite chair with a cocktail (well, maybe two) within reaching distance. It’s nice to have these quiet moments to yourself, a bit of meditation and Zen in one’s hectic life.

chilloutchair

However, one can have too much soul-searching solitude, and start to feel cut off from the outside world. So I texted one of my girlfriends, and we checked out a new-to-us bar downtown.

Lady Asya at Paymaster Lounge

The Paymaster Lounge in NW Portland successfully pulled off the “we’ve been your favorite neighborhood bar for years” feel, with edge-y posters, comfy pleather lounge seats and turned-down lights, but was still too clean and new-ish to be truly dive-y. And there was no duct tape on the pleather. In our reckless booze-infused wanderings, we came across their vending machine, filled with a nice selection of lip gloss, condoms, fangs, old movies, and packets containing info on finding your spirit animal.

Vending machine of oddities at Paymaster Lounge

spirit-animal

We made our way to the patio, where we enjoyed our cocktails and ordered from a menu with an impressive array of tater tots options. For the rest of the evening, it was all about boyfriends, family, fashion, DIY beauty treatments, trips we wanted to take, etc.  The hours flew.

wolfnote

 

In case you were wondering, no I couldn’t resist finding my spirit animal in a vending machine.  It’s a wolf. And I’m not as evil as I fear, according to the message inside.

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When I look back at my life, I want memories of adventures and mayhem I shared with friends, not just the sacrifices to my time and life I made so I could work more and harder for my career, until one day I woke up old and alone.

For me, friends (and cocktails!) are good for the body and the soul. Friends not only help us feel like we’re not alone in our struggles, but they also enrich the greater, more meaningful portions of our existence, a.k.a. having a life.

Now get out there, call a friend, and share a cocktail moment with them. Cheers!

musicians

 

Absinthe: Green Fairy Cocktail Party

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“None of which equals the poison welling up in your eyes that show me my poor soul reversed, my dreams throng to drink at those green distorting pools.” Baudelaire comparing and preferring absinthe to wine and opium in his poem “Poison”.

Absinthe has enjoyed a tantalizing reputation steeped in decadence, myth and controversy for over a century – the kind of popularity and staying power big-screen actors and rock stars would envy today. Invented in 18th century Val-de-Travers Switzerland, this supposed hallucination-inducing liquor has been rumored to cause convulsions, blackouts, visions of little green fairies, and rampant psychosis. The Fed’s ban on selling absinthe in the U.S. was in effect for decades.

In the 1990’s, its popularity grew worldwide, and eventually – around 2007 – the Fed allowed two European distillers to sell the liquor Stateside. Since then, many have attempted to tap the green fairy portal for visions of demons, angels, creative genius, and so forth. Some say a toxic chemical in wormwood, one of the main ingredients in absinthe along with anise, may have been the cause of these extreme symptoms, and not the liquor itself. According to one recent BBC article, however, “Contemporary analysis indicates that the chemical thujone in wormwood was present in such minute quantities in properly distilled absinthe as to cause little psychoactive effect. It’s more likely that the damage was done by severe alcohol poisoning from drinking twelve to twenty shots a day.”

How to Serve Absinthe

These days, many bar menus feature absinthe as part of a cocktail mixture. The two most popular methods to serve absinthe have been the Absinthe Drip and the flaming sugar cube. The Absinthe Drip, a classic method, involves the slow-drip of cold water onto a sugar cube sitting on a perforated spoon, held over a glass of absinthe.

absinthe_sugarcube

 

The water drips through the cube and into the absinthe, sweetening it.

 

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With the very stylish flaming cube method, you put the sugar cube on the perforated spoon, on top of an empty glass. You then pour the absinthe over the cube, soaking it as the liquid flows into the glass. Then, purely for the sake of showmanship, the cube is lit on fire, and the melted sugar slowly drips into the absinthe. Follow this up by adding ice cold water to the absinthe to get the cloudy effect.

Absinthe’s alcohol content of between 45% and 74% could provide a “transcendent” experience, although mainly without fairies.

I was at a bar one evening, nervously watching a very tall, red-wigged, platform-heeled drag queen in a green dress staring silently and very intensely at me through the gauzey curtains surrounding my candlelit alcove, before suddenly sprinting off into the darkness. The lesson here is, if you’re in the right place at the right time, green fairies can be seen even without absinthe.

