Archive for the Newsletters Category

Newsletter 58: Wine 101 with Henry Wine Group

Posted in Newsletters on January 29, 2015 by becca

We started off our year doing something we like to do from time to time, we broke away from our cocktail focus to study up on wine! A very big THANK YOU to The Exhibition Room in Long Beach for donating their space for this event, we love this bar and if you haven’t been yet, go Go GO!!

Our presenter for the evening was Mr. Kevin Butler of Henry Wine Group, he gave us a great background on wine making and tasted us through a line-up of whites and reds. Here is a copy of Kevin’s Wine Basics

Kevin Butler - Wine Basics

Kevin Butler – Wine Basics

We all had our favorites, here is a recap of the wines we tasted (all are available through Henry Wine Group, so hit up your local rep!)

  • 1A: Slingshot Sauvignon Blanc 2013 , Napa Valley ($12.00 front line)
  • 1B: Tariquet “Classique” 2013, Gascony, France ($7.00 front line)
  •  2A: ZD Chardonnay 2013, California ($25.33 front line)
  • 2B: Zerran Garnacha Blanca 2013, Montsant, Spain ($12.00 front line)
  • 3A: White Hart Pinot Noir 2012, Central Coast ($18.67 front line)
  • 3B: Vega Sindoa “El Chapparal” Grenache 2012, Somantano, Spain ($10.00 front line)
  • 4A: Medlock Ames “Bell Mountain” Cabernet Sauvignon 2011, Alexander Valley ($38.67 front line)
  • 4B: Terredora Taurasi DOCG 2008, Italy ($22.83 front line)

 

Wine Bottle Service Techiniques

OCBC member Matt Ellingson gave an amazing presentation on high-end vintage wine bottle service. Some great pointers to remember were to consider the sediment in the bottle like a snow-globe, always pull, present, decant and serve the bottle in the same position it was resting. Also, when decanting, always pour over a light (an LED flashlight is recommended) and watch for the smokey wisps to appear. That is your sediment and your signal to stop pouring. The smell of a corked wine should be obvious, it smells like Pirates of the Caribbean, when you come across one use it as a training opportunity.

Matt Ellingson - Service Technique

Matt Ellingson – Service Technique

 

Our next meeting will be held on Monday, February 2nd at 7pm in Santa Ana. Our hosts will be Aidan Demarest from Suerte Tequila as well as Cari Hah from Leblon Cachaca! It will be a treat to hear from these two, you dont want to miss it. Plus, we’ve been nerding out on types of sugars lately so we’ll be presenting an education on that!

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. 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 57: Grand Marnier Holiday Punch Party

Posted in Newsletters on January 29, 2015 by becca

Always one of the most fun meetings of the year, we enjoyed our Holiday Punch Party in style at the Balboa Bay Resort! A big thanks to OCBC member Ian McDermott for hosting us and the whole staff for a wonderful evening. Grand Marnier went all out with an amazing presentation, a tasting through their delicious line-up which also included Kappa Pisco! We enjoyed punches from the OCBC board, tasty food from the A&O kitchen and a fun tobacco-infused dessert.

Punch Recipes
(Thank you to OCBC member Robert Hoover for the great pics!)

Fruit Loop Punch

Fruit Loop Punch

Fruit Loop Punch
Gabrielle Dion -The Mixing Glass

Combine a gallon of milk per large box of fruit loops. Leave them over night in the fridge in a Cambro. Strained through a chinois.
Then I made a 1:1 simple, hot process simple and infused kaffir lime leaf for 15 minutes after heating to 190f. For every qt I did 8-10 leaves that I smacked before tossing in.
Lastly the specs:
3oz Fruit loop milk
1.5oz Kappa Pisco
1/2oz kaffir lime simple
I did the servings for 50 and only had shell ice, so I used that for the dilution and buzzed it with an immersion blender.
I found it didn’t need a ton of dilution as the milk is already a weak and it was tastier served on ice.

Peace Co. Punch
Matt Ellingson – Club 33

2 parts Kappa Pisco
1 part Fresh Lime Juice
1 part Jarabe De Andes
.75 part Egg White
Batch all ingredients together and whisk vigorously to incorporate egg white and create texture.  Add ice for service once texture is created.

Jarabe De Andes
750ml Torrentes White Wine
750ml Honey
20 cracked Green Cardamom Pods
20 Dried Rose buds

Combine all ingredients and bring to a boil.  Stir until honey is incorporated.  Lower heat and simmer for 20 minutes.  Let cool and bottle for use.

