Archive for 2012

Newsletter 32: House Spirits at Roxanne’s

Posted in Newsletters on November 25, 2012 by becca

Another exceptional OCBC meeting sponsored by House Spirits! They brought their delectable Hand Crafted Spirits: Aviation Gin (we saw the new bottle first!), Krogstad Aquavie, an AGED VERSION Of Krogstad Aquavie, House Spirit Rum, and they are brought their new WHISKEY that wasn’t even released yet, for us to be the first to try! We were joined an Owner, Colin Howard (the distiller), Stephanie Ligsay (South-West Manager) and the newly minted OC/SD Brand Ambassador-Travis Baker. On top of that we were Hosted at the fantastic Roxanne’s Lounge who provided the delectable grub and an OUTSTANDING Punch & wonderful drinks crafted by Head Bar Man Joseph Valdovinos, We learned a lot, tasted fantastic new product, had fun, great food and tasty drinks—that was a definite win!

~Aviation Gin~
The  Spruce Goose Punch:
Aviation Gin
Spruce extract
Gooseberry preserves
Lemon juice
Soda water
Lime/ lemon wheel garnish

~ Krogstad Aquavit~
Trident Cocktail:
2 dashes Fee’s Peach Bitters
1oz.   Krogstad Aquavit
1 oz. Cynar
1 oz. DrySack 15 yr. Oloroso
Lemon peel Garnish

~ White Dog Whiskey~
Rico Suave:
1 1/2oz. White Dog Whiskey
1 1/2oz. RumChata
1/4 cinnamon simple syrup
2oz. Homemade Rice Water
Cinnamon dash garnish

Next up, on Monday December 3rd, St George Spirits is bringing so many amazing Hand Crafted Spirits it would take all day to list them! We will be joined by the Master distiller, treats and surprises. This is our Holiday meeting and this will coincide with St George Spirits 30th Anniversary–So this will be a party! On top of that we are going to have a “friendly Mix-Off” using St George Spirits and . . . !?! A chance for you to strut your stuff and with a chance to prepare!

This is going to be an amazing meeting—so definitely you need to RSVP.

To help maintain quality of service, presentation, space, food and drink we must insist on RSVP’s and we are limiting the accepted RSVP’s to 60. So get your RSVP in early and send it to info@bartenderscabinet.com if you’re planning on attending, let us know if something comes up so we can make your spot available to someone else if you can’t make it. See you then! The meeting location will be emailed upon RSVP to the first 60 responders.

Newsletter 31: DC Craft Spirits

Posted in Newsletters on October 15, 2012 by becca

Another exceptional OCBC meeting! Sponsored by DC Craft Spirits featuring Deluze Cognac, Delirio Mezcal and Montanya Rum with a chance to try La Clandestine Absinthe and Cariel Vodka.  We were had a great class on crafting a menu, pricing, critical tasting and making your menu for your clientele. The Chris Hampson lead us on an around the world tour of tasting with stories thrown in for good measure. We were hosted by 320 Main which is always wonderful setting. So we learned a lot, had a great time, some terrific Thai food and tasty drinks—thanks for having us!

First up we were greeted by a delectable punch crafted by Forrest and the recipe is:
1 750 Delirio Mezcal infused with 3 Passion Fruits ~~Quartered, scooped, skin and all–infused 3 days.
1 750 Cariel Vanilla Vodka ~Infused with 3 Tsp of Oregano for 3 days.
12 Oz Gran Gala
1/2 Gallon Pineapple Juice
1.5 Liter Vita Coco Coconut Water
12 Oz Lime Juice

Then we had a couple fantastic cocktails and they were:

Mary Pickford (revised)
2 oz Montanya Rum Oro
1/2 oz Lemon
1/2 oz Pineapple
3/4 oz Pineapple Shrubb
1 tsp Grenadine
1 tsp Maraschino Liqueur
Shake/Strain
Coupe Glass

Sazerac
2 oz Deluze Cognac
1.5 tsp Simple Syrup 2:1
3 dashes Peychaud’s Bitters
1 dash Angostura Bitters
Stir/Strain
La Clandestine Absinthe rinsed Old Fashioned Glass
Lemon Twist


Next up, on Monday November 5th, it is House Spirits, bringing their delectable Hand Crafted Spirits! We will be joined by the distiller, Colin Howard, Stephanie Ligsay (South-West Manager) and the newly minted OC/SD Brand Ambassador-Travis Baker. Along with that, they are bringing their new WHISKEY that wont even be released until the middle of November, for us to be the first to try!

