*The Sour Family*

Learning to Drink By Family - The Sour

Yikes! That definitely might be the type of face you’d make when you try something uncomfortably sour. Well let’s be honest, nobody can make that face. It looks like he’s trying to eat his nose off. Regardless, it is definitely NOT the face you would make upon tasting a well-balanced Sour Family Cocktail!

In a cocktail yoga class, this bad boy is definitely the most flexible of drinks. You can slap all kinds of different spirits and modifiers to create concoctions beyond your wildest dreams. Let’s start with a breakdown of the drink in its simplest form:

- 2 oz. of a Spirit

- 3/4 oz. Lemon

- 3/4 oz. of a Sweetener (Simple Syrup, Honey, etc.)

- To make it a Traditional Sour, add egg white (Whip first)

- Shake and strain into a sour glass and add the garnish

Yeah… that’s reaaaaaaaaaal nice. The options are virtually endless. Now I know what you’re probably thinking, “Egg whites? In my cocktail? Thanks for the salmonella asshole.” I promise you, by using the freshest, highest-quality ingredients you will not get any diseases. Not to mention, those 2oz of alcohol and citric acids from the Lemon kill 99.9% of bacteria anyway. Now if you knock down one too many of these and catch something from a random hood rat you took home from the bar; also not our fault. Anyway, back to egg whites. So when you use egg whites in a sour, it becomes a “Traditional” sour. So if you see the word traditional in a sour recipe, get ready for some egg white action.

On to the purpose of the whip, also known as a “dry shake.” So when you are performing a whip, add your ingredients into your shaker, including the egg whites, and before you add ice, give that thing a helluva shake! This dry shake creates something called an emulsion. Technically, emulsification is the process by which physical agitation of the egg white causes protein structures to unfold and allow oxygen molecules to fill the space between the proteins. The proteins eventually re-bond near the surface of the cocktail and as the liquid settles small air pockets give the cocktail it’s signature frothy and rich texture. However, it very difficult for the protein structures to unfold and allow emulsion to occur when the ingredients are cold, so do not forget to whip the sour into shape before adding ice. For more on emulsification see Herald McGee’s On Food and Cooking: The Science and Lore of the Kitchen (pg. 100).

Once whipped, add your ice (Kold draft or Tovolo if you have any) and shake again to lower the temperature of the cocktail. Your ingredients are already mixed, so you are merely chilling your cocktail, so no need to over shake. Strain the ingredients into your pre-chilled sour glass and garnish with your favorite topper… Do not forget to serve with a smile!

Alright, enough egg talk. Let’s move on to some recipes! Here’s an old favorite at El Dorado that I’m sure you’ve tried, and if you haven’t, you better order it on your next visit. It will make your day! I give you the Gold Rush:

- 2 oz. Bourbon

- 3/4 oz. Lemon

- 3/4 oz. Honey

- Shake and Strain

- We here at El Dorado prefer to strain this cocktail over rocks into an Old Fashioned glass. But if you’d prefer the Sour glass that’s perfectly acceptable.

Definitely one of my favorite cocktails, the Gold Rush is a people pleaser. Now let’s try an egg white cocktail. Huzzah! Let’s do the Bermuda Sour from our good friend Sam Ross of Milk and Honey, NY. Thanks Sam!

- 2 oz. Rum – Goslings

- 3/4 oz. Lemon

- 3/4 oz. Simple Syrup (1:1 Sugar to Water)

- Egg Whites

- Orange Wedge (Give it a short muddle if you’d like and are using smaller ice cubes)

- Whip (Dry Shake), Shake, and Strain into a sour glass

- Garnish with a dash of Angostura Bitters

When adding your egg white you can either use one egg, crack it and ease the egg whites into your shaker (my preferred method) or use about 1/2 oz. of pasteurized egg whites (available at any grocery store or market). Using an actual egg definitely adds to the experience, but is more time consuming for you speedy bartender extraordinaires.

That’s all she… he… me... I… wrote! Until next time, cheers!

Learning to Drink by Family Volume 4

Author: Steven Tuttle (El Dorado Cocktail Lounge)

Editor: Justin F. Fortier (El Dorado Cocktail Lounge, The Industry Research Group)

*The Old Fashioned Family*

Learning to Drink by Family - The Old Fashioned

















With the rapidly progressing era that we live in today, the present turns into the past and in an instant the here and now; is the then and there. From sports and technology, to clothing and music; sometimes it’s nice just to remember the “Good Ol’ Days.” And speaking of them "Good Ol’ Days," let's talk about the Old Fashioned cocktail family. From the glass it comes in to each individual ingredient, this is by far one of my favorite families.

I remember the first time I made this drink... The Boss says “ You start with some of that bitters, (what ever that is?) and some sugar; grab me a Splenda over there in that sugar caddy. Now add one of them bright red cherries and an orange.

"Well, I don’t have an orange so just use a lemon. Mash all that together and pour some whiskey on it. Put it all back in a tin and shake the life out of it. There you go. Pour that into your glass and you've got yourself an Old Fashioned."

Now I could be way off here, but if you would have seen the gentleman’s face that ordered the drink, you'd thought somebody peed in his Cheerios that morning. Saddest man I’ve seen to this day.

