Archive for the Events Category

Newsletter 61: Park Cognac

Posted in Events on May 2, 2015 by becca

Santé! We all had a great time sipping through the Park Cognac lineup with the lovely Naomi Schimek at the always gorgeous Social Costa Mesa.

Naomi discussing the Cognac regions

Naomi discussing the Cognac regions

Naomi guided us through the history and regulations of Cognac and shared the exceptional artistry of the Park brand. We tasted several expressions with broad differences due to aging.

Courtesy of Naomi, here are some resources to explore further:

BNIC website -It is very comprehensive and full of official information from the Cognac Board – if you dig deeper into the site a little there are some great interactive maps as well:
http://www.cognac.fr/cognac/_en/intro.aspx

Cognac Park Line Up
Park & Tessendier Background
Park On-Premise Price Sheet

We had some great drinks courtesy of Mike West of Social as well as Naomi:

Park VS Punch

Park VS Punch

The Punch
by Mike West
Park Vs Cognac, Rhum Clement, Smith n Cross, Becherovka, Kalani Liqueur, Banana Oleo, Lime Juice, coconut Water, Fennel Bitters and Pineapple Juice.

Maison Manor

Maison Manor

Maison Manor (stirred)
by Mike West
1 1/2 oz Park VS
1/2 oz Rittenhouse Rye
1/2 oz Gran Poppy
1/2 oz Zucca Liqueur
One dash Chocolate bitters
Punt e mes rinse
Grapefruit oils

Orange County Suite

Orange County Suite

Orange County Suite
Created by Naomi Schimek
2 oz. Cognac park VS
.75 oz. Rooibos tea syrup
.75 oz. lemon juice
1 oz. jasmine/ sandalwood scented egg white*

Prepare in the style of a traditional egg white sour: dry shake, cold shake. Served up in a coupe, garnished with a dehydrated lemon wheel. *If you have the time, the best way to scent egg whites are overnight. Wash and dry the eggs and place into a paper towel lined Tupperware with an airtight lid. Drop essential oil onto the paper towel and, as the eggs’ shells are permeous, over a 24-36 hour period the eggs inside will be scented. Always use food grade oils. Then separate all the whites from the yolks and funnel into a bottle for speed pouring!

Our educational topic for the evening was a very special treat! OCBC member, Michael Patrick Rooney shared a personal history and some great research on bitters as a digestive aid. Michael covered the historical use of bitters for their medicinal properties and discussed how their uses apply today to aid digestive ailments and promote a healthy gut!

MPR talks bitters

MPR talks bitters

Our next meeting will be on Monday, May 4th at 7pm. We will be changing up our format and doing an intensive spirits tasting & analysis.

As always, to maintain the quality of service, presentation, space, food and drink we have a limited capacity for the meeting and must insist on RSVPs. Please get your RSVP in early and send it to info@bartenderscabinet.com. Let us know if something comes up so we can make your spot available to someone else if you can’t make it.

Hope to see you there!

Newsletter 49: Highland Park & Macallan

Posted in Events on May 2, 2014 by becca

Well we packed the house at The Cellar in Fullerton, thank you to their staff for being super accommodating and the tasty lamb chops!! For those lucky enough to attend, Martin Daraz and Kieron Elliott, had the room roaring with their jokes and tales while leading us through the 12, 15 and 18 year expressions of Macallan and Highland Park. We had a little food then sat down for a discussion on Sours. Attached below is the handout with some helpful recipes.

