Newsletter 24 Anchors Away!

In February it was “ANCHORS AWAY” as OCBC welcomed the magnificent Maurice Chevalier IV, of Anchor Distilling, who not only brought a bounty of various Spirits to taste, but also ponied up to make the welcome punch. Nice job Maurice and thanks for all of the fun insights into your marvelous line up of Spirits.

The venue and food were handled by 320 Main and Beverages were provided by Anchor Distilling in the form of 5 varied punches and a myriad of beautiful products to try..

The Welcome Punch:
Serge Gainsbourg Punch—by Maurice Chevalier IV

2 Parts (750ml) Chateau du Breuil FINE Calvados
2 Parts (750ml) Christian Drouin Coeur de Lion Pommeau de Normandie
1 Part (375ml) Christian Drouin Calvados Coeur de Lion Selection
1 Part (375ml) King’s Ginger
2 Parts (750ml) Shrub ***
5 Dashes Fee Brothers Aztec Chocolate Bitters
***Make an Oleo Saccharum with the Zest of 7 Myer Lemons & 14 oz. Muscovado Sugar (Philippines)
Then Incorporate the juice form all the Myer lemons back into the Oleo Saccharum ( peels removed.) to make the Shrub.

Punch #1
‘Umm Punch’—by Ricky Yarnell
6 Parts (1.5 oz) coconut and cactus infused Chinaco Anejo***
6 Parts (1.5 oz) Chamomile tea (room temperature)
1 Part (.25 oz) Amontillado Sherry
1 Part (.25 oz) Batavia Arrack
1 Part (.25 oz) agave nectar
2 Part (.5 oz) coconut water
Serve over ice
Lime peel and frozen coconut chunk garnish
*** Infused Chinaco Anejo ***
Grill the flesh of one whole coconut, and one cactus paddle (thorns removed) until there is a fair amount of char on all sides
Allow to cool, and place into a vacuum seal bag with one 750ml bottle of Chinaco Anejo
Seal the bag, and place in a hot water bath at 83.5c for 30 mins
Remove from hot water bath and allow to cool again before cutting open the sealed bag
Strain out the solids

Punch #2
Celebration Punch—by Forrest Cokely
2 Parts Pink Pigeon Rum
2 Parts Miniola Juice
1 Part Sathenay Creme de Cassis
1 Part No 3 Gin
2 Parts Soda Water
Bar Code Lavender Bitters to taste.
Block Ice . . .and enjoy
Based on the Celebration Cocktail: 2 Parts Rum, 1 Part Gin, 2 Parts Grapefruit Juice, 1 Part Groseille syrup

Punch #3
Modified Gin Punch—by Gabrielle Dion
35 oz Junipero Gin
4 oz Luxardo Maraschino liqueur
Oleo-saccharum:***
56 ounces of warm jasmine green tea (will dissolve any solid sugar)
Mix together and Chill in fridge add small block of ice 10-20 minutes before service for dilution.
Express Meyer lemon peels a top before service
***Take peels of 3 Meyer lemons muddled with 6 oz(by weight) of sugar. Let sit overnight

Punch #4
Manna-Hatta Punch—by Jason Schiffer
2 parts Lemon
3/4 parts Crab Apple Shrub
3/4 parts Hibiscus Grenadine
3 parts Hirsh Bourbon
2 parts Hard Apple Cider
2 parts “dilution”
The oleo-saccharum:
Peel 3 lemons
2 cups granulated sugar
1 lb California crimson gold “crab apples”
Muddle and let sit for 2 days (or more!)

The Shrub:
Strain the mixture (a “simple syrup” will have formed) Scoop remaining sugar into simple syrup, mix and double strain. For every 6 parts of simple syrup extracted, add 1/2 part of apple cider vinegar. (ex- I yielded 1 1/2 cups so I added 1/8 cup of vinegar)

Hibiscus Grenadine:
fill a 24 oz container with Dried Hibiscus flowers, add 2 cups POM pomegranate juice. Infuse for 4 hours. Some juice will be absorbed by the flowers, strain & add additional POM to reach 2 cups. Combine with 2 cups white cane sugar, shake until dissolved.

This Punch is based on the:
PLANTER’S PUNCH
This recipe I give to thee,
Dear brother in the heat.
Take two of sour (lime let it be)
To one and a half of sweet,
Of Old Jamaica pour three strong,
And add four parts of weak.
Then mix and drink. I do no wrong —
I know whereof I speak.

Another sensational meeting thanks to 320 Main, Anchor Distilling Company and Maurice. As Bartenders, our tool box grew, our knowledge expanded and as a group our bond has grown. Thanks for coming together OCBC!

Now mark your calendars: Next months meeting is Monday, March 5th and will feature Cuca Fresca Cachaca and Clement Rhums, presented by our buddy Mark Berge. Our host has some very exciting plans for the meeting!

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.

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