Archive for April, 2011

Newsletter: Issue 14

Posted in Newsletters on April 18, 2011 by ocbc-admin

Bartender’s Cabinet
Issue 14
April 2011

Happy April, Everyone! T.S. Eliot once said, “April is the cruelest month.” Taxes, April Fool’s Day, the occasional rainy day, and summer around the corner certainly seem to suggest that there is something to be said about April. However, the April Bartender’s Cabinet meeting is a sure bright spot in an otherwise dark and cruel month.

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:
Our “Martinis and Weenies” Bartender’s Cabinet meeting was a fabulous affair. Members brought in their favorite drink recipes featuring gin. Everyone was invited to create a gin cocktail and have it judged by Bartender’s Cabinet members. The winners and their beverage recipes are below. Christina from Kindred Spirits shared the 80 proof and 90.4 proof of Martin Miller’s Gin with us and even gave everyone a book about Martin Miller’s gin. Hooray for information!

Here’s a little back-story Christina shared with us about Martin Miller’s Gin.

The company began with three English fellows wanting a better gin product than the market had to offer. So, they created their own gin just share between themselves. Then they shared their product with various hotels. Next is world domination! Ahem – they shared their product with the public. The gentlemen use a 1903 copper pot still lovingly monikered “Angela” and only quality ingredients to create their gin. They use only the middle of the distillate and discard the heads and tails so that their gin is smoother. The botanicals and citrus are blended together separately before being added to the gin. The minerals are left in the water during the distillation process giving Martin Miller’s gin a distinct flavor. The gin is shipped to Finland for some aging and released into bottles to bring joy to glasses of the consumer.

The 80 proof gin is super tasty and smooth. It has a little bit of cucumber at the end to round out the palate. It’s light and refreshing, perfect for the approaching summer.

The 90.4 proof gin (or the Westbourne) is for those looking for a gin that won’t get lost in a cocktail. This gin will stand up in any drink with its bold, peppery flavor and accentuating botanicals. It’s a sexy gin.

The Tasty Beverages:

Classic Cocktails presented included the Pegu Club by Evan Ballinger & the Vesper by Will Haynes.

The Martin Miller’s Martini recipe was:
2 oz. Martin Miller’s Westbourne Strength Gin
1 oz. Dolin Vermouth de Chambéry Blanc
1 dash Regan’s Orange Bitters
Stir/Strain
Coupe Glass
Lemon Oil Zest
Garnish Lemon Peel

Epiphany – Winner!
(Gabrielle Dion – Charlie Palmer)
1.5 oz. Martin Miller’s Gin
1 oz. Cocchi Americano
.5 oz. Farigoule thyme liqueur
.5 oz. Meyer Lemon juice
2 dash Chartreuse Elixir Vegetal
Shake/Strain
Martini Glass
Lemon Peel (zest & discard)
Garnish flowering Lemon Thyme

Birthday’s Revenge – Runner-up
(Joby Bednar – tikigeeki.com)
2 oz. Martin Miller’s Gin
1 Cucumber Slice
1 Lime Slice
1 piece Green Pepper
1 dash Celery Bitters
2 tsp Agave Nectar
.5 oz. Mezcal
Muddle
Shake/Pour
Old Fashioned Glass

Social Life
(Jason Schiffer – 320 Main)
1.5 oz. Martin Miller’s Westbourne Strength Gin
5 oz. Creme de Cassis
.5 oz. Lime juice
.5 oz. Grapefruit juice
1 dash Angostura Bitters
Shake/Strain
Coupe Glass
Garnish Cucumber slice

Jasmine
(Chris Ritenour)
2 oz. Martin Miller’s Gin
1 oz. Cointreau
.5 oz. Gran Classico
.5 oz Lemon Juice
Shake/Strain
Coupe Glass
Garnish Lemon Peel

Hairy Cherry
(Dave Castillo – 320 Main)
1.5 oz. Martin Miller’s Gin
.75 Grand Marnier
.5 Lemon juice
.25 Orange Juice
2 tsp. Luxardo Maraschino
2 dash Regan’s Orange Bitters
Shake/Strain
Coupe Glass
Garnish Orange peel/Maraschino Cherry

Kir Superior
(Erik Trickett – 320 Main)
1.5 oz. Martin Miller’s Westbourne Strength Gin
.75 Lemon juice
.5 oz. Creme de Cassis
1 tsp Gomme Syrup
3 Peppercorns (cracked)
Shake/Strain
Coupe Glass
Top with Champagne
Garnish Lemon Peel

Alimony #2
(Ricky Yarnall – The Matador Cantina)
2 oz. Martin Miller’s Westbourne Strength Gin
3 dash Regan’s Orange Bitters
2 dash Peychaud’s Bitters
1 barspoon Yellow Chartreuse
Stir/Strain over Rocks
Old Fashioned Glass
Garnish Lemon Peel

Red Orange Blossom
(Juan Alvarez – J. King Neptunes)
Muddle Grapefruit
2 oz. Martin Miller’s Gin
.5 oz. St-Germain
.5 oz. Cointreau
.5 oz. Lime juice
Splash Soda
Crushed Ice
Collins Glass