Archive for March, 2010

Newsletter: Issue 1

Posted in Newsletters on March 18, 2010 by ocbc-admin

Bartender’s Cabinet
Issue 1
February 2010
Hey all, welcome to the FIRST issue of the Bartender’s Cabinet Newsletter. Since our first meeting we all enjoyed the Super Bowl even if only for the excuse to drink some Sazeracs (awesome cocktail!) And we survived Valentine’s Day, let’s hope it was intoxicating on many levels, and if not, at least just one!
About:
The goal of the Bartender’s Cabinet is to create a community of peers with a common interest and educate each other about quality spirits, fresh ingredients and better tasting cocktails. We are also about having a good time through interacting with those who share an enthusiasm for tasty beverages. Why “Bartender’s Cabinet”? A play on The Farmer’s Cabinet newspaper where the first published reference to the Cocktail appears in 1803.
Logistical Information:
Bartender’s Cabinet meets monthly at 320 Main in Seal Beach.
Contact info@bartenderscabinet.com regarding membership.
Previous Meeting:
The first meeting for Bartender’s Cabinet was about using fresh ingredients and rum. Matt from RumDood.com gave a brief, yet comprehensive history of rum while Jason the proprietor of 320 Main made cocktails. Kyle from Modern Spirits unveiled his delicious Crusoe rum for us to try in the beverages. We made two daiquiris – one with Rose’s Lime Juice and the other with fresh squeezed lime juice. The differences were rather staggering. The drinks made with the fresh ingredients were delicious and ever so tasty, while the drinks made with Rose’s were cloyingly sweet and overpowered the other ingredients in the daiquiris. One of the goals for Bartender’s Cabinet is educating bartenders about the three fresh ingredients beverage – something easy to make when lines are long or when introducing customers to quality cocktails.
Here is information about Kyle’s operation at Modern Spirits as well as information about his marvelous Crusoe rum:
Crusoe is an organic white rum made from fresh sugar cane juice. Unlike most white rums, Crusoe is not aged in oak and then charcoal-filtered. Despite these differences, Crusoe manages to be incredibly smooth and flavorful. This is achieved through a process called microoxygenation. Modern Spirits has partnered with Charity:Water (http://www.charitywater.org) to provide one month of clean water to communities around the world for each bottle of Crusoe Rum that is sold. For more information please visit the following sites:
http://www.greenbar.biz
http://www.crusoerum.com
http://www.fruitlabliqueurs.com
Drink Recipes:
The previous meeting featured two fantastic cocktails; the Daiquiri and Carolina Cross.

Daiquiri (Courtesy of RumDood):
2 oz. White Rum
.75 oz. Lime Juice
.25 oz. Simple Syrup or Sugar
Shake with ice, strain into a cocktail glass.
Carolina Cross (Courtesy of Jason Schiffer):
1 1/2 oz. Crusoe Rum
1/2 oz. Crism Hibiscus Liqueur
3/4 oz. Fresh Lime Juice
1/2 oz. Simple Syrup
1/2 oz. Lillet Blanc
2 slices Cucumber
Shake with Ice
Double Strain into Chilled Cocktail Glass

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