Archive for the Newsletters Category

Newsletter 51: Sipsmith Gin

Posted in Newsletters on June 30, 2014 by becca

Hope everybody had a great time at our last meeting sponsored by the delicious Sipsmith Gin and hosted by the always fabulous Playground! Big thank you to everyone for putting on another successful and educational meeting!

The Drinks courtesy of Mr. Jarred Dooley:

G Punch
1.5 Sipsmith Gin
.5 Gold Rush Tea Syrup
2 halves kumquats squeezed
swizzle in Dbl Old Fashioned with ice to taste

Hummingbird
1.5 Sipsmith Gin
.5 Lillet Blanc
.5 Lemon
.5 Honey Syrup
3 muddled strawberries
shake, double strain, couple, garnish with strawberry slice

East India Trading Company
2 Sipsmith
1 Preserved Lemon & Vadovan infused Dolin Dry
stir, strain, martini, garnish with lemon peel

If you missed the education on Stirred Families, here is the handout from the meeting: OCBC Stirred Families

Our next meeting will be held on Monday, July 7th at 7pm in Long Beach. Our sponsor for July is Campari! Chantel Leurs-Beeson, who helped us all have an amazing Negroni Week, is bringing the signature bitter red spirit as well as Bulldog Gin, Russell’s Reserve Bourbon and Appleton Rum! We will be talking about housemade syrups, demonstrating how-to, tips & techniques, best use in recipes and how to use them in your bar program, don’t 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 50: Teeling Irish Whiskey

Posted in Newsletters on May 26, 2014 by becca

Last meeting everyone enjoying tasting the newly released Teeling Irish Whiskey and some fine cocktails. This spirit is double distilled in copper pots and finished in rum barrels which makes for a unique and delicious whiskey with banana and tobacco notes. We were hosted at the lovely Young’s Market Company headquarters and had an inspiring discussion on Hospitality! A huge THANK YOU to Marcos Tello from Tello Demarest Liquid Assets, as well as Ricky Yarnall and Matt Ellingson for their honest insight and candid thoughts! If you weren’t able to join us, here are some great takeaway quotes from our esteemed panel.

On not taking yourself too seriously:
“you’re not curing cancer, you’re making drinks” – Marcos Tello
“I love Midori” – Ricky Yarnall

On the right mental attitude:
“no one wants to learn from an asshole” – Matt Ellingson
“the best drink is about the experience” – Ricky Yarnall
“pay your bills, do your art and be happy you get to do both” – Marcos Tello

On making the right drink for each guest:
“do small riffs on classics, earn their trust” – Marcos Tello
“picky guests are usually also the most vocal and will tell everyone how great you are” – Matt Ellingson

On how to be a better bartender:
“learn how to tell a story and learn how to tell a joke” – Marcos Tello
“create an exclusive experience on any budget, give them something to make them feel special” – Marcos Tello

Cocktails from this meeting were brought to us by the amazing Dion team, Gabrielle & Chris.

The recipes:

Punch
(Individual potion, times by the number of servings desired)
1.5 oz Teeling Irish Whiskey
1 oz oleo saccrum water
0.5 oz chamomile tea
0.5 oz Pineau de Charentes
Combine and leave to chill in fridge, serve on ice with a grating on nutmeg.
Oleo Saccrum water:
The peels of 4 medium sized lemons and 2 ounces by weight or turbinado or Demerara sugar, muddle until moist and let sit for 30 minutes.
Add 1 quart of boiling water, stir and let sit for 15 minutes, then strain out peels and let cool.

Thomson’s Revenge
1.5 oz Teeling Irish Whiskey
0.5 oz IPA Syrup
0.5 oz Gran Classico
0.75 oz lemon juice
Shake and double strain over fresh ice. Garnish with grapefruit peel
IPA syrup: reduce IPA by half it’s volume and then add a 1:1 proportion of sugar, stir until dissolved.

Tipperary
1.5 oz Teeling Irish Whiskey
0.75 oz Carpano Antica
0.75 oz barrel aged Green Chartreuse
2 dashes Miracle Mile orange bitters
Stir and serve up with an orange peel

Our next meeting will be held on Monday, June 2nd at 7pm in Santa Ana. Our sponsor this month is Sipsmith Gin, an amazing product brought to us by gin expert Jared Brown, Sam Galsworthy, Fairfax Hall. Our topic of education for the month will be stirring technique, so if you’re looking to up your spoon game, don’t miss it!

As always, to maintain the quality of service, presentation, space, food and drink we are limiting the capacity to 35 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 48: Talking Tiki with Rhum Clement

Posted in Newsletters on March 31, 2014 by becca

Once again, a great time was had at our March meeting! We were led through “Tiki Past and Present” by none other than Matt “Rumdood” Robold!! The 320 Main bar team provided us with awesome drinks sponsored by Rhum Clement and Plantation Rum and we did an awesome hands-on Ti Punch demo.

