Archive for the Uncategorized Category

Newsletter 34: Gonzalez Byass

Posted in Uncategorized on January 29, 2013 by becca

Well how incredible was that last meeting? I told you we have big plans for the New Year! We were astounded by the full line of sherries and also some very special VORS from Gonzalez Byass, while we learned a bunch from the 5th generation member of the Gonzalez Family, Felipe Gonzalez-Gordon and Mollie Casey from Henry Wine Group. Hosted, for the first time, by the exceptional two40south who also did an amazing job with the food, drinks, service and atmosphere. A fantastic meeting for sure!

Check out this great info on Sherry from Gonzalez Byass: Sherry

Uncle Punch (recipe for one), by Ricky Yarnall

2 oz Dry Olorosso
0.75 oz Sauv Blanc Syrup
2 dash celery bitters
Top with soda in a collins glass
** Sauv Blanc Syrup
750ml bottle of sauv blanc reduced to 350ml
combine with 350ml white sugar and infuse with 3 star anise pieces for 12 hours (overnight)
stir in 1/2 teaspoon of ascorbic acid
Sherry Cobbler, by Felicia Chavez
1.5 oz Tio Pepe Fino
1 oz simple syrup
0.5 oz lemon juice
0.5 oz orange juice

One barspoon absinthe

Whip – Collins glass – top with crushed ice and cobbled blackberries
Kinda Old Fashioned, by Felicia Chavez
1 oz Bourbon
1 oz Palo Cortado
0.5 oz White Creme de Cacao
2 dash Orange bitters
Stir / Up

On Monday February 4th, to continue in the greatness, it will be Steve McCarthy the founder of and master distiller at Clear Creek. Their incredible Eaux de Vies, Grappas, Brandies, Liqueurs and Whiskey are delectable treats and the man himself will be here to tell the whole story.

The big plans for the New Year keep rolling strong! This is going to be an astounding meeting—so you need to RSVP.

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 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.

January 2012 Meeting!

Posted in Uncategorized on January 9, 2012 by ocbc-admin

Hello Bartender’s Cabinet!

Our first meeting of 2012 and will be Monday, January 9th, at 7pm at Memphis in Santa Ana (201 North Broadway). We will be rounding out our Scotch Intensive with the fantastic Glenfiddich Scotch. Everyone remembers how great our last meeting at Memphis was!

We welcome the the affable and learned Mitch Bechard who will freely share his tremendous understanding of Scotch Whisky emphasizing on the history and flavors of Glenfiddich.

There will be exquisite drinks and great food from Ricky & the crew at Memphis and here is a glance at the recipes to tempt you.
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

Heather’s Dress
2 oz Chamomile infused Glenfiddich
barspoon Grade B Maple syrup
2 dash Bitter Truth Old Fashion Aromatic bitters
Stir with ice. Strain into an old fashioned glass with fresh ice.
Express oils from a lemon and an orange peel over the glass and discard the peels.

Artist’s Special (straight from Savoy Cocktail Book)
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

We need an accurate headcount for food & drink planning so please RSVP to

See you on Monday!


Newsletter: Issue 18

Posted in Uncategorized on August 18, 2011 by ocbc-admin

Bartender’s Cabinet
Issue 18
August 2011

As we head toward the ―dog days of summer,‖ I hope that everyone’s glasses are chilled and full
of thirst-quenching cocktail goodness. Good thing there is a Tiki night coming up.

Bartender’s Cabinet is dedicated to educating bartenders and enthusiasts about great spirits
and quality ingredients. We also focus on having a good time through interacting with those
who share an enthusiasm for tasty beverages that come from fine spirits and fresh ingredients.

Logistical Information:
Bartender’s Cabinet meets monthly at 320 Main in Seal Beach (unless otherwise indicated).
Contact regarding membership.

Previous Meeting:
Our first meeting at Matador was a raging success! Special thanks to all those involved in
making the night a huge success. The awesome presentation on Mezcal delighted and informed
the attendants of OC Bartender’s Cabinet. The abundant sampling of product and the array of
food items made for a fabulous event. Here’s some information about the products.

A magnificent and beautiful elixir created in the mountains of Oaxaca, Crema de Mezcal is a
mixture of unfermented, roasted agave syrup and Mezcal San Luis del Rio. The aromas of
roasted agave, vanilla, sweet almond, apple, pineapple, and pear delicately set against smoky
scents of coffee, caramel, cocoa, and cedar achieving an immaculate balance that is provocative
and wonderous. The palate articulates an intricate demonstration of these aromas in a
harmony that is incomparable –you must taste it to believe it. The finish dawdles eliciting a
visceral sense of earthy magic or romance in a sumptuous clean fade.

