Archive for October, 2010

Newsletter: Issue 8

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

Bartender’s Cabinet
Issue 8
October 2010

Happy Autumn! Happy Halloween! During our last meeting we dressed up our adult beverages with egg, this month try experimenting with garish garnishes for your Monster Bash, err, Mash. It will please every ghoul that arrives at your tomb.

About:
Bartender’s Cabinet is dedicated to educating bartenders and enthusiasts about great spirits and quality ingredients. We also focus on having a good time through interacting with those who share an 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:
At our previous meeting, we looked at the important role of eggs in cocktails. Many dry shakes later, we still think that eggs add another layer and more time to drinks, but they are tasty. Dos Maderas helped show off their fabulous line of rums and made the drinks featured – wait for it – egg-cellent. Sorry, I couldn’t help it.

Dos Maderas 5+3
Dos Maderas 5+3 is a selected blend of rums from Barbados and Guyana that have been aged for 5 years in the Caribbean and then shipped to Spain to be further aged in sherry casks for an additional 3 Years (explaining the name: Dos Maderas 5 + 3). The aromas are copious, full, complex and wondrous: burnt butter, grilled pineapple, dark roasted oily nuts, vanilla, treacle, mushroom, intricate baking spice, tea, dark chocolate and tobacco. Now try to image these scents as flavors and hide them inside of a billowy, oily, silky soft mouth-feel that is exquisite and opulent in texture while subtle and dainty in tastes; what is boldly advertised in the nose is a splendorous treasure hidden in the palate and carried all the way to the rarified finish. Enjoy neat or in a special drink.

Dos Maderas 5+5 PX
This wonderful elixir begins as a blend of rums from Barbados and Guyana and aged for 5 years in Barbados and Guyana. The rums then move to Jerez, Spain for a ‘secondary’ aging in Sherry barrels; first for 3 years in “Dos Cortados” Palo Cortado sherry then followed by 2 more years in “Don Guido” Pedro Ximénez sherry (PX). The results are beguiling. Intricate aromas filled with molasses, baking spice, caramel, roasted nuts, tea, sherry and Jamaican Bread Pudding. The flavors show ebullient caramelized honey, raisins and mission figs evolving in a fervor that display recherché nuances of cocoa, tea and vanilla. The finish lingers sumptuously rewarding you with an aftertaste of Custard Bread Pudding and an invitation for more. Try this neat and allow time to enjoy it.

The Tasty Beverages:

Dos Maderas Cocktail
1 1/2 oz. Dos Maderas
1 1/2 oz. Sherry
1/2 oz. Lemon Juice
1 tsp. Orgeat
Shake till chilled
2 Dashes Angostura

Dos Maderas Fizz
1 1/2 oz. Dos Maderas
1 1/2 oz. Sherry
1/2 oz. Lemon Juice
1 tsp. Orgeat
Shake till chilled
Pour into chilled Highball glass
Fill with 2 – 3 oz. Soda Water

Dos Maderas Silver Fizz
1 1/2 oz. Dos Maderas
1 1/2 oz. Sherry
1/2 oz. Lemon Juice
1 tsp. Orgeat
1 Egg White
Shake to Emulsify
Add ice and Shake till chilled
Pour into chilled Collins glass
Fill with 2 – 3 oz. Soda Water

Dos Maderas Golden Fizz
1 1/2 oz. Dos Maderas
1 ½ oz. Sherry
1/2 oz. Lemon Juice
1 tsp. Orgeat
1 Egg Yolk
Shake to Emulsify
Add ice and Shake till chilled
Pour into chilled Collins glass
Fill with 2 – 3 oz. Soda Water

Dos Maderas Royal Fizz
1 ½ oz. Dos Maderas
1 1/2 oz. Sherry
1/2 oz. Lemon Juice
1 tsp. Orgeat
1 Egg
Shake to Emulsify
Add ice and Shake till chilled
Pour into chilled Collins glass
Fill with 2 – 3 oz. Soda Water