Friday, May 29, 2009


Le Mixeur Six is just about here. What more can I say? Nothing. I'm out of words, out of thoughts, and have nothing more to offer than actions, motions, and gestures.

So for parting words, I defer to an ancient friend and kindred spirit...twice, in fact, because I couldn't decide which words I liked more...


was invited
to a fancy event and when
I got their one of the guests said,

"Tukaram, your shirt is on backwards and so are
your pants,

and it looks like you never heard the word comb
and your shoes don't

I replied,

"Thanks, I noticed all that before leaving,
but why try to fool


What part of Heaven did she come from?
That angel talked like a sailor
and she was dressed

I can't even repeat the things she said
or picture once more the shape of her breasts.

Though I know one thing:
my fear of dying has

- Tukaram


Wednesday, May 27, 2009

N'oublier pas! Molly Rose Band Exécution Musicale Clandestine!

The day is nearly upon us when Le Mixeur meets Molly Rose Band, and special things ensue.

To rsvp and learn more about the details of this event, go to Molly Rose Band's site. While you're there, indulge yourself in a treat and listen to the new songs available for download. Or if you want to skip the fun stuff just email your rsvp right now to .

To read T.Mixeur spouting off about the event, see this post. Then rush right back because we're about to have pictures and more words!

Molly Rose draws intricate landscapes of narrative poetry. Her music is as driven by the intrinsic rhythms of her words as by whatever nameless muse guides her. There's nothing conventional about her songs, but she's hardly a weirdo folksinger. She's just a lovely songwriter, and if you're ready to listen closely, you won't be disappointed.

-Kim Ruehl, Seattle Sound Magazine

In the words of our own Karla Starr, Molly Rose "lulls you into a pleasure coma" with single-string plucks and a cracked-bell voice.

-Brian J Barr, Seattle Weekly

(Molly) has got her acoustic singer/songwriter sound dialed in, strummed rhythm, string squeak, and an incredibly dynamic voice, with overtones that make a single line sound both about ready to cry and cry out. Her lyrics are a poetry of secret observations -- you have to listen closely, and she rarely sacrifices depth for a hook. More often, when it comes to the expected chorus, she modulates and the song heads off for new pastures. ... Man, we could listen to this stuff all day. We just might.


And of course, please recall that in addition to cocktails and Molly Rose, Seattle band Pablo Trucker will perform, and we will be joined by artists Rosemary Wagner and Esther Gorsuch, whose works will be on display and available for purchase. The space itself, which I was able to view recently, is a work of art, created with what must have been pain-staking care by artist David K. Chatt. It's a special space with a special feel, and it's going to be a special night.

Joining me behind the bar will be the Great Anu Apte, and though he might not realize it yet, Zane Harris. We'll be making four drinks from Left Coast Libations, including Anu's Saffron Sandalwood Sour, which suddenly seems to be sweeping the nation.

Vous verrons-nous là ? Will we see you there?


Sunday, May 24, 2009

Le Mixeur Six Invité Spécial: Jim Romdall


Once upon a time, T.Mixeur was in Derry (or some insist Londonderry) North Ireland. All the beauty, all the grace, all the torn-in-two of this blessed city did internalize in T.Mixeur, as he wandered the streets amongst the brawling boozers and tank wielding, bullet proof child-cops locked and loaded and ready to kill. Wonder did he what it must be like to walk to fetch a bus to one's place of employ in the morning, under the surveillance of armed youth, passing by three story high murals of the dead and buried of Bloody Sunday. And whether it was geographically or historically pertinent or not, he thought of the words of Patrick Kavanagh...

"On Pembroke Road look out for my ghost, disheveled with shoes untied. Playing through railings with little children, whose children have long since died."

Walking down a stone cobble street, T.Mixeur spotted the head of a rose, splayed out in the urban wilderness, decapitated by the closed steel garage door of one careless Derry florist. Compelled yet wordless, the rose head was quickly fetched, caressed, and contemplated.

At that very moment, a friend, dressed in all black, appeared down the hill, on that same cobbled street, and emanating similar bleatings of remorse to T.Mixeur and the rose head. Those two people did spot each other simultaneously, rushed towards one another, and embraced. The rose head passed hands, and the meaning of it all was self-evident.