Vida de San Luis Del Rio is another exquisite demonstration of Mezcal brought to us from Del
Maguey. A recent offering to the US, Vida is made from organic agave in a manner that extols
the peoples of the mountains, the plains, and the fertile valleys of Oaxaca. Vida leads with
smoky aromas of pear, blossoms, lychee, honey, vanilla and roasted agave that are sumptuous
and clean. The flavors follow suit and grow to include ginger, mandarin, cinnamon, laurel, and
plantain buttressed by delicate smoke. The finish fades with citrus, minerals and sandalwood;
this Mezcal is unparalleled. Have it neat— in a copita, or mixed in an adventurously delectable
cocktail.The Tasty Beverages:

T. B. Swizzle (Tequila Blanco)
2 oz Siete Leguas Blanco
1/2 oz Yellow Chartreuse
1/4 oz Maraschino
1/2 oz lime juice
1/4 oz agave nectar
Swizzle with crushed ice
Angostura and spanked mint garnish

Fashion por Vida
1.5oz Del Maguey Vida
1/2 oz Del Maguey Crema
1/2 barspoon agave nectar
Equal parts Regan’s Orange and Bittermens Xocolatl Mole bitters (about 3 dashes each)
Stir over one large rock
Orange peel garnish

Next Meeting:
Monday, 8 August 2011 at 7 PM at Memphis in Santa Ana!

Join us for some BBQ and whisky at Memphis in Santa Ana. Here is the address and website.
201 North Broadway
Santa Ana, CA 92701

Newsletter: Issue 17

Posted in Uncategorized on July 18, 2011 by ocbc-admin

Bartender’s Cabinet
Issue 17
July 2011

“We hold these beverages to be self-evident, that all imbibers are created equal, that
they are endowed by their bartenders with certain unalienable rights, which among
these are good booze, quality ingredients, and the pursuit of awesome cocktails.” Happy
Independence Day!

Bartender’s Cabinet is dedicated to educating bartenders and enthusiasts about great
spirits and quality ingredients. We also focus on having a good time through interacting
with those who share an enthusiasm for tasty beverages that come from fine spirits and
fresh ingredients.

Logistical Information:
Bartender’s Cabinet meets monthly usually at 320 Main in Seal Beach.
Contact regarding membership.

Previous Meeting:
Jen from St-Germain introduced us to the wonders of St-Germain and Crème Yvette.
Besides giving awesome information about the products, Jen also invited us to partake
in BINGO with fabulous prizes for those first lucky participants to shout BINGO! Here is
some information about the featured products from Forrest.

St-Germain is the graceful result of meticulous experimentation and a desire for firm
quality. The allusive and clean floral aromatics are bursting with the fine-spun tones of
elderflower, hinting brazenly at lychee, pear, white peach and grapefruit zest. StGermain not only achieves in flavor what it has implied with scent, it does so while
maintaining a wonderful balance. It reveals fragile fruit flavors and supple flowers to a
finish full of nuance– yet clean. St-Germain is a pleasure to sip– even more so; it is
legendary as a versatile modifier for any mixed drink.

Crème Yvette
In the glass, it is the unbelievably beautiful color of Parma Violet. On the nose, the first
thing you notice is the Parma violets with daedal tantalizing aromas of spice and Herbs
de Provence. The flavors demonstrate wild black, blue and red berries, supple spice,
creamy vanilla and wild flower honey. This liqueur has graceful construction and
impeccable balance. The finish slips away with vanilla rich berry nuance and silky, clean
flowers—unbelievably good. Try this chilled, in sparkling wine, on fruit or ice cream, or
in a lovely cocktail.The Tasty Beverages:

COOPER UNION (Phil Ward – Death & Company, New York City)
2 ounces of Redbreast pure pot still Irish whiskey
½ ounce of St-Germain elderflower liqueur
1 dash of orange bitters
1 rinse of Laphroaig single malt Scotch
1 twist of lemon
Rinse glass with Laphroaig
Stir/Strain into a rinsed rocks glass
Garnish lemon peel

SEX PANTHER (Jason Schiffer – 320 Main, Seal Beach)
½ oz St-Germain
½ oz Crème Yvette
½ oz Cynar
1 dash Bitter Truth Aromatic Bitters
Stir with crushed ice
Top with crushed ice
Top with Champagne
Pour into an Old Fashioned Glass
Garnish Grapefruit Peel

Next Meeting:
Join us for tasty Tequilas on Monday, 11 July 2011 at 7 PM at Matador Cantina in
Downtown Fullerton. Yes, you read that correctly. We are having our first OC
Bartender’s Cabinet meeting at a new place! Matador has kindly offered to host the
event for us. Here’s some helpful information for you.

Matador Cantina
111 N. Harbor Boulevard
Fullerton CA, 92832

Help support fellow member with his book project:
Our friend Dave Stolte is funding a project to publish his cocktail book “Home Bar
Basics: And Not-So-Basics” Check out the website below for a link to how you can help
him fund this project & get some great rewards in return!