Grand Marnier Crusta

Grand Marnier Crusta

Grand Marnier Crusta
Jason Schiffer – 320 Main (Adapted from a recipe by Steve Olson)

1.5 parts Grand Marnier
.5 part Fresh Lemon Juice
.25 part Maraschino Liqueur
Angostura Bitters
Combine all ingredients, add bitters to taste and dilute with crushed ice.
Garnish with a large Lemon Twist and Sugar Rim

Ricky's Grand Marnier Punch

Ricky’s Grand Marnier Punch

Ricky’s Grand Marnier Punch
Ricky Yarnall – Henry Wine Group

Coconut simple syrup
Lapsang infused comb 9 gin
Mango black tea infused Grand Marnier
Hot water
Pineapple whipped cream
Toasted coconut garnish

Blind Tasting Challenge

We all participated in a fun blind tasting challenge to see who could most correctly identify a series of spirits. This exercise is always a great challenge, we encourage you to try it at your bars!

The winners were:

1st place Winner: Eriech Empey of Cocktail Musings

2nd Place: Sara O’Shea from Bruno’s Trattoria

Congratulations guys!!

Newsletter 56: Amaro Montenegro

Posted in Newsletters on November 30, 2014 by becca

Another great meeting in the books, this time we say Thank You to Kylee Van Dillen of Amaro Montenegro and the Crew at Social Costa Mesa for their wonderful hospitality.

Amaro Montenegro is a wonderful digestif, with hints of sugar-beet molasses, caramel, orange peel and persimmon.

We were treated to a punch, inspired by the classic Fish House Punch recipe, it’s recipe included orange and lemon oleo saccharums, Amaro Montenegro, apricot brandy, lemon and peychaud’s bitters.

Cocktails included a Low ABV cocktail featuring Amaro Montenegro, lemon, Tempus Fugit Kina L’Aéro d’Or, honey and an absinthe rinse, as well as an old fashioned style cocktail named “Toronto” with Amaro Montenegro, bourbon and vanilla bean syrup.

Low ABV Cocktail

Low ABV Cocktail

Toronto

Toronto

Our educational topic for the evening was on Bar Program retention. The craft cocktail movement is experiencing a rapid expansion here in Orange County, to help foster quality and lasting bar programs at our local restaurants and bars, we talked about how a bar manager can develop and run a lasting program and how to leverage those duties to earn fair compensation.

social01

Bar Program Retention Education

 

Our next meeting will be our annual Holiday Punch Party on Monday, December 8th at 7pm at a gorgeous location in Newport Beach. Our gracious sponsor will be Grand Marnier who will be bringing a fantastic lineup of their signature cognac-based liqueurs plus Kappa Pisco! *The location will be indoor and outdoor so dress warmly!*

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 55: No. 209 Gin

Posted in Newsletters on October 27, 2014 by becca

A big thank you to our friends at Playground, Jarred Dooley & Joe Valdovinos for hosting a wonderful meeting and a fun mix-off with No. 209 Gin!

We were honored to have Mr. Arne Hillesland, the “ginerator” for Distillery 209, who talked us through the production of No. 209 Gin, from the 100% Iowa corn distillate, to the botanicals added to their still named “Rosie”. He also tasted us on the original spirit as well as the Sauvignon Blanc aged and Cabernet aged varieties.

We were treated to awesome cocktails from the Playground bar including a mind-blowing Rootbeer Float that had everyone feeling like a kid again!

Thanks to OCBC members Brittney Musgrave and Joel Bean, we used awesome custom portable bars from Raise The Bar for our friendly mix-off. Ten bartenders mixed up original No. 209 Gin cocktails and presented them to our panel of judges, including OCBC board members, Gabrielle Dion, Matt Ellingson and Jason Schiffer, Arne the ginerator, and OCBC member Daniel Rubalcava. They tasted a lot of great drinks and the unanimous winner was Mr. Dan Oliver with his gin & beer collins topped with an egg white foam! Dan is now a two time mix-off champion, look out! Runners up were Joel Caruso (2nd place) & Greg Bayer (3rd place), recipes are included below:

Dan Oliver

Dan Oliver – Two Time Mix-off Champion!

