OC Bartender's Cabinet

Wow! How great was the April OCBC meeting? Deaths Door Spirits were featured as we were shown insights on everything from the origins, each mash bill and the botanicals with out any reservation by President, CEO and all-around cool guy, Brian Ellison.  He held nothing back . . every rich detail, the passion and vision –oh and the delectable spirits. All of this was hosted fantastically by Memphis at the Santora which is always wonderful setting. Fun time of learning and all had a howling time, some incredible drinks by Jeff and delicious Hot Dog’s by Ricky Yarnall!

Bonus! Watch this great VIDEO from CBS News on the resurgence of gin featuring Brian and Death’s Door. Also featuring everyone’s favorite akaWineGeek and BAR founder Steve Olson!

First up we were greeted by a delectable punch crafted by the gents at Memphis, as well as the Campfire Cocktail. Read about Jeff’s process for making the smoked turbinado syrup here.

Plus! Keep your eye out for the May issue of Tasting Panel Magazine which will feature a story about OCBC and photos from the April meeting.

On May 6th we will be hosted by Iconic Brands who are bringing their DEADHEAD RUM and APOCALYPTO Tequila and a friendly challenge/competition to create a perfect DEADHEAD or APOCALYPTO chaser (think Sangrita . . . or your twist). The are both from Mexico and this will be a “Post” Cinco de Mayo fun time with these fantastic spirits that not only taste great, but have a great back bar presence because of their fun packaging. So mark your calenders and RSVP for Monday May 6th! This will be a a blast, invite your bartender friends to come and join us.

To help maintain quality of service, presentation, space, food and drink we must insist on RSVP’s and we are limiting the accepted RSVP’s to 50. So 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. See you then! The meeting location will be emailed upon RSVP to the first 50 responders.

We stepped out of our comfort zone and into the wonderful world of beer and boy was it tasty!! A huge thanks to the entire crew at TAPS Fish House & Brewery for expertly hosting such a fun and informative meeting. We were able to sample their Cream Ale, Saison, IPA and the Hillbilly (a not yet released, barrel aged in Angel’s Envy Barrels)! Brewmaster Victor Novak guided us through the styles of beer and the process of brewing and we even got a sneak peak of the brewery!

Check out this informative handout on Beer.  TAPS Beer Handout

Here are the recipes for the beer cocktails we enjoyed.

Saison Cocktail

HOPS on the Rocks
by Kerri LaTorre of TAPS

.75 oz Hop Infused Gin
.75 oz Amaretto
.5 oz Aperol
.5 oz lemon juice
1 pk Clover Honey
Top with IPA
Tulip glass with Ice
Lemon Twist

HOPS on the Rocks

Not A Beer
by Kerri LaTorre of TAPS

1.5 oz Hop Infused Whiskey
.5 oz Sweet Vermouth
.5 oz TAPS Irish Red Simple Syrup
Topped with a Beer Foam
Sampler Beer Glass

Hillbilly and Not a Beer Cocktail

Our next meeting will be held on Monday, April 1st at 7pm featuring Death’s Door Spirits.

This is going to be an amazing meeting—so definitely you need to RSVP.

To help maintain quality of service, presentation, space, food and drink we must insist on RSVP’s and we are limiting the accepted RSVP’s to 50. So 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. See you then! The meeting location will be emailed upon RSVP to the first 50 responders.

See how far we have come in 3 Years! Happy Anniversary OCBC! Another amazing meeting. Steve McCarthy the founder of and master distiller at Clear Creek joined us sharing incredible Eaux de Vies, Grappas, Brandies, Liqueurs and Whiskey that were delicious and told us the whole story with inimitable wit and effortless charm. This months meeting was hosted, for the first time, by the wonderful  Juliette Kitchen +Bar who did a fantastic job with the food, drinks, service and atmosphere. This was another great meeting for sure!

Star of India Punch, by Gabrielle Dion
Make oleo-saccharum with the peels of 12 lemons and 1 lb by weight of sugar. Muddle together well until sugar is slightly wet with oil and let sit for at least half hour or up to over night.
Add
40 oz Clear Creek Pear Brandy
16oz Clear Creek Cranberry Liquor
18oz Lemon Juice
Stir until sugar is dissolved then strain out peels. Stir in 1/2 tablespoon freshly ground star anise.
Pour in 2 cold bottles of sparkling wine
Add ice to dilute and chill.
Dilution is important, so if your chilling in the fridge add 25% cold water.
Garnish with whole star anise and or fresh cranberries.

Grappa Cocktail
2 oz Clear Creek Pinot Noir Grappa
1 oz Dolin Blanc
1 Bar spoon Lemon Juice
2 Dashes Dandelion and Burdock bitters
Stir, lemon peel garnish
Cocktail Glass

Douglas Sour
1.5 Douglas Fir
.25 lemon
.5 1:1 Simple
Shake
Sour Glass with Ice

On Monday March 4th, to carry on the adventure, we will be learning about BEER! Trust us on this one, you do not want to miss this meeting!