Anyhow, the point I’m getting at here is that there are many ways to make this cocktail. Nobody is right or wrong and it would be an outlandish claim to say, “I know the real way to make an Old Fashioned”. That would be like saying I invented the unicycle (even though I did). We at El Dorado tend to take a different approach to building this wonderful beverage... we leave out the Splenda;

El Dorado’s Recipe:

-3 strong dashes of Angostura aromatic bitters

-1 bar spoon of simple syrup (equal parts water:sugar)

-2 oz. of your favorite whiskey,

-Stirred & garnished with an orange peel.

































It doesn’t stop there. As we learn more about different spirits, and ingredients; the variations seem to be endless. This fashionably old family just seems to keep growing. Not to mention, each one is just as good, if not better than the next. All it takes is those 4 components.... spirit, bitters, a little sweetener, and a thorough stir. Find the right balance and you've found yourself true happiness; Bold statement?... Yes Indeed.

Learning to Drink by Family Volume 3

Author: Matthew Stanton (El Dorado Cocktail Lounge)

Editor: Justin F. Fortier (El Dorado Cocktail Lounge, The Industry Research Group)

**Side Car Family**

Learning to Drink by Family - The Side Car:

Oh cocktails, how you do me so right. There are so many incredible compositions of flavor that often it is hard to decide where to start. We here at El Dorado offer up a selection of our favorite cocktails we have savored over the years. But where do all these delicious concoctions stem from? Well my friends, here is one delicious family that is a staple root in the cocktail family tree. According to David A. Embury’s The Fine Art of Mixing Drinks, it is one of the six basic cocktails.

Coincidently, I believe it was the cunning Matthew Stanton who shook up my first Sidecar. Hopefully it was on a super busy night where the last thing he wanted to do was mix up a precision cocktail rather than dump me a shot glass full of Jameson. Regardless of the situation, he crafted it perfectly as always, crossing all the t’s and dotting the… lower case j’s.

The Sidecar is a real thing of beauty. Composed of Cognac, Cointreau, and lemon juice, I find it faster to take one of these things down then to prepare it (Maybe that’s a different issue : /). Here at El Dorado we use the following specifications for this wonderful work of art:

- 1 1/2 oz. Cognac

- 1 oz. Cointreau

- 1/2 oz. Freshly squeezed lemon juice

- Shake and strain into a chilled sour glass

- Lemon twist (sugar rim on request)

So what’s the big deal about this cocktail family? Not a cognac fan? Prefer the “beachy cocktails” in the San Diego sun? Well aren’t you in luck. Because lying under the Sidecar Family umbrella is the Margarita. BAM. See what I did there? Beach… Umbrella… Sun… Margarita… Quite possibly the most famous tequila cocktail. Nothing quite beats a sunny San Diego sunset with a freshly (and properly) made Margarita. So how are these cocktails at all related? What makes a cocktail a part of the Sidecar Family? I thought you’d never ask.

This family strips down ingredients and proportions. The proportions of both cocktails (and of Sidecar Family cocktails) consist of 1 1/2 oz. of the base spirit (Cognac/Tequila), 1 oz of orange liquor (Cointreau/Grand Marnier), and 1/2 oz of lemon (with lime partially and sometimes fully replacing lemon). The cocktail is garnished with a sugared rim versus a salted rim. By only swapping out a few of the ingredients you are tweaking the flavor and appearance dramatically while keeping the overall structure and integrity of the cocktail.

So be it a social night with close friends sipping down classic Sidecars or a relaxing day on the beach watching the waves over Margaritas, this family will no doubt open up your eyes to a tasty realm of cocktails! In fact, I’m going to stroll behind the bar right now and mix up one of my favorite variations developed by Anthony Schmidt of Noble Experiment : The Rogue Monk. Here is the recipe… if any one asks you didn’t get it from me:

- 1 1/2 oz. Scotch

- 1 oz. Benedictine

- 1/2 oz. Lemon

- Dash of Peychaud’s Bitters

- Shake and strain into a chilled Sour glass

- Lemon Twist garnish

Cheers!

Learning to Drink by Family Volume 2

Author: Steven Tuttle (El Dorado Cocktail Lounge)

Editor: Justin F. Fortier (El Dorado Cocktail Lounge, The Industry Research Group)

Welcome to the Family

Learning to Drink by Family:

The end of Winter often brings about many changes. Shortened nights and warmer weather often allows us to get out and enjoy the world after being dormant during the cold months. Fortunately, this also brings us together to enjoy the company of family. And historically involves the enjoyment of fine adult beverages (aka cocktails) to welcome the warm weather to come.

Like spring, family can have different meanings varying by person and circumstance. For some of us family means our parents and siblings. For others it involves the loyalty and intimacy associated with close friends and relations. Still, for others (usually the more scientific) it means a group of related things. It makes sense that science would adopt the term family since so much of science is based on progression and building upon previous knowledge. No matter how you view it, family is based on foundations.


Cocktails are no different. Like our blood and flesh families, cocktails can be complex and deep, or simple and light. Some are exciting and new, while others we just simply can’t seem to get along with. No matter how you mix it, when you find a cocktail (or family member) that you like you can bet it has a rich and interesting past.



El Dorado Cocktail Lounge is based on families. From the family of brothers (and a few very close friends) who founded the bar, to the close-knit staff, the loyal and family-like patrons, and the cocktail families that are the basis for our seasonal menus, family comes first at El Dorado. This is the basis for “Family Night” at El Dorado.

