DRINKER | On Crafting The Classic Los Angeles Spring Cocktail, The “Brown Derby”

April 15, 2014 


by Shaun Layton | As the seasons change, so do our choice of cocktails. With Spring is upon us, our tastes go from dark, strong, and stirred cocktails to those that are bright, refreshing, and shaken. Enter the Brown Derby cocktail…

Hailing from Hollywood in its golden years, the Brown Derby is one of only a few memorable drinks to have graduated from Southern California. Though not widely known for having a craft cocktail scene, LA did indeed have one, and if you know where to go, it still has one (avoid the “gimme a Goose and Red Bull, chief!” places that are a dime a dozen and check out place like The Varnish, The Roger Room, and Seven Grand).

The Brown Derby cocktail was named after the the famous hat-shaped watering hole in Hollywood that was founded between-the-wars by Wilson Mizner. The funny thing is that it got its name at another joint – the competition, so to speak – another LA celeb hotspot called The Vendôme Club, where stars like Canadian-born Mary Pickford and partner Douglas Fairbanks were regulars (they both also have cocktails named after them, but that’ll be another article one day). Legend has it that one night, Herbert Somborn, an ex-husband of Gloria Swanson, remarked how one “could open a restaurant in an alley and call it anything. If the food and service were good, the patrons would just come flocking. It could be called something as ridiculous as the Brown Derby…”

The Savoy cocktail book has a cocktail called De Rigueur that predates the Brown Derby and has the same ingredients, so purists (and nerds) may call the latter a copy. But you know what? It’s got a great story, so I’m sticking with it. Learn how to make it after the jump… Read more

SMOKE BREAK #1032: A Short & Engaging Animation About The History Of Typography

(via) Check out designer Ben Barrett-Forrest’s short and clever paper animation succinctly explaining the history of typography. It covers the gamut, everything from Gutenberg and Helvetica to italics and serifs (there’s even a dig at Comic Sans).


YOU SHOULD KNOW: How Its Tiki Tacky History Makes “The Waldorf” Worth Saving

January 15, 2013 

by Stevie Wilson | January 24th will mark The Waldorf Hotel’s 64th birthday. In light of the recent sale of the property to condo developers, it’s uncertain as to whether this particular milestone will be celebrated by Vancouverites. But thanks to an outpouring of public support over the last week, the future of the East Van landmark as a multi-purpose venue and historic site is gaining a lot of attention.

At the time of writing, nearly 17,000 people have signed a petition to the Mayor, asking that he deny any rezoning of the property. Dozens of publications have covered the story, and social media has seen the topic trend up like a rocket. When Scout broke the bad news, the response was so overwhelming that it shut down the website (The Waldorf’s site was shut down as well). People desperately want to save The Waldorf, and there’s hope that all of the attention may – finger’s crossed – just turn the tide against its demise.

Mayor Gregor Roberson’s recent press release stated that “to lose such a historic building would be a big blow, which is why we need to do what we can to protect it”. It remains to be seen what that will be (we should find out this week), but if you didn’t get the chance to experience The Waldorf prior to its 2010 renovation, it’s important to know that not much, aside from the clientele and the ability to smoke inside, was changed. The Waldorf has always been a unique spot, and despite a relative lull in its popularity during the 1970s through the 1990s (the “Grove Pub Years”, we’ll call them), it was always known for its legendary Tiki Bar, which was tucked away like a secret inside.

If anything can save The Waldorf, it’s this bar.

Oddly enough, the Tiki Bar wasn’t part of the original plan. Mercer & Mercer architects, a duo formed in 1940 by Andrew Lamb Mercer and his son John, designed the original Waldorf Hotel in 1948 on a budget of around $300,000. The founding owner, Bob Mills, was a local businessman from Fernie who also owned The Haddon at 606 Powell St., which later became known as the Drake Hotel (sold to the City for $3.2 million in 2007). Mill’s new spot was named after The Waldorf Hotel in Fernie, which was owned by his father (it, ironically, was recently turned into condominiums). Vancouver’s Waldorf featured a “Luxuriously Furnished Ladies’ Parlor”, 25 “Handsomely Designed Rooms”, and even a “modern” coffee shop to attract luxury-seekers across the city. When it opened in 1949, it could boast the latest luxuries of air conditioning and fluorescent lighting. Mills and his wife were the original management team. Their menu, featuring ‘Turkey & Cranberry Sauce’ and “Jello with Whipped Cream”, was typical of the time; a far cry from the more modern and worldly culinary offerings enjoyed today at the hotel’s Café Nuba.

