Don Julio Bowling Tournament

November 24



Thanks to the fact that I seem to have a Whac-A-Mole like ability to pop up at various functions, a while ago Jim Meehan started a running joke with the PDT guys that an event isn't official until I showed up. So when I showed my mug at Lucky Strike on Monday for the Don Julio Bowling Tournament Daniel Eun spotted me and said, "Hey, I was wondering when you were going to show up and make it official."

While I protest that the rumors of my ubiquity are greatly exaggerated, I can concede to the fact that I suppose I show up in a random places quite a bit more than the average person. Though honestly, I've taken to the description of "annoying kid sister of the bartending world" that I gave to Jill DeGroff over anything too fancy, like "industry insider."

I managed to grab way more photos of bartenders hanging out and behind the bar rather than photos of them bowling. At the same time, can you blame me? It's bartenders and folks in the alcohol business! Besides, there was a whole cocktail contest component running in tandem with the bowling tournament. Teams participated with people ponying up a $50 entrance fee per person. For bars wanting to having their bartenders represent their establishment, they paid $150 in addition to the per person fee with all the money going to benefit City Harvest. The team with the highest bowling score would get to to visit the Don Julio distillery in Mexico, and the team with the winning cocktail would be treated to a nice dinner.



So as the teams bowled, those who were not bowling mixed drinks for everyone to sample. I tried to grab one or two and have a quick sip and prod some folks about what they made. I tried Dale Degroff's Spicy Abbey. James Menite of Porter House, who was on the same team with Dale and Dale's youngest son Blake, told me the drink was made with pepper jam, Don Julio Reposado tequila, lillet, lemon and lime juice and a smoked lemon peel.

"But you should check with Dale," he said, since it was Dale's cocktail. Darn, I'd just missed him.



Giuseppe Gonzalez was hanging out with Adam Harris of Maker's Mark. I'm glad the first photo didn't come out too well because the second one is hilarious.



Kenta Goto was there as part of Team Pegu Club with general manager James Tune and bartender Raul Flores.

The last time I saw Jim Ryan, he was in New Orleans and was the beverage director for Dresser, Dumont and Dumont Burger. Now he works for Hendrick's Gin. As an advocate for the promotion of dandyism and well put together personal style, I was glad to see he was still rocking the mustache hard and bringing it together with mustache-conscious outfits.



If you're a dandy-approving, facial hair aficionado, New York bartenders are totally the folks you should be hanging around. Observe the photo below of Thomas Waugh and Maxwell Britten.



I didn't get to try the Lily Pad Maxwell made with his team, but he told me it was a drink made with Don Julio Blanco, Apple Juice, Lillet Rouge, Lillet Blanc, fresh lime juice and agave nectar. It sounded good and I was sad I missed it.

Thomas was on a team with Allen Katz and Death and Co.'s Phil Ward. The cocktail they made used Don Julio Blanco, Lillet Blanc, celery bitters and a grapefruit twist.

I had to duck out early since I had to run back to the office and finish out my work day. Phil saw me scribbling in my notebook and asked me what I was doing. "Are you working??"

Yes, I'm still on the clock when I go to these things. In fact, I have to say that events like these really help me out. I can't go drinking in all the New York cocktail places to keep up with everyone all the time. This is a one person operation. Not that I haven't had friends offer to "help." Sorry, guys.

Clover Club soft opening

June 17
Edit: Now with downloadable menu goodness. (Click here)

I hopped off the F train at Bergen in Brooklyn and found myself strolling down Smith St. yet again. The last time was for the Jakewalk event, this time I was going to check out Julie Reiner's new joint the Clover Club.

While I was busy taking pictures of the storefront, I spotted Bon Appetit restaurant editor Andrew Knowlton and Imbibe author, Esquire contributing editor and all-around very knowledgeable about cocktails person Dave Wondrich enter. I realized I probably should actually go in the place.

The space does this thing where it gets more complicated and ornate the further you go in. The entire storefront is paned glass, but when you first enter there's maybe 2-3 tables, a hostess stand and the floor is a simple two-toned mosaic/tiled affair. It almost feels like you're sitting outside or in some brightly open atrium.

Once you start heading towards the back, the floor transitions over to hardwood. Then there are leather banquettes and the bar itself is large, old-fashioned and superbly fancy. I was impressed by the generous size of the bar stools' circumferences. Lo have there been many a times where I felt as though one wrong move would have me sliding off the edge of a stool.

Then there was the drawing room type area in the back separated from the front half of the bar with curtains. It looked like it was taken straight out of Wodehouse story. You could imagine the likes of Bertie Wooster, Rupert Psmith or any of the other character who are members of the Drones Club lounging about lazily. The back room had its own fancy, fully-stocked bar, but what really threw me off was the real fire roaring in the fireplace. I wasn't expecting to see one of those in the middle of June.

There have been several soft openings and Julie informed me that the one I was attending was the third one. From what I heard elsewhere, this one was supposed to be mostly media. As if to confirm that, I saw furtive dashes into notebooks hidden under tables, on laps and under purses throughout the evening. My note taking was as obvious as a Mack truck barreling down a park's bike lane. I always feel weird conspicuously taking notes but then I remember it's not like I'm a reviewer who nees to stay incognito. On top of that there are very few places on your person that you can hide a standard-sized reporter's notebook comfortably, and there was no way I was going to juggle drinks while reaching in and out of my bag every couple of seconds.

Clover Club's head bartender Giuseppe Gonzalez handed me my first drink, the Bermuda Rum Swizzle. It was dangerously delectable. Crushed ice always worries me because it makes me think "never-ending drink," but I managed to drink it fast enough that no such thing happened. Let's just say I was very parched.

The second drink was the Clover Club's signature cocktail, the Clover Club: Plymouth Gin, fresh raspberry juice and fresh lemon juice, dry vermouth and egg whites. After that was some punch served up in a huge punchbowl with teacups that included Pimm's Cup, Beefeater Gin, cucumber and strawberries among other things, a New York Sour (made with bourbon, fresh lemon juice, simple syrup, and some claret floated on top), and a Tequila Daisy (tequila, fresh lime juice, Cointreau, simple syrup).