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Last week Tuesday, Nirvino Ambassadors raged it up at The RIGHT Loft in SOMA. Josh Harris, Brand Ambassador for RIGHT and bartender at 15 Romolo and Pier 23 started off the night with an exclusive educational seminar. Ambassadors were lead through a 21st Century Gin comparative tasting and learned how to make simple gin cocktails at home, must-have home bar tools and how to get inspiration straight from the cupboard.

The night continued with an interactive event with three tasting stations. Danny Louie from DOSA on Fillmore released his newest RIGHT cocktail called The Peony. We're not sure what Jen R. was really trying to tell us here, but described it by saying, "If I were to marry a hot young half Thai half Indian girl, that was bewitched and turned into a dessert, this would be her. I'd name her Peony and love her forever." Rock on, Jen.

The challenge of the night? Creating a delicious cocktail with the main ingredient absinthe... Josh mastered it with his Blackmint Smash, which has 1 1/2 ounces of Kubler in it.

Caitlin H. described it as, “Looks like a drink you'd order at Chevy's... But certainly doesn't taste like it. This one is for grownups, my friend. Gets better with every sip - or is that the absinthe talking?”

In the master bedroom, Bill Haskin was showcasing the Kubler with an absinthe fountain so we could experience it in its traditional form. We gave away an absinthe fountain in a drawing with everyone who reviewed all the cocktails from the night. Congrats to Phil H. for winning!

Overall, it was an awesome night at the pimped out RIGHT Loft. We wish we lived there.

Check out more photos here.

See you in the Drink!

Notes from Jon Santer:

The Dragon Variation takes its name from two places: 1) It's a variation on a classic martini, but with Thai birds eye chili tincture (hence Dragon) and slightly sweeter vermouth (I wanted to play on the sweet/spicy theme), 2) The cocktail is an homage to Thad Vogler and Erik Adkins, who I've been working with for the past couple of years. Both are great barmen and chess players. The Dragon Variation is a variation of the Sicilian, a popular and complex opening in chess.

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This past Tuesday evening was a good sign of what's to come this summer for our Happy Hour taste and review events. On this last episode we hit the lower east side as a fashionista would and perched our crew upon the bar at White Star where we were hosted by one of the pioneers of the New York cocktail lounge scene, Sasha Petraske (Milk&Honey, Little Branch, Dutch Kills). We also got a chance to test out a new term I am coining for the New York cocktailer.

Libationista-One who is savvy with cocktails and wine as well as what's hot in the cocktail scene.

Matt S. calls the Seasonal Cherry Caipirissima "Seasonal white-ish cherries muddled and blended in the style of a Caipirinha, but much smoother with 10cane rum"

Yvonne D. says "The Ginger root was excitingly zesty and the 10 cane sexy smooth" about the Rum Buck.

Special thanks goes out to 10 Cane Rum for their generous support as well as Snowflake photography for capturing the moments and people that make up our Nirvino Ambassador community.

We're keeping the momentum going with another taste and review event soon so stay connected. We're sipping and telling the tale of libations in the Lower East side and the rest of New York City.

See you in the drink!

With Summer well under way you're probably looking to your glass for an answer to the heat wave. We reached out to bartender Danny Louie of Dosa on Fillmore, who created The Peony, a thirst quenching slightly spicy Gin cocktail that's sure to please your palate.

With an easy to make Hibiscus Masala Nectar as the base, coconut milk for the cool, and a RIGHT Gin kicker, The Peony will bring delight to any cocktail fan. The Hibiscus Masala Nectar can be made early and stored for up to a month, so this is a perfect cocktail for entertaining. Here's to staying cool in the heat!

Notes from Danny Louie:

The Peony Cocktail was inspired by the multi-dimensional flavors of South Indian cuisine at Dosa. The color is also a reflection of the vibrancy of Indian culture.

• The Peony @ Dosa
• 1 1/2 oz. RIGHT Gin
• 1 oz. Hibiscus Masala Nectar (See below)
• 3/4 oz. Sweetened Coconut Milk
• 1/2 oz. Fresh Lime Juice
• 2 drops Orange Flower Water
• 1 Kaffir Lime Leaf
• 1 Bird's Eye Chili

• Directions:
• 1. Dry muddle Kaffir lime leaf and birds eye chili in a shaker tin.
• 2. Add all ingredients and ice.
• 3. Shake vigorously and double strain into a chilled champagne flute, neat.
• 4. Garnish with the fine zest of lime.

