Archive for May, 2010

Newsletter: Issue 3

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

Bartender’s Cabinet
Issue 3
May 2010
Greetings Imbibers! We hope you are enjoying the warming weather and using the ice winter brought in your tins to shake your way to boozy happiness. Summer brings fabulous cocktails that seem to taste a tiny bit better outside next to a barbecue with friends. This summer Bartender’s Cabinet has exciting events planned, such as a possible field trip to a distillery. This isn’t the same kind of field trip from school days past; while it promises to be educational, you won’t be bored. Fingers crossed!
About:
Bartender’s Cabinet is about educating consumers and bartenders about using fresh ingredients and quality spirits for better tasting cocktails. We are also about having a good time through interacting with those who share enthusiasm for tasty beverages.
Logistical Information:
Bartender’s Cabinet meets monthly at 320 Main in Seal Beach.
Contact info@bartenderscabinet.com regarding membership.
Previous Meeting:
T.S. Eliot said, ―April is the cruelest month.‖ Jim Bryant from Sazerac helped make April less cruel, at least he helped ease the pain of tax day, and gave a fantastic presentation on a beloved spirit – whiskey. Mr. Bryant brought Buffalo Trace along with a fascinating video featuring the history of said whiskey. However, Buffalo Trace wasn’t the only whiskey at the meeting. Sazerac Rye also accompanied Buffalo Trace and everyone in attendance made his or her own Sazerac at the end of our meeting after consuming the Ward 8 Jason made. Good times. (http://www.sazerac.com)
Forrest has kindly offered his review on the featured whiskeys.
BUFFALO TRACE WHISKEY
Buffalo Trace reveals aromas with a satisfying depth that is both contemplative and inviting. Showing salvos, or bursts, of vanilla, cut timbre, apples baked with honey, cinnamon and granola, Buffalo Trace is well integrated and tantalizing. The taste and texture are a rackety, pliant redolence checked by rich oak notes and aerated with endless nuances (vanilla, spice, corn and rye). The broad, rich flavors are evocative: caramel glazed brown bread sweetened with molasses and baked with raisins, plum-cots, peaches, apple with a complex array of baking spice thrown in. Smooth, creamy flavors finish and evaporate into caramel and vanilla richness that dries at last as the rye offers an extra layer of soft spice. The finish is lengthy, meritorious, and bounteous. This whiskey has rattling equilibrium—it is big, balanced, and complex.
This bourbon is excellent in a cocktail, on ice, or neat.
SAZERAC STRAIGHT SIX-YEAR-OLD RYE
Sazerac leads with rye spiciness in an overlay of sweet malt that makes a spicy mélange of cinnamon and peppers with hints of cloves. The nose is fragrant and rich including spice, caramel, candied fruit, lemon, citrus oils, crusty squaw bread, toasty oak, lemon grass, wet straw, sour dough, vanilla and verbena. The flavors move boldly across a palate that is full of bright spice, fruit zing, caraway, rye, candied fruit (or perhaps something between a pantone and a pan-forte), smoked bell pepper, nutmeg, clove and cinnamon with toffee and oak woven in. The palate is vivacious and active (oscillating from sour to sweet and from rich to dry) making it big fun to try and catch the flavors. Finishing bursts of big rye spice (mint, cinnamon, nutmeg), with minor pepper, resolve inside of lingering vanilla caramel, to a dry, flinty and polished close.
This whiskey is great in a glass, or perfect to spice up a classic cocktail.
ELMER T. LEE SINGLE BARREL
Each barrel of Elmer T Lee Single Barrel is handpicked by the legend himself, his expertise and attention to detail is revealed in each glass. The nose is lyrical: baked apples and cinnamon, crème brûlée with poached pears, stewed cereal grain (with honey, vanilla, nutmeg, banana), toasted filberts in caramel, amaretto coconut, hickory, roses, molasses, clover, caramelized pecans, tobacco, and sandalwood. The aromas are high-minded, intricate and recherché. It is so full of scents it is like closing your eyes in a bakery shop. The flavors unravel quietly. At first, graceful rye tones topple soft tree fruits, only to be buttressed up by luxurious baking spice carried in an elegant viscosity that punctuates the oak like richness. All of this finishes in a cushy warm panache that is calibrated to fade with spices accenting flavor restatements as the farrago promenades in an arrant, leisurely dalliance.
This bourbon is excellent in a snifter neat or in a base forward cocktail.

Drink Recipes:

The Ward 8 (Courtesy of Jason Schiffer)
2 oz. buffalo trace bourbon
½ oz. fresh lemon juice
½ oz. fresh orange juice
½ oz. grenadine
Shake/strain and garnish with maraca cherry

The Sazerac (Courtesy of Jason Schiffer)
1 sugar cube
4 dashes of Peychaud’s bitters
Muddle
2 oz. Sazerac 6yr Rye
Add ice and stir
Strain into a Herbsaint coated glass
Twist & garnish with lemon peel