The Macallan and Lalique: $460K for Charity:Water

I popped by Southeby's for a glimpse (wish it was a taste) of a rare single malt Macallan that was being auctioned off to benefit one of my favorite charities. The Macallan and Lalique set a record for a bottle of whisky sold at auction, with all proceeds going to charity: water, an organization that provides access to clean, safe drinking water to people in developing nations. The Macallan 64 Year Old in Lalique: Cire Perdue sold for $460,000. It's one of the most unique collaborations to date between The Macallan and Lalique, with 100 percent of the proceeds benefitting Scott Harrison's (founder) non-profit. Lalique’s bespoke, one-of-a kind crystal decanter, created using the “cire perdue” or “lost wax” method, houses the oldest and rarest Macallan ever bottled by the distillery, a 64-year-old single malt whisky. It's been on a 12-city “tour du monde” since April, and each stop along the way has raised funds and awareness for charity: water.

Rémy Martin Hosts Mad Men Dinner

Paying homage to the classic gentlemen, Rémy Martin, a cognac best known as an after dinner drink, reinvented their time honored spirit and incorporated it into fine cocktails. Gone are the days when Rémy is sipped neat post-dinner - it's a lovely base spirit that can be and should be used as the foundation of a classic cocktail (Sidecar or Manhattan). I'm currently obsessed with the Gold Rush (Remy 1738 Accord Royal, Lime Juice and Honey). The intimate seated dinner at the Lambs Club was an exclusive tasting of Rémy Martin's 1738 Accord Royal hosted by Mad Men's Vincent Kartheiser and the show's Emmy Award-Winning Costume Designer, Janie Bryant. Loved it. For additional deets on the evening check out the recap's from Blackbook and the Wall Street Journal.

Whisk(e)y – American, Canadian and Japanese

Jack Daniels Old Tennessee Whiskey sets itself apart thanks to the charcoal mellowing process used during distillation and the proprietary barrels used to mature the spirit. The classic spirit is smooth and easy on the palate. No wonder it’s synomous with American, albeit Southern, culture – it’s the never ending crowd pleaser. Although the spirit is distilled in Canada, Canadian Club whisky was one of Al Capone’s favorite indulgences. During Prohibition, Capone funded the building of a tower in Canada that was used to signal when he could safely cross the Detroit River to pick-up bottles Canadian Club. Now, it’s the only Canadian whisky that’s pre-barrel blended before aging to allow the flavors to marry resulting in an exceptionally smooth and mellow spirit. Japan is making its mark with Suntory’s Yamazaki single malt whisky (12 and 18 yrs) and Hibiki (12 yrs) – two expressions that are popping up in some of Chicago’s most stylish cocktail bars. Whether it’s served neat, on the rocks or in intricate cocktails, whiskey lovers have come to enjoy the newcomers from Japan. When searching for the perfect nightcap, opt for the Yamazaki 18 year old as it complements chocolate dessert and has notes of toffee, honey and butter cream.

Best places in Chicago for Whisk(e)y:
• Sunda and Bar DeVille for both Yamazaki expressions - 12 yr old and 18 yr old
• The Gage for the Finish Line, made with Russell's Reserve 6 yr rye whiskey, spiced simple syrup and Dogfish Head Punkin Ale
• Delilah’s continues to offer the most robust whiskey selections in the city
• Fountainhead offers over 100 bourbons, Canadian, Irish and American whiskies.

Bourbon Cocktails

Basil Hayden's small-batch bourbon has a unique flavor, derived from a family recipe that dates back to 1796, which uses twice as much rye as traditional bourbons to create a smooth, balanced blend. Aged eight years, it has a relatively mild 80 proof which means that it can be sipped neat or can be used as a base for a traditional cocktail. It’s is part of the small batch bourbon collection, a celebrated group that also includes, Booker’s, Baker’s, and Knob Creek and continues to be a favorite for both aficionados and culinary enthusiasts. Similarly, Jim Beam, a Ketucky Straight Bourbon Whiskey, is a great introduction the bourbon family. Aged for two years, Jim Beam is versatile, easy on the palate and a great base spirit for cocktails. Bulleit Bourbon is winning the hearts, minds and palates of Chicagoans. Found in cocktails all over town, Bulleit, similar to Basil Hayden, has a unique recipe with high rye content that creates a certain dryness with a smooth distinctive character.

