Newsletter: Issue 23

Welcome to our new format!

This an awfully big installment, but let’s start the new way home for OCBC with a bang!

To wrap up our grand Scotch 3 Part Intensive, we offer a recap:

In November we welcomed the inimitable Johnnie Mundell who freely shared his rattling insights into life, love and of course two of the marvelous Scotches that he represents: Bowmore and GlenGrant. I’ll tell you true; fantastic Whisky was poured that night, along with great drinks, good food, excellent information and the camaraderie of the OCBC. Thank you Johnnie for bringing the Bowmore, the GlenGrant and the Noise and the funk.

The venue, food and drinks were handled by the outstanding 320 Main.

To start out they brought down the house with a Hot Milk Scotch Punch. Here is the recipe, scaled to a single serving:

Hot Milk Scotch Punch
2 oz Bowmore 12 year
1/2 oz Whole milk
1/2 oz Heavy cream
1/2 oz Orgeat (adjust to taste)
Bring to simmer over low heat
Grate fresh nutmeg to garnish

For larger format that is:

4 Parts Bowmore 12
1 Part Orgeat,
1 Part Heavy Cream
1 Part Whole Milk
Bring to simmer over low heat
Grate fresh nutmeg to garnish

To shine the light of possibility on Scotch and ‘Craft Cocktails’ Jason offered us a Bagpipe Mariachi:

Bagpipe Mariachi
1 oz Jalapeño infused GlenGrant 10 year
1 oz Bowmore Legend
2 oz Fresh Orange Juice
3/4 oz Fresh Lemon Juice
3/4 oz Simple Syrup
1 whole Egg
Dry Shake
Shake with Ice
Double Strain (no ice)

Then to represent the Old School they offered a howling Scotch Old Fashioned:

Scotch Old Fashioned
2oz Bowmore Legend
1 tsp Petite Cane Syrup
2 dash Celery Bitters
2 dash Angostura
Stir/Strain over clean ice
Old Fashioned Glass
Garnish Lime Twist

Of course fun was had by all, learning was absorbed and as Bartenders our arsenal was expanded. Thanks again to 320 Main, Johnnie Mundell and Bowmore & GlenGrant!


Moving to December we welcomed the reigning Miss Southern California Nicole Dona and the delectable Highland Park. We were in Holiday form for sure. It was a Repeal Day / Holiday / Highland Park good time shared by all. What better way to celebrate repeal day than with great Spirits, Orange County’s finest, tiptop drinks AND Prime Rib. Thanks Nicole and Highland Park for making this happen!

The venue, food and drinks were handled by the spectacular 320 Main.

Trow Punch 1 & 2

Oleo Saccharum-
Zest of 9 Oranges
Muddle into 16 Oz Orgeat and 1 Cup of raw sugar…

Spice tisane is made with:
9 Cinnamon Sticks
12 Whole Cloves
Cardamom pods
–muddle and add 24 Oz of water, bring to boil let it simmer strain onto Oleo Saccharum..

Juice the 9 Oranges and fine strain (12 Oz) add:
3 Oz Allspice Dram
3 Oz X’Tabentum
3 Oz Pama
3 Oz Sugarcane Syrup
2 Oz Angostura Bitters

Blend all of this together—strain as you go—this is the shrub
Divide shrub into 2 Liters and chill (there will left over for test run).

To assemble Trow Punch 1 & 2

Pour 1 Liter of Chilled Shrub
into Chilled Punch bowl over w/ Big Ice
Add 2 750’s of Blended Scotch and
Add 2 750’s of Sparkling Cranberry Juice
and 1.5 ~ 2 750’s Sparkling Water

The ONLY difference between Trow Punch 1 & 2 is that 1 Was made with Cutty Sark and 2 was made with Famous Grouse. For more detailed directions e-mail forrest.

We tasted through the 12, 15 and 18 year Highland Park—yum and for the first cocktail Jason offered an amazing variation on Sam Ross’s Penicillin (

2 oz Highland Park 12
3/4 oz Honey Syrup 3:1
3/4 oz Fresh Lemon Juice
1/4 oz Ginger Juice
Shake/Strain over clean ice
Old Fashioned Glass

Then as the hilarious jocularity ensued Jason presented this masterpiece…

Red Robert
2 oz Highland Park 12
1/2 oz Yellow Chartreuse
1/2 oz Nonino Amaro
1 dash Celery Bitters
Coupe Glass

An impressive meeting, a great Repeal Day Celebration, an superb OCBC Holiday and fun was had by all, learning was absorbed and as Bartenders, our arsenal was expanded. Thanks again to 320 Main, Nicole Dona, Highland Park and The Edrington Group!