The recipes:
Ti Punch
2 oz Clément Première Canne Rhum
1 ea Lime disc
.5 tsp Clément Sirop de Canne

Samoan Fog Cutter
by Trader Vic & adapted from Jeff “Beachbum” Berry
1.5 oz Plantation 3 Stars White Rum
.5 oz Plantation Original Dark
.5 oz Brandy
.5 oz Gin
2 oz Lemon
1 oz Orange
.5 oz Orgeat
Frappe (shake with crushed ice)/Dump
.5 oz Cream Sherry float
Collins Glass
Orange Twist

El Presidente
1.5 oz Clement VSOP Rhum
.75 oz Dolin Blanc Vermouth
.25 oz Creole Shrubb
.5 tsp Grenadine
Stir/Strain
Coupe
Lemon Twist

For more tiki recipes, check out Matt’s blog, Rumdood.com. Every bar should be using his recommendations for their Zombie and Mai Tai recipes!

Heads up! The LA Spirits Expo is coming to Los Angeles on May 9th & 10th. For more information, please see their website: laspiritsexpo.com

Our next meeting will be on Monday, April 7th at 7pm in Fullerton. We will be treated to a tasting featuring Highland Park and the OCBC board has prepared a very cool presentation on Sour families. This education will be appropriate for all, whether you just started tending at a craft cocktail bar using fresh juices or you are and old pro who’s looking for a great method to train your bar staff.

As always, to maintain the quality of service, presentation, space, food and drink we are limiting the capacity to 35 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 47: Ancho Reyes & more!

Posted in Newsletters on March 1, 2014 by becca

The Bartender’s Cabinet would like to thank Mr. Alex Straus for bringing the newly launched Ancho Reyes Ancho Chile Liqueur as well as a delicious lineup of spirits including Atlantico Rum, Pierde Almas Mezcal and Tequila Ocho!

The recipes:
Umami Punch
by Ricky Yarnall
2 part atlantico reserva rum
2 part ancho Reyes
2 part shiitake mushroom consommé
1 part citric acid brown sugar syrup (adjust for taste)

Citric acid syrup: 2 cups brown sugar, 2 cups water, 1 tsp citric acid (adjust for taste)

Tequila Juiceball
1.5 oz Tequila Ocho Plata
3 oz Orange Juice

Mezcal Cocktail
1 oz Pierde Almas Mezcal
1 oz Campari
1 oz Carpano Antica Sweet Vermouth
1 dsh Miracle Mile Bergamont Bitters

The cocktails presented were representing different cocktail families. A basic breakdown of major families was discussed, modified from the great work of Andrew Willet of Elemental Mixology  Attached is a copy of the handout on cocktail families: Families Chart

Our next meeting will be on Monday, March 10th at 7pm in Seal Beach. Our gracious sponsors will be Rhum Clement and Plantation Rum and we will be treated to a Talking Tiki presentation with Matt “Rumdood” Robold! To help maintain quality of service, presentation, space, food and drink we are limiting the capacity to 40 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 there!

Newsletter 46: BEER with Evan Price & Jarred Dooley

Posted in Newsletters on January 29, 2014 by becca

Last meeting we enjoyed a Beer 101 with Evan Price of Noble Ale Works and Jarred Dooley of Playground!

We tasted the Hangar 24 Helles Lager, Stone Brewing Co’s Vanilla Smoked Porter, Noble Ale Works Citra Showers Double IPA and Craftsman Stonefruit Sour.

Here are some tips to follow for pouring beer:

  1. Use a clean room temperature glass – this is the most important step!
  2. Turn glass to a 45degree angle and keep the rim of the glass 1-1.5 inches away from the tap
  3. Open faucet completely, pull from the base
  4. Slowly turn glass upright as the beer fills
  5. Make sure you have 1-2 finger widths of head, consider it the “garnish” for you beer, it’s where all the aromatic qualities are found.

For those interested in learning more about beer, pick up Tasting Beer by Randy Mosher. It’s a great resource! And go visit Jarred at the Playground and Evan at Noble Ale Works, it’s RESEARCH!

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An exciting announcement was made, The Mixing Glass is now open at the OC Mart Mix! Check it out for all your bar tool needs, there is also an area where you can taste-test bitters and try before you buy!

Congratulations to all our members that took their BarSmarts Advanced test on Monday, from all accounts you guys did an amazing job and had a lot of fun!

Our next meeting will be on Monday, February 3rd at 7pm.  We are lucky to have Alex Straus bringing the newly launched Ancho Reyes  Ancho Chile Liqueur as well as Pierde Almas Mezcal and Tequila Ocho! To help maintain 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. The meeting location will be emailed to the first 50 responders.

Cheers!