Best places in Chicago for bourbon cocktails:
C-View for the Ginger B made with dried cherry and vanilla bean infused Jim Beam, ginger beer and Hum botanical spirit
The Southern for The Presbyterian, which incorporates Jim Beam Rye, club soda and ginger ale or the Georgia Julep, which blends Bulleit, peach schnapps, mint and bitters
Longman & Eagle for an Old Fashioned, made with Bulleit
Big Jones for the Northern Woods, made with Woodford Reserve bourbon and Fee Brothers barrel-aged bitters and a splash of amontillado sherry

Julie Reiner, expert mixologist, shares her two favorite Basil Hayden bourbon cocktails for the fall.

Basil Hayden’s Kentucky Buck
2 parts Basil Hayden’s Bourbon
¾ part Lemon juice
½ part Pineapple juice
¾ part Simple Syrup
1 part ginger beer

Directions: Shake and strain over fresh ice in a Collins glass. Garnish with a lemon wheel and candied ginger

Sir Hayden’s Smash
2 parts Basil Hayden’s Bourbon
½ part Cio Ciaro Amaro
¾ part Fresh Lemon Juice
¾ part Simple Syrup
Blackberries
Mint Leaves

Directions: In a mixing glass, muddle 3 blackberries and 8-10 mint leaves in ¾ part Simple Syrup. Add Basil Hayden’s Bourbon, Cio Ciaro Amaro, and Lemon Juice. Shake and fine strain into a wine glass over crushed ice. Garnish with a mint sprig and a blackberry.

Chambord Vodka Launch at Ganesvoort Park Ave

When an aerialist is pouring drinks you know it's a good party. This proved to be true at the launch of Chambord Vodka at the new Gansevoort Park Avenue. It's an interesting brand extension from a spirit dedicated to flavor v. vodka, a distinction that the brand manager as quick to make. I used the raspberry flavored spirit as a foundational element in a fall sangria that I made when entertaining several friends recently. It was a hit. Try this holiday season and do pop by the new Gansevoort - if only for the views of the Empire State building. Very cool.

Mercedes Benz Fashion Week

EFFEN Fashion Week Cocktails

EFFEN PICTURE PERFECT
2 PARTS EFFEN BLACK CHERRY® VODKA
8 MINT LEAVES
1 PART SIMPLE SYRUP
1 PART FRESH LIME JUICE
½ PART CHAMPAGNE FLOAT

MUDDLE MINT WITH SIMPLE SYRUP AND FRESH LIME JUICE IN MIXING GLASS. ADD EFFEN BLACK CHERRY VODKA AND ICE. SHAKE WELL AND STRAIN INTO CHILLED COCKTAIL GLASS. FLOAT CHAMPAGNE AND GARNISH WITH A MINT LEAF.

EFFEN Fashion Week Cocktails #2

2010 MERCEDES-BENZ FASHION WEEK AT LINCOLN CENTER SIGNATURE COCKTAILS


EFFEN HAUTINI
2 PARTS EFFEN VODKA®
5 RASPBERRIES
¼ PART GINGER SPICE (GROUND GINGER)
1 PART FRESH LIME JUICE
1 PART SIMPLE SYRUP
¼ PART CRANBERRY JUICE

MUDDLE RASPBERRIES WITH GINGER AND LIME JUICE. ADD REMAINING INGREDIENTS AND SHAKE WELL WITH ICE. STRAIN INTO CHILLED COCKTAIL GLASS. GARNISH WITH FRESH RASPBERRY, SKEWERED.

Basil Hayden at WD-50

Basil Hayden’s Bourbon partnered with celebrity chef Wylie Dufresne of WD-50 (located on Clinton on the LES) and mixologist Tona Palomino to create new holiday appetizer and cocktail recipes. Their innovative techniques and use of ingredients was a natural fit for one of my favorite Bourbon's. It was an 80 degree evening in NYC but inside WD-50 I was channeling my holiday spirit. I'm genuinely looking forward to the Fall and am eager to circle back to WD-50 for a proper meal. FYI Wylie's fried egg nog is the best thing I've ever had. Don't judge.

The Green Table: Patrón Cocktails

If Alice Waters is a fan of your food, you know it’s good. And the queen of green really likes the Cleaver Co. , a slow food catering company which runs the Green Table within the Chelsea Market on New York’s west side. Mary Cleaver, founder of the Green Table – an organic eatery and wine bar- believes that the best foods are grown, tended and harvested within a day’s drive of your table.

The wine menu is stocked with local favorites from Finger Lakes and the Hudson Valley and the food menu changes daily: fresh produce drives the offerings.

