Archive for the Newsletters Category

Newsletter 47: 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!

phone iphone 500

 

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!

 

Newsletter 44: Tempus Fugit

Posted in Newsletters on November 25, 2013 by becca

What a great turn out for our last meeting! Our guest John Troia from Tempus Fugit was very informative and brought us the following treasures: QuinQuina, Gran Classico, Crème de Cacao and Pacifique Absinthe!. Thank you the staff of Pie Society for the use of their beautiful space, delicious food and very cool cocktails!

photo 3

The recipes courtesy of Steve Garcia at Pie Society:

Cornelius Punch
Orange / Demerara Oleo
Rum(s)
Gran Classico
Abbott’s Bitters
Roobis Tea
Root (scant)

Art of the Kill
1 oz Gran Classico
1 oz Death’s Door Gin
1 oz Cynar
Stirred/Over/Short
tangerine zest garnish

20th Century Cocktail
1.5 oz L’Avion
.75 oz Voyager
.75 oz Cacao
.75 oz Lemon
Shaken/Up/Coupe

L’Avion & Soda
1 part Kina
3 parts seltzer
Tall/Over
Grapefruit peel garnish

Our next meeting will be our annual Holiday Punch Party on Monday, December 2nd at 7pm at 320 Main (320 Main St, Seal Beach, CA). Our gracious sponsor will be Mollie Casey from Henry Wine Group who will be bringing a fantastic lineup of French Brandies including Cognac, Calvados, Armagnac & Blanche Armagnac! To help maintain quality of service, presentation, space, food and drink we 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!

Newsletter 43: International Beverage Company

Posted in Newsletters on October 28, 2013 by becca

 

Another great meeting has passed, this time we say Thank You to Travis Tidwell from International Beverage Co. for bringing a great selection of Scotch whiskies! The Cellar in Fullerton were our gracious hosts, thank you to Andrew, Thomas and Rich for the great drinks, food & fun.

The recipes courtesy of The Cellar:

Punch
Blackbottle Scotch
Fresh OJ
Ginger Syrup
Ground Nutmeg
Ground Clove
Soda Water
Dean’s List
1.5 oz Deanston
2/3 oz house made grenadine
2/3 oz OJ
1 dash Angostura
3 blackberries
Not Yet
2 oz Blackbottle
2/3 oz Charbay Black Walnut
1/3 oz Luxardo Maraschino
1/3 oz R. Jelinek Fernet
4 dashes Regan’s Orange Bitters
Our next meeting will be Monday, November 4th at 7pm with John Troia from Tempus Fugit. We’ll be tasting such treasures as QuinQuina, Gran Classico, Crème de Cacao and Pacifique Absinthe!We will be visiting a first time host in Costa Mesa for this meeting, as always RSVP swiftly to secure a spot before we reach capacity.

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.