Barfly's Beat: The Empire Room opens!

The long awaited Empire Room has opened at the Empire State Building in New York City. This cocktail lounge harkens back to the  golden age of cocktails and sophistication. Added bonus, Jonathan "The Cocktail Guru" Pogash is behind the cocktail menu. Here are a few cocktails that we will be sure to sample:

Waldorf (Rittenhouse Rye, Carpano Antica Formula, absinthe, and Manhattan bitters)


The Throwback (Laird's Applejack, Yellow Chartreuse, Punt a Mes, Lemon juice)

The Moscow Mule (Russian Standard Vodka, Fever Tree ginger beer, mint)

Mezcal Martinez (Sombra Mezcal, dry vermouth, Cormbier orange liquer, white creme de cacao, aromatic and mole bitters)

Here is what the Off The Menu blog from The New York Times had to say about the lounge which is in a former post office space:

"At 3,500 square feet of brushed stainless steel, a generous curved marble bar, tufted banquettes, glass-topped tables and Art Deco chandeliers, it accommodates up to 150 people in sophisticated style in a former postal substation."

We look forward to putting on our best duds and making the scene at "the Empire."

Empire Room
Empire State Building (ground floor)
350 Fifth Avenue (34th Street), 
(212) 643-5400, 
11 a.m. to 3 a.m.

(Photo courtesy of Shecky's)

What We're Drinking: Crème Yvette in Cocktails

Crème Yvette is a French liqueur produced from violet petals, berries,vanilla, and spices. This liqueur appears in most vintage cocktail books, such as David Embury's The Fine Art of Mixing Drinks (republished by Mud Puddle Books) and is an essential modifier in such classic cocktails like the Aviation. Sadly, Crème Yvette has been out of circulation since 1969.

Well now it is back thanks to the folks behind St. Germain elderflower liqueur,  Cooper Spirits International.  According to Imbibe Magazine, Mr. Rob Cooper, who runs Cooper Spirits, happens to have the good fortune of inheriting the family business - Charles Jacquin et Cie of Philadelphia. This company has owned the original recipe for decades; now producing and importing the much sought after liqueur from France.  This is quite a coup. Frankly, I am curious to see what other liqueur ancienne Mr. Cooper will be resurrecting next!

Those who are familiar with Crème de Violette, another violet liqueur that is produced by the Austrian company Rothman & Winter, will notice a significant difference in taste and color. First of all, Yvette tastes of honey and vanilla notes, and has a strong berry flavor. Secondly, the color of Crème Yvette is similar to sloe gin, a dark ruby hue. This adds a pink color to the cocktails of which it is an ingredient. In my view, the flavor profile and visual appeal is an upgrade from Crème de Violette which can be too floral and gives many cocktails a grey color rather than the desired purple.

For your consideration: A list of de-lovely vintage cocktails that use CrèmeYvette, enjoy the time warp! We suggest Plymouth Gin for all of these drinks.

Aviation
2 oz Gin
1/2 oz fresh lemon juice
2 tsp of Maraschino liqueur

Combine ingredients in shaker and fill with ice. Shake rigourosly until welll chilled,  strain into a cocktail glass. Float the Crème Yvette and garnish with a lemon peel.

Blue Moon
2 oz Gin
1/2 oz Crème Yvette
1/2 oz fresh lemon juice

Shake over ice and strain into a cocktail glass. Garnish with a lemon twist.

Eagle's Dream (pictured)
1 1/2 oz of Gin
1/2 oz Crème Yvette
1/2 oz fresh lemon juice
1 Tsp of Powdered sugar
1 egg white

One of our favorite nightcaps, this gem first appeared in the Savoy Cocktail Book (1930). Combine in shaker. Dry shake ingredients to emulsify the egg white. Add  ice and shake well  until frosty. Strain into chilled cocktail glass.

Fizz a la Violette
2 oz Gin
3/4 oz Crème Yvette
1/2 oz fresh lemon juice
1/2 oz fresh lime juice
1/2 oz heavy cream
1/2 an egg white
1 tsp simple syrup

Dry shake the ingredients to emulsify the egg white, then add ice and shake it hard for 20 seconds. Strain into a collins glass and top off with club soda or seltzer.

Stratosphere (aka The Violette Royale)
3/4 oz Crème Yvette
4 oz of Champagne

Pour the Crème Yvette into a glass flute and top off with Champagne.

Where to get Crème Yvette?

Astor Wine & Spirits
399 Lafayette Street
New York, NY 10013
(212) 674-7500

We suggest getting on the waiting list, this product is flying off the shelves.

- Fredo

Destinations: Mood Indigo at Red Lotus Room, Mar 20th

Saturday night, the unstoppable Shien Lee presents Mood Indigo, a Dances of Vice Party at special place in Brooklyn called the Red Lotus Room:

"Dances of Vice celebrates the music and culture of the Harlem Renaissance in the hottest strut in town with our dapper MC Dandy Wellington, burlesque beauty and songbird Dulce de Leche, 1920s style tap sensation Jen Minsky of the Minsky Sisters, the salacious syncopations of Grandpa Musselman & His Syncopators, and the swingin' Adriel Azure & His Dream Indigo Orchestra.

Tickets @ http://www.dancesofvice.com
$16.50 Advance, $20 Doors, $10 for Wonderland Ball ticket holders.

"Jazz is a good barometer of freedom...the music is so free that many people say it is the only unhampered, unhindered expression of complete freedom yet produced in this country." - Duke Ellington

VENDORS: PUREVILE - Scoundrelle's Keep - Steven Rosen

MUSIC: Duke Ellington, Fats Waller, Cab Calloway, Ethel Waters, Louis Armstrong, Lionel Hampton, Jelly Roll Morton, Billie Holiday, Lena Horne, Dizzy Gillespie, Bessie Smith, Fletcher Henderson, Ella Fitzgerald, &c."

Red Lotus Room
893 Bergen Street
Brooklyn, NY