 

Death in the Afternoon
A cocktail invented by Ernest Hemingway. Recipe in his own words:

“Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly.”

 


Sources:

Photos by JE Alexandria Julaton at Raven & Rose

http://content.time.com/time/magazine/article/0,9171,1689232,00.html?imw http://www.bbc.com/culture/story/20140109-absinthe-a-literary-muse http://content.time.com/time/specials/packages/article/0,28804,2031497_2031504_2031460,00.html http://www.wikihow.com/Prepare-Absinthe http://liquor.com/articles/biggest-absinthe-myths/

Cocktail Etiquette: Surviving a Chinese Drinking Party

Station staff looking after drunken businessman

 

There’s an old Chinese saying that goes: “No social ties can be formed in the absence of alcohol.” Be it networking, new friendships or strengthening spiritual bonds, a very good time can be had with cocktails as social lubricants. But if you’re in China, don’t let these moments be ruined over a clumsy faux pas, or several.

Here are some rules and guidelines in place to maintain good guanxi (relationships), and hopefully keep you from turning yourself into a pariah:

The Toast

You’re at a fancy banquet, rubbing elbows with the C-Suite and execs from a partner company. The party’s just getting started, and you want to capture the moment with a toast. Restrain yourself immediately!

There is a hierarchy that comes into play when it comes to toasts. The main host makes the first toast, which is sometimes directed at the guest of honor. Everyone then raises their glass and downs a hefty swig. When you come up for air, that glass better be empty. If someone higher up the corporate food chain proposes a toast to you, raise your own glass with your right hand, makng sure its rim is lower than theirs. If he/she drinks the entire cocktail, you should do the same with yours. Guests are then free to move about. But when away from their seats, the first person they should raise their glasses to should be the other company’s highest-ranking person.

The Drinking Game

As you run amok, making toasts to and with everyone else in sight, there are just a few more rules to wrap your cocktail-soaked brain around.

What? More rules? Yep. First of all, “Gan Bei” is Chinese for “Cheers”. Shout it loud and proud. Also, if you clink glasses with someone, it’s bottoms up! If your glasses don’t clink, you can drink any amount of your cocktail, even just a sip.

When everyone starts slamming shots of baiju – the traditional firewater in these parts – you’re in for some interesting times. One tactic to ensure you don’t end up passed out in your own vomit an hour later along with fellow “Gan Bei”-ers, is to switch to a less potent beverage, like doing shots of wine or beer, instead of baiju. You can even try sneaking some water into your wine. Yes, doing wine shots sounds nasty, but they’re less toxic than baiju, which is made from distilled sorghum and has an alcohol content of about 53 percent. Either way, you may be still be hung over and praying for death the next morning.

But what happens with guests who don’t drink, you may wonder. At an event like this, a person who does not drink while others do is pretty much regarded as an outcast with a slim chance of making any important business deals. However, an excuse like religion or health reasons may help you save face, even if it still makes you fair game for teasing. Best excuse: pregnancy, either being pregnant if you’re a woman, or taking special medication to get your wife pregnant if you’re a man.

At this point, you may be wondering if the same bottoms-up “Gan Bei”-ing rules apply to non-pregnant women. If she’s at one of these banquets, she won’t be expected to drink. But if she does partake, she’d better keep up with the boys!

Gan Bei!

Sources:

Photo by iStock

Drinking at Chinese Business Banquets: A Primer
http://blogs.wsj.com/scene/2013/06/28/drinking-at-chinese-business-banquets-a-primer/

How to Survive a Chinese Drinking Frenzy
http://travel.cnn.com/shanghai/drink/5-chinese-drinking-habits-explains-621771

Maotai auction reaps RMB 5.22 million
http://travel.cnn.com/shanghai/drink/maotai-sells-rmb-522-million-432520

The Whiskey Library

whiskeytasting

“Whiskey, like a beautiful woman, demands appreciation. You gaze first, then it’s time to drink.” (Haruki Murakami)

I waited in line to get into the fairly new, and already very popular, Multnomah Whiskey Library one evening. According to the other customers I chatted with, there’s always a waiting list. If you wanted to make reservations and skip the lines, you’d have to purchase membership, and currently they’re full. The Library was a high-ceilinged, chandeliered modern pub of dark wood, leather and exposed brick, with two of its walls covered by shelves showcasing whiskies from around the world, along with other choice hard liquors. Jaunty Scottish and Irish instrumental classics played in the background, and yet the noise level was comfortably moderate; it never got so loud that you couldn’t hear what the person was saying to you from across your table, even with all the hard surfaces.