To help maintain quality of service, presentation, space, food, drink and overall preparedness, please  RSVP. The limit on the RSVP’s is 50. So 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. See you then! The meeting location and a confirmation will be emailed, upon  RSVP, to the first 50 responders.

Wow, what a way to wrap up the year! The December, holiday party was A M A Z I N G! Sponsored by the excellent St George Spirits with all of their delectable offerings; we were lead us on the inside scoop at St George Spirits by none other than the master distiller Lance Winters with ardent acumen and generous humor and him and his trusty side kick (David Bridgman) brought yummy spirits to try along with prizes for the friendly mix-off!  In true holiday fashion we were hosted by the outstanding 320 Main which is always wonderful setting and also following an OCBC Holiday tradition there were punches. So we learned a lot, had a great time, some terrific grub, tasty drinks and one hell of a good time. Stay tuned we’ve got big stuff in store for this next year too!

The punches:

The End of Me Punch
by Ricky Yarnall of Broadway

(all measurements are approximate – be sure to taste and adjust as needed before serving)
1.5 bottles St. George absinthe
4 cups lime juice
3 cups sugar
2 cups Maraschino Liqueur
3 Granny Smith Apples
3 stalks celery (cooked until slightly soft)
2 cinnamon sticks (toasted)
3/4 gallon of Whole Milk

Infuse absinthe overnight with cooked celery, diced apples, and cinnamon sticks.
Dissolve the sugar into the lime juice and maraschino liqueur.
Heat the milk until small bubbles form over medium heat (do not scald – do not boil)
Remove from heat and pour the sugar, lime, maraschino mixture into the hot milk.
The milk will curdle. This is good.
Add the absinthe infusion and stir until everything is well incorporated.
Allow to cool, and refrigerate overnight.
Strain off the curds through cheesecloth.
Taste your delicious clarified milk punch, and adjust the flavors as needed.
Finish off with a hearty 10 dashes or so of Bitter Truth Celery bitters.
Garnish with slices of apples.

Also, the curds that you strained off are a delicious cheesy treat if you press it. Absinthe Ricotta!

Oh my darling Punch
by Jason of 320 Main

(1 serving)
2 oz St George Dry Rye Gin
3/4 oz Clementine Juice
1/4 oz Lime Juice
1/4 oz Maple Syrup
1/2 oz Tempus Fugit Liqueur de Violette
garnish with grated nutmeg, clementine slice & cranberries

The Baby B’s Whiskey Kick
By Chris Dion of Young’s Market

(all measurements are approximate – be sure to taste and adjust as needed before serving)
2 bottles of Breaking & Entering Bourbon
18 oz. fresh lemon juice
48 oz. orange spiced tea Bigelow or Celestial Seasons
18 oz. ginger syrup
1 oz. Angostura
1 large block of ice approx. 25 oz to taste for dilution

Here are the three winning recipes:

1st Place cocktail
Gin Cannon Ball
Daniel Flores – Alex’s Bar/Congregation Ale House/The Skyroom/Gentlemen’s Drink LBC
1 1/2 oz St George Dry Rye Gin
3/4 oz Lemon Juice
3/4 oz Honey Syrup
2 bspn Pineapple Jalapeno Jam
Shake all ingredients with ice & strain into a lavender bitters coated/rinsed dbl rocks with ice. Orange Twist garnish. Cheers!

2nd Place cocktail
Frag-eeee-laaay
Evan Price – Noble Ale Works
1 1/2 oz Breaking & Entering Bourbon
1/2 oz You’ll Shoot Your Eye Out Kid! by Noble Ale Works
1/2 oz Amaro
1/2 oz Rich Simple
27 droplets Coffee Bitters by Truman
1 Egg Yolk
Dry Shake, Add Ice, Serve up, Double Strained
Grate fresh Nutmeg on top

3rd Place cocktail
Negra Tomasa
Gilbert Marquez – Mercado
1/2 oz Lime
1/2 oz Pineapple Juice
1/2 oz Mexican Coke Syrup
1/2 oz Mezcal
1 oz St George Rum
1/2 oz Mexican Fernet
Maldon Salt Flakes

Next up, on Monday January 7th, it will be Felipe Gonzalez-Gordon from Gonzalez Byass, from the 5th generation of the Gonzalez Family who founded Gonzalez Byass winery in Jerez in 1835 (yes this is a big deal!). They will bring their full line of sherries to try and also some VORS items. (rare treats!).

I told you we have big plans for the New Year! This is going to be astounding—so you need to RSVP.

To help maintain quality of service, presentation, space, food and drink we must insist on RSVP’s and we are limiting the accepted RSVP’s to 40. So 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. See you then! The meeting location will be emailed upon RSVP to the first 40 responders.