We all know Maker’s Mark. So when I had a chance recently to catch up with Rob Samuels, I jumped at the chance. He’s the 8th generation bourbon maker of the Maker’s Mark family, and just succeeded his father last year in the position. Theirs is the only bourbon distillery designated as a National Historic Landmark. With the amount of history behind the company, there were a few things I had to know…
What’s your favorite cocktail to drink with Maker’s in it? And how do you feel about how Maker’s fits in with the ongoing cocktail scene?
I was just at a nice event at Morton’s, where the bartender made a great Manhattan – [a cocktail] which I really enjoy. More than anything that’s what I love. With the growth of premium spirits, handmade spirits, and that’s the history of my grandparent’s legacy, when they started in 1952. That was the beginning of the modern era of bourbon. To incorporate their craft, what they created with the handmade craft of a unique cocktail is really nice. I love just working with bartenders.
I love a delicious, complex cocktail as much as the next guy but sometimes you just want something that’s a little more simple. Rugged. Or even rough.
Thankfully, I live in Hollywood so I have plenty of selection to suit my needs and desires of the moment. And yeah, I was craving something a lot less maintenance than a $14 hand-crafted cocktail plus an easyÂ snack that would satisfy my belly. So I decided to check out Frysmith’s new cover band, Loaded Rock Bar on Hollywood Blvd, which serves up their menu without the gas ‘n go truck and with the stationary bar seating, lone flatscreen andÂ nostalgic-to-the-80’s, rocker-esqueÂ soundtrack.
Beautiful. The fries were of a perfect crisp and the kimchi was more respectable than I’d honestly give a rock bar credit for.Â It would be hard to say if they’d be even better if cooked on the original truck. Thank you, Loaded, for proving me wrong. It’s apparent that the place provides its customers with a solid bar-going experienceÂ without the BS. They also have a cheapÂ food menu besides theÂ Frysmith menu, which I have yet to try, but which also comes with little risk ($5 for a burger on Hollywood Blvd? Wow!). But if you’re not hungry, count on Loaded for the whiskeys and bourbons – including evenÂ Death’s Door White Whiskey, Woodford Reserve and Basil Hayden ($7 ea). Or Macallan 12 for $8, if you were thinking something sweeter. Highland Park 12 and even Balvenie 12 are even $8 per pour.
ThinkingÂ about fitting in? A $5 PBR 24-oz pounder should be right up your alley. If you want to play middle-of-the-aisle, they also have $4 bottled Red Stripe. Are you a daytime drinker? All drinks are 2 for $1 more from 11 AM – 7 PM. Whoa.
Not bad for a rock bar with fake Marshall Loaded ampsÂ lining the back wall.
Loaded 6377 Hollywood Boulevard Los Angeles, CA 323.464.5623
We seem to love animals here in Los Angeles. So much perhaps that we tend to project our own longings and qualities upon the poor creatures when anthropomorphizing animals on the internet naming our food and drink establishments. There’s a Hungry Cat, a Surly Goat and now – The Thirsty Crow.
As long as the drinks are solid and the space has character, I can get behind almost any name. Fortunately, The Thirsty Crow – a bourbon bar from Bobby Green (1933 Group: Bigfoot Lodge, Bigfoot West, The Little Cave, Saints & Sinners) – manages to do both. This is a far cry from Stinkers and skunk butts, mind youÂ – andÂ comprises more “hip” than “hipster” in this Silver LakeÂ neighborhood withÂ The Crow’sÂ upscale, quality $12 cocktails. It may be a bar, but it’s now more La Mill (especially withÂ their new liquor license) than Cha Cha Lounge, though PBR alsoÂ is available here. The last timeÂ I saw an ice ball machine was not even in-house, but duringÂ the traveling Macallan presentation. ClienteleÂ with cocktails chilled with the rounded iceÂ benefit from the surface area in their Old Fashioned glasses slowing its melt rate – upscale, indeed.
At the media preview, we could taste anything and everything from the menu, and I found myself especially impressed with their classics. I started off with a Mint Julep – made with Maker’s Mark – and it was quite good. Despite the presence of confectioner’s sugar, it wasn’t too sweet, had a good muddling of mint and was appropriately complimentary to the bourbon composing the drink. It was a good pour.
The Sazerac made by Don was also very good – a delicious, aromatic classic blend with a clean finish. Made with Jim Beam, Peychaud’s bitters, Grande Absinthe, a touch of sugar and flamed lemon peel. I’ve never been to New Orleans, but I like any city that has popularized this (albeit originally cognac)Â cocktail.
The popular drink of the media night, however, seemed to be the bar’s namesake cocktail.Â Gin with ginger beer renditionsÂ may beÂ prevalent all around town – but the Jim Beam Rye at the center of the Thirsty CrowÂ (which Lindsay and Daniel ordered) made for good spice in combination with the ginger beer, bitters and citrus.
I love that there is a Manhattan section on the menu – and in turn loved their Black Manhattan. It was dark and delicious. I would caution against the Mole Manhattan, however, as Caroline had understandably ordered it because she had expected it to be influenced at least in part by the Mexican ingredient. Not quite – the drink was more chocolatey sweet than Mole Poblano.