The Library made it a point to never exceed their maximum capacity of 50 customers in a room at a time, so there were never too many people loudly crowded into a room, bumping into each other and spilling their expensive drinks. As soon as I was seated and looked around, I noticed a majority of the patrons that night appeared to be in their late 20s to early 40s, with a slightly higher men-to-women ratio. My eyes explored the room and paused at a very well-dressed man sitting at a lounge chair a few feet away. He was slowly swirling a dark liquid in a snifter, possibly a Scotch.

According to the Scotch Whisky Association, Scotch connoisseurs recommend sipping from a tulip-shaped glass, or any glass with a wide base and narrow mouth, to improve the tasting experience. For example:

properglass

I watched him quietly sip his beverage with such obvious pleasure, and realized I have never seen a man rush through a glass of premium Scotch, or toss it back quickly. Oh, to be a glass of really good Scotch – to be tasted slowly, savored completely, and enjoyed with complete focus.

This place had pretty much everything that will put you in a really good mood – world-class liquors, tasty appetizers (the bacon-wrapped dates and crab fritters were fabulous!), and a very attractive staff. Lovely ladies greeted you at the door, my server looked like he’d stepped out of a men’s clothing catalog, the bartender with the great smile and brawny good looks was very attentive…I could go on and on.

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I turned my attention to the menu. The prices were a bit steep, with whiskey tastings ranging from $14 to much higher. Expect to pay for the level of selection and superiority one prefers in fine beverages, as well as for the exclusivity and ambience of a place that offers them. Classic cocktails, gins, vodkas, rums, beers, wines, and so on, were also well represented. But if you’re at a place that calls itself a “whiskey library”, you order the whiskey.

I ordered a Talisker Storm single malt Scotch, from the shores of the Isle of Skye. As I raised the glass for a sip, I was pleasantly surprised by the peat-y, smokey aroma. Some people don’t like a smokey Scotch. With that first sip, a delicious warmth spread from my throat to throughout my body. I gasped softly and shut my eyes as the room swayed a bit and my cheeks tingled pleasantly.

scotchwhiskey

Wow. The boldness, the smoothness. And interestingly, the flavor wasn’t nearly as smokey as I thought it would be, considering the first fragrant impression. With its blend of new and old scotches, Talisker Storm managed to smooth out the smokiness. Nicely done!

Interestingly, there are articles online on how to properly drink and enjoy a Scotch. According to an askmen.com article, entitled “10 Things to Know About Drinking Whiskey“, the process is as follows:

Aroma: Swirl the whisky around the glass and take in the aromas as they are released. Don’t poke your nose straight into the glass, as all you’ll pick up is alcohol.

Taste: Take a nice, long sip and let the whisky feel its way around your entire mouth before swallowing.

Finish: A good whisky should linger like a fond memory, and you will still be feeling and tasting it for minutes afterward.

According to a “How to Drink Scotch” article I found online:

“Before actually drinking the Scotch, take a moment to savor the scent of the Scotch. Doing so will help to prepare the taste buds for the flavor that is about to come. Sip a small amount of Scotch. Allow the Scotch to settle onto the tongue and gently move the liquid around the mouth. This action will distribute the flavor and enhance the pleasure derived from the drink. After a moment, swallow the Scotch and prepare to enjoy another sip.”

In my opinion, as with any all-encompassing, sensual experience, I’d say the only right way to enjoy such a moment is to do so completely and at your own pace.

Cheers!

