Newsletter 52: Campari

Posted in Newsletters on July 31, 2014 by becca

Thank you to Alex’s Bar in Long Beach and Chantel Leurs-Beeson from Campari! We had another awesome OCBC meeting tasting Bulldog Gin, Russell’s Reserve Bourbon and Appleton Rum and sharing some tips on housemade syrups. To re-iterate what the board shared at the meeting, it’s thanks to YOU, each and every member, that the Bartender’s Cabinet continues to be so successful here in Orange County. We appreciate having an enthusiastic and engaged group at each meeting and so do the sponsors. You guys keep coming out and we’ll keep bringing great sponsors so we can all continue to learn together!

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Campari Meeting

The drinks courtesy of Alex Hernandez of Alex’s Bar:

Recipes coming soon!

 

Bulldog Gin Drink

Bulldog Gin Drink

Jason Schiffer & Gabrielle Dion shared their recipes for Pineapple Shrub and demonstrated the techniques for making a shrub. Here is the handout with the recipes: A Tale of Two Shrubs

Shrub Demo

Shrub Demo

Our next meeting will be held on Monday, August 4th at 7pm in Costa Mesa. Join us as we welcome Dan Lasner who will be sharing some tasty products from Bitter Truth! We’re also in for a treat as Gabrielle Dion of The Mixing Glass presents a demonstration on Menu Planning.

As always, to maintain the quality of service, presentation, space, food and drink we are limiting the capacity to 40 and must insist on RSVPs. Please get your RSVP in early and send it to info@bartenderscabinet.com. Let us know if something comes up so we can make your spot available to someone else if you can’t make it.

Hope to see you there!

Newsletter 51: Sipsmith Gin

Posted in Newsletters on June 30, 2014 by becca

Hope everybody had a great time at our last meeting sponsored by the delicious Sipsmith Gin and hosted by the always fabulous Playground! Big thank you to everyone for putting on another successful and educational meeting!

The Drinks courtesy of Mr. Jarred Dooley:

G Punch
1.5 Sipsmith Gin
.5 Gold Rush Tea Syrup
2 halves kumquats squeezed
swizzle in Dbl Old Fashioned with ice to taste

Hummingbird
1.5 Sipsmith Gin
.5 Lillet Blanc
.5 Lemon
.5 Honey Syrup
3 muddled strawberries
shake, double strain, couple, garnish with strawberry slice

East India Trading Company
2 Sipsmith
1 Preserved Lemon & Vadovan infused Dolin Dry
stir, strain, martini, garnish with lemon peel

If you missed the education on Stirred Families, here is the handout from the meeting: OCBC Stirred Families

Our next meeting will be held on Monday, July 7th at 7pm in Long Beach. Our sponsor for July is Campari! Chantel Leurs-Beeson, who helped us all have an amazing Negroni Week, is bringing the signature bitter red spirit as well as Bulldog Gin, Russell’s Reserve Bourbon and Appleton Rum! We will be talking about housemade syrups, demonstrating how-to, tips & techniques, best use in recipes and how to use them in your bar program, don’t miss it!

As always, to maintain the quality of service, presentation, space, food and drink we are limiting the capacity to 50 and must insist on RSVPs. Please get your RSVP in early and send it to info@bartenderscabinet.com if you’re planning on attending, let us know if something comes up so we can make your spot available to someone else if you can’t make it.

Hope to see you there!

Newsletter 50: Teeling Irish Whiskey

Posted in Newsletters on May 26, 2014 by becca

Last meeting everyone enjoying tasting the newly released Teeling Irish Whiskey and some fine cocktails. This spirit is double distilled in copper pots and finished in rum barrels which makes for a unique and delicious whiskey with banana and tobacco notes. We were hosted at the lovely Young’s Market Company headquarters and had an inspiring discussion on Hospitality! A huge THANK YOU to Marcos Tello from Tello Demarest Liquid Assets, as well as Ricky Yarnall and Matt Ellingson for their honest insight and candid thoughts! If you weren’t able to join us, here are some great takeaway quotes from our esteemed panel.

On not taking yourself too seriously:
“you’re not curing cancer, you’re making drinks” – Marcos Tello
“I love Midori” – Ricky Yarnall

On the right mental attitude:
“no one wants to learn from an asshole” – Matt Ellingson
“the best drink is about the experience” – Ricky Yarnall
“pay your bills, do your art and be happy you get to do both” – Marcos Tello

On making the right drink for each guest:
“do small riffs on classics, earn their trust” – Marcos Tello
“picky guests are usually also the most vocal and will tell everyone how great you are” – Matt Ellingson

On how to be a better bartender:
“learn how to tell a story and learn how to tell a joke” – Marcos Tello
“create an exclusive experience on any budget, give them something to make them feel special” – Marcos Tello

Cocktails from this meeting were brought to us by the amazing Dion team, Gabrielle & Chris.

The recipes:

Punch
(Individual potion, times by the number of servings desired)
1.5 oz Teeling Irish Whiskey
1 oz oleo saccrum water
0.5 oz chamomile tea
0.5 oz Pineau de Charentes
Combine and leave to chill in fridge, serve on ice with a grating on nutmeg.
Oleo Saccrum water:
The peels of 4 medium sized lemons and 2 ounces by weight or turbinado or Demerara sugar, muddle until moist and let sit for 30 minutes.
Add 1 quart of boiling water, stir and let sit for 15 minutes, then strain out peels and let cool.