So who was Jim Romdall in the preceding tale? Was he the friend dressed in black, or was he the rose head? Or was he the silent observer, not mentioned in the writing of the tale yet integral to its telling?

Perhaps he was all at the same time. Perhaps he was none at all. It is not the place of this meager blog to claim one or the other or the other. It is merely our place to report to you, the reader, that this man we know as Jim Romdall will most certainly be mixing drinks at Le Mixeur Six.

Jim is bar manager at Vessel in Seattle, he is universally respected by his peers as one of the finest bartenders you'll find, never mind where you might search. He was awarded the Rising Star Mixoligist nod from Star Chefs, which in some skewed way verifies what those of us who know him already knew: he's very, very good at what he does. Excellent, in fact.

Thank you Jim for joining us at Le Mixeur Six, and for somehow, surreally enough , conjuring a memory of that day in Derry (or some insist Londonderry). This memory illustrates one fundamental principal, which will be stated here and now:

At Le Mixeur we don't forget those who's poor, we don't forget those who's got no place to live or those who's lives have been destroyed by violence or hunger or disease, or those who's dying in the streets. We celebrate life in the most fitting manner we can conceive of because we can, and someone has to, and someone must. So let's.

Le Mixeur Six will be Saturday, May 30th, at 8pm at Mix Lounge in Seattle.

6006 12th Ave. South, Georgetown USA!

You may purchase tickets for this glorious event here.

You may learn more about this glorious event here.

You may listen to music performed by the bands of this glorious event here and here.

You may reflect upon

Saturday, May 23, 2009

Le Mixeur Six Preview 2: Anu Apte and Saffron Sandalwood Sour

People often approach T.Mixeur and tell him that ever since they read the first Le Mixeur Preview yesterday, they have been toiling listlessly through their day to day lives, doubting there is meaning to existence, and engaging in peripatetic journeys of self-discovery, all brought on by a deep-seeded fear that no more Le Mixeur Six previews will materialize.

Come in off of your ledges, and lay that pistol down, pistol packin' mamas, for today we have another one of them there things for you.

What Makes A Man Make Mixeur?
Partie un: ingrédients
Section B: Anu apte et Santal de Safran Aigre

The second Le Mixeur drink requiring housemade ingredients is a reckless little diddy known as the Saffron Sandalwood Sour, a drink the Great Anu Apte invented just for Left Coast Libations (not for the San Francisco Chronicle, you poachers...I knew they'd send Paul Clarke to destroy me...frikkin Hearst day we shall overcome them)


As I was saying, I have dedicated my weakness my thinking my suffering my singing sculptures in order to experience the redefined every day every second. And you, with your back to the wall, are a cry of pain, a lyric of seduction, speaking of some wistful yearning in the ebony sky.

Oh wait. That was totally not at all what I was saying. Damn Hearst Corporation, messing with my brain locomotive!

As I was saying, Anu is a genius and her drink is delicious, and I went to her home to make 150 ounces of Saffron Syrup...I walked out with 200. In case you've been living under a rock, Anu is a bartender at Vessel and Rob Roy in Seattle, a founding member of the Washington State Bartenders Guild, and coordinates events at her own space (along with Zane Harris), Grain.

suga! water! purple!

I went back to AcheteeOH!tee at 100th and Beautiful Aurora to get what's needed. They had the rosewater for cheap and big bags of sugar, but no Saffron. The staff asked me what country Saffron is most commonly associated with. I told them I was pretty sure it's use was dominated by French liqueurs. They explained they had no French aisle, so I told them 95% of the world's Saffron comes from Iran. They said they had no Iran aisle, so I said, OK fine, India. They showed me the India aisle. There was no saffron.

So I went to the French/Iranian/Pakistani/Indian grocery at 78th and Beautiful Aurora. I asked the dude at the counter if they had Saffron. And at that he nodded and pulled out a little carved box, perfect for stashing your weed, and opened it to reveal a trove of nickel bags.

"How many you need?" he asked."How much?" I asked. "5 dolla" he said. "I'll take 3," said me. And off to the abode of Anu Apte and Zane Harris did I go. The bags, Anu and Zane later noticed, looked like this:

Anu smelled the Saffron and commented that it smelled like Tamarind. Bad memories of my youth overcame me, trolling for cannibus in the projects, paying out hard-earned money we got from returning bottles and cans from the nursing home our one working friend had a job at, only to return home to discover we'd bought mud. Literally. Mud. It only happened once. But we bought a little ziploc bag of mud. The bag didn't even have naked girls on it.