Gie him strong drink until he wink, That’s sinking in despair; An’ liquor guid to fire his bluid, That’s prest wi’ grief and care: There let him bouse, an’ deep carouse, Wi’ bumpers flowing o’er, Till he forgets his loves or debts, An’ minds his griefs no more. (Robert Burns)


Interior shots #3 & 4 courtesy of Multnomah Whiskey Library website
Articles mentioned in blog: http://www.ehow.com/how_2304608_drink-scotch.html http://www.askmen.com/top_10/entertainment/the-expert-10-things-to-know-about-drinking-whiskey_3.html

Dark Matter and Irish Times

irish times

 

One of my biggest regrets about my visit to Victoria BC was not doing a pub crawl between the British, Scottish and Irish pubs downtown. However, being determined to die with little or no regrets in life, I endeavor to go forth with this worthy cause one way or another. It’s important to have goals, after all. Therefore, even with all the whirlwind of activity involving family gatherings, sightseeing and visits to local hot spots, I was able to fit in a few stops at various watering holes.

During a wander downtown, I suddenly stopped in my tracks. An Irish pub sat just to the right of the Scottish pub, which sat next to a British pub. Seeing them all lined up in a row like that, all just a stagger away from each other…well, that just put a smile on my face and made my eyes go all sparkly! Lovers of good beer, you know what I’m talking about! Unfortunately, I had dinner reservations soon, plus some freshening up to do beforehand (I am a girl, after all), so I could only pick one pub this time. My boyfriend, being Irish, recommended we try the Irish Times pub first, of course.

Irish Times

Unlike many Irish pubs I’ve been to in the U.S., the Irish Times pub doesn’t have the charmingly rustic feel of old neighborhood pubs in Dublin. High cream-colored ceilings, dark wood arches, crimson walls, gold etching and immense windows made this possibly the most stylish Irish pub I’ve ever tarried in. Still, they tried to make it feel less “uppity” with prominent displays of random, antique pub accessories, growlers and small kegs.

 

But enough about the ambience – let’s get to the beers! The Irish Times boasts an impressive array of domestic and imported beers (the picture only shows one section of the bar). As a bonus (and my boyfriend certainly thought it was), they get served to you by ladies with small kilts and big smiles. Looking around at the happy crowd around me, I’d say many would agree that this is a fine way to spend a gray, cold wintery afternoon.

 

I ordered a delicious pint of “Dark Matter”, a fills-your-mouth, sigh-inducing, dark-colored beauty of a beer that is part stout, part lager. Made with mild hops and roasted malt, the richness of this lovely brunette is balanced and smooth, with no trace of bitterness. I decided I must have this splendid craft beer.

 

irishtimes_darkmatter2

 

Sadly, “Dark Matter” is made by Hoyne Brewing Company, which only distributes in Canada. Their “sin tax” would likely make it cost a small fortune to purchase a case online, assuming it was even possible. And so I’m back home reminiscing about that wondrous beer and the cozy Irish Times pub, and telling friends about it. Victoria BC has given me a few more reasons to visit again soon. In the meantime, I’m off to my comparative study of Irish/Scottish/British pubs.

 


All photos taken by JE Alexandria Julaton

Bengal Lounge: Pussycat with Big Attitude

 bengallounge3

The beauty of downtown Victoria BC’s shopping scene is that all the fun, eclectic shops are right next to, or walking distance from, each other. Within one or two blocks, I could pop into several different shops for fine crystal, Irish wool jackets, Mediterranean tapas, carved chocolates, soaps that look good enough to eat, and a number of pubs.

It was a few hours before I had to meet up with family for dinner, so perhaps I could treat myself to a Victorian martini experience. The very distinguished-looking Empress Hotel sat across from the Parliament building in downtown Victoria’s inner harbor. I headed over, wondering if it was every bit as hoity on the inside.  It was. Which meant a fancy martini bar was waiting just for me.

The Bengal Lounge

The immense doorway to the lounge was guarded by uniformed hosts. From the entrance, I took note of the expansive room’s large potted palms and sectional seating areas of plush leather sofas, with wide pillars of dark wood that rose and connected in a trellis-like design on its high ceiling. As I was escorted to my table, I observed the lounge had the genteel ambiance of a drinking establishment built for British gentlemen after a long, hard day of colonizing provinces throughout India. The fireplace was fronted by sofas and animal-print throw pillows, no doubt to complement the full-sized Bengal tiger skin hanging above the mantel. The tiger’s head was still attached, with a fight-to-the-death, “You’re taking my fur?! Oh, I don’t THINK so!” snarl forever frozen on its face.

