Archive for February, 2013

Newsletter 35: Clear Creek Distillery

Posted in Newsletters on February 23, 2013 by becca

See how far we have come in 3 Years! Happy Anniversary OCBC! Another amazing meeting. Steve McCarthy the founder of and master distiller at Clear Creek joined us sharing incredible Eaux de Vies, Grappas, Brandies, Liqueurs and Whiskey that were delicious and told us the whole story with inimitable wit and effortless charm. This months meeting was hosted, for the first time, by the wonderful  Juliette Kitchen +Bar who did a fantastic job with the food, drinks, service and atmosphere. This was another great meeting for sure!

Clear Creek

Star of India Punch, by Gabrielle Dion
Make oleo-saccharum with the peels of 12 lemons and 1 lb by weight of sugar. Muddle together well until sugar is slightly wet with oil and let sit for at least half hour or up to over night.
Add
40 oz Clear Creek Pear Brandy
16oz Clear Creek Cranberry Liquor
18oz Lemon Juice
Stir until sugar is dissolved then strain out peels. Stir in 1/2 tablespoon freshly ground star anise.
Pour in 2 cold bottles of sparkling wine
Add ice to dilute and chill.
Dilution is important, so if your chilling in the fridge add 25% cold water.
Garnish with whole star anise and or fresh cranberries.

Grappa Cocktail
2 oz Clear Creek Pinot Noir Grappa
1 oz Dolin Blanc
1 Bar spoon Lemon Juice
2 Dashes Dandelion and Burdock bitters
Stir, lemon peel garnish
Cocktail Glass

Douglas Sour
1.5 Douglas Fir
.25 lemon
.5 1:1 Simple
Shake
Sour Glass with Ice

On Monday March 4th, to carry on the adventure, we will be learning about BEER! Trust us on this one, you do not want to miss this meeting!

To help maintain quality of service, presentation, space, food, drink and overall preparedness, please  RSVP. The limit on the RSVP’s is 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 and a confirmation will be emailed, upon  RSVP, to the first 50 responders.