Zane emerged wearing some sort of outfit that suggested he was preparing for a photo shoot for the inside sleeve of the J. Geils Band's Freeze Frame, and insisted it really was Saffron, not tamarind. We proceeded with the syruping.

Saffron Syrup

1 1/4 Cups Water
2 Cups Sugar
1/4 cup Rose Water

Generous 1/4 teaspoon Saffron strands
1 Tablespoon Water

Make a saffron extract by heating the tablespoon of water to near boil. Crush the saffron strands between thumb and finger. Add the crushed saffron to hot water. Let it rest about 15 minutes.

Meanwhile, add water and sugar in a heavy bottom pan. Heat till all the sugar is dissolved. Let it come to a boil. Ideally, reach 220 ºF. Add the Rose Water to the saffron extract, then add to the sugar syrup. Cook about 5 minutes. Turn off heat and let it rest.

After it cools it may be stored in a jar or bottle. You may leave the saffron threads in the syrup or remove. (leave 'em in they pretty)

Here's what that looked like, multiplying the recipe by 20!

Anu claims a pinch in her fingers to be precisely a 1/4 measuring spoons were needed.

Saffron extract = 3rd eye...bloodshot eye.

No Tommies were harmed in the filming of this blog.

See? We even got Tommy a date! She's an artist. Tommy is so into that.

As Tommy the beagle's love boiled, so did our sugar syrup.

Rose water added to Saffron Extract as dusk falls upon SoDo.


As T.Mixeur demonstrates, it is important that when adding the Saffron Extract/Rose Water mix to the hot sugar syrup, one wears protective eye and head gear...and that one looks super cool as a result. From start... finish.

Anu was braiding Ben's hair while this was going on, by the way. Zane disapproved. He hate braids.

Zane was bothered by the weakness of the saffron scent in our batch, and let his feelings be known in no uncertain terms. Ben was more contemplative and philosophical on the matter. We put it back in the pot, added more saffron, and cooked it down some more.

that's what that looked like

Ben approved. Zane napped.

T.Mixeur returned the golden jars to the safety of home, where they will rest until used to make lovely Saffron Sandalwood sours for the merry Mixers of Le Mixeur Six.

Saffron Sandalwood Sour
(director's cut, non SF Chronicle version)

1 ½ ounce gin (Anu prefers Plymouth)
½ ounce fresh squeezed lemon juice
½ ounce fresh squeezed lime juice
½ ounce Saffron Syrup
1 barspoon Angostura bitters
1 egg white
White Sandalwood

Dry shake ingredients except for Sandalwood, or like Anu, use a Bonjour hand blender to whip
Shake over ice and strain into a chilled cocktail glass
Garnish with Sandalwood – you can sprinkle powdered Sandalwood over the top of the drink, or if you have a stick of fresh Sandalwood, grate it over the top as you would with nutmeg.

Exclusive note from Left Coast Libations auteur Michael Lazar, not available in San Francisco Chronicle version: "Sandalwood is much harder than nutmeg. I used sandalwood chips and ground them as best I could in a coffee grinder and then put the result through a fine strainer to lay as 'dusting' over the cocktail."

Yes indeed.

The Saffron Sandalwood Sour will be available for consumption at the Molly Rose Clandestine CD Release Party this Thursday, the 28th, and again at Le Mixeur Six on Saturday, the 30th. We will also pour a bit with some soda water for an uncommon soda pop if you are not imbibing, and if you wink at us just right.

You can also get one of these from Anu at work, if she remembered to pack the syrup and the wood that night.

Le Mixeur Six, May 30th, 2009, 8pm, 6006 12th Ave S., Seattle
tickets may be purchased here

Friday, May 22, 2009

Le Mixeur Six Preview: Jon Santer and Dragon Variation

People often approach T.Mixeur and ask about what preparations are involved in creating a Mixeur, and plea that more information be provided on this topic in this blessed blogspace.

(editor's note: no one has EVER asked him that...not even once, not even close)

So in order to appease the rabid yet affectionate clamoring of the adoring Mixer masses, we present the first in a series of word/image essays on the preparations entailed in making our Mixeurs manifest...