Some ladies were playing a loud, exciting dice game at a table nearby. I was more interested in the idea of sipping cocktails in front of a roaring fireplace. I ordered the Empress 1908 Martini. Since it was the hotel’s signature cocktail, it had to be delicious and strong, right? Right? I posed the question to my server, an older gentleman from India (an ironic coincidence). He smiled politely and said nothing.

The Empress 1908 Martini was both confusing and disappointing. Made with Empress Blend tea-infused vodka, lightly sweetened fresh lime juice and frothy egg whites, its flavor was too subtle (okay, bland), its texture nog-like. As I drank it, I couldn’t make up my mind if I liked what I was tasting, or not. And I felt no holiday cheer whatsoever up until the last sip. I think the bartender left out the vodka and gave me straight tea.

There is a special place in Hell just for incompetent bartenders. There has to be! I spoke with my cousin, a cocktail connoisseur, later that evening, and he confirmed my suspicions – the Bengal Lounge’s martinis were all pussycat and no tiger. With mixology standards and martinis this weak, I highly recommend you seek your holiday spirits elsewhere!

——————————–

Empress 1908 Martini

1 1/2  ounce(s)  Empress Tea-infused vodka
3/4   ounce(s)  fresh lemon juice
3/4   ounce(s)  Simple Syrup
3/4   ounce(s)  egg white (1/2 of one egg white)

Combine all ingredients and shake vigorously with ice. Strain into martini glass with a half sugar rim.

(Recipe provided by Fairmont Empress in Victoria BC, Canada)

Urban Sanctuary: The Hotel deLuxe

hoteldel_lobbynew

I wandered into the Hotel deLuxe one evening some weeks ago, to catch up with friends over martinis. On my way in, I passed a middle-aged fashionista making her way down the steps to a town car, Gucci bag under one arm, mini lap dog under the other. At the top of the entryway and through the door, a towering classic black-and-white movie still confirmed my destination. The lush palms, and soft cream and peach colors with touches of gold gave the elegant, high-ceilinged lobby an irresistible warmth, making it a welcome alternative to the cold damp streets I’ve just walked in from.

I found one of my friends sitting in one of the lobby chairs with a “this place is amazing!” huge grin on his face. We took turns naming off all the old Hollywood movies we’re seen recently, as we waited for another friend to arrive.

Gracie’s

Entering Gracie’s was like wandering into a 1940s/1950s Hollywood movie set, where a fabulous dinner scene was about to be filmed. We were one of the first arrivals, and took in all its vintage glory in loud, open wonderment, to the amusement of the waitstaff. Throughout dinner, I secretly hoped for the dining room to soon fill with handsome tuxedoed men, and women looking like beautifully dressed Vargas girls on their arms, like in the casino dining room scene in “Gilda”, starring the incomparable Rita Hayworth.

 

driftwood1

Driftwood Room

We wandered across the hall for post-dinner drinks at the Driftwood Room. The long, curved bar, dark wood and kitschy design pulled together a room reminiscent of the 1960s/1970s. As we waited for our cocktails to arrive, it seemed like Don Draper and Joan could, at any moment, come in from out of the rain to have drinks at this very bar. Don would order a couple of Manhattans, and the bartender would hand them a full-page list of Manhattan Martini options, all named after movies and movie stars. Because the Driftwood Room is just that cool.

Movie Posters and Cinema

Cocktails in hand, the three of us wandered throughout the hallways on every floor to see the movie posters the bartender told us about. We made a contest out of who could name the movies the poster scenes were from. We were so laughably bad at it. Which is probably why, for people not lucky enough to have seen these movies in their heyday, the hotel has a small cinema where anyone can watch free screenings of classic films while sipping a toddy in their comfy chair.

With the global economic downturn in the last half decade leaving everyone feeling worried, it’s easy to see how one would want to escape to another time – one when the world still felt magical, hopeful; when women were goddesses, and the men who worshipped them, courageous and heroic. Hotel deLuxe is one such gilded sanctuary. My next visit here will definitely include a long evening dress, Manhattans and a classic movie.