No, we don’t want you to bring your kids. But you can bring your brother, your mother, an aunt, or just a good friend (as long as their all 21+). We’ll be featuring 3 unique drinks from a different cocktail family every Tuesday evening, each for only $5 all night long! Of course we’ll still have our awesome happy hour (from 7pm to 9pm). So come on down and learn to drink by family.

Learning to Drink by Family Volume 1

Author: Zachary N. Wordes (El Dorado Cocktail Lounge, The Industry Research Group)

Editor: Justin F. Fortier (El Dorado Cocktail Lounge, The Industry Research Group)

*THE MARTINI COCKTAIL*

Gin

Dry Vermouth

Bitters

Stir and strain into an ice cold cocktail glass. Garnish with a manicured lemon zest. Prepare yourself a nice chair, maybe a book... hell, you could be playing video games, mating, making dinner, whatevs! We guarantee that if this little thing is by your side, life will be better!! Promise!

PS: NO VODKA! The Martini is a recipe! If you change a recipe, you change the name. Seems logical, right? If I used cranberries in muffins, instead of blueberries, would I call them cran-blueberry muffins? DUMB!! Therefore, if I go and swap the gin for vodka and add some apple pucker for giggles... NOT A 'TINI' of any sort!!

I apologize for my obvious biases. A Kangaroo, more commonly known as (ugh) a vodka martini, can be ideal for someone seeking a more subtle beverage option. However, the O.G. is unparalleled when one begins to appreciate why something can be so simple, yet complex, in the same moment. That, my friends, is the definition of elegance.

_______________________________

I've omitted notes on execution. We'll revisit those. First, here's our very brief historical bit...

This lovely beverage came into fruition sometime after the 1870's, when the stateside folk started importing French Vermouth – aka dry vermouth. There's no doubt that the Martinez is its predecessor (a gin cocktail with sweet vermouth, orange bitters, and a touch of maraschino liqueur). However, the origin of either the Martinez or the Martini cocktail is still a fierce debate. Several theories emerged, but little has been proven.

What we do know about the Martini is when it became popular, and what happened as a result. Because of wild popularity among dignitaries, the Martini was extremely marketable. It found it's way into the hands of hollywood moguls and eventually onto the big screen.

One of the more notable silver-screen advocates of the Martini was the Thin Man series... In his cameo, our hero Nick is found instructing the bewildered staff on proper Martini service. Dude walks into the bar and makes his own Martini!! Um, Awesome! (I would have scoffed at a dude like this a year ago. Now? Definite props)

As a result of films like Thin Man, Hollywood began to profoundly impact drinking habits. Rather than staying true to a recipe, the Martini was swept up by the rhetoric of the big screen. The fatal blow? "Vodka Martini - Shaken, not Stirred" UUUUUUGGGHHHHHHHHH!!! So, it was... and would be, until folks started diggin' up old cocktail books and realizing the "OLD" way was the GOOOOOOD way!

In fact, because this cocktail, when compared to others, was by far most frequently delivered in a cocktail glass, said glass would eventually be recognized as a Martini glass... And that's why folks took the liberty of naming whatever they threw in the thing a 'tini' - WTF people!

______________________________

Let's get back to the 'whys and hows'

First, the GIN

We use Plymouth Gin because it features a well-balanced blend of herbs and spices. London Dry can have a tendency to be heavy on the juniper. Heavy juniper isn't bad, but we would rather control for this.

Next, French Vermouth

Dolin is currently our favorite brand.

it's recognizable in the drink, but light enough that it doesn't seize control of the gin.

Finally, the Bitters

We prefer orange bitters, although others – particularly scrappy's grapefruit bitters or Angostura – might do amazing things for you. Why is orange bitters important to us? Because it helps dig up all the little citrus notes in a good gin while enhancing the complexity of the vermouth. After learning from friends in the industry, we're pretty stoked about a 50/50 (1:1) mix of Regan's #6 (herbal/spice driven) and Fee's Orange (very orange-ish and pretty sweet).

Here's our favorite recipe:

1.5 oz Plymouth Gin

.5 oz Dolin French Vermouth

1 dash 50/50 Orange bitters

PREP: Add the above ingredients to an iced mixing glass. Stir with an awesome bar spoon. Strain into an ice cold cocktail coupe (if the stem of the glass is cold to the touch, the glass is ready) and zest with a lemon.

Notes:

*Why is the drink so small? Because temperature is essential... As the temp rises, so does the intense reminder that you're drinking practically straight liquor. Increases in temp also ruin the integrity of the vermouth, a fortified white wine. When was the last time you really enjoyed drinking a glass of warm white wine? Not that memorable, eh!?!

*The measurements we've included are completely subjective. It's a simple 3:1 ratio. If you really love vermouth, add more and scale back the portion of gin... If you really love gin, try the opposite... if you really like orange bitters... yadayadayada...

*For ice, try freezing a couple shallow tuber-wares filled with distilled water ($1 for a gallon at the grocery store). When you're ready to start mixing, have some of your make-shift popsicles in one hand with a large chisel in the other, and crack away. You'll have plenty of LARGE, beautiful rocks. Why large ice? (1) its high-density and reduced surface area allows for less dilution/more control while dropping temps to arctic status ASAP, and (2) it looks cool! One gallon of distilled water will give you enough ice for roughly 15-20 cocktails. If you have treated water (reverse osmosis is best), even better. Why all the filtering nonsense? Clarity in ice... they look like freakin' diamonds!

