Newsletter 47: Ancho Reyes & more!

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!

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