Here in the New Year, the 3rd Meeting of the Scotch Intensive we welcomed the affable and learned Mitch Bechard who freely shared his tremendous, perspicacious understanding of Scotch Whisky and a top-flight amount of history about and generous tastes of Glenfiddich (along with a boss virtual tour—cool!). Our January meeting was a smash success. Great Whisky from Glennfiddich, good learning from Mitch Bechard, exquisite drinks, great food from Ricky & the crew at Memphis and the OCBC board shared some practical technique explanation / demonstration on stirring.

That is a nice way to wrap up the 3 Part Scotch intensive!!!.

The venue, food and drinks were handled by the first-rate Memphis [Santa Ana Location].

Here is the recipe for the delicious Punch:

Scotch Bank Punch
1 part Lemon Juice
2 parts Grenadine
3 parts Earl Grey Infused Glenfiddich
4 parts soda water
2 dash Regan’s Orange Bitters

To reveal effortless beauty with Scotch in a ‘Craft Cocktails’ Ricky stitched together – Heather’s Dress:

Heather’s Dress
2 oz Chamomile infused scotch
1 bar spoon of Grade B Maple
1 bar spoon of Clear Creek Pear Brandy
2 dash Bitter Truth Aromatic Bitters

Stir all ingredients over ice.
Strain into a double old fashioned glass with fresh ice.
Garnish with expressed oils from a lemon and an orange peel (discard the peels)

Then to represent the Old School out came an Artist’s Special, straight from Savoy Cocktail Book:

Artist’s Special
1.5 oz Glenfiddich
1 oz Amontillado Sherry
0.5 oz Lemon Juice
0.25 oz Grenadine
Shake all ingredients over ice and strain into a chilled cocktail glass.
No garnish

For the practical in stirring there were lessons and demonstrations. Here are some key points:
Stirring Points:

• Any cocktails that do not have any juice, egg, or cream are stirred.
• Always stir in a mixing glass or pint glass.
• Build your drink in the glass and add the ice after to ensure complete control over dilution.
• The bar spoon is moving the ice. The ice is doing the work.
• Stirring does not introduce air into cocktails, therefore the final product is not cloudy.
• Keep the back of the bowl of the spoon against the glass and move the ice around the drink.
• Don’t try to move the drink around the ice. This results in sloshing.
• Always be tasting your drink to make sure it’s just done, and not too watery.
• We’re stirring away the raw alcohol burn.
• Taste for temperature and texture.
• If it’s cold, silky, and doesn’t taste like raw alcohol then it’s done!

Overall, another sensational meeting, a capital start to the new year and terrific conclusion to our OCBC Scotch Intensive as fun was had by all, learning was absorbed and as Bartenders, our arsenal was expanded. Thanks again to Memphis, Mitch Bechard and Glenfiddich!

Mark your calenders: Next months meeting is Monday February 6th and Will be Featuring Anchor Distilling Company and Maurice has exciting plans for the meeting, so send your RSVP’s. To help maintain quality of service, presentation, food and drink we are going to insist on RSVP’s and we are going to limit the accepted RSVP’s to 50 –unless we happen to be at a venue that can reasonably handle more than 50– we’ll let you know– for now the limit is 50 so get the RSVP’s in early!!

The February 6th Location is still TBA, but you can still RSVP to if you’re planning on attending. See you then!~

2 Responses to “Newsletter: Issue 23”

  1. It is funny… Sounds like i am talking fast in head when i read the latest post…Hello there..

  2. Mitch Bechard Says:

    Hi Guys,

    Thanks for having me and it was great to see so many of you taking a real interest in the category. I remember doing this 5 years ago and the only people interested in talking to me were those with walking sticks and pipes!!

    If any of you have any questions on Glenfiddich or Scotch please ping me an email at [mitch.bechard][@][]. Or if you are a Tweeter get me on @GlenfiddichMB.


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