What Makes A Man Make Mixeur?
Partie un: ingrédients
Section A: Jon Santer et Variation de Dragon

Le Mixeur Six features two cocktails using housemade ingredients. Many other cocktail event syndicates would farm the ingredient preparation out to some peasant boys from Declanshire for half a farthing and two guineas...but not Le Mixeur. These ingredients are made personally by Team Mixeur...sometimes in solitude, sometimes with friends.

First on the list to make, given its need to steep for two weeks prior to being ready, is Thai Chili Tincture, or to make it sound more elicit, TCT. TCT is an ingredient used in, among many other drinks, the Dragon Variation. Dragon Variation is the creation of Jon Santer. Jon Santer is a bartender at Heaven's Dog in San Francisco, an Ambassador for Martin Miller's Gin, an instructor at The Beverage Academy, and one heck of a swell guy. He also is a part of Team Mixeur, having swung the heavy Martin Millers lumber our way the past two Mixeurs, slanged hundreds of drinks at said Mixeurs, and set T.Mixeur straight on some mistakes and stupid things he was doing.

So, off to the HT Oak Tree Market did T.Mixeur go. If you haven't been to the HT Oak Tree Market - or the AcheTeeOH!Tee - check it out. It's at 100th and beautiful Aurora Boulevard. If Uwajimaya is the Whole Foods of Asian groceries, Oak Tree Market is the Grocery Outlet of the same: beautiful and glorious in all its ghetto-dom. Lining the aisles are all kinds of things one could use in cocktails....from Buckwheat honey and orange blossom honey, to pomegranate molasses, to rosewater at $2 for 1o ounces, to other really weird, kind of creepy shit that there is no way to tell what it is and the staff doesn't know either.

They also have Thai Chilies, so bought some we did and brought them home and they looked like this:

And into a large canning jar did they go, and introduced they were to their newest friend J. Wray, and side by side they looked like this:

And then did J. Wray pour his nasty self all over them peppers, and together did they look like this:

Did we mention it was a pretty, rainy day in May in Seattle? It looked like this:

Thai Chili Tincture

While wearing gloves, break the top off Thai chilies, and pack them into a jar. Fill the jar with Wray and Nephew White overproof rum. Let sit for 2 weeks. Drain off liquid and reserve. Discard chilies.

HOLY CRAP!!! I forgot to wear the gloves! What's going to happen to me Jon???

The Dragon Variation is one of Jon's contributions to Left Coast Libations, so in addition to this being a preview of Le Mixeur Six, it is also what's known as a teaser for Left Coast Libations. Dig the marketing savvy. T.Mixeur est T.Mixeur Marketeur!

Dragon Variation

1 ½ ounce Martin Miller's Westbourne Strength gin
½ ounce Dolin Blanc vermouth
10 drops Thai Chili Tincture

Combine all ingredients in a frozen mixing glass and stir with large ice until chilled
Strain into a frozen cocktail glass (yield is 4 oz for proper dilution)

And there you have it. And there you will have it again, for real this time, May 30th at Le Mixeur Six. Merci Jon, merci J.Wray, merci AcheTeeOH!Tee Market!

Next and soon: Anu Apte, Saffron Syrup, the Saffron Sandalwood Sour, a dog at a bar, Zane Harris makes funny faces, and a dying man gets his hair braided. Stay tuned, pour l'amour de Dieu.

Le Mixeur Six, May 30th, 2009, 8pm, 6006 12th Ave S., Seattle
tickets may be purchased here

Thursday, May 21, 2009

Le Mixeur Six Invité Spécial: Brooke Arthur


Once upon a time, T.Mixeur was sitting in his own private booth in Beth's Cafe, nibbling on lard omelet, when he spotted a young woman outside, holding something between her palms, balancing herself on the top bar of a bike rack, hopping from foot to foot without problem on the thin, curved, slippery metal, as little drops of rain danced on the ground around her and her two male companions looked on, disinterested.

She eventually dropped down from her perch and walked inside, humming. She had a voice like a palette of tuned wind, and one could see now that in her hands was a Bandoneón concertina, the presence of which was further evidenced by the languid strains of an Astor Piazolla tune, which she played with both passion and precision.