*Frozen glassware is best (the trick with the Martini is bone chilling cold temps). If the glass has a nice wide/short stem, the freeze will last. Also, the rounded edges will help keep the liquid in the cup. Note good old Nick's glass in the pic above. He's a G. 007? Not so much.

*If time permits, take the extra care to manicure your lemon zest (simply, cut the rough edges from lemon peel to form a clean rectangular strip). Then, pinch your zest over the beverage without cracking the peel, and place on the edge of the glass. Not everyone loves to have peel in, and it's an extra step that shows you're a considerate person. The care that goes into this cocktail is what really stuns guests.

*Shaken or Stirred? Simple... We prefer to stir. Why? because agitating the vermouth in a shake will cause you beverage to be cloudy. We would rather leave the guest feeling as though they have a beautiful and delicate beverage in their hand. Does the shake improve the flavor? Nope. Does it ruin flavor? Maybe... if we're to agree that the presentation, or performance, of creating a beverage has some type of influence on the our guest's impression, then the subtle and delicate process of stirring seems far more appropriate than the intensity of a hard shake.

As you can tell, there's a multitude of ways to personalize the recipe. That's what makes the beverage so special. In an outstanding post, Mr. Huegel claims that there are more than 9,000 ways to make a REAL Martini. With the recent developments in bitters and gin categories, I would bet the # is well over 10,000. Also, the above estimates don't take into consideration variables like method and performance – which, as we discussed, is undoubtedly related to the impression of our guest. That would put us well into the millions of possible outcomes for ONE DRINK! For this reason, it's fair for Mr. Bonné to claim that, "[He] can't tell you how to make the perfect martini. No one can. For the martini is the Rorschach test of cocktails. It is a window into the imbiber's psyche." BOOYAA!

So, how will you have your Martini?

Slanté

- The Management

To Be a Dash, Or Not to Be a Dash... The Ranting of a Cocktail Nerd

READER BEWARE!!! This post is on intergalactic levels of NERDness! It's intended to help those worried about making consistently good drinks. If you're one such person, read on. Otherwise, if you'd like to take things easy, and enjoy something a bit less nerdy, FEAST YOUR EYES on THISSS!

Wow... back on topic... Where was I? Nerds... bitters... Yep!

At Eldo, we're becoming more and more aware of the pre-prohibition bartender's long-lost techniques, as well as the modern folks who pledge to continue the efforts of their predecessors. The goal? Bring the profession back to common knowledge as a true craft.

At Eldo, we took a major step when we created Housemade Bitters. Although, this only sparked another big concern: Accurate Measurement.

Making a quality cocktail is no challenge. All ya do is follow a recipe, right!?! Try making that cocktail consistently good... Say a hundred or so back-2-back-2-back-2... Then, try to teach a group of people how to make that cocktail, and tell me if they're able to create the drink exactly as you, or each other do... A slight adjustment to the amount of booze, syrup, or citrus will dramatically change the quality of a drink. This is why we jigger when constructing drinks. This principle is easily understood when dealing with the cocktail world's most EXTREME – yes, I used extreme – ingredient: BITTERS (it's like Mountain Dew to the Sky-Diving industry... sorta)

That being said, many of the greatest cocktail recipes require bitters for good reason. There's no doubt they have a profound influence on the flavor of a cocktail. Only one drop (not a dash!) will enhance – or ruin – the flavor of a drink. So, it's no wonder that the folks who make bitters use dasher lids to control the amount dispensed from their bottles.

When it came time to bottle our bitters, we used eye droppers. But how does a dropper equate to a dasher? Mmmmm...

Experiment 1: How many drops are in a Dash?

We started by saving the SECOND of two consecutive dashes in a measuring cup. Why the second? Because, the first dash was consistently smaller – roughly half the size.

Then, we used a small eye dropper (one that fits a 2 oz droppper vile) to soak up the dash. One dash was the maximum capacity of a full draw (roughly 25 drops). We tested several different dashes to be sure. Each was the same result! This was great for us because it guaranteed that the full draw of an eye dropper was "A Dash" -- Or was it...

Somewhere along the experiment, I discussed the topic with a friend in the industry, and he had to go and drop a bomb on our little party. NOT LIKE THAT... you have filthy minds! No, no, no... He pointed out that different brands of bitters use different size lids! To which I reply, "WHAT THE DEUCE!"

Experiment 2: How many dashes are in a fluid oz.?

We started by using a 10 oz bottle of Angostura. We averaged 32 dashes per oz. Then, we tested a different brand of bitters. 32 dashes out of a 4.5 oz Peychaud's bottle was less than the Angostura. We checked a 4 oz bottle of Angostura. 32 dashes from the smaller ango yielded significantly LESS! Crazy! And ALL the lid's openings were different radius, too. (kinda hard to tell in the pics, though)

Imagine how this could change the quality of your drinks. Let's say we have two different size bottles of the same bitters, in two side-by-side service wells. You could order the exact same cocktail as your buddy from a different bartender and, even if they were made in the exact same method, they would taste significantly different. This becomes crucial when our most popular menu item at Eldo, the moscow mule, requires angostura bitters. Shit!

