Our October meeting was phenomenal as we welcomed Duggan McDonnell, author of Drinking the Devil’s Acre. He spoke with OCBC member and fellow author, Dave Stolte, about bartending at the Starlight Room, house blending spirits and straw tasting your drinks. The book is amazing, definitely pick one up or add it to your Amazon wishlist for the holidays! OCBC members in attendance were able to get their copies signed and enjoy several drinks from the book.
The 320 Main team put out five super tasty cocktails that are all a part of San Fransisco cocktail history. Here are the recipes, courtesy of Duggan:
TRADER VIC’S 1944 MAI TAI
1 oz Appleton Reserve
1 oz Clement Agricole
1 oz Lime
.5 oz Cointreau
.5 oz Almond Syrup
.25 oz Simple Syrup
Shake/strain into appointed glass over ice,
float .5 oz Coruba Blackstrap Rum
garnish with either a mint sprig or spent lime hull
ORIGINAL BANK EXCHANGE PISCO PUNCH
2 oz Encanto
1 oz Lime
1 oz Pineapple Gomme Syrup
.5 oz Lillet Rouge
3 dashes Aromatic Bitters
Shake/strain into appointed stemware (or, over crushed ice); garnish with an expressed orange peel
NORTH BEACH NEGRONI
1 oz Campari
1 oz 209 Gin
1 oz Cinzano Sweet Vermouth
Stir/strain into highball glass over ice & garnish with an expressed orange peel
HENRY AFRICA’S LEMON DROP
1.5 oz SKYY Infusions Citrus Vodka
.75 oz Lemon
.75 oz Simple Syrup
.5 oz Creole Shrub
Shake/strain into cocktail coupe (or, appointed stemware – sans sugar!); garnish with an expressed lemon peel
BILL BOOTHBY’S MANHATTAN COCKTAIL
1 oz Russell’s Reserve Bourbon
1 oz Wild Turkey Rye
1 oz Cinzano 1757 Vermouth
2 dashes each Orange & Aromatic Bitters
Stir/strain into appointed glass while simultaneously pouring
3 oz Sparkling Wine
Garnish with an expressed orange peel
A big THANK YOU to Campari America, Rhum Clement, No. 209 Gin & Campo de Encanto Pisco for the delicious spirits!
Our next meeting will be on Monday, November 2nd at 7pm in Newport Beach.
For our upcoming meeting the OCBC is going to dive into the world of wine like never before. A deep understanding and analysis of a wines balance and complexity is perfectly suited to the world of cocktails and spirits. Join us as Dan Oliver of Red O, Joel Anthony Caruso of Pizzeria Ortica, and Matt Ellingson of Club 33 pull back the curtain on the way Sommelier candidates analyze wine blind. It is not a parlor trick and it is not what you think. Anyone can learn the process. And the best part about it is that you are guaranteed to have a more fulfilling drinking experience along the way!
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 firstname.lastname@example.org. 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!