Archive for July, 2010

Newsletter: Issue 5

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

Bartender’s Cabinet
Issue 5
July 2010
Some of my favorite things about summer can be found in a glass. I love the summer cocktails and the berries that are in season. The variety of light, crisp, fizzy and always super tasty beverages really help me acclimate to the scorching hot afternoons after the lovely, cool June gloom.
About:
Bartender’s Cabinet is dedicated to educating bartenders and enthusiasts about great spirits and quality ingredients. We are also about having a good time through interacting with those who share enthusiasm for tasty beverages that come from fine spirits and fresh ingredients.
Logistical Information:
Bartender’s Cabinet meets monthly at 320 Main in Seal Beach.
Contact info@bartenderscabinet.com regarding membership.
Previous Meeting:
Our previous meeting was rather interesting. The Rep from InterBev got stuck in the passport office and was late to our meeting. Poor thing. However, Maurice from Preiss Imports brought in several products that brought beverages to our hands and smiles to our faces. A hearty thanks to Maurice for helping out the Bartender’s Cabinet with awesome products!
Here is the beverage from the night using Preiss Imports products.

Black Maggie (courtesy Jason Schiffer)
2 oz. Mezcal Vida
1 oz. D’aristi Xtabentun
1 tsp. Verveine Du Velay- Jaune
1 oz. Lemon Juice
Shake/strain into chilled cocktail glass over cracked ice
Lemon Twist

Forrest always has fascinating things to say about liquor. Here are a few reflections on several Preiss Imports products.
Maurin Quina le Puy: A supple, sumptuous mix of fortified wine, cherries, cinchona bark and bitter almonds that needs to be exposed to the drinking world. Most famous as an advertising poster from 1906 this glorious aperitif is just recently available in the US, and completely worth seeking out. The aromas are enchanting and its rare and exquisite quality is marked by wild cherries, strawberries and cinchona. The flavors reveal fruit and floral nuance and resolve with a solid, tart display of quinine all the way through the excellently lingering finish.
Verveine du Velay: Created from an ancient recipe that includes a maceration of thirty-two plants, spices and aromatic herbs that are then distilled in copper stills. The resulting aromatic spirit is blended with honey, sugar and pure water to make these tantalizing liqueurs.
Verte (green): Huge, vegetal aromas of lemon verbena, basil, angelica, sage, coriander, rosemary, tarragon, evergreen shrubs, pine cones, thyme, parsley, juniper, leaves, nutmeg and allspice invite you to taste. The full-bodied palate is rich, concentrated, smooth and strong revealing the aromas in a balanced, graceful and harmonious demonstration as flavors. The finish is gorgeous, peaceful and subtle; it lingers in a measured restatement of the flavors.
Jaune (yellow): The delicate, milder sibling of Verveine Verte, maintains the same character and make up, but lighter, softer and more gentle. The nosing gives display to some of the milder botanicals–dill, flowers, basil, lemon balm, fennel and tarragon. The flavors are a creamy stew of candied herbs and roots. The finish is clear, fresh and sweet.
Extra: Now this is the Verveine Verte with some ‘Extra’ thrown in. The ‘Extra’ has added mature cognac to the traditional recipe and was then aged in oak casks to further marry the flavors. The outcome is an herbaceous, balanced, delightfully structured cordial that is elegantly complex.
All of these are based on the same ‘traditional’ recipe and each one of them showcase different nuances. It was fun to try them all especially side by side.
HUM: Take organic rum from Bolivia and North Shore Distillery, blend it with fair trade hibiscus, organic ginger, green cardamom and kaffir lime and you find an exciting new liqueur called HUM. Deep, lovely crimson color is the first thing that you notice. Vivacious aromas of spicy ginger, bright kaffir lime, sour cardamom and earthy/floral hibiscus surprise and intrigue. The flavor follows the nosing and evolves to round spiciness. The finish is fresh, bright and lengthy. This is destined to become the latest bartenders ‘trick up their sleeve’.
From InterBev our original guest –
anCnoc: Leads with vibrant aromas of citrus fruit, sweet grass, casaba melon, toasty oak and delicate implications of vanilla. The flavors follow suit and evolve to include honey, nutty barley, clean spices and sumptuous treacle. The finish is spectacular with a lingering demonstration of soft lively spice and elegant grains that flawlessly set you up for another tasty sip. Try this neat or with a splash of water.
Balblair 18 Year (Distilled in 91): Balblair only bottles vintage whiskies; they are hand selected after they have reached the exact point of ‘optimum maturation’ to represent the absolute best whisky the distillery has to offer. The nose is luscious— filled with strawberries, vanilla ice cream, orange sherbet, lemon candy and glazed donuts. The taste is a total surprise. Tastes of orange, grapefruit, tight malt and complex well-integrated spices are woven together in a tapestry of wonderful flavors. The fresh, clean finish is pleasant and interlaced.