Winner

Rosie Collins
by Dan Oliver – Red O
2 oz. 209 Gin
1 oz. Lemon Juice
¾ oz. Simple
1 oz. IPA Beer
Shake all ingredients above, dbl strain over ice into Collins. Additionally Shake 1 egg white with 1 oz. of IPA Beer and use that foam to top. Garnish Grapefruit peel.

Joel Caruso

Joel Caruso

2nd Place

Negroni Cello
by Joel Caruso – Pizza Ortica
1 oz. 209 Gin
1 oz. Contratto Bianco
1 oz. Gran Classico
Stir and strain over 1 large rock into a dbl old fashioned glass. Garnish lemon peel

Greg Bayer

Greg Bayer

3rd Place

West Coat Collins
by Greg Bayer – Uva Bar
1 ½ oz. 209 Gin
½ oz. Lemon juice
½ oz. Simple Syrup
½ oz. IPA Beer
2 cardamom pods
2 orange peel
Muddle pods and fruit. Shake with remainder ingredients and dbl strain into dbl old fashioned glass. Garnish with grapefruit peel

 

Our November meeting will be held on Monday, November 3rd at 7pm in Costa Mesa. Our sponsor is the super tasty Amaro Montenegro! We will be presenting a How-To discussion on running a bar program, for those who would like to, for those already in the position and also for owners. The discussion will focus on what a bar manager should be expected to do to develop and run a lasting program and how to leverage those duties to earn fair compensation.

As always, to maintain the quality of service, presentation, space, food and drink we are limiting the capacity to 40 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 54: Anchor Distilling

Posted in Newsletters on September 30, 2014 by becca

What fun learning about Nikka Japanese Whisky! Thank you to Mr. Maurice Chevalier IV for all the amazing tastes he brought and the awesome tales of drunk sumo wrestlers and Rita Cowin, the mother of Japanese Whiskey. Make sure to join Facebook Group How Do You Take Your Coffey to share your recipes featuring Nikka Coffey Grain Whisky.

A presentation on Japanese Whisky from Mr. Maurice Chevalier IV

A presentation on Japanese Whisky from Mr. Maurice Chevalier IV

Our wonderful hosts from the Exhibition Room included owner Robert Molina and bartenders David Valiante & Steve Garcia. What a beautiful space to taste, learn & mingle!

Check out the recipe for Steve Garcia’s Milk Punch: MilkPunch_Scotch_OCBC. He recommends reading through it first to get a scope of the recipe before starting. For those of us at the meeting, we can promise it’s worth the effort!!

Punch

David Valiante’s Punch

We wrapped up the meeting with a talk and demo of free-pouring and jigger techniques with Ricky Yarnall.

A demonstration on free-pouring and jiggering techniques

A demonstration on free-pouring and jiggering techniques

Free Pouring & Jiggering

Each method has it’s pros and cons ranging from accuracy to speed and both techniques have their staunch defenders. To improve your skills as a bartender, you should be skilled at both methods and use them each for their different strengths. The main point to remember no matter what technique you use is consistency is key! In your bar, every bartender must be using the same methods correctly with the same tools to ensure consistency.

Using a Jigger:

  • The best set up is to have a set of two jiggers, one 1/2 : 3/4 and one 1 : 2 ounce.
  • Use the same brand jigger throughout your bar when you create, test and execute recipes.
  • Pour to the meniscus every time, it is the point with full surface tension. Pouring to the top vs pouring to meniscus can be the difference of up to a 1/4 ounce!
  • For better efficiency, learn to use the jigger with both of your hands.
  • Make sure you are using a clean jigger every time, rinse well after using thick spirits or syrups.

Free-pouring:

  • The only way to master this technique is practice. Buy an exacto-pour and test yourself and your bartenders before every shift.
  • Use spill stop 285-50 pour spouts on every bottle.
  • Pour bottles with a consistent motion, flip the bottle straight up to vertical and cut your pour by flipping it back down swiftly.
  • Learn to pour with both hands for better efficiency.
  • A four count should equal 1 ounce for any average spirit. Do not use the same method with viscous spirits or syrups.

 

Our next meeting will be held on Monday, October 6th at 7pm in Santa Ana. We will be exploring No. 209 Gin and it’s time for another friendly mix-off! 16 bartenders will be able to compete to win a trip to San Fransisco to visit the 209 Distillery!! Send in your request to compete with your RSVP and may the best drink win! A few rules: no homemade ingredients and recipe must contain at least 1 ounce of No. 209 Gin as the base spirit.

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. 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!