*Note: The Driftwood Room no longer offers themed Manhattans.

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Driftwood’s Signature Manhattan (barrel aged)

(Measurements are approximates only)

1 oz Cherry Bomb Bourbon
1 oz Burnside Bourbon
1/2 oz Martini & Rossi sweet vermouth
1/2 oz Taylor port
2 dashes of Peychaud’s bitters

Combine in a mixing glass, add a fistful of ice. Stir for about 20 seconds, and serve up neat in a Martini glass.

———————————————-

Lobby, cinema and hall posters images courtesy of Hotel deLuxe.

The Manly Pedi

manlypedipic

 

How many guys would “man up” for a manly pedi?

Don’t know about you ladies, but I have certainly been seeing a resurgence of metrosexual activity in our midst. At a recent visit to my day spa, I noticed several men donned in robes, sipping their herbal teas next to the water feature, awaitng their treatments. Even those who go for a more hipster bad boy appearance are putting serious effort into their stylized and strategically trimmed facial hair. The term “manscaping” has been floated about, but we’ll delve into that in a future post.

How did this interest in appearance and wellness come about, I wonder? Are men feeling more optimistic? Do they merely want a change from the scraggly, unkempt look that was rampant during the Recession? Have we really reached “peak beard”?

For some guys, what the ladies like is incentive enough. HELL yeah! In a recent CNBC.com article, entitled “More men indulge in spa treatments, tailored just for them“, there has been a steady growth in male customers at spas in the last 10 years – about 33 percent. However, that number surged to 47 percent in just the last year. As mentioned by spa association president, Lynne McNees, in this article, the main reason is the increased effort in catering to, and creating treatments around, men’s preferences.

Men’s spa rooms are decorated with a more rugged ambiance, such as wood paneling and more masculine colors, like purple (Purple? Really?). Spa menus reveal offerings and treatment names with a just-for-men angle, like a facial fragrant with sandalwood and citrus instead of flowers, and a deep massage using Texas ale, followed by more for drinking.

Outside of the spas, men have adopted routines to maintain themselves. These range from the periodic, like pedicures, to the daily, such as using men’s spendy specialty face and body products. In my opinion, there’s nothing “sissy” about men taking pride in their appearance.

chaz

One such metrosexual is Chaz. While he’s managing and recruiting fresh talent for his company, or hunting game in the wilderness with full-on guns-and-gear, there’s one thing you can definitely count on – his toenails are impeccable! Like many a metrosexual, he believes it’s important for a man to take good care of himself. For him, part of that means daily and periodic grooming rituals, monthly spa treatments and pedicures.

I asked him for his view on the manly pedi. “I like the salon treatment because then I know they’re being done correctly and my feet feel awesome afterwards. I have good toes!” Chaz told me proudly, “And yes, I DO own more than eight pairs of shoes.” Like the men mentioned in the article, he doesn’t go in for the fragrant lotions or perfumed water. His preference is clean, basic pedicures that involve foot scrubs to remove dead skin, and finish with a clear polish to protect the nails. Haircuts for him are done at a trendy salon.

“To me,” Chaz explained, “spending a little bit extra to get the correct haircut is just as important as finding the right jacket.” And we all know, ladies, that the right jacket can not only pull a look together, it can also completely class it up. Once a month, he goes out of town for hot tubbing and body wraps at a favorite hot springs resort. For those of you who haven’t tried it, this detoxifying treatment involves wrapping someone’s body with algae, seaweed, mud, clay, or hot blankets like a mummy (Chaz’s preference). The clients have these wraps removed in about 20 minutes, then follow it up with a warm, refreshing shower and an all-over slather of softening creams.

His daily routine includes a deep moisturizing treatment facial lotion he gets at a department store cosmetic counter. Because some ladies do like smooth soft skin on their guys. “Everything I do is for the ladies!” Chaz grins.

And that puts you on our radar, mah man! Right, ladies?

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The Slightly Dirty Martini (Chaz’s recipe)

Jar of green olives

Vodka

Vermouth

Portions are to taste

Put vodka in the shaker and add a little bit of green olive juice. Introduce the shaker to the vermouth, let the two mingle, then put vermouth back on the shelf. Shake it like you mean it, then pour it into a Martini glass.