Our solution? bake a cake! Well, not really, but sorta... So, what would you do if you had a pretty good idea how many folks were comin' to your party? PREpare FOOD, right!!! Now, that we have a fairly good idea that 32 dashes were in a fluid oz, we can make a big Ole' batch of a mixed drink, and divide it up for our friends (like a cake, get it! Nerd). Aka PUNCH.

On the other hand, it's pretty unreasonable if we make a big old thing of sauce that nobody wants to drink. So, are there other means for being precise when dashing? (Loaded Question)

We already talked about the eye dropper. But that can be a pain when you're haulin' out cocktails for a massive line-up of drooling, cocktail-thirsty minions. Here's a fancy alternative: Japanese Dasher Bottles

These bad boys are remarkably accurate. They're roughly half a standard dash (if the Angostura 10 oz is our standard). Even the first dash is identical to the second. In the below pic, the left is one dash of Angostura, and the left is two dashes from the Japanese dasher.

If you're interested in Japanese dashers, hit up Cocktail Kingdom. They have a bunch of options, although they're worth a bit of coin. However, if accuracy is your thing, they're well worth the $$$.

In closing, here's an appendix of our findings. Hope they help! Also, feel free to test for yourself! If you discover an error in our results, by all means, we'll rep your findings. A great place to start? We didn't test how different levels of liquid in the dasher bottle change the amount dispensed. Hmmmmmm...

1 Liter = 33.8 oz
750ml = 25.4 oz
32 dashes = 1 oz

8 barspoons = 1 oz

1 dash = 1/4 bar spoon
apprx 25 drops = 1 dash

And for giggles, 1 lb (room temperature) limes = 6 oz juice... (FYI, cold limes/lemons will yield 1/3 less juice)

One major detail has been left out... all these numbers and science-type-things-and-stuff are only means to prepare. They grant a bartender time when making complex cocktails. They do nothing to help a server enact charisma, or win regulars. Now, that's a whole other post all togetha...

Nerd, OUT!

- Anthony

___________________________

This post is dedicated to the tireless efforts of a true craftsmen: Don Lee. Of PDT fame, Mr. Lee now meticulously monitors the outstanding program at Momofuku Ssam. He is passionate, organized, and systematic beyond belief. Every question I ask, he answers with patience. A modern professional working hard, without thanks, to rekindle a forgotten craft. Thank you, Don, for paving our way!

OP: ELDo BITTERS (aka Schmidtters)

On a recent trip to Chicago, I was lucky enough to check out an awesome cocktail lounge: The Violet Hour. If you happen to be in Chi-Town, I highly suggest you mozy up to the bar and let the good people behind the stick work their magic.

While there, I was inspired. Ya see, they feature more than 30 housemade varieties of cocktail bitters.

"Why bitters?" I asked.

Mike Ryan, one of their esteemed staff members replied, "It's the salt & pepper of cocktails."

Well put, sir!

That being said, I had to create our own little batch at ELDo. I mean what's a cocktail bar without housemade bitters, right? (read as: another way for Anthony to fool around and experiment on weird shit) :)

So, with the guidance of our new friends from the Violet Hour, and several OUTSTANDING bloggers (namely, this guy, this guy, and this guy... not to mention this awesome convo on eGullet) I set out on my maiden "bitters making" voyage. The experiment proceeded as follows...



Gentian 2.5 g
Calamus 1/2 oz
Star anise (4)
Cinnamon (1 stick)
Whole Clove (10)
Ginger (dried) 1/2 oz
Cardamom 1/2 oz
Coriander 1/4 oz
Juniper (whole) 1/4 oz

The above ingredients were set to rest in 750ml of base spirit for two weeks. We tested two base spirits: Rittenhouse Rye (bottled in bond - 100 prf) as well as Wray & Nephew Overproof Rum. The high proof spirits help extract the flavor from the ingredients. They also add their own unique flavor (hence the two-spirit test). We shook the jars once daily to agitate the mix and help the maceration.



After a week the color of the rum mix really started to darken:



After two weeks, we filtered the stuff through a britta and added simple syrup (1:1, sugar:water - didn't want to over sweeten the deal) to bring down the proof and round off the flavors. When I made the simple syrup I first boiled the leftover bits and twigs from the maceration. Then, I filtered and added equal parts sugar.

The Result?





I'm very excited to announce, 'they're Not that bad!!!' I was expecting something much worse. Granted, I had a couple of the best teachers a guy could get.

Now, they aren't exactly the greatest either... the star anise is too dominant. The clove is somewhat lost. And a bit more cinnamon might not hurt. I think the whiskey is better than the rum, but I'm the minority... most dig the rum. In the next batch I'm planning to add a couple more herbs/spices that compliment each other while adding some complexity. I'm also planning a little orange bitters experiment, too.

How might you change the recipe?
___________________________________________

And a cocktail to complete the test?

Schmidtters and Rye OLD FASHIONED - has a nice ring to it, huh

2 barspoons simple syrup (1:1... preferably the leftover syrup from the batch)
4 dashes Schmidtters (Rye base)
2 oz Rye Whiskey

Add ingredients and Ice to a double old-fashioned glass. Stir. Taste. Garnish with Lemon zest. Enjoy.




Happy drinking and Happy Holidays, y'all!

