Archive for April, 2015

Newsletter 60: Beefeater & Plymouth Gin

Posted in Newsletters on April 3, 2015 by becca

Hello again OCBC, thank you to everyone who came out to our March meeting at 320 Main! We were excited to have Luke Ford, the English Gins brand ambassador, taste us through a few expressions of Beefeater & Plymouth and talk to us about these delicious gins!

Luke Ford addresses the OCBC

Luke Ford addresses the OCBC

After the tasting, we tried some awesome gin cocktails from 320 Main:

Virginia Dare
by Jason Schiffer – 320 Main
1 oz Plymouth Gin
1 oz St-Germain
1 tsp Aperol
Stir | Strain
Coupe Glass
1 oz     Champagne
Grapefruit Twist

London House
by Jason Schiffer – 320 Main
(Adapted from the classic Holland House recipe)
1.5 oz Pineapple Infused Beefeater Gin
.75 oz Cocchi Americano
.25 oz Luxardo Maraschini
.5 oz Lemon
Shake | Strain
Coupe Glass
Pineapple Leaf Garnish

Dean Nguyen serves up the London House

Dean Nguyen serves up the London House

We tried a fun exercise with our education this month and had members submit anonymous questions for us all to discuss. (and no, we weren’t just feeling lazy, this was well planned and also an awesome idea. really!) It was a great way to remind us all not to be afraid to ask questions, the purpose of Bartender’s Cabinet is to learn from our peers! Below are a couple of great questions we discussed:

  • What are the top 3 pieces of advice for creating a new menu for the 1st time?
  • How do you determine when a cocktail is properly diluted?
  • My bar doesn’t carry Benedictine or Cherry Herring, how can I fake it?
  • What is the process of fat washing a spirit?
  • Do you need to boil water when making simple syrup or syrups in general?
  • What are the top 5 cocktail books?
Anonymous Questions discussion

Anonymous Questions discussion

Our April meeting will be held on Monday, April 13th at 7pm in Costa Mesa. Our sponsor is the exceptionally delicious Park Cognac, If you’ve never tried it, you are in for a treat! We also are super pleased to have OCBC member Michael Rooney join us to present an education on bitters!

As always, to maintain the quality of service, presentation, space, food and drink we are limiting the capacity to 40 and must insist on RSVPs. Please get your RSVP in early and send it to 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!

Newsletter 59: Suerte Tequila & Leblon Cachaca

Posted in Newsletters on April 3, 2015 by becca

THANK YOU to our friends at Playground, especially Mr. Jarred Dooley, for hosting an awesome meeting and THANK YOU to Leblon Cachaça, Ms. Cari Hah & Mr. Scott Haro as well as Suerte Tequila & Mr. Aidan Demarest for sponsoring another fun & educational OCBC meeting!


OCBC at Playground

Suerte Tequila is a relative newcomer to the spirit category but the family behind it has been producing this excellent product for a long time. Aidan gave us an insight to the history of the brand and their distillery in Atotonilco El Alto. Check out more info at

Tasty Cocktail #1 from Jarred Dooley

Tasty Cocktail #1 from Jarred Dooley

Leblon Cachaça was a wonderful treat! Cari guided us through the company’s history and the difference between artisanal cachaça and industrial cachaça. She encourages everyone that hasn’t tried Leblon in the last three years to give it another shot as they’ve made some improvements to their product. We also got a special treat, a taste of the unfiltered still-strength cachaça from the 2014 harvest!

Tasty Cocktail #2 from Jarred Dooley

Tasty Cocktail #2 from Jarred Dooley

We were treated to awesome cocktails from the Playground bar before diving in to our education for the evening!


Sugar Education with Jason Schiffer

Types of Sugar

Check out the handout: Types of Sugar

OCBC founding member, Jason Schiffer, clued us all in to a little passion project (aka nerd-out) he’d been working on- types of sugar and their differences. For an ingredient that goes into nearly all our recipes, most of us don’t have a full understanding of how sugar is made or the differences between our options. An admittedly non-comprehensive overview of saps (including sugarcane, agave, and maple) and nectars (honey and coconut) was laid out which included a little background into their processes.

Check out this eye-opening video behind the making of refined sugar:

A more intensive education was promised for the future, in the meantime, there is plenty of great info out there to learn about the sources of each sugar. Play around with different types and see what you prefer!

Thank you to everyone who attended, we’ll see you next time!