In mid-song, she stopped short, back straightened, eyes straight ahead as if suddenly entranced. She turned to T.Mixeur, walked determinedly over to the edge of the corner table where he was tucked away, removed a crayon drawing of some besotted paramour that had been lanced to the wall with a single thumb tack, and asked T.Mixeur without removing her eyes from the drawing, "If you were stranded on a desert island and could have only one bartender there with you, who would that bartender be?"

T.Mixeur, without hesitation, spoke thusly: "The one they call...Brooke Arthur."

The woman placed the drawing on the table and looked at him for the first time. She smiled. It was an oracular smile, one that seemed to clearly state: "you have chosen well." She bounded off in a flush of song, off into the summer Seattle rain. T.Mixeur imagined she was headed for some imaginary Uraguay.


Yes, it is true. Brooke Arthur will be traveling from her home in San Francisco to Seattle, and will be tending bar at Le Mixeur Six. If you don't know who Brooke is, you really otter. Here, let me help you! It's fun to help friends.

Brooke currently manages the bar program at Range in San Francisco. She came to Range after bartending at Umami in SF, alongside pal, fellow Left Coast Libations contributor, and recent returnee to Seattle Erik Carlson (currently running the bar show at Moshi Moshi in Ballard, by the way). Before that, she did a whole lot of other super cool stuff in the biz. She also is the San Francisco Brand Ambassador for St. Germain elderflower liqueur (and we're hoping while she's up in Seattle she can teach the Seattle ambassador how to do his job). She was even written about by a world famous author in a magazine!

But who cares about all those links anyway? The important thing to know is that Brooke is an amazing bartender and one of my favorite people on earth, and she'll be one of yours after May 30th. In fact, I guarantee she will be or double your money back!

(editor's note: guarantees will not be honored)

Le Mixeur Six will be Saturday, May 30th, at 8pm at Mix Lounge in Seattle.

6006 12th Ave. South, Georgetown USA!

You may purchase tickets for this glorious event here.

You may learn more about this glorious event here.

You may listen to music performed by the bands of this glorious event here and here.

You may watch a short video of Brooke Arthur at work here.

You may kiss

Monday, May 18, 2009

Ted Munat interviews T.Mixeur: The Subject Was Monteleone Cocktails

Greetings loyal readers. Ted Munat here. Feeling the wave of excitement over the Monteleone cocktail contest, I begged for, and was granted, the opportunity to speak with the legendary T.Mixeur about the process he employed in creating his entry for the contest.

I met with T.Mixeur in the back corner of Seattle's legendary Beth's Cafe. He arrived somewhat late, as his method of transport to the cafe was meditative walking (I actually consumed my entire meal between the time he entered the front door and when he sat down). Once seated, he flashed me that inimitable smile and ordered the house specialty, Lard Omelet.

Ted Munat: So tell me, T.Mixeur, what were the parameters you set in approaching the awesome task of creating a drink that, if worthy, could become the signature cocktail of the legendary Hotel Monteleone in New Orleans?

T.Mixeur: Good question Tim. I immediately felt that this drink should be yellowish-brown, yet oblong...dwell in the realm of dragons, yet be palatable to both democrats and republicans, yet signify the death of their illegitimate reign over our glorious land. Most importantly, I felt this drink should bear such weight and power that were I to clip it to a chain, and the other end of the chain to my armpit, and then sway from side to side, the drink would become a wrecking ball, capable of toppling the mightiest and most implanted buildings...of the mind, and of the soul.

TM: I see....and how does one accomplish all this?

T.Mixeur: One word: Grapefruit juice.

TM: Of course!

T.Mixeur: I'm happy to be part of this contest, and fully expect to be victorious, yet I do hope one little condition I intend to impose is met without controversy.

TM: What would that condition be?

T.Mixeur: Well, I'm happy for the drink to be known as the Monteleone Cocktail from an anecdotal standpoint, but in an official capacity, and on the actual cocktail menu at the Carousel Bar, I would like it to be known by the name I have chosen for it.

TM: And that name would be?

T.Mixeur: In honor of my fellow Pacific Northwesterner, and fellow recidivist traveler back to the source, Tom Robbins, I would like it to be listed on the menu as "The Non-Vibrating Astrological Dodo Dome Spectacular Cocktail."

TM: Brilliant! The name rolls off the tongue as easily as I'm sure the cocktail itself rolls on!