- Anthony Schmidt



PS: if you're trying this recipe at home, some of the ingredients can be tough to find. Here in SD, if you're impatient (like me) there's a great little herb/spice shop called In Harmony. Another shop, Tenzin Momo, will have everything you could ever need at screamin' deals, but they're in Seattle. Either way, you'll be set //// Have Fun and let me know how your experiment goes!

Sazerac 18yr rated #1 by Whiskey Bible

The Sazerac 18yr vintage rye whiskey was just named the Best Whiskey of 2009 by the Whiskey bible

This is kind of a landmark event in the Whisky industry. It's the first time the annual publication has afforded a Rye whiskey the honors of "Best in the World," an honor typically afforded to scotch. This further emphasizes the worldwide recognition of rye whiskey. As the article describes, Rye was THE whiskey of choice before prohibition. Following prohibition, the major marketing campaigns of Vodka – a flavorless spirit must rely on crafty marketing as opposed a testament to quality – quickly influenced bourbon manufacturers. Those manufacturers would quickly become profitable enough to purchase and control the weaker, prohibition-stung, rye distillers and effectively manipulate the industry in the favor of bourbon.

Why is this award a big deal for ELDo in particular? For starters, we offer the Sazerac 18. Also, any recognition rye whiskey can acquire is good for the cocktail industry. Over our last two menu rotations, we've switched gears and now focus more on rye whiskey.

Why is a rye whiskey so important in cocktails? When compared to the rather smooth and sweet notes of bourbon, the spicier/dynamic flavor of rye whiskey stands up against competing flavors. When using several modifiers in a cocktail – e.g., citrus juice/zest, syrups, vermouth, bitters, liqueurs, etc. – the rye's flavor will remain distinct, imparting maximum deliciousness. Without a doubt, rye whiskey will be one of the – hopefully theeeee – most coveted spirit(s) of the next decade. Let's do our best to help this become a reality.

We're not the only folks yapping about the ressurection... The NY Times, LA Times, SF Chronicle have all chimed in, as well as various cocktail blogs (notably the blind tasting efforts of Mr. Clarke at Cocktail Chronicle and Mr. Huegel of Drink Dogma... both present bars with essential details for stocking).

Now, let's get back to the cocktails...

Here's our latest Rye menu offering:

BUSTER BROWN

3/4 oz Lemon Juice
1/2 oz rich simple syrup
2 oz Rye whiskey
1 dash Angostura Orange bitters
Preparation: Shake and strain into a chilled cocktail coupe. Garnish with a lemon zest and serve with a big smile!
Notes: Got this recipe from David Embury's outstanding bartender's guide 'The Fine Art of Mixing Drinks' (an essential purchase for any aspiring bartender!!!)



What're some tasty rye cocktails you've tried lately?

xoxo

- ELDo

Appleton tastes good

Last week, we had a great rum tasting with Appleton Rum and Willy Shine from Contemporary Cocktails Inc.

Here's a the rest of the photos from the event...

And here's the list of cocktails they were foolin' with (very delicious! Particularly, the Dub Treo)

Dub Treo
1.5oz Appleton Estate Reserve
.75oz Carpano Antica
.75oz Aperol
Dash of whiskey barrel aged bitters
Garnish: Orange Flame
Glass: Cocktail glass
PREP: Build all ingredients over ice, stir till freezing and strain into a chilled coop glass and garnish



Appleton-Ting
1.5oz Appleton Estate Reserve
Juice of half a lime
Bar spoon Agave nectar (1-1)
Ting (Jamaican grapefruit soda) -- VERY IMPORTANT!
Garnish: Lemon thyme or pink grapefruit skin
Glass: Highball
PREP: Build in the highball glass



Reserve Luxury Daiquri
2oz Appleton Estate Reserve
1oz Demerara syrup (1-1)
1oz Fresh lime juice
1 blackberry
.5 Pom Wonderful
1 Bar spoon Maraschino liquor (luxardo)
Garnish: Lime wheel
Glass: Cocktail glass
PREP: Muddle the blackberry build the rest of the ingredients shake and strain into a chilled coop glass and garnish

EL(Do) Falernum #1

So, the fall menu has brought us to new reaches of cocktail nerdery...

FALERNUM!!

This awesome liqueur is a staple to those seeking expertise in tiki cocktails. However, we're interested in it for other reasons.

Ya see, a major flavor component in falernum is its spices: clove and star anise (some will add others - This is where you take creative license). What better way to usher in the fall/winter with a spiced beverage?

There's several brands of pre-packaged falernum, but, as usual, our curiosity is taking over – we gotta make the stuff from scratch!

So, next step – find a recipe!

For our first attempt we're using RumDood's latest concoction. Homeboy is one of few elite internet gurus on all things tiki/rum. And his falernum recipe? It's relatively basic and obviously well-researched, not to mention, it sounds really tasty! Check it:

RumDood’s Falernum #2

• 8 oz Wray & Nephew Overproof Rum
• 2 oz Lemonhart 151 Rum
• 2 oz (by weight) minced or shredded ginger
• Zest of 8 limes
• 40 whole cloves
• 2 anise stars

Combine the above ingredients in a jar or bottle and let sit/steep for 24 hours After steeping, strain the contents of the jar through cheesecloth or a coffee filter – making sure to squeeze and ring all liquid out of the solid ingredients. Then add the following ingredients to the jar:

14 oz Simple Syrup (2:1 sugar to water, cold-process)
.25 tsp Almond Extract
3.5 oz Fresh Lime Juice
1 oz Fresh Lemon Juice

Shake the new mixture good and hard until everything is thoroughly mixed and you have a greenish-yellow mixture. It’s ready to be used right away!

