Newsletter 49: Highland Park & Macallan

Well we packed the house at The Cellar in Fullerton, thank you to their staff for being super accommodating and the tasty lamb chops!! For those lucky enough to attend, Martin Daraz and Kieron Elliott, had the room roaring with their jokes and tales while leading us through the 12, 15 and 18 year expressions of Macallan and Highland Park. We had a little food then sat down for a discussion on Sours. Attached below is the handout with some helpful recipes.

O.C.B.C. Cocktail Families

Rich Ohtsuka of The Cellar treated us to some great cocktails featuring scotch. Check out the recipes:

Wyvern Punch
by Rich Ohtsuka
2pts Famous Grouse
1pts Batavia Arrack
1/4pts Simple syrup
1/4pts Fresh lemon juice
1/4pts Orange/Lemon/Clove Oleo saccharum
Top w/ sparkling wine and whole cloves

K.B.L.M.F.
by Rich Ohtsuka
3/4oz Cutty Sark 100pf
3/4oz Combier Kummel
3/4oz Allspice dram
3/4oz Fresh raspberry syrup
3/4oz Fresh lemon juice
Lemon zest and raspberry garnish

Mine
by Rich Ohtsuka
3/4oz Famous Grouse
3/4oz Green Chartreuse
3/4oz Peach liqueur
3/4oz Luxardo Maraschino
3/4oz Fresh lemon juice
Heavily misted with Highland Park 12

Our next meeting will be held on Monday, May 12th at 7pm in Tustin. Our gracious sponsor is Teeling Irish Whiskey brought to you by Infinium. We are delighted to have a very special guest joining us, Aidan Demarest, owner of Neat Bar in Glendale and co-founder of Tello-Demarest Liquid Assets. He will join our very own pros, Matt Ellingson and Ricky Yarnall for a Hospitality Discussion; you won’t want to miss it!

As always, to maintain the 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.

Hope to see you there!

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