Thomson’s Revenge
1.5 oz Teeling Irish Whiskey
0.5 oz IPA Syrup
0.5 oz Gran Classico
0.75 oz lemon juice
Shake and double strain over fresh ice. Garnish with grapefruit peel
IPA syrup: reduce IPA by half it’s volume and then add a 1:1 proportion of sugar, stir until dissolved.

Tipperary
1.5 oz Teeling Irish Whiskey
0.75 oz Carpano Antica
0.75 oz barrel aged Green Chartreuse
2 dashes Miracle Mile orange bitters
Stir and serve up with an orange peel

Our next meeting will be held on Monday, June 2nd at 7pm in Santa Ana. Our sponsor this month is Sipsmith Gin, an amazing product brought to us by gin expert Jared Brown, Sam Galsworthy, Fairfax Hall. Our topic of education for the month will be stirring technique, so if you’re looking to up your spoon game, don’t miss it!

As always, to maintain the quality of service, presentation, space, food and drink we are limiting the capacity to 35 and must insist on RSVPs. Please get your RSVP in early and send it to info@bartenderscabinet.com if you’re planning on attending, let us know if something comes up so we can make your spot available to someone else if you can’t make it.

Hope to see you there!

Newsletter 49: Highland Park & Macallan

Posted in Events on May 2, 2014 by becca

Well we packed the house at The Cellar in Fullerton, thank you to their staff for being super accommodating and the tasty lamb chops!! For those lucky enough to attend, Martin Daraz and Kieron Elliott, had the room roaring with their jokes and tales while leading us through the 12, 15 and 18 year expressions of Macallan and Highland Park. We had a little food then sat down for a discussion on Sours. Attached below is the handout with some helpful recipes.

O.C.B.C. Cocktail Families

Rich Ohtsuka of The Cellar treated us to some great cocktails featuring scotch. Check out the recipes:

Wyvern Punch
by Rich Ohtsuka
2pts Famous Grouse
1pts Batavia Arrack
1/4pts Simple syrup
1/4pts Fresh lemon juice
1/4pts Orange/Lemon/Clove Oleo saccharum
Top w/ sparkling wine and whole cloves

K.B.L.M.F.
by Rich Ohtsuka
3/4oz Cutty Sark 100pf
3/4oz Combier Kummel
3/4oz Allspice dram
3/4oz Fresh raspberry syrup
3/4oz Fresh lemon juice
Lemon zest and raspberry garnish

Mine
by Rich Ohtsuka
3/4oz Famous Grouse
3/4oz Green Chartreuse
3/4oz Peach liqueur
3/4oz Luxardo Maraschino
3/4oz Fresh lemon juice
Heavily misted with Highland Park 12

Our next meeting will be held on Monday, May 12th at 7pm in Tustin. Our gracious sponsor is Teeling Irish Whiskey brought to you by Infinium. We are delighted to have a very special guest joining us, Aidan Demarest, owner of Neat Bar in Glendale and co-founder of Tello-Demarest Liquid Assets. He will join our very own pros, Matt Ellingson and Ricky Yarnall for a Hospitality Discussion; you won’t want to miss it!

As always, to maintain the quality of service, presentation, space, food and drink we are limiting the capacity to 50 and must insist on RSVPs. Please get your RSVP in early and send it to info@bartenderscabinet.com if you’re planning on attending, let us know if something comes up so we can make your spot available to someone else if you can’t make it.

Hope to see you there!

Newsletter 48: Talking Tiki with Rhum Clement

Posted in Newsletters on March 31, 2014 by becca

Once again, a great time was had at our March meeting! We were led through “Tiki Past and Present” by none other than Matt “Rumdood” Robold!! The 320 Main bar team provided us with awesome drinks sponsored by Rhum Clement and Plantation Rum and we did an awesome hands-on Ti Punch demo.

The recipes:
Ti Punch
2 oz Clément Première Canne Rhum
1 ea Lime disc
.5 tsp Clément Sirop de Canne

Samoan Fog Cutter
by Trader Vic & adapted from Jeff “Beachbum” Berry
1.5 oz Plantation 3 Stars White Rum
.5 oz Plantation Original Dark
.5 oz Brandy
.5 oz Gin
2 oz Lemon
1 oz Orange
.5 oz Orgeat
Frappe (shake with crushed ice)/Dump
.5 oz Cream Sherry float
Collins Glass
Orange Twist

El Presidente
1.5 oz Clement VSOP Rhum
.75 oz Dolin Blanc Vermouth
.25 oz Creole Shrubb
.5 tsp Grenadine
Stir/Strain
Coupe
Lemon Twist

For more tiki recipes, check out Matt’s blog, Rumdood.com. Every bar should be using his recommendations for their Zombie and Mai Tai recipes!

Heads up! The LA Spirits Expo is coming to Los Angeles on May 9th & 10th. For more information, please see their website: laspiritsexpo.com

Our next meeting will be on Monday, April 7th at 7pm in Fullerton. We will be treated to a tasting featuring Highland Park and the OCBC board has prepared a very cool presentation on Sour families. This education will be appropriate for all, whether you just started tending at a craft cocktail bar using fresh juices or you are and old pro who’s looking for a great method to train your bar staff.

As always, to maintain the quality of service, presentation, space, food and drink we are limiting the capacity to 35 and must insist on RSVPs. Please get your RSVP in early and send it to info@bartenderscabinet.com if you’re planning on attending, let us know if something comes up so we can make your spot available to someone else if you can’t make it.

Hope to see you there!