• Hibiscus Masala Nectar
• 1 tsp Black Peppercorn
• 1 tps Cumin
• 1 tsp Coriander
• 1 tsp Mustard Seed
• 3 Bird's Eye Chili
• 8 Hibiscus Whole
• 1 cup Turbinado or Raw Sugar

• Directions:
• 1. Except Hibiscus and Sugar, grind and then toast all ingredients together.
• 2. Add 2 cups water - bring to a boil.
• 3. Add turbinado or raw sugar.
• 4. Add Hibiscus and simmer for 15 min.
• 5. Let cool and fine strain.

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This past Tuesday, Nirvino Ambassadors were led into Chinatown and down the infamous Doyers street, known in the 20th century as the "Bloody Angle". Ambassadors were taken to the mysteriously unmarked and authentically enchanting Apotheke for a unqiue tasting experience. Master mixologist, Albert Trummer (who has worked with Bouley, among others), opened this former opium den and substitutes the opium with his apothecary-style cocktails, featuring more than 250 house cocktails and more than 1,000 varieties of liquor.

Putting a twist on the modern-day obsession with remedies, the cocktails are broken into categories based on how they'll cure you: healthy and beauty, stress relievers, pain killers, stimulants, pharmaceuticals, euphoric enhancers, therapeutic treatments, house remedies, and of course, aphrodisiacs. Apotheke also features Trummer's own absinthe, based on a 200-year-old recipe.

Vanilla Dust

Matthew L. says "Delicious! The vanilla nose was I great way to start this drink. The honeydew added a layer of subtle flavor to the vanilla Navan. The ice wine was a perfect compliment. I would drink this at a cocktail bar, on the beach, at brunch, alone in my apartment in the dead of winter. :-)Enjoy!"

Yellow Cab

Milena P. says "Very flavorful. The sweet pineapple hit the tip of my tongue and the vanilla created a nice, balanced finish. I am personally not a pineapple fan, but enjoyed this cocktail regardless."

After a little education on cocktail apothecary, Venezuelan bred mixologist Orson of Apotheke surprised us with their famous flaming absinthe performance setting the bar ablaze in a spectacular display of cocktail pyrotechnics this time mixing it with Navan. A smoky vanilla absinthe shot was served to each of our Ambassadors to finish off a great night of sipping and telling a tale of libation in Chinatown.

A special thanks goes out to Arnaud of Navan for supporting Tuesdays event. Thanks also goes without saying to Albert Trummer for hosting us in one of the most gorgeous cocktail lounges in New York if not the world and to Orson and Craig who graced our Ambassadors with some cocktail education and tasty tipples.

See you in the drink!

Tomas

Notes from Orson Salicetti:

Inspired by my first aromas of spring... Green, fresh and the sweet scent of vanilla and honey. Backround is based on my culinary experience with my mother who is an extraordinary chef (Miriam Cordova) and a vast experience in the restaurant business brings me to combine food and liquids in mixology blended with my south american roots.

• Vanilla Dust @ Apotheke
• 1 oz. Navan Vanilla Liqueur
• 1 oz. Ice Wine
• 1 oz. Fresh Honey Dew Juice
• 1 oz. Honey Lime
• Honey Dew and Madagascar Vanilla Dust Garnish

• Directions:
• 1. Pour contents into an ice-filled cocktail shaker.
• 2. Shake for 5-10 seconds.
• 3. Strain into a chilled cocktail glass with two large pieces of ice.
• 3. Garnish with honey dew wedge and madagascar vanilla dust.

• The Barbary Flip @ Elixir
• 1 oz. Saggatiba Velha Cachaca
• 3/4 oz. Skyy Pineapple Infusion Vodka
• 1/2 oz. Benedictine
• 1/2 oz. Agave Nectar
• 1 oz. Lime Juice

• Directions:
• 1. Pour contents into an empty cocktail shaker.
• 2. Shake dry for 5-10 seconds.
• 3. Add ice.
• 3. Shake for 5-10 seconds.
• 3. Strain into a chilled cocktail glass.
• 3. Garnish with fanned strawberry, doused in Angostura bitters.

Notes from Erick Castro:

This is a cocktail variation on the Black-Eyed Susan I created for the Preakness. I have always felt that the the Black-Eyed Susan was a great cocktail from American race-track history. However, I always felt the vodka lacked the depth to truly take this drink to the next level.

This cocktail is a symbol of Delaware, home of the Preakness and one of the original American colonies. I thought it best to utilize Apple Brandy, a spirit that has a rich history in the colonies, dating back hundreds of years before vodka reached American shores.