So when you think of a spirit brand that would be best aligned with this food philosophy, you would think of Square One Organic Vodka or a locally distilled Brooklyn gin.

But rather than opting for the obvious, the Green Table is infusing its summer cocktail program with Patrón tequila.

A small batch, organic tequila? Well, no.

But it’s a spirit that prides itself on sourcing the finest and purest ingredients to produce an impeccable spirit. And it makes sense: that a restaurant dedicated to a similar principal aligns with a spirits brand that holds itself to the same standard.

A visit to the Green Table and a chat with Rick Hickman, the beverage director within the Cleaver Co., confirmed what I have always known: Patrón is a damn good spirit.

This summer the Green Table is incorporating Patrón varietals into its daily cocktails. As with the food, the menu changes daily depending on what’s fresh and available. On this particularly humid evening, we sipped on two drinks. The Green Market Cooler was a blend of Patrón Silver, ginger simple syrup, seltzer, mint and cucumber – a combination so good yet so dangerous. The second was the Patrón Pimiento which incorporated the Añejo, heirloom peppers, cilantro, lime juice and a hint of a jalapeño for a healthy kick. The latter hinted at severe spiciness but a sip proved that the bark was worse than its bite.

Complementing the market fresh cocktails was unusual bar fare – we noshed on a platter of organic veggies like carrots, celery, radishes and bell peppers paired with tapanade and black bean dip. I drank all night and actually left feeling healthy.

For Chicagoans who are itching for a local cocktail to call their own, Patrón is also working with Rich Szydlo of One Sixty Blue who is currently serving up the Outside Living, made with Patrón Reposado, strawberry consommé, basil, lemon and whole strawberry slices.

New Amsterdam Gin Tasting

New York, New York

Elton John said it best: the Bitch is Back.

As loyal readers know I’ve set up shop and am a permanent New Yorker. Fear not. I’ll always be Chicago girl at heart but now I’ve brought the Cheekiness with me to the Big City.

I look forward to sharing tips and tidbits, drink trends and dining destinations that inspire and intrigue. I’ll still be your resident Scene contributor, only now my columns will be penned from a New York State of Mind.

I’ve already managed to take a dive into the cocktail culture of the city. It started with a private tasting session with master mixologist Alex Ott who is working with New Amsterdam Gin. As you recall, I chronicled the spirit earlier this summer and shared signature cocktail recipes and tips. Alex developed the cocktail menus for Buddah Bar and Sushi Samba and consistently finds himself flying across the country to mix cocktails for celeb studded events like the Academy Awards. Under the direction of the world traveling mixologist, I got a crash course in how to incorporate simple ingredients into gin cocktails: consider shaking strawberry jam with a hint of mint and a couple ounces of gin for a fresh twist.

I also took home a bottle of Rose water (a must for cocktail queens) and fresh sandalwood, one of Alex’s signature Indian spices.

The gin tasting was the first step in the NYC cocktail immersion.

The second step was tagging along with Alex as he made the rounds to several NYC cocktail lounges on a Saturday night. First stop was Angel’s Share (see images in post below), a chic Japanese cocktail abode that’s discreetly tucked behind a wall in a different Japanese restaurant.

The education began.

First was a lychee martini made with citron vodka, quickly prepared with the precision that only comes with Japanese discipline and custom bar tools. If Japanese knife ware is considered art then so too should the gleaming silver shakers and strainers used to craft the cocktails - they‘re beautiful. Then it was on to an artfully crafted and beautifully layered drink, too elegant to be referred to as a shot, but that’s how we consumed it.

Dinner followed, but the drinks continued to be the highlight.

Sake, order by Alex (an off menu selection, naturally), was enjoyed with several Japanese servers .

“I stay with him whenever I’m in Tokyo,” Alex said, referring to a slender 25-year old server who was covered in black and white tattoo sleeves.

In addition to the rounds of sake came a 40 oz signature Japanese beer that complemented the quail eggs. I drooled for the green tea tiramisu but I knew that another destination was still in the cards.

The evening ended at Zinc, a quiet and cool jazz club in the West Village where tequila was ordered and taken with fresh slices of orange sprinkled with cinnamon (I’ll never have a lime again), Hendricks gin was the middle course and the night cap was a bourbon cocktail paired with the soulful live Brazilian jazz.

If my New York cocktail adventures continue to be as fun as this one, Cheeky readers, you are in for a treat.