Unfortunately, we couldn't get our paws on the Lemon Hart 151 before our impulsive tendencies set in! We substituted an extra oz of Wray/Nephew as well as an oz of another Demerara rum: El Dorado Rhum 12yr. As RumDood mentions, folks will often number their falernum... since it isn't quite the same as the Dood's recipe, we'll be naming this potion EL(DO) FALERNUM #1. ha

PS: we're rookies when it comes to this process. Any advice is welcome. If you have any experience in homemade liqueurs and/or falernum, give a shout

PPS: if you'd like to learn a bit more about the history of the stuff, check out Darcy O'Neil's post about what might be the first use of the stuff

_________________________________________

Just unleashed that little jar of tropical fury – WOW – it's fragrant to say the least!! The anise was a perfect touch and definitely adds spicy notes. The ginger takes a backseat to the cloves and lime, but, again, that star anise brings a dynamic aroma and drinking experience. Props Mr. Dood. The stuff is good alone over ice, but we've opted to test a classic cocktail recipe:

Corn 'N Oil

3/4 oz Falernum

3/4 oz Fresh Lime juice

2 oz Dark Rum – "Oil" – we used Goslings

Shake and strain over ice. It's tradition to squeeze half a lime for the juice and garnish with the spent lime half. We used a fresh wedge. The ratio of Falernum to Rum is different all over. Velvet Falernum, a pre-packaged brand, recommends 3:1 Falernum to rum. Barf (Unless you have a strong urge for sugar, that's a tough one to swallow)!

The result? Basic and delicious! The spices still linger!! It's the perfect beverage for a San Diego Holiday season... imagine another 75 degree San Diego turkey day with one of these bad boys in your mit. Yum! Pair it with some spiced pie, maybe pumpkin, and prepare your friends cuz the mind-blowing is about to start

It apparently originated in Barbados. Can't get a confirmation on that, though. And we're not to sure why the "Corn" – if you have details, fill us in!

Happy mixing - and thanks again to RumDood for the awesome recipe

- ELDo

New Menu coming soon!!! Fall/Winter 09

We're getting geared up for our Fall/Winter Menu. It will be another set of five delicious cocktails, inspired by the changing seasons. However, we sure could use some inspiration...

That's where y'all come in! What cocktails would you like to see on our new menu? Light up the comment board and give us a piece of your mind/taste. Remember, we wanna keep 'em focused on the changing seasons.

In terms of weather, not much changes in SD. The produce, on the other hand, takes a huge shift. Check this calendar for seasonal SD goodies, then pass your cocktail on to us. If it sounds, looks, and – most importantly – tastes good, don't be surprised if it ends up on our new menu!

Happy concocting!

- ELDo

PS: here's the existing menu... no repeats!

Mixology 101, ep. 2... Jack Rose

So, tomorrow morning will be our second episode of what the 91x Morning Show is calling Mixology 101. We'll be shakin' up another pre-prohibition classic cocktail: the Jack Rose.

Because we'll probably spend most of our air time talking shop with the morning show motley crew, we wanted to share some background on this most excellent American cocktail...

We saught out the good Dr. Wondrich for insight on this one... in his book, Imbibe! (which is very worth reading if you're into American history and/or BOOZE), he sites the origin of this cocktail dating back to the days of the infamous Cocktail Bill Boothby (he was first to print a recipe in 1905). He goes on to explain a possible origin, including a couple tall tails about the mob and/or wily caterers. But, the namesake of this one more than likely comes from its ingredients. Apple Brandy was the base spirit, and was/is known as applejack. The use of grenadine imparted a rose color. Hence, Jack Rose. Wondrich encourages the use of lime juice (ala Jaques Straub's 1914 Recipe in Drinks). We preferred old Boothby's incantation. So, without further adieu...

Ingredients:

• 1 1/2 oz Laird's Apple Jack Bottled-in-Bond*
• 1/2 oz FRESHLY SQUEEZED Lemon Juice
• 1/2 oz Grenadine (and not the store bought $#!T... see the notes about proper grenadine)**

Preparation:

• Add all ingredients to a mixing glass (aka a pint glass), top with a good shaker tin and shake like hell with some fresh Ice. Then, strain (we use the oxo strainers) into a chilled glass***. Garnish with a lemon zest (Jeffrey Morgenthaler explains better than we could) and serve your liquid history lesson with an enormous grin.

Notes:

*The "bottle-in-bond" part is VERY IMPORTANT. It shows that the spirit was created, from harvesting apples to distillation, in the confines of the Laird & Co distillery. It also assures that the spirit was barreled at a low proof and bottled at a HIGH proof, which is good because the apple flavor comes through while the alcohol helps open the other ingredient's aromas.

**The BEST and easiest homemade grenadine recipe is one created by Paul Clarke for Imbibe Magazine - Check it here - If you wanna blow your guest's minds! It's 100% mandatory you use this recipe, or one like it. The texture and flavor it imparts screams LEGIT!