T.Mixeur: My working title for the drink was Marianne Renoir, after Anna Karina's character in Godard's "Pierrot Le Fou." Like Marianne, the drink is beautiful, seductive, and stabs people in the neck with scissors.

TM: So you're a fan of Godard?

T.Mixeur: If cinema were a sports car, Godard would have been the man in the woolen cap who squats over the front corner of the hood and gleefully rubs the insides of his butt cheeks back and forth across the coupe's supple lines, cackling all the while, as passersby assume him a fool.

TM: Yes, I've heard that sentiment expressed a number of times you are a fan?

T.Mixeur: Oh lord no. I can't watch his stuff without at least 4 cocktails and a sock filled with horse know, to chew on.

TM: Exactly.

T.Mixeur: And yet imprecise!

TM: Hmmmm...well, it's interesting to me to observe that you have managed to create a cocktail that incorporates many familiar ingredients to New Orleans cocktail culture - such as rye whiskey, Peychaud's bitters, and Benedictine - but at the same time incorporates ingredients of the 21st century cocktail renaissance - such as MP Roux - and also manages to implicitly promote the modern consciousness of environmental responsibility by specifying a locally available ingredient: Texas grapefruit...and this all wrapped up into a tasty, refreshing package that suits the hot humid climate of New Orleans.

T.Mixeur: Uhhh...yah. I guess if you're obsessed with the goal of reducing my art and the beauty of existence to something depressingly bourgeois and two dimensional, that's kind of how you might want to describe it. Me, myself, I prefer to think of it simply as non-vibrating, yet also a dodo dome spectacular. This is a fact that I am very proud of.

TM: As well you should be. Any plans for what to do with the room at the Monteleone you stand to win if and when you win the contest?

At this point in the interview, an aardvark entered the cafe and began cooking bacon. A small child walked up to me and smiled, then handed me 18 paper clips strung together, connected at one end to a Tibetan copper bracelet. A chill wind blew into the room, creating a sound like the wailing of the Banshees. I spun around to look at the origin of the howls, and when I turned back to our table, T.Mixeur was gone. All that was left behind was half a lard omelet, a drink recipe, and this photo of the mysterious Mixeur himself:

Oh, and here's the recipe:

The Non-Vibrating Astrological Dodo Dome Spectacular Marianne Renoir Monteleone Cocktail!

1 ounce Sazerac 6 Year Rye Whiskey
1 ounce fresh squeezed Texas (pink) grapefruit
½ ounce Benedictine
1 dash Peychaud's bitters
1 dash Angostura bitters
1 barspoon Elisir M.P. Roux
Fever Tree Bitter Lemon soda

shake all ingredients except Bitter Lemon over ice
double strain over fresh ice into a Collins glass
top with Bitter Lemon - it should take about 2 ounces to fill the glass.
garnish with lemon peel

long live T.Mixeur...

Wednesday, May 6, 2009

Hotel Monteleone Cocktail: The Glory! The Drama!...the free hotel room.

The Hotel Monteleone claims that at one point in time, about 1949 to be vaguely specific, they had a cocktail on their menu called The Monteleone Cocktail!

Small problem: they lost the recipe.

It happened in the late 60s or early 70s, apparently when the hotel was under the management of Cheech and Chong, LLC. A transcript of the staff meeting minutes from the week after the cocktail vanished reads as such:

Cheech: "Hey man, where'd our signature cocktail go man?"
Chong: "I don't know man, I think we like, lost it or something man..."

Hey, it was the 60s. At least Dennis Hopper and Peter Fonda got to knock a few Monteleone Cocktails back before it went the way of the dodo (you have to catch the limited edition, director's cut of Easy Rider to catch that scene, by the way...the look on Tommy Chong's face as he serves them is priceless. Some of his best work).

(Editor's note: Stop making smart ass comments and just tell them about the competition before you ruin this whole opportunity for us...)

Fast forward to 2009, and the good folks at the Monteleone want their official cocktail back! It's the 60th Anniversary of the Carousel Bar at the Monteleone this year, so they've opened up the gates and are asking you and me and every blogger we know to deluge them with original cocktail recipes, in the hopes that yours will be the winner and consequently the new Monteleone Cocktail for all time...or at least 20 or so years before they lose it again.

(Editor's note: stop it. now.)