The original hotel operated primarily for motorists in the first few years, but upon Mills return from (his drunken escapades in) Hawaii, the hotel was redesigned. In 1955, Mills had the Mercer architects add a large lounge, restaurant, and additional rooms. He also put a Polynesian-inspired spin on the décor, and it is this that makes today’s Waldorf worthy of salvation. In addition to attracting working-class drinkers with one of the largest beer halls in the city, the Waldorf’s new Polynesian Room and “Menehune” Banquet Room (later “The Hideaway”) offered new guests a “unique South Sea atmosphere” which played to the popular post-war tropical aesthetic, complete with bamboo seats, Mai Tais, and a number of sensually-themed black velvet paintings, including original Edgar Leeteg works (much to the dismay of Mills’ wife). What’s more, the stunning murals were painted by noted artist Peter Hopkinson (who is best known for his White Spot advertisements). They were wild times for The Waldorf. Contemporary photographs suggest that a one particular staff party included a live cheetah. Because of course…

Over the years, The Waldorf has been managed in different ways. Most operators kept the Tiki Bar only for special events, and for a long time it languished as a satellite addendum to the infamous (and lacklustre) Grove Pub. But it was always – more or less – kept intact. When Thomas Anselmi et al from Waldorf Productions took over the lease in 2010, they brought it back to the fore, with great results. If the City really wants to save The Waldorf, making its redevelopment difficult would be essential. Designating the heritage status of its Tiki Bar would be the logical place to start.

Scenes From The Most Recent Renovation…

Waldorf Hotel | Exterior, looking eastWaldorf Hotel | LobbyWaldorf Hotel | LobbyWaldorf Hotel | Lobby stairsWaldorf Hotel | Coming down to the lobbyWaldorf Hotel | lower barWaldorf Hotel | Leeteg room detailWaldorf Hotel | Installing speakers in the Leeteg roomWaldorf Hotel | Leeteg room detailWaldorf Hotel | Leeteg room detailWaldorf Hotel | detailWaldorf Hotel | detailWaldorf Hotel | detailWaldorf Hotel | Lower barWaldorf Hotel | Staff trainingWaldorf Hotel | Staff trainingWaldorf HotelWaldorf Hotel | The stageWaldorf Hotel | Stage-side mural and banquetteWaldorf Hotel | Staff trainingWaldorf Hotel | Staff training on the day before openingWaldorf Hotel | Wicker chairsWaldorf Hotel | Back patioWaldorf Hotel | Back patio wall for film screeningsWaldorf Hotel | StaircaseWaldorf Hotel | Poster detailWaldorf Hotel | Main floor restaurantWaldorf Hotel | Poynesian RoomWaldorf Hotel | Poynesian RoomWaldorf Hotel | Poynesian RoomWaldorf Hotel | Poynesian RoomWaldorf Hotel | Poynesian RoomWaldorf Hotel | Ernesto reveals one of the old analog speakersWaldorf Hotel | Poynesian RoomWaldorf Hotel | Poynesian RoomWaldorf Hotel | Poynesian RoomWaldorf Hotel | Main floor restaurantWaldorf Hotel | Main floor restaurantWaldorf Hotel | Main floor restaurantWaldorf Hotel | Main floor restaurantWaldorf Hotel | Main floor restaurantWaldorf Hotel | Main floor restaurantWaldorf Hotel | Main floor restaurantWaldorf Hotel | Main floor restaurantWaldorf Hotel | Main floor restaurantWaldorf Hotel | Main floor restaurantWaldorf Hotel | Main floor restaurantWaldorf Hotel | Ernesto going up the service stairsWaldorf Hotel | Hotel hallwayWaldorf Hotel | Painting room numbers...Waldorf Hotel | Room detailWaldorf Hotel | Single roomWaldorf Hotel | Room viewWaldorf Hotel | Room viewWaldorf Hotel | Many of the in-room bathrooms have been restored. But why would you want to with this gem?Waldorf Hotel | Room detailWaldorf Hotel | From the lobby looking out onto East hastingsWaldorf Hotel | The hotel hallwayWaldorf Hotel | Coming down to the lobbyWaldorf Hotel | Coming down to the lobbyWaldorf Hotel | executive chef Ned BellWaldorf Hotel |  In the kitchen with executive chef Ned Bell and sous chef Mike WrinchWaldorf Hotel | Gabriella, who is prepping authentic Mexican street foodWaldorf Hotel | sous chef Mike WrinchWaldorf Hotel | Co-owners Ernesto Gomez and Thomas Anselmi with sous chef Mike WrinchWaldorf Hotel | executive chef Ned Bell and sous chef Mike WrinchWaldorf Hotel | Ancient, original equipment in the production kitchenWaldorf Hotel | Main entrance, LobbyExteriorWaldorf Hotel | Staff meal in the rear parking lotWaldorf Hotel | Exterior, looking west


Stevie Wilson is an historian masquerading as a writer. After serving as an editor for the UBC History Journal, she’s decided to branch out with a cryptic agenda: encouraging the people of Vancouver to take notice of their local history and heritage with You Should Know, a Scout column that aims to show you the things that you already see. Just nod your head and pretend you’re paying attention.


Smoke Break #818: BBC Presenters Realise The Persistent Dream Of Every Englishman

It’s not cricket to fetishize an instrument of war unless it and you are English (and it’s a Supermarine Spitfire).

Question: Why Do Iraqi Soldiers Love To Dance “The Robot”?

I was flipping through Max Hasting’s wonderfully edited Oxford Book of Military Anecdotes this morning and it got me thinking how tricky it would be to publish a newer version of his superb anthology, one that would include, for example, the wars in Chechnya, Afghanistan and Iraq… Read more