***Before adding the ingredients, set aside a cocktail glass and fill it with cracked ice and a bit of water. By the time you're done shaking it will be chilled and ready for service. Dump the ice water, and fill the glass with the SAUCE!

Sláinte

BRAXE, and a beverage

come back, Mr. Braxe!! PLEASE!

Really, y'all. the guy was a class act. Total pro - the following video is only a piece of the action, cuz dude set it off. Show him some love and buy his music. Better yet, sound off on his myspace and request that he returns to SD/ELDo -- hopefully, next time he'll be with 'friends'

Boys & Girls presents Alan Braxe! from mac nguyen on Vimeo.

Oh, and for those enquiring minds, an added bonus...

Our recipe for the MOSCOW MULE

Ingredients

• 2 oz. Vodka
• 1/2 oz Fresh Squeezed Lime Juice
• 2 dashes Angostura Bitters
• 1 btl Ginger Beer (if you'd prefer the original recipe, use a bottle of Cock & Bull... we use Bundaberg)
• A healthy sprig of mint
• a lime wedge

Preparation

Shake/stir first three ingredients (vodka, juice, bitters) with fresh ice in a mixing glass. Strain over more fresh ice in a hi-ball glass (or mason jar, like we use at eldo). Top with ginger beer and garnish with the mint sprig and lime wedge. Serve with a big smile!

(pic via Art of the Drink)

I wanna make Ginger Syrup @ EL||D, but...

Hello internet!! Hope you're doing well. Thanks for all the great bits of information. Now, will ya do me a favor? Please, pass along the following recipe! It was a pain in the @$$ finding a decent recipe for Ginger Syrup. I took my curiosity to the Streets (aka twitter), and asked some distant friends (aka people I'm stalking) how to make the stuff. One esteemed mixologist in particular, Jamie Boudreau of Vessel, wrote back...

@eldoradobar lots and lots of ginger. 2:1 sugar:water. add peppercorns and lemon zest

AWESOME!!! But, what about the directions, Mr. @JamieBoudreau? Or Measurments? I didn't care. Confident I could figure this out, I was off... I grabbed some ginger from EL||D's fridge, the sauce pan, the electric stove, some unrefined sugar, and lemon... No Pepper, though... Who cares! I was determined!

I peeled the ginger and gave the ginger root a quick slice job, then lobbed it in the pot with the water and lemon peel. After cooking that down for a bit, I fine-strained the now ginger-ish water and added the sugar, stirring until dissolved. Booyaa!! Well, not quite... It tasted like molasses! no ginger flavor, at all!! I was bummed, but not defeated...

This morning I popped outta bed on a mission!! I was going to finish this recipe if it was the last thing I did!!! Why? because my integrity was at Stake!!! :)) but also because the syrup would function as a base for a ginger ale (which costs a pretty penny these days! even for the super-processed crap they sell - wtf). I figure a major function of being a proficient manager is making the most of the work environment so staff can spend more time welcoming and serving patrons. The syrup would help monetarily, as well as help reduce the time needed to make a cocktail (no more muddling and fine straining ginger!).

Sorry for the detour... where was I? Oh yeah -- REVENGE!!!

...Out of front door --> straight to whole foods --> immediate right into produce isle --> 2 lbs of organic ginger root, X --> organic lemons, X --> peppercorns, X --> organic cane sugar, X --> Peanut Butter Puffins and a 22 oz of Damnation, X!!! (I'm a total impulse buyer) --> Home...

here was my recipe:

3 (PACKED) cups thinly sliced ginger root - peel and all

4 cups water

2 Tbsp whole peppercorns

Zest of one lemon

3 cups Sugar

Notes: lob all ingredients into a sturdy, thick bottomed pot over low heat... simmer with lid on for an hour. Fine strain water, separating leftover ginger out the pot (I used a french press - VERY helpful!). The water had reduced to 3 cups... Then I added sugar and stirred on low heat until the grains were completely dissolved. I only used 1:1 sugar:water - Sorry, Boudreau - the unrefined sugar contributed a deterring flavor. Booyaa? YES! But, how does it taste? I think it's pretty dope! It has a distinct spiciness and ginger flavor, but I haven't tested it in a cocktail, yet...

What should I try it with? Obviously, a mule and a mojito right!?!

What unique ginger cocktails do you love?

Now, this recipe isn't exactly finished. In fact, it isn't remotely close to being finished. I still need to refine it to the point that anyone on the staff can easily create the concoction and replace the syrup behind the bar. But that's a completely different beast of a post. Oh, and just received this from Boudreau:

@eldoradobar Cook everything in boiling water. Add sugar. Stir until dissolved. Take off heat and let steep

Well, I guess I might be back to the drawing board. In the meantime, I wanna extend some gratitude to Jamie! Without people like him, and this here innerweb thing, El Dorado would be just another beer and shot disaster. Instead, I can comfortably/confidently ask my heroes quetions (you know you're in a weird place when your heroes are bartenders) from my desk at home and get recipes to the eventual success of EL||D! Props Internet! Hopefully another bar manager will find this post and use the recipe to their advantage. If you have any cool recipes, syrup or not, pass 'em along! I'm always experimenting. One of those ideas could very well be on EL||D's next menu revision! And while you're at it, give this recipe a try and lemme know how ya like it!

have a great weekend, y'all

- A