In the interest of accurate reporting and reduced effort on my part, here is a pasted excerpt from the Monteleone on the nature of this spirited competition:
"The Hotel Monteleone is hosting an online contest to accept drink recipe nominations for a new official Monteleone Cocktail. The recipes will be judged by VIPs who will be at the Carousel anniversary celebration on May 21. There are no requirements on types of liquor or style of drink, but all drink entries must be received by May 18, so that the ingredients may be acquired and drinks prepared at the May 21 event. Participating bloggers should post their entries online, and all participants should e-mail their drink recipes, along with their name, address and phone number, to athornton(at)hotelmonteleone(dot)com. The winning entry will become the new official Monteleone Cocktail, and the winner will receive four free nights at the Hotel Monteleone during Tales of the Cocktail 2009."

I hesitate of course to share this information, because the more people that know about it, the more likely it is that someone with actual talent will find out about it, and then you can kiss my chances of winning goodbye. So far it's just the usual cast of hacks and losers horning in on my racket. But then again, nobody but degenerates and reprobates reads this blog anyway.

(Editor's note: We love our readers!!)

So summon the powers of the Dark Side, or of Greyskull, or whatever works for you. Create the drink that should be the namesake libation of the legendary Monteleone, then bow before me as mine eternal cocktail smites and vanquishes thee, thus promulgating my divine glory!

And best of luck to you all...


Carousel Bar, Hotel Monteleone, New Orleans

Sunday, May 3, 2009

Molly Rose Présente Sa Musique ... Avec Cocktails!

The legendary crew that has brought you Le Mixeur will be serving up cocktails and wisdom on Thursday, May 28th, in collaboration with the amazing Molly Rose Band. Molly has leased a special space for the evening, the location of which is revealed only upon RSVP (though it's safe to say it is within the Seattle city limits...Ballard-esque...I actually don't know where it is yet. Guess I'd better look into that). We are privileged to enhance what will surely already be an amazing evening of music, art, and community, with an offering of fine cocktails from the upcoming Left Coast Libations. The drink menu likely will be:

  • Saffron Sandalwood Sour from Anu Apte of Vessel and Rob Roy in Seattle (Martin Millers Gin, lime, lemon, saffron syrup, angostura bitters, egg white, sandalwood powder)
  • Dragon Variation from Jon Santer of Heaven's Dog in San Francisco and of Martin Millers Gin (Martin Millers Gin, Dolin Blanc Vermouth, house made Chili Tincture)
  • Kingsbury from Eric Alperin of Varnish in Los Angeles (Campari, Licor 43, dry vermouth, lime, prosecco)
  • Whiskey Barrel Punch from Marcos Tello of The Edison in Los Angeles (bourbon, lemon, sugar, pomegranate syrup, angostura bitters, champagne).

I have always seen this whole cocktail thing as being part of a larger, far-reaching cultural movement, and it has been a strong desire of mine to bring together the music community, the art community, and the cocktail community. To that end, I've made a point to include obtuse literary references on this blog and at our events, I've teamed up with the briliant Seattle band Grand Hallway, asked Jean Lowe to bellydance at Mixeurs, and had friends fire dance and fire breathe for us.

I've also sought out partnerships with arts and music organizations in the area, hoping to partner on events that would be truly collaborative, and create a spectacle of visual and expressive arts, music, and culinary cocktails. Thus far, these efforts have been universally ignored (Jack Straw productions, I'm looking right at you now). And once again, the inescapable conclusion is that established organizations are stagnant dinosaurs, oblivious and indifferent to ideas that come from unlikely sources, and if we are to create something new and exciting, we'll do it by working with like-minded individuals and artists to build it from the ground up.

So I am very excited to have this opportunity to work with not only Molly Rose, but also Seattle band Pablo Trucker, who also will perform, as well as artists Rosemary Wagner and Esther Gorsuch, whose work will be on display. I'm grateful to Molly for inviting me to be part of this, and I hope this will be a first step in bringing these communities together, and building a vibrant, living, and ever-evolving cultural movement in Seattle.

This event will be deliciously Clandestine, so to get details, email your rsvp to , and visit the Molly Rose Band site to see the flier. Admission is $8 general, or $20 including your fill of cocktails for the night.

photo of Molly Rose by Rosemary Wagner

photo of Pablo Trucker by Rosemary Wagner