The result is a much more layered and nuanced cocktail, that is still every bit as refreshing as the Black-Eyed Susan. The Apple-Bottomed Susan is a great beverage to enjoy while spending a day at the track.

• Apple-Bottomed Susan @ Heaven's Dog
• 1 oz. Calvados or Applejack (Apple Brandy)
• 3/4 oz. Flor de Cana 8yr Dark Rum
• 1/2 oz. Cointreau
• 1/2 oz. Pineapple Juice
• 1/2 oz. Orange Juice
• 1/2 oz. Simple Syrup (optional)
• Lemon Wheel and Cherry for garnish

• Directions:
• 1. Combine contents into an ice-filled cocktail shaker.
• 2. Shake vigorously for 10-20 seconds.
• 2. Strain into an ice-filled Collins glass.
• 3. Garnish with lemon wheel and cherry.

Alex's Notes on The Stoya Fizz

I wanted to include bourbon in this fizzy drink for Mother's Day. I think it's an amazing spirit that tends to scare nice folks away - and that is unfortunate. This drink takes what I consider to be the best cocktail spirit and balances it with some nice fruity liqueurs, sweet delicious maple syrup (which is the perfect sweetener for bourbon), and zings it up with fresh lemon juice.

Similar to a French 75 in style, this cocktail should reveal the softer, more pleasant, and incredibly diverse qualities of America's national spirit, bourbon.

I might add on a light note that the old saying should be altered (due to the illegal and widespread use of steroids in baseball): "As American as Mom, bourbon, and apple pie!" Since it is legally forbidden to add any coloring or flavoring to bourbon, it will always be a "pure" American product.

• The Stoya Fizz @ Thirsty Bear
• 4 oz. Sparkling White Wine
• 1 oz. Bulleit Bourbon
• 1/2 oz. Marie Brizard Apricot Liqueur
• 1/2 oz. Grand Marnier
• 1/4 oz. Maple Syrup
• 3/4 oz. Freshly Squeezed Lemon Juice

• Directions:
• 1. Pour everything except the wine into a cocktail shaker with ice.
• 2. Lightly stir.
• 3. Pour into an ice-filled collins glass.
• 4. Top with the sparkling wine.
• 5. Garnish with a cherry.

Danny's Notes on the Canton Royale

This is a well-balanced and inviting cocktail which anyone can make!

Both Prosecco and Cava are oft overlooked, which is a shame. Prosecco works better than Cava for this drink (solely dependent on the Cava, of course). Prosecco is a fun and festive sparkling wine, and often times has a smaller price tag than Champagne or California sparkling wines (although this cocktail does indeed work with Blanc de Blancs). The slight tartness of fresh grapefruit rounds out the honey in the Canton, works perfectly as a brunch companion, and gives the cocktail a beautiful, soft color.

The Canton Royale IMA can do nicely with a dash of Regan's Orange Bitters, but not everyone has that in their home bar. With a proper slice of lemon peel (not a twist... twists don't have enough service area to squeeze out the essential oils), your cocktail will have a wonderful citrus nose and bubbly aromatics.

As a bonus, there are well-known health benefits to the fresh ginger, organic ginseng, vanilla bean and Provencal honey which are components of Domaine de Canton -- ginger is also a natural aphrodisiac, a fine addition to any holiday. A votre sante!

• Canton Royale (hold the cheese) @ Jardiniere
• 3 oz. Prosecco (or champagne)
• 1 oz. Domain de Canton Ginger Liqueur
• 1/2 oz. Freshly Squeezed Grapefruit Juice

• Directions:
• 1. Pour contents into a champagne flute.
• 2. Lightly stir.
• 3. Garnish with a 1"x3" lemon peel.

Scott Baird of 15 Romolo in San Francisco presents his Rio Grande Cocktail for Cinco de Mayo.

• Rio Grande @ 15 Romolo
• 1 oz. Old Grand Dad 100 Proof Bonded Bourbon
• 1 oz. Siete Leguas Tequila
• 1/2 oz. Lemon Juice
• 1/2 oz. Lime Juice
• 3/4 oz. Simple Syrup
• Salt, Sugar, Chili Mix Rim

• Directions:
• 1. Combine ingredients in a cocktail shaker.
• 2. Shake hard for 10-20 seconds.
• 3. Strain with cocktail and tea strainers.
• 4. Garnish with flagged lemon and lime wheel.