Issue link: https://digital.copcomm.com/i/1787
august 2009 / the tasting panel / 47 R uss Meek co-owns and operates what has become one of Pasa- dena's premier live-music venues, redwhite+bluezz, where blues and jazz are the favored genres. His part- ners—wife Marie and friend André Vener, who books the music—have created a multi-faceted space that offers low-key gourmet dining, an intimate nightclub, two bars and a spacious patio. The three-year- old venue is also doing something unheard of in the current economic climate: expanding. Thanks to talented staffers such as lead barman Ace Frame, who was twice voted Pasadena's best bar- tender, Meek has a loyal clientele, some of whom often stroll over for an afternoon cocktail. These days, Meek and company can offer the regulars several new options, thanks to Red Stag. Ace's Special combines the black cherry–infused Red Stag with triple sec, blood orange, bitters and powdered sugar. The Red Julep own with the boys? Evidently it's for both. According to Schneider, the black cherry infusion can and will turn more women on to bourbon, but "there are also guys that ask for Manhattans with a little more sweet vermouth"—the perfect opportunity for a savvy bartender like Schneider to introduce Red Stag. Aside from playing wise to the taste preferences of today's twenty- something crowd, which defy old- school notions of gender-specific drinks, Red Stag is simply one of the first infused bourbons on the mar- ket. "If they can get in on it now," says Schneider, "and it becomes a trend like with vodka, they'll be the first to be successful." What better place to try out this colorful new bourbon than Las Chicas Locas, the new restaurant and lounge that brings something else that's been missing from New York—proper Mexican food. Would you believe that tacos in New York are served closed, and in a flour tortilla unless you request corn? Not the case at Las Chicas, which has been getting rave revues for what Chris Romano, Director of Opera- tions, calls more "stripped down, deconstructed dishes." And the gua- camole is perfect. The carne asada for dinner, a Red Stag Manhattan for dessert, then let's move out the tables—it's Tuesday night salsa! It's enough to make a chica loca! —Marguerite Richards Red Stag Manhattan 1¾ oz. Red Stag ¾ oz. sweet vermouth Dash of bitters Cherry garnish Build first three ingredients in a shaker. Shake and strain into a cock- tail glass and garnish with the cherry. T he beauty of the Ugly Mug in the Warehouse District of Minne- apolis is its versatility. "Our slogan is 'Two great bars under one roof,'" says General Manager Jared Peter- son. Upstairs, it's a sleek nightclub, with VIP booths and bottle service. Downstairs is "sort of a Cheers bar—your local corner pub," says Peterson. "We've got great regular customers who come in and see us all the time." Peterson says that the equally versatile Red Stag has found a re- ceptive audience on both floors. Bar patrons who just want to chill out go for his Stag Float, which Peterson describes as "a twist on a Colorado Bulldog [which is essentially a White Russian with Coke]. It tastes like an adult version of a root beer float." He'll even add a scoop of ice cream if someone wants it. Over the past year or so, Peterson has noticed that more women are ordering whiskey drinks. "It's kind of a phenomenon here in Minne- apolis," he says. The addition of Red Stag to the Ugly Mug's repertoire plays into that shift perfectly. But it's not just a call of choice for the ladies, he insists: "It spans all demograph- ics. With its cherry-infused flavor, you'd assume it would have more of a female appeal, but for one of our barbacks here, it's now his preferred drink—it's just about all he drinks." —David Mahoney Red Stag On-premise: Midwest The Ugly Mug, Minneapolis Jared Peterson, GM of The Ugly Mug, with the Stag Float. PHOTO: LISA POSELEY Stag Float 2 oz. Red Stag 1 oz. coffee liqueur 5 oz. root beer ½ oz. cream Shake Red Stag and liqueur over ice, then strain over fresh ice in a pint glass. Add root beer and stir gently. Float cream on top. Red Stag On-premise: West Coast redwhite+bluezz, Pasadena