O.C.B.C. Cocktail Families

Rich Ohtsuka of The Cellar treated us to some great cocktails featuring scotch. Check out the recipes:

Wyvern Punch
by Rich Ohtsuka
2pts Famous Grouse
1pts Batavia Arrack
1/4pts Simple syrup
1/4pts Fresh lemon juice
1/4pts Orange/Lemon/Clove Oleo saccharum
Top w/ sparkling wine and whole cloves

K.B.L.M.F.
by Rich Ohtsuka
3/4oz Cutty Sark 100pf
3/4oz Combier Kummel
3/4oz Allspice dram
3/4oz Fresh raspberry syrup
3/4oz Fresh lemon juice
Lemon zest and raspberry garnish

Mine
by Rich Ohtsuka
3/4oz Famous Grouse
3/4oz Green Chartreuse
3/4oz Peach liqueur
3/4oz Luxardo Maraschino
3/4oz Fresh lemon juice
Heavily misted with Highland Park 12

Our next meeting will be held on Monday, May 12th at 7pm in Tustin. Our gracious sponsor is Teeling Irish Whiskey brought to you by Infinium. We are delighted to have a very special guest joining us, Aidan Demarest, owner of Neat Bar in Glendale and co-founder of Tello-Demarest Liquid Assets. He will join our very own pros, Matt Ellingson and Ricky Yarnall for a Hospitality Discussion; you won’t want to miss it!

As always, to maintain the quality of service, presentation, space, food and drink we are limiting the capacity to 50 and must insist on RSVPs. Please 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.

Hope to see you there!

Newsletter 45: French Brandies

Posted in Events on December 30, 2013 by becca

Another fun holiday punch party in the books! Our gracious sponsor was Mollie Casey from Henry Wine Group who brought a fantastic lineup of French Brandies including Cognac, Calvados, Armagnac & Blanche Armagnac!

IMG_3835

We tasted four great punches and had a friendly mix-off! Congratulations to OCBC member Dan Oliver for winning 1st place!

The punch recipes:IMG_3736
Mickey’s Maleficent Punch
by Jason Schiffer, 320 Main
Calvados
Apple Cider
Gruner Veltliner
Reisling
Lemon
Maple
Absinthe
Cardamom

IMG_1524

Punch Rue Key
by Matt Ellingson, Napa Rose
Cognac
Lemon
Reisling
Rue Key Syrup
Boker’s Bitters

IMG_1523

Orange Apple Punch
by Ricky Yarnall
Tariquet Blanche Armagnac
Meyer Lemon Juice
Persimmon Simple Syrup
Milk
Clusterfuck Bitters

IMG_1528

Eggnog
by Gabrielle Dion
Armagnac

 

The winning mix-off recipes:

IMG_1572

Love Potion #9
by Dan Oliver
1.5 oz El Dorado Rum
1 oz Benedictine
Coffee
Cinnamon Whip Cream

Apples to Apples
Calvados
Lemon
Maraschino
Peychaud’s

Shake N Bake
1 oz Armangac
.5 oz Bianco
.75 oz Lemon
.75 oz Depaz
Muddled clove
Nutmeg Garnish

Our next meeting will be on Monday, January 6th at 7pm in Santa Ana. We will be treated to a Beer 101 with Evan Price of Noble Ale Works and Jarred Dooley of Playground! To help maintain quality of service, presentation, space, food and drink we are limiting the capacity to 35 and must insist on RSVP’s. Please 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.

Hope to see you all then!

Matt Talbert Art Show at Neat

Posted in Events on February 27, 2012 by becca
Old Fashioned Artist

Cocktail-centric Paintings by Matt Talbert

 

Check out OCBC member Matt Talbert’s Art Show this Thursday, March 1st at 5:30pm at Neat!

114 North Pacific Avenue, Glendale, CA

This bar is amazing and worth the drive, plus our friend Marcos Tello will be there with Bols Genever!

 

KCRW Good Food-OC Weekly Happy Hour

Posted in Events on February 27, 2012 by becca
KCRW Good Food-OC Weekly Happy Hour

KCRW Good Food-OC Weekly Happy Hour

Come cheer on your fellow OCBC members and support great cocktails in Orange County!

Tuesday, March 13th at 7pm

Memphis, 201 North Broadway, Santa Ana

Check out updates from OC Weekly here: Stick a Fork in It