This is going to be an amazing meeting—so definitely you need to RSVP.

To help maintain quality of service, presentation, space, food and drink we must insist on RSVP’s and we are limiting the accepted RSVP’s to 50. So get your RSVP in early and send it to info@bartenderscabinet.com if you’re planning on attending, let us know if something comes up so we can make your spot available to someone else if you can’t make it. See you then! The meeting location will be emailed upon RSVP to the first 50 responders.

Newsletter 30: Lark Tasmanian Whisky and MacGavin’s Single Malt Scotch

Posted in Newsletters on September 26, 2012 by becca

Another exceptional OCBC meeting! Sponsored and featuring Lark Tasmanian Whisky, and MacGavin’s Single Malt Scotch. We were lead on a masterful tour of Whiskey by the lovely Monique and hosted fantastically by Memphis at the Santora which is always wonderful setting. We got in a bunch of learning, we all had a terrific time, some incredible drinks and delicious food—thanks for having us!

First up we were greeted by a delectable punch crafted by the gents at Memphis at the Santora, and the recipe is:

Eastern Indian Punch
2 oz MacGavin’s Speyside Scotch
0.75 Tamarind Syrup
0.5 Lemon Juice
Whip all ingredients with a few pieces of shell ice and dump into a collins glass with ice
Top with soda
Garnish with a lemon wedge

::Tamarind Syrup::
Boil tamarind pods (removed from the shell) in water until all of the tamarind flavor is extracted
Strain out the solids and dissolve 1 part turbinado sugar to 1 part tamarind liquid
Enjoy!!!

Then we were dazzled by a couple cocktails to go with tasty food and they were:

Rusty Nail
2 oz MacGavin’s Lowland Scotch
0.5 oz Drambuie

2 dash Regan’s Orange Bitters
Stir all ingredients over ice and strain into a double old fashioned glass with fresh ice
Garnish with a lemon peel

Adderly (variation)
2 oz MacGavin’s Highland Scotch
0.75 oz Maraschino Liqueur
0.75 oz Lemon Juice
2 dash Regan’s Orange Bitters
Shake all ingredients with ice and strain into a chilled cocktail glass

Next up, it is DC Craft Spirits, bringing their Cognac, Mezcal, Rum and other treats on Monday October 1st! We are expecting a great meeting—definitely not to be missed.

To help maintain quality of service, presentation, space, food and drink we must insist on RSVP’s and we are limiting the accepted RSVP’s to 40. So get your RSVP in early and send it to info@bartenderscabinet.com if you’re planning on attending, let us know if something comes up so we can make your spot available to someone else if you can’t make it. See you then! The meeting location will be emailed upon RSVP to the first 40 responders.

Newsletter 29: Bols Genever

Posted in Newsletters on August 30, 2012 by becca

Another amazing OCBC meeting! Sponsored and featuring the fantastic Bols Genever; we were given a wonderfully thorough historical background on Genever (and other awesome insights) by the gifted Marcos Tello. Hosted in the marvelous meeting room at Young’s Market.
We were greeted with -and educated about- a kopstootje (translate to ‘a little head-butt’) with Bols and featuring Golden State Lager provided by Head Brewmaster Evan Price of Noble Ale Works. Then Marcos launched into the excellent history as Jason prepared some Oude Fashioneds (Jason’s recipe follows below) that we all enjoyed as we learned. Then all of us re-situated from the bar into the conference hall and made a “Quick Punch” under direction from Marcos (recipe follows below), before breaking to enjoy some Rasta Taco.

Oude Fashioned
2 oz Barrel Aged Holland Gin
2 tsp Double Simple
2 dash Jerry Thomas Bitters
Stir/Strain
Serve neat in Old Fashioned Glass
Lemon Twist
The Flowing Bols by Marcos Tello
2 Fresh Pineapple Rings
3 thin cut peels of lemons
3 Heaping Barspoons of demerara sugar
6 oz. Raspberry Syrup
2 oz. Maraschino Liqueur
.5 oz. Regan’s Orange No. 6 Bitters
6 oz. Fresh Lemon Juice
2 oz. Orange Juice
16 oz. Bols Genever
12 oz. Club Soda
Muddle the pineapple rings and lemon peels with demerara sugar. Add rest of the ingredients, except club soda, and stir until sugar has dissolved. Add Ice and stir again. Strain over a large block of ice. Top up with Club Soda. 12-15 servings.
Here is an excellent video about Bol’s Genever:

This was a great meeting OCBC! Thanks to Bols Genever, for sponsoring and all that tasty genever; thanks to the Young’s Market for letting use the great space and thanks to Marcos Tello for another terrific time!

Now mark your calendars: We are skipping the first Monday because Labor Day, so next month’s meeting is September 10th and will feature Lark Tasmanian Whisky and Macgavin’s Scotch. We will be tasting this extraordinary Lark Tasmanian Whisky neat and making beverages with the tasty Macgavin’s Scotch. This is going to be an awesome meeting, but we need RSVP’s, so . . .
To help maintain quality of service, presentation, space, food and drink we must insist on RSVP’s and we are limiting the accepted RSVP’s to 50. So get your RSVP in early and send it to info@bartenderscabinet.com if you’re planning on attending, let us know if something comes up so we can make your spot available to someone else if you can’t make it. See you then! The meeting location will be emailed upon RSVP to the first 50 responders.

Newsletter Issue 28: Proximo

Posted in Newsletters on July 30, 2012 by becca

Another marvelous OCBC meeting! Sponsored and featured Proximo Spirits. We did “A Blind Tasting of White Spirits” to give us a one up on our tasting skills. Plus there was a great daiquiri demo by Ricky Yarnall showing the effect of using big ice verses small ice and we all got a chance to try out the technique by making our own daiquiris.The meeting was hosted fantastically by Memphis at the Santora always wonderful setting, a fantastic time, incredible drinks and delicious food—thanks for having us!!

“A Blind Tasting of White Spirits”

The white spirits we tasted were:
Boodles Gin, 1800 Tequila, Gran Centinario Plata, Maestro Dobel, Ron Matusalem Platino, Hangar 1 Mandarin, Hangar 1 Lemon and Hanger 1 straight.
   

 

 

 

 

 

Then we were dazzled by a couple cocktails to go with tasty food.

Daiquiri
2 oz white run
1 oz line juice
0.75 oz simple
Shake / Up
Gimlet
2 oz London dry gin
1 oz lime juice
0.75 oz simple syrup
Shake / Up
Mexican Maid
2 oz Tequila
1 oz lime juice
0.75 oz simple syrup
2 cucumber slices
Pinch mint leaves
Shake / strain
Rocks
Mint sprig garnish

Next up, it is Bols Genever on Monday August 6th! The last OCBC meeting they sponsored was a blast, so we are expecting a great meeting—definitely not to be missed.

To help maintain quality of service, presentation, space, food and drink we must insist on RSVP’s and we are limiting the accepted RSVP’s to 50. So get your RSVP in early and send it to info@bartenderscabinet.com if you’re planning on attending, let us know if something comes up so we can make your spot available to someone else if you can’t make it. See you then! The meeting location will be emailed upon RSVP to the first 50 responders.

 

PigOut 1.0

Coming up on Sunday, August 5th- Come support your fellow OCBC members at this one of a kind charity event!!

 

Tickets Available at http://100eats.com/pigout